tag:blogger.com,1999:blog-178483681294921702024-03-13T17:22:21.214-07:00KrumbliAnonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-17848368129492170.post-83019656612916107212015-07-13T12:48:00.001-07:002015-07-13T12:48:41.183-07:00Moving to The Purple Strawberry!<span style="font-family: Verdana, sans-serif;">Hi!</span><br />
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<span style="font-family: Verdana, sans-serif;">It's sad to leave this blog behind, but I am moving to what I think will be a better one.</span><br />
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<span style="font-family: Verdana, sans-serif;">If you want more unique recipes, tips on baking, and other random stuff, please check out:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="http://thepurplestrawberry.wordpress.com/">thepurplestrawberry.wordpress.com</a></h3>
Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-38921662203946136832014-01-26T11:17:00.001-08:002014-01-26T12:32:32.623-08:00Rocket Ship and Moon Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFutn0LmEi4ZA2vAs6XSxX6qWWyTOHA3IqLxI4VJRXHR4gb510KT3SSdoWPqYzLJaUqAR4UbXtUwlSziul6roW0xwgfnCg98y-lDNhRIdWWCWmxyT-r3ug8IiwbS-KmCIww_mlnGJFP7M/s1600/DSC_1777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFutn0LmEi4ZA2vAs6XSxX6qWWyTOHA3IqLxI4VJRXHR4gb510KT3SSdoWPqYzLJaUqAR4UbXtUwlSziul6roW0xwgfnCg98y-lDNhRIdWWCWmxyT-r3ug8IiwbS-KmCIww_mlnGJFP7M/s1600/DSC_1777.JPG" height="400" width="266" /></span></a></div>
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I have been busy. </span><br />
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Not too busy to bake, but too busy to come up with creative things to make and write up a post. </span><br />
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Finally, though, I'm done with sports for the school year, so I won't be coming home from school at 7:00 pm any longer, I think. </span><br />
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Yesterday, I made this birthday cake for my funny five-year-old brother, Aideng. He was happy with it. </span><br />
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It was a vanilla layer cake with vanilla buttercream. My brother prefers vanilla just like I do!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEwi8utGi3Jipq9dYs7PymeJA9VskAs16HZ8jHBlAp92ODYzmkrcTls31yLC6qGZGOXmXXZbz_-UX0d2w9Nq9qcg-0JuLWZsxBUiCmJkJIk2W5DWRTya299pz67cofp51jbgJ_V5EhL4/s1600/DSC_1773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEwi8utGi3Jipq9dYs7PymeJA9VskAs16HZ8jHBlAp92ODYzmkrcTls31yLC6qGZGOXmXXZbz_-UX0d2w9Nq9qcg-0JuLWZsxBUiCmJkJIk2W5DWRTya299pz67cofp51jbgJ_V5EhL4/s1600/DSC_1773.JPG" height="213" width="320" /></span></a></div>
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To make the round moon, I baked one 8" layer, one 6" layer, and 2 thin layers in a pan I have that is in between those two sizes. I sacked them and frosted them, and the cake looked like an almost perfect orb. I covered this with grey fondant, and used a ball tool I had to make small craters.</span><br />
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For the rocket, I frosted 3 cupcakes together and refrigerated this until firm. Then I cut the cake into a cone shape, covered it with fondant, added red decals, and then added another layer of blue fondant. Next I just added wings and a yellow circle with the number 5. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBJ0ySWSyLjmb8NzqTxs_qiUA4ywi_woTlxFKXQAzYSMCoU-2j8rueR_WaCmxK8QpRc1phsLH_3PGf0y5YbG3uOVLSWmGFNhYyww4sHIvi1PDh4WEWPPKtaIJXlz4snjAM2CuCtoEy7E/s1600/DSC_1774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBJ0ySWSyLjmb8NzqTxs_qiUA4ywi_woTlxFKXQAzYSMCoU-2j8rueR_WaCmxK8QpRc1phsLH_3PGf0y5YbG3uOVLSWmGFNhYyww4sHIvi1PDh4WEWPPKtaIJXlz4snjAM2CuCtoEy7E/s1600/DSC_1774.JPG" height="213" width="320" /></span></a></div>
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To finish the cake off, I made a little astronaut holding a flag made out of paper and a toothpick.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTia7ELCxxEkbQZ1yEYowrzJr1sriAjWVsBudKIHoBRZwHw3rJpDpzttaqDw6I3GeUnYnDEpp6e0M_ekTXCIxv3yCtnzCuIxCyarzMRObrnVN88QD8jakAmGgZJRsUFjhZwMSzafeckew/s1600/DSC_1775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTia7ELCxxEkbQZ1yEYowrzJr1sriAjWVsBudKIHoBRZwHw3rJpDpzttaqDw6I3GeUnYnDEpp6e0M_ekTXCIxv3yCtnzCuIxCyarzMRObrnVN88QD8jakAmGgZJRsUFjhZwMSzafeckew/s1600/DSC_1775.JPG" height="213" width="320" /></span></a></div>
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<span style="font-family: inherit;"> Enjoy!</span></div>
<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-3552442275505560572013-11-02T09:35:00.002-07:002013-11-02T09:36:27.221-07:00Caramel Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqvzINWIKe1oS-L4GXdoBfpSmtxrftpNdWggAItF0Y_Z5Wz49fhFrYUdmRBMAbZp70EnpCK3kLezjEMZnxF_A-HGmWfeDeSIf_2mo2aBPsIXGfHVL-gUJMYuGQ-r0dogXO75aLvFcK8g/s1600/DSC_1770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqvzINWIKe1oS-L4GXdoBfpSmtxrftpNdWggAItF0Y_Z5Wz49fhFrYUdmRBMAbZp70EnpCK3kLezjEMZnxF_A-HGmWfeDeSIf_2mo2aBPsIXGfHVL-gUJMYuGQ-r0dogXO75aLvFcK8g/s400/DSC_1770.JPG" width="400" /></a></div>
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This is a simple cake that I should have made a long time ago. <br />
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Caramel cake is a classic Southern dessert, and I think that, as a borderline Southerner, I have been deprived of the privilege of eating this cake up to this point.<br />
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I made this cake for my mom's birthday last weekend. We also had colorful candles and Oreo ice cream!</div>
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(My mom isn't turning 5, by the way.)<br />
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I've been looking for a good caramel cake recipe for a while. The recipe I used was from the Galley Gourmet, and the cake did not disappoint. The cake is a simple vanilla cake with a tender crumb, and the icing is the phenomenal part. Sure, it's really sugary (caramel is, after all, cooked sugar), but don't let that stop you. Enjoy the full glory of it. <br />
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I made a 2-layer cake to save time, instead of the 3-layer cake the recipe suggested. You can use whatever cake pans you have. Making the caramel sauce is really easy, but be careful and take it off the heat when it is golden brown or else it'll burn really quickly. <br />
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Caramel Layer Cake</h4>
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Serves 10-12</div>
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Recipe adapted from <a href="http://www.thegalleygourmet.net/" target="_blank">The Galley Gourmet</a></div>
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Ingredients</h3>
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<i>For the Cake</i></div>
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1 cup unsalted butter, softened</div>
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2 cups granulated sugar</div>
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5 large eggs, at room temperature</div>
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3 cups self rising flour </div>
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1 cup whole buttermilk, or 1tbs vinegar plus 1 cup whole milk</div>
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1 1/2 teaspoons pure vanilla extract</div>
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<i>For the Caramel Frosting</i></div>
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2 cups granulated sugar</div>
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1/4 cup water</div>
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2 Tablespoons light corn syrup</div>
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1/2 cup cold butter</div>
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1 cup hot heavy cream</div>
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Pinch of kosher salt</div>
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1/2 teaspoon pure vanilla extract</div>
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1 cup unsalted butter, softened</div>
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6 cups confectioners' sugar</div>
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<i>For Finishing (optional)</i></div>
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Toasted pecans</div>
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Directions</h3>
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<b>Make the Cake. </b>Preheat the oven to 350* F. Butter and flour 2 or 3 9" cake pans, and line with parchment or wax paper. </div>
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Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Alternate adding 1/3 of the flour with adding 1/2 of the buttermilk, and then stir in the vanilla. Divide the batter between the pans, smooth the tops, and bake for 25-30 minutes, until a toothpick comes out clean.</div>
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Let cool in the pan for 20 minutes, then remove the cake and let it cool completely.</div>
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<b>Make the Caramel Sauce.</b> Place the water and corn syrup in a small bowl and whisk until the syrup is dissolved. Place the sugar in a medium saucepan, and add the water, stirring just until everything is moistened. Heat over medium heat until all the sugar is dissolved (it will start bubbling) and increase the heat to medium-high. If sugar crystals form on the side of the pan while you're cooking, brush them off with a wet pastry brush. Cook without stirring until the mixture is golden brown, no longer. Remove the pan from the heat and add the cold butter, stirring until melted. Slowly stir in the heavy cream, then stir in the vanilla and salt. </div>
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Let cool for at least one hour or refrigerate. Set 1/3 cup aside to pour on the cake after frosting it.</div>
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<b>Make the Frosting. </b>Place all the caramel except 1/3 cup in a large bowl with the softened butter (make sure the caramel's cool or the butter will melt). Cream until smooth, and then gradually add the confectioners sugar, beating until fluffy.</div>
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<b>Assemble.</b> Spread the frosting between layers and top and sides of the cake layers. Drizzle with the reserved caramel sauce. Garnish with toasted pecans.</div>
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<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-88597685943990583342013-10-06T17:37:00.001-07:002013-10-07T03:40:45.104-07:00Whole Wheat Fig Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElSs0u952oii0MVW3Y9YU2AT5yg4yL41nty2kvd9PDhYCtcF3gYkybCNclT0wZqCadOh_Rds1CPKTNlJNm075Jr2J5EKxVWXNuwe05hcrQyUCPcqh8_kGb_KKSZfWgv_q8VzJjGVO0us/s1600/DSC_1783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElSs0u952oii0MVW3Y9YU2AT5yg4yL41nty2kvd9PDhYCtcF3gYkybCNclT0wZqCadOh_Rds1CPKTNlJNm075Jr2J5EKxVWXNuwe05hcrQyUCPcqh8_kGb_KKSZfWgv_q8VzJjGVO0us/s400/DSC_1783.JPG" width="400" /></a></div>
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I've always had a minor obsession with Fig Newtons. </div>
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It's all about the fig filling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECdZs3z1P10GO-WDti8cM2SXPpLTpwUnmkG6PGCgI_W4tocWNp_rALXfqReQKICUwcnoC2a-dnQ8JVKSMgR1BQgKNU33HIa6oT85e3n7TvI9TJWsnH59JFKFgAFPxotRmTIHaM0MxccY/s1600/DSC_1766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECdZs3z1P10GO-WDti8cM2SXPpLTpwUnmkG6PGCgI_W4tocWNp_rALXfqReQKICUwcnoC2a-dnQ8JVKSMgR1BQgKNU33HIa6oT85e3n7TvI9TJWsnH59JFKFgAFPxotRmTIHaM0MxccY/s320/DSC_1766.JPG" width="320" /></a></div>
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And the soft cookie exterior.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WxKN_kLKahlf4NLY-O8Jsu0F0yfUo_K9g6maUPsXXnVRF2YGgWpM3hLz_aqkJj0iVtE1IpixBaCt4j3Hi9zFBjJ_5K0BgD-2Yzu0f8JX162ZEVeglNmov3cEqKtep0XAVOx7_0b5N48/s1600/DSC_1774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WxKN_kLKahlf4NLY-O8Jsu0F0yfUo_K9g6maUPsXXnVRF2YGgWpM3hLz_aqkJj0iVtE1IpixBaCt4j3Hi9zFBjJ_5K0BgD-2Yzu0f8JX162ZEVeglNmov3cEqKtep0XAVOx7_0b5N48/s320/DSC_1774.JPG" width="320" /></a></div>
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And the way the cookie just blankets the figs so perfectly and you can't imagine the pair ever being separated.</div>
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Until I found out that my cross country buds liked fig bars, I didn't know anyone who liked Fig Newtons as much as I did. Through them I discovered a whole wheat type of fig bar with all the "healthy" words on its packaging, which was great since Fig Newtons are pretty bad for you.</div>
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So you may be wondering why I decided to make a different version I could easily buy a pack at a grocery store. Well, for one thing, making things typically store bought is my idea of fun. Another thing, my mom doesn't have a Costco membership to buy these whole wheat fig bars. </div>
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Also (says my inner health fanatic), processed foods are all somewhat unhealthy, and making your own food is better for you.</div>
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I'm really happy with the way these turned out. Just be aware that its one of those recipes that require chilling, rolling, cutting, and moving around thin pieces of dough, so it would be a good idea to turn your thermostat down (the Fig Newton factories have this advantage of having perfect climate control and machines to do the rolling and assembly). You also need patience. Mine didn't look very good this time, but they tasted pleasant and I'm sure that next time they'll be a lot better. </div>
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First thing to do is make the whole wheat dough and refrigerate it for a couple of hours to firm up. Then you start the filling, which will need to simmer for about 2 hours. After the filling is cooled down, you roll out the dough, cut it into 3 strips, place some filling in the middle of each strip, fold the dough over the filling, cut the strips into squares, and bake the squares. Then you get fig bars. They turn out a little crunchy at first but get soft and chewy the next day. </div>
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Enjoy!</div>
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<h4>
Whole Wheat Fig Bars</h4>
<div>
makes around 30 fig bars</div>
<h3>
Ingredients</h3>
<div>
<i>For the dough:</i></div>
<div>
7oz whole wheat flour</div>
<div>
1oz oat flour (rolled oats blended until powdery)<br />
1/8 tsp cinnamon<br />
1/4 tsp salt<br />
1/4 tsp baking soda<br />
1/4 tsp baking powder<br />
4oz (1 stick) unsalted butter, at room temperature<br />
3-1/2 oz sugar<br />
1oz brown rice syrup (or honey/corn syrup)<br />
1 tsp orange zest<br />
2 tsp vanilla extract<br />
1 egg + 1 egg yolk<br />
1 tbs canola oil<br />
1 oz fresh orange juice<br />
<br />
<i>For the filling:</i><br />
1 heaping cup (a bit less that 6oz) dried figs, chopped (I used Calimyrna dried figs)<br />
1-1/2 cups water<br />
1 cup apple juice<br />
1/2 cup sugar<br />
1-1/2 tsp orange zest<br />
<h3>
Directions</h3>
<div>
<ol>
<li><b>Make the dough:</b> Whisk together the flour, oat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl. In a large bowl, cream together the butter, sugar, brown rice syrup, and orange zest. Beat in the vanilla, eggs, oil, and orange juice until well blended. Slowly stir in the dry ingredients until well combined. The dough will be soft. Wrap in plastic wrap, pat into a disk, and refrigerate for at least 2 hours.</li>
<li><b>Make the fig filling: </b>Place the dried figs, water, juice, and sugar in a medium saucepan over medium heat, stirring to combine. Bring to a boil, then lower the heat so that it is at a simmer. Let simmer, stirring occasionally for 1-1/2 to 2 hours, until it has a thick, jam-like consistency. Leave at room temperature, refrigerate, or cool in an ice bath until it cools down. Place the jam in a blender with the orange zest and blend until smooth.</li>
<li><b>Assemble: </b>Preheat the oven to 350*F. On a floured surface, roll out the chilled dough into a rectangle that is roughly 12x14". Cut into 3 rectangles that are 4" wide. Spread a line of fig filling through the center of each strip of dough. For each strip, fold one side of the dough over the filling, then fold the other side over that, enclosing the filling. Roll the logs seam side down and place each onto a parchment lined baking sheet (I find it easier to move if you cut each log in half first). If you can, chill the dough. Cut each piece into 30 smaller pieces and space them apart on the baking sheet. Bake in the preheated oven for 12-15 minutes, until the edges are golden. Let cool on wire racks.</li>
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<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-86749796908431671152013-09-22T17:33:00.001-07:002013-09-22T17:33:24.915-07:00Funfetti Cookie Dough Macarons<div class="separator" style="clear: both; text-align: center;">
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Life is crazy as a sophomore. I can't even spell "sophomore" without spell check helping me. Since when was there an "o" in there? Since when was I in tenth grade? Someone transport me back to freshman year, please. </div>
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I'm stressed out sometimes. Looking at pictures of sprinkles and macarons makes me happier, though. </div>
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I know my photography isn't that great, but that was nice. Too bad the macarons are all gone now. </div>
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Here's how you can make them.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszrj0jQvBr-2j3_ikyJIGsXPZZ680qXudp9jGmO9dBhFZJ_JmaUedwEYoqR0ORAtxzF7bPzXkPVxBO5nmeDR3X9-4yjfyIF18MnILGFO7hu5HaTHDlyG7tYM7KZnL5UfKqC_ZIi9RLyc/s1600/DSC_1688.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszrj0jQvBr-2j3_ikyJIGsXPZZ680qXudp9jGmO9dBhFZJ_JmaUedwEYoqR0ORAtxzF7bPzXkPVxBO5nmeDR3X9-4yjfyIF18MnILGFO7hu5HaTHDlyG7tYM7KZnL5UfKqC_ZIi9RLyc/s320/DSC_1688.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make a basic vanilla macaron batter. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJBEDr6ABrjOKddgEA56pSM7jDqPic-nXgN86PSENLaCTP3Zs-LsVI5EUENykRvy9buraNyCJFCQZv-KrFdhVdaUdyyFImf1quaSbYWCkae-UApbGB1gE9ynNzK-6RsnXEOtbGtrrVY0/s1600/DSC_1703.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJBEDr6ABrjOKddgEA56pSM7jDqPic-nXgN86PSENLaCTP3Zs-LsVI5EUENykRvy9buraNyCJFCQZv-KrFdhVdaUdyyFImf1quaSbYWCkae-UApbGB1gE9ynNzK-6RsnXEOtbGtrrVY0/s320/DSC_1703.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pipe it on parchment lined baking sheets and sprinkle sprinkles on top. Let rest, then bake.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JIl6_FCz9-A8gl3Aqw5tYW9_9LG0UFnXYmypOPcni105_n6XTAUjj8sThU389QzegnkQ7rXQjF4kt9m4mqgeVbcG3y_I8-4kFpRNDU-QhFQFJUVIj1YrYrtX2SgceJLbZUAd6m7EVQU/s1600/DSC_1706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JIl6_FCz9-A8gl3Aqw5tYW9_9LG0UFnXYmypOPcni105_n6XTAUjj8sThU389QzegnkQ7rXQjF4kt9m4mqgeVbcG3y_I8-4kFpRNDU-QhFQFJUVIj1YrYrtX2SgceJLbZUAd6m7EVQU/s320/DSC_1706.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make cookie dough. Subtract eggs. Add sprinkles and chocolate shavings (optional).</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQxAf0D2wJddhk-or1Sn4iamlMqK5LwfHVSH2OBefDkemxa4ty2fLt78Jiwe9YfDUcQng_bryAPArBMYgO4692sKr7bZMd0WXz6GtCMucE5ScNDvqAC4zwEDdVt_t-GVtjucSR8P_3hA/s1600/DSC_1707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQxAf0D2wJddhk-or1Sn4iamlMqK5LwfHVSH2OBefDkemxa4ty2fLt78Jiwe9YfDUcQng_bryAPArBMYgO4692sKr7bZMd0WXz6GtCMucE5ScNDvqAC4zwEDdVt_t-GVtjucSR8P_3hA/s320/DSC_1707.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill macaron shells, then roll around in sprinkles. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS_lmRA_MBd2oJEdpLMIp05lMcSz8lefLzxj_vXIy8ObwCzHtSv4wfTMqumdAw0jUM6vKlbW5v3uJbZOIn01kEPk8bxT2ZhyphenhyphenFo5G5TCvJK-WuzgYNAO5I1PSCW9ICVrvLxIYBkXuoX9g/s1600/DSC_1710.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS_lmRA_MBd2oJEdpLMIp05lMcSz8lefLzxj_vXIy8ObwCzHtSv4wfTMqumdAw0jUM6vKlbW5v3uJbZOIn01kEPk8bxT2ZhyphenhyphenFo5G5TCvJK-WuzgYNAO5I1PSCW9ICVrvLxIYBkXuoX9g/s320/DSC_1710.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzyePpztnhp8u9Uw8k_BTTWw1WSlrdBcXeO7mA6WwOruhLQSngvMddi8D6oppJc-oGhXk_8MCy-9ayOGPm_6qdkyp17P7tfcmX-8vjRrg4P8qutL-S7Nvl3v2fAqvOHhelsc-IeiRQ_o/s1600/DSC_1736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzyePpztnhp8u9Uw8k_BTTWw1WSlrdBcXeO7mA6WwOruhLQSngvMddi8D6oppJc-oGhXk_8MCy-9ayOGPm_6qdkyp17P7tfcmX-8vjRrg4P8qutL-S7Nvl3v2fAqvOHhelsc-IeiRQ_o/s320/DSC_1736.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">P.S. Here's something else I made with sprinkles. I'll try to post the recipe soon.</td></tr>
</tbody></table>
Everything's okay when you have macarons.<br /><h4>
<span style="font-family: 'Trebuchet MS'; font-size: 21px; font-weight: normal; line-height: 1.15; white-space: pre-wrap;">Funfetti Cookie Dough Macarons</span></h4>
<span id="docs-internal-guid-5e5c48fc-4834-7104-51e8-fc97c4fee8c3"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">makes 20</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">adapted from Love and Olive Oil</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="color: #666666; font-family: 'Trebuchet MS'; font-size: 17px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></div>
<h3 dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 8pt;">
<span style="color: #666666; font-family: 'Trebuchet MS'; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">For the Shells:</span><span style="background-color: white; color: #58595b; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;"></span></h3>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">85 grams almond flour or finely ground almonds</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">150 grams powdered sugar</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">90 grams egg whites (from about 3 large eggs), room temperature</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">55 grams superfine sugar (or granulated sugar processed in a blender)</span><span style="background-color: white; color: #58595b; font-family: Georgia; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;"></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">sprinkles</span></div>
<h3 dir="ltr" style="line-height: 0.9642857142857143; margin-bottom: 8pt; margin-top: 11pt;">
<span style="color: #666666; font-family: 'Trebuchet MS'; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">For Cookie Dough Filling:</span></h3>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">1/4 cup unsalted butter, room temperature</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons granulated sugar</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">1/4 cup light brown sugar, packed</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">3/8 cup all-purpose flour</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">1/8 teaspoon salt</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon vanilla extract</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon almond extract</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">1 to 2 tablespoon heavy cream (or as needed)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">grated chocolate and sprinkles (optional)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;">Sprinkles, for rolling</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<br /></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="color: #666666; font-family: 'Trebuchet MS'; font-size: 17px; font-style: italic; line-height: 0.9642857142857143; white-space: pre-wrap;">Directions:</span></div>
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Sift together almond flour and powdered sugar.</span></div>
</li>
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Place egg whites in a large bowl. Mix on medium speed until frothy, then slowly add superfine sugar, a little bit at a time with the mixer on medium speed, scraping down the side of the bowl periodically. When all the sugar has been added, increase speed to medium high and whip until meringue is firm and glossy and forms medium-stiff peaks.</span></div>
</li>
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Pour half of the almond flour mixture into the meringue and stir, folding and scraping a few times until no dry flour remains. Add the remaining flour and mix, folding and spreading the batter against the sides of the bowl just until the meringue and flour are incorporated and the batter falls off the spatula in thick ribbons. </span></div>
</li>
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Transfer the batter to a large piping bag fitted with a 1/2-inch round tip. Pipe small circles onto a parchment or silicone-mat-lined baking sheet, leaving about 1-inch of space between them.</span></div>
</li>
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Rap the baking sheet firmly on the counter, then smack the bottom of the baking sheet multiple times with your hand to remove any remaining air bubbles. If any pointy 'tips' still remain, you can gently press them down with a lightly moistened fingertip. Sprinkle with sprinkles, and set aside until the tops are dry.</span></div>
</li>
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 350 degrees F. Bake for 15 to 18 minutes, keeping an eye on them to make sure they do not brown. Remove from oven and let cool completely on a wire rack, then gently remove from baking sheets.</span></div>
</li>
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">To prepare filling, beat butter, sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in flour, salt, vanilla, and almond extract on low speed until incorporated. Add cream and beat until fluffy, about 2 minutes, adding more cream if necessary to achieve desired consistency. Stir in grated chocolate. Transfer mixture to a piping bag fitted with a 1/2-inch round tip. Gently pipe about a teaspoon of filling onto underside of half of the cooled cookies, then top with remaining cookies. Roll edges of macarons in sprinkles.</span></div>
</li>
<li dir="ltr" style="font-family: Arial; list-style-type: decimal; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="vertical-align: baseline; white-space: pre-wrap;">Refrigerate in an airtight container for up to three days.</span><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></div>
</li>
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<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-30344709864739227712013-09-05T11:31:00.001-07:002013-09-05T11:31:58.634-07:00Apple Pie Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0Bo7er5GODH5f6yncmVT1qNZAjNvYTS9bQGrAeXTnQnW0aLQrFlZhyphenhyphenoueQF4J7g4b-nzQKuOVM8A0_CIZHdIS2Co0KY5BzNDvVAIXPxBd1tMrOeAkTis4xgVUFSP0UCf8Z4cnMlIP_U/s1600/DSC_1067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0Bo7er5GODH5f6yncmVT1qNZAjNvYTS9bQGrAeXTnQnW0aLQrFlZhyphenhyphenoueQF4J7g4b-nzQKuOVM8A0_CIZHdIS2Co0KY5BzNDvVAIXPxBd1tMrOeAkTis4xgVUFSP0UCf8Z4cnMlIP_U/s400/DSC_1067.JPG" width="400" /></a></div>
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It's still summer, but I'm already craving the fall flavors. The cinnamon, nutmeg, and of course, the fresh, crisp, perfect apples. </div>
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Sadly, apple season isn't quite here yet. I know because my mom hasn't brought home any boxes from the farmer's market, and I haven't been eating my wonderful "apple a day." And my mom isn't making her "famous" apple pie every weekend to get rid of all the apples that we haven't managed to eat. </div>
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Still, my sister made me make these for her and her boyfriend a while ago, because apple pies just can't be limited to apple season. </div>
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Apple pie has always been my favorite. If you can believe, I used to not like pie, but then apple pie finally changed my mind. As I said, my mom makes apple pie frequently. Her pie consists of apples that have been sitting in the fridge for a while, cut thick, and a store-bought crust which she always has difficulty rolling out. It's not like those fancy double-lattice, two-different-kinds-of-apples pies, but it's delicious in it's own way. Inspired, I made these simple but ever-so-delicious apple pie bars.</div>
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In short, buttery shortbread crust+ gooey apple pie filling + crumbly oat topping = pass me a shovel, please. The great thing about this formula (you know, besides the crumb topping and shortbread and apple parts) is that you can substitute any kind of fruit pie filling in place of the apples. <br />
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How are you preparing for fall?<br />
<h4>
Apple Pie Bars</h4>
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makes one 9x13" pan (around) 18 squares</div>
<h3>
Ingredients</h3>
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<i>For the shortbread crust:</i></div>
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<div>
1 cup butter</div>
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1/2 cup confectioners' sugar</div>
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2 cups all-purpose flour</div>
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1/4 teaspoon baking powder</div>
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<i>For the apple pie filling:</i></div>
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<div>
1 cup water</div>
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1 Tbsp apple juice, apple cider, or lemon juice</div>
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1 cup sugar</div>
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1/4 tsp ground cinnamon</div>
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1/4 tsp ground nutmeg</div>
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1/4 tsp ground clove</div>
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1/4 cup cornstarch</div>
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1/4 tsp vanilla</div>
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3 cups apples (I used Granny Smith), cored, peeled, and chopped</div>
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<i>For the crumb topping:</i></div>
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<div>
3/4 cup walnuts</div>
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3 cups quick-cooking oats</div>
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2 cups all-purpose flour</div>
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1 1/2 cups light brown sugar</div>
<div>
1 1/4 teaspoons cinnamon</div>
<div>
1/2 teaspoon baking soda</div>
<div>
1/2 teaspoon kosher salt</div>
<div>
3 sticks unsalted butter, cut into 1/2-inch cubes and chilled</div>
<h3>
Directions</h3>
<div>
<ol>
<li><b>Make the shortbread crust</b>: Preheat oven to 350*F. Cream together the butter and confectioners' sugar. Blend in the flour and baking powder. Pat into a 9x13" glass dish. Bake in preheated oven for 12-15 minutes, until the edges are light golden brown. Let cool.</li>
<li><b>Make the apple pie filling: </b>While the crust is baking, combine water, juice, sugar, cinnamon, nutmeg, clove, and cornstarch in a large saucepan. Stir over medium heat until it boils. Cook for 2 minutes, constantly stirring. Remove from heat and stir in vanilla and apples. Let cool to room temperature.</li>
<li><b>Make the crumb topping: </b>Toast the walnuts at 350*F for 2-8 minutes, until golden brown and fragrant. In a medium bowl, combine the oats, flour, sugar, cinnamon, baking soda, and salt. Blend in the butter with your fingertips, until the mixture is coarse and has clumps the size of peas. Chop the walnuts and stir into the rest of the ingredients.</li>
<li><b>Assemble and bake:</b> Preheat oven to 375*F. Pour and smooth the apple pie filling over the shortbread. Sprinkle the crumb topping evenly on top. Bake for about half an hour, until the topping is golden brown and the filling is bubbling. Let cool to room temperature and then cut into squares. </li>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-63294862341668856702013-09-01T14:34:00.001-07:002013-09-01T14:34:52.650-07:00Mini Banana Dulce de Leche Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zuVWW80exq_1gQBYlhLqdHUQ_c0KZP6581AJPZR9Mr5juYUQ3z7iEOg9JjyG0rFA7Qi3SREW_-sljwPHcZiigCI8wwXjR6s9HLhEJeGDtzq-ExWUbtJw1CvP9xVCduqvuKzJGU8vpI8/s1600/DSC_1621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zuVWW80exq_1gQBYlhLqdHUQ_c0KZP6581AJPZR9Mr5juYUQ3z7iEOg9JjyG0rFA7Qi3SREW_-sljwPHcZiigCI8wwXjR6s9HLhEJeGDtzq-ExWUbtJw1CvP9xVCduqvuKzJGU8vpI8/s400/DSC_1621.JPG" width="400" /></a></div>
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In a way, mini cupcakes have a higher standard than regular cupcakes. Those two bites have to have the perfect texture and flavor so that you aren't left with a feeling of disappointment. It's like what I learned in statistics class: the smaller the data sample, the more representative everything has to be or you'll get the wrong impression. </div>
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These cupcakes are fluffy ans moist, with a strong banana flavor because of the mashed bananas. They are fluffier than banana muffins, and they are truly banana flavored. There isn't any cinnamon or nutmeg to distract. I made dulce de leche Swiss meringue buttercream with some left over dulce de leche I had from <a href="http://krumbli.blogspot.com/2013/08/dulce-de-leche-stuffed-mexican.html" target="_blank">these cookies</a>. The caramel flavor added more intensity to the cupcake, I think. I topped them off with candied walnuts, which added crunch and tied all the flavors together. The walnuts are coated in caramelized sugar and so they add more of that caramel flavor. </div>
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They were some fine specimens of cupcake. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfStFscouYbUypPXG_tGp595XzjpBPsxZPGuBMh0f41o3I9_VEzC3NcpEHnNtwghHIdqhLqMeXXC5KSdUNHctrsU_CXvZa2X9OuHDAYNgXZ2wCVoDcp9L_cDuhsfJnwIspsdEpW_z9Wns/s1600/DSC_1535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfStFscouYbUypPXG_tGp595XzjpBPsxZPGuBMh0f41o3I9_VEzC3NcpEHnNtwghHIdqhLqMeXXC5KSdUNHctrsU_CXvZa2X9OuHDAYNgXZ2wCVoDcp9L_cDuhsfJnwIspsdEpW_z9Wns/s320/DSC_1535.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First, cream together the butter and sugar. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOQcQxh1uUS38E5_DwAG2rNlIfy-3vbAeQ6ustq4LsgeJyAKNZ-6rjjjNEEfO11mO_INV_e-4HLXCY9N8jqo9rt-Q8IG3gJbeVTfMs_0ZvieV-gkpZ-oIfx-zrBdZ_22x2ZJxFI_KN2E/s1600/DSC_1538.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOQcQxh1uUS38E5_DwAG2rNlIfy-3vbAeQ6ustq4LsgeJyAKNZ-6rjjjNEEfO11mO_INV_e-4HLXCY9N8jqo9rt-Q8IG3gJbeVTfMs_0ZvieV-gkpZ-oIfx-zrBdZ_22x2ZJxFI_KN2E/s320/DSC_1538.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beat in eggs and stir in 2 ripe mashed bananas (I pureed the bananas in a blender). Stir in baking soda that has been dissolved in hot milk.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagfNEqarqDZqFjQZyhxDaKGM8wBzZR0GSGcBRg7DlZjCLGJ9S3SF9XIFV1Vxzpw7WTClf4rNOkdnotfBxRhO8kknr1GTmpYIC3kblfRoDpKymMqmPO4j1mWqbFHEcKwawjE1yC3eHya4/s1600/DSC_1539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagfNEqarqDZqFjQZyhxDaKGM8wBzZR0GSGcBRg7DlZjCLGJ9S3SF9XIFV1Vxzpw7WTClf4rNOkdnotfBxRhO8kknr1GTmpYIC3kblfRoDpKymMqmPO4j1mWqbFHEcKwawjE1yC3eHya4/s320/DSC_1539.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fold in the sifted dry ingredients.</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWDuqnZiNEpcdqx6JwLca1YCWEIWa38myu1x-P4pd3xk_izEEQA9JdCSY7yWpPZKIm-dQe-uj16oYm6IIHniOZniwye9u9pKy3NSfKmAb8s2pdMl7osCLoakGISK3khHZMZBGuUlENxA/s1600/DSC_1547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWDuqnZiNEpcdqx6JwLca1YCWEIWa38myu1x-P4pd3xk_izEEQA9JdCSY7yWpPZKIm-dQe-uj16oYm6IIHniOZniwye9u9pKy3NSfKmAb8s2pdMl7osCLoakGISK3khHZMZBGuUlENxA/s320/DSC_1547.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Portion out the batter, filling the liners 3/4 of the way. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ax0iSH9y49NIPqrxX8Jht5zXs6vGm4Ng2t9ZdMP7PRTEHHOa93zt9FQweWb8L6kDGu47_IsyVJVs3_W3CEpvg0P9Qsdypxrp4Q4yxVY2u7G8J9HWZr3sMqUW3eczPJSeruu0s8nv77s/s1600/DSC_1545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ax0iSH9y49NIPqrxX8Jht5zXs6vGm4Ng2t9ZdMP7PRTEHHOa93zt9FQweWb8L6kDGu47_IsyVJVs3_W3CEpvg0P9Qsdypxrp4Q4yxVY2u7G8J9HWZr3sMqUW3eczPJSeruu0s8nv77s/s320/DSC_1545.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bake and they will get puffy. Then let cool. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdZzofF940RzB8lhl18pxOse0RTcGGZ0GFt-KyMGxuZtlsMAPs8woC37gnnsNvz1b-kxU4eQpKO_cujoeQPLGgzwINPTQ4X9udnNP4VYK9jJt2iETwcXtIleGJeq0XZhAo58jFQBMInc/s1600/DSC_1554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdZzofF940RzB8lhl18pxOse0RTcGGZ0GFt-KyMGxuZtlsMAPs8woC37gnnsNvz1b-kxU4eQpKO_cujoeQPLGgzwINPTQ4X9udnNP4VYK9jJt2iETwcXtIleGJeq0XZhAo58jFQBMInc/s320/DSC_1554.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Make a Swiss meringue buttercream, following the normal procedure: heat egg whites and sugar over simmering water, beat until firm, cream in butter, and mix in flavorings (dulce de leche).</span></td></tr>
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Then just frost the cupcakes, top with candied walnuts, and enjoy! The cupcakes will keep at room temperature for a few days. </div>
<h4>
Banana Cupcakes with Dulce de Leche Buttercream</h4>
<div>
makes 3 dozen mini cupcakes, or 18 standard cupcakes</div>
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<h3>
Ingredients</h3>
<div>
<i>for the cupcake:</i></div>
<div>
125g (4oz + 1 tbsp) unsalted butter</div>
<div>
175g (6oz) sugar</div>
<div>
2 eggs</div>
<div>
2 large mashed ripe bananas</div>
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1 tsp Baking soda</div>
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2 Tbsp boiling milk</div>
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1/4 tsp salt</div>
<div>
1 tsp baking powder</div>
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225g (8oz) flour</div>
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<br /></div>
<div>
<i>for the buttercream:</i></div>
<div>
2-1/2 large egg whites</div>
<div>
3/4 cup sugar</div>
<div>
2 sticks unsalted butter, diced and softened</div>
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1/8 teaspoon salt</div>
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1-1/2 tsp vanilla</div>
<div>
1/4-1/2 cup of dulce de leche, room temperature </div>
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<div>
candied walnuts, follow directions <a href="http://krumbli.blogspot.com/2013/06/carrot-cake-cheesecake.html" target="_blank">here </a></div>
<h3>
Directions</h3>
<div>
<ol>
<li>Preheat oven to 325*F. Line cupcake pan with paper liners.</li>
<li>Cream butter & sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Mix in mashed bananas.</li>
<li>Dissolve the baking soda in the hot milk and stir into the banana mixture.</li>
<li>Sift together the flour, baking powder, and salt and fold into the wet ingredients until incorporated.</li>
<li>Fill cupcake liners 3/4 full with batter. Bake in over for 10-12 minutes if you're making mini cupcakes, or 18-25 minutes if you're making standard cupcakes. They should be light golden brown and a toothpick should come out clean. Cool the cupcakes on a wire rack.</li>
<li>To make the buttercream, combine egg whites and sugar in a bowl placed over simmering water. Bring the mixture to 150 degrees F while whisking constantly.</li>
<li>Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume and forms firm peaks when the whisk is pulled up out of the meringue.</li>
<li>Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.</li>
<li>Frost the cupcakes and top with candied walnuts. Keep at room temperature. </li>
</ol>
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</div>
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<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-65602285826072353912013-08-22T06:02:00.001-07:002013-08-22T06:02:29.046-07:00Dulce de Leche Stuffed Mexican Chocolate Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXGuDGH4LQfd-jt1moCGX1xmf_O9-M5YgK7bYKMEtsYAcXe9Dv-Jup3InNjgP_QBdCn6WUjgCC4zlaZIypmsqOpVOpbWRXglCk0xolpt9M01MjSAVMBgjvdi7Rt0p_yBWOAc6-VyUF4U/s1600/DSC_1518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXGuDGH4LQfd-jt1moCGX1xmf_O9-M5YgK7bYKMEtsYAcXe9Dv-Jup3InNjgP_QBdCn6WUjgCC4zlaZIypmsqOpVOpbWRXglCk0xolpt9M01MjSAVMBgjvdi7Rt0p_yBWOAc6-VyUF4U/s320/DSC_1518.JPG" height="266" width="400" /></a></div>
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I'm in the process of coming up with some recipes for a themed bake sale I'm holding at school. The particular theme I'm working on is "ancient civilizations," which is pretty hard since ancient people basically ate some type of meat and grain, and that was it. Anyways, I came up with these cookies to represent the ancient Incas, since they lived in what is now Mexico and (fortunately) had access to cocoa beans. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglnHE6gAn8C_FP3W8IOfiATL5cwsEWVkr_kedreYzeNX-Oytn2oeKzmMmvkRiR6wTbImf4gKm-lhis5WMvy7ZpTT07MnxVcGVAD-wfag6rFIwg9w0tF8mttkBiuBc9rM6HY3cPFRTaF4/s1600/DSC_1514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglnHE6gAn8C_FP3W8IOfiATL5cwsEWVkr_kedreYzeNX-Oytn2oeKzmMmvkRiR6wTbImf4gKm-lhis5WMvy7ZpTT07MnxVcGVAD-wfag6rFIwg9w0tF8mttkBiuBc9rM6HY3cPFRTaF4/s320/DSC_1514.JPG" height="213" width="320" /></a></div>
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This is a thick, dark chocolate cookie with a dash of cinnamon, filled and stuffed with dulce de leche. The good thing about stuffing the cookies with dulce de leche is that the filling never hardens and always remains gooey. Other caramel-stuffed cookies have to be eaten warm. Also, these cookies are big, about the size of the palm of your hand, so they are perfect for selling. </div>
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Dulce de leche is a common Mexican ingredient, which is like carmelized milk. You can buy it at a grocery store, or you can make it by yourself out of sweetened condensed milk. Since I had a can of sweetened condensed milk already sitting in my pantry, and curiosity, I decided to go with the latter option. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTj4d9zldAqfxu_QVzLMwWfiaxpc23ouWtWLId05L-hBkBnF757iqKsb7xv9I7FbywAwS3JzQKndHKsgPj4Ptm-DN413Tc4erlIov4yM4JtvLVa2UMDKOpPnjynBFiL_ZV2E_ySTMUkYU/s1600/DSC_1521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTj4d9zldAqfxu_QVzLMwWfiaxpc23ouWtWLId05L-hBkBnF757iqKsb7xv9I7FbywAwS3JzQKndHKsgPj4Ptm-DN413Tc4erlIov4yM4JtvLVa2UMDKOpPnjynBFiL_ZV2E_ySTMUkYU/s320/DSC_1521.JPG" height="213" width="320" /></a></div>
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There are lots of ways to make dulce de leche (just google it). I chose the oven method. All you need is a roasting pan, hot water, a glass dish that fits in the roasting pan, an oven, and a can of sweetened condensed milk. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3RIRAfaB1Y4aaYKG_kau0onUbWjd1GYYaJYOTtzZFnx86B8c0Q1-R0nRvJrfPS0zVTRZeOHndwKT1yC8ivm_b6bN_76E5J3e2q8ak8qzBKjKSP_Lv-4jUIpWs7bxhXmDTjOdgquuIwA/s1600/DSC_1494.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3RIRAfaB1Y4aaYKG_kau0onUbWjd1GYYaJYOTtzZFnx86B8c0Q1-R0nRvJrfPS0zVTRZeOHndwKT1yC8ivm_b6bN_76E5J3e2q8ak8qzBKjKSP_Lv-4jUIpWs7bxhXmDTjOdgquuIwA/s320/DSC_1494.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place one can of sweetened condensed milk in a glass dish. I used a pie plate.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8cfdH0V-dkgATtd38T0dq_gI3p8Yw-Cqb4gJHG-iGucr0SbywGmxh-a1m5TKfFwY5LLAdJPknnfUeIxNxmmv-AwJlZ9fQw4n01wZuKVZiVU4Tsx5_ruWN22dJyQqPDKhyphenhyphenAHjvAvZrgM/s1600/DSC_1495.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8cfdH0V-dkgATtd38T0dq_gI3p8Yw-Cqb4gJHG-iGucr0SbywGmxh-a1m5TKfFwY5LLAdJPknnfUeIxNxmmv-AwJlZ9fQw4n01wZuKVZiVU4Tsx5_ruWN22dJyQqPDKhyphenhyphenAHjvAvZrgM/s320/DSC_1495.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cover the dish tightly with foil.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51c-HiVEknoUsbAAtdQH6pmukGLyKCDkQ9zLUA9RR0Lqc0-r_5RdrZCHcIpNP4GodSfU7nSBp3MIljuwY_Ni_HJI3OGwLPyzmI9t3A8aXIh2ebgCA3MQkn6JagkApmIudnm6rGP_Lr_0/s1600/DSC_1496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51c-HiVEknoUsbAAtdQH6pmukGLyKCDkQ9zLUA9RR0Lqc0-r_5RdrZCHcIpNP4GodSfU7nSBp3MIljuwY_Ni_HJI3OGwLPyzmI9t3A8aXIh2ebgCA3MQkn6JagkApmIudnm6rGP_Lr_0/s320/DSC_1496.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place the dish in the roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the glass dish. Remove the dish from the roasting pan, and place the roasting pan on the bottom rack of the oven. Preheat the oven to 425*F. </span></td></tr>
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<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3QxqIzNO9SdzNN45FA6TEHR0Qe6MOsF-XNivC-g_FuW_AZbOEBP26vKZOZdESB9Bvn5Ddu-NIfIpAGuziKdFznw9i9zVcsStfL9nwjwkU5QXUtHpLIWq3nD5__1BgxfplF-P8rmXUhM/s1600/DSC_1498.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3QxqIzNO9SdzNN45FA6TEHR0Qe6MOsF-XNivC-g_FuW_AZbOEBP26vKZOZdESB9Bvn5Ddu-NIfIpAGuziKdFznw9i9zVcsStfL9nwjwkU5QXUtHpLIWq3nD5__1BgxfplF-P8rmXUhM/s320/DSC_1498.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">When the oven is heated, place the glass dish back into the roasting pan. Bake for 1 hr and 15 minutes. Check the water level in the pan every half hour and add water if necessary. Take the glass dish out of the oven and let cool for at least hour. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk1Z-_N3hc2LTbvVMJDZ3Jec1xtRC6Po3NSGUzvmcVD581Gs6m3dBRp5nMuGiB0bxRgTarqVzUAZp_JLwlxeSaADU9I9BVzHkIBjiIgUOpu4fAhwrYQJCZVMc5s-xespTClGN8mhOyeI/s1600/DSC_1499.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk1Z-_N3hc2LTbvVMJDZ3Jec1xtRC6Po3NSGUzvmcVD581Gs6m3dBRp5nMuGiB0bxRgTarqVzUAZp_JLwlxeSaADU9I9BVzHkIBjiIgUOpu4fAhwrYQJCZVMc5s-xespTClGN8mhOyeI/s320/DSC_1499.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Remove the foil. You should have a deep brown caramel. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZOJKHUVJS-hJkbNjlN4oqqeTvEq6LRKFWhRfqlxQ2WRSXIE6qwYR417d8B_7aGEqORlqJhNj1b79Myp94c_s62P6qUEfCF7drRtZtmsdenkWMJV-ijtoFnoXvgyzQYsV-rfrTma22EA/s1600/DSC_1500.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZOJKHUVJS-hJkbNjlN4oqqeTvEq6LRKFWhRfqlxQ2WRSXIE6qwYR417d8B_7aGEqORlqJhNj1b79Myp94c_s62P6qUEfCF7drRtZtmsdenkWMJV-ijtoFnoXvgyzQYsV-rfrTma22EA/s320/DSC_1500.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir the dulce de leche in a bowl until smooth and refrigerate until completely cool. </span></td></tr>
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Making the cookies is very simple. To start, you make a simple chocolate cookie dough. It will be very thick.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSmBMiHE-2vnwjdDWzSZykfFIQZVXKZ4vMRH4kRK-HZWmQtvFD5j5xzmIiX2uclq2uGXwxMzwzEgK-otAXtnu3JUXMffAspO3BoFwTIzmVtnpRzgYiIHwy8dA12FX8OcyHVGx7szkPg8/s1600/DSC_1502.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSmBMiHE-2vnwjdDWzSZykfFIQZVXKZ4vMRH4kRK-HZWmQtvFD5j5xzmIiX2uclq2uGXwxMzwzEgK-otAXtnu3JUXMffAspO3BoFwTIzmVtnpRzgYiIHwy8dA12FX8OcyHVGx7szkPg8/s320/DSC_1502.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make the chocolate cookie dough.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfB7MVHUUBfcRBWuMJh95wAKDABr6t7-pntbFmLa5y1189YGya2ykmOtHhpCWwCRMrVWyoz2Fd1Myj4C2fGNZON6oQcJfeobKKNMfwMigl2XYB3Jl9G7B4CTI-oDlxbLro2jD4hBRtDE/s1600/DSC_1503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfB7MVHUUBfcRBWuMJh95wAKDABr6t7-pntbFmLa5y1189YGya2ykmOtHhpCWwCRMrVWyoz2Fd1Myj4C2fGNZON6oQcJfeobKKNMfwMigl2XYB3Jl9G7B4CTI-oDlxbLro2jD4hBRtDE/s320/DSC_1503.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Make a cinnamon-sugar mixture out of 3 tbs granulated sugar, 1 tsp cocoa powder, and 2 tsp cinnamon.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATZ-SFDeqh_OIpq0w0QqnO61H45wtuf7T6BDD1hpFC_8xw8ohdwQDtVvQfQSrBRwNmsg9bVdM_C9Pg6A6E_V95DzmdPurN8iLjrSg0Od0mJ5vU-GH3xn6xXGTDLW3kIiMBEf8-fVCp5I/s1600/DSC_1504.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATZ-SFDeqh_OIpq0w0QqnO61H45wtuf7T6BDD1hpFC_8xw8ohdwQDtVvQfQSrBRwNmsg9bVdM_C9Pg6A6E_V95DzmdPurN8iLjrSg0Od0mJ5vU-GH3xn6xXGTDLW3kIiMBEf8-fVCp5I/s320/DSC_1504.JPG" height="211" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoop rounds of tbs of cookie dough onto a parchment-lined baking sheet, 1-1/2 inches apart. Then scoop about 1 tsp of dulce de leche on top.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zuvlQfVm_1NYoOnVMmy6VQaz4beuiPaatna1QFQy8pdZ6_48ULTOxUAYBWwTWWBn8EY2AMudMZ5kdCaL2GcUKGCGTDdJGiiBxmxRRnV49a71aOdEEPtywNMe2M7JQcBWCoZSDxDhCZs/s1600/DSC_1506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zuvlQfVm_1NYoOnVMmy6VQaz4beuiPaatna1QFQy8pdZ6_48ULTOxUAYBWwTWWBn8EY2AMudMZ5kdCaL2GcUKGCGTDdJGiiBxmxRRnV49a71aOdEEPtywNMe2M7JQcBWCoZSDxDhCZs/s320/DSC_1506.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoop another 2 tbs of chocolate cookie dough on top of the dulce de leche. Pinch the dough into a ball to enclose the dulce de leche. Roll it in the cinnamon sugar and place back on the baking sheet. Press the dough down to a make a disk about 3/4" in diameter. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJuNhGQ_P9YBnG7MPtCVNmXY6tfsXEmn3rNN72QsM_BmIpib76HjlN3r1YRwKG9XU13DPQHQmwSmawWYX1xyy9a1JPz6CCGDI5RJ5We9yAq9vMUb2L1-hRRcuVgH4c4GYkl_lcDfrHHY/s1600/DSC_1509.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJuNhGQ_P9YBnG7MPtCVNmXY6tfsXEmn3rNN72QsM_BmIpib76HjlN3r1YRwKG9XU13DPQHQmwSmawWYX1xyy9a1JPz6CCGDI5RJ5We9yAq9vMUb2L1-hRRcuVgH4c4GYkl_lcDfrHHY/s320/DSC_1509.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Bake at 350*F for 16-20 minutes. Let cool.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUvVOn1N-xa6t_Zg78IYy7ZcML0L5p7XDZbEZHNSM9HTadM4DGQ1emw3ZozOpYmBcslnZZxjbtrl4_AjBCnD4pamiFqBiVRg4Ply5V5BdA6g3ZuzkaJUgg6KjbhMntuVneS4m4Pmr9pU/s1600/DSC_1510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUvVOn1N-xa6t_Zg78IYy7ZcML0L5p7XDZbEZHNSM9HTadM4DGQ1emw3ZozOpYmBcslnZZxjbtrl4_AjBCnD4pamiFqBiVRg4Ply5V5BdA6g3ZuzkaJUgg6KjbhMntuVneS4m4Pmr9pU/s320/DSC_1510.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pipe more dulce de leche on top. </td></tr>
</tbody></table>
I was excited to make these cookies and I'm happy with how they turned out. I already had all the ingredients at home, so I didn't have to wait for anyone to take me to the grocery store (which I hate doing; once I have a recipe in my mind, it's all I can think about until I actually make it). The cinnamon and dulce de leche really add flair to the rich but ordinary chocolate cookies. <br />
<br />
If you want a spicier Mexican chocolate cookie, try adding 1/4 tsp chili powder to add warmth.<br />
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Enjoy!<br />
<br />
<h4>
Dulce de Leche Stuffed Mexican Chocolate Cookies</h4>
<div>
makes 12 large cookies</div>
<div>
adapted from <a href="http://www.mybakingaddiction.com/levain-bakery-copycat-cookies/" target="_blank">My Baking Additction</a></div>
<h3>
Ingredients</h3>
<div>
<i>For the Cookie Dough:</i></div>
<div>
<div>
2 sticks cold and cubed unsalted butter</div>
<div>
1 cup granulated sugar</div>
<div>
1/4 cup light or dark brown sugar</div>
<div>
2 eggs</div>
<div>
1/2 cup good quality dark cocoa powder (like Hershey's Special Dark)</div>
<div>
2 1/4 cups all-purpose flour</div>
<div>
1/2 tsp coarse salt</div>
<div>
1 teaspoon baking powder</div>
<div>
1 tsp ground cinnamon</div>
<div>
<i>For Finishing:</i></div>
<div>
about 1 cup dulce de leche (see above for instructions for homemade)</div>
<div>
3 tbs granulated sugar</div>
<div>
2 tsp ground cinnamon</div>
<div>
1 tsp cocoa powder</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Preheat oven to 350*F. Line 2 baking sheets with parchment paper or silicon baking mats.</li>
<li>In a large bowl, cream together the butter and sugars until well-combined. Then beat in the eggs, one at a time. Mix in the cocoa powder well. </li>
<li>Whisk together the flour, salt, baking powder, and cinnamon in a medium bowl, and then fold into the wet ingredients until combined. </li>
<li>Scoop 2 tbs of dough onto the cookie sheets, 1-1/2 inches apart. Scoop 1 tsp of dulce de leche on top of the dough, and then scoop another 2 tbs of dough on top. </li>
<li>Pinch the dough around the dulce de leche filling to form a ball.</li>
<li>In a small bowl, whisk together the sugar, cinnamon, and cocoa powder for finishing. Roll the balls of cookie dough in the sugar mixture and place back on the cookie sheets. Press the dough balls into 3/4" thick disks. </li>
<li>Bake the cookies in the preheated oven for 16-20 minutes. Let cool on the pans for 5-10 minutes, then transfer to a cooling rack to cool completely.</li>
<li>Fill a piping bag with dulce de leche and pipe onto the cooled cookies in any pattern you wish. Store the cookies at room temperature in a sealed container. </li>
</ol>
</div>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-69676396008938345182013-08-15T11:01:00.000-07:002013-08-15T11:01:19.296-07:00Lemon Raspberry Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOun8PWyko4ZUN-X94Spu660aUxYLUzT-viCPbWtjR-4YICdfahA2NfQGbqqnQh4KpA3ARGT74ru1UkhQgIUQ3yjoiaHMP-d6u_fekOq2P-krZWPxBpPmPHTwp-Im69r17CGBQ4aiJA4/s1600/DSC_1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOun8PWyko4ZUN-X94Spu660aUxYLUzT-viCPbWtjR-4YICdfahA2NfQGbqqnQh4KpA3ARGT74ru1UkhQgIUQ3yjoiaHMP-d6u_fekOq2P-krZWPxBpPmPHTwp-Im69r17CGBQ4aiJA4/s400/DSC_1526.JPG" width="400" /></a></div>
The third and final thing I baked for the fair was this lemon-raspberry cake. It's a good thing I took pictures because the frosting was messed up once I got to the fair.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOncNCZMdyuiE5-8r0TV95u7RDxch-qryq30VMghDpE7b7fORUHcWGbgr_B4TUy2o_q3DwK2uO_AJPtB3_SAi2Fc4LQ6jFOFQpXM1daSp6pWjA0JZXHkKDjKhC8jae4eZvjmrKt7GV8c/s1600/DSC_1525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOncNCZMdyuiE5-8r0TV95u7RDxch-qryq30VMghDpE7b7fORUHcWGbgr_B4TUy2o_q3DwK2uO_AJPtB3_SAi2Fc4LQ6jFOFQpXM1daSp6pWjA0JZXHkKDjKhC8jae4eZvjmrKt7GV8c/s320/DSC_1525.JPG" width="320" /></a></div>
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I only had to submit half of the cake, so my family and I got to eat the other half. I also got to take a picture of the inside layers of the cake before I actually sliced it. You can see the raspberries dotting the inside of the cake.</div>
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The cake is a lemon sponge cake that has been moistened with a lemon syrup, and it is filled and frosted with lemon curd Swiss meringue buttercream. There is also lemon curd and raspberries spread between the layers. I used store-bought lemon curd since I was short on time (I had one day to bake 3 entries). Plus, the lemon curds I have made in the past all had this sort of metallic taste, maybe because of the pan I used. I had frozen raspberries in my freezer which I thawed to put on the cake, but fresh raspberries probably would have held their shape better. </div>
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The cake was fluffy and moist and the raspberries and lemon curd gave it a nice tartness to balance the sweet. The swiss meringue buttercream was smooth and light, like most Swiss meringue buttercreams, and had a subtle lemon flavor which complemented the cake. </div>
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The fair results also turned out great. All three of my entries were awarded a blue ribbon, and my macarons received best in show for teen baking! It was a pleasant surprise, especially since the appearances of the cake and cupcakes were messy. I guess it's taste that really matters.</div>
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Enjoy!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksCA7eK8F0_nqK5QB3A__c6EvMbGZDL-xgDpVSAqC5iENlrqQuJQWgRUwisxYhq9NpMycqekZtfsYuGLadVv9To5jf109Z7LCNNJgfJdNaxxtxS0A1JzxmygxEy8Q5zwYdQItGkTwIes/s1600/DSC_1473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksCA7eK8F0_nqK5QB3A__c6EvMbGZDL-xgDpVSAqC5iENlrqQuJQWgRUwisxYhq9NpMycqekZtfsYuGLadVv9To5jf109Z7LCNNJgfJdNaxxtxS0A1JzxmygxEy8Q5zwYdQItGkTwIes/s320/DSC_1473.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First, cream together 1 cup of the sugar, butter, and oil for the cake batter.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPm7yMm9hDo3MBf6U53Kp4pDrXwpthl-d8f3VWSVQcwH0udrl3C35mZYOhVT_peOFwRdLXEwqL06xCBfzfw02NqA-0QxXyYNUVI72eAAkSpr1V2tWBh0TQHNrTrcdZQvrQgsxnX6OLGM/s1600/DSC_1475.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPm7yMm9hDo3MBf6U53Kp4pDrXwpthl-d8f3VWSVQcwH0udrl3C35mZYOhVT_peOFwRdLXEwqL06xCBfzfw02NqA-0QxXyYNUVI72eAAkSpr1V2tWBh0TQHNrTrcdZQvrQgsxnX6OLGM/s320/DSC_1475.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sift together the dry ingredients and fold them into the butter mixture in 3 additions, alternating with milk. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDLucWnRJYQl4Z6KMJTf8OEL4vGvlESeGPS8UMA9L3WJ819Wv60x_4uE9gm2ciIaKOF73-KUr8JKNif80fJXMPgTXv29IUhX2458ZJeo1dy5CFr73fpq2HMl_TwAA5yMyVqpeWGOenx4/s1600/DSC_1476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDLucWnRJYQl4Z6KMJTf8OEL4vGvlESeGPS8UMA9L3WJ819Wv60x_4uE9gm2ciIaKOF73-KUr8JKNif80fJXMPgTXv29IUhX2458ZJeo1dy5CFr73fpq2HMl_TwAA5yMyVqpeWGOenx4/s320/DSC_1476.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whip the egg whites to soft peaks, and then beat in 1/3 cup of sugar.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgce5uyoG53P5xq-EbceGIb3FJ7hSE-BmtSZaeM9fNf3BMssdzs2W0Zb_WckbW3lu6jr5ks4gQeBeR0AbAbGUM3cFAPxiwhziUbgLRJf4ycS0cvbFjfA18w-wQqMKcHGAD90MoJktjCvvI/s1600/DSC_1477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgce5uyoG53P5xq-EbceGIb3FJ7hSE-BmtSZaeM9fNf3BMssdzs2W0Zb_WckbW3lu6jr5ks4gQeBeR0AbAbGUM3cFAPxiwhziUbgLRJf4ycS0cvbFjfA18w-wQqMKcHGAD90MoJktjCvvI/s320/DSC_1477.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently fold the egg whites into the batter.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy8Mm7HU1WxEO8LHEKiSNUa9cN3OUCa-5suT01dm7N0QWvFwuzlakFNObafnPXT3PqpaG03-zH-2FGG5x2hecgbQhFYICfciM2Dks6OedwnwIgzOslITeJewBz6auiqC6FalmeXRYD_s/s1600/DSC_1480.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQy8Mm7HU1WxEO8LHEKiSNUa9cN3OUCa-5suT01dm7N0QWvFwuzlakFNObafnPXT3PqpaG03-zH-2FGG5x2hecgbQhFYICfciM2Dks6OedwnwIgzOslITeJewBz6auiqC6FalmeXRYD_s/s320/DSC_1480.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Distribute the batter into 3 pans and bake until light golden brown and springy. Let cool.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUR7tIZPHxss3tjPwq2JJPk1_YjrQRwS5pTId4qiKlebdZ3Z3JZ0O7xDWjvsY2So9GS7nCbTspMzSe9a5E3SjWVT9HE17eHnZos5jNXAulCGVyiZJ_786DcXfewQYDc4hcg_HMGpPzJ8/s1600/DSC_1504.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUR7tIZPHxss3tjPwq2JJPk1_YjrQRwS5pTId4qiKlebdZ3Z3JZ0O7xDWjvsY2So9GS7nCbTspMzSe9a5E3SjWVT9HE17eHnZos5jNXAulCGVyiZJ_786DcXfewQYDc4hcg_HMGpPzJ8/s320/DSC_1504.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring the syrup ingredients to a boil and then let cool.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEDhS83zwiCGDj3ZLO_RRVTSlkGAWXOvleU1ZplE9zCim3LyQu3Recvbo5iBRpK3ZMrssXJVq5LqWjP-4SFivNjbbW-fcTMTPqf62QeLAxLmA9SnokIC2wexZBywpULMxPm-nysOFUBA/s1600/DSC_1508.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEDhS83zwiCGDj3ZLO_RRVTSlkGAWXOvleU1ZplE9zCim3LyQu3Recvbo5iBRpK3ZMrssXJVq5LqWjP-4SFivNjbbW-fcTMTPqf62QeLAxLmA9SnokIC2wexZBywpULMxPm-nysOFUBA/s320/DSC_1508.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trim the top of the cakes off and brush the syrup on top.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzQRwzQBLWwdZtPnZ2EvTr7ugqPcfTbOrRKz7E4ljVQUG2OsodfgGMX97P4DHbOriXeIi1O3kwnlTmaUa8sORhf3daudciN51lkRo1qfqTujCi6VwTsB_rs1QdPNcboLIgcgB0fzSNO0/s1600/DSC_1463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzQRwzQBLWwdZtPnZ2EvTr7ugqPcfTbOrRKz7E4ljVQUG2OsodfgGMX97P4DHbOriXeIi1O3kwnlTmaUa8sORhf3daudciN51lkRo1qfqTujCi6VwTsB_rs1QdPNcboLIgcgB0fzSNO0/s320/DSC_1463.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start the buttercream by gently stirring the egg whites, sugar and salt together in a large bowl over a pot of simmering water. Stir until hot to the touch, or 160*F. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmad_T6MOiuEmiz2Rp2YPEeOCSjQq7DIfcxc0MhgUbcjbmrbFXTM_lAYggfVRZtomb5QwLmK3LPxPR9hIuShsdrVzj37qRyfINBBT3b1eN-UJyHxmGzAdhUr7QQYx9JP4T9jt6kWAvBIo/s1600/DSC_1466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmad_T6MOiuEmiz2Rp2YPEeOCSjQq7DIfcxc0MhgUbcjbmrbFXTM_lAYggfVRZtomb5QwLmK3LPxPR9hIuShsdrVzj37qRyfINBBT3b1eN-UJyHxmGzAdhUr7QQYx9JP4T9jt6kWAvBIo/s320/DSC_1466.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the bowl from the heat and whip until the mixture becomes a thick, glossy meringue, and the sides of the bowl are no longer warm.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRT6h7-0JuDYIFx0E7Vob4sT1P7ExIoNTqWiupG7T9e5ndni7bckOv3PsTGve1mZLs07sT_FNK30UduT2RcBLhNUxxnU3hB3sAfgEwwTEZuy8Ueg2wAVa0NuukV-KCT5P-xn-EOhPqHA/s1600/DSC_1468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRT6h7-0JuDYIFx0E7Vob4sT1P7ExIoNTqWiupG7T9e5ndni7bckOv3PsTGve1mZLs07sT_FNK30UduT2RcBLhNUxxnU3hB3sAfgEwwTEZuy8Ueg2wAVa0NuukV-KCT5P-xn-EOhPqHA/s320/DSC_1468.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beat in the butter.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPSXnmS1dXj5OybubRxfkEd81_MD2fvnCbeOs2-6w0jLhGeCVtWolAd3fJvMeXL5rlk7quu5t2Ya4XpyF-axPkJQrDripuqdmYmkvPXHCqGS4YbRhYpZi5K7KQW-rIYLlmu1tmF1vw2s/s1600/DSC_1470.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPSXnmS1dXj5OybubRxfkEd81_MD2fvnCbeOs2-6w0jLhGeCVtWolAd3fJvMeXL5rlk7quu5t2Ya4XpyF-axPkJQrDripuqdmYmkvPXHCqGS4YbRhYpZi5K7KQW-rIYLlmu1tmF1vw2s/s320/DSC_1470.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the lemon zest, vanilla, and food coloring, if desired. </td></tr>
</tbody></table>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0e2FyRnJ6cDPzKHxU6M3Tu0mZCkZ_uq9TFzKN2-CR6Pn0VL_SOlqIec8Jo_HCyr_9TuD0UVkHNEmoHXK8afI3PIGXgZPf_ldWJxIz_-sJvXttmo2KcmpGUOSgqXz1ilepsBlpQtlbbIw/s1600/DSC_1510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0e2FyRnJ6cDPzKHxU6M3Tu0mZCkZ_uq9TFzKN2-CR6Pn0VL_SOlqIec8Jo_HCyr_9TuD0UVkHNEmoHXK8afI3PIGXgZPf_ldWJxIz_-sJvXttmo2KcmpGUOSgqXz1ilepsBlpQtlbbIw/s320/DSC_1510.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread some buttercream on top of the cake, and pipe a border around the edge to hold in the curd and raspberries. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfNLGwvaU454Fmd_q-__9glj7Zq0CFtC_SW5K6Xi8eHJQX2wHsAbuo8B9TosbN9lH_WlSkAEXm7PrcnMeuxfoy1sl1_YMqtvAZNaehK4byUAwUqelCPCoJjKF4_g6_AVwOjA8x5PG8xU/s1600/DSC_1521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfNLGwvaU454Fmd_q-__9glj7Zq0CFtC_SW5K6Xi8eHJQX2wHsAbuo8B9TosbN9lH_WlSkAEXm7PrcnMeuxfoy1sl1_YMqtvAZNaehK4byUAwUqelCPCoJjKF4_g6_AVwOjA8x5PG8xU/s320/DSC_1521.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After stacking the layers, give the cake a crumb coat of buttercream and chill for half an hour to make decorating easier.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHsWWoFKZiy4W1Ptklcy0QoD5BqQLY3P36EdsMuhnberBWe37adeRqKLn5vhQ3Hj6AHRCAI3cVsBlNMiS7qYysxl62Fd-LqAFuG3xMJhaMd_lQrblVGTG8Y2bOctyznmVK0V0tqXroTM/s1600/DSC_1524.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHsWWoFKZiy4W1Ptklcy0QoD5BqQLY3P36EdsMuhnberBWe37adeRqKLn5vhQ3Hj6AHRCAI3cVsBlNMiS7qYysxl62Fd-LqAFuG3xMJhaMd_lQrblVGTG8Y2bOctyznmVK0V0tqXroTM/s320/DSC_1524.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frost the cake, pipe a decorative border, and spread some lemon curd on top of the cake. Top with more raspberries and enjoy. It tastes best served at room temperature.</td></tr>
</tbody></table>
<br />
<h4>
Lemon Raspberry Layer Cake</h4>
<div>
adapted from <i>Flour</i> by Joanne Chang</div>
<div>
makes one 9" 3-layer cake</div>
<h3>
Ingredients</h3>
<div>
<i>For the cake:</i></div>
<div>
6 tbs unsalted butter, at room temperature</div>
<div>
6 tbs canola oil</div>
<div>
1-1/3 c. sugar, separated</div>
<div>
2 tsp vanilla extract</div>
<div>
1 tbs grated lemon zest (from about 2 lemons)</div>
<div>
3 c. (360g) cake flour</div>
<div>
1 tbs baking powder</div>
<div>
1/2 tsp coarse salt</div>
<div>
1 c. whole milk, at room temperature</div>
<div>
6 egg whites, at room temperature </div>
<div>
<div>
<i>For the syrup:</i></div>
<div>
1/2 c. fresh lemon juice (3-4 lemons)</div>
<div>
1/2 c. water</div>
<div>
3/4 c. sugar</div>
<div>
<i>For the Swiss meringue buttercream:</i></div>
<div>
7 egg whites </div>
<div>
1-1/2 cups sugar</div>
<div>
Pinch of salt</div>
<div>
2 cups unsalted butter, softened and cut into cubes</div>
<div>
1/4 cup lemon curd</div>
<div>
1 teaspoon pure vanilla extract</div>
<div>
Yellow food coloring (optional)</div>
</div>
<div>
<i>For assembly:</i></div>
<div>
about 2 cups lemon curd</div>
<div>
raspberries</div>
<h3>
Directions</h3>
<div>
<i>For the cake:</i></div>
<div>
<ol>
<li>Place a oven rack in the center of the oven, and preheat the oven to 350*F. Butter and flour 3 9" cake pans, line with wax paper, and butter and flour the wax paper. </li>
<li>In a large bowl, cream together the butter, oil, and <b>1 c. </b>of the sugar, until light and fluffy. Scrape the sides of the bowl and beat in the vanilla and lemon zest. </li>
<li>In a medium bowl, sift together the flour, baking powder, and salt. Add the flour to the butter mixture in 3 additions, alternating with the milk in 2 additions, and stirring until incorporated.</li>
<li>In a large bowl, whip the egg whites to soft peaks (they will hold and then droop). Add the remaining 1/3 cup of sugar and beat the egg whites for another couple of minutes, until the whites hold their peaks. Gently fold the egg whites into the rest of the batter and divide the batter into the cake pans. </li>
<li>Bake the cakes for 25-30 minutes, until they are light golden brown and their centers spring back when lightly touched. Let them cool in their pans for 20 minutes, then turn them out of the pan and wrap in plastic wrap. Refrigerate for 1/2 an hour, or until completely cool. </li>
<li>In a small saucepan, combine the ingredients for the syrup. Bring to a boil over medium heat and then let cool to room temperature.</li>
<li>When the cakes are cool, trim off the tops to even the layers, and brush the tops evenly with the syrup. </li>
</ol>
<div>
<i>For the buttercream:</i></div>
</div>
<div>
<div>
<ol>
<li>Wipe a heatproof bowl with a paper towel and lemon juice, to remove any trace of grease. Add egg whites, sugar and salt, and simmer over a pot of water, whisking gently, until temperature reaches 160°F, or hot to the touch. </li>
<li>Whip the egg white mixture until it is thick and glossy, and the sides of the bowl feel neutral, not warm. </li>
<li>With a mixer on low speed, add the butter cubes a few at a time and mix until incorporated. Increase mixer speed to medium and whip the buttercream until it is thick and glossy.</li>
<li>Add the lemon curd and vanilla and beat until well combined. Add food coloring, if desired, and beat to combine.</li>
</ol>
<i>For assembly:</i></div>
<div>
<ol>
<li>Spread about 1 cup of buttercream onto a cake layer brushed with syrup. Pipe a border of buttercream around the edge of the cake. Spoon and spread about 1/2 a cup of lemon curd on top of the buttercream, and sprinkle a handful of raspberries on top. Place another cake layer on top and repeat. Place the third cake layer on top. Frost the cake with a light coat of buttercream, and then refrigerate for 1/2 an hour. </li>
<li>Frost the cake with more buttercream and pipe a decorative border around the rim. Spread a thin layer of lemon curd on top of the cake, and garnish with raspberries. </li>
</ol>
</div>
<div style="font-style: italic;">
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</div>
<div>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-44930018229896668452013-08-11T10:28:00.003-07:002013-08-11T10:28:59.192-07:00Vanilla Macarons with Peach Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihkPiRMxieK9rrGE1DlbcgWlQ392_rPM3dUDq3IxqRnGDprQ3nptDoeHY_R-7Q98CxPRWqgS8P0hquoLk_r79QmD-SyvH_zFTzPR-7TFXkQbR9PvGKpgAWxhsTEgbVsHq4RBgHqaN-EU/s1600/DSC_1533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihkPiRMxieK9rrGE1DlbcgWlQ392_rPM3dUDq3IxqRnGDprQ3nptDoeHY_R-7Q98CxPRWqgS8P0hquoLk_r79QmD-SyvH_zFTzPR-7TFXkQbR9PvGKpgAWxhsTEgbVsHq4RBgHqaN-EU/s400/DSC_1533.JPG" width="400" /></a></div>
Macarons could be my next favorite baking trend. They may not be as reliable as my cupcakes, or as easy to make. In my mind, they had always been in a higher, "fancier" class of desserts, and could only be made on very special occasions. After making the French cookies a few times, though, I have realized that the process can be quite simple, and the result is just as versatile and crowd-pleasing as cupcakes. Macarons even have the same hand-held dessert appeal as the famous, ubiquitous cupcake.<br />
<br />
I entered these macarons in my county's annual fair for the "miscellaneous cookies" category. The macaron has a simple, vanilla bean shell which I left white. Then, I made a buttercream with puree from peaches that my family had just picked that day. To assemble, pipe a bit of jam onto one cookie, pipe a buttercream border around that, and then place another macaron shell on top. It's recommended that you wait at least 24 hours before eating the macaron to give the flavors time to mature. <br />
<br />
The process is the same for most macaroons: sift together dry ingredients, beat egg whites with sugar, fold in the dry ingredients, pipe into circles, let rest, and bake. Once you get a feel for it, it isn't hard at all. Just remember to make accurate measurements and to follow directions with precision. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1meP4jgRPtFiFh7r4nnmsH1j-hpZYDDTtjKGq3Z3YDxPl6KyVvXkEVwdqsD-ixssv2tTmufo6LyF9i1C_4u-el8L5Lrh0B2Ejg8XvD1rSf3waClePrR_Qm2A5Mjw4fDh0SQR3dCZ93E/s1600/DSC_1454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1meP4jgRPtFiFh7r4nnmsH1j-hpZYDDTtjKGq3Z3YDxPl6KyVvXkEVwdqsD-ixssv2tTmufo6LyF9i1C_4u-el8L5Lrh0B2Ejg8XvD1rSf3waClePrR_Qm2A5Mjw4fDh0SQR3dCZ93E/s320/DSC_1454.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sift together almond flour (or ground almonds) and powdered sugar. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaIXq8rFl5OyLS6DlSvyK-B77MJDPm3skR_cwBFoQE-I7gKipG93cZqAK2_szZtDAG-Ap9RA8lp1yNy6iQHjoAf-DH-K4q110ABhjyra7N-9zIwcYRijacPECjWpYdif_q5ZcZOo3VSY/s1600/DSC_1456.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaIXq8rFl5OyLS6DlSvyK-B77MJDPm3skR_cwBFoQE-I7gKipG93cZqAK2_szZtDAG-Ap9RA8lp1yNy6iQHjoAf-DH-K4q110ABhjyra7N-9zIwcYRijacPECjWpYdif_q5ZcZOo3VSY/s320/DSC_1456.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place egg whites in a bowl with the granulated sugar and vanilla bean seeds. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAq-Ez4Iwv-sGEvnzmhiNnhqwVA9y81oSs_nkX2UcPf-ue9FsFVWushSo8L0iM3ve3qaigGQDr_qy7UZuTU4Ynhf4EHzUlmvbt_mGoryahSXmeRZ14tuH9qKVMGRa0bPmu2ykuAoMV7k/s1600/DSC_1458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAq-Ez4Iwv-sGEvnzmhiNnhqwVA9y81oSs_nkX2UcPf-ue9FsFVWushSo8L0iM3ve3qaigGQDr_qy7UZuTU4Ynhf4EHzUlmvbt_mGoryahSXmeRZ14tuH9qKVMGRa0bPmu2ykuAoMV7k/s320/DSC_1458.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beat to soft peaks (don't over-beat)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASbgUU992yCcCe_ET5lLsLeq3rwdjfteY9g71rMlA6Sn06imeY1wBTux49T-EGOR31Th3KOlhODgruj9SPpIwaUWIPpUjpKaXlDD9jgUesSJFYp7HQuo-FjbRIN5uVZcWPjjNtCgpQf8/s1600/DSC_1461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASbgUU992yCcCe_ET5lLsLeq3rwdjfteY9g71rMlA6Sn06imeY1wBTux49T-EGOR31Th3KOlhODgruj9SPpIwaUWIPpUjpKaXlDD9jgUesSJFYp7HQuo-FjbRIN5uVZcWPjjNtCgpQf8/s320/DSC_1461.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fold in dry ingredients until they are well-incorporated and the batter flows like lava (don't over-mix or under-mix)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLyi4kkJDdT41SAbQjCtwKUBLM82j_Iyso0Wb9_VxqJPzsB82jCuNAXiXqFsN7Al8MzPVLXsttL3J7Mxo8jcySSu-nAOr987qhx3ndjyWRF2uJJ-nLJawhcrgdFY5dBv577Lft9oiCio/s1600/DSC_1462.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLyi4kkJDdT41SAbQjCtwKUBLM82j_Iyso0Wb9_VxqJPzsB82jCuNAXiXqFsN7Al8MzPVLXsttL3J7Mxo8jcySSu-nAOr987qhx3ndjyWRF2uJJ-nLJawhcrgdFY5dBv577Lft9oiCio/s320/DSC_1462.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pipe batter onto a clean sheet of parchement paper or a silicon baking mat. Tap the pan a few times on the counter to eliminate air bubbles.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimr5c_DU-do35rP8KA9XtWmqOZyKm2PDs1cnJ9VY-snVy8aqmkt8ZsfCYZNA7S19qPdPfrDcnh70Y36zaIMKO4PK6RZ6cHgbtco5xOyYCigWQsk7uQeop4zj-GTlG0F-tvp0h06XydIqI/s1600/DSC_1465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimr5c_DU-do35rP8KA9XtWmqOZyKm2PDs1cnJ9VY-snVy8aqmkt8ZsfCYZNA7S19qPdPfrDcnh70Y36zaIMKO4PK6RZ6cHgbtco5xOyYCigWQsk7uQeop4zj-GTlG0F-tvp0h06XydIqI/s320/DSC_1465.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wait 30 minutes to 1 hour for a soft "shell" to form on the surface of the macaron. It will take the longer amount of time if your kitchen is humid. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXITZYWbXLOXpydYVCO7Y95fWLK09D1iaGtUnSmSoAjwCEWmOXHmTfc5cVUACQ7u2k5cyG0pt0Lad5Csvp56LfpiJSKj2ZrU6GA8BtJzhUTckp_LoHuMOlJJjQ5uklEkeL5tsxwBoD4pc/s1600/DSC_1467.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXITZYWbXLOXpydYVCO7Y95fWLK09D1iaGtUnSmSoAjwCEWmOXHmTfc5cVUACQ7u2k5cyG0pt0Lad5Csvp56LfpiJSKj2ZrU6GA8BtJzhUTckp_LoHuMOlJJjQ5uklEkeL5tsxwBoD4pc/s320/DSC_1467.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bake in a 300*F oven for 10-12 minutes, and then let cool. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77dKFU2FvUl6Plsyg18UHqDix9BhxwxLOrGVmIRtjxV8cIK4875HwWFxJ6Qbqmh4K3ZSrTOetoMEGkEeNarOD6Ee0sAaMHTCU30Se1tWhHO4zij3FIk0AuJt4ibszUgiWJFyAmADYf-g/s1600/DSC_1490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77dKFU2FvUl6Plsyg18UHqDix9BhxwxLOrGVmIRtjxV8cIK4875HwWFxJ6Qbqmh4K3ZSrTOetoMEGkEeNarOD6Ee0sAaMHTCU30Se1tWhHO4zij3FIk0AuJt4ibszUgiWJFyAmADYf-g/s320/DSC_1490.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">To make the buttercream, puree some peach slices in a blender. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sbAsL5gDGOG7KIJtrtrEYjieNcUh0RsBqeZkx7vOGjaHFv-FHY824-Cj8uUgZobmlFRqRV0D-0j7e4lel7JMxGrDeOLsxMyauiHSnBwpIk7yVcMB0xNqQQwjAGDPnPqusm57qxREOlA/s1600/DSC_1493.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sbAsL5gDGOG7KIJtrtrEYjieNcUh0RsBqeZkx7vOGjaHFv-FHY824-Cj8uUgZobmlFRqRV0D-0j7e4lel7JMxGrDeOLsxMyauiHSnBwpIk7yVcMB0xNqQQwjAGDPnPqusm57qxREOlA/s320/DSC_1493.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whip up a mixture of butter, confectioners sugar, vanilla, and salt, and then beat in the peach puree.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatjGXgx-cu6MLvjW-JAT5x_-Ed5fM92kNnfHd6frDB-A09E4Lr1lHJBoGlwRkmCFTwWsctSVQmYvJ3QoPa9p5fI6TCmK5xuS8OZ1VNZ-lMAYYccjpVdCqPR-QA9fMUf7K5BsSCIoUydQ/s1600/DSC_1496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatjGXgx-cu6MLvjW-JAT5x_-Ed5fM92kNnfHd6frDB-A09E4Lr1lHJBoGlwRkmCFTwWsctSVQmYvJ3QoPa9p5fI6TCmK5xuS8OZ1VNZ-lMAYYccjpVdCqPR-QA9fMUf7K5BsSCIoUydQ/s320/DSC_1496.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pipe the buttercream and jam onto one macaron shell, and then place the other shell on top. </span></td></tr>
</tbody></table>
Next time you make dessert for a special event, why not try macarons? <div>
<br /></div>
<div>
Enjoy!</div>
<h4>
Vanilla Macarons with Peach Buttercream</h4>
<div>
makes 6-8 large macarons</div>
<div>
adapted from <a href="http://www.annies-eats.com/2011/04/29/vanilla-bean-macarons-with-raspberry-filling/" target="_blank">Annie's Eats</a></div>
<h3>
Ingredients</h3>
<div>
<i>For the macaron shell:</i></div>
<div>
110 grams almond flour (or blanched almonds ground in a food processor)<br />
200 grams confectioners sugar<br />
100 grams egg whites, at room temperature<br />
1 vanilla bean, split open<br />
50 grams granulated sugar<br />
<i>For the peach buttercream:</i><br />
¾ cup butter, at room temperature<br />
1 ½ cups confectioner’s sugar<br />
pinch of salt<br />
<br />
1/4 tsp vanilla extract<br />
¼ cup peach puree<br />
<br />
apricot or peach jam (optional)<br />
<h3>
Directions</h3>
<div>
<ol>
<li>Sift together the almond flour and confectioner's sugar in a medium bowl.</li>
<li>Place egg whites in a large bowl and whisk until foamy. Add seeds from the vanilla beans and granulated sugar. Beat on high speed until you have a glossy meringue that holds soft peaks. </li>
<li>Fold the dry ingredients into the egg whites until they are thoroughly incorporated and the batter flows like lava. Place the batter into a piping bag fitted with a large round tip. </li>
<li>Line 2 baking sheets with clean parchment paper or silicon mats. Pipe the batter into 1-1/2" rounds. Tap the baking sheets on the counter a few times to eliminate air bubbles. Let sit for 30 minutes to 1 hour, until the surface of the batter is slightly dry. </li>
<li>Heat oven to 300. Bake one sheet of macarons for 10-12 minutes. Repeat with the other pan. Let shells cool completely. </li>
<li>Make the buttercream: Beat together the butter and sugar until light and fluffy, and then beat in the vanilla and salt. Beat in the peach puree until the frosting is thick. </li>
<li>If desired, pipe a small amount of jam onto the flat side of one macaron shell. Then pipe a border of buttercream around the jam and place another macaron shell on top. Repeat for the rest of the macaron shells. </li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-7070795790311554562013-08-08T09:04:00.000-07:002013-08-08T09:04:00.877-07:00S'mores Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcoWJtq80n5I4kdtndf3sCpk-IxTiw5Tbe8wLkOQbyfQ0mdylQeJoE9wpKnhssrkhUbzP8WhUbCSRB4CaVG4BypRtOCkgoolnwcwLmDfIyhIVRCuYi5jo9RrSRZr_s4hN6y45ghkbiU0/s1600/DSC_1518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcoWJtq80n5I4kdtndf3sCpk-IxTiw5Tbe8wLkOQbyfQ0mdylQeJoE9wpKnhssrkhUbzP8WhUbCSRB4CaVG4BypRtOCkgoolnwcwLmDfIyhIVRCuYi5jo9RrSRZr_s4hN6y45ghkbiU0/s400/DSC_1518.JPG" width="400" /></a></div>
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There's something about cupcakes that always makes me happy. Maybe it's the cloud of frosting on top, or the fact that you don't have to slice it like a cake or pie; with cupcakes, everyone gets their own beautifully decorated dessert. Or maybe it's the endless possibilities for the combination of cake, filling, frosting, and toppings.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgup3V8hO-YII-8pAevBQfR-cvC-XLHYNOfyeBDQTKnqdrExoqbBGuf83YkIYVFsoSjEbzOBkshhxP_qIe7EAREaZ1LXxoQ98tnyr2q2gVtws48_oKzKwvT2KSgulaUDSlbSEDvt_eNo0c/s1600/DSC_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgup3V8hO-YII-8pAevBQfR-cvC-XLHYNOfyeBDQTKnqdrExoqbBGuf83YkIYVFsoSjEbzOBkshhxP_qIe7EAREaZ1LXxoQ98tnyr2q2gVtws48_oKzKwvT2KSgulaUDSlbSEDvt_eNo0c/s320/DSC_1517.JPG" width="320" /></a></div>
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As you may tell, cupcakes are at the top of my list of favorite things to bake. So when I decided to enter some baked goods into my county's fair, I was definitely going to bring some awesome cupcakes to the competition. </div>
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With these cupcakes, I brought in another one of my favorite things: s'mores. I combined the versatility of cupcakes with one of the most perfect flavor combinations in the world. The cupcake is composed of a graham cracker cupcake, marshmallow fluff filling, malted milk chocolate frosting, and toasted marshmallow frosting. Then the cupcake is drizzled in dark chocolate ganache, topped with a ganache-dipped graham cracker, and lightly sprinkled with more graham cracker crumbs. </div>
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The cupcake was moist and soft, with a strong vanilla-graham cracker taste. Originally, I wanted to make a cupcake out of graham flour, the actual flour used to make graham crackers, but since I couldn't find it, I used crushed graham crackers instead. Very finely crushed graham crackers is a lot similar to flour. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJq28f0s4Js_tSoM1CUJx1DN6idSla539uyvSDp36ZSUFzKurVPkZDWNhuNcxYCmtlMKbaTxw3eZ4R8PdYSQZS0-s6S1asnALGtPlep1F0DzhOi1K6DfPdFp3yT2okp_KK-H7ZTQWHKw/s1600/DSC_1481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJq28f0s4Js_tSoM1CUJx1DN6idSla539uyvSDp36ZSUFzKurVPkZDWNhuNcxYCmtlMKbaTxw3eZ4R8PdYSQZS0-s6S1asnALGtPlep1F0DzhOi1K6DfPdFp3yT2okp_KK-H7ZTQWHKw/s320/DSC_1481.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCG_WhBFlJBwMmvGRaif5j8Ik0F1wKgSkoA8xz_w2_gGfZHCSor37bx_5hfag3Q9RrQ74kfHdy7tYF2-d3Z9mC_47_MtMIFM2pN13GUJYE91M_pfZVNyXrVrIrcfiNYcVYmwoSxwTDkOU/s1600/DSC_1486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCG_WhBFlJBwMmvGRaif5j8Ik0F1wKgSkoA8xz_w2_gGfZHCSor37bx_5hfag3Q9RrQ74kfHdy7tYF2-d3Z9mC_47_MtMIFM2pN13GUJYE91M_pfZVNyXrVrIrcfiNYcVYmwoSxwTDkOU/s320/DSC_1486.JPG" width="320" /></a></div>
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Using the coning method, I filled the cupcakes with marshmallow fluff.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrhhYD14oj1wsCpvBKPapkBFu6AJlK7givO0cxZht_9Ijl4hzlpwATu2BN1u_3kVb3I-O1YRLAgQXm9qDLQA7bMIGIkix9T9v1S6DZn2-Ll7SXLhzAbgi5pLO9v1gTXaXtgvoEkX31Jg/s1600/DSC_1498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrhhYD14oj1wsCpvBKPapkBFu6AJlK7givO0cxZht_9Ijl4hzlpwATu2BN1u_3kVb3I-O1YRLAgQXm9qDLQA7bMIGIkix9T9v1S6DZn2-Ll7SXLhzAbgi5pLO9v1gTXaXtgvoEkX31Jg/s320/DSC_1498.JPG" width="320" /></a></div>
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The malted milk chocolate frosting was perfect for the cupcake. It had a slight marshmallow-y taste, so it contributed a great s'more flavor. The frosting is an easy-to-make buttercream with chocolate malt powder and melted milk chocolate incorporated. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUj06P_LkNjzcCMkaNnFpnlxPqTxq8L96BWnYEog-2Ls7LlwM7unyMEWuQywNZS_auXbmxlKJpRvLZquA3QlfVacsCDv888vOJZk40JM3x14bySkZEB0GoO-XvL3e678DHFwGcbSmed4/s1600/DSC_1505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUj06P_LkNjzcCMkaNnFpnlxPqTxq8L96BWnYEog-2Ls7LlwM7unyMEWuQywNZS_auXbmxlKJpRvLZquA3QlfVacsCDv888vOJZk40JM3x14bySkZEB0GoO-XvL3e678DHFwGcbSmed4/s320/DSC_1505.JPG" width="320" /></a></div>
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The toasted marshmallow frosting is made with marshmallow fluff and oven-toasted marshmallows. To toast the marshmallows, just turn on the broiler in your oven and place some large marshmallows on a baking sheet and put them in the oven for a few moments, watching carefully so that they don't burn. Make sure to spray the baking sheet so that the marshmallows don't stick. I like broiling marshmallows and sandwiching them in graham crackers just whenever I'm in the mood for a s'more. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3kC0sPBMkWDCgq2j_BR9GJfUznCxaGu_0Wu-mh2y73cQb_zrJyprWgSOTDxbCNei_hVG6qs-PcRnAfcSeMEUWPflVekAqeAvYKcumeCT_HMs74tAG4mfquc21VW0gZTPh81pomq1uww/s1600/DSC_1513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3kC0sPBMkWDCgq2j_BR9GJfUznCxaGu_0Wu-mh2y73cQb_zrJyprWgSOTDxbCNei_hVG6qs-PcRnAfcSeMEUWPflVekAqeAvYKcumeCT_HMs74tAG4mfquc21VW0gZTPh81pomq1uww/s320/DSC_1513.JPG" width="320" /></a></div>
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To frost the cupcakes, I used a large French decorating tip. I piped a dollop of chocolate frosting, and then a smaller dollop of marshmallow frosting on top of that. Then I reheated some leftover ganache I had and piped it on top of the frosting in a zig-zag pattern.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2bD5HAmKofsdYnfjmltBcBcwgzoKVOYnHIgXUuOZ1XGSaq83To8-mcHNVgAJQACFTmpCnswVqoBuMh618N4Dd_2wTrg7RGZ7IfReOYEHJQ8bpo5vF874kP5g8WAc5UNEbiIvSQeOgLg/s1600/DSC_1515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2bD5HAmKofsdYnfjmltBcBcwgzoKVOYnHIgXUuOZ1XGSaq83To8-mcHNVgAJQACFTmpCnswVqoBuMh618N4Dd_2wTrg7RGZ7IfReOYEHJQ8bpo5vF874kP5g8WAc5UNEbiIvSQeOgLg/s320/DSC_1515.JPG" width="320" /></a></div>
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The only that makes me sad is that the appearance was ruined while I was transporting the cupcakes to the fair. The cupcakes tumbled around in the box, so I ended up with a cupcake with a mess of brown frosting on top (oops). It's fine though, and I also made two other things for the fair, which I will post in the future. </div>
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Enjoy!</div>
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<h4>
S'mores Cupcakes</h4>
makes 12 frosted and filled cupcakes<br />
cake recipe adapted from <a href="http://www.bonappetit.com/recipes/2011/01/smores_cupcakes" target="_blank">Bon Appetit</a>, frosting adapted from <a href="http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/" target="_blank">Sweetapolita</a><br />
<h3>
Ingredients</h3>
<i>For the graham cracker cupcake:</i><br />
1-1/2 cups fine graham cracker crumbs (about 10 crackers ground in a blender or food processor)<br />
1/2 cup all purpose flour<br />
2-1/2 teaspoons baking powder<br />
1/2 cup (1 stick) unsalted butter, room temperature<br />
3/4 cups sugar<br />
2 large eggs, at room temperature<br />
1 teaspoon vanilla extract<br />
3/4 cup whole milk, at room temperature<br />
<br />
<i>For the malted milk chocolate buttercream:</i><br />
1 cup unsalted butter, at room temperature<br />
2 cups confectioners sugar, sifted<br />
1/4 cup plus 2 tbs chocolate malted milk powder<br />
1-1/2 tsp vanilla extract<br />
pinch of salt<br />
4 oz quality milk chocolate<br />
<br />
1/4 cup heavy cream<br />
<br />
<i>For the toasted marshmallow frosting:</i><br />
8 large marshmallows<br />
1/2 cup confectioners sugar, sifted<br />
1/2 cup butter, at room temperature<br />
1/4 teaspoon vanilla extract<br />
<br />
1/2 jar (3.5oz) marshmallow fluff<br />
<br />
<i>For assembling:</i><br />
4 oz bittersweet chocolate, chopped<br />
1/4 cup heavy cream<br />
about 1/4 cup marshmallow fluff<br />
graham crackers, cut into 12 small rectangles<br />
more graham cracker crumbs, if desired<br />
<h3>
Directions</h3>
<div>
<i>Make the cupcakes:</i></div>
<div>
<div>
<ol>
<li>Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. </li>
<li>Whisk graham cracker crumbs, flour, baking powder, and pinch of salt in medium bowl. </li>
<li>Beat butter and sugar in large bowl until light and fluffy. Add eggs one at a time, beating to blend between additions. Beat in vanilla. </li>
<li>Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Divide batter among muffin cups.</li>
<li>Bake cupcakes until tester inserted into center come out clean, about 22 minutes. Transfer cupcakes to rack; cool completely.</li>
</ol>
<div>
<i>Make the malted milk chocolate frosting:</i></div>
</div>
</div>
<div>
<ol>
<li>Cream together the butter and confectioners sugar until smooth and fluffy.</li>
<li>Add malt powder, vanilla and salt, and beat on low speed until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).</li>
<li>Add whipping cream and beat on medium-high speed for another minute.</li>
</ol>
<div>
<i>Make the toasted marshmallow frosting:</i></div>
</div>
<div>
<ol>
<li>Place marshmallows on baking sheet lined with parchment paper or foil and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown on both sides. Watch carefully and make sure they don't burn.</li>
<li>Beat together the butter and confectioners sugar. Add vanilla and beat for 3 minutes. Add marshmallows and marshmallow fluff and mix for one minute on low speed.</li>
</ol>
<div>
<i>Assemble:</i></div>
</div>
<div>
<ol>
<li>Make a bittersweet ganache by bringing 1/4 cup heavy cream to a simmer. Pour the hot cream over 4 oz chopped chocolate and let sit for 30 seconds, then mix until all the chocolate is melted and smooth. </li>
<li>Cut a cone shape out of a cooled cupcake and fill the hole with about 1 tsp marshmallow fluff. Press the cone shape back in place.</li>
<li>Pipe some chocolate frosting on top of the cupcake, and then pipe marshmallow frosting on top of that.</li>
<li>Pipe the ganache on top of the frosting in a thin, zig-zag pattern. Dip graham cracker pieces in remaining ganache and place in the cupcake frosting. Sprinkle cupcake with graham cracker crumbs, if desired.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-69544377435991130552013-08-05T09:13:00.002-07:002013-08-05T09:13:44.837-07:00Cookie Dough Birthday Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipWqKvRn0CBAAKEla1FGDGnLIrSYLO6fs9uAkpOK4FBQGojjcKncRiiS3Ef20_9CJ5ylNzQL1Qj_e7ggiR9QNcdcpZdU3oQBYJnsVHLqGjaTg1W-O3ceMl3-k3FxQFH0H0a0AiOIdhyQ/s1600/Cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipWqKvRn0CBAAKEla1FGDGnLIrSYLO6fs9uAkpOK4FBQGojjcKncRiiS3Ef20_9CJ5ylNzQL1Qj_e7ggiR9QNcdcpZdU3oQBYJnsVHLqGjaTg1W-O3ceMl3-k3FxQFH0H0a0AiOIdhyQ/s320/Cake1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMMvZAG86B1ylzSQausYfOEq7VXtQEwS9qxlm9Qir8FiGTzGouSh4tdDjKDgJ7-RachtnXjfkyTtnCbPPcs2pvWAWkYAGQ2aqok9I82OOQScwpydjBjiCnawQpVIDINLJoi8J1ACMumk/s1600/Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMMvZAG86B1ylzSQausYfOEq7VXtQEwS9qxlm9Qir8FiGTzGouSh4tdDjKDgJ7-RachtnXjfkyTtnCbPPcs2pvWAWkYAGQ2aqok9I82OOQScwpydjBjiCnawQpVIDINLJoi8J1ACMumk/s320/Cake2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TA9AL_ASf7X8muwNTj5983lCcSOAVPKyC3mmIBK2IyNI1UP-rlPaXp1ol-K7SHiIfqDUluPZpRkF14weXUlemmzMK67J-5H7BnN6BzWsmVHpDtUqH4kmmLYxqQvIovDKVyIz1sMyJKI/s1600/DSC_1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TA9AL_ASf7X8muwNTj5983lCcSOAVPKyC3mmIBK2IyNI1UP-rlPaXp1ol-K7SHiIfqDUluPZpRkF14weXUlemmzMK67J-5H7BnN6BzWsmVHpDtUqH4kmmLYxqQvIovDKVyIz1sMyJKI/s320/DSC_1439.JPG" width="320" /></a></div>
My sister is really lucky. She's going to Duke for college, which means she'll be far away from any family, and she's turning eighteen, which means she can drive and but things on infomercials. Also, she had her sister make her this birthday cake. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuPWvtRvvgiLhRmP-7I5aSCU8a_xQt9QZIr3ALEdlXRPRJwHVPmdwC1PBN3a0Mcp9ER79BR1kWKcODUshmdBY5EeAICEwEB1thCjVNpX-2BSbLpZsHnmKsMt1UBCGxWEbr-FrL3Y_v3Y/s1600/DSC_1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuPWvtRvvgiLhRmP-7I5aSCU8a_xQt9QZIr3ALEdlXRPRJwHVPmdwC1PBN3a0Mcp9ER79BR1kWKcODUshmdBY5EeAICEwEB1thCjVNpX-2BSbLpZsHnmKsMt1UBCGxWEbr-FrL3Y_v3Y/s320/DSC_1397.JPG" width="320" /></a></div>
Jessie isn't 18 yet, but I made her this cake early since she'll be in college on her birthday. That's why I wrote out "Happy Unbirthday" and put 17 and 3/4 candles on her cake. My sister was always obsessed with mermaids when she was younger, so I made her into a mermaid figuring on the cake. Since she's going to college, and since Monsters University is really cute, I made half of the cake with that theme. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxO6BMcSi_4jpXgioQFHJ8C_zSFjxiWzzJnIL1b3T7enfBwje9G6t4DTu7WnogJvhZ6xSaW4hmsFoQY6R2zt-ZNDZ4lfxmzl4vcJzYw0uypugZI1YQWjaSkE86Pt-vVH-l7joNFJ2hJr8/s1600/DSC_1394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxO6BMcSi_4jpXgioQFHJ8C_zSFjxiWzzJnIL1b3T7enfBwje9G6t4DTu7WnogJvhZ6xSaW4hmsFoQY6R2zt-ZNDZ4lfxmzl4vcJzYw0uypugZI1YQWjaSkE86Pt-vVH-l7joNFJ2hJr8/s320/DSC_1394.JPG" width="320" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiK3OCHZufTYTyt9E833wEkBkJeozRj3QHaftbUp9_NL-62hoFABdEeXCvkbJDf19j-TiYHZ9JVqWNgYTdw2pzWmeD8rKGr_yaVa9vicx4xLKrjyUq9er0KMvZWsAMS69v7tLPXCd_5s/s1600/DSC_1407.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiK3OCHZufTYTyt9E833wEkBkJeozRj3QHaftbUp9_NL-62hoFABdEeXCvkbJDf19j-TiYHZ9JVqWNgYTdw2pzWmeD8rKGr_yaVa9vicx4xLKrjyUq9er0KMvZWsAMS69v7tLPXCd_5s/s320/DSC_1407.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A picture of my sister for comparison.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw0T3O41UD8W_4xsYZuW9Do5fYsQgeC143suE3k0vevJisF6tMkE0ARmLXZXITlIk7FOYpwGs_ygQCCXRTdRXYUw-WNv5XMNNcmzARbQAPyITmCIS9qj_7Y5vgO5hF-W81DRLYQa0uVA/s1600/DSC_1381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw0T3O41UD8W_4xsYZuW9Do5fYsQgeC143suE3k0vevJisF6tMkE0ARmLXZXITlIk7FOYpwGs_ygQCCXRTdRXYUw-WNv5XMNNcmzARbQAPyITmCIS9qj_7Y5vgO5hF-W81DRLYQa0uVA/s320/DSC_1381.JPG" width="320" /></a></div>
I made a batch of <a href="http://krumbli.blogspot.com/2013/01/marshmallow-fondant.html" target="_blank">marshmallow fondant</a> a week ahead of time and made the decorations: the Duke and Monsters University logos, Duke chapel and Monsters University building, mermaid and Mike, books, microscope (she's studying biology), flower, and rock. The way I planned the cake, each side of the cake would have a college logo and building, a character, a book, and a purple border. I kept the decorations at room temperature so that they wouldn't sweat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW70L06Rqv2eclkk14u_uPxmEm3CfzJ4hkWIpS9RTQ1ntiTcjsRKa2uBCYN0FoRrFwug5U5wcHcWgE94VD80d0PTSEP0OnYB08FY53_tmgpHPq6pw5J-itWjy-8ZUyR_S-XHD27jsy_Tc/s1600/DSC_1423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW70L06Rqv2eclkk14u_uPxmEm3CfzJ4hkWIpS9RTQ1ntiTcjsRKa2uBCYN0FoRrFwug5U5wcHcWgE94VD80d0PTSEP0OnYB08FY53_tmgpHPq6pw5J-itWjy-8ZUyR_S-XHD27jsy_Tc/s320/DSC_1423.JPG" width="320" /></a></div>
On the day of the celebration, I covered the cake I made with blue fondant and put it on a cake board covered in green fondant. Then I put on the purple borders. I covered the Monsters top side with grey fondant "cobblestones" and the mermaid side with brown sugar "sand." Next I just added the decorations I made, using a bit of water to "paste" them on. I cut lettering out of the green fondant on the cake board and I stuck candles around the bottom on little balls of fondant. Then we ate the cake, and it was yummy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21x-o5qSB1t7F-yA_N0AsOUCcXGQGNat_PcqRqdH62LlveAG-akHxaPHKJACgib57TasAp9Pluz3oPxJIZeiV9xljZpWNIgQZzlhqDXeyzr8CixRmiZJdUs390Kg4tQ_THm7jnSTlbs8/s1600/DSC_1437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21x-o5qSB1t7F-yA_N0AsOUCcXGQGNat_PcqRqdH62LlveAG-akHxaPHKJACgib57TasAp9Pluz3oPxJIZeiV9xljZpWNIgQZzlhqDXeyzr8CixRmiZJdUs390Kg4tQ_THm7jnSTlbs8/s320/DSC_1437.JPG" width="320" /></a></div>
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I made a chocolate chip cake with cookie dough filling and brown sugar swiss meringue buttercream. Those flavors were perfect for the occasion; they were nostalgic of childhood but still sophisticated. I made a huge 3 layer 9" cake, since I had a bunch of guests at my house.<br />
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The filling is basically cookie dough, but without the eggs or baking soda, and the cake is just a vanilla cake with chocolate chips tossed in flour thrown in. You can use <a href="http://krumbli.blogspot.com/2013/05/graduation-cake.html" target="_blank">this cake recipe</a>, or another if you prefer. Making the swiss meringue buttercream is just like making any other one, but you use some brown sugar in place of some white sugar. <br />
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Enjoy!<br />
<h4>
Cookie Dough Filling</h4>
<div>
makes enough to fill a 3-layer cake</div>
<h3>
Ingredients</h3>
<div>
<div>
3/4 cup unsalted butter, at room temperature</div>
<div>
1/2 cup white granulated sugar</div>
<div>
1/2 cup brown sugar, packed</div>
<div>
1/4 cup whole milk or cream</div>
<div>
1 tsp vanilla</div>
<div>
1/2 cup all-purpose flour</div>
<div>
1/2 tsp salt</div>
<div>
1/2 cup mini chocolate chips</div>
</div>
<h3>
Directions</h3>
<div>
Cream the butter and sugars together until light and fluffy. Add milk and vanilla. Then stir in flour and salt. Fold in chocolate chips.</div>
<h4>
Brown Sugar Swiss Meringue Buttercream</h4>
<div>
makes enough to frost a 3-layer cake</div>
<h3>
Ingredients</h3>
<div>
<div>
1 lb (4 sticks) unsalted butter, soft but still cool and cut into pieces</div>
<div>
5 egg whites</div>
<div>
1 cup brown sugar</div>
<div>
1/4 cup white granulated sugar</div>
<div>
1/2 tsp salt</div>
<div>
1 tsp vanilla</div>
</div>
<h3>
Directions</h3>
<div>
Whisk together the egg whites, sugars, and salt in a heat-proof bowl over simmering water. Whisk until hot to the touch, or 160*F. Remove the bowl from the heat and beat the egg whites until they are thick and glossy, and the bowl isn't warm to the touch. Add butter a bit at a time and beat until thick. Add vanilla and beat for another minute.</div>
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<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-29186861744060950212013-07-19T08:03:00.003-07:002013-07-19T08:03:50.203-07:00Sun Dried Tomato Mini Biscuits with Feta Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBNeohyIpzNmwCQbzHQuY9t92Uqyy0HhGhEfImxjDHJsMeA4ttdXowoOp0Y8UzcqAM8_jPjdIluD_07m6jlaa4URjJziz_Pi6gQRBrEEMoJhU3iG1FaJWnkcDLcPZluVpXmMfMoAcWl8/s1600/DSC_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBNeohyIpzNmwCQbzHQuY9t92Uqyy0HhGhEfImxjDHJsMeA4ttdXowoOp0Y8UzcqAM8_jPjdIluD_07m6jlaa4URjJziz_Pi6gQRBrEEMoJhU3iG1FaJWnkcDLcPZluVpXmMfMoAcWl8/s400/DSC_1273.JPG" width="400" /></a></div>
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I got a request for horderves or hors d'oeuvres or however you spell those. So I took the opportunity to bake mini biscuits. I used a recipe from Baking Bites and scooped the dough out with a small cookie scoop. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaZ7rgrHOEGolGr_H0HdRQaVK-0lYqlKH9HJ4u03Imiuwn8XZSULlZuTLvkWyehEyeIHjtW-vjxHQZOHN6JXRn8fgYzohqIhEo_uXC7sA4zHqBxoFkoFShn2WG5DbBPPwjuwZ1WE728Q/s1600/DSC_1267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaZ7rgrHOEGolGr_H0HdRQaVK-0lYqlKH9HJ4u03Imiuwn8XZSULlZuTLvkWyehEyeIHjtW-vjxHQZOHN6JXRn8fgYzohqIhEo_uXC7sA4zHqBxoFkoFShn2WG5DbBPPwjuwZ1WE728Q/s320/DSC_1267.JPG" width="320" /></a></div>
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These biscuits are dressed up with sun-dried tomatoes and feta cheese, flavors I like to use at any opportunity. They work very well with the buttery biscuit and give it a bolder taste. </div>
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The biscuits turned out soft and tender, like a perfect biscuit. They'd make a perfect appetizer or side dish. Also, you can use the dough to make larger biscuits. Just form larger mounds or roll the dough out and cut out circles. They look a bit like cookies because of their size and shape, but I still don't get why some people call cookies "biscuits". </div>
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First, whisk together the dry ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cwuzLS8msiM3xBXY9GJ5XbV7uoPqs2a6_FyibLF_rot0Gdrcv6IKLV_MH2aF-PFPPtnxbpQrB465ZyaG0xchY1zVoM7GsAMHQwtuj_Qm-nRjHWK7DndI6VUIs47wu-yqNYFOEp34QRU/s1600/DSC_1260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cwuzLS8msiM3xBXY9GJ5XbV7uoPqs2a6_FyibLF_rot0Gdrcv6IKLV_MH2aF-PFPPtnxbpQrB465ZyaG0xchY1zVoM7GsAMHQwtuj_Qm-nRjHWK7DndI6VUIs47wu-yqNYFOEp34QRU/s320/DSC_1260.JPG" width="320" /></a></div>
<div style="text-align: center;">
Cut in the butter with your fingers or a pastry blender. The butter pieces should be pea sized so that when they bake and evaporate, they make air pockets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZWvvWRaFV8vYAwlEL_h8kjgFkXGAWp99m6Rqc3Xkx6-3TFFthLrOvgbyn1DB3J9gFAx_y_NyCJu6RxwTkEntLZUxEjncidLeQbaChHfF9bYfNk-Ru4Kddl5yuUZPn0VF1HRzhuqtnBY/s1600/DSC_1262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZWvvWRaFV8vYAwlEL_h8kjgFkXGAWp99m6Rqc3Xkx6-3TFFthLrOvgbyn1DB3J9gFAx_y_NyCJu6RxwTkEntLZUxEjncidLeQbaChHfF9bYfNk-Ru4Kddl5yuUZPn0VF1HRzhuqtnBY/s320/DSC_1262.JPG" width="320" /></a></div>
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Stir in half the buttermilk.</div>
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Then stir in the rest of the milk, the chopped sun-dried tomatoes, and the feta cheese. Don't over mix.</div>
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Scoop onto a baking sheet and bake.</div>
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<div style="text-align: center;">
Cool and enjoy!</div>
<h4>
Sun Dried Tomato Biscuits with Feta Cheese</h4>
<div>
makes about 24 mini biscuits</div>
<div>
from <a href="http://bakingbites.com/2011/05/sun-dried-tomato-and-feta-biscuits/" target="_blank">Baking Bites</a></div>
<h3>
Ingredients</h3>
<div>
<div>
2 1/2 cups all purpose flour</div>
<div>
2 tsp sugar</div>
<div>
1 1/2 tsp baking powder</div>
<div>
1/2 tsp baking soda</div>
<div>
1/4 tsp salt</div>
<div>
1/2 tsp dried dill</div>
<div>
1/2 cup butter, chilled and cut into pieces</div>
<div>
1 1/4 cups buttermilk</div>
<div>
1/3 cup sun dried tomatoes packed in olive oil, chopped</div>
<div>
1/3 cup feta cheese, chopped</div>
</div>
<h3>
Directions</h3>
<div>
<div>
<ol>
<li>Preheat oven to 450F. Line a baking sheet with parchment paper.</li>
<li>In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and dill. Cut in butter with a pastry cutter or your fingertips until the butter is in pea-sized clumps.</li>
<li>Stir in 1/2 cup buttermilk to moisten dough, then stir in sun dried tomatoes, feta cheese and remaining buttermilk. Mix until the dough comes together.</li>
<li>Scoop onto a baking sheet, about 1 inch apart.</li>
<li>Bake for 15 minutes, or until the biscuits are golden brown.</li>
<li>Cool on a wire rack before serving.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-91586323682496134062013-07-17T11:00:00.000-07:002013-07-17T11:00:21.322-07:00White Chocolate Macadamia Nut Blondies with Cinnamon Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw0WstDHCbWJtXlW-WxPmPY9bgyUPFqPbbxPHQ0_q_KdxGz9KLQ-lSFVHxxLviJHoVPzg2L-8ayGa0uv_rsipcNGwHvT9alPEt5oNm56EybyRKmNxm-5S7OF2PXB1SS7MK0B3DP8Cuww/s1600/DSC_1293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw0WstDHCbWJtXlW-WxPmPY9bgyUPFqPbbxPHQ0_q_KdxGz9KLQ-lSFVHxxLviJHoVPzg2L-8ayGa0uv_rsipcNGwHvT9alPEt5oNm56EybyRKmNxm-5S7OF2PXB1SS7MK0B3DP8Cuww/s400/DSC_1293.JPG" width="400" /></a></div>
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I went to Hawaii once when I was around 7 years old I think. All I can remember are the macadamia nuts. </div>
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We went into a macadamia nut factory and got free samples of chocolate covered macadamia nuts, and I was addicted. When we brought some home, I always sneaked a couple into my mouth when no one was looking. </div>
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On that trip, I also discovered my favorite cookie flavor ever: white chocolate macadamia nut (I've only had those cookies a couple of times, though, and they can't beat a classic oatmeal raisin).</div>
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White chocolate macadamia nut cookies are best gooey, and this blondie is kind of like that. Before I made these, my opinion of blondies wasn't that great. I never made them before, and the one blondie that I ever ate was dry. But now I realized that they really are like brownies without the cocoa powder; they are gooey and rich, and they don't need any leavening. </div>
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I sprinkled some cinnamon-sugar on top because it's wonderful and delicious and like edible fairy dust. It makes these blondies unforgettable. </div>
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Making these blondies is very simple:</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiafn7i-Xs5pOLpF7dLlJIO4kJ-eIrZjLKCtPMNo446hmB0Bvn3HLpy4RRMll0ksAKWp2ko8dqjikXWuaDWkWhNZVE6kIW5UfUs586pbWCxspPkrhTwGiq31AxD6QTMqF9rvwNOz4NUw/s1600/DSC_1274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiafn7i-Xs5pOLpF7dLlJIO4kJ-eIrZjLKCtPMNo446hmB0Bvn3HLpy4RRMll0ksAKWp2ko8dqjikXWuaDWkWhNZVE6kIW5UfUs586pbWCxspPkrhTwGiq31AxD6QTMqF9rvwNOz4NUw/s320/DSC_1274.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Melt some butter in a saucepan. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmT8bpl8ekIzg0DoeyAoAMCHOGIWGoSfxA7Vn1hcdCshS1hEtPeXIS5SAh51Ru7Nv9LlLkALuxhwUYKOnFsVj46umQedI2jK7lJwMIWcR_plCMbBJyrMx7pxm410yDin-Cfim8yifwxII/s1600/DSC_1275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmT8bpl8ekIzg0DoeyAoAMCHOGIWGoSfxA7Vn1hcdCshS1hEtPeXIS5SAh51Ru7Nv9LlLkALuxhwUYKOnFsVj46umQedI2jK7lJwMIWcR_plCMbBJyrMx7pxm410yDin-Cfim8yifwxII/s320/DSC_1275.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whisk in some brown sugar until smooth.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOu7s-8bhPOjowBzNgfJVfjWYf1Fk11HnINkDWc0AyFRuAMe-uNE_uSigfBUkuxkzvAbpBNeazfyircG91FTnlhM3G4PASm5rcMVejJviZseQRQwMLJwlihdSyxDqE-BjYvJa0EoWBLHE/s1600/DSC_1276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOu7s-8bhPOjowBzNgfJVfjWYf1Fk11HnINkDWc0AyFRuAMe-uNE_uSigfBUkuxkzvAbpBNeazfyircG91FTnlhM3G4PASm5rcMVejJviZseQRQwMLJwlihdSyxDqE-BjYvJa0EoWBLHE/s320/DSC_1276.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pour the mixture into a bowl and beat in an egg. And yes, I used a fork for all of my whisking and beating.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPHdAEX0ZWv02A0noUib3QNJ-fnhO2ChXo31X2Zlj9wkgdXt_aLvRs2Jso4f-U2NSSFOhluwW3VUMnwuRxzNDaqpg5qns-EmzHuutiepF-Hz9LMv8Hg6p5munQTWiHuECqFrGrxrgXzE/s1600/DSC_1277.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPHdAEX0ZWv02A0noUib3QNJ-fnhO2ChXo31X2Zlj9wkgdXt_aLvRs2Jso4f-U2NSSFOhluwW3VUMnwuRxzNDaqpg5qns-EmzHuutiepF-Hz9LMv8Hg6p5munQTWiHuECqFrGrxrgXzE/s320/DSC_1277.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir in the vanilla.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFIi9ZBQJKjE8Sjofdw2rE9KAgVYT1EttnjuU7luqvZQn_bBus1KHPTMQP8K8nKh9vbyLtm6i_s4HRsHe8Y6eTmALZPfVsPagbPY6cu311fFq75No3VAhyphenhyphendvriRzxqosVZ4AUxQv9tog/s1600/DSC_1278.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFIi9ZBQJKjE8Sjofdw2rE9KAgVYT1EttnjuU7luqvZQn_bBus1KHPTMQP8K8nKh9vbyLtm6i_s4HRsHe8Y6eTmALZPfVsPagbPY6cu311fFq75No3VAhyphenhyphendvriRzxqosVZ4AUxQv9tog/s320/DSC_1278.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir in flour and salt. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuldx4XiTpv0_gq0m8KKRZufZcyCc8SflRvweJo8ROscfK4-cfwMFaeJNvw9Z91MOCskkNvct3pjNtR6oeP4MEFalTaMjBUgc_va8KAQaUzSVe_pcKQB1y9ONz82HivTg0F6l0SEAf0A/s1600/DSC_1279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuldx4XiTpv0_gq0m8KKRZufZcyCc8SflRvweJo8ROscfK4-cfwMFaeJNvw9Z91MOCskkNvct3pjNtR6oeP4MEFalTaMjBUgc_va8KAQaUzSVe_pcKQB1y9ONz82HivTg0F6l0SEAf0A/s320/DSC_1279.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Toast some chopped macadamia nuts.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzOuG60t_mEXy2EtcF13V8X5lkznO8Cz4AIGWqO_yoReDnGTaj50sSDwYIKLxMbHcVIe6EWJvzl2BmPhBSvV49SH9O3YeWDsIcpc-uoh4tWKBiGZ4VrQK9jgq84xXp56vu3QZN0DcgIY/s1600/DSC_1280.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzOuG60t_mEXy2EtcF13V8X5lkznO8Cz4AIGWqO_yoReDnGTaj50sSDwYIKLxMbHcVIe6EWJvzl2BmPhBSvV49SH9O3YeWDsIcpc-uoh4tWKBiGZ4VrQK9jgq84xXp56vu3QZN0DcgIY/s320/DSC_1280.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir those in with the white chocolate.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3dkeEHx7AgBGVznAezEdB-tPjQ-ONd9A6VpYAO7-i62AHT8A3jrzje7riLwvPjZ5y40If-JhlyzVVyK2OIyRkgKbBfaXoZ4xhs70xOZ5pzgkp4oklYS5sPibA2A15z49yXNXm_QOm7Q/s1600/DSC_1281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3dkeEHx7AgBGVznAezEdB-tPjQ-ONd9A6VpYAO7-i62AHT8A3jrzje7riLwvPjZ5y40If-JhlyzVVyK2OIyRkgKbBfaXoZ4xhs70xOZ5pzgkp4oklYS5sPibA2A15z49yXNXm_QOm7Q/s320/DSC_1281.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Make the cinnamon topping.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT4WV9a1rVKpiolafxx2JbI4EcLFY7xzlEsjCJHVXrWeOzsgXHmvZ6RlDe7OhX1_aV_9DT3Y9EEc9sa3gxBzfi6jQ9KY_aHnh50nJ8eSkqTZ_y1IyAvaP767N_PeI2Fl5p_rmxC_Id3M/s1600/DSC_1282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT4WV9a1rVKpiolafxx2JbI4EcLFY7xzlEsjCJHVXrWeOzsgXHmvZ6RlDe7OhX1_aV_9DT3Y9EEc9sa3gxBzfi6jQ9KY_aHnh50nJ8eSkqTZ_y1IyAvaP767N_PeI2Fl5p_rmxC_Id3M/s320/DSC_1282.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Spread batter into pan.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylZSPn6c1Vb_khoW2S3BHxwBGfzvp9S2toXGBKJ7sm_eNIfO7k9l1kigPvRMkzmcADisab4YIZi7wZC2anIczDsXTsSJk7f4NWvrHL0pphSboOYOcqbqMeax7Ys0Rw3_eQkbe_XZdt5o/s1600/DSC_1284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylZSPn6c1Vb_khoW2S3BHxwBGfzvp9S2toXGBKJ7sm_eNIfO7k9l1kigPvRMkzmcADisab4YIZi7wZC2anIczDsXTsSJk7f4NWvrHL0pphSboOYOcqbqMeax7Ys0Rw3_eQkbe_XZdt5o/s320/DSC_1284.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sprinkle cinnamon sugar on top.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCjCZeW85XLwze_V38qoRpZzHKh-RqlZ_eGu6qGOnM8XabdjLZAZP6_H8M-tp_BmcHKRqtRhFqSOMCoCWkXs9YbjhpDawCUtNvUdbGqS93GUD5mDHEIqUtfgnWIE4ufey5q2k-3WvTMI/s1600/DSC_1285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCjCZeW85XLwze_V38qoRpZzHKh-RqlZ_eGu6qGOnM8XabdjLZAZP6_H8M-tp_BmcHKRqtRhFqSOMCoCWkXs9YbjhpDawCUtNvUdbGqS93GUD5mDHEIqUtfgnWIE4ufey5q2k-3WvTMI/s320/DSC_1285.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bake for about 20 minutes and let cool for about half an hour.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGP6m9XyHRIoT2XhGoUGEbaprUa6kfxqOSwCfAKmAbYH8o2Aui9eri1hcTcmckhp1bh7sW3QuSVNeCg3GQgb-SyPm2RtzQhTK9gRxMTdfsg3F3yCDdlxgFPrh-_fxZToskxCESprcOhU/s1600/DSC_1287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGP6m9XyHRIoT2XhGoUGEbaprUa6kfxqOSwCfAKmAbYH8o2Aui9eri1hcTcmckhp1bh7sW3QuSVNeCg3GQgb-SyPm2RtzQhTK9gRxMTdfsg3F3yCDdlxgFPrh-_fxZToskxCESprcOhU/s320/DSC_1287.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cut into squares and serve.</span></td></tr>
</tbody></table>
<h4>
White Chocolate Macadamia Nut Blondies w/ Cinnamon Topping</h4>
<div>
makes 16 squares</div>
<div>
adapted from <a href="http://smittenkitchen.com/blog/2006/11/blondies-for-a-blondie/" target="_blank">Smitten Kitchen</a></div>
<h3>
Ingredients</h3>
<div>
<div>
1/2 cup unsalted butter</div>
<div>
1 cup (218 grams) light brown sugar</div>
<div>
1 large egg</div>
<div>
1 teaspoon vanilla</div>
<div>
Pinch salt</div>
<div>
1 cup (125 grams) all-purpose flour</div>
</div>
<div>
3/4 cups white chocolate pieces</div>
<div>
3/4 cups macadamia nuts</div>
<div>
<i>For the topping:</i></div>
<div>
1 tbs cinnamon</div>
<div>
1 tbs light brown sugar</div>
<div>
1 tbs white sugar</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Preheat oven to 350*F. Butter an 8x8" or 9x9" baking pan. Line with a piece of parchment paper and butter the parchment. Place macadamia nuts on a baking sheet and toast for 5 minutes, until light brown.</li>
<li>Melt the butter in a saucepan over medium heat. Whisk in the brown sugar until smooth. Remove from heat and pour the mixture into a large bowl.</li>
<li>Beat in the egg until smooth, then stir in the vanilla. Then, stir in the flour and salt until just combined. Add the white chocolate and nuts and stir until evenly mixed. Pour into the prepared pan and smooth the top with a spoon.</li>
<li>Whisk together the ingredients for the topping and sprinkle it over the blondie batter. Bake for 20 minutes and let cool on a wire rack for 30 minutes. Cut into 16 squares and serve. </li>
</ol>
</div>
<h4>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIpKJZiVgG2KysLVfcGyhvDG2K341nA6PmX6s1XcVvHvd1AOGpoh49U1pElNfOeNsNFeXIevfKyAvJb3b1BEa41vj8gcZGo_znQnBhp-bo9Z-PNxhorLCpvWnQ-E0f1k8CqXUnz1ldPg/s1600/DSC_1297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIpKJZiVgG2KysLVfcGyhvDG2K341nA6PmX6s1XcVvHvd1AOGpoh49U1pElNfOeNsNFeXIevfKyAvJb3b1BEa41vj8gcZGo_znQnBhp-bo9Z-PNxhorLCpvWnQ-E0f1k8CqXUnz1ldPg/s320/DSC_1297.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small;">Enjoy!<br /></span></td></tr>
</tbody></table>
</h4>
<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-79684168154415948032013-07-10T07:05:00.000-07:002013-07-10T07:05:17.136-07:00Cherry Almond Granola Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPfpOxG8rm2KV7SkFABTREErc-Ya6whD5Ulwdtoq3cIqGjHbN1amjtSSetL9nGyewCZG8gnwF3jbT9CHXpkv_1wxiXqGXc9yL62gJ2Js99uagreLdK4bywaqbfKyNmCJKsd52tYqUGQE/s1600/DSC_1126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPfpOxG8rm2KV7SkFABTREErc-Ya6whD5Ulwdtoq3cIqGjHbN1amjtSSetL9nGyewCZG8gnwF3jbT9CHXpkv_1wxiXqGXc9yL62gJ2Js99uagreLdK4bywaqbfKyNmCJKsd52tYqUGQE/s400/DSC_1126.JPG" height="266" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I recently went on a camping trip, which for me means two things: s'mores and granola bars.<br />
<br />
Granola bars are perfect for traveling and snacking, and their oaty flavor is kind of addicting. I especially like the soft, chewy kind of granola bars since they don't leave a lot of crumbs. I decided to try to make my own granola bars, and they turned out like a granola bar should turn out. <br />
<br />
I made chewy cherry almond granola bars. Cherry and almond is another one of those classic flavor combos. The tartness of the dried cherries paired well with the sweet honey and the almonds added a nice crunch to the chewy granola bar. <br />
<br />
The granola bars I made don't actually have granola, but use toasted oats instead. To make the granola bars chewy, I added puffed brown rice, which I found in the "healthy" section of the grocery store. You could use regular white crispy rice, too. It's kind of like making rice krispy treats, expect you don't use marshmallows and butter, and you bake the granola bars. <br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsaEQqUw4iZps6Pi-xFJaK57NROeu2SFfr6X315N4FmqTvUmrwNAN6hu6z3wuVWtPQQSRYCrfaDJcu6g2ln67iCgkiLG9Xb41zOi0ZMSpoui48l7h5IX1vCIZH4gHuU8EvhCAE_UYErlI/s1600/DSC_1112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsaEQqUw4iZps6Pi-xFJaK57NROeu2SFfr6X315N4FmqTvUmrwNAN6hu6z3wuVWtPQQSRYCrfaDJcu6g2ln67iCgkiLG9Xb41zOi0ZMSpoui48l7h5IX1vCIZH4gHuU8EvhCAE_UYErlI/s320/DSC_1112.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First, you toast some old-fashioned oats.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8MCKdnJImfr5UQzr5FXoWm9OwCS9hmzrEOTqwUjthD53xBR9nwfMWPy8jX-i-dIbl1tb9EjgLwnpLUbg3rmnrQ7pipEW0FIWLzcJg-d9pGa4SamnH1V2jA0T8cOAweLglLquVpsZcN4/s1600/DSC_1113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8MCKdnJImfr5UQzr5FXoWm9OwCS9hmzrEOTqwUjthD53xBR9nwfMWPy8jX-i-dIbl1tb9EjgLwnpLUbg3rmnrQ7pipEW0FIWLzcJg-d9pGa4SamnH1V2jA0T8cOAweLglLquVpsZcN4/s320/DSC_1113.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">You stir the oats with the puffed rice, almonds, and cherries.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBA_JxsFoyQlgbjrNvvaYNYg7Pap0aMliMesBQFyeku11ZLkB1CkiJ2O6OuL5PU8PEtsHsftlxUffve46a82Ux2wArzwiev4vOCTnQXEealqeXCCE8HiXCQFeddzshwUanvk2wW85Q6k/s1600/DSC_1115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBA_JxsFoyQlgbjrNvvaYNYg7Pap0aMliMesBQFyeku11ZLkB1CkiJ2O6OuL5PU8PEtsHsftlxUffve46a82Ux2wArzwiev4vOCTnQXEealqeXCCE8HiXCQFeddzshwUanvk2wW85Q6k/s320/DSC_1115.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Then you make a syrupy sort of thing with honey. This is what holds the bars together.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPfxUmSMYdYxSbTVjMoN5QO9iPsgSUwAssSLu33V8Q0MKhWoGklQJqrz_YTlW9uwhoq24rUbdnOZKOEIBtmm_l8ghKmRUvkuHC-0VVq_BDz8F8vydXWI5RSGx1PSsFmin_5o7_B1YvrE/s1600/DSC_1116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPfxUmSMYdYxSbTVjMoN5QO9iPsgSUwAssSLu33V8Q0MKhWoGklQJqrz_YTlW9uwhoq24rUbdnOZKOEIBtmm_l8ghKmRUvkuHC-0VVq_BDz8F8vydXWI5RSGx1PSsFmin_5o7_B1YvrE/s320/DSC_1116.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bring the syrup to a boil.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_Oa_9ZpjtGVVHncPA7T4uDvK7pH-khbkarkzR8cAw_3BtqKnGfz0kKa56Qgf3DZyNO4BNfSSr8fSivn8CSgIRIh60LjOwYM_AzVlVkW1VDDlhSzucG9zBtsFt_HbmxfMfOlY-K7SO0A/s1600/DSC_1117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_Oa_9ZpjtGVVHncPA7T4uDvK7pH-khbkarkzR8cAw_3BtqKnGfz0kKa56Qgf3DZyNO4BNfSSr8fSivn8CSgIRIh60LjOwYM_AzVlVkW1VDDlhSzucG9zBtsFt_HbmxfMfOlY-K7SO0A/s320/DSC_1117.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir into the oat mixture.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoexaLJiRjlxfQzNzbXKRL-83dBQNFhmPRuZkbxMKlNNRuRAnvvoy-NgKG4PsWkPpx23LwDxmgjXHuj-V1PAdMepSPKblCIJYYbX4Ta9ZCMgul62i4ky4uFWMap2fjja8TvmbZ8ioUSEI/s1600/DSC_1118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoexaLJiRjlxfQzNzbXKRL-83dBQNFhmPRuZkbxMKlNNRuRAnvvoy-NgKG4PsWkPpx23LwDxmgjXHuj-V1PAdMepSPKblCIJYYbX4Ta9ZCMgul62i4ky4uFWMap2fjja8TvmbZ8ioUSEI/s320/DSC_1118.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Press into a pan.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTXLmOlKDRmr1aGiHodTZu9p-fbN8cief25ot4gbx8REocyILUyFvDxfbS0tTOJMAUtw8VlTWDM-xAmGMCMD4acxrFY97WmYkuFnslAu18h2wxrJtLHU2MYmpULniDWMtwkkh64pvrDQ/s1600/DSC_1123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTXLmOlKDRmr1aGiHodTZu9p-fbN8cief25ot4gbx8REocyILUyFvDxfbS0tTOJMAUtw8VlTWDM-xAmGMCMD4acxrFY97WmYkuFnslAu18h2wxrJtLHU2MYmpULniDWMtwkkh64pvrDQ/s320/DSC_1123.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bake until golden brown and let cool for a few hours.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5I3j82VSA0jzS-rPuOkAceqXgGm2pXf1D2lqXZOfTH83sQZ6n4WNNuLMFdeU6lWse4oA6Slvip2NFvqyjDv3gFbvdXKWhYm5wTFmCJUCqet7-OIsFNsSfO6wwzRvHrZclCdMIANjKAY/s1600/DSC_1127.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5I3j82VSA0jzS-rPuOkAceqXgGm2pXf1D2lqXZOfTH83sQZ6n4WNNuLMFdeU6lWse4oA6Slvip2NFvqyjDv3gFbvdXKWhYm5wTFmCJUCqet7-OIsFNsSfO6wwzRvHrZclCdMIANjKAY/s320/DSC_1127.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cut into pieces and you have granola bars!</span></td></tr>
</tbody></table>
The granola bars had the right texture, I think, but they had a distinct honey-like flavor and didn't hold together that well. I suggest that you be careful when storing them. In the future, I'm definitely going to make more granola bars. Enjoy!<br />
<h4>
Cherry Almond Granola Bars</h4>
<div>
recipe adapted from <a href="http://www.canyoustayfordinner.com/2012/06/24/chewy-cherry-almond-granola-bars/" target="_blank">Can You Stay for Dinner</a></div>
<div>
makes about 2 dozen granola bars</div>
<h3>
Ingredients</h3>
<div>
<div>
2 cups old-fashioned oats</div>
<div>
1 cup chopped or slivered almonds</div>
<div>
1 cup puffed brown rice cereal, or white crispy rice</div>
<div>
1 cup dried cherries </div>
<div>
2 tablespoons unsalted butter</div>
<div>
3/4 cup honey</div>
<div>
3 tablespoons light brown sugar</div>
<div>
1 teaspoon pure vanilla extract</div>
<div>
1/4 teaspoon almond extract</div>
<div>
1/2 teaspoon kosher salt</div>
</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Preheat the oven to 350 degrees F. Line a 13×9″ baking pan with foil and coat well with nonstick cooking spray. Set aside.</li>
<li>Toss the oats on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Reduce the oven temperature to 300 degrees F.</li>
<li>Transfer the oats to a large mixing bowl and stir in the almonds, puffed rice, and dried fruit.</li>
<li>Place the butter, honey, brown sugar, vanilla, almond extract, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture.</li>
<li>Pour the mixture into the prepared pan. Wet your fingers and press the mixture firmly and evenly into the pan. Bake for 20-25 minutes at 300 degrees F, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.</li>
</ol>
<ol></ol>
<ol></ol>
<ol></ol>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-30223535568769659022013-07-07T14:59:00.001-07:002013-07-07T14:59:35.932-07:00Banana Split Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsWvsscDc38I6Awfn4BGR3NSX_fYZa3-M5tBvQ6BE9jYtgpJ716aLcKhEoOudAwMW_1B0dF7YKJYpDkUJaE_kvwk4fb4NP4UJQ_YGZcIX07uItLx5-1Sgkq4tKreU8Tqjimge4dI2xNo/s1600/DSC_1185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsWvsscDc38I6Awfn4BGR3NSX_fYZa3-M5tBvQ6BE9jYtgpJ716aLcKhEoOudAwMW_1B0dF7YKJYpDkUJaE_kvwk4fb4NP4UJQ_YGZcIX07uItLx5-1Sgkq4tKreU8Tqjimge4dI2xNo/s400/DSC_1185.JPG" width="400" /></a></div>
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Getting little kids to behave is difficult. Especially when you're dealing with my little bro, Aideng. I've managed to gain some respect from him, though, and he kind of listens to me sometimes. After four years of taking him to the playground and battling him with Nerf swords, we're like best buds. <br />
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I have this reward system going where Aideng gets a sticker to put in his sticker book every time he does something good, and when he gets ten stickers, he gets a prize. This time I got him a water slide, because I remember I loved those when I was younger. With that added to the water guns he's collected and the water balloons he's been treasuring for so long, it was the perfect time for a water party on my front lawn. <br />
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So Aideng and his little four-year-old buddy spent an afternoon sliding around a sixteen-foot waterslide and pelting each other with water balloons. Afterwards, they ate these cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVaBoiE1h6R4ceojKMbEQJmC0XvF1GPRZVXsUqgAR3g-QZpJLueAp5dALMmgAYf9Oi1YrcRy-NTgyezDRzVER436i73cnuQpFhvnc5AGRMz3GT3poR3Tgs0_r52Y4AmmxbPZ9s8Or71kU/s1600/DSC_1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVaBoiE1h6R4ceojKMbEQJmC0XvF1GPRZVXsUqgAR3g-QZpJLueAp5dALMmgAYf9Oi1YrcRy-NTgyezDRzVER436i73cnuQpFhvnc5AGRMz3GT3poR3Tgs0_r52Y4AmmxbPZ9s8Or71kU/s320/DSC_1182.JPG" width="320" /></a></div>
These cupcakes are perfect for Aideng, because he loves chocolate and sprinkles and cherries. I think he liked them, because he actually finished a whole cupcake this time. I made these cupcakes to reminisce a banana split, which I actually haven't had in a long time. They just look so cheery and make me think of summer.<br />
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These are banana cupcakes filled with a fudge brownie, topped with strawberry whipped cream frosting, dipped in semisweet chocolate ganache, rolled in crushed graham crackers, and then topped with more frosting, sprinkles, and a maraschino cherry. It has all the flavors you would expect to find in a banana split, and all you need is the ice cream. Trust me, it's not as complicated as it sounds. Here's what you do:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp3pBDvtP2ifpXJH-3bL9cMkOzgRw6XTen2m6lza-eNEn2ANgI-LAy-u90zp2Lo53pnuIlgtlnZjtxvpapovVqbUtvfkccnwqFR_uSuEFY_nJFcFpCS0FXekZG9i2JUQsbvzKtCtnJFo/s1600/DSC_1142.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp3pBDvtP2ifpXJH-3bL9cMkOzgRw6XTen2m6lza-eNEn2ANgI-LAy-u90zp2Lo53pnuIlgtlnZjtxvpapovVqbUtvfkccnwqFR_uSuEFY_nJFcFpCS0FXekZG9i2JUQsbvzKtCtnJFo/s320/DSC_1142.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First, you make a batch of fudge brownie batter. I used half of the Baked brownie recipe, which is my favorite. It's the same brownie I used <a href="http://krumbli.blogspot.com/2013/04/nutella-swirl-brownies.html" target="_blank">here</a> for the nutella swirl brownies I made, except without the nutella part and I took out the espresso powder.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OBx-vKdt7fbr7fdBbmbm3D2Ujmsnhbd1Ak3XZuciVHzt-fHcPbGXsNpOTLWjEtSrG5VWPv1mOwfEykwU3V-xgkMOiELwKvUU_SCtCH3eiD-DzFlJNTeViyQBoVNm9Kurc-fxnuB-PxQ/s1600/DSC_1143.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OBx-vKdt7fbr7fdBbmbm3D2Ujmsnhbd1Ak3XZuciVHzt-fHcPbGXsNpOTLWjEtSrG5VWPv1mOwfEykwU3V-xgkMOiELwKvUU_SCtCH3eiD-DzFlJNTeViyQBoVNm9Kurc-fxnuB-PxQ/s320/DSC_1143.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Then, half bake the brownies in a mini muffin pan. Just bake them for five minutes, until the edges are a little dry. You only need 18 brownie bites, so the rest of the batter you can fully bake for delicious brownies. These are literally half-baked, so to fully bake them, just double the baking time to 10 minutes.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb_kLlcintlUWJlkwlfRje6l2WOTWnwStUIJxr9oQh0452kNoOocQNdxh0Ar4tNUCnzOFCINNmrCCUPaZsUJi84Nmw6wyvmorKUSnsraltesklIDM-SC30aprsLcgcerE0T2XZQISM_Q/s1600/DSC_1148.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb_kLlcintlUWJlkwlfRje6l2WOTWnwStUIJxr9oQh0452kNoOocQNdxh0Ar4tNUCnzOFCINNmrCCUPaZsUJi84Nmw6wyvmorKUSnsraltesklIDM-SC30aprsLcgcerE0T2XZQISM_Q/s320/DSC_1148.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Flip the pan over and tap it a few times to get the brownies out. Let them cool for a couple of minutes, then place them on some wax paper and freeze them until solid. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3t2u2YUiObGkfWov0eRwJRF5v_i1gYHG6ybGBL8AruU7zPkvwq1JxwUashazmpkg2otO4cx5ZXU2IMtaywV_uppKoLSeud3OXb4u0ClyrmTBgfm3PtUPKzJKWNCSxJX7bkR3KofdVNY/s1600/DSC_1151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3t2u2YUiObGkfWov0eRwJRF5v_i1gYHG6ybGBL8AruU7zPkvwq1JxwUashazmpkg2otO4cx5ZXU2IMtaywV_uppKoLSeud3OXb4u0ClyrmTBgfm3PtUPKzJKWNCSxJX7bkR3KofdVNY/s320/DSC_1151.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Next, make the banana cupcake batter. Sift together the dry ingredients. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pet_gfuX7DcsOPwuPmkMCP9R-oOayKCS0Ww-Ivi-BOXlXEaPqghAU_EDdi-9iM6BSEN_IV23D_6e682DmbCuI0Ym7XGXQpNfZVz66AtTY415XiVZjpTJkakIqN1ZNViz2kRoM0bYNCg/s1600/DSC_1153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pet_gfuX7DcsOPwuPmkMCP9R-oOayKCS0Ww-Ivi-BOXlXEaPqghAU_EDdi-9iM6BSEN_IV23D_6e682DmbCuI0Ym7XGXQpNfZVz66AtTY415XiVZjpTJkakIqN1ZNViz2kRoM0bYNCg/s320/DSC_1153.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Puree or mash ripe bananas. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0n1hCE0cdw00rtBc2m-ruM0JcuGCbqpxRVDCOw5G8N-JcxvqCQBT-YAQ6-1QXN8arzsVlunWjSxz68QN8Vk00F5JGOyem8Txt_FX8MX0ccX4DWSMvU4lz8x7oG2M9tvPOOyUKxTQcqmI/s1600/DSC_1154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0n1hCE0cdw00rtBc2m-ruM0JcuGCbqpxRVDCOw5G8N-JcxvqCQBT-YAQ6-1QXN8arzsVlunWjSxz68QN8Vk00F5JGOyem8Txt_FX8MX0ccX4DWSMvU4lz8x7oG2M9tvPOOyUKxTQcqmI/s320/DSC_1154.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cream together butter and sugar, and then beat in milk, eggs, and vanilla. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OfTUs-12r_vMQVgMJZLkThbNcDnBZ412Dq6ZDLlm0supTioYCqHCpT9IQKuY8suOTVE0rG_wKmN_Orw8RRKoNFzQ87aBiUahZRLCpnG-5WTtbqP-V9VLH-bbWD0jj60A6etVOc3_NbE/s1600/DSC_1156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OfTUs-12r_vMQVgMJZLkThbNcDnBZ412Dq6ZDLlm0supTioYCqHCpT9IQKuY8suOTVE0rG_wKmN_Orw8RRKoNFzQ87aBiUahZRLCpnG-5WTtbqP-V9VLH-bbWD0jj60A6etVOc3_NbE/s320/DSC_1156.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alternate stirring in the flour and banana to the butter mixture. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xBdF7Tb_yReBxZ-4ZVEtfi5MOh-DMTf7SoQ3QUp7SqZUmp887zb5EzMgTsH0eP6IXUyM-pCxRcZPqPzT7tH3M3HnneEMSCrcqefUE1_f38hhVSe0XrpRMGRG7FvJvyoyZE3GwO4Jios/s1600/DSC_1161.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xBdF7Tb_yReBxZ-4ZVEtfi5MOh-DMTf7SoQ3QUp7SqZUmp887zb5EzMgTsH0eP6IXUyM-pCxRcZPqPzT7tH3M3HnneEMSCrcqefUE1_f38hhVSe0XrpRMGRG7FvJvyoyZE3GwO4Jios/s320/DSC_1161.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Then, fill liners half way with batter.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CJ5H_rPGONOPP_cAL5Eq_XbEi7z9C5h6_hXtPFPHI8ctCC5XLsNGy2wQaxoe7PgAmzavkerdkSoylGFLbBiibTH2bf1PovOrRVBRnAYDYr8opL34fnz2DHsVsmXYkdv_Kl8Rv25mzPw/s1600/DSC_1162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CJ5H_rPGONOPP_cAL5Eq_XbEi7z9C5h6_hXtPFPHI8ctCC5XLsNGy2wQaxoe7PgAmzavkerdkSoylGFLbBiibTH2bf1PovOrRVBRnAYDYr8opL34fnz2DHsVsmXYkdv_Kl8Rv25mzPw/s320/DSC_1162.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Take a cold brownie and place it on top. Freezing the brownie keeps it from over-baking the second time in the oven so that it stays fudgy and moist, like the hot fudge in a banana split. The banana cupcake batter is also thick enough so that the brownie won't just sink to the bottom of the cupcake.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHYy10WdybI84lyfNzg-_szON835vNpHxzdtfrNGqx7YfUsfGZVqOlOodBIS_YeXq-FZOb5dw9LxM6KGm0J82VNpWv9Xt5ggGa1sWmQh83I-Wnjk2C9FdhFgXJJcfflg8QKXWcUNLDwA/s1600/DSC_1164.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHYy10WdybI84lyfNzg-_szON835vNpHxzdtfrNGqx7YfUsfGZVqOlOodBIS_YeXq-FZOb5dw9LxM6KGm0J82VNpWv9Xt5ggGa1sWmQh83I-Wnjk2C9FdhFgXJJcfflg8QKXWcUNLDwA/s320/DSC_1164.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Put another scoop of cupcake batter on top so that it covers the brownie. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1JrhHqXPBaiZxszAbsGGTUrms0630BLBw-I9jvkGsbNsIsOkd8j1VPgyJwCSriAPBGd6-kXKXIUvxq7U7c6_xgHMyPKLRFr9ay87lL-jzHWnN6z5pH3L2synPwNp78lXjzKmlZxGsr8/s1600/DSC_1165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1JrhHqXPBaiZxszAbsGGTUrms0630BLBw-I9jvkGsbNsIsOkd8j1VPgyJwCSriAPBGd6-kXKXIUvxq7U7c6_xgHMyPKLRFr9ay87lL-jzHWnN6z5pH3L2synPwNp78lXjzKmlZxGsr8/s320/DSC_1165.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bake the cupcakes until golden brown. No sign of the brownie, see?</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKB8pLE4WAK9hn6iipbcse3pZxUxwB5VB-_eOksuQ-1eWxCgNsY6CZASndHWyER1Or0AEAeYrdBO8JGJXLWuCznXbM7Tuzil9acFUrzmMLAqmte9-onq-smD1eTMKaMs590ls7rdNWzM/s1600/DSC_1166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKB8pLE4WAK9hn6iipbcse3pZxUxwB5VB-_eOksuQ-1eWxCgNsY6CZASndHWyER1Or0AEAeYrdBO8JGJXLWuCznXbM7Tuzil9acFUrzmMLAqmte9-onq-smD1eTMKaMs590ls7rdNWzM/s320/DSC_1166.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And let them cool.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg444EVyeZhqCDdoJw_ZI-EJpbHRN0ze6Mrfl9PcPlhGlVSFXHex3KLDqXWpI41wbc5HHZIK4AhOghmqIVvQxdR1bJKkdMCwZWFKYLIRIYxvCeGbxFHpv9V865WMe5l3k5KQxsgrGa4FYs/s1600/DSC_1167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg444EVyeZhqCDdoJw_ZI-EJpbHRN0ze6Mrfl9PcPlhGlVSFXHex3KLDqXWpI41wbc5HHZIK4AhOghmqIVvQxdR1bJKkdMCwZWFKYLIRIYxvCeGbxFHpv9V865WMe5l3k5KQxsgrGa4FYs/s320/DSC_1167.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">To make the strawberry whipped cream frosting, start by creaming together cream cheese, sugar, salt, and stawberry jam. Then whip whipped cream in a separate, chilled bowl to stiff peaks. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMD9x4hptT0RvT3z6_nM5T9rK_m3tOvdP3qbfl9mtKyP1sl6XXOdVJ7TxTJybYxlXWBRcQROVozLefM2X529-_LL0K0rWUIfcBrlDuGufDcPUGFY04v3Ra8Q3Urz89gWCQIZQe3SzZZA/s1600/DSC_1169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMD9x4hptT0RvT3z6_nM5T9rK_m3tOvdP3qbfl9mtKyP1sl6XXOdVJ7TxTJybYxlXWBRcQROVozLefM2X529-_LL0K0rWUIfcBrlDuGufDcPUGFY04v3Ra8Q3Urz89gWCQIZQe3SzZZA/s320/DSC_1169.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fold the whipped cream into the cream cheese mixture until thoroughly combined. The frosting is the consistency of ice cream, and tastes like the whipped cream and strawberry sauce you find on a banana split. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OLDNIU1e-3sfnlNFyi8ro-2sTkGrVLpRLhnTNXX2ZwFKLQSD7BK0ETvcXsP71QpiFW2d0MgfvQay9ibkrC6hRjjoBREXNQoELsPxHNFngtvslwhjy1l101ddTPeeTWOzJYHLFnhTpNo/s1600/DSC_1170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OLDNIU1e-3sfnlNFyi8ro-2sTkGrVLpRLhnTNXX2ZwFKLQSD7BK0ETvcXsP71QpiFW2d0MgfvQay9ibkrC6hRjjoBREXNQoELsPxHNFngtvslwhjy1l101ddTPeeTWOzJYHLFnhTpNo/s320/DSC_1170.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Next, make a simple chocolate ganache with semi-sweet chocolate. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToGua7rZ3_cr5ENIFloyjqmNP91cM8DUjAlh8-TEfKSxyW2qWvU2jxbLu02D7JqtzBenPjNiKVb8qsMUkyROFxaYUh29MoO1bUmvHNXpsLoH1KSxBg9l5GptrjgvVy7lcAccWwsYz0ec/s1600/DSC_1171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToGua7rZ3_cr5ENIFloyjqmNP91cM8DUjAlh8-TEfKSxyW2qWvU2jxbLu02D7JqtzBenPjNiKVb8qsMUkyROFxaYUh29MoO1bUmvHNXpsLoH1KSxBg9l5GptrjgvVy7lcAccWwsYz0ec/s320/DSC_1171.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Crumble some graham crackers (I had a few left over from my recent camping trip).</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9-GtGVnyuLHdKx-DJu6uXHsqeSFALru1RKsKjQDZK_8aeNGaL85BPTs38l10ngbmfxTYPZAm5dwMjuBKoKOz7tI-NMblZJg3viqplQMN6RvdkLeSsTXNvcTIu2nE2mqxJjz_A3wpLDA/s1600/DSC_1172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9-GtGVnyuLHdKx-DJu6uXHsqeSFALru1RKsKjQDZK_8aeNGaL85BPTs38l10ngbmfxTYPZAm5dwMjuBKoKOz7tI-NMblZJg3viqplQMN6RvdkLeSsTXNvcTIu2nE2mqxJjz_A3wpLDA/s320/DSC_1172.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Decorating the cupcake is like making a banana split. First, scoop some ice cream onto the cupcake and spread it around. Refrigerate the cupcake for about ten minutes. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjQAAbW_crTseJKwz_pBmjL_h7Eot2LeJLEvnvZGdijCPI67HPNdZxHhcdK2-A0lxDrIziQxnzi-FzUe5wBlHDPuEdjXo-9AGFCa5D1tKa1WMyIfjg4nOcKrRKf5HIz6qHTXrs-9YdXk/s1600/DSC_1173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjQAAbW_crTseJKwz_pBmjL_h7Eot2LeJLEvnvZGdijCPI67HPNdZxHhcdK2-A0lxDrIziQxnzi-FzUe5wBlHDPuEdjXo-9AGFCa5D1tKa1WMyIfjg4nOcKrRKf5HIz6qHTXrs-9YdXk/s320/DSC_1173.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dip the frosting into the warm ganache. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmumI3tooNEzsGXuR5xUDEaCWVRp1ma1i4d-Eojyqj3R_rES-dxMe4fC4eVGjpTwk5aJDj5IqTe0etEUh93YREAKvHH5zWFxjAnSuockDLik4YRUz9XQERGKhrW5z4dG5qD2s3ECpTiPE/s1600/DSC_1174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmumI3tooNEzsGXuR5xUDEaCWVRp1ma1i4d-Eojyqj3R_rES-dxMe4fC4eVGjpTwk5aJDj5IqTe0etEUh93YREAKvHH5zWFxjAnSuockDLik4YRUz9XQERGKhrW5z4dG5qD2s3ECpTiPE/s320/DSC_1174.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roll the edges of the cupcake in graham cracker bits. Then, refrigerate the cupcakes until the chocolate sets.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQZRNulAlkbECFGMmjNZXQ9yd149g1M13z9ZHkF3jHVRgoayGnWM2PscsteGhjTwWfbfBNrHGbLTGIPVW_LbvTB81ZTUrW-VG9jytklNEt5MgqT1YE3nKOY590oYpbqdCwmQGyB4qmhY/s1600/DSC_1176.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQZRNulAlkbECFGMmjNZXQ9yd149g1M13z9ZHkF3jHVRgoayGnWM2PscsteGhjTwWfbfBNrHGbLTGIPVW_LbvTB81ZTUrW-VG9jytklNEt5MgqT1YE3nKOY590oYpbqdCwmQGyB4qmhY/s320/DSC_1176.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pipe some some frosting on top.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQw_v7_bwVaW9HaLNLBz5cWrpr4o69nIPy5G1HsuXDLKsowC587QRHZTaH6SXuhdLroIL3FmF24A8xI5vkq9ySfxSlqtm_VQYxFJ57V37pxhZcFVWV6aAOl4Wq-4x3_KWqEhBOH337hTk/s1600/DSC_1177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQw_v7_bwVaW9HaLNLBz5cWrpr4o69nIPy5G1HsuXDLKsowC587QRHZTaH6SXuhdLroIL3FmF24A8xI5vkq9ySfxSlqtm_VQYxFJ57V37pxhZcFVWV6aAOl4Wq-4x3_KWqEhBOH337hTk/s320/DSC_1177.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And then just add sprinkles and a cherry.</span></td></tr>
</tbody></table>
Enjoy!<br />
<br />
<h4>
Banana Split Cupcakes</h4>
<div>
makes 18 decorated cupcakes</div>
<div>
banana cupcake recipe adapted from <a href="http://bakingbites.com/2012/12/banana-cupcakes-with-cream-cheese-frosting/" target="_blank">Baking Bites</a>, brownie recipe adapted from <i><a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215" target="_blank">Baked</a></i></div>
<h3>
Ingredients</h3>
<div>
<i>For the brownie:</i></div>
<div>
1/2 cup plus 2 tbs all-purpose flour</div>
<div>
1/2 tsp salt</div>
<div>
1 tbs dark unsweetened cocoa powder</div>
<div>
1/2 cup butter, cut into pieces</div>
<div>
5.5 oz dark chocolate, coarsely chopped</div>
<div>
3/4 cup white sugar</div>
<div>
1/4 cup packed brown sugar</div>
<div>
3 eggs, at room temperature (technically, you should use 2.5 eggs, but 3 eggs is fine)</div>
<div>
1 tsp vanilla extract</div>
<div>
<i>For the banana cupcake:</i></div>
<div>
2 cups all purpose flour<br />1 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/2 tsp ground cinnamon<br />1/2 cup butter, room temperature<br />1 1/4 cup sugar<br />3 large eggs<br />1 tsp vanilla extract<br />2 tbsp milk<br />1 1/4 cup mashed or pureed banana (about 2-1/2 large bananas)<br />
<i>For the strawberry whipped cream frosting:</i><br />
8 oz cream cheese, at room temperature<br />
2 cup confectioners sugar<br />
1 tsp vanilla<br />
1 tsp salt<br />
1/2 cup strawberry jam<br />
2 cups heavy whipping cream<br />
<div>
<i>For finishing:</i></div>
</div>
<div>
4 oz semisweet chocolate, coarsely chopped</div>
<div>
1/2 cup heavy whipping cream</div>
<div>
3 graham crackers, finely crumbled</div>
<div>
rainbow sprinkles</div>
<div>
18 maraschino cherries </div>
<h3>
Directions</h3>
<div>
<ol>
<li><b>Make the brownie.</b> Preheat the oven to 350*F. Spray a mini muffin pan with nonstick spray. Whisk together the flour, salt, and cocoa powder in a small bowl. In a large heat-proof bowl, melt the chocolate and butter over a pot of simmering water, stirring until smooth. Turn off the heat. Gently stir in the sugars, then take the bowl off the pot. Stir in the eggs, one at a time, then stir in the vanilla. Fill 18 cups of the muffin pan with about a teaspoon of batter, and bake for 5 minutes, until the edges are a little dry but the center is still moist. Flip the pan over onto a cooling rack and tap to remove the brownies. Let brownies cool, then place on wax paper and freeze for at least one hour. For extra batter, bake in muffin pan for 10 minutes.</li>
<li><b>Make the cupcake batter.</b> In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. In a large bowl, cream together the butter and sugar. Then beat in the eggs, one at a time, and stir in the milk and vanilla. Add half of the flour mixture and stir until combined. Stir in the banana puree, and then the rest of the flour until no streaks of flour remain. </li>
<li><b>Bake the cupcake. </b> Preheat oven to 350*F. Line a standard muffin pan with paper liners. Fill liners halfway with cupcake batter. Then place a frozen half-baked brownie on top. Cover the brownie with another scoop of batter. Bake for 18 minutes, until golden brown, and then place on a cooling rack to cool completely.</li>
<li><b>Make the frosting. </b>Place a glass bowl in a freezer for at least ten minutes, or until chilled. Place the whipping cream in the chilled bowl and whip on high speed until stiff. In a large bowl, cream together the cream cheese, sugar, salt, vanilla, and jam, until well combined. Fold in the whipping cream.</li>
<li><b>Prepare the assembly.</b> Place the semisweet chocolate in a small bowl. Bring the heavy cream to a simmer, and then pour over the chocolate. Stir until smooth and set aside. Place the crumbled graham crackers in another small bowl. </li>
<li><b>Assemble.</b> Take a small scoop of frosting and spread on a cupcake in a mound shape; repeat with the rest of the cupcakes. Refrigerate for 5-10 minutes. Dip the frosting into the warm chocolate ganache, then roll the edges of the cupcake in graham cracker crumbs. Refrigerate for a few minutes, until the chocolate sets. Pipe a small swirl of frosting on top of the ganache. Decorate with sprinkles and a cherry. Refrigerate until serving.</li>
</ol>
</div>
<div>
<i><br /></i></div>
Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-82554341810529345692013-06-25T07:29:00.001-07:002013-06-25T07:29:51.099-07:00Chunky Monkey Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yQWzza1lxRlTJmyMvhu2GQs-6iHXuIR-GoCkAizQrcdqhskvPL4uFvUfHt_RLATSDxm5bLKPnU53nzxetme7RPSkYI4HWr3eezhD87uuLp8LYrJSBXHWQV1xFo2cGP3fxTFxBsE1hOM/s1600/DSC_0916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yQWzza1lxRlTJmyMvhu2GQs-6iHXuIR-GoCkAizQrcdqhskvPL4uFvUfHt_RLATSDxm5bLKPnU53nzxetme7RPSkYI4HWr3eezhD87uuLp8LYrJSBXHWQV1xFo2cGP3fxTFxBsE1hOM/s400/DSC_0916.JPG" width="400" /></a></div>
<div class="" style="clear: both; text-align: left;">
I like putting pretzels, peanuts, and pine nuts in my nutella or PB&J sandwiches. It's because when you bite through the soft bread and feel the crunch of the pretzel or nuts, it's like you're snapping the bones of a small creature. Totally not weird or anything.</div>
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<div class="" style="clear: both; text-align: left;">
These cookies have a lot of the same textures I like in my sandwiches. There are the white chocolate chips and the salty peanuts for crunch and some smooth pockets of melted semi-sweet chocolate when you eat the cookies warm. And the cookie is very soft and chocolatey. It's just like eating a monkey (a species that is made of chocolate and deliciousness).</div>
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<br /></div>
<div class="" style="clear: both; text-align: left;">
The cookies don't spread much, so if you make rounded scoops, the cookies will stay round. If you want flatter cookies, just press down on the cookies so that they have the shape you want. Spherical cookies are pretty cute, too, you know. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbN_kdMks5HiqTKvhq069pFs_TWuqx51PcOYgZLgGA0HSGVfpHNJdx_XcxKSWPk11t53zkNDmD2iHUm7arZZT5lulUCsg9R48HZHfOGudvfkYA40FzHPD3SJqLzdjwYGsGXwrkEVibJc/s1600/DSC_0919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbN_kdMks5HiqTKvhq069pFs_TWuqx51PcOYgZLgGA0HSGVfpHNJdx_XcxKSWPk11t53zkNDmD2iHUm7arZZT5lulUCsg9R48HZHfOGudvfkYA40FzHPD3SJqLzdjwYGsGXwrkEVibJc/s400/DSC_0919.JPG" width="400" /></a></div>
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<div class="" style="clear: both; text-align: left;">
I really like the flavors in this cookie. There is <i>a lot </i>of chocolate, which is always good. There are bittersweet chocolate, unsweetened cocoa powder, unsweetened chocolate, white chocolate chips, milk chocolate chips and chopped semisweet-chocolate. White chocolate isn't technically chocolate, but it goes super well with the rich chocolate cookie and balances with the slight bitterness of other chocolates. Also, the salty chopped peanuts check the sweetness of the cookie.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n5o8B9hU_1A6Ui8vUTdKvxsB07LOThNr7pqWTjprvvzN1g2RvhyphenhyphenUe4hkvf7QfWOXEspD9NgxMABy9-OezJUaKn9M2mlLADFjgkxzE9Pgl5Nst8XFDyOhT7KozGdkNtoZL0X9woQqqJ0/s1600/DSC_0904.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n5o8B9hU_1A6Ui8vUTdKvxsB07LOThNr7pqWTjprvvzN1g2RvhyphenhyphenUe4hkvf7QfWOXEspD9NgxMABy9-OezJUaKn9M2mlLADFjgkxzE9Pgl5Nst8XFDyOhT7KozGdkNtoZL0X9woQqqJ0/s1600/DSC_0904.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First, melt together chocolate and butter and set it aside to cool.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-lKwkm8yqiAXDbrkeLLe3wSejyULVOElbQpN6GiJ4C0KVpSixxGx-rcb_Zi8htYmhaffgtbRzwbNm_EbKgThPpzMA-1SS16G1Dd7pWLKpBWfsfaFzhH32zNkann1R_pewcDdc8_zdbw/s1600/DSC_0906.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-lKwkm8yqiAXDbrkeLLe3wSejyULVOElbQpN6GiJ4C0KVpSixxGx-rcb_Zi8htYmhaffgtbRzwbNm_EbKgThPpzMA-1SS16G1Dd7pWLKpBWfsfaFzhH32zNkann1R_pewcDdc8_zdbw/s1600/DSC_0906.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whisk together the dry ingredients like my brother is doing here.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeCmkZY0zCWorbTTC26KxgH_WBqgcK4AtemcBrajgJNK51qEJ28zbidpoKVCgHxD_8wSThcBkKtcHpSQe00Blxn9MiAXaH6jRriLuUB-DabLiyrIpKEFl0NwTlDwVWjqy-I8NR1IQ0do/s1600/DSC_0907.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeCmkZY0zCWorbTTC26KxgH_WBqgcK4AtemcBrajgJNK51qEJ28zbidpoKVCgHxD_8wSThcBkKtcHpSQe00Blxn9MiAXaH6jRriLuUB-DabLiyrIpKEFl0NwTlDwVWjqy-I8NR1IQ0do/s1600/DSC_0907.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beat together the eggs, sugar, and vanilla until foamy.</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrGNDC-O2a2miUIiNdc7MCLJE7Tf7qf4Dc9F7sgvhm6XYW6kNfb15mXFJb0gbBakBRYg0iLl3a2tJAtDTVpNtLrsOJUQ_pkYxP19fid7NW8F35G-PjL469JqUiVBH5DBICMCADm3q47U/s1600/DSC_0910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrGNDC-O2a2miUIiNdc7MCLJE7Tf7qf4Dc9F7sgvhm6XYW6kNfb15mXFJb0gbBakBRYg0iLl3a2tJAtDTVpNtLrsOJUQ_pkYxP19fid7NW8F35G-PjL469JqUiVBH5DBICMCADm3q47U/s1600/DSC_0910.JPG" width="320" /></a></div>
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Stir in the chocolate and dry ingredients until incorporated. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXP_QMgh0ivR9WX2c7JctH1CuANyxtfqhu85-bYZwzArOYEq77eUZcU-ZQCpO9j8HksTT6a5gmBEmKRfnM79pbgsMy5t2WmPe_JSAyYUL0_CK5ByTuk9R9FqkyShzFjoJQoeJ5RFmKfGI/s1600/DSC_0905.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXP_QMgh0ivR9WX2c7JctH1CuANyxtfqhu85-bYZwzArOYEq77eUZcU-ZQCpO9j8HksTT6a5gmBEmKRfnM79pbgsMy5t2WmPe_JSAyYUL0_CK5ByTuk9R9FqkyShzFjoJQoeJ5RFmKfGI/s1600/DSC_0905.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Now, to have a proper chunky cookie, I suggest buying a bar of chocolate and chopping it yourself. It's good if the pieces are uneven sizes. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHRnBU3qBzQpJ4qTt2jEbU88n07n8ooJN1WYtDmzUwcDeJTJukH0Xa9GypXOi2OrY_T3DQcT3CyXpvdesHQQjGqDDN02ihM4kwrnHiwwe88GkWCV7o2Do4cgwsVNRMJxz07cZ4tnoY1Q/s1600/DSC_0912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHRnBU3qBzQpJ4qTt2jEbU88n07n8ooJN1WYtDmzUwcDeJTJukH0Xa9GypXOi2OrY_T3DQcT3CyXpvdesHQQjGqDDN02ihM4kwrnHiwwe88GkWCV7o2Do4cgwsVNRMJxz07cZ4tnoY1Q/s1600/DSC_0912.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir in the chocolate chips/chunks and nuts.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheHOPZTURzyivVNbXqffBgkxPKAs10PtME9VYtAhN2Lk7m35lTNKgpyadGTPTQx1yKTZ0SAQ167asyDxp0_9mk6eUU-dO8H_DbJcVGVIxnSdC2LgJ4g2zpaLf05Gok5TtMIkMbiN5l6k/s1600/DSC_0913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheHOPZTURzyivVNbXqffBgkxPKAs10PtME9VYtAhN2Lk7m35lTNKgpyadGTPTQx1yKTZ0SAQ167asyDxp0_9mk6eUU-dO8H_DbJcVGVIxnSdC2LgJ4g2zpaLf05Gok5TtMIkMbiN5l6k/s1600/DSC_0913.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Scoop the dough onto a baking sheet.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WiU0f_Yn_BgvyVe3E6K7XS7eiav5DBevSkDp4_7sal22QhNU-oJcHIT5CoIBiKTWrraWetjN_P1JXAG53OQrTAbsrcNFJjEmdZpvHPVcr3dsy_odAYMIM48IiBqb_oHq74FDI9bsEAA/s1600/DSC_0915.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WiU0f_Yn_BgvyVe3E6K7XS7eiav5DBevSkDp4_7sal22QhNU-oJcHIT5CoIBiKTWrraWetjN_P1JXAG53OQrTAbsrcNFJjEmdZpvHPVcr3dsy_odAYMIM48IiBqb_oHq74FDI9bsEAA/s1600/DSC_0915.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bake until the tops are dry but the cookies are still moist.</span></td></tr>
</tbody></table>
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Enjoy!</div>
<h4>
Chunky Monkey Cookies</h4>
<div>
adapted from <i>Baking: From My Home to Yours</i> by Dorie Greenspan</div>
<div>
makes about 24 cookies</div>
<h3>
Ingredients</h3>
<div>
<div>
1/3 cup flour</div>
<div>
1/4 cup unsweetened cocoa powder</div>
<div>
1/2 teaspoon salt</div>
<div>
1/4 teaspoon baking powder</div>
<div>
3 tablespoons unsalted butter, cut into several pieces</div>
<div>
6 ounces bittersweet chocolate, coarsely chopped</div>
<div>
1 ounce unsweetened chocolate coarsely chopped</div>
<div>
2 large eggs</div>
<div>
2/3 cup sugar</div>
<div>
1 teaspoon vanilla</div>
<div>
6 ounces semisweet chocolate chips or chunks</div>
<div>
6 ounces milk or white chocolate chips or chunks</div>
<div>
1 1/2 cups salted peanuts, chopped</div>
</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Place an oven rack in the center of your oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.</li>
<li>Whisk together the flour, cocoa powder, salt and baking powder. Set aside.</li>
<li>Melt the butter, bittersweet chocolate and unsweetened chocolate together in a bowl over a pot of simmering water, or in the microwave, stirring constantly until smooth. Set aside to cool.</li>
<li>In a large bowl beat the eggs and sugar together with an electric mixer on medium high speed until the mixture is pale and foamy, about 2 minutes. Beat in the vanilla and scrape the sides of the bowl. Add the melted chocolate mixture and beat on low speed just until combined.</li>
<li>Add the flour mixture, mixing just until there aren't any streaks of flour. Stir in the chocolate chips/chunks and nuts.</li>
<li>Drop the dough by generously heaping tablespoonfuls onto prepared baking sheets about 1 inch apart. Bake the cookies one sheet at a time for 10 to 12 minutes. The tops should look dry but the interiors should still be soft.</li>
<li>Transfer cookies to a cooling rack to cool completely.</li>
</ol>
</div>
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<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-53920305963297584762013-06-22T16:44:00.000-07:002013-06-22T16:44:21.484-07:00Book Food: Night and To Kill a Mockingbird<div class="separator" style="clear: both; text-align: left;">
I already shared the poke cake and black tea cupcakes to represent books for my English project. Finally, here are the other two foods I baked.</div>
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<i>Night</i> by Elie Wiesel was about the Holocaust, so of course it was sad. A key theme reflected on the struggle between survival and humaneness. Also, bread played a significant role in the book since it was the prisoners' key to survival. Thus, I made bread with a heart baked inside of it. The hard crust represents hardship and the soft heart inside shows that even in difficult situations, humanity prevails. Quite profound.</div>
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To make the bread, first make some pink bread dough (tinted with either food coloring or beet powder). Roll it into a cylinder, wrap it in foil, let it rise, and bake it. Then cut a notch out to make it look like a heart with a lot of depth. Freeze the heart until solid. Next, make some regular bread dough. Roll it into a rectangle, brush it with egg whites, and wrap the frozen heart inside. Be sure to press a strip of plain bread dough into the notch in the heart. Place the dough in a pan, let it rise, brush with egg wash, and bake. Do all this and you have heart bread.</div>
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<i>To Kill a Mockingbird</i> by Harper Lee is a sweet book taking place in Alabama, and in the early 1900s I think. Racism and segregation play a large role in the maturation of its speaker, Scout. Tradition is valued by the citizens in the book and largely controls their actions. To symbolize tradition, I baked a lane cake, famous in Alabama. However, Scout and other characters break tradition by supporting African Americans. To show this, I frosted the cake with chocolate frosting instead of the normal seven-minute-style frosting. Also, to represent segregation, I cut the lane cake and chocolate cake into concentric rings and mix-matched them to make a checkerboard cake. </div>
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So now you know foo can symbolize a lot. Not only can it reflect your lifestyle or personality, but it is also a great medium for representing book themes. Enjoy! And forgive me for bringing back memories of English class after school is out for summer.</div>
<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-60894958366611790272013-06-17T11:27:00.000-07:002013-06-17T11:27:01.235-07:00Carrot Cake Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2vtvSkTnWYSNHF1n0MejZX04HQbwkftarsbmqm9QSXc8lKN5EOluD1NpLrw4vIQ_PP6W1SLaPx1N7AAOOeqvjrCypRXv5pZ2qaaqfeyP7OTZ0sBwjFIeWh1TG0jNQLVt3pyymZRrhsw/s1600/DSC_1014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2vtvSkTnWYSNHF1n0MejZX04HQbwkftarsbmqm9QSXc8lKN5EOluD1NpLrw4vIQ_PP6W1SLaPx1N7AAOOeqvjrCypRXv5pZ2qaaqfeyP7OTZ0sBwjFIeWh1TG0jNQLVt3pyymZRrhsw/s1600/DSC_1014.JPG" width="400" /></a></div>
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I realized recently that I haven't been eating as many vegetables as I probably should be. The only meals I regularly have veggies in are lunch and dinner, and even then I mostly eat rice or bread. But if I want to have my daily 5 servings of vegetables, I'm going to have to extend beyond lunch and dinner. Zucchini pancakes, vegetable juice, and veggie straws are some solutions, but why limit vegetables to boring, not very flavorful foods? Why not have veggies for dessert? Carrot cake is the perfect solution. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDevhjmDO3IVh2n5cW7nS9mfl8NZgrMloq4fGlLGaj5auB9x4GfQ46QliG1XokaIq6W7M0oY-fEgfZ7C0SwUEGEYCeU_1KhPu-2EOXIT1kI94XNiXmtH8dS9H2j0QXFqO4HKHVwOS_Qc/s1600/DSC_1016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDevhjmDO3IVh2n5cW7nS9mfl8NZgrMloq4fGlLGaj5auB9x4GfQ46QliG1XokaIq6W7M0oY-fEgfZ7C0SwUEGEYCeU_1KhPu-2EOXIT1kI94XNiXmtH8dS9H2j0QXFqO4HKHVwOS_Qc/s1600/DSC_1016.JPG" width="320" /></a></div>
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Carrot cake turns out to be my dad's favorite kind of cake. It's my go-to cake for celebrating his birthday or father's day. However, since I don't like making the same thing too many times, I often change the cake up a little. Like last year, I made him carrot cake sushi (see <a href="http://www.flickr.com/photos/91900318@N04/8350145008/" target="_blank">here</a>) which was basically a carrot roll cake cut to look like sushi (my dad also really likes sushi). This year, I made a carrot cake cheesecake, which kind of makes average carrot cake seem obsolete. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6t7QtY_U60hRhHTLYVJMswtAcG3Swgrl1Fhp2iKyxdNZo1KIjQxckzmSUK2vvc0V_aA_u6QlCX-0X7KEWN67UP0jD7vRG9Ib6fWInt6RbP2CHX8Pr8mkiL8uyLuAVGSQyj6BE_zylzE/s1600/DSC_1019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6t7QtY_U60hRhHTLYVJMswtAcG3Swgrl1Fhp2iKyxdNZo1KIjQxckzmSUK2vvc0V_aA_u6QlCX-0X7KEWN67UP0jD7vRG9Ib6fWInt6RbP2CHX8Pr8mkiL8uyLuAVGSQyj6BE_zylzE/s1600/DSC_1019.JPG" width="320" /></a></div>
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Everyone knows how carrot cake and cream cheese are the perfect food combination. Carrot cake is always frosted with cream cheese frosting. But to take it up a notch, this cake covers carrot cake with cheese cake, which is then frosted with cream cheese frosting. Heavenly. Forget graham cracker crusts. Just use cake for the base of all your cheesecakes. </div>
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I then made some candied walnuts to top the cake. Since the cheesecake and carrot cake are creamy, the crunch of the walnuts is very welcome. Also, the big, chunky carrot cakes I'm used to always include walnuts in the batter, but this time I wanted the cake to be smoother so that it would blend with the cheesecake better. Thus, I just put the nuts on top instead of including them in the batter. Candying the walnuts gives the nuts an even bigger crunch and a beautiful flavor. You'll have some extra from the recipe below, but they will probably be nibbled up by the end of the day. </div>
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Making the cake is simple. Just keep in mind that you need a 9 to 10" springform pan (a pan with detachable walls). It doesn't have to be fancy, mine is an old metal one which I bought for a quarter at a yard sale. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLkwpOf-H8S__nATSruEUUGQLvm1ghvtuQgcmbu8FOylvE-gt7c8vtwQ4mmFR4YCEA_m0qnXxBRRPgNBkeyiljV_igreeMWWA4gpk773kzZfxiAsh6mtRPyIGQeFcYEOPwEj-WOTcdP0/s1600/DSC_0942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLkwpOf-H8S__nATSruEUUGQLvm1ghvtuQgcmbu8FOylvE-gt7c8vtwQ4mmFR4YCEA_m0qnXxBRRPgNBkeyiljV_igreeMWWA4gpk773kzZfxiAsh6mtRPyIGQeFcYEOPwEj-WOTcdP0/s1600/DSC_0942.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First, whip up the cheesecake batter (cream cheese, eggs, vanilla, sour cream, flour and sugar).</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR41wiQK0GveSyu928N_H6NNSysDUG59LPI7JTpA76Relzctx5P1zLl_zaLvKye6nnlXJcQYXpJyGIha2F76FMAlFA2yHeVTUJ20ngUEs2r3Uk-5UAJdEBe8CpsLTis8IEFKl5uEflYw/s1600/DSC_0946.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR41wiQK0GveSyu928N_H6NNSysDUG59LPI7JTpA76Relzctx5P1zLl_zaLvKye6nnlXJcQYXpJyGIha2F76FMAlFA2yHeVTUJ20ngUEs2r3Uk-5UAJdEBe8CpsLTis8IEFKl5uEflYw/s1600/DSC_0946.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix together oil and sugar.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6oLKf0OwehfvLzZYhKzQGfAXtyyWVJvVDFBapVOwmwMpvgvOJoY6AqnPWqtj-KNLuW6QF3Ic2g1hjp6nWw0PF62HWH_uL9z3jmgFkT4EpN87M3Rb-Kadh_k8tvA1u2a3uJbJTRT6B8Y/s1600/DSC_0949.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6oLKf0OwehfvLzZYhKzQGfAXtyyWVJvVDFBapVOwmwMpvgvOJoY6AqnPWqtj-KNLuW6QF3Ic2g1hjp6nWw0PF62HWH_uL9z3jmgFkT4EpN87M3Rb-Kadh_k8tvA1u2a3uJbJTRT6B8Y/s1600/DSC_0949.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add eggs and vanilla and mix well.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU9BuqqFjafog2oHNl5PNzWZbf5rvzU123XGLvfa6hLPX7VarAC7bWod-wVwBA4wnUMlHZhmUztz5v-QCXgZrdrx_F9Uv-am65w3GTh8Ikc68TtzhjP7p6a0ZboDItgWAun3DDk7X-2g/s1600/DSC_0950.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU9BuqqFjafog2oHNl5PNzWZbf5rvzU123XGLvfa6hLPX7VarAC7bWod-wVwBA4wnUMlHZhmUztz5v-QCXgZrdrx_F9Uv-am65w3GTh8Ikc68TtzhjP7p6a0ZboDItgWAun3DDk7X-2g/s1600/DSC_0950.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the dry ingredients.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tS8t2towPlWKdw6z3Tk_6YmHlug-7Y1qhYW1gYjIGyNwbatbSkfw51sDP2zQ0FRl9E1mssF9pNp5AmvMiVIq1s03ER61wF3a0Z1wnKCWeYsgE0BwqEheH6QQ2nRC7XNeuW7YBoS61Aw/s1600/DSC_0945.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tS8t2towPlWKdw6z3Tk_6YmHlug-7Y1qhYW1gYjIGyNwbatbSkfw51sDP2zQ0FRl9E1mssF9pNp5AmvMiVIq1s03ER61wF3a0Z1wnKCWeYsgE0BwqEheH6QQ2nRC7XNeuW7YBoS61Aw/s1600/DSC_0945.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bYFwsLgFsuXV6w7eq1SgzO3Z8_IqgmC20Q_-G_15nlAwNknfENSfHmdMyv7G1UwAOSr-obN1jOUdz3HJryG7ZlXfr5u3Wb4fa6hWjHqw5fZ59WGswONYnN647pGTZiYJ4pRkNLz4d9s/s1600/DSC_0951.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bYFwsLgFsuXV6w7eq1SgzO3Z8_IqgmC20Q_-G_15nlAwNknfENSfHmdMyv7G1UwAOSr-obN1jOUdz3HJryG7ZlXfr5u3Wb4fa6hWjHqw5fZ59WGswONYnN647pGTZiYJ4pRkNLz4d9s/s1600/DSC_0951.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And add grated carrots.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGqorhjnKcpVNvml2oiFXsh8fXJ67xWEzeVjvCWvRpgUNEZpax1ED6lpfUyPruqe61tCqtnQa6c0m2nJydivBf33AMN_QbKl0cxCTnSqRMwUVpPmlyP5Sa0yHh83yDVKSw828e4DkTw0/s1600/DSC_0956.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGqorhjnKcpVNvml2oiFXsh8fXJ67xWEzeVjvCWvRpgUNEZpax1ED6lpfUyPruqe61tCqtnQa6c0m2nJydivBf33AMN_QbKl0cxCTnSqRMwUVpPmlyP5Sa0yHh83yDVKSw828e4DkTw0/s1600/DSC_0956.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread half the carrot cake batter on the bottom of a greased 9 or 10" springform pan. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNLqOW8jN1mciq95f68gc5vkCKbyLfauEJVKgwfsy434ZV41tHa_7ruxynfYjWn-HSwqzKMPDRnIm0IRaLwQouxHNFN2L8-vCexY363HLshU3H1Nq9D8No91I3z0uUa5torJPrk4W4h4/s1600/DSC_0957.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNLqOW8jN1mciq95f68gc5vkCKbyLfauEJVKgwfsy434ZV41tHa_7ruxynfYjWn-HSwqzKMPDRnIm0IRaLwQouxHNFN2L8-vCexY363HLshU3H1Nq9D8No91I3z0uUa5torJPrk4W4h4/s1600/DSC_0957.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dollop some large spoonfuls of cheesecake batter on top (about half the cheesecake batter)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYWbyqOaYDtPqrN7XTqflVmfTA4Ly1w5uFLO3PNWYV7aO5dQcR0u7WpqoewrFWAzXBuesMRMFT8g1SwyGriRVlIBR0M9yheLV4P7hSEXnqm7ZypyXryllcSMcdyOZrfjLo7B40Hu9Jps/s1600/DSC_0958.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYWbyqOaYDtPqrN7XTqflVmfTA4Ly1w5uFLO3PNWYV7aO5dQcR0u7WpqoewrFWAzXBuesMRMFT8g1SwyGriRVlIBR0M9yheLV4P7hSEXnqm7ZypyXryllcSMcdyOZrfjLo7B40Hu9Jps/s1600/DSC_0958.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover with the spoonfuls of the rest of the carrot cake batter.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_eeOmKPgldtRJL7Xu5gXh4QCqaTGUIVze9L8p_G6H4VFR40amtBFU-Zz7GS7UVigARDoH3BosUNAH8yNevIKZDR2FPe7xbtCTMeVTDJaWQkmSNvi7eLkRMuy0sFEzm56bBMTnndEVTI/s1600/DSC_0959.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_eeOmKPgldtRJL7Xu5gXh4QCqaTGUIVze9L8p_G6H4VFR40amtBFU-Zz7GS7UVigARDoH3BosUNAH8yNevIKZDR2FPe7xbtCTMeVTDJaWQkmSNvi7eLkRMuy0sFEzm56bBMTnndEVTI/s1600/DSC_0959.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smooth the rest of the cheesecake batter on top.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiWLNOz1RfgByeOqPxuyt3NlT0fmhPViAogMvu4-fvq7_BILpcxb9NDC4_gii7BIDeuzIeRc28d35kYZfMz2_akC58v2BESq6QEAp8tB1PqyRCMss_qf9URZtpq3d83XT9Fz1KLRO-2s/s1600/DSC_0960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiWLNOz1RfgByeOqPxuyt3NlT0fmhPViAogMvu4-fvq7_BILpcxb9NDC4_gii7BIDeuzIeRc28d35kYZfMz2_akC58v2BESq6QEAp8tB1PqyRCMss_qf9URZtpq3d83XT9Fz1KLRO-2s/s1600/DSC_0960.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake for about an hour. It will take less time for a 10" cheesecake to bake. If it's turning brown after half an hour, cover with aluminum foil. In the end, it will look puffy and cracked, that's okay. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhud7ViCQG-M2cBmSn9bFKMtQ0NOQ9jTLia51eRBGpGSTVyvfFgm9W6eQ0sNka7bTBjC_LMlB770PRd1ATcjxZb4dCdz5Qeofx_DFYM7nN5d_jhjyjgzPijZfUnSw0GTyY5DL6R_Rc54zc/s1600/DSC_0963.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhud7ViCQG-M2cBmSn9bFKMtQ0NOQ9jTLia51eRBGpGSTVyvfFgm9W6eQ0sNka7bTBjC_LMlB770PRd1ATcjxZb4dCdz5Qeofx_DFYM7nN5d_jhjyjgzPijZfUnSw0GTyY5DL6R_Rc54zc/s1600/DSC_0963.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let it cool completely and it will loose it's puffiness.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmEV-dUxZhEZqKWYzKyW6wiABJFVa8Bcsyp3bA02dmpYcgLgiRzyGMT-_ZTc6o2UrppSxPb8hpgalYbUfS3HD0rbqpuzvGo_G_Bu2DTG5urfDQN1MlTlif_nbaOB_h6fTSpCrmVK1VmM/s1600/DSC_0972.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmEV-dUxZhEZqKWYzKyW6wiABJFVa8Bcsyp3bA02dmpYcgLgiRzyGMT-_ZTc6o2UrppSxPb8hpgalYbUfS3HD0rbqpuzvGo_G_Bu2DTG5urfDQN1MlTlif_nbaOB_h6fTSpCrmVK1VmM/s1600/DSC_0972.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whip up the cream cheese frosting. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjsfnSztZAFtlPpu6lSFfzi2ql5wpoqnLQiFmaoJxdJqUxuXIls_QbO2LJJU5p9RCslQMBHHXEYT_yqDfNwaeTh-nh34pRpkmrmR6J-vEHmyd8Z5L3G164EckODgABs2a4Yuvzj8GGDc/s1600/DSC_0973.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjsfnSztZAFtlPpu6lSFfzi2ql5wpoqnLQiFmaoJxdJqUxuXIls_QbO2LJJU5p9RCslQMBHHXEYT_yqDfNwaeTh-nh34pRpkmrmR6J-vEHmyd8Z5L3G164EckODgABs2a4Yuvzj8GGDc/s1600/DSC_0973.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frost the cake and refrigerate until chilled.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVda1v37YQ1MkTcCT9M95SXYU7dCZfJY4aWh-zdc8eE0f57ZSKVAA6X1G1XoNPxJNBulMC-SImiB9Kcokr5zQh82ONZgeQfEpThu_M4qu-Z9nVJY2xg1Xx6zwHSJId0rqqiYs07KZ-nAQ/s1600/DSC_0997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVda1v37YQ1MkTcCT9M95SXYU7dCZfJY4aWh-zdc8eE0f57ZSKVAA6X1G1XoNPxJNBulMC-SImiB9Kcokr5zQh82ONZgeQfEpThu_M4qu-Z9nVJY2xg1Xx6zwHSJId0rqqiYs07KZ-nAQ/s1600/DSC_0997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then, make the candied walnuts. First, toast the nuts in the oven.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVKoLqJ_NcbSB3X0LctFgn0zbgrI05xWb8sSK8PxOms2BYLuwI2qTefkcLhiGYaHJV4gkYjb15jOWpvChjXU_xoU33fMDbyLcAzgcKgYn4vG2Z5ZZN_ih6UzqlqHkdvBTATmw9hFqi80/s1600/DSC_1001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVKoLqJ_NcbSB3X0LctFgn0zbgrI05xWb8sSK8PxOms2BYLuwI2qTefkcLhiGYaHJV4gkYjb15jOWpvChjXU_xoU33fMDbyLcAzgcKgYn4vG2Z5ZZN_ih6UzqlqHkdvBTATmw9hFqi80/s1600/DSC_1001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt some brown sugar. I used a chopstick to stir.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HhBEgKaUDV2RJVX9LM-Vm2y_MBlls8cNMX7gSltP6e4LVyspX_8NCle2yIJVAYv1M2KeClRtQp87snxEF3LN5YC-_Sd7ol37s1owJeeRHdiKHuDzSXkyOZw1sJ5N5k11inCyqS6vwh4/s1600/DSC_1002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HhBEgKaUDV2RJVX9LM-Vm2y_MBlls8cNMX7gSltP6e4LVyspX_8NCle2yIJVAYv1M2KeClRtQp87snxEF3LN5YC-_Sd7ol37s1owJeeRHdiKHuDzSXkyOZw1sJ5N5k11inCyqS6vwh4/s1600/DSC_1002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add some salt and the walnuts, and toss to coat</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9REjALQvdJYHIK7Jd4nDzKTjRcNBFn_-hy7bf-zLkxJDkvh6db-vguLVBYDBQKlhl5PIdSNymIdROs-qhM7MyPrRZse8uvluOgOHcaZdmzlQJ5DaNoXbW3v6TUM8q106WdYCOWVVndc/s1600/DSC_1003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9REjALQvdJYHIK7Jd4nDzKTjRcNBFn_-hy7bf-zLkxJDkvh6db-vguLVBYDBQKlhl5PIdSNymIdROs-qhM7MyPrRZse8uvluOgOHcaZdmzlQJ5DaNoXbW3v6TUM8q106WdYCOWVVndc/s1600/DSC_1003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dump the walnuts back onto the parchment paper and quickly break them apart with 2 forks. Move fast before the sugar hardens.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwAEbcE1_EowZT4SR6XdufXQdsHHq_r1M661IOMpTdo-5_beChsfBOA7lLDyyAVjLq46lHEh7rmLDbTldId7AA63x-iBuf2DW7wPYldSApGGPXOnpGODL2w26F2pmXRwqY1U69BAd0y8/s1600/DSC_1005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwAEbcE1_EowZT4SR6XdufXQdsHHq_r1M661IOMpTdo-5_beChsfBOA7lLDyyAVjLq46lHEh7rmLDbTldId7AA63x-iBuf2DW7wPYldSApGGPXOnpGODL2w26F2pmXRwqY1U69BAd0y8/s1600/DSC_1005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the cake from the pan and cover with the candied walnuts. Serve cold.</td></tr>
</tbody></table>
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Enjoy and remember to eat your veggies! </div>
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P.S. This cake is not actually good for you. </div>
<h4>
Carrot Cake Cheesecake with Candied Walnuts</h4>
<div>
recipe adapted from <a href="http://www.melskitchencafe.com/2013/03/carrot-cake-cheesecake.html" target="_blank">Mel's Kitchen Cafe</a></div>
<div>
makes one 9"-10" cheesecake, serves 12-16 people</div>
<h3>
Ingredients</h3>
<div>
<i><b>For the cheesecake:</b></i></div>
<div>
1 lb cream cheese </div>
<div>
1/2 cup granulated sugar</div>
<div>
2 large eggs</div>
<div>
1 tsp flour</div>
<div>
1 tsp vanilla extract</div>
<div>
1/2 cup sour cream</div>
<div>
<i><b>For the cake:</b></i></div>
<div>
3/4 cup vegetable or canola oil</div>
<div>
1/4 cup packed brown sugar</div>
<div>
3/4 cup granulated sugar</div>
<div>
2 large eggs</div>
<div>
1 tsp vanilla extract</div>
<div>
1-1/4 cups all-purpose flour</div>
<div>
1/2 tsp baking soda</div>
<div>
3/4 tsp cinnamon</div>
<div>
1/2 tsp nutmeg</div>
<div>
dash of cloves</div>
<div>
1/2 tsp salt</div>
<div>
1/2 lb finely grated carrots (about 1 heaping cup)</div>
<div>
<i><b>For the cream cheese frosting:</b></i></div>
<div>
3 oz cream cheese, at room temperature</div>
<div>
2 tbs unsalted butter, at room temperature</div>
<div>
1-1/2 cups confectioners sugar, sifted</div>
<div>
1 tsp vanilla</div>
<div>
1 tbs sour cream</div>
<div>
<i><b>For the candied walnuts:</b></i></div>
<div>
3/4 cups walnuts</div>
<div>
1/4 cup brown sugar (loose, not packed)</div>
<div>
coarse salt (optional)</div>
<h3>
Directions</h3>
<br />
<ol>
<li>Make the cheesecake batter: In a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.</li>
<li>Make the carrot cake batter: In a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.</li>
<li>Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch springform pan with cooking spray. Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together. Just dollop. Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Spread the last half of the cheesecake batter on top of all the layers and spread with an offset spatula into an even layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.</li>
<li>Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch springform pan; it won't bake as long as a 9-inch pan). Cover the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. The cheesecake will puff up and probably crack, but once it cools it will deflate and the cracks will be covered with frosting. The top center part of the cheesecake should still be slightly soft and jiggly when you take it out, and be careful not to over-bake. Let cool completely in the pan on a wire rack for about an hour.</li>
<li>Make the frosting: Whip together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well. When the cheesecake is cool, spread the frosting evenly over the top of the cheesecake.</li>
<li>Make the candied walnuts: Preheat oven to 350*F. Line a baking sheet with parchment paper and spread the walnuts on top. Bake for 5 minutes, or until toasted and fragrant. Be careful not to burn them. Meanwhile, place the sugar in a heavy-bottomed pot over medium heat. Stir constantly until melted, then add a pinch of salt and the toasted walnuts. Toss to coat. Scoop the walnuts back onto the parchment lined baking sheet and immediately separate the walnuts using 2 forks. Set aside to cool completely before placing on top of the cheesecake. </li>
<li> Cover the cheesecake with tin foil or plastic wrap, careful not to touch the frosting, and refrigerate until well chilled, at least 6 hours. Serve cold. The cheesecake can be refrigerated for 2 days.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-8163417130600758772013-06-15T16:03:00.003-07:002013-06-15T16:03:38.128-07:00Book Food: Macbeth and Oedipus Rex<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSo5LgzTWZzXzvjfFPlmHdwJ1llhTNIlKyqG4HPh2r8RLH8oojjvOvF5xjZOVFCvltSW7q9Wwt9dMTrmrQqEAaDzU4dLcKP1hthJfslkKxlrJ8-_gJaXv0_5hYAX_AMmEn4r8Jb5nWxVs/s1600/DSC_0868.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: start;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSo5LgzTWZzXzvjfFPlmHdwJ1llhTNIlKyqG4HPh2r8RLH8oojjvOvF5xjZOVFCvltSW7q9Wwt9dMTrmrQqEAaDzU4dLcKP1hthJfslkKxlrJ8-_gJaXv0_5hYAX_AMmEn4r8Jb5nWxVs/s1600/DSC_0868.JPG" height="266" width="400" /></a></div>
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Next up for Book Food is this strawberry jello poke cake, representing <i>Macbeth</i> by Shakespeare and <i>Oedipus Rex </i>by Sophocles.</div>
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Both <i>Macbeth</i> and <i>Oedipus</i> had characters who tried to control their own fate, though they inevitably failed. Both books were also <i>really</i> bloody, a bit too much for my liking. </div>
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<span style="font-size: x-small;">(spoiler alert) Did Macbeth's head <i>really</i> have to be ripped off? </span></div>
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The red strawberry gelatin oozing down through the cake looks like blood and symbolizes the turmoil that Oedipus and Macbeth faced in order to gain their thrones. The reflective "mirror" on top of the cake conveyed that one's actions "reflect" one's destiny, and so one controls their own fate. </div>
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Basically, this cake is just vanilla cake, strawberry butter cream, and Jello. I used my <a href="http://krumbli.blogspot.com/2013/05/graduation-cake.html" target="_blank">vanilla layer cake recipe</a> and my <a href="http://krumbli.blogspot.com/2013/01/confetti-cake-from-scratch-with.html" target="_blank">strawberry buttercream recipe</a> for this. </div>
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First, you bake the cake and poke holes in it with a fork at 1/2" intervals. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUbG4_ZUn43m7YLroEKxqb7JzP57tHcCqk-sXYDzKHR_JmKpBSKiybfGXp390Sgpk8R0jIPUBuisfXzMowrmj2epQD-dVTszVteZZW4RpDU7rm5_S7bbAVomsB39-GZ7eyW014CU-Foc/s1600/DSC_0754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUbG4_ZUn43m7YLroEKxqb7JzP57tHcCqk-sXYDzKHR_JmKpBSKiybfGXp390Sgpk8R0jIPUBuisfXzMowrmj2epQD-dVTszVteZZW4RpDU7rm5_S7bbAVomsB39-GZ7eyW014CU-Foc/s1600/DSC_0754.JPG" height="213" width="320" /></a></div>
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Then you mix 1 package strawberry Jello with 2 cups hot water. Stir for 2 minutes until the Jello is dissolved.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqm7eQhgXaIPm7ARM8Ys8_DEnjUoJvPaNJM3pEwFbN22CVRtWQUdIjBjwiGxNhyphenhyphenlug5YXsQgxhbB6MnM32d6xy3iNTnN9PXBWii5Dw0b29BPc5XsbY8wr-rSQfaJ9fA1hi2tc7dgfCurk/s1600/DSC_0753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqm7eQhgXaIPm7ARM8Ys8_DEnjUoJvPaNJM3pEwFbN22CVRtWQUdIjBjwiGxNhyphenhyphenlug5YXsQgxhbB6MnM32d6xy3iNTnN9PXBWii5Dw0b29BPc5XsbY8wr-rSQfaJ9fA1hi2tc7dgfCurk/s1600/DSC_0753.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"> </td></tr>
</tbody></table>
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Pour the jello over the cake. Then refrigerate the cake for at least 2 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpab-10P7vXWbUCkKMXuoMgAgCBu6cCqsVUPB30bJxZVHA3ImD_OP4HqFB7Qh2OTvHMQAxaS2kOPkWdG_FzLU976LvH8VhlJAILcyVfqDGOvelisxg_U1B0_csjj80g6bqdwaJpkkrlQ/s1600/DSC_0755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpab-10P7vXWbUCkKMXuoMgAgCBu6cCqsVUPB30bJxZVHA3ImD_OP4HqFB7Qh2OTvHMQAxaS2kOPkWdG_FzLU976LvH8VhlJAILcyVfqDGOvelisxg_U1B0_csjj80g6bqdwaJpkkrlQ/s1600/DSC_0755.JPG" height="213" width="320" /></a></div>
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Frost the cake with strawberry buttercream and refrigerate for another 2 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOwtQOOIcFgfXWKecXlM3y1tsAKSZHyWzUd84RRzOuFJSZLXgyPyWbt0xp-zfsQyNfUjvVPAxLTVCteUmCKnlyidBnentj-KKXRH5hxFREwr5ORuEcFZYWfhZwIlr-bi2rICIO5UtDRM/s1600/DSC_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOwtQOOIcFgfXWKecXlM3y1tsAKSZHyWzUd84RRzOuFJSZLXgyPyWbt0xp-zfsQyNfUjvVPAxLTVCteUmCKnlyidBnentj-KKXRH5hxFREwr5ORuEcFZYWfhZwIlr-bi2rICIO5UtDRM/s1600/DSC_0820.JPG" height="213" width="320" /></a></div>
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Then mix 1/2 pack of jello with 1 cup of hot water, stir until dissolved, and pour it over the frosting. Refrigerate until the jello stiffens. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgSxNX3iQBQJpOIU0Yzm_Sjj3pW2NO2xMIV13TDNqfscuCgD6oCwN634fhcuXy8FLgKXolzYWLlR9XUX-apxLZa1gEzxE1dOvAaawczcTTBs3vME9u7xvroGx8wEjzqlrL8vMlyuja8I/s1600/DSC_0861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgSxNX3iQBQJpOIU0Yzm_Sjj3pW2NO2xMIV13TDNqfscuCgD6oCwN634fhcuXy8FLgKXolzYWLlR9XUX-apxLZa1gEzxE1dOvAaawczcTTBs3vME9u7xvroGx8wEjzqlrL8vMlyuja8I/s1600/DSC_0861.JPG" height="213" width="320" /></a></div>
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The top jello part unfortunately didn't work out for me. Still, the cake tasted pretty good and it represented the books well. </div>
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Enjoy!</div>
<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-29123131014883598342013-06-13T16:56:00.002-07:002013-06-13T16:57:58.344-07:00Book Food: Hitchhiker's Guide to the Galaxy<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkj4lWwW7unOH-6UVEPr1byrxBRuekWpS4VaEUrYXO8Xkg9w8Z3Xq4fWarjlLaNZaPiCktpeYlE3vZ-ZA5Wm5bspXP0qcqBPimzeqkbxc9NVTNouZEFk9o55yNIc7ihJKs_6BdCl9VbI/s1600/DSC_0823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkj4lWwW7unOH-6UVEPr1byrxBRuekWpS4VaEUrYXO8Xkg9w8Z3Xq4fWarjlLaNZaPiCktpeYlE3vZ-ZA5Wm5bspXP0qcqBPimzeqkbxc9NVTNouZEFk9o55yNIc7ihJKs_6BdCl9VbI/s320/DSC_0823.JPG" width="320" /></a></div>
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It bothers me when people bring in food for a final project that is not meaningful or inventive in any way. </div>
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I mean, people who know nothing about cooking or baking should not just decide to make food for their project and end up picking a bunch of recipes off the internet which vaguely resemble the ideas found in a book, right? </div>
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Let me just say that I've looked through thousands of food magazines, recipes, and blogs, and I've read cookbooks cover to cover, soaking in all the new techniques. I've also experimented a lot in my own kitchen in order to learn skills so that I can be creative. And I put a lot of effort into everything I bake.</div>
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For my English project where I had to represent the 4 book units we covered over the year, I chose baked goods as my medium for conveying the themes. </div>
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Up there you see a representation of the first book I read in 9th grade English, <i>Hitchhiker's Guide to the Galaxy</i> (or H2G2 for short) by Douglas<i> </i>Adams. H2G2 was hilarious, by the way, and I really enjoyed reading it. I hope you've read it before too, but if you haven't, I'll try not to spoil it in this post. Same for the other books I'll be posting about. </div>
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I made a black tea cupcake with lemon honey buttercream. I wanted to make a black tea cake to reflect the speaker's bitter outlook, as well as the randomness in the book. Black tea is bitter and tea molecules are well known to move around randomly. I also wanted either lemon or honey frosting, because those compliment the black tea flavor and represent themes of their own. Lemon again symbolizes the speaker's cynical, sour tine and the honey conveys the mellow "Don't Panic" theme. </div>
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I remember coming across this recipe for black tea cupcakes years ago, thinking, "ew, who would put tea in a cake?" I didn't like tea back then, though I do enjoy it now. Surprisingly, the cupcakes turned out delicious. They weren't overwhelmed with black tea flavor, though the tea gave the cake a nice subtle "fragrance," I should say. The cupcakes were tender and moist, and rose beautifully. </div>
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The frosting was very good and hit another tone which blended with the flavor of the black tea. There was a strong lemon flavor from the lemon juice, while the sourness was balanced by the sweet, distinct flavor of honey. The cupcake even exceeded my expectations. </div>
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Here's how I made the cupcakes:</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwaQwsQWyVfVdvWJ5SqI-cy6R4wHqBkbc-QS8oPgq7SGVuIRJffJ8ggpgBLWPqoP_d4uL1Ty_kej_Y2WmtaMPD8VQs2of0HnQYM9F56qZ-bioYRaT5uJTlxhx_M1bYThkmsc02-DkZJc/s1600/DSC_0805.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwaQwsQWyVfVdvWJ5SqI-cy6R4wHqBkbc-QS8oPgq7SGVuIRJffJ8ggpgBLWPqoP_d4uL1Ty_kej_Y2WmtaMPD8VQs2of0HnQYM9F56qZ-bioYRaT5uJTlxhx_M1bYThkmsc02-DkZJc/s320/DSC_0805.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steep tea in hot milk until the milk cools. Then remove and reserve the bags.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprLCW5fnc4sQNogy-gTBCeP6xwcGrLumHIRmYj8W0un5sHsq3ZXpSszTaCtggfhqsEgLFfMUgc_U1zq8jixAzeLhEHrZqzPPMyXFnU3P1DesHVTr2YAGJk9QpVxWuyIZ9yS88XJd0Jcc/s1600/DSC_0806.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprLCW5fnc4sQNogy-gTBCeP6xwcGrLumHIRmYj8W0un5sHsq3ZXpSszTaCtggfhqsEgLFfMUgc_U1zq8jixAzeLhEHrZqzPPMyXFnU3P1DesHVTr2YAGJk9QpVxWuyIZ9yS88XJd0Jcc/s320/DSC_0806.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sift together the dry ingredients.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqV7yItYDxahDjp5lV1AnYlCJTh_6vEZE3GqHBkJfjkqDatcOnu4GHGc-44sm3IpUJJTWwGl2qfDpRKVVjfr_a28PoM63M8bbY5eHSusB5_i7Iy07-lhk-DHBz8zvXqqUabDsDCDZDXOw/s1600/DSC_0807.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqV7yItYDxahDjp5lV1AnYlCJTh_6vEZE3GqHBkJfjkqDatcOnu4GHGc-44sm3IpUJJTWwGl2qfDpRKVVjfr_a28PoM63M8bbY5eHSusB5_i7Iy07-lhk-DHBz8zvXqqUabDsDCDZDXOw/s320/DSC_0807.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blend in pieces of butter.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYNn2gvtPpasmPb42JYjyHeaJQSV6RO0L0mJSVDV9RYe_21U1qxcupauSBBkPtXC9hPB9MTI6GB9QZIqJphhXXCLRZflY57K2d4fUBY7Il9H9S6Pb8aqxq9GrFGNpU72KurjrR0ane_g/s1600/DSC_0808.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYNn2gvtPpasmPb42JYjyHeaJQSV6RO0L0mJSVDV9RYe_21U1qxcupauSBBkPtXC9hPB9MTI6GB9QZIqJphhXXCLRZflY57K2d4fUBY7Il9H9S6Pb8aqxq9GrFGNpU72KurjrR0ane_g/s320/DSC_0808.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the milk and fold in tea leaves.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9biZ7P8OQMneW_ryl3UcO8t6tvfxxIVqAhAsRJmFJpQBhVg3fJUwIY6OLAh-EHspIaqSvQL9cJKdSL_exvt_9DEVQYoyWxVJB4F7qN9STUFeaEnsJoPoxYnNqgwpmuYyjPQoShH8sBY/s1600/DSC_0809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9biZ7P8OQMneW_ryl3UcO8t6tvfxxIVqAhAsRJmFJpQBhVg3fJUwIY6OLAh-EHspIaqSvQL9cJKdSL_exvt_9DEVQYoyWxVJB4F7qN9STUFeaEnsJoPoxYnNqgwpmuYyjPQoShH8sBY/s320/DSC_0809.JPG" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gCX7D76SY_ziR8WDvA44ytI-2iidL4VnLgGZccYhzIXW86AkWHBgnHjPVIIWB8mszJmKX2gbbe3LyZkBrtF5nnUTKfQoqLgxN6pXrioxTVwt6JbBR3l7ZVk3Ab6q0DPB1C46Hxq-NO0/s1600/DSC_0811.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gCX7D76SY_ziR8WDvA44ytI-2iidL4VnLgGZccYhzIXW86AkWHBgnHjPVIIWB8mszJmKX2gbbe3LyZkBrtF5nnUTKfQoqLgxN6pXrioxTVwt6JbBR3l7ZVk3Ab6q0DPB1C46Hxq-NO0/s320/DSC_0811.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divvy up the batter in 12-15 cups. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXEPhp4WrjRQDHnwlJ9g4X6QuFk_vOL0LXYULT-XfhsktBMKQggyJij8uOf87W0_oKqD6OzKuE9hB7VBzcMi815X8fhI9gHsysTSclTaY3MwMwK_0i3mTVonnkHPHRlJsHutHjyEHI60/s1600/DSC_0812.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXEPhp4WrjRQDHnwlJ9g4X6QuFk_vOL0LXYULT-XfhsktBMKQggyJij8uOf87W0_oKqD6OzKuE9hB7VBzcMi815X8fhI9gHsysTSclTaY3MwMwK_0i3mTVonnkHPHRlJsHutHjyEHI60/s320/DSC_0812.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfCcSKnaPQRO2mui43OKuTSOhjbtemeHct-YK0vljjEZZzxA2XkOKFwSKtAxY23s5AitWaJL-_RvR8ZHLCicls4qB86wEE-xAnXqzl4mRhmRMekR0BPN21yIn5JuwyRQ3oHFHnUkeR-c/s1600/DSC_0816.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfCcSKnaPQRO2mui43OKuTSOhjbtemeHct-YK0vljjEZZzxA2XkOKFwSKtAxY23s5AitWaJL-_RvR8ZHLCicls4qB86wEE-xAnXqzl4mRhmRMekR0BPN21yIn5JuwyRQ3oHFHnUkeR-c/s320/DSC_0816.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you chose to make 12 cupcakes, the cupcakes will turn out to be very tall and domed.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEZcI2ifsdFSxc-VeE6E4mUsuzGs1HOxhYCQNZmGHrjot567n4iXF-cCUSqy2gfoxy3YQjmRiMwdtR-5Ar97qN8ieWZ14jN1QwBtx-Fn2DnykBUK0lnY4Vw_DwqdZeJwa4iRLolP9__s/s1600/DSC_0823.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEZcI2ifsdFSxc-VeE6E4mUsuzGs1HOxhYCQNZmGHrjot567n4iXF-cCUSqy2gfoxy3YQjmRiMwdtR-5Ar97qN8ieWZ14jN1QwBtx-Fn2DnykBUK0lnY4Vw_DwqdZeJwa4iRLolP9__s/s320/DSC_0823.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then make the frosting and frost the cupcakes when they are cool.</td></tr>
</tbody></table>
I made three other baked goods, which I will share with you soon. To give you a hint, the books are <i>Macbeth </i>and <i>Oedipus Rex</i> (combined into one dessert), <i>Night</i>, and <i>To Kill a Mockingbird</i>.<br />
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These cupcakes would be perfect for a variety of occasions. Darla, the author of this recipe, made it to commemorate a singer's birthday. You could also make them just to help you get the hang of those pesky Thursdays :) Enjoy!<br />
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<h3>
Black Tea Cupcakes with Lemon Honey Buttercream</h3>
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recipe from<i> </i>Bakingdom</div>
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makes 12-15 cupcakes, you may run out of frosting if you make 15</div>
<h3>
Ingredients</h3>
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<i>For the Cupcake:</i></div>
<div>
1/2 cup hot milk</div>
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3 black tea bags</div>
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2 eggs, at room temperature</div>
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1 tsp vanilla extract</div>
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1-1/2 cups (180g) cake flour</div>
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3/4 cups sugar</div>
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1-1/2 tsp baking powder</div>
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1/4 tsp salt</div>
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1/2 cups unsalted butter, at room temperature and cut into pieces</div>
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<i>For the Frosting:</i></div>
<div>
1/2 cup unsalted butter, at room temperature</div>
<div>
2 cups (8oz, 250g) confectioners sugar, sifted</div>
<div>
2 tbs honey</div>
<div>
1 tbs fresh lemon juice</div>
<div>
1 tbs heavy cream</div>
<div>
1/4 tsp grated lemon zest</div>
<h3>
Directions</h3>
<div>
<ol>
<li><span style="background-color: white; line-height: 21.984375px;">Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.</span></li>
<li><span style="background-color: white; line-height: 21.984375px;">In a medium bowl, steep the tea bags in the hot milk for at least 10 minutes. Allow the milk mixture to cool to room temperature. Once cooled, whisk in the eggs and vanilla until combined; set aside.</span></li>
<li><span style="background-color: white; line-height: 21.984375px;">In a large bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).</span></li>
<li><span style="background-color: white; line-height: 21.984375px;">Reduce mixer speed to low and add half of the milk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining milk mixture. Fold in some black tea leaves from the tea bags, if desired.</span></li>
<li><span style="background-color: white; line-height: 21.984375px;">Fill cupcake liners 3/4 full. </span><span style="background-color: white; line-height: 21.984375px;"> Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it. </span><span style="background-color: white; line-height: 21.984375px;">Transfer to a wire cooling rack and allow to cool completely before frosting.</span></li>
<li><span style="background-color: white; line-height: 21.984375px;">To make the frosting, </span><span style="background-color: white; line-height: 21.984375px;">Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and honey. Beat in the remaining sugar. Add the heavy cream, lemon juice, and lemon zest, whip on high speed for 6 minutes. </span></li>
<li><span style="background-color: white; line-height: 21.984375px;">Frost the cupcakes and enjoy!</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-54524238894750655102013-06-06T18:16:00.001-07:002013-06-06T18:16:24.585-07:00Milky Way Cake <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOb2nQeWkJuBnjrNAWbTHT0YqMRtKFwqBWndh-oC-5RGQw3IFkZatl4LlhZNvddNGk5HiJotk6Zf0UhlVU23f1sr_ZhACIP7hsBcBQjpIs9iBdY76sbDE0NGRte2rvmPWr7rn1elUSyY/s1600/DSC_0895.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOb2nQeWkJuBnjrNAWbTHT0YqMRtKFwqBWndh-oC-5RGQw3IFkZatl4LlhZNvddNGk5HiJotk6Zf0UhlVU23f1sr_ZhACIP7hsBcBQjpIs9iBdY76sbDE0NGRte2rvmPWr7rn1elUSyY/s320/DSC_0895.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The <i>best </i>birthday cake.</td></tr>
</tbody></table>
<div>
Strangely, I don't like candy bars that much. They're good once in a while I guess, but I would much rather eat a chewy oatmeal raisin cookie or a soft, fluffy muffin than a Hershey's bar. <div>
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<div>
This wasn't always the case. Before I became accustomed to freshly baked goods and foods made from scratch, I loved candy, and Milky Way bars were my favorite. Milky Ways, as I remember, were basically just a nougat and caramel dipped in chocolate. After seeing other desserts based off of candy bars, I was inspired to elevate this candy bar into a chocolate layer cake with salted caramel buttercream, covered in milk chocolate ganache and homemade caramel sauce. Since it was my birthday when I made this, it was justified that I indulge in this rich, sweet, and just scrumptious cake. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCjpaneO36G8I6C5Jfjwvz425GkOjkPq7U3msWveVJx1u96JSZNw9un4ymL7Gq2SDlUkIZ4Ki2XCY6L5WhsDDGjFEh-1qmqn8pWdTjVPF2p4tcQcL2mXqlcwt7PmGA2obuQ5AfPf_UrY/s1600/DSC_0894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCjpaneO36G8I6C5Jfjwvz425GkOjkPq7U3msWveVJx1u96JSZNw9un4ymL7Gq2SDlUkIZ4Ki2XCY6L5WhsDDGjFEh-1qmqn8pWdTjVPF2p4tcQcL2mXqlcwt7PmGA2obuQ5AfPf_UrY/s320/DSC_0894.JPG" width="320" /></a></div>
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<div>
Food can symbolize a lot. I should know because I just finished baking my English final project (more details to come). In this case, the cake symbolizes how I got older. Similar to how I grew into a highschooler, the Milky Way bar grew into a gorgeous five-layer cake. </div>
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<div>
For the basic cake, I used my favorite <a href="http://krumbli.blogspot.com/2013/02/super-sophisticated-one-bowl-chocolate.html" target="_blank">one-bowl chocolate cake recipe</a>, which is quick and easy to make. I made 3 8" layer and then split 2 of the layer in half (the third layer was thinner than the others). </div>
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<div>
Then I modified a nougat recipe according to the things I had. All you need is marshmallow fluff (found in the peanut butter isle), chocolate malted milk powder (found where the dehydrated milk is), milk, butter, and vanilla extract. The result was just what I wanted, and it was exactly like the filling in Milky Way bars. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31N1p1N6DWVhIhC8hOWupvfcCRH016fhAmbFNybSgFeHtrb6rE0PET-UCYVvZWDUp6l9LgMQi199KA8lJ6JQjME8oz3XzJyjemjDzlMD5Z0FMPfQ-CdrrdDle-J14-gNMOhaJ3PxAdvQ/s1600/DSC_0893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31N1p1N6DWVhIhC8hOWupvfcCRH016fhAmbFNybSgFeHtrb6rE0PET-UCYVvZWDUp6l9LgMQi199KA8lJ6JQjME8oz3XzJyjemjDzlMD5Z0FMPfQ-CdrrdDle-J14-gNMOhaJ3PxAdvQ/s320/DSC_0893.JPG" width="320" /></a></div>
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<div>
I made some caramel sauce (which is basically almost-burnt sugar mixed with heavy cream and butter) and incorporated it into a buttercream. Then I filled and frosted the cake and poured ganache and more caramel sauce on top. I was kind of lazy and I didn't feel like making the cake pretty. Also, everyone in my house was pressuring me to finish the cake so that they could eat it. If you want it to look pretty, let the ganache cool and thicken more before you pour it. </div>
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<div>
I really liked this cake, and so did my family. They said that it was the best cake I ever made. They always say that, but I agree that it was pretty awesome. The cake was moist and chocolatey, the filling was fluffy and nougaty, the frosting was creamy and so delicious, and...need I say more?</div>
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<div>
Please do yourself and those around you a favor and make this. Enjoy!</div>
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<h4>
One Bowl Chocolate Cake</h4>
<div>
Recipe in <a href="http://krumbli.blogspot.com/2013/02/super-sophisticated-one-bowl-chocolate.html" target="_blank">this post</a></div>
<div>
<br /></div>
<div>
*Spread batter evenly into 3 8" or 2 9" cake pans and bake.</div>
<div>
*When the cakes are cool, or, preferably, chilled in the refrigerator, cut each cake in half vertically so you get 4-6 cake layers.</div>
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<h4>
Nougat Cake Filling</h4>
<div>
makes about 2-1/2 cups</div>
<h3>
Ingredients</h3>
<div>
1/4 cup unsalted butter</div>
<div>
1 cup sugar</div>
<div>
1/4 cup milk</div>
<div>
1/4 cup chocolate malted milk powder</div>
<div>
7.5oz (1 small jar) Marshmallow Fluff</div>
<div>
<br /></div>
<div>
1 tsp vanilla extract</div>
<h3>
Directions</h3>
<div>
<ol>
<li>In a medium saucepan, melt the butter over medium heat. Stir in the sugar, milk, and malted milk powder. When the mixture is smooth, remove it from the heat. Stir in marshmallow fluff and vanilla until well combined. Transfer to a bowl and let cool to room temperature, stirring every so often. Yo can also refrigerate the filling and then microwave it to get it back to room temperature.</li>
</ol>
<h4>
Caramel Sauce</h4>
</div>
<div>
adapted from <a href="http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/" target="_blank">Brown Eyed Baker</a></div>
<div>
makes one cup</div>
<h3>
Ingredients</h3>
<div>
1 cup granulated sugar</div>
<div>
6 tbs butter, at room temperature and cut into pieces</div>
<div>
1/2 cup heavy cream</div>
<div>
1-1/2 tsp fleur de sel or flaky sea salt (optional)</div>
<h3>
Directions</h3>
<div>
<ol>
<li>In a medium pot, add the sugar and melt over medium heat, stirring constantly until it is all melted. Once it's smooth, stop stirring and just swirl the pot around instead. When the caramel is golden and reaches 350*F, remove it from the heat. Be careful or it will burn. </li>
<li>Add the butter pieces, carefully because the mixture will start bubbling. Stir until smooth. </li>
<li>Slowly add the heavy cream and whisk to incorporate. Stir in salt if using.</li>
<li>Let sauce cool for ten minutes, then transfer into a glass jar. Let cool to room temperature and then refrigerate.</li>
<li>This can be refrigerated for up to two weeks. Microwave until liquid before using. </li>
</ol>
<h4>
Caramel Buttercream</h4>
</div>
<div>
adapted from <a href="http://www.browneyedbaker.com/2013/04/11/snickers-cake/" target="_blank">Brown Eyed Baker</a></div>
<div>
enough to frost one cake</div>
<h3>
Ingredients</h3>
<div>
1 stick (1/2cup) unsalted butter, at room temperature</div>
<div>
4oz cream cheese, at room temperature</div>
<div>
1/4 caramel sauce (recipe above)</div>
<div>
2 cups confectioners sugar, sifted</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Cream together the butter and cream cheese until light and fluffy. Then beat in the caramel sauce. Add the sugar bit by bit and beat to incorporate. Beat the frosting for a couple of minutes until fluffy.</li>
</ol>
<h4>
Milk Chocolate Ganache</h4>
</div>
<h3>
Ingredients</h3>
<div>
8oz milk chocolate chips</div>
<div>
1/2 cup heavy cream</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Bring the heavy cream to a boil and then pour over the chocolate. Stir until smooth. Let cool a bit before pouring over the frosted cake.</li>
</ol>
<h4>
Assembly of Milky Way Cake</h4>
<div>
<ol>
<li>Spread nougat filling onto one cake layer and then place another cake on top. Repeat with the rest of the cake layers.</li>
<li>Frost the cake with the caramel buttercream</li>
<li>Pour the ganache over the cake, then drizzle on some more caramel sauce.</li>
<li>Refrigerate until serving. </li>
</ol>
</div>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-13231335771811627892013-05-30T18:51:00.004-07:002013-05-30T18:51:56.659-07:00Graduation Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZNf7hRjYfqlHxPxclJ5VrupDyNMimzM6CXMVIjFTdSN3CC5cR0_vOj12-P-lVE0QPTgipzAtllAdnKdGBlLX90wXVEGQotAbC121Xx5aJLTmLFLZjNUwg3gFoHNRof42JD3AXZBCHBg/s1600/DSC_0839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZNf7hRjYfqlHxPxclJ5VrupDyNMimzM6CXMVIjFTdSN3CC5cR0_vOj12-P-lVE0QPTgipzAtllAdnKdGBlLX90wXVEGQotAbC121Xx5aJLTmLFLZjNUwg3gFoHNRof42JD3AXZBCHBg/s400/DSC_0839.JPG" width="400" /></a></div>
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My sister graduated today, and I'm really happy for her. So, to say congrats, I made her a cake instead of saying it directly to her face because I knew that she heard "congrats" a bazillion times already. I'm going to miss her weirdness next year. She's going to a college that is pretty far away from my house, but I know we'll video chat often (hopefully). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQc8lr5MDmy2jGYgYi6fd3t1R7spTBnq0WRrwcF9eVD3o0_HwPm5skFMhLL5EB3aK1Eseq-Q-iDNhY8VhpWJsjY6jkE6jfrkgDCD5qFORibCE9RWoUz08YMAyf7RtVYhL3Xso3-v9zNY4/s1600/DSC_0840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQc8lr5MDmy2jGYgYi6fd3t1R7spTBnq0WRrwcF9eVD3o0_HwPm5skFMhLL5EB3aK1Eseq-Q-iDNhY8VhpWJsjY6jkE6jfrkgDCD5qFORibCE9RWoUz08YMAyf7RtVYhL3Xso3-v9zNY4/s320/DSC_0840.JPG" width="320" /></a></div>
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I decided to make a square cake because I've never actually make one before and it just seems right for graduation. You know, birthday cakes can be round, but graduation cakes just seem like a rectangular kind of cake (and squares are rectangles). Our school colors are blue, white and yellow, so I made a vanilla cake filled with homemade lemon curd and store-bought blueberry jam and iced with vanilla butter cream. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbOwr-AMaOTeGfCymIKOUFYRI5wT96dF6SJ8mrn1a6woYIpuXlTh3CAsjWz6nhCqcep0q9tewelYWCSXpbg8xoOW6k8NLcJtpXUc_43GiYUMF7a3yjX7JVyAEwf95looZuYoAuOrlvUA/s1600/DSC_0705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbOwr-AMaOTeGfCymIKOUFYRI5wT96dF6SJ8mrn1a6woYIpuXlTh3CAsjWz6nhCqcep0q9tewelYWCSXpbg8xoOW6k8NLcJtpXUc_43GiYUMF7a3yjX7JVyAEwf95looZuYoAuOrlvUA/s320/DSC_0705.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lemon curd is easy to make. Just cream together some ingredients and cook it over a stove.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rvP960NYcICMHaKv_wWKVEY5FuX-yIymYis_keBUwjW9QpYIn26EeCu3CM2gLHYt44pU5cmczH5Z7C2q3Wd7bVzTMFlBSuNcZExB6GUiYB_Yfq7jAlW1jYEc4YNqWitaHaPX2zpUTs8/s1600/DSC_0707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rvP960NYcICMHaKv_wWKVEY5FuX-yIymYis_keBUwjW9QpYIn26EeCu3CM2gLHYt44pU5cmczH5Z7C2q3Wd7bVzTMFlBSuNcZExB6GUiYB_Yfq7jAlW1jYEc4YNqWitaHaPX2zpUTs8/s320/DSC_0707.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">It's done cooking when it leaves a trail on the back of a wooden spoon like this.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSslLxlr_N7WJDUGwRDY9QmG5wBl-5Gd5igbCtjHPD-vt9xsRzob6fjHEuVnJLDHf1Vpuw1LJD2cBoyaoKNN3GnPNHpNxqqEX90ttQE1c7GufLgLSpNHrBFSrE1qIEreaQan6wJekpzM/s1600/DSC_0743.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSslLxlr_N7WJDUGwRDY9QmG5wBl-5Gd5igbCtjHPD-vt9xsRzob6fjHEuVnJLDHf1Vpuw1LJD2cBoyaoKNN3GnPNHpNxqqEX90ttQE1c7GufLgLSpNHrBFSrE1qIEreaQan6wJekpzM/s320/DSC_0743.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Then you just refrigerate it until it thickens.</span></td></tr>
</tbody></table>
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The cake is perfectly tender, soft, and dense. It's the ideal vanilla layer cake. It's simple to make and tasty. The lemon curd turned out well, and so did the frosting. The recipe makes enough buttercream to give the cake a thin coat of frosting, but if you love frosting, you should double the recipe. The buttercream is my go-to vanilla frosting. It's rich, creamy, and sweet. Perfect for any cake/cupcake. I'm really happy with how the cake turned out, even though the frosting was kind of sloppy (I couldn't find my piping tip!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_x9ZlCT6gDUTG859Emdkiamq7L0B0BgPzZoI3Vsr0jASD4HxaOMrFVw6n9kBenfhMqKjT9Cjna923aK2s87V3FBiz2nt0ESKX5sFXrAwr6cQa_jmgUgLOHItefmtnvVaLTGD45IFWozI/s1600/DSC_0752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_x9ZlCT6gDUTG859Emdkiamq7L0B0BgPzZoI3Vsr0jASD4HxaOMrFVw6n9kBenfhMqKjT9Cjna923aK2s87V3FBiz2nt0ESKX5sFXrAwr6cQa_jmgUgLOHItefmtnvVaLTGD45IFWozI/s320/DSC_0752.JPG" width="320" /></a></div>
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I made a figurine resembling my sister. You know, both have brown hair and a light blue graduation gown. A few tips on making fondant decorations: (1) Use toothpicks to hold up your figure and attach it to the cake. (2) NEVER put your decorations in the freezer or refrigerator. The fondant may harden at first, but once you take it out, it will start sweating and become really sticky and gross. I think it's because since the fondant is cold, a lot of water condenses on the fondant and sticks to the surface. It's best just to leave the fondant at room temperature lightly covered in plastic wrap. If you want it to harden, don't cover it. </div>
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I'm still trying to grasp the fact that my sister is going to college and that I'll be like an only child (except for my brother). Also, I can't believe that I'll be graduating in just three years! </div>
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To make the cake:</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtnHOsl7_05yK7P9S6wdmoZrXvpxsyS25Je74B1m7VaFPW3fkXzHkVCJ_kHcE7b73CSqbJz__W40i3kFfGdr1YbhXIE2o-xG2QEPLZO-e1_0prSKK2s2kU9JEtkt3ZmYCVmEC_JYjtno/s1600/DSC_0734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtnHOsl7_05yK7P9S6wdmoZrXvpxsyS25Je74B1m7VaFPW3fkXzHkVCJ_kHcE7b73CSqbJz__W40i3kFfGdr1YbhXIE2o-xG2QEPLZO-e1_0prSKK2s2kU9JEtkt3ZmYCVmEC_JYjtno/s320/DSC_0734.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk together the flour, sugar, baking powder, and salt.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp8uTBdreJOmiJQCyXHc68kj6xI8MvUlznt9o8NEiFqHYVM9zK12C_UaGq6mqrrxilECDDq3ke-d6Gy4cAkrR36GKhYV5fwtlPrsL7ORM2OC2CfcvmUKx7MrUYP3iAa4NR8yXeWcScpY/s1600/DSC_0735.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp8uTBdreJOmiJQCyXHc68kj6xI8MvUlznt9o8NEiFqHYVM9zK12C_UaGq6mqrrxilECDDq3ke-d6Gy4cAkrR36GKhYV5fwtlPrsL7ORM2OC2CfcvmUKx7MrUYP3iAa4NR8yXeWcScpY/s320/DSC_0735.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir in the butter.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWocxussagovV7F87-PqAK0JBEwsSGAaRP1YI3Dx2QrUumIwqOmUruMhZvbab5oQqi7B_n5dFSJwozjPLx-PDSdx9GdF1Br0WzNtBWYzDCQVLTTxk5T7-uDZlLXk_qMQpJy1MKsWdYhMQ/s1600/DSC_0736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWocxussagovV7F87-PqAK0JBEwsSGAaRP1YI3Dx2QrUumIwqOmUruMhZvbab5oQqi7B_n5dFSJwozjPLx-PDSdx9GdF1Br0WzNtBWYzDCQVLTTxk5T7-uDZlLXk_qMQpJy1MKsWdYhMQ/s320/DSC_0736.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add vanilla and milk.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSj57Vb_03Eoxsm4s4rbze3hmNXKKYgvulMoKeZ2DQNvagbV1elIcsgwfLc5WLUf_OxWkKCd0TMnRAgncAMDDnxLRJTN4SCQqUx4l7uBAckGOhS-dlhYK3y749XpfgVH4o1QBRe2OUtg/s1600/DSC_0738.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSj57Vb_03Eoxsm4s4rbze3hmNXKKYgvulMoKeZ2DQNvagbV1elIcsgwfLc5WLUf_OxWkKCd0TMnRAgncAMDDnxLRJTN4SCQqUx4l7uBAckGOhS-dlhYK3y749XpfgVH4o1QBRe2OUtg/s320/DSC_0738.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beat in eggs.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Rj9h8i1Ar3IMqv81SAFcprZO26EYJKrF43MoYnlD-G3y6cu02f-EBh5VZUSRHmbPKDQbfOOVbbY5yujMnxgryrnnxXchna1WKY9ljwZ7PsHhSCGBwq6LTohbqhof23hPkkG_pzsl0Ts/s1600/DSC_0739.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Rj9h8i1Ar3IMqv81SAFcprZO26EYJKrF43MoYnlD-G3y6cu02f-EBh5VZUSRHmbPKDQbfOOVbbY5yujMnxgryrnnxXchna1WKY9ljwZ7PsHhSCGBwq6LTohbqhof23hPkkG_pzsl0Ts/s320/DSC_0739.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare a pan.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDXalvX_A6J6XahfOCJx5zWAkXWWQx6BGxj3OPNZe6mPDEfaIRauuRlwC0MJutIwjn9e7vLheA6uNIiyg2Gf9uLkkPa86jmAu4EFsqVaZO238hj_zx0jbCFv90iTHIgQuZmg8Mm-qU_s/s1600/DSC_0740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDXalvX_A6J6XahfOCJx5zWAkXWWQx6BGxj3OPNZe6mPDEfaIRauuRlwC0MJutIwjn9e7vLheA6uNIiyg2Gf9uLkkPa86jmAu4EFsqVaZO238hj_zx0jbCFv90iTHIgQuZmg8Mm-qU_s/s320/DSC_0740.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread batter in.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrEDTSEzij2dllJGTTjgUe2Q0mDWY7Z7ctmxwgd_GMlz-taR3hhSeP68MOyorFE15ntTPLs82Oy13uZm1ws5_eNN0EfvCUM5hBNi6RzYAkJdwV1qf37uvVO2x5a6ADNWS_thhcYnBAEs/s1600/DSC_0741.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrEDTSEzij2dllJGTTjgUe2Q0mDWY7Z7ctmxwgd_GMlz-taR3hhSeP68MOyorFE15ntTPLs82Oy13uZm1ws5_eNN0EfvCUM5hBNi6RzYAkJdwV1qf37uvVO2x5a6ADNWS_thhcYnBAEs/s320/DSC_0741.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake and cool.</td></tr>
</tbody></table>
<h4>
Vanilla Layer Cake</h4>
<div>
enough to make 1 9x13 cake, 2 9" rounds, 3" 8" rounds, 3 9"x9" squares, or 2 dozen cupcakes</div>
<div>
recipe modified from <a href="http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe" target="_blank">King Arthur Flour</a></div>
<h3>
Ingredients</h3>
<div>
<ul style="list-style: none; margin: 0px; padding: 0px 0px 0px 30px;">
<li id="IngredientLine" style="margin: 0.25em 0px;"></li>
</ul>
<span style="font-family: inherit;">2 cups (397g) sugar, preferably superfine or castor sugar (or granulated sugar pulsed in a blender until fine)</span><br /><span style="font-family: inherit;">3 1/4 (390g) cups all-purpose flour</span><br /><span style="font-family: inherit;">2 1/2 teaspoons baking powder</span><br /><span style="font-family: inherit;">1 teaspoon salt</span><br /><span style="font-family: inherit;">3/4 cup (170g) unsalted butter, soft</span><br /><span style="font-family: inherit;">1 1/4 cups milk, at room temperature</span><br /><span style="font-family: inherit;">2 teaspoons vanilla extract</span><br /><span style="font-family: inherit;">4 large eggs, room temperature</span></div>
<h3>
<span style="font-family: inherit;">Directions</span></h3>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 350°F. Lightly butter and flour cake pans. Line with wax or parchment paper and grease and flour that. </span></li>
<li><span style="font-family: inherit;">In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.</span></li>
<li><span style="font-family: inherit;">Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.</span></li>
<li><span style="font-family: inherit;">Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the sides of the bowl.</span></li>
<li><span style="font-family: inherit;">With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. </span><span style="font-family: inherit;">Repeat with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.</span></li>
<li><span style="font-family: inherit;">After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.</span></li>
<li><span style="font-family: inherit;">Transfer the batter to the pans of your choice. For layers, divide the batter equally among the pans. Smooth out the tops with an offset spatula. The whole batter weighs 48 oz so if you have a kitchen scale, you can make sure you divide the batter equally.</span></li>
<li><span style="font-family: inherit;">Bake for 40 minutes for a 9" x 13" pan; 27 minutes for 9" layers; 20-25 minutes for 8" layers, or 18-23 minutes for cupcakes. </span><span style="font-family: inherit;">The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.</span></li>
<li><span style="font-family: inherit;">Remove the cake and cool in the pan for 20 minutes, then remove the cake and let it cool completely before frosting.</span></li>
</ol>
<h4>
Vanilla Buttercream</h4>
<div>
makes about 2-1/2 cups, enough to frost 12-24 cupcakes or one small cake depending on how much frosting you like</div>
<div>
modified from <a href="http://savorysweetlife.com/2010/03/buttercream-frosting/" target="_blank">Savory Sweet Life</a></div>
<h3>
Ingredients</h3>
<div>
<div>
1 cup (2 sticks, 8oz) unsalted butter, softened </div>
<div>
3-4 cups confectioners sugar, sifted</div>
<div>
¼ teaspoon salt</div>
<div>
1 tablespoon vanilla extract</div>
<div>
1 to 4 tablespoons milk or heavy cream</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Beat butter until smooth and creamy. </li>
<li>Add 2 cups of powdered sugar and slowly mix with the butter until incorporated. </li>
<li>Increase mixer speed to medium and beat in the vanilla extract, salt, and 1 tablespoons of milk/cream. </li>
<li>Beat in another 1-2 cups of confectioners sugar until incorporated, and then increase the mixer speed and whip the frosting for 3 minutes.</li>
<li>For stiffer icing (good for piping) use more sugar. For thinner icing (good for spreading) add more milk or cream.</li>
</ol>
<h4>
Lemon Curd</h4>
</div>
</div>
<div>
makes about 2 cups</div>
<div>
from <a href="http://www.finecooking.com/recipes/lemon_curd.aspx" target="_blank">Fine Cooking</a></div>
<h3>
Ingredients</h3>
<div>
<div>
3 oz. (6 Tbs.) unsalted butter, softened at room temperature</div>
<div>
1 cup sugar</div>
<div>
2 large eggs</div>
<div>
2 large egg yolks</div>
<div>
2/3 cup fresh lemon juice</div>
<div>
1 tsp. grated lemon zest</div>
</div>
<h3>
Directions</h3>
<div>
<div style="background-color: white; box-sizing: border-box; direction: ltr; margin-bottom: 17px; padding: 0px;">
</div>
<div style="box-sizing: border-box; direction: ltr; margin-bottom: 17px; padding: 0px;">
</div>
<ol>
<li><span style="font-family: inherit; line-height: 21px;">In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. </span><span style="font-family: inherit; line-height: 21px;">Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.</span></li>
<li><span style="font-family: inherit; line-height: 21px;">In a medium, heavy-based saucepan, cook the mixture over low heat until smooth. Increase the heat to medium and cook, stirring constantly (you don't want it to burn), until the mixture thickens, about 15 minutes. </span><span style="font-family: inherit; line-height: 21px;">It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. </span></li>
<li><span style="font-family: inherit; line-height: 21px;">Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.</span></li>
</ol>
<br />
</div>
<table id="InstructionSection"></table>
<br />
<h3>
<br /></h3>
<br />Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-22458728909678977882013-05-21T14:59:00.003-07:002013-05-21T14:59:48.370-07:00Red White and Blue Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiya2O2ICd1LtWsVu0RYuwIrvbgXQSJgQ3vDIW5ZUr75g9Qy0WZ4Sr2C1LVC-7lNssnTrLIKD-ZR8DhvMevN5R3lxP3hLRXrIeQYeYRZUp6GRh7O-No4_sQ_iuNO9MusiFm8A1vLGZMKi8/s1600/DSC_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiya2O2ICd1LtWsVu0RYuwIrvbgXQSJgQ3vDIW5ZUr75g9Qy0WZ4Sr2C1LVC-7lNssnTrLIKD-ZR8DhvMevN5R3lxP3hLRXrIeQYeYRZUp6GRh7O-No4_sQ_iuNO9MusiFm8A1vLGZMKi8/s1600/DSC_0647.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Can you believe Memorial Day is next Monday? I know summer doesn't officially start until June 21st, but Memorial Day is like a signal of the final days before summer break. The weather starts getting really hot and the pool finally opens. <br />
<br />
Sorry if I misled you, but if you guessed that these cupcakes were meant to celebrate Memorial Day, you'd be wrong because their purpose was different. It was to celebrate my history class' hard work after we took the AP United States history test. I felt that red white and blue cupcakes would be appropriate for the occasion.<br />
<br />
I was debating how to make a red white and blue cupcake without changing the cupcakes' color. You see, I had these nice cupcake liners left over from the Fourth of July last year that I wanted to use, and if I made red velvet cupcakes or dyed cupcakes, the colors would bleed through and you wouldn't be able to see the pattern. So I stuck with vanilla cupcakes as a base. Then I decided to make a raspberry filling to fill the cupcakes with and some white chocolate cream cheese buttercream to balance the tartness. White chocolate and raspberries go really well together.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuVVknoh7kwXTm0nh-7_U-NhLuYcCtC5WLZDwCJbircmMjOpIHcu6IY0U1l54ENGqeoQQPGBTytGMTJZnii6_cDYZjpAEIrmJcoQAhLK4Og8yY2Dp-qsZwyGH8oL42Z4sqypIi1HwecA/s1600/DSC_0625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuVVknoh7kwXTm0nh-7_U-NhLuYcCtC5WLZDwCJbircmMjOpIHcu6IY0U1l54ENGqeoQQPGBTytGMTJZnii6_cDYZjpAEIrmJcoQAhLK4Og8yY2Dp-qsZwyGH8oL42Z4sqypIi1HwecA/s320/DSC_0625.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">You'll have some extra raspberry filling, but there'll be plenty to do with it. You can save it to fill another cake, stir it into some muffins or make pie bars, for example. </span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkMSuKJvIToWPJ5tsS385cE1esWk7SAeUFI6sRxA6D0Q7OIhY-tyood3pRHNF9NG-YRG_o6Z5JW0OUSAFElnn5vf-MKHU7esW-YhrsumqEx5s_tqkYQEfzVtOzfzx0wCueDE5A8O2PcQ/s1600/DSC_0662.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkMSuKJvIToWPJ5tsS385cE1esWk7SAeUFI6sRxA6D0Q7OIhY-tyood3pRHNF9NG-YRG_o6Z5JW0OUSAFElnn5vf-MKHU7esW-YhrsumqEx5s_tqkYQEfzVtOzfzx0wCueDE5A8O2PcQ/s1600/DSC_0662.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">cross-section</span></td></tr>
</tbody></table>
Filling the cupcakes was really easy. At stores, you can buy small contraptions which core the cupcake for you, but it's just as easy to use a plain old knife. Just stick the tip of a small knife a bit away from the edge of the cupcake, tilt it so that the tip is is the center of the cupcake, and rotate the knife in a circle so that you remove a cone-shaped piece from the cupcake. Take this piece out, spoon a teaspoon of filling into the cupcake, and press the cone back into the cupcake. Then cover this with frosting so that the cupcake-eaters are surprised.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02NQzHzgw4oDDm3PjVJzwBVEEX1fLLxVmhl_HSCTFi1G2hDtlMttGKfg7JEyUVNsAR7NzFsLW2O0XdWpS-FgkIlJIT8vppKNKqCI6xioF17SQTRTsuPzMUD5CFQU0sUOjjVmapEIUeZ0/s1600/To+Fill+a+Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02NQzHzgw4oDDm3PjVJzwBVEEX1fLLxVmhl_HSCTFi1G2hDtlMttGKfg7JEyUVNsAR7NzFsLW2O0XdWpS-FgkIlJIT8vppKNKqCI6xioF17SQTRTsuPzMUD5CFQU0sUOjjVmapEIUeZ0/s1600/To+Fill+a+Cupcake.jpg" width="640" /></a></div>
<br />
The vanilla cupcake recipe is different from the one I usually use, but it is still good. Instead of the white, fluffy, vanilla-bean speckled <a href="http://krumbli.blogspot.com/2013/03/birds-nest-cupcakes-vanilla-cupcakes.html" target="_blank">cupcakes</a> I make for plain vanilla cupcakes, I chose to use a recipe for a simple cupcake that could hold up against the frosting. Still, the cupcake was very soft and tasty.<br />
<br />
To decorate the cupcakes, I just sprinkled some red sprinkles around the edges and then piped some melted white chocolate (mixed with blue food coloring) in star shapes onto wax paper and left it to harden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5vKKqk7ufT9Vj-o3gwj5re6gx53w58RRfJaCN-Cc8mb3TIklQ5eQ2IExZfBUnITUpNPZvQy49IJn21ICfyG8HUj1cETrq7aCuT4e-2gT3knEYNkjASOtuVb6mjr3WwI0yCu-SrpAc6k/s1600/DSC_0634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5vKKqk7ufT9Vj-o3gwj5re6gx53w58RRfJaCN-Cc8mb3TIklQ5eQ2IExZfBUnITUpNPZvQy49IJn21ICfyG8HUj1cETrq7aCuT4e-2gT3knEYNkjASOtuVb6mjr3WwI0yCu-SrpAc6k/s320/DSC_0634.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4F-hyuR0I7Sv9gvEXrcW4z8mLplOs8jQV6PHn8jSVYjZ8xeP5m6L-Hqz88gPbl1R_ZmvJFidEZUlEOfYdFDIMCDWsl0y7qYDdXrwYxM3m49U1vH5eeGozwLSXFxEB-bu4AZLJhUHqyw/s1600/DSC_0641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4F-hyuR0I7Sv9gvEXrcW4z8mLplOs8jQV6PHn8jSVYjZ8xeP5m6L-Hqz88gPbl1R_ZmvJFidEZUlEOfYdFDIMCDWsl0y7qYDdXrwYxM3m49U1vH5eeGozwLSXFxEB-bu4AZLJhUHqyw/s320/DSC_0641.JPG" width="320" /></a></div>
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So whether you're celebrating a U.S. history class or a national holiday, I hope you enjoy these cupcakes!<br />
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<h4>
Red White and Blue Cupcakes</h4>
<div>
makes about 3 dozen cupcakes</div>
<div>
adapted from Glorious Treats</div>
<h3>
Ingredients</h3>
<div>
<i>For the Cupcake:</i></div>
<div>
2-1/2 cups cake flour<br />
1-1/2 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
4 eggs<br />
1-1/2 cups sugar<br />
1 tbs vanilla extract<br />
1 cup vegetable or canola oil<br />
1 cup buttermilk (or 1 tbs vinegar/ lemon juice mixed with enough milk to make it one cup)<br />
<br />
1 recipe raspberry cake filling<br />
1 recipe white chocolate cream cheese frosting<br />
<h3>
Directions</h3>
<br />
<ol>
<li>Preheat the oven to 350*F and line a muffin pan with cupcake liners.</li>
<li>In a small bowl, whisk together the flour, baking powder, baking soda, and salt. </li>
<li>In a large bowl, beat the eggs for about 10-20 seconds, until frothy. Add the sugar and quickly beat the mixture for anther 30 seconds (you don't want to leave eggs and sugar alone together for too long). Add the vanilla and oil and beat. </li>
<li>Slowly stir in some of the dry ingredients until just incorporated. Add half of the milk and stir. Repeat until all the ingredients are just incorporated into the batter. </li>
<li>Fill the cupcake liners about 3/4 of the way with batter. Bake in preheated oven for 10-14 minutes, until golden brown and springy. Let cool in pan for 1-2 minutes, then transfer to a wire rack to cool completely.</li>
<li>Once the cupcakes are cool, take a knife and cut out a cone shape, as described above. Spoon 1 tsp raspberry filling into the hole, and then place the cone bake onto the cupcake. Pipe or spread some frosting on the cupcake and decorate with sprinkles if desired. To make the white chocolate decorations: melt white chocolate, mix it with food coloring, pipe it into star shapes onto wax paper and let harden.</li>
</ol>
<h4>
Raspberry Cake Filling</h4>
<div>
makes about 2-3 cups of filling</div>
<h3>
Ingredients</h3>
<div>
2 cups (12 oz) frozen raspberries, thawed with juices reserved (if using unsweetened berries, mix with 1/4 cup sugar and thaw)</div>
<div>
1/3 cup white sugar</div>
<div>
water</div>
<div>
4 tbs corn starch or 6 tbs flour</div>
<div>
1 tsp lemon juice</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Pour the raspberry juice into a measuring cup and add enough water to make 1-1/4 cups.</li>
<li>Place the water/juice, raspberries, sugar, corn starch/flour, and lemon juice in a medium saucepan over medium heat. </li>
<li>Stir occasionally until the mixture boils and is thick.</li>
<li>Cool completely.</li>
</ol>
<h4>
White Chocolate Cream Cheese Frosting</h4>
</div>
<div>
enough to frost 2-3 dozen cupcakes</div>
<h3>
Ingredients</h3>
<div>
1 cup (2 sticks) unsalted butter, at room temperature</div>
<div>
4 oz (1/2 block) cream cheese, at room temperature</div>
<div>
4 cups confectioners sugar, sifted</div>
<div>
1/4 tsp salt</div>
<div>
1 tsp vanilla extract</div>
<div>
4 oz good quality white chocolate, melted and cooled</div>
<h3>
Directions</h3>
<div>
<ol>
<li>Cream together the butter and cream cheese until well combined. Then add 2 cups of confectioners sugar and mix until fluffy. </li>
<li>Add the salt, vanilla, and white chocolate to the butter mixture. Beat until well combined.</li>
<li>Add the rest of the sugar and beat until fluffy. If the frosting is too thick, beat in some milk.</li>
</ol>
</div>
<div>
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<div>
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<div>
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Anonymoushttp://www.blogger.com/profile/02538407530969506357noreply@blogger.com0tag:blogger.com,1999:blog-17848368129492170.post-73484437579495194432013-05-19T14:52:00.001-07:002013-05-19T14:52:24.586-07:00Lemonade Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrBXz6hBFe9K5OGV5GMIUsm8StECIXgcPErwAVpCknRFJ8DQP1dvxXPXX8J78qqEh7TjibJosvMrCEkAwaDxX0A_B09vW7fksKSIEylbPh6rSLMO93hIr4Fn0hVfr_43-q5ZzqVxk_2k/s1600/DSC_0592.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5KQ6n5yEl3hIQ-bz9fe7ZrGcNwgRPtzyaRKsy67E5AUaMq2daiisuBte7lu-vP0lINo_b-udR38BiANzbkhjRh99rqQSvAnFdlePJ6_OE5Ja7dJPkGULbqm48Ju8lmQynWxiE-_acKs/s1600/DSC_0596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5KQ6n5yEl3hIQ-bz9fe7ZrGcNwgRPtzyaRKsy67E5AUaMq2daiisuBte7lu-vP0lINo_b-udR38BiANzbkhjRh99rqQSvAnFdlePJ6_OE5Ja7dJPkGULbqm48Ju8lmQynWxiE-_acKs/s400/DSC_0596.JPG" width="400" /></a></div>
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It's kind of hard to believe, but summer is almost here. The weather is nice and it's the season for barbecues, pool parties, and picnics. Yesterday, I actually went to two different barbecue parties, and I made these lemonade cupcakes for my mom's friends who are apparently big fans of my cupcakes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrBXz6hBFe9K5OGV5GMIUsm8StECIXgcPErwAVpCknRFJ8DQP1dvxXPXX8J78qqEh7TjibJosvMrCEkAwaDxX0A_B09vW7fksKSIEylbPh6rSLMO93hIr4Fn0hVfr_43-q5ZzqVxk_2k/s1600/DSC_0592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrBXz6hBFe9K5OGV5GMIUsm8StECIXgcPErwAVpCknRFJ8DQP1dvxXPXX8J78qqEh7TjibJosvMrCEkAwaDxX0A_B09vW7fksKSIEylbPh6rSLMO93hIr4Fn0hVfr_43-q5ZzqVxk_2k/s400/DSC_0592.JPG" width="400" /></a></div>
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Lemonade is an icon of summer. These cupcakes have a delicious lemon flavor just like the cool, refreshing beverage. In the picture above you can see that I had two different frostings swirled together. I just took a light cream cheese frosting, split it in half, and put some lemon juice in one half to give it a subtle lemon-y flavor like lemonade. I also really like how the swirl looks; it's simple yet cute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_42REOJ0JSdq6bZrgVRTLoIlNSyWOpcwSWNJsJrFeTrO81wiGLO8CKf91EUzC7pBkpu02TMgK9gN_xx0OCuHTXz7ZNYELI_OLv5FFpRwjR7YTGVNC0iJxnnKTqYqahQxXk1WDxG1my5g/s1600/DSC_0598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_42REOJ0JSdq6bZrgVRTLoIlNSyWOpcwSWNJsJrFeTrO81wiGLO8CKf91EUzC7pBkpu02TMgK9gN_xx0OCuHTXz7ZNYELI_OLv5FFpRwjR7YTGVNC0iJxnnKTqYqahQxXk1WDxG1my5g/s320/DSC_0598.JPG" width="320" /></a></div>
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I usually don't like frosting that much, but this frosting was creamy, fluffy, and not tooth-achingly sweet. It wasn't heavy like normal buttercreams and it had that lovely lemon and cream cheese flavor. So go for a cupcake with a tall swirl of frosting on top. Trust me. <br />
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The cake itself was lovely, too. It was very fluffy and lemony, and it held up nicely to the frosting. Also, I think that the straw decor thing is really cute if you're bringing these to a party or bake sale.<br />
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In conclusion, definitely try these cupcakes. You will be happy that you did, and so will all the people around you. Enjoy!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHFVupEimlEguzoXaApayNmcXkWLVkuDm0MZfdVAHWrVpFEg03UIP6Rf7NR-u2LPmYKie1FBc7aiLq9SjBi_XdUacjSUvbB9OGJP00yvRaM43zpPnXVxW_Fg93er-9fYgCgCJVbGcsf8/s1600/DSC_0572.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHFVupEimlEguzoXaApayNmcXkWLVkuDm0MZfdVAHWrVpFEg03UIP6Rf7NR-u2LPmYKie1FBc7aiLq9SjBi_XdUacjSUvbB9OGJP00yvRaM43zpPnXVxW_Fg93er-9fYgCgCJVbGcsf8/s320/DSC_0572.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First whisk together the buttermilk and egg whites. Instead of buttermilk, you can mix together 1 tbs plus 1 tsp lemon juice and enough plain milk to make it one-1/4 cup.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG3xeVbGNpmfW7HN9-VBfZ5BzXZX71NfUVAjKQ6ub5p02AuW5k7BHtxWGiYFxiVtqe5vtgjPz9GBHJe9IODmKlU-bQa7Jwmej3Xf0afnS433e7vbZVG2cGKdlt5k7P7C61yy9kE_I8BQ/s1600/DSC_0573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOG3xeVbGNpmfW7HN9-VBfZ5BzXZX71NfUVAjKQ6ub5p02AuW5k7BHtxWGiYFxiVtqe5vtgjPz9GBHJe9IODmKlU-bQa7Jwmej3Xf0afnS433e7vbZVG2cGKdlt5k7P7C61yy9kE_I8BQ/s320/DSC_0573.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sift together the dry ingredients in another bowl.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QfQkgkagsQkCnAIf__h6zMMMU5gHr8u8LdvURT5PMzt-fgz3qmR4UyuoksGQPtQdggaCTLCw9uf4f263IlkDHL2RA63A5YOwNyUgN7mCRUu3CU6dJfO5C_6ENmUCcZvMFm4-4N8BAJY/s1600/DSC_0574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QfQkgkagsQkCnAIf__h6zMMMU5gHr8u8LdvURT5PMzt-fgz3qmR4UyuoksGQPtQdggaCTLCw9uf4f263IlkDHL2RA63A5YOwNyUgN7mCRUu3CU6dJfO5C_6ENmUCcZvMFm4-4N8BAJY/s320/DSC_0574.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In a large bowl, press the lemon zest into the sugar.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xLYazfMxP-em6r0mPaDwde7uuBtD2rCLUcHJZw5s7GCt9om_LUrpjNrKTntEAFCpEy9vJzvuMtkF-ycYnB6nidj6ZPRuSLcbdIjLOabnt6uS9SED5CfS9aoQGNItJzGTEwKJF6llEUA/s1600/DSC_0575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xLYazfMxP-em6r0mPaDwde7uuBtD2rCLUcHJZw5s7GCt9om_LUrpjNrKTntEAFCpEy9vJzvuMtkF-ycYnB6nidj6ZPRuSLcbdIjLOabnt6uS9SED5CfS9aoQGNItJzGTEwKJF6llEUA/s320/DSC_0575.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add the butter and cream until light and fluffy.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEgKDYEf1OFhY-WPeXmIzBBWohoCg1yY3Pu2IrQHiuIF4jo3zuN2v8al70Ta3l0KDxNll4jIdyyEHlY6pyaabUHZzFhD8n-thU2PqwpwaDlUbTELhAoAo_i0K9MMGqZ8rDcTf3jWsxSM/s1600/DSC_0578.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEgKDYEf1OFhY-WPeXmIzBBWohoCg1yY3Pu2IrQHiuIF4jo3zuN2v8al70Ta3l0KDxNll4jIdyyEHlY6pyaabUHZzFhD8n-thU2PqwpwaDlUbTELhAoAo_i0K9MMGqZ8rDcTf3jWsxSM/s320/DSC_0578.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alternate adding the dry and wet ingredients, mixing until well mixed after each addition.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3kHdvc2q7fnZ886RV7kA3L5BhWccQr4xEK8ZbowrpxuZ9S-kguysjI96OSJ-QiC0yDCu_Z-gDC567TprgL7jcvOP35BFPJ3oGYSlhVdjWFfZtpBRyjPUQKT7YEbHfLyvJxfvs9Eff0aM/s1600/DSC_0579.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3kHdvc2q7fnZ886RV7kA3L5BhWccQr4xEK8ZbowrpxuZ9S-kguysjI96OSJ-QiC0yDCu_Z-gDC567TprgL7jcvOP35BFPJ3oGYSlhVdjWFfZtpBRyjPUQKT7YEbHfLyvJxfvs9Eff0aM/s320/DSC_0579.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Scoop the batter into cupcake liners and bake.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLh6q3qeMb_T7hYbsM3hc1kuXVZGqHP46rNX6fqHMv2xb3WZHH7FqXFhpvXYm46vRtSttwRGaxVUNHbt7vxEuS0HUGe7rCnEd05wxcFieJH_tLBgNpoKJuHMrMrtGbOzhR5ybMGRWp5E/s1600/DSC_0580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLh6q3qeMb_T7hYbsM3hc1kuXVZGqHP46rNX6fqHMv2xb3WZHH7FqXFhpvXYm46vRtSttwRGaxVUNHbt7vxEuS0HUGe7rCnEd05wxcFieJH_tLBgNpoKJuHMrMrtGbOzhR5ybMGRWp5E/s320/DSC_0580.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">While the cupcakes are cooling, make the frosting.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYn1mD6Egkdz_H6_sTzs8m0eN70nQAefh0NlhJXHy2NNauqmbJs_5JgqwnuRrQWmdMCAoS53V4W-2mf1mz3r3gbGerbKtVvDIct9hvMZZeBxqDR76uIpp0m33rguY8vnf904fMmm4iFg/s1600/DSC_0581.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYn1mD6Egkdz_H6_sTzs8m0eN70nQAefh0NlhJXHy2NNauqmbJs_5JgqwnuRrQWmdMCAoS53V4W-2mf1mz3r3gbGerbKtVvDIct9hvMZZeBxqDR76uIpp0m33rguY8vnf904fMmm4iFg/s320/DSC_0581.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cream together room temperature butter and cream cheese.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyskJhJRBDwGmRYKzbofHyQfIpTE_d4NNnEFkOSYueLexpC7Xq0kPRA-pY5PXDJxuEoktZg03qMoCDnGjKY-_vjVgbf6QImwQc3ktKNvXqA3OYARPSsFC9iA-88boN21k53rR7Hiba7n4/s1600/DSC_0583.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyskJhJRBDwGmRYKzbofHyQfIpTE_d4NNnEFkOSYueLexpC7Xq0kPRA-pY5PXDJxuEoktZg03qMoCDnGjKY-_vjVgbf6QImwQc3ktKNvXqA3OYARPSsFC9iA-88boN21k53rR7Hiba7n4/s320/DSC_0583.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add half of the confectioners sugar.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCv75YMFSv42mduGAc6bsNWGloz_-MYrnMHduQ1edfWbvz3pp054ITi9y1tzbIAeOBgh63_W_Ara0gXGb_Mgrt_6dZEXMpMaqQ-d2b1F6Xrevqiha6-4ErcNu6NGQ_zoc8mvPmttdjT0/s1600/DSC_0585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCv75YMFSv42mduGAc6bsNWGloz_-MYrnMHduQ1edfWbvz3pp054ITi9y1tzbIAeOBgh63_W_Ara0gXGb_Mgrt_6dZEXMpMaqQ-d2b1F6Xrevqiha6-4ErcNu6NGQ_zoc8mvPmttdjT0/s320/DSC_0585.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beat in some cream and salt.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvt3iHxT9fHfU2osVl13i0mqo8X4cByhgpondxLboO_ESAw0cGOFYcg24-ReRY37bR7tP4NYySL3EYE0JX57DyoyBK4O0FkivTnNCXriEI1gMhdFOKsLdhcurWKNx6X9BDihdZlXJPfQ/s1600/DSC_0590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvt3iHxT9fHfU2osVl13i0mqo8X4cByhgpondxLboO_ESAw0cGOFYcg24-ReRY37bR7tP4NYySL3EYE0JX57DyoyBK4O0FkivTnNCXriEI1gMhdFOKsLdhcurWKNx6X9BDihdZlXJPfQ/s320/DSC_0590.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Split the frosting equally into two bowls. In one bowl, add 1 tbs lemon juice and some yellow food coloring. In the other bowl, stir in vanilla.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36cjAaO0DQIQoHwkX8V2sBreQP4KV9sUKtYIdG2kp5NK8kzndBtyFM43XDMeOBALuf6DJMhylmLLvsHAZBw8pG-foX2TRS_LBDX-pgkwPYuGtacEAiU6q1rnsLYCEHCTbs1gKDMjMvCU/s1600/DSC_0591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36cjAaO0DQIQoHwkX8V2sBreQP4KV9sUKtYIdG2kp5NK8kzndBtyFM43XDMeOBALuf6DJMhylmLLvsHAZBw8pG-foX2TRS_LBDX-pgkwPYuGtacEAiU6q1rnsLYCEHCTbs1gKDMjMvCU/s320/DSC_0591.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Put both frostings into the bag. One vertical half of the bag should have yellow frosting and the other vertical half should have white frosting.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_9QI1BnU8cNlYnPfrzXqArxxw08KKUQ1PlJnPjbFyx0EZ9veOFD2chLBExXnGKU-wZxuBopq9J58-8S9vGh1BdZtBPVqyjsaROsx2XWXnYWY0NYwZaJvao7iTc1QEoPGLTQYTxBFMv0/s1600/DSC_0595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_9QI1BnU8cNlYnPfrzXqArxxw08KKUQ1PlJnPjbFyx0EZ9veOFD2chLBExXnGKU-wZxuBopq9J58-8S9vGh1BdZtBPVqyjsaROsx2XWXnYWY0NYwZaJvao7iTc1QEoPGLTQYTxBFMv0/s320/DSC_0595.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Swirl the frosting onto the cooled cupcakes.</span></td></tr>
</tbody></table>
<br /><h4>
Lemonade Cupcakes</h4>
<div>
makes 24 cupcakes</div>
<div>
adapted from My Baking Addiction</div>
<h3>
Ingredients</h3>
<div>
<i>For the Cupcake:</i></div>
<span style="font-family: inherit;"><span style="background-color: #fff2cc; line-height: 21px;">2 1/4 cups cake flour</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #fff2cc; line-height: 21px;">1 tbs baking powder</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #fff2cc; line-height: 21px;">1/2 tsp salt</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #fff2cc; line-height: 21px;">1-1/4 cups buttermilk</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #fff2cc; line-height: 21px;">1 tbs baking powder</span></span><br />
<span style="line-height: 21px;">4 large egg whites</span><br />
<span style="line-height: 21px;">1-1/2 cups sugar</span><br />
<span style="line-height: 21px;">zest from 2 lemons</span><br />
<span style="line-height: 21px;">1/2 cup (1 stick) unsalted butter, at room temperature</span><br />
<span style="line-height: 21px;">1 tsp vanilla extract</span><br />
<span style="line-height: 21px;">1/2 tsp lemon extract</span><br />
<span style="line-height: 21px;"><i>For the Frosting:</i></span><br />
<span style="line-height: 21px;">2 sticks (1 cup) unsalted butter, at room temperature</span><br />
<span style="line-height: 21px;">4oz (1/2 block) cream cheese, at room temperature</span><br />
<span style="line-height: 21px;">4 cups confectioners sugar, sifted</span><br />
<span style="line-height: 21px;">1-3 tbs heavy cream, half and half, or milk</span><br />
<span style="line-height: 21px;">1/4 tsp salt</span><br />
<span style="line-height: 21px;">1/2 tsp vanilla extract</span><br />
<span style="line-height: 21px;">1 tbs fresh lemon juice</span><br />
<span style="line-height: 21px;">yellow food coloring</span><br />
<h3>
<span style="line-height: 21px;">Directions</span></h3>
<br />
<ol>
<li><span style="line-height: 21px;">Center a rack in the oven to 350 degrees F. Line a cupcake pan with paper liners.</span></li>
<li><span style="line-height: 21px;">Sift together the flour, baking powder and salt in a medium bowl.</span></li>
<li><span style="line-height: 21px;">Whisk together the milk and egg whites in a medium bowl.</span></li>
<li><span style="line-height: 21px;">Put the sugar and lemon zest in a large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for 3 minutes, until the butter and sugar are very light. Beat in the extracts.</span></li>
<li><span style="line-height: 21px;">Add one third of the flour mixture and mix to incorporate. Then add half of the milk mixture. Repeat until all the ingredients are incorporated and well-mixed. </span></li>
<li><span style="line-height: 21px;">Beat the batter for two minutes to aerate it. Distribute the batter among the prepared liners.</span></li>
<li><span style="line-height: 21px;">Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Cool on wire rack.</span></li>
<li><span style="line-height: 21px;">Make the frosting by first creaming together the cream cheese and butter. Add 2 cups of confectioners sugar and slowly mix until well combined. Add 1 tbs of cream and all the salt. Beat until fluffy. </span></li>
<li><span style="line-height: 21px;">Split the frosting into two bowls. In one bowl, add vanilla, and in the other, add lemon juice and yellow food coloring. Beat each frosting until well combined and add more cream if necessary.</span></li>
<li><span style="line-height: 21px;">Fill the one side (left or right) of a piping bag, fitted with a large tip, with white frosting Fill the other side with the yellow frosting. Pipe the frosting onto the cooled cupcakes.</span></li>
<li><span style="line-height: 21px;">Enjoy!</span></li>
</ol>
<br />
<span style="line-height: 21px;"><br /></span>
<h4>
<br /></h4>
<h4>
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