tag:blogger.com,1999:blog-82644607388241101822024-03-12T17:39:05.218-07:00Mimi's KitchenMimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-8264460738824110182.post-48115104146832517472015-07-25T23:26:00.000-07:002015-07-25T23:26:00.380-07:00Hot Chocolate Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; text-align: left;">Cookies are the perfect sweet treat when to pack when you go camping. They can be made ahead in a large batch, don't need refrigeration, and even the simplest cookies taste extra delicious when eaten around a campfire. We have a few camping trips planned in the next few months, and as always, planning the menu is one of the most important preparation tasks. </span></div>
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<span style="font-family: Verdana, sans-serif;">These cookies are family favorite, the original cookies recipe comes from <u><span style="color: #3d85c6;">Stacy Adimando's</span></u> <u><span style="color: #3d85c6;">The Cookiepedia </span></u>but we have changed it up a little to suit our tastes.</span></div>
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<span style="font-family: Verdana, sans-serif;">One of our favorite things is the slow unexpected heat from the cayenne pepper. It gives just a little warmth at the end of a bite, and it definitely makes you want to go back for more. Without the pepper, these are simple but good chocolate cookies, but our family can't resist that little surprise flavor the cayenne adds. These are definitely on our camping menu this summer, and I know they will be devoured long before we return home. </span><br />
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<span style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Hot Chocolate Cookies</span><br />
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<span style="font-family: Verdana, sans-serif;">3/4 cup plus 2 tablespoons flour </span><br />
<span style="font-family: Verdana, sans-serif;">2 tbs cocoa powder </span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp cayenne pepper</span><br />
<span style="font-family: Verdana, sans-serif;">6 oz semisweet chocolate chips, melted and cooled to room temperature </span><br />
<span style="font-family: Verdana, sans-serif;">2 oz butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup plus 2 tbs dark brown sugar </span><br />
<span style="font-family: Verdana, sans-serif;">2 medium eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla </span><br />
<span style="font-family: Verdana, sans-serif;">4 oz semisweet chocolate chips</span><br />
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<span style="font-family: Verdana, sans-serif;"> Beat butter and sugar until light and fluffy. Add eggs one at a time, then add vanilla
and melted chocolate. Mix well. Add dry ingredients, stir to combine and add chocolate chips. Chill dough 1 hr . Roll into 1-1 1/2 inch balls,bake 350 8-10 minutes. Cool on wire rack.
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-14520816965144914772015-06-30T15:32:00.000-07:002015-07-02T17:58:48.382-07:00Strawberry Rhubarb Pie Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">Everyone in our family loves pie, and what is pie without a scoop of ice cream? We decided to take the best of both worlds and make a strawberry rhubarb pie ice cream, and it has quickly become one of our favorite summer treats. While rhubarb is not for everyone, Boy Mimi especially loves the sweet tart flavor it gives to pies, crumbles, and now ice cream. When he was small, my sister owned a pie shop and she brought him his first strawberry rhubarb pie, and the rest is history. He is the first to suggest a rhubarb treat as soon as we see some at the farmer's markets in the spring. </span></div>
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<span style="font-family: Verdana,sans-serif;">Although I usually have a fairly successful garden, rhubarb is something I've had a difficult time growing. This year I finally had enough to make a few batches of jam with some rhubarb left over for a few extra treats. For this ice cream, we used a combination of our classic vanilla base with a strawberry rhubarb swirl, and topped it off with the pie crust crumble from the Momofuku Milk Bar cookbook. It might look like just a scoop of ice cream, but the tartness of the rhubarb and the sweetness of the strawberries, combined with the creamy vanilla ice cream and crunchy pie crust all make for a few perfect bites full of the taste of summer. I hope my rhubarb is successful again next year- this ice cream will be one of the first things we make. </span></div>
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<span style="font-size: large;"><span style="color: #0b5394;"> <span style="font-family: Verdana,sans-serif;">Strawberry Rhubarb Pie Ice Cream</span></span></span><br />
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<span style="color: #45818e;"><span style="font-family: Verdana,sans-serif;">Ice Cream</span></span><br />
<span style="font-family: Verdana,sans-serif;">5 egg yolks</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1 3/4 cups heavy cream</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 cups milk (I use 2%)</span><br />
<span style="font-family: Verdana,sans-serif;">2 Tablespoons corn syrup</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoons vanilla</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 teaspoon salt</span><br />
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<span style="font-family: Verdana,sans-serif;">In a bowl,mix the eggs yolks with half of the sugar. In a medium sauce pan heat milk,cream, remaining sugar and corn syrup together until it simmers.</span><br />
<span style="font-family: Verdana,sans-serif;">Gradually add the milk to the egg mixture. Return mixture to pan and cook stirring constantly until thickened and coats the back of a wooden spoon. Mixture will hold a clear path when you run your finger across the spoon.
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<span style="font-family: Verdana,sans-serif;">Remove from heat, strain through a fine mesh strainer, stir in vanilla and cool to room temperature. Chill mixture 3 to 4 hours or overnight before processing in your ice cream maker, according to manufacturers directions.</span><br />
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<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Strawberry- Rhubarb Swirl</span></span><br />
<span style="font-family: Verdana,sans-serif;">1 cup chopped strawberries</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup chopped rhubarb </span><br />
<span style="font-family: Verdana,sans-serif;">1/2- 1 cup sugar depending on the sweetness of the strawberries</span><br />
<span style="font-family: Verdana,sans-serif;">juice of 1/2 lemon.</span><br />
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<span style="font-family: Verdana,sans-serif;">Mix all ingredient in a sauce pan. Stirring constantly, bring to a boil and cook for about 4-6 minutes until mixture thickens slightly (like runny jam, it will thicken further as it cools). Cool to room temperature and chill until ready to use.</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #0b5394;">Pie Crumbs</span> </span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="color: #6aa84f;"> Momofuku Milk Bar </span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="color: #6aa84f;"></span></span>1 1/2 cup flour</span><br />
<span style="font-family: Verdana,sans-serif;">2 tablespoons sugar</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 teaspoon kosher salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 stick butter melted </span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 tablespoons water</span><br />
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<span style="font-family: Verdana,sans-serif;"> Heat oven to 350 F.
Combine flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until mixture starts to come together in small clumps.
Spread the clumps on a parchment/silpat lined baking sheet. Bake for 25 minutes, breaking up the clumps occasionally.</span><br />
<span style="font-family: Verdana,sans-serif;">The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
When ice cream has churned, swirl in the strawberry rhubarb mixture. Freeze until firm. Sprinkle with pie crumb when serving.
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<a href="https://docs.google.com/document/d/1RldwSJYGiShKp6GcQRO1SKNvHFzznmTLOt3W9iOoObU/edit?usp=sharing">printable recipe</a><br />
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-63831307275617115432015-05-27T16:07:00.002-07:002015-05-28T16:44:06.215-07:00Blueberry Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">This year, the blueberries were the first plant to produce fruit in our garden. It started with one delicious handful a day, then quickly turned into bowls full of fruit every other day. We ate them plain, on yogurt, made jam, and made this blueberry pie for dessert. Blueberry pie is one of my all time favorite desserts, and this one is packed with juicy homegrown blueberries and a sweet crispy crumb topping.</span></div>
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<span style="font-family: Verdana,sans-serif;">The filling is simple, with very little added to the fruit so the blueberries really shine. The crumb gives a little bit of sweet crunch, and looks extra pretty with blueberry juice oozing through the top. A slice of pie after dinner on the patio is my idea of the perfect ending to a summer day.</span></div>
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<br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="color: #0b5394;">Blueberry Crumble Pie</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="color: #6aa84f;">adapted from Epicurus </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: #6aa84f;"> </span> </span><br />
<span style="font-family: Verdana,sans-serif;">One single pie crust. I use America's Test Kitchen <a href="http://mimis-kitchen.blogspot.com/2010/11/twdcranberry-lime-galette.html">fool proof pie crus</a>t.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Filling :</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2/3 cup plus 3 tablespoons sugar</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2 1/2 tablespoons cornstarch</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 teaspoon finely grated lemon zest plus 2 tablespoons fresh
lemon juice</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">5 cups (1 pound 10 ounces) fresh blueberries</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Topping </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">3/4 cup unbleached all-purpose flour</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">3 tablespoons (packed) light brown sugar</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/2 teaspoons cinnamon</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon salt</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">5 tablespoons unsalted butter, melted, cooled slightly</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Use a 9"–9 1/2"-diameter glass or metal pie dish.
You will need pie weights or dried beans to bake the crust.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">preparation</span></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Roll out dough on a lightly floured surface to a 13"
round. Transfer to pie dish, gently pressing dough onto bottom and up sides of
dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust
in several places with a fork, then chill until firm, about 30 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Line a large baking sheet with foil and place on a rack in
middle of oven; preheat to 375°F. Line crust with parchment paper or foil and
fill with pie weights. Bake until crust is set, about 20 minutes. Carefully
remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes
longer. Transfer crust to a wire rack; let cool.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Filling:</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large
bowl. Add blueberries and lemon juice; toss gently to coat and evenly
distribute. Let filling stand, tossing occasionally, until berries release
their juices, 20-30 minutes.**</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"> Topping:</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Whisk flour, remaining 3 tablespoons sugar, light brown
sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with
fingertips to blend.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Assembly:</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Preheat oven to 375°. Spoon blueberry filling into crust,
then sprinkle topping over. Bake pie until filling is bubbling and topping is
golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning
too fast.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">**Use cook pie crust and frozen blueberries by weight. If using
frozen blueberries precook filling on stove top until filling comes to a boil.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://docs.google.com/document/d/1_1qgu0wnQAnElO57ihLg9Ko8QawvZeYVZ6JybKliCIM/edit?usp=sharing">printable recipe</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aJyb_HAlS54/VV9ye6a6mtI/AAAAAAAAFY4/V4srT2lBe9A/s1600/IMG_0163ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-aJyb_HAlS54/VV9ye6a6mtI/AAAAAAAAFY4/V4srT2lBe9A/s400/IMG_0163ed.jpg" width="400" /></a></div>
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/296/7E1C13CFB5DB1AC0B8D80641D0A73399.png" style="background: transparent; border: 0 !important;" /></a><br />
<a href="http://designsbygollum.blogspot.com/2015/05/foodie-friday-and-everything-else_28.html">Link:Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-1723920424160344032015-04-22T15:43:00.000-07:002015-04-23T19:57:33.790-07:00Milk Bar Funfetti Birthday Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-luiiiBc6Osk/VRSN0fHsfcI/AAAAAAAAFMQ/IZy6tvD_x4U/s1600/Bcake%2B3%2Bed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-luiiiBc6Osk/VRSN0fHsfcI/AAAAAAAAFMQ/IZy6tvD_x4U/s1600/Bcake%2B3%2Bed.jpg" height="510" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"> Our friend Mrs. A has been creating pinterest worthy moments long before blogs and pinning were a thing. We have been blessed to share in a good part of those moments, from unbelievable themed birthday parties to the most All-American 4th of July barbecues, and Christmas wouldn't be the same if we didn't giggle over trivia games and stuff ourselves with her famous meatballs on Christmas Eve. She has been making our lives special in so many ways for the past 25 years, and such a wonderful friend deserves a special birthday dessert. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AmDloQ8KFb4/VRSN1KFwTlI/AAAAAAAAFMg/kR5Ha8oVfTQ/s1600/IMG_9169ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AmDloQ8KFb4/VRSN1KFwTlI/AAAAAAAAFMg/kR5Ha8oVfTQ/s1600/IMG_9169ed.jpg" height="291" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;">We wanted to make something amazing for Mrs. A, and this cake has been on the special occasion list for quite a while, so her birthday was the perfect time to pull out all the stops.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"> This is a really long and involved recipe, but each step on its own is relatively easy and they can be done several days in advance. This is not something that can be done at the last minute, and takes a bit of planning, but it is absolutely worth it. The cake itself is delicious, with flavors similar to the boxed Funfetti of childhood, but better because it is homemade. The crumb layer inside gives a nice sweet crunch, and the frosting is light and smooth, and not overly sweet.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div dir="ltr" id="docs-internal-guid-57d58f1c-5853-8274-36d2-d72edf9e6fc3" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="line-height: 1.38;">Our family would not be the same without Mrs. A, and we look forward to many more celebrations with her. We know we can count on her for beautiful, creative decorations, and we will bring the cake. </span></span><br />
<span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--a17WM2u-U8/VRSN09kK90I/AAAAAAAAFMc/6HWlRawQl_U/s1600/IMG_9160ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--a17WM2u-U8/VRSN09kK90I/AAAAAAAAFMc/6HWlRawQl_U/s1600/IMG_9160ed.jpg" height="266" width="400" /></a></div>
<br />
<div dir="ltr" id="docs-internal-guid-57d58f1c-5853-8274-36d2-d72edf9e6fc3" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Birthday Cake </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: #6aa84f; font-family: Arial; font-size: 11px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">adapted from Milk. Momofuku Milk Bar by Christina Tosi</span></div>
<br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 recipe Birthday Cake</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 recipe Birthday Cake soak</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 recipe Birthday Cake frosting</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 recipe birthday Birthday Cake crumb</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 6 inch cake ring</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 acetate strips 3 inches wide and 20 inches long.</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">One bottle clear vanilla extract (you need this if you want it to taste like the boxed funfetti cake.)</span></div>
<br />
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<span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Birthday Crumb</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup (100g) granulated sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 tablespoon (25g) light brown sugar, tightly packed </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3/4 cup (90g) cake flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon (2g) baking powder</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon (2g) kosher salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tablespoons (25g) rainbow sprinkles</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup (40g) grape seed oil</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon (12g) clear vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat oven to 300f</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine the 1st six ingredients in the bowl of a stand mixer. Mix on low speed until well combined.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add the oil and vanilla and paddle again to distribute, continue paddling until mixture forms clusters.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spread the clusters on a parchment or silpat lined baking sheet. Bake for 20,minutes, breaking them up occasionally. The crumbs should be slightly moist to the touch, they will dry and harden as they cool. Cool completely before using in recipe.</span></div>
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<span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Birthday Cake</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 tablespoons(50g) butter, room temperature </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3 cup (60g) vegetable shortening</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/4 cups (250g) granulated sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 tablespoons (50g) light brown sugar tightly packed</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 eggs</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup(110g) buttermilk</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3 cup (65g) grape seed oil</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons (8g) clear vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups (245g) cake flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3/4 teaspoon (3G) kosher salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup(50g) rainbow sprinkles</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Additional 2 tablespoons (25 g) rainbow sprinkles</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat oven to 350f</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine the butter, shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment, cream together on medium high speed for 2-3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium high speed for 2-3 more minutes. Scrape the sides of the bowl.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">On low speed stream in the buttermilk, oil and vanilla. Increase speed to medium high and paddle for 4-6 minutes until the mixture is practically white, twice the size of the original fluffy butter sugar mixture and completely homogenous. Don't rush the process, there should be no streaks of fat or liquid.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">On very low speed add the cake flour, baking powder, salt and the 1/4 cup of sprinkles. Mix 45-60 seconds, just until your batter comes together. Scrape the sides of the bowl.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spray a quarter sheet pan with cooking spray and line it with parchment paper. Spread the batter in an even layer in the pan. Sprinkle the remaining 2 tablespoons of sprinkles evenly over the top of the batter.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake cake for 30-35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger, the cake should bounce back slightly and the center should no longer be jiggly. Leave in the oven for an extra 3-5 minutes if it doesn't pass these test. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove cake from oven and cool on a wire rack.</span></div>
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<span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Birthday cake soak</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup (55g) milk</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon (4g) clear vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Whisk together in a small bowl.</span></div>
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<span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Birthday cake frosting</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">8 tablespoons (115g) butter, room temperature</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup (50g) vegetable shortening</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 ounces (55g) cream cheese</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon (25g) glucose or 2 teaspoon (12g) corn syrup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon (18g) corn syrup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon (12g) clear vanilla extract</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/4. Cups (200g) confectioners sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon (2g) kosher salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pinch (.25g) baking powder</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pinch (.25g) citric acid (fruit fresh)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In the bowl of a stand mixer, with paddle attachment combine butter, shortening and cream cheese, paddle on medium high for 2-3 minutes, until smooth and fluffy. Scrap down the side of the bowl</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">With mixer on low speed, stream in the glucose, corn syrup and vanilla. Change speed to medium high and beat 2-3 minutes until silky smooth and a glossy whites. Scrape down the sides of the bowl.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">On low speed,add confectioners sugar, salt baking powder and citric acid and mix to incorporate. Increase the speed to medium high and beat. For 2-3 minutes until you have a stark white smooth frosting. </span></div>
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<span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Assembly</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Invert cake on clean parchment paper, peel off the parchment on the bottom of the cake. Use a six inch cake ring to cut out 2 cake circles, these are the top 2 layers. You will use the scrapes to fit into the cake ring for the bottom layer. Clean cake ring</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">On a clean piece of parchment place your cake ring line the inside with an acetate strip, and fit the cake scrapes in the ring and tamp to an even layer.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Using a pastry brush on 1/2 the birthday cake soak. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spread 1/5 of the frosting in an even layer over the cake. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sprinkle with 1/3 of the birthday crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Use the back of a spoon to spread a second 1/5 of the frosting as evenly as possible over the crumbs.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall-high enough to support the height of the cake. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Set a cake round on top of the frosting, brush with remaining birthday cake soak, spread with 1/5 of frosting, followed by 1/3 cup birthday cake crumbs, 1/5 frosting. Top with remaining cake layer and cover with the last 1/5 frosting. Garnish frosting with the remaining birthday crumbs.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Freeze complete cake for 12 hour to set the cake and filling. I just put mine the the fridge overnight.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 hours before serving remove cake from freezer and pop the cake out of the cake ring,push up form the bottom, peel off acetate , cover in plastic wrap defrost in the fridge for minimum 3 hours.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">**</span><span style="background-color: transparent; color: #3d85c6; font-family: Arial; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> I have assembled cakes with the cake ring and acetate strips, but this time I was serving this cake at a big birthday dinner so I use 1 1/2 x the recipes and baked the cake batter in 3 - 8 inch cake pans. I weighed all ingredients and assembled the cake on a cake plate without using acetate strips and chilled overnight in the fridge </span></div>
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<a href="http://3.bp.blogspot.com/-qZ_FffIM4IA/VRSN2LvKPtI/AAAAAAAAFMw/L2si9ukLecA/s1600/IMG_9175ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qZ_FffIM4IA/VRSN2LvKPtI/AAAAAAAAFMw/L2si9ukLecA/s1600/IMG_9175ed.jpg" height="322" width="400" /></a></div>
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<a href="https://docs.google.com/document/d/1CfQsOlt6LhiUNrZTgXDWjrSPzSrePWA6E0G4h1jmDes/edit?usp=sharing">printable recipe</a><br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/296/7E1C13CFB5DB1AC0B8D80641D0A73399.png" style="background: transparent; border: 0 !important;" /></a><br />
link;<a href="http://designsbygollum.blogspot.com/2015/04/foodie-friday-and-everything-else_23.html"> Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-39829769923942850012015-03-29T14:53:00.000-07:002015-03-30T18:57:27.248-07:00Lemon Spaghetti <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-KrRuMhrZ6g8/VRW5eKWQO4I/AAAAAAAAFNg/TnUxRvOG3s4/s1600/IMG_9950ed3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KrRuMhrZ6g8/VRW5eKWQO4I/AAAAAAAAFNg/TnUxRvOG3s4/s1600/IMG_9950ed3.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana,sans-serif;">We are very fortunate to have some wonderfully talented people in our lives, and one such person happens to be Doug Braun, owner of <a href="http://presidiowinery.com/index.html">Presidio Winery.</a> Doug is passionate about producing biodynamic, sustainable wines in the Santa Barbara, CA area, and showcases his wines in his tasting room in nearby Solvang, CA. </span></div>
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<a href="http://4.bp.blogspot.com/-g1c7HBMfSSQ/VRW5dlhSxBI/AAAAAAAAFNY/AoKBBmTAEJ8/s1600/IMG_9965ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-g1c7HBMfSSQ/VRW5dlhSxBI/AAAAAAAAFNY/AoKBBmTAEJ8/s1600/IMG_9965ed.jpg" height="265" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">After talking all things wine and food recently, Doug and I decided to combine our talents with some wine and food pairings using his wine choices from the <a href="http://presidiowinery.com/wine_club.html">Presidio Wine Club.</a> One of the wines for March was the 2012 Pinot Gris, a medium bodied white wine, with apple and pear fruit notes and a nice mineral finish. We tasted this wine with a couple of recipes, but this lemon spaghetti really made both the wine and the recipe shine.</span></div>
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<a href="http://4.bp.blogspot.com/-MlkhhrukndY/VRW5NTd-9XI/AAAAAAAAFNQ/qYzzrD932mM/s1600/IMG_9978ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MlkhhrukndY/VRW5NTd-9XI/AAAAAAAAFNQ/qYzzrD932mM/s1600/IMG_9978ed.jpg" height="400" width="266" /></a></div>
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<span style="font-family: Verdana,sans-serif;">The lemon flavor in the pasta really picked up the fruit in the wine, but was also not overpowered by the slight bitterness at the end. As for the pasta itself, it was a really easy recipe to make. The sauce can be mixed and the shrimp can be cooked in the time it takes the pasta to boil, and then everything is tossed together to make a delicious, easy dish perfect for busy weeknights and the upcoming warmer spring evenings. </span></div>
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<a href="http://1.bp.blogspot.com/-CT50HXtp2iA/VRW5dwhDX7I/AAAAAAAAFNc/SHEug69ERxE/s1600/IMG_9955ed2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CT50HXtp2iA/VRW5dwhDX7I/AAAAAAAAFNc/SHEug69ERxE/s1600/IMG_9955ed2.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: #3d85c6; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Lemon Spaghetti with Shrimp</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: #93c47d; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Adapted from Giada De Laurentis, via Food and Wine</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Vegetable oil, for frying</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup capers, rinsed, drained and patted dry</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 pound spaghetti</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2/3 cup plus 1 tablespoon extra-virgin olive oil</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup freshly grated Parmigiano-Reggiano cheese</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon finely grated lemon zest</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup fresh lemon juice (from 3 lemons)</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 pound large shrimp, shelled and deveined</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pepper</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup chopped Italian flat leaf parsley ( or basil), plus more for garnish</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a skillet, heat 1/4 inch of vegetable oil until shimmering. Add the capers and fry over moderately high heat, stirring, until browned and crisp, 3 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a saucepan of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the cooking water.</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While the pasta cooks, in a medium bowl whisk 2/3 cup of the olive oil with the grated cheese, lemon zest, ¼ tsp.salt (or to taste), and 1/3 cup of lemon juice. Reserve remaining lemon juice to add as needed for taste.</span></span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a very large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until just opaque, about 5 minutes total. Reduce the heat to moderate and add the pasta, lemon sauce, half of the reserved pasta water and the 1/2 cup of parsley. Cook, tossing, until the pasta and shrimp are coated, 2 minutes, adding more of the pasta water if the spaghetti is dry; transfer to shallow bowls, garnish with parsley and the fried capers and serve.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://docs.google.com/document/d/1Cem-kNZOwybbWP933jLKb5D289RKBqtF92LAX40RQuQ/edit?usp=sharing"><span style="font-size: x-small;">printable recipe</span></a></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"> </span></span>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="color: #a64d79;">Notes:</span> </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Lemons vary in acidity and flavor. Start with 1/3 cup of juice add more to bring up the flavor if necessary. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> If you don't do shrimp this would be just as good as a side dish with grilled chicken or scallops.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The original recipe called for basil, but I used flat leaf parsley for its fresh citrusy flavor.</span></span></div>
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<a href="http://3.bp.blogspot.com/-tpa9MfB9GBY/VRW5e2VbKSI/AAAAAAAAFNw/1oQLq317Slg/s1600/IMG_9970ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tpa9MfB9GBY/VRW5e2VbKSI/AAAAAAAAFNw/1oQLq317Slg/s1600/IMG_9970ed.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">For more information on <a href="http://presidiowinery.com/index.html">Presidio Wines</a> visit their web page</span></div>
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-28650939340488810782015-02-25T19:26:00.000-08:002015-02-28T06:44:03.147-08:00Lemon Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-Xuyg3Tu8IIA/VOZL5DYV_WI/AAAAAAAAE9s/hAbwMhxBd98/s1600/IMG_9761ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Xuyg3Tu8IIA/VOZL5DYV_WI/AAAAAAAAE9s/hAbwMhxBd98/s1600/IMG_9761ed.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana,sans-serif;"> One of my favorite things about cooking and baking is that each season has something to look forward to in the kitchen. The summer brings overflowing vegetable from the gardens and juicy stone fruit, the holidays are full of pumpkin and peppermint, and January brings an abundance of citrus to the table. </span><br />
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<a href="http://2.bp.blogspot.com/-ogYSIKzbA6I/VO6Rv3ir1mI/AAAAAAAAFAY/lszFl6vQqkQ/s1600/IMG_9761ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ogYSIKzbA6I/VO6Rv3ir1mI/AAAAAAAAFAY/lszFl6vQqkQ/s1600/IMG_9761ed.jpg" height="213" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;">We
love to have a bowl of tangerines and oranges for snacking and fresh juice, limes are
squeezed into fun cocktails, and lemons very quickly turn into these
lemon bars. We have been making these for so many years I'm not sure
where the original recipe came from, but I do know that they are a
staple in January when we are looking for a sweet treat to highlight all
the lemons we acquire!</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="color: #0b5394;">Lemon Bars</span></span> </span><br />
<span style="font-family: Verdana,sans-serif;">Ingredients</span><br />
<div dir="ltr" id="docs-internal-guid-9fd42d69-a3a0-b037-1fe2-030f1660112b" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups plus 2 Tablespoons flour</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup powdered sugar</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon salt</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup butter, soft or melted</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 eggs slightly beaten</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups sugar</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 tablespoons lemon juice</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Zest of one lemon</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon baking powder</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Optional 1/2 -1 teaspoon citric acid </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pre heat oven 350F.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Crust:</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Butter and flour or line with a foil sling a 9x13 pan (quarter sheet pan)</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a food processor combine 2 cups flour, ½ cup powdered sugar, salt and butter. Pulse to mix. Press mixture evenly into prepared pan. Bake for 20 minutes.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Filling:</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In medium mixing bowl add eggs, beat with electric mixer to combine. Add sugar, lemon juice, zest, remaining 2 tablespoon flour, baking powder and citric acid is using. Beat until thoroughly combined. You can use the food process for the filing. Pour over baked crust. Bake at 350 for 25 minutes, until center is set and edges are golden.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cool in pan. Sprinkle top with powdered sugar. Cut in desired size and sprinkle with more powdered sugar.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">If your lemons are not tart enough add ½- 1 teaspoon citric acid (fruit fresh) to the filling.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></div>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Verdana,sans-serif;">For easier cutting line baking pan with a foil sling, (Line pan with 2 sheets of foil - one down the length of the pan extending over the ends and the other over the width extending over the sides.) spray with PAM. When the bars are cooled, lift the sling out of the pan to a flat surface for cutting</span>.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><a href="https://docs.google.com/document/d/1tLT0D16XttVMFIr2ALWNs9NhHcW7JkkEBk1xEtLfByk/edit?usp=sharing">printable recipe</a><br />
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-45885939197535105652014-12-18T18:44:00.000-08:002014-12-18T18:49:33.876-08:00Fudge<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">Fudge is one of those treats that seems to be reserved for Christmas parties and cookie trays, which is probably a good thing because it is hard to stop at one tiny piece of this rich, chocolatey treat. Through the years, each of my children have become designated makers of a particular treat, and Mini Me is the fudge maker in our family. Mimi Jr makes seven layer bars, Boy Mimi is always right by my side while divinity is cooking, and Mr. Mimi has happily accepted his role as chief taste tester. </span></div>
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<span style="font-family: Verdana,sans-serif;">My family has been making this fudge recipe since the 1950's, and we have learned a few things along the way. First, candy making can be tricky. Although we have success more often than not, we have had a few batches deemed failures. For us, the fudge needs to be smooth and creamy, not grainy, with a deep chocolate flavor. Second, use a chocolate that you like to eat. We have changed the recipe from Hershey's bars to high quality milk and dark chocolate. Third, be careful when cooking the syrup. Keep a pastry brush in a cup of water near by to clean the side of the pan when sugar crystals form, and do not over cook the syrup. Use a good, accurate thermometer and have a timer handy. Every time I try to guess on time or temperature, something goes wrong and I end up wishing I had set a timer. Most importantly, have an excited taste tester around to lick the spoon when you are done, and plenty of bags for gifting this favorite holiday treat. </span></div>
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<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">Fudge</span></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">1 - 12 oz can evaporated milk</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">4 1/2 cup granulated sugar</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">4 oz butter</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">12 oz dark chocolate,chopped</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">8 oz milk chocolate,chopped</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">1- 7 oz jar marshmallow creme <span style="color: red;"></span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">1 tsp salt</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">1 tsp vanilla</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">Optional: 1-2 cups chopped nuts</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">Butter a 9x13 pan</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">In a large bowl combine the chocolate, marshmallow creme, salt and vanilla. Microwave on high for 1-2 minutes to soften the chocolate. Set bowl aside. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">In a deep pot combine butter, milk, and sugar, and cook, stirring, over medium low heat until it comes to a boil. Do not stir in the sugar crystals from the sides of the pan, but use a pastry brush dipped in water to clean away the sugar. Stirring continuously, boil for 5 minutes, or until mixture reaches 234 degrees f. After the first 5 minutes, check the temperature every minute. It does not usually take more than 7 minutes total.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;">Remove from heat and pour syrup over the chocolate mixture. Stir until the chocolate and marshmallow creme have melted and are completely incorporated, add nuts if using. Pour into prepared pan. Smooth the surface then score fudge in desired size pieces. Let cool completely before cutting.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small; vertical-align: baseline;"><a href="https://docs.google.com/document/d/18PG8sMOw1ataKOPVZg367dXyRThVDpSAeEbFov10zHw/edit?usp=sharing">printable recipe</a> </span></span></div>
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link:<a href="http://designsbygollum.blogspot.com/2014/12/the-foodie-friday-plus-everything-else.html">Foodie Friday</a>
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-39493982790204904882014-11-16T16:56:00.000-08:002014-11-20T16:44:00.546-08:00Pumpkin Streusel Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-qRB3AwVFqOI/VGUluIyl4OI/AAAAAAAAEVU/WEOyMIvOz74/s1600/IMG_4294ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://3.bp.blogspot.com/-qRB3AwVFqOI/VGUluIyl4OI/AAAAAAAAEVU/WEOyMIvOz74/s640/IMG_4294ed.jpg" width="640" /></a><span style="font-family: Verdana,sans-serif;">One of my favorite things about the holiday season is all the kitchen traditions we have made over the years. We always have Indian Pudding on Thanksgiving, Mrs. A's meatballs on Christmas Eve, and days upon days of cookie baking and decorating. We've been making this pumpkin coffee cake for many years, and it is the perfect thing to have around for breakfast with a cup of coffee, or as an afternoon snack while decorating our mountains of cookies. </span></div>
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<span style="font-family: Verdana,sans-serif;">The basic recipe comes from the <span style="color: #0b5394;"><u>Moosewood Restaurant Book of Desserts</u></span> and we have added a few twists to make it our own. The cake is moist and soft, and full of the fall spices that make everything so fragrant and delicious. While we find it pretty much perfect as is, this simple cake is easily adaptable; throw in a handful of chocolate chips or dried cranberries to start your own kitchen tradition.</span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: #0b5394;">Pumpkin Streusel Coffee Cake</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: #6aa84f;"><span style="font-size: x-small;">adapted from Moosewood Restaurant Book of Desserts </span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="color: #6aa84f;"><span style="font-size: x-small;"> </span> </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup butter</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups brown sugar </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 eggs</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoon vanilla</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 cup pumpkin puree</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups flour</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons baking powder</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon salt</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon ground ginger</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon ground cloves</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon allspice</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup chopped toasted walnuts or pecans </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Topping</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3/4 cup butter</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup brown sugar</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 cups flour</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 teaspoon cinnamon </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pinch of salt </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup chopped toasted walnuts or pecans</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Icing:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 cups powder sugar</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon vanilla</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pinch salt</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2-3 tablespoons milk</span></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pre heat the oven to 350 degrees F. Spray a 9x13 baking pan with cooking spray.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Make streusel topping:</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a medium bowl, with your fingers blend the first 5 ingredients together, making a moist crumble. Add the nuts and mix to combine. Set aside.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In the bowl of your mixer cream together the butter and sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time. Add the vanilla and pumpkin puree and continue to beat until thoroughly mixed. Stir together the flour, baking powder, cinnamon, salt, ginger, cloves and allspice. Add to the pumpkin mixture and mix until combined then fold in the nuts. Pour batter in prepared pan, smooth top and sprinkle streusel topping evenly over the top</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake in for 40 -50 minutes, until a knife inserted in the center comes out clean. Cool.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">When cake has cooled mix together icing ingredients in a small bowl, adding enough milk so that icing drizzles from your spoon. Drizzle the icing over the cooled cake. (I put the icing in a sandwich bag, snip off the corner and drizzle away)</span><br />
<a href="https://docs.google.com/document/d/135JZGm2VH-obF22wugkahtECtzML8aae5dBtS4J39ms/edit?usp=sharing">Printable recipe</a><br />
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<span style="font-family: Verdana,sans-serif;">Enjoy!</span> </div>
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Link:<a href="http://designsbygollum.blogspot.com/2014/11/foodie-friday-in-forest.html">Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-18914340641879544872014-09-30T18:01:00.001-07:002014-10-16T05:43:28.448-07:00Fun Fall Treats<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">No matter how old my children get, they never get tired of holiday treats. I still make them hand made Valentines, Shamrock cookies, and Easter baskets, and Halloween is another favorite holiday for festive treats. Here are a couple of fun ideas that travel well, so they are perfect for sending to kids who are off at college, or a friend who you know would love a little holiday spirit. Both of these are coated in candy melts which help to seal them and keep them fresh during their travels.</span></div>
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<span style="font-family: Verdana,sans-serif;">These mice cakes are also a chance to use the egg cake mold that I only use at Easter. They are easy and cute and my kids have loved these since they were little, Make your favorite cupcakes and bake them in the egg mold pan. I like to chill the fully baked cakes in the refrigerator for an hour or so to help firm them up before dipping in grey candy melts. I use 80 % white to 20 % black candy melts to make gray. Once they are dipped, use sliced almonds for the ears, mini chocolate chip for the nose, and licorice whips for the tail, with red non perils for the eyes. when dry use a food writer to draw on the whiskers, and you have yourself the only mouse you ever want to see in your kitchen.</span></div>
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<span style="font-family: Verdana,sans-serif;">We all love anything involving peanut butter, so when I saw these a few years ago I knew they would make the perfect addition to a Halloween care package to send to Mini Me. The pumpkins are Ritz crackers with peanut butter sandwiched in between and dipped in orange candy melts. Once they dry, draw on the face details with a food writer or black candy melts.</span></div>
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<span style="font-family: Verdana,sans-serif;">In addition to these, I usually tuck in some<a href="http://mimis-kitchen.blogspot.com/2010/10/caramel-corn-dove-chocolate-give-away.html"> caramel corn</a>, <a href="http://mimis-kitchen.blogspot.com/2013/01/granola.html">granola</a> and <a href="http://mimis-kitchen.blogspot.com/2011/01/french-friday-round-up.html">spiced nut</a>s for a great package of homemade treats that gets everyone ready for fall!</span></div>
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Link <a href="http://http://designsbygollum.blogspot.com/2014/10/foodie-friday-october-3rd.html"></a>foodie FridayMimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-26985485680578299592014-08-29T20:09:00.000-07:002014-09-04T19:21:18.743-07:00Rocky Road Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">Good, old fashioned brownies are hard to beat, but if there was dessert to challenge them, these Rocky Road brownies would be it. They start with a rich brownie base, and take it up a notch by adding chocolate, nuts, and marshmallows. A little cream cheese is added to keep these soft and almost creamy, and to balance the sweetness from all the chocolate and marshmallows. These have made many summer BBQ appearances, and just might grace our dessert table over this long weekend.</span></div>
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<span style="font-family: Verdana,sans-serif;">This recipe comes from the <u><span style="color: #0b5394;">Only In California</span> </u>(1989), a cookbook published to raise funds for the Children's Home Society of California. I have several small cookbooks from various clubs and societies around the world, and I have found some of my favorite recipes in them. Many of these include recipes submitted from home cooks, and there is something fun about recreating a dish that you know another family loved enough to share in a book. I hope you enjoy these brownies as much as we do!
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<span style="color: #0b5394;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Rocky Road Brownies</span></span></span><br />
<span style="font-size: x-small;"><span style="color: #6aa84f;"><span style="font-family: Verdana,sans-serif;">Via Only in California</span></span></span><br />
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<span style="font-family: Verdana,sans-serif;">Bar:</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup butter</span><br />
<span style="font-family: Verdana,sans-serif;">1 square unsweetened chocolate</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1cup flour</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup chopped nuts</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana,sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Verdana,sans-serif;">2 eggs</span><br />
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<span style="font-family: Verdana,sans-serif;"> Filling:</span><br />
<span style="font-family: Verdana,sans-serif;">6 ounces cream cheese</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Verdana,sans-serif;">2 tablespoons flour</span><br />
<span style="font-family: Verdana,sans-serif;">1 egg</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup butter</span><br />
<span style="font-family: Verdana,sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup chopped nuts ( I use peanuts, but any nut is fine)</span><br />
<span style="font-family: Verdana,sans-serif;">6 ounces chocolate chips</span><br />
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<span style="font-family: Verdana,sans-serif;"> Frosting:</span><br />
<span style="font-family: Verdana,sans-serif;">3 cups miniature marshmallows</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup room temperature butter</span><br />
<span style="font-family: Verdana,sans-serif;">1 square unsweetened chocolate</span><br />
<span style="font-family: Verdana,sans-serif;">2 ounces.cream cheese</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup milk</span><br />
<span style="font-family: Verdana,sans-serif;">1 pound sifted powdered sugar</span><br />
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<span style="font-family: Verdana,sans-serif;">Spray with baking spray, or grease and flour a 9x13 pan. Pre heat the oven to 350 degrees F.</span><br />
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<span style="font-family: Verdana,sans-serif;">1. Make the bar: melt butter and chocolate over low heat or in the microwave. Add remaining bar ingredients and mix well. Spread in prepared baking pan.</span><br />
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<span style="font-family: Verdana,sans-serif;">2. Filling: Beat cream cheese, butter and sugar until smooth. Add egg, and vanilla mixing well. Add flour, beat until fluffy. Stir in the nuts. Spread over the bar mixture and sprinkle with chocolate chips.
Bake at 350 degrees F. For 25 minutes</span><br />
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<span style="font-family: Verdana,sans-serif;">3. Frosting : Melt butter, chocolate, cream cheese and milk. Stir until smooth. Beat in sifted powdered sugar continue beating until smooth and satiny. Set aside until brownies come out of the oven.</span><br />
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<span style="font-family: Verdana,sans-serif;"> 4. When brownies are done, remove pan from oven, sprinkle the marshmallows on top and return the pan to the oven and bake 2 minutes longer, until marshmallows are puffed. Remove from oven and immediately pour frosting over marshmallows and swirl together with a knife. Cool before cutting.</span><br />
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<a href="https://docs.google.com/document/d/1I3Twv3pr_Y_yhG7xv7u3GA2u5-PXJh5Okmcn90Yjf3s/edit?usp=sharing">Printable recipe</a><br />
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Link:Foodie Friday
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-38428922811154884172014-07-26T13:00:00.000-07:002015-03-08T17:35:47.250-07:00Sugar Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">We have had a lot of celebrations this spring and summer, and we use every one as an excuse to make decorated sugar cookies. All we need is a theme or some color ideas, and we get baking!</span></div>
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<span style="font-family: Verdana,sans-serif;"> Our extended family welcomed two new baby girls this year. My sister is very lucky to
have two new granddaughters! Baby H was born in May, and then Baby E followed in early June. They are both beautiful little girls already, and I see a
future full of dress up and tea parties. </span></div>
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<span style="font-family: Verdana, sans-serif;">For both showers, we did a tray of onsies and bibs, in pink for girls, and some cookies with the initial of each baby name in colors that coordinated with the baby rooms. Both moms gave us ribbon samples or pictures of bedding and we used those colors as our guide. </span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="color: black;"> Mimi Jr. recently said adios to a co-worker, who happens to love all things western. We took this as an opportunity to try some new cookies. We have never made boots or bandannas, but they were fun to do, and now we are ready for any Western themed parties that comes our way. </span></span></div>
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<a href="https://1.bp.blogspot.com/-4cAwDo2Eb9Q/U9Ln97pKVYI/AAAAAAAADxQ/6wxz3fkdk3o/s1600/IMG_8070ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4cAwDo2Eb9Q/U9Ln97pKVYI/AAAAAAAADxQ/6wxz3fkdk3o/s1600/IMG_8070ed.jpg" height="265" width="400" /> </a></div>
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<span style="font-family: Verdana, sans-serif;">for a tutorials on the <a href="http://www.sweetsugarbelle.com/2011/05/bandana-print-cookies-2/">bandanas</a> and <a href="http://www.sweetsugarbelle.com/2012/04/pretty-marigold-cookies/">marigolds</a></span></div>
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<span style="font-family: Verdana, sans-serif;">visit The Sweet Advemtures of Sugar Belle <a href="http://www.sweetsugarbelle.com/2012/04/pretty-marigold-cookies/"> </a></span></div>
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<span style="font-family: Verdana,sans-serif;"> We took on the task of cookie baking for a few spring parties hosted by friends, and nothing says springtime like some pretty blooms. It was fun to try new techniques for decorating, and we liked that these are an easy way to add some festivity to the table. </span></div>
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<span style="font-family: Verdana, sans-serif;">Zinnias (top)I used a petal tip,</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"> with fairly firm icing holding the tip </span> perpendicular to the cookies surface Marigolds (bottom)</span><br />
<span style="font-family: Verdana, sans-serif;">I followed the tutorial at <a href="http://www.sweetsugarbelle.com/2012/04/pretty-marigold-cookies/">sweetsugarbelle </a></span></div>
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<span style="font-family: Verdana,sans-serif;">After four years that simultaneously dragged on and flew by, Mini Me graduated from UCI.</span></div>
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<span style="font-family: Verdana,sans-serif;">with her BSN</span>. </div>
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<a href="http://2.bp.blogspot.com/-3tKJpTod9is/U9LojinDJ1I/AAAAAAAADyI/04EV61nre2E/s1600/IMG_8571ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3tKJpTod9is/U9LojinDJ1I/AAAAAAAADyI/04EV61nre2E/s1600/IMG_8571ed.jpg" height="255" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">She worked so hard and I know she will make an amazing nurse. The Mimi's are all very proud of her, and we will continue to supply her with cookies wherever she ends up.</span><br />
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<a href="http://1.bp.blogspot.com/-lUb5omuOQhs/U9QHSvvIJQI/AAAAAAAADzA/jTrerNs1Aks/s1600/IMG_8595ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lUb5omuOQhs/U9QHSvvIJQI/AAAAAAAADzA/jTrerNs1Aks/s1600/IMG_8595ed.jpg" height="400" width="343" /></a></div>
<span style="font-family: Verdana, sans-serif;"> In just the first half of this year, we have had so much fun making and decorating cookies for friends and family. I know there are many more occasions in the coming months that will be calling for cookies, and we will gladly get out our rolling pins and piping bags and bake away!</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="https://docs.google.com/document/d/1xb-X4Kds5xFLky72pHhm1EL13p1fCUp-FdOqQBrHbNM/edit">Sugar Cookie Recipe</a></span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/296/7E1C13CFB5DB1AC0B8D80641D0A73399.png" style="background: transparent; border: 0 !important;" /></a></div>
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Link: <a href="http://designsbygollum.blogspot.com/2014/07/foodie-friday-august-1-2014.html">Foodie Friday</a>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-4cAwDo2Eb9Q%2FU9Ln97pKVYI%2FAAAAAAAADxQ%2F6wxz3fkdk3o%2Fs1600%2FIMG_8070ed.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://1.bp.blogspot.com/-4cAwDo2Eb9Q/U9Ln97pKVYI/AAAAAAAADxQ/6wxz3fkdk3o/s1600/IMG_8070ed.jpg" -->Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-84193853354777079982014-06-10T16:03:00.002-07:002014-06-12T17:28:42.442-07:00Oatmeal Raisin Cookies <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"> While everyone in our family would give you a different answer if asked to name their favorite dessert, no one can pass up a good cookie. We have been on a cookie baking streak lately, and in addition to some old favorites I recently tried these oatmeal raisin ones from Thomas Keller's Bouchon Bakery cookbook. Previously, oatmeal raisin cookies were in the second choice, "does not contain chocolate" category, but this recipe has most definitely changed our minds.</span></div>
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<span style="font-family: Verdana,sans-serif;">They are big and buttery, crispy on the edges and chewy in the center. The spices are subtle and warm, while the raisins are soft and sweet. It's true that there is no chocolate, but we love these cookies just as they are. I have already made them several times at the request of my chocolate loving family, and that's a sure sign that these are delicious and deserve their turn in the cookie spotlight. </span></div>
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<span style="font-family: Verdana,sans-serif;">Oatmeal Raisin Cookies</span></div>
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<span style="font-family: Verdana,sans-serif;"> Thomas Keller</span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;">144 grams (1 cup 1 teaspoon ) all purpose flour</span></div>
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<span style="font-family: Verdana,sans-serif;">7.7 grams (1 tablespoon) ground cinnamon </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">7.4 grams (1 1/2 teaspoons ) baking soda</span></div>
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<span style="font-family: Verdana,sans-serif;">3.6 grams (1 1/4 teaspoons) kosher salt</span></div>
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<span style="font-family: Verdana,sans-serif;">140 grams (1/2 cup + 3 1/2 tablespoons) light brown sugar</span></div>
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<span style="font-family: Verdana,sans-serif;">69 grams (1/4 cup +1 1/2 tablespoon) granulated sugar</span></div>
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<span style="font-family: Verdana,sans-serif;">155 grams (5.5 ounces) unseated butter room temperature</span></div>
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<span style="font-family: Verdana,sans-serif;">62 grams eggs (1 large)</span></div>
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<span style="font-family: Verdana,sans-serif;">7.7 grams vanilla bean paste or 1 teaspoon vanilla</span></div>
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<span style="font-family: Verdana,sans-serif;">155 grams (2cups) old fashion oats</span></div>
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<span style="font-family: Verdana,sans-serif;">156 grams (1cup) mixed raisins* we used craisins</span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;">1. Place flour,salt,baking soda and cinnamon in a bowl and
whisk to combine.</span></div>
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<span style="font-family: Verdana,sans-serif;">2. Place butter in the bowl of a stand mixer fitted with the
paddle attachment . Beat the butter on medium low until it is the consistency
of mayonnaise . Add the sugars and mix for 3-4 minutes, until fluffy. Scrape
the side and bottom of the bowl. Add the egg and vanilla and mix on low
for 15-30 seconds.do not over whip.</span></div>
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<span style="font-family: Verdana,sans-serif;">3. Add the dry ingredients in two additions, mixing on low
speed for 15-30 seconds after each addition. Scrape the sides and bottom of the
bowl to make sure the flour is completely incorporated. Add the oats and mix for a minute or two. Quickly fold in the raisins. Refrigerate the dough for 30
minutes.</span></div>
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<span style="font-family: Verdana,sans-serif;">Baking: heat oven to 325 degrees F. Line baking sheet with
parchment or use silpats . Using a large scoop place the cookies about 2 inches
apart on prepared baking sheet . Bake for 15 minutes turning pans 1/2 through baking. Cool on the pan for 5-10 minutes than transfer to a rack to
cool completely.</span></div>
<a href="https://docs.google.com/document/d/1zRWvCcTa0AsO0DFhK-qQm_bhkq4z4COkR3dTuyflqp8/edit?usp=sharing">printable recipe</a><br />
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<a href="http://3.bp.blogspot.com/-NCf46BaGW9s/U20fPV6McII/AAAAAAAADqk/X3rBLkLWarM/s1600/IMG_6795ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NCf46BaGW9s/U20fPV6McII/AAAAAAAADqk/X3rBLkLWarM/s1600/IMG_6795ed.jpg" height="265" width="400" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/296/7E1C13CFB5DB1AC0B8D80641D0A73399.png" style="background: transparent; border: 0 !important;" /></a></div>
Link:<a href="http://designsbygollum.blogspot.com/2014/06/foodie-friday-guest-post-by-bandwidth.html">Foodie Friday</a>
</div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-45457464502290619222014-05-12T20:01:00.005-07:002014-05-15T22:16:24.588-07:00Nilla Wafers<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-EZEUplVObgw/U20qs8HO4VI/AAAAAAAADrE/iiCzx8QoOBQ/s1600/IMG_6982ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EZEUplVObgw/U20qs8HO4VI/AAAAAAAADrE/iiCzx8QoOBQ/s320/IMG_6982ed.jpg" height="425" width="640" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;">We all have favorite treats from our childhood, and as much fun as it is to buy a nostalgic treat at the store from time to time, it is even more fun to make them. Mr. Mimi has a great love for the classics, and Nilla Wafers are high on his list, so when I saw a recipe to make them at home I jumped at the chance to recreate one of his favorite after school snacks from his elementary school days.</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://4.bp.blogspot.com/-5vHABpUAIwo/U20qvx8Y1SI/AAAAAAAADrM/RcAy4n2WNC8/s1600/IMG_7000ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5vHABpUAIwo/U20qvx8Y1SI/AAAAAAAADrM/RcAy4n2WNC8/s320/IMG_7000ed.jpg" height="266" width="400" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;">While these cookies look a little different than the ones from the yellow box, the rich vanilla flavor combined with the crisp, but not too hard cookie, definitely hits all the same notes. I had plans to make cookie sandwiches and dunk some in chocolate, but before I could even make a batch of ganache, these cookies were gone. According to some of my family, the classics are best left alone. Lucky for me, these cookies are pretty easy to make, and I can have a double batch ready to go in no time- half for the purists, and half for the adventurers</span></div>
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</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="color: #0b5394;">Vanilla Wafers</span></span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="color: #6aa84f;">Recipe courtesy Alton Brown, 2010</span></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="color: #6aa84f;">makes about 6 dozen</span></span></span><br />
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Ingredients</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">7 ounces all-purpose flour</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">3/4 teaspoon aluminum free baking powder</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1/2 teaspoon kosher salt</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">4 ounces unsalted butter, room temperature</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">3 1/2 ounces vanilla sugar</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1 large egg</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">4 teaspoons vanilla extract</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1 tablespoon whole milk</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Directions</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Position 1 oven rack in the top third of the oven and
another in the bottom third. Heat the oven to 350 degrees F.</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Sift together the flour, baking powder, and salt in a small
bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand
mixer on medium speed for 2 minutes, stopping to scrape down the sides of the
bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds.
Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and
blend on low speed for 15 seconds. Add the flour mixture and mix on low speed
just to incorporate. Chill the batter in the refrigerator for at least 10
minutes before scooping.</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Scoop the batter in teaspoon-sized balls and arrange them on
2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use
the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time,
rotating the pans halfway through the baking, until golden brown, about 15 to
20 minutes. Remove the pans to a cooling rack to cool completely before
removing the cookies from the pan.</span></div>
<div class="MsoNormal" style="text-align: left;">
<a href="https://docs.google.com/document/d/1FHPIWLQ25yWVfKiHh1y_oLxnurNKful6T5Ggu8q4xNE/edit?usp=sharing">printable recipe </a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ilf0brqcrxM/U20qyp0tLOI/AAAAAAAADrU/G2oYKPfjW0o/s1600/IMG_7007ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ilf0brqcrxM/U20qyp0tLOI/AAAAAAAADrU/G2oYKPfjW0o/s320/IMG_7007ed.jpg" height="266" width="400" /></a></div>
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<br />
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</div>
<a href="http://designsbygollum.blogspot.com/2014/05/foodie-friday-may-16th.html">Foodie Friday</a>
</div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-63534455406381236332014-04-07T22:05:00.000-07:002014-04-12T12:41:10.999-07:00Peanut Butter Cranberry Energy Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xCotO_H-bMs/U0B9QaXe7EI/AAAAAAAADpQ/L65wvnhUNCI/s1600/IMG_8006ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xCotO_H-bMs/U0B9QaXe7EI/AAAAAAAADpQ/L65wvnhUNCI/s1600/IMG_8006ed.jpg" height="404" width="640" /></a></div>
<div style="text-align: center;">
<br />
<span style="font-family: Verdana,sans-serif;">When Mini Me started college, she found her schedule packed with long days on the go with little time for a substantial breakfast or lunch. I wanted to make her a portable snack that would give her energy and brain power throughout the day, but without crazy ingredients or the protein powder after taste. Mini Me loves peanut butter which is a good source of protein and healthy fats, so that was a good starting point in searching for a recipe to try. During my search for a portable snack bar I came across this </span><span style="font-family: Verdana,sans-serif;">Sunset Magazine article </span><span style="font-family: Verdana, sans-serif;">on homemade energy bars and decided to give them a shot.</span></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-h0ZT_XBds58/U0B9WhzznUI/AAAAAAAADpg/UaGBMy4ghz4/s1600/IMG_8028ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-h0ZT_XBds58/U0B9WhzznUI/AAAAAAAADpg/UaGBMy4ghz4/s1600/IMG_8028ed.jpg" height="400" width="266" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;">I have been making these bars for the last 4 years while she has been in school, and I know I will make them long after she graduates. They are moist and soft, and packed with good for you ingredients. These bars are quick to make and travel well. With approximately 210 calories, 24 grams of carbohydrates and 7 grams of protein in each bar, these make a perfect grab and go item on your way out the door at the beginning of a busy day. I wrap the bars individually in plastic wrap, put them in a gallon sized ziplock bag and send them to Mini Me every few weeks. She keeps them in the freezer and tosses one in her backpack as she heads to class and I'm happy knowing she has a tasty, healthy snack in her bag just in case she doesn't have time to stop and eat during the day. </span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dH4QGwlZbxg/U0B9S4RRc0I/AAAAAAAADpY/7qJnYQXbtjw/s1600/IMG_8017ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dH4QGwlZbxg/U0B9S4RRc0I/AAAAAAAADpY/7qJnYQXbtjw/s1600/IMG_8017ed.jpg" height="243" width="400" /></a></div>
<br />
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif; font-size: large;">Peanut Butter Cranberry Energy Bars</span></span><br />
<span style="color: #6aa84f;"><span style="font-family: Verdana,sans-serif; font-size: x-small;">adapted from Sunset Magazine</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;">1 cup rolled oats</span><br />
<span style="font-family: Verdana,sans-serif;">1/3 cup oat or wheat bran</span><br />
<span style="font-family: Verdana,sans-serif;">3 Tbs ground flax seeds</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup whole wheat flour</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp each baking powder and salt</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup each chopped peanuts, dried cranberries, and finely chopped dates</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 cup peanut butter</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup low fat milk</span><br />
<span style="font-family: Verdana,sans-serif;">1 large egg</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup honey</span><br />
<span style="font-family: Verdana,sans-serif;">Zest from one orange</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbs fresh orange juice.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Line a 9x13 pan with plastic wrap. In a large bowl, stir together oats, bran, flax, flour, baking powder, salt, peanuts, cranberries and dates.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, orange zest and orange juice until well blended.<span style="color: red;"></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Add flour mixture and beat until completely blended. Scrape dough into prepared pan and with wet fingers or a rubber spatula, pat to fill pan completely and evenly. Chill dough until firm, about 30 minutes.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Heat oven to 300 F. Invert pan onto a work surface, lift off pan, and peel away plastic wrap. Using a bench scraper or knife cut straight in half length wise. Then cut each length into 8 bar about 1 1/2 inches wide. Place bars about 1 inch apart on a baking sheet lined with a slip at or parchment paper. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.</span><br />
<a href="https://docs.google.com/document/d/1DXl6UU0UP5sCs1XhwsL38hxQ1RAFjCW3-9m_Gv21BKw/edit?usp=sharing">printable recipe</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<a href="http://designsbygollum.blogspot.com/2014/04/foodie-friday-april-11th.html">Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-89010385801114481102014-03-03T18:24:00.001-08:002014-05-31T05:53:13.760-07:00Irish Cream Chocolate Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;">March is definitely the month of all things Irish, and that includes many delicious food items, from a warm bowl of Irish oatmeal in the morning to a relaxing cup of coffee with a generous splash of Bailey's after dinner. If you really want to up the Irish-ness, you could enjoy one of these Bailey's cupcakes along with your Irish coffee. When I stopped by recently to enjoy the goodies on <a href="http://www.sprinklebakes.com/2013/02/bottoms-up-irish-cream-hot-fudge.html">Sprinkle Bakes</a>, I immediately knew these would make an appearance on our table well before St. Patrick's Day.</span></div>
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<a href="https://2.bp.blogspot.com/-Ih38XmwMq48/UxIpmlYystI/AAAAAAAADoY/WPvl_J99PvY/s640/IMG_7829ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ih38XmwMq48/UxIpmlYystI/AAAAAAAADoY/WPvl_J99PvY/s640/IMG_7829ed.jpg" height="266" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;"></span></div>
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<span style="font-family: Verdana,sans-serif;">This chocolatey cupcake has a Bailey's ganache in the center and is topped with a Bailey's buttercream. Although the original recipe includes a hot fudge sauce on top that sounds wonderful, I omitted it for the sake of portable and easy eating. However, if I were serving these on a plate with a fork, I would most definitely drizzle that on top. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-znA37xsM56M/UxIpiM-6wYI/AAAAAAAADoQ/nspyTovyUyA/s640/IMG_7819ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-znA37xsM56M/UxIpiM-6wYI/AAAAAAAADoQ/nspyTovyUyA/s640/IMG_7819ed.jpg" height="400" width="276" /></a></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">I highly recommend that you stop over at <a href="http://www.sprinklebakes.com/2013/02/bottoms-up-irish-cream-hot-fudge.html">Sprinkle Bakes </a>to see her beautiful desserts and a video on her Irish cream hot fudge cupcakes, but be prepared to immediately want to get in the kitchen to make these. </span></div>
<span style="font-family: Verdana,sans-serif;"></span>
<span style="font-size: large;"><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></span></div>
<span style="font-size: large;"><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">
</span></span></span><br />
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<span style="font-size: large;"><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Bailey's Cupcake</span> </span></span></span><br />
<span style="color: #6aa84f;"><span style="font-family: Verdana,sans-serif;">Sprinkle Bakes</span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
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<span style="font-family: Verdana,sans-serif;">Cakes</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup Irish Cream liqueur, or two mini bottles (50 ml
each)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">3 tablespoons well-beaten egg </span><br />
<span style="font-family: Verdana,sans-serif;">1/2 teaspoon vanilla extract</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">3/4 cup all-purpose flour</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">2/3 cup plus 2 tablespoons granulated sugar</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1/4 cup plus 2 tablespoons unsweetened cocoa powder</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1/2 teaspoon baking powder</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1/8 teaspoon baking soda</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon salt</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">6 tablespoons unsalted butter, softened</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">1/4 cup strongly brewed coffee</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Preheat oven to 350°F. Line a muffin tin with 6 large</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> or 9 standard </span> muffin
papers </span></div>
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<span style="font-family: Verdana,sans-serif;"></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Place Irish Cream liqueur, egg, and vanilla in cup; beat
together vigorously with a fork, set aside.</span></div>
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</div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
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<span style="font-family: Verdana,sans-serif;">Whisk together flour, sugar, cocoa, baking powder, baking
soda, and salt in a large bowl. Add butter and liquid mixture; beat with an
electric mixer on low speed until dry ingredients are moistened. Add
coffee and beat again until well incorporated. Scrape down the sides of the
bowl using a rubber spatula and beat well again.</span></div>
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</div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana,sans-serif;">Divide batter between muffin cups. Bake for 25-27
minutes or until cupcakes spring back when pressed in the center. Cool
completely on a wire rack.</span></div>
<div class="MsoNormal">
<span style="color: #0b5394;"></span></div>
<div class="MsoNormal">
<span style="color: #0b5394;"><br /></span></div>
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-70nmaFjIgXU/UxIpsGD0paI/AAAAAAAADoo/T6Mv0k5LHPY/s1600/IMG_7840ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-70nmaFjIgXU/UxIpsGD0paI/AAAAAAAADoo/T6Mv0k5LHPY/s640/IMG_7840ed.jpg" height="234" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Chocolate Ganache Filling</span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/3 cup plus 2 tbsp. heavy cream</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 cup milk chocolate chips</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2 tablespoons butter</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2 tablespoons Irish Cream liqueur (about half a mini bottle)</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Combine heavy cream and chocolate chips in a medium saucepan
or a microwaveable bowl. Heat on medium low until chips are melted and
can be stirred smooth. If using the microwave, heat at 30 second
intervals until completely melted and mixture can be stirred smooth. Add
butter in pieces and stir until melted. Add Irish cream. Stir well.
Refrigerate until ganache is thickened but still fairly soft.</span><br />
<span style="font-family: Verdana,sans-serif;">Cut a large divot out of each cupcake and fill with ganache. </span></div>
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</div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #0b5394;"><br /></span></div>
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Irish Cream Buttercream Frosting</span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2 sticks unsalted butter, softened</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">3 cups confectioners’ sugar</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/4 cup plus two tablespoons Irish cream (about 1 1/2 mini
bottles)</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 tsp. vanilla extract</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Combine butter and confectioners’ sugar in a large bowl and
mix on low speed with a hand mixer until just combined. Gradually add in
Irish cream. Scrape down sides of bowl and mix in vanilla.
Beat on high speed until light and fluffy. Transfer to a piping bag
fitted with a large closed star tip. Pipe frosting over the surface of
the cupcakes. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal">
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</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #0b5394;"> <a href="http://4.bp.blogspot.com/-LoL9JJOyseM/UxIpcuXTakI/AAAAAAAADoI/V6Lo4dCThhY/s1600/IMG_7818ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LoL9JJOyseM/UxIpcuXTakI/AAAAAAAADoI/V6Lo4dCThhY/s640/IMG_7818ed.jpg" height="400" width="266" /></a></span></div>
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Irish Cream Hot Fudge Sauce</span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/2 cup unsweetened cocoa</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/4 cup milk chocolate chips</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/3 cup plus 1/4 cup granulated sugar</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/2 cup coffee</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1/2 cup Irish cream (2 mini bottles)</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Combine all ingredients in a medium saucepan and place over
medium heat. Whisk to incorporate. Bring to a boil and let bubble
one minute. Remove from heat and let cool slightly before pouring into
the empty Irish cream bottles.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Pour a scant 1/4 cup of hot fudge sauce in each empty Irish
cream bottle. Turn them upright and press the bottle neck into the
frosting and down to the chocolate ganache filling. Sprinkle with cocoa
powder and serve.</span></div>
<div class="MsoNormal">
<span style="color: #38761d;"><span style="font-family: Verdana,sans-serif;">****2x recipe made 18 standard cupcakes, 1.5x ganache filled
18 cupcakes and frosting recipe was enough to frost all 18</span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ocXxu3unQYs/UxIppvt53zI/AAAAAAAADog/k2WTedxdlgo/s1600/IMG_7830ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ocXxu3unQYs/UxIppvt53zI/AAAAAAAADog/k2WTedxdlgo/s640/IMG_7830ed.jpg" height="266" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-aDsBbwJPrfE/UvF5mceOxII/AAAAAAAADm4/hjMpX72On6I/s1600/IMG_7033ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aDsBbwJPrfE/UvF5mceOxII/AAAAAAAADm4/hjMpX72On6I/s400/IMG_7033ed.jpg" height="425" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Anyone who knows a little guy around the age of 5 has most likely gone through a pirate stage. I know we sure did. When Boy Mimi was much younger he would play outside for hours at a time with his big plastic pirate ship and pirate men.</span><br />
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<a href="http://4.bp.blogspot.com/-c8JIgNJzFFE/UvF5_FycLUI/AAAAAAAADnE/jZJ1YuJ36KQ/s1600/IMG_7181ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-c8JIgNJzFFE/UvF5_FycLUI/AAAAAAAADnE/jZJ1YuJ36KQ/s1600/IMG_7181ed.jpg" height="400" width="266" /></a></div>
<span style="font-family: Verdana, sans-serif;"> Although Boy Mimi is way past the pirate phase now, our good friend Little E recently had a birthday that was <b>all</b> about pirates. To go with all the decorations, costumes, treasure chests, and the hunt for gold, he naturally needed some pirate themed treats to round out his party. </span><br />
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<a href="http://3.bp.blogspot.com/-RypufBQsW8g/UvF6Svbsd_I/AAAAAAAADnc/0QBfLmJ03ZI/s1600/IMG_7046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RypufBQsW8g/UvF6Svbsd_I/AAAAAAAADnc/0QBfLmJ03ZI/s1600/IMG_7046.jpg" height="400" width="265" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We used our favorite<a href="https://docs.google.com/document/d/1xb-X4Kds5xFLky72pHhm1EL13p1fCUp-FdOqQBrHbNM/edit"> sugar cookie</a> recipe for the pirate ship cookies and used royal icing to decorate them, and for the cupcakes we made Martha Stewart's chocolate cupcakes. Since most little pirates don't like fondant, we used buttercream frosting and used the back of a paper towel to smooth the surface and give the face some texture. The eye patch, eye, mouth and nose were done with extra royal icing from the cookies. For the tie on the bandanna, we used a small heart sprinkle with the pointy end pushed into the cake, and the white dots were small round candy confetti.</span></div>
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<span style="font-family: Verdana, sans-serif;">The flags on top of the pirate ships came from a cupcake liner set from Michael's. We used the liners for the cupcakes, and used melted chocolate to glue the decorative flags onto the top of the cookies. You could easily make you own by printing out small pirate flags and gluing them onto a toothpick before attaching them to the cookies.</span></div>
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<a href="http://2.bp.blogspot.com/-dsnI82eTuSw/UvF6EkmdWdI/AAAAAAAADnM/v-UNWzofBEg/s1600/IMG_7060ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dsnI82eTuSw/UvF6EkmdWdI/AAAAAAAADnM/v-UNWzofBEg/s1600/IMG_7060ed.jpg" height="400" width="266" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We had such a good time contributing to Little E's pirate party and making some fun new desserts, and can't wait until the next party!</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: large;">Martha Stewart One Bowl Chocolate Cupcakes</span><br />
<span style="font-family: Verdana, sans-serif;"> <span style="color: #38761d; font-size: x-small;">adapted from Martha Stewart Cupcakes</span></span><br />
<span style="font-family: Verdana, sans-serif;"> makes 18 </span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/2 cups all purpose flour </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cups unsweetened Dutch processed cocoa powder** I used Hershey's regular cocoa </span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups sugar </span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons baking soda </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon baking powder </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon salt </span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cups buttermilk </span><br />
<span style="font-family: Verdana, sans-serif;">3 tablespoons vegetable oil </span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup warm water </span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 350F. Line standard muffin tins with paper liners. With an electric mixer on medium speed whisk together flour, cocoa,sugar, baking soda,baking powder and salt. Reduce speed to low add eggs, buttermilk, oil, vanilla and water:beat until smooth, scraping down the sides of the bowl as needed. Divided the batter evenly amount the lined cups, filling each about 2/3 full**I filled them only half full since I wanted a flat surface to decorate. Bake, rotating tins half way through baking. Bake about 20 minutes until a cake tester inserted in the center comes out clean. Transfer tins to a rack to cool 10 minutes; turnout cupcakes onto racks and let cool completely. Frost as desired. </span><br />
<span style="font-family: Verdana, sans-serif;"><a href="https://docs.google.com/document/d/1RSFd3oGuNm8MfgVA7WpEt6rHLwrPrXbX3EiCAspk-o4/edit?usp=sharing">printable recipe </a></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: white; line-height: 20.8px;"><span style="color: #0b5394;">Buttercream Frosting</span></span></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">1 cup softened butter</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">2 teaspoons vanilla</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">1/4 cup milk</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">pinch of salt</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">4 cups of sifted powdered sugar </span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">Color as desired</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">1. Cream the butter and slowly add powdered sugar and beat until fairly well incorporated, mixture will be crumbly.</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px;">2. Add milk and vanilla beat at medium-low speed until combined and then up your speed to med-high and beat until light and fluffy, 7 to 10 minutes.</span></span><br />
<a href="https://docs.google.com/document/d/1wZWoTZ_cMqnmJhu6yIlIARVeb_7xgNYGH-0MPYCUsLE/edit">printable recipe</a><br />
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<a href="http://designsbygollum.blogspot.com/2014/02/foodie-friday-and-mystery-ingredient.html">Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-2351370753369943992014-01-11T12:16:00.000-08:002014-05-31T05:53:53.719-07:00Ice Box Caklettes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">One of our favorite cakes in Mimi's Kitchen is an icebox cake. It is a simple dessert with endless flavor combinations. Made with crisp cookies and whipped cream flavored any way you want, this cake takes about 10 minutes to assemble, and the best part is that it has to be made the day before serving. Overnight, the cookies soften in between the layers of whipped cream to create a soft, cake-like texture surrounded by the cream that firms up to create a "frosting" of sorts. An easy 2-ingredient cake that is mandatory to make ahead- what's not to love?</span><span style="font-family: Verdana,sans-serif;"> We have made this so many times that each of us has our own favorite. I stick with the classic chocolate wafer and vanilla cream, Mr. Mimi loves chocolate with mint, and Boy Mimi would eat an entire coconut version all by himself. </span></div>
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<a href="http://2.bp.blogspot.com/-lggz0Jr3nro/UtGjK5Zp5aI/AAAAAAAADlM/JsUsMc5gD3g/s1600/IMG_7788ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lggz0Jr3nro/UtGjK5Zp5aI/AAAAAAAADlM/JsUsMc5gD3g/s1600/IMG_7788ed.jpg" height="266" width="400" /></a><span style="font-family: Verdana,sans-serif;"> </span></div>
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<span style="font-family: Verdana,sans-serif;">To get all those even layers, you need very thin wafer cookies. You can definitely buy any thin crispy cookie, (we have used a box of ginger thins from Ikea before) but I like to use Alice Medrich's recipe for chocolate wafers. The recipe makes a lot of cookies and they have great chocolate taste. Her instructions call for rolling it into a log and slicing into thin cookies, but that leaves one side a little flat, so last time I rolled it between layers of plastic wrap and used a circle cutter so that all the cookies were an even thickness and size with a perfectly round edge. </span></div>
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<span style="font-family: Verdana, sans-serif;">Whether you make or buy cookies, this cake couldn't be easier to make and with all the possibilities for flavors, this cake will remain a family favorite for a very long time. </span></div>
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<span style="color: #3d85c6;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Chocolate Wafer Cookies</span></span></span><br />
<span style="color: #6aa84f;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Adapted from Alice Medrich</span></span></span><br />
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<span style="font-family: Verdana,sans-serif;">Makes 50 to 60 1 3/4-inch round wafers if you roll into a log and slice them. I rolled the dough 1/8 inch thick between two pieces of plastic wrap and got about 95 cookies.</span></div>
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<span style="font-family: Verdana,sans-serif;">1 1/2 cups (6.75 ounces) all-purpose flour</span></div>
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<span style="font-family: Verdana,sans-serif;">3/4 cup (2.4 ounces) unsweetened cocoa powder </span></div>
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<span style="font-family: Verdana,sans-serif;">1 cup plus 2 tablespoons sugar</span></div>
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<span style="font-family: Verdana,sans-serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Verdana,sans-serif;">1/4 teaspoon baking soda</span></div>
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<span style="font-family: Verdana,sans-serif;">14 tablespoons (1 3/4 sticks) unsalted butter, slightly
softened</span></div>
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<span style="font-family: Verdana,sans-serif;">3 tablespoons whole milk</span></div>
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<span style="font-family: Verdana,sans-serif;">1 teaspoon pure vanilla extract</span></div>
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<span style="font-family: Verdana,sans-serif;">Combine the flour, cocoa, sugar, salt, and baking soda in
the bowl of food processor and pulse several times to mix thoroughly. Cut the
butter into about 12 chunks and add them to the bowl. Pulse several times.
Combine the milk and vanilla in a small cup. With the processor running, add
the milk mixture and continue to process until the mixture clumps around the
blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting
board and knead a few times to make sure it is evenly blended.</span></div>
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<span style="font-family: Verdana,sans-serif;">**Form the dough into a log about 14 inches long and 1 3/4
inches in diameter. Wrap the log in wax paper or foil and refrigerate until
firm, at least one hour, or until needed. </span></div>
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<span style="font-family: Verdana,sans-serif;">Position the racks in the upper and lower thirds of the oven
and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut
the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to
1/8 of inch. If you’re trying to emulate the store-bought wafers, slice as thin
as you can, and watch the baking time carefully, as it might be less) and
place them one inch apart on the lined sheets (cookies will spread). Bake,
rotating the baking sheet from top to bottom and back to front about halfway
through baking, for a total of 12 to 15 minutes. The cookies will puff up and
deflate; they are done about 1 1/2 minutes after they deflate.</span></div>
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<span style="font-family: Verdana,sans-serif;">Cool the cookies on the baking sheets on racks, or slide the
parchment onto racks to cool completely. These cookies may be stored in an
airtight container for up to two weeks or be frozen for up to two months.</span><br />
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">** I divided the dough into 4 portions, chilled it and rolled each portion between sheets of plastic wrap to 1/8 thick and cut them with a 1 3/4 inch round cutter. When the cookies were baked they were about 2 inches in diameter.</span><br />
<span style="font-family: Verdana, sans-serif;"><a href="https://docs.google.com/document/d/10ezRnrhdB5qC-JQdEKaCwv_v9KLtWJoe0TWFlB2H9Eo/edit?usp=sharing">printable recipe</a> </span><br />
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<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Ice Box Cake or Cakelettes</span></span><br />
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;">Wafer cookies</span><br />
<span style="font-family: Verdana,sans-serif;">whipped cream</span><br />
<span style="font-family: Verdana,sans-serif;">garnish- I used a Bailey's ganache on these small ones, but I usually do cocoa or chocolate curls</span><br />
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<span style="font-family: Verdana,sans-serif;">Whipped Cream:</span><br />
<span style="font-family: Verdana,sans-serif;">2 cups heavy whipping cream</span><br />
<span style="font-family: Verdana,sans-serif;">1/3 cup sugar</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoon vanilla</span><br />
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<span style="font-family: Verdana,sans-serif;">Add all ingredients to a bowl and whip to firm peaks.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span><span style="font-family: Verdana,sans-serif;"><span style="color: #0b5394;">Ganache</span></span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup cream</span><br />
<span style="font-family: Verdana,sans-serif;">6 ounces dark chocolate, finely chopped</span><br />
<span style="font-family: Verdana,sans-serif;">2 tablespoons Bailey's Irish Cream </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Place chopped chocolate in a bowl. Heat cream to boiling, pour over chopped chocolate. Let set for a minute. Gently stir until chocolate is completely melted and ganache is smooth. Stir in Bailey's and cool to almost room temperature. You can refrigerate this until you need it. If it is cold or too thick to pour, heat in the microwave for 15-20 seconds. It needs to be warm enough to be able to be poured over the cake, but if it is too hot it will melt the whipped cream so heat in small increments and pour carefully. </span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #0b5394;"><span style="font-size: large;">To assemble: </span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="color: #0b5394;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">For one large</span></span></span></span> cake, cover the bottom of a 9 inch spring form pan with an even layer of cookies. I usually break a few into halves or pieces to fill in gaps, but it doesn't have to be perfect. Cover the cookies with an even layer of whipped cream. Continue layering cookies and cream, until all of the cream is used up, </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">ending with cream on top</span>. Cover the pan with plastic wrap and refrigerate 24 hours. To serve, release sides of pan, garnish as desired.</span></div>
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<a href="http://4.bp.blogspot.com/-VGqBmisS8sc/UtGjAbCVozI/AAAAAAAADk0/wOm-Tcd1vus/s1600/IMG_7685ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VGqBmisS8sc/UtGjAbCVozI/AAAAAAAADk0/wOm-Tcd1vus/s1600/IMG_7685ed.jpg" height="367" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;"> <span style="color: #0b5394;"><span style="font-size: large;">For cakelettes:</span></span> </span></div>
<span style="font-family: Verdana,sans-serif;">I used a piping bag with a 3/8 round tip to pipe even layers of whipped cream between the cookies. Once I had the cookie stacks the size I wanted (5 cookies high), I covered the sides and top with whipped cream and chilled them for 24 hours. Before serving, I drizzled them with Bailey's ganache.</span></div>
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<a href="http://4.bp.blogspot.com/-a0Q5KKi09XA/UtGjHAfUIWI/AAAAAAAADlE/AaDdKriDAV8/s1600/IMG_7764ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-a0Q5KKi09XA/UtGjHAfUIWI/AAAAAAAADlE/AaDdKriDAV8/s1600/IMG_7764ed.jpg" height="400" width="373" /></a></div>
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<a href="https://www.blogger.com/%3Ca%20href=%22http://designsbygollum.blogspot.com/2014/01/foodie-friday-january-17th.html%22%3E%3C/a%3E">Foodie Friday</a>
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-14334166573292422242013-12-07T12:01:00.000-08:002014-10-05T10:29:58.655-07:00Gingerbread Snowflakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-PSbYtwNVtio/UqIqmpo_mdI/AAAAAAAADiw/HTgVhZex7l0/s1600/IMG_7524ed2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PSbYtwNVtio/UqIqmpo_mdI/AAAAAAAADiw/HTgVhZex7l0/s640/IMG_7524ed2.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I can never resist when I see a pretty cookie idea, and these popped up just in time to be made as favors at a holiday dinner with a group of long time friends. In their December issue Sunset Magazine featured gingerbread snowflakes, and that first lovely picture was all the prompting I needed to get the mixer out. While I used the design from Sunset, we opted to try the Cooks Illustrated gingerbread cookie recipe from their 2011 holiday baking issue. This one recipe lets you make thick and chewy cookie or thin and crispy ginger snap cookie from the same dough, all you have to change is the thickness of the rolled dough and the baking time and temperature. As usual with a Cook's recipe, we were not disappointed. Our only challenge was trying to decide if we liked the soft thick cookies or the thin crispy ones best.</span></div>
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<a href="http://1.bp.blogspot.com/-azbHvcJvHL4/UqIermOKRmI/AAAAAAAADiA/Ofu8d5MnbXA/s1600/IMG_7525ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-azbHvcJvHL4/UqIermOKRmI/AAAAAAAADiA/Ofu8d5MnbXA/s400/IMG_7525ed.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Thick or thin, these cookies had great ginger flavor and were really easy to make. Using a food processor for the dough made it a quick one bowl recipe, and the dough was pretty easy to work with. Although in our regular sugar cookie decorating we use royal icing, the chocolate glaze on these cookies goes really well with the ginger and spice, making for a delicious and slightly different take on the usual holiday cookies that come from our kitchen. </span></div>
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<a href="http://1.bp.blogspot.com/-LNvuHBRmoB4/UqIe5mZKy3I/AAAAAAAADiM/-BbjVydORo4/s1600/IMG_7517ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LNvuHBRmoB4/UqIe5mZKy3I/AAAAAAAADiM/-BbjVydORo4/s400/IMG_7517ed.jpg" height="277" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Thick and Chewy Gingerbread Cookies</span><br />
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<span style="color: #6aa84f; font-size: x-small;">adapted: Cooks Illustrated Holiday Baking 2011</span></span><br />
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3 cups all purpose flour
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<span style="font-family: Verdana, sans-serif;">3/4 cups packed brown sugar
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<span style="font-family: Verdana, sans-serif;">3/4 teaspoon baking soda
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt
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<span style="font-family: Verdana, sans-serif;">1 tablespoon ground cinnamon
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<span style="font-family: Verdana, sans-serif;">1 tablespoon ground ginger
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon cloves
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<span style="font-family: Verdana, sans-serif;">12 tablespoons unsalted butter, cut into 12 pieces softened slightly </span><br />
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3/4 cup molasses
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<span style="font-family: Verdana, sans-serif;">2 tablespoons milk.</span><br />
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1. In food processor, process flour, sugar, baking soda, cinnamon, ginger and cloves together until combines. Scatter butter pieces over the flour and process until mixture is sandy, about 15 seconds. With machine running, gradually add molasses and milk, process until dough is evenly moistened and forms a soft mass. (You could use a stand mixer instead of a food processor)</span><br />
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2. Scrape dough onto counter; divide in half. Working with 1 portion at a time roll to an even 1/4 inch thickness between 2 sheet of parchment paper. Leave dough between parchment paper and stack on baking sheet and freeze until firm, 15-20 minutes. Or refrigerate dough 2 hours or overnight.
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<span style="font-family: Verdana, sans-serif;">3. Adjust oven rack to upper middle and lower middle positions. Heat oven to 350f. Line 2 baking sheets with parchment paper or silpats.
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<span style="font-family: Verdana, sans-serif;">4. Remove one sheet of dough from freezer place on counter and peel off the top sheet of parchment. Flip the dough over and peel off the second sheet. Cut the dough into desired shapes and transfer to prepared baking sheets, spacing them 1 inch apart. Set scraps aside. Repeat with remaining dough until cookies sheets are full. Bake cookies until centers are just set and dough barely creates an imprint when touched very gently with fingertip, 8-11 minutes, rotating sheet front to back, top to bottom halfway through baking. Do not over bake. Cool cookies in sheets for 2 minutes, then transfer to wire rack to cool completely. </span><br />
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5. Gather scraps together; repeat rolling, cutting and baking until all dough is used. We chilled our dough after re-rolling each time. </span><br />
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<span style="font-family: Verdana, sans-serif;">* For thin crispy cookies roll dough 1/8 inch thick and bake at 325 for 15-20 minutes, until center is firm when pressed with finger*</span><br />
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<span style="color: #0b5394; font-size: large;">Glaze, Outline and Decoration</span>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #6aa84f; font-size: x-small;">Sunset Magazine December 2013</span>
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<span style="font-family: Verdana, sans-serif;">8 ounces bittersweet chocolate, chopped
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<span style="font-family: Verdana, sans-serif;">10 tablespoons unsalted butter</span><br />
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1 tablespoon white corn syrup</span><br />
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<span style="font-family: Verdana, sans-serif;">For Glaze:</span><br />
<span style="font-family: Verdana, sans-serif;">Put chocolate and butter in a large glass bowl. Melt in a microwave in 20-30 second intervals, stirring between each until mixture is smooth. Stir in the corn syrup. Let cool until it's body temperature and drizzles in a thick ribbon. (if it solidifies, microwave about 10 seconds and stir to liquefy).</span><br />
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For outline: Melt 4 ounces bittersweet chocolate until completely smooth. Pour into small parchment cone or zip lock bag with a tiny corner cut off.
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<span style="font-family: Verdana, sans-serif;">Decoration: Melt 2 ounces white chocolate until smooth. Pour into small parchment cone or zip lock bag with a tiny corner cut off.
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<span style="font-family: Verdana, sans-serif;">Parchment cones or zip bags are necessary, when the chocolate cools and becomes to hard to pipe, just zap it in the microwave for a few seconds until it is soft enough to use again.</span><br />
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Working with one cookie at a time, with the bittersweet chocolate pipe a boarder around your cookie. Using the glaze(I used a regular piping bag with a #4 tip) flood the center of your cookie. Shake or jiggle your cookie until the glaze is smooth.
With the white chocolate, pipe a zig zag down the length of one arm of the snowflake quickly drag the tip of a knife or a tooth pick through the zig zag, to the center of the cookie. Repeat zig zagging and dragging each arm of your snowflake. Try to work fairly fast; as the chocolate cools and sets it becomes more difficult to drag a smooth line without creating a lumpy mess in the dark chocolate. </span><br />
<span style="font-family: Verdana;"><a href="https://docs.google.com/document/d/1crI4HdHOFU6DjvsK9L4g6epzS8-V1JuZMx5tYf2k-jI/edit?usp=sharing">printable recipe</a></span><br />
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<a href="http://3.bp.blogspot.com/-aES3LO12o0o/UqIoENh8_CI/AAAAAAAADig/uafRBBsRGco/s1600/IMG_7508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-aES3LO12o0o/UqIoENh8_CI/AAAAAAAADig/uafRBBsRGco/s400/IMG_7508.jpg" height="276" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://www.sunset.com/food-wine/techniques/gingerbread-cookies-00418000085346/">Sunset magazine</a> has a video of the process and directions for making a parchment cone if you need it.</span>
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link:<a href="http://designsbygollum.blogspot.com/2013/12/foodie-friday-plus-novel-bakers.html">Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-80013051028274148912013-11-13T09:38:00.002-08:002014-10-05T10:30:46.757-07:00Hermits<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" src="http://4.bp.blogspot.com/-ohxvx5Oda80/UoKd8z4WOpI/AAAAAAAADgo/n9p2uKj7q1c/s640/IMG_4503ed.jpg" height="386" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;">In our house, food has seasons. Not just what's available at the store kind of season, but for us it's also the foods we associate with summer, and with fall. We usually don't eat strawberry short cake in December, nor do we eat pumpkin pie in July. (However, ice cream is fair game all year!)</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://3.bp.blogspot.com/-srKWfFKPLNM/UoKeJXlo20I/AAAAAAAADg0/TTrL5a2xR4A/s1600/IMG_4489ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-srKWfFKPLNM/UoKeJXlo20I/AAAAAAAADg0/TTrL5a2xR4A/s400/IMG_4489ed.jpg" height="283" width="400" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">These hermit cookies are new to my children, but something I remember well from the colder months of my own childhood. They are a soft and chewy raisin spice cookie with a sweet citrus glaze, and my mom would have a tin of them at the ready during the fall and winter seasons, for that afternoon cup of tea or to share with some </span><span style="font-family: Verdana, sans-serif;">unexpected holiday guests. Now that I have made them for my family, they will definitely be on the list of seasonal favorites that we look forward to every year. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://3.bp.blogspot.com/-0WvYkBaKbGU/UoKeT_WcUdI/AAAAAAAADhA/n3odWzl8vhk/s1600/IMG_4520ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0WvYkBaKbGU/UoKeT_WcUdI/AAAAAAAADhA/n3odWzl8vhk/s400/IMG_4520ed.jpg" height="266" width="400" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: large;">Hermits</span><br />
<span style="color: #6aa84f; font-family: Verdana, sans-serif;">from Cook's Holiday Baking 2013</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup raisins </span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons finely chopped crystallized ginger</span><br />
<span style="font-family: Verdana, sans-serif;">8 tablespoon unsalted butter </span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon ground cinnamon </span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon allspice</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups all purpose flour </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup packed dark brown sugar </span><br />
<span style="font-family: Verdana;">1/2 cup molasses</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs </span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tablespoons orange juice </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup confectioners sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">Process raisins and ginger in food processor until mixture sticks together and only small pieces remain, about 10 seconds. Transfer mixture to large bowl.</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat butter in a small saucepan over medium low heat, swirling pan occasionally, until nutty brown in color, about 10 minutes. Stir in cinnamon and allspice and cook until fragrant, about 15 seconds. Stir butter mixture in to raisin mixture until well combined; let cool to room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;">Combine flour, baking soda, and salt in bowl. Stir brown sugar, molasses and eggs into cooled butter raisin mixture until incorporated. Fold in flour mixture (dough will be sticky) and refrigerate, covered, until firm, at least 1 1/2 hours or up to 24 hours. </span><br />
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<span style="font-family: Verdana, sans-serif;">When ready to bake pre heat oven to 350 degrees and line 2 baking sheets with parchment paper or silpat</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Divide dough into quarters. Transfer 1 piece of dough to lightly floured surface, roll into 10 inch log. Transfer to prepared baking sheet and use a ruler to neatly square off sides. (each sheet will contain 2 logs) Repeat with remaining dough. Bake until only shallow indentation remains on edges when touched (center will appear slightly soft), 15 to 20 minutes, switching and rotating baking sheets halfway through baking. Let cool on baking sheet for 5 minutes, then transfer to wire rack and let cool completely. </span><br />
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<span style="font-family: Verdana, sans-serif;">Whisk orange juice and confectioner's sugar in small bowl until smooth. Drizzle glaze onto cooled logs and let sit until glaze hardens, about 15 minutes. Cut logs into 2 inch bars. Cookies can be stored in airtight container room temperature for up to 5 days.</span> <br />
<a href="https://docs.google.com/document/d/18Jhm2OhQvIvXHA3bVxXzubVnaYiDz_AuXYm1jHz9_ps/edit?usp=sharing">printable recipe</a><br />
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-30485281178936017982013-10-29T22:20:00.001-07:002014-10-05T10:30:22.908-07:00Pumpkin Whoopies Pies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-r9fdU2l4b4Q/UnCWDQZ1DOI/AAAAAAAADgE/pKiH30EAKYw/s1600/IMG_4386ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-r9fdU2l4b4Q/UnCWDQZ1DOI/AAAAAAAADgE/pKiH30EAKYw/s640/IMG_4386ed.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In our house we love the flavors of fall, from pumpkin breads and muffins,apple tarts, to cranberry,and our favorite pear pie. While we are lucky enough to have our summer weather last well into September, it does make our fall season seem a little short. It feels like just a quick month before we are already into our Christmas cookies and peppermint treats. We try our best to get in plenty of fall baking, and these pumpkin whoopie pies are a great way to celebrate the cooler days and changing leaves.</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<a href="http://3.bp.blogspot.com/-cZI4CNdH-3g/UnAn11ztRzI/AAAAAAAADfs/Kse4D7pcQGk/s1600/IMG_4386ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cZI4CNdH-3g/UnAn11ztRzI/AAAAAAAADfs/Kse4D7pcQGk/s400/IMG_4386ed.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">These cake sandwich cookies really deliver on the fall flavors. They are full of pumpkin and warm spices, and the sweet and tangy cream cheese filling makes these almost like an inside out cupcake, that is portable and easy to eat. </span></div>
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<a href="http://4.bp.blogspot.com/-Ca2fxyY3YjA/UnAn9cofrZI/AAAAAAAADf0/D8HjEQqGl8g/s1600/IMG_4394ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ca2fxyY3YjA/UnAn9cofrZI/AAAAAAAADf0/D8HjEQqGl8g/s400/IMG_4394ed.jpg" height="326" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The recipe for these came from the Baked Cookbook, and the guys behind the famous bakery explain that cold pumpkin is key to making these whoopie pies. It makes your whoopies easier to scoop and gives them a domed top, so be sure to plan ahead for these. The cookies and filling can both be made ahead and stored separately for a day or two, and will also last a few days assembled in the refrigerator. </span><span style="font-family: Verdana, sans-serif;">I made 1/2 the recipe and using my tablespoon scoop I got 18 whoopies (36 cookies)</span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: large;">Pumpkin Whoopie Pies</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="color: #6aa84f;">Baked</span> <span style="color: #6aa84f;">New Frontiers in Baking by Matt Lewis and Renato Poliafito</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Whoopies pies</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups all purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon ginger</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon cloves</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups dark brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups chilled pumpkin purée</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Filling:</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups powdered sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter, softened</span><br />
<span style="font-family: Verdana, sans-serif;">8 ounces cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of salt (my addition)</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large bowl whisk together flour, salt, baking powder, baking soda cinnamon, ginger, and cloves, and set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a separate bowl whisk together the brown sugar and oil, until combined. Add pumpkin purée and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.</span><br />
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<span style="font-family: Verdana, sans-serif;">Sprinkle flour mixture over the pumpkin and whisk until completely combined.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Use a small ice cream scoop with a release mechanism to droop heaping tablespoons of dough onto prepared baking sheets, about one inch apart.
Bake for 10-12 minutes, until the cookies are just starting to crack on the top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.</span><br />
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<span style="font-family: Verdana, sans-serif;">Make the filling:</span><br />
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<span style="font-family: Verdana, sans-serif;">Sift powdered sugar into a medium bowl and set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add cream cheese and beat until combined.
Add the powdered sugar, vanilla and pinch of salt and beat until smooth. Be careful not to over beat the filling or it will loose its structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let filling soften at room temperature before using)</span><br />
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<span style="font-family: Verdana, sans-serif;">Assemble the whoopie pies:</span><br />
<span style="font-family: Verdana, sans-serif;">Turn half of the cookies upside down (flat side facing up).
Use an ice cream scoop or tablespoon to drop a large dollop of filling onto the flat side of the cookies. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookies. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
The whoopie pies will keep for up to 3 days, in a tightly covered container, in the refrigerator.
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<span style="font-family: Verdana, sans-serif;"><a href="https://docs.google.com/document/d/1M80hacwNknqapu756VpYQjNfIk6Ce0KIcUBIDr56ozE/edit?usp=sharing">printable recipe</a></span><br />
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<a href="http://designsbygollum.blogspot.com/2013/10/foodie-friday.html">Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-37058384841111451672013-10-13T20:05:00.000-07:002014-06-16T05:46:03.856-07:00Brazilian Chocolate Truffles and A New Cookbook<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-p3Rk8QHLaJM/UlhhbU2G1yI/AAAAAAAADeY/B5IfpiIk9to/s1600/IMG_6886ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p3Rk8QHLaJM/UlhhbU2G1yI/AAAAAAAADeY/B5IfpiIk9to/s400/IMG_6886ed.jpg" height="400" width="341" /></a></div>
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<span style="font-family: Verdana, sans-serif;">A new cookbook,<a href="http://www.amazon.com/Sprinkles-Recipes-Ideas-Rainbowlicious-Desserts/dp/1594746389/ref=sr_1_1?ie=UTF8&qid=1381883538&sr=8-1&keywords=sprinkles+recipes+and+ideas+for+rainbowlicious+desserts"> </a></span><i style="font-family: Verdana, sans-serif;"><a href="http://www.amazon.com/Sprinkles-Recipes-Ideas-Rainbowlicious-Desserts/dp/1594746389/ref=sr_1_1?ie=UTF8&qid=1381883538&sr=8-1&keywords=sprinkles+recipes+and+ideas+for+rainbowlicious+desserts">Sprinkles! Recipes and Ideas for Rainbowlicious Desserts</a></i><span style="font-family: Verdana, sans-serif;"> by Jackie Alpers is is hitting the shelves this week. At Mimi's kitchen we love sprinkles so this book was made for us. You don't have to be an avid baker to enjoy using this book; there are plenty of ideas for food projects that don't require baking. This book is beautifully photographed, full of vibrant colors that making each recipe come to life.</span></div>
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<span style="font-family: Verdana, sans-serif;"><img border="0" src="http://www.quirkbooks.com/sites/default/files/styles/large/public/book_covers/sprinkles_FINAL_72dpi.jpg" height="400" width="333" /></span></div>
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<span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif; text-align: center;">From martini's to candy Jackie has a sprinkle idea. The best part is that you can customize any sprinkle recipe to your event. Use holiday colors, team colors, favorite shapes... the options are endless! </span></div>
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<span style="font-family: Verdana, sans-serif;">We chose to make these Brazilian Chocolate Truffles because they were something completely new to us and sounded delicious. With only 3 pantry ingredients, plus your choice of sprinkles, a recipe can't get any easier or faster. These chewy, chocolatey candies had a flavor reminiscent of homemade stovetop chocolate pudding, which we absolutely loved. They were rich without being too sweet and the coating of sprinkles added a nice bit of texture. We will definitely make these again, maybe with a pinch of espresso powder or cayenne pepper, and change up the sprinkles for a fun festive look this coming holiday season. </span></div>
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<span style="font-family: Verdana, sans-serif;"> <span style="color: #0b5394; font-size: large;">Brazilian Chocolate Truffles</span></span><br />
<span style="color: #6aa84f; font-family: Verdana, sans-serif; font-size: x-small;">Sprinkles! Recipes and Ideas for Rainbowlicious Desserts</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 (14oz) can sweetened condensed milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon unsalted butter, plus more for greasing the pan and hands</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tablespoons unsweetened cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup sprinkles.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"> 1. Coat a large shallow pan or platter with butter or cooking spray (I used an 8 inch square pan). In a large saucepan bring condensed milk, cocoa powder, and butter to a boil, stirring constantly with a rubber spatula (I also added a pinch of salt) . Reduce heat to medium-low and cook for 15 to 20 minutes, stirring constantly until mixture thickens. It should have the consistency of thick frosting. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Pour mixture into prepared pan; let cool completely and become firm (you can refrigerate it to speed up the process). </span><br />
<span style="font-family: Verdana, sans-serif;">3. Grease your hands with butter and shape pieces into 1 to 11/2 inch balls. Roll each ball in sprinkles. Place on waxed paper and refrigerate for at least 1 hour before serving.</span><br />
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<a href="http://designsbygollum.blogspot.com/2013/10/foodie-friday-apple-week.html">Foodie Friday</a></div>
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-41601700271190471252013-09-23T21:52:00.000-07:002014-10-05T10:31:11.203-07:00Apple Pie Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">As many cookbooks as I have and love, there is always room for another one on my shelf. A while ago I added the Momofuku Milk Bar bookbook to my collection, and I love the way Christina Tossi takes an innovative approach to desserts. There are so many variations on the same desserts in different cookbooks, but her recipes really take classic flavors and bring them to a whole new level. </span><span style="font-family: Verdana, sans-serif;">Because I love to spend time in the kitchen, I enjoy that her recipes are multi-step and more involved than most. However, despite the steps, the recipes are not difficult and can definitely be spread out over a few days before assembling the final product. </span><br />
<span style="font-family: Verdana, sans-serif;">To get into the fall spirit, this Apple Pie Cake recently graced our table after dinner with friends. It combines layers of brown butter cake with cream cheese and apple pie filling, with a bit of pie crust topping. It has all the familiar flavors of the fall favorite, apple pie, but presented in a new way. </span></div>
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<a href="http://3.bp.blogspot.com/-uddLg9SW1gw/UeXG9jvWu2I/AAAAAAAADYg/FMITiYOXOFE/s1600/IMG_3243ed2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uddLg9SW1gw/UeXG9jvWu2I/AAAAAAAADYg/FMITiYOXOFE/s400/IMG_3243ed2.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">As much as her concepts are different, so are her methods. Tossi bakes her cakes in a sheet pan, then they are cut into layers. The bottom layer is put together from partial pieces, eliminating some waste. The cake layers are then assembled in a cake ring with the fillings in between. What you need to make this cake is a 6 inch ring mold and 2 3x20 inch strips of acetate. The acetate strips are use to line the inside of the cake ring, similar to the collar on a souffle dish. This make a 6 inch 3 layer cake that easily served 6. I used a 6 inch spring form pan to assemble the layers and it made unmolding the finished cake fairly easy. I know that I will be flipping through this book any time I want some inspiration and a delicious, but fun to make, dessert!</span></div>
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<span style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Barely Brown Butter Cake</span></div>
<span style="font-family: Verdana, sans-serif;">4 tablespoons butter</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons brown butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/4 cups granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup tightly packed light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup grapeseed oil</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups cake flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Heat oven to 350 F.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Combine the butters and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium high for 2-3 minutes. Add the eggs and mix on medium high 2-3 minutes. Scrape down the sides of the bowl.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Stream in the buttermilk, oil and vanilla on low speed. Increase the speed to medium-high and beat for an additional 5 to 6 minutes. The mixture will be practically white, twice the size of your original mixture. DO NOT Under beat.</span><br />
<span style="font-family: Verdana, sans-serif;">4. On low speed add the cake flour, baking powder and salt. Mix for 45 to 60 seconds, just until your batter comes together and all dry ingredients have been incorporated. Scrape down the sides of the bowl. Mix on low speed for another 45 seconds.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Line a quarter sheet pan with parchment or use a silpat. Using a spatula spread the cake batter in an even layer in the pan, bake for 30-35 minutes. the cake will rise and puff, doubling in size, but will remain buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger, the cake should bounce back slightly and the center should be set. if not leave in oven 3 to 5 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Take cake out of the oven and cool on a wire rack until cooled. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Liquid Cheesecake</span><br />
<span style="font-family: Verdana, sans-serif;">8 ounces cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon cornstarch</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Heat oven to 300F</span><br />
<span style="font-family: Verdana, sans-serif;">2. Put the cream cheese In the bowl of a stand mixer with paddle attachment, mix on low speed for 2 minutes. scrape down the sides and add the sugar mix for 2 minutes, until the sugar has been completely incorporated.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk, then whisk in the egg until completely incorporate.</span><br />
<span style="font-family: Verdana, sans-serif;">4. With the mix on medium-low speed, stream in the egg slurry. Mix for 3 to 4 minutes, until the mixture is smooth and loose, scrape down the bowl as necessary.</span><br />
<span style="font-family: Verdana, sans-serif;">5. line the bottom and sides of a 6x6 baking pan with plastic wrap. Pour the cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. Gently shake the pan. the cheesecake should be firmer and more set towards the edges of the pan, but still be jiggly and loose in the center. If jiggly all over bake an additional 5 minutes and check again.</span><br />
<span style="font-family: Verdana, sans-serif;">6.Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. Once cool, the cheesecake can be stored in the fridge for 1 week.</span><br />
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<span style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Apple Cider Soak</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup apple cider</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">pinch cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">Whisk together in a small bowl until sugar completely dissolves.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"> <span style="color: #3d85c6;">Apple Pie Filling</span></span><br />
<span style="font-family: Verdana, sans-serif;">1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">2 medium granny smith apples</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon butter</span><br />
<span style="font-family: Verdana, sans-serif;">2/3 cup light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Fill a medium bowl halfway with cold water. Juice the lemon into it.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Peel apples, then half and quarter them. Put each apple quarter on its side and cut a small slice down the length to remove the seeds and core. Cut each quarter length wise into thirds and crosswise into fourths, transfer the 12 pieces to the lemon water.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Drain lemon water from apples, and combine them in a small sauce pan with the butter, sugar, cinnamon and salt. Over medium heat bring to a boil, stiring gently so as not to break up the apples. Cook for 3- 5 minutes until soft, but not applesauce. Remove from heat and cool. Once cooled the filling can be refrigerated in an air tight container for 1 week.</span><br />
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<span style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Pie crumb</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cup flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoon kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">8 tablespoons butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tablespoons water</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Heat oven to 350F</span><br />
<span style="font-family: Verdana, sans-serif;">2. Combine the flour, sugar and salt in the bowl of a stand mixer with paddle attachment, mix on low speed. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Spread the clusters on a parchment or silpat lined sheet pan. Bake for 25 minutes, breaking them up occasionally. the crumbs should be golden brown and still slightly moist to the touch.</span><br />
<span style="font-family: Verdana, sans-serif;">5. .Let the crumbs cool completely before using in a recipe. Crumbs can be stored in an air tight container for 1 week or a month in the fridge or freezer</span><br />
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<span style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Pie crumb frosting</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 recipe pie crumbs</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup milk</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">3 tablespoons butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup confectioners' sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Combine pie crumbs, milk and salt in a blender, puree on medium high until smooth and homogeneous.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Combine butter and confectioners' sugar in the bowl of a sand mixer with paddle attachment and cream on medium high for 2-3 minutes, until fluffy and pale yellow. Scrape down the sides of the bowl.</span><br />
<span style="font-family: Verdana, sans-serif;">3. On low speed and the contents of the blender. Beat for 1 minute. Increase speed to medium high and beat for 2 minutes. Mixture should be uniform, very pale,barely tan color, if not beat another minute or 2. Use immediately or refrigerate for up to 1 week.</span><br />
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<span style="font-family: Verdana, sans-serif;">1 six inch cake ring</span><br />
<span style="font-family: Verdana, sans-serif;">2- 3 inch wide and 20 inches long strips of acetate</span><br />
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<a href="http://1.bp.blogspot.com/-xXZpM6usHzw/UeXG2uMX8tI/AAAAAAAADYY/HH7zNrXYkjk/s1600/IMG_3226ed2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xXZpM6usHzw/UeXG2uMX8tI/AAAAAAAADYY/HH7zNrXYkjk/s400/IMG_3226ed2.jpg" height="266" width="400" /></a></div>
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<span style="color: #6aa84f; font-family: Verdana, sans-serif; font-size: large;">Assembly:</span><br />
<span style="font-family: Verdana, sans-serif;">1. Invert cooled cake on parchment line counter and peel off the parchment from he bottom of the cake. Use the cake ring to cut out 2 circles from the cake, these will be your top 2 layers. The remaining cake scrap will come together to make the bottom layer of the cake.</span><br />
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<span style="color: #93c47d; font-family: Verdana, sans-serif;">Layer 1</span><br />
<span style="font-family: Verdana, sans-serif;">place cake ring on parchment lined sheet pan, line the inside of the ring with one strip of the acetate. Put the cake scrapes inside the ring and use the backs of your hand to tamp the scraps together into a flat even layer.</span><br />
<span style="font-family: Verdana, sans-serif;">Dunk a pastry brush in the apple cider soak and give the layer of cake a good healthy soak with half the cider soak mix. Spread 1/2 of liquid cheesecake over the cake in an even layer. Sprinkle 1/3 of the pie crumbs evenly over the cheesecake layer. Pat in place. spread 1/2 of the apple pie filling evenly over the pie crumbs.</span><br />
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<span style="color: #93c47d; font-family: Verdana, sans-serif;">Layer 2</span><br />
<span style="font-family: Verdana, sans-serif;">Tuck the second acetate strip between the cake ring and the top 1/4 inch of the first acetate strip, so now you have a clear ring of acetate that is 5-6 inches tall, it will support your cake.</span><br />
<span style="font-family: Verdana, sans-serif;">Set a second layer of cake on top of the filing and repeat the process for layer one.</span><br />
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<span style="color: #6aa84f; font-family: Verdana, sans-serif;">Layer 3</span><br />
<span style="font-family: Verdana, sans-serif;">Top filling with remaining cake layer. Cover the top of the cake with 1/2 of the frosting and garnish with remaining pie crumbs.</span><br />
<span style="font-family: Verdana, sans-serif;">Transfer the sheet pan to the freezer and freeze for 12 hours to set the cake and filling.</span><br />
<span style="font-family: Verdana, sans-serif;">Three hour before serving remove the cake from the freezer. Pop the cake out of the cake ring and gently peel off the acetate. At this point I used the remaining frosting to frost the sides of the cake. Transfer cake to cake plate and defrost in the fridge until serving time.</span><br />
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<a href="http://3.bp.blogspot.com/-vuzBOnOiIgw/UeXGrtErY-I/AAAAAAAADYI/ce9uC0UwWxg/s1600/IMG_3207ed2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vuzBOnOiIgw/UeXGrtErY-I/AAAAAAAADYI/ce9uC0UwWxg/s400/IMG_3207ed2.jpg" height="266" width="400" /></a></div>
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-53009735636145646532013-08-27T17:15:00.000-07:002014-10-05T10:31:37.767-07:00Pear Upside-Down Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-vCiWU29TDNQ/UhuzDBGsMRI/AAAAAAAADbM/auA1l73kthc/s1600/IMG_4920ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vCiWU29TDNQ/UhuzDBGsMRI/AAAAAAAADbM/auA1l73kthc/s640/IMG_4920ed.jpg" height="426" width="640" /></a><span style="font-family: Verdana, sans-serif;">The peaches, plums, and nectarines of summer are almost gone, but the pears, apples and figs of fall are already showing up in stores and farm stands in our area. My neighbor Mrs. M found this Martha Stewart recipe for Pear upside-down cake, and knowing how much we like pear desserts, she passed this along to me.</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://3.bp.blogspot.com/-u6Xi0Mm3yOs/UhuzQlRwrBI/AAAAAAAADbc/NMuzDuGo0HA/s1600/IMG_4918ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-u6Xi0Mm3yOs/UhuzQlRwrBI/AAAAAAAADbc/NMuzDuGo0HA/s400/IMG_4918ed.jpg" height="266" width="400" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"> The cake is soft and moist with a fine texture, that is not to dense or to airy,</span><span style="font-family: Verdana, sans-serif;"> but just perfect for soaking up all the caramelized sugars and juices from the pears when the cake is flipped over. This cake is simple to make and has very few ingredients, so the pear flavor really shines. To top it all off, we added a drizzle of butterscotch sauce, which complemented the warm sweet flavors of the fruit and brown sugar, but this cake is equally delicious all on its own. As the days start to get shorter and cooler, we will be making plenty more pear desserts, and I know this one will be making several more appearances. </span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif; font-size: large;">Pear Upside -Down Cake</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #6aa84f;">adapted from Martha Stewart</span> </span></div>
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<span style="font-family: Verdana, sans-serif;">Topping</span></div>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">4 tablespoons unsalted butter</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">1/2 cup packed light-brown sugar</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">3 ripe pears, such as Bartlett or Anjou, peeled and cored</span> </span></li>
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<span style="font-family: Verdana, sans-serif;">Cake Batter:</span></div>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">1 1/2 cups all-purpose flour</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">2 teaspoons baking powder</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">1/4 teaspoon salt</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">8 tablespoons (1 stick) unsalted butter</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">1 cup granulated sugar</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">1 teaspoon pure vanilla extract</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">2 large eggs, separated</span> </span></li>
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<li class="item"><span style="font-family: Verdana, sans-serif;"><span class="item-data" itemprop="ingredients">1/2 cup whole milk</span> </span></li>
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<li class="item"><span class="item-data" itemprop="ingredients" style="font-family: Verdana, sans-serif;">1/4 teaspoon cream of tartar</span></li>
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<span style="font-family: Verdana, sans-serif;">1. <span style="font-size: small;">Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">2. <span style="font-size: small;">Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4. </span>Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.</span></div>
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<span style="font-family: Verdana, sans-serif;">5. In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.</span><br />
<span style="font-family: Verdana, sans-serif;"><a href="https://docs.google.com/document/d/18qW8r9zlTCixl_5VOQ37iITlQvUSLSnkuUNtO_D9_RU/edit?usp=sharing">printable recipe</a></span></div>
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-67310620523610259422013-08-15T06:00:00.000-07:002013-08-22T20:01:10.336-07:00Oreos<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Often the question is, Chocolate or Vanilla? But in this month's <a href="http://frugalanticsrecipes.com/">Improv Challenge</a>, we were challenged to combine those two classic flavors into one dessert. The choices were endless, but homemade Oreos have been on my to do list for a long time and once again the Improv Challenge gave me the boost I needed to cross something off my "must make" list. I reviewed lots of recipes and decided that I would try Thomas Keller's version of Oreos. Interestingly enough, there are several different recipes that claim to be Thomas Keller Oreos so I went to the source, Bouchon Bakery cookbook by Thomas Keller.</span><br />
<a href="http://4.bp.blogspot.com/-fRC9E6D1s3Q/UgmAU9hcflI/AAAAAAAADaw/gROf5VADKXI/s1600/IMG_6632ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-fRC9E6D1s3Q/UgmAU9hcflI/AAAAAAAADaw/gROf5VADKXI/s400/IMG_6632ed.jpg" width="266" /></a><br />
<span style="font-family: Verdana, sans-serif;"> These cookies were good, but they were not Oreos. The cookies were buttery, and chocolatey with a delicate sandy texture, and the white chocolate filing was perfect for them, but nothing like the classic Oreo filling that is arguably the best part of the cookie. To get something closer to the Oreo taste, I also made a more traditional creme filing that really tasted like Oreo filling. </span><br />
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<span style="font-family: Verdana, sans-serif;"> The ganache really enhanced the flavor of the cookie itself, but once filled, the cookies quickly lost their crispness. In the other cookies, the more traditional creme filling seemed to mute the chocolate flavor of the cookies, but they stayed crispy and crunchy much longer. So, while not the perfect homemade version of an Oreo, these are cookies that we quickly devoured and will definitely be making again.</span><br />
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<a href="http://3.bp.blogspot.com/-3n5E92lU2y8/UgmAYfS-txI/AAAAAAAADa4/kFJWRp_q448/s1600/IMG_6624ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-3n5E92lU2y8/UgmAYfS-txI/AAAAAAAADa4/kFJWRp_q448/s400/IMG_6624ed.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> <span style="color: #3d85c6; font-size: large;">Oreos:</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #6aa84f;"> from Bouchon Bakery by Thomas Keller and Sebastien Rouxe</span>l</span><br />
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<span style="font-family: Verdana, sans-serif;"> Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"> White Chocolate Filling:</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 ounces (125 grams) 35% white chocolate, chopped</span><br />
<span style="font-family: Verdana, sans-serif;"> 0.5 ounce (15 grams) Unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon vanilla* <span style="color: #6aa84f;">My addition</span></span><br />
<span style="font-family: Verdana, sans-serif;"> ½ cup + 1 teaspoon (125 grams) Heavy cream</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"> Chocolate Shortbread:</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 ¾ cups + 1 ½ tablespoons (259 grams) All-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 cup + 1 ½ tablespoons (87 grams) Unsweetened alkalized cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 3/8 teaspoon (1.6 grams) Baking soda</span><br />
<span style="font-family: Verdana, sans-serif;"> 8 ounces (227 grams) Unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 teaspoons (6 grams) Kosher salt* I used 1 teaspoon kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;"> ¾ cup + 1 tablespoon (161 grams) Granulated sugar</span><br />
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<span style="font-family: Verdana, sans-serif;"> Instructions</span><br />
<span style="font-family: Verdana, sans-serif;">For the filling: Melt the chocolate and butter together, stirring constantly. Meanwhile, bring the cream to just under a simmer.
Pour the cream over the melted chocolate and whisk to combine. Pour into a container and refrigerate for at least 4 hours, or up to 1 day, until completely chilled.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the shortbread:</span><br />
<span style="font-family: Verdana, sans-serif;">Place the flour in a medium bowl, sift in the cocoa and baking soda, and whisk to combine.</span><br />
<span style="font-family: Verdana, sans-serif;">Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and mix until smooth. Add the salt and mix for another 15 to 30 seconds. Add the sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined, then mix until the dough begins to come together</span><br />
<span style="font-family: Verdana, sans-serif;">Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 6-inch-square block. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)</span><br />
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<span style="font-family: Verdana, sans-serif;">Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (standard). Line two sheet pans with Silpats or parchment paper.
Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat (this will help prevent the dough from cracking as it is rolled). Roll out to a ⅛-inch-thick sheet. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut.
Using the fluted cutter, cut rounds from the dough. If necessary, push the trimmings together, refrigerate until firm, and reroll for a total of 16 rounds. (Any trimmings can be baked as is, cooled, and ground in the food processor to use as cookie crumbs over ice cream.) If the dough softens, return to the refrigerator until the cookies are firm enough to transfer to a sheet pan. Arrange the rounds on the sheet pans, leaving about I inch between them. (The dough can be shaped in advance; see Note.)
Bake for 15 to 17 minutes, turning the pans around halfway through baking, until the cookies are fragrant, with small cracks on the surface. (Because the cookies are so dark, it can be difficult to tell when they are done.) Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.</span><br />
<span style="font-family: Verdana, sans-serif;">To assemble the cookies: Place the filling in the bowl of the mixer, fitted with the paddle attachment, and beat until smooth. Transfer to the pastry bag.
Turn half of the cookies over. Pipe ½ inch-long teardrops in a ring on each one, beginning ⅛ inch from the edges of the cookie, and then, working toward the center, pipe concentric rings of teardrops to cover the cookie (use 18 grams of filling per cookie). Top each with a second cookie and press gently to sandwich the cookies.
The cookies are best the day they are baked, but they can be stored in a covered container, at room temperature if unfilled, or refrigerated if filled, for up to 3 days.</span><br />
<span style="font-family: Verdana, sans-serif;"> Note on advance preparation: The shaped dough can be frozen on the sheet pan—wrapped in a few layers of plastic wrap—for up to 1 month. Transfer to a lined room-temperature sheet pan, and bake from frozen.
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<span style="color: #3d85c6; font-family: Verdana, sans-serif;">Creme filling</span><br />
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<span style="color: #6aa84f; font-family: Verdana, sans-serif; font-size: x-small;">Adapted from Retro Desserts, Wayne Brachman</span></div>
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<span style="color: #6aa84f; font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">For the filling:</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup (1/2 stick or 55 grams) room-temperature, unsalted
butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup (50 grams) vegetable shortening</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups (240 grams) sifted confectioners’ sugar</span></div>
<span style="font-family: Verdana, sans-serif;">2 teaspoons (10 ml) vanilla extract</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">To make the creme, place butter and shortening in a mixing
bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer
on high and beat for 2 to 3 minutes until filling is light and fluffy.</span></div>
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Vanilla and Chocolate Pairs: <br />
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Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.comtag:blogger.com,1999:blog-8264460738824110182.post-76984272347300192572013-07-29T08:38:00.002-07:002013-08-01T18:36:50.041-07:00S'More Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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It is not officially summer at our house until we have made our first round of s'mores, or at least something in the chocolate/marshmallow/graham family. Although Boy Mimi long ago took care of officially welcoming summer around a fire with some friends, we couldn't resist trying a new take on this classic summer dessert.</div>
<div style="text-align: center;">
While these will never replace the fun of roasting a marshmallow and sandwiching it between chocolate and graham crackers, these s'mores bars hit all the right notes, and in less time than it takes to build a fire and get out the wire hangers. Bar cookies are a favorite of mine because they can be made in advance, and usually feed a crowd. We took these to our annual 4th of July party, and they were a nice sweet ending to our meal ( in addition to Mrs. A's angel food cake with her famous chocolate frosting. It was a holiday, so eating two desserts was totally allowed.)</div>
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Originally I thought I would just use a graham cracker crust topped with chocolate and marshmallows, but after some thought I decided that these needed a sturdier crust that wouldn't crumble in your hand. We went for a graham cookie/shortbread type crust.<span style="color: red;"> </span>While s'mores are usually made with milk chocolate, I didn't want these bars to be too sweet so I used half milk, half dark chocolate in the middle layer. Finally, I wanted to get both the creamy marshmallow texture like the inside of the toasted marshmallow, but also the crispy exterior so on top of the marshmallow cream layer, I sprinkled some mini marshmallows to get nice and golden, like that perfectly toasted marshmallow everyone always attempts while roasting over a fire.</div>
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<br />
<span style="color: #3d85c6; font-size: large;">S'Mores Bars</span><br />
<span style="color: #3d85c6; font-size: large;"><br /></span>
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<div class="MsoNormal">
3/4 cup butter</div>
<div class="MsoNormal">
1 cup sugar</div>
<div class="MsoNormal">
6 tablespoon brown sugar</div>
<div class="MsoNormal">
2 cups flour</div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
1 1/4 cup plus 5 tablespoon graham cracker crumbs</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
1 teaspoon vanilla</div>
<div class="MsoNormal">
6 ounces dark chocolate chopped</div>
<div class="MsoNormal">
6 ounce milk chocolate chopped</div>
<div class="MsoNormal">
1 jar (7 ounces) marshmallow creme</div>
<div class="MsoNormal">
1 1/2 cups mini marshmallow </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cream together sugars and butter until light and fluffy. Add
egg and vanilla, mix well. Add flour, salt and 1 1/4 cups graham
cracker crumbs. Mix until thoroughly combined. Reserve 1 cup of mixture for
topping. Press the remaining mixture into a 9x13 pan.<br />
<br /></div>
<div class="MsoNormal">
Sprinkle unbaked base with chopped chocolate. Dollop marshmallow
creme over chocolate and spread with an off set spatula as best you can. Sprinkle
mini marshmallows over top, filling in gaps in marshmallow creme layer.<br />
<br /></div>
<div class="MsoNormal">
Add the remaining 5 tablespoons graham cracker crumbs to reserved base and work in with finger tips. Crumble over top of mini marshmallows.<br />
<br /></div>
<div class="MsoNormal">
Bake in 350 oven for 25 minutes until marshmallow are
golden.</div>
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<div class="MsoNormal">
Cool and cut into squares.</div>
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Link:<a href="http://designsbygollum.blogspot.com/2013/08/foodie-friday-plus-mystery-ingredient.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+DesignsByGollum+%28Designs+by+Gollum%29">Foodie Friday</a></div>
Mimihttp://www.blogger.com/profile/15823059622667954672noreply@blogger.com