tag:blogger.com,1999:blog-8397041584041148392024-03-05T20:32:25.395-08:00Mon Cherie SweetsCheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-839704158404114839.post-86526491459797459022011-10-11T19:13:00.000-07:002011-10-11T19:39:41.877-07:00Mochaccino Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE28DDEifc5EFCGExHnpy91irO-JmjE8yPbG9c8LJKxmZiQ8k4wKhP_OfXmRG7zReam-kG7ophg8nqtPRSglDALxiYrEqVD-MTUBc4i-efRG_bLMLFLk9MZq-K9KW8eyoZLBugmoqtqpM/s1600/DSC_0004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE28DDEifc5EFCGExHnpy91irO-JmjE8yPbG9c8LJKxmZiQ8k4wKhP_OfXmRG7zReam-kG7ophg8nqtPRSglDALxiYrEqVD-MTUBc4i-efRG_bLMLFLk9MZq-K9KW8eyoZLBugmoqtqpM/s400/DSC_0004.jpg" alt="" id="BLOGGER_PHOTO_ID_5662429799313962274" border="0" /></a><br />In the past few years I started drinking coffee-like drinks. I say coffee-like because really, they were minty hot chocolates that had a splash of coffee. The mint, whipped cream, and general awesomeness covered up the coffee flavor. I always loved how coffee smelled, just not the taste. Anyway, the practice started when I moved out here to California and I was invited to join up with some fellow math teachers for Teacher Tuesday. Teacher Tuesday started out as a few of us meeting at Starbucks every Tuesday. It grew to quite a large group at one point and we decided that these "dates" needed to be preserved. As every teacher knows, to keep your sanity you need to get together with other teachers and "discuss" (read: bitch and moan) about the students, parents, administration, and general craziness of your day to day life. Only other teachers really understand. So, in order to preserve these precious "meetings" we came up with the name Coffee across the Curriculum, or CAC. We had added a few non-math teachers, so the "across" was legit. And it looked official on Excel calendars "CAC: 3:00-5:00", so anyone who saw the public calendars wouldn't try to schedule pesky parent meetings during our time.<br /><br />So what started as a few teachers (and really, has ended up as only a few after it's peak years) is what started me on coffee. Back to that...<br /><br />I eventually became aware that Peppermint Mochas have roughly 1,345 calories and 67 grams of fat. That might be a bit of an exaggeration, but not much. So I cut out the whipped cream (boo) and switched to skim milk (double boo, who actually LIKES blue milk anyway? And why is it blue??). Doing that shaved off 14 calories or so. So I decided to try REAL coffee. Hey, almost no calories, can still hang out with the cool teacher group. And I figured I'm probably have a fighting shot of liking it after all the years of mochas.<br /><br />I was right! I like coffee. Real, coffee-flavored coffee. Now, don't get me wrong. A Peppermint Mocha will beat coffee any day, and I get one every few weeks and revel in it's awesomeness. But for day to day, just regular ol' joe is fine. And once a year, on my birthday, I get a full-fat, whipped cream version of my Peppermint Mocha and I smile for the rest of the day.<br /><br />So, coffee-flavored cupcakes were last weeks treat! A pin off Pinterest that looked too pretty to pass up. Perfect flavor, the coffee cut the sweet of the frosting, generally yummy!<br /><span style="font-size:180%;"> <span style="font-weight: bold;">Mochaccino Cupcakes</span></span><br /><br /><span style="font-weight: bold;">Cupcakes</span><br />3/4 cup butter<br />3 eggs<br />1 3/4 cups flour<br />1 cup cocoa powder<br />1 teaspoon baking soda<br />3/4 teaspoon baking powder<br />1/2 teaspoon salt<br />1 cup milk (use whole)<br />1/2 cup STRONG coffee, cool<br />2 cups sugar<br />2 teaspoons vanilla<br /><br /><span style="font-weight: bold;">Frosting</span><br />1 cup butter, room temperature<br />3 cups powdered sugar<br />instant espresso + water<br /><br /><br /><span style="font-style: italic;">For cupcakes:</span><br /><ul><li>stir together flour, cocoa, baking soda and powder, and salt.</li><li>in a separate bowl combine milk and coffee</li><li>beat butter until fluffy, gradually add sugar. Add eggs one at a time. Add vanilla.</li><li>alternate flour mixture and coffee mixture, beat until just combined.</li><li>bake about 18 minutes at 350 degrees.</li></ul><span style="font-style: italic;">For frosting:</span><br /><ul><li>beat butter until fluffy. Add powdered sugar and coffee and beat until smooth.</li></ul><br />Notes:<br /><ul><li>The original recipe called for adding coffee to the frosting. I wasn't a fan of this idea. The amount of liquid it was asking for would mean a TON of powdered sugar to thicken it back up. I'm not afraid of powdered sugar but I usually put a POUND of it in my vanilla frosting and that doesn't have any liquid other than vanilla. So who knows what adding 3 Tablespoons of coffee would require. So, I made an espresso slurry of sorts. I added about a teaspoon of instant espresso to very hot water. Just enough water to dissolve the crystals. It came to about 2 teaspoons. I added that to the butter and sugar and although still a little sweet, a much better option than adding even more powdered sugar.</li><li>The recipe also called for chocolate chips to be added to the batter. I left those out. Chunks belong in muffins, not cupcakes. :)</li><li>The little cookies I have as toppers I found at Trader Joe's. Chocolate cream filled pillows and they are FABULOUS!</li></ul>Slightly adapted from <a href="http://www.bhg.com/recipe/cupcakes/mochaccino-cupcakes/">bhg.com.</a>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-40339021831160598542011-10-11T18:56:00.000-07:002011-10-11T19:10:42.224-07:00Creamy Lemon Crumb Squares<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMhxxbtXDKMZivJ631-nuh47d9HaFDriKUhimriq0UBez-vvTf7Ll8sELLjZDkyYUfA72FLm4R3PHHtzw-hmIWOx3MnAqKKM9NiNooypfFBHXkvoPmgrVJE-X3GJcLBX4x1QUNqZzn3M/s1600/DSC_0012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMhxxbtXDKMZivJ631-nuh47d9HaFDriKUhimriq0UBez-vvTf7Ll8sELLjZDkyYUfA72FLm4R3PHHtzw-hmIWOx3MnAqKKM9NiNooypfFBHXkvoPmgrVJE-X3GJcLBX4x1QUNqZzn3M/s400/DSC_0012.jpg" alt="" id="BLOGGER_PHOTO_ID_5662422334742102130" border="0" /></a><br />I made these a few weeks back for some friends we had over to watch football. They were super easy to put together and very yummy. They weren't too tart, but that could be because I used Meyer lemons from my little backyard tree!<br /><br /><span style="font-weight: bold; font-style: italic;font-size:180%;" >Creamy Lemon Crumb Squares</span><br /><br /><span style="font-weight: bold;">Crust/Crumb</span><br />1 1/3 cups flour<br />1/2 teaspoon salt<br />1 teaspoon baking powder<br />1 stick butter, slightly soft<br />1 cup brown sugar<br />1 cup oats<br /><br /><span style="font-weight: bold;">Filling</span><br />1 14-ounce can sweetened condensed mil<br />1/2 cup fresh lemon juice<br />zest of 1 lemon<br /><br /><br />Preheat oven to 350 degrees.<br /><br /><span style="font-style: italic;">For crust/crumb:</span><br /><ul><li>mix butter and brown sugar together</li><li>sift together flour, salt, and baking powder. Add oats.</li><li>press 1/2 of the mixture into the bottom of a 9x9 pan that is lined with parchment.</li></ul><br /><span style="font-style: italic;">For filling:</span><br /><ul><li>mix together milk, juice, and zest. Spread over crust.</li><li>crumble the remaining crust/crumb mixture over the top. Don't press it down, just sprinkle it all over.</li><li>bake 20-ish minutes or until golden</li><li>cool for 30 minutes on the counter, then put in the refrigerator for a few hours to get completely cold.<br /></li></ul><br />Slightly adapted from <a href="http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29&utm_content=Google+Reader">The Pioneer Woman</a>.<br /><br />Notes: the only real change I made was to the pan size. The original recipe calls for an 8x11. I really thought there wouldn't be enough lemon filling if I had to spread it out and I think I was right. These weren't filling heavy but had the perfect amount of creamy lemon.Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-43029131836881310422011-09-23T20:13:00.000-07:002011-09-24T20:14:23.459-07:00Brownie Mosaic Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywl2VP-Ik-cF6Xw6T4AQ6ET00GX2d8rJp1lwJ_YhC7wnL0RnRbHSVpTUaMhqZTuU8SBeASHUj42BRyX7m_TimwCyxXkIhqmG8AcLeJCDyzZ-_WNiBOctbLFuuMXN6eeVYLq9gYvy_3AY/s1600/DSC_0006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywl2VP-Ik-cF6Xw6T4AQ6ET00GX2d8rJp1lwJ_YhC7wnL0RnRbHSVpTUaMhqZTuU8SBeASHUj42BRyX7m_TimwCyxXkIhqmG8AcLeJCDyzZ-_WNiBOctbLFuuMXN6eeVYLq9gYvy_3AY/s400/DSC_0006.jpg" alt="" id="BLOGGER_PHOTO_ID_5656130180704375714" border="0" /></a><br />I love making cheesecakes. Really love it! Mostly because I love EATING cheesecakes. But I don't typically make them all that often because they're not as easy to pawn off onto people. My dear husband does a fantastic job of carting in and delivering cupcakes and cookies to his coworkers but I don't know if I can convince him to bring in a cheesecake. It's not really office-friendly, you know?<br /><br />So, I don't get to make them unless I plan to have someone over that I can force feed a few slices to. And usually Dave (the husband) is really persuasive and gets the remainder sent home with the guests.<br /><br />I've been eyeballing this cheesecake on Pinterest for awhile now and finally found an excuse to make it! My friend's husband just returned from a deployment of 6 months and I figured anything I served him MUST be better than food that sat on a boat for 6 months. So I had them over for dinner.<br /><br />Turns out, I was wrong. Mostly because I apparently lost my mind while prepping for the two fabulous pizzas I was going to make. FYI, when making pizza dough and proofing it in the oven (the only really nice, warm place in my kitchen), it's typically a good idea to REMOVE the balls of dough while preheating your oven to 500°. I'm lucky the house didn't burn down, since I had a cotton towel covering the dough.<br /><br />So off to a pizza joint for dinner. It wasn't as good as my planned goat cheese and roasted pepper pizza, but it wasn't half bad. And we came back for dessert!<br /><br />Luckily, dessert WAS better than anything sitting on a boat for 6 months.<br /><br />It was a bit more time intensive than other cheesecakes, but only because you have to make the brownies first. The brownies were good IN the cheesecake but they weren't great on their own. Not bad, and certainly better than a box, but not great. You will have more than you need for the cheesecake.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Brownie Mosaic Cheesecake</span></span><br /><br /><span style="text-decoration: underline;"><strong></strong><span style="font-weight: bold;"><br />Brownies<br /></span></span>4 ounces unsweetened chocolate<br />1½ sticks unsalted butter<br />1¾ cups sugar<br />3 eggs<br />1 teaspoon vanilla<br />½ teaspoon salt<br />1 cup flour <ul><li>Preheat oven to 350°. Line 13×9-inch baking pan with parchment.</li><li>Melt chocolate and butter together until smooth.</li><li>Stir in sugar, eggs, vanilla, and salt.</li><li>Bake 30 minutes. Cool to room temperature then chill in refrigerator.</li><li>Once chilled, chop into 1 inch squares. Measure two cups. Do what you will with the rest.<br /></li></ul><span style="font-weight: bold;"><br /></span><span style="text-decoration: underline;"><strong>Crust</strong></span><br />5 ounces chocolate graham crackers, crushed to a sandy texture<br />5 tablespoons unsalted butter, melted<br />1/3 cup sugar<br />1/8 teaspoon salt<br /><ul><li>Mix together all ingredients. Press into a springform pan lined with parchment. I only press into the bottom. If you want crust on the side, double the above measurements.</li><li>Chill 2 hours.<br /></li></ul> <p><span style="text-decoration: underline;"><strong><br />Cheesecake</strong><span style="font-weight: bold;"></span></span></p><p><span style="text-decoration: underline;"><span style="font-weight: bold;"></span></span>3 (8-oz) packages of cream cheese, softened<br />1 cup sugar<br />4 large eggs<br />1 teaspoon vanilla</p> <ul><li>Preheat oven to 350°F.</li><li>Beat cream cheese and sugar until fluffy. Add eggs and vanilla.<br /></li><li>Fold in brownie cubes gently</li><li>Pour into pan.<br /></li><li>Bake for 15 minutes then reduce oven temperature to 200° and bake another hour-1 hour 10 minutes. Center should still be just a tad wobbly. </li><li>Let sit in the oven with door open for about 2 hours or until room temperature. Remove then place in refrigerator 4 hours or overnight.<br /></li></ul><p><span style="text-decoration: underline;"><strong><br />Ganache Glaze</strong></span></p> <p>3 oz. bittersweet chocolate, finely chopped<br />½ stick unsalted butter<br />¼ cup heavy cream<br />½ teaspoon vanilla<br />1 tablespoon powdered sugar</p> <ul><li>Place chocolate in a glass bowl. Scald the butter and cream then pour over chocolate. Let sit 30 seconds. Stir until smooth then add vanilla and powdered sugar.</li><li>Poor over cheesecake the place back in refrigerator to chill another 2 hours.</li></ul><br /><br />Note: I ALWAYS cook my cheesecakes without water baths and at a low setting for a long time. Every single time I try any other method, they crack. With this method, I've NEVER cracked a cheesecake. Even this one, which I overbaked by probably 10 minutes, didn't crack. I think lining the springform with parchment helps with this as well, since the cheesecake sides have some give this way (not stuck to the sides of the pan). To line a springform, I spray the pan with non-stick spray then place a sheet on the bottom piece. Clamp the sides on over the bottom piece of parchment, locking it in. Then I cut strips as wide as the sides and stick them on. The non-stick spray holds them on.<br /><br />Slightly adapted from <a href="http://www.browneyedbaker.com/2008/10/11/brownie-mosaic-cheesecake/">Brown Eyed Baker</a>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-19741489737257828362011-09-11T19:25:00.000-07:002011-09-11T19:59:34.580-07:00Blackberry Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr97h2LiXJxxHDJK7Ee0N4RwIe0yQtC0GrH-B7bdTHGmrv1N8qPAnLzxcRIxbcKOZZnokVbKP_sXQeU32C0PKn4-gQi3CAMtvittuuY-Ftvy0U-JWpcaGUxwxaTm9BCRaOH1tDROewWNY/s1600/DSC_0001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr97h2LiXJxxHDJK7Ee0N4RwIe0yQtC0GrH-B7bdTHGmrv1N8qPAnLzxcRIxbcKOZZnokVbKP_sXQeU32C0PKn4-gQi3CAMtvittuuY-Ftvy0U-JWpcaGUxwxaTm9BCRaOH1tDROewWNY/s400/DSC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5651301704414136034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggLGnDCM5-iMdGeBX-Qa8FCVmMq5Ct-6m7uEzdOolpKqrFffwFFkROIYOwwEIHkRT5_gPp-kl9MLbxhGIdd99tvCgBYw5GElv9fzKfEixfF6N7SolWZ4T1wshqrBk51Dc0R0eqKA-xgI/s1600/DSC_0004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggLGnDCM5-iMdGeBX-Qa8FCVmMq5Ct-6m7uEzdOolpKqrFffwFFkROIYOwwEIHkRT5_gPp-kl9MLbxhGIdd99tvCgBYw5GElv9fzKfEixfF6N7SolWZ4T1wshqrBk51Dc0R0eqKA-xgI/s400/DSC_0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5651301711365875010" border="0" /></a><br /><br /><span style="font-family: trebuchet ms;">Dave and I took the monkeys raspberry and blackberry picking last weekend. It was fantastic! Quinn had a blast and literally ate her weight in raspberries. She refused to give up any for the basket, just walked up and down the rows grabbing and shoveling in. Colin was less than enthusiastic about it and after a few berries decided that rock throwing was much more entertaining.</span><br /><br /><span style="font-family: trebuchet ms;">While the raspberries were a hit and overflowing, the blackberries were a bit tougher. First, they have NASTY thorns. Not easy picking when you're wearing short sleeves. And Quinn didn't like them as much as the raspberries, so she got bored quickly. But Dave and I managed to get about 2 pounds of them before we gave up.</span><br /><br /><span style="font-family: trebuchet ms;">All in all we ended up with 6 pounds of berries. What is it about picking them yourself that makes you want to pick WAY more than any reasonable human being should eat? I'd never BUY 6 pounds of berries, so why the need to pick that many? Anyway, we got home and quickly realized that even fresh off the vine, berries turn quickly to mush. So of course I baked!</span><br /><br /><span style="font-family: trebuchet ms;">With half of the raspberries I made a quick jam to be used for homemade pop tarts this week. The other half was quickly going to waste, so in the freezer they went for smoothies. The blackberries got a pie!</span><br /><br /><span style="font-family: trebuchet ms;">I'm very pleased with my newly acquired pie crust-making skills! This was a double crust and this was the first one of those I've attempted. I didn't feel like I was ready for lattice work so I punched out some hearts and I have to say, I love it! Very Better Homes and Gardens. :)</span><br /><br /><span style="font-family: trebuchet ms;">So here's the blackberry pie. This is a definite keeper recipe. With a few adjustments for the filling it was perfect. Not too sweet, not too tart. Held it's shape, berries stayed plump, crust was flaky and buttery.</span><br /><br /><span style="font-family: trebuchet ms; font-weight: bold;">Double crust:</span><br /><span style="font-family: trebuchet ms;">2 1/2 cups all-purpose flour</span><br /><span style="font-family: trebuchet ms;">1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes <span style="font-style: italic;">(I froze mine)</span></span><br /><span style="font-family: trebuchet ms;">1/4 cup cold vegetable shortening <span style="font-style: italic;">(also frozen)</span></span><br /><span style="font-family: trebuchet ms;">1/2 teaspoon salt</span><br /><span style="font-family: trebuchet ms;">4 to 6 tablespoons ice water</span><br /><br /><span style="font-family: trebuchet ms; font-weight: bold;">Berry Mixture:</span><br /><span style="font-family: trebuchet ms;">6 cups blackberries (1 3/4 lb)</span><br /><span style="font-family: trebuchet ms;">1 to 1 1/4 cups granulated sugar <span style="font-style: italic;">(I used 1 cup)</span></span><br /><span style="font-family: trebuchet ms;">1/4 cup cornstarch</span><br /><span style="font-family: trebuchet ms;">2 tablespoons unsalted butter, melted</span><br /><span style="font-family: trebuchet ms;">2 tablespoons fresh lemon juice</span><br /><span style="font-family: trebuchet ms;">2 tablespoon quick-cooking tapioca <span style="font-style: italic;">(small pearl)</span></span><br /><span style="font-family: trebuchet ms;">1 tablespoon flour</span><br /><br /><span style="font-family: trebuchet ms;">1 egg white, lightly beaten</span><br /><span style="font-family: trebuchet ms;">1 tablespoon sanding (coarse) or granulated sugar <span style="font-style: italic;">(I used turbanado)</span></span><br /><br /><br /><span style="font-family: trebuchet ms; font-weight: bold;">Crust</span><br /><ul style="font-family: trebuchet ms;"><li>Pulse flour, butter, shortening, and salt in a food processor until the mixture resembles coarse meal.</li><li>Sprinkle 4 tablespoons of water over mixture and pulse until it starts coming together. Add more water if necessary. I needed about 5.5 tablespoons. You want the dough to still look separate but be damp enough to squeeze in your hand and hold it's shape.<br /></li><li>Split into two, form each into a disk, wrap and refrigerate for an hour. </li><li>After chilling, roll one disk between two sheets of floured parchment (I never flour my parchment for anything else but this really seems to help with pie dough). Roll it to about 14 inches across the center. Press into the bottom and up the sides of a pie plate. Leave the excess hanging over the edge. Fill with berry mixture (below).<br /></li><li>Roll out second disk. I used a small cookie cutter to cut out some hearts. Or you can try the lattice. Whatever you do, you need some sort of hole to vent the steam out. Place rolled dough over berry mixture. Roll edges up and over and crimp or otherwise seal closed.<br /></li><li>Brush egg white over entire top, sprinkle with sugar.</li></ul><br /><span style="font-family: trebuchet ms; font-weight: bold;">Berry Mixture</span><br /><ul style="font-family: trebuchet ms;"><li>Preheat oven to 400 degrees.</li><li>Toss sugar, cornstarch, flour, and tapioca together. Add berries and toss to coat. Add butter and lemon juice, toss again. Let sit 20 minutes.</li><li>Spoon mixture into pie crust. I had barely any liquid, which seemed to be perfect. </li><li>Top with crust.</li><li>Place on a covered cookie sheet (I placed parchment directly on my pizza stone that stays in my oven at all times). Bake for about 45 minutes then check to make sure the crust isn't browning too quickly. Mine needed a foil top (just toss it on there, no need to be pretty or tight) at this point. Bake another 15-25 minutes or until juices start to bubble through the holes/slats. Mine took 1 hour 10 minutes exactly.<br /></li><li>Let cool completely.</li></ul><br /><span style="font-family: trebuchet ms;">Notes for next time:</span><br /><ul style="font-family: trebuchet ms;"><li>The adjustments that I made worked perfectly. Not too soupy, held it's shape, perfect!</li><li>Serve with vanilla bean ice cream!</li><li>Although I ogle the pretty ruffle edge ceramic pie plates every time I go to a cooking store, I'm sticking with my Pyrex pie plate for now. It's clear so I can see when the crust is really done. So ugly and cheap stays until I start feeling more confident!</li><li>Make sure not tapioca pearls are on top of the mixture before the pie crust goes on. The ones just kind of sitting there on top didn't cook all the way through and stayed crunchy. Not tasty! So just poke them down into the mixture before topping.<br /></li></ul><br /><span style="font-family: trebuchet ms;">Pie crust from </span><a style="font-family: trebuchet ms;" href="http://www.epicurious.com/recipes/food/views/Pastry-Dough-103700">Epicurious</a><br /><span style="font-family: trebuchet ms;">Pie slightly adapted from </span><a style="font-family: trebuchet ms;" href="http://www.epicurious.com/recipes/food/views/Lattice-Top-Blackberry-Pie-103685">Epicurious</a>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-9329220279746484172011-09-07T13:05:00.000-07:002011-09-07T13:47:31.321-07:00Deep Dish Peach Pie with Pecan Streusel<a style="font-family: lucida grande;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0BkmqXLNEP94aCkwZ31dL2sfgRlB1orLzRNZVY5hU8hF3eD_MzTERMV1RjKOiEWhxbLtAtQ12R9HWvaXlFAYs03oDfrwiBvVWjGnwH6Dzbxx9PI8Vx3j7nt6fyVPD4gu9htGRMsxgZ4/s1600/DSC_0006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0BkmqXLNEP94aCkwZ31dL2sfgRlB1orLzRNZVY5hU8hF3eD_MzTERMV1RjKOiEWhxbLtAtQ12R9HWvaXlFAYs03oDfrwiBvVWjGnwH6Dzbxx9PI8Vx3j7nt6fyVPD4gu9htGRMsxgZ4/s400/DSC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5649715347089162658" border="0" /></a><br /><span style="font-family:lucida grande;"><br />Ok, I'm back. For realsies this time. Promise. </span><br /><br /><span style="font-family:lucida grande;">It's been a hectic year here in the 'Rillo (Camarillo, CA for those of you not in the know). Having a preschooler and a toddler keeps me busy. It's mostly keeping busy by vacuuming 32 times a day, 47 loads of laundry a week, and making fresh, healthy, tasty food that neither monster will come within 15 feet of for fear of contamination. As everyone under the age of 5 knows, the only safe food is Kraft Mac & Cheese. Or string cheese. Most certainly NOT homemade mac and cheese with REAL cheese. God forbid.</span><br /><br /><span style="font-family:lucida grande;">Quinn, brave little soul that she is, will eat pretty much anything I BAKE. Cook, not so much. Bake, yes. If it's in cookie or muffin/cupcake form she'll snarf it right down (if I could just figure out how to bake a chicken breast into a cupcake...). But alas, I don't have high hopes that it will keep. Colin was the same once and now only chocolate chip cookies or "normal" cupcakes (read: chocolate, vanilla, or red velvet) are acceptable. He turned his nose up at chocolate chocolate chip cookies this week. Something is seriously wrong with the kid. If he didn't look like a clone of his dad I'd worry he was switched at birth. No kid of mine should be walking away from a cookie. Ever. Well, unless there's raisins in it. And even then, they can be picked out.</span><br /><br /><span style="font-family:lucida grande;">I HAVE been baking. A lot. But the blogging and the photos stopped. When Q-tip is squawking for one more Bubble Guppies and C-dog is screaming on the floor for Angry Birds, setting up my photo "booth" seems to get knocked down on the list of fires to put out. So more often than not, my treats sit on their pretty white plate for a day or two before I give up the fight and put it out of it's misery. </span><br /><br /><span style="font-family:lucida grande;">So, that's what I've been up to. I don't have many back-logged photos, so I'm just starting from scratch. Here's the plan:</span><br /><span style="font-family:lucida grande;">1) re-bake all of my old recipes that have gathered dust. I submitted a cake to the Ventura County Fair that I could swear must have been excellent. Why else was it in THE BINDER? Only sacred, drop dead deliciousness go into THE BINDER. But....not so much. Apparently it was excellent before I knew any better. It wasn't bad, it just wasn't binder worthy. </span><br /><br /><span style="font-family:lucida grande;">2) Work through the 1,247,313 pins I have on </span><a style="font-family: lucida grande;" href="http://pinterest.com/cestjean/">Pinterest</a><span style="font-family:lucida grande;">. I've made a dent, really more of a ding, but it counts. You're on Pinterest, right? If not, go NOW. NOW, I said! It's like crack but without those unsightly track marks.<br /><br />If you go check out my pins and see something you want me to make, tell me!</span><br /><br /><br /><span style="font-family:lucida grande;">Let's get this party started! This pie was fabulous!! Very summery but different than the peach cobbler that I usually make with farmer's market finds. I will most definitely make it again. </span><br /><br /><span style="font-size:130%;"><span style=" font-weight: bold; font-style: italic;font-family:lucida grande;" >Deep Dish Peach Pie with Pecan Streusel</span></span><br /><a style="font-family: lucida grande;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0BkmqXLNEP94aCkwZ31dL2sfgRlB1orLzRNZVY5hU8hF3eD_MzTERMV1RjKOiEWhxbLtAtQ12R9HWvaXlFAYs03oDfrwiBvVWjGnwH6Dzbxx9PI8Vx3j7nt6fyVPD4gu9htGRMsxgZ4/s1600/DSC_0006.JPG"><br /></a><br /><span style="font-weight: bold; font-family:lucida grande;" >Streusel topping</span><br /><span style="font-family:lucida grande;">1/2 cup plus 2 tablespoons unbleached all purpose flour</span><br /><span style="font-family:lucida grande;">1/2 cup old-fashioned oats</span><br /><span style="font-family:lucida grande;">1/3 cup cup (packed) golden brown sugar </span><span style="font-style: italic; font-family:lucida grande;" >(I used dark, I had some extra sitting around)</span><br /><span style="font-family:lucida grande;">1/2 teaspoon salt</span><br /><span style="font-family:lucida grande;">6 tablespoons (3/4 stick) chilled unsalted butter, diced</span><br /><span style="font-family:lucida grande;">3/4 cup pecans, coarsely chopped</span><br /><span style="font-weight: bold; font-family:lucida grande;" ><br />Crust</span><br /><span style="font-family:lucida grande;">1 1/2 cups unbleached all purpose flour</span><br /><span style="font-family:lucida grande;">1 tablespoon sugar</span><br /><span style="font-family:lucida grande;">1/2 teaspoon salt</span><br /><span style="font-family:lucida grande;">6 tablespoons (3/4 stick) chilled unsalted butter, diced </span><span style="font-style: italic; font-family:lucida grande;" >(I froze it with the shortening) </span><br /><span style="font-family:lucida grande;">1/3 cup non-hydrogenated vegetable shortening, frozen, diced</span><br /><span style="font-family:lucida grande;">3 1/2 tablespoons (or more) ice water</span><br /><span style="font-weight: bold; font-family:lucida grande;" ><br />Filling</span><br /><span style="font-family:lucida grande;">3/4 cup sugar</span><br /><span style="font-family:lucida grande;">2 tablespoons quick-cooking tapioca</span><span style="font-style: italic; font-family:lucida grande;" > (I used small pearl) </span><br /><span style="font-family:lucida grande;">3/4 teaspoon ground cinnamon</span><br /><span style="font-family:lucida grande;">1/4 teaspoon ground cardamom</span><span style="font-style: italic; font-family:lucida grande;" > (didn't have any so I upped the cinnamon to 1 teaspoon)</span><br /><span style="font-family:lucida grande;">1/4 teaspoon ground nutmeg</span><br /><span style="font-family:lucida grande;">1 1/2 teaspoons fresh lemon juice</span><br /><span style="font-family:lucida grande;">3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges </span><span style="font-style: italic; font-family:lucida grande;" >(I only used about 2.5 pounds because I don't have a deep dish plate) </span><br /><br /><span style="font-weight: bold; font-family:lucida grande;" >Streusel topping</span><br /><ul style="font-family: lucida grande;"><li>Stir flour, oats, sugar, and salt in medium bowl. </li><li>Cut in butter with a fork or cutter. You're going for small moist clumps.</li><li>Mix in pecans.</li><li>Cover and chill.<br /></li></ul><span style="font-weight: bold; font-family:lucida grande;" >Crust</span><br /><ul style="font-family: lucida grande;"><li>In food processor, pulse flour, sugar, and salt for 5 pulses.<br /></li><li>Add butter and shortening. Pulse until you get very coarse meal (about 5 long pulses for me)</li><li>Drizzle 3.5 tablespoons water over the mixture. Pulse again until it just starts coming together but is not a big lump. If you squeeze it in your palm it should stay as a moist (not wet) clump.</li><li>Gather into a disk, wrap and chill for one hour. Any longer than that and you'll need to let it sit out for about 10 minutes to soften up a bit.</li><li>Roll out onto parchment paper, transfer to a pie plate, fold over edges (or cut them off, whatever you like), chill.</li></ul><span style="font-weight: bold; font-family:lucida grande;" >Filling</span><br /><ul style="font-family: lucida grande;"><li>Stir sugar, tapioca, and spices in a bowl. Mix in lemon juice then peaches and toss to coat.<br /></li><li>Let sit 20 minutes or so, mixing once or twice.</li></ul><span style="font-weight: bold; font-family:lucida grande;" >Baking</span><br /><ul style="font-family: lucida grande;"><li>Preheat oven to 400°. Spoon filling into crust then sprinkle with topping. Place pie plate on a cookie sheet (it WILL bubble over!)<br /></li><li>Bake 30 minutes then turn down the oven to 350° and bake another 45-ish minutes. Cover with foil if necessary. Cool for several hours.<br /></li></ul><br /><br /><br /><span style="font-weight: bold; font-family:lucida grande;" >Notes for next time:</span><br /><ul style="font-family: lucida grande;"><li>I used white peaches. To do again, I'll use yellow. The white are too mild.</li><li>The crust is FABULOUS. I'm not a seasoned pie baker. I've really only ever made a few with scratch crusts. I feel like everyone who makes a really good pie crust had a nice, squidgy-around-the-middle grandma to teach them. My grandmother preferred that I polish silver in my spare time. But even with very little experience this crust came out perfect. Crisp, flaky, buttery, relatively easy to work with. Next time, I'll bake the pie directly on my pizza stone to crisp up the bottom a little more.</li><li>It's too juicy. Not that this is bad, but it most certainly doesn't make for pretty slices. I did cut the peaches down to 2.5 pounds but left the spices, tapioca, and sugar the same. After sitting there was quite a bit of juice, which I just dumped over the peaches before I added the topping. It did thicken (thank you miracle tapioca!) but still made for one overly sloppy pie. Next time I'll up the spices and leave that extra syrup out. On a side note, trying to take a picture of a pie that won't hold it's pie-shape is less than amusing. Especially when Quinn is pulling on my pant leg and yelling for milk (kids are just so NEEDY). It took all of my photography set-up prowess to get a picture that looked kind of like pie and not crumble. All of that prowess being a C battery propping up the back of the crust. Don't hate on the mad skills.</li><li>Streusel was perfect. Pecans gave a nice crunch, oatmeal gave some chew. Leave it as is!</li></ul><br /><span style="font-family:lucida grande;">Slightly adapted from </span><a style="font-family: lucida grande;" href="http://www.bonappetit.com/recipes/2010/07/deep_dish_peach_pie_with_pecan_streusel_topping">Bon Appetit</a>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-63072400846224046012010-03-31T04:56:00.000-07:002010-03-31T05:22:38.899-07:00Mint Chocolate Cupcakes<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_C7WgzY8FFzetiifsgVyJrm5Sd38D-idzzUkvgxsZHdkGm82ZU-WtarAF9T21Oa5kBuWWcCAdu99ib7I0I73bj1a2VhTimUBYFlZOGCNbK7KCZ6PaKvSAXjfAHTFedp5Cjr5bHDecetk/s1600/Mint+meltaway+cupcake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_C7WgzY8FFzetiifsgVyJrm5Sd38D-idzzUkvgxsZHdkGm82ZU-WtarAF9T21Oa5kBuWWcCAdu99ib7I0I73bj1a2VhTimUBYFlZOGCNbK7KCZ6PaKvSAXjfAHTFedp5Cjr5bHDecetk/s400/Mint+meltaway+cupcake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5454772117734893154" /></a><br /><span class="Apple-style-span" style="font-size:large;">It's 4 am here in sunny California. My dear, sweet, chubby-legged princess decided that sleeping through the night was over-rated and that it would be a perfect time to have a nice chat with mom. I shouldn't complain too much. She is only 16 weeks old and has slept 12+ hours in a row for the last week and a half, so I'm actually feeling somewhat human with all that sleep. Not that I don't want her to call this morning a fluke and go back to her 12 hours. </span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">So, once I was up, I was up. What are you going to do at 4 am? Sleep, some may say, but alas, it isn't in the cards for me. I'm a light sleeper and when I get up for extended amounts of time (like the amount of time it takes for a drowsy 16 week old to finish a bottle) then it's next to impossible to get back to sleep. So why not blog? </span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">I made these last week (after having made them forever ago) and remembered how much I loved them. Not too minty but minty enough and just overall yummy. This time, for reasons that escape my 4 am-brain, I didn't use the frosting and simply drizzled some left over re-warmed ganache on the top. Perfect! </span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:large;">Mint Chocolate Cupcakes</span></b></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:large;">Cupcake</span></i></div><div><span class="Apple-style-span" style="font-size:large;">7 ounces bittersweet chocolate, chopped </span></div><div><span class="Apple-style-span" style="font-size:large;">3 sticks butter</span></div><div><span class="Apple-style-span" style="font-size:large;">2 1/4 cups sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">8 eggs</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/4 cup flour</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup cocoa powder</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 teaspoons baking powder</span></div><div><span class="Apple-style-span" style="font-size:large;">Pinch of salt</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:large;">Ganache</span></i></div><div><span class="Apple-style-span" style="font-size:large;">4 ounces bittersweet chocolate</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup heavy cream</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 teaspoon peppermint extract</span></div><div><span class="Apple-style-span" style="font-size:large;">1 tablespoon butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:large;">Mint Buttercream Frosting</span></i></div><div><span class="Apple-style-span" style="font-size:large;">2 sticks butter</span></div><div><span class="Apple-style-span" style="font-size:large;">4-5 cups sifted powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup milk</span></div><div><span class="Apple-style-span" style="font-size:large;">1/8 teaspoon peppermint extract</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><b><i>For cupcake</i></b></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners</span></li><li><span class="Apple-style-span" style="font-size:large;">Melt chocolate and butter in double boiler. Add sugar and let cool slightly. Beat on medium for 3 minutes.</span></li><li><span class="Apple-style-span" style="font-size:large;">Add eggs one at a time.</span></li><li><span class="Apple-style-span" style="font-size:large;">Sift together flour, cocoa, baking powder, and salt. Add to chocolate mixture and mix to combine.</span></li><li><span class="Apple-style-span" style="font-size:large;">Scoop into liners 1/2-3/4 full. Bake 22-25 minutes.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><b><i>For ganache</i></b></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Chop chocolate and place in a bowl.</span></li><li><span class="Apple-style-span" style="font-size:large;">Heat cream until bubbles form. Pour over chocolate and let sit 30 seconds. Stir to combine. Add extract and butter. Let cool about an hour or until almost set.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><b><i>For frosting</i></b></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Beat butter until creamy</span></li><li><span class="Apple-style-span" style="font-size:large;">Add 4 cups of sugar, milk, and extract. Beat until combined. Add more sugar if necessary.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><b><i>To assemble:</i></b></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Use an apple corer to scoop out the centers of the cooled cupcakes. Keep the tops but cut off a majority of the cone.</span></li><li><span class="Apple-style-span" style="font-size:large;">Fill hole with ganache. I use a squeeze bottle and it works perfectly. Top with what's left of your scooped out cone.</span></li><li><span class="Apple-style-span" style="font-size:large;">Top with frosting or drizzle with left-over ganache.</span></li></ul><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWd552E2Dy-4PL1QnEA53DNX7uF7AMaHsLsBn3Fa6r-V0DuJSec34AW1mRWTuSGuMVtiuTes-pur1_RzhlSsbOIV2LOTKwCBo4hI40WUISquY1xyYG5q5R8YeP3wm334YvN6j2pb7Xp84/s1600/mint+meltaway+cupcake+inside.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWd552E2Dy-4PL1QnEA53DNX7uF7AMaHsLsBn3Fa6r-V0DuJSec34AW1mRWTuSGuMVtiuTes-pur1_RzhlSsbOIV2LOTKwCBo4hI40WUISquY1xyYG5q5R8YeP3wm334YvN6j2pb7Xp84/s400/mint+meltaway+cupcake+inside.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5454772222377723042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div><span class="Apple-style-span" style="font-size:large;">From </span><a href="http://chockylit.blogspot.com/2006/03/rich-chocolate-cupcakes-filled-with.html"><span class="Apple-style-span" style="font-size:large;">Chockylit</span></a></div><div><br /></div></div></div></div></div><div><br /></div><div><br /></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com1tag:blogger.com,1999:blog-839704158404114839.post-3185433204130506282010-03-16T07:19:00.000-07:002010-03-16T07:33:04.022-07:00(Ruined) Red Velvet Cupcakes<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-7pezclBDuj6LgCj5N6w1a0KpGhh9Q_6aa0Mwsluf4S6ScRtcQS4gbNgP6inNB5L4B7yQXAoc0gLSwo0m8OGYgCwXWG97Jw-aAuHOcvjSZAbxQIqFkWJpBigNoOb2xUp-mhhwDlwfMc/s1600-h/red+velvet+sundae+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-7pezclBDuj6LgCj5N6w1a0KpGhh9Q_6aa0Mwsluf4S6ScRtcQS4gbNgP6inNB5L4B7yQXAoc0gLSwo0m8OGYgCwXWG97Jw-aAuHOcvjSZAbxQIqFkWJpBigNoOb2xUp-mhhwDlwfMc/s400/red+velvet+sundae+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449239037019778770" /></a><span class="Apple-style-span" style="font-size: large;"><br />So I ruined a batch of perfectly good mini red velvet cupcakes. It happens to everyone, right? At least that's what I'm going to tell myself. I used a recipe I've made at least 137 times before with great results so I'm assuming I left something out along the way. They tasted perfect but were ugly and spread out and refused to budge from their pan. The pan issue was something entirely different and a result of forgetting to spray it before I put the batter in. Non-stick my rear end. Anywho, this is what I pulled out of the oven:</span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTuUgq9Hi-owHnFImZzt73jtHbrqPyaJOg-kTFeEXt409G3_FORal6onHkzRHCL_Jo9aewkOnUQDPq7G584ttXqZa0UvtnhpR24tNr9UTkzZkNjdDXmXrXKiedRAPbmaMtkgnXR4kop8/s1600-h/ruined+red+velvet.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTuUgq9Hi-owHnFImZzt73jtHbrqPyaJOg-kTFeEXt409G3_FORal6onHkzRHCL_Jo9aewkOnUQDPq7G584ttXqZa0UvtnhpR24tNr9UTkzZkNjdDXmXrXKiedRAPbmaMtkgnXR4kop8/s400/ruined+red+velvet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449239264632331650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div><span class="Apple-style-span" style="font-size: large;">Now, I'm not going to throw away a perfectly tasty batch of cupcakes. Presentation counts for a lot, so I won't share them outside of the house, but it's a rare husband and toddler that will walk by ANY cupcake, ugly or not. So Colin happily munched on cupcake tops that could be pried away from the pan and Dave finished off the remains after work. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">For the few that were left after all that I made parfaits (more or less). I broke up the sad little cupcakes, drizzled melted dark chocolate, topped with cream cheese icing, and viola! Much prettier and almost intentional looking!</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">The cupcake and icing recipes are </span><a href="http://moncheriesweets.blogspot.com/2008/07/red-velvet-cupcakes.html"><span class="Apple-style-span" style="font-size: large;">here</span></a><span class="Apple-style-span" style="font-size: large;">. I promise, the cupcakes really do normally turn out fantastic. And the icing is cream cheese perfection. But on the off chance that you leave out an ingredient and forget to spray your pan, then parfait away!</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeG4Em_b3rdzRuzWMtxXJa-Yy7L_KJBDeOXV5f4JWWKQTtqN1qA_CsiLlPS9kVnA_UQYMm7xI1-_gpsRu_C5wC__-SsIudshn-eoG20PAL5e_DptO9WGG6PpdPB4Jx1_NVQiRSwcxOyaw/s1600-h/red+velvet+sundae.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeG4Em_b3rdzRuzWMtxXJa-Yy7L_KJBDeOXV5f4JWWKQTtqN1qA_CsiLlPS9kVnA_UQYMm7xI1-_gpsRu_C5wC__-SsIudshn-eoG20PAL5e_DptO9WGG6PpdPB4Jx1_NVQiRSwcxOyaw/s400/red+velvet+sundae.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449239454545391858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><div><br /></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-40242050734105898912010-03-07T05:59:00.000-08:002010-03-07T06:17:14.462-08:00Blueberry Scones<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-MwVggDCpdYrZudkfGd8GGS3K4DgXdIDG6BGhS3NHSZQcd5bgt-qMHA9jmz47nCy3glifVuy_dEL2GGv3aKFhurCFLZYuBAusKEBy0E8aRaSBurkf_FAqhZqYDHjoZy-Ngx0-YlXQnU/s1600-h/blueberry+scone.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-MwVggDCpdYrZudkfGd8GGS3K4DgXdIDG6BGhS3NHSZQcd5bgt-qMHA9jmz47nCy3glifVuy_dEL2GGv3aKFhurCFLZYuBAusKEBy0E8aRaSBurkf_FAqhZqYDHjoZy-Ngx0-YlXQnU/s400/blueberry+scone.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445895311422212450" /></a><span class="Apple-style-span" style="font-size: large;"><br /></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br /></span></div><span class="Apple-style-span" style="font-size: large;">I love scones, but only really good ones. It seems like there are so many that are dry and crumbly, they're just not worth all the calories. I've honestly never made them before these. No good reason, really. I just never got around to it. But I found this recipe and figured I'd give it a shot and it's PERFECT. I didn't make a single change and don't think I ever will, it's that good. </span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">So, give it a shot. They're wonderful! I've since swapped out the blueberries with blackberries and raspberries and both we fantastic as well. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: large;">Blueberry Scones</span></b></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">10 tablespoons unsalted butter, frozen whole</span></div><div><span class="Apple-style-span" style="font-size: large;">1 1/2 cups fresh blueberries (or any other berry)</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 cup whole milk</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 cup sour cream</span></div><div><span class="Apple-style-span" style="font-size: large;">2 cups flour</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 cup sugar</span></div><div><span class="Apple-style-span" style="font-size: large;">2 teaspoons baking powder</span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size: large;">1 teaspoon lemon zest</span></div><div><span class="Apple-style-span" style="font-size: large;">Turbanado sugar for topping</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Preheat oven to 425 degrees.</span></li><li><span class="Apple-style-span" style="font-size: large;">Grate 8 tablespoons of butter and place in freezer. Place blueberries in freezer while working. Set aside remaining 2 tablespoons butter.</span></li><li><span class="Apple-style-span" style="font-size: large;">Whisk together milk and sour cream. Refrigerate. </span></li><li><span class="Apple-style-span" style="font-size: large;">Whisk together flour, sugar, baking powder and soda, salt, and zest. Add frozen butter and toss until coated.</span></li><li><span class="Apple-style-span" style="font-size: large;">Add milk mixture and fold together until just combined. Transfer to a liberally floured surface and kneed 6-8 times, until it just barely holds together in a ball. </span></li><li><span class="Apple-style-span" style="font-size: large;">Roll into a 12 inch square. Fold into thirds (like a letter) then fold short ends into thirds to create a 4 inch square. Transfer to a flour dusted plate and freeze 5 minutes.</span></li><li><span class="Apple-style-span" style="font-size: large;">Re-roll into a 12 inch square. Sprinkle and press berries evenly over surface. Roll into a tight log and lay seam-side down. Press into a 12/4 inch rectangle (it's going to be pretty fat at this point. I just use my hands to even everything out but it is by no means flat). Cut into 4 equal rectangles, then cut each rectangle diagonally. Transfer to a parchment lined sheet.</span></li><li><span class="Apple-style-span" style="font-size: large;">Melt the remaining 2 tablespoons butter and brush on tops then sprinkle with turbanado sugar.</span></li><li><span class="Apple-style-span" style="font-size: large;">Bake 18-22 minutes (mine are perfect at 18).</span></li></ul><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">And here are is the inside. Perfect!</span></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcT_IFxJUoeVh2LPMxW4FMz5Ami-F6Sw5cEIhVUKYJIsmB0rI-i7qAnd4jHttRCX1QpjEH2qWZj-n69TnEAQc1pu21UzU_ZEi6SSZq-lYZTpwJ5CDHVhmbarymWGHR2UjtqxJKgIK95hk/s400/blueberry+scone+inside.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445895436517851890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">From: </span><a href="http://castsugar.blogspot.com/2008/09/blueberry-scones.html"><span class="Apple-style-span" style="font-size: large;">Cast Sugar</span></a></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-76019474584477811952010-03-02T20:57:00.000-08:002010-03-07T06:17:34.979-08:00Crunchy Milk Chocolate and Peanut Butter Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7FZZkBM_TK92PNtcbwqOQ5hyk159aVkR9CUcPJwLg2ZSm5sk2MEz3MfuE75AA5LDX_j4O5IsZ9NHV6J9GO-wfpw1Y6W-QzvefzEI1BjxKoyuUDcYD0lZ1VnTLwpYYfkDHM72wyl52Ws/s1600-h/DSC_0020.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7FZZkBM_TK92PNtcbwqOQ5hyk159aVkR9CUcPJwLg2ZSm5sk2MEz3MfuE75AA5LDX_j4O5IsZ9NHV6J9GO-wfpw1Y6W-QzvefzEI1BjxKoyuUDcYD0lZ1VnTLwpYYfkDHM72wyl52Ws/s400/DSC_0020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444272798354204162" /></a><span class="Apple-style-span" style="font-size: large;"><br /></span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><span class="Apple-style-span" style="font-size: large;">Let's jump right in, shall we?</span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">This is rich. And by rich, I mean RICH rich. And oh-so-tasty! I adore chocolate and peanut butter together, so this fits the bill. But the best part is the little crunchy bits in the middle layer. Chocolate, peanut butter, and crunchy. How could it be bad? </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">This is a pretty time intensive cake, and is a bit pricey with all the ingredients, but definitely worth it for a special occasion.</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: large;">Crunchy Milk Chocolate and Peanut Butter Cake</span></b></div><div><b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div><div><i><span class="Apple-style-span" style="font-size: large;">Cake</span></i></div><div><i><span class="Apple-style-span" style="font-size: large;"> </span><!--StartFragment--><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">2 cups plus 2 tablespoons sugar</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 3/4 cups all-purpose flour</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">3/4 cup plus 2 tablespoons unsweetened cocoa powder</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 1/2 teaspoons baking powder</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 1/2 teaspoons baking soda</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 1/2 teaspoons salt</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">2 large eggs</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 cup milk</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1/2 cup vegetable oil</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 tablespoon pure vanilla extract</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">3/4 cup plus 2 tablespoons boiling water</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;">Filling</span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1/3 cup sliced almonds</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1/2 cup confectioners’ sugar</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">2 large egg whites</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 tablespoon granulated sugar</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1/2 cup salted roasted peanuts, coarsely chopped</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 cup creamy peanut butter</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">2 tablespoons unsalted butter, softened</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">3 ounces milk chocolate, chopped</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 cup Rice Krispies</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;">Ganache</span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 1/4 pounds milk chocolate, chopped</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;">1 3/4 cups plus 2 tablespoons heavy cream, warmed</span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><b><span class="Apple-style-span" style="font-size: large;">For Cake:</span></b></span></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"></p><ul><li><span class="Apple-style-span" style=" font-style: normal; font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;">Preheat the oven to 350°. </span></span></li><li><span class="Apple-style-span" style=" font-style: normal; font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;">Butter and flour a 9-by-13-inch cake pan. </span></span></li><li><span class="Apple-style-span" style=" font-style: normal; font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;">In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt. </span></span></li><li><span class="Apple-style-span" style=" font-style: normal; font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;">In a medium bowl, whisk the eggs, milk, oil and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water. </span></span></li><li><span class="Apple-style-span" style=" font-style: normal; font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;"> Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.</span></span></li><li><span class="Apple-style-span" style=" font-style: normal; font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-size: large;">Invert the cake onto a work surface. Working carefully, slice the cake horizontally. Reduce the oven temperature to 325°.</span></span></li></ul><span class="Apple-style-span" style=" font-style: normal; font-family:ArialMT, serif;"><p class="MsoNormal" style="margin-top:0in;margin-right:20.0pt;margin-bottom:10.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><b><i><span class="Apple-style-span" style="font-size: large;">For Filling</span></i></b></p><ul><li><span class="Apple-style-span" style="font-size: large;">Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.</span></li><li><span class="Apple-style-span" style="font-size: large;">In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground. </span></li><li><span class="Apple-style-span" style="font-size: large;">In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, fold in the almond mixture. </span></li><li><span class="Apple-style-span" style="font-size: large;">Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. Let cool.</span></li><li><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-size: large;">In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.</span></span></li></ul><div><b><i><span class="Apple-style-span" style="font-size: large;">For Ganache</span></i></b></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">In a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.</span></li></ul><div><i><b><span class="Apple-style-span" style="font-size: large;">Assemble</span></b></i></div><div><ul><li><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-size: large;">Place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper. Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Cut and serve.</span></span><!--EndFragment--><span class="Apple-style-span" style="font-size: large;"> </span></li></ul></div></div><p></p><p class="MsoNormal" style="margin-top:0in;margin-right:20.0pt;margin-bottom:10.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-size: large;">Taken from Food and Wine, November 2007</span></p><p class="MsoNormal" style="margin-top:0in;margin-right:20.0pt;margin-bottom:10.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-size: large;"><br /></span></p></span><p></p><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"> </span></span></span></p><span class="Apple-style-span" style="font-family:ArialMT, serif;"><p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:1.0pt;margin-left:.5in;text-indent:-.5in;mso-text-indent-alt:-.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;"><span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></p> <!--EndFragment--> </span><p></p> <!--EndFragment--> </i></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><br /></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-7742010971771164822010-03-02T20:49:00.000-08:002010-03-02T20:57:26.068-08:00Ok, I'm backWow, it's been awhile, huh? I hope I still have one or two people reading this. If so, say hi so I know you're there!<div><br /></div><div>Let's see, where to start? Well, I had a baby. That's pretty much it. I found out I was pregnant in April (right around that last post) and instantly fell into "morning" sickness. Those of you that are "lucky" enough to experience this particular joy of pregnancy, you know why morning is in quotes. If you are one of those people that doesn't know what I'm talking about, count your blessings and NEVER, EVER, EVER tell a woman who is going through it "Oh, I just felt a little queazy every once in a while". It doesn't help and it makes us want to stomp you. </div><div><br /></div><div>Well, wouldn't you know it, I had an especially nasty stretch of about 6 months of it. Fun times. So, needless to say, the baking went on hold for a bit. </div><div><br /></div><div>And then came Miss Quinn! All 9 pounds 10 oz of her!! She's now 12 weeks old and is doing wonderfully. She's a truly happy baby, good eater, and pretty decent sleeper. We're into a routine of sorts, which gives me a little bit of time to bake again. </div><div><br /></div><div>So, that's it. Here we go...</div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-2637520808481307272009-04-01T21:13:00.000-07:002009-04-01T21:27:58.487-07:00Peppermint Bonbon Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiz4RaVcWBldywqoCdIoGD7Hrw3BpMVmCjHEPUIpcObyX08D6lX0lEGPCxwiSDWRmL9EJ-OjMWN1h03lsmahnCgxNjJLLSb5gWMSObt8BzWiCGw4CvfVHbWm1F4hnwZdEgpr6uOzJHmk/s1600-h/DSC_0069.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiz4RaVcWBldywqoCdIoGD7Hrw3BpMVmCjHEPUIpcObyX08D6lX0lEGPCxwiSDWRmL9EJ-OjMWN1h03lsmahnCgxNjJLLSb5gWMSObt8BzWiCGw4CvfVHbWm1F4hnwZdEgpr6uOzJHmk/s400/DSC_0069.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5319946051403058514" /></a><br /><div><span class="Apple-style-span" style="font-size:large;">B</span><span class="Apple-style-span" style="font-size:large;">efore you ask, yes I am STILL going through my Christmas "to blog" recipes. I know, it's awful, but I bake so much during the holidays that I can't (well, lets not use the word "can't". It's really more like "can't find the effort to") keep up with them AND my weekly baking that I do. And so I run into this situation. You're wondering why I'm posting something made with candy canes in April. Well, they're just as tasty in April as they are in December and you can get Starlight candies any time of the year. So there.</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span class="Apple-style-span" style="font-size:large;">I've had this recipe for a few years now and have made it for every Christmas goody bag since then. They're excellent but honestly do need to be eaten within a day or too of making them or they get a little stale. </span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">This is one of the few recipes that I don't bother using my mixer for. Just all hand stirring here!<br /></span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Peppermint Bonbon Cookies</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Cookie</span></span></div><div><span class="Apple-style-span" style="font-size:large;">8 ounces bittersweet chocolate</span></div><div><span class="Apple-style-span" style="font-size:large;">1 stick butter</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 ounces unsweetened chocolate</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup finely crushed peppermint candies or candy canes</span></div><div><span class="Apple-style-span" style="font-size:large;">6 tablespoons sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">3 eggs</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon peppermint extract</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 cups flour</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup chocolate chips</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Drizzle</span></span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">2 1/2 teaspoons milk </span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup chocolate chips</span></div><div><span class="Apple-style-span" style="font-size:large;">Additional crushed peppermint candies (optional)</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">For cookies:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Melt butter and both chocolates in a double boiler. Once smooth, stir in candy and sugar. Cool 10 minutes.</span></li><li><span class="Apple-style-span" style="font-size:large;">Add eggs one at a time. Stir in extracts.</span></li><li><span class="Apple-style-span" style="font-size:large;">Combine flour, baking powder, and salt. Add to chocolate mixture. Stir in chocolate chips. Cover and chill 1 hour. </span></li><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 325 degrees.</span></li><li><span class="Apple-style-span" style="font-size:large;">Scoop onto parchment lined sheets and bake about 13 minutes. Cool.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">For drizzle:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Mix powdered sugar and milk until smooth. Drizzle over cookies. In the picture I posted I didn't do this step. Sometimes I leave it out, sometimes I do both. </span></li><li><span class="Apple-style-span" style="font-size:large;">Melt chocolate chips and drizzle over cookies. Sprinkle with extra crushed candies. Again, in this picture, no candies. I wasn't feeling it this year. </span></li></ul><div><span class="Apple-style-span" style="font-size:large;">Straight from </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1661192"><span class="Apple-style-span" style="font-size:large;">MyRecipes.com</span></a><span class="Apple-style-span" style="font-size:large;">.</span></div></div></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com2tag:blogger.com,1999:blog-839704158404114839.post-24776334620119969962009-04-01T20:49:00.000-07:002009-04-01T21:06:02.845-07:00Chocolate Caramel Slice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXR0kAaYuYv2kq6TKSZLs0ffs_TXgNEKaGmpbkUTTyLF90PMPetaIS_NkNJGQgtp8RFCvPTg3ViKeLrZvF_Vb5QGm9zHbkATTMyFOYQ-A4WsbpH2bbyFpqxP2y8p-vdwnmLnOQ-5gP-Wo/s1600-h/DSC_0001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXR0kAaYuYv2kq6TKSZLs0ffs_TXgNEKaGmpbkUTTyLF90PMPetaIS_NkNJGQgtp8RFCvPTg3ViKeLrZvF_Vb5QGm9zHbkATTMyFOYQ-A4WsbpH2bbyFpqxP2y8p-vdwnmLnOQ-5gP-Wo/s400/DSC_0001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5319940435257998290" /></a><br /><span class="Apple-style-span" style="font-size:large;">Oh my, these are good. Really good. Like really, REALLY good. They're the perfect combination of sweet and salty, which is always great. My dearest husband and his awful palate (don't worry, he won't read this. I don't think he finds me nearly as amusing as I find myself.) were not impressed but I've decided he isn't a valid taste-tester anymore. Don't get me wrong, he's still my go-to man for gobbling up any and all treats I make but he insists that everything tastes like it has coffee in it. Except, of course, the things that actually DO have coffee in them. I've actually tested him on it and he failed miserably. What are you gonna do? Me, I'll keep making things and having friends review them instead.</span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Chocolate Caramel Slice</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">Crust</span></span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup flour</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup brown sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">2 teaspoons cornstarch</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup chilled butter, cubed</span></div><div><span class="Apple-style-span" style="font-size:large;">1 tablespoon ice water</span></div><div><span class="Apple-style-span" style="font-size:large;">1 egg yolk</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">Caramel</span></span></div><div><span class="Apple-style-span" style="font-size:large;">1 14-ounce can sweetened condensed milk</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup brown sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">6 tablespoons butter, cubed</span></div><div><span class="Apple-style-span" style="font-size:large;">2 tablespoons dark corn syrup</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">Topping</span></span></div><div><span class="Apple-style-span" style="font-size:large;">6 ounces bittersweet chocolate, chopped</span></div><div><span class="Apple-style-span" style="font-size:large;">3 tablespoon whipping cream</span></div><div><span class="Apple-style-span" style="font-size:large;">Sea Salt</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">For crust: </span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 350 degrees.</span></li><li><span class="Apple-style-span" style="font-size:large;">Line an 11x9 inch pan with parchment. </span></li><li><span class="Apple-style-span" style="font-size:large;">Blend first 4 ingredients in processor. Add butter and pulse until coarse meal forms. Add water and egg yolk. Blend until moist clumps form. Press onto bottom of pan (I put a sheet of wax paper over it before I pressed because my fingers were pulling everything up). </span></li><li><span class="Apple-style-span" style="font-size:large;">Bake about 20 minutes or until golden. Pierce any bubbles with a fork. Cool.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">For caramel:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Whisk first 5 ingredients in a saucepan over medium heat until sugar dissolves and mixture begins to boil. Boil gently until caramel is think and temperature is 225 degrees, whisking constantly. The recipe said this should take 6 minutes but it took me closer to 12. </span></li><li><span class="Apple-style-span" style="font-size:large;">Pour over crust while caramel is still hot. Smooth and cool 15 minutes.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">For topping:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Heat cream to just boiling and pour over chopped chocolate. Let sit 30 seconds then whisk until smooth. Spread over caramel. Sprinkle with sea salt. Refrigerate 1 hour or until set.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;">I found this recipe in </span><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Slice-238232"><span class="Apple-style-span" style="font-size:large;">Bon Appetit</span></a><span class="Apple-style-span" style="font-size:large;"> magazine.</span></div></div></div></div><div><br /></div><div><br /></div><div><br /></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com1tag:blogger.com,1999:blog-839704158404114839.post-1143464972953904542009-03-12T05:33:00.000-07:002009-03-12T05:57:04.544-07:00Chocolate Peppermint Cupcakes<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYxH3g-CkdpLF9v16T6LqF5-eweA4tZr0Dj0wx9CpTJ9b1BGFvpXailqe9Aq7fa0GoVKOq3j6OlsQfeGBNftVsQ92-YGBxFOrjho2WxqeQK8XKrR6Bmwn9o0UFwKWOBTAjxoT91PRk30/s1600-h/peppermint+cupcakes.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYxH3g-CkdpLF9v16T6LqF5-eweA4tZr0Dj0wx9CpTJ9b1BGFvpXailqe9Aq7fa0GoVKOq3j6OlsQfeGBNftVsQ92-YGBxFOrjho2WxqeQK8XKrR6Bmwn9o0UFwKWOBTAjxoT91PRk30/s400/peppermint+cupcakes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312282712121228338" /></a><br /><span class="Apple-style-span" style="font-size:large;">I've had this picture sitting around for months now, waiting to be blogged about. I remember how tasty and perfect these came out, especially in mini form , and couldn't wait to tell you all about them. So why the wait, you ask? Well, I couldn't find the recipe for the life of me. I have a folder of blog recipes to try, a folder of hard copy recipes to try, a folder of recipes to type up, and a folder of recipes to blog. It wasn't in any of these folders. I was convinced that I'd lost it forever. Until today. I have been up since the wee hour of 4:00 am and did some serious google searching and finally found it!! So before I lose it again, here it is!</span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Chocolate Peppermint Cupcakes with Ganache Center</span></span></div><div><span class="Apple-style-span" style="font-size:large;">(makes about 24 full size)</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Cupcakes</span></span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 cups boiling water</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 cup unsweetened cocoa</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 cups sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">6 tablespoons butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">2 eggs</span></div><div><span class="Apple-style-span" style="font-size:large;">1 2/3 cups flour</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Ganache</span></span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup bittersweet chocolate</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 cup whipping cream</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Frosting</span></span></div><div><span class="Apple-style-span" style="font-size:large;">2 sticks butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size:large;">4-5 cups powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup milk </span></div><div><span class="Apple-style-span" style="font-size:large;">1/8 teaspoon peppermint extract</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">For cupcakes</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 350 degrees. Prepare liners.</span></li><li><span class="Apple-style-span" style="font-size:large;">Combine boiling water and cocoa, whisk well and let cool.</span></li><li><span class="Apple-style-span" style="font-size:large;">Beat sugar, butter, and vanilla on medium speed until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.</span></li><li><span class="Apple-style-span" style="font-size:large;">Combine flour, baking soda and powder, and salt in a small bowl. Whisk to combine. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. This is a thin batter, don't worry!</span></li><li><span class="Apple-style-span" style="font-size:large;">Fill liners about 2/3 full and bake 17-20 minutes (minis took me about 12 minutes). Cool.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">For ganache</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Chop chocolate and place in a glass bowl. Bring cream to a boil and pour over chocolate. Let sit for 30 seconds or so and then stir until smooth. Let sit until thick enough to pipe.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">For frosting</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Beat butter until creamy. Add 4 cups powdered sugar, milk, and peppermint and beat until combined. Add more sugar to get a piping consistency.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">To Assemble</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Once cupcakes are cool but a small cone out of the center of each top and fill with ganache. Replace top (or don't, I've done both).</span></li><li><span class="Apple-style-span" style="font-size:large;">Pipe frosting on top. I used a Wilton 1M tip for my little star dollop and it was perfect. </span></li><li><span class="Apple-style-span" style="font-size:large;">Pipe ganache in a zig zag over the top.</span></li></ul><div><span class="Apple-style-span" style="font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">What happens when I photograph during non-nap times:</span></div><div><span class="Apple-style-span" style="font-size:18px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_3vnXlM-ga4nNss-W0ShiJ33xg2CLpDGBKjzoHu2FY8F5NrvBaP_Ln6F3iwgK-qfINHr2O7RSQNgboIPsZ8EJdLxwf73slKeM40lNohQVuxNP2YJzeoilQH4kI28tpwBDKvA2wd-4Y8/s320/DSC_0014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312283379596063234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbeq8yRrdXyBiEXv0elRGN0QdUCnFnzk1TFO-Wys-91k5YAHLSKpO7gs5xqBzXqQHxWLwQPVorvg6IJr3Danf8TAgtpnRToYXtxbNE7w8Gh9f0bwm7-6yvOd5vQN4CTNve88E1edRSVo/s320/DSC_0015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312283724263849570" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /><div style="text-align: center;"><br /></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:48px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdLIMwiM9fl3HNNb4fStMdhSqiOsrZ4bt8b8HhCHtd8f2tKtlp0OHfeictUu7_0gcVKPQjATRUOcCQR53mKcMb3dTrHlyS0esZ0AFu38-PH-51qlwSb1u31kJs7N3U9GDqKNWVp7D9Nk/s320/DSC_0010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312283953518091218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><br /></div><div>I found this recipe in several parts on <a href="http://iheartcuppycakes.com/2008/02/19/chocolate-mint-buttercream-cupcakes/">Iheartcuppycakes</a>.</div></div></div></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-4224318183921625462009-03-09T12:58:00.000-07:002009-03-09T13:20:26.951-07:00Homemade Oreos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg6-SEgxZdkAvwr_81duvvj-3SLukSEV5_TOnl-g9QlNDMVFRNnsjEnrXXYlscI71BTClGYXMuNGGc9tny31NUZxLguDMllwnfitQtpdjgHhekxxKk0-HVTp-hPsyToG6HCpVUUu9aFA/s1600-h/DSC_0039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg6-SEgxZdkAvwr_81duvvj-3SLukSEV5_TOnl-g9QlNDMVFRNnsjEnrXXYlscI71BTClGYXMuNGGc9tny31NUZxLguDMllwnfitQtpdjgHhekxxKk0-HVTp-hPsyToG6HCpVUUu9aFA/s400/DSC_0039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5311285321288950466" /></a><br /><div><br /></div><span class="Apple-style-span" style="font-size: large;">I saw these and just HAD to make them. I'm definitely going to attack the Oreo Cupcakes that are attached to these little bits of heaven in the blog </span><a href="http://www.cupcakeproject.com/"><span class="Apple-style-span" style="font-size: large;">Cupcake Project</span></a><span class="Apple-style-span" style="font-size: large;">. I'm going to go ahead and leave out the little cup of milk in the center because, honestly, soggy food grosses me out. Including Oreos. I DO NOT dip my Oreos. Drink milk along side, yes. Dip, no. First, there's the soggy part. I don't care how fast you dip those suckers, something must be getting soaked in and that does not make me happy. Second, what about those little crumbs that fall off and sink to the bottom of your milk. Ewwwww. I mean, really, are you supposed to drink that? Ugh. By the way, my husband is, I'm sure, appalled by my lack of dipping Oreos since he'll actually hold the cookie under the surface for long enough to intentionally get the Oreo soggy. I shudder at the thought. </span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">Anyway, I digress. Sometime soon I will try the cupcakes but for this particular post I just did the cookies. And my-oh-my, they're tasty. Much better than a store bought Oreo. It could be the lack of mystery ingredients, weird chemicals, or trans fat. But I'm going with the size. You can make them AS BIG AS YOU LIKE! And I can tell you bigger Oreo=better Oreo. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">To be honest, I make big ones and they were probably a bit too big. I know, how is there TOO BIG of an Oreo? Don't get me wrong. They're great big, but too big can be a bit much. So, next time I'll scale down a bit. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: bold;">Cookies</span></span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">1 1/4 cup flour</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 cup unsweetened cocoa</span></div><div><span class="Apple-style-span" style="font-size: large;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size: large;">1 cup sugar</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 cup plus 2 tablespoon butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size: large;">1 egg</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: bold;">Filling</span></span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 cup butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 cup vegetable shortening</span></div><div><span class="Apple-style-span" style="font-size: large;">2 cups powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size: large;">2 teaspoons vanilla</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-style: italic;">To make the cookies:</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Mix flour, cocoa, baking soda and powder, salt and sugar.</span></li><li><span class="Apple-style-span" style="font-size: large;">Beat in butter and egg. Mix until dough comes together in one large mass.</span></li><li><span class="Apple-style-span" style="font-size: large;">Scoop out rounded teaspoons of batter and place on parchment lined cookie sheet. Now, I tried 3 methods to flattening these out. 1) dip the bottom of a glass in sugar and press down and leave as is 2) same thing but then use a round cutter to make them pretty and perfectly round and 3) flattening with the heal of my hand. All worked equally well and the only difference was the look at the end. If you don't mind rough edges, don't bother with the cutters. Whatever you decide, flatten the cookies.</span></li><li><span class="Apple-style-span" style="font-size: large;">Bake for 9 minutes on 375 degrees. Cool.</span></li></ul><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-style: italic;">For filling:</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Beat butter and shortening on low speed until smooth. Gradually beat in sugar and vanilla.</span></li><li><span class="Apple-style-span" style="font-size: large;">Beat on high for 2-3 minutes or until light and fluffy.</span></li></ul><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-style: italic;">To assemble:</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Pipe about a teaspoon of filling onto a cookie. Top with another cookie and squeeze together to flatten out the filling. </span></li></ul><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">I found this recipe on </span><a href="http://www.cupcakeproject.com/2009/02/oreo-cookies-made-from-scratch-just.html"><span class="Apple-style-span" style="font-size: large;">Cupcake Project</span></a><span class="Apple-style-span" style="font-size: large;">. </span></div></div></div></div><div><br /></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com2tag:blogger.com,1999:blog-839704158404114839.post-51253134014605811332009-03-09T12:37:00.000-07:002009-03-10T07:22:16.182-07:00Cookies and Cream Rice Krispie Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffz_rzeN9ypk8NvxAcq5giYzH_9hrWehoc4llklnedvB0yeuhgvHlKPGZ6ofrYDx4flKO6s5R3xjpvff5LWeYSPea6Z8i2nzL7AU6yxOtV4Yy1R0mdJZmVq-4bzlkZm7LewH6Csy6Cw0/s1600-h/DSC_0003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffz_rzeN9ypk8NvxAcq5giYzH_9hrWehoc4llklnedvB0yeuhgvHlKPGZ6ofrYDx4flKO6s5R3xjpvff5LWeYSPea6Z8i2nzL7AU6yxOtV4Yy1R0mdJZmVq-4bzlkZm7LewH6Csy6Cw0/s400/DSC_0003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5311279069153325458" /></a><span class="Apple-style-span" style="font-size:large;">My picture is blue and I don't know why. I'm having some lighting issues lately that I'm trying to figure out but (obviously) haven't quite figured out yet. Anyway, try to ignore the icy blue tint and focus on the Oreo chunks mixed deep into the crispy, crunchy, chewy core that is a Rice Krispie treat.<br /></span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Anyway, back to baking. I know, I know. I promised I wouldn't let myself fall behind in my postings again and I did. Please forgive me! Please?? I have a really great excuse, if that matters. He's 2, blond with big barrel roll curls, and totally impatient with me typing up recipes. I can tell you from experience, it is next to impossible to type with said distraction in your lap pushing the button on the keyboard that makes all the windows open at the same time. Not conducive to blogging at all. :)<br /></span></div><div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Anyway, I made these for my soldiers this month. If you haven't checked out </span><a href="http://www.soldiersangels.org/"><span class="Apple-style-span" style="font-size:large;">Soldier's Angels</span></a><span class="Apple-style-span" style="font-size:large;">, do. I am an Angel Baker and I get a monthly troop assignment that I bake for but there are lots of other ways to help support our troops. </span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">These are yummy! To be honest, they're hard to stir. My poor chicken-wing arms had a rough go of it, but they were worth it in the end. They really only take a minute or so more than plain ol' Rice Krispie treats so give them a try!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Cookies and Cream Rice Krispie Treats</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup bittersweet or semi sweet chocolate chips</span></div><div><span class="Apple-style-span" style="font-size:large;">3 tablespoon butter</span></div><div><span class="Apple-style-span" style="font-size:large;">10 oz marshmallows</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">6 cups Rice Krispie cereal</span></div><div><span class="Apple-style-span" style="font-size:large;">30 Oreo cookies, chopped and divided (I used Trader Joe's Joe Joes and they're excellent!)</span></div><div><span class="Apple-style-span" style="font-size:large;">4 oz white chocolate, melted (I used white candy melts since I had some on hand)</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Melt chocolate chips in a small bowl and set aside.</span></li><li><span class="Apple-style-span" style="font-size:large;">In a pot melt butter. Stir in marshmallows over medium-low heat until smooth. Turn off heat and stir in vanilla and melted chocolate.</span></li><li><span class="Apple-style-span" style="font-size:large;">Add cereal and half the cookies. Here's where it gets difficult if you have kitten-like strength in your upper body. Stir until combined or until your arms give out, whichever comes first. </span></li><li><span class="Apple-style-span" style="font-size:large;">Press into a parchment lined 9x13 pan. </span></li><li><span class="Apple-style-span" style="font-size:large;">Melt white chocolate and spread over treats. Sprinkle with remaining cookies and chill until set.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">If found the recipe on </span><a href="http://castsugar.blogspot.com/2009/02/cookies-and-cream-rice-krispie-treats.html"><span class="Apple-style-span" style="font-size:large;">Cast Sugar</span></a><span class="Apple-style-span" style="font-size:large;"> and just made the tiny changes I mentioned.</span></div></div><div><br /></div><div><br /></div><div><br /></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com3tag:blogger.com,1999:blog-839704158404114839.post-37510205714102046842009-02-12T21:27:00.000-08:002009-02-19T20:46:58.623-08:00Pumpkin-Cinnamon Streusel Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYuMOTaCEFPRdrwh3OUsMtLZPwLs9e1fMeCX05cdVfr-n_vryXqAZCrxZ5-xMgUj0Vf6lp0GKBM01FyQa6uUVQ2DwDUWCnDjeywkQwbOxnDJjVWGt2YLWFBcRLveFEoLcuum0tarC1UEU/s1600-h/cinnamon.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYuMOTaCEFPRdrwh3OUsMtLZPwLs9e1fMeCX05cdVfr-n_vryXqAZCrxZ5-xMgUj0Vf6lp0GKBM01FyQa6uUVQ2DwDUWCnDjeywkQwbOxnDJjVWGt2YLWFBcRLveFEoLcuum0tarC1UEU/s400/cinnamon.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5302154505555713426" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">I have to admit, yeast is something I've only recently starting using. I've been baking pretty seriously now for about 7 years and only in the past year have I really been using yeast. I had a few mishaps before then that kind of scared me off. But, brave soul that I am, I tried again and have decided that I love using it. Sure, I've killed off my fair share of the little critters but hey, it was for a good cause. I've learned a few things along the way as well. Because I'm the nice person that I am I'll share. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">#1) Yeast loves sweet things too! In particular, honey. They just love going to town in their warm water with a teaspoon or so of honey stirred in. Not once since I've started adding honey to the water have I had a no-bloom batch. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">#2) I'm pretty sure someone (lots of someones, actually) are lying about that whole "warm water" thing with yeast. I use hot water. And no-joke hot water at that. It's not boiling but it hurts to touch. I'm sure if it was boiling the little yeasties would be none too happy, but they seem fine in my scalding kitchen sink water. So I wouldn't worry too much about that perfect just-above-body temperature water that seems to be recommended in most books. Just make it hot-ish.</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span class="Apple-style-span" style="font-size:large;">These are an excellent cinnamon roll-type breakfast. They're not super sweet since there's not a massive amount of filling or frosting but you don't miss it. I think the pumpkin gives them a nice flavor and definitely helps keep them moist. I would definitely recommend eating them warm but I wouldn't shun a room temperature one if it was offered. </span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Pumpkin-Cinnamon Streusel Buns</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">2 1/4 teaspoons dry yeast (1 package)</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup hot-ish water</span></div><div><span class="Apple-style-span" style="font-size:large;">2 3/4 cups flour</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup pumpkin puree</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup 1% milk</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup butter, melted</span></div><div><span class="Apple-style-span" style="font-size:large;">1 tablespoon sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/4 teaspoons salt</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 teaspoon ground nutmeg</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Filling</span></span></div><div><span class="Apple-style-span" style="font-size:large;">3 tablespoons sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">3 tablespoons brown sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">2 tablespoon flour</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 teaspoons cinnamon</span></div><div><span class="Apple-style-span" style="font-size:large;">2 tablespoons chilled butter, cubed</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Glaze</span></span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 cup powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 tablespoon water</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">For buns:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Wake up those yeast in warm water with a teaspoon or so of honey. Let stand for 5 minutes.</span></li><li><span class="Apple-style-span" style="font-size:large;">Put 2 cups flour, pumpkin, milk, butter, sugar, salt, and nutmeg into mixer bowl with dough hook and mix until smooth. Gradually add remaining dough, leaving about 1/4 cup. Once incorporated remove dough to counter and hand knead in last 1/4 cup flour. Dough will be tacky.</span></li><li><span class="Apple-style-span" style="font-size:large;">Place dough in a bowl coated with cooking spray. Cover with a damp towel and place in a warm spot (inside your oven is a great place if your kitchen isn't warm. Just turn it on at 200 degrees for a few minutes just to get it toasty, then shut if off before putting dough in to rise). Let rise 45 minutes.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">For filling:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Combine all ingredients with a pastry cutter or throw them in the food processor.</span></li><li><span class="Apple-style-span" style="font-size:large;">Punch dough down, let rest 5 minutes. Roll to a 12x10 inch rectangle and sprinkle with filling. Roll up the rectangle, starting with the long edge, pressing as you go. Pinch seams to seal. Cut into 9 slices. Place in a 9-inch square pan (my springform is great for this) coated with cooking spray. Cover and let rise again for 25 minutes.</span></li><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 375 degrees while rising.</span></li><li><span class="Apple-style-span" style="font-size:large;">Bake for 20 minutes. </span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">For glaze:</span></span></span></div><div><ol><li><span class="Apple-style-span" style="font-size:large;">Combine all ingredients and drizzle over warm buns.</span></li></ol><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">From </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521609"><span class="Apple-style-span" style="font-size:large;">Cooking Light</span></a></div></div></div></div><div><br /></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com4tag:blogger.com,1999:blog-839704158404114839.post-6967587259931322842009-02-12T20:45:00.000-08:002009-02-19T20:39:34.246-08:00Cookie Dough Cupcakes<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuRwSRh7gFIOuOEnMoZIKVVp0KMFtsLR7de_bp6ly1UsTmbdQuO2-87HzSzbNP1sdF4w-_Yev1q4EwnGG4HXxbM2b9l3ATjzXmWA8dtgA6RpnW24BzcqkyVjyKHPvQ-HVxmuknM_YRRhp/s1600-h/cookiedough.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuRwSRh7gFIOuOEnMoZIKVVp0KMFtsLR7de_bp6ly1UsTmbdQuO2-87HzSzbNP1sdF4w-_Yev1q4EwnGG4HXxbM2b9l3ATjzXmWA8dtgA6RpnW24BzcqkyVjyKHPvQ-HVxmuknM_YRRhp/s400/cookiedough.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5302147253604065554" /></a><br /><span class="Apple-style-span" style="font-size:large;"><div><br /></div>How could these be bad? I mean, a nice vanilla cupcake filled with a cookie dough ball, then topped with vanilla frosting. Really, what's not to love?</span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">A few notes. </span></div><div><span class="Apple-style-span" style="font-size:large;">1) This recipe makes close to 30 cupcakes, so you may want to consider halving (or lower). If you haven't seen </span><a href="http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php"><span class="Apple-style-span" style="font-size:large;">this</span></a><span class="Apple-style-span" style="font-size:large;"> site, it's great for doing just that.</span></div><div><span class="Apple-style-span" style="font-size:large;">2) I keep this cookie dough on hand at all times. It's fantastic. It is by far my favorite chocolate chip cookie recipe. It's chewy, it's chocolatey, it's perfection. I make a batch and freeze what I don't use. Ok, well, what I don't bake or don't eat raw, which typically leaves about 2 cookies worth... Anyway, the recipe makes about 2.5 dozen full size cookies which is WAY more than you need for the cupcake centers, since they're pretty little. But hey, you can always use the rest to make actual cookies. </span></div><div><span class="Apple-style-span" style="font-size:large;">3) There are eggs in the cookie dough. I assume that they are getting baked a little bit, but not much since they're still pretty doughy once the cupcake is done baking. If this makes you uncomfortable then 1) you can't be my friend anymore because what kind of person doesn't like raw cookie dough? and 2) you can find your own egg free recipe. I have no interest in such a cookie dough. I live on the wild side and salmonella can be damned!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Cookie dough cupcakes</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">Cupcake</span></span></div><div><span class="Apple-style-span" style="font-size:large;">1 3/4 cup cake flour, not self rising</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/4 cup flour</span></div><div><span class="Apple-style-span" style="font-size:large;">2 cups sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 tablespoon baking powder</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup unsalted butter, cubed</span></div><div><span class="Apple-style-span" style="font-size:large;">4 eggs</span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup whole milk</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">Cookie dough</span></span></div><div><span class="Apple-style-span" style="font-size:large;">2 sticks unsalted butter</span></div><div><span class="Apple-style-span" style="font-size:large;">2 1/4 cups bread flour</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon kosher salt</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/4 cup brown sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 egg</span></div><div><span class="Apple-style-span" style="font-size:large;">1 egg yolk</span></div><div><span class="Apple-style-span" style="font-size:large;">2 tablespoons milk</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 teaspoons vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">2 cups semisweet chocolate chips</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">Frosting</span></span></div><div><span class="Apple-style-span" style="font-size:large;">2 sticks butter, soft</span></div><div><span class="Apple-style-span" style="font-size:large;">1 pound powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size:large;">2 teaspoons vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">pinch of salt</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup heavy cream</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">For cookie dough</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Melt butter. </span></li><li><span class="Apple-style-span" style="font-size:large;">Sift together flour, salt, and baking soda. </span></li><li><span class="Apple-style-span" style="font-size:large;">Pour butter and sugars into mixer bowl and beat on medium speed. Add egg, yolk, milk, and vanilla. Mix until combined. Slowly add flour until thoroughly combined. Stir in chocolate chips. </span></li><li><span class="Apple-style-span" style="font-size:large;">Scoop dough with a small scoop (about an inch in diameter).</span></li><li><span class="Apple-style-span" style="font-size:large;">If you're planning on making actual cookies, scoop with a larger scoop and bake at 375 for about 14 minutes. Cook on sheet for a few minutes.</span></li></ul></div><div><div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">For cupcakes:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 325 degrees.</span></li><li><span class="Apple-style-span" style="font-size:large;">With electric mixer and paddle, combine flours, sugar, baking powder, and salt. Add butter, mixing until just coated with flour.</span></li><li><span class="Apple-style-span" style="font-size:large;">In a large measuring cup whisk together eggs, milk, and vanilla. With mixer on medium speed add wet ingredients in 3 parts. Do not overbeat.</span></li><li><span class="Apple-style-span" style="font-size:large;">Divide batter among liners, filling about 2/3 full. Drop a cookie dough ball into the middle. Don't push it down, just leave it.</span></li><li><span class="Apple-style-span" style="font-size:large;">Bake about 17 minutes.</span></li></ul><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:large;">For frosting:</span></span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Cream butter and sugar on low. Once incorporated add other ingredients and beat for 5 minutes.</span></li></ul><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnMe6AD-Y8KUjWTm9RQcH3SX7etwQ1LPJRzhf-MlDlS0Qe5itFiBMaU0pDvclx5ed1vb7pj4svAOR66eJ_CZ1WzZTmvlpH4xkMzGeiH9odKcYqsIUCPHvMzUhhAXyTz6yzUVOqeBnMDqU/s400/cookie+dough.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5302147416049396994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></div><div><span class="Apple-style-span" style="font-size:large;">I copied the idea from </span><a href="http://icecreambeforedinner.blogspot.com/2008/08/chocolate-chip-cookie-dough-cupcakes.html"><span class="Apple-style-span" style="font-size:large;">Ice Cream Before Dinner</span></a><span class="Apple-style-span" style="font-size:large;">. I used the same </span><a href="http://www.marthastewart.com/recipe/billys-vanilla-vanilla-cupcakes"><span class="Apple-style-span" style="font-size:large;">cupcake</span></a><span class="Apple-style-span" style="font-size:large;"> and </span><a href="http://icecreambeforedinner.blogspot.com/2008/03/bakestravaganza.html"><span class="Apple-style-span" style="font-size:large;">icing</span></a><span class="Apple-style-span" style="font-size:large;"> that she uses. Cookie dough is </span><a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html"><span class="Apple-style-span" style="font-size:large;">Alton Brown's Chewy.</span></a></div><div><br /></div></div></div></div></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com1tag:blogger.com,1999:blog-839704158404114839.post-62485969307622384812009-02-12T20:31:00.000-08:002009-02-19T20:39:34.257-08:00Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4XnvZoy7aDoxDNfEpSPOmLOddEbFH91d24OS_CRYbcu2nSFWq_P51REEFwXSVocev4Jgf52H347rMgv4CdOz3W9uiWCuuofwHUFlhYtHbkc3vU0xUI_kLQx-pFYn-xn-bly-M-cVkOUU/s1600-h/snowflake.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4XnvZoy7aDoxDNfEpSPOmLOddEbFH91d24OS_CRYbcu2nSFWq_P51REEFwXSVocev4Jgf52H347rMgv4CdOz3W9uiWCuuofwHUFlhYtHbkc3vU0xUI_kLQx-pFYn-xn-bly-M-cVkOUU/s400/snowflake.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5302138347442474034" /></a><br /><span class="Apple-style-span" style="font-size:large;"><div><br /></div>I'm still trying to catch up on all my old baking adventures. My darling husband is currently occupying himself with a rousing game of Halo on XBox so now is as good a time as any! </span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">I made these for cookie baskets for Christmas this year. Yes, I'm THAT far behind! Anyway, this is the best rolled sugar cookie recipe EVER. Yes, ever. It's such an easy dough to work with, doesn't puff up and it holds it's shape while baking. </span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Rolled Sugar Cookies</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">2 sticks butter</span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">1 tablespoon milk</span></div><div><span class="Apple-style-span" style="font-size:large;">2 1/2 cups flour</span></div><div><span class="Apple-style-span" style="font-size:large;">pinch of salt</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 350 degrees</span></li><li><span class="Apple-style-span" style="font-size:large;">Whisk flour and salt in medium bowl.</span></li><li><span class="Apple-style-span" style="font-size:large;">Cream butter and sugar until light and fluffy. Add vanilla and milk. Beat until combined. Add flour and beat until just combined.</span></li><li><span class="Apple-style-span" style="font-size:large;">Roll out thick between two sheets of parchment. Use cookie cutters. Transfer to a parchment lined sheet. Collect and re-roll scraps. (For cookies with skinny parts, like these snowflakes, the dough is too soft to pick up off the parchment and transfer so I just peeled up the scrapes and transferred the parchment sheet I used to roll out straight onto the cookies sheet. You can't cram as many in this way but it works).</span></li><li><span class="Apple-style-span" style="font-size:large;">Bake until edges are pale golden, about 10 minutes. Let cool.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Royal Icing</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">2 egg whites</span></div><div><span class="Apple-style-span" style="font-size:large;">1 pound powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla or lemon juice</span></div><div><span class="Apple-style-span" style="font-size:large;">milk to thin</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Beat egg whites to stiff peaks. Add sugar and vanilla/lemon. Beat one minute. Thin if necessary. </span></li><li><span class="Apple-style-span" style="font-size:large;">Use immediately and cover any that you're not using. This stuff dries to crunchy pretty quickly but will need a few hours to dry fully. For these, I outlined in thick icing, then flooded with the thinned out version. </span></li></ul></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-30634363595969771782009-01-04T18:17:00.000-08:002009-02-19T20:39:34.269-08:00Thanksgiving Cupcake Pops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODUkLm0R__wWFqbADNcob1y5OskbHoVLxBTiX6iS8JPu6qRrd9BjUtzgnz1WXnwn6yfPTxD4nhIXzxoRyfbcKiPwE5RPH6sjtIhThEC4Qug0iDAmTsywdIcAts6MvxmMsVYIBYXYRoEJf/s1600-h/pops.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODUkLm0R__wWFqbADNcob1y5OskbHoVLxBTiX6iS8JPu6qRrd9BjUtzgnz1WXnwn6yfPTxD4nhIXzxoRyfbcKiPwE5RPH6sjtIhThEC4Qug0iDAmTsywdIcAts6MvxmMsVYIBYXYRoEJf/s400/pops.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5287628555767198834" /></a><br /><span class="Apple-style-span" style="font-size: large;">Just a quick brag here. I made these cute little pops for a friend for Thanksgiving. I used a Spice Cake and cream cheese frosting. Honestly, I wasn't a fan of the flavor of the cake (I prefer the chocolate ones I made quite awhile ago) but they still came out cute.</span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">Cupcake pops are, of course, from </span><a href="http://bakerella.blogspot.com/2008/01/chocolate-cupcake-lollipops.html"><span class="Apple-style-span" style="font-size: large;">Bakerella</span></a><span class="Apple-style-span" style="font-size: large;">. If you haven't seen her site, go NOW!</span></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com2tag:blogger.com,1999:blog-839704158404114839.post-25602931881045474942009-01-04T17:57:00.000-08:002009-02-19T20:39:34.279-08:00Red Velvet Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6M22DOumT4hmj7GTED5BprYNVTlnEEngNpAHOzwzW12GRHWffT0cz07qqi6ZG_9CQWUOCJKv50Fjigoq47FCp0bWmmdk_IkLV5cWiA33Q_g7pU7ltRoEa5mgrN5DNWjTjc2D1nY_TJWsJ/s1600-h/red+velvet.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6M22DOumT4hmj7GTED5BprYNVTlnEEngNpAHOzwzW12GRHWffT0cz07qqi6ZG_9CQWUOCJKv50Fjigoq47FCp0bWmmdk_IkLV5cWiA33Q_g7pU7ltRoEa5mgrN5DNWjTjc2D1nY_TJWsJ/s400/red+velvet.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5287623245142407714" /></a><br /><span class="Apple-style-span" style="font-size: large;">I made this cake for my dearest husband's birthday in early December. Red velvet is his absolute favorite cake and although it's not MY favorite, I'm encouraging it. You see, my poor, misguided, palate-less husband used to prefer boxed chocolate cake with no frosting over all other cakes. I know, I know. It's embarrassing. Thankfully he has come to his senses and has embraced "real" cake. I don't know if it's my superior baking skills or... Let's not kid ourselves, there is no or. ;)</span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">This cake is moist, great flavor, perfect texture. I used the Sprinkles cream cheese frosting again, which is my favorite. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Cake</span></span></div><div><span class="Apple-style-span" style="font-size: large;">2 3/4 cups plus 1 tablespoon cake flour</span></div><div><span class="Apple-style-span" style="font-size: large;">2 teaspoons salt</span></div><div><span class="Apple-style-span" style="font-size: large;">2 teaspoons baking powder</span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 cup cocoa powder (not dutch)</span></div><div><span class="Apple-style-span" style="font-size: large;">1 ounce red food color</span></div><div><span class="Apple-style-span" style="font-size: large;">1 1/2 teaspoons water</span></div><div><span class="Apple-style-span" style="font-size: large;">2 sticks butter, soft</span></div><div><span class="Apple-style-span" style="font-size: large;">2 cups sugar</span></div><div><span class="Apple-style-span" style="font-size: large;">3 eggs</span></div><div><span class="Apple-style-span" style="font-size: large;">1 1/2 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size: large;">1 cup buttermilk</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Frosting</span></span></div><div><span class="Apple-style-span" style="font-size: large;">8 ounces cold cream cheese</span></div><div><span class="Apple-style-span" style="font-size: large;">1 stick butter, firm but not cold</span></div><div><span class="Apple-style-span" style="font-size: large;">1/8 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size: large;">1 pound powdered sugar, sifted</span></div><div><span class="Apple-style-span" style="font-size: large;">1/2 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: large;">For cake</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment.</span></li><li><span class="Apple-style-span" style="font-size: large;">Sift together flour, salt, baking powder, and baking soda together. </span></li><li><span class="Apple-style-span" style="font-size: large;">In small bowl whisk cocoa, red food color, and water to a smooth paste.</span></li><li><span class="Apple-style-span" style="font-size: large;">In a large mixing bowl, beat butter until creamy. Add sugar 1/4 cup at a time. Beat until mixture is light and fluffy, about 2 minutes. Add eggs, one at a time. Add vanilla. Once combined, add cocoa paste and mix until incorporated.</span></li><li><span class="Apple-style-span" style="font-size: large;">Add flour mixture in thirds, alternating with buttermilk. Do this by hand (rather than in the mixer) to avoid overworking. Once all the ingredients are incorporated, beat another 10-12 strokes.</span></li><li><span class="Apple-style-span" style="font-size: large;">Divide between cake pans and bake about 30 minutes or until toothpick comes out clean. Cool in pan about 10 minutes then remove to a rack, and cool completely. </span></li></ul><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: large;">For frosting</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.</span></li><li><span class="Apple-style-span" style="font-size: large;">Add sugar until just incorporated. Don't over mix. It should be thick but not fluffy.</span></li><li><span class="Apple-style-span" style="font-size: large;">Add vanilla. If necessary, add milk to thin.</span></li></ul><div><span class="Apple-style-span" style="font-size: large;">Cake recipe found </span><a href="http://www.thedeliciouslife.com/2008/02/red-velvet-cake-from-lee-bros-so.html"><span class="Apple-style-span" style="font-size: large;">here</span></a><span class="Apple-style-span" style="font-size: large;">, frosting from Sprinkles.</span></div></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com1tag:blogger.com,1999:blog-839704158404114839.post-13315752414628547892008-12-30T20:44:00.000-08:002009-02-19T20:39:34.290-08:00My first cake "job"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZo2RgeFHSaiUnEOEkuHF5-imrjv4dHa1-uiHo_fHxHUfLaDmw-xY5VHYCqksO7smtxpaoVnTw0WE8wcACW23oEOVLV3wv2R81XORIS3Ch30RB2Y8kEyBzjMqYUD1qC8BgsP8L36K5IGVz/s1600-h/DSC_0007.JPG"></a><br /><span class="Apple-style-span" style="font-size:large;"><div><br /></div>A friend of mine has twin boys that have some pretty serious allergies (one can't have egg whites the other gluten, among many other things). She called me the night before their birthday party wondering if I could decorate a cake for them. She said she always felt awful that she had to make a separate cake for them and that they couldn't eat the "pretty" cake she ordered for everyone else. She said "Just once I want them to have the pretty cake!" She wondered if she brought over a pre-baked diet-specific cake if I would decorate it for them. How could I not? </span><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">So, here is the result. I used a basic white frosting and purchased pre-colored fondant for the circles and ropes. The boys were so excited when they saw their cake! They couldn't stay away and kept asking if they could have more. Poor things, I'm sure it tasted awful, but they were happy with the decorating job!</span> </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZo2RgeFHSaiUnEOEkuHF5-imrjv4dHa1-uiHo_fHxHUfLaDmw-xY5VHYCqksO7smtxpaoVnTw0WE8wcACW23oEOVLV3wv2R81XORIS3Ch30RB2Y8kEyBzjMqYUD1qC8BgsP8L36K5IGVz/s320/DSC_0007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5285813731449114098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMMuR8n-z_TxS4Ml7LDgzGk514WKKhwVwoOhfxwPB9IgXVF2OqvQjLpsPeYWlYuDfpyNAmf0obJnLHiWm7t9uBaac6ObHMpayeG4agWlca1COiU8WS-MNk_kYlAsR10-RHMSD_-J1lIqt/s320/DSC_0008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5285813099749302162" /></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com1tag:blogger.com,1999:blog-839704158404114839.post-33407031022971922312008-12-30T20:26:00.000-08:002009-02-19T20:39:34.302-08:00Pumpkin Ginger Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FJVGtMH30mB9vLiakh77omk58qfMRtjAveGKKAYxw8dH4rqJCCVWEPT5SUn96CjSRreQfFY6bNJWMrhQ-FpBVbOdqHwy5DnQA0YTl3wPrI9HGBfBPBMAXpLt4uYFmC4BY9lgWr5TArWE/s1600-h/DSC_0106.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FJVGtMH30mB9vLiakh77omk58qfMRtjAveGKKAYxw8dH4rqJCCVWEPT5SUn96CjSRreQfFY6bNJWMrhQ-FpBVbOdqHwy5DnQA0YTl3wPrI9HGBfBPBMAXpLt4uYFmC4BY9lgWr5TArWE/s320/DSC_0106.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5285810195989974850" /></a><br /><span class="Apple-style-span" style="font-size:large;"><div style="text-align: center;"><br /></div>I can't believe how behind I am with my blogging! I swear, I have been baking and (occasionally taking pictures!) but just haven't been able to find 10 seconds to get it written down. I hope no one has forgotten about me. :)</span><div><span class="Apple-style-span" style="font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">I made these cupcakes for a Halloween party (yes, it was that long ago!) but they're great for any fall baking event. Not too gingery, great flavor, and perfect as mini bite-sized cupcakes. When I make them I occasionally do a spider web design on the top using concentric circles and a toothpick to drag through them, but this time I decided to go plain. </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Cupcakes</span></span></div><div><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: large;">1 1/2 cups flour</span></span></div><div><span class="Apple-style-span" style="font-size: large;">3/4 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size: large;">3/4 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size: large;">1/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size: large;">1 teaspoon cinnamon</span></div><div><span class="Apple-style-span" style="font-size: large;">1 teaspoon ground ginger</span></div><div><span class="Apple-style-span" style="font-size: large;">1 stick butter, melted and cooled</span></div><div><span class="Apple-style-span" style="font-size: large;">1 cup sugar</span></div><div><span class="Apple-style-span" style="font-size: large;">1 cup canned pumpkin</span></div><div><span class="Apple-style-span" style="font-size: large;">3 eggs</span></div><div><span class="Apple-style-span" style="font-size: large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Frosting</span></span></div><div><span class="Apple-style-span" style="font-size: large;">1 stick butter</span></div><div><span class="Apple-style-span" style="font-size: large;">6 ounces cream cheese</span></div><div><span class="Apple-style-span" style="font-size: large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size: large;">2 1/2 cups sifted powdered sugar</span></div><div><span class="Apple-style-span" style="font-size: large;">1 scant teaspoon cinnamon</span></div><div><span class="Apple-style-span" style="font-size: large;">1-2 teaspoons milk </span></div><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: large;">For cupcakes</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Preheat oven to 325. Line muffin tins with liners or spray with Pam.</span></li><li><span class="Apple-style-span" style="font-size: large;">Sift together flour, baking soda and powder, cinnamon, ginger, and salt.</span></li><li><span class="Apple-style-span" style="font-size: large;">Using paddle attachment beat melted butter, sugar, and pumpkin until smooth. Mix in eggs. On low speed add flour mixture and mix until just incorporated.</span></li><li><span class="Apple-style-span" style="font-size: large;">Fill each liner about 1/2-3/4 full. Bake about 25 minutes. For mini cupcakes bake about 19 minutes. Cool in pan 10 minutes and then remove.</span></li></ul><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: large;">For frosting</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Beat butter, cream cheese, and vanilla until smooth. Add sugar and beat about 1 minute on medium speed after incorporated. If you want to do spider webs, reserve 1/4 cup of frosting. Stir in cinnamon and add enough milk to make it pourable but still thick. </span></li><li><span class="Apple-style-span" style="font-size: large;">Frost cupcakes. If doing a spider web, frost the white icing smooth. Pipe 3-4 concentric circles of cinnamon icing on top. Starting in center, drag a toothpick outwards through the circles in 5 places, equally spaced.</span></li></ul><div><br /></div><div>Recipe from <a href="http://www.amazon.com/Cupcakes-Elinor-Klivans/dp/0811845451/ref=sr_1_8?ie=UTF8&s=books&qid=1230698497&sr=1-8">Cupcakes!</a></div></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-66726086784482878062008-10-21T20:25:00.000-07:002009-02-19T20:39:34.314-08:00Decorated Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xYgQL6zMrukEdgl2kZlxAE2LrrltOo5UY_ZgvId1m7HFw6j4Y4JFY7JD6l9cyprphim-y1HKuKMDUul790d-LY2_lf5FvwjSNubtNc13zGI_OAm59B60PG7yXN2neA_U9_ARe6qypYco/s1600-h/DSC_0037.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xYgQL6zMrukEdgl2kZlxAE2LrrltOo5UY_ZgvId1m7HFw6j4Y4JFY7JD6l9cyprphim-y1HKuKMDUul790d-LY2_lf5FvwjSNubtNc13zGI_OAm59B60PG7yXN2neA_U9_ARe6qypYco/s320/DSC_0037.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5259819268749850610" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcs75Or57sNboydkq87-SS1FzTmpsBATaTEXd_b5URh-icPLQhqVmWo1nShg1QLDG-eUT3PS7-pS0HzG-4x1AidE7DFNVogkjssHGAiBR0t9tgDOPRn2DH0uzimCEvHnHUd8BiIVfWR4KS/s1600-h/DSC_0022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcs75Or57sNboydkq87-SS1FzTmpsBATaTEXd_b5URh-icPLQhqVmWo1nShg1QLDG-eUT3PS7-pS0HzG-4x1AidE7DFNVogkjssHGAiBR0t9tgDOPRn2DH0uzimCEvHnHUd8BiIVfWR4KS/s320/DSC_0022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5259818975904029346" /></a><br /><span class="Apple-style-span" style="font-size:large;">This week on my online mom's group was the Cookie challenge, which I hosted. The group vote was for fall decorated cookies (the Peanut Butter Sandwiches came in second). This is my recipe, which I've had for years and slowly tweaked. It's perfect for cut outs. It doesn't spread or fluff up too much and it's not particularly sweet, which is nice because the royal icing is. </span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Cookies</span></span></div><div><span class="Apple-style-span" style="font-size:large;">2 sticks butter</span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup sifted powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">1 tablespoon milk</span></div><div><span class="Apple-style-span" style="font-size:large;">2 1/2 cups flour</span></div><div><span class="Apple-style-span" style="font-size:large;">Pinch salt</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Royal Icing</span></span></div><div><span class="Apple-style-span" style="font-size:large;">2 egg whites</span></div><div><span class="Apple-style-span" style="font-size:large;">4 cups sifted powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 juiced lemon</span></div><div><span class="Apple-style-span" style="font-size:large;">milk for thinning to flow consistency </span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Cookies</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Preheat to 325</span></li><li><span class="Apple-style-span" style="font-size:large;">Whisk flour and salt. Set aside.</span></li><li><span class="Apple-style-span" style="font-size:large;">Cream butter and sugar until fluffy. Add vanilla and milk. Beat until combined. Add flour mixture and beat until just combined.</span></li><li><span class="Apple-style-span" style="font-size:large;">Roll out thick on powdered sugar covered surface. Use cookie cutter. Re-roll any scraps.</span></li><li><span class="Apple-style-span" style="font-size:large;">Bake until edges are pale golden, about 10-12 minutes. Cool.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Royal Icing</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Beat egg whites to stiff peaks. Mix in sugar and lemon. Beat 1 minute.</span></li><li><span class="Apple-style-span" style="font-size:large;">Color (I use Wilton gel colors)</span></li><li><span class="Apple-style-span" style="font-size:large;">Outline first, thin icing, then fill in using a toothpick to push into corners. </span></li><li><span class="Apple-style-span" style="font-size:large;">Let dry overnight before stacking.</span></li></ul><div><br /></div></div></div><div><br /></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com2tag:blogger.com,1999:blog-839704158404114839.post-45299319309804214672008-10-21T20:09:00.000-07:002009-02-19T20:39:34.328-08:00Peanut Butter Sandwich Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5z_lVzCNDtR_BurGxUZh-kcsKsA1HRf4Eru6psCfeSzVU6Ey2Bhco3V7b8cyUxO2WcfGbg5RiWNjHLV4YACxUKYBogodtKi1m5ke7RgAZGFLSMXD7AgwJxrMe1IeOiqG_2q2SGDVrcTZS/s1600-h/DSC_0011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5z_lVzCNDtR_BurGxUZh-kcsKsA1HRf4Eru6psCfeSzVU6Ey2Bhco3V7b8cyUxO2WcfGbg5RiWNjHLV4YACxUKYBogodtKi1m5ke7RgAZGFLSMXD7AgwJxrMe1IeOiqG_2q2SGDVrcTZS/s320/DSC_0011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5259814034906572162" /></a><br /><span class="Apple-style-span" style="font-size:large;">I saw this recipe on Martha last week and just couldn't pass it up. It's from 'Wichcraft (one of Tom Colicchio's restaurants) and they looked so tasty. They were! The oatmeal gives them a nice and different crunch. And I loved the turbanado sugar. </span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">The recipe states it makes a dozen sandwiches but I got close to 30, and that's with half of them being thicker than called for. The filling amount was perfect for all of those though. When I make them again I'll roll thicker and cut the filling in half. It's just not good for my rear to have that many cookies sitting around eying me up.</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Cookies</span></span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup plus 4 tablespoons room temperature unsalted butter</span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup old fashioned oats</span></div><div><span class="Apple-style-span" style="font-size:large;">1 cup plus 2 tablespoons AP flour</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:large;">1/3 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup dark brown sugar (I used light and threw in about a tablespoon of molasses)</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 cup peanut butter</span></div><div><span class="Apple-style-span" style="font-size:large;">Turbanado sugar for sprinkling </span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Filling</span></span></div><div><span class="Apple-style-span" style="font-size:large;">4 tablespoons unsalted butter</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 cup peanut butter</span></div><div><span class="Apple-style-span" style="font-size:large;">1/4 cup confectioners' sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1/2 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Cookies</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Line baking sheets with parchment. Preheat to 350.</span></li><li><span class="Apple-style-span" style="font-size:large;">Melt 4 tablespoons butter in medium saucepan over medium heat. Add oats and cook until toasted, stirring, about 5 minutes. Cool.</span></li><li><span class="Apple-style-span" style="font-size:large;">Whisk flour, baking soda, and salt. Set aside.</span></li><li><span class="Apple-style-span" style="font-size:large;">With paddle attachment, cream 1/2 cup butter and both sugars. Add peanut butter and mix well.</span></li><li><span class="Apple-style-span" style="font-size:large;">Add oat mixture and flour mixture. Mix on low until combined. Roll dough between two sheets of parchment about 1/4 inch thick (I did thicker and liked it better). Refrigerate until chilled.</span></li><li><span class="Apple-style-span" style="font-size:large;">Cut out using 2 inch round cookie cutter. Sprinkle with turbanado. Bake 10 minutes. Cool on sheets.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-style: italic;">Filling</span></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Mix all ingredients together with paddle attachment on medium until smooth. Use a disposable pasty bag to cover half of cookies. Top with other half.</span></li></ul><div><span class="Apple-style-span" style="font-size:18px;">I got the recipe from <a href="http://www.marthastewart.com/recipe/peanut-butter-sandwich-cookies?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD&rsc=showarchive_tv_show-archive">Martha</a>.</span></div></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com0tag:blogger.com,1999:blog-839704158404114839.post-46123370380351829382008-10-16T20:00:00.000-07:002009-02-19T20:39:34.340-08:00Chocolate Cinnamon Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8X5belRT6i5nARnNAEo45oNY4qyWEzD0HOxI5lVH-ndRJuGprbnsJocmgLDwXJsAILXzh7UKpO8WBZGtlLXyMzZARUvjAGfmYKAvRaEFi2VU6q8G0ASXSv7OswNMPQ1wQxMOcyGieh53m/s1600-h/DSC_0005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8X5belRT6i5nARnNAEo45oNY4qyWEzD0HOxI5lVH-ndRJuGprbnsJocmgLDwXJsAILXzh7UKpO8WBZGtlLXyMzZARUvjAGfmYKAvRaEFi2VU6q8G0ASXSv7OswNMPQ1wQxMOcyGieh53m/s320/DSC_0005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5257956293290269346" /></a><br /><span class="Apple-style-span" style="font-size:large;">F</span><span class="Apple-style-span" style="font-size:large;">irst, I must apologize to my 3 faithful readers. I have been gone too long. I have been baking, but have managed to forget to take pictures of the final product. I've also been working on a side project. My friends on my on-line mom's group have helped me start up a cookie business of sorts. So I've been busy making about 1,117 thousand cookies for trials and pictures. Take a look! </span><a href="http://sugarontoporders.blogspot.com/"><span class="Apple-style-span" style="font-size:large;">Sugar on Top orders</span></a><span class="Apple-style-span" style="font-size:large;">. </span><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Anyway, these cupcakes I made for my coffee meet-up, which is where most of my baked goods end up. They get treats, I get free coffee. Win-win. They're a nice, moist cupcake with a cinnamon icing that has a nice kick to it. And they go wonderfully with coffee!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">I halved this recipe and got 9 perfect cupcakes out. I accidently kept the icing recipe full scale, but it's a good thing because I used it all on those 9. If I had made the full cupcake recipe I would have had some pretty skimpily frosted cakes!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Chocolate Cinnamon Cupcakes</span></span></div><div><span class="Apple-style-span" style="font-size:large;"> 1 1/2 ounces semi-sweet chocolate</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 cup hot brewed coffee</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/2 cups sugar</span></div><div><span class="Apple-style-span" style="font-size:large;">1 1/4 cups flour</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 cup cocoa powder</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size:large;">Heavy 1/4 teaspoon baking powder</span></div><div><span class="Apple-style-span" style="font-size:large;">Heavy 1/2 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size:large;">2 eggs</span></div><div><span class="Apple-style-span" style="font-size:large;">Heavy 1/4 cup oil</span></div><div><span class="Apple-style-span" style="font-size:large;">3/4 cup buttermilk</span></div><div><span class="Apple-style-span" style="font-size:large;">Heavy 1/4 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Preheat oven to 300. Line cupcake pan.</span></li><li><span class="Apple-style-span" style="font-size:large;">Put chocolate in hot coffee, stirring occasionally, until fully melted.</span></li><li><span class="Apple-style-span" style="font-size:large;">In a medium bowl, combine sugar, flour, cocoa powder, baking soda, baking powder and salt.</span></li><li><span class="Apple-style-span" style="font-size:large;">In bowl of electric mixer beat the eggs until slightly thickened and a light color.</span></li><li><span class="Apple-style-span" style="font-size:large;">Slowly add oil, buttermilk, and vanilla to eggs. Then add melted chocolate mixture.</span></li><li><span class="Apple-style-span" style="font-size:large;">Add the sugar mixture until well combined.</span></li><li><span class="Apple-style-span" style="font-size:large;">Pour into liner about 3/4 of the way full and bake for about 35 minutes.</span></li></ul><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Cinnamon Buttercream Icing</span></span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">2 sticks butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size:large;">1 teaspoon vanilla</span></div><div><span class="Apple-style-span" style="font-size:large;">2 teaspoons cinnamon</span></div><div><span class="Apple-style-span" style="font-size:large;">2 cups powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><ul><li><span class="Apple-style-span" style="font-size:large;">Beat butter until light and fluffy. </span></li><li><span class="Apple-style-span" style="font-size:large;">Add vanilla.</span></li><li><span class="Apple-style-span" style="font-size:large;">Slowly add sugar and cinnamon. Beat on high for about 5 minutes.</span></li></ul><div><span class="Apple-style-span" style="font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:18px;">This recipe was slightly adapted from <a href="http://icecreambeforedinner.blogspot.com/2008/09/chocolate-snickerdoodle-cupcakes.html">Ice Cream Before Dinner</a></span></div></div></div>Cheriehttp://www.blogger.com/profile/06742257818398997316noreply@blogger.com4