tag:blogger.com,1999:blog-47903157640421671462024-02-18T21:22:17.287-08:00Sweet Lady SassAlex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-4790315764042167146.post-61233437839593221602012-08-01T23:22:00.002-07:002012-08-01T23:23:27.670-07:00Mystery<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Have you ever read a line in book that has changed you? At least for a season of life? </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Well, I recently did, and it compelled me to be more mysterious, which is why I am taking an indefinite hiatus from this blog. I hope you understand.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">"We need more true mystery in our lives, Hem," he once told me. "The completely unambitious writer and the really good unpublished poem are the things we lack most at this time."</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>-A Moveable Feast</i>, Hemingway </span>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-7122727949356239342012-04-21T08:26:00.002-07:002012-04-21T08:26:37.071-07:00You Can't Have Your Cake And Eat It Too: Lemon Speculoos Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I love making layer cakes, Josh hates eating cake or any dessert for that matter. But a wise woman once said, "You can't have your cake and eat it too." I know it was a woman who said that and not a man because the saying deals with matters concerning cake. I am not sure if she was wise though, because to this day I do not understand the saying, I just know that it applies in this situation.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">So what did I do in this predicament? I made a cake anyways. But before you jump to conclusions of me being an insensitive wife, you should know that I made it with the forethought that Josh would have a whole plate of celebratory birthday bacon waiting for him at our next staff meeting.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It's a shame Josh doesn't like desserts that much, especially considering how tasty this cake was! It was composed of layers of moist and dense lemony cake covered in light yet spicy Speculoos Buttercream. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">And for those of you who don't know what Speculoos is, it's basically the consistency of peanut butter but it is made from Biscoff type cookies. That's why the call it "Cookie Butter" at Trader Joe's. Sounds delicious, right? </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I mean honestly, the </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">inspiration</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> to make this cake came from the fact that I had a jar of this Cookie Butter in my cupboard because no sane person can walk down the aisle of the super market and pass up a jar clearly </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">labeled</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> "Cookie Butter." Except for maybe Josh, but I've already </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">exhausted</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> that subject. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I will say one more thing regarding that matter however. Josh couldn't have his cake and eat it too, but you CAN! So give this recipe a whirl.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Lemon Speculoos Cake</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">*adapted from <a href="http://www.dessertsforbreakfast.com/2012/02/lemon-speculoos-layer-cake-with.html#more">Desserts For Breakfast</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Makes one 8-inch, 3 layer cake</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Lemon Cake Ingredients</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 3/4 cups (385 gr) flour</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 tsp salt</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 sticks unsalted butter, at room temperature</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 cups 4200 gr) sugar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tsp fresh lemon zest</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 eggs, at room temperature</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3/4 cup whole milk</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 Tbsp freshly squeezed lemon juice</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Speculoos Frosting Ingredients</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 1/4 sticks (18 Tbps) butter, at room temperature</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 cup speculoos spread (available at Trader Joe's, called Cookie Butter)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 1/2 cups sifted powdered sugar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">9 oz. cream cheese, cold</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">colored or dark chocolate sprinkles</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Lemon Cake Directions</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1. Preheat oven to 350 degrees F. Grease and flour two 8x 2 inch round cake pans, line the bottoms with parchment rounds and grease again and flour. Set aside.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2. In a bowl, sift together the flour, baking powder, and salt. Set aside.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3. In a mixer bowl, cream the butter, sugar, and lemon zest together until light and fluffy, about 2-3 minutes on medium.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4. Add the eggs to the creamed butter one at a time, beating well after each addition.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">5. Add the flour in three additions, alternating each with milk and lemon juice.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">6. Pour the batter into the prepared cake pans. Bake for 40-50 minutes <b>until a toothpick inserted into the center of the cakes come out cleanly</b>. Remove from the oven and let cool on a wire rack for 15 minutes before turning out of the pans and cooling completely.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">7. Cut each cake into 2 even layers (4 layers total). Wrap each layer in plastic wrap and store in fridge for at least an hour. If you will be composing the cake the next day add a layer of foil and plop them in the freezer.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Speculoos Frosting Directions</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1. Beat the butter until light and fluffy, about 2-3 minutes.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2. Add the speculoos spread and beat until well-combined.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3. Gradually beat in the sifted powdered sugar.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4. Gradually add small chunks of the cold cream cheese, beating well after each addition.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">5. Frost cake, adding sprinkles between each layer and on top. <a href="http://sweetladysass.blogspot.com/2012/04/anything-but-vanilla-life-cake.html">(Directions on how to properly frost a layer cake here.)</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">6. I finished off the sides of my cake by taking a cake spatula and half-hazardly swiping it across the sides of the cake (see below). Then I swirled the top.</span></div>
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<br /></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com1tag:blogger.com,1999:blog-4790315764042167146.post-12330153492794191962012-04-08T19:01:00.002-07:002012-04-08T19:05:59.366-07:00Anything But Vanilla: Life & Cake<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Today is Easter. As a follower of Christ, today is the day I celebrate the resurrection of my Lord and Savior Jesus Christ. I go to church, I sing my songs, I eat my brunch or linner (by the way, don't in between time meals drive you crazy! I feel like I get cheated out of 1 of my 3 scheduled feedings) and then I go about my merry way on Monday, back to life as I know it, back to eating chocolate or whatever I gave up for Lent. As I reflect on the previous sentences glaring dully back at me from my screen, they seem rather scripted. Honestly, if Easter is that shallow, I think I'd vomit from the flavorless hum-drum of it all. But if I am honest with myself, I have treated the holiday just like that in the past. Like it was a day to recognize God is God because He can rise from the dead, but it has no implication on my life rather than wearing a floral dress and eating ham once a year. (That is a rather weird picture isn't it).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If Jesus's resurrection was just that, sure I'd give him a way-to-go one year, two years even but anything after that seems rather silly to continue commending a divine magic trick or display of power. No, there must be more to it, and that is exactly what I feel like God has been shaping me to understand and experience in the past year, and p</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">articularly in the months leading up to Easter.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I feel as if I have been in an incubator of learning about and experiencing the resurrection. On my other blog, </span><a href="http://sing2memuse.blogspot.com/" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">Sing To Me, Muse</a><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> I posted this quote about Easter that I recently read in a book I just finished called Surprised By Hope by N.T. Wright. It goes like this...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">"The message of Easter, then, is neither that God once did a spectacular miracle but then decided not to do many others nor that there is a blissful life after death to look forward to. The message of Easter is that God's new world has been unveiled in Jesus Christ and that now you're invited to belong to it."</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Simply put, but powerful. I feel like why I have been learning so much about the resurrection as of late is because I have been experiencing more and more of the resurrection for myself. Obviously not in physical form, yet ;) (that could be a whole other blog post), but like N.T. Wright put it I have been taking a hold of the 'new world' Jesus unveiled by actively living as if I belong, because I do. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A lot of times the Christian life to the outsider and insider can seem very vanilla, very bland. That is because we settle for it. We believe the lie that finding a full and illustrious life comes by doing exactly what pleases us the moment we need/want it. That being a Christian means saying a prayer and then going about 'life' as normal. But that is exactly why we miss life, why I miss life, because we aren't invited into a normal life anymore, we are invited into a new life, a resurrected life and to experience that resurrected life, which only comes through Christ accomplishing it for us first and then inviting us into it, is to live as if it exists. What I mean by that is to live as if this world wasn't it. To live as if Jesus really did conquer death (and I do mean physical death) and sin (anything that takes fullness of life from us) and that one day He is coming back to make everything right, but until then we are invited to be apart of heading in that direction here and now. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">N.T. Wright has more eloquent things to say on this matter...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">"What you do in the present- by painting, preaching, singing, sewing, praying, teaching, building hospitals, digging wells, campaigning for justice, writing poems, caring for the needy, loving your neighbor as yourself- will last into God's future. These activities are not simply ways of making the present life a little less beastly, a little more bearable, until the day when we leave it behind altogether. They are apart of what we may call building for God's kingdom."</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Contemplating that this Easter and experiencing it more this past year as I have begun to let go of the "lack-of-life" I so dearly cling to, made this Easter and makes life very NOT vanilla. It makes it full, alive, what it is supposed to be.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">You might be wondering how I will transition this into a post about cake, but I'm about to, so hold on tight.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The cake I made this Easter actually is a vanilla-vanilla layer cake, but the taste of the cake was so full of life it is "anything but vanilla." It's kinda like why people life Funfetti Cake. It really is just a vanilla-vanilla cake, but the flavor screams so loudly "I taste like cake!!" that you just love it for its pure unadulterated essence. That's what this cake is like, but way more gourmet ;)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Plus it is super cute and I am going to teach you the technique I used to frost it.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Anything-But-Vanilla Vanilla Butter Cake</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">*makes one 4-layer 6 inch cake</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">*adapted from <a href="http://sweetapolita.com/2010/10/classic-vanilla-butter-cake/">Sweetapolita</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 large eggs (separated)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 3/4 (210 grams) cups sifted cake flour</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 teaspoons baking powder</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 teaspoon salt</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 cup unsalted butter, at room temperature</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cups (200 grams) granulated sugar, divided</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 teaspoons pure vanilla extract</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 cup milk (room temperature)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/8 teaspoon cream of tartar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour two – 6 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In a mixing bowl, sift or whisk together the flour, baking powder, and salt.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 15o grams (3/4 cup) of the sugar and beat until light and fluffy (about 3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 50 grams (1/4 cup) sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or back of a spoon. Bake in preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, cut the domed top off of each with a serrated knife and cut each cake in half yielding 4 layer. Wrap each layer in plastic and place the cake layers in the fridge for at least two hours (to make filling and frosting the cakes easier).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Anything-But-Vanilla Vanilla Frosting</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup (2 sticks) unsalted butter, at room temp</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">6 cups (750 g/1 lb + 10 oz) icing sugar (confectioners’)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 cup whipping cream</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tablespoons pure vanilla extract</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tablespoon water</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">a good pinch of salt</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Beat the butter and icing sugar in an electric mixer fitted with the paddle attachment, for about 2 minutes.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Add the vanilla, water, whipping cream, and salt, and whip on med-high speed until fluffy and smooth–about 4 minutes. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so. (If using food coloring, add it in the last minute of whipping. For the shade of pink I used on my cake, you only need 1 drop of red food coloring.)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Composition</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Transfer the frosting into a pastry bag fitted with an open star decorating tip (Wilton No. 22). If you have no idea what I am talking about, you can just use a spatula to frost the cake, which is pretty self explanatory so I'll let you figure that one out.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Take your cake layers out of the fridge and unwrap them.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Place the first layer (the sturdiest looking one) on a cardboard cake round and put the cake round on a spinny cake decorating table if you have one; if you don't, no worries it just makes things easier.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Step 1: Pipe a ring of frosting around the edge of the cake and fill in the middle with frosting using a spatula, making sure to keep it even. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorjgKnBPPuQQoH2UqMGFYf3w1DzzLTcXZgDyiXMOZp7Q-1VBa8G3c5qXjSMzpHqvtIt2693FasRuJWis3PrxAABitaked7FlAOkZQ-UZNaaenNGdw71oqoCc7xJK_IYlXUD5z11hPQSs/s1600/STEP+ONE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorjgKnBPPuQQoH2UqMGFYf3w1DzzLTcXZgDyiXMOZp7Q-1VBa8G3c5qXjSMzpHqvtIt2693FasRuJWis3PrxAABitaked7FlAOkZQ-UZNaaenNGdw71oqoCc7xJK_IYlXUD5z11hPQSs/s640/STEP+ONE.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Step 2: Repeat the process till your cake looks like this one below.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmjSWZL5bL9f3S5tBUeuJeFMHka-kZcE1bEH95GYauCFIjV5p4yhtkCIKtejzzoBHuzy0askN6lgAPwEgDSonvWJgPDGEO0v-w28KqK8o5aA05rgHsi1HKNHkYWlwwcJ9UJ-0fTunHwA/s1600/STEP+TWO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmjSWZL5bL9f3S5tBUeuJeFMHka-kZcE1bEH95GYauCFIjV5p4yhtkCIKtejzzoBHuzy0askN6lgAPwEgDSonvWJgPDGEO0v-w28KqK8o5aA05rgHsi1HKNHkYWlwwcJ9UJ-0fTunHwA/s640/STEP+TWO.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Step 3: The crumb layer. Ice the top and sides of the cake with a thin layer of frosting to hold all the crumbs in place when you do the final frosting coat. Use a bench scraper, if you have one, to smooth it all out. Put the cake in the fridge for an hour to firm up. I also put my frosting in the fridge for like 15 minutes to get it back to proper piping consistency, but you don't have to unless you need it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wEHAgBkjh-BQYIMleLveZWWZ0GTFuMxor6RcpwE_zL_KNv8RCAmQ8sqYKv0HAcYdDCJqnFnpvWaM3TJ9eIyjkT0zsqmgetXjx4nAtXazQtpSij2k4gfAZ_aJsdeld_zyDTwbyvb-6Fs/s1600/STEP+THREE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wEHAgBkjh-BQYIMleLveZWWZ0GTFuMxor6RcpwE_zL_KNv8RCAmQ8sqYKv0HAcYdDCJqnFnpvWaM3TJ9eIyjkT0zsqmgetXjx4nAtXazQtpSij2k4gfAZ_aJsdeld_zyDTwbyvb-6Fs/s640/STEP+THREE.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Step 4: While the cake is in the fridge, practice your piping skills. The technique I used is not complicated, it was my first time doing it in fact and it wasn't too hard. Start by making a closed C shape, bring it up and over the top of the C to curl back into the middle (kind like a heart I guess). Then the next shape starts on the top part of the last shape, that's how you get that layering effect.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUV7tqxMH5tobauUrcRCbFTd5kOII25rJ54WKtN3EagXYjFB2VBCBzaSdXCMHwqKl4WJ4e1Fvi41hqU9WUgB0PlVmR0mrRoDOsgWrAgJ8wTyR4ngHq2QYziupVCAeFPJu6B4ycG6Kct0/s1600/STEP+FOUR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUV7tqxMH5tobauUrcRCbFTd5kOII25rJ54WKtN3EagXYjFB2VBCBzaSdXCMHwqKl4WJ4e1Fvi41hqU9WUgB0PlVmR0mrRoDOsgWrAgJ8wTyR4ngHq2QYziupVCAeFPJu6B4ycG6Kct0/s640/STEP+FOUR.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Step 5: Take the cake out of the fridge and pipe this design vertically in columns around the cake. Frost the top normally. Then step back and appreciate all your hard work!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzOY9e91w7pbPLPT4MAjHfKVG80V8KI1fc4dthQe1m48jyXfot252wLE2VnALzm8A01IimNg4iVtMd_T6GxapEL5nzxUvRo_s60uk0aav677BdFSeaNvnMw9Rg2nmwkrJD-RTylHTCVc/s1600/STEP+FIVE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzOY9e91w7pbPLPT4MAjHfKVG80V8KI1fc4dthQe1m48jyXfot252wLE2VnALzm8A01IimNg4iVtMd_T6GxapEL5nzxUvRo_s60uk0aav677BdFSeaNvnMw9Rg2nmwkrJD-RTylHTCVc/s640/STEP+FIVE.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I did some stamping around the edge of the cake board in honor of the occasion.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G5WxFZR2SDGk6gVkmGFZX14b2t-JC8ow6bcvejP-uKLF-mvfEXXMMzrI37-xOrCADCm-_M8DPdiHg6E9nZi-7UMre0SYhPIwjQUOOOf9p-sBxdoVo46NWQS-jCKETTT6e_hTaDWmYk0/s1600/P4072287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G5WxFZR2SDGk6gVkmGFZX14b2t-JC8ow6bcvejP-uKLF-mvfEXXMMzrI37-xOrCADCm-_M8DPdiHg6E9nZi-7UMre0SYhPIwjQUOOOf9p-sBxdoVo46NWQS-jCKETTT6e_hTaDWmYk0/s640/P4072287.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jaJGN2sPun1Afs3KnK2o-Nc8cwisR9qjPDjy0at44YLGvdb4LAdYoEkxlio0uhd_qgOskWUa0eIRue0trxR0b-YCPLZ3SHiF6gpniIMn6R3cNePpmyfbsAoqaLWc0M503RnqCSEYOS8/s1600/P4072289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jaJGN2sPun1Afs3KnK2o-Nc8cwisR9qjPDjy0at44YLGvdb4LAdYoEkxlio0uhd_qgOskWUa0eIRue0trxR0b-YCPLZ3SHiF6gpniIMn6R3cNePpmyfbsAoqaLWc0M503RnqCSEYOS8/s640/P4072289.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It was delicious! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA7pIwu2j344EAlh9vNsKzsvPsU0ston4PFYgFSFkfhqVRUV0iTmH_HylaCEqXGAlIEQmL835hLGBcPKwhh5OheN6GSsTMdCaBrCBH1YeXFFHSa7ZCDZn3DgEKLHdA4vfxq6vccGDRMg/s1600/P4082299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA7pIwu2j344EAlh9vNsKzsvPsU0ston4PFYgFSFkfhqVRUV0iTmH_HylaCEqXGAlIEQmL835hLGBcPKwhh5OheN6GSsTMdCaBrCBH1YeXFFHSa7ZCDZn3DgEKLHdA4vfxq6vccGDRMg/s640/P4082299.JPG" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhI-SEK-pilHcgvlhYLRztJaHyt2NGqL4dJSlQ2UNzXFwm4kjZgWGFHtKMx2rXcLJbC5BnJL5QzLL5eOTif5TNpPfh3rwXD_bjoHEiEWlgnGZ7sCgQwp3JtWshKgSL_TpfVf0Cz_wNKck/s1600/P4082300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhI-SEK-pilHcgvlhYLRztJaHyt2NGqL4dJSlQ2UNzXFwm4kjZgWGFHtKMx2rXcLJbC5BnJL5QzLL5eOTif5TNpPfh3rwXD_bjoHEiEWlgnGZ7sCgQwp3JtWshKgSL_TpfVf0Cz_wNKck/s640/P4082300.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Happy Easter!</span></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com5tag:blogger.com,1999:blog-4790315764042167146.post-43079616613738250482012-04-07T22:18:00.002-07:002012-04-07T22:24:42.117-07:00Spring Into Raspberry & Anise Marshmallows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6wy7Md378bvjopOwJwbUfwd-VNVj51pkGi3L9u-QB08hEs2TMdOQ6g48jVw4oBfgsCRCKy4AL1Z_-E-zJrGTJfd-ftFQESUuix6UzbEp_GNtZe4hNvBwjC8KMKXmhpB_r-eHOjO-bqM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6wy7Md378bvjopOwJwbUfwd-VNVj51pkGi3L9u-QB08hEs2TMdOQ6g48jVw4oBfgsCRCKy4AL1Z_-E-zJrGTJfd-ftFQESUuix6UzbEp_GNtZe4hNvBwjC8KMKXmhpB_r-eHOjO-bqM/s640/photo.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Here in San Francisco, Spring has sprung. The birds are chirping, the sun is out and the cherry blossom trees are shooting stars!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">With the levity of season comes also a levity of dessert. My taste buds begin to transition from craving rich, warm and decadent dessert to lighter, fresher, cleaner tastes.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">So what better way to lighten up Sweet Lady Sass than with marshmallows!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Just to keep it interesting, I gave 1/2 a raspberry flavor and the other an anise flavor for the more adventurous. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">You can really make them any color or flavor you want! The recipe is <a href="http://sweetladysass.blogspot.com/search?q=glen+cocoa">here</a>. Just omit the vanilla bean and cardamom and replace the vanilla extract with whatever flavoring you want! For the raspberry I used 1 tsp of extract and for the anise I only used 3/4 tsp.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">So put down the Peeps and opt for something a little more magnfique!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Oh, also, marshmallows make great gifts! Wrap them up in some parchment, tie a bow and give em' away!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com1tag:blogger.com,1999:blog-4790315764042167146.post-60705860299422659902012-03-21T20:34:00.002-07:002012-03-21T20:34:33.393-07:00(A+) Blackberry, Lemon And Thyme Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMikZ95UcQc436gx5vbnkeoZKsM4qRKh5IBSPBKI62t5QLywwMVOFCtnBXiySOaVlicJK2x2wO6CMhCRYMKP_I6mN8rgBcM-rEP1IHXeMx6-bCNj5-OblZaqgMAIdKfsCpTAg3OqITf2M/s1600/P3172199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMikZ95UcQc436gx5vbnkeoZKsM4qRKh5IBSPBKI62t5QLywwMVOFCtnBXiySOaVlicJK2x2wO6CMhCRYMKP_I6mN8rgBcM-rEP1IHXeMx6-bCNj5-OblZaqgMAIdKfsCpTAg3OqITf2M/s640/P3172199.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If I had to make a list of my favorite foods in the whole wide world it would start with 1. Chocolate Chip Cookies 2. Muffins 3. Grapefruit. This post picks up at #2; a quite outstanding #2. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If you eat as many muffins as I do, you begin to appreciate a really good muffin when you eat one. When I say really good, I don't just mean flavor. Of course that is a major component, but as any muffin connoisseur knows, there is so much more to it. Like muffin top quality, density, moistness, proper sweetness, etc.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It is in light of this muffin grading scale that I present to you an A+ muffin: Blackberry, Lemon And Thyme Muffins to be exact. Is it any surprise that the recipe comes from LA's famed <a href="http://cakemonkey.com/">Cake Monkey?</a> The lovely store front-less bakery that sells their delicious treats at places like Intelligentsia and Umami Burger. Known for their perfect execution of every element of their desserts and high quality ingredients, you can't not love them. And the same is true of these muffins; they bare the same high quality seal as their sister treats. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Do me a favor and please enjoy them for yourself.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Blackberry, Lemon And Thyme Muffins</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">adapted from <a href="http://www.bonappetit.com/recipes/2012/03/blackberry-lemon-and-thyme-muffins">Bon Appetit</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Crumble</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup cake flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 teaspoon chopped fresh thyme (plus extra for sprinkling on top)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 teaspoon baking powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 teaspoon kosher salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 large egg yolk</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Muffins</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup plus 2 tablespoons all-purpose flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup cake flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 teaspoon baking powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3/4 teaspoon baking soda</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 teaspoon kosher salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 cup (1 stick) unsalted butter, room temperature</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 large eggs</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup buttermilk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tablespoons finely grated lemon zest</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 teaspoons chopped fresh thyme</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">special equipment:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Eight 4-ounce paper muffin molds, or 12-16 standard muffin liners</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Crumble Directions</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Muffins</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Preheat oven to 325°. If making standard-size muffins, line 12-16 1/3-cup molds with paper liners. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2–3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3–4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Toss blackberries and thyme with 2 Tbsp. flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 Tbsp. crumble or each small muffin with 1 rounded Tbsp. crumble. Sprinkle tops with extra chopped thyme.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Bake until tops are golden brown and a tester comes out clean when inserted into center, about 20-30 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-85107071977671106952012-03-18T13:50:00.000-07:002012-03-18T13:50:19.499-07:00Catch Me Lucky Charms Cereal Milk Ice Cream!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFb8xWYNOtaIAm3yize7DiHfo9G_CnZd5KfUqoB_xpadwO9_tRXKDvnreJGDrmSB40pkQYa83guBmrSzESEMtkibpexgL4o_4CTq0rcwVhUvH2vcyqPZMC81dmvubhmVQlKVrMFzP7Pk/s1600/P3172208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFb8xWYNOtaIAm3yize7DiHfo9G_CnZd5KfUqoB_xpadwO9_tRXKDvnreJGDrmSB40pkQYa83guBmrSzESEMtkibpexgL4o_4CTq0rcwVhUvH2vcyqPZMC81dmvubhmVQlKVrMFzP7Pk/s640/P3172208.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If you were raised like any good American child, you grew up feasting on hearts, stars and horseshoes, clovers and blue moon, pots of gold and rainbows and me red balloons at least once or twice a week. If you weren't, as a result, your diet is probably much healthier than mine as an adult and you probably consume way less sugar on any given day because you were taught the importance of nutrition at a young age. To you I would say, was it worth it? To sacrifice the joy that fills your heart when you see that mischievous little leprechaun's face come out of the grocery bag, the sense of satisfaction you get when you were disciplined enough to eat all the cereal pieces first in order consume huge spoonfuls of only marshmallows afterwards and the overwhelmingly- sweet flavor experience as you polish off the taupe colored cereal milk?</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Well, there might be hope for you yet and a blissful recollection for those of us who grew up eating Magically Deliciousness! I give you Me Lucky Charms Cereal Milk Ice Cream. Complete with the 3 essential elements of the Lucky Charms Experience: </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1. Cereal Pieces 2. Marshmallows 3. Lucky Charms Cereal Milk</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Not only is it an amazing ice cream, it is also super fun to make. To start you get to actually buy Lucky Charms. I hadn't purchased them in years, so it was really exhilarating. Then you get to pick out all the marshmallows from the cereal pieces, kinda like when you were a kid treasure hunting through your bowl. Lastly, you end up with extra marshmallows so you can munch on them as you concoct your magical ice cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU3-a35rW1dBuXSNTlFnB6mVwn7Y0PCi73P3hVD2lo8QlpzLb0vNY7_zjSWCSTvZRcHJWpQksCiXfScX1axe3jZCjS9YKd0kZ4yXcdo7EPPiJlt9NcBg93K3efklUBpycUNwwZ-ToO3o/s1600/P3162197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU3-a35rW1dBuXSNTlFnB6mVwn7Y0PCi73P3hVD2lo8QlpzLb0vNY7_zjSWCSTvZRcHJWpQksCiXfScX1axe3jZCjS9YKd0kZ4yXcdo7EPPiJlt9NcBg93K3efklUBpycUNwwZ-ToO3o/s640/P3162197.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">With that said, I invite you to try it out for yourself and relive, or live for the first time, your childhood.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Me Lucky Charms Cereal Milk Ice Cream</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 cups whole milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 1/2 cups Lucky Charms cereal</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/3 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 eggs yolks</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 cups heavy cream</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 teaspoon vanilla</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/8 tsp salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 - 1 1/2 cups Lucky Charms marshmallows</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Toast just the cereal pieces in a 325 degree oven for 12 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Soak only 2 cups of the cereal pieces in milk for 15 minutes. Reserve the other 1/2 cup for later. Drain the cereal from the milk through a sieve and put milk in a medium pot with the sugar and salt.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In a separate bowl, whisk the egg yolks. Also, prepare an ice bath that another medium bowl can rest in. Pour the cream into that medium bowl that will rest in the ice bath and place a sieve over the top.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Heat the milk sugar mixture over medium heat until scalding to the touch. Whisk very slowly into egg yolk bowl, making sure to whisk constantly as you add so the eggs don't scramble. Add the egg yolk mixture back into the pot on the stove. Continue to stir until the mixture thickens into a custard and coast the back of a spoon. Remove from heat and pour through the sieve into the cream. Stir over the ice bath until cool, stir in the vanilla.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">When mixture is cool, cover with plastic wrap leaving a slight opening at the top and place in the fridge for 8 hours or overnight. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Churn in your ice cream maker according to manufactures instructions. When it reaches a good consistency, fold in the marshmallows and remaining 1/2 cup of cereal. Transfer to tupperware and put in freezer to firm up a little more.</span><br />Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-82801065157553041132012-03-11T21:37:00.000-07:002012-03-11T21:38:48.109-07:00Banana Kumquat Cake With Cardamom Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6nv32XGZE5EhEXMO9jJdvbak-Ga3kUSsFEPt6W68vG3a78DEjZ8s5IIRSyGljuzZwKsO8DtHojAljw7Ys_3mCwYwmjQm2fPM1lQyrnbu88QBxXOg5REQoGwVgXUUbscvvZ9AM8x819A/s1600/P3092186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6nv32XGZE5EhEXMO9jJdvbak-Ga3kUSsFEPt6W68vG3a78DEjZ8s5IIRSyGljuzZwKsO8DtHojAljw7Ys_3mCwYwmjQm2fPM1lQyrnbu88QBxXOg5REQoGwVgXUUbscvvZ9AM8x819A/s640/P3092186.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I have been a little addicted to creating things lately. Whether it's homemade bread, playing around with Photoshop or making dessert. I feel a little bit more like who I am created to be when I am creating. I have actually come to realize it is a big way I connect with God, which is why I decided to make this cake last Friday. I needed some quality connecting time.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I was inspired by a package of kumquats at Trader Joe's, some overly ripe bananas in my cupboard and the way <a href="https://www.miette.com/pickup/cakes/seasonal-tomboy.html">Miette</a> frosts their Tomboy Cake. What I ended up with was a moist, delicious and interesting Banana Kumquat Cake w/ Cardamom Buttercream. Oh yeah, I also threw in a little Marie Antoinette in there by stamping the edge of a cardboard cake round with her 'infamous' line "Let them eat cake". (She may have never actually said that, but it sure does look cute on the edge of my cake board.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDq1F8jOLses8U-NTPShTNQzTduRszhZnbXu7nBfQ2J02O1c6Q9ytXykWsVLFlzCW7EN9Ys3h6JJLclWHjGJKGxmYtqUM6wsN-sFVp9WvxqsenBgAW6hLgv5nHZm0EDbQ7Cc7m4VU-sU/s1600/P3092194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDq1F8jOLses8U-NTPShTNQzTduRszhZnbXu7nBfQ2J02O1c6Q9ytXykWsVLFlzCW7EN9Ys3h6JJLclWHjGJKGxmYtqUM6wsN-sFVp9WvxqsenBgAW6hLgv5nHZm0EDbQ7Cc7m4VU-sU/s640/P3092194.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It's a multi-part recipe, so hang in there. But take heart! Each component is relatively easy to put together. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Candied Kumquats</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 cups kumquats, halved and de-seeded </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup water</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Drop kumquats in a large pot of boiling water. Boil for 3 minutes; drain. (To remove bitterness from the fruit.)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In a small pot combine water and sugar. Heat until sugar has dissolved and add previously boiled kumquats. Bring to a simmer. Cook for 20-25 minutes. Until liquid is almost all gone.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">*You can do this in advance and store in the fridge if you want</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">*You will only need 1 1/2 cups for the cake. You can use the other 1/2 cup on top of some crusty bread and goat cheese for a tasty snack or appetizer</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Banana Kumquat Cake</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup + 2 Tbsp all purpose flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp baking soda</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 tsp + 1/8 tsp baking powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp kosher salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3/4 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 large egg</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp vanilla</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 cup vegetable oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 super ripe bananas, peeled and mushed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 cups candied kumquats</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Butter and flour a 6-inch cake pan and preheat the oven to 350.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Sift the flour, baking soda, baking powder and salt together. Set aside.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Using the whisk attachment of a stand mixer or a handheld mixer beat the eggs and sugar together until light in color, 3-5 min. Reduce the speed and add the oil and mix until combined. Add the mushed bananas and mix until combined. Add the dry ingredients in two additions, mixing just until combined. Do not overmix. Fold in the kumquats by hand.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Pour the batter into the prepared cake pan and bake for 45-50 min or until a toothpick inserted into the center comes out clean.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cool before inverting on a cooling rack.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Cardamom Buttercream</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 stick butter, room temp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 tsp vanilla</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp ground cardamom</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 1/2 cups powdered sugar, sifted for any lumps</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 Tbsp milk </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cream butter until fluffy and very pale in color.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Add vanilla and cardamom and mix thoroughly.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Continue beating while adding in sugar one cup at a time alternating with milk, beating until smooth in between each addition.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Composing the Cake</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Level off the top of the cake using a serrated knife. Cut the cooled cake in half using a serrated knife or thread.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Pipe a thick single layer of buttercream using a wide star tip in a swirl starting from the outside edge of the cake working in to the center. Smooth the inner rings of frosting but leave the outermost ring untouched.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Top with the other half of the cake.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Make the same swirl design with the frosting on top of the cake. Using an offset spatula and a little bit of pressure, turn the cake to smooth out the ridges of the swirl.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Top with the two dried off candied kumquats coated in sugar.</span><br />
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<br />Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com1tag:blogger.com,1999:blog-4790315764042167146.post-26538920769933110072012-03-03T12:13:00.002-08:002012-03-03T12:13:55.704-08:00Allergy Free Fleur De Sel Brownies!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8DdWcufqPHoEvtci5JqLgkcpkAgCv8uxTCUXIyCNIegbqWKWmWKUZiOof5AMfVRf7oCSjvGUssliQGKAEc_-CaAOC3cBoJnoweV3W_y0u90YFYwMn_TghZN7Savqd9liJ93Tt9pCIQA/s1600/brownies.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8DdWcufqPHoEvtci5JqLgkcpkAgCv8uxTCUXIyCNIegbqWKWmWKUZiOof5AMfVRf7oCSjvGUssliQGKAEc_-CaAOC3cBoJnoweV3W_y0u90YFYwMn_TghZN7Savqd9liJ93Tt9pCIQA/s1600/brownies.gif" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Though I am lactose intolerant, I admit that I have no clue how hard it is to have constricting food allergies because there has never been a slice of pizza or scoop of ice cream I have not shoved in my face for fear consequences. At the most, I experience a little discomfort... as does my husband, but that's about it. </span></div>
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<span style="font-family: Verdana, sans-serif;">I am ashamed to say I use to scoff at gluten-free, dairy-free, refined sugar-free eaters, writing their allergies off as a psychological issue or as their way to buy into a new trend without the recompense of looking like a band wagoner. Kinda harsh, huh? Well I apologize. And as my apology I offer to all of you (not just the special diet readers) a delicious recipe for Fleur De Sel Brownies completely free of any gluten, refined sugar or dairy! And I must say, they are pretty freakin' good brownies, not just pretty freakin' good gluten, dairy, refined sugar-free brownies! </span></div>
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<span style="font-family: Verdana, sans-serif;">I mean it when I say every kind of eater will enjoy these.</span></div>
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<span style="font-family: Verdana, sans-serif;">Oh, and sorry vegans, there are eggs in this recipe. I haven't quite bought into your convictions yet.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Allergy Free Fluer De Sel Brownies</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup + 1.5 tbsp cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup + 1 tbsp organic coconut oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup light brown sugar (not packed)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup almond meal (you can find this at Trader Joe's)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup rice flour (you can find this at any Asian Market)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">2 organic free-range eggs, beaten</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon bourbon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">fleur de sel for topping</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat the oven to 350ºF. Line an 8x6 (or 8x8 if you don't have an 8x6) -inch square baking pan with foil and lightly grease the bottom.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. In a mixing bowl whisk together the cocoa powder, brown sugar, almond meal, rice flour, salt and baking soda. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Melt the coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup.) </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Make a well in the center and add the beaten eggs, vanilla extract and melted coconut oil. Whisk for two minutes, until the batter begins to come together. If the coconut oil solidfies again, heat the whole mixture over LOW heat until it melts again and everything is incorporated.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Transfer the batter to your prepared baking dish and sprinkle the top with sea salt.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Bake for 22-27 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Chill for 30 minute before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.) Serve at room temp.</span><br />Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com4tag:blogger.com,1999:blog-4790315764042167146.post-83451487992353089012012-03-02T16:07:00.002-08:002012-03-02T16:07:31.832-08:00Parmesan Shortbread With Fennel & Sea Salt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0V5krfo_y2MNGy6la7FsIjjS1bFdp8zVA3RIltVpj2RuFCcrxTDNvGcPR1R7885Kfg3l_giSr9OkItLYmhoGIHRjQUiJKyCUQEundwykpuIqjCj_yIoJgjGc2RKpCoeyhSQfK3H2PVQ/s1600/P2292178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0V5krfo_y2MNGy6la7FsIjjS1bFdp8zVA3RIltVpj2RuFCcrxTDNvGcPR1R7885Kfg3l_giSr9OkItLYmhoGIHRjQUiJKyCUQEundwykpuIqjCj_yIoJgjGc2RKpCoeyhSQfK3H2PVQ/s640/P2292178.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">If you live in San Francisco or have ever visited, you know that Blue Bottle Coffee is sort of a San Franciscan institution. People may debate that Four Barrel, Ritual, Sight Glass or even Philz has better coffee (of which I have no opinion since I drink tea), but regardless of who is right I think most would agree that Blue Bottle is by far the most respectable and long lasting great cup of Joe in the city. </span></div>
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<span style="font-family: Verdana, sans-serif;">But what many may not know, even if you do frequent Blue Bottle, is that they have some tasty baked goods behind the glass: Absinthe & Sesame Biscotti, Double-Chocolate Recchiuti Cookies, Homemade Granola and the cookie featured in this post: Parmesan Shortbread with Fennel & Sea Salt.</span></div>
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<span style="font-family: Verdana, sans-serif;">I will admit, I am sort of a sucker for recipes with interesting combinations of flavor, and this recipe is no exception. However, that affinity does not always do me right. Sometimes I try recipes where the creator is just trying to hard to make weird and trendy things taste good together and the final product ends up falling flat, but sometimes I strike flavor gold like I did with this shortbread cookie.</span></div>
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<span style="font-family: Verdana, sans-serif;">Most dessert recipes that are savory/sweet are mostly sweet with a little savory, however, the opposite is true with this cookie. The parmesan, fennel seed, black pepper and sea salt take the main flavor stage while the confectioners sugar plays a much lighter melody in the background that smooths out the others and makes the cookie very... how shall I say... very edible in the way you would call a good table wine very drinkable. In short it is a fantastic cookie you could serve alongside, after or between any meal. </span></div>
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<span style="font-family: Verdana, sans-serif;">Let's just say like Blue Bottle in SF, this cookie will become institution in my kitchen.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Parmesan Shortbread With Fennel & Sea Salt</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*adapted from <a href="http://www.bonappetit.com/recipes/2012/03/parmesan-shortbread-with-fennel-and-sea-salt">Bon Appetit</a></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*makes 18 cookies</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 cup (2 sticks) unsalted butter, room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup powdered sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon freshly ground black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoons kosher salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour plus more</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup finely micro-planed Parmesan (about 2 ounces) (micro-plane = zester)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon fennel seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon Maldon sea salt or other coarse salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons extra-virgin olive oil</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1–2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. <b>DO AHEAD:</b> Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Arrange a rack in center of oven and preheat to 350°. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8-inch rectangle about 1/4-inch thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1 inch apart. Brush cookies generously with oil, then sprinkle with fennel salt.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20–24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room tem-perature. <b>DO AHEAD:</b> Can be made 2 days ahead. Store airtight at room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-56529632999448147122012-02-24T23:41:00.000-08:002012-03-02T15:42:09.337-08:00Miso Proud Of My White Miso Pear Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOxpIDaf8LheTIUL0WHr5jUed2VBCbOUyXcgtTU_QnRDeFWsQOGYHydrrr3QLphi-rkxgZfhd8lZUCmD6H8sPCDHKP50NBTCw_krHi9Vk6m6WBKV2E1yutFpjNxnMP9MvFLeYaJ309bE/s1600/P2242097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOxpIDaf8LheTIUL0WHr5jUed2VBCbOUyXcgtTU_QnRDeFWsQOGYHydrrr3QLphi-rkxgZfhd8lZUCmD6H8sPCDHKP50NBTCw_krHi9Vk6m6WBKV2E1yutFpjNxnMP9MvFLeYaJ309bE/s640/P2242097.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For Valentines Day this year Josh and I decided to do an all homemade holiday to save some moolah and also because Valentines unintentionally is always a huge fail for us, so we decided...why spend money on failing. And don't get me wrong, it is no ones fault. I just think St. Valentine hates us.</span><br />
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<span style="font-family: Verdana, sans-serif;">However, the dessert I made for Josh this Valentines was an exception because it was fantastic. A bright spot in an otherwise gray day. I made his favorite ice cream on the planet: White Miso Pear.</span></div>
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<span style="font-family: Verdana, sans-serif;">Interesting flavor combo huh? Funny thing is, I didn't come up with the idea to combine the salty full taste of miso with the delicate fruity taste of pear, our favorite ice cream shop <a href="http://sweetladysass.blogspot.com/2010/01/sweet-creamy-love.html">Humphry Slocombe</a> did. However, about a year or so ago they stopped making it. Time after time we would show up with <i>clear eyes and full hearts</i> but we did indeed <i>lose</i>! (FNL insider joke), for White Miso Pear never made it back on the menu. It saddened Josh, but he eventually moved on to other varieties, though to this day he mentions how much he misses the flavor almost every time we go. </span></div>
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<span style="font-family: Verdana, sans-serif;">So I decided to recreate it for him. The recipe you find below is my own take on the flavor and, if I do say so myself, which I do, it is amazingly close to the original! But hopefully I will see how close if Humphry releases the recipe in their <a href="http://www.amazon.com/Humphry-Slocombe-Ice-Cream-Book/dp/1452104689/ref=pd_sxp_f_pt">first cookbook</a> coming out in April.</span></div>
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<span style="font-family: Verdana, sans-serif;">It is a really great ice cream folks, one that is sure to please everyone. Subtle, but utterly irresistible.</span></div>
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<span style="font-family: Verdana, sans-serif;">So make our Valentines even better retrospectively by enjoying this ice cream yourself!</span></div>
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<b><span style="font-family: Verdana, sans-serif;">White Miso Pear Ice Cream</span></b></div>
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<span style="font-family: Verdana, sans-serif;">*makes about 2 pints</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b></div>
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<span style="font-family: Verdana, sans-serif;">4 ripe bartlett pears, peeled and cored</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup water</span><br />
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<span style="font-family: Verdana, sans-serif;">1 cup whole milk</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup light brown sugar, packed</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tablespoons white miso paste</span></div>
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<span style="font-family: Verdana, sans-serif;">5 egg yolks</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups heavy cream </span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp lemon juice</span></div>
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<span style="font-family: Verdana, sans-serif;">1. Cut the pears into 1/2 inch pieces. Cook them with the water in a medium saucepan, covered, over medium heat stirring occasionally until cooked, about 10-12 minutes (If the pears aren't super ripe, you can add a tbsp of sugar or two to enhance the flavor). Remove the pears from the liquid. Purée in a food processor until smooth. Set aside to cool.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Separate the egg yolks and put them in a medium bowl. Whisk lightly and set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Pour the cream into a large metal or glass mixing bowl and nest it on top of an ice bath in a larger bowl. Put a strainer over the top of the cream bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Combine the milk, brown sugar and miso in a medium saucepan. Place over medium-low heat, whisking to incorporate the miso and stirring after it has been incorporated until the mixture is just scalding to the touch, not boiling!!</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Remove the milk mixture from the heat. Gradually pour the hot liquid over the egg yolks, whisking constantly to avoid the eggs scrambling. Return the mixture to the saucepan and place over med-low heat. Use a spatula to stir the liquid constantly until it begins to thicken and coat the spatula. Don't overcook.</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Now, remove the pan from the heat and pour the hot liquid through the strainer into the cream, add the pureed pears and lemon juice a well and stir constantly over the ice bath until the mixture has cooled down. Cover it with plastic wrap, leaving a little gap at the top, and refrigerator the mixture 8 hours or overnight.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Take your ice cream base out and put it in your ice cream maker. Follow manufacturer’s instructions for churning.</span></div>
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<span style="font-family: Verdana, sans-serif;">8. When the ice cream has reached a soft-serve type of thickness, transfer it to a separate container and freeze for about 1-2 hours before serving. </span></div>
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<span style="font-family: Verdana, sans-serif;">Oh, it also tastes great served on top of a thin crispy ginger cookie or florentine.</span></div>
</div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com1tag:blogger.com,1999:blog-4790315764042167146.post-73281628416227640212012-02-18T08:46:00.000-08:002012-03-02T15:34:44.606-08:00Chai This Creamer Out<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghL-licpJW_jwz4Zt_2ENUggoiHtH1lRtww2D4xQVMzvzWr9I5HWkda5QOLLT42zneWxRTulxxaoEjKPE0YUKCrBfHYSHFfBbjEFK-FFv-3eWi7KYSd3As6gvj9VmWKpz5pxV5LA69d-w/s1600/P2112040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghL-licpJW_jwz4Zt_2ENUggoiHtH1lRtww2D4xQVMzvzWr9I5HWkda5QOLLT42zneWxRTulxxaoEjKPE0YUKCrBfHYSHFfBbjEFK-FFv-3eWi7KYSd3As6gvj9VmWKpz5pxV5LA69d-w/s640/P2112040.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I recently went to a Birthday Breakfast where everyone was asked to bring something that begun with the letter 'C'. So I thought I would go big a make something that started with 3 C's: <b>C</b>hai <b>C</b>offee <b>C</b>reamer.</span></div>
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<span style="font-family: Verdana, sans-serif;">Super simple and super delicious, especially if you are a Chai lover.</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Chai Coffee Creamer</span></b></div>
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<span style="font-family: Verdana, sans-serif;">10 whole green cardamom pods, lightly crushed</span></div>
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<span style="font-family: Verdana, sans-serif;">5 whole cloves</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cinnamon sticks</span></div>
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<span style="font-family: Verdana, sans-serif;">1 piece fresh ginger (about 2 inches), peeled and quartered</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup honey, plus more for serving (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">4 bags black tea</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups half-n-half</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Directions</span></b></div>
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<span style="font-family: Verdana, sans-serif;">Place the half-n-half in a small saucepan; add the cardamom, cloves, cinnamon, ginger, and vanilla extract. Cook over low-medium heat for 30 minutes, being carful not to boil (I accidentally made this mistake, it will cause the milk fat to separate). Whisk in the honey and drop the tea bags into the pan. Turn off heat, and let steep 5 minutes. Alternatively, you can let it steep longer if it's not strong enough yet. You can also add more honey if it is not sweet enough.(Remember you are adding it to coffee, not drinking it by itself so it should be pretty strong and sweet.)</span></div>
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<span style="font-family: Verdana, sans-serif;">Strain the mixture through a fine strainer or a coffee filter into your container of choice. Cool then store in the fridge until ready to jazz up your coffee.</span></div>
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<br /></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-80625876838572940922012-02-11T07:56:00.000-08:002012-03-02T15:35:04.467-08:00Magazine Monday: Corn Griddle Cakes W/ Sausage And Orange Honey Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWRnDYbpwhhkaKLkk3sbsSYf57UNlNY0CX5SvF9rnMxmneVmu2P7vK-qig2bBLolR8-NnEdfMY9Go8Kyc1A2zY_wZd7moajs9RPEGpg5VHryya5T4kFfDktaPVzQYWuXdGYP83xkgt6A/s1600/P2062034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWRnDYbpwhhkaKLkk3sbsSYf57UNlNY0CX5SvF9rnMxmneVmu2P7vK-qig2bBLolR8-NnEdfMY9Go8Kyc1A2zY_wZd7moajs9RPEGpg5VHryya5T4kFfDktaPVzQYWuXdGYP83xkgt6A/s640/P2062034.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I don't know about you, but whenever I receive one of my food magazines in the mail I flip through it, dog ear some pages and toss it in a drawer never to be utilized. What a waste! Huh?</span><br />
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<span style="font-family: Verdana, sans-serif;">Well not this month dear readers. I have already made two recipes from February's issue of Bon Appetit and both have been amazing. The first, The Fried Chicken recipe featured on the cover, I will not expound on much here because it is a savory recipe (and I actually didn't make it, my husband did), but I will say it was the best fried chicken I have ever had and you are dumb if you don't try it. Recipe <a href="http://www.bonappetit.com/recipes/perfect-fried-chicken">here.</a></span><br />
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<span style="font-family: Verdana, sans-serif;">The other is a Southern dish I made for breakfast on Monday: Corn Griddle Cakes W/ Sausage And Orange Honey Butter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBp6gfh-ZkCduuL1TG14ggwcztwwWTQjEPEB51w0usrcKuzmlNvDAIIFpZw2AiqTb-DU72Uyd4rRU5aSyNYKctKJjqwkIXo8ZC_QYhEAdS1HNStNZMh8m3F9NLd9B22Izmcntxe84sg8/s1600/P2062033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBp6gfh-ZkCduuL1TG14ggwcztwwWTQjEPEB51w0usrcKuzmlNvDAIIFpZw2AiqTb-DU72Uyd4rRU5aSyNYKctKJjqwkIXo8ZC_QYhEAdS1HNStNZMh8m3F9NLd9B22Izmcntxe84sg8/s640/P2062033.JPG" width="480" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">If you are a savory-sweet fan this recipe is for you. Though the unique mix of sausage and chives with the sweet taste of corn and honey might alarm you, the flavor is as comforting and smooth as a southern drawl. Definitely worth your time and calories.</span><br />
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<span style="font-family: Verdana, sans-serif;">So shuffle through you drawer of old magazines or click this <a href="http://www.bonappetit.com/recipes/2012/02/corn-griddle-cakes-with-sausage">link</a> and try it out for yourself.</span>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-9518167510501912252012-02-11T07:21:00.000-08:002012-03-02T15:39:55.244-08:00Chocolate Covered Potato Chips<div style="text-align: center;">
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<span style="font-family: Verdana, sans-serif;">They say a picture says a thousand words. In this case it only needs to say nine. Melt chocolate, dip chips, cool, consume salty sweet goodness.</span></div>
<br /></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-33483595922939553942012-02-06T16:26:00.000-08:002012-03-02T15:40:28.955-08:00Planning For A Dessert Party: Bonus Blueberries and Cream Cookies Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dfQlLqIBMG8CcquLBoV9R6-XhLcLFCdVTJhL6ebZr2dt8zi2HbCO5ixqGSEkUflihKBoItTs7KXyXbcUkZQrM_jkpqccuVAliinqQ0E-b9u9qfJdaUmw4ZYYKIgP_6NScGxgmFSdhFIu/s400/dont+get+stressed+get+dessert+uploaded+to+Flickr+public+files+by+ichabodhides.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dfQlLqIBMG8CcquLBoV9R6-XhLcLFCdVTJhL6ebZr2dt8zi2HbCO5ixqGSEkUflihKBoItTs7KXyXbcUkZQrM_jkpqccuVAliinqQ0E-b9u9qfJdaUmw4ZYYKIgP_6NScGxgmFSdhFIu/s1600/dont+get+stressed+get+dessert+uploaded+to+Flickr+public+files+by+ichabodhides.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Throwing a dessert party is a lot fun, but it can also be a huge headache depending on the menu you plan and the way you execute it. I have thrown a few dessert parties in my day, some great and some not-so-great, and it is my desire here to expound on my experience. Hopefully, after reading this you will take away a few pointers on what to do, what not to do and what to expect. Keep in mind I by no means speak as an expert, just a Sassy Lady with a little experience.</span><br />
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<span style="font-family: Verdana, sans-serif;">1. The first thing you have to do when planning a dessert party, after picking the time day and location of course, is to plan the menu. I usually like to have somewhat of a common thread or theme running through my party, like when I did an Ice Cream Parlour <a href="http://sweetladysass.blogspot.com/2011/05/sundae-party-on-thursday.html">here</a> or this time around when I did a Momofuku Milk Bar theme. That way you have a frame of mind in which to think through what recipes you will use, decor, invites, etc.</span><br />
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<span style="font-family: Verdana, sans-serif;">After deciding on a theme, if you do at all, you will need to pick the appropriate amount of desserts to have at your party considering the guest size. When estimating the amount of dessert, I would say you always need less than you think for an adult party because most adults are more concerned with their caloric intake than how fast they shove 17 cookies into their face. I had about 3 desserts for 15-18 people and I had plenty leftover. </span><br />
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<span style="font-family: Verdana, sans-serif;">You will also want to pick desserts that compliment each other in taste and structure. What I mean by complimentary tastes, for example, is that you will not want three super rich desserts and no lighter fare. Or you will not want two caramel desserts. And if you want to get really technical, you can pair the flavors like you would wine and cheese, so that they enhance one another. What I mean by complimentary structures is choosing desserts with varying forms. Like a cookie and pie, as opposed to two pies. Or having one cream based dessert instead of four. And of course those rules fly out the window if your theme is 'Pie,' 'Ice Cream' or something of the like. But you are smart boys and girls, employ your discretion. </span><br />
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<span style="font-family: Verdana, sans-serif;">This time around I choose Blueberries and Cream Cookies, Cereal Milk Panna Cotta and Candy Bar Pie from my Milk Bar cookbook that I am currently obsessed with.</span><br />
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<span style="font-family: Verdana, sans-serif;">The Candy Bar Pie was so freaking good!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFNUktRQ4oYWO0jVsdscXfN2iwDkhIs3ZAoLeFGxadMTBur3CCsYXhlPQU2DXEuq2usUVCqF4LeP1CaqEv_Zs1nmL8tkJiJdEikuicd5BpdfDsM-8Hdc_IdZZB5uuU4f8NCV3eTHaZWI/s1600/P1211997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFNUktRQ4oYWO0jVsdscXfN2iwDkhIs3ZAoLeFGxadMTBur3CCsYXhlPQU2DXEuq2usUVCqF4LeP1CaqEv_Zs1nmL8tkJiJdEikuicd5BpdfDsM-8Hdc_IdZZB5uuU4f8NCV3eTHaZWI/s640/P1211997.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">2. The next thing you will need to do after selecting your desserts is to create a plan of action. First, create a grocery list with everything you will need and then go to the store and get all those things. (Make sure you pay attention to the amounts in the recipe so you aren't standing pissed off in the kitchen when you realize you don't have enough heavy cream to get the job done.) </span><br />
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<span style="font-family: Verdana, sans-serif;">You will also need to create a schedule of when you will make what. With most desserts there are things you can make ahead of time. In my case, I could make a lot of things ahead of time, so I spaced out the tasks for the days leading up to the event. See.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyDDss6dwGe2nvYfRbyozIouJ9QQRkc02k2uQJ3Jz9DrUDb9jJ1F9QcSOpSjHAKDZDuPT11d9s7IqrVxnF3BMbjo7duJQawv0hbrAHiHp4GKBiC_PF96zEZ_po00cJrfkrojQDbXveP8/s1600/P1191974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyDDss6dwGe2nvYfRbyozIouJ9QQRkc02k2uQJ3Jz9DrUDb9jJ1F9QcSOpSjHAKDZDuPT11d9s7IqrVxnF3BMbjo7duJQawv0hbrAHiHp4GKBiC_PF96zEZ_po00cJrfkrojQDbXveP8/s640/P1191974.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Made these 'Crumbs' ahead of time for the Candy Bar Pie and Blueberries and Cream Cookies.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRjptvgE2gyDN2kKMIbqRMtjqFijUMpM0rXC9rAvXWSPVoA9UTSHBSG_858iKLkvM46ph85cszUc5Pr3cL1Q-PWpsux8B6cDsWsE6OOkMGPE2AwAt2qgkZfMQA-FdHeX6F-hq1jDawK0/s1600/P1191973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRjptvgE2gyDN2kKMIbqRMtjqFijUMpM0rXC9rAvXWSPVoA9UTSHBSG_858iKLkvM46ph85cszUc5Pr3cL1Q-PWpsux8B6cDsWsE6OOkMGPE2AwAt2qgkZfMQA-FdHeX6F-hq1jDawK0/s640/P1191973.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Also, you may need to create space in your fridge to store some things you make ahead of time, because it could end up looking like this.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDieTLQFMAxgtfDYHjNdelw0ujlEJhgfSwfFUW905YBpLQllHQNnOAWDvbq9IzUn8WRyFJau9rRwgCn6b1ssrQEpTF1-uDWxk50NV3twIHQXSa5pd9eARTIEb-PG6__2BhyIvKoDdjEU/s1600/P1191983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDieTLQFMAxgtfDYHjNdelw0ujlEJhgfSwfFUW905YBpLQllHQNnOAWDvbq9IzUn8WRyFJau9rRwgCn6b1ssrQEpTF1-uDWxk50NV3twIHQXSa5pd9eARTIEb-PG6__2BhyIvKoDdjEU/s640/P1191983.JPG" width="480" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Make labels for you desserts. It is a fun way to add atmosphere to your party while avoiding a lot of questions and unnecessary avoidance. You can find some cute ones at <a href="http://www.eatdrinkchic.com/">Eat Drink Chic</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzhBRMaAVKcbLzM9frbE-rnSYIW8skB3nTH4wI7JFOfL6PZVj7Ct9DQE5NDJzcaZ5XCw2UeJeQ4s7BU5oyps23H4R8U6iI-fuvARXE8XJ_1gFNujcvmcHBC7tinJPhHzz-G1hx8pZglA/s1600/P1211999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzhBRMaAVKcbLzM9frbE-rnSYIW8skB3nTH4wI7JFOfL6PZVj7Ct9DQE5NDJzcaZ5XCw2UeJeQ4s7BU5oyps23H4R8U6iI-fuvARXE8XJ_1gFNujcvmcHBC7tinJPhHzz-G1hx8pZglA/s640/P1211999.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Also, don't forget to think through what paper and plasticware you might need in addition to what you need to serve things in. Things easily forgotten when you're zoned in on preparing the dessert. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Display the desserts in a manner worthy of the time you put into them. Even a labor intensive stupendous tasting dessert can lack luster if displayed half-hazardly. Put thought into it, do some research on pinterest or what-have-you.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NBF_P14ioLyUdbTzhNjy2iCNmFEAPf5roQG7_LUdMTyGHoy5owUfrKkhOM7lrmJo7gUrqsVRg_o2WsM30IHRpIG7YbCkI4BY1zjHwsLIKvPMU37yCB9d30M3EVqSsZLPPuTTLrhn8_U/s1600/P1212007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NBF_P14ioLyUdbTzhNjy2iCNmFEAPf5roQG7_LUdMTyGHoy5owUfrKkhOM7lrmJo7gUrqsVRg_o2WsM30IHRpIG7YbCkI4BY1zjHwsLIKvPMU37yCB9d30M3EVqSsZLPPuTTLrhn8_U/s640/P1212007.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">5. Lastly, be prepared to be OK if things don't turn out perfectly. You really can't put to much pressure on yourself to have things be just so. You risk meltdown and spoiling the party. And chances are most guest won't know the difference. I expect this 1/2 of the time because I like to try desserts I have never tried before for parties, which maybe should have been rule #1 to never do, but where is the fun in that? This time around the carmel was runny (next time I know to use another carmel recipe) and the Panna Cotta didn't set up quite right (I doubled the recipe, probably not smart when working with gelatin.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnDtu-2inCoctsTUdXdzY197YAzK49-cZKB7t84yoeeY6Wk0YUl_PltT6Otm4Qe8xM9Bbtmhk9PKPUES4TW2yo3NHD3pUgLlhS87IMoVkVAWqNVAqeyf2j0ZK4CmtUn2-sExbJ52uOos/s1600/P1212010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnDtu-2inCoctsTUdXdzY197YAzK49-cZKB7t84yoeeY6Wk0YUl_PltT6Otm4Qe8xM9Bbtmhk9PKPUES4TW2yo3NHD3pUgLlhS87IMoVkVAWqNVAqeyf2j0ZK4CmtUn2-sExbJ52uOos/s640/P1212010.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Hope those are some helpful tips. For sticking through a long post I reward you with the Blueberries and Cream Cookie recipe!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ0w-D1T6IT5HKayALLSKKWc1VgpbB053PJLYrVwtz1xQ_ei-QmZJXJ0X8Ec3r6ZYFMboJ0b6HsJ41P00A8E05y0UfVvhWHuPMlq9UwvJbyxLQpxY8txnTqKQWJPM2vVUwJU9RRlBcOY/s1600/P1212001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ0w-D1T6IT5HKayALLSKKWc1VgpbB053PJLYrVwtz1xQ_ei-QmZJXJ0X8Ec3r6ZYFMboJ0b6HsJ41P00A8E05y0UfVvhWHuPMlq9UwvJbyxLQpxY8txnTqKQWJPM2vVUwJU9RRlBcOY/s640/P1212001.JPG" width="480" /></span></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Blueberries & Cream Cookies</span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">Milk Crumbs Ingredients</span></b><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup plus 1 tablespoon nonfat milk powder</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon cornstarch</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tablespoons unsalted butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup white chocolate, melted</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Milk Crumb Directions</span></b><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.</span><br />
<span style="font-family: Verdana, sans-serif;">2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Blueberries and Cream Cookies Ingredients</span></b><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup (8 ounces) unsalted butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup plus 2 tablespoons granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup plus 2 tablespoons light-brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup glucose (I used corn syrup and it worked great!)</span><br />
<span style="font-family: Verdana, sans-serif;">1 large egg</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup dried blueberries</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup plus 1/3 cup Milk Crumbs</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Blueberries and Cream Cookies Directions</span></b><br />
<span style="font-family: Verdana, sans-serif;">1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugars, and glucose until well combined. Add egg and mix.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Add flour mixture and mix then add blueberries and milk crumbs. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.</span>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com3tag:blogger.com,1999:blog-4790315764042167146.post-77228366374171351692012-01-26T14:59:00.000-08:002012-03-02T15:40:46.611-08:00A Workout, Science Lesson and Decadent Dessert All-In-One: Chocolate Chantilly Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-O5HS-YjvcBRY4tmuWM0uDqJhWSwASAJ1He4oaEypXjg15GRZxG70Ur4vWdKn9XJy9G0xXIj6L1rKU23h0Ow98Hm9hiu0e2TnaGei0J9dXB0Wy3RMPF5JARkpzGP-MWJ9bT-lCT86Wxc/s1600/P1191980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-O5HS-YjvcBRY4tmuWM0uDqJhWSwASAJ1He4oaEypXjg15GRZxG70Ur4vWdKn9XJy9G0xXIj6L1rKU23h0Ow98Hm9hiu0e2TnaGei0J9dXB0Wy3RMPF5JARkpzGP-MWJ9bT-lCT86Wxc/s640/P1191980.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Chantilly Cream is sort of like chocolate mousse. Smooth, light and sinfully rich. The crazy thing is, there is only two ingredients necessary to make this dessert: chocolate and water. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now, you may have heard that chocolate and water are mortal enemies, the water causing the chocolate to sieze up and become grainy when in contact with it...</span></div>
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<span style="font-family: Verdana, sans-serif;">but that is not always true. Watch this super informative video and find out why.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pretty cool huh? Now you can pass chemistry, I think.</span></div>
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<span style="font-family: Verdana, sans-serif;">Another great thing about this dessert is the room it leaves for the quality of the chocolate to speak for itself. The deliciousness of this dessert will depend greatly on the quality of chocolate you are using. It will taste really good with average chocolate, but out-of-this-world with top notch chocolate.</span></div>
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<span style="font-family: Verdana, sans-serif;">This Chocolate Chantilly also leaves room for creativity! You could add a number of things to accent the chocolate flavor. Just make sure if you're adding any sort of liquid flavoring, you are subtracting an equal amount of water from the recipe. I added some Cointreau and orange zest, but you could add chili powder, cinnamon, Chartreuse.... the possibilities are endless! Also, you can eat it by itself or use it as a filling for a cake; it is super versatile.</span></div>
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<span style="font-family: Verdana, sans-serif;">So I have hit on the dessert and science aspect of this post, but what's this about a workout? Well, if you whisk by hand you are bound to end up with some pretty toned triceps because it takes A LOT of whisking! However, it is kinda rewarding to watch it progress in thickness until it reaches the perfect consistency. Which, by the way, should look something like this.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNYvH6mpkEJuwWJr4BSGTqZUgBaamBXuyyMbNP6pgEnLmPGSMzEB5KyGws2LxTrcJXiwtPWDPjDji8eFpI5k7jJVgmMOGJetPtJIOVq_mCXhTgFtdp6lKnGiZ4DCGQC1qa0oUEQh3tZU/s1600/P119197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNYvH6mpkEJuwWJr4BSGTqZUgBaamBXuyyMbNP6pgEnLmPGSMzEB5KyGws2LxTrcJXiwtPWDPjDji8eFpI5k7jJVgmMOGJetPtJIOVq_mCXhTgFtdp6lKnGiZ4DCGQC1qa0oUEQh3tZU/s640/P119197.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Here is the recipe! Enjoy!</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Chocolate Chantilly</span></b></div>
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<span style="font-family: Verdana, sans-serif;">Recipe adapted from Herve This & Heston Blumenthal, via<a href="http://cafefernando.com/the-best-chocolate-mousse-of-your-life-under-5-minutes/">cafefernando</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Serves 4</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup (240 ml) water</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><b>Directions</b></span></div>
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<li><span style="font-family: Verdana, sans-serif;">Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put chocolate and water (also liquor or spice if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Divide into four serving cups and serve immediately or refrigerate overnight to serve the next day. </span></li>
</ol>
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<br /></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-18928508304092112712012-01-21T09:12:00.000-08:002012-03-02T15:41:21.798-08:00Galette Des Rois (Kings Cake)<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Xi03-T9W_Dogd5IjwyUIBP4Zr4v1fx_nzO2Iq-18EY18fSOiJWB-ab1BBeurrUqsnnURmI-3is-76uvlZTwbpiI-FV5CvdnyaOlr7ugmWivEBnq5Yq-_3PNasG2zOFA_k83Nm2eh3Tw/s1600/P1201989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Xi03-T9W_Dogd5IjwyUIBP4Zr4v1fx_nzO2Iq-18EY18fSOiJWB-ab1BBeurrUqsnnURmI-3is-76uvlZTwbpiI-FV5CvdnyaOlr7ugmWivEBnq5Yq-_3PNasG2zOFA_k83Nm2eh3Tw/s640/P1201989.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The Galette des Rois is typically a French tradition to celebrate l'Epiphanie: the day when the three kings came to pay their tribute to baby Jesus. In French those wise men go by Les Rois Mages (the Magi).</span><br />
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<span style="font-family: Verdana, sans-serif;">On the day of the Epiphany, families share a Galette des Rois, a flaked pastry pie filled with frangipane, a smooth buttery mixture of almond cream and pastry cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP0CRQdAvx6mY3PCNvB8N9OVCjloBqrBVCmk55iIIMdPcyJruE5BrxCo26WCIXtLDsgN77bxV6sMBLqlG3qVmYJwrbvVsqs9AeRlhDb_JlaOpSA4Yv9cMnXpkASSPQ6RYC5xRKMEq1UM/s1600/P1201991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP0CRQdAvx6mY3PCNvB8N9OVCjloBqrBVCmk55iIIMdPcyJruE5BrxCo26WCIXtLDsgN77bxV6sMBLqlG3qVmYJwrbvVsqs9AeRlhDb_JlaOpSA4Yv9cMnXpkASSPQ6RYC5xRKMEq1UM/s640/P1201991.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Some families celebrate with the Galette des Rois on the 6th and some on the first Sunday in January. But it's mostly considered fine to celebrate it all through the month of January, which is why I am celebrating now.</span><br />
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<span style="font-family: Verdana, sans-serif;">Another fun thing about the Galette des Rois, apart from how delicious a warm buttery almond pastry tastes on a rainy morning, is the traditional game that goes with it. Because hidden inside the Galette is a small little trinket or dried bean, I actually used a dried banana chip because it is what I had on hand, that when found bestows upon its owner the rights to the throne, aka they get to be king for a day! Paper crown and all.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Galette des Rois</span></b></div>
<span style="font-family: Verdana, sans-serif;">*adapted from <a href="http://chocolateandzucchini.com/archives/2010/01/homemade_galette_des_rois.php">Chocolate Zucchini </a></span><br />
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<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b><br />
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<i><span style="font-family: Verdana, sans-serif;">Pastry:</span></i></div>
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<li><span style="font-family: Verdana, sans-serif;">(17 2/3 ounces) all-butter puff pastry, thawed if frozen</span></li>
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<i><span style="font-family: Verdana, sans-serif;">Crème d'amande:</span></i></div>
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<li><span style="font-family: Verdana, sans-serif;">(9 tablespoons) unsalted butter, softened</span></li>
<li><span style="font-family: Verdana, sans-serif;">125 grams (1/2 cup plus 2 tablespoons) sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">130 grams (1/2 cup plus 1 tablespoon) almond meal</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon corn starch</span></li>
<li><span style="font-family: Verdana, sans-serif;">good pinch sea salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 drop almond extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon liquor of your choice, such as Grand Marnier or rum</span></li>
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<i><span style="font-family: Verdana, sans-serif;">For the eggwash and glaze:</span></i></div>
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<li><span style="font-family: Verdana, sans-serif;">1 egg yolk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon hot water</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon confectioner's sugar</span></li>
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<i><span style="font-family: Verdana, sans-serif;">Accessories:</span></i></div>
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<span style="font-family: Verdana, sans-serif;">- 1 porcelain trinket or dried bean</span></div>
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<span style="font-family: Verdana, sans-serif;">- Paper crown</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Directions</span></b></div>
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<span style="font-family: Verdana, sans-serif;">1. Prepare the crème d'amande.</span><br />
<span style="font-family: Verdana, sans-serif;">Beat the butter until creamy, but avoid incorporating air into it. In a bowl, combine the sugar, almonds, hazelnuts, corn starch, and salt. Stir with a whisk to remove any lump. Add to the creamed butter and mix until smooth. Add the almond extract and orange flower water, then the eggs, one at a time, mixing well between each addition. Cover and refrigerate for an hour or overnight.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Roll out the puff pastry.</span><br />
<span style="font-family: Verdana, sans-serif;">Divide the puff pastry in 2 equal pieces, and roll each one out to form a rough circle a little larger than 12 inches in diameter. Use a sharp knife and an upturned plate of the right dimension to cut a neat 12-inch circle out of one, and a slightly larger one with the other, adding, say, 1/4 inch all around the edge of the plate.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Assemble the galette.</span><br />
<span style="font-family: Verdana, sans-serif;">Place the smaller of the two circles on a piece of parchment paper or a silicone baking mat. In a small bowl, combine the egg yolk with a tablespoon water (or milk, if you have it handy) until smooth. Using a pastry brush, brush the outer rim of the dough lightly with the eggwash by a width of about 1 inch. Make sure not to wet the actual edge of the dough, or it will impede its rise.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pour the crème d'amande in the center and spread it out inside the eggwash ring with a spatula.</span><br />
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<span style="font-family: Verdana, sans-serif;">Place a dried bean, or the trinket of your choice, in the crème d'amande -- not in the center but closer to an edge, or your knife will keep running into it when you divide the galette. And if it is an elongated shape, make sure to orient it straight toward the center of the galette, again, to minimize the possibility of you hitting it with your knife. Press it down gently to bury it.</span><br />
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<span style="font-family: Verdana, sans-serif;">Transfer the second round of dough precisely on top of the first, smooth it out gently over the crème d'amande to remove any air pocket, and press it down all around the sides to seal.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Score the galette.</span><br />
<span style="font-family: Verdana, sans-serif;">Using the back of the tip of your knife, draw a decorative pattern on top of the galette. I chose to make a sun pattern: you start from the center and draw an arc to reach the edge of the galette in a single, smooth gesture, exercising just enough pressure to score the dough without piercing it. You then turn the galette ever so slightly, draw a similar arc nested in the first one, and repeat until the entire galette is scored.</span><br />
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<span style="font-family: Verdana, sans-serif;">Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward where each sun ray ends, to create a festooned pattern.</span><br />
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<span style="font-family: Verdana, sans-serif;">Brush the top of the galette lightly with the eggwash: again, make sure it doesn't drip over the edges, or the eggwash will seal the layers of the puff pastry in this spot and it won't develop as well. Let it rest a minute then brush it lightly again with the eggwash. (As you can see on the picture below, my eggwash pooled a bit around the bulge of the crème d'amande, which resulted in a darker coloring around the sides; I didn't mind, but I'll be more careful next time.)</span><br />
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<span style="font-family: Verdana, sans-serif;">Using the tip of your knife, pierce 5 holes in the top dough -- one in the center, and four around the sides, piercing through the pattern you've drawn -- to ensure an even rise.</span><br />
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<span style="font-family: Verdana, sans-serif;">Transfer to a rimmed baking sheet or a tart pan with a removable bottom, and refrigerate for 1 hour or overnight.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Bake the galette.</span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 360°F. Insert the galette in the middle of the oven and bake for 30-35 min, until puffy and golden brown.</span><br />
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<span style="font-family: Verdana, sans-serif;">In the final minutes of baking, combine the tablespoon of confectioner's sugar with a tablespoon very hot water. When the galette is done, remove it from the oven, brush it across the top with the syrup, and return it to the oven for a minute; this will give it a shiny finish.</span><br />
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<span style="font-family: Verdana, sans-serif;">Place on a rack to cool completely (it will settle as it cools) and serve at room temperature or still warm out of the oven.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdubZjp2qU5AotA0vopKDaxeDTXzY3f8TWWomrQRIqj7MCsqGWUBA2zWxht1JDezwoGYhfO0L1VLoxgWYPnQx_0_lcfvjjC8MdPfhCvj79fLxtEYan8YtG2-fiAFC54Tawl4zrRbkGuY/s1600/P1201993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdubZjp2qU5AotA0vopKDaxeDTXzY3f8TWWomrQRIqj7MCsqGWUBA2zWxht1JDezwoGYhfO0L1VLoxgWYPnQx_0_lcfvjjC8MdPfhCvj79fLxtEYan8YtG2-fiAFC54Tawl4zrRbkGuY/s640/P1201993.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">LOVE,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_x9aypHEFJg_UlIjAPmOrUxkBf1nrxXU_7wDhyphenhyphenJMxdqmuj8y0xQbvYQr-pSiI9cmPmZuovMTsCiPhG7vsUkp1X8mOanJh2RYtzkZSAvEAQSH7J9ePBd8nIqM72VRxGm02zYIer9ZJ3s/s1600/P1201994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_x9aypHEFJg_UlIjAPmOrUxkBf1nrxXU_7wDhyphenhyphenJMxdqmuj8y0xQbvYQr-pSiI9cmPmZuovMTsCiPhG7vsUkp1X8mOanJh2RYtzkZSAvEAQSH7J9ePBd8nIqM72VRxGm02zYIer9ZJ3s/s640/P1201994.JPG" width="640" /></span></a></div>
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<br />Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-44249057167770277762012-01-20T23:33:00.000-08:002012-01-20T23:33:09.141-08:00I Can't Wait For Ice Cream Bar<div class="separator" style="clear: both; text-align: center;">
<a href="http://sf.eater.com/uploads/Ice%20Cream%20Bar%20Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://sf.eater.com/uploads/Ice%20Cream%20Bar%20Menu.jpg" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Three words: Ice Cream Bar. Two More Words: Can't Wait.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Check out more on the new Cole Valley throwback to the soda jerk <a href="http://sf.eater.com/archives/2012/01/20/ice_cream_bar_reveals_menu_chocolate_hellfire_soda_anyone.php">here.</a></span></div>
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<br /></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com2tag:blogger.com,1999:blog-4790315764042167146.post-1444679115175412282012-01-09T23:33:00.000-08:002012-01-09T23:35:16.671-08:00Oh Snap (Crackle & Pop) It's Cocoa Krispie Mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5kIA0eDt_TYZdTkgtsE6GQ0ezdasZiK6c3G8DASf7YROikXHC8Ml2I1XgOQZ-qVFbPV0rs5USOueKtnMa8FbMRfgkWTDYwcjkX2lhJNyCEXuL_b31_BDvdOWWw8Yp-tAesiEB3pHeLQ/s1600/mousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5kIA0eDt_TYZdTkgtsE6GQ0ezdasZiK6c3G8DASf7YROikXHC8Ml2I1XgOQZ-qVFbPV0rs5USOueKtnMa8FbMRfgkWTDYwcjkX2lhJNyCEXuL_b31_BDvdOWWw8Yp-tAesiEB3pHeLQ/s640/mousse.jpg" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Inspired by Momofoku's Milk Bar cereal milk dessert phenomenon, I bring you Cocoa Krispie Mousse. It tastes just like the milk you get after you polish off a bowl of this chocolate crispy crack, which if you've had it you know is delicious. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">It's a pretty simple recipe too, though there are multiple steps. Give it a shot!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Cocoa Krispie Mousse</b></span></div>
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">(adapted from <a href="http://www.raspberricupcakes.com/2011/11/chocolate-cereal-milk-mousse-cocoa-pops.html">Rasberri Cupcakes</a>, serves 6)</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Cereal Milk Mousse Ingredients</b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">3 cups Cocoa Krispies</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 cups whole milk</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 1/4 tsp powdered gelatine</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Pinch of salt</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 tbsp caster sugar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 cup heavy cream</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;"><b>Topping Ingredients</b></span></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">1/2 cup heavy cream</span></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">100g dark chocolate, chopped into small pieces</span></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Extra Cocoa Krispies to top off</span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;"><b>Directions</b></span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Preheat the oven to 275°. On a lined baking tray, toast the cereal for 5 minutes. Set aside to cool. In a sealable container, combine the toasted cereal and milk. Let steep for 20 minutes, then strain into a measuring cup; the mixture should yield about 1 cup of 'cereal milk'.</span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Place 1/2 cup cereal milk in a medium bowl. Sprinkle powdered gelatin on top. In a small saucepan, scald 1/2 cup cereal milk with the salt and sugar. Whisk hot milk into the cool milk until the gelatine is dissolved. Chill until almost set (about 20 min or so, if it gets lumpy just whisk it).</span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Whip the cream to stiff peaks and fold it into the almost-set gelatine mixture. Pour mixture into 6 small serving glasses. Chill in the fridge while preparing the topping. </span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Put chopped chocolate in a medium heatproof bowl. Place 100ml cream in a small saucepan on medium-low heat and just bring to the boil. Pour hot cream over the chocolate and leave to sit for a minute to allow chocolate to melt. Use a whisk to mix, ensuring that it is smooth and all the chocolate has melted.</span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Leave to cool for about 5 minutes. Carefully pour a thin layer of the chocolate mixture over the top of each mousse glass. Sprinkle a layer of cocoa pops over the top. Chill until set, at least 2 hours. Best served on the same day to ensure cereal layer is still crunchy.</span></span>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-938857715842099142012-01-06T15:22:00.000-08:002012-01-06T15:22:38.876-08:00More Like 'Open Your Pie Hole'<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Ok, so pie is super trendy. I think we can all agree to that. And so is brown paper, letterpress, craftsman chairs and tables and all that jazz. And I am fine with it and all, but not if the product is severely lacking but people continue to eat at that institution because it is cool.</span><div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I am happy to report that that is not the case at The Pie Hole in Downtown LA. At least that is my assessment after one slice of Maple Custard Pie.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">The pie was a little pricey for one small slice, but the flavor was great and I am guessing the quality of the ingredients used was the main perpetrator of the higher price tag. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">It was so sweet, smooth and comforting. The type of pie you want a hot black cup of coffee with. That is, if it wasn't 80 degrees outside like it is in LA and if coffee didn't do a total number on your body like it does on mine. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Not to mention, the pie and whole experience was even sweeter because I got to share it with my good friend Allyse who I hadn't seen in far too long.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">If you are downtown, I suggest you go grab a slice, 'open up your pie hole' and let me know how there other varieties match up.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Happy Eating!</span></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com1tag:blogger.com,1999:blog-4790315764042167146.post-61035993339059290342011-12-22T22:42:00.000-08:002011-12-22T22:47:06.137-08:00Christmas Cookies 2011. It's The Best Day Of The Year!<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Picture this: an explosion of cookies, flour, icing and sprinkles everywhere. And I mean everywhere! On the table, on the floor, in my hair, on the dog and a ton in my tum tum. This is what the Kinney household kitchen looks like every year about the week before Christmas when we bust out all our Christmas cookies. It is a time honored mother daughter tradition and I'm sure Tom and Donna would agree that, "It's the best day of the year!"</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">My mom does most of the baking and I do most of the decorating, aside from my "Christmas In One Bite Cookies" which I invented last year and renamed this year to "Christmas Explosion Cookies." Recipe <a href="http://sweetladysass.blogspot.com/2010/12/christmas-in-one-bite-cookies.html">here</a>. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In all honesty, my mom does most of the work, and I am pretty thankful for that because I definitely could not do it. I am talking 8-12 different types of cookies in two days! My main responsibility is beautifying our sugar cookies, which is by no means a walk in the park either. I spent 5 1/2 hours last sunday decorating them all! with a little help from my friend Anna and a smidgen of help from our husbands. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">But I love it, and in no way am I complaining. It is a great outlet for my creative Spidy Senses which are usually tingling out of control this time of year.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">And so we arrive at the point of my post: The 2011 Kinney/Waidley Christmas Cookie Expose.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I always include a couple of pop culture references from the year. With that said, how could I not include these two..</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Know who they are? Maybe the close up of the Mrs.' dress deigned by Sarah Burton for Alexander McQueen will clue you in.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Kate and William of course. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">This next reference won't be so easy though. It is not the subject of the cookie who is famous, but what she is wearing. Pay special attention to the pattern on the dress, the iconic pattern that landed this designer a collab with Target that crashed their website this year b/c of the traffic created by crazed online shoppers.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">I give you Missoni Gingerbread Woman, complete with cat eye sunglasses.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">He just plain old pissed me off, so yeah... that happened.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">My mod take on the snowman.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">A psychotically happy teddy bear and his friend flakey.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Ooooo, creepy.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">And lastly, an ode to San Francisco. As the song goes, "If you're going to San Fran-cisco, make sure frosty has a flower in his hat."</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Merry Christmas everybody! And to all a good night.</span></div>
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com1tag:blogger.com,1999:blog-4790315764042167146.post-36368072075015560932011-12-19T15:35:00.000-08:002011-12-22T11:42:12.303-08:00A Sticky Christmas: Sticky Toffee Cheesecake & Sticky Toffee Sour Cream Pancakes<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">There's something about Sticky Toffee Pudding that makes me want to watch this scene over and over again...</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/FFowupIssME" width="560"></iframe></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">shout Cheerio and watch 7 straight hours of EPL soccer with a Santa hat on.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">But since I made <a href="http://sweetladysass.blogspot.com/2010/10/get-in-touch-with-your-inner-brit.html">Sticky Toffee Pudding</a> last year around the Holidays, I wanted to try a twist on the British classic. Make that two twists: Sticky Toffee Cheesecake and Sticky Toffee Sour Cream Pancakes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">The great thing about these two recipes is that a lot of ingredients you use for the first (including the Bourbon Caramel sauce), you can use in the second. Less waste and more deliciousness= a win, win. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Both are pretty sweet, but tis the season eh? The cheesecake is rich, full and warm with a little bit of bite from the gingersnap crust. The Sour Cream Pancakes are super moist and delightfully satisfying on a cold winter morning. Not to mention, the Bourbon Caramel Sauce that goes on top of both is through-the-roof. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Please enjoy one if not both this Holiday Season.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Sticky Toffee Cheesecake</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Makes one 9-inch cheesecake</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">adapted from <a href="http://www.spicyicecream.com.au/2011/08/sticky-date-cheesecake-with-bourbon.html">spicy ice cream</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Cheesecake </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 1 x 250g packets gingersnap biscuits </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 125g butter, melted </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 2 x 250g packets cream cheese at room </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">temp </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 200ml sour cream </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 100g brown sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 1 teaspoon vanilla extract </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 2 eggs at room temp</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Sticky Date Mixture </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• Melted butter, to grease </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 1 cup chopped de-seeded medjool dates </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 1/3 cup bourbon </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 1 tablespoon vanilla extract </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Bourbon Caramel Sauce </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 1 cup pouring cream </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 60g butter, chopped </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 1 cup brown sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• 2 tablespoons bourbon </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">• Big pinch sea salt </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Directions</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1. Brush a 9 inch spring-form pan with melted butter to lightly grease. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">3. Place the dates and bourbon in a saucepan over low heat and simmer until liquid is absorbed. Place into a food processor with 1 tablespoon vanilla extract and pulse until it becomes a smooth mixture. Set aside. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">4. Preheat oven to 320°F. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">5. Place the cream cheese, sour cream and brown sugar in the bowl of stand mixer and mix until smooth. Add the eggs and vanilla and mix until well combined. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">5. Pour half the cream cheese mixture onto the prepared biscuit base, then spoon in the sticky date filling. Swirl with a skewer and then pour the remaining cream cheese mixture on top. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">6. Bake for about 40min - 1 hour or until just set. Turn oven off and cool inside with the door ajar, for 1 hour. Place in the fridge for 4 hours or overnight to chill. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">7. To make bourbon caramel sauce, place the cream, butter, sugar, bourbon and sea salt in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 minutes or until thickened. Set aside and allow to cool.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">8. Serve with caramel sauce on top. Save the rest of the caramel in the fridge for the pancakes. Reheat the sauce before serving.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Sticky Toffee Sour Cream Pancakes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Makes 8-10 pancakes</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">adapted from <a href="http://www.amazon.com/gp/product/0061658197?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0061658197">The Pioneer Woman Cooks</a></span><br />
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Ingredients</span></b><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">7 tablespoons all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tablespoon sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 teaspoon cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/ 2 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 cup sour cream</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 large eggs</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/2 teaspoon vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Chopped Medjool dates to taste, about 1 cup</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Butter</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Caramel Bourbon Sauce from recipe above</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Directions</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1. Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2. Stir the flour, sugar, baking soda, cinnamon and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture until just combined. Add in the chopped dates to your liking and fold to incorporate, once again, being careful not to over-mix. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">3. Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">4. Serve in a stack, topped with the Caramel Borubon sauce. No need for syrup, really.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Isn't this a great song? Frank Sinatra and Dean Martin are just so fabulous and fun. Definitely, one of my Christmas time favorites. And this year, it inspired DIY gifts for my friends...</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Pa-rum-pum-pum-pum.... I give you: It's A Marshmallow (Minty) World Ice Cream! Complete with magic glitter spoons that transform every bite into Holiday Cheer.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Basically, I just bought some little spoons, covered the ends in glue, glittered them with Martha's super fine glitter in a marshmallowy minty green and sealed them with two coats of clear glue/decoupage. Not sure if the glitter magic will last, but that wasn't really the point anyways. In fact, does glitter need to have a point?</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">For the ice cream I followed the recipe in David Lebovitz The Perfect Scoop for Fresh Mint Ice Cream. Though it called for fresh mint and I did use it...</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">I added some mint extract for more flavor and a pinch of green food coloring to match the light minty glitter on the spoons. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">But here's the kicker: I layered in some marshmallow fluff, also made from a recipe found in The Perfect scoop, to lighten and liven it up! Plus, I included a little surprise once you lift the lid.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">The final product was just what I was hoping for. Not only did the the ice cream's ingredients literally incorporate the words of Frank and Dean, the texture and the lightness of mint flavor was also divinely marshmallowy. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">All that's left to do is wrap it up with some ribbon and deliver it to friends.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">"It's a yum yummy world baby sweethearts." So eat up!</span></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com3tag:blogger.com,1999:blog-4790315764042167146.post-2538459033244594002011-12-05T16:34:00.001-08:002011-12-05T16:47:18.255-08:00Spice Up Yo' Holidays!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">With these two recipes!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Spice Power!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Recipe: <a href="http://www.sweetpaulmag-digital.com/sweetpaulmag/winter2011/?pg=19&pm=2&u1=friend">Sweet Paul</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Make sure to add more pepper than it calls for. Much tastier!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Recipe: <a href="http://enteralhealth.com/gingerbread-meringue/">Enteral Health</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">For the gluten-free/dairy-free family member or guest you are bound to have.</span></div>
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<br />Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-4893574232627901072011-12-01T09:58:00.001-08:002011-12-01T10:38:35.645-08:00Christmas Time Is Here: Steamed Gingerbread Pudding W/ Bourbon Cointreau Hard Sauce<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">It's December first, but maybe your not so excited for Christmas. Maybe you are feeling the Charlie Browniest of them all. Well, maybe this Gingerbread Steamed Pudding will lift your spirits and get you excited to celebrate the season.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">This recipe is not a traditional recipe for steamed pudding. But it yields something in between a cake and a pudding since the batter is so liquidly it basically steams itself. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">It is super moist and delightfully gingery and spicy. The kinda cake you savor a small slice of because the flavor is so intricate. I thoroughly enjoyed it and the Bourbon Cointreau Hard Sauce just upped the ante.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Steamed Gingerbread Pudding</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Makes two 9x5 inch loaf pan</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">via Tartine</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Ingredients</b></span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">215 gr. (1.5 cups) all-purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tsp baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 tsp ground cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/4 tsp ground cloves</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/2 tsp freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">100 gr. (2/3 cup) fresh ginger, peeled and coarsely chopped </span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">7oz (3/4 cup + 2 tbsp) hot water</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">150 gr. (3/4 cup) sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2/3 cup vegetable oil</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">3/4 cup molasses</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/2 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 large eggs, at room temp</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Directions</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1. Preheat the oven to 325 and butter 2 9x5 loaf pans.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2. Sift the flour, baking soda, cinnamon and cloves together into a medium sized mixing bowl.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">3. Place the ginger in a blender (I used a food processor because it was all that I had) with enough of the hot water to cover it; process till smooth. Pour the ginger into a stand mixer or large mixing bowl. Pour the excess hot water back into the blender to dislodge any ginger that might have been left behind and pour that into the bowl.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">4. Add the sugar, oil, molasses, salt and pepper to the ginger and mix on medium speed, or by hand with a whisk, until well mixed. Add the flour mixture and mix on low until moistened. Then switch to high speed and mix in the eggs until incorporated. The batter will be very thin.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">5. Pour the batter into the prepared pans, divide evenly. Bake until a toothpick comes out clean. They suggest an hour and 10 minutes, mine only took 40-45 so check it at that point before baking longer.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">6. Cool for 20 min in the pan and then invert onto a cooling rack, flip right side up and serve warm or at room temp.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Bourbon Cointreau Hard Sauce</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Ingredients</b></span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/4 cup unsalted butter at room temp</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 oz (1/2 cup) powdered sugar, sifted</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 tbsp Bourbon</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 tbsp Cointreau</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">pinch of salt</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Directions</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">1. In a small saucepan, over the lowest heat possible combine all the ingredients until smooth. Serve over the gingerbread or store in a small container in the fridge until ready to serve.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0tag:blogger.com,1999:blog-4790315764042167146.post-75759653144019306482011-10-30T19:24:00.000-07:002011-10-30T19:24:28.942-07:00Salted Black Licorice and Almond Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYmwjkLRnf73f2Bq0Y-N_VJhQ-HUzw5B0ZhUfxkoPKem_UNCFcWmRdpHAK-R04k8Sl0qUiuupY321M0nmNGPauFW5I_e_iHsOQadJRIAIMeTVFDBYuYscf-qcD7OD6E1Q25kOtfI26dA/s1600/068770ec69784f55b25c564454b48a67_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYmwjkLRnf73f2Bq0Y-N_VJhQ-HUzw5B0ZhUfxkoPKem_UNCFcWmRdpHAK-R04k8Sl0qUiuupY321M0nmNGPauFW5I_e_iHsOQadJRIAIMeTVFDBYuYscf-qcD7OD6E1Q25kOtfI26dA/s1600/068770ec69784f55b25c564454b48a67_7.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">The recipe for these cupcakes immediately caught my eye as I browsed through Google Reader. Anise and Almond are two of my favorite flavors. I jumped for joy at the thought of them together. I had to make them, they had to be divine.</span><div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">And I was right. Such a beautiful combo. And I must say, my addition of extra anise <b>(1.75-2 tsp total)</b>and fleur de sel and Good and Plentys on top was spot on. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UXzzfjDru02vBbM4cQ3z66NA832NPAKhaqYTkvjN1lZP9JQzMUnQT1BhBD3oCtqtUWwKqqYjrr-d7IkCzBcUqRFaZ5WwNCoCkXhOQRvl8C9gO8Xn517th7_Ad-biUwVfp1ErO7kUYjg/s1600/PA271748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-UXzzfjDru02vBbM4cQ3z66NA832NPAKhaqYTkvjN1lZP9JQzMUnQT1BhBD3oCtqtUWwKqqYjrr-d7IkCzBcUqRFaZ5WwNCoCkXhOQRvl8C9gO8Xn517th7_Ad-biUwVfp1ErO7kUYjg/s640/PA271748.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Not a black licorice fan, you might still like these. A couple people who had one of my cupcakes didn't like black licorice either, but they liked these alot. Love black licorice? You will just adore these.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Recipe <a href="http://sweetapolita.com/2011/08/licorice-delight-vanilla-almond-anise-cupcakes/">here</a>. Enjoy!</span></div>Alex Waidleyhttp://www.blogger.com/profile/17809980208552193650noreply@blogger.com0