tag:blogger.com,1999:blog-74298054958913814522024-02-21T06:28:11.705-08:00tease-spoon of sugartease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-7429805495891381452.post-80897306766918086692012-12-09T09:36:00.000-08:002012-12-09T09:36:39.607-08:00Candy Cane Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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I took a bit of a break from the world of blogging. I was feeling a bit lazy, to be honest, and uninspired. But there's nothing like putting up your Christmas tree and decorating your house to get you in the mood for baking. I saw these cookies over at Lauren's Latest and knew that I had to try them. In her version, the dough is rolled in icing sugar before baking, but I omitted that step. I figured with my addition of a white chocolate glaze and a sprinkling of candy canes after baking, they wouldn't miss the extra sweetness. These cookies taste just like a sugar cookie, the centers are nice and chewy - and the candy cane adds a hint of mint - nothing overwhelming. Festive, pretty and delicious -enough said.</div>
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<b><u>Recipe for Candy Cane Sugar Cookies</u></b></div>
Source: adapted from: <a href="http://www.laurenslatest.com/candy-cane-crinkles/">Lauren's Latest</a><br />
4 regular sized candy canes, crushed with rolling pin, divided<br />
½ cup butter, room temperature<br />
1 cup granulated sugar<br />
½ teaspoons vanilla<br />
1 egg<br />
¼ teaspoons salt<br />
¼ teaspoons baking powder<br />
⅛ teaspoons baking soda<br />
1-½ cup all-purpose flour<br />
2 ounces white chocolate, chopped (for drizzling)<br />
<br />
Preheat oven to 350 degrees F.<div>
<br />Combine flour, baking soda, baking powder and salt in a medium bowl, and set aside. Place unwrapped candy canes in a small zip loc bag and crush with a rolling pine. Set aside. In bowl of stand mixer, using paddle attachment, cream butter and sugar together until light and fluffy. Add vanilla and egg, scraping sides bowl as needed. With mixer on lowest setting, add your dry ingredients and mix until just combined. Add about three-quarters of the crushed candy canes and gently combine. Roll the dough into balls using a scant table-spoon for each and place on parchment-lined cookie sheet.<br /><br />Bake for 9-11 minutes or until edges just begin to turn a light golden brown. Allow to cool for a couple minutes before moving onto wire rack to cool completely. Melt the white chocolate in your microwave at 50% power, watching closely. I always do 1 minute - then stir until completely smooth. Drizzle white chocolate over cooled cookies and sprinkle remaining crushed candy canes over the chocolate before it sets. Allow to set for about 30 minutes.</div>
tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com0tag:blogger.com,1999:blog-7429805495891381452.post-60017486166060969492012-08-18T20:22:00.000-07:002012-08-18T20:26:34.007-07:00Milk Chocolate & Peanut Butter Cheesecake with Pretzel Crust<div class="separator" style="clear: both; text-align: center;">
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It's been a very long time since I last posted. I've been a very lazy girl in the blogging department, which is not to say that I've been lazy in the kitchen. I've made some great stuff over the past few months, I just haven't really felt like blogging about it. But I couldn't let this little gem fall between the cracks, because this dessert was one of my favorites. </div>
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This was inspired by a dessert that was served at Earl's for a short time. It was a milk chocolate pudding topped with a peanut butter mousse and then sprinkled with a home made sponge toffee. It was heaven. Instead of pudding, I opted for a milk chocolate cheesecake for my base. I made a thin peanut butter layer for the top. The crust is crushed pretzels instead of graham wafers, and then I melted peanut butter and poured it on the crust to help it to bind and also give the cake that extra hit of peanut butter. </div>
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And, yes, I did make a homemade sponge toffee to sprinkle on top which was great for texture, but I completely forgot to use it when I photographed the dessert. You'll just have to take my word for it.</div>
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I'm not going to lie. This cake is a lot of work. There's a lot of different layers of flavors going on here but it really comes together and is a show stopper. Make this for someone you love. Or when you just really need the peanut butter chocolate combo but want a refined version of Reese's peanut butter cups. </div>
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<b><u>For the Crust:</u></b></div>
<div style="text-align: justify;">
1 cup of crushed pretzels (you want fine crumbs here but not dust)</div>
<div style="text-align: justify;">
1 Tbsp. granulated sugar</div>
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1/4 cup butter, melted</div>
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1/4 cup smooth peanut butter</div>
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Combine crushed pretzels, sugar and melted butter. Press into the base of a greased 9" spring-form pan. Bake at 375 degrees F. for 8 to 10 minutes or until slightly golden.</div>
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Microwave peanut butter until pourable consistency, and pour over the baked crust. <i>*Now that your crust is ready, wrap the outside of the pan with foil if you plan to bake your cheesecake in a water bath (optional). </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG7lo4zW2r4At3sipL6Vw6l0l0eBAYHy-yxRuGIQyg5bVUgSy49OKRrQI6DHjKJXIr72ic7nM7oVJHRpD39WTHsr9mU6I5FyPkI2R97mCe-lvzQzL-edNGLSR6FHRitaBmnL3Ph0yeSw/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG7lo4zW2r4At3sipL6Vw6l0l0eBAYHy-yxRuGIQyg5bVUgSy49OKRrQI6DHjKJXIr72ic7nM7oVJHRpD39WTHsr9mU6I5FyPkI2R97mCe-lvzQzL-edNGLSR6FHRitaBmnL3Ph0yeSw/s400/DSC_0020.JPG" style="cursor: move;" width="400" /></a></div>
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<b><u>For the Cheesecake</u></b></div>
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(adapted from <a href="http://www.finecooking.com/recipes/triple_chocolate_cheesecake.aspx">Fine Cooking</a>)</div>
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8 oz milk chocolate, finely chopped</div>
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3 x 8 ounce packages of cream cheese, at room temperature</div>
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1/2 cup sour cream</div>
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2 tsp. vanilla extract</div>
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2 Tbsp. unsweetened cocoa powder</div>
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1/4 tsp. salt</div>
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1 1/4 cups granulated sugar </div>
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3 large eggs, room temperature</div>
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Melt the milk chocolate in a glass bowl in the microwave at 50% power for 90 seconds. Stir. Continue to microwave in 30 second bursts, stirring in between each, until chocolate is smooth. Set aside.</div>
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Put the cream cheese in the bowl of a food processor and pulse until smooth. Add the rest of the ingredients EXCEPT the eggs, and process until smooth. Add the eggs and pulse a few times only until incorporated. Do not over mix or the cake will expand too much when baked. Scrape the melted chocolate into the mix and pulse until just incorporated. Pour over crust.</div>
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Bake at 300 degrees F. for 50 to 60 minutes until the centre barely jiggles when you tap the pan. Remove from oven, allow to come to room temperature on a cooling rack before refrigerating over night.</div>
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<i>*I always bake my cheesecakes in a hot water bath - and I did with this one as well, but it's not necessary. If you choose to do the same, place your cheesecake in a large roasting pan before baking, and pour enough boiling water in the roasting pan to come half-way up the cheesecake. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sLAZ98dqTSkZVRiOMoi3YiOGZJ5Cg35DSb-zsC4BWj6C3TYs7nHuMBEdu6pQoBBpGWzREL8KtlYcOj3qajeKUOL0Fo4JFcGqQ-AVJVWNOSI6lRijDZMIkGmg-LWxtG0W2t0svBcPkPw/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sLAZ98dqTSkZVRiOMoi3YiOGZJ5Cg35DSb-zsC4BWj6C3TYs7nHuMBEdu6pQoBBpGWzREL8KtlYcOj3qajeKUOL0Fo4JFcGqQ-AVJVWNOSI6lRijDZMIkGmg-LWxtG0W2t0svBcPkPw/s320/DSC_0025.JPG" style="cursor: move;" width="320" /></a></div>
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<b><u>For the Peanut Butter Layer</u></b><br />
(adapted from <a href="http://willowbirdbaking.com/2010/09/17/chocolate-peanut-butter-bliss-cheesecake-and-project-food-blog/">Willow Bird Baking</a>)</div>
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1/2 tsp. powdered gelatin</div>
<div style="text-align: justify;">
2 Tbsp. cold water</div>
<div style="text-align: justify;">
1 cup heavy cream</div>
<div style="text-align: justify;">
2 large egg yolks</div>
<div style="text-align: justify;">
3 Tbsp. sugar</div>
<div style="text-align: justify;">
4 Tbsp. smooth peanut butter</div>
<div style="text-align: justify;">
1/8 tsp. salt</div>
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In a small bowl, mix the gelatin and the water in a small bowl. Let dissolve for 5 minutes. Heat the cream over low heat in a small sauce pan until it bubbles form around the edges. In another bowl, whisk together the egg yolks and the sugar. While whisking vigorously, add 1/2 of the hot cream into the egg yolks and sugar. Then slowly pour the egg mixture into the saucepan of cream, whisking constantly. Cook over low heat, stirring constantly, until thickened, about 3 minutes. Remove from heat and whisk in the peanut butter and the gelatin. Chill until it's cooled and thickened slightly, but not set. Pour mixture over top of the chilling cheesecake (still in its spring form pan) and refrigerate for several hours, preferably over night. When completely chilled, remove cake from spring-form pan and serve.</div>
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<i>*Like I said, I forgot to photograph the honeycomb, but it was a great addition to this dessert. I used <a href="http://www.bonappetit.com/recipes/2011/08/honeycomb">this recipe</a> from Bon Appetit. One could always buy honeycomb instead of making it, it would definitely save you a lot of time. </i></div>
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tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-37875384126812395262012-07-01T08:20:00.000-07:002012-07-01T08:20:36.556-07:00Sprinkle Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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I asked my 4 year old son what we should bring to his sister's school dance and he said, without hesitation, "those cookies with the two kinds of icing...one is white and one is dark brown...", to which I quickly responded, "No!" He was referring to Black and White cookies, which I never blogged about and really should have cause my kids haven't stopped asking for them since I made them. But for this occasion, I needed something simple and quick to bake for a large crowd of kids. His second suggestion was, "Sprinkle Cookies". Hmmmm...didn't I just pin something like that the other day? I told him he was a genius. Him: "What's a genious?" Me: "Never mind."</div>
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These cookies are serious kid pleasers. Just look at them! Full of sprinkles, exploding with colors and sugar. I actually didn't mind them either, truth be told. They taste just like sugar cookies should, the addition of sprinkles didn't make them any sweeter than a regular sugar cookie, just prettier. And if baked for the right amount of time, they have the perfect amount of 'chew'. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZby13OG4xZuEODnCdUhrSl_7-oZxfjivl5vkBGKTB98byKgfuvEPB59mAL8raZas3rVeaWAZUCLSXhf6qFc2Wm0ofsaz20PhD_Y1VutU1RZCHIFK25dq608GlaiewV9gDT1Oo4mBRDo/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZby13OG4xZuEODnCdUhrSl_7-oZxfjivl5vkBGKTB98byKgfuvEPB59mAL8raZas3rVeaWAZUCLSXhf6qFc2Wm0ofsaz20PhD_Y1VutU1RZCHIFK25dq608GlaiewV9gDT1Oo4mBRDo/s400/DSC_0028.JPG" width="400" /></a></div>
<b><u>Recipe for Sprinkle Sugar Cookies</u></b><br />
(adapted from <a href="http://tastykitchen.com/blog/2012/05/funfetti-cookies/">Tasty Kitchen</a>)<br />
1 cup butter, room temperature<br />
1 1/4 cup sugar<br />
1 Tbsp. vanilla extract<br />
1 egg<br />
2 1/2 cups flour<br />
1/4 cup cornstarch<br />
3/4 tsp. baking soda<br />
1/2 tsp. salt<br />
1/4 cup rainbow jimmie sprinkles<br />
extra Nonpareil sprinkles, on a small plate, for rolling the dough<br />
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Preheat oven to 375 degrees F. In a medium bowl, sift the flour, cornstarch, baking soda and salt. Set aside. Cream the butter and sugar in the bowl of a stand mixer for about 2 minutes until fluffy. Add the vanilla and egg and beat until well combined. Slowly add the flour mixture to the butter mixture and mix on low speed until fully incorporated. Mix in the 1/4 cup of jimmie sprinkles, being careful not to over-mix or the sprinkles will bleed and discolor the cookie dough.<br />
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Scoop the cookie dough with an ice cream scooper onto cookie sheets lined with parchment paper. Place the dough ball onto the small plate with extra sprinkles and press lightly so the tops of the cookies have sprinkles on them. Bake for 9 to 12 minutes, depending on the size of the cookies, or until the edges just begin to turn a light golden color. (Do not over bake, or the cookies will not be chewy.) Cool on a wire rack.tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-29506038978912331212012-06-11T17:41:00.000-07:002012-06-11T17:41:30.786-07:00Cake Batter Baked Donuts<div class="separator" style="clear: both; text-align: center;">
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It seems like baked goods with cake batter is the latest craze out there these days. Not a lot of it appeals to me...cake batter ice cream?!...I dunno. Don't get me wrong, I wouldn't be opposed to tasting it but I'm just not sure I want to invest my time in making it. But cake batter doughnuts? That are baked? Well, that's easy to get behind. I knew that my kids would love them. These are not 'that much' worse than a typical muffin. Except for the cake mix. And the glaze. And sprinkles. Okay, let's focus on the fact that they're baked and not fried. That's something.</div>
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My only beef with these is that they have a very short shelf life. I made them in the morning, and by early evening they looked wilted and unappealing. Perhaps they should be refrigerated? I'm not sure - but if you make them for a crowd or a play date - I'm pretty sure leftovers will not be a problem.</div>
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<b><u>Recipe for Cake Batter Doughnuts</u></b></div>
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(Source: <a href="http://www.recipeboy.com/2012/04/cake-batter-doughnuts/">RecipeBoy</a>)</div>
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Yield: 12 regular sized doughnuts or 24 to 36 mini doughnuts</div>
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1 cup flour</div>
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2/3 cup Rainbow Bit cake mix (or Funfetti)</div>
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1/4 cup sugar</div>
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2 tsp. baking powder</div>
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1/2 tsp. salt</div>
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3/4 cup milk</div>
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2 large eggs, beaten</div>
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1 1/2 tsp. vanilla</div>
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1 tbsp. unsalted butter, melted</div>
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1 1/2 Tbsp. sprinkles</div>
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Preheat the oven to 325 degrees F. Lightly spray a doughnut pan with nonstick spry. In large bowl, mix the dry ingredients together. Stir in milk, eggs, vanilla and melted butter, stirring until incorporated. Stir in sprinkles. Fill large ziploc bag (or a pastry/icing bag) with the batter, snip the corner and fill the doughnut cavities until just over 1/2 full. Do not over fill. Bake 8 to 10 minutes, until doughnuts spring back when touched. Cool before glazing.</div>
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*For minis - I used my 'mini donut maker' (which works similar to a waffle maker) and bakes them in about 2 minutes. </div>
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<u>Vanilla Glaze</u></div>
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1 cup powdered sugar</div>
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1/2 tsp. vanilla</div>
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1 to 2 Tbsp. milk</div>
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extra sprinkles for decorating, if desired</div>
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Whisk the sugar, vanilla and 1 Tbsp. of the milk in a medium sized bowl. Add the remaining Tbsp. of milk 1 tsp. at a time, if necessary, to achieve a consistency that is good for dipping. Dip the doughnuts into the glaze and then place them on a wire rack to set. Finish with additional sprinkles if desired.</div>
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<br />tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com0tag:blogger.com,1999:blog-7429805495891381452.post-34723554550560585002012-06-07T18:56:00.000-07:002012-06-07T18:56:22.513-07:00Mini Banana Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
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Because it was Wednesday, because we had aging bananas sitting on my counter yet again, because you can only make banana bread so many times before you grow sick of it...I decided it was time to start looking for new ways to use up overripe bananas. I know, muffins aren't much of a stretch, but I had to start somewhere. I found a recipe on Allrecipes but ended up changing it beyond recognition. The kids loved them...even my daughter who is my toughest critic ate 4 of them in one sitting. Don't be shy with the chocolate chips. I like to sprinkle the tops with extra chips before baking so that they're even more enticing for the kids. Works every time. </div>
<b><u>Recipe for Mini Banana Chocolate Chip Muffins</u></b><br />
(Adapted from Allrecipes)<br />
Yields: 36 mini muffins<br />
1 1/2 cups flour<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1/2 tsp. salt<br />
2 cups of mashed bananas (about 4 large)<br />
3/4 cup brown sugar<br />
1 egg<br />
1 tsp. vanilla<br />
1/3 cup butter, melted<br />
1/2 cup miniature chocolate chips<br />
Preheat oven to 375 degrees F. Line mini muffin tins with paper liners (36 in total). In medium bowl, whisk the flour baking soda, powder and salt. Set aside. In large bowl, combine the mashed bananas, brown sugar, egg, vanilla and melted butter. Stir until well combined. Fold in the dry ingredients, taking care to mix only until incorporated. Stir in the chocolate chips. Spoon batter into the muffin tins. Sprinkle with additional mini chocolate chips, if desired.<br />
Bake for 12 to 16 minutes, or until toothpick inserted into center comes out clean. (I baked mine for 16 minutes total). Allow to cool on wire rack.tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-55198891763926474062012-06-06T06:26:00.000-07:002012-06-06T06:26:59.310-07:00Chewy Brownies<div class="separator" style="clear: both; text-align: center;">
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I saw this recipe for brownies by Cook's Illustrated, which promises a homemade version of the chewy brownie that comes from the boxed mix. This is one of those rare instances where a close approximation to the box mix is a good thing. I altered the recipe slightly by omitting the 6 ounces of bittersweet chocolate chunks that were to be added to the batter before baking. I prefer not having the texture of the chocolate chunks interfering with the chewiness of the brownies. Also, I don't like my brownies too chocolate-y, as strange as that sounds. There really is such a thing as 'too much of a good thing'. These brownies were a definite hit - with kids and adults alike. Definitely worth a try - they'll wind up in the favorites rotation for sure. </div>
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<b><u>Recipe for Chewy Brownies</u></b></div>
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(Source: adapted from Spring Entertaining | Cook's Illustrated | 2012)</div>
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1/3 cup dutch processed cocoa</div>
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1 1/2 tsp. instant coffee</div>
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1/2 cup plus 2 Tbsp. boiling water</div>
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2 ounces unsweetened chocolate</div>
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4 Tbsp. unsalted butter, melted</div>
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1/2 cup plus 2 Tbsp. vegetable oil</div>
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2 large eggs plus 2 large yolks</div>
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2 tsp. vanilla</div>
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2 1/2 cups (17.5 ounces) sugar</div>
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1 3/4 cups (8.75 ounces) all purpose flour</div>
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3/4 tsp. salt</div>
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Preheat oven to 350 degrees F. Line a 13x9 inch baking dish with foil, leaving a 2 inch overhang. Spray with non-stick vegetable spray.</div>
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Whisk cocoa powder, instant coffee and boiling water together in a large bowl until smooth. Add the semisweet chocolate and whisk until completely melted. Whisk in the oil and then the melted butter. Add eggs, egg yolks and vanilla, whisking until smooth. Add the sugar and whisk until incorporated. Using a rubber spatula, fold in the flour and salt and mix until just combined.</div>
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Pour batter into the prepared pan. Bake until a toothpick inserted halfway between the edge and the center have a few moist crumbs attached, about 30 to 35 minutes. (I baked mine for 30 minutes.) Allow to cool in pan for 90 minutes.</div>
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Using the foil overhang, remove the brownies from the pan and allow to cool completely. Cut and serve. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BFbXThUgvaW6QqBxg701PYfLZ07qpRh4obLrcNL9Moq77P0HRAFS9gvJ-e8Lx2GZ9eAd3arq-JSNfYHYy3r94l4dgXjQIMdtj_P3tUlsX68liLyYs03-RzN0eCTaWWqIWU3JcdILkMQ/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BFbXThUgvaW6QqBxg701PYfLZ07qpRh4obLrcNL9Moq77P0HRAFS9gvJ-e8Lx2GZ9eAd3arq-JSNfYHYy3r94l4dgXjQIMdtj_P3tUlsX68liLyYs03-RzN0eCTaWWqIWU3JcdILkMQ/s400/DSC_0145.JPG" width="400" /></a></div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-24273227093110464642012-04-13T19:03:00.000-07:002012-04-13T19:03:27.757-07:00Chewy Chocolate Caramel Popcorn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJeE86lnwVI-pyTi7S2X5D4_HJMtCv7SMmAmSv7nJUTh0cUVvpj-hdTLE6ZbyNCNd5ZhF-dHylkuyUYKssbO41xlJ-Q0MDaFrL-zkIA5jvqit4-9d6H2BgKUUXK8vyWCzv6y9srAXIFo/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJeE86lnwVI-pyTi7S2X5D4_HJMtCv7SMmAmSv7nJUTh0cUVvpj-hdTLE6ZbyNCNd5ZhF-dHylkuyUYKssbO41xlJ-Q0MDaFrL-zkIA5jvqit4-9d6H2BgKUUXK8vyWCzv6y9srAXIFo/s400/DSC_0067.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LiVRhyphenhyphenqlKBVe4mR6NQkXyr_45_vcbRYlRtZlkrLP8gSyNjXQAHOuPVmXIqq3KTEsDcZEEMkbmi7YAO3OMIS1-mC74vjgteG-sc6-XuR0OBe7L8MEgQRQmUUTq6BthYyTF1oWF1_AXFI/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LiVRhyphenhyphenqlKBVe4mR6NQkXyr_45_vcbRYlRtZlkrLP8gSyNjXQAHOuPVmXIqq3KTEsDcZEEMkbmi7YAO3OMIS1-mC74vjgteG-sc6-XuR0OBe7L8MEgQRQmUUTq6BthYyTF1oWF1_AXFI/s400/DSC_0071.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUYCA2hahrgJ715ZomQtCHvpZqVKsXK9hQKSvCDoEBymymhDmnefkrIQg4Mr-AlZGUHHe3ePfrVdklXnGVAqd2e9uXjUvMrd7fmXsDsNramZE4cicJCnHf5XpoOdZAj_Ds0MuUHexw5I/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUYCA2hahrgJ715ZomQtCHvpZqVKsXK9hQKSvCDoEBymymhDmnefkrIQg4Mr-AlZGUHHe3ePfrVdklXnGVAqd2e9uXjUvMrd7fmXsDsNramZE4cicJCnHf5XpoOdZAj_Ds0MuUHexw5I/s400/DSC_0062.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDTm-ysfnfk3pBSzD0H1xyrk3Bhsq7xs_3RyU0otKbueSg7omp-VO3_ledutrkcZORcproZ8ynaq_OvJZ5UnbGcPghUP1mQQCgv4jjPVDeaJXdRIwUmUuGmYy9VFJYk0EnVQAy55fnNw/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDTm-ysfnfk3pBSzD0H1xyrk3Bhsq7xs_3RyU0otKbueSg7omp-VO3_ledutrkcZORcproZ8ynaq_OvJZ5UnbGcPghUP1mQQCgv4jjPVDeaJXdRIwUmUuGmYy9VFJYk0EnVQAy55fnNw/s400/DSC_0064.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">When I was tidying my spice cabinet, I came across 3 Mars Bar chocolate bars. Apparently I had done an excellent job hiding them from myself. Many chocolate cravings have been had since those bars were stashed back there, had I remembered them, this chocolate caramel popcorn would have never been born.</div><div class="separator" style="clear: both; text-align: justify;">I'm not sure what inspired this creation, or why it even occurred to me to melt the chocolate bars and pour them over popcorn. I've made <a href="http://tease-spoonofsugar.blogspot.ca/2010/07/mars-bar-squares.html">Mars Bar Squares</a> several times in the past, but not once had I thought to replace the rice krispies with popcorn. My bad.</div><div class="separator" style="clear: both; text-align: justify;">I basically followed the recipe for the Mars Bar Squares, but since I only had three, (the recipe calls for four) I cut the butter back by 2 Tablespoons and held back some of the microwave popcorn. I think four would be perfect to use an entire bag of popcorn and so I've written the recipe accordingly.</div><div class="separator" style="clear: both; text-align: justify;">For some reason, I decided to bake the popcorn after coating it with the chocolate, even though I really liked the chewiness of the unbaked popcorn. So you can go either way... if you like your caramel corn chewy, skip the baking step. However, if you prefer a little bit of crispiness along with the chew, then proceed to bake it for NO MORE than 5 minutes. The unbaked version is the perfect consistency for forming popcorn balls - should you be so inclined. </div><div class="separator" style="clear: both; text-align: justify;">Needless to say, this was deliciously decadent. Sweet, with a hint of salt from the the popcorn. Between me and my kids, it didn't stand a chance.</div><div class="separator" style="clear: both; text-align: justify;"><b><u>Chewy Chocolate Caramel Popcorn</u></b></div><div class="separator" style="clear: both; text-align: justify;">(tease-spoonofsugar original)</div><div class="separator" style="clear: both; text-align: justify;">4 Mars bars (regular sized), chopped</div><div class="separator" style="clear: both; text-align: justify;">1/2 cup butter</div><div class="separator" style="clear: both; text-align: justify;">1 bag of microwave popcorn (I used light)</div><div class="separator" style="clear: both; text-align: justify;">Pop one bag of microwave pop corn and pour into a large mixing bowl. Make sure to remove any unpopped kernels. Melt the butter with the Mars bars over low heat, stirring constantly until the mixture comes together. (It will appear to separate at one point, keep stirring). Pour over the popcorn and mix until thoroughly coated. At this point, you can eat it, if you like your popcorn chewy. If you want it partly crispy, spread over a parchment lined cookie sheet and bake at 350 degrees F. for 4 to 5 minutes. Remove from oven, allow to cool, break into pieces and enjoy.</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-52317105664856724692012-04-09T20:04:00.000-07:002012-04-09T20:04:37.767-07:00Baked's Sweet and Salty Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25yESGvGQioFYTBBTzwAPQRceth9DXvugnRMjceOIcgTsMHhWPtWfG8h-rvALwxL-WT7C7xoIAKe3hAgh1HxZP9IqrW7yiTkqdQWs3-HfAF9igksQvxPqYkcueXvXgZ0n0wlj4hZfN6U/s1600/DSC_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25yESGvGQioFYTBBTzwAPQRceth9DXvugnRMjceOIcgTsMHhWPtWfG8h-rvALwxL-WT7C7xoIAKe3hAgh1HxZP9IqrW7yiTkqdQWs3-HfAF9igksQvxPqYkcueXvXgZ0n0wlj4hZfN6U/s400/DSC_0102.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJWscccY7fHOCHsCh_n7yb_P8B4BP0_vtG7mNBcypXGf2psBIpRFXX7J-q08qgF-Es1iWS3EM-aJZwiqPEadqZ3WmoV3QXSqUc7QZVaQZpjKr_461BuzgXPjMvB9_K0oTvIkexcxTCtI/s1600/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJWscccY7fHOCHsCh_n7yb_P8B4BP0_vtG7mNBcypXGf2psBIpRFXX7J-q08qgF-Es1iWS3EM-aJZwiqPEadqZ3WmoV3QXSqUc7QZVaQZpjKr_461BuzgXPjMvB9_K0oTvIkexcxTCtI/s400/DSC_0101.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4Jg_E1RNnyrmQpdQ6YEoNhkM7yGifZvHVMSeGb-e4UDvL28ZYnYImb7Q4hglhDOM9RlF-TBiLJD5mC-pEb62W-WW46TkXX4MUeNHH7gDlxOkm7ejqg7gjWMr-dAimqmjSH22O8EZ2Ls/s1600/DSC_0105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4Jg_E1RNnyrmQpdQ6YEoNhkM7yGifZvHVMSeGb-e4UDvL28ZYnYImb7Q4hglhDOM9RlF-TBiLJD5mC-pEb62W-WW46TkXX4MUeNHH7gDlxOkm7ejqg7gjWMr-dAimqmjSH22O8EZ2Ls/s400/DSC_0105.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNC2FGyGJY2BH0C79VZ3jaZLRj8LZGPOMkR90L9HftY8iM99zCIQJ9DHg6OCTjMwKCALM486hZYh8Vu6s-e78rfXCE2qKkBRyFL7dTp-o5LDT308cQoo0tOIq5Dq04-y6txU2U57gEvA/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNC2FGyGJY2BH0C79VZ3jaZLRj8LZGPOMkR90L9HftY8iM99zCIQJ9DHg6OCTjMwKCALM486hZYh8Vu6s-e78rfXCE2qKkBRyFL7dTp-o5LDT308cQoo0tOIq5Dq04-y6txU2U57gEvA/s400/DSC_0119.JPG" width="400" /></a></div><div style="text-align: justify;">Baked's famous Sweet and Salty Cake has been on my baking 'to do' list for over a year. Being a lover of salted caramel is what drew me in, but the fact that the icing/filling for the cake contains a pound of chocolate, a pound of butter as well as caramel is something that both enticed me and scared me at the same time. And that's just one component - there's still salted caramel that is used to soak the cake layers, never mind the cake itself. Even I struggled with the calories and I never say no to dessert.</div><div style="text-align: justify;">So, when my sister's 40th birthday rolled around, I knew I couldn't ask for a better excuse to try this recipe out. If turning 40 isn't a good enough reason to abandon reason and good judgment and dive head first into vat of calories and fat grams, well...when? And, yes, I realize it wasn't 'my' birthday and so the justification didn't apply to me directly, but I figured I could take one for the team.</div><div style="text-align: justify;">I googled the recipe to see how other bloggers fared with this cake and the results did nothing but make the task seem all the more daunting. It seems that more people struggled with the assembly of the cake than not, but everyone said it was delicious, despite its less-than perfect appearance. Complaints of the layers slipping and sliding were the most common, and once I made the filling/icing, it was easy to see how this could be a problem. The filling starts by making caramel, pouring the hot caramel over a pound of chocolate, letting that cool, then adding a pound of butter. The end result is the most silky, decadent filling, but it's slick and far from sturdy, the perfect substance to make your cake layers slide. As my mix master was beating this filling, and I was diligently adding the butter, it started to sound like the filling had turned to soup. I became alarmed - and actually held back the remaining butter (about 4 tablespoons). It was already delicious - I didn't think we'd miss the remaining butter.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86pQq4lmk4Sj7wIBZ_-mzYv9den825micDjzORMFY1dSO-JqRojUCIACJa5IfWRqkke9bYOWrZoBW-txK9edAJoiQAlZyZGO_7PYGU8w6TwhVJC1A0xL2y6i8iJT6Z2iYyCyJdOvqzO0/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86pQq4lmk4Sj7wIBZ_-mzYv9den825micDjzORMFY1dSO-JqRojUCIACJa5IfWRqkke9bYOWrZoBW-txK9edAJoiQAlZyZGO_7PYGU8w6TwhVJC1A0xL2y6i8iJT6Z2iYyCyJdOvqzO0/s400/DSC_0090.JPG" width="400" /></a></div>Also, having gleaned tips from several blogs that tackled this cake, I decided to put the cake in the freezer after icing each layer, to allow the filling to set up a bit before adding the next layer. This made the assembly easier, albeit more time-consuming, but I'm happy to report that I did not experience the same struggle of slipping layers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_QyBQZAIVGgoafp6Dg3hGOuPmsBqGtj1HTsTuDKmwlvTzkHp3hCsJz02rahGQa_rlHRbvuBR2XSugV9_ZXWAKV6spGme2HV1RAH_pjpIf5phK18V5AZ_4nkzbSRZXlzb5HpMFqaJJxU/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_QyBQZAIVGgoafp6Dg3hGOuPmsBqGtj1HTsTuDKmwlvTzkHp3hCsJz02rahGQa_rlHRbvuBR2XSugV9_ZXWAKV6spGme2HV1RAH_pjpIf5phK18V5AZ_4nkzbSRZXlzb5HpMFqaJJxU/s400/DSC_0085.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Tvqf_UKr5GvRFfA404qg6usPF7alOwj7Tj1HS6jy3P0bz1o8-yT0k-QuuKGNS6RBmDYowT2m7XlkMrma06OWqQmhPDgTBDVRQUgqpgM67paP-BtxqK1woG0cWF5TY03-UTL4298uiq4/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Tvqf_UKr5GvRFfA404qg6usPF7alOwj7Tj1HS6jy3P0bz1o8-yT0k-QuuKGNS6RBmDYowT2m7XlkMrma06OWqQmhPDgTBDVRQUgqpgM67paP-BtxqK1woG0cWF5TY03-UTL4298uiq4/s400/DSC_0087.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3RzgZkFSDGgOhFq1IDwUuvxj-nWJdSJ2CoHr4_ZVKsjL5T07r65If0b6YYgGr16IlRkHu57B_LFalmh6HnD-CGpv9xtvetUZwXYCj9duQmkRfkghQprEUnYL-IbmpveCFaQaGG39RsM/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3RzgZkFSDGgOhFq1IDwUuvxj-nWJdSJ2CoHr4_ZVKsjL5T07r65If0b6YYgGr16IlRkHu57B_LFalmh6HnD-CGpv9xtvetUZwXYCj9duQmkRfkghQprEUnYL-IbmpveCFaQaGG39RsM/s400/DSC_0092.JPG" width="400" /></a></div>I also held back on some of the fleur de sel that was sprinkled between each layer. The recipe calls for a whole teaspoon between each layer, which seemed a bit excessive to me when I measured out a teaspoon.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5O-sr0F8jqm4vLEcFGhvc9FdX1xoDTXFLuE_tV6fj0g_M-daVZVbR5K4C1AozmMPaUNvif58HYs7IqUmqOAZ5F6znxtjT1ibKP2TSNytflywxykqKyVz2sO6xHLC-Dlcl9V8YuhKbbeo/s1600/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5O-sr0F8jqm4vLEcFGhvc9FdX1xoDTXFLuE_tV6fj0g_M-daVZVbR5K4C1AozmMPaUNvif58HYs7IqUmqOAZ5F6znxtjT1ibKP2TSNytflywxykqKyVz2sO6xHLC-Dlcl9V8YuhKbbeo/s400/DSC_0093.JPG" style="cursor: move;" width="400" /></a></div>Instead, I eyeballed it, sprinkling it on until it seemed like enough, which amounted to roughly half a teaspoon. The cake had the perfect balance of rich filling, sweet chocolate and salt.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28-vFNUi1v3xRBc1d640iUvsLWPT19ICus-y34qVtVi9QD-0eiKbwgV8ypZq3oKFOrJAwj6epQfrEfOMcx55xP4yrZYZdYTsj7TjFiR53xiLWgEuKsK4UzFhp0P1HW98CfV3TUlAQsJc/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28-vFNUi1v3xRBc1d640iUvsLWPT19ICus-y34qVtVi9QD-0eiKbwgV8ypZq3oKFOrJAwj6epQfrEfOMcx55xP4yrZYZdYTsj7TjFiR53xiLWgEuKsK4UzFhp0P1HW98CfV3TUlAQsJc/s400/DSC_0094.JPG" style="cursor: move;" width="400" /></a></div><div style="text-align: center;">I can't stress enough how important it is to give the cake a 10 minute rest in the freezer before adding the next layer. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlD-B7n58o_xcLEfZg-YWAYQkT8t070YC3turDviMDvmJFhUgMHjYYj69Tx_isefctm6GyaTAb9tjJ8VhBooq6rqz3o9jHaB1y2CxfIr_7qWm2vBnLZT8CUien5yLZV5ViLwpvvwgf-0/s1600/DSC_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlD-B7n58o_xcLEfZg-YWAYQkT8t070YC3turDviMDvmJFhUgMHjYYj69Tx_isefctm6GyaTAb9tjJ8VhBooq6rqz3o9jHaB1y2CxfIr_7qWm2vBnLZT8CUien5yLZV5ViLwpvvwgf-0/s400/DSC_0096.JPG" width="400" /></a></div>The end result was worth the time and effort. But let's be clear, this is definitely a special occasion cake.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19CaJ5qR1WCI-vHmrvaYS4rOW5fRik_0oBjMIaNGPjwsL3AfREZkCIj_rxojQZ7tnWIqonkRgIza99z6JFBhfdTnVLgfrAfMUfCDafiIymQFEbgp1zKuNU1J5x3RcLu95NbzPG14heRo/s1600/DSC_0117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19CaJ5qR1WCI-vHmrvaYS4rOW5fRik_0oBjMIaNGPjwsL3AfREZkCIj_rxojQZ7tnWIqonkRgIza99z6JFBhfdTnVLgfrAfMUfCDafiIymQFEbgp1zKuNU1J5x3RcLu95NbzPG14heRo/s400/DSC_0117.JPG" style="cursor: move;" width="400" /></a></div><div style="text-align: justify;">When making the cake layers, I decided to forego the recipe used in the Baked book. I've already found my fool-proof chocolate cake and saw no need to risk trying a new recipe when there were already so many other components to tackle. So, if you're going to attempt this cake, and I strongly recommend that you find an occasion to justify it, use a chocolate cake recipe that you already love. If you don't have one, use <a href="http://tease-spoonofsugar.blogspot.ca/2010/02/my-dry-cake-curse-has-been-lifted.html">mine</a>. The rest of the recipe is as follows.<br />
<b><u>RECIPE FOR SWEET AND SALTY CAKE</u></b><br />
(adapted from Baked - New Frontiers in Baking by Matt Lewis and Renato Poliafito)</div><div style="text-align: justify;">Bake your favorite chocolate cake and use 3 x 8 inch circle pans. My favorite chocolate cake recipe can be found <a href="http://tease-spoonofsugar.blogspot.ca/2010/02/my-dry-cake-curse-has-been-lifted.html">here</a>.</div><div style="text-align: justify;"><b><u>For the Salted Caramel (used between the cake layers):</u></b></div><div style="text-align: justify;">1/2 cup heavy cream</div><div style="text-align: justify;">1 tsp. Fleur de Sel</div><div style="text-align: justify;">1/4 cup water</div><div style="text-align: justify;">1 cup sugar</div><div style="text-align: justify;">2 Tbsp. light corn syrup</div><div style="text-align: justify;">1/4 cup sour cream</div><div style="text-align: justify;"><b><u>For the Whipped Caramel Ganache Frosting:</u></b></div><div style="text-align: justify;">1 pound good quality chocolate (the recipe calls for dark, I used half dark, half milk chocolate)</div><div style="text-align: justify;">1 1/2 cups heavy cream</div><div style="text-align: justify;">1/4 cup water</div><div style="text-align: justify;">1 cup sugar</div><div style="text-align: justify;">2 Tbsp. light corn syrup</div><div style="text-align: justify;">2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2 inch pieces</div><div style="text-align: justify;">To assemble the cake:</div><div style="text-align: justify;">1 to 2 tsp. fleur de sel (or to taste)</div><div style="text-align: justify;"><u>Directions for the Salted Caramel:</u></div><div style="text-align: justify;">In a small saucepan, combine the cream and fleur de sel. Bring to simmer over very low heat until the salt is dissolved. Keep warm. Meanwhile in a medium saucepan, combine water, sugar and corn syrup. Stir gently so as not to splash the mixture onto the sides of the pan. (Keep a wet pasty brush on hand to brush the sides of the pan should any of the mixture splash up, to keep from burning.) Cook until mixture reaches 350 degrees F. or until mixture is dark amber in color. Remove from heat and let cool for 1 minute. Add cream and mix until incorporated, taking care because the mixture will bubble up when the cream is added. Whisk in sour cream. Allow to come to room temperature, then place in fridge until you are ready to assemble the cake.</div><div style="text-align: justify;"><u>Directions for the Whipped Caramel Ganache Frosting:</u></div><div style="text-align: justify;">Chop the chocolate and put into the bowl of a stand mixer. Set aside. In small saucepan, bring cream to simmer over low heat. Keep warm. In a medium saucepan combine water, sugar and corn syrup. Stir gently so as not to splash the mixture onto the sides of the pan. (Keep a wet pasty brush on hand to brush the sides of the pan should any of the mixture splash up, to keep from burning.) Cook until mixture reaches 350 degrees F. or until mixture is dark amber in color. Remove from heat and let cool for 1 minute. Add cream and stir slowly for 2 minutes, taking care because the mixture will bubble up when the cream is added. Pour the hot caramel over the chocolate, allow to sit for about 1 minute and then stir until the chocolate is completely melted and smooth. Allow to cool (for about 20 minutes or more) then transfer the bowl to the mixer and mix on low speed with the paddle attachment until the bowl feels cool to the touch. Increase the speed to medium high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high until the mixture is fluffy. (If you find the mixture is too loose, place in the fridge for a few minutes and then beat again, which is what I did.)</div><div style="text-align: justify;"><u>Directions for Assembly:</u></div><div style="text-align: justify;">Place one cake layer on serving platter. Spread about 1/4 cup of the salted caramel over the top. If you've refrigerated it, allow to come back to room temperature, or heat it slightly in the microwave until it's easily spreadable. Then spread about 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 tsp. of fleur de sel over the frosting (I only used 1/2 tsp.). Place into the freezer for 10 minutes to set before proceeding. Once the filling has set, place second cake layer on top and spread with 1/4 cup of salted caramel. Add another 3/4 cup of frosting and sprinkle with salt. Place in freezer again until set. Add third layer, spread with caramel. Crumb coat entire cake with the frosting (a thin layer of frosting). Allow to set in the freezer. Frost the entire cake again with the frosting and garnish with a sprinkle of fleur de sel. Refrigerate the cake until set but allow to sit at room temperature at least 2 hours before serving.</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-40972431998545092872012-03-20T21:20:00.000-07:002012-03-20T21:20:29.450-07:00Cinnamon Swirl Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAPYDTY5eo2NZ_MRbpoC_iR8U7uno1VZzPd6fatru7cjX8CwmerEaMNy42UOhGIrZji6lyf-S-7QbeXbtlyTDBwvxTOE8mRHfDKeALBh7GeWIyOpK1RuTnftUUlfAbVHg4RN-74XXA6g/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAPYDTY5eo2NZ_MRbpoC_iR8U7uno1VZzPd6fatru7cjX8CwmerEaMNy42UOhGIrZji6lyf-S-7QbeXbtlyTDBwvxTOE8mRHfDKeALBh7GeWIyOpK1RuTnftUUlfAbVHg4RN-74XXA6g/s400/DSC_0028.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WUqrJydAhaYAc5ELYE3xODp-ZfWrG2zbnGXQZ3bpAS412XpzOcC43Lj1Gc9FbEiLCQNzc7e7OkQ1O5LBY8au7kCyygIVqbQEJl8Pb6pl245qUJIDOIVjDWLagSzJw_7skwJ0RW70aN4/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WUqrJydAhaYAc5ELYE3xODp-ZfWrG2zbnGXQZ3bpAS412XpzOcC43Lj1Gc9FbEiLCQNzc7e7OkQ1O5LBY8au7kCyygIVqbQEJl8Pb6pl245qUJIDOIVjDWLagSzJw_7skwJ0RW70aN4/s400/DSC_0027.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis17Zk0dzi39jFXkp0uQGKlwIkr81GTNyq4AvaYklBD_hykiau6LmUAiUgJJ0pL2pSzNRMNgWYiHiSVZYUMsFViFEHZK3e7Prb3zo7ry18helfotBQp9fClJlMdVgNueAkMkM3OFtkWRU/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis17Zk0dzi39jFXkp0uQGKlwIkr81GTNyq4AvaYklBD_hykiau6LmUAiUgJJ0pL2pSzNRMNgWYiHiSVZYUMsFViFEHZK3e7Prb3zo7ry18helfotBQp9fClJlMdVgNueAkMkM3OFtkWRU/s400/DSC_0043.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm0AxhqQpX0LIEvmO3fcdQ4DcQz6THE9jzbqbEEl6zWXfVndiVhTSzzG4zU6yd6dEClqjatXOUcSP_DULBevXyJovJaGRgRmq-3VtuQXzojchvEEeeFkJVHeqSiKicOFT4uDwv3Moa_I/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm0AxhqQpX0LIEvmO3fcdQ4DcQz6THE9jzbqbEEl6zWXfVndiVhTSzzG4zU6yd6dEClqjatXOUcSP_DULBevXyJovJaGRgRmq-3VtuQXzojchvEEeeFkJVHeqSiKicOFT4uDwv3Moa_I/s400/DSC_0042.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">I've definitely been getting a bit braver when it comes to baking with yeast. My failures still outnumber my successes, none of which I've bothered to blog about. I'm not too proud to admit my failures but I don't see the point in recanting them here, when this where I look to reproduce my favorite recipes. But this recipe, was definitely a success. The recipe came from Cook's Illustrated, and I baked this bread on day two of the flu/cold virus that had claimed both my children and kept them at home from school. Which, surprisingly, freed up my time, as they were basically zombies on the couch and I didn't have to leave the house to pick them up from school and cart them off to their usual activities. Had that not been the case, I definitely couldn't have tackled this recipe on a weekday. It was definitely time-consuming in the way of 'waiting'. Plus said virus hadn't yet claimed me as another victim - at least not at the time that I baked this bread, but it did shortly thereafter.</div><div class="separator" style="clear: both; text-align: justify;">This recipe is perfect for a Sunday project, or on another day when you know you'll be home. Don't be intimidated by the long instructions. I promise, it's easier than it looks and it's so worth the time. I've even provided step-by-step pictures in case you're like me and take great comfort in seeing what it's supposed to look like. I modified the recipe by omitting the raisins, but have provided the recipe as written in case you're a freak and actually like raisins in your bread. ; )</div><div class="separator" style="clear: both; text-align: justify;"><b><u>Cinnamon Swirl Bread</u></b></div><div class="separator" style="clear: both; text-align: justify;">(Source: Cook's Illustrated | April 2012)</div><div class="separator" style="clear: both; text-align: justify;"><u>For the Dough:</u></div><div class="separator" style="clear: both; text-align: justify;">8 Tbsp. unsalted butter</div><div class="separator" style="clear: both; text-align: justify;">3 1/4 cups (20.5 ounces) bread flour, plus extra</div><div class="separator" style="clear: both; text-align: justify;">3/4 cup (2.25 ounces) nonfat dry milk powder</div><div class="separator" style="clear: both; text-align: justify;">1/3 cup (2.33 ounces) granulated sugar</div><div class="separator" style="clear: both; text-align: justify;">1 Tbsp. instant yeast</div><div class="separator" style="clear: both; text-align: justify;">1 1/2 cups (12 ounces) warm water (110 degrees)</div><div class="separator" style="clear: both; text-align: justify;">1 large egg, lightly beaten</div><div class="separator" style="clear: both; text-align: justify;">1 1/2 tsp. salt </div><div class="separator" style="clear: both; text-align: justify;">1 1/2 cup (7.5 ounces) golden raisins *optional (I omitted)</div><div class="separator" style="clear: both; text-align: justify;"><u>For the Filling:</u></div><div class="separator" style="clear: both; text-align: justify;">1 cup (4 ounces) confectioner's sugar</div><div class="separator" style="clear: both; text-align: justify;">3 Tbsp. cinnamon</div><div class="separator" style="clear: both; text-align: justify;">1 tsp. vanilla extract</div><div class="separator" style="clear: both; text-align: justify;">1/2 tsp. salt</div><div class="separator" style="clear: both; text-align: justify;"><u>For the Egg Wash:</u></div><div class="separator" style="clear: both; text-align: justify;">1 egg, lightly beaten</div><div class="separator" style="clear: both; text-align: justify;">pinch of salt</div><div class="separator" style="clear: both; text-align: justify;">For the dough: Cut butter into 32 pieces and toss with 1 Tbsp. of the flour. Set aside to soften while mixing dough. Whisk remaining flour, milk powder,sugar and yeast together in the bowl of a stand mixer. Add water and egg using the dough hook on medium low speed until a cohesive mass forms (about 2 minutes), scraping bowl as necessary. Cover with plastic and set aside to rest for 20 minutes.</div><div class="separator" style="clear: both; text-align: justify;">Adjust oven rack to middle position and place loaf or cake pan on bottom of oven. Remove plastic from mixer bowl, add salt and mix on medium low speed until dough is smooth and elastic and clears the sides of the bowl (7 to 15 minutes). With mixer still running, add butter a few pieces at a time and continue to mix until butter is fully incorporated and dough is smooth and elastic, 3 to 5 minutes longer. (If you're adding raisins do so now, mixing until incorporated about 30 to 60 seconds). Transfer dough to large greased bowl and fold dough over itself by gently lifting the edge of the dough and folding towards the middle. Turn bowl 90 degrees, fold again and continue turning and folding until you have folded 8 times total. Cover tightly with plastic wrap and transfer to middle rack of oven. Pour 3 cups of boiling water into the loaf pan in the bottom of the oven, close oven door and allow to rise for 45 minutes.</div><div class="separator" style="clear: both; text-align: justify;">Remove bowl from oven and gently press down on dough to deflate. Repeat folding step (another 8 times), re-cover, and return to oven until doubled in volume, about 45 minutes.</div><div class="separator" style="clear: both; text-align: justify;">For the filling: Whisk filling ingredients together until well-combined; set aside.</div><div class="separator" style="clear: both; text-align: justify;">Grease two 8 1/2 x 4 1/2 inch loaf pans. Transfer dough to lightly floured counter and divide into 2 pieces. (If you have a scale - it's best to use to ensure even loaves). Working with one piece of dough, pat into a rough 6 x 11 inch rectangle.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNt37h68htfrqnMhunH2SFeQJVxqM6Ns7c74aDMpXEOXRp2PkDV2gfxbJaVFmCza7NyQllP8SVBpsLNsJ06FtaIBNevP4BufyxIf8Z412L_739cTBNhW-GGGty3sUiD3TK8Ih3nXVSrs/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNt37h68htfrqnMhunH2SFeQJVxqM6Ns7c74aDMpXEOXRp2PkDV2gfxbJaVFmCza7NyQllP8SVBpsLNsJ06FtaIBNevP4BufyxIf8Z412L_739cTBNhW-GGGty3sUiD3TK8Ih3nXVSrs/s320/DSC_0002.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">With the short side facing you, fold sides in like a business letter to form a 3 x 11 inch rectangle.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXySS-llBrDm_OPniqXmUu3TpmlyDqdTM2JaIrLLPyGA7qTvEdh25rdUIo0VdFmmJBO4Kl4C96pRmLC3FasRnP_quT75XjIOIJYoQSac1ExuP6rp1qSvtLlsOO68NDNisVfgCvn_es2Q/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXySS-llBrDm_OPniqXmUu3TpmlyDqdTM2JaIrLLPyGA7qTvEdh25rdUIo0VdFmmJBO4Kl4C96pRmLC3FasRnP_quT75XjIOIJYoQSac1ExuP6rp1qSvtLlsOO68NDNisVfgCvn_es2Q/s320/DSC_0003.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Roll dough away from you into a ball. Dust with flour, flatten with rolling pin into a 7 x 18 inch rectangle (with even 1/4 inch thickness).</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Jxzk1Ebv_dAu-ygNu7G3MAYcrV2eXtv9E1yzczza1uAYnzfMsedCHWQMFnA5qiOCVYqvUNttxqfaF1lp8PS9ZZbE6dZlZhe3ewzcZplSvLbXr5daRCbcWsMwUkMKXr5r5f5XrE-FH3E/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Jxzk1Ebv_dAu-ygNu7G3MAYcrV2eXtv9E1yzczza1uAYnzfMsedCHWQMFnA5qiOCVYqvUNttxqfaF1lp8PS9ZZbE6dZlZhe3ewzcZplSvLbXr5daRCbcWsMwUkMKXr5r5f5XrE-FH3E/s320/DSC_0004.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Using spray bottle, spray dough lightly with water. Sprinkle with half of the filling mixture evenly over the dough, leaving 1/4 inch border on sides and 3/4 inch border on top and bottom. Spray filling lightly with water until speckled with water over entire surface.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLLIgyYdEO7NcX-7ZgOqB3dHGEaGhynU1MEpqScwMfE1vxlK8uE1OddjQaeKU-PR3qAUosoN8LxUyVAhaXWah7dFx1joVY3go5_S5SLH5YXUmIC2pnCR1DaXOm1oJfhpxKHZ0oo4eTZQ/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLLIgyYdEO7NcX-7ZgOqB3dHGEaGhynU1MEpqScwMfE1vxlK8uE1OddjQaeKU-PR3qAUosoN8LxUyVAhaXWah7dFx1joVY3go5_S5SLH5YXUmIC2pnCR1DaXOm1oJfhpxKHZ0oo4eTZQ/s320/DSC_0007.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">With short side facing you, roll the dough away from you to form a cylinder, </div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzm0exQnZ7WwwlD_PaIsf-H30ZhGu9C0G9IXEMofgOKCpgkVXvlHnYFJ4PsnUMco8o6BygXXqvmLXymvhItpjqRUF6hESdcOQHhHk7WeQwFX3JR-Heg7e-4EvkCSw0NkPT0Zkw4u1Rk2I/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzm0exQnZ7WwwlD_PaIsf-H30ZhGu9C0G9IXEMofgOKCpgkVXvlHnYFJ4PsnUMco8o6BygXXqvmLXymvhItpjqRUF6hESdcOQHhHk7WeQwFX3JR-Heg7e-4EvkCSw0NkPT0Zkw4u1Rk2I/s320/DSC_0008.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Then, turn loaf seam side up and pinch closed. Pinch the ends closed too.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHxfmjnSXIEIhx4hIQoLjM1y8NwXTBMJ3BI8W0IRPsv5sUcalJU-zWazeiq2F0UVCDghwEdu_O9KElA01nhBIp7nfLxscdZld9L4sdGahFFVDx2WJjsAeGwm52erTOne8SaAFOvscFyU/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHxfmjnSXIEIhx4hIQoLjM1y8NwXTBMJ3BI8W0IRPsv5sUcalJU-zWazeiq2F0UVCDghwEdu_O9KElA01nhBIp7nfLxscdZld9L4sdGahFFVDx2WJjsAeGwm52erTOne8SaAFOvscFyU/s320/DSC_0009.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Dust the loaf lightly with flour on all sides and let rest for 10 minutes while you repeat these steps with the second half of the dough. Use a bench scraper to cut the loaf in half length-wise, turn halves so that the cut sides are facing upwards.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0UJW59S65yXKbBtuKRjVlRTO_HqFNaCyexPo0Kmd38f9kXdlbqI9yqQjnK1S1bauBWrJjZEo_ZS1iZMv1anNexii9uQBm1NuSa1UwigThwNlpVPkag8QshrFD9LgCtctyv9EXmsorwo/s1600/DSC_0010.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0UJW59S65yXKbBtuKRjVlRTO_HqFNaCyexPo0Kmd38f9kXdlbqI9yqQjnK1S1bauBWrJjZEo_ZS1iZMv1anNexii9uQBm1NuSa1UwigThwNlpVPkag8QshrFD9LgCtctyv9EXmsorwo/s320/DSC_0010.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Gently stretch each half into 14 inch length.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h0DC_OY52zoJKYTyBqY8cGNczKojEL3iTQtn7Ix57ykez8MzMMdDzCt7v5EbRo80jjrwEuizSAkXHrZ75bQWYJnfW3hCoSfaz01olpF1E3TXEniopKYrxpRPShPZNsRa41ucAX25Hd8/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4h0DC_OY52zoJKYTyBqY8cGNczKojEL3iTQtn7Ix57ykez8MzMMdDzCt7v5EbRo80jjrwEuizSAkXHrZ75bQWYJnfW3hCoSfaz01olpF1E3TXEniopKYrxpRPShPZNsRa41ucAX25Hd8/s320/DSC_0011.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Line up the two halves and pinch two ends together. Take piece on left and lay over the piece on the right.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlDSKJVlv3DzyXulcKIWkB97QahrayCa-ED4Z2s_CK4JsuhRKBSWIKZB_tESau8O0Pk-RCoxx75rTu5IZ5Bk_amUkerHWF-Z8tdoZS8LI81MhWL0f4SwoqFJECmBCTUB_UXYR1fLnNQM/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlDSKJVlv3DzyXulcKIWkB97QahrayCa-ED4Z2s_CK4JsuhRKBSWIKZB_tESau8O0Pk-RCoxx75rTu5IZ5Bk_amUkerHWF-Z8tdoZS8LI81MhWL0f4SwoqFJECmBCTUB_UXYR1fLnNQM/s320/DSC_0012.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Repeat, keeping cut side up, until the pieces of dough are tightly twisted. Pinch bottom ends together.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSAqR7rZTXzfr2qiaTZt9KI9Qm8o41r2otyMgVglpZFdWWYozbH8427vg3rqOaA1CZCMT5daTkiLdhiCBJR1vR_YezB3_BG9MAuEMBWcxz-HlyiqwW6VfDxx-JPySnReniXepU09fiRA/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSAqR7rZTXzfr2qiaTZt9KI9Qm8o41r2otyMgVglpZFdWWYozbH8427vg3rqOaA1CZCMT5daTkiLdhiCBJR1vR_YezB3_BG9MAuEMBWcxz-HlyiqwW6VfDxx-JPySnReniXepU09fiRA/s320/DSC_0013.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Transfer loaf, cut side up, to prepared loaf pan. (Press any exposed raisins, if using, into the seams of the braid.) Repeat with second loaf.</div><div class="separator" style="clear: both; text-align: justify;">Cover loaves loosely with plastic, return to oven, and allow to rise for 45 minutes. Remove loaves and water pan from oven; heat oven to 350 degrees F. Allow loaves to rise at room temperature until almost doubled in size, about 45 minutes longer. Top of loaves should rise about 1 inch over the lip of pan.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuULm6TXPN13XYY5mVTtVaqiRj6u-vcTAd-l3HNEOKZsmhi4sUnjxGXbmxwA5gYLL1cBdoz9-2bVebxuE2dLnm9eebVV2KTCI7B5po72UjTPiMoV9gMTIZ1-TaQOh8FsiDsWu0TmG-hk/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuULm6TXPN13XYY5mVTtVaqiRj6u-vcTAd-l3HNEOKZsmhi4sUnjxGXbmxwA5gYLL1cBdoz9-2bVebxuE2dLnm9eebVV2KTCI7B5po72UjTPiMoV9gMTIZ1-TaQOh8FsiDsWu0TmG-hk/s320/DSC_0018.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Brush with egg mixture.</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHRFNie9doKqrGmnQnuJuxwAgI2fZl3_rC2cF4CZvqhyAVF0yqnPS1OqwF17cKPWsPZLJ-0T6_3OsbFrTHuVZZXjF0nhSj_OvYVFQ55XD83yOPHCzfcvSjshO88VbnaypRCy___vZbn4/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHRFNie9doKqrGmnQnuJuxwAgI2fZl3_rC2cF4CZvqhyAVF0yqnPS1OqwF17cKPWsPZLJ-0T6_3OsbFrTHuVZZXjF0nhSj_OvYVFQ55XD83yOPHCzfcvSjshO88VbnaypRCy___vZbn4/s320/DSC_0022.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Bake until loaf is well-browned, about 25 minutes. Reduce oven temperature to 325 degrees, tent loaves with foil, and continue to bake until internal temperature registers 200 degrees, about 15 to 25 minutes longer. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pan, return to rack, and cool to room temperature before slicing.</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-83223954217986203042012-03-02T07:52:00.000-08:002012-03-02T07:52:01.078-08:00Two Tone Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfiwQMyTOtULdFqPOOg3bqIIrVic5QScKjCJHPTiUFqAjcL_ePXQ2BMtZEUlLAmm4pnHFSOL5DWWQ38NQ0OxF-TEV17EILFLIPMoYn7GkGqwQD52hkKgAV60qX5cgM8vpDSesbXhBLU0/s1600/DSC_0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfiwQMyTOtULdFqPOOg3bqIIrVic5QScKjCJHPTiUFqAjcL_ePXQ2BMtZEUlLAmm4pnHFSOL5DWWQ38NQ0OxF-TEV17EILFLIPMoYn7GkGqwQD52hkKgAV60qX5cgM8vpDSesbXhBLU0/s400/DSC_0072.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RtQ5qFZchuHZ5DUNmNUDrKX9ULIXtiAs9mHVL8vQscmHu0YbNM_wKbolUpFVjQ0RxTmz-WyJajHmo-MZTqDTXyyMaFvR5sNw-wirqhsh1jpSFgx5vECqfXAcqhbEFBUluNGVq5xhz_M/s1600/DSC_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RtQ5qFZchuHZ5DUNmNUDrKX9ULIXtiAs9mHVL8vQscmHu0YbNM_wKbolUpFVjQ0RxTmz-WyJajHmo-MZTqDTXyyMaFvR5sNw-wirqhsh1jpSFgx5vECqfXAcqhbEFBUluNGVq5xhz_M/s400/DSC_0066.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPAx7DXuX7RiR_9uRTIGPViZ5nQnFpfuJoAUFpoT6gdlwhZb6li5_7v4oXxu_fItUTFVe5qHytATzIkwbX6wQhKO53X0rfY0moGJpRlJtrmUmMCh5H3ckhZp_foHJRwHLBFbgudVFpK4/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPAx7DXuX7RiR_9uRTIGPViZ5nQnFpfuJoAUFpoT6gdlwhZb6li5_7v4oXxu_fItUTFVe5qHytATzIkwbX6wQhKO53X0rfY0moGJpRlJtrmUmMCh5H3ckhZp_foHJRwHLBFbgudVFpK4/s400/DSC_0073.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">Two tone cookies are kind of fun if you're looking for something different and don't mind a little extra work. I'd seen these on <a href="http://noshwithme.com/2011/09/half-chocolate-chip-and-half-chocolate-with-white-chip-cookies/#.T1Dr0RwjHEY">Nosh with Me</a> a long time ago and have been meaning to try them out for a while. Basically, you make a regular chocolate chip cookie dough, divide it in half, add more flour and chocolate chips to the first half the dough, and cocoa powder and white chocolate chips to the second half. Then you roll each type of dough into small balls, and combine one of each of the dough balls to make one cookie. Time consuming? Yes, but you literally get two cookies in one.</div><div style="text-align: justify;">My only critique would be that the recipe calls for them to be baked at 375 degrees F., which I did. Next time, I'll bake them at 350 degrees, for a chewier cookie. But overall, these cookies were delicious and a fun alternative to a simple CCC.</div><div style="text-align: justify;"><b><u>Recipe for Two-Tone Chocolate Chip Cookies</u></b></div><div style="text-align: justify;">(Source: <a href="http://noshwithme.com/2011/09/half-chocolate-chip-and-half-chocolate-with-white-chip-cookies/#.T1Dr0RwjHEY">Nosh with Me</a>)</div>2 cups plus 3 Tbsp. AP flour, divided<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 cup unsalted butter, softened<br />
3/4 cup granulated sugar<br />
3/4 cup light brown sugar, firmly packed<br />
1 tsp. vanilla<br />
2 large eggs<br />
1 cup semi sweet chocolate chips<br />
3 Tbsp. dutch processed unsweetened cocoa powder, sifted<br />
1 cup white chocolate chips<br />
<div style="text-align: justify;">In a medium bowl, whisk 2 cups of flour, baking soda and salt. Set aside.</div><div style="text-align: justify;">In the bowl of a stand mixer, beat the butter on medium high speed until creamy. Add both sugars gradually, beating until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla and beat until combined. Add one third of the flour mixture on low speed, until incorporated. Gradually add remaining flour mixture, mixing until just blended. </div><div style="text-align: justify;">If you have a kitchen scale, weigh the dough and then divide into 2 equal portions (otherwise just eyeball it). To the first portion, add remaining 3 Tbsp. of flour and mix until incorporated. Then add the semisweet chocolate chips. Set aside. To the remaining portion of dough, add the sifted 3 Tbsp. of cocoa powder and the white chocolate chips. Mix until thoroughly incorporated. Chill the doughs in separate bowls for 2 hours (or overnight). </div><div style="text-align: justify;">Preheat oven to 375 degrees F. (I would try it at 350 degrees next time.) Line two cookie sheets with parchment paper.</div><div style="text-align: justify;">Roll each type of dough by the rounded teaspoon into small balls. (Much smaller than you would for regular sized cookies.)</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8FT9Ai3f67d6JDQZ5dFL_wYaROgHVvNa9SSVJPZgdo-9wAwRNdkfRQ6LjyDq-s6X5UDBXNepNz5NvibKtaKUIB3LulmCx7XMg-WDfBjUJADxFQRbKtD4IiNjRyuOJrqZKX9HG6yEuqQ/s1600/DSC_0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8FT9Ai3f67d6JDQZ5dFL_wYaROgHVvNa9SSVJPZgdo-9wAwRNdkfRQ6LjyDq-s6X5UDBXNepNz5NvibKtaKUIB3LulmCx7XMg-WDfBjUJADxFQRbKtD4IiNjRyuOJrqZKX9HG6yEuqQ/s400/DSC_0063.JPG" style="cursor: move;" width="400" /></a></div> Once all the dough has been rolled, take one dough ball from each type of dough and press together.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlQz4rAhWeFoekyuhakSk6zNCCBK01k7XoDyCmBtW8KRlTAlHDpodPRzqRvmQaYyWW-T_PYArlMaurZj8cwzoE_4OB-n_JTFStsyVzaLSRUeT2mDmRbNlZYRv7q5laTkOJYEhhlMjFKY/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlQz4rAhWeFoekyuhakSk6zNCCBK01k7XoDyCmBtW8KRlTAlHDpodPRzqRvmQaYyWW-T_PYArlMaurZj8cwzoE_4OB-n_JTFStsyVzaLSRUeT2mDmRbNlZYRv7q5laTkOJYEhhlMjFKY/s400/DSC_0057.JPG" style="cursor: move;" width="400" /></a></div>Roll the combined dough with your hands until one solid round is formed.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGLCs4VVh8vsRgyRQxriaF1Wmo2vYp_VJesfzpgGd4qI4mnCTimHam0tFD6TddxyF-ct-_WjQ6sPNKW8h51f0s0pGY5yx6jo-DlVz9PL3L10pQaoY92OZt94MA3ppqTBLvxTkeHFRuXM/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGLCs4VVh8vsRgyRQxriaF1Wmo2vYp_VJesfzpgGd4qI4mnCTimHam0tFD6TddxyF-ct-_WjQ6sPNKW8h51f0s0pGY5yx6jo-DlVz9PL3L10pQaoY92OZt94MA3ppqTBLvxTkeHFRuXM/s400/DSC_0059.JPG" style="cursor: move;" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzjCyce97rM4mQeTYpthDnhcvGthVj_xLMesumBoaQQ5rew0DezBG070iXYQUC9mCDEoWyA3DHtTtwOQso9WlNdJQMqRWFRXXNXZJvr5TrCzwkFkF3Cmh9-WUFO9sqCixR9VLbwGJn9c/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzjCyce97rM4mQeTYpthDnhcvGthVj_xLMesumBoaQQ5rew0DezBG070iXYQUC9mCDEoWyA3DHtTtwOQso9WlNdJQMqRWFRXXNXZJvr5TrCzwkFkF3Cmh9-WUFO9sqCixR9VLbwGJn9c/s400/DSC_0064.JPG" style="cursor: move;" width="400" /></a></div>Place the ball on the cookie sheet so that dough ball has both colors side by side. Press gently to flatten slightly.<br />
Bake for 10 to 12 minutes, or until the sides begin to turn golden brown. (Closer to 10 minutes for me.) Remove from oven and allow to cool on cookie sheets for 5 minutes before transferring to a cooling rack.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAmb401w7GLi3vJVMuWIKmmeXquIVSwNkwdGdz3NhfR5gLxbDZKoHRkJFcAoMEosOUDalE0Gy3F35IJdGF5gSSnQrxa6dJEPkS8N2SJy9XR-_fFJ4lJZLrtiWNSF59qrTR3dwRi0u8Ic/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAmb401w7GLi3vJVMuWIKmmeXquIVSwNkwdGdz3NhfR5gLxbDZKoHRkJFcAoMEosOUDalE0Gy3F35IJdGF5gSSnQrxa6dJEPkS8N2SJy9XR-_fFJ4lJZLrtiWNSF59qrTR3dwRi0u8Ic/s400/DSC_0065.JPG" style="cursor: move;" width="400" /></a></div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com4tag:blogger.com,1999:blog-7429805495891381452.post-65752079123199816132012-02-19T13:06:00.000-08:002012-02-19T13:06:49.059-08:00Cream Cheese Crescent Rolls with Almond Cinnamon Sugar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4M_nvwcrdMJzlEnSgNDSptTYSb5MgWdJ3prLv04TpLAOZpUsto5POI5v9ovG8mLzo-zVdoaX7t8R0aeORIse_boX6qWAy8qZWGhzpHIhOiL1kpWkV9AjnmkJnoGcjQ2QkAWLwn81RQgg/s1600/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4M_nvwcrdMJzlEnSgNDSptTYSb5MgWdJ3prLv04TpLAOZpUsto5POI5v9ovG8mLzo-zVdoaX7t8R0aeORIse_boX6qWAy8qZWGhzpHIhOiL1kpWkV9AjnmkJnoGcjQ2QkAWLwn81RQgg/s400/DSC_0101.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qvdbP1aTYppM8oF6v5rnnpsJU20EiJjXMWuaoQ3ghdiv0dmyUGlurN3MbVuff5c1t_EM9NCYqvQlEThnrLkUy57bKeInuOtYWO83dmTlzgTx84NHnCakgl2nDOTtGyxQ1GRd0KzMV9M/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qvdbP1aTYppM8oF6v5rnnpsJU20EiJjXMWuaoQ3ghdiv0dmyUGlurN3MbVuff5c1t_EM9NCYqvQlEThnrLkUy57bKeInuOtYWO83dmTlzgTx84NHnCakgl2nDOTtGyxQ1GRd0KzMV9M/s400/DSC_0092.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">These little pillows of deliciousness are adapted from a Paula Deen recipe. I just wanted to get that out of the way first. What does that mean? It means that they are not healthy and they have no nutritional value whatsoever. I'm certain that there is not a gram of fiber either, but what they lack in fiber, they make up for in fat. What's more is that my 'adaptation' actually served to add calories to a Paula Deen recipe. Is that even possible? The original recipe did not have a sugary almond topping to sprinkle on top. Clearly an oversight. But holy cow, are they good. Good and easy. The perfect Sunday morning treat to make post cereal consumption, when the rest of the house is busy doing Sunday things and you know you want to bake but don't feel like totally committing to the process. Meaning, you want the reward - but aren't willing to put in the work. Not that there's anything wrong with that...</div><div class="separator" style="clear: both; text-align: justify;"><b><u>Recipe for Cream Cheese Crescent Rolls with Almond Cinnamon Sugar</u></b></div><div class="separator" style="clear: both; text-align: justify;">(adapted from <a href="http://www.pauladeen.com/recipes/recipe_view/almond_danish_swirls/">Paula Deen</a>)</div><div class="separator" style="clear: both; text-align: justify;">*yields 16 small rolls</div><div class="separator" style="clear: both; text-align: justify;">1 tube of Pillsbury Crescent Rolls</div><div class="separator" style="clear: both; text-align: justify;"><u>FILLING:</u></div><div class="separator" style="clear: both; text-align: justify;">3 ounces cream cheese</div><div class="separator" style="clear: both; text-align: justify;">1/4 cup confectioner's sugar</div><div class="separator" style="clear: both; text-align: justify;">1/2 tsp. vanilla extract</div><div class="separator" style="clear: both; text-align: justify;"><u>TOPPING:</u></div><div class="separator" style="clear: both; text-align: justify;">1/4 cup sliced almonds</div><div class="separator" style="clear: both; text-align: justify;">1 Tbsp. granulated sugar</div><div class="separator" style="clear: both; text-align: justify;">1/2 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: justify;">egg wash (1 egg white + 1 tsp. water)</div><div class="separator" style="clear: both; text-align: justify;"><u>GLAZE:</u></div><div class="separator" style="clear: both; text-align: justify;">1/2 cup confectioner's sugar</div><div class="separator" style="clear: both; text-align: justify;">2 tsp. milk </div><div class="separator" style="clear: both; text-align: justify;">Mix together the confectioner's sugar, cream cheese and vanilla until smooth and no lumps remain. Set aside. Open the can of crescent rolls. Press two of the triangles together to create a rectangle, roll the seams together and stretch to approximately 7x4 inches. Smear with about 2 Tablespoons of cream cheese filling.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIJDFCh8ZdWlTBWh59oLxmTGY2OAcmwKCz9E0UpvSm7Sh-okUybV_pCCs63VtYI_0ndYh9gHQ-pIkai_f5iH5XsdR-2QqPtXtal7V61khP2lIRsPv5Guz3MoCjKkmS1Ye3kJe1tO5s84/s1600/DSC_0064.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIJDFCh8ZdWlTBWh59oLxmTGY2OAcmwKCz9E0UpvSm7Sh-okUybV_pCCs63VtYI_0ndYh9gHQ-pIkai_f5iH5XsdR-2QqPtXtal7V61khP2lIRsPv5Guz3MoCjKkmS1Ye3kJe1tO5s84/s320/DSC_0064.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Roll up from the short end, place on plate, and refrigerate for about 30 minutes until firm. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmCQj19OGVOGA31-reEc-HP9X1_Zj5EJGX5kq6dQI1NylgPEmrWECuWwUutOfSCWU3F90ygteYXE00SflKb0wVi5cF-Ox-CEOyzRX7LXvAo88-Xg4kpnm192arXD6pVWU9d0_7bKwsCc/s1600/DSC_0066.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmCQj19OGVOGA31-reEc-HP9X1_Zj5EJGX5kq6dQI1NylgPEmrWECuWwUutOfSCWU3F90ygteYXE00SflKb0wVi5cF-Ox-CEOyzRX7LXvAo88-Xg4kpnm192arXD6pVWU9d0_7bKwsCc/s320/DSC_0066.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">While chilling, pulse the sliced almonds in a food processor until coarsely ground. Add cinnamon and sugar and mix well. Set aside. In separate bowl, make your egg wash by whisking together one egg white with 1 tsp. water. Set aside.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8U5LU9qU1_Cy8fHIs_Vw2EulVcKfqJ-ZKyOX8N9H2gBPWvIv69VvsDGU1MTGPdRElcn2YTOlr3Oh5bQRvzR67PDERpZfz8ydGdZRy_m7xsqnJXNgHgy6jy9TUyoGd0UkTQWdUca0AprQ/s1600/DSC_0074.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8U5LU9qU1_Cy8fHIs_Vw2EulVcKfqJ-ZKyOX8N9H2gBPWvIv69VvsDGU1MTGPdRElcn2YTOlr3Oh5bQRvzR67PDERpZfz8ydGdZRy_m7xsqnJXNgHgy6jy9TUyoGd0UkTQWdUca0AprQ/s320/DSC_0074.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Remove chilled crescent rolls from fridge, brush with egg wash and sprinkle liberally with almond sugar mixture. Gently press mixture onto the rolls to adhere. Cut each roll into four pieces.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MPMHZTQpWD7MtcDUZDJm7rO4BkB0Sn8-458qeXSrMeuwz8AscZ6pHld1GiCCgekm5ol9ZyqRMG9ExSIpwAPESGaQXm1ccikjhyphenhyphenCpVDOUMelNLUISNmF2bdahsQg61-X6zmha0PJPcTw/s1600/DSC_0078.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MPMHZTQpWD7MtcDUZDJm7rO4BkB0Sn8-458qeXSrMeuwz8AscZ6pHld1GiCCgekm5ol9ZyqRMG9ExSIpwAPESGaQXm1ccikjhyphenhyphenCpVDOUMelNLUISNmF2bdahsQg61-X6zmha0PJPcTw/s320/DSC_0078.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Place on parchment lined baking sheet at least 2 inches apart (they puff up when baked). </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUa1g2YauafH3fiEY4TiR8LhVkGK1S1lO0pZlsGOPED50hRkAKwgXJekeZw_LYUfG5YF5T_UqMIuvpE98voWfCpqxz1BAi_m9jPcawip8Q0VRBddfxE6vuhhYofIjcCDpG6m0s7CYbjI/s1600/DSC_0081.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUa1g2YauafH3fiEY4TiR8LhVkGK1S1lO0pZlsGOPED50hRkAKwgXJekeZw_LYUfG5YF5T_UqMIuvpE98voWfCpqxz1BAi_m9jPcawip8Q0VRBddfxE6vuhhYofIjcCDpG6m0s7CYbjI/s320/DSC_0081.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Bake at 350 for 18 to 20 minutes until golden brown. Remove from oven and allow to cool for at least 10 to 15 minutes. While cooling, make your glaze by adding 2 tsp. of milk to 1/2 cup confectioner's sugar. Mix until smooth. You may have to add a bit more milk to get desired consistency but do so sparingly. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPpaaEsNeceTa5rFbYWnRB4Nc4-hqS8rI9nMFAlf9lmYh6dLcZ0IhIgk5hao8TbtlWMq6DYJJAD8qU2ZWd1bO2Fk8OLIsaUtANQlx9v_byTh4YO7toUyuWSkEXPntPamBBEN8Ck6WOaY/s1600/DSC_0084.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPpaaEsNeceTa5rFbYWnRB4Nc4-hqS8rI9nMFAlf9lmYh6dLcZ0IhIgk5hao8TbtlWMq6DYJJAD8qU2ZWd1bO2Fk8OLIsaUtANQlx9v_byTh4YO7toUyuWSkEXPntPamBBEN8Ck6WOaY/s320/DSC_0084.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"> Once rolls have cooled to room temperatures, drizzle with the glaze.</div><br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nOiyHiCaDkAKwdr2TXog02jk0ROCknTtqgixk_9aTtIHYoEq0ntxHFNyTE7-BDHw4VRuiHykdiidyx-Kc5P9_R5GkRG0T-V1agekoegTxMueNKc8s75r0pX4tLENIbU4WkEXzYpTCqs/s1600/DSC_0103.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nOiyHiCaDkAKwdr2TXog02jk0ROCknTtqgixk_9aTtIHYoEq0ntxHFNyTE7-BDHw4VRuiHykdiidyx-Kc5P9_R5GkRG0T-V1agekoegTxMueNKc8s75r0pX4tLENIbU4WkEXzYpTCqs/s320/DSC_0103.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">A word to the wise: you really do want to let these cool a bit before eating. When they're still hot, the insides are bit doughy - you'll wonder whether they're under-baked. They're not...they just need to cool slightly. Patience...</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-62053218770868151162012-02-16T19:04:00.000-08:002012-02-16T19:04:01.900-08:00Soft White Buns<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLYIxp2jrQDr48F6fnbYTksWOLH8Z1lATVhM5kUCVFzAyH1n45PRswliAl7Liyy-bXjN0UatlyKOFE0lifyMYxNF2SaP9eaNj4WKFpsRoRf4XKbS4KtWh_sOr5ztm-dbe4WKDuLoiAjY/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLYIxp2jrQDr48F6fnbYTksWOLH8Z1lATVhM5kUCVFzAyH1n45PRswliAl7Liyy-bXjN0UatlyKOFE0lifyMYxNF2SaP9eaNj4WKFpsRoRf4XKbS4KtWh_sOr5ztm-dbe4WKDuLoiAjY/s400/DSC_0071.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qBeciajMamJ4EfvXqFY8SqY8AgFytdmcEJB4PmyXTFzpvb5A42vrJrD6DfGV1DEeLFsuJqtQvHJvtUdvo3Ud45GoAw89uUZ2oCdwQ-M5RAgOzI6_XpGcssH60Bk47cXZb-8yZ_1qVbY/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qBeciajMamJ4EfvXqFY8SqY8AgFytdmcEJB4PmyXTFzpvb5A42vrJrD6DfGV1DEeLFsuJqtQvHJvtUdvo3Ud45GoAw89uUZ2oCdwQ-M5RAgOzI6_XpGcssH60Bk47cXZb-8yZ_1qVbY/s400/DSC_0073.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwV4-4Iu0YziaqrajSIUlRRDeVuXqARjQrmmQCeO5AT_Qu4dLO3bPfvi9AXDxf1phVS8J0xcYoOpxeOV4HY6YuvdkLwuSvNc8ZQREXWanEMcoyXHVg5TmTtTIpgRu8EPg6az8iNUAgPI/s1600/DSC_0069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwV4-4Iu0YziaqrajSIUlRRDeVuXqARjQrmmQCeO5AT_Qu4dLO3bPfvi9AXDxf1phVS8J0xcYoOpxeOV4HY6YuvdkLwuSvNc8ZQREXWanEMcoyXHVg5TmTtTIpgRu8EPg6az8iNUAgPI/s400/DSC_0069.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieszzpZuz98dzSlX1kNOVvFs1bsHfSK3zQFX8iTpe8nFBNEEa4bE0IGHdGwF207es9mqhg9MF5C69bfOHIKqw2_DaS-SpZlsmeYQYF-emRmOpH_ujUEkQ2_4PU_-NMZQSmGiV_9Wp5SyI/s1600/DSC_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieszzpZuz98dzSlX1kNOVvFs1bsHfSK3zQFX8iTpe8nFBNEEa4bE0IGHdGwF207es9mqhg9MF5C69bfOHIKqw2_DaS-SpZlsmeYQYF-emRmOpH_ujUEkQ2_4PU_-NMZQSmGiV_9Wp5SyI/s400/DSC_0078.JPG" width="400" /></a></div><div style="text-align: justify;">I've been looking a long time for a good bun recipe. Not a kaiser roll with its crispy exterior. And not a dinner roll, or a butter pan roll, or a parker house roll. A plain, white, round bun. The kind of bun that could be used for a sandwich or, perhaps even a hamburger. </div><div style="text-align: justify;">With so many recipes to choose from, it took me while to finally settle on one. Most of the recipes out there are for the kind of buns I was not looking for. Then I finally found a recipe that looked like what I wanted, it was the picture that was the deciding factor for me. The buns looked exactly like what I wanted but the only way to know for sure was to try it.</div><div style="text-align: justify;">As with most new recipes, I tend to stay true to the original recipe for the first round. Even though the recipe calls for half butter and half shortening (which I rarely use unless making a pie crust), I wanted to taste the buns as they were intended before I decide whether or not they need adjustments. These ones were perfect. They are soft white buns - which makes them ideal for sandwiches as a soft bun is more akin to bread.</div><div style="text-align: justify;">The instructions, unfortunately, did not say how many the recipe yielded. So I cut my dough off into 3.5 ounce pieces before rolling into balls, and got 19. My buns came out large enough to be used for a hamburger, which is good to know for next time I need homemade burger buns. I think I'll try them with 3 ounces of dough next time, which would give me closer to 2 dozen buns, and they'd be the perfect size for a smaller sandwich or alongside a bowl of soup. Not that anyone was complaining about the size of these buns, however, they were so good. They were still really good the next day - having just sat out on the counter over night. They were still fresh and soft which means they are perfect if you want to make them a day ahead.<br />
<br />
<b><u>Recipe for Soft White Buns</u></b><br />
(adapted from <a href="http://www.mennonitegirlscancook.ca/2009/03/lydias-white-buns.html">Mennonite Girls Can Cook</a>)<br />
<br />
1/2 cup warm water (about 110 degrees F.)<br />
1 tsp. sugar<br />
2 Tbsp. yeast<br />
<br />
2 cups milk (I used 1%)<br />
1/4 cup butter<br />
1/4 cup shortening<br />
<br />
2 eggs, slightly beaten<br />
1 1/2 tsp. salt<br />
1/3 cup sugar<br />
<br />
6 cups bread flour (or you can use all purpose)<br />
<br />
In the bowl of a stand mixer, mix the warm water, 1 tsp. sugar and the yeast. Allow to rest for 10 minutes until "poofed". (If your mixture doesn't poof, either your yeast is old, or the water was too hot and it killed the yeast.)<br />
<br />
In a medium sauce pan over low heat, melt the butter and shortening. Add the milk and just warm through. If your mixture exceeds 110 degrees, allow to sit for a few minutes to cool off.<br />
<br />
Add the beaten eggs to the stand mixer bowl where the yeast mixture is. Add the warmed milk mixture. Add the salt and 1/3 cup sugar and mix until incorporated. Add the flour, one cup at a time, allowing each cup of flour to become incorporated before adding the next. Allow to rest for 10 to 15 minutes before proceeding. Knead the dough for at least 10 minutes, either by hand or with your dough hook (I used the latter) until smooth and elastic adding a tablespoon of flour at a time (if needed) to keep from sticking. (I didn't need any additional flour, my dough was tacky but not sticky).<br />
<br />
Let rest for 1 1/2 hours covered. (I actually put the dough in the fridge at this point to run errands. 2 hours later, the dough had doubled in the fridge. I allowed it to sit at room temperature for 30 minutes before proceeding.)<br />
<br />
Punch the dough down and allow to rest for 10 minutes while you prepare your sheets by either lining with parchment or spraying with nonstick spray. (Parchment is best.)<br />
<br />
Make the dough into buns by cutting off small portions and squeezing between your thumb and your forefinger approximately the size of a small mandarine orange. (If you have a kitchen scale, then weigh each ball to ensure consistent buns. 3 ounces for medium sized buns, 3.5 ounces for hamburger buns.)<br />
<br />
Place on prepared baking sheets, leaving 2 to 3 inches between each bun. Cover and allow to rise until doubled, about an hour.<br />
<br />
Preheat oven to 350 degrees F. and bake until golden brown, about 15 to 25 minutes, depending on your oven and the size of your buns. (Mine were large buns 3.5 ounces and were done at 22 minutes.)</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com3tag:blogger.com,1999:blog-7429805495891381452.post-39060104427219298352012-01-31T20:18:00.000-08:002012-01-31T20:18:09.670-08:00Pork Souvlaki with Homemade Pitas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAO6-o7orbCB42WlQPxB1FCoghFZF_dEERU7WrqYjsW6yW7QOAbUEs9e2-cl7UaN6KP7_TxrB_dAC0ecP2f0UFQoa3EC56zu32tZyK9HUARx0QP1ptUbr62oHrfXU-RYYOYDKjRYYB3w/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAO6-o7orbCB42WlQPxB1FCoghFZF_dEERU7WrqYjsW6yW7QOAbUEs9e2-cl7UaN6KP7_TxrB_dAC0ecP2f0UFQoa3EC56zu32tZyK9HUARx0QP1ptUbr62oHrfXU-RYYOYDKjRYYB3w/s400/DSC_0040.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_08Q28j2LZrfNFnCx0USMExsxsoZ-JWaHIdYQdd86ROYG7vF6CXTTuTXY_Y0pM0UOoGSpiJf4keoevj0bW3HbptteJfgNWxRIeDo4P9GJSR7qJmhfRdhWIToZVkPMiFIXEy44rutgRgk/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_08Q28j2LZrfNFnCx0USMExsxsoZ-JWaHIdYQdd86ROYG7vF6CXTTuTXY_Y0pM0UOoGSpiJf4keoevj0bW3HbptteJfgNWxRIeDo4P9GJSR7qJmhfRdhWIToZVkPMiFIXEy44rutgRgk/s400/DSC_0013.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmFMkUe3CjDsxKcxYgvEfqWLOJLwWrVIpIt049XTccIdj8Q7hlTVGpdHHEJ31echb4OAvpnoIuYtcl0wN9cVtxHl8pHsbD4NzwWHIDAZFseNjh7eLvKdgLYdyvHbU1O64tYMJEDTfzsA/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmFMkUe3CjDsxKcxYgvEfqWLOJLwWrVIpIt049XTccIdj8Q7hlTVGpdHHEJ31echb4OAvpnoIuYtcl0wN9cVtxHl8pHsbD4NzwWHIDAZFseNjh7eLvKdgLYdyvHbU1O64tYMJEDTfzsA/s400/DSC_0028.JPG" width="400" /></a></div><div style="text-align: justify;">Every once in a while, inspiration visits on the same day as opportunity. It's rare, but it happens. I think that's why Pinterest is so popular. We see pictures of food that inspires us, but what are the chances we have the time to make it the same day? Almost never. So it gets pinned on the on-line bulletin board so we can find it when we actually have the time required to tackle whatever project it is.</div><div style="text-align: justify;">Last week I had a really slow day. No appointments to attend to, no play dates, no dance classes etc... so I tackled this meal that I'd originally seen on Pinterest. I altered it, subbing pork tenderloin for the chicken (have I mentioned my husband is anti-chicken breast?), and I opted to use a ready-made tzatiki sauce because I happened to have some in my fridge and wanted to use it up.</div><div style="text-align: justify;">Homemade pita bread is super easy to make, and the end result is so much better than the bought variety. Being a novice bread maker, to put it mildly, I generally avoid yeast. But in this particular case, the bread came together very easily and it was so worth the effort. The other great thing about this pita bread recipe, is that you can make some minor adjustments and make pizza crusts out them. I knew my kids would be less than thrilled with the pork souvlaki, so I deflated two of the pitas while baking in the oven, (they balloon up when baked) and voila - they each had their own individual pizza crust to "decorate" as they put it. Two separate dinners using the same recipe, and everyone was happy. This, unfortunately, is also a rarity.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><u>For the souvlaki marinade:</u></b></div><div style="text-align: justify;">(adapted from <a href="http://www.the-girl-who-ate-everything.com/2010/01/chicken-gyros-opa.html">The Girl Who Ate Everything</a>)</div><div style="text-align: justify;">2 teaspoons minced garlic</div><div style="text-align: justify;">Juice of 1 lemon (2-3 Tablespoons)</div><div style="text-align: justify;">2 teaspoons rice vinegar </div><div style="text-align: justify;">2 Tablespoons extra virgin olive oil </div><div style="text-align: justify;">2 heaping Tablespoons plain Greek yogurt </div><div style="text-align: justify;">1 Tablespoon dried oregano </div><div style="text-align: justify;">Salt and pepper </div><div style="text-align: justify;">1 pork tenderloin cut into cubes (or 1 lb of chicken breast)</div><div style="text-align: justify;"><br />
</div><div><div style="text-align: justify;">Combine all the marinade ingredients. Add the meat and allow to sit in your fridge anywhere from 1 to 4 hours. Soak some skewers in water for at least 30 minutes before using, and thread your meat onto the skewers. Grill until cooked through. (In the alternative, you could broil them in your oven, but I've never tried it and have no suggestions in that regard. Sorry.)</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXugqxukGEHH-4NnXs6WCloFb0sfOfGtbXRYHoN8u2YZJcifU2u5H0hzg3pMe2xOEe8PSV4AHWm2HaCsFNKymiDHIeVglR2TJxuDZefZO1tJQj67sf0KIsUbQyGyLISvVOvUV11srCNC0/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXugqxukGEHH-4NnXs6WCloFb0sfOfGtbXRYHoN8u2YZJcifU2u5H0hzg3pMe2xOEe8PSV4AHWm2HaCsFNKymiDHIeVglR2TJxuDZefZO1tJQj67sf0KIsUbQyGyLISvVOvUV11srCNC0/s400/DSC_0035.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><b><u>For the pita bread:</u></b></div><div class="separator" style="clear: both; text-align: justify;">(adapted from <a href="http://annies-eats.com/2008/08/10/pita-bread/">Annie's Eats</a>)</div><div style="text-align: justify;">Yield: 8 pitas</div><div style="text-align: justify;">3 cups bread flour, plus 1/2-3/4 cup more as needed (you can also use AP flour)</div><div style="text-align: justify;">1 ½ tsp. salt</div><div style="text-align: justify;">1 tbsp. sugar </div><div style="text-align: justify;">2 1/2 tsp. instant yeast</div><div style="text-align: justify;">1 ¼ to 1 ½ cups water, roughly at room temperature</div><div style="text-align: justify;">2 tbsp. olive oil</div><div style="text-align: justify;">Mix the yeast in with the flour, salt, and sugar in the bowl of a stand mixer. Add the olive oil and 1 ¼ cup water and mix with a dough hook until all of the ingredients form a ball. If some of the flour will not stick to the ball, add more water.</div><div style="text-align: justify;">Once all of the ingredients form a ball continue mixing it at low speed for 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. </div><div style="text-align: justify;">When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.</div><div style="text-align: justify;">When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. I used a scale to get even pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.</div><div style="text-align: justify;">While the dough is resting, preheat the oven to 450°. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.</div><div style="text-align: justify;">After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.</div><div style="text-align: justify;">Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30 minutes.</div><div style="text-align: justify;">Open the oven and place as many pitas as you can fit on the hot baking surface. I baked two at a time. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary. (After the 3 minutes, I flipped them over and baked for an additional minute). Remove from oven and allow to cool. they will deflate as they cool.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhMSSTwpCFdSychn_BqQtxRJFFycX25R4Wbe5IxS6s-rEM-mffJLLQsK3pZZXnArv6VLC3CIfgBfKaxh7vTXYq3x5F7mgdkBW5IMoOihBCkKtRlxDx2ZnLX9zOE9KIArLB3VnGdaavmk/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhMSSTwpCFdSychn_BqQtxRJFFycX25R4Wbe5IxS6s-rEM-mffJLLQsK3pZZXnArv6VLC3CIfgBfKaxh7vTXYq3x5F7mgdkBW5IMoOihBCkKtRlxDx2ZnLX9zOE9KIArLB3VnGdaavmk/s400/DSC_0027.JPG" style="cursor: move;" width="400" /></a></div></div><div style="text-align: justify;">Like I said, these also doubled as some great pizza crusts. If you want to go that route, prick the rolled dough a few times before baking it in the oven. Top the baked pita/pizza crust after baking it, and then put back in the oven until the cheese is melted and bubbly. My kids were thrilled with their own personal pizzas, and had fun adding their own toppings. (They're not exactly adventurous eaters.)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg139XmxDAtxPifbbk_pvv-t2YFvdjjTmv0RyrPy-y3qvL2Oip1ouOQwofa6FXsi7sigCadYmG3xO6-N3PzR1hND5tKMy4K8u0gaRU06mE2areyHUzKAT3U86oJ8b2e6PPc4RWmtXebeNU/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg139XmxDAtxPifbbk_pvv-t2YFvdjjTmv0RyrPy-y3qvL2Oip1ouOQwofa6FXsi7sigCadYmG3xO6-N3PzR1hND5tKMy4K8u0gaRU06mE2areyHUzKAT3U86oJ8b2e6PPc4RWmtXebeNU/s400/DSC_0032.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMTWaI5XOxe7oUnl8HxTtuN7ZOjphSFvUUpPb2KQ0j3Qs4WPBC91pQpgo1ZOTRE425mydj3TuurJ5GoO5Lo09BA_3sW4ZcTepwgAt6TAZY-zmvVbpn3vl-FeQU1juiThqeFDsyQwabe0/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMTWaI5XOxe7oUnl8HxTtuN7ZOjphSFvUUpPb2KQ0j3Qs4WPBC91pQpgo1ZOTRE425mydj3TuurJ5GoO5Lo09BA_3sW4ZcTepwgAt6TAZY-zmvVbpn3vl-FeQU1juiThqeFDsyQwabe0/s400/DSC_0033.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">In case you're wondering, my little guy's pizza above has a pepperoni spider on it. This was <u>his</u> idea, not mine. Some nights I'll do just about anything to make that kid eat.</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-22912553199099829992012-01-29T19:54:00.000-08:002012-01-29T19:54:02.381-08:00Black Bottom Pie from Bon Appetit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_7oRxKIv862IKlaQmj-rFB5qjtz7jVeucfA8ofHbFSuW1d4sxAkUaGlnN_CrD4qfnhNgCqabO6DCkE5dexDCykVpzkJp3d6YQ6RL2IQc5EYC2UI_vdx_XnmsfHRrKKeCRc2towgktR4/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_7oRxKIv862IKlaQmj-rFB5qjtz7jVeucfA8ofHbFSuW1d4sxAkUaGlnN_CrD4qfnhNgCqabO6DCkE5dexDCykVpzkJp3d6YQ6RL2IQc5EYC2UI_vdx_XnmsfHRrKKeCRc2towgktR4/s400/DSC_0026.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oNdJleSL8F7jGHxGPcF10vs5arKWcoBd3y9drvJNF-URU1dGsa5-BkFMBTDrp1MHCSGgYXw5y7K0UeD6O7TrWBAT4JGv52EkT-A__Czl_XSWSCPdKqmcRYmqaX53o_cfaoW6-2U7G_w/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oNdJleSL8F7jGHxGPcF10vs5arKWcoBd3y9drvJNF-URU1dGsa5-BkFMBTDrp1MHCSGgYXw5y7K0UeD6O7TrWBAT4JGv52EkT-A__Czl_XSWSCPdKqmcRYmqaX53o_cfaoW6-2U7G_w/s400/DSC_0024.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmlyqaJK8h7hP8hwo8nFd4NnvIXsF9tUHuORDIpruMAxmisJtV-hCfeMkNfC2ECFw7lLBSIn27hxHOJ5nujlV3nbk6e2fNbIzp66oTkZauFgGkHzt4D5VN4nEuJqLj2jLhS_vcYoMLSc/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmlyqaJK8h7hP8hwo8nFd4NnvIXsF9tUHuORDIpruMAxmisJtV-hCfeMkNfC2ECFw7lLBSIn27hxHOJ5nujlV3nbk6e2fNbIzp66oTkZauFgGkHzt4D5VN4nEuJqLj2jLhS_vcYoMLSc/s400/DSC_0021.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnjS8j0xyAZwhxTvltMTcznR-7Tsb3zWMi4_GFEvE9bnPK-nR1Dck9G9tnOy-siSs1yBrkcVYk04TD92ht5nifvxx5OgdeFmoWhVu-zEfYzHj7NXk3pOmzTGfep-F8wyhQT9OqaYUkXo/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnjS8j0xyAZwhxTvltMTcznR-7Tsb3zWMi4_GFEvE9bnPK-nR1Dck9G9tnOy-siSs1yBrkcVYk04TD92ht5nifvxx5OgdeFmoWhVu-zEfYzHj7NXk3pOmzTGfep-F8wyhQT9OqaYUkXo/s400/DSC_0036.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOpEwKAGT1q-rjPE6WbxMPjvqOLTxM7CSsrZvd1CVVHabGCS1_NrZIs8YFv5dspmqk6zXySqE0TMORSzwuoT053vlD_JCfcBUz63VXX2huFrHyE6_bKe8uPPdT5YadmwZg_ZMvfKll4k/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOpEwKAGT1q-rjPE6WbxMPjvqOLTxM7CSsrZvd1CVVHabGCS1_NrZIs8YFv5dspmqk6zXySqE0TMORSzwuoT053vlD_JCfcBUz63VXX2huFrHyE6_bKe8uPPdT5YadmwZg_ZMvfKll4k/s400/DSC_0040.JPG" width="400" /></a></div><div style="text-align: justify;">Today was an extraordinarily lazy day. The laundry that is normally washed, folded and put away on Sunday remains in heaps on my laundry room floor. The Sunday night dinner that I had planned and even shopped for earlier in the week was never made. The family I had intended on asking over for said Sunday night dinner never got the call. Instead, I read and finished a book in my pajamas.</div><div style="text-align: justify;">The one thing I did do, however, was make a pie. Which is kind of ironic, because we are not pie people. But I had seen the recipe in the latest Bon Appetit magazine, and it was the dessert I planned to make for our Sunday night family dinner that never was.</div><div style="text-align: justify;">This pie, however, was a simple one. Had it required pastry, I'm certain it too would have fallen to the wayside. But because it required very little time at all - I decided to go ahead and make it. I had (almost) all the ingredients anyway, why let them sit in my fridge for another week? I realized quickly that I had forgotten to buy the gingersnap cookies for the crust but a quick search in my pantry and the discovery of the chocolate cookie crumbs saved this pie from slipping to my 'to try another time' list, which is dangerously close to "looks great but will probably never find the time" list.</div><div style="text-align: justify;">Black Bottom Pie. A simple crumb crust topped first with a chocolate custard, then a vanilla custard, and smothered in whipped cream. Not hard at all. And, with a few tweaks, pedestrian enough to please my children's picky palates. If you're a fan of cream pies, you should definitely try this one. The custard is rich and silky and the chocolate and vanilla flavors are perfectly balanced. The chocolate custard has a distinguished coffee flavor from the addition of espresso, but that didn't seem to bother my kids one bit. If you're not a fan of coffee, however, I would omit it entirely. The recipe below is exactly as written in Bon Appetit with my changes noted in parenthesis.</div><div style="text-align: justify;">Despite being non-pie-people, I must say that this dessert was the perfect ending to our very lazy Sunday. If only every Sunday was like that.<br />
<br />
<b><u>Black Bottom Pie</u></b><br />
(Source: <a href="http://www.bonappetit.com/recipes/2012/02/black-bottom-pie">Bon Appetit</a>)<br />
<span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"><div style="text-align: auto;">Gingersnap Crust<br />
6 ounces gingersnap cookies, about 24 (I used 1 1/4 cups of chocolate cookie crumbs+ 2 T. sugar)<br />
3 tablespoons unsalted butter, melted (I used 1/4 cup melted butter)<br />
1 tablespoon heavy cream (I omitted)<br />
<br />
Custard<br />
1 envelope unflavored gelatin powder<br />
1 1/2 cups whole milk<br />
1/2 cup heavy cream<br />
4 large egg yolks<br />
1/2 cup sugar<br />
2 tablespoons dark rum (I only used 1 T.)<br />
1 tablespoon cornstarch<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon kosher salt<br />
1/4 cup mascarpone<br />
5 ounces semisweet or bittersweet chocolate, finely chopped<br />
1/4 cup hot espresso or strong coffee<br />
<br />
Assembly<br />
1 cup chilled heavy cream<br />
3 tablespoons powdered sugar<br />
1 tablespoon dark rum (I omitted - for the kids)<br />
1/2 teaspoon vanilla extract<br />
Natural unsweetened cocoa powder<br />
Grated semisweet or bittersweet chocolate<br />
Toasted sliced almonds (I omitted but wished I hadn't)<br />
<br />
special equipment<br />
A 9"-diameter glass or ceramic pie dish<br />
<br />
Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. (If you're using crumbs instead of cookies, simply pour the melted butter over the crumbs and sugar and mix until it resembles wet sand.) Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Bake until crust is set, 12–15 minutes (I only baked for 10 minutes). Let cool completely on a wire rack; set aside.<br />
<br />
Pour 2 Tbsp. water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Heat milk and cream in a large saucepan over medium heat until mixture just comes to a simmer.<br />
<br />
Whisk egg yolks and next 5 ingredients in a medium bowl. Gradually whisk egg mixture into milk mixture; whisk in gelatin. Whisk constantly over medium-low heat until thick, about 5 minutes.<br />
<br />
Remove vanilla custard from heat and stir in mascarpone. Place 1 cup custard in a medium bowl; add chocolate and stir until melted and smooth. Stir in espresso. Pour chocolate custard into crust; smooth top. Chill pie until set, about 30 minutes. Let vanilla custard stand at room temperature.<br />
<br />
Gently pour remaining vanilla custard over chilled chocolate layer (pour slowly so as not to disturb chocolate layer). Smooth top; chill until set, about 1 hour, or keep covered up to 1 day.<br />
<br />
Assembly<br />
<br />
Using an electric mixer at medium-low speed, beat cream and sugar in a medium bowl until cream begins to thicken. Add rum and vanilla; increase speed to high and beat until stiff peaks form. Spread whipped cream over custard. Dust with cocoa powder and garnish with grated chocolate and almonds. DO AHEAD: Can be made 4 hours ahead. Chill uncovered.</div></span></div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-81115055504507791602012-01-23T21:00:00.000-08:002012-01-23T21:00:06.186-08:00Snickerdoodle Bread<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOc7hjMVDRqzdyn7nCR_Npe0HqMHFIVJqkjLcR1oiFVT5jSAIJ-xGd9aOT-rDWnMu4dTbjHIGLREqXLfBwIrivC6julRgpPTx9T5Hzx15sKPnStUPA74Y3U2EM-MYYw-dqmpaceowMqg/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOc7hjMVDRqzdyn7nCR_Npe0HqMHFIVJqkjLcR1oiFVT5jSAIJ-xGd9aOT-rDWnMu4dTbjHIGLREqXLfBwIrivC6julRgpPTx9T5Hzx15sKPnStUPA74Y3U2EM-MYYw-dqmpaceowMqg/s400/DSC_0046.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HyMtL9IOo_M5QbSW3stfxdzEOgN26f80JZuuWiLGsfWWgXrUbrbVUf0tEafHTDg7eYTFNkim21aZ5vuzvPuoAm2GDAfndOSGu53ymqbRL2Gz5mUIg7nmKjJZlkvC6SZkR53zxdaXVPQ/s1600/DSC_0044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HyMtL9IOo_M5QbSW3stfxdzEOgN26f80JZuuWiLGsfWWgXrUbrbVUf0tEafHTDg7eYTFNkim21aZ5vuzvPuoAm2GDAfndOSGu53ymqbRL2Gz5mUIg7nmKjJZlkvC6SZkR53zxdaXVPQ/s400/DSC_0044.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cp4wVTj5ZAaXLU5PjLv-EU-OozAKGbUMAedsP9YHzy4nP-Ih_pXH47xf1CttVayEjBC2vLph9gGlITmxS2f12k2u8lcuIzF5rTuKcPBSs6X-1YP4qlfbOQVqaHO0yp3mUKwbYOFSRC8/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cp4wVTj5ZAaXLU5PjLv-EU-OozAKGbUMAedsP9YHzy4nP-Ih_pXH47xf1CttVayEjBC2vLph9gGlITmxS2f12k2u8lcuIzF5rTuKcPBSs6X-1YP4qlfbOQVqaHO0yp3mUKwbYOFSRC8/s400/DSC_0038.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">I converted the Snickerdoodle Muffins from Tasty Kitchen into Snickerdoodle Bread. The muffins were so amazing (why I never blogged them I cannot say) - and so I decided to try them in loaf form. Why didn't I just make the muffins again? I dunno. I guess partly because I just wanted to experiment and partly because I recently made a Cinnamon Swirl Loaf that I saw on Pinterest and was very disappointed with the results. My failure plagued me - until I read some of the reviews and learned that I was not the only one who thought the recipe basically sucked.</div><div class="separator" style="clear: both; text-align: justify;">Feeling the need for redemption in the loaf department, I decided to give the muffin recipe a twist. I didn't make any revisions to the ingredients or the amounts of the Snickerdoodle Muffins recipe, but instead of plopping the batter into a muffin tray, I dropped them into a loaf pan. I baked it for 55 minutes, and crossed my fingers. Guess what? Success! The loaf is just as good as the muffins. Although, I will say it has a delicate crumb, so you must handle with care. But the loaf version was just as delicious, so moist and light. If you'd rather try this in muffin form, you can see the original recipe with instructions in the link below. </div><div class="separator" style="clear: both; text-align: justify;"><b><u>Recipe for Snickerdoodle Bread</u></b></div><div class="separator" style="clear: both; text-align: justify;">(Adapted from: <a href="http://tastykitchen.com/recipes/breads/snickerdoodle-muffins-3/">Tasty Kitchen</a>)</div><div class="separator" style="clear: both; text-align: justify;">1 cup butter, room temperature</div><div class="separator" style="clear: both; text-align: justify;">1 cup sugar</div><div class="separator" style="clear: both; text-align: justify;">2 eggs</div><div class="separator" style="clear: both; text-align: justify;">2 teaspoons vanilla</div><div class="separator" style="clear: both; text-align: justify;">2-¼ cups flour</div><div class="separator" style="clear: both; text-align: justify;">¾ teaspoons baking powder</div><div class="separator" style="clear: both; text-align: justify;">¾ teaspoons baking soda</div><div class="separator" style="clear: both; text-align: justify;">¾ teaspoons cream of tartar</div><div class="separator" style="clear: both; text-align: justify;">½ teaspoons salt</div><div class="separator" style="clear: both; text-align: justify;">1 cup sour cream</div><div class="separator" style="clear: both; text-align: justify;">¼ cups buttermilk</div><div class="separator" style="clear: both; text-align: justify;"><b><u>For the Topping:</u></b></div><div class="separator" style="clear: both; text-align: justify;">⅔ cups sugar</div><div class="separator" style="clear: both; text-align: justify;">2 tablespoons cinnamon</div><div class="separator" style="clear: both; text-align: justify;">Directions:</div>Preheat the oven to 350ºF. Spray a 9x5 inch loaf pan generously with non-stick spray.<br />
<div>In a medium bowl, combine the dry ingredients and set aside.<br />
Cream the butter and sugar until fluffy with a mixer. Add the eggs and vanilla and mix until combined. <br />
Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter. <br />
<br />
In a small bowl, combine the sugar and cinnamon for the topping. <br />
<br />
Use scooper and plop a scoop of batter (approximately 1/4 cup) into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHkitu0fow5boeEOXzuMn29To60Q8W4pwlUqcLUfdjlKccxqDoJUevicZW41TZbfOpQvo23mGUW5x1InUSR43pCwv1CT9HkiZVyAEksak6pLMsUm4RH2ZD5jFVP1V68sm9NMLoUCRers/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHkitu0fow5boeEOXzuMn29To60Q8W4pwlUqcLUfdjlKccxqDoJUevicZW41TZbfOpQvo23mGUW5x1InUSR43pCwv1CT9HkiZVyAEksak6pLMsUm4RH2ZD5jFVP1V68sm9NMLoUCRers/s400/DSC_0003.JPG" style="cursor: move;" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHxdodBJ-p8iqM0ysYczm0aKcLky69q-c7PajUxtCaf30mJsTSOpaAnhFaqCs5iMrBKN2RZSzRlJnuvXPg0AFFtnbKn_pgVlM1pYBxr1eNqBFp1PY0WH4j9pMFm-E4O1Fh12x57-tiRo/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHxdodBJ-p8iqM0ysYczm0aKcLky69q-c7PajUxtCaf30mJsTSOpaAnhFaqCs5iMrBKN2RZSzRlJnuvXPg0AFFtnbKn_pgVlM1pYBxr1eNqBFp1PY0WH4j9pMFm-E4O1Fh12x57-tiRo/s400/DSC_0004.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BV_cPxO9WVoT-GFgkMgxxSKbN8W_04HpO5P-hV8_oUFZgLF4CvTebOEnA9iKAMxiS7NLZQlr2IJxWm5S3aAHGzX84WQn2-HoQrm0A0LFeRed_uqo1hCGBHZ4HheC58o9AZwgDPWgzPA/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BV_cPxO9WVoT-GFgkMgxxSKbN8W_04HpO5P-hV8_oUFZgLF4CvTebOEnA9iKAMxiS7NLZQlr2IJxWm5S3aAHGzX84WQn2-HoQrm0A0LFeRed_uqo1hCGBHZ4HheC58o9AZwgDPWgzPA/s400/DSC_0006.JPG" width="400" /></a></div><div>Place the ball into the loaf pan. Continue until you have completed your first layer, completely covering the base of the loaf pan. Sprinkle about a Tablespoon of the sugar/cinnamon mixture over the first layer of batter. Continue scooping the remaining batter into the remaining cinnamon sugar mixture and layer the batter into the pan. When you have used up all the batter, place a piece of plastic wrap over the top of the loaf and press gently to squeeze out any air pockets between the dough scoops and to even out the loaf.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCAQeHlQtk5wVpMOjU_Bhm79OiGCqLbPb5sSd1XoCi8oOwng38Q8VY4Icu_eMdrhlBP_BfQN39ZFksyzxfUhUiotm3K8Gsz33ZbwXgP_TRtXIEnoT1VDClG_PH_C3dfWrTLAOjOzj8Vs/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCAQeHlQtk5wVpMOjU_Bhm79OiGCqLbPb5sSd1XoCi8oOwng38Q8VY4Icu_eMdrhlBP_BfQN39ZFksyzxfUhUiotm3K8Gsz33ZbwXgP_TRtXIEnoT1VDClG_PH_C3dfWrTLAOjOzj8Vs/s400/DSC_0010.JPG" style="cursor: move;" width="400" /></a></div><div>Sprinkle the loaf with remaining cinnamon sugar mixture. </div><div><br />
Bake the loaf for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. (I baked mine for 55 minutes but everyone's ovens are different, so watch closely and don't be fooled by the browned upper crust.) Allow to cool in the pan for at least 10 minutes. Loosen the sides of the loaf from the pan and remove from pan over a piece of parchment (there will be some loose sugar that will fall out). Allow to cool to room temperature on a wire rack before slicing. *Note the loaf is delicate, so be gentle and it's better to cut into thicker slices so it won't fall apart.</div><div><div style="text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwAbNth5kgt2g3o4kPJfL7YC5gbGkOD5jBWaJPcc1ac5G95jFlactZAv61U0x70YD7S8ALGX_AotEX5h0JxfamQra6fKsy5gAD8o5K1Ma-2gZWEy0jRL2xkzXPZd1taO4_uTRltvgo7s/s400/DSC_0049.JPG" width="400" /></div><br />
</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-86403702258864081822012-01-22T17:34:00.000-08:002012-01-22T17:34:38.229-08:00Super Easy and Delicious Chocolate Sheet Cake<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm94JQbhCgQUL6PMeQxNU7KvXFuzQvqbq3Kj7iRuXtqpnpZpsElER2_VyXYcXdnNDUNpRoeDD1xMFEwGyEVjV7VbEtBcLGATMtfWDXcWANtBrOTgJyyNRTXXX_LtePuwvzdpNx9niUrI/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm94JQbhCgQUL6PMeQxNU7KvXFuzQvqbq3Kj7iRuXtqpnpZpsElER2_VyXYcXdnNDUNpRoeDD1xMFEwGyEVjV7VbEtBcLGATMtfWDXcWANtBrOTgJyyNRTXXX_LtePuwvzdpNx9niUrI/s400/DSC_0060.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKOSyL2DxyofFyC36rGRq-8MGB87MJa31e9COR7SRqsCzR9oQuabBSgEF-9cWt-BlhOVuKYODlDRDxNhGlD6ZWotZ6Sdn9a74zAsu7nJ7cFUd4zoPzF7WZChv1KmQoeyBZgmn-gRybKs/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKOSyL2DxyofFyC36rGRq-8MGB87MJa31e9COR7SRqsCzR9oQuabBSgEF-9cWt-BlhOVuKYODlDRDxNhGlD6ZWotZ6Sdn9a74zAsu7nJ7cFUd4zoPzF7WZChv1KmQoeyBZgmn-gRybKs/s400/DSC_0056.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOgECjC6M_z7tDKCKbVuVUmuPdqGqcUpIMpv9EwU_QoZLAprkXUgcZYiTl18RSmURNcG6ikeivLHti7u4vhwJK5v1ZtO3-6BvyQj_CMbSkl8KjczSnU3cm03OCR7dfBQgIEcyySYsK1I/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOgECjC6M_z7tDKCKbVuVUmuPdqGqcUpIMpv9EwU_QoZLAprkXUgcZYiTl18RSmURNcG6ikeivLHti7u4vhwJK5v1ZtO3-6BvyQj_CMbSkl8KjczSnU3cm03OCR7dfBQgIEcyySYsK1I/s400/DSC_0065.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_6P8CPfSBgiu8lRNJqyMvb_qUseVG7YTPb4G1X6QVomOOUjPxFCsAXI9LuycAX-PxbWpZ3iQUfRJi6uESEMfVc0EomNdyBJvjj-hXWgAbY7fstKYc-fy8zO181O7J2MyVaTrMSMObw4/s1600/DSC_0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_6P8CPfSBgiu8lRNJqyMvb_qUseVG7YTPb4G1X6QVomOOUjPxFCsAXI9LuycAX-PxbWpZ3iQUfRJi6uESEMfVc0EomNdyBJvjj-hXWgAbY7fstKYc-fy8zO181O7J2MyVaTrMSMObw4/s400/DSC_0080.JPG" width="400" /></a></div><br />
I was craving chocolate cake. But not the fancy kind. I just wanted a good old fashioned cake that was chocolate-y, moist, delicious, but super easy to throw together. No layers, no decorating, no frills whatsoever. Having posted several chocolate cakes that I love, you'd think I'd just use one of those recipes, right? Wrong. As all food bloggers can attest to, as successful as a recipe may have been in the past, and despite loving it, it is very, very hard to repeat a recipe. We like to try new stuff. It's a curse.</div><div style="text-align: justify;">Despite the plainness of the cake that I was searching for, you'd be surprised how difficult it was to find a recipe that suited my mood. I didn't want it to come from a box with add-ins, and I didn't want to melt chocolate or dirty any more bowls than absolutely necessary. I eventually stumbled on a recipe that looked promising, albeit with a few tweaks. For instance, I added more cocoa powder, because I didn't want a weak tasting chocolate cake. I used coffee instead of water and doubled the vanilla for the same reason. I subbed brown sugar for half the white sugar to ensure moisture. I used sour cream instead of buttermilk because I didn't have any of the latter. I increased the salt for flavor, and I baked it in a 13 x 9 inch pan instead of the sheet pan called for in the recipe. Finally, I decided to go for a plain old butter cream frosting, instead of chocolate. Other than those small adjustments the recipe was exactly what I was looking for. For those who don't know me, that last sentence was dripping with sarcasm.<br />
<br />
So how did my cake turn out? In a word...awesome. It was better than I'd hoped for. The mixing instructions are not typical - so I wasn't sure if it would be heavy and dense since I didn't use a mixer. But it came out perfect. Super moist, very chocolate (but not offensively so), with a nice, soft crumb. Plus, you only dirty one bowl and a saucepan. This will now be my go-to recipe for plain chocolate cake. Despite what I said earlier about never wanting to repeat a recipe. </div><br />
<b><u>Recipe for Super Easy and Delicious Chocolate Sheet Cake</u></b><br />
(loosely based on recipe from: <a href="http://willowbirdbaking.com/2010/03/18/chocolate-sheet-cake/">Willow Bird Baking</a>)<br />
2 cups flour<br />
1 teaspoon baking soda<br />
1 cup sugar<br />
1 cup brown sugar<br />
1/4 tsp. salt<br />
1/2 cup butter<br />
1/2 cup vegetable oil<br />
6 tablespoons cocoa, sifted<br />
1 cup brewed coffee (or water)<br />
1/2 cup sour cream<br />
2 eggs<br />
2 teaspoons vanilla<br />
<br />
Preheat oven to 350 degrees F. Whisk flour, baking soda, sugars, and salt together in a large bowl and set aside. In a medium sauce pan, melt butter with vegetable oil, cocoa powder, and coffee and bring to boil. Pour over mixture of dry ingredients. Stir well, then add sour cream, eggs, and vanilla. Mix to combine. Pour into a 13 x 9 inch metal baking pan sprayed generously with cooking spray.<br />
<br />
Bake at 350 degrees F for about 35 minutes or until a toothpick comes out clean. Cool on a wire rack.<br />
<br />
<b><u>Buttercream Frosting</u></b><br />
1/2 cup butter, room temperature<br />
3 cups of icing sugar, divided<br />
1/4 cup milk<br />
2 tsp. vanilla extract.<br />
<br />
Cream butter with 2 cups of icing sugar until fully incorporated. Add 2 Tbsp. of milk and the vanilla. Mix well. Add remaining cup of icing sugar and mix well. Add remaining milk, 1 Tablespoon at a time, until you reach desired consistency.tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-79819837590851637972011-12-24T05:59:00.000-08:002011-12-24T05:59:20.537-08:00Pizzelles (repost)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0maVzKPLK3RDdMuQWqTdpS_Mpuco2sKEanK0iZr7aSjcg3lbD072U3pclmWSgzyLWjy_4AnAUmzfk0Zd-l-b7Ff5UbomqQAwikTaADlvWw_OmwNqtVFMDii5HQizTKoAT1KZ76-XkMqU/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0maVzKPLK3RDdMuQWqTdpS_Mpuco2sKEanK0iZr7aSjcg3lbD072U3pclmWSgzyLWjy_4AnAUmzfk0Zd-l-b7Ff5UbomqQAwikTaADlvWw_OmwNqtVFMDii5HQizTKoAT1KZ76-XkMqU/s400/DSC_0026.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmcZopsCcn2dFGOd3rRD8zujmG_hrwmdMDalfFaJY6f0XQT-ouWuchVQqxKlD2EWJNhFoQyNvsgq487VKznYrTvUQfvCGh-NtiqA-qn2VcHJLswGBpPPwfspEV5-aEuCAWIL6QxHbR4E/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmcZopsCcn2dFGOd3rRD8zujmG_hrwmdMDalfFaJY6f0XQT-ouWuchVQqxKlD2EWJNhFoQyNvsgq487VKznYrTvUQfvCGh-NtiqA-qn2VcHJLswGBpPPwfspEV5-aEuCAWIL6QxHbR4E/s400/DSC_0032.JPG" width="400" /></a></div><div style="text-align: justify;">This is my final post before Christmas. It's actually a re-post - but if you're new around these parts, then you may have missed it. These are, hands-down, my favorite Christmas cookie. Actually, I'm not sure they're "Christmas cookies" at all, but this seems to be the only time I make them, which is a huge oversight on my part. You obviously need a pizzelle iron to make them, which not everybody has, but everybody should in my humble opinion.</div><div style="text-align: justify;">I grew up eating Pizzelles, not because my mom made them, but because my Italian friends' moms made them. I always got so excited when I saw them come out - usually in a simple ice-cream bucket. No frills, nothing fancy about them, just a simple waffle cookie that packed a lot of flavor.</div><div style="text-align: justify;">I've tested these cookies out on my friends who grew up eating Pizzelles to see if they measure up, and I've been given the stamp of approval. In fact, I've been told they're even better than the ones they remember. I've made three batches this Christmas - they don't last long - which is always the sure sign of a good recipe.</div><div style="text-align: justify;">Wishing you all a wonderful Christmas with loved ones.</div><div><b><u>Recipe for Pizzelles</u></b></div>(Source: <a href="http://www.browneyedbaker.com/2009/06/08/pizzelle-italian-waffle-cookies/">Brown Eyed Baker</a>)<br />
Yield: Approximately 3 dozen<br />
6 eggs<br />
1 cup butter, melted<br />
1½ cups sugar<br />
Pinch of salt<br />
1 teaspoon anise extract<br />
1 teaspoon vanilla extract<br />
3½ cups all-purpose flour<br />
<br />
<div style="text-align: justify;">Beat the eggs on medium speed until pale and thick. Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined. Add the extracts and continue to mix. Reduce the speed to low and gradually add the flour, mixing until combined. Preheat the pizzelle iron according to the manufacturer’s directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states. (For me it's usually less than a minute.) When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.</div>Note: Be sure to drop the batter slightly above the center of the iron otherwise it won't spread properly.tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-88188821825654490662011-12-23T21:19:00.000-08:002011-12-23T21:19:10.211-08:00Milk Chocolate Nutella Sea Salt Fudge<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNop374lXYTbkiQBC3gC6xbjgMDVar1LweuJkTaXT0257E1egEa4pcvUpRJtsN4CHXUI1yhk3kbzjyXXI97-yBiYO-xNSqnL-dv6zI8LllphCcdp4NSXklSnEFDIS6bJaxahoGP-IsFXQ/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNop374lXYTbkiQBC3gC6xbjgMDVar1LweuJkTaXT0257E1egEa4pcvUpRJtsN4CHXUI1yhk3kbzjyXXI97-yBiYO-xNSqnL-dv6zI8LllphCcdp4NSXklSnEFDIS6bJaxahoGP-IsFXQ/s400/DSC_0067.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8M-masbfjHTuSEbGfKgU51MRK0zH7yYWbpZQZcUzSAOyA_5tw2msbPaQ1K1M6XuH8npppEbSDwLM57gHYdYpfN-mUOs1Mu6Ys5qZIi5e6tu_fDa1qP5GYlBjSuL542eaWISV43jisRY/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8M-masbfjHTuSEbGfKgU51MRK0zH7yYWbpZQZcUzSAOyA_5tw2msbPaQ1K1M6XuH8npppEbSDwLM57gHYdYpfN-mUOs1Mu6Ys5qZIi5e6tu_fDa1qP5GYlBjSuL542eaWISV43jisRY/s400/DSC_0065.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSK3HWs3wlIJbplG5Rk0EflDtn5QRssuiBEidOFcig4gSVd3MXvcwargy4r61QSL_egtt7GjkmQ6XcwUpT8T-d0hRn6R6M4A7kp5ZOEUNBKYY6E-kVQtFUHicDLQ8g1GQf33qWrJGPxhg/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSK3HWs3wlIJbplG5Rk0EflDtn5QRssuiBEidOFcig4gSVd3MXvcwargy4r61QSL_egtt7GjkmQ6XcwUpT8T-d0hRn6R6M4A7kp5ZOEUNBKYY6E-kVQtFUHicDLQ8g1GQf33qWrJGPxhg/s400/DSC_0061.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihr6NUNo-6syWTSBSm1K220DP2GXkrnZhEo3zow2Gt0jmyznTlEYfOEBBODLiTuL82uvCOOGl1ut3NNuHhXKab8-338i0ypjKSYTPwyJH1KVfVX21mNLGc0PcPO7zyhi4k02POD09vjXQ/s1600/DSC_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihr6NUNo-6syWTSBSm1K220DP2GXkrnZhEo3zow2Gt0jmyznTlEYfOEBBODLiTuL82uvCOOGl1ut3NNuHhXKab8-338i0ypjKSYTPwyJH1KVfVX21mNLGc0PcPO7zyhi4k02POD09vjXQ/s400/DSC_0070.JPG" width="400" /></a></div>This fudge is super easy and really, really delicious. It's silky and creamy, and while it is definitely sweet, as all fudges are, I've definitely had much sweeter fudge than this. And it doesn't have that dry, grainy texture that a lot of fudges have. Think truffles...that's the best way to describe the texture. Plus, there's no need for a candy thermometer. You could totally whip up a batch of this in 10 minutes flat.<br />
<br />
</div><b><u>Recipe for Milk Chocolate Nutella Sea Salt Fudge</u></b><br />
(Adapted from: <a href="http://tastykitchen.com/blog/2011/12/chocolate-nutella-sea-salt-fudge/">Tasty Kitchen</a>)<br />
<br />
14 ounces of sweetened condensed milk<br />
1 teaspoon vanilla extract<br />
8 ounces, good quality milk chocolate, chopped<br />
1 cup Nutella<br />
3 Tablespoons unsalted butter, cut into small cubes<br />
1/4 teaspoon (approximately) sea salt<br />
<br />
<div style="text-align: justify;">Prepare and 8x8 inch pan by spraying generously with non-stick cooking spray and then lining with parchment paper, leaving a 2 inch overhang on all sides. In a medium-large glass bowl combine all the ingredients except the salt. Place bowl over a saucepan of simmering water and stir until the mixture is smooth and the chocolate has melted. Pour mixture into prepared pan and sprinkle with sea salt. Chill until set, at least 2 hours. Remove fudge from pan by pulling on the overhang, and cut into small squares.</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-4563299575593900562011-12-21T09:46:00.000-08:002011-12-21T09:46:43.146-08:00White Chocolate Cornflake Crunch & Pretzel Clusters<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko82ETs3GZeJqQPJr33afm-8AdNmkjXVACKwP11uP4eUD0otHPrll-8PYuj8zS_2ge3edw_cU6ZnhNtuXyKYdMdt5Zsk8CoMfQAcp_iE3ey0l_212Ty-PuI9j85z1GLCgflMLEbJ0MC8/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko82ETs3GZeJqQPJr33afm-8AdNmkjXVACKwP11uP4eUD0otHPrll-8PYuj8zS_2ge3edw_cU6ZnhNtuXyKYdMdt5Zsk8CoMfQAcp_iE3ey0l_212Ty-PuI9j85z1GLCgflMLEbJ0MC8/s400/DSC_0002.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo22xWO6kDe7os-umP52Ipdd-wBXmh1_xOc3w5lwrUAf0u1Q73uLYI-0mK2kHC65Jb1MGLHRt5NNzOIJ_qrVg5BjwITqE5kXUFprhJxI1N3AFYZiOGu-iO-yNMKgJynq1oacHtQVW8t3M/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo22xWO6kDe7os-umP52Ipdd-wBXmh1_xOc3w5lwrUAf0u1Q73uLYI-0mK2kHC65Jb1MGLHRt5NNzOIJ_qrVg5BjwITqE5kXUFprhJxI1N3AFYZiOGu-iO-yNMKgJynq1oacHtQVW8t3M/s400/DSC_0011.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB58tnHtY52Jig_GALP-ocR3cnDqZzi4pN10fnF7jc-8KfrOkhlJWLqKZyctPksbQMw2Fi8siRYZxeAniVhEvDPkDxlEWXtPOT_2rMtNBDZVqcldOaVPUJrM4ESw-iFPrxAlEWPbrImUM/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB58tnHtY52Jig_GALP-ocR3cnDqZzi4pN10fnF7jc-8KfrOkhlJWLqKZyctPksbQMw2Fi8siRYZxeAniVhEvDPkDxlEWXtPOT_2rMtNBDZVqcldOaVPUJrM4ESw-iFPrxAlEWPbrImUM/s400/DSC_0013.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IjMTpSJDzkMbm2fsx7cipInYtjcZ3GGgrlR739YxT-ei97tF9YaSIREor_DNElneRDJr7YNqFMfOF_f4jlo3bq_tewCVQjACv18DyJPwvHTHRg0r876nkRBUmS5stHFH3Q7z8A1-lug/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IjMTpSJDzkMbm2fsx7cipInYtjcZ3GGgrlR739YxT-ei97tF9YaSIREor_DNElneRDJr7YNqFMfOF_f4jlo3bq_tewCVQjACv18DyJPwvHTHRg0r876nkRBUmS5stHFH3Q7z8A1-lug/s400/DSC_0009.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFOTh7kOYmHkfsjZFUYjaw64Bk7TBip_1Rx-MpVAbcTFtCVLDbT514yoxVE5FIJ9RrSxaksVIcTRbiqVm9agarm68EJrB8MGBnYyapq4iPVxrLnv01ZMIfVC8MHCiOZsP1J_uvRAWuUo/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFOTh7kOYmHkfsjZFUYjaw64Bk7TBip_1Rx-MpVAbcTFtCVLDbT514yoxVE5FIJ9RrSxaksVIcTRbiqVm9agarm68EJrB8MGBnYyapq4iPVxrLnv01ZMIfVC8MHCiOZsP1J_uvRAWuUo/s400/DSC_0003.JPG" width="400" /></a></div><div style="text-align: justify;">Have you heard of the Momofuko Milk Bar cookies? They look crazy good. Crazy. Good. These are not them. These are something else entirely. Momofuko cookies are basically a very buttery chocolate chip cookie batter with marshmallows and 'cornflake crunch'. But this 'cornflake crunch' is a recipe unto itself. The cornflake crunch consists of crushed cornflakes, butter, milk powder, salt and a tiny bit of sugar. It's baked at a low temperature until it becomes golden. Then it's added to the cookie recipe. Totally decadent. Totally right up my alley.</div><div style="text-align: justify;">I decided to make those cookies. HOWEVER. After I made the cornflake crunch, I went back to the recipe for the actual cookies, and it was then that I decided to read the reviews. Turns out very few people had success with the cookie itself. Too much butter, not holding its shape etc. Some of the commenters/reviewers were downright pissed off about the recipe, claiming that there was clearly an error on the website. So I found myself in a bit of a conundrum. Had I actually read those reviews earlier, I would not have gone out and purchased a box of Cornflakes and made this 'Cornflake Crunch'. But alas, I am not a planner. I was knee deep in the process and had no idea what the hell to do with all my cornflake crunch, which despite the article, is not something I would eat on its own. It's good, but it needs to be part of something bigger.</div><div style="text-align: justify;">Perhaps the cookie recipe will be revisited in time, but for now, I'm in no mood to tinker around with something that may or may not turn out. I haven't the time nor the patience. So, instead of just tossing the Cornflake Crunch, I tucked it away until I could figure out what to do with it. Well. I may have stumbled onto something people! I ended up melting some white chocolate, which, as you know, is very sweet, and adding the Cornflake Crunch as well as a handful of broken pretzels and voila! "White Chocolate Cornflake Crunch & Pretzel Clusters" was born. It's delicious! Sweet and salty, and perfectly crunchy. Not to mention super easy too. I've seen chocolate covered cornflakes a few times, but this takes that concept to a whole new level. These cornflakes are buttery and toasted, so much better than just using regular cornflakes. So...if you're looking for an interesting and easy candy to make for your Christmas holiday baking, look no further. Some of the best dishes come from kitchen blunders and improvising. Case and point.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><u>RECIPE FOR WHITE CHOCOLATE CORNFLAKE CRUNCH & PRETZEL CLUSTERS</u></b></div>10 ounces of good quality white chocolate<br />
1/2 cup (approximately) broken pretzels<br />
1 3/4 cups (approximately) <a href="http://www.dailycandy.com/all-cities/article/112963/Be-a-Flake">Cornflake Crunch</a> *recipe follows<br />
<br />
Melt chocolate in medium bowl. Once completely melted and smooth, add pretzels and Cornflake Crunch. Mix well. Drop by teaspoon onto parchment lined cookie sheet. Chill until chocolate is set.<br />
<br />
<b>Recipe for Cornflake Crunch:</b><br />
Yields about four cups<br />
5 c. cornflakes <br />
½ c. milk powder <br />
3 tbsp. sugar<br />
1 tsp. kosher salt<br />
9 tbsp. butter, melted<br />
Heat oven to 275 degrees F.<br />
In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.) On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com0tag:blogger.com,1999:blog-7429805495891381452.post-69250112831221409582011-12-20T10:16:00.000-08:002011-12-20T10:16:38.271-08:00Almond Roca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcH7fzGy6f4W0zOf3atypJiR_3FHrp9nT091cWnjuGkbgorCXEVqorBlgodoo3B0RZM-2RcAi686HlNPvs3njNJ1QaH8NbifDC5tWPp1r9HDZjzAP9pct_j-wHJfrJ8sFhx9h31G1ZljA/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcH7fzGy6f4W0zOf3atypJiR_3FHrp9nT091cWnjuGkbgorCXEVqorBlgodoo3B0RZM-2RcAi686HlNPvs3njNJ1QaH8NbifDC5tWPp1r9HDZjzAP9pct_j-wHJfrJ8sFhx9h31G1ZljA/s400/DSC_0023.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR27x_ipaXEDRfUGKVLK_m7VnvLYEUblMyeHoLCTHLcLeQa3aEIgML-IRv_LLRKQN0oooRRlRaFYBY7J5h6WwKkJFn1h9Nx9RmMCWJj5VYH_bYp7Xt_REQKo93mP71t1GDwa-CPZes4LY/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR27x_ipaXEDRfUGKVLK_m7VnvLYEUblMyeHoLCTHLcLeQa3aEIgML-IRv_LLRKQN0oooRRlRaFYBY7J5h6WwKkJFn1h9Nx9RmMCWJj5VYH_bYp7Xt_REQKo93mP71t1GDwa-CPZes4LY/s400/DSC_0014.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3G-CIa5MFebsLzTotSD16a3Fh75sq1FQYWHCPxbB30JpEjX4CwhCajYDYjYdAwxlqixN1jIyn_Aei18s1xBzhBgVQMMLPVo5pey_ooWPsOWtjYKg9IkHojKW6Y8ei6CZ8IgYyLt8yh5U/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3G-CIa5MFebsLzTotSD16a3Fh75sq1FQYWHCPxbB30JpEjX4CwhCajYDYjYdAwxlqixN1jIyn_Aei18s1xBzhBgVQMMLPVo5pey_ooWPsOWtjYKg9IkHojKW6Y8ei6CZ8IgYyLt8yh5U/s400/DSC_0020.JPG" width="400" /></a></div><div style="text-align: justify;">This is my second attempt at Almond Roca this week. My first attempt was with a recipe that looked simple. There was no candy thermometer involved. It said to boil the sugar mixture for 12 minutes exactly. Skeptical, I decided to give it a go, I like easy recipes, and felt like taking the easy way out. BIG mistake. My sugar was burnt at 10 minutes and the whole batch was tossed. </div><div style="text-align: justify;">Undeterred, I searched for another recipe, resigned to the fact that a candy thermometer would be key in getting the sugar to the correct doneness. It's true what they say, the temperature of the sugar rises very slowly in the beginning, and then when it's close to being done, it goes up fast. It's critical to watch it diligently once you get to about 280 degrees F. Keep stirring, and don't take your eyes off that thermometer. Candy making tips...from me...now that's rich.</div><div style="text-align: justify;">If I can do this, anyone can. Don't attempt this without a thermometer. Unless, of course, you've been doing this for a long time and are psychic and just know that precise magical time when the sugar is ready. But for the rest of regular folks, a candy thermometer is an excellent investment.</div><div style="text-align: justify;"><b><u>Recipe for Almond Roca</u></b></div>(adapted from <a href="http://allrecipes.com/recipe/marbled-almond-roca/">All Recipes</a>)<br />
<br />
1 cup whole natural almonds<br />
1 cup butter<br />
1 cup sugar<br />
3 tablespoons boiling water<br />
2 tablespoons light corn syrup<br />
1 1/2 cups (or thereabouts) chopped milk chocolate<div><br />
Toast your almonds on a baking sheet at 350 degrees F. for approximately 15 minutes. Check them at 10 minutes, by cutting an almond in half, it should be slightly golden inside. Remove from oven, let cool, and then coarsely chop. Grease a 9x13 baking pan. Sprinkle chopped almonds evenly in pan. In a saucepan over low heat, melt butter. Add sugar and stir constantly until gently boiling. Add water and corn syrup. Allow to a boil over medium heat; stirring often, until a candy thermometer reads 300 degrees F (hard-crack stage). (I pulled mine off at 295 degrees). Quickly pour over almonds. Spread the sugar mixture as best you can to cover all the almonds. <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3AJIvb3Z62C6Kk4PLWADc7pEWaD8-I-nDptSJ_5Okt56Z6Eycz9zd3pj8yHH4aDFB2AcGi-apt14-ipPGWgA5pfKbI3L8eg3eKA6U_5TT49gm_bcsmH1G2x8jF2PSPY8oFUmY-zbGKo/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3AJIvb3Z62C6Kk4PLWADc7pEWaD8-I-nDptSJ_5Okt56Z6Eycz9zd3pj8yHH4aDFB2AcGi-apt14-ipPGWgA5pfKbI3L8eg3eKA6U_5TT49gm_bcsmH1G2x8jF2PSPY8oFUmY-zbGKo/s400/DSC_0007.JPG" width="400" /></a></div><div>Don't worry if you can't get it into all the corners. It will start to harden immediately. Sprinkle chocolate on top; let stand for 1-2 minutes or until melted. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietiKoDs4a9fJJO3Kr_dRLLjP9g5x3163gKgXIrETq-rFwtSWjXHu5Pn6qDhtwCbh515cyhhIMCesaNaNUjBBp4izceAw4DEoZTRSE0z6hdMYST4HfBs_DSWRsDUnumZaUOpY85JSswVE/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietiKoDs4a9fJJO3Kr_dRLLjP9g5x3163gKgXIrETq-rFwtSWjXHu5Pn6qDhtwCbh515cyhhIMCesaNaNUjBBp4izceAw4DEoZTRSE0z6hdMYST4HfBs_DSWRsDUnumZaUOpY85JSswVE/s400/DSC_0008.JPG" style="cursor: move;" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHkqLL6Ymi0MEfzNsXwOPOo-aoXkvAc3PfCmZ0nD2JuYRlmvdVblp3775y-jiU9frrZNpz0HGi_MR5Kf8hEIMiK64IqMPQTATmM9hGTcnIgJllFRgL1caBHzwT8YujZcCh60HqWi3gzM/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHkqLL6Ymi0MEfzNsXwOPOo-aoXkvAc3PfCmZ0nD2JuYRlmvdVblp3775y-jiU9frrZNpz0HGi_MR5Kf8hEIMiK64IqMPQTATmM9hGTcnIgJllFRgL1caBHzwT8YujZcCh60HqWi3gzM/s400/DSC_0009.JPG" width="400" /></a></div><div style="text-align: center;">Spread chocolate over candy.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1pw0cA17GH5NSYM6G25Qm0HlUzubmDT9diyKIFOC_EjCvibsYjwzc3M-jS4JZ9KBH9UeIatMmVI1fL1XefFNhSrgWP8_Jza7Wds36ojRxoG1GRtrhLTbFi_ZbzJxdQ5MN_3kIQ1Lfwc/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1pw0cA17GH5NSYM6G25Qm0HlUzubmDT9diyKIFOC_EjCvibsYjwzc3M-jS4JZ9KBH9UeIatMmVI1fL1XefFNhSrgWP8_Jza7Wds36ojRxoG1GRtrhLTbFi_ZbzJxdQ5MN_3kIQ1Lfwc/s400/DSC_0010.JPG" width="400" /></a></div><div style="text-align: center;"> Cool completely; break into pieces.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxkQVqt39NEmzqEHtO6wrZl2FEnYrx3ogayjs34XqeN159U_s4gUbwloRnnTncG061p8h8O7t7-nanqgu7z6hyV7KbJZPzC7UzQ1zAOViF1NYrp1P5KeI2EhFJEUgBdYpSPuLiAMmrx4/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxkQVqt39NEmzqEHtO6wrZl2FEnYrx3ogayjs34XqeN159U_s4gUbwloRnnTncG061p8h8O7t7-nanqgu7z6hyV7KbJZPzC7UzQ1zAOViF1NYrp1P5KeI2EhFJEUgBdYpSPuLiAMmrx4/s400/DSC_0012.JPG" width="400" /></a></div><div><br />
</div></div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-61791573418848519592011-12-19T18:09:00.000-08:002011-12-19T18:09:46.716-08:00Vanilla Roll Out Cookies<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdKY5X2ye78HqLA7WqntOSGt6mHbF2RDltbddiqIjqn6HDyunhdWV7qwt6Nn6NukvTSXhyvNzGPP2HVB-V_8DpJDuZ8OiZgdSeMgrCw7TMdmJ0UG8CfKFzdokJwyiwil1GKGZJ00BThI/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdKY5X2ye78HqLA7WqntOSGt6mHbF2RDltbddiqIjqn6HDyunhdWV7qwt6Nn6NukvTSXhyvNzGPP2HVB-V_8DpJDuZ8OiZgdSeMgrCw7TMdmJ0UG8CfKFzdokJwyiwil1GKGZJ00BThI/s400/DSC_0137.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI-uxA3WR8Qnr3A7kCWNDT5bEfIESuI6pHiW79FrOVHclwVDKZJptfYMOeEhuSzNpuid6nSHbm-KH185D7aTMpzt7hAFl3W6LzzRMpqV18GC_jT1i_TjSfttKvaCUCDnye5eUPEg175A/s1600/DSC_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI-uxA3WR8Qnr3A7kCWNDT5bEfIESuI6pHiW79FrOVHclwVDKZJptfYMOeEhuSzNpuid6nSHbm-KH185D7aTMpzt7hAFl3W6LzzRMpqV18GC_jT1i_TjSfttKvaCUCDnye5eUPEg175A/s400/DSC_0140.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sNixiKzQfODdpq7bYeJXVse2aHQl4-7Z_c5PndDagrR4L7WGDpMzLSml96v0Y5syRchGqhpovm2US9oKIdx-4hONgZjHlrzqz26teptK7v4y58yzxjXqCQv8AwbvgiYx8pivrVnqHJ4/s1600/DSC_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sNixiKzQfODdpq7bYeJXVse2aHQl4-7Z_c5PndDagrR4L7WGDpMzLSml96v0Y5syRchGqhpovm2US9oKIdx-4hONgZjHlrzqz26teptK7v4y58yzxjXqCQv8AwbvgiYx8pivrVnqHJ4/s400/DSC_0135.JPG" width="400" /></a></div> "The elves are watching." Words that I've repeated dozens of times a day in the past few weeks. They are an excellent behavior modification strategy, a 'veiled threat', if you will, without the need of further clarifications for potential consequences should they decide not to stop doing whatever it is they are doing at the time these words are spoken.</div><div style="text-align: justify;">The mere utterance of words "the elves are watching" has stopped brewing temper tantrums right in their tracks. Any and all plans for mutiny when bed time is announced have been completely aborted. Those words have brought peace when the kids are in the throes of serious bickering matches. They've made their mouths magically open to try new foods they'd previously refused to even allow on their plates in the past.</div><div style="text-align: justify;">They're magical words. And I am saddened by the fact that their power will cease to pack as much punch in less than one week's time. My window for manipulating my children with that simple sentence is closing on me. And I'm wracking my brain for something equally as effective.</div><div><div style="text-align: justify;">Now back to the baking. I baked up a double batch of these cookies for my daughter's kindergarten class to decorate. Knowing that the finished product would likely be adorned with gobs of sugary icing and copious amounts of sprinkles, I began searching for a sugar cookie that didn't have too much...well...sugar. Because sugar cookies are quite sweet on their own, never mind if they've been decorated, I opted to make these cookies instead. These are mildly sweet. The perfect canvass for little fingers to express their artistic side. I would, however, note that if you're looking for a sweet 'sugar cookie', these ones might not quite fit the bill. Unless, of course, you prefer your cookies not very sweet, then these are perfect.<br />
<br />
I didn't bother to photograph the cookies I made for my daughter's class - they weren't decorated so there was no point. But these miniature stars...they're made from scrap dough. If you roll your dough out between two pieces of parchment, then there's no need for extra flour. (And given that these cookies aren't very sweet - you really don't want any extra flour.) But the other benefit of rolling them between parchment is that you can re-roll more than twice. (I never use the dough after it's been rolled twice cause the cookies tend to be tough and laden with excess flour.) The stars came from the third rolling and were the perfect little cookie to use up our Christmas colored smarties, not to mention keep my son happy, who was not impressed when informed that the bigger cookies were not, in fact, for him.<br />
<b><u><br />
</u></b><br />
<b><u>RECIPE FOR VANILLA ROLL OUT COOKIES</u></b><br />
(Source: Dorie Greenspan via <a href="http://www.bonappetit.com/recipes/2007/12/vanilla_roll_out_cookies">Bon Appetit</a>)<br />
<br />
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature<br />
1/2 cup sugar<br />
1/4 teaspoon salt<br />
1 large egg<br />
2 teaspoons vanilla extract<br />
seeds from one vanilla bean<br />
2 cups all purpose flour<br />
<br />
In the bowl of a stand mixer, beat butter at medium speed until smooth and creamy, about 2 minutes. Add sugar and salt and beat until pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and vanilla bean. Add flour and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. Can be made 2 days ahead. Keep chilled.<br />
<br />
Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed or parchment paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.<br />
<br />
Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10 to 12 minutes depending on size. Cool completely on rack.<br />
<br />
*Mix approximately 1/2 cup of icing sugar with 1 tsp. of corn syrup and enough water to make a thin paste. Pipe a small dot of the paste onto the cookies and press a smartie onto the cooled cookie.<span class="Apple-style-span" style="font-family: Georgia, serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 19px;"><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkDjIzUsVG6-CTCydQZg70yGhDWJQvKUrnTaASS302DQcR2tMG3Wq1IzWhSFMiV32hy2Yvp78J45ygOvwBg-2jEYHMU62O-FB2BzhUuGat0kdLFn7Plg-SBIVtZhUN4kBVvvkkmtcCwU/s1600/DSC_0133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkDjIzUsVG6-CTCydQZg70yGhDWJQvKUrnTaASS302DQcR2tMG3Wq1IzWhSFMiV32hy2Yvp78J45ygOvwBg-2jEYHMU62O-FB2BzhUuGat0kdLFn7Plg-SBIVtZhUN4kBVvvkkmtcCwU/s400/DSC_0133.JPG" width="400" /></a></div></div></div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-18934453116100439612011-12-16T21:37:00.000-08:002011-12-16T21:37:52.368-08:00Candy Cane Blossoms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIPOwO_OsZGcENUJT8HCwqzS4JmUOTntnvJ9nKZeGFwpYgXRNhNo96-fMSU9uW76kHcfqM3Xmw5C0xyDGfQwfk3b6Yy7lAJOwvAU_hi102sttfPF0RbCs7nOSTvdmiQThyphenhyphenxR1eirjqY8/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIPOwO_OsZGcENUJT8HCwqzS4JmUOTntnvJ9nKZeGFwpYgXRNhNo96-fMSU9uW76kHcfqM3Xmw5C0xyDGfQwfk3b6Yy7lAJOwvAU_hi102sttfPF0RbCs7nOSTvdmiQThyphenhyphenxR1eirjqY8/s400/DSC_0058.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4qFXqPC8taqa-sSeOShnrZgiuFRu1ZPVkVknHKTtem9poEcIVLyll6giPNXzCD-XGmxF581hXTlJlqP8YMZlRBoBKmiNvkbDQ-d-Te_xIhxunnd63TL8lEl_vhH5JHsI0-QrUYVV9mc/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4qFXqPC8taqa-sSeOShnrZgiuFRu1ZPVkVknHKTtem9poEcIVLyll6giPNXzCD-XGmxF581hXTlJlqP8YMZlRBoBKmiNvkbDQ-d-Te_xIhxunnd63TL8lEl_vhH5JHsI0-QrUYVV9mc/s400/DSC_0061.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURO11O0AkXmnjAPF8Nsi2Ln5fjQmLR93ugFpuXTZasH87xebAH36FmLBt3g9SEKFCPj5OcVBzdVsCrCt-KkCRz5t4rtNYB_rsvoJkgXp0QZc0ICkpwuQ8Lj2jgEH4N18AqUxA9K8ZFqc/s1600/DSC_0069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURO11O0AkXmnjAPF8Nsi2Ln5fjQmLR93ugFpuXTZasH87xebAH36FmLBt3g9SEKFCPj5OcVBzdVsCrCt-KkCRz5t4rtNYB_rsvoJkgXp0QZc0ICkpwuQ8Lj2jgEH4N18AqUxA9K8ZFqc/s400/DSC_0069.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAqQtM-AesUmzoI9kVnUz1bSYvVv6luGmEKYEDLdN899BrpSGHqxbf7xxJJWxbebG_B-BhuKhNVAgjIsL4F9QaqfHVXPv7_YJ0pPl9NNlGExGu6sfYD8r7fbuOToc0LYIGX0mI657QxM/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAqQtM-AesUmzoI9kVnUz1bSYvVv6luGmEKYEDLdN899BrpSGHqxbf7xxJJWxbebG_B-BhuKhNVAgjIsL4F9QaqfHVXPv7_YJ0pPl9NNlGExGu6sfYD8r7fbuOToc0LYIGX0mI657QxM/s400/DSC_0060.JPG" width="400" /></a></div><div style="text-align: justify;">I made these cookies for my kido's Christmas concert. I only managed to get 24 cookies out of this recipe so I didn't let him have one the day I baked them. After his performance at his concert, he made a bee-line to the cookie table and grabbed one. I love how loyal he is to his mom - with all the other options on the table, he still wanted the ones I made. </div><div><div style="text-align: justify;">I adore the festive look of these cookies. Another perfect one for the kids- a sugar cookie rolled in colored sugar (or sprinkles) and then a candy cane Hershey's kiss pressed into the center. No surprises here, they taste exactly like they look...sweet but delicious. I'll definitely make these again for the kids next Christmas.</div><br />
<b><u>Recipe for Candy Cane Blossoms</u></b><br />
(Source: <a href="http://www.withsprinklesontop.net/?p=1498">With Sprinkles on Top</a>)<br />
1 bag Hershey’s Kisses Candy Cane Kisses, unwrapped<br />
1/2 cup butter, softened<br />
1 cup granulated sugar<br />
1 1/2 teaspoons vanilla extract<br />
1 egg<br />
2 cups all-purpose flour<br />
1/4 teaspoon salt<br />
1/4 teaspoon baking soda<br />
2 Tablespoons milk<br />
Red and green colored sugar<br />
<br />
<div style="text-align: justify;">Preheat over to 350 degrees F.</div><div style="text-align: justify;">Stir together flour, baking soda and salt in small bowl and set aside. Beat butter, sugar, vanilla, and egg in bowl of stand mixer with paddle attachment until well blended. Add flour mixture alternately with milk to the butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on parchment-lined cookie sheet. Bake 8 – 10 minutes or until edges are lightly browned and cookies are set. Remove from oven and allow to cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.</div></div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com1tag:blogger.com,1999:blog-7429805495891381452.post-82954261315806445492011-12-13T14:46:00.000-08:002011-12-13T14:46:44.722-08:00Soft and Chewy Chocolate Smartie Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJTKEo0Rc-e-uiuGQj5ytusjSbBxGgeeBXH6Wl115GagJzqErW2ATi0nf-7z7JOY0grL43L12koUYWbe4tkR5orWN6EMJ0RGXacHXk0UGWrMxr87C5ig3lqz75jfNlEk79W5F86NjL3w/s1600/DSC_0115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJTKEo0Rc-e-uiuGQj5ytusjSbBxGgeeBXH6Wl115GagJzqErW2ATi0nf-7z7JOY0grL43L12koUYWbe4tkR5orWN6EMJ0RGXacHXk0UGWrMxr87C5ig3lqz75jfNlEk79W5F86NjL3w/s400/DSC_0115.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSPJmh_KZaRV9OLgDQvOV0V8zjYrb09ywCkOuDjWEoekmuaI4OpZiVhpk3J888ov9f6kYiE2AORRpkFpIwiArwjIvaAsM7tlxuOdyl8uf-P1UhkMoyYLXhEgqYR92NopQt1B1weMR_14/s1600/DSC_0113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSPJmh_KZaRV9OLgDQvOV0V8zjYrb09ywCkOuDjWEoekmuaI4OpZiVhpk3J888ov9f6kYiE2AORRpkFpIwiArwjIvaAsM7tlxuOdyl8uf-P1UhkMoyYLXhEgqYR92NopQt1B1weMR_14/s400/DSC_0113.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiNVFNofakxnxvT-oBxI1PDQ-M_GQP5f8RbxDoEA6bwrglKjmoxizP74bTPyntGkVM95uapfjOqQqqly6bX9Q5HiS1wjrJ_NTne8f56h1YFw1yxnMHqx87G5-wH2xGFqSjQzPudDC4SQ/s1600/DSC_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiNVFNofakxnxvT-oBxI1PDQ-M_GQP5f8RbxDoEA6bwrglKjmoxizP74bTPyntGkVM95uapfjOqQqqly6bX9Q5HiS1wjrJ_NTne8f56h1YFw1yxnMHqx87G5-wH2xGFqSjQzPudDC4SQ/s400/DSC_0110.JPG" width="400" /></a></div><div style="text-align: justify;">Perhaps not a traditional Christmas cookie, but rather an old favorite with the kids, adorned with Christmas colored smarties so that it fits in with all the other seasonal treats. Substitute M&M's if you want, or even white or regular chocolate chips. They're versatile and delicious. Perfect for taking to Christmas school functions, because most kids will reach for something with chocolate and candy rather than shortbread.</div><br />
<b><u>Recipe for Soft and Chewy Chocolate Smartie Cookies</u></b><br />
(adapted from <a href="http://www.whatmegansmaking.com/2011/06/soft-and-chewy-chocolate-mm-cookies.html">What's Megan Making</a>)<br />
1 cup unsalted butter (room temp)<br />
1 1/2 cups sugar<br />
2 tsp. vanilla<br />
2 eggs<br />
2 cups flour<br />
2/3 cup unsweetened cocoa powder<br />
3/4 tsp. baking soda<br />
1/2 tsp. kosher salt (if using regular salt, use only 1/4 tsp.)<br />
1 1/2 cups smarties, divided<br />
<br />
<div style="text-align: justify;">Preheat oven to 350 degrees F. Whisk together the flour, cocoa, baking soda and salt in a medium bowl and set aside. In the bowl of a stand mixer, cream the butter, sugar, eggs and vanilla until combined. Slowly add in the flour mixture while mixing on the lowest speed. Mix until just incorporated. Stir in 1 cup of the smarties, reserving the remaining 1/2 cup. Drop by rounded tablespoonfuls onto cookie sheet lined with parchment paper. Press a few of the remaining smarties into the dough balls before baking.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJD66Ez3lw4Bvq2O3NDURyZYacwdCW6f-Isyoia-hHs-jIFbd7nTFiyyprVBYJqlTz8d8UD3iz_HTc3eH66PE07WGuNm5jgK0UyuolT-Xsz7e6Hg5YLyTcLOPimyzk4-a4fq6kPM3YPk/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJD66Ez3lw4Bvq2O3NDURyZYacwdCW6f-Isyoia-hHs-jIFbd7nTFiyyprVBYJqlTz8d8UD3iz_HTc3eH66PE07WGuNm5jgK0UyuolT-Xsz7e6Hg5YLyTcLOPimyzk4-a4fq6kPM3YPk/s400/DSC_0079.JPG" style="cursor: move;" width="400" /></a></div><div>Bake 8 to 10 minutes or until edges are set, but centers are still puffy. Let cool on baking sheet for 2-3 minutes, then transfer to a wire cooling rack.</div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com0tag:blogger.com,1999:blog-7429805495891381452.post-25952378459369892702011-12-11T18:21:00.000-08:002011-12-11T18:21:49.957-08:00Candied Almonds<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGXX3ZfUzYatcsRv7KXa9xHn6g_MldYKRcXfGqGWcCFGGZQGIYsDPNezpzCtKG4RPJJiHIFRGy38JLh3U0J8DJKcNvbsHbb9XPk3vhx6mmgopEiA_3L-VN3rKUru_I6QisdZNkGfg9EE/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGXX3ZfUzYatcsRv7KXa9xHn6g_MldYKRcXfGqGWcCFGGZQGIYsDPNezpzCtKG4RPJJiHIFRGy38JLh3U0J8DJKcNvbsHbb9XPk3vhx6mmgopEiA_3L-VN3rKUru_I6QisdZNkGfg9EE/s400/DSC_0033.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_IiiFEnfGrikke5xyy0S6p5NQz0v8gXH0zw9huL4-HqkotYWkr64rQLd1TknHCI4s0rgvU1LMmbaQNaCaEnng0GFcTUTR9Jt-Rh4qUtJYsqSlinyap2UVccoX-zi5DJloKaz3kjXfPY/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_IiiFEnfGrikke5xyy0S6p5NQz0v8gXH0zw9huL4-HqkotYWkr64rQLd1TknHCI4s0rgvU1LMmbaQNaCaEnng0GFcTUTR9Jt-Rh4qUtJYsqSlinyap2UVccoX-zi5DJloKaz3kjXfPY/s400/DSC_0016.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEcrxt5Ocj4egMM8kqtTApa0_TTc8dfxDo_F13nbh09JIL_-eC_tJy0ikP8RkhtPFNGfYGSQOc63M3QmDggGZLlKn3ialUpQ6KfQlEE5jOfAkyDmwTuQGKrCXZx6p2ohA28ilXr4bxgA/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEcrxt5Ocj4egMM8kqtTApa0_TTc8dfxDo_F13nbh09JIL_-eC_tJy0ikP8RkhtPFNGfYGSQOc63M3QmDggGZLlKn3ialUpQ6KfQlEE5jOfAkyDmwTuQGKrCXZx6p2ohA28ilXr4bxgA/s400/DSC_0026.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNZu_6Lf8w-9bl2odq5-uRr5tFigZYXIR_s2RI5lkP1TRRtIFyxjPDwH-sgn-DofSmGj9H89Y3NRTHzhzkONt1onsRv_Wy55thqWmnuLjOCKXDdAy8a0hLCPF-T0QeHqAwQhjgpC0rAQ/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNZu_6Lf8w-9bl2odq5-uRr5tFigZYXIR_s2RI5lkP1TRRtIFyxjPDwH-sgn-DofSmGj9H89Y3NRTHzhzkONt1onsRv_Wy55thqWmnuLjOCKXDdAy8a0hLCPF-T0QeHqAwQhjgpC0rAQ/s400/DSC_0019.JPG" width="400" /></a></div>There's nothing better than recipes like this one. It's super easy and the end result is as good as I'd hoped. I've already hidden these in the back of my freezer cause I know that they wouldn't stand a chance if I left them out. This is the perfect snack to put out on Christmas night for everyone to nibble on while having drinks and waiting for dinner.</div><div style="text-align: justify;">If you're going to double the recipe, which isn't a bad idea, you'll need to use two cookie sheets to bake them. You want to roast the nuts in a single layer - otherwise you'll wind up with a mess of sugar and nuts stuck together.</div><div>These almonds are the perfect combination of salty and sweet, with a hint of cinnamon. You can reduce the salt by 1/2 teaspoon if you prefer them to be sweeter than salty - but if you like a hit of both - keep the salt as is. Make sure you use a larger grain salt here (like kosher), if you used table salt it would overwhelm them.<br />
<br />
<b><u>Recipe for Candied Almonds</u></b><br />
(adapted from <a href="http://smittenkitchen.com/2008/12/sugar-and-spice-candied-nuts/">Smitten Kitchen</a>)<br />
1/3 cup brown sugar<br />
2/3 cup white granulated sugar<br />
1 1/2 teaspoon kosher salt<br />
pinch of cayenne pepper<br />
1 teaspoon ground cinnamon<br />
1 pound raw almonds with skin<br />
1 egg white<br />
1 tablespoon water <br />
<br />
Preheat oven to 300 degrees F. </div><div>Mix sugars, salt, cayenne, and cinnamon in a small bowl, ensuring there are no lumps remaining from the brown sugar and set aside. In a medium bowl, beat egg white and water until frothy. Add almonds, and toss to coat evenly. Sprinkle nuts with all of the sugar mixture, tossing until evenly coated. Spread sugared nuts in a single layer on a cookie sheet lined with parchment paper or a silpat. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. </div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2tag:blogger.com,1999:blog-7429805495891381452.post-30172138122888438952011-12-06T20:18:00.000-08:002011-12-06T20:18:30.372-08:00Brown Butter Toffee Shortbread Squares with Caramel and Chocolate<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbu6kmNTaa5lBCtNIS6Iqx425TKmqSNU8KWNIgPJ3II7avTAjSBLT7KXF3S8OH3UlgTAF8KeiJG9hkoHdKdCyWy0Gw5jVy2bKB6XnQ_fXa_3AlUZ7NtOFkEdo3-RMgNIdSl0Z2yfaVoE/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbu6kmNTaa5lBCtNIS6Iqx425TKmqSNU8KWNIgPJ3II7avTAjSBLT7KXF3S8OH3UlgTAF8KeiJG9hkoHdKdCyWy0Gw5jVy2bKB6XnQ_fXa_3AlUZ7NtOFkEdo3-RMgNIdSl0Z2yfaVoE/s400/DSC_0018.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHDZF6qme00mw6GYdzaQ1mYt5hwHrKhdn0B_XbcPwvtmxQ_-Ln5gRYR_cbp4KhaXdaBOFCX5LCDmfmf4mXmVNmaY_O38QRqcyfzbo8FpmUD-byatpLZ_f6FVECIrxdgq5y1ZHzn7ZbGs/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHDZF6qme00mw6GYdzaQ1mYt5hwHrKhdn0B_XbcPwvtmxQ_-Ln5gRYR_cbp4KhaXdaBOFCX5LCDmfmf4mXmVNmaY_O38QRqcyfzbo8FpmUD-byatpLZ_f6FVECIrxdgq5y1ZHzn7ZbGs/s400/DSC_0019.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJJOMYb0Q0olML9qCMr8uDl4OPu-t55czbwWS9dA3w_jzLDM1Wg6jxBLcpjiXyKbEc6sifyvpzgZDskNgA3jnLr4EnN1KI3wJrfo8i4I6qJutDD0JFhFBN6832TmdPrayF66PUftBh6w/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJJOMYb0Q0olML9qCMr8uDl4OPu-t55czbwWS9dA3w_jzLDM1Wg6jxBLcpjiXyKbEc6sifyvpzgZDskNgA3jnLr4EnN1KI3wJrfo8i4I6qJutDD0JFhFBN6832TmdPrayF66PUftBh6w/s400/DSC_0023.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9B8L3_uyr3D2eegSByzzuKSA62mxoQisq7xk809p1GuDpCPvGeWzm3HBypokxCGOem2TtIG2a_oETL2NlOZcvxaFUJB2STHKRhbgPeFcfi0gzdv8PBUgGJZigquk6RmmyQpMyFVhc4qQ/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9B8L3_uyr3D2eegSByzzuKSA62mxoQisq7xk809p1GuDpCPvGeWzm3HBypokxCGOem2TtIG2a_oETL2NlOZcvxaFUJB2STHKRhbgPeFcfi0gzdv8PBUgGJZigquk6RmmyQpMyFVhc4qQ/s400/DSC_0026.JPG" width="400" /></a></div><div style="text-align: justify;">If you're totally "over" the sweet and salty combo - then you should just leave now. This recipe is not for you, unless of course you adapt it, which, come to think of it, wouldn't be hard at all (i.e. leave out the salt - or use unsalted butter - but don't do both). So I take that back, you can totally stay. </div><div style="text-align: justify;">Last year, I made a homemade version of twix bars. They were insanely good and quickly made the short list for this year's Christmas baking. However, while browsing recipes I stumbled on Toffee Squares by <a href="http://www.joyofbaking.com/barsandsquares/ToffeeBars.html">Joy of Cooking</a>. They are a simple bar composed of a base of toffee-like shortbread, and then topped with chocolate and almonds. They're probably good as is, but I wouldn't know cause I went ahead and tweaked it beyond recognition.</div><div style="text-align: justify;">What I ended up with was these, a buttery toffee-like shortbread base, (intensified with browned butter no less), with a chewy caramel layer, and a silky milk chocolate topping. With these squares on a plate of Christmas baking, no one is going to bother with the plain jane shortbread cookies sitting next to them. That's a fact. </div><div style="text-align: justify;">You do have to get over your type A personality though when it comes to cutting them. The base will crumble a bit, rendering it impossible to get a picture perfect square. But once you taste them, you'll get over that. I sure did.</div><b><u>Recipe for Brown Butter Toffee Shortbread Squares with Caramel and Chocolate</u></b><br />
(adapted from <a href="http://www.joyofbaking.com/barsandsquares/ToffeeBars.html">Joy of Baking</a>)<br />
<u>For the Base:</u><br />
1/2 cup butter<br />
1/2 cup light brown sugar<br />
1 tsp. vanilla<br />
1 cup flour<br />
1/2 tsp. kosher salt (again, if you don't want them salty, you could omit - but don't omit if you're also using unsalted butter)<br />
<u>For the caramel layer:</u><br />
1 package of craft caramels (340 gram bag), unwrapped<br />
2 Tbsp. cream<br />
<u>For the chocolate layer:</u><br />
6 ounces of good quality milk chocolate (or semi-sweet if you prefer, but I wouldn't recommend using chocolate chips - splurge on the good stuff here)<br />
<br />
<div style="text-align: justify;">Heat your oven to 350 degrees F. Melt the butter in a small sauce pan. Continue to cook until it is golden brown in color. Remove from heat. Add brown sugar and vanilla, mix well. Add flour and salt and mix until completely incorporated. Press the mixture into a foil-lined 9 inch square pan. Bake for 12 to 15 minutes, until golden brown on the edges. Let cool.</div><div style="text-align: justify;">Put unwrapped caramels and cream into a microwave safe bowl. Heat on high for about 2 to 3 minutes, checking often and stirring in between. Only cook until you are able to get a smooth consistency. Pour over cooled crust. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOKqmd6TGeyIqaGH_PIxXdSkMv4_PNF1W9wYUZbB9DFQwDTw1p-7Uh8mHgKut3JPopzWxtXSR-Sc1vu_7gYTaIIWwIQy1JpaubTLfPREy-S9MnLXcOqhxqbahl4PUWHtZGoR3ZILzBcc/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOKqmd6TGeyIqaGH_PIxXdSkMv4_PNF1W9wYUZbB9DFQwDTw1p-7Uh8mHgKut3JPopzWxtXSR-Sc1vu_7gYTaIIWwIQy1JpaubTLfPREy-S9MnLXcOqhxqbahl4PUWHtZGoR3ZILzBcc/s400/DSC_0008.JPG" width="400" /></a></div>Allow to harden in the fridge for about 10 minutes. Melt chocolate. Pour over caramel and chill until set. Cut into small squares.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxWWX_JCPUCXmNcYsFp-qhM9HG3j21_Ww-QndRptYOQXhx5dsIHh3stfP3zHJMfmJpfwXD9w0lG9JZsts-cNK7FV3zcr7EmU369jphcIVPjgTupmVoa0Y3-yO9ssMGpo0cUFbmqt3RQg/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxWWX_JCPUCXmNcYsFp-qhM9HG3j21_Ww-QndRptYOQXhx5dsIHh3stfP3zHJMfmJpfwXD9w0lG9JZsts-cNK7FV3zcr7EmU369jphcIVPjgTupmVoa0Y3-yO9ssMGpo0cUFbmqt3RQg/s400/DSC_0012.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQoKT1-pgXoGTxEvhIbKRD00uwSV3whPuFJzeXB-ZIVH09Qxi19oAW40MpbgFaKFGM38n742BNZpf8g34aX9ylQ3gakHIog1drncEucnbfITyEOs5j2Exg1UC21-NDrIRCj5upbajxlQ/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQoKT1-pgXoGTxEvhIbKRD00uwSV3whPuFJzeXB-ZIVH09Qxi19oAW40MpbgFaKFGM38n742BNZpf8g34aX9ylQ3gakHIog1drncEucnbfITyEOs5j2Exg1UC21-NDrIRCj5upbajxlQ/s400/DSC_0013.JPG" width="400" /></a></div>tease-spoon of sugarhttp://www.blogger.com/profile/15935491566626074360noreply@blogger.com2