tag:blogger.com,1999:blog-13379669868803250102024-02-20T08:01:09.816-08:00The Bake EscapeA Journey to Create a Bakery (or at Least Its Recipes)Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1337966986880325010.post-36059523825490843922011-10-30T16:23:00.001-07:002011-10-31T21:18:47.307-07:00Happy Halloween! Oh, what can you do with a can of pumpkin? <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWFSUTCdKo9JVv05VWKZ516_paqCj2qpe-MW9jg44HWoVgc2vTwHMO-SY8S0gGevW3euYQbXZW2ItMW6gCmVV1Us2JbZfhOXg5ZtITdonSJcQNoP7BQ-FjutYtpvDkvvlcTOCk25p_S3x/s1600/100_1142.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWFSUTCdKo9JVv05VWKZ516_paqCj2qpe-MW9jg44HWoVgc2vTwHMO-SY8S0gGevW3euYQbXZW2ItMW6gCmVV1Us2JbZfhOXg5ZtITdonSJcQNoP7BQ-FjutYtpvDkvvlcTOCk25p_S3x/s320/100_1142.JPG" width="320" /></a></td></tr>
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The Answer: lots of things, but some taste better than others.<br />
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Sorry for all those that looked at this post and found no answer at all. How frustrating of me! <br />
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<br />
So, with this one large can of pumpkin, I made three recipes and had extra pumpkin (which, I still don't know what to do with). I decided to be adventurous this time around while also doing a great job of avoiding all my impending responsibilities. It was a great night! <br />
<br />
For those of you who are not obsessed with the cooking/baking blogosphere, it is pumpkin season. I didn't know pumpkin could go into so much, and I have collected quite a few recipes over the past several weeks that are waiting to be made into reality. I fulfilled the dreams of some of those recipes. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84q1K5UMW_ujK5hf7yCSEH_EepX70xyD09sqvmVnV2DUCYAxh4X_y7Xg5z8vcxgkGpYdAaLrM3eRonzR-Ts3sYtsXTuoONBKiZCyF8NJWGSlQLpxyT6MaWReeQ4PksTnST0kkLk-OlxkH/s1600/IMAG0172.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84q1K5UMW_ujK5hf7yCSEH_EepX70xyD09sqvmVnV2DUCYAxh4X_y7Xg5z8vcxgkGpYdAaLrM3eRonzR-Ts3sYtsXTuoONBKiZCyF8NJWGSlQLpxyT6MaWReeQ4PksTnST0kkLk-OlxkH/s320/IMAG0172.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bagels bubbling away in their boil bath before being baked. </td></tr>
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First, I made <strong>pumpkin bagels</strong>. This was a new experience for me and I am pretty sure I need more skills here, but I am willing to give it another go. Bagel-making isn't as scary as you would think. Yes, there are some unusual steps, like boiling the bagels for three minutes before baking them, but the product was decent enough. With most recipes I make, I usually blame the recipe if it is no good. Call me cocky, but I figure I have enough baking skills that the cookies should turn out pretty good if the recipe is up to par. However, I did come down from my pride tower with these bagels. I believe I could get some more advice on the proper way to boil them. (Any bagel aficionados out there?) I felt like the texture of the inside was a nice bagel-ly thickness, but the outsides were a bit too chewy and tough. Maybe I will try to boil them less next time. With this specific recipe, I felt like there wasn't quite enough spice in the dough. I could smell the lovely fall scents coming off the dough as it rose, and thought this was going to be a lovely bread to eat, but it was kind of bland for my taste. You can the recipe here at <a href="http://itsybitsyfoodies.com/pumpkin-bagels/">Itsy Bitsy Foodies</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw9fatH-m2cE1c1k6KeZ6Ti5H9Q6jLq8Mv60Ct-MTrOc4-6gbBC0g9s-FifpOgbcc8VXqHC7wC6gmq3NW7gZ29yWBgLpQMgypYp4iPr4gI_e1zLhNiggVLLNbHbxA6yKPbNjKFdpHL5cH/s1600/IMAG0173.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw9fatH-m2cE1c1k6KeZ6Ti5H9Q6jLq8Mv60Ct-MTrOc4-6gbBC0g9s-FifpOgbcc8VXqHC7wC6gmq3NW7gZ29yWBgLpQMgypYp4iPr4gI_e1zLhNiggVLLNbHbxA6yKPbNjKFdpHL5cH/s320/IMAG0173.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin bagels with pumpkin cream cheese!</td></tr>
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I apologize for the horrendous picture. Some day I will learn how to be better at photography. For now, this is about as good as it gets. :)<br />
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With some of the leftover pumpkin, I made <strong>pumpkin cream cheese</strong>. Guys, this stuff is delicious. I am really in love with it. I wish I had made more bagels to have an excuse to eat it. It was such a perfect blend of spices and the sweet, tanginess of cream cheese. I got that recipe from <a href="http://www.ezrapoundcake.com/archives/16953">Ezra Pound Cake</a>. Go there and make this stuff. So, so good! Unfortunately, the only picture I took was that one above with the horrible lighting, but trust me, it is like a gift from the god of Fall. Enjoy!<br />
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The last thing I did with the can of pumpkin was make pumpkin frozen yogurt. It was disgusting. I don't have an ice cream machine, so that may be why and I also may have measured incorrectly the amount of spice. So, yeah, probably my fault on this one. However, I'm not planning on making that one again, so I won't share the link and I didn't bother taking a picture. <br />
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Enjoy the season of Fall and eat pumpkin!<br />
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Cheers!<br />
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<br />Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-3846321330986674812011-04-10T22:24:00.000-07:002011-04-10T22:24:00.768-07:00Caramel Delight Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgec6MByd6Wk2Qt6rCeZMAjnjdeXCjtcK4wWrDm07s5DtJ13PNsr_MzM3iDQtNmrmHr-BoOt4rWzItpZPEKorSVFpUBY65Xg9BPjIN41hXc-19gdiPuAS2Acs-OCtLeDBr95hK36yNsrXFs/s1600/100_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgec6MByd6Wk2Qt6rCeZMAjnjdeXCjtcK4wWrDm07s5DtJ13PNsr_MzM3iDQtNmrmHr-BoOt4rWzItpZPEKorSVFpUBY65Xg9BPjIN41hXc-19gdiPuAS2Acs-OCtLeDBr95hK36yNsrXFs/s320/100_0215.JPG" width="320" /></a></div>So, for those of you into baking blogs, you've most definitely noticed that trends spread quickly across the blogs: whoopie pies, macarons, cake balls, cupcakes. The current baking blog fad is homemade Girls Scout cookies. I have already have shared with you my attempt at homemade Thin Mints. I have also made homemade Caramel DeLights, but, unfortunately, I didn't take pictures. Along with the current fascination with Girls Scout cookies, there is a baking love affair taking place with <em>everything </em>Girls Scout cookies related. Thus,<em> </em>I give you today's post: Caramel Delight Cupcakes (for those in the majority of the country, that would be Samoa Cupcakes). <br />
This is a chocolate cupcake, iced with caramel frosting, covered in toasted coconut, and topped with a little semi-sweet chocolate. The flavors are fairly good on this one, and I have decided that toasted coconut is one of the most luscious things ever created. The crunch is so fantastic. <br />
However, I have a problem I'd like to present to all the cupcake lovers in the world. Do you know how to make cupcakes taste good? Frosting is delicious and can make almost everything tast good, but I don't know how to make the cupcake part itself tast fantastic. I have bought cupcakes at cupcake bakeries that taste good, but I must not know how to make them taste good and fluffy and moist. Any suggestions?<br />
One final note before getting to the recipe. I had some wonderful pictures of my cupcakes and the process of making them, but I lost them in a very sad bit of techinical error. However, I took some more pictures of the three cupcakes I had left. So they will have to do.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4-mAY5q1xKl02J-6rMAD1yaLTt-wXr5CNVjPKOuZXis0qJmfT_8AeD2kUBwi74fxbuIMTTRvrMuRgKWaDdsa1vgsTJ_U8RyWUaGHhnu2JbLmPVJQgZBlxqL56oxwfJgTBQrAl9GpwlO6/s1600/100_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4-mAY5q1xKl02J-6rMAD1yaLTt-wXr5CNVjPKOuZXis0qJmfT_8AeD2kUBwi74fxbuIMTTRvrMuRgKWaDdsa1vgsTJ_U8RyWUaGHhnu2JbLmPVJQgZBlxqL56oxwfJgTBQrAl9GpwlO6/s320/100_0216.JPG" width="320" /></a></div><br />
<strong>Caramel Delight Cupcakes</strong><br />
(adapted from <a href="http://sweetpeaskitchen.com/2011/04/01/samoas-cupcakes/">Sweet Pea's Kitchen</a>)<br />
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<em>For the Cupcakes:</em><br />
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2 cups flour<br />
3/4 cup natural cocoa powder<br />
12 tablespoons (1 1/2 sticks) butter, room temperature<br />
1 3/4 cups sugar<br />
1/2 teaspoon salt<br />
1 1/2 teaspoon baking soda<br />
2 teaspoons vanilla extract<br />
4 large eggs, room temperature<br />
1 1/2 cups milk<br />
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<em>For the Caramel Frosting:</em><br />
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16 tablespoons (2 sticks) unsalted butter<br />
1/2 teaspoon salt<br />
2 cups packed brown sugar<br />
1/2 cup milk<br />
2 teaspoons vanilla extract<br />
4 cups powdered sugar<br />
1 cup sweetened shredded coconut<br />
1/4 cup milk chocolate chips<br />
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<em>Directions:</em><br />
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1. Preheat the oven to 350 F. Line muffin pan with paper liners.<br />
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2. In a medium bowl, whisk together the flour and cocoa powder.<br />
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3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy and light, at least 3-4 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With the mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.<br />
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4. Fill the cupcake papers 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Tilt each cupcake in the muffin pan so it sits at an angle. Allow the cupcakes to cool in the pan at this angle for 10 minutes before transferring to a wire rack to cool completely.<br />
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5. To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.<br />
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6. To make the frosting, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.<br />
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7. Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.<br />
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8. Heat chocolate chips in microwave for about 30 seconds or until drizzling consistency.<br />
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9. Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward. Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut.Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com0tag:blogger.com,1999:blog-1337966986880325010.post-75927379266572764112011-04-03T21:33:00.000-07:002011-04-03T21:33:14.205-07:00Homemade Thin Mints<div style="text-align: left;">So, on to another homemade version of a delicious cookie. Along with the longer days and the sunny, warm weather, the girl scouts have arrived, packing boxes of deliciousness. My two favorite Girl Scout cookies are thin mints and Carmel DeLites (Samoas). I have made them both from scratch. Today's post: thin mints. </div><div style="text-align: left;">Let me tell you, I was surprised to find that these lovely cookies are super healthy. Ok, so that is super healthy for being a cookie. I love that they are made from whole wheat flower and have less butter than most cookies. All that being said, they taste <i>exactly </i>the same as the one's the teal-vested girls sell--and with less preservatives.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, here goes--thin mints! Enjoy!</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><b>Thin Mints</b></div><div style="text-align: left;">(The recipe came from <b><a href="http://norristj.blogspot.com/2010/11/day-in-kitchen.html">c'est la vie</a></b>.)</div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;"><i>for the cookie:</i></div><div style="text-align: left;"><i><br />
</i></div><br />
<div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1/2 cup butter, softened</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1/4 cup brown sugar</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">2 T. sugar</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1 egg</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1 t. vanilla</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">2 T. cocoa powder</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1/2 t. baking powder</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1/4 t. baking soda</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1/4 t. salt</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1 1/2 cup whole wheat flour </div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBWWzebFpXWkv0WSAmNd-qpbtvm-923n9qaWDU6Wmp-iWgn2hsUTkbArMP9ABWMBhYyuoM1Q9IE1q4Zj4xYntEN5772C6uiFTD5j8I2SzFuxu1_hcXEOXVyM3ci90OYcA9I8Catd3uL3p/s1600/100_1149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBWWzebFpXWkv0WSAmNd-qpbtvm-923n9qaWDU6Wmp-iWgn2hsUTkbArMP9ABWMBhYyuoM1Q9IE1q4Zj4xYntEN5772C6uiFTD5j8I2SzFuxu1_hcXEOXVyM3ci90OYcA9I8Catd3uL3p/s320/100_1149.JPG" width="320" /></a></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b><br />
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</b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><b>Cream butter and sugar together, then add egg. Stir in vanilla and cocoa powder. </b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><b><br />
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</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievDZ9mokOOf-UvkbihPLHIA-HOT3fKItKkEjZT2CRQCC9Em3aP6-TiGAGh4arA4D1MWdHDhOZRoihv9bD-q96cPCSQx98CyOltzHiz744in9w7ll5tDtqL9EMnsqmKMadSJgUs9ppGtJW/s1600/100_1150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievDZ9mokOOf-UvkbihPLHIA-HOT3fKItKkEjZT2CRQCC9Em3aP6-TiGAGh4arA4D1MWdHDhOZRoihv9bD-q96cPCSQx98CyOltzHiz744in9w7ll5tDtqL9EMnsqmKMadSJgUs9ppGtJW/s320/100_1150.JPG" width="320" /></a></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b><br />
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</b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b>Add baking powder, baking soda, salt and flour. Mix until well blended. Put mixture in the fridge for 15-30 minutes.</b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignZXTnqCywwbt9y7cXSyFwEb-BJIuo8FWmn7UrXl0bi5JerHKlyV4BNBiIelAHP9vV5Hf2pznCr8t8h9pzlsen8ShOWfN_oDkZ-598mv0E5PFdNVxaJujLcnvj6czXN4GMabGHNqQhDKz/s1600/100_1152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignZXTnqCywwbt9y7cXSyFwEb-BJIuo8FWmn7UrXl0bi5JerHKlyV4BNBiIelAHP9vV5Hf2pznCr8t8h9pzlsen8ShOWfN_oDkZ-598mv0E5PFdNVxaJujLcnvj6czXN4GMabGHNqQhDKz/s320/100_1152.JPG" width="320" /></a></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b> After chilling roll cookie dough out thin (about 1/4 inch). Cut out cookies into 2-inch rounds. I just used a narrow-mouthed cup. Bake at 350 for 10 minutes. </b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />
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</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><i>for the coating: </i></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">2 cups Andes chips <i>{or 1 bag of Andes mints if you can't find the chips}</i></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1 cup chocolate chips</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />
</div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b>Melt chocolate in a double boiler--or a heat-proof bowl over a saucepan. Stir until melted. Using a fork, coat each cookie and place on parchment (or foil) to set. The coating will need to set for a few hours before they are ready to eat (or you can just stick them in the fridge--or freezer--if you just can't wait).</b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZX5yn8lgwSLNExrXY1Nkp2hjhlwgbFzEVG7BpS95wT3DxhDdhyNVVXdldNn_j2YyNkZK_CT9RjdSkLpMJ9iLFw5yMVhWGi6kUi-HHkEvDp4IWNmxOePGiprVI9JK8N3OyY6JtLI2idrG/s1600/100_1159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZX5yn8lgwSLNExrXY1Nkp2hjhlwgbFzEVG7BpS95wT3DxhDdhyNVVXdldNn_j2YyNkZK_CT9RjdSkLpMJ9iLFw5yMVhWGi6kUi-HHkEvDp4IWNmxOePGiprVI9JK8N3OyY6JtLI2idrG/s320/100_1159.JPG" width="320" /></a></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><b><br />
</b></div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-9967102313594813412011-03-27T21:49:00.000-07:002011-03-27T21:56:17.059-07:00Homemade Oreos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJETZRmCUMoXotIcRU2VJSqy8CCZs9YS6LYsBqNCATnsTdVyaVxi5GOtUBVbf7V0xL4B1VGota4Kk-ncHW1JpbdpsOY6MJgZ2gU9ILvnrLsOrv-u0i6EQiga58MJplbohA6cZArEV7Csf8/s1600/101_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJETZRmCUMoXotIcRU2VJSqy8CCZs9YS6LYsBqNCATnsTdVyaVxi5GOtUBVbf7V0xL4B1VGota4Kk-ncHW1JpbdpsOY6MJgZ2gU9ILvnrLsOrv-u0i6EQiga58MJplbohA6cZArEV7Csf8/s320/101_0206.JPG" width="240" /></a></div><br />
I have recently gotten into homemade everything. I have been surprised how often these delicious goodies have turned out to be better than the original. Some of them definitely would make it into my bakery. For my next few posts, I will be showcasing these homemade versions.<br />
Now whether this homemade version is better than the original it depends on your opinion of the original. Personally, I am not a huge fan of oreos. I find the icing kind of gross--too sweet for me I guess. I also find it somewhat unnerving that the cream is that thick. I haven't found any cream I have made from scratch that solid, so it makes me think that whatever I am eating isn't natural. (That may be a little too much of whole foods mentality coming out. Sorry if I overthough one of your favorite cookies.) So, for me this homemade version is much better because the icing is better.<br />
I have made homemade oreos before using cake mixes, but I think those are called homemade oreo because they are a chocolate sandwich cookie but not really more like the cookies. This recipe tastes a lot more like the store-bought version. The cookie tastes almost exactly the same, but it is thicker. It has the same crunch. The icing is a nice thick (but not too thick) icing. <br />
Bakery worthy? No, they are a delicious homemade treat, but they are not worthy of being in my bakery. They aren't tasty enough to ask money for, but they are good enough to bring to friends and feed to family with plenty of compliments returned. Enjoy!<br />
<br />
The recipe came from <a href="http://marcussamuelsson.com/recipes/homemade-oreos">http://marcussamuelsson.com/recipes/homemade-oreos</a> who got the recipe from the Flour Bakery Cookbook by Joanne Chang<br />
<br />
<br />
<br />
<b>Cookies:</b><br />
<br />
1 cup (2 sticks/228 grams) unsalted butter, melted and cooled slightly<br />
¾ cup (150 grams) granulated sugar<br />
1 teaspoon vanilla extract<br />
1 cup (200 grams) semisweet chocolate chips, melted and cooled slightly<br />
1 egg<br />
1 ½ cups (210 grams) unbleached all-purpose flour<br />
¾ cup (90 grams) Dutch-processed cocoa powder<br />
1 teaspoon kosher salt<br />
½ teaspoon baking soda<br />
<br />
<b>Vanilla Cream Filling:</b><br />
<br />
½ cup (1 stick/114 grams) unsalted butter, softened<br />
1 ⅔ cups (230 grams) confectioners’ sugar<br />
1 teaspoon vanilla extract<br />
1 tablespoon milk<br />
Pinch of kosher salt<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP-IxvuEOeuvYLVhGJpv4vZiikcl3BF2uv-IIw_K6KW_sQX2Na6kymwj4gxnjzjcvP4xT_PO_ps0eL7CzNAPlyqKRT7kzBiUuO7Iv6zCBlgrbShhwKWhg_4lP5ZLQ3tiFvlpHd_dib1zD/s1600/101_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP-IxvuEOeuvYLVhGJpv4vZiikcl3BF2uv-IIw_K6KW_sQX2Na6kymwj4gxnjzjcvP4xT_PO_ps0eL7CzNAPlyqKRT7kzBiUuO7Iv6zCBlgrbShhwKWhg_4lP5ZLQ3tiFvlpHd_dib1zD/s320/101_0199.JPG" width="320" /></a></div><br />
1. In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsslxqD27wnVQ_IGQKINquj3SBuYoMhAAMVgqOB7Sc6NCP561vJCPsP35mKxH8QMXDa24LX3WKVf5iQZKxXD4mfrOIRWQCw1Wt11uqNIziKPo5zMmUPRV7JlcE-1FSEIstbXgBQAGBqizd/s1600/101_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsslxqD27wnVQ_IGQKINquj3SBuYoMhAAMVgqOB7Sc6NCP561vJCPsP35mKxH8QMXDa24LX3WKVf5iQZKxXD4mfrOIRWQCw1Wt11uqNIziKPo5zMmUPRV7JlcE-1FSEIstbXgBQAGBqizd/s320/101_0200.JPG" width="320" /></a></div><br />
2. In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury, and you will find it easiest to switch to mixing it with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDRcRKq9Dgx07X-fWIv66OnBSmqrK1gVXFUmV3GoAtox7qOOyp1Gvg84ZEAyFGHQjMq_zzDO1JETYN2efotd6wJj3xMQTOCXm3A9kRaOEbAGyfpsHVT-fndeqcI-02Q4bIhm8nvfApSH-/s1600/101_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDRcRKq9Dgx07X-fWIv66OnBSmqrK1gVXFUmV3GoAtox7qOOyp1Gvg84ZEAyFGHQjMq_zzDO1JETYN2efotd6wJj3xMQTOCXm3A9kRaOEbAGyfpsHVT-fndeqcI-02Q4bIhm8nvfApSH-/s320/101_0201.JPG" width="240" /></a></div><br />
3. Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a rough log about 10 inches long and 2 ½ inches in diameter. Place the log at the edge of the sheet of parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2 ½ inches in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes or so to maintain a nice round log. (At this point, the dough log can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If the dough is frozen, thaw it overnight in the refrigerator before proceeding.)<br />
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4. Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter a baking sheet or line it with parchment paper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCS9c-RAudtJqQf4NHjP3bEpOKvXSvcPr0t8b8hyJ8IDnLJX-KBPiphSN3s8IM2V-LMCyCk42XFRfy4KKMdBS0uKk-XhPgaxKOOHGAMD3vl8o1IS3Frjg15o_zcGIqi9o1x-By0HdKXtJ/s1600/101_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCS9c-RAudtJqQf4NHjP3bEpOKvXSvcPr0t8b8hyJ8IDnLJX-KBPiphSN3s8IM2V-LMCyCk42XFRfy4KKMdBS0uKk-XhPgaxKOOHGAMD3vl8o1IS3Frjg15o_zcGIqi9o1x-By0HdKXtJ/s320/101_0202.JPG" width="320" /></a></div><br />
5. Cut the dough log into ¼-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.<br />
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6. Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequentl after to 16 to 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Let cool on the baking sheet to warm or room temperature. They don’t have to cool completely before you fill them, but you can’t fill them while they are hot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYj2ZX36x194wMPmi7V3vKsXVypCMXp6TDhCTW6PBHYBS9wI-VHbLmDNnGTsJFM8nRk95pVLO8qFdY28QYKQQhT_z1_NRltp_CjSCB6djk1fbipN63sju8a4IoBEFqgkD0axV9LRHeLc2/s1600/101_0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYj2ZX36x194wMPmi7V3vKsXVypCMXp6TDhCTW6PBHYBS9wI-VHbLmDNnGTsJFM8nRk95pVLO8qFdY28QYKQQhT_z1_NRltp_CjSCB6djk1fbipN63sju8a4IoBEFqgkD0axV9LRHeLc2/s320/101_0204.JPG" width="320" /></a></div><br />
7. To make the filling: While the cookies are cooling, using stand mixer fitted with the paddle attachment (or a handheld mixer,) beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and again beat until smooth. It will look like white spackle and feel about the same–like putty. You can also mix this filling by hand. Make sure the butter is very soft, and use your hands to mix and knead the sugar into the butter. You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5b8TJjA0UrjXhm6dPRWEHyOkjDQ592ceRHJbs3Hej78X9p0lumOLtkH6fzI2r5TwhCnLpCore1Fv5nPwvWg35hsXQBmeU1SJdu8_bp66WLU-SYCr2h92pjJ332Eej7pV9Xioq5EQz_Ux/s1600/101_0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5b8TJjA0UrjXhm6dPRWEHyOkjDQ592ceRHJbs3Hej78X9p0lumOLtkH6fzI2r5TwhCnLpCore1Fv5nPwvWg35hsXQBmeU1SJdu8_bp66WLU-SYCr2h92pjJ332Eej7pV9Xioq5EQz_Ux/s320/101_0205.JPG" width="240" /></a></div><br />
8. Scoop about 1 rounded tablespoon of the filling onto the bottom of one cookie. Top with a second cookie, bottom-side down, then press the cookies together to spread the filling toward the edges. Repeat until all the cookies are filled.Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com0tag:blogger.com,1999:blog-1337966986880325010.post-19981053529080060452010-11-21T18:45:00.000-08:002010-11-21T18:45:50.399-08:00Daring Bakers Challenge: Pumpkin Donuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRnER21kdJOWLnWCsDHaY4_ssZjVZCO65NmszHzL5IXwqpd_gArc2YeQ9opbE5Co_tuftYLgsZT2vDHVyI9zP7d_4kfdggPujV66dAEthuiRqxIQ_PiSopw1mCkyYHtp-bgHYmYMlgOkY/s1600/100_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjWgCXOihWZKG_KmWchxYsHmJVOGHFDW_4AX1ne65v5x8afaQAYAmVhB5-_hwbt1SUNlCozzeBr-MOfxy9US4rWg-M-F9KvJUj3gPqrx7lMshyphenhyphen5uJ0pKGjUSli-aDUKlQ-3CzjbO4BAqj/s1600/100_1028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjWgCXOihWZKG_KmWchxYsHmJVOGHFDW_4AX1ne65v5x8afaQAYAmVhB5-_hwbt1SUNlCozzeBr-MOfxy9US4rWg-M-F9KvJUj3gPqrx7lMshyphenhyphen5uJ0pKGjUSli-aDUKlQ-3CzjbO4BAqj/s320/100_1028.JPG" width="320" /> </a><br />
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<strong><span style="font-weight: normal;">So, I am a little late with posting this challenge, but I have been sick as well as a very busy. This was my first encounter with donuts. It may be my last. I really don't like cooking with that much oil. It just makes me feel sick. However, the donuts did taste good. I just needed to learn how to do it. The pumpkin donuts I made were cake donuts, so I didn't need to wait for the yeast to rise or anything. The pumpkin made them seasonal, but I couldn't taste it very much. However, I brought them to a party and everyone raved about how good they were.These wouldn't make it into my bakery, but I am glad I have now made donuts.</span></strong><br />
<strong><span style="font-weight: normal;"><br />
</span></strong><br />
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up.<br />
The pumpkin doughnuts are from Bon Appétit: <strong><span style="font-weight: normal;">http://www.epicurious.com/recipes/food/views/Pumpkin-Doughnuts-with-Powdered-Sugar-Glaze-and-Spiced-Sugar-Doughnut-Holes-230926</span></strong><br />
<strong><span style="font-weight: normal;"> </span><br />
Pumpkin Doughnuts:</strong><br />
Preparation time:<br />
Hands on prep time - 15 minutes<br />
Chilling time - 3 hours<br />
Cooking time - 10 minutes<br />
Yield: About 24 doughnuts & 24 doughnut holes<br />
<strong>Ingredients</strong><br />
All Purpose Flour 3.5 cup / 840 ml / 490 gm / 17 ¼ oz<br />
Baking Powder 4 teaspoon / 20 ml / 24 gm / .85 oz<br />
Table Salt 1 teaspoon / 5 ml / 6 gm / .2 oz<br />
Cinnamon, ground 1 teaspoon / 5 ml / 6 gm / .2 oz<br />
Ginger, ground ½ teaspoon / 2.5 ml / 3 gm / .1 oz<br />
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz<br />
Nutmeg, ground ¼ teaspoon / 1.25 ml / 1.5 gm / .05 oz<br />
Cloves, ground 1/8 teaspoon / .6 ml / ¾ gm / .025 oz<br />
White Granulated Sugar 1 cup / 240 ml / 225 gm / 8 oz<br />
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz<br />
Egg, Large 1<br />
Egg Yolk, Large 2<br />
Pure Vanilla Extract 1 teaspoon / 5 ml<br />
Buttermilk ½ cup + 1 Tablespoon / 135 ml /<br />
Pumpkin 1 cup / 240 ml / 285 gm / 10 oz (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use pumpkin pie mix!)<br />
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)<br />
<strong><br />
Powdered Sugar Glaze:</strong><br />
Powdered (Icing) Sugar 2 cup / 480 ml / 250 gm / 9 oz<br />
Whipping Cream (About 32% butter fat) 4 Tablespoon + more if needed / 60 ml<br />
<strong>Directions:</strong><br />
<br />
Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.<strong> </strong><br />
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</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-RKC3za2Yu3VZgjSPBz0oaC7zjCMazdVwYU7WPYnE1hUmkv2wIMuNva8HSHSFpBmt2QP4_xp9v_K-8LFaEHak50pvPINu_aTO7W4Wv0zCJNnyPH2yycWnuJR-ERU1ViGU2gLma5D6fml/s1600/100_1013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-RKC3za2Yu3VZgjSPBz0oaC7zjCMazdVwYU7WPYnE1hUmkv2wIMuNva8HSHSFpBmt2QP4_xp9v_K-8LFaEHak50pvPINu_aTO7W4Wv0zCJNnyPH2yycWnuJR-ERU1ViGU2gLma5D6fml/s320/100_1013.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cvCteVX_JA0Pa_FY2PrXfA5QlAXoycKR9RXBzDvUSEVUaSe5PQyR5ohQDhLbOYEWm3k0DDgCb1M21GtP54zpOTvUPvvbMf_9Lh8KsZfMFl2XJy2fgg-tBDo5G_8Ty9RlSJ4OunwGNXVb/s1600/100_1014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cvCteVX_JA0Pa_FY2PrXfA5QlAXoycKR9RXBzDvUSEVUaSe5PQyR5ohQDhLbOYEWm3k0DDgCb1M21GtP54zpOTvUPvvbMf_9Lh8KsZfMFl2XJy2fgg-tBDo5G_8Ty9RlSJ4OunwGNXVb/s320/100_1014.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53kKlNmh3qWuonnfapXk8prHwpLVukVZlAlqzABCCDZX2S8cMQ3mayIpsUwpTWVtkhqbxCYP0W60vVDXrpWm2pecLBXdUMiZkL8KbRrScCkldMMUqNef3WmIeXmcGsSweErd6WDSMVV03/s1600/100_1021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53kKlNmh3qWuonnfapXk8prHwpLVukVZlAlqzABCCDZX2S8cMQ3mayIpsUwpTWVtkhqbxCYP0W60vVDXrpWm2pecLBXdUMiZkL8KbRrScCkldMMUqNef3WmIeXmcGsSweErd6WDSMVV03/s320/100_1021.JPG" width="320" /></a></div>Using 1-inch (25 mm) diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRnER21kdJOWLnWCsDHaY4_ssZjVZCO65NmszHzL5IXwqpd_gArc2YeQ9opbE5Co_tuftYLgsZT2vDHVyI9zP7d_4kfdggPujV66dAEthuiRqxIQ_PiSopw1mCkyYHtp-bgHYmYMlgOkY/s1600/100_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRnER21kdJOWLnWCsDHaY4_ssZjVZCO65NmszHzL5IXwqpd_gArc2YeQ9opbE5Co_tuftYLgsZT2vDHVyI9zP7d_4kfdggPujV66dAEthuiRqxIQ_PiSopw1mCkyYHtp-bgHYmYMlgOkY/s320/100_1020.JPG" width="320" /></a></div><br />
Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F (185°C to 188°C). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lSYW4R63hf8luJVLvnlMLVdzIuR-ZnKizy5yO8Lrmex94sIaNlaDLfEjCjuuCiB-RT8rBP51dy7Y8R7VIDCVyic3qayDDImxNQvr0AnahVS0F0QOloSYRW-PytSChMxq6JyagSrmkt6y/s1600/100_1024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lSYW4R63hf8luJVLvnlMLVdzIuR-ZnKizy5yO8Lrmex94sIaNlaDLfEjCjuuCiB-RT8rBP51dy7Y8R7VIDCVyic3qayDDImxNQvr0AnahVS0F0QOloSYRW-PytSChMxq6JyagSrmkt6y/s320/100_1024.JPG" width="320" /></a></div><br />
<strong><br />
Glaze Directions:</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSiqn6INcaxMiBouF6T1AbzEEVr2WO3ovFg192Mi0rBq485MCwReYuoT_00-00rSsA4IUl8TdSVoAku656DDxZute0NPqaQ0TzQ8LKZFE41XyE7_pso0t9O_dkaQoC395tH5fbVJRVm_B/s1600/100_1026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSiqn6INcaxMiBouF6T1AbzEEVr2WO3ovFg192Mi0rBq485MCwReYuoT_00-00rSsA4IUl8TdSVoAku656DDxZute0NPqaQ0TzQ8LKZFE41XyE7_pso0t9O_dkaQoC395tH5fbVJRVm_B/s320/100_1026.JPG" width="320" /></a></div><ol><li>Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. </li>
<li>Can be made up to 3 hours ahead. </li>
<li>Add doughnut holes to bowl of spiced sugar and toss to coat. </li>
<li>Spread doughnuts on 1 side with powdered sugar glaze. </li>
<li>Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.</li>
</ol>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-90054841141034702282010-09-30T22:23:00.000-07:002010-09-30T22:23:21.650-07:00Daring Baker Challenge: Decorating Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09euW0PFBtKXWn8qh26mCPphciPpM119t1JsoBPXQmid9Tm7vH-WenxQIx3KgJTbyBfhP3Qj2cIO3Hq0CLpzX3J5T6tQf3rXza9eYXdQQyrgbNdskIpYzRDSxlM1BDjWPK_4rq8u4_jus/s1600/100_0971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09euW0PFBtKXWn8qh26mCPphciPpM119t1JsoBPXQmid9Tm7vH-WenxQIx3KgJTbyBfhP3Qj2cIO3Hq0CLpzX3J5T6tQf3rXza9eYXdQQyrgbNdskIpYzRDSxlM1BDjWPK_4rq8u4_jus/s400/100_0971.JPG" width="400" /></a></div><br />
So, I recently joined the Daring Bakers, which is a blogging group that does a monthly secret recipe. The goal is to get you to try new things. This month's secret recipe was decorating sugar cookies, fancy-style. While I did like seeing how easy it is to make cool designs with frosting (and with a little more time, a lot prettier, better cookies), I am not a huge fan of sugar cookies. If I am going to eat and make something sweet, I better enjoy it! But, this recipe was a success. It got me to make a frosting that contains egg whites, which for anyone that knows me and my raw-egg phobia (that is, besides cookie dough) is a really big deal. Also, I am not the craftsy sort. I get really impatient with trying to make things look perfect, so I am not all that interested in spending a bunch of time making something look cutesy, especially when I know it will go in my stomach shortly. So, again this challenge stretched me to try something that I know I wouldn't do otherwise. I could see me making these for Christmas or something festive like that.<br />
<br />
<br />
Now for the recipes:<br />
My roommate kept raving about how delicious the cookies were, so there is one big fan. However, I don't really love the icing. It was too sugary--and lacked the whole reason for frosting, which I think is the fluff. Below is the information of who hosted the challenge. The links for the recipes are below the title of the recipes and the information on how to decorate the cookies I believe comes from Mandy, whose information is below.<br />
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “<a href="http://www.mandymortimer.com/">What the Fruitcake?!</a>” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.<br />
That being said, here are the recipes:<br />
<br />
<br />
<strong>Basic Sugar Cookies:</strong><br />
http://www.peggyporschen.com/images/press/pdf/Coso-Bride-Oct-Nov-2008.pdf<br />
Makes Approximately 36x 10cm / 4" Cookies<br />
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature<br />
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour<br />
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar<br />
1 Large Egg, lightly beaten<br />
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean<br />
<strong>Directions</strong><br />
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming<br />
creamy in texture.<br />
• <em>Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during<br />
baking, losing their shape.</em><br />
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.<br />
Add the sifted flour and mix on low until a non sticky dough forms.<br />
• <em>Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid<br />
flour flying everywhere.</em><br />
• Knead into a ball and divide into 2 or 3 pieces.<br />
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)<br />
• Refrigerate for a minimum of 30mins.<br />
• <em>Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an<br />
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and<br />
then it’s also been rolled out while still soft making it easier and quicker.</em><br />
• Once chilled, peel off parchment and place dough on a lightly floured surface.<br />
• Cut out shapes with cookie cutters or a sharp knife.<br />
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.<br />
•<em> Tip: It’s very important you chill them again otherwise they’ll spread while baking.</em><br />
• Re-roll scraps and follow the above process until all scraps are used up.<br />
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.<br />
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.<br />
• <em>Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in<br />
some cookies being baked before others are done.</em><br />
• <em>Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.</em><br />
• Leave to cool on cooling racks.<br />
• Once completely cooled, decorate as desired.<br />
• <em>Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated<br />
cookies can last up to a month.</em><br />
<br />
<strong>Royal Icing:</strong><br />
<a href="http://www.joyofbaking.com/RoyalIcing.html" title="http://www.joyofbaking.com/RoyalIcing.html">http://www.joyofbaking.com/RoyalIcing.html</a><strong> </strong><br />
315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted<br />
2 Large Egg Whites<br />
10ml / 2 tsp Lemon Juice<br />
5ml / 1 tsp Almond Extract, optional<br />
<strong>Directions</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_DPO5rsXhqvTCGnDsZL3qkX8mnWsp2vf24b1XTKiTlMMXeEXE7LXH2O6hVqUEL0hQsf8nY06PipTZYe_rtz80PNWj5MzcxuRex12yuhi0aOzQQfal0o9oTO8qWMDY75OE1i3g_pjkvqE/s1600/100_0961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Nasty Egg Whites</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01hpjwnOAVgc5rWPR254r38ymWoDpYw_INhRrnm1HbelouL7fxn1pdg7ArU7qCtwXQVzmbQ5wa13TBtdRGCmQ-yn9p1OFLo_Uj6-Pcp6uPGHXd1fUcztT0kbqrRJ6M__GvQrNfAZEp4rh/s1600/100_0959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
• Beat egg whites with lemon juice until combined.<br />
• <em>Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and<br />
grease free.</em><br />
• Sift the icing sugar to remove lumps and add it to the egg whites.<br />
• <em>Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.</em><br />
• Beat on low until combined and smooth.<br />
• Use immediately or keep in an airtight container.<br />
• <em>Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.</em><br />
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<strong>Decorating Your Cookies: Royal Icing</strong><br />
The most important thing when it comes to decorating with Royal Icing is the consistency.<br />
There are two ways of flooding your cookies. Some like to do the outline with a thicker icing and then flood with a thinner icing. Some like to use the same icing to do both which saves time and you don’t have to have two different piping bags for each colour you’re using.<br />
<strong>The Same Consistency Method</strong><br />
Consistency:<br />
• Mix your royal icing according to the recipe/instructions<br />
• Drag a knife through the surface of the Royal Icing and count to 10<br />
• If the surface becomes smooth between 5 & 10 seconds, the icing is at the correct consistency<br />
• <em>Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, do the 10 second test, then if it’s still too thick, add a few more drops of water, repeat, etc</em>.<br />
• <em>Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test</em><br />
<strong>Two Different Consistencies Method</strong><br />
Consistency:<br />
• Mix your royal icing according to the recipe/instructions.<br />
• Separate into 2 different bowls, one lot of icing for outlining, the other for flooding.<br />
• For the outlining icing, drag a knife through the surface of the Royal Icing.<br />
• If the surface becomes smooth at around 10 seconds, the icing is at the correct consistency.<br />
• <em>Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 10 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.</em><br />
• <em>Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.</em><br />
• For the flooding/filling icing, drag a knife through the surface of the Royal Icing.<br />
• If the surface becomes smooth at around 3-4 seconds, the icing is at the correct consistency.<br />
• <em>Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 3-4 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.</em><br />
• <em>Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 3-4 second test.</em><br />
<br />
<strong>Colouring</strong><br />
• Separate Royal Icing into separate bowls for each colour you plan on using.<br />
• <em>Tip: Make sure to cover the bowls with cling film or a damp cloth to prevent the top from setting and then making lumps</em><br />
• Using a toothpick, add gel or paste colouring to each bowl and mix thoroughly until desired colour is reached<br />
• <em>Tip: You can use liquid food colouring but you might not be able to get the desired strength of colour, liquid colouring will also thin out the icing so you’ll need to add more icing sugar to thicken it again.</em><br />
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<tr><td class="tr-caption" style="text-align: center;">Making Purple from Scratch</td></tr>
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<strong>Prepping and Filling Your Bag</strong><br />
• Attach your icing tips to the piping bags using couplers<br />
• <em>Tip: You don’t need to use a coupler but it makes it easier if you want to change tip sizes</em><br />
• <em>Tip: A size 1 tip is best for doing intricate details. A size 2 tip is good for some details and outlining. Fill or flood with sizes 2 – 5.</em><br />
•<em> Tip: You don’t need a piping bag, you can use a parchment cone or ziplock bag with a tiny bit snipped off the corner. I would however recommend getting a piping set if you don’t have one as it will be much easier and more precise.</em><br />
• Stand the piping bags in glasses with the tops of the bags folded over the top of the glass.<br />
• Fill your icing bags with each coloured icing.<br />
• Tie the ends of the piping bags with elastic bands.<br />
<br />
<strong>Decorating: Outlining</strong><br />
• Fit the piping bag with a size 2 or 3 tip.<br />
• <em>Tip: Or snip a very small bit of the corner off of a parchment cone or Ziploc bag</em><br />
• Hold the piping bag at a 45 degree angle above the cookie where you want to start the outline.<br />
• Gently squeeze the piping bag and start moving in the direction you want to outline the cookie.<br />
• Start lifting the piping bag away from the cookie so that the flow of icing falls onto the cookie, making it an even and neater outline.<br />
• As you start to reach the beginning of the outline, bring the piping tip closer to the surface of the cookie to meet the start of the icing outline.<br />
• <em>Tip: If you’re doing an intricate cookie, like a snow flake, you won’t be able to lift the tip as far away from the cookie.</em><br />
• If you’re doing a different colour border, eg a black border, let the outline dry before flooding. If using the same colour for the outline as you’re flooding with, begin flooding after doing the outline.<br />
<strong>Decorating: Flooding</strong><br />
• Fit the piping bag with a size 2-5 tip, the bigger the area being filled, the bigger the tip.<br />
• <em>Tip: Or cut slightly more off the corner of a Ziploc bag to create a slightly larger opening</em>.<br />
• Quickly zigzag back and forth over the area you want to fill.<br />
• <em>Tip: You need to be quick when flooding the cookie so don’t worry too much if it’s not filled in neatly.</em><br />
• Using a toothpick or clean paintbrush, push the icing around into the gaps that are still remaining.<br />
• Either pick up the cookie and tip it from side to side to even out the filling, or lightly bang the cookie down on your kitchen counter.<br />
<br />
<strong>Decorating: Melding Colours</strong><br />
• If you would like to add lines or dots to the base colour that you flooded the cookie with so that they meld and dry as a smooth surface, you need to add the lines/dots/patterns as quickly as possible after flooding and smoothing the surface of the cookie.<br />
• <em>Tip: Make sure to have all the colours you’re planning on using ready and close by so that you can switch between colours quickly</em><br />
• Simply pipe other colours onto the flooded surface in patterns or lines which you can either leave as that or then drag a toothpick through to make marbling patterns.<br />
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<br />
<strong>Decorating: On top of flooding</strong><br />
• If you’d like to do other patterns/outlines or writing on top of the flooded surface so that they are raised above the flooded background, simply allow the icing to dry, preferably over night.<br />
• Fit the piping bag with tip sizes 1-3.<br />
• Pipe patterns or write on top of the dry icing<br />
• <em>Tip: For writing, the consistency of your icing should be thicker rather than thinner, drag a knife through your icing and when the surface smoothes around 12-15 seconds, the consistency is correct.</em><br />
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<tr><td class="tr-caption" style="text-align: center;">I got bored after three cookies, and they were all slightly misshapen and the icing ran off so I stopped making them.</td></tr>
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</a></div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-48480967227440006992010-07-17T17:51:00.000-07:002010-07-17T17:51:33.532-07:00Graham CrackersSo, summer means hiking, and hiking means good hiking snacks. Luckily, I have just discovered the smorgasbord of food blogs, sharing with me delicious treats to make. (My favorite waste of time tastespotting.com. It is a collection of the Web's best food pictures, updated constantly.) There are tons of recipes that you can make from scratch.<br />
One I just discovered is graham crackers, which are also a great hiking food. I am headed out on a trip where I will be doing a lot of hiking. Thus, it is time for graham crackers. These crackers surprisingly taste like, well, graham crackers. I love them because of the sea salt that you add. It gives this kick of saltiness that I always love combined with sweet flavors. The key thing with these crackers is to make them thin. They aren't as crunchy and crumbly if they aren't thin. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJlkafcXc49xIUlxkElyVPFcD8nZp_qNcx4ZEtiAF-wBC2lecz25CPV7fjh25KLtC0dQgO87bjZotsToYzIUMetPJGMXuIRT-ujbI3RgvAygDkssVW5vLmCT8UyvgwhaaGos6nBbCIzVO/s1600/100_0719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJlkafcXc49xIUlxkElyVPFcD8nZp_qNcx4ZEtiAF-wBC2lecz25CPV7fjh25KLtC0dQgO87bjZotsToYzIUMetPJGMXuIRT-ujbI3RgvAygDkssVW5vLmCT8UyvgwhaaGos6nBbCIzVO/s320/100_0719.JPG" /></a></div><br />
<b>Graham Crackers</b><br />
from 17andbaking.com<br />
<br />
Ingredients:<br />
2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (can swap 1/2 cup for whole wheat flour, or 1 cup for whole wheat pastry flour)<br />
1 cup (176 grams) dark brown sugar, lightly packed<br />
1 teaspoon (6 grams) baking soda<br />
3/4 teaspoon kosher or coarse sea salt (4 grams)<br />
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen<br />
1/3 cup (114 grams) mild-flavored honey, such as clover<br />
5 tablespoons (77 grams) milk, full-fat is best<br />
2 tablespoons (27 grams) pure vanilla extract<br />
<br />
1. Pulse the flour, brown sugar, baking soda, and salt in a food processor to incorporate. If you don't have a processor, like me, you can whisk it together. Add the butter and pulse on and off, on and off until the mixture is the consistency of a coarse meal. At this point, I used a hand mixer. It took some work, but I got it done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEdZOpAX6jadHOlUeV6fIdbSIXpWyCwX1altaHkN5V-qoootiKKfdPdgjl2wzNTDB8kWGw0Sexj4ms_kwyBGCIjAKKQ63L6jZMCEH3HyBvQy_ENpBVrkEs3PfIcnjmfZx3Dp0OvMohQk7/s1600/100_0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEdZOpAX6jadHOlUeV6fIdbSIXpWyCwX1altaHkN5V-qoootiKKfdPdgjl2wzNTDB8kWGw0Sexj4ms_kwyBGCIjAKKQ63L6jZMCEH3HyBvQy_ENpBVrkEs3PfIcnjmfZx3Dp0OvMohQk7/s320/100_0705.JPG" /></a></div> 2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the soft, sticky dough barely comes together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhzdSu7YFvRgfwoyxHaYDA7rsHnbO7uxQ5nK5KGkOuEHXRS2-2dwN9GDFM3OshUvQwmOkf_-9NI-4b66i0C1huz8BCpPirKDG1c0hyphenhyphenqqYBjTJ4q7VBmJPcNg-5-XSmCT2f_ngmDtWRKyi/s1600/100_0707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhzdSu7YFvRgfwoyxHaYDA7rsHnbO7uxQ5nK5KGkOuEHXRS2-2dwN9GDFM3OshUvQwmOkf_-9NI-4b66i0C1huz8BCpPirKDG1c0hyphenhyphenqqYBjTJ4q7VBmJPcNg-5-XSmCT2f_ngmDtWRKyi/s320/100_0707.JPG" /></a></div><br />
3. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.<br />
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4. Divide the dough in half and return one half to the refrigerator.<br />
5. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick (thinner is better). The dough will be sticky, so flour as necessary. Cut the dough into 2″ squares using a fluted cookie cutter or rolling cutter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9b8cjis2JZlncbzAosTk-ogZVNrLo6XLjfCsSH58n8L9Ju2AY8A7Z4XvmtXGtlo81qUESiQseH0L0qKo53M4dGgVsstef4RNRWZ2wbuLs3mmRsxMxv1dLZZkihV7Nd_Zk-r6Py1TabNA/s1600/100_0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9b8cjis2JZlncbzAosTk-ogZVNrLo6XLjfCsSH58n8L9Ju2AY8A7Z4XvmtXGtlo81qUESiQseH0L0qKo53M4dGgVsstef4RNRWZ2wbuLs3mmRsxMxv1dLZZkihV7Nd_Zk-r6Py1TabNA/s320/100_0714.JPG" /></a></div><br />
6. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Gather any scraps together into a ball, chill until firm, and re-roll.<br />
8. Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Prick the crackers with a fork or wooden skewer, then bake 15 – 20 minutes, or until golden brown, rotating the pans halfway through. The cracker will not seem completely firm, but will harden as it cools. You might want to test out a few crackers to see what time works best for you.Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com0tag:blogger.com,1999:blog-1337966986880325010.post-16754753015912482352010-06-15T22:01:00.000-07:002010-06-15T22:01:39.674-07:00Sticky Toffee Pudding-or Heaven on EarthBefore I go on an extended description of the transcendental nature of this dessert hitting your taste buds and removing, momentarily, all sorrow and pain--let me explain something. <i>Pudding </i> in the dialect of the Britons is not the Jell-O-packet concoction that we Americans think of. Pudding is essentially the word for cake.<br />
Now that there is more clarity on the name of this loveliness, I will begin to explain what this particular pudding is all about. I first tried this pudding while studied abroad in Scotland. So, this treat is not just a dessert for me; it is the entrance to memory--memory of a land I adore. Needless to say, I had very high expectations for this dessert and this recipe succeeded. Imagine rich caramel sauce with layers of flavor poured abundantly over a moist, warm spiced cake and you have Sticky Toffee Pudding. As I took my first spoonful of the sticky toffee (the sauce was done before the cake was fully cooked), I kept saying again and again to myself, I can't believe this tastes this good; I can't believe I cooked this. It is one of those recipes that you feel like has come from a restaurant with a skilled chef at its head. The best part is that anyone can make this cake. There is nothing super hard about any of it. The only thing for you to do is mix it up real quick, sit back, relax, smell the ambrosial aromas swell within your kitchen, and then forget about all the sugar and butter that is in it. <br />
Cheers!<br />
<br />
Sticky Toffee Pudding<br />
(recipe from http://www.recipezaar.com/recipe/Udny-Arms-Sticky-Toffee-Pudding-113993)<br />
<br />
<div class="item articles"> <h3>Ingredients</h3><ul><li> </li>
</ul><h4>Pudding</h4><ul><li> <span style="color: black;">1/2 cup butter</span> </li>
<li style="color: black;"> 2 cups powdered sugar<a href="http://www.recipezaar.com/library/powdered-sugar-140"></a> </li>
<li style="color: black;"> 2 eggs </li>
<li style="color: black;"> 3 cups flour<a href="http://www.recipezaar.com/library/flour-64"></a> </li>
<li style="color: black;"> 8 ounces dates (pitted and cut into pieces) </li>
<li style="color: black;"> 1 teaspoon baking soda<a href="http://www.recipezaar.com/library/baking-soda-7"></a> </li>
<li style="color: black;"> 2 cups boiling water<a href="http://www.recipezaar.com/library/water-459"></a> </li>
</ul><h4 style="color: black;"> Sauce</h4><ul style="color: black;"><li> 1 cup butter </li>
<li> 2 3/4 cups brown sugar<a href="http://www.recipezaar.com/library/brown-sugar-375"></a> </li>
<li> 1 pint whipping cream </li>
</ul><h3>Directions</h3><h3><span style="font-size: small;">For the Pudding:. </span></h3><ol><li>Cream butter and sugar until white and fluffy.[Yes, it is correct that you are using powdered sugar, and yes, you are essentially making icing here.]</li>
<li>Beat in eggs gradually. </li>
<li>Fold in flour. [The consistency is a dry dough, kind of like a pastry.]</li>
<li>In a separate bowl pour the boiling water over the dates and soda. </li>
<li>When water is absorbed, add other ingredients and cream mixture.[There is a lot of water still left over. When it says "water is absorbed" it means that the dates have plumped up not that the water is removed.]</li>
<li>Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes. </li>
</ol><b>For the Sauce: </b><ol><li><h5></h5>Mix all ingredients and bring to a boil. </li>
<li>Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake. </li>
<li>Brown under grill before serving. </li>
<li>Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares. </li>
<li>Top with whipped cream. [The cake is just fine without whipped cream, but it is very rich. This would taste delicious with vanilla ice cream. There is plenty of extra sauce to pour over ice cream.]</li>
</ol><br />
This cake is so good; I hope any readers out there will try this cake. It is a definite on my bakery list. Please enjoy! <br />
</div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-86465836680744158042010-05-31T23:26:00.000-07:002010-05-31T23:31:14.418-07:00Amazing BreadSo, this bread may very well be the genesis of my love of bread making. Oh, the loveliness that is warm bread fresh from the oven. I really can't think of very many things that are more amazing than that smell, wafting through the air, entering my soul with the warmth of a mother's hug. Homemade bread is like, in the words of the great Michael Jackson, L-O-V-E, L-O-V-E, love.<br />
<br />
Now, I share this precious recipe with you. It is the recipe that began my inquiry into finding the best bakery recipes around. It goes by no other name but Amazing Bread. My only challenge left with this bread is to practice making it just as wonderful as a whole wheat or half whole wheat rendition.<br />
<br />
This recipe comes in two sizes, so I will do each size (4 loaves and 2 loaves--they are probably about a 2 pound size loaf each)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Amazing Bread</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 Loaves:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 1/3 C. warm water (so as to not kill your yeast, but warm enough to wake those little guys up.)*</div>2 Tbsp. yeast<br />
2/3 C. sweetener**<br />
2/3 C. oil<br />
2 Tbsp. salt<br />
13 1/3 C. flour (you can do half of the flour whole wheat and half regular white wheat)<br />
<br />
2 Loaves:<br />
2 2/3 C. warm water*<br />
1 Tbsp. yeast<br />
1/3 C. sweetener**<br />
1/3 C. oil<br />
1 Tbsp. salt<br />
6 2/3 C. flour<br />
<br />
*For those of you who have never baked with yeast before, I generally try to get the water just a little warm to the touch. You aren't looking for hot water. <br />
**I use honey here, which I think makes a little difference. The loaves come out smelling like honey, but if you want to use sugar, it will still be a great loaf of bread.<br />
<br />
So, I have made this bread by hand and by throwing all the ingredients into my bread maker on dough setting and then cooking it in the oven. (I personally hate the way my bread machine cooks bread. The crust is usually disgusting, so I just use it to mix up doughs.) <br />
<br />
When making it by hand, you mix the first five ingredients together. If you want to proof your yeast, you can <span class="goog-spellcheck-word" style="background: yellow;">pu</span>t the first three ingredients in a bowl and wait for the yeast to bubble, showing that it is awake and ready to make some amazing bread for you. Then I mix in about three cups of flour until combined. I keep adding a cup of flour at a time. Around the time I have 6 cups in the batter, I need to take the dough out and begin kneading it on the counter. I continue to add the flour until the dough is no longer sticky. As with most baking, the flour measurements are not exact. If you get a nice, not-too-sticky dough after 6 1/3 cup, you can stop. If you still have a sticky dough after adding all the called for flour, then add some more. (The measurements I describe in this paragraph are for the 2 loaf version.)<br />
<br />
After you have kneaded the dough together, place it back in your mixing bowl, cover it with a greased piece of plastic wrap and let rise until doubled. <br />
<br />
After it has doubled, knead the bread once more in flour on your counter. Split into loaves and place in greased pans. I have cooked this bread in bread pans and also just free form on a cookie sheet. Both taste great, just different looks. Let rise, covered, until doubled once more. <br />
Once doubled, cook at 350 degrees for 20 minutes. I have had to work with this 20 minutes quite a bit depending on the size of the loaf, so you will want to check the centers of your bread.<br />
<br />
And then you enjoy this blessing of bread that has entered your home. It is a lovely, lovely treat--especially with honey or jam.<br />
<br />
Here is a picture of these loaves using some "antique" bread pans I just inherited from my grandma. There is something magical about these pans. They cooked the bread perfectly--perfect crust, perfect bottom, perfect inside. I am excited to own these pans. But, don't worry. This bread turns out really well no matter how I have made it.<br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlySGQudADAMVd4bcgwxrLiBGJ2g6ehE3X622qYEwnJvXoWRjSOJHXcueFIFejGU9ScaxsDDhK65KnQ2RYFxilxGp5YaZn9ImLUVm6fGN8o-b3o8SkEOLgC4xTeL8jSYTdotv6GySivfTG/s1600/100_0845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlySGQudADAMVd4bcgwxrLiBGJ2g6ehE3X622qYEwnJvXoWRjSOJHXcueFIFejGU9ScaxsDDhK65KnQ2RYFxilxGp5YaZn9ImLUVm6fGN8o-b3o8SkEOLgC4xTeL8jSYTdotv6GySivfTG/s320/100_0845.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Cheers!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-7787675864254444082010-03-23T21:49:00.000-07:002010-03-23T21:51:43.435-07:00Irish Soda BreadSo, I had never eaten or baked this bread before, so I am not sure what it is supposed to taste like. But it is interesting, and not in a bad way. It has a very distinctive flavor. No, I don't want to make this bread again and again, but it is fun to make around St. Patrick's Day. I also think it is really cool that it tastes as good as it does without using any yeast.<br />
<br />
Quick story about this bread before I move on to the recipe. We had a potluck on St. Patrick's Day at work. I brought the Irish soda bread. After lunch, I ran it up to our breakroom and put it in th fridge. When I came up three hours late to claim my bread, someone had taken it. I was shocked. I work with a bunch of elderly volunteers doing Church history. I guess it must of just looked that good.<br />
<b><br />
</b><br />
<b>Irish Soda Bread (from Our Best Bites blog)</b><br />
<b> </b><br />
<div style="color: black; font-family: inherit;"><span style="font-size: small;">1 cup flour</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">2 3/4 cups whole wheat flour</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">1 1/4 teaspoons salt</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">1 1/4 teaspoons baking soda</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">2 teaspoons white sugar</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">4 Tbs butter</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">2 cups buttermilk</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">1/4 cup vegetable oil</span><span style="font-size: small;"> </span></div><div style="color: black; font-family: inherit;"><br />
</div><div style="color: black; font-family: inherit;"><span style="font-size: small;">For Topping: </span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">1 tablespoon buttermilk</span><span style="font-size: small;"> or milk</span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">1 teaspoon white sugar</span></div><div style="color: black; font-family: inherit;"><br />
</div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Preheat oven to 400 degrees F. Grease a cookie sheet or other shallow baking pan.</span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><span style="color: #666666; font-family: Verdana;"> </span><span style="color: #666666; font-family: Verdana;"> </span></span></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Whisk together the flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl.</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhaIcD-YktWU3XDEftyShEMeO5fdNDXnYTYLhet8LD9kMykyoEb7f6hCbg8Poa-p77ekY-kYOYkcm6VPi4u6BxIJAR69OxnfrPrysJ_8a5MuhuW6mMZYnpcuixuPUDmx96yE76FVuj4YD/s1600-h/100_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhaIcD-YktWU3XDEftyShEMeO5fdNDXnYTYLhet8LD9kMykyoEb7f6hCbg8Poa-p77ekY-kYOYkcm6VPi4u6BxIJAR69OxnfrPrysJ_8a5MuhuW6mMZYnpcuixuPUDmx96yE76FVuj4YD/s320/100_0640.JPG" /></a></div><div style="color: black; font-family: inherit;"></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Cut the butter into the flour mixture until pieces are crumb-size. </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPfdsCMmx_Lx5A9fl01y7cvqCpjaSgQizYtBl1jJUvjUGzt2Qs2iEx4jeeSZ3LXtOVtNObm3-8qyFNLQ2L-eLLJN4lIN6dUZtFvmKzSp3ihDbt3mULMz4pzxx-8-Lu-ew1lFF4OcU-D4X/s1600-h/100_0643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPfdsCMmx_Lx5A9fl01y7cvqCpjaSgQizYtBl1jJUvjUGzt2Qs2iEx4jeeSZ3LXtOVtNObm3-8qyFNLQ2L-eLLJN4lIN6dUZtFvmKzSp3ihDbt3mULMz4pzxx-8-Lu-ew1lFF4OcU-D4X/s320/100_0643.JPG" /></a></div><div style="color: black; font-family: inherit;"></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br />
</span> </div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Make a well in the center of the mixture and pour in the oil and buttermilk. (As you can tell, I underestimated the depth that would be needed so make a large well.</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnkM7IO5x6xwY8biMndTp2ZOVf8XvjI82twCmudKP0h-Lqv8CdF8sdCtYooHy5RajNgsn7_SzUAyWxkefoQ5FNu2kTaPX2RoSJLQQUGmd4dtDDrR4NcMWx5L344_bOBAKPauvZhzPR2Yv/s1600-h/100_0645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnkM7IO5x6xwY8biMndTp2ZOVf8XvjI82twCmudKP0h-Lqv8CdF8sdCtYooHy5RajNgsn7_SzUAyWxkefoQ5FNu2kTaPX2RoSJLQQUGmd4dtDDrR4NcMWx5L344_bOBAKPauvZhzPR2Yv/s320/100_0645.JPG" /></a></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="color: black; font-family: inherit;"></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"> Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough a few times and then form into a round ball and pat down a little. </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z2zubsAFZcskpu4oVoB7sC9GKQwc-Uy8ItdZvUT-PfB-Etd656Ju0lWIhqAq0omHW0i8X283MB3DdYv1XoWGhNWIzmD2jG1ee7s3Kql7MhXdG3H7MwcN0mW6DxUZsts29cTfVmT150QR/s1600-h/100_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z2zubsAFZcskpu4oVoB7sC9GKQwc-Uy8ItdZvUT-PfB-Etd656Ju0lWIhqAq0omHW0i8X283MB3DdYv1XoWGhNWIzmD2jG1ee7s3Kql7MhXdG3H7MwcN0mW6DxUZsts29cTfVmT150QR/s320/100_0647.JPG" /></a></div><div style="color: black; font-family: inherit;"></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br />
</span> </div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with a sharp knife. Brush the top with 1 tablespoon buttermilk or milk, and sprinkle 1 teaspoon sugar over the top. </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNndl4XxArQxQwt-cY5w5kLpNj6yMvup5cYl7PwcssjBCt6Pqyb99QbKR-1Ji9rQTJS2eRbHRjXpCfa-o7gwOKGAm3FEqFSI_Gmf38SyeEeKndm8du8uCEdv36IAbxIxMb-_vJdA4xtmox/s1600-h/100_0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNndl4XxArQxQwt-cY5w5kLpNj6yMvup5cYl7PwcssjBCt6Pqyb99QbKR-1Ji9rQTJS2eRbHRjXpCfa-o7gwOKGAm3FEqFSI_Gmf38SyeEeKndm8du8uCEdv36IAbxIxMb-_vJdA4xtmox/s320/100_0649.JPG" /></a></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br />
</span> </div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F, rotate pan and bake another 25-30 minutes. </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JeT1uAeCm3JGyLypYk5u7HRH1IWswbVvOy061eYZB-qybe4kg9hl9kx95B2aL_YMdwM3RWB8wmllO8UWnw69LmUDt-Uqa6y8E_f3-E0BmY6_u23MsVtVg9W9cKPsmKumC7BqBQftlALV/s1600-h/100_0650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JeT1uAeCm3JGyLypYk5u7HRH1IWswbVvOy061eYZB-qybe4kg9hl9kx95B2aL_YMdwM3RWB8wmllO8UWnw69LmUDt-Uqa6y8E_f3-E0BmY6_u23MsVtVg9W9cKPsmKumC7BqBQftlALV/s320/100_0650.JPG" /></a></div><div style="color: black; font-family: inherit;"></div><div style="color: black; font-family: inherit;"><br />
</div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Allow loaf to cool on a wire rack for about 15 minutes before slicing. </span></div><div style="color: black; font-family: inherit;"></div><div style="color: black; font-family: inherit;"><span style="font-size: small;">Cheers! </span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-63569466194025161512010-03-12T13:16:00.000-08:002010-03-12T13:19:15.325-08:00Success #2: Hu La La Cookies<div class="separator" style="clear: both; text-align: center;"></div>So, it is official, Lion House has the best recipes. 2 out of the 3 recipes I have made were exceptional (the other recipe wasn't bad either, but just not amazing). This cookie recipe is thick, crunchy, and rich. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpfQmfAqjBhki7iq-H71K0Tb3KYDEMxEr_sYcPgmSZ5kQQkojp4CrbXYEaS9MIXzsB0II-YiennNuc0zyTOp8lewsAede_k-lO2_AezEi8Ti7kndMBFpz-_PF6FSF_P0_p9b7DGBJmkmj/s1600-h/100_0636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpfQmfAqjBhki7iq-H71K0Tb3KYDEMxEr_sYcPgmSZ5kQQkojp4CrbXYEaS9MIXzsB0II-YiennNuc0zyTOp8lewsAede_k-lO2_AezEi8Ti7kndMBFpz-_PF6FSF_P0_p9b7DGBJmkmj/s320/100_0636.JPG" vt="true" /></a></div> The recipe is different than your average cookie mix. You mix in most of your dry products first, and then cut in butter (like a pastry). Finally, you add in eggs to make it a dough. Yes, this process takes a little more tender, loving care--but it is beyond worth it. <br />
Now, for all those out there that do not like coconut tons, these cookies do have a lot of coconut in them, but the flavor is not overwhelmingly coconutty. The coconut adds more to the texture than it does to the flavor. <br />
Just one last note before I get to the recipe. The cookie dough is dry and needs to be patted together to make into cookies. It also does not spread much at all, so whatever size you make, it will end up being the same size.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N4sYVbiTFlPhDxB57YScpeL8GDJ18uc6VSOw9pbvHW6F5Qfs2KnBHhyqeEgqRk22_RteZyxq2TSKOG2XDmM2ydROWg2gVUdGNQRUhKKJZ0urmOFV9aCH2jZLXtYyMYh7ZOxbhaWHNoGt/s1600-h/100_0635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N4sYVbiTFlPhDxB57YScpeL8GDJ18uc6VSOw9pbvHW6F5Qfs2KnBHhyqeEgqRk22_RteZyxq2TSKOG2XDmM2ydROWg2gVUdGNQRUhKKJZ0urmOFV9aCH2jZLXtYyMYh7ZOxbhaWHNoGt/s320/100_0635.JPG" vt="true" /></a></div><br />
Enjoy these amazing cookies!!!<br />
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Hu La La Cookies<br />
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2 1/2 cups all-purpose flour<br />
1 cup sugar<br />
1 cup brown sugar<br />
1 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 cup butter, softened<br />
2 cups coconut<br />
2 cups rolled oats (I used quick-oats, but old-fashioned oats will just make it chewier.)<br />
3 egss<br />
1 teaspoon vanilla<br />
2 cups milk chocolate chips<br />
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Preheat oven to 350 degrees. In a medium mixing bowl, combine flour, sugars (I always get excited when you have a reason to pluralize non-count nouns. Yup, I am a grammar dork.), baking powder, baking soda, and salt. <br />
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Cut in butter and mix until well blended. [This will take a bit of time. I used a fork, but if you have a pastry cutter, that will work even better. Don't worry if it is still very dry when the butter is mixed in. It will turn into a dough with the eggs.)<br />
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Add coconut and oatmeal and mix briefly. [I also like that the recipe uses the word briefly here. I am not sure what that means exactly, but I just mixed the coconut and oats all the way in.]<br />
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Add eggs and vanilla. Mix well. [This also takes a bit of stirring, but even if you don't believe it, there is enough liquid to make the whole bowl into a dough.]<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFVyuB1gLq3yxYnYQmgQifnAtJVSB4M1WOygHe3rgLXSwaC1wDTLZpjDKd9ZyhiBUF5uBIQgvlYQEhN9g8A0xod62SbI4qjBUinPqvwd01xnwkkhSvfZk-Wqd7w2ShQ7xMPtnieQXmObF/s1600-h/100_0632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFVyuB1gLq3yxYnYQmgQifnAtJVSB4M1WOygHe3rgLXSwaC1wDTLZpjDKd9ZyhiBUF5uBIQgvlYQEhN9g8A0xod62SbI4qjBUinPqvwd01xnwkkhSvfZk-Wqd7w2ShQ7xMPtnieQXmObF/s320/100_0632.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir in chocolate chips.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIKjhD08a4LpuXJfR4WCKdng_ZdfoLSQPfngG34Oz-SwmFBF-vhzrVTy-yglhzhXkYR3LteJ_IL-6WsNSjUT5xK84ybhKzXjcWV2HB-tFfpxGTAcU4RePFBRvQic_E-F2By6IuHPfzP0e/s1600-h/100_0633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIKjhD08a4LpuXJfR4WCKdng_ZdfoLSQPfngG34Oz-SwmFBF-vhzrVTy-yglhzhXkYR3LteJ_IL-6WsNSjUT5xK84ybhKzXjcWV2HB-tFfpxGTAcU4RePFBRvQic_E-F2By6IuHPfzP0e/s320/100_0633.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Bake 10 to 12 minutes. Makes 3 1/2 dozen cookies.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1xvFQ_i6pH17kSLzL8if1W8jS7xLoQAan-pap9ok7jUuGknJ6ZcEDIz26_tYUfloNX9V3BoRmvXqGir_-jOBJegBaQhyphenhyphenGRQRdPxn9o_1PC-i0YuMMsCY0Iszmor3bWx2ltgVZrcXzodD/s1600-h/100_0639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1xvFQ_i6pH17kSLzL8if1W8jS7xLoQAan-pap9ok7jUuGknJ6ZcEDIz26_tYUfloNX9V3BoRmvXqGir_-jOBJegBaQhyphenhyphenGRQRdPxn9o_1PC-i0YuMMsCY0Iszmor3bWx2ltgVZrcXzodD/s320/100_0639.JPG" vt="true" /></a></div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com0tag:blogger.com,1999:blog-1337966986880325010.post-27956749233851846022010-02-15T09:28:00.000-08:002010-02-15T09:29:40.287-08:00Oatmeal Fudge Squares--My First Absolute SuccessOk, so this past weekend I was stuck in my apartment all by myself. My roommates were out of town. With the beginning of the Olympic games and a lot of work I need to catch up on, I barricaded myself into my apartment to watch and work and bake--so maybe the work part went out the window. Anyway, I discovered this delicious and bakery worthy cookie square. I made some for a party the next day and everyone said they were amazing also.<br />
Thus, I present to you these morsels of loveliness. Served hot, they are the perfect pairing for ice cream--fudge and cookies. Served cool they are some of the richest and scrumptious snacks you have ever had. I got the recipe from the mother of all Mormon baking books, <i>Lion House Baking</i>.<br />
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<b>Oatmeal Fudge Squares</b><br />
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Ingredents:<br />
<b> </b>1 cup butter or margarine, softened<br />
2 cups packed brown sugar<br />
2 eggs<br />
2 teaspoons vanilla<br />
2 1/2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 1/2 cups quick-cooking rolled oats (I used old-fashioned and they turned out fine)<br />
1 (14-oz.) can sweetened condensed milk<br />
1 (12-oz.) package semi-sweet chocolate chips<br />
1/4 cup margarine<br />
2 teaspoons vanilla<br />
1 cup chopped walnuts (optional)<br />
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Preheat oven to 350 degrees. Grease a 9X13-inch baking pan and set aside. In a large mixing bowl, cream together butter and brown sugar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImDECN6EU3OlTunXID3GGAc5TXpU1Jk1dSHyuLKqbrmAUzhoElK75i6YR8SnF5wt8OmjHCntfcKncRyusP3qbk4-CZwtqgOsSJNRpgqgm0tVVTm_hogZln3OeqNoO5Y1AqNVzyoAJdkmW/s1600-h/100_0626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImDECN6EU3OlTunXID3GGAc5TXpU1Jk1dSHyuLKqbrmAUzhoElK75i6YR8SnF5wt8OmjHCntfcKncRyusP3qbk4-CZwtqgOsSJNRpgqgm0tVVTm_hogZln3OeqNoO5Y1AqNVzyoAJdkmW/s320/100_0626.JPG" /></a></div><br />
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Add eggs and vanilla.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9s0emMLnd0TesAUoJlXMrFQY9hPZybZD6Na1Icyr5jVH0gbNFomOUDESPbrMCjy7IVUeyQx564MBFXri9FTzGLA2dkWGyXEWcpA0UOvf_NZasimdKgUsTknct2MnRnHSXmIp8a_pTc98/s1600-h/100_0628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9s0emMLnd0TesAUoJlXMrFQY9hPZybZD6Na1Icyr5jVH0gbNFomOUDESPbrMCjy7IVUeyQx564MBFXri9FTzGLA2dkWGyXEWcpA0UOvf_NZasimdKgUsTknct2MnRnHSXmIp8a_pTc98/s320/100_0628.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">In a small bowl, sift flour, baking soda, and salt (I used a whisk.) and add to creamed mixture. Mix in oats.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGzw42R9ybrytb6z44H3TdxwcUdOQo630HzKR8wLfa7fBOhJaJsdTVWGAq8_QkixVZneLnyUYJbhI3TYK8aL2EJeuolRZZZhNhHAG-czfkGAqvs0-kt-LUmQU-7wzru6iQOzZdrUwY7oD/s1600-h/100_0629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGzw42R9ybrytb6z44H3TdxwcUdOQo630HzKR8wLfa7fBOhJaJsdTVWGAq8_QkixVZneLnyUYJbhI3TYK8aL2EJeuolRZZZhNhHAG-czfkGAqvs0-kt-LUmQU-7wzru6iQOzZdrUwY7oD/s320/100_0629.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">In heavy saucepan, mix sweetened condensed milk, chocolate chips, and margarine and heat until chocolate is just melted. Stir in vanilla and nuts. (To tell you the truth, I forgot to add the vanilla both times I made this. I also didn't have nuts. I didn't miss either in the finished concoction.)</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Spread two-thirds of the dough into prepared baking pan. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLGDPOwPx3EB_wsIAGtl8yX9mUBUybIQCf-FUfAFejlIkt7eH-PwSajiGcANtUngRS_AjYOkI9yeNgAUOjBSng67yayRAAWJgmYlzG7FJSE5uwFZ5gNmCcnREcVy7U-luQq1sARpzl51B/s1600-h/100_0630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLGDPOwPx3EB_wsIAGtl8yX9mUBUybIQCf-FUfAFejlIkt7eH-PwSajiGcANtUngRS_AjYOkI9yeNgAUOjBSng67yayRAAWJgmYlzG7FJSE5uwFZ5gNmCcnREcVy7U-luQq1sARpzl51B/s320/100_0630.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Spread with chocolate mixture. Drop remaining one-third of dough on top by spoonfuls. Bake for 25 minutes. Cool (or don't), then cut into bars. Makes 36 bars. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoZrjsOYIsafGrhxfUO-V1QpBYiXcbF5qF6rY0wwEcggcjEd-nhuLF9734Q3Vz9Zvem5Lh60KG_VKT4DpQbwtP7AaN2HZD6p2QPl1bz2uOpz2Xpk2jh5ck8fVefLxiKpii1Kftw23fTn9/s1600-h/100_0631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoZrjsOYIsafGrhxfUO-V1QpBYiXcbF5qF6rY0wwEcggcjEd-nhuLF9734Q3Vz9Zvem5Lh60KG_VKT4DpQbwtP7AaN2HZD6p2QPl1bz2uOpz2Xpk2jh5ck8fVefLxiKpii1Kftw23fTn9/s320/100_0631.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">These are seriously amazing. The picture does not do it anywhere near justice. The fudge-cookie combination is so, so good. Yum!</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Cheers!</div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-40736412523501114922010-02-08T10:21:00.000-08:002010-02-08T10:21:10.474-08:00Scottish Shortbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YDUMhmhqUnt4NXqJD6Zryb7vzQcMh-K_fxKXKm8QHnw1vQLOcAOVlUFTgWlrxjELCbbn50b75bfotgTSiMm0oCQX_ZCL9CVVpS1mlkwGb2h4axwNG5-NiYMeSQayoYifeRh-iZaUqOPH/s1600-h/robert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YDUMhmhqUnt4NXqJD6Zryb7vzQcMh-K_fxKXKm8QHnw1vQLOcAOVlUFTgWlrxjELCbbn50b75bfotgTSiMm0oCQX_ZCL9CVVpS1mlkwGb2h4axwNG5-NiYMeSQayoYifeRh-iZaUqOPH/s200/robert.jpg" width="182" /></a></div>In honor of Robert Burns's birthday in January (the 25th), the recipe for this time is Scottish shortbread. I have been apprehensive to share this recipe because I think there is room for improvement, but it is not too bad. The recipe is good, but I think the texture could be a little bit more crumbly like Walker's shortbread. But before the recipe, a poem by Rabbie Burns. In time for Valentine's Day, a romantic poem with a little crassness. <br />
<br />
<div style="text-align: center;">To a Louse:</div><div style="text-align: center;">Ha! whaur ye gaun, ye <a href="http://www.robertburns.org/works/glossary/465.html" onmouseover="WinOpen('glossary/465.html');">crowlin</a> ferlie? <br />
Your impudence protects you sairly; <br />
I <a href="http://www.robertburns.org/works/glossary/309.html" onmouseover="WinOpen('glossary/309.html');">canna</a> say but ye <a href="http://www.robertburns.org/works/glossary/1596.html" onmouseover="WinOpen('glossary/1596.html');">strunt</a> rarely, <br />
<a href="http://www.robertburns.org/works/glossary/1218.html" onmouseover="WinOpen('glossary/1218.html');">Owre</a> gauze and lace; <br />
Tho', faith! I fear ye dine but sparely <br />
On sic a place. <br />
<br />
Ye ugly, creepin, <a href="http://www.robertburns.org/works/glossary/174.html" onmouseover="WinOpen('glossary/174.html');">blastit</a> wonner, <br />
Detested, shunn'd <a href="http://www.robertburns.org/works/glossary/291.html" onmouseover="WinOpen('glossary/291.html');">by</a> <a href="http://www.robertburns.org/works/glossary/1383.html" onmouseover="WinOpen('glossary/1383.html');">saunt</a> an' sinner, <br />
How daur ye set your <a href="http://www.robertburns.org/works/glossary/678.html" onmouseover="WinOpen('glossary/678.html');">fit</a> upon her- <br />
<a href="http://www.robertburns.org/works/glossary/1371.html" onmouseover="WinOpen('glossary/1371.html');">Sae</a> fine a lady? <br />
<a href="http://www.robertburns.org/works/glossary/736.html" onmouseover="WinOpen('glossary/736.html');">Gae</a> somewhere else and seek your dinner <br />
On some poor body. <br />
<br />
Swith! in some beggar's <a href="http://www.robertburns.org/works/glossary/841.html" onmouseover="WinOpen('glossary/841.html');">haffet</a> squattle; <br />
There ye may creep, and sprawl, and sprattle, <br />
<a href="http://www.robertburns.org/works/glossary/1859.html" onmouseover="WinOpen('glossary/1859.html');">Wi'</a> <a href="http://www.robertburns.org/works/glossary/964.html" onmouseover="WinOpen('glossary/964.html');">ither</a> kindred, jumping cattle, <br />
In shoals and nations; <br />
<a href="http://www.robertburns.org/works/glossary/1846.html" onmouseover="WinOpen('glossary/1846.html');">Whaur</a> <a href="http://www.robertburns.org/works/glossary/923.html" onmouseover="WinOpen('glossary/923.html');">horn</a> nor <a href="http://www.robertburns.org/works/glossary/94.html" onmouseover="WinOpen('glossary/94.html');">bane</a> ne'er daur unsettle <br />
Your <a href="http://www.robertburns.org/works/glossary/1668.html" onmouseover="WinOpen('glossary/1668.html');">thick</a> plantations. <br />
<br />
Now <a href="http://www.robertburns.org/works/glossary/871.html" onmouseover="WinOpen('glossary/871.html');">haud</a> you there, ye're out o' sight, <br />
Below the fatt'rels, snug and tight; <br />
Na, faith ye yet! ye'll <a href="http://www.robertburns.org/works/glossary/1203.html" onmouseover="WinOpen('glossary/1203.html');">no</a> be right, <br />
<a href="http://www.robertburns.org/works/glossary/1695.html" onmouseover="WinOpen('glossary/1695.html');">Till</a> ye've got on it- <br />
The verra tapmost, tow'rin height <br />
<a href="http://www.robertburns.org/works/glossary/1208.html" onmouseover="WinOpen('glossary/1208.html');">O'</a> Miss' bonnet. <br />
<br />
My sooth! right <a href="http://www.robertburns.org/works/glossary/115.html" onmouseover="WinOpen('glossary/115.html');">bauld</a> ye set your nose out, <br />
As plump an' grey as ony groset: <br />
O for some rank, mercurial rozet, <br />
Or fell, <a href="http://www.robertburns.org/works/glossary/1330.html" onmouseover="WinOpen('glossary/1330.html');">red</a> smeddum, <br />
I'd gie you <a href="http://www.robertburns.org/works/glossary/1445.html" onmouseover="WinOpen('glossary/1445.html');">sic</a> a hearty dose o't, <br />
Wad dress your droddum. <br />
<br />
I wad <a href="http://www.robertburns.org/works/glossary/1178.html" onmouseover="WinOpen('glossary/1178.html');">na</a> been surpris'd to spy <br />
You on <a href="http://www.robertburns.org/works/glossary/41.html" onmouseover="WinOpen('glossary/41.html');">an</a> <a href="http://www.robertburns.org/works/glossary/62.html" onmouseover="WinOpen('glossary/62.html');">auld</a> wife's flainen toy; <br />
<a href="http://www.robertburns.org/works/glossary/1212.html" onmouseover="WinOpen('glossary/1212.html');">Or</a> <a href="http://www.robertburns.org/works/glossary/22.html" onmouseover="WinOpen('glossary/22.html');">aiblins</a> some <a href="http://www.robertburns.org/works/glossary/163.html" onmouseover="WinOpen('glossary/163.html');">bit</a> dubbie boy, <br />
On's wyliecoat; <br />
<a href="http://www.robertburns.org/works/glossary/288.html" onmouseover="WinOpen('glossary/288.html');">But</a> Miss' fine Lunardi! fye! <br />
How <a href="http://www.robertburns.org/works/glossary/501.html" onmouseover="WinOpen('glossary/501.html');">daur</a> ye do't? <br />
<br />
O Jeany, <a href="http://www.robertburns.org/works/glossary/526.html" onmouseover="WinOpen('glossary/526.html');">dinna</a> <a href="http://www.robertburns.org/works/glossary/1712.html" onmouseover="WinOpen('glossary/1712.html');">toss</a> your head, <br />
An' <a href="http://www.robertburns.org/works/glossary/1417.html" onmouseover="WinOpen('glossary/1417.html');">set</a> your beauties <a href="http://www.robertburns.org/works/glossary/4.html" onmouseover="WinOpen('glossary/4.html');">a'</a> abread! <br />
Ye little <a href="http://www.robertburns.org/works/glossary/1008.html" onmouseover="WinOpen('glossary/1008.html');">ken</a> what cursed speed <br />
The blastie's makin: <br />
<a href="http://www.robertburns.org/works/glossary/1664.html" onmouseover="WinOpen('glossary/1664.html');">Thae</a> winks an' finger-ends, I dread, <br />
Are notice takin. <br />
<br />
O wad some Power the <a href="http://www.robertburns.org/works/glossary/773.html" onmouseover="WinOpen('glossary/773.html');">giftie</a> <a href="http://www.robertburns.org/works/glossary/769.html" onmouseover="WinOpen('glossary/769.html');">gie</a> us <br />
To see oursels as ithers see us! <br />
It wad <a href="http://www.robertburns.org/works/glossary/720.html" onmouseover="WinOpen('glossary/720.html');">frae</a> mony a blunder free us, <br />
An' foolish notion: <br />
What airs in dress an' gait <a href="http://www.robertburns.org/works/glossary/1771.html" onmouseover="WinOpen('glossary/1771.html');">wad</a> lea'e us, <br />
<a href="http://www.robertburns.org/works/glossary/40.html" onmouseover="WinOpen('glossary/40.html');">An'</a> ev'n devotion! </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>Shortbread:</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients:<b> </b></div><ul><li class="plaincharacterwrap"> 1 1/2 cups all-purpose flour</li>
<li class="plaincharacterwrap"> 1/3 cup white sugar</li>
<li class="plaincharacterwrap"> 3/4 cup butter</li>
</ul>Instructions:<br />
<br />
Preheat oven to 350 degrees. Blend all ingredients well. Dough will be stiff and crumbly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixmxajdz3Hel9Bm_MRkpOKQdFZuYhXO7HPAw-yGh7x09EUcNzA6NofxWbDFQ0sheB04cOxERIj826o-mRvwoTNd_oGq-eVgvSxhfBtnf-4lz-pA94dtwHSYxRF_Md9IaVm_vE9WQZsZpL/s1600-h/100_0498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixmxajdz3Hel9Bm_MRkpOKQdFZuYhXO7HPAw-yGh7x09EUcNzA6NofxWbDFQ0sheB04cOxERIj826o-mRvwoTNd_oGq-eVgvSxhfBtnf-4lz-pA94dtwHSYxRF_Md9IaVm_vE9WQZsZpL/s320/100_0498.JPG" /></a></div><br />
<br />
Press into a 9 x9 inch buttered dish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYw_1kdlxma8cITU0NLL_m8Yc73SHcWKH2muW_sMVzu_8_4VW0e7QvKubkrl23z5pp78YJRa16KxCGSXgOgz4qdK7v4IDBOcDoMrF_CkwuNhsNl7RzNnRl8jSSfLDUSvEDwQrfh1Xb6cIo/s1600-h/100_0499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYw_1kdlxma8cITU0NLL_m8Yc73SHcWKH2muW_sMVzu_8_4VW0e7QvKubkrl23z5pp78YJRa16KxCGSXgOgz4qdK7v4IDBOcDoMrF_CkwuNhsNl7RzNnRl8jSSfLDUSvEDwQrfh1Xb6cIo/s320/100_0499.JPG" /></a></div><br />
Prick top with a fork.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGxBR4pP9Y56j2d1pMcFBovcStpsls8jUY_zlsyBI6XekfxCY82AiLprlLXiLTfXz9plwevN_5sNhG0vh7lSS9-cr-AGlvEWbgWs1DfSEahLENuTgcG0lp8aI3zlnPmKqATmLzC28_OFh/s1600-h/100_0501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGxBR4pP9Y56j2d1pMcFBovcStpsls8jUY_zlsyBI6XekfxCY82AiLprlLXiLTfXz9plwevN_5sNhG0vh7lSS9-cr-AGlvEWbgWs1DfSEahLENuTgcG0lp8aI3zlnPmKqATmLzC28_OFh/s320/100_0501.JPG" /></a></div><br />
Bake until pale golden brown on the edges. Cool and cut into squares. (I dumbly forgot to take a picture of the shortbread after it was done cooking, but it stays relatively light like the way it is before it is cooked.)<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
Be prepared for buttery goodness. Cheers!<br />
<div style="text-align: left;"></div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-54702120526495718422010-01-13T08:38:00.000-08:002010-01-13T08:43:31.873-08:00Delicious Chicken Pot Pie--on the edge of bakery recipesHello, welcome to wholesome, easy, and delicious. When you figure out how to arrive at an adjective, let me know. So, the recipe for this time is chicken pot pies. This was exciting for many reasons. One: pastry dough (that was made easy by buying frozen piecrusts). Two: using my ramekins for the first time. See, I received four ramekins from my lovely mother two or three Christmases ago. I didn't know what to make with them until I thought about the wonderfulness that is chicken pot pies--and this recipe is easy! Just think you, too, can be as happy as Thuy was to eat this deliciousness.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfcFeITftzBl71U_tO4c32O3LN9KMd7yurIpLNGo_YUyUpD2ZYHeyrQ3msQOI9-yyV1cw0JF3LhrLJzaE6jP8HRN9NFULvhwVisXcKDWnWM1447zp0mulMnGHQkap_9XiB08-O4wjud0Z/s1600-h/100_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfcFeITftzBl71U_tO4c32O3LN9KMd7yurIpLNGo_YUyUpD2ZYHeyrQ3msQOI9-yyV1cw0JF3LhrLJzaE6jP8HRN9NFULvhwVisXcKDWnWM1447zp0mulMnGHQkap_9XiB08-O4wjud0Z/s400/100_0481.JPG" /></a><br />
</div><br />
<br />
Ingredients:<br />
<div>2 unbaked pie crusts<br />
</div><div>1 lb. chicken breasts.<br />
</div><div>1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed<br />
</div><div>1 onion, minced<br />
</div><div>butter <br />
</div><div>5 medium-small red potatoes, diced<br />
</div><div>2 cans cream of chicken soup<br />
</div><div>1/2 tsp. Kosher salt (more or less, to taste)<br />
</div>Ground black pepper to taste<br />
<br />
Okay, so the above ingredients are a guideline to follow, but I ended up just mixing everything together to what looked like a good mixture.<br />
<br />
First, preheat oven to 400 degrees. Boil potatoes. If you don't want to wait for the potatoes, I just microwaved them. You can also use leftover baked potatoes from a previous meal.<br />
<br />
While the potatoes are cooking, saute the onions with a little butter until they are translucent.<br />
<br />
In a bowl, mix together the vegetables, the chicken, and the cream of chicken. Season to taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_WlRTM6Jdz_7mFSaCUfpiiMC4XL1OLQxp0eDxqzaycpKbW5UcSu7BxR3N1hY6QFqBWoOiL74JIckKF1PNjQVxZLbXcCj-x345PcKInKeUh3kP6665c3r-t8AuOQIwrgBGQEbqBHB9nk4/s1600-h/100_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_WlRTM6Jdz_7mFSaCUfpiiMC4XL1OLQxp0eDxqzaycpKbW5UcSu7BxR3N1hY6QFqBWoOiL74JIckKF1PNjQVxZLbXcCj-x345PcKInKeUh3kP6665c3r-t8AuOQIwrgBGQEbqBHB9nk4/s320/100_0474.JPG" /></a><br />
</div><br />
Fill the ramekins with the mixture. If you do not have ramekins, you can use oven-safe mugs. Or you can cook it in a pie for a family-size portion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi22TMTAtFON2Wj0O7yL1GKKSMAW47LUQc8-Tikg7D5MXvRST3R9OatZQ6DbIxCe-2SJqohFYjgQCMThM2owcIhrLhP9vZdCL9lKuIzneJHB7ZG0TMFrt1mnVzjuaNZ0efPZhHSytn-j_z/s1600-h/100_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi22TMTAtFON2Wj0O7yL1GKKSMAW47LUQc8-Tikg7D5MXvRST3R9OatZQ6DbIxCe-2SJqohFYjgQCMThM2owcIhrLhP9vZdCL9lKuIzneJHB7ZG0TMFrt1mnVzjuaNZ0efPZhHSytn-j_z/s400/100_0487.JPG" /></a><br />
</div>Using a butter knife, cut circles from the pie crust (make sure the crust is thawed out before you start making the pies). Place on top and pinch or use a fork on the rim to seal the crust. Cut air holes in the center.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj4APyrPwLe3RI1Q5AzbBnrk3ku-l-xNGF0zn77V3c-7udCqwUFS0fmATFln8QHSADjRdgoxILYmlSEKJMCnSR5ZiLMu1XVNEha3hWh-xjqleOVpbzUNbDN5Hiimsc5KI6cFgtAwyghqH/s1600-h/100_0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj4APyrPwLe3RI1Q5AzbBnrk3ku-l-xNGF0zn77V3c-7udCqwUFS0fmATFln8QHSADjRdgoxILYmlSEKJMCnSR5ZiLMu1XVNEha3hWh-xjqleOVpbzUNbDN5Hiimsc5KI6cFgtAwyghqH/s320/100_0490.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BYQKBIzFj0T5Jotn9GQBeHZgcj4LjAFTi3Ylnxatn0mX68vDcT7d522oYCS_3q35VmxhH4qYe_lhGlG4E4Q8k2JnMNqXoIHFN-84AYfgR8-zG-94khJkrm89gpH5uDcpXJha-XQuuEKp/s1600-h/100_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BYQKBIzFj0T5Jotn9GQBeHZgcj4LjAFTi3Ylnxatn0mX68vDcT7d522oYCS_3q35VmxhH4qYe_lhGlG4E4Q8k2JnMNqXoIHFN-84AYfgR8-zG-94khJkrm89gpH5uDcpXJha-XQuuEKp/s320/100_0494.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">Place in oven for 35-40 minutes or until the crust is golden brown. Serve, eat, enjoy!<br />
</div><div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnx6426mZ-lCcIcWFFqYDkkcY2A9X7mwNeVCC7-L7Wr-aVUfpfYfEJudCB3fxdAC65440DgrmKlApQunYwbfZM9rjraU7fsCxEK5vjaXwh5yi9L1PI5XEfUS_YaPzZXmkWw6mwDWsvnrp/s1600-h/100_0478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnx6426mZ-lCcIcWFFqYDkkcY2A9X7mwNeVCC7-L7Wr-aVUfpfYfEJudCB3fxdAC65440DgrmKlApQunYwbfZM9rjraU7fsCxEK5vjaXwh5yi9L1PI5XEfUS_YaPzZXmkWw6mwDWsvnrp/s320/100_0478.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJocRwGas8HGMNCz6qm-WCkA54ZVQIEO7Cj5Ow7gFFUAy9GgSBW6sggcA22MfsEKyAm_cTxA0S4aRch0AAEg3wWGrKZocU6EJQV90Vkx6bOHPLSAKQ3f4M0S0Vuxj1KdyPbB-1Ha4FuZBC/s1600-h/100_0482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJocRwGas8HGMNCz6qm-WCkA54ZVQIEO7Cj5Ow7gFFUAy9GgSBW6sggcA22MfsEKyAm_cTxA0S4aRch0AAEg3wWGrKZocU6EJQV90Vkx6bOHPLSAKQ3f4M0S0Vuxj1KdyPbB-1Ha4FuZBC/s320/100_0482.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">This recipe was adapted from one found on ourbestbites.com<br />
</div>Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com2tag:blogger.com,1999:blog-1337966986880325010.post-60858809098504930782009-11-03T18:09:00.000-08:002009-11-03T18:13:15.141-08:00Chocolate Zucchini BreadBetween being out of town off and on for the last two weeks and setting some absurd food goals for myself (including not eating sweets for a month, which has been an enlightening challenge--I am learning that I have more will power than I thought.), I haven't kept up with my blog very well. <br />
Well, here it is. Finally a new post. <br />
About a month ago, I made Chocolate Zucchini bread for a ward activity. (Isn't zucchini spelled weird? Two c's.) I had never cooked with zucchini before, but it wasn't difficult to work with. I never thought zucchini to be that moist of a vegetable (compared with cucumbers or peppers), but zucchini is really moist when you shred it--and it doesn't have a weird flavor to add to your recipes. This recipe was a huge hit at the activity, and I think it is because of the sugar topping that gives it a crunch. I got this recipe from ourbestbites.com, which is an adorable food blog.<br />
So here it is.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOzUl7pJiLHNBN7oo36vmGjj05OXW98CiUgfXNfioiO2iICRpqGAnkirx2Y_BoWUY88R97X_lHqz-cu9Iijs_ww5j8DKrh_HPajjzA5d0OvtRJsIRKhBaqkJNEH6m_EbkTUSHicrAja2J/s1600-h/SNC00076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOzUl7pJiLHNBN7oo36vmGjj05OXW98CiUgfXNfioiO2iICRpqGAnkirx2Y_BoWUY88R97X_lHqz-cu9Iijs_ww5j8DKrh_HPajjzA5d0OvtRJsIRKhBaqkJNEH6m_EbkTUSHicrAja2J/s320/SNC00076.jpg" vr="true" /></a><br />
</div>Chocolate Zucchini Bread {makes 2 loaves} <br />
<div><br />
</div><ul><li>2 C flour</li>
<li>2 t cinnamon</li>
<li>1/2 t salt </li>
<li>1 1/2 t baking soda</li>
<li>1/2 C canola oil</li>
<li>1 C sugar</li>
<li>1/4 C brown sugar</li>
<li>3 eggs </li>
<li>2 t vanilla </li>
<li>1/2 C sour cream</li>
<li>3 C grated zucchini</li>
<li>3/4 C mini chocolate chips</li>
</ul>Topping:<br />
<ul><li>2 T brown sugar</li>
<li>2 T white sugar</li>
<li>1/2 t cinnamon</li>
</ul><br />
<div><br />
</div><div><br />
<div><br />
</div></div>1. Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. You should get 2 very full 8" pans or slightly less full 9".<br />
2. Mix topping ingredients in a small bowl and set aside.<br />
3. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.<br />
4. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.<br />
5. Add vanilla and sour cream and mix until combined.<br />
6. Gently stir in the grated zucchini (and zest if you're using). <br />
7. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips.<br />
8. Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.<br />
9. Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.<br />
10.Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.<br />
<br />
11. When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.<br />
12. Let it cool on a rack for 5-10 minutes and then remove from pans. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iIG3E_06aQpoynB7KtG1Q5kO9LM3hnwr-Rm6MNQRcGNHWQ5FMkodTxvLlB6vVznQRl5ExYtoDlu9Y9UXzbx9RxQCV2jybYUdVNbq1Wm48SCg9b7QDXKmM_ustl4kUyHflKu-jsZmPSpj/s1600-h/SNC00074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iIG3E_06aQpoynB7KtG1Q5kO9LM3hnwr-Rm6MNQRcGNHWQ5FMkodTxvLlB6vVznQRl5ExYtoDlu9Y9UXzbx9RxQCV2jybYUdVNbq1Wm48SCg9b7QDXKmM_ustl4kUyHflKu-jsZmPSpj/s320/SNC00074.jpg" vr="true" /></a><br />
</div><br />
Enjoy the yummy chocolate-cinnamon crunch and the soft, moist inside!Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com3tag:blogger.com,1999:blog-1337966986880325010.post-31152590749519466682009-09-28T17:59:00.000-07:002009-09-28T21:59:38.267-07:00Recipe #1: Cupcakes—My First Success<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oT7fIPagyufTaw0jmRhkR14X8QKoAJfBHW6NGmnAje9LAFvwLXd7SMmGCcnfPcOI7tsfLHv5deuWprGJHjfPpesG5L3CLjUwEZSmVZDobBKeGrl4-iyxOtpeoaa3fP0TNjA1lquJ_DEl/s1600-h/SNC00070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oT7fIPagyufTaw0jmRhkR14X8QKoAJfBHW6NGmnAje9LAFvwLXd7SMmGCcnfPcOI7tsfLHv5deuWprGJHjfPpesG5L3CLjUwEZSmVZDobBKeGrl4-iyxOtpeoaa3fP0TNjA1lquJ_DEl/s320/SNC00070.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">I want to apologize for the horrible picture quality. I couldn't find my camera, so I used my phone. It isn't the best camera<br />
</div>So, I have discovered my first tool: food blogs. Though it was kind of deflating to see how well done these other food blogs are, I realize that I need all the help I can get (as I am a cooking novice). <br />
As far as baked goods go, cakes and its midget counterpart cupcakes aren't something that really thrill me. I guess that is why I chose to make cupcakes first—I wasn't expecting much. The other reason I chose this recipe is because the writer compared the cupcake to a thin mint cupcake, and since thin mints are one of the top two best Girls Scout cookies (the other, of course, being Caramel deLites), that sounded amazing. But that comparison went out the window when I decided not to add the mint extract in because it didn't sound as appealing after tasting the chocolate, which was rich and that nice bittersweet taste. Chocolate is good enough on its own.<br />
For this recipe, I found a blog with a beautiful picture, which is always the selling point. It turns out the cupcake itself was pretty darn delicious also. Here is a link to the site and the recipe is below with my commentary in bold. I deleted the mint extract part, but it is shown on the linked version.<br />
<br />
Now, for my ranking, as far as cupcakes go this was a delicious blend of rich chocolate and sweet (and salty) frosting. It made a nice blend. So, for now, this recipe is innocent until proven guilty, meaning it is my chocolate cupcake recipe of choice until another replaces it. That means that I believe it is quality enough to make it into "my bakery," but there may be others out there that are better.<br />
<br />
<br />
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</div><br />
Chocolate Cupcakes Recipe <br />
Ingredients<br />
Cupcake Ingredients<br />
•8 Tbsp (1 stick, 4 ounces) unsalted butter <br />
•1/2 cup Dutch processed cocoa <br />
•2 ounces bittersweet chocolate, chopped <br />
•3/4 cup flour <br />
•3/4 teaspoon baking powder <br />
•1/2 teaspoon baking soda <br />
•2 large eggs <br />
•1/2 teaspoon salt <br />
•3/4 cup sugar <br />
•1 1/2 teaspoons mint extract <br />
•1/2 cup sour cream<br />
<br />
Optional [<strong>ok, not really optional]</strong> Buttercream Frosting Ingredients<br />
•8 Tbsp butter, room temperature (1 stick, 4 ounces) <br />
•1 Tbsp milk <br />
•1/4 to 1/2 teaspoon mint extract <br />
•2 cups powdered sugar<br />
<br />
<br />
1 Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, and cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.<br />
2 In a small bowl, sift together the flour, baking soda, and baking powder. <b>[I didn't have a sifter, so I just used a whisk, which seemed to work well.]</b><br />
3 In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined. <b>[The first addition of the chocolate mixture was the most critical. Start slow and after you have about half of the mixture with the egg/sugar mixture, then you can add the rest of the chocolate pretty quickly.]</b><br />
4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. <b>[Cooking with sour cream seemed scary, but it made the cake more moist and delicious.]</b> Mix in the remaining flour mixture.<br />
5 Spoon the batter evenly into the lined muffin cups. <b>[I found the cups to be fuller than I thought they would be, but they turn out ok after they are cooked.] </b>Place in oven in middle rack. Bake for 18-20 minutes <b>[Next time I plan on checking on the cupcakes earlier. I think around 16 minutes might be a good time to start checking on them. They seemed a little dry because they were cooked too long.]</b>, until tops spring back when touched and a toothpick inserted into the center comes out clean <b>[I didn't try the spring back thing, but the toothpick trick is tried and true. Next time I will have to try the spring-back method.]</b>.<br />
6 Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.<br />
<br />
Makes 12 cupcakes.<br />
<br />
Frosting<br />
1 In an electric mixer, beat the butter at medium speed until creamy. Beat in milk. <b>[I think the key here is to use room temperature butter. It makes the icing so creamy and luscious, yes luscious.]</b><br />
2 Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. [<b>Don't be afraid of adding all the powdered sugar. At first, it didn't seem that there was enough liquids to compensate for all that powdered sweet goodness, but there is. Do not worry.]</b>Taste and add more powdered sugar if it isn't sweet enough for you.Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com1tag:blogger.com,1999:blog-1337966986880325010.post-53248966253613701622009-09-26T22:55:00.000-07:002009-09-27T08:30:34.293-07:00A Manifesto: The Creation of a Baker(y)Inspired by a search for purpose, drive, and progress, as well as an assortment of trivial events (which, yes, does include <span style="font-style:italic;">Julie and Julia</span> and a trip to Old Grist Mill Bakery), I have decided to take my own journey. This journey is one to create a list of perfect recipes. The thought behind this creation of amazing recipes is to find the recipes that would make up my own personal bakery core. I figure all baker's start by having amazing recipes. I have a few amazing recipes, but I am an aspiring cook and I don't know very much. <br />
<br />
What I do know:<br />
1. Most things taste pretty good with a recipe to follow. Recipes are hard to screw up completely.<br />
2. That being said, there is a lot of things to learn a long the way to perfection. I am interested to know how to make things more moist, or more flavorful. The important thing is I DO know that there is a science behind cooking. I just need to learn it.<br />
3. Food taste good, and it is easy to share. I am able to share happiness with people just by delivering them delicious food.<br />
<br />
So, just to put this all more clearly:<br />
<br />
My Goal:<br />
Collect the "best of's" in the baking world. In essence, I am creating a bakery.*<br />
[*I will use the word bakery loosely. Though most of my recipe attempts will be baked goods, there will be other recipes that sneak in, just because I can't be eating carbs <span style="font-style:italic;">all</span> the time.]<br />
<br />
My Plan of Action:<br />
At least one recipe will be tried a week. I will be ranking each recipe in comparison to each other. There will be different categories (i.e. cupcakes, cookies, frosting, rolls, breads, etc.)<br />
<br />
To finish this Baking Manifesto, I invite you to come along with me on this journey of unknown length, because I know that nearly all of us love food and I figure people like thinking and reading about food as well. Please feel free to comment and give suggestions.Amanda Kaehttp://www.blogger.com/profile/18395281740355137439noreply@blogger.com5