tag:blogger.com,1999:blog-72792810948043111542024-02-07T21:49:59.408-08:00The SugartarianI am a strict sugartarian, eating only delicious foods made with a good amount of sugar.Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-7279281094804311154.post-82974196004332923962012-03-25T21:16:00.001-07:002012-03-25T21:16:24.877-07:00Whiskey Caramels<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">Another whiskey recipe. </span><br />
<span style="font-size: large;"><span style="font-size: small;">I love caramel. I have been known to eat an entire pan/box/jar of caramel<span style="font-size: small;"> in one sitting. (If only there was a caramel eating contest.) These caramels were amazing. They were soft and chewy with out sticking in your teeth, and had just a hint of whiskey. (In the photo they look a little grainy, but they were actually silky smooth.)</span></span></span><br />
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<span style="font-size: large;"><b>Whiskey Caramels</b></span><br />
1 cup light corn syrup<br />
1/2 can sweetened condensed milk<br />
3/4 cups milk<br />
1/2 cup heavy cream<br />
1 stick butter<br />
2 cups sugar<br />
1/4 cup plus 2 tsp Honey Whiskey <br />
Sea salt<br />
<br />
Butter a 8x8 inch pan.<br />
<br />
In a large saucepan, combine corn syrup, condensed milk, milk, heavy cream, butter, sugar, and whiskey. Place over medium heat and stir occasionally until mixture comes to a boil. If sugar crystals are present on the side of the pan, wash down with a wet pastry brush.<br />
<br />
Stirring constantly, cook to 250 degrees. Remove from heat and stir in 2 tsp whiskey. Pour without scraping into the prepared pan. Let stand for 10 minutes, then sprinkle with sea salt. Cool at room temperature overnight.<br />
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</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com2tag:blogger.com,1999:blog-7279281094804311154.post-54333442791599875142012-03-19T16:54:00.000-07:002012-03-25T21:16:43.753-07:00Tollhouse Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-size: small;">Hope everyone had a good St. Patrick's Day. I don't really have any Saint Patrick's recipes, but I do have a few good recipes for your leftover Irish Whiskey. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">I have been making Tollhouse Pie (A gooey chocolate chip cookie in pie form.) for years. This recipe from Baked is almost identical to my recipe, except with the addition of Whiskey. As a non-drinker I can say there is no taste of Whiskey in the pie, it just adds a little something extra to the overall flavor. I love it served warm with a scoop of vanilla ice cream, but it's delicious straight out of the refrigerator the next day too.</span></span><br />
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<span style="font-size: large;"><b>Tollhouse Pie</b></span><br />
From <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1332046155&sr=8-1" target="_blank">Baked</a><br />
<br />
9" pie crust (recipe follows)<br />
1/2 cup flour<br />
1/2 cup sugar<br />
1/2 cup firmly packed dark brown sugar<br />
2 eggs<br />
3/4 cup unsalted butter, softened, cut in cubes<br />
1 tbs whiskey<br />
1/2 cup walnuts<br />
1 1/4 cups semisweet chocolate chips<br />
<br />
<br />
Preheat oven to 350 degrees, with a cookie sheet inside.<br />
<br />
In a medium bowl, whisk flour and sugars until combined. Set aside.<br />
<br />
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high until foamy, about 3 minutes. Remove whisk attachment and add the paddle attachment. With the mixer on low gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape the bowl and add the butter. Beat on high until the mixture is combined. Scrape the bowl, add the whiskey, and beat on high for 1 minute.<br />
<br />
Fold in the walnuts and 3/4 cup chocolate chips into the filling.<br />
<br />
Pour the filling into the pie shell, and spread evenly. Sprinkle the remaining chocolate chips on the top of the pie.<br />
<br />
Bake for 25 minutes, then cover the edges of the crust with aluminum foil and bake for another 25 minutes. <br />
<br />
<b>Pie Crust</b><br />
<a href="http://www.marthastewart.com/344292/our-favorite-pie-crust" target="_blank">Martha Stewart</a><br />
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<div class="item-list">
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough<br />
1/2 teaspoon salt<br />
1/2 teaspoon sugar<br />
8 tablespoons (1 stick) cold unsalted butter, cut into pieces<br />
2 tablespoons ice water, plus 2 more, if needed</div>
<div class="recipe-section instructions">
</div>
<div class="recipe-section instructions">
In a food processor, pulse flour, salt, and sugar several times
to combine. Add butter. Pulse until mixture resembles coarse meal, with
just a few pea-size pieces remaining, 10 pulses.
Sprinkle with 2 tablespoons ice water. Pulse until dough is
crumbly but holds together when squeezed with fingers (if needed, add up
to 2 tablespoons more ice water, 1 tablespoon at a time). Do not
overprocess.
Turn dough out onto a work surface; form dough into a
3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until
firm, at least 1 hour.
Before baking, unwrap dough; place on a large piece of floured
waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap
dough around rolling pin (discarding paper); carefully unroll over a
9-inch pie plate. Gently fit into bottom and up sides of plate.
Trim overhang to 1 inch; fold overhang under itself. Pinch
between thumb and forefinger to make a uniform edge around the rim.
Crimp edge; refrigerate until chilled, about 1 hour
</div>
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</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-58510410163933184182012-02-13T23:15:00.000-08:002012-02-13T23:15:08.678-08:00Box Of Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
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Last year I made a box of chocolate cupcakes, this year it's cookies. I got the idea for these cookies from <a href="http://www.mykitchenaddiction.com/2011/02/valentines-day-cookies/" target="_blank">My Kitchen Addiction</a>, after a googling Valentine's cookies. They are fairly easy to make, and so cute. A perfect Valentine's gift for a cookie lover.<br />
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<span style="font-size: large;"><b>Shortbread Cookie</b></span><br />
<span style="font-size: small;">From <a href="http://uktv.co.uk/food/recipe/aid/595600" target="_blank">Claire Clark's Indulge</a></span><br />
<span style="font-size: small;"> </span>
<br />
<span style="font-size: small;">225g flour</span><br />
<span style="font-size: small;">75g granulated sugar</span><br />
<span style="font-size: small;">1 tsp vanilla extract</span><br />
<span style="font-size: small;">150g unsalted butter, at room temperature</span><br />
<br />
Preheat
oven to 350 degrees. Sift flour into a large mixing bowl and add the
sugar. Add butter and vanilla. Using your fingertips, rub the butter
into the dry ingredients. When the mixture comes together form into a
ball and flatten slightly.<br />
Roll out to 1/2 inch thick, on a lightly floured surface. Cut with cookie cutters and place on parchment lined baking sheet.<br />
Bake for 15 minutes, then rotate the pan and continue baking for an additional 10 minutes. Leave on baking sheet to cool. <br />
<br />
<span style="font-size: large;"><b>Royal Icing</b></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 oz pasteurized egg whites</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 lb powdered sugar</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp vanilla, plus extra for thinning icing</span></span><br />
<br />
<span style="font-size: small;">In a bowl of a stand mixer, combine the egg whites, sugar, and vanilla.</span><br />
<span style="font-size: small;">Turn the speed to high and beat until stiff peaks form, about 3 to 4 minutes. </span><br />
<span style="font-size: small;">Separate icing into small bowls for coloring. </span><br />
<span style="font-size: small;">Add color to bowl and mix.</span><br />
<span style="font-size: small;">Once desired color is achieved, thin out icing with water and vanilla, a drop at a time. To test the consistency, drizzle a spoonful of icing over the bowl, the ribbon should melt into the rest of the icing in about 4-5 seconds. </span><br />
<span style="font-size: small;">Once the right consistency is reached spoon into piping bags and cut a tiny hole in the tip. </span><br />
<span style="font-size: small;">Cover bowls with plastic wrap when not using, to prevent hardening. </span><br />
<span style="font-size: small;">Outline the heart and fill in, letting the icing spread and smooth out. Let dry.</span><br />
<span style="font-size: small;">Once the first layer is dry, outline again and sprinkle carefully with red sprinkles. Let dry.</span><br />
<span style="font-size: small;">Outline and fill in one "chocolate" at a time. DO NOT decorate chocolates yet. Once all chocolates are in place, let dry.</span><br />
<span style="font-size: small;">Now decorate the chocolates with swirls and lines. Let dry.</span><br />
<span style="font-size: large;"><span style="font-size: small;">Outline the chocolates with small dots, again one chocolate at a time. When one chocolate is outlined, carefully connect the dots by dragging a toothpick through each dot.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Let the cookie dry completely.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br /></span></span><br />
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</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-47554787057677720622012-02-08T11:16:00.000-08:002012-02-08T11:16:52.482-08:00Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
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Valentine's Day is coming, so how about serving someone you love blueberry muffins in bed? I prefer my blueberry muffins more dense, but this recipe makes a lovely light and fluffy muffin, that is quite delicious. Topped with a pat of butter cutout with a heart shaped cookie cutter, and this regular muffin turns into a love muffin (: (I know, supper cheesy.)<br />
<br />
<br />
<b><span style="font-size: large;">Blueberry Muffins</span></b><br />
Slightly adapted from <a href="http://caloriecount.about.com/amys-french-blueberry-muffins-recipe-r172380" target="_blank">Amy's Bread</a><br />
(I used ounces for my measurement)<br />
<br />
3 1/4 cups flour<br />
1 1/3 cup sugar<br />
1 tbsp baking powder<br />
1 3/4 tsp salt<br />
1 cup butter, melted<br />
3 large eggs<br />
1 1/4 cups milk<br />
1 1/2 tsp orange zest<br />
1 2/3 cups blueberries<br />
<br />
Line muffin pan with paper liners. Preheat oven to 350.<br />
<br />
In a large bowl whisk together the flour, sugar, baking powder, and salt.<br />
<br />
In a medium bowl whisk together butter, eggs, milk, and orange zest.<br />
<br />
Add wet ingredents to dry and fold until a few lumps of flour remain.<br />
<br />
Gently mix blueberries in a small bowl with a tablespoon of flour, just to coat.<br />
<br />
Add blueberries to the muffin batter. Gently fold them in, being careful not to smash any berries, resulting in dingy blue muffins.<br />
<br />
Spoon batter into prepared muffin pan. <br />
<br />
Bake for 25 minutes.<br />
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</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-73042521978898736852012-02-04T14:52:00.000-08:002012-02-04T19:25:17.252-08:00Peanut Butter Crispy Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-size: small;">These bars are a more decadent version of the Rice Krispie Treats we grew up with. I made these for the super bowl (Yeah they are a little too fancy for guys watching football.), but they would be great for any holiday.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">I think a few mini marshmallows mixed into the peanut butter layer would be a nice addition.</span></span><br />
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<span style="font-size: large;"><b>Peanut Butter Crispy Bars</b></span><br />
From <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1328378585&sr=8-1" target="_blank">Baked </a><br />
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<table border="0" cellpadding="0" cellspacing="0" class="c_ingredients"><tbody>
<tr itemprop="ingredient"></tr>
<tr itemprop="ingredient"> <td class="c_ingredQty"><table border="0" cellpadding="0" cellspacing="0" class="c_ingredients"><tbody>
<tr itemprop="ingredient"><td class="c_ingredQty"><b>For The Crispy Crust</b></td> <td class="c_ingredDesc"><br /></td> </tr>
<tr itemprop="ingredient"> <td class="c_ingredAlt">1 3/4 cups Rice Krispies</td><td class="c_ingredAlt"><br /></td><td class="c_ingredAlt"><br /></td> <td class="c_ingredQty"><br /></td> <td class="c_ingredDesc"><br /></td> </tr>
<tr itemprop="ingredient"> <td class="c_ingredAlt">1/4 cup sugar</td><td class="c_ingredAlt"><br /></td><td class="c_ingredAlt"><br /></td> <td class="c_ingredQty"><br /></td> <td class="c_ingredDesc"><br /></td> </tr>
<tr itemprop="ingredient"> <td class="c_ingredAlt">3 Tbs light corn syrup</td><td class="c_ingredAlt"><br /></td> <td class="c_ingredQty"><br /></td> <td class="c_ingredDesc"><br /></td></tr>
</tbody></table>
</td> <td class="c_ingredDesc"><br /></td> </tr>
<tr itemprop="ingredient"> <td class="c_ingredAlt">3 Tbs unsalted butter, melted</td><td class="c_ingredAlt"><br /></td><td class="c_ingredAlt"><br /></td> <td class="c_ingredQty"><br /></td> <td class="c_ingredDesc"><br /></td> </tr>
<tr itemprop="ingredient"> <td class="c_ingredAlt"><br /></td> <td class="c_ingredQty"><br /></td> <td class="c_ingredDesc"><br /></td> </tr>
<tr itemprop="ingredient"> <td class="c_ingredAlt"><b>For The Milk Chocolate Peanut Butter Layer</b></td> <td class="c_ingredQty"><br /></td> <td class="c_ingredDesc"><br /></td></tr>
</tbody></table>
5 oz milk chocolate, coarsely chopped<br />
1 cup creamy peanut butter<br />
<br />
<b>For The Chocolate Icing</b> <br />
3 oz dark chocolate, coarsely chopped<br />
1/2 tsp light corn syrup<br />
4 Tbs unsalted butter<br />
<br />
<b>Make The Crispy Crust</b><br />
<b></b>Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.<br />
<br />
Put the cereal in a large bowl and set aside.<br />
<br />
Pour
¼ cup water into a small saucepan. Gently add the sugar and corn syrup
(do not let any sugar or syrup get on the sides of the pan) and use a
small wooden spoon to stir the mixture until just combined. Put a candy
thermometer in the saucepan. Cook over medium-high heat and bring to a
boil; cook until the mixture reaches the soft-ball stage, 235 degrees.<br />
<br />
Remove
from the heat, stir in the butter, and pour the mixture over the
cereal. Working quickly, stir until the cereal is thoroughly coated,
then pour it into the prepared pan. Using your hands, press the mixture
into the bottom of the pan (do not press up the sides). Let the crust
cool to room temperature while you make the next layer.<br />
<b></b><br />
<b>Make The Milk Chocolate Peanut Butter Layer </b><br />
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.<br />
<br />
Set
the bowl over a saucepan of simmering water and cook, stirring with a
rubber spatula, until the mixture is smooth. Remove the bowl from the
pan and stir for about 30 seconds to cool slightly. Pour the mixture
over the cooled crust. Put the pan in the refrigerator for 1 hour, or
until the top layer hardens.<br />
<br />
<b>Make The Chocolate Icing </b><br />
<b></b>In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.<br />
<br />
Set
the bowl over a saucepan of simmering water and cook, stirring with a
rubber spatula, until the mixture is completely smooth. Remove the bowl
from the pan and stir for 30 seconds to cool slightly. Pour the mixture
over the chilled milk chocolate peanut butter layer and spread into an
even layer. Put the pan in the refrigerator for 1 hour or until the
topping hardens.<br />
<br />
Cut into 9 squares, or use a cookie cutter warmed in hot water, and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.<br />
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</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com1tag:blogger.com,1999:blog-7279281094804311154.post-77227930354877355112012-02-03T07:42:00.000-08:002012-02-03T07:42:31.939-08:00Root Beer Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
I love root beer, it's spicy flavor instantly takes me back to my childhood. So when I saw this recipe in my Baked cookbook I knew I had to try it.<br />
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Before I started the recipe I did a little snooping online, and found that most people couldn't even taste the root beer in the cake. Well, if I was going to make a
Root Beer Cake, I wanted to taste the root beer. So not only did I followed Baked's suggestion of replacing a 1/2 cup of root beer with a 1/2 cup of root beer schnapps, I also added a root beer syrup that I found at Williams-Sonoma.<br />
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There was no denying that this was a root beer cake, and when it was served with a scoop of vanilla ice cream it became a root beer float. Success!...except I hated it. The cake's texture was great and the frosting was nice and smooth, but the flavor made me gag. My son on the other hand loved it, along with all the people I work with. I guess this cake is for real root beer lovers, and apparently I don't love root beer as much as I thought.<br />
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I probably would have liked it more if I would have made the recipe as written, but if you can't taste the root beer why use it at all? Next time I'm going to replace the root beer with hot chocolate, and make it a Hot Chocolate Bundt Cake. <br />
<br />
<span style="font-size: large;"><b>Root Beer Bunt Cake </b></span><br />
Adapted from <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1328060176&sr=8-1" target="_blank">Baked</a><br />
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<b>For The Root Beer Bundt Cake:</b><br />
1 1/2 cups root beer<br />
3 tbs root beer syrup<br />
1/2 cup root beer schnapps<br />
1 cup dark unsweetened cocoa powder<br />
1/2 cup unsalted butter, cut into 1 inch pieces<br />
1 1/4 cups granulated sugar<br />
1/2 cup firmly packed dark brown sugar<br />
2 cups all-purpose flour<br />
1 1/4 tsp baking soda<br />
1 tsp salt<br />
2 large eggs<br />
<br />
<b>For The Root Beer Fudge Frosting:</b><br />
2 oz dark chocolate (60% cacao), melted and cooled slightly<br />
1/2 cup unsalted butter, softened<br />
1 tsp salt<br />
1/4 cup root beer<br />
1 tbs root beer syrup<br />
2/3 cup dark unsweetened cocoa powder<br />
2 1/2 cups confectioners' sugar<br />
<br />
<b><br /></b><br />
<b>Make The Root Beer Bundt Cake</b><br />
Preheat oven to 325 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray.<br />
In a small saucepan, heat the root beer, root beer schnapps, root beer syrup, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.<br />
In a large bowl, whisk the flour, baking soda, and salt together.<br />
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy - do not over beat, as it could cause the cake to be tough.<br />
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Brush a few tablespoons of root beer syrup over the top of the cake before frosting with the Root Beer Fudge Frosting.<br />
<br />
<b>Make The Root Beer Fudge Frosting </b><br />
Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.<br />
Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer.<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-47968084183631959222012-01-30T20:20:00.000-08:002012-01-30T20:20:34.110-08:00And The Winner Was....<div class="separator" style="clear: both; text-align: center;">
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<br />
I was having a hard time deciding what recipe to make next from my Baked: New Frontiers In Baking cookbook, so I wrote up a ballot and had my family vote for the dessert that sounded best to them.<br />
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They chose German Chocolate Cake, which surprising I love, even if the filling looks slimy and unappetizing.<br />
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<br />
Baked's recipe has to be the best German Chocolate Cake recipe I have used so far. The chocolate cake had a rich chocolate flavor and was very moist. The filling was thick, gooey and coconuty, so good you could eat it by spoonfuls. (I might have used a mixing spoon for my spoonful.) The only problem I had with the cake, which really wasn't Baked's fault, was the ganache frosting. Baked says "If you prefer to decorate your German Chocolate Cake with a milk chocolate frosting, let the filling set completely and use the milk chocolate frosting recipe on page 60.", so I did. The frosting was silky and rich, and would be fabulous on a chocolate cake, but it was just a little too much with the German Chocolate filling. To solve the frosting problem, I just ate the cake backwards, and it was divine. <br />
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<br />
<br />
<span style="font-size: large;"><b>German Chocolate Cake</b></span><br />
From Baked<br />
<br />
<b>Cake Layers</b>:<br />
2 1/4 cups cake flour <br />
3/4 cup dark unsweetened cocoa powder <br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 cup hot coffee (I used Ghirardelli Mocha Hot Cocoa)<br />
1 cup buttermilk<br />
1 1/4 cups (2½ sticks) unsalted butter, softened<br />
2 1/4 cups sugar<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"></span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">5 large eggs </span></span><br />
1 1/2 teaspoons pure vanilla extract<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"> </span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">4 ounces dark chocolate, melted and cooled</span></span><br />
<br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"><b>Filling: </b></span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"></span></span>1 1/3 cups shredded sweetened coconut<br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"></span></span><span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">1 cup sugar</span></span><span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"> </span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">1/2 cup (1 stick) unsalted butter</span></span><span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"> </span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">1 cup evaporated milk</span></span><span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"> </span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">1 teaspoon vanilla extract</span></span><span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"> </span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">3 large egg yolk</span></span><span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients"></span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">1 1/3 cup toasted pecans, chopped coarsely</span></span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"><span class="recipe_structure_ingredients">
</span>
</span><br />
<br />
<div class="recipe_structure_directions recipe_attr_text" itemprop="recipeInstructions">
MAKE THE GERMAN CHOCOLATE CAKE LAYERS<br />
Preheat the oven to 350 degrees. Butter three 8-inch cake pans,
line the bottoms with parchment paper, and butter the parchment. Dust
with flour, and knock out the excess flour.<br />
Sift the cake flour, cocoa powder, baking powder, baking soda, and
salt into a medium mixing bowl. In a small bowl, whisk together the
coffee and buttermilk.<br />
In the bowl of an electric mixer fitted with the paddle attachment,
beat the butter and sugar until fluffy. Scrape down the bowl and add the
eggs, one at a time, beating until each is incorporated. Add the
vanilla and beat to incorporate. The mixture will look light and fluffy.<br />
Add the flour mixture, alternating with the coffee/buttermilk
mixture, in three additions, beginning and ending with the flour
mixture. Remove the bowl from the mixer and fold in the melted
chocolate.<br />
Divide the batter among the prepared pans and smooth the tops. Bake
for 30 to 35 minutes, rotating the pans halfway through the baking time,
until a toothpick inserted in the center of each cake comes out clean.
Transfer the cakes to a wire rack and let cool for 20 minutes. Invert
the cakes onto the rack and remove the pans and let cool completely.
Remove the parchment.<br />
<br />
MAKE THE COCONUT PECAN FILLING<br />
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.<br />
Spread half of the coconut evenly across the pan and place in the
oven for 5 minutes or until the coconut begins to brown. Remove from the
oven and cool on a wire rack.<br />
In a large saucepan, stir together the sugar, butter, evaporated
milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring
constantly. After the mixture begins to boil and thicken, remove from
the heat and stir in the toasted coconut, regular coconut, and pecans.<br />
Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.<br />
<br />
ASSEMBLE THE CAKE<br />
Place one cake layer on a serving platter. Trim the top to create a
flat surface and evenly spread one third of the filling on top. Add the
next layer, trim and frost with one third of the filling, then add the
third layer. Trim the top, and frost with the remaining filling.<br />
<br />
The cake will keep in an airtight container, at room temperature, for up to 2 days.<br />
<br />
<b>Milk Chocolate Frosting</b>:<br />
8 oz bittersweet chocolate, finely chopped</div>
8 oz milk chocolate, finely chopped<br />
1 1/2 cups heavy cream<br />
2 tbs light corn syrup<br />
1 1/2 cups unsalted butter, soft but cool, cut into 1 inch pieces<br />
<br />
Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2-3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.<br />
<br />
With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look. <br />
<br />
<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-11242337979158061932012-01-22T17:38:00.000-08:002012-08-08T22:10:17.214-07:00Cookies And Cream Cookies<div class="separator" style="clear: both; text-align: center;">
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I love Oreo cookies, and have used them in cakes, cupcakes, truffles, even brownies, but for some reason I have never thought of putting them in cookies. Then on a recent trip into San Francisco I found Anthony's Cookies, and was enlightened.<br />
Typically I skip cookies from bakeries since they are one of the most basic things to bake. Luckily I followed the advice of yelp and went into <a href="http://www.yelp.com/biz/anthonys-cookies-san-francisco-2" target="_blank">Anthony's</a> and tried one of every cookie. They were all good, really good, but the stand out was definitely the Cookies and Cream. No chocolate chips, no white chips, just Oreo cookie crumbs, mixed into a basic cookie dough. The simplicity was great, and really let the flavor of the Oreo be the star.<br />
For my Cookies and Cream Cookies, I used a basic chocolate chip cookie recipe and substituted the chocolate chips with chunks of Oreos. They turned out really good, so good, that when I took them to work, Mr. Critique (that guy that will always find something wrong) ate 3 cookies. (He hasn't eaten 3 cookies at one time in his entire life.) I will have to add this one to the cookie recipe rotation.<br />
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<br />
<b><span style="font-size: large;">Cookies And Cream Cookies</span></b><br />
<br />
2 1/4 cups flour<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
1 1/2 teaspoon cornstarch <br />
1 cup unsalted butter soft but cool<br />
1 cup firmly packed light brown sugar<br />
1/2 cup granulated sugar<br />
2 large eggs<br />
2 teaspoon vanilla extract<br />
16 Oreos, crushed in large chunks<br />
<br />
In a large bowl, whisk the flour, salt, baking soda, and cornstarch together and set aside.<br />
<br />
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy. Scrape the sides of bowl and add the eggs, one at a time, beating until incorporated. Add the vanilla and incorporate. Gradually
beat in flour mixture. Using a spatula, fold in the crushed Oreos.<br />
<br />
Cover the bowl tightly and refrigerate for 3 hours.<br />
<br />
Preheat the oven to 375 degrees.<br />
<br />
Spoon dough onto parchment lined cookie sheets, about 1 inch apart. Bake for 12 to 14 minutes.<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com5tag:blogger.com,1999:blog-7279281094804311154.post-70318708784559743202012-01-17T16:27:00.000-08:002012-01-17T16:27:49.263-08:00Lemon Lime Bar Parfait<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7166/6609491147_679ff51ef5_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://farm8.staticflickr.com/7166/6609491147_679ff51ef5_b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love the mixing of glasses. The pink and yellow goblets are from the wonderfully tacky Madonna Inn.</td></tr>
</tbody></table>
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What happened? My last two lemon recipes, one from <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1326843574&sr=8-1" target="_blank">Baked</a> and the other from <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497/ref=sr_1_1?s=books&ie=UTF8&qid=1326779596&sr=1-1" target="_blank">Momofuku Milk Bar</a> failed. Well, failed my be a little harsh, since they were both still tasty, just not what I had in mind.</div>
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The lemon parfaits I made were good. The Vanilla Bean Whipped Cream was extremely delicious. The graham cracker crumbs were graham cracker crumbs. But Momofuku Milk Bar Lemon Filling (I don't call it curd, because <i>hello</i>, I don't eat CURD) was a little salty, and not something to eat on its own. When put all together though, they made a pretty decent parfait, but there was still some room for improvement.</div>
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Then there was Baked's Lemon Lime Bars, which tasted extremely delicious. The coconut crust was terrific and I would love to use the recipe for other pies.(Ooh, Chocolate Cream) The Lemon Filling was sweet and tangy. The problem was that they weren't bars, they were goop, best served in a bowl and eaten with a spoon.</div>
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So I think if I made a parfait with the Vanilla Bean Whipped Cream recipe and the Lemon Lime Bar recipe, it would be close to perfection. </div>
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<b><span style="font-size: large;">Lemon Lime Bar (Parfait) </span></b><br />
From <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1326779525&sr=8-1" target="_blank">Baked </a><br />
I am posting the original Baked Lemon Lime Bar recipe with notes on how to turn them into a parfait.<br />
<br />
<b>Graham-Coconut Crust (Crumbs)</b><br />
<br />
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: #333333;"><span class="apple-style-span"><span class="Apple-style-span">1 cup sweetened shredded coconut</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">2 cup graham cracker crumbs (about 15-17 crackers)</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">2 Tablespoons firmly packed dark brown sugar</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">1 stick of unsalted butter, melted </span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span"><b> </b></span></span></span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: #333333;"><span class="apple-style-span"><span class="Apple-style-span"><b>Lemon Lime Filling</b></span></span></span></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><span style="color: #333333;"><span class="apple-style-span"><span class="Apple-style-span"><b> </b></span></span></span></span></div>
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">11 large egg yolks</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">3 large eggs</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">1 3/4 cups sugar</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">3/4 cups fresh lemon juice</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">2 Tablespoons fresh lime juice</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">2 Tablespoons grated lemon zest</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">2 Tablespoons grated lime zest</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">1 1/2 sticks of unsalted butter, softened and cut
into small pieces</span></span><span class="Apple-style-span"><br /></span>
<span class="apple-style-span"><span class="Apple-style-span">1/3 cup heavy cream</span></span></span></span><br />
<br />
<b><span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Graham-Coconut Crust</span></span></span></span></b><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Preheat the oven to 300 degrees. Butter the sides and bottom of a 9x13 baking pan or spray with cooking spray. </span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">* For parfaits, skip the greasing of the pan.</span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">On a parchment lined cookie sheet, spread out the coconut. Bake in the oven until golden brown, 7 to 10 minutes.</span><span class="Apple-style-span"> Remove from the oven, toss the coconut, and return to the oven for 3 more minutes.</span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Put graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. (I used a fork. I don't like using my hands in food if I can help it, and when I do use my hands I wear vinyl gloves. Just a personal quirk.) Mix in the melted butter. Press the crust up the sides and bottom of the pan in an even layer.</span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">* For parfaits, you don't need to press the crumbs into the pan, just pour in evenly.</span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Put the crust in the refrigerator for 15 minutes, (I don't know exactly why you need to do this step.) </span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Put in the oven and bake for 10 minutes, or until golden brown. Let cool completely. </span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span"><b> Lemon Lime Filling</b></span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Increase the oven temperature to 325.</span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zest in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees on a candy thermometer, about 10 minutes. </span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Remove from the heat and whisk in the butter and cream. Pour through a fine mesh sieve directly into the cooled crust. Spread evenly. </span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span"> *For parfaits, pour into a clean 13x9 pan (I don't know about this part, it's just a guess, maybe you can skip it.)</span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span"><br /></span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Bake for 8 to 10 minutes, until filling is just set. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours. Don't let plastic touch the filling, if making bars.</span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span"><br /></span></span></span></span><br />
<b>Vanilla Bean Whipped Cream</b><br />
From <a href="http://www.marthastewart.com/318763/vanilla-bean-whipped-cream" target="_blank">Martha Stewart</a><br />
<br />
2 cups heavy cream<br />
1 vanilla bean<br />
1/4 cup sugar<br />
<br />
Chill
mixing bowl and whisk attachment. Place heavy cream in a medium bowl.
Cut vanilla bean in half and scrape seed into cream. Add the bean to
cream and whisk to combine. Cover with plastic wrap and refrigerate for 1
hour.<br />
<br />
Strain cream through fine-mesh sieve into
chilled mixing bowl. Whisk on medium speed for 1 minute. With mixer
running add the sugar. Increase speed to medium high and beat until soft
peaks form. Cover and refrigerate for up to 2 hours.<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span"><br /></span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span"><b>*Prepare the Lemon Lime Bar Parfaits</b></span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Prepare the parfaits the day of serving, otherwise the crust will become soggy. </span></span></span></span><br />
<br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Spoon the whipped cream into a pastry bag with the tip cut off. In another pastry bag do the same with the lemon filling. </span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span"> </span></span></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit; font-size: small;"><span class="apple-style-span"><span class="Apple-style-span">Sprinkle a layer of crust crumbs on the bottom of the parfait glass. Pipe in a layer of lemon followed by a layer of whipped cream. Continue layering until the glass is full, ending with a whipped cream layer. Top with a raspberry and a candied lemon peel.</span></span></span></span><br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-21596466081715305932012-01-14T06:00:00.000-08:002012-01-14T06:00:09.470-08:00Lemon Lemon Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7175/6687880099_1eb9ee1526_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://farm8.staticflickr.com/7175/6687880099_1eb9ee1526_b.jpg" width="640" /></a></div>
<span style="font-size: small;">I might have made a mistake by making the Lemon Drop Cake so soon,</span><span style="font-size: large;"><span style="font-size: small;"> because it has set the bar extremely high. Unfortunately, this Lemon Lemon Loaf just didn't measure up. Sure it was refreshingly lemony, soft and spongy, and perfectly sweetened, but it just didn't seem as extraordinary as the cake. If only I had made this first, I am sure I would have a different reaction. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Since this recipe did make two loaves, I froze the second loaf and will try it again in a few weeks. Maybe cleansing my palate for a week or two will make me love this recipe more.</span></span><b><span style="font-size: large;"></span></b><br />
<span style="font-size: small;">I still love <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1326430194&sr=8-1">Baked</a> though!</span><b><span style="font-size: large;"><br /></span></b><br />
<br />
<b><span style="font-size: large;">Lemon Lemon Loaf</span></b><br />
From <a href="http://www.epicurious.com/recipes/food/views/Lemon-Lemon-Loaf-350989">Baked</a><br />
<br />
<b>Lemon Cake</b><br />
<strong></strong>1 1/2 cups cake flour<br />1 1/2 cups all-purpose flour<br />2 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1 teaspoon salt<br />2 1/4 cups sugar<br />8 large eggs, at room temperature<br />1/4 cup grated lemon zest (from about 4 lemons)<br />1/4 cup fresh lemon juice<br />2 cups (4 sticks) unsalted butter, melted and cooled<br />1/2 cup sour cream, at room temperature<br />2 teaspoons pure vanilla extract<br />
<br />
<strong>Lemon Syrup</strong><br />1/3 cup fresh lemon juice<br />1/3 cup sugar<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<b> </b></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<b>Lemon Glaze </b></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
2 cups confectioners' sugar, sifted, or more if needed<br />4 to 6 tablespoons fresh lemon juice<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<b> </b></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<b>Lemon Cakes</b><br /><div class="instruction">
Preheat the oven to 350 degrees F. Spray the sides and
bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray.
Line the bottom with parchment paper and spray the paper.
</div>
<div class="instruction">
Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
</div>
<div class="instruction">
Put the sugar, eggs, lemon zest, and lemon juice in a
food processor and pulse until combined. With the motor running, drizzle
the butter in through the feed tube. Add the sour cream and vanilla and
pulse until combined. Transfer the mixture to a large bowl.
</div>
<div class="instruction">
Sprinkle the flour mixture, one third at a time, folding
gently after each addition until just combined. Do not overmix.
</div>
<div class="instruction">
Divide the batter evenly between the prepared pans. Bake
in the center of the oven for 20 minutes, rotate the pans, reduce the
oven temperature to 325 degrees F., and bake for another 30 to 35
minutes, or until a toothpick inserted in the center of the loaf comes
out clean.
</div>
<div class="instruction">
Let cool in the pans for 15 minutes.
</div>
<div class="instruction">
<strong>Lemon Syrup</strong><br />
In a small saucepan over medium heat, heat the lemon
juice and sugar until the sugar is completely dissolved. Once dissolved,
continue to cook for 3 more minutes. Remove from the heat and set
aside.
</div>
<div class="instruction">
Line a half sheet pan with parchment paper and invert
the loaves onto the pan. Use a toothpick to poke holes in the tops and
sides of the loaves.
</div>
<div class="instruction">
Brush the tops and sides of the loaves with the lemon
syrup. Let the syrup soak into the cake and brush again. Let the cakes
cool completely, at least 30 minutes.
</div>
<div class="instruction">
(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
</div>
<div class="instruction">
<strong>Lemon Glaze:</strong><br />
In a small bowl, whisk together the confectioners' sugar
and 4 tablespoons of the lemon juice. The mixture should be thick but
pourable. If the mixture is too stiff, add up to another 2 tablespoons
lemon juice and whisk again, adding small amounts of lemon juice and/or
confectioners' sugar until you get the right consistency. Pour the lemon
glaze over the top of each loaf and let it drip down the sides. Let the
lemon glaze harden, about 15 minutes, before serving.
</div>
<div class="instruction">
The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
</div>
</div>
<br /></div>
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-5129055511280945792012-01-03T09:57:00.000-08:002012-01-11T19:57:20.620-08:00Lemon Drop Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
Lemon drops have a history in my family, banned from my mother as a child and then somewhat unconsciously banned from me as I was growing up. To this day I feel like I am "breaking the rules" when I have a lemon drop. (Sorry Mom, I promise I will be careful) <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1326329866&sr=8-1">Baked's</a> Lemon Drop Cake recipe was the loophole my family needed, tasting exactly like a lemon drop candy, only in cake form. The frosting is sweet and unassuming, then POW bright tart lemon curd explodes with flavor between the cake layers. AMAZING. This has to be one of the best lemon desserts I have EVER had. (Sorry Aunt
L) Not only was it absolutely delicious, it looked beautiful as well. I bet you can guess what dessert I will be bringing our next family gathering (:<br />
<br />
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<b><span style="font-size: large;"><br /></span></b><br />
<b><span style="font-size: large;">Lemon Drop Cake</span></b><br />
From <a href="http://www.shopterrain.com/index.cfm/fuseaction/article.detail/ID/277ebacc-d416-4acc-af00-6ac949d4c477/categoryID/ab0cc681-4935-4179-8e2b-57a71b8f56b8">Baked</a><br />
<br />
Cake Layers<br />
2 1/2 cups cake flour<br />
3/4 all purpose flour<br />
1 tbs baking powder<br />
1 tsp baking soda<br />
3/4 tsp salt<br />
1/2 cup unsalted butter, softened<br />
1/2 cup vegetable shortening, at room temperature<br />
1 3/4 cups sugar<br />
1 tbs vanilla extract<br />
Grated zest of one lemon<br />
1 large egg<br />
1 1/2 cups ice cold water<br />
3 large egg whites, at room temperature<br />
1/4 tsp cream of tartar<br />
<br />
Lemon Curd Filling<br />
3/4 cups fresh lemon juice (from 6 lemons)<br />
Grated zest of 2 lemons<br />
2 large eggs<br />
7 large egg yolks<br />
3/4 cup sugar<br />
4 tbs butter, at room temperature<br />
<br />
Frosting<br />
1 1/2 cups sugar<br />
1/3 cup all purpose flour<br />
1 1/2 cups milk<br />
1/3 cup heavy cream<br />
1 1/2 cups unsalted butter, soft but cool, cut into small pieces<br />
1 tsp vanilla extract<br />
1/2 cup lemon curd<br />
<br />
Chewy Lemon Head Lemon Drops for decoration<br />
<br />
<br />
<b>Make The Lemon Cake Layers</b><br />
Preheat the oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour, and knock out the excess flour.<br />
<br />
In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.<br />
<br />
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat just until combined. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour. Scrape down the bowl, then mix on low speed for a few more seconds.<br />
<br />
In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not over beat. Gently fold the egg whites into the batter.<br />
<br />
Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove pans, and let cool completely. Remove the parchment.<br />
<br />
<b>Lemon Filling</b><br />
In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.<br />
<br />
In a nonreactive bowl whisk the egg, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.<br />
<br />
Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding like texture, about 6 minutes. <br />
<br />
Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.<br />
<br />
Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.<br />
<br />
<b>Frosting</b><br />
In a medium heavy-bottom saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.<br />
<br />
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter, mix until thoroughly incorporated.<br />
<br />
Increase the speed to medium high and beat until the frosting is light and fluffy.<br />
<br />
Add the vanilla and 1/2 cup of the freshly made lemon curd and continue to combined. If the frosting is too soft, put it in the refrigerator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until proper consistency.<br />
<br />
<b>Assembling The Cake</b><br />
Refrigerate the frosting for a few minutes until it can hold it's shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 cup of the remaining lemon curd on top. Add the next layer, trim, and fill with 1 cup of the lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake. Store in the refrigerator for up to 3 days.<br />
<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com4tag:blogger.com,1999:blog-7279281094804311154.post-35518208377515817722012-01-01T12:57:00.000-08:002012-01-04T07:21:59.480-08:00Sour Lemon Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7019/6614386993_52af906f89_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://farm8.staticflickr.com/7019/6614386993_52af906f89_b.jpg" width="640" /></a></div>
<br />
I'm loving the Baked cookbook I got for Christmas, they have so many delicious looking recipes that I can't wait to try, but for now I am still trying to use up all my lemons.<br />
This recipe for Sour Lemon Scones went along with my previous recipe of Candied Lemon Peels, so it only made sense to make them next. (I didn't even notice this recipe until after I made the lemon peels)<br />
Let me start off by saying the word sour in the title is a little misleading, I love sour and these by no means were sour. They were quite tasty though, a perfect balance of sweet and salty, with just a bit of lemon. I liked them so much I made myself sick after eating 3 (Yes 3!), for breakfast. As I am writing this, dressed in my workout clothes, I am trying to keep myself from going into the kitchen and eating the last scone. It's made with fruit so it would be "fuel" for my workout, right (:<br />
<br />
You really should go and get the <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1325637845&sr=8-1">Baked</a> cookbook, but until you do....<br />
<br />
<b><span style="font-size: large;">Sour Lemon Scones</span></b><br />
Slightly adapted from <a href="http://www.npr.org/templates/story/story.php?storyId=96980037">Baked </a><br />
<br />
4 cups all-purpose flour <br />
1/2 cup sugar<br />
1 tablespoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon ginger<br />
1 1/2 cups (3 sticks) unsalted butter, cubed and cold<br />
1 large egg<br />
1 cup milk<br />
1 tablespoon lemon juice<br />
1/4 cup grated lemon zest (from about<br />
3 lemons)<br />
1/2 cup diced candied lemon peel, recipe from previous post<br />
2 tablespoons raw sugar (I used the sugar at the bottom of the candied lemon peel container)<br />
<br />
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.<br /><br />In a small bowl combine milk and lemon juice, set aside.<br />
<br />
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and ginger. Whisk until combined.<br /><br />Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.<br /><br />In
a separate bowl, whisk together the egg, 3/4 cup of the milk and
the lemon zest. Slowly pour the wet ingredients into the dry
ingredients, and then gently knead the dough with your hands until the
dough starts to come together. If using, add the candied lemon peel and
knead to incorporate. Move the dough to a lightly floured surface. Use
your hands to shape the dough into two discs (about 1 1/2 inches in
height). Do not overwork the dough.<br /><br />Cut each disk into 6 wedges.
Place the wedges onto the prepared baking sheet. Brush each scone with
the remaining milk and sprinkle with raw sugar. Bake in the center
of the oven for about 25 to 30 minutes (rotating the baking sheet
halfway through the baking time) or until the scones are golden brown.<br /><br />Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.<br /><br />Scones can be stored in an airtight container for up to 2 days.<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-33194933304949912732012-01-01T11:47:00.000-08:002012-01-01T11:47:54.921-08:00Candied Lemon Peels<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7169/6614347311_1ddd4b1866_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://farm8.staticflickr.com/7169/6614347311_1ddd4b1866_b.jpg" width="640" /></a></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Typically when we have lemons, we juice them and freeze the juice in ice trays, throwing away perfectly good zest and peel. This year, I decided to use as much of the lemon as possible, starting with the peel.<br />
When I was in Mexico last year I tried a chocolate covered candied orange peel. I was a little leery but was assure by the stores owner
that it was their best seller. (Isn't there a reason we peel oranges and not
eat them whole?) They turned out to be pretty good, with a texture similar to a gumdrop, and a tart and sweet citrus flavor like a candy.<br />
So this time, before juicing the lemons, I peeled them, candied the peel, and covered a few candied peels in chocolate. They turned out perfect, tasting just like a chewy lemon drop. My husband can't even walk past the candy dish without taking one.<br />
<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
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</div>
<b><span style="font-size: large;"><br /></span></b><br />
<b><span style="font-size: large;">Candied Lemon Peels</span></b><br />
From <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&qid=1325393491&sr=8-1">Baked: New Frontiers in Baking</a> also at <a href="http://www.cookstr.com/recipes/how-to-make-your-own-candied-lemon-peel">cookstr.com</a><br />
<a href="http://cookstr.com/"></a> <br />
4 lemons (organic)<br />
2 cups sugar<br />
3/4 cup light corn syrup<br />
<br />
Wash lemons thoroughly. With a knife, peel each lemon into large strips, leaving as much white pith as possible behind. Using the knife scrape off any pith remaining on the peel.<br />
<br />
Place the peels in a heavy bottom saucepan and cover with 1 cup of cold water. Bring to a boil and strain. Repeat this step three times.<br />
<br />
Place peels, 4 cups water, sugar, and corn syrup in a medium sized saucepan. Simmer for 15-20 minutes until the mixture forms a thick syrup and the peels become translucent. Remove from heat and let sit until the syrup has cooled to room temperature. <br />
<br />
Remove from syrup and cut into strips and roll in granulated sugar. Let dry overnight on a wire rack. Store in a air tight container.<br />
<br />
*Keep the syrup you made, it's great for drinks (mixed drinks or even tea), and I found you can drizzle it over a piece of toasted brioche and it's delicious. <br />
<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-75233453094379497472011-12-30T23:33:00.000-08:002011-12-30T23:33:19.324-08:00It's Citrus Season<div class="separator" style="clear: both; text-align: center;">
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<br />
It's citrus season here in California, and we have lemons, oranges, and mandarins coming out of our ears. So what do you do with 10lbs of lemons, I guess we will see in the next few days....<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-31482208903216237792011-12-20T18:17:00.000-08:002011-12-22T20:31:02.298-08:00Hawaiian Popcorn Balls<div class="separator" style="clear: both; text-align: center;">
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<br />
Mele Kalikimaka!<br />
<br />
Food Network Magazine's Christmas issue had two pages of popcorn balls, and one really stood out to me...Coconut-Almond. Being a coconut freak I knew I had to try these, but I wanted to give them a little more tropical feel, so I used macadamia nuts. They turned out so delicious, not very Christmasy really, but they're definitely DELICIOUS.<br />
<br />
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Hawaiian Popcorn Balls </span><br />
Adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/coconut-almond-popcorn-balls-recipe/index.html" target="_blank">Food Network Magazine</a><br />
<br />
2 Tbs butter<br />
1 cup mini marshmallows<br />
12 cups popcorn<br />
1 cup powdered sugar<br />
1/4 cup light corn syrup<br />
1 Tbs water<br />
1/2 tsp vanilla extract<br />
1 cup shredded coconut<br />
2/3 cup chopped macadamia nuts<br />
2 cups toasted coconut<br />
<br />
In a large saucepan over medium heat, bring to a boil the corn syrup, butter, sugar, marshmallows, and water. Remove from heat and stir in vanilla extract. Add the popcorn, 1 cup shredded coconut, and macadamia nuts, stir until coated. Shape into balls with hands and roll in toasted coconut. <br />
<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-73019881045446795082011-12-20T13:22:00.000-08:002011-12-21T22:33:46.375-08:00Peppermint Bark Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<br />
After seeing the cover of Taste of Home Cooking School, I have been thinking about making a candy covered cheesecake every night while I should be sleeping. I used the original Junior's Cheesecake recipe, execpt with a chocolate spongecake and then I mixed bits of candycane, white chocolate chips, dark chocolate chunks, peppermint chips, and peppermint bark.<br />
Next time I will make the cheesecake a white chocolate cheesecake, make the chocolate sponge cake a little more chocolatey, and I will add much more bits of candy and chocolates. It was a good first attempt though.<br />
<br />
<span style="font-size: large;">JUNIOR'S FAMOUS CHEESECAKE </span><span style="font-size: large;">- TURNED PEPPERMINT</span><br />
Adapted from <a href="http://www.food.com/recipe/juniors-famous-cheesecake-17927">food.com</a><br />
<br />
Chocolate Sponge Cake<br />
1/2 cup sifted cake flour<br />
1 tsp baking powder<br />
1 pinch salt<br />
3 large eggs separated<br />
1/3 cup sugar<br />
2 tbs sugar<br />
1 tsp vanilla extract<br />
2 oz melted bittersweet chocolate<br />
3 tbs unsalted butter, melted<br />
1/4 tsp cream of tartar<br />
<br />
Cream Cheese Filling<br />
4 (8oz) packages cream cheese<br />
1 2/3 cups sugar<br />
1/4 cup cornstarch<br />
1 tbs vanilla extract<br />
2 large eggs<br />
3/4 cup heavy whipping cream<br />
2 oz Ghiradelli Peppermint Bark, broken into pieces (Double it next time?)<br />
2 oz white chocolate chips (Skip this and make cheesecake white chocolate instead)<br />
2 oz dark chocolate, broken into pieces (Double it next time?)<br />
1 oz candy canes crushed (Double it next time?)<br />
<br />
Oreo Crumbs<br />
8 Oreo cookies, crushed<br />
2 Tbs butter, melted<br />
<br />
Sponge Cake: <br />
Preheat oven to 350 degrees and generously butter a 9in spring form pan.<br />
Sift the cake flour, baking powder, and salt together in a medium bowl and set aside.<br />
Beat
the egg yolks in a large bowl with and electric mixer on high for 3
minutes. With the mixer still running, gradually add the 1/3 cup of
sugar and continue beating until thick light yellow ribbons form in the
bowl, about 5 minutes. Beat in the vanilla and melted chocolate. Sift the
mixture over the batter and stir it in by hand until no more white
flecks appear. Blend in the butter.<br />
In a clean bowl, using clean
dry beater, beat the egg whites and cream of tartar together on high
until frothy. Gradually add the remaining 2 tablespoons sugar and
continue beating until stiff peaks form. Stir in 1/3 cup of the egg
whites into the batter, then gently fold in the remaining egg white.
(don't worry if a few white specks remain.)<br />
Spoon the batter into the spring form pan.<br />
Bake the cake just until the center springs back when lightly touched, only about 10 minutes.<br />
Let cool in the pan on a wire rack while you continue making the cheesecake filling. DO NOT REMOVE FROM THE PAN.<br />
<br />
Cream Cheese Filling:<br />
Place one 8oz package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl.<br />
Beat
with an electric mixer on low until creamy, about 3 minutes, then beat
in the remaining 3 packages of cream cheese. Increase the mixer speed to
high and add the remaining 1 1/3 cups of sugar and vanilla extract. Add
eggs one at a time, beating well after each one. Blend in heavy cream.
Mix the filling only until blended. Be careful not to over mix. Add the candy pieces and just swirl into the batter.<br />
<br />
Wrap
the outside of the spring form pan with two layers of tin foil.(This is
to protect it from the water bath, while it's cooking.)<br />
<br />
Spoon the filling on top of the baked sponge cake.<br />
Place a kitchen towel in the bottom of a large shallow pan (disposable roasting pan).
Place the spring form pan in the towel lined pan. Pour water into the
large baking pan about 1 inch up the side of the spring form pan.<br />
Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.<br />
Turn oven off and open the oven door for 1 minute. Close the door and let set inside oven 30 minutes to 1 hour.<br />
Remove from oven and place in refrigerator at least 6 hours.<br />
<br />
Run a knife around the side of the spring form pan and remove the cheesecake.<br />
<br />
Oreo Crumbs:<br />
In
a small bowl mix Oreo crumbs, and melted butter. Pour
into a cake pan and bake at 350 degrees for about 5 minutes.<br />
Pat the sides of the cheesecake with the Oreo crumbs, and serve.<br />
<br />
<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-43403259763815828872011-12-12T20:43:00.000-08:002011-12-12T20:43:40.016-08:00French Toast Bread Pudding<div class="separator" style="clear: both; text-align: center;">
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<br />
I love French toast, but bread pudding??? I have always stayed away from bread pudding just because it sounds really disgusting, that is until a few months ago when I went to breakfast with a friend and decided to try a bread pudding French toast (A slice of bread pudding battered and fried like French toast). Yep, I was right, bread pudding was disgusting. Months went by and as I was watching a bread pudding episode of Sugar High on Food Network, I began to rethink my hatred of it. I hesitantly went to the kitchen and made a chocolate bread pudding that turned out surprisingly good, which got me thinking...French Toast Bread Pudding.<br />
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At least once a month I stand in front of the stove for an hour, slaving away over french toast, finally sitting down to eat after everyone has had their 2nds or 3rds. By making french toast into a bread pudding maybe I could finally eat with my family.<br />
Using my favorite French toast recipe, <a href="http://www.parkermeridien.com/eat1.php" target="_blank">Norma's</a> Crunchy French Toast, as a guide, I was still having doubts as I was putting the bread pudding into the oven. To my delight the French Toast Bread Pudding turned out wonderful. It was slightly crusty on the top and around the edges, more firm than goopy in the middle, and the French toast flavor...was to die for. I am soo going to make this Christmas morning.<br />
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<br />
<b><span style="font-size: large;">Krispie Caramel French Toast Bread Pudding</span></b> <br />
Adapted from <a href="http://www.amazon.com/NORMAS-Breakfast-Done-Right-ebook/dp/B0068VWZ6W/ref=sr_1_1?s=books&ie=UTF8&qid=1323315537&sr=1-1" target="_blank">Norma's</a> Crunchy French Toast<br />
<br />
*Warning - I tried making this with Texas Toast and it was way to dry, stick with Brioche. <br />
<br />
Rice Krispie Topping<br />
1 cup Rice Krispies<br />
Dash of nutmeg <br />
1 1/2 tsp cinnamon<br />
3/4 tsp cocoa powder<br />
3 tsp sugar<br />
Pinch of salt <br />
<br />
French Toast<br />
1 loaf stale bread (I used 1/2 Pullman and 1/2 Brioche)<br />
3 eggs<br />
2 cups heavy cream<br />
1 tbs Grand Marnier<br />
3/4 cup sugar<br />
1 1/2 tsp vanilla<br />
1 tbs cinnamon<br />
pinch of salt<br />
<br />
The night before: <br />
Prepare the topping - In a small bowl stir together Rice Krispies, cinnamon, nutmeg, cocoa powder and sugar. Cover with plastic wrap and set aside. <br />
Cut bread into 1/2 inch cubes and fill a 9x13 baking dish with the cubes. Cover with plastic wrap.<br />
Combine the eggs, sugar, vanilla, cinnamon, heavy cream and Grand Marnier. Whisk until incorporated. Cover with plastic wrap and refrigerate until morning.<br />
<br />
The morning of:<br />
Remove all of the plastic wrap (: <br />
Pour cream mixture over the bread cubes, pressing down on the cubes to thoroughly soak bread.<br />
Preheat oven to 350 degrees<br />
Bake for 30 minutes. Sprinkle Rice Krispie Topping and continue baking for another 10 minutes.<br />
Serve with caramel sauce.<br />
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<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-30282324890804870802011-12-08T17:00:00.000-08:002011-12-08T17:00:01.733-08:00Chocolate Mint Thumbprint Cookies<div class="separator" style="clear: both; text-align: center;">
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Let me start by saying I am not a fan of thumbprint cookies, I find them too dry. These chocolate thumbprint cookies were alright, (It's hard to go wrong with Hershey's Mint Kisses.) but just not my favorite. If for some reason you want to give them a try...<br />
<br />
<b><span style="font-size: large;">Chocolate Mint Thumbprint Cookies</span></b> <br />
<br />
1 1/2 cups flour<br />
3/4 cups sugar<br />
1/2 cup cocoa powder<br />
1/2 tsp salt<br />
6 tbs butter, softened<br />
2 large eggs, lightly beaten<br />
1 egg white<br />
<br />
In a large bowl beat butter on medium speed for 30 seconds. Add sugar and beat until combined. Beat in eggs and vanilla. Add flour and mix until combined. Cover and chill for 1 hour.<br />
<br />
Preheat oven to 375 degrees. Roll dough into 1 inch balls. Roll balls into egg white, then chocolate sprinkles. Place 1 inch apart on cookie sheet. Using your thumb, make indention in each ball.<br />
<br />
Bake 10-12 minutes. Let cool for 10 minutes before filling thumbprint with Hershey's Kisses. Move to wire rack and let cool completely. <br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-13448186684303448022011-12-06T12:31:00.001-08:002011-12-06T20:27:54.178-08:00Peppermint Patties<div class="separator" style="clear: both; text-align: center;">
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For some reason during the other 11 months in the year I forget how much I love peppermint, then December comes around I am am transformed into a peppermint junkie. Dreyer's Peppermint Ice Cream, Andes Mint Baking Chips, Hershey's Mint Kisses, and the mother of all peppermint the Ghirardelli Peppermint Sundae. (I have been known to hoarded a few of these things in the freezer for later in the year, which I then don't ever eat.)<br />
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Months ago a friend told me about making homemade peppermint patties, and now that December is finally here I decided it was time to make them. These were like large gourmet Junior Mints, rich Valrhona Chocolate covering a smooth gooey mint filling. They may be a little time consuming, but they taste absolutely wonderful. Now, if I only had better chocolate dipping skills (:<br />
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<b><span style="font-size: large;">Peppermint Patties</span></b><br />
Adapted from Food Network Magazine<br />
<br />
2 cups powdered sugar<br />
2 tbs light corn syrup<br />
1 1/2 tbs softened butter<br />
2 tsp milk<br />
1 tsp peppermint extract<br />
1/2 tsp vanilla extract<br />
<br />
Chocolate coating:<br />
8 oz chocolate<br />
2 tsp shortening<br />
<br />
Beat powdered sugar, corn syrup, butter, milk, peppermint and vanilla extract until smooth.<br />
Chill in freezer for 30 minutes.<br />
Dust generously with powered sugar and roll out 1/4 inch thick.<br />
Chill again for 15 minutes.<br />
Cut into stars and freeze until hard.<br />
Melt chocolate with 2 tsp of shortening in the microwave.<br />
Let cool to room temperature.<br />
Take out 1/2 of the stars from the freezer, dip them into the chocolate and sprinkle with nonpareils.<br />
Repeat with the second half of the stars.<br />
Chill until set.<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-85174057886307538552011-12-01T12:39:00.001-08:002011-12-02T12:36:22.275-08:00Christmas Is Coming<div class="separator" style="clear: both; text-align: center;">
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Every year while on Thanksgiving vacation, I load up on magazines and get inspired for Christmas.<br />
My magazine reading is actually quite a process. It begins with flipping though each magazine, making mental notes of what looks good. Then I go back through and folding the corners of the things I like. After that I actually read the recipes. Finally, when we get home, I rip out all the pages I had folded and put them in a binder. (A tip I learned from my friend and her mother.) Just when you thought I couldn't be more compulsive, I then make a list of everything I want to make in December and map it out on my calendar. (I know what your thinking, "Psycho".)<br />
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One of the things that caught my eye in the Better Homes and Gardens Christmas Cookies magazine wasn't even a recipe, it was the gift packaging. It is such a simple idea, that's not only great for Christmas, but would make a cute goodie bag for birthdays as well.<br />
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To make the bags you need festive scrapbook paper, glue, scissors, and cellophane bags (found at your local craft store or even Walmart). Cut scrapbook paper to fit folded over bag, fill the bag with goodies, fold top of bag down, cover with scrapbook paper, and staple on each side of the scrapbook paper. Voila! Cute food gift for Christmas.<br />
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<div style="text-align: left;">
You might be wondering what is in this bag, it's Oreo Coal. I saw a photo of No-Bake Cookies and Cream Bars on the <a href="http://picky-palate.com/2011/03/17/no-bake-chewy-cookies-and-cream-bars/" target="_blank">Picky-Palate</a> blog, and instantly thought of coal. They turned out perfect for the naughty people on my Christmas list. (They look even better in real life.) </div>
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<span style="font-size: large;"><b>Oreo Coal</b></span><br />
From<a href="http://picky-palate.com/2011/03/17/no-bake-chewy-cookies-and-cream-bars/" target="_blank"> Picky-Palate</a><br />
<br />
1 bag of Oreos (15oz)<br />
1 bag large marshmallows (10oz)<br />
4 Tbs butter <br />
<br />
Put Oreos in a food processor and process until crumbs.<br />
Grease a 9x9 baking dish. (I use a silicone pan so I skip this part.)<br />
In a large saucepan melt butter over low heat. Add Marshmallows and stir until completely melted.<br />
Remove from heat and stir in Oreo crumbs, until well coated.<br />
Pour into baking dish and press to spread.<br />
Using the thin side of a rubber spatula hit the top of the Oreo mixture to make a few indention's for a coal like appearance.<br />
When cool, cut into uneven shapes.<br />
<br />
<br />
These are really chewy and dense, and taste just like Oreos and marshmallows. I think they look better than they taste, but the people at work seemed to really like them (:<br />
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<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-87991394558565419972011-11-17T16:59:00.000-08:002011-11-17T18:01:11.406-08:00Caramel Apple Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Our family's Thanksgiving always consisted of the typical turkey, stuffing, mashed potatoes, vegetables, but then there was dessert; pecan pies, pumpkin pies, apple pies, and even lemon meringue. (Obviously baking runs in my blood) Although not as traditional as the pies, the flavor of these cupcakes scream Fall, and would make a great addition to my family's dessert buffet.<br />
The cake was very light and moist, tasting a little like a spicy cinnamony carrot cake. (The apple flavor went missing.) The frosting, a delicious and ridiculously smooth buttercream, with a perfect caramel flavor that wasn't too rich or too sweet. I was so pleased with the texture of the frosting that I am thinking about trying it in other flavors as well. As for the reviews, it was unanimous everyone LOVED them, even that super picky co-worker who complains about everything, yeah that one, he ate two. (: <br />
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<span style="font-size: large;"><b>Caramel Apple Cupcakes</b></span><br />
<b style="font-weight: normal;">Adapted from <a href="http://cookingbythebook.com/blog/recipes/caramel-apple-cake-baked-explorations/" target="_blank">Baked</a></b><br />
Makes a boatload of cupcakes (about 45)<br />
<br />
Apple Cake:<br />
4 cups flour<br />
2 teaspoons baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
2 teaspoons cinnamon<br />
1 teaspoon ground allspice<br />
1 teaspoon ground clove<br />
1 ½ cups unsalted butter, at room temperature, cut into small pieces<br />
2 ½ cups sugar<br />
2 large eggs<br />
4 cups applesauce (I used 1/2 regular & 1/2 cinnamon)<br />
<br />
Caramel Butter Cream:<br />
1 ½ cups sugar<br />
⅓ cup flour<br />
1 ½ cups milk<br />
⅓ cup heavy cream<br />
1 ½ cups unsalted butter, room temperature, cut into small pieces<br />
1 teaspoon pure vanilla extract<br />
⅓ cup plus 2 tablespoon Smuckers Caramel Sauce at room temperature (Mrs Richardson's would probably be better)<br />
<br />
Preheat the oven to 400°F. Prepare cupcake pan with paper liners.<br />
Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.<br />
In the bowl of a standing mixer fitted with the paddle attachment,
beat the butter until creamy, about 4 minutes. Add the sugar and beat
until light and fluffy, about 3 minutes. Add the eggs and beat until
combined.<br />
Add the flour mixture to the butter mixture in three parts, alternating
with the applesauce, beginning and ending with the flour mixture. Scrape
down the bowl, then mix on low speed for a few more seconds.<br />
Divide the batter into cupcake pan. Turn the oven temperature down to 350 and bake 20-30 minutes,
until a toothpick inserted in the center comes out clean.
Transfer the pans to a wire rack and let sit until cool enough to touch. Remove cupcakes from baking pan and let cool completely.<br />
<br />
Caramel Buttercream:<br />
In a medium, heavy bottomed saucepan, whisk the sugar and flour
together. Add the milk and cream and cook over medium heat, whisking constantly until the mixture comes to a boil and has thickened, about
10 to 15 minutes.<br />
Transfer the mixture to the bowl of a stand mixer fitted with the
paddle attachment. Beat on high speed until cool. Reduce speed to low
and add the butter and vanilla. Mix until thoroughly incorporated.
Increase the speed to medium-high and beat until the frosting is light
and fluffy.<br />
Add ⅓ cup of the caramel and continue mixing until combined. If the
frosting is too soft, put the bowl in the refrigerator to chill
slightly, then beat again until it is the proper consistency. If the
frosting is to firm, set the bowl over a pot of simmering water and beat
with a wooden spoon until it is the proper consistency.<br />
<br />
Frost cooled cupcakes and drizzle with the remaining caramel. Place in the refrigerator for 15 minutes to firm before serving.<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-35692241156852181002011-11-14T08:10:00.001-08:002011-11-16T18:27:36.020-08:00Peanut Butter Cookies With Chocolate Chunks<div style="line-height: normal; margin: 12pt 0cm;">
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<br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: Times New Roman;">My daughter loves to bake, and begs me at least once a week to bake cookies or cakes. Many times I have to tell her no. It's not because I am a mean mom who doesn't want her daughter to improve her baking skills. It's because I am a mean mom who doesn't like her to text while she bakes, not paying attention to directions, wasting ingredients, and then leaving a mess in the kitchen for me or her father to clean. (She hears this in the Charlie Brown teacher voice "WaWa Wa WaWa".) </span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: Times New Roman;">On one of her many second chance she made Peanut Butter Cookies With Chocolate Chunks, and they turned out amazing. (It's shocking what giving your full attention can do) (: These cookies were crisp on the outside and soft and chewy on the inside with little bits of melty chocolate chunks hiding in each bite. Not only did her cookies come out delicious she also cleaned up after herself, which earned her another day of baking (:</span></span></span><br />
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<br />
<b><span style="color: black; font-family: Times New Roman; font-size: large;">Peanut Butter Cookies With Chocolate Chunks</span></b></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">From <a href="http://www.designsponge.com/2008/09/ds-video-baked-interview-and-recipe.html" target="_blank">Baked</a></span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">Ingredients</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">1 ¾ cup flour </span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">2 tsp baking soda</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">1 tsp salt</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">2 sticks unsalted butter, at room temperature and cut into 1 inch cubes</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span lang="PT-BR"><span style="font-size: small;"><span style="color: black;"><span style="font-family: Times New Roman;">1 cup sugar</span></span></span></span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="font-size: small;"><span style="color: black;"><span style="font-family: Times New Roman;">1 cup packed brown sugar</span></span></span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">2 eggs</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">1 tsp vanilla</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">1 cup smooth peanut butter</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">6oz milk chocolate chunks (I used semisweet) </span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">Sift flour, baking soda and salt together. Set aside.</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">In a bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add the peanut butter
and vanilla, beating until just incorporated.</span><br />
<br />
<span style="color: black; font-family: Times New Roman; font-size: small;">Add half of the flour mixture into
the butter mixture and mix for 15 seconds. Add the remaining flour, mixing until incorporated. Stir in the chocolate chunks. Cover, and let rest in the refrigerator for at
least 3 hours. </span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">Preheat oven to 375. Line cookie sheet with parchment paper.</span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
<span style="color: black; font-family: Times New Roman; font-size: small;">Using a small cookie scoop (about 1 tbs), spoon batter onto lined cookie sheet leaving a few inches between cookies. Press the cookie down slightly into a tall disk. Bake in the preheated oven 10-13 minutes, until golden brown. </span></div>
<div style="line-height: normal; margin: 12pt 0cm;">
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<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-71003668357745276082011-11-13T12:00:00.000-08:002011-11-13T12:00:02.436-08:00Occupy Kitchen<div class="separator" style="clear: both; text-align: center;">
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<br />
When I hear occupy I hear it as occu-PIE, and it makes me want to go to the kitchen and make a pie. So with 2 months of the news reminding me to make a pie, I finally decided on a Peanut Butter Pie.<br />
I have made several Peanut Butter Pies in the past, the first <a href="http://allrecipes.com/Recipe/no-bake-peanut-butter-pie/detail.aspx" target="_blank">Peanut Butter Pie</a> I made was good, but the best one I have made was from <a href="http://www.amazon.com/Sweet-Serendipity-Delightful-Desserts-Devilish/dp/0789310759/ref=sr_1_1?ie=UTF8&qid=1321057211&sr=8-1" target="_blank">Sweet Serendipity</a> (Humble Pie). This recipe was pretty good, but I think if I mix this recipe's chocolate bottom cookie crust and the Sweet Serendipity filling, I would have the PERFECT Peanut Butter Pie. Until then...<br />
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<br />
<span style="font-size: large;">No-Bake Peanut Butter Pie</span><br />
Adapted from <a href="http://gothamist.com/2008/11/21/thanksgiving_recipe_peanut_butter_p_2.php">Baked </a><br />
Makes a 9" pie<br />
<br />
Cookie Crust: <br />
16 Oreo Cookies<br />
4 tbs unsalted butter, melted and cooled<br />
<br />
<br />
Chocolate bottom:<br />
½ cup semisweet chocolate chips<br />
½ tsp light corn syrup<br />
<br />
Peanut butter filling:<br />
8 ounces cream cheese, at room temperature<br />
1 cup creamy peanut butter<br />
2 tablespoons pure vanilla extract<br />
¾ cup firmly packed dark brown sugar<br />
1½ cups heavy cream<br />
<br />
Easy hot fudge sauce: <br />
Milk chocolate<br />
Dark chocolate<br />
1 cup heavy cream<br />
¼ cup corn syrup<br />
<br />
Cookie crust:<br />
Preheat oven to 350. Process the cookies in a food processor until
fine powder. Sprinkle the butter over the crumbs and pulse to
incorporate.<br />
Sprinkle the mixture into a 9-inch pie plate,
pressing it up the sides and onto the bottom. You can use the bottom of a
measuring cup to even out the crust. Bake until the crust is fragrant
and looks set, 10-15 minutes. When it’s done place in the refrigerator
until chilled.<br />
<br />
Chocolate bottom:<br />
Melt chocolate chips in a microwave on 50% power. Add the corn syrup
and stir to combine. Use a spatula to spread the chocolate in a thin
layer on the bottom of the chilled pie crust.<br />
Put the crust back
in the refrigerator while you make the peanut butter filling.<br />
<br />
Peanut butter filling: <br />
Put the cream cheese, peanut butter, vanilla, and brown sugar in the
bowl of an electric mixer fitted with the paddle attachment. Beat on
medium speed until well combined and completely smooth. Set aside. In
a clean bowl, use the mixer fitted with the whisk attachment to whip
the cream until soft peaks form. Remove the bowl from the mixer and,
with a rubber spatula, gently fold the whipped cream into the peanut
butter mixture until the mixture is uniform in color. Pour the
mixture into the prepared crust and freeze for at least 4 hours. Once
the pie is frozen, you can cover it with aluminum foil and freeze for up
to 3 days.<br />
<br />
Easy hot fudge sauce:<br />
Place both the chocolates in a medium heatproof bowl and set aside.<br />
In a small saucepan, bring the heavy cream to a simmer over medium
heat. Add the corn syrup and stir to combine. Remove from heat and pour
over the chocolate. Let sit for 2 minutes. Whisk the chocolate, starting
in the middle, until completely smooth. Sauce can be refrigerated for 3
days.<br />
<br />
Serve a small slice of pie with 3 tablespoons of warm fudge sauce poured directly over the top of the pie. The fudge sauce is key, without it it's just too peanut buttery. <br />
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<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-4096204226435379302011-11-09T10:19:00.000-08:002011-11-17T17:00:43.425-08:00Better Than New York Waffles & Dinges<br />
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<br />
I'm back at it, trying to recreate some of the memorable treats I had while in New York, and in this case trying to make it better.<br />
My experience at Waffles and Dinges in New York didn't go quite as I had hoped. The idea was great, fresh waffle with ice cream and chocolate sauce, just like the breakfast my dad made for me as a kid. <br />
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<br />
The problem with the Waffles and Dinges, at least from the cart at Central Park, was that they were hard as rocks, and had little flavor. I was hoping to find a recipe for a delicious Belgian waffle that would be softer than the original brick that I tried and tastier as well.<br />
The recipe I decided to try was a recipe from the founder of Waffles and Dignes, which was a basic Belgian yeast batter. The outcome was a tasty waffle that was now too soft and chewy.<br />
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<br />
<br />
I didn't want to waste the batter, so even though I didn't care for the waffles, I continued making the entire batch. When I finished pulling the last waffle out of the waffle iron I had an idea...toast them in the toaster. That was just the answer, a few seconds in the toaster made the waffles perfect, slightly crunchy on the outside and moist and chewy on the inside. <br />
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<br />
And as if these waffles weren't sweet enough I tried making them again using an idea from a recipe my friend emailed me, <a href="http://www.food.com/recipe/liege-waffles-belgian-pearl-sugar-waffles-158977">Liege Waffles</a>, using pearl sugar in the batter. (Actually I couldn't find pearl sugar. Ikea use to carry it but now when I need it they don't, so I used sugar cubes.) Adding the "pearl sugar" not only adds sweetness to the waffles, it also adds little bits of crunch, from the sugar crystallizing in the waffle iron. Even without the ice cream and chocolate sauce, these waffles are the best waffles I have made...as long as I toast them before serving :)<br />
<br />
<span style="font-size: large;">Waffles and Dinges </span><br />
From <a href="http://www.foodandwine.com/recipes/classic-belgian-waffles">Food & Wine</a><br />
<br />
<div id="ingredients">
<span itemprop="ingredients">
1 1/2 teaspoons active dry yeast
</span>
<br />
<span itemprop="ingredients">
1 cup warm water
</span>
<br />
<span itemprop="ingredients">
3 cups all-purpose flour
</span>
<br />
<span itemprop="ingredients">
1/2 teaspoon salt
</span>
<br />
<span itemprop="ingredients">
1 cup whole milk
</span>
<br />
<span itemprop="ingredients">
1 stick unsalted butter, melted
</span>
<br />
<span itemprop="ingredients">
2 large eggs, separated
</span>
<br />
<span itemprop="ingredients">
1/2 teaspoon pure vanilla extract
</span>
<span itemprop="ingredients"></span><br />
1 cup pearl sugar, or 24 sugar cubes quartered (Optional)<span itemprop="ingredients"> </span></div>
<div id="ingredients">
</div>
<div id="ingredients">
<span itemprop="ingredients">Belgian Chocolate-Fudge Sauce:</span></div>
<div id="ingredients">
<span itemprop="ingredients">
1 cup heavy cream
</span>
<br />
<span itemprop="ingredients">
10 ounces bittersweet chocolate, chopped
</span>
<br />
<span itemprop="ingredients">
2 tablespoons confectioners' sugar </span></div>
<div id="ingredients">
<span itemprop="ingredients"> </span>
</div>
In a small bowl, dissolve the yeast in the water. In a large bowl, stir
the flour with the salt. Whisk in the yeast mixture, milk, butter, egg
yolks and vanilla until smooth.
<br />
In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.<br />
While you let the batter stand you can make the chocolate sauce. In a saucepan, bring the cream to a boil. Remove from the heat and add
the chocolate. Let stand for 2 minutes, then stir until the chocolate is
melted. Add the confectioners' sugar and whisk until smooth.
<br />
Preheat waffle iron. Pour batter into the iron and sprinkle with some of the "pearl sugar". Cook until the waffles are golden. Repeat with the remaining
batter. Toast waffle in toaster for several seconds before serving with your choice of maple syrup or ice cream and chocolate sauce.<br />
<br />
* In the original recipe they say to put the waffles in a 250 degree oven after they are done cooking in the waffle iron. When I tried this it did not help with their sad limp exterior, so I have skipped that step and replaced it with toasting them in the toaster. <br />
<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0tag:blogger.com,1999:blog-7279281094804311154.post-63571999309919121402011-11-01T08:39:00.000-07:002011-11-01T08:39:49.794-07:00Trick or Treat Macarons<div class="separator" style="clear: both; text-align: center;">
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<br />
These macarons were perfect for Halloween, because they were both a trick and a treat.<br />
The macaron shells were definitely a treat because they came out perfect; smooth, nice feet, moist interior, and more importantly not hollow. The filling on the other was quite the trick. I made two different fillings, Dark Chocolate Caramel and Browned Butter Spice. The Browned Butter Spice Frosting was a little freaky tasting. I was hoping for a nice warm fall flavor but it turned out to be a weird mixture of sour and spice. <br />
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<br />
The Dark Chocolate Caramel filling was a mix of a trick and a treat. It had an amazing rich chocolate flavor followed by a hint of caramel, but the consistency was a nightmare. It was too thick to spread on the shell but so thin it oozed out of the cookies while they were sitting in the refrigerator, making a sticky mess. <br />
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<br />
With that said, the Dark Chocolate Caramel filling with the chocolate shell was so fudgy and delicious, that I would probably make them again.<br />
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<br />
<span style="font-size: large;">Basic Macaron Shell</span><br />
from <a href="http://kitchenmusings.com/2007/10/the-macaron-chr.html">Kitchen Musings</a><br />
<br />
3 egg whites (aged in the refrigerator 1 day and then microwaved 10 seconds)<br />
125g almond flour<br />
225g powdered sugar<br />
25g granulated sugar<br />
pinch of cream of tartar <br />
1/2 tsp powdered food coloring (optional)<br />
<br />
Line 2 large baking sheets with parchment paper.<br />
Prepare pastry bag with a 1/2 inch plain tip.<br />
Using a food processor, pulse almond flour and confectioner's sugar until combined.<br />
In
the bowl of a stand mixer whip the egg whites and cream of tartar on
low speed until foamy, about 1 minute. Increase the speed to medium high
and beat 1 minute. Add granulated sugar and continue whipping until
stiff peaks form, about 1 minute.<br />
Gently fold 1/4 of the flour
mixture along with the vanilla into the egg whites. Continue adding 1/4
and folding until all the flour is combined, making a thick batter. Fill
the pastry bag with the mixture.<br />
Pipe the batter into 1 1/2 inch mounds on the prepared baking sheets, spacing about 1 inch apart.<br />
Let the macarons rest at room temperature for 2 hours.<br />
Preheat the oven to 310. Bake the macarons for 10-12 minutes.<br />
<br />
*For chocolate shells add 2 tbs unsweetened cocoa to almond flour and confectioner's sugar during the processing step.<br />
<br />
<br />
<span style="font-size: large;">Browned Butter Spice Frosting</span><br />
Adapted from <a href="http://www.myrecipes.com/recipe/french-four-spice-cake-with-browned-butter-spice-frosting-00420000001450/">myrecipes.com</a><span itemprop="amount"> </span><br />
<br />
<span itemprop="amount">2/3 cup</span>
<span itemprop="name"> butter</span> <span itemprop="preparation"></span><span class="dollar"></span><br />
<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> honey</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">1 teaspoon</span> <span itemprop="name">five spice</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">2 tablespoons</span> <span itemprop="name">heavy cream</span> <span itemprop="preparation"></span><span class="dollar"></span><br />
<span itemprop="amount">1/2 tablespoons</span>
<span itemprop="name"> lemon juice</span><br />
<span itemprop="preparation">1 tablespoon apple cider</span><span class="dollar"></span><br />
<span itemprop="amount">3 cups</span>
<span itemprop="name"> powdered sugar</span><span itemprop="amount"> </span><br />
<br />
Cook butter in a medium saucepan over medium-low heat, swirling pan
occasionally, until deep golden brown, 10 to 15 minutes.<br />
Pour into the bowl of a stand mixer, place in refrigerator and chill until solidified.<br />
Add remaining ingredients and beat until
fluffy, 1 to 2 minutes, occasionally scraping inside of bowl.<br />
<br />
<span itemprop="amount"><span style="font-size: large;">Dark Chocolate Caramel Filling</span></span><br />
<span itemprop="amount">From <a href="http://www.winespectator.com/webfeature/show/id/45875">winespectator.com</a></span><br />
<br />
<span itemprop="amount"></span>3/4 cup (180 grams) heavy cream<br />
2 cups (400 grams) granulated sugar<br />
1 teaspoon (4 grams) freshly squeezed and strained lemon juice (from 1/2 lemon)<br />
4 ounces (120 grams) bittersweet chocolate, chopped<br />
1 teaspoon (3 grams) vanilla extract
<br />
Heat cream in a saucepan over medium heat until scalding, about 3 minutes. Set aside.<br />
Heat the sugar and lemon juice in another medium saucepan over medium
heat. Stir with a wooden spoon until the sugar resembles wet sand. Cook until the
syrup turns a clear amber color, and the edges begin to foam, about 10 minutes. Stir only if the sugar does not
melt evenly.<br />
Remove from the heat and immediately pour in the cream to stop the
cooking process. Be careful, the syrup will steam and may splatter. Whisk
in the chocolate and vanilla, pour the caramel into a container, and let
it cool at room temperature for 2 hours. Cover, then refrigerate for several hours. <em></em><em></em><br />
<br />
<div class="roxy_signature">
</div>Roxiehttp://www.blogger.com/profile/17682300297104823011noreply@blogger.com0