tag:blogger.com,1999:blog-91112653205521758872024-03-05T12:41:49.595-05:004 goodness bake!Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-9111265320552175887.post-6034580150460533792018-10-13T22:14:00.002-04:002018-10-13T22:14:58.789-04:00Apple Pie Oatmeal Bars<div dir="ltr" style="text-align: left;" trbidi="on">
When I was ten, my best friend and I made these scrumptious apple pie oatmeal bars on our own. To our delight everyone who ate them loved them! This past week I made them for the first time in a few years. And again these apple pie oatmeal bars were received extremely well by my family and our friends! I plan to continue to make them throughout the fall and hope that you love these bars as much as I do!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhIT2Sn6nrdW5zapf1gzLwQbRUg_CRWN1hAH5nCYW1bX7vraR96GgxsmnUOarjjuiFQOx0JUXCCwd87EucT5AIxX0C_8Yvis-JyD-9xF5mmnZmJC8x1QAAY21_tAi4klgmqQr8KBQkuY/s1600/1BE0B2BF-1276-4ED4-8690-13DEA1463F52.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: xx-small;"><i><img border="0" data-original-height="1200" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhIT2Sn6nrdW5zapf1gzLwQbRUg_CRWN1hAH5nCYW1bX7vraR96GgxsmnUOarjjuiFQOx0JUXCCwd87EucT5AIxX0C_8Yvis-JyD-9xF5mmnZmJC8x1QAAY21_tAi4klgmqQr8KBQkuY/s320/1BE0B2BF-1276-4ED4-8690-13DEA1463F52.jpeg" width="320" /></i></span></a></div>
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<span style="font-size: xx-small;"><i> <span style="background-color: white;"><span style="color: #999999;"> @ 4 Goodness Bake!</span></span></i></span></div>
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<b><span style="color: #6aa84f;">Recipe Notes</span></b><br />
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This recipe is great for those who are just beginning to bake or just want a simple recipe. If you don't have or don't want to use butter you can substitute it for coconut oil. If you don't want the apples to get to soft and turn into a paste I recommend that you cut the apples into 1/2 in. by 1/4 in. pieces. I personally like the apples this size, but do whatever works for you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeuVc68a6iBqZvYCi-Sx-PhLR_h2e4D_jAdAA9245b1wTHlEPYZ9asPmU-KZ2ZoyAlIRWKFDTPVQEKMONkam8JKnfrbZ9w65b3V66sj7W-FaW9UbjFufK7vkWavySOqCtrYVPbRNBVVE/s1600/IMGP3708+copy_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeuVc68a6iBqZvYCi-Sx-PhLR_h2e4D_jAdAA9245b1wTHlEPYZ9asPmU-KZ2ZoyAlIRWKFDTPVQEKMONkam8JKnfrbZ9w65b3V66sj7W-FaW9UbjFufK7vkWavySOqCtrYVPbRNBVVE/s320/IMGP3708+copy_edited-1.jpg" width="304" /></a></div>
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<i style="font-size: x-small;"><span style="background-color: white;"><span style="color: #999999;"> @ 4 Goodness Bake!</span></span></i></div>
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<u><em><strong>Ingredients:</strong></em></u></div>
<div class="ERSSectionHead">
</div>
<div class="ERSSectionHead">
<strong><u>Apple Pie Filling</u></strong></div>
<div class="ingredient" itemprop="ingredients">
3 cups apples, cored, peeled and chopped (next time, we'll put 4 cups) </div>
<div class="ingredient" itemprop="ingredients">
2 tbsp butter</div>
<div class="ingredient" itemprop="ingredients">
¼ cup brown sugar, firmly packed</div>
<div class="ingredient" itemprop="ingredients">
2 tbsp flour<br />
1 tsp vanilla</div>
<div class="ingredient" itemprop="ingredients">
1 tsp cinnamon</div>
<div class="ingredient" itemprop="ingredients">
2 tbsp water</div>
<div class="ingredient" itemprop="ingredients">
¼ tsp salt</div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ERSSectionHead">
<strong><u>Oatmeal Bars</u></strong></div>
<div class="ingredient" itemprop="ingredients">
1½ cups flour</div>
<div class="ingredient" itemprop="ingredients">
1½ cups oats</div>
<div class="ingredient" itemprop="ingredients">
1 cup brown sugar, firmly packed</div>
<div class="ingredient" itemprop="ingredients">
1 tsp baking powder</div>
<div class="ingredient" itemprop="ingredients">
½ tsp salt</div>
<div class="ingredient" itemprop="ingredients">
½ cup plus 6 tbsp butter, cut into pieces</div>
<div class="ingredient" itemprop="ingredients" style="text-align: center;">
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<div class="ingredient" itemprop="ingredients">
<u><em><strong>Directions:</strong></em></u> </div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
Preheat oven to 350F. Grease a 9x13 inch baking pan. Set aside. </div>
<div class="ingredient" itemprop="ingredients">
<strong></strong><br />
<strong><u>Apple Pie Filling</u></strong></div>
<div class="ingredient" itemprop="ingredients">
Combine all ingredients in a medium size saucepan and cook on medium heat until apples are softened and sauce is thick and sticky. It should have the consistency of caramel. Remove from heat. </div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
<strong><u>Oatmeal Bars</u></strong></div>
<div class="ingredient" itemprop="ingredients">
Put all ingredients in the bowl of your electric mixer and beat until well combined. </div>
<div class="ingredient" itemprop="ingredients">
Press half of the mixture onto the bottom of the greased baking pan. On top of that, spread the apple pie filling in an even layer. Top with the remaining oat mixture, crumbling it up. <br />
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Bake for about 30-40 minutes. Cool completely before cutting into squares or scoop while still warm and serve with some scrumptious <a href="http://4goodnessbake.blogspot.com/2014/06/vanilla-ice-cream.html">homemade vanilla ice cream</a>. I personally like them best when cooled, but I guarantee you will love them either way! :) Let me know if you make them! </div>
<div class="ingredient" itemprop="ingredients">
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Recipe adapted from: <a href="http://realhousemoms.com/apple-pie-oatmeal-bars/">realhousemoms.com</a><br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-44300388781994163192018-10-11T20:28:00.002-04:002018-10-11T20:28:21.923-04:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> </span><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"> Hi guys! I am Anna Nigro; the daughter of the founder of this blog, Nadia Nigro. Even though I am only thirteen I truly love food and the art of preparing it. Thanks to my mom, my grandma "Baba", and this blog I have grown up in a household that loves to make (and eat) food. Some of my earliest memories include, helping my mom and Baba cook food for our family and friends. As the years continued, I spent a great deal of time in the kitchen and eventually found my own cooking and baking style. One of the greatest joys in my life is being able to cook and bake for my family and friends. Through this blog I hope that I can make it one of yours!</span></div>
<span id="docs-internal-guid-ae5bca2f-7fff-2259-39af-969cf04c491c"><br /><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> In taking over my mom’s blog I plan to expand it to cooking, but don’t worry, I will continue to write about baking as well. Every week I will bring new recipes, tips, and stories from my kitchen to yours. I am so excited and feel immensely privileged to begin this journey of food with you. I can’t wait to begin!</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></div>
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<span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> With love,</span></div>
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<span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> Anna Nigro</span></div>
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-54305323588749466622015-02-20T18:08:00.001-05:002015-02-20T18:08:45.472-05:00Breast and Bra Cake :))) <div dir="ltr" style="text-align: left;" trbidi="on">
This week, I was asked to make a cake as a practical joke for the birthday of an 80-year-old guy. :) Adult cakes are not my usual kind of work, to say the least, but I didn't really want to say "no" to my husband's coworker (who had planned the joke), plus I do like a challenge every once in a while. So, on with the challenge I ran! :)<br />
<br />
Apart from the obvious- that it is a breast and bra cake- it was actually a dark chocolate cake filled with whipped chocolate ganache, frosted with peanut butter frosting, and decorated with my homemade marshmallow fondant and buttercream frosting. I am including all the recipes below, as well as tips on making this particular cake, for any adult cake enthusiasts out there. :) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvnXyWBSNYggOhtMUbrd93Af0_A-Qtq9-K4JYj2T1fS8-LRljHX2Unc4YNyiTPYUrkn2rT4zJXfckEQiLxtU5LDlmXbSArKSEI77PCO1g1552jeLGz1mHgjmnD6AVGagIxvY5K7hoT4w/s1600/IMGP6238+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvnXyWBSNYggOhtMUbrd93Af0_A-Qtq9-K4JYj2T1fS8-LRljHX2Unc4YNyiTPYUrkn2rT4zJXfckEQiLxtU5LDlmXbSArKSEI77PCO1g1552jeLGz1mHgjmnD6AVGagIxvY5K7hoT4w/s1600/IMGP6238+copy.jpg" height="422" width="640" /></a></div>
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I used two 6" semi-sphere Wilton pans in which I baked my favorite recipe for <a href="http://www.4goodnessbake.blogspot.com/2012/04/dark-chocolate-cake-with-peanut-butter.html">dark chocolate cake</a> but modified the temperature and baking time to account for the fact that I was working with domes, not regular flat pans. I normally bake this cake at 350F, but in this case I had the oven set at 325F. Also, instead of the usual 25 minutes or so in two 8" round cake pans, I baked these for a little over 30 minutes. Baking the cakes at a lower temperature but for a longer time ensured that they baked more evenly- this way, I avoided overbaking the outside of the cake and having a hard crust. The recipe I have produces a little more batter than is necessary for the two 6" pans, so I just baked a few mini cupcakes with the extra batter. :) <br />
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<b><u>Dark Chocolate Cake</u></b><br />
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<u>Ingredients:</u><br />
<ul>
<li>1 3/4 cups all-purpose flour</li>
<li>1 3/4 cups sugar</li>
<li>3/4 cup cocoa powder</li>
<li>2 tsps baking soda</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp kosher salt</li>
<li>1 cup buttermilk, shaken</li>
<li>1/2 cup vegetable oil</li>
<li>2 eggs, room temperature</li>
<li>1 tsp vanilla extract</li>
<li>1 cup hot coffee </li>
</ul>
<i><u>Directions: </u></i><br />
Preheat the oven to 325 degrees F. Butter and flour two 6-inch semi-sphere
cake pans (or use
“PAM for Baking”).<br />
<br />
1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt
into the bowl of an electric mixer fitted with a paddle attachment and
mix on low speed until combined.<br />
<br />
2. In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla. Gently whisk.<br />
<br />
3. With the mixer on low speed, slowly add the wet ingredients to the
dry. With mixer still on low, add the coffee and stir just to combine –
scrape up from the bottom to make sure all the flour is incorporated. Batter will be very runny, but that is okay- this is a very moist cake! <br />
<br />
4. Pour 2 1/2 cups of batter into each of the prepared pans and place them on top of a cookie sheet. This way, the batter that may spill over will end up in the cookie sheet and not all over your oven. The reason for overfilling your pans slightly and even letting them overflow a little is because you want them to bake by filling the pans completely once they are done. Only this way can you have perfect semi-spheres as the final product- you may need to level them off a little bit by cutting the tops slightly. Also, as I mentioned above, this recipe produces a little more batter than you need for this particular size and shape of cake pans, so you can just make a few mini cupcakes with the extra batter (an added bonus!). :) <br />
<br />
5. Bake for about 30 minutes or
until a toothpick inserted in the center comes out clean. Cool in the
pans for 10 minutes, then turn them out onto a cooling rack to complete
cooling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTfjWLbFa_tNyA3EiA4w3-w0BlCZiuuTHvYA5Y6h6rFhtonlyozxE6lbHAhLksE_pbTXoSGwB-KoeT3FUYpKQgjgzX6XLLXfLE2C71ublOMeiFWLysEPv8fdA4zT_4i1qfyvO0AW9-fE/s1600/IMGP6249+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTfjWLbFa_tNyA3EiA4w3-w0BlCZiuuTHvYA5Y6h6rFhtonlyozxE6lbHAhLksE_pbTXoSGwB-KoeT3FUYpKQgjgzX6XLLXfLE2C71ublOMeiFWLysEPv8fdA4zT_4i1qfyvO0AW9-fE/s1600/IMGP6249+copy.jpg" height="640" width="526" /></a></div>
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<b><u>Whipped Chocolate Ganache<br /> </u></b><br />
<i><u>Ingredients: </u></i><br />
12 oz (about 2 cups) semisweet chocolate chips or chopped chocolate<br />
1 cup heavy whipping cream<br />
<br />
<i><u>Directions: </u></i><br />
Bring the whipping cream to a boil in a little saucepan. Watch it
carefully, because it may boil over. Put the chocolate in a heat-proof
bowl. Pour the hot whipping cream over the chocolate. Stir a
little until the chocolate melts and mixture is smooth and glossy- it literally looks like brown velvet! :) Place ganache in refrigerator for about an hour, until ganache has cooled completely but is not yet hard- it should still be spreadable. Beat with electric mixer for about 3-4 minutes, until it becomes the consistency of frosting that can hold stiff peaks. Do not overbeat- it may become grainy! If this does happen, however, do not panic! Just melt the ganache again and run it through a fine-mesh sieve.<br />
Use ready whipped ganache to fill your cake (I cut the dome in two horizontally and cut out some of the middle, to create a hollow spot inside- this became the home for my yummy whipped ganache!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZtKpjGqdfTpUcQiQ9zk4uNh8-bgc5GDwo-mTrP8LRCpIHNsqcRUDzRmjg_CcfsykUdQnwB32Q77A0RnVce_VY5OdeLjfMWu7cIaiz3nomte4NqL4p5er1wfDuYcFhybFlmrNMBaPEd8/s1600/IMGP6250+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZtKpjGqdfTpUcQiQ9zk4uNh8-bgc5GDwo-mTrP8LRCpIHNsqcRUDzRmjg_CcfsykUdQnwB32Q77A0RnVce_VY5OdeLjfMWu7cIaiz3nomte4NqL4p5er1wfDuYcFhybFlmrNMBaPEd8/s1600/IMGP6250+copy.jpg" height="640" width="430" /></a></div>
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<u><b>Peanut Butter Frosting</b></u><br />
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<i><u>Ingredients: </u></i><br />
1 cup (2 sticks) unsalted butter, at room temperature<br />
1/2 cup creamy peanut butter (not natural)<br />
3-4 cups powdered sugar, sifted <br />
1 tsp vanilla extract<br />
2-3 tbsp heavy cream or half-n-half<br />
<br />
<i><u>Directions: </u></i><br />
In
the bowl of your electric mixer fitted with the paddle attachment, beat
the butter until creamy and smooth. Add the sifted powdered sugar,
one cup at a time, beating on low. Mix in the peanut butter and the
vanilla extract. Add the heavy cream, one tablespoon at a time, until
frosting reaches your desired consistency. Frost the outside of your cake with a crumb coating- a thin layer of frosting, just to seal in the crumbs, so to say. Leave for about 30 minutes or more. Apply final layer of frosting and smooth out with a large offset spatula. Leave to dry out a little bit- another 30 minutes or more. Using a Viva paper towel, pat the frosting very carefully with your hands and smooth out any imperfections. The resulting surface should be as smooth as a lady's skin. :))) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6mo5gjcf39Sm1ZaPHePliEDYYMiSRfPewYwJp3TT26eCseDMw7N2Kd2jpRkOl-Sk0wOZygBC6o9g4XaCWdR1dk2n-ByssVbXLh66AGRsGl1dgGaftb8Kh0EnXS0NxjklKy2LdkLMJhs/s1600/IMGP6245+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6mo5gjcf39Sm1ZaPHePliEDYYMiSRfPewYwJp3TT26eCseDMw7N2Kd2jpRkOl-Sk0wOZygBC6o9g4XaCWdR1dk2n-ByssVbXLh66AGRsGl1dgGaftb8Kh0EnXS0NxjklKy2LdkLMJhs/s1600/IMGP6245+copy.jpg" height="422" width="640" /></a><br />
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<u><b>Marshmallow Fondant</b></u><br />
<br />
<i><u>Ingredients:</u></i><br />
16 oz mini marshmallows<br />
1/4 cup water<br />
1 tsp vanilla extract<br />
2 lbs powdered sugar, divided<br />
1/4 cup vegetable shortening<br />
<br />
<i><u>Directions:</u></i><br />
<span class="plaincharacterwrap break">Place the marshmallows in a large
microwave-safe bowl, and microwave on High at 30 second intervals for about 1 to 1-1/2 minutes
to melt the marshmallows. Carefully stir the water and vanilla
extract into the hot marshmallows, and stir until the mixture is smooth. </span><br />
<br />
<span class="plaincharacterwrap break">Transfer mixture (it will be very sticky) to the bowl of your electric mixer which you sprayed liberally with PAM or greased with vegetable shortening. Use the dough hook attachment. </span><br />
<span class="plaincharacterwrap break">* (See note below). Beat in the confectioners' sugar, a cup at a time, until you
have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The
dough will be very stiff. Continue kneading the fondant until the dough is smooth and no longer sticky to the touch (about 5-7 more minutes). </span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Form the fondant into two balls,
grease them with vegetable shortening (this prevents them from drying), wrap them tightly in plastic wrap, and refrigerate overnight. To use,
allow the fondant to come to room temperature, and roll it out onto a
flat surface dusted with confectioners' sugar (or if you prefer, use vegetable shortening instead- that's what I did). For this cake, I rolled out the fondant with a rolling pin that had a squiggly pattern on it, to replicate a fabric texture. I was pretty happy with the way it turned out.</span><br />
<br />
<span class="plaincharacterwrap break">Cut out the fondant into two large triangles and lay each one on the "breasts" for a bra. :) Trim off any excess. </span><br />
<span class="plaincharacterwrap break"><br /></span>
<br />
* Note: If you are using all of the fondant in one color, the easiest way is to add your food coloring at this point. However, if you need different colors, then you will have to add the coloring after the kneading stage, when you separate the fondant, and work it in by hand while kneading- I suggest using latex gloves for this, to avoid technicolor hands. :) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cxg27zcqRj8Da_WjNAcoeREyz77D6jOIHQGOowIQK4pVC83MvLCJZmGwv6OTwmFR77AtQW20OtWXKS9HjVzXyvt8OjUbIHyHDK8Rd16u_mAxwl1UTjMGG1YT1mjOeolU4AQ9sSrXorU/s1600/IMGP6261+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cxg27zcqRj8Da_WjNAcoeREyz77D6jOIHQGOowIQK4pVC83MvLCJZmGwv6OTwmFR77AtQW20OtWXKS9HjVzXyvt8OjUbIHyHDK8Rd16u_mAxwl1UTjMGG1YT1mjOeolU4AQ9sSrXorU/s1600/IMGP6261+copy.jpg" height="422" width="640" /></a></div>
<div style="text-align: center;">
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<div style="text-align: left;">
Finally, I used <u><b>Buttercream Frosting</b></u> for making the lace on the bra after I placed the fondant, and also for the writing on the cake. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i><u>Ingredients: </u></i></div>
<div style="text-align: left;">
1 stick unsalted butter, at room temperature</div>
<div style="text-align: left;">
2 cups powdered sugar, sifted</div>
<div style="text-align: left;">
1/2 tsp vanilla extract</div>
<div style="text-align: left;">
2-3 tsp heavy cream or half-n-half</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><i>Directions:</i></u></div>
<div style="text-align: left;">
Beat butter in the bowl of your electric mixer fitted with the paddle attachment until it is light and fluffy. Add powdered sugar gradually and beat until smooth. Add vanilla extract and cream (1 teaspoon at a time). Add desired food coloring, if using, and pipe frosting on your cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghe21eXcx7pRLx0lRFI8glIRHzid7itFbhdkkF0_YVzro4xtsRKH9YHhIRhizH4ZtTbVXtD8dtCz5i8KpGWi-658xqNfzsgwOkOczocc1mek-IUiMjMZJ1QN0jZkka56WrrZdS9XK-gg4/s1600/IMGP6259+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghe21eXcx7pRLx0lRFI8glIRHzid7itFbhdkkF0_YVzro4xtsRKH9YHhIRhizH4ZtTbVXtD8dtCz5i8KpGWi-658xqNfzsgwOkOczocc1mek-IUiMjMZJ1QN0jZkka56WrrZdS9XK-gg4/s1600/IMGP6259+copy.jpg" height="422" width="640" /></a></div>
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I adapted the following fondant recipe: <a href="http://allrecipes.com/recipe/marshmallow-fondant/">marshmallow-fondant</a></div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-17981658596175172702015-02-12T17:41:00.002-05:002015-02-12T18:03:27.982-05:00Lizzie's Banana Cream Pie <div dir="ltr" style="text-align: left;" trbidi="on">
This week, my daughters had a talent show at church and they both decided they were going to do art and bake! :))) Miss Lizzie (age 5) made a terrific Banana Cream Pie from scratch! I was so proud of her! <br />
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First, she measured all the ingredients for the vanilla custard, following the recipe we chose. Then, she set up a chair for herself in front of the stove and started whisking it all together in the pot! It melted my heart, watching her whisk that custard away... She whisked, and whisked, and whisked... Until it all thickened and bubbled! She was super excited! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JeDEPHhJ1pmZyHJafEfd3hWmKynLkQzWOP8x_aCft7Ps12qBBk6UL2S6XrlV8PSRb-PTHHJe4eH6e9sC45wMu27miomRxSQF-0xnBHJYJQp0f8BRBmiOSBflo88Jj0y6EuhAy762bvk/s1600/IMGP5813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JeDEPHhJ1pmZyHJafEfd3hWmKynLkQzWOP8x_aCft7Ps12qBBk6UL2S6XrlV8PSRb-PTHHJe4eH6e9sC45wMu27miomRxSQF-0xnBHJYJQp0f8BRBmiOSBflo88Jj0y6EuhAy762bvk/s1600/IMGP5813.JPG" height="640" width="422" /></a></div>
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Once, she added the tempered eggs, the custard was all ready for butter and vanilla! It looked like this: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8zJ9QxjdBBHU4qYw0CjVe6enymNrr73RhZRDH_o9TvMnv1rol14JScB8CVw2fdO1iIsCMDlZYCpamgtu1VpcKRBF92jGrtbCq3qiAYlaBV5yt6AoI7eh_BmJ3BRDcybVGTHhqq9MDzo/s1600/IMGP5814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8zJ9QxjdBBHU4qYw0CjVe6enymNrr73RhZRDH_o9TvMnv1rol14JScB8CVw2fdO1iIsCMDlZYCpamgtu1VpcKRBF92jGrtbCq3qiAYlaBV5yt6AoI7eh_BmJ3BRDcybVGTHhqq9MDzo/s1600/IMGP5814.JPG" height="422" width="640" /></a></div>
<div class="rd_ingredients_header rd_tg_opensans">
<br />
We covered it with plastic wrap and put it in the fridge for a while. Once cooled, it went in the pie dish lined with crackers: one layer of custard, sliced bananas, the rest of the custard. We covered it with plastic wrap again and left in the fridge overnight. Lizzie came up with the design herself and decorated it just before we had to leave for the talent show. It turned out gorgeous! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHy2acnBNhwbbAwyPlXMmn1mZWBqJ497szO1k_aLoC5Sd_AK5u5BOIqNidyzUBbvwSXAuPNA-XqPg0Z28dcdStUaFwhVubf4mU_YbDZVAZq6csTw-HkSSlWmg2U6YUjuPQx33XQf1n-8/s1600/IMGP5816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHy2acnBNhwbbAwyPlXMmn1mZWBqJ497szO1k_aLoC5Sd_AK5u5BOIqNidyzUBbvwSXAuPNA-XqPg0Z28dcdStUaFwhVubf4mU_YbDZVAZq6csTw-HkSSlWmg2U6YUjuPQx33XQf1n-8/s1600/IMGP5816.JPG" height="504" width="640" /></a></div>
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<div class="rd_ingredients_header rd_tg_opensans">
<u><strong>Lizzie's Banana Cream Pie</strong></u><br />
<u><em>Ingredients:</em></u></div>
<div class="rd_ingredients_header rd_tg_opensans">
<em><u></u></em> </div>
<div class="rd_ingredients_header rd_tg_opensans">
1 cup granulated sugar</div>
<div class="rd_ingredients_header rd_tg_opensans">
1/4 cup cornstarch </div>
<div class="rd_ingredients_header rd_tg_opensans">
1/2 tsp salt</div>
<div class="rd_ingredients_header rd_tg_opensans">
2 1/2 cups whole or 2% milk</div>
<div class="rd_ingredients_header rd_tg_opensans">
2 eggs, lightly beaten</div>
<div class="rd_ingredients_header rd_tg_opensans">
3 tbsp. butter</div>
<div class="rd_ingredients_header rd_tg_opensans">
1 1/2 tsp vanilla extract </div>
<div class="rd_ingredients_header rd_tg_opensans">
Graham cracker crust (or other crackers of your choice to line pie dish with; Nilla wafers work too)</div>
<div class="rd_ingredients_header rd_tg_opensans">
1 cup heavy whipping cream, whipped<br />
strawberries for garnish (optional)</div>
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<u><em>Directions:</em></u> </div>
<div class="rd_ingredients_header rd_tg_opensans">
</div>
<div class="rd_ingredients_header rd_tg_opensans">
<span class="rd_name">In a large saucepan, combine sugar, cornstarch, salt, and milk and whisk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.</span> </div>
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</div>
<div class="rd_ingredients_header rd_tg_opensans">
<span class="rd_name">Remove from heat. Gently stir in butter and vanilla extract. Press plastic wrap onto surface of custard. Refrigerate, covered, 30 minutes.</span> </div>
<div class="rd_ingredients_header rd_tg_opensans">
</div>
<div class="rd_ingredients_header rd_tg_opensans">
<span class="rd_name">Spread half of the vanilla custard into Graham cracker crust or pie dish lines with crackers. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream or decorate to your liking. Refrigerate 6 hours or overnight.</span> </div>
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<div class="rd_ingredients_header rd_tg_opensans">
As you can see, my daughter decided to decorate this pie with whipped cream rosettes and halved strawberries and it looked beautiful. I've always liked the combination of bananas and strawberries. She was happy with it too! And we were all super proud of her! Everybody at the talent show loved her Banana Cream Pie! It was all gone! :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6dS-wy72CtHjwPdbMOdpzQhGGmv4nngkrTMdzKyx2ZWfEkEleM8WN7BozSCxvO7VqSQJuYQHZ6mrzf92ndQ6UxOPoTOh5XCVwNQxFIsiOn9Cul4keAowHQO7xvkKmi4k6S4zygjgohw/s1600/IMGP5817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6dS-wy72CtHjwPdbMOdpzQhGGmv4nngkrTMdzKyx2ZWfEkEleM8WN7BozSCxvO7VqSQJuYQHZ6mrzf92ndQ6UxOPoTOh5XCVwNQxFIsiOn9Cul4keAowHQO7xvkKmi4k6S4zygjgohw/s1600/IMGP5817.JPG" height="442" width="640" /></a></div>
<div class="rd_ingredients_header rd_tg_opensans">
<br />
Recipe adapted from: <a href="http://www.tasteofhome.com/recipes/favorite-banana-cream-pie">www.tasteofhome.com</a></div>
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-33271201814586589652015-01-27T14:10:00.001-05:002015-01-27T14:10:23.992-05:00German Pancake, aka Dutch Baby <div dir="ltr" style="text-align: left;" trbidi="on">
This week, I introduced my family to a new breakfast recipe: German Pancake, also known as Dutch Baby. My daughter Anna and I were intrigued by it when we watched a program on Food Network about the best breakfast foods in the US. So, we looked up the recipe on the internet and found a few versions we liked. Here is what we ended up making and we were super pleased with the results.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi0HGeWYg630Cv7udfk5iQTg0Yhlm-gUtAiJWAdXtt3x5bCyb_BMt-HwHkbasYPmPbAw4jDsJq8zZKVewJAMjU-EcBXZBU1SZF8GcB0HYCYClYx7pTKsi3OG-KvdTRSmbaUao1mw_Lsc/s1600/IMGP5412+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi0HGeWYg630Cv7udfk5iQTg0Yhlm-gUtAiJWAdXtt3x5bCyb_BMt-HwHkbasYPmPbAw4jDsJq8zZKVewJAMjU-EcBXZBU1SZF8GcB0HYCYClYx7pTKsi3OG-KvdTRSmbaUao1mw_Lsc/s1600/IMGP5412+copy.jpg" height="422" width="640" /></a></div>
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The German pancake is incredibly easy to make and it can feed at least a couple of people, or in our case my three kids and me, while Daddy just had a taste. Of course, it can easily be doubled and baked in a larger skillet or dutch oven, or casserole dish. The TV program we watched showed the recipe being made with half a peach on the bottom of the skillet but since peaches are not in season now, I sliced half a banana instead and sprinkled it with just a touch of brown sugar. We had caramelized bananas on the bottom of the skillet and a light and fluffy Dutch Baby on top. Once baked, a simple sprinkle with powdered sugar on top is perfect but my kids changed things up a little bit: one added a sprinkle of cinnamon, another opted for maple syrup, while a third one drizzled honey. :) It was delicious with any one of these flavor enhancements! I am thinking that next time, I may shake it up even more and instead of going the sweet route, I may do a savory version instead and add feta cheese to the batter. But that's just me: once I find a recipe I like, I am always changing things about it. :) Here is my version for today: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWPpO0_vDdS9M83N2MLEd9Vtx6ewA9b21LHThIPyz90J8cGNHjZ024qoffKrsW3SiuW7vNe7JDZ0SKYkL2psgFgaafkZUlrfSEKu9jSJ3JWSeipRir3itCE5qdtdzhEc4ce1y9LgXBmg/s1600/IMGP5419+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWPpO0_vDdS9M83N2MLEd9Vtx6ewA9b21LHThIPyz90J8cGNHjZ024qoffKrsW3SiuW7vNe7JDZ0SKYkL2psgFgaafkZUlrfSEKu9jSJ3JWSeipRir3itCE5qdtdzhEc4ce1y9LgXBmg/s1600/IMGP5419+copy.jpg" height="506" width="640" /></a></div>
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<i><u>Ingredients:<br /></u></i><br />
2 tbsp butter<br />
3 eggs<br />
3/4 cup milk<br />
3/4 cup flour<br />
1 tsp vanilla extract<br />
1/2 banana, sliced (or fruit of your choice, optional)<br />
1 tbsp brown sugar (nice of using bananas, you can skip if using other fruit)<br />
powdered sugar for sprinkling on top <br />
maple syrup, honey, or more fruit (optional) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWl9QoKy5GW5j_UmCksc5aD8awU0u7Mf5uTwRmo6eWtYMBU8hcXv1pLW3PlW2laIoa8L15wRnBEIVbJUqGEwofLruP-bS-gZcOL4qHyUJvpPdxm5L2FCWVc1lXMuPGyHfHoOZmRMOKL8/s1600/IMGP5428+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWl9QoKy5GW5j_UmCksc5aD8awU0u7Mf5uTwRmo6eWtYMBU8hcXv1pLW3PlW2laIoa8L15wRnBEIVbJUqGEwofLruP-bS-gZcOL4qHyUJvpPdxm5L2FCWVc1lXMuPGyHfHoOZmRMOKL8/s1600/IMGP5428+copy.jpg" height="422" width="640" /></a></div>
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<i><u>Directions:<br /> </u></i><br />
Put butter on the bottom of a cast iron skillet (if you do not have one, you can use a Dutch oven or a casserole dish). Place skillet in oven and set to 425F. You want a hot skillet with melted butter in it.<br />
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While oven is preheating, in a medium size mixing bowl, whisk eggs, milk, flour, and vanilla extract. <br />Once oven has reached 425F, take the <span style="color: #cc0000;">hot</span> skillet out using pot holders and place the sliced bananas on top of the melted butter. Sprinkle with the brown sugar and then pour the batter on top. Return to oven. Bake for 20 minutes. It will puff up a lot around the edges. It looks very cool! :) <br />
<br />You can sprinkle with powdered sugar and serve with additional fruit on top, or maple syrup, honey, preserves, etc... Enjoy!!! <br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjf4bymH-bsbtHO5BJc-kO6ZT5H-hPMUtvxOF5PQGnHn5w2AIwJqAIgo3PYKxRXrnascLYpwj0nbvJECskvzBfmXnF5Z46UZgB0DOEehF5QQUouIoFNaNIfGY3_yoPduRNskLIAB55IZI/s1600/IMGP5429+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjf4bymH-bsbtHO5BJc-kO6ZT5H-hPMUtvxOF5PQGnHn5w2AIwJqAIgo3PYKxRXrnascLYpwj0nbvJECskvzBfmXnF5Z46UZgB0DOEehF5QQUouIoFNaNIfGY3_yoPduRNskLIAB55IZI/s1600/IMGP5429+copy.jpg" height="422" width="640" /></a></div>
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Recipe adapted from: <a href="http://realhousemoms.com/dutch-baby/">realhousemoms</a></div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-60742031657261969232014-11-25T19:03:00.000-05:002014-11-25T19:03:37.373-05:00Apple Crisp <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76lPCpsScADcjC2jH1kMpZRtuXCm-S5aiHv10t1QIyTkEVDaSj1MmCtG2DjU1FQmg4-68ugoBgswQ1C9WzqI4q0uDZKZkQO9_hwDMJvUxNTo__f9ZCzTdpJ5p9spgKQaDJkjl2AgBRt8/s1600/IMGP3733+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76lPCpsScADcjC2jH1kMpZRtuXCm-S5aiHv10t1QIyTkEVDaSj1MmCtG2DjU1FQmg4-68ugoBgswQ1C9WzqI4q0uDZKZkQO9_hwDMJvUxNTo__f9ZCzTdpJ5p9spgKQaDJkjl2AgBRt8/s1600/IMGP3733+copy.jpg" height="422" width="640" /></a></div>
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<div style="text-align: left;">
This fall we made sure we went to our local pick-your-own apple orchard. The apples were by far the best I had had in a long, long time. But of course, we ended up picking way more than we could have eaten before they went bad. So, I had, I just had to find a recipe or two for apple desserts that use a LOT of apples. :) Naturally, apple crisp was first on the list. And boy, was it an outstanding recipe! As I always do, I tweaked it a little bit to add my own touches, so to speak, and it was gone so fast, I had to make it again the same week! My kids had fun helping me make it too. It is incredibly simple!<br />
Served warm with a scoop of some <a href="http://4goodnessbake.blogspot.com/2014/06/vanilla-ice-cream.html">excellent vanilla ice cream</a> it is truly one of the best fall desserts you could dream of! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lB9HTU4Y_oWTqfZocfXmAXMQMuQzjcx8nxZP7_ZRoQtbjOMLW7ReOaSxChYM6w-cKx8x64fhmpAuzdEhy7hZXnXd5Noulcs4aRt_Hd01uv8WnQK5O0j3RcEcLpawWgSqHlsgCwNl7rk/s1600/IMGP3736+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lB9HTU4Y_oWTqfZocfXmAXMQMuQzjcx8nxZP7_ZRoQtbjOMLW7ReOaSxChYM6w-cKx8x64fhmpAuzdEhy7hZXnXd5Noulcs4aRt_Hd01uv8WnQK5O0j3RcEcLpawWgSqHlsgCwNl7rk/s1600/IMGP3736+copy.jpg" height="422" width="640" /></a></div>
<label><br /><u><em><strong>Ingredients:</strong></em></u><br /> <br /><u><strong>Apple Filling</strong></u><br />10 cups all-purpose apples, peeled, cored and sliced<br />1/2 cup white sugar<br /> 1 tbsp all-purpose flour<br />2 tsps ground cinnamon<br />
1/2 tsp ground nutmeg<br />1/3 cup water<br /> <br /><u><strong>Crumb Topping</strong></u><br />1 cup oats (old-fashioned or quick-cooking)<br /> 1 cup all-purpose flour<br /> 1 cup packed brown sugar<br />
2 tbsp flax seed<br />
1/2 cup chopped pecans or walnuts<br />1/4 tsp baking powder<br /> 1/4 tsp baking soda<br />
1/2 cup butter, melted <br />
</label><div class="fl-ing" data-grams="113.5" data-ingredientid="16157" data-role="recipe-ingredient" itemprop="ingredients" style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll0Kery3oH7lIJiao8Wl2I80fbUbKXNQAf9uIFim7tE_k7-ZB5WbEt1dFob8lQopo0OxgTxPa_s9y3Chp_6R5nO9AUpRZGqsP1OhIynWFlXEb6inJUMunDBK2apkZV-OzFHyozQjND9g/s1600/IMGP3737+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll0Kery3oH7lIJiao8Wl2I80fbUbKXNQAf9uIFim7tE_k7-ZB5WbEt1dFob8lQopo0OxgTxPa_s9y3Chp_6R5nO9AUpRZGqsP1OhIynWFlXEb6inJUMunDBK2apkZV-OzFHyozQjND9g/s1600/IMGP3737+copy.jpg" height="422" width="640" /></a></div>
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<div class="fl-ing" data-grams="113.5" data-ingredientid="16157" data-role="recipe-ingredient" itemprop="ingredients" style="text-align: left;">
<u><strong><em>Directions:</em></strong></u> </div>
<label><div class="fl-ing" data-grams="113.5" data-ingredientid="16157" data-role="recipe-ingredient" itemprop="ingredients">
<span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degree C).</span></div>
<div class="fl-ing" data-grams="113.5" data-ingredientid="16157" data-role="recipe-ingredient" itemprop="ingredients">
<span class="plaincharacterwrap break"></span> </div>
<div class="fl-ing" data-grams="113.5" data-ingredientid="16157" data-role="recipe-ingredient" itemprop="ingredients">
<span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, ground cinnamon and ground nutmeg together, and sprinkle over apples. Pour water evenly over all. Mix to combine.</span></div>
<div class="fl-ing" data-grams="113.5" data-ingredientid="16157" data-role="recipe-ingredient" itemprop="ingredients">
<span class="plaincharacterwrap break"></span> </div>
<div class="fl-ing" data-grams="113.5" data-ingredientid="16157" data-role="recipe-ingredient" itemprop="ingredients">
<span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">Combine the oats, 1 cup flour, brown sugar, flax seed, chopped nuts, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.</span></div>
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Bake for about 45-55 minutes. Serve warm with a scoop of <a href="http://4goodnessbake.blogspot.com/2014/06/vanilla-ice-cream.html">delicious homemade vanilla ice cream</a> and I guarantee you will be in apple crisp heaven!!! </span><br />
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<span class="plaincharacterwrap break"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOVompr9o0_LlOPIjmDriAv5tR8eK0Lxyv0_x0ZP5T6yVi5Sv4d7Mjol0Yx4vUY17SuzJq63AWNA8reXt9s7a6tqEbom_Wkiw-btWd_HqSOevX3SPg3T2UZzAyjVKO1Zc6f_4be4hn-U/s1600/IMGP3732+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOVompr9o0_LlOPIjmDriAv5tR8eK0Lxyv0_x0ZP5T6yVi5Sv4d7Mjol0Yx4vUY17SuzJq63AWNA8reXt9s7a6tqEbom_Wkiw-btWd_HqSOevX3SPg3T2UZzAyjVKO1Zc6f_4be4hn-U/s1600/IMGP3732+copy.jpg" height="640" width="422" /></a></span></div>
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<span class="plaincharacterwrap break"></span> </div>
<div align="left">
<span class="plaincharacterwrap break">Recipe adapted from: <a href="http://allrecipes.com/Recipe/Apple-Crisp-II/Detail.aspx?soid=recs_recipe_seed">allrecipes</a></span></div>
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-13535261067017540482014-11-22T16:00:00.003-05:002014-11-22T16:00:20.989-05:00Pumpkin Cream Cheese Bars<div dir="ltr" style="text-align: left;" trbidi="on">
Here is a terrific twist on pumpkin pie and cheesecake! It combines the favorite fall flavors of pumpkin and pumpkin pie spice with the velvety creaminess of classic cheesecake. Plus, it is super fuss-free to prepare and a great make-ahead recipe for your Thanksgiving feast. :) <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkerWaFQBwW541UF-Vm0Vm_8mKUo-GxcBiqWuIugiC2kH54OP4BaIoImXl9GchpuPCHl0nNP3cDB7cW6VKmOJ-A4mJuvjP8K79wAjKRgI6jI_MumA7PvdxLII7rJB4bMbVhjkOYSa43oM/s1600/IMGP3741+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkerWaFQBwW541UF-Vm0Vm_8mKUo-GxcBiqWuIugiC2kH54OP4BaIoImXl9GchpuPCHl0nNP3cDB7cW6VKmOJ-A4mJuvjP8K79wAjKRgI6jI_MumA7PvdxLII7rJB4bMbVhjkOYSa43oM/s1600/IMGP3741+copy.jpg" height="422" width="640" /></a></div>
<br />
<u><em><strong>Ingredients:</strong></em></u> <br />
<br />
<u><strong>Cream Cheese Filling:</strong></u> <br />
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
1 (8 oz) package cream cheese, softened </div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
1/4 cup granulated sugar </div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
1 egg </div>
<div class="ingredient" itemprop="ingredients">
1 tsp vanilla extract <br />
<br />
Note: If you are a huge fan of cheesecake, you may want to consider doubling the cream cheese filling. I think I may do this next time. :) <br />
<u><strong></strong></u> </div>
<div class="ingredient" itemprop="ingredients">
<u><strong>Batter:</strong></u> </div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
1 cup canned pumpkin puree (I actually used 1/2 cup pumpkin and 1/2 cup pureed butternut squash)</div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
1/2 cup granulated sugar <br />
1/2 cup brown sugar</div>
<div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">
1 egg </div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
1/3 cup vegetable oil </div>
<div class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">
1 cup all-purpose flour </div>
<div class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">
2 tsps pumpkin pie spice </div>
<div class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">
1 tsp baking powder </div>
<div class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">
1/2 tsp baking soda </div>
<div class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">
1/2 tsp salt </div>
<div class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">
2/3 cup chopped pecans<br />
2 tsp fresh orange zest (optional but highly recommended) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Wjm7ZNA-LjAG31u77aIWChB-f2ijdj-vBW1XRM3IfIo7atebFEOvzjLEw1KGXRc5WNAxMNT1pbbQZnwEsqT86LBWY5YDJ8fO_nBUIEJ5O-yldgi42SMZZMGIgBw3HUTLvUYY-RP9tDI/s1600/IMGP3744+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Wjm7ZNA-LjAG31u77aIWChB-f2ijdj-vBW1XRM3IfIo7atebFEOvzjLEw1KGXRc5WNAxMNT1pbbQZnwEsqT86LBWY5YDJ8fO_nBUIEJ5O-yldgi42SMZZMGIgBw3HUTLvUYY-RP9tDI/s1600/IMGP3744+copy.jpg" height="422" width="640" /></a></div>
<br />
<div class="h-4 strong" id="zlrecipe-instructions">
<u><em><strong>Directions:</strong></em></u> </div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Preheat oven to 375°. </li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Spray a 9x13" baking pan with cooking spray. Set aside. </li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">For the filling: With a hand mixer blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside. </li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">For the batter: Combine the pumpkin, sugar, egg and oil in medium mixing bowl and mix until well combined. </li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well to combine. </li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Pour batter into prepared baking dish, and spread to cover bottom of pan. </li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife to make a marbled effect w/ the cream cheese mixture in an up and down pattern. Repeat going the other way. When marbling make sure you don't go all the way to the bottom of the pan. Sprinkle with the chopped pecans. </li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Bake for 28-30 minutes or until toothpick inserted in the center comes out clean. </li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">Cool and cut into squares. Store in the refrigerator. </li>
<li class="instruction" itemprop="recipeInstructions">Zest about half an orange on top of the bars just before serving. It adds wonderful brightness to the flavor profile of this delicious dessert. </li>
<li class="instruction" itemprop="recipeInstructions">Enjoy! </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBoHJpmwEvEUX8NuJp0RVyjgz8IJ8H1PnKGLSeiLc0MEZVA6TZZXsMeZzIWjTqNyRsJ6mNhILJw6QIH99go0FcH1Moob7wj6aTJqufAIo54qo9S1RQq0jcihkZTs2AalW5ikEAAnKx1A/s1600/IMGP3748+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBoHJpmwEvEUX8NuJp0RVyjgz8IJ8H1PnKGLSeiLc0MEZVA6TZZXsMeZzIWjTqNyRsJ6mNhILJw6QIH99go0FcH1Moob7wj6aTJqufAIo54qo9S1RQq0jcihkZTs2AalW5ikEAAnKx1A/s1600/IMGP3748+copy.jpg" height="422" width="640" /></a></div>
<br />
Recipe adapted from: <a href="http://www.the-girl-who-ate-everything.com/2013/10/pumpkin-cream-cheese-bars.html">The girl who ate everything</a></div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-20231198733962275202014-11-17T14:05:00.000-05:002014-11-17T14:05:12.647-05:00Apple Walnut Muffins <div dir="ltr" style="text-align: left;" trbidi="on">
These Apple Walnut Muffins are another fantastic installment in my fall recipe collection. But really, they would be terrific at any time of year! I was blown away by their moistness and how light and flavorful they were. In fact, they were so incredibly yummy, I ended up making them for my family twice in one week! :) They are not overly sweet and they are bursting with flavors- apples, cinnamon, walnuts... Such a great breakfast or anytime snack, also perfect with a cup of nice coffee or tea. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F__oBvZH-7xBeyv2NRXHNpWXI3d0alsnjEInqD1ZcamBO22YdBhTPVuezTPiCkWyCiIy4pJhip9MqCFzK-VWMIcZe8cqj43iG1vYkP5FbfrS0RDPilT34bkN8wsVkG-AfMqQdWrgzbE/s1600/IMGP1414+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F__oBvZH-7xBeyv2NRXHNpWXI3d0alsnjEInqD1ZcamBO22YdBhTPVuezTPiCkWyCiIy4pJhip9MqCFzK-VWMIcZe8cqj43iG1vYkP5FbfrS0RDPilT34bkN8wsVkG-AfMqQdWrgzbE/s1600/IMGP1414+copy.jpg" height="422" width="640" /></a></div>
<br />
<u><em><strong>Ingredients</strong></em></u><br />
4 eggs<br />
1 cup brown sugar<br />
2/3 up oil (canola, vegetable, or coconut...)<br />
2 cups all-purpose flour<br />
1 tbsp. baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 tsp ground cinnamon<br />
1 tsp vanilla extract<br />
1 tbsp. ground flax seed meal <br />
2 cups cored, peeled and grated apples<br />
1/2 cup chopped walnuts<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWuFM95uMTn7BFmA0i029Oyt-1BfLOQpZSRS0RKnt8yAroAcxSnvYP2v10duNiLYo8ZxmyjSTF-3jVMl5W3bBzhFoc_T_r9MXxMkjZscvy9uYBDYvPRI9YO5eBl0-JeqsDR4d2AVjDr8/s1600/IMGP1417+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWuFM95uMTn7BFmA0i029Oyt-1BfLOQpZSRS0RKnt8yAroAcxSnvYP2v10duNiLYo8ZxmyjSTF-3jVMl5W3bBzhFoc_T_r9MXxMkjZscvy9uYBDYvPRI9YO5eBl0-JeqsDR4d2AVjDr8/s1600/IMGP1417+copy.jpg" height="422" width="640" /></a></div>
<br />
<u><strong><em>Directions:</em></strong></u> <br />
<br />
Preheat oven to 400F. Lightly grease 2 muffin tin pans or line with paper liners. This recipe makes about 2 dozen standard size muffins.<br />
<br />
In the bowl of your electric mixer, mix eggs with sugar and oil. Beat until well combined, about 1-2 minutes. <br />
<br />
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the egg mixture. Add vanilla extract, cinnamon, and flax seed. Mix just until incorporated. <br />
<br />
Fold in apples and walnuts. Using a large ice cream scoop, fill muffin tins 3/4 of the way, so they can form a nice dome while baking. <br />
<br />
Bake for about 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. <br />
Cool in pans for a couple of minutes, then take out on wire racks to finish cooling. enjoy plain or with a drizzle of simple <strong>Cinnamon Glaze </strong>(recipe below). <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oLegdvGgB0YFztY1TZt8LsLuown8oqqwWw23BbiHidLUSEPnf6k-ivmFzz1E1TjzDkL9ImQ2vINYTFMK-U9hWJxn0bMW1yrqPeJL8JkPQgn3xGe02baPz2gK3zMrd_TSK0KPy9ot62A/s1600/IMGP1419+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oLegdvGgB0YFztY1TZt8LsLuown8oqqwWw23BbiHidLUSEPnf6k-ivmFzz1E1TjzDkL9ImQ2vINYTFMK-U9hWJxn0bMW1yrqPeJL8JkPQgn3xGe02baPz2gK3zMrd_TSK0KPy9ot62A/s1600/IMGP1419+copy.jpg" height="422" width="640" /></a></div>
<br />
<u><strong>Cinnamon Glaze</strong></u><br />
<br />
<u><em><strong>Ingredients:</strong></em></u> <br />
<br />
1 cup powdered sugar<br />
1-2 tbsps. milk <br />
1/2 tsp ground cinnamon <br />
<br />
<u><strong><em>Directions:</em></strong></u> <br />
<br />
Mix powdered sugar with 1 tbsp. of the milk. If you prefer a thinner consistency, add more milk, 1 teaspoon at a time. Mix in cinnamon. Drizzle glaze over cooled muffins. Enjoy! <br />
<br />
Recipe adapted from: <a href="http://www.supichka.com/2011/04/blog-post_11.html">http://www.supichka.com</a></div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-80481159392341518492014-11-15T14:34:00.000-05:002014-11-15T14:57:30.143-05:00Pumpkin Oatmeal Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Another great treat during pumpkin season: Pumpkin Oatmeal Chocolate Chip Cookies. Super easy to make, ultra soft and moist, simply delicious! Plus, they have oats, flax seeds, nuts, and dried fruit in them, so that makes them qualify as almost healthy. :) <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7BhUU7TD1lKPB3fg0omkGWXUjVlOSYI4IrqiBb0jiASCAIkxjVslOJECe7k8mB94cBZhlCkb-MjvA6nveHqdSorRqCY7h1YBn4SxeHYbMFRh8zQxV014YhoCfaoNDgswCT7n6e1ur9Q/s1600/IMGP0190+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7BhUU7TD1lKPB3fg0omkGWXUjVlOSYI4IrqiBb0jiASCAIkxjVslOJECe7k8mB94cBZhlCkb-MjvA6nveHqdSorRqCY7h1YBn4SxeHYbMFRh8zQxV014YhoCfaoNDgswCT7n6e1ur9Q/s1600/IMGP0190+copy.jpg" height="422" width="640" /></a></div>
<br />
<u><em><strong>Ingredients</strong></em></u><br />
<li>2 cups + 2 tbsp all-purpose flour</li>
<li>1 tsp baking soda</li>
<li>2 tsps ground cinnamon</li>
<li>1 tsp pumpkin pie spice</li>
<li>1/2 tsp salt</li>
<li>1 and 1/2 cups old-fashioned rolled oats</li>
<li>1 tbsp ground flax seeds</li>
<li>1 cup (2 sticks) unsalted butter, melted</li>
<li>1/4 cup dark molasses</li>
<li>3/4 cup brown sugar </li>
<li>1/2 cup granulated sugar</li>
<li>1 egg </li>
<li>3/4 cup pumpkin puree</li>
<li>1 tsp vanilla extract</li>
<li> 1/2 cup chocolate chips (white, dark, milk- whatever floats your boat!) </li>
<li> 1/2 cup chopped dried apricots</li>
<li> 1/2 cup chopped pecans<br />(if you prefer to use different add-ins, that is perfectly fine; the possibilities are endless here- any dried fruits or nuts/seeds would work perfectly, just keep the total amount of add-ins to 1 and 1/2 cups)</li>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkm7p2hZjhFXRgWkDIQRh7Ttw_PPZ-Fh86a3rnxlKAXrQ6AXOvgtFtt1wCV0EjWHZi_kGAs0_9krxTriMJ9Ca55MCm7yUj75h_kYn4bzoGpiQYtFECiLdWsNMBqWPeOrtx_TkAn-6-vI/s1600/IMGP0183+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkm7p2hZjhFXRgWkDIQRh7Ttw_PPZ-Fh86a3rnxlKAXrQ6AXOvgtFtt1wCV0EjWHZi_kGAs0_9krxTriMJ9Ca55MCm7yUj75h_kYn4bzoGpiQYtFECiLdWsNMBqWPeOrtx_TkAn-6-vI/s1600/IMGP0183+copy.jpg" height="422" width="640" /></a></div>
<br />
<u><em><strong>Directions:</strong></em></u> <br />
<br />
Preheat oven to 350F. Line two baking sheets with parchment paper or silicone mats (I love my Silpat!) <br />
<br />
In a large mixing bowl, combine flour, baking soda, ground cinnamon, pumpkin spice, salt, oats, and flax seed. Set aside. <br />
<br />
In a medium size bowl, mix the melted butter, molasses, and sugars. Once combined, mix in the egg. Add pumpkin puree and vanilla extract and whisk until thick and fully incorporated. Add to the dry ingredients and mix until just combined. The resulting dough will be heavy and sticky.<br />
<br />
Gently fold in the chocolate chips, dry apricots, and pecans (or other add-ins of your choice). Scoop cookie dough onto the cookie sheets- I use a medium size ice cream scoop that works great for this purpose. Flatten cookies just a little bit before putting in the oven. <br />
<br />
Bake at 350F for 12-14 minutes, or until slightly brown around the edges (it took exactly 12 minutes for mine). Cookies will still be soft when you take them out. Allow to cool completely on the cookie sheets before transferring to an airtight container. The cookies keep soft and moist for more than a week and you can also freeze them for a couple of months. They are truly delicious! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWtjlJkqk83RMDdM5z0OreH6pbhjf4Cj-RO7Cn2yCXwWg1dJcJ1AAVFjGC6TZbD7hdbfqfkVoo3aZipNGJPEDfoSC02ChzJkt8CfIAG3ghLIi3rlO1P9K83xfgC4t-skMNU5bRfDDvgM/s1600/IMGP0184+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWtjlJkqk83RMDdM5z0OreH6pbhjf4Cj-RO7Cn2yCXwWg1dJcJ1AAVFjGC6TZbD7hdbfqfkVoo3aZipNGJPEDfoSC02ChzJkt8CfIAG3ghLIi3rlO1P9K83xfgC4t-skMNU5bRfDDvgM/s1600/IMGP0184+copy.jpg" height="640" width="422" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
Recipe courtesy: <a href="http://sallysbakingaddiction.com/2013/10/02/favorite-pumpkin-oatmeal-cookies/">pumpkin oatmeal cookies</a></div>
</div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-69250500199120011062014-11-12T22:29:00.001-05:002014-11-12T22:37:16.230-05:00The Perfect Fall Salad! <div dir="ltr" style="text-align: left;" trbidi="on">
I love fall and I absolutely love salads... And I think I just may have managed to reach perfection when it comes to combining fall flavors- and colors- into a salad bowl. I have made my fair share of salad combos in my many years of daily salad consumption and I can truly declare this arugula salad mixed with roasted butternut squash and topped with chopped pecans, crumbled gorgonzola cheese and succulent (and oh, so good for you) pomegranate seeds to be my winner in the fall category. Hands down. It is not only beautiful (yes, breathtakingly beautiful!) to look at, but more importantly- it will send your taste buds over the moon and back with every. single. bite. Bursting with richness of flavors, delighting with a variety of textures, and so esthetically pleasing to the eye, this is by far <u><strong><em>The Perfect Fall Salad.</em></strong></u> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVzDKfIoEW8tR_IwEWZw8l9vFO53np3E4kc0Z0ttziVPhpYV7HPNd7NewFNEwdWj-H2BE63PNQBshtwmlPOu0QJH7NIzBbeyDv8VM2quPf8cZbENg19tHXttWhrXsxFCJSxRYiVJZwQk/s1600/IMGP3646+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVzDKfIoEW8tR_IwEWZw8l9vFO53np3E4kc0Z0ttziVPhpYV7HPNd7NewFNEwdWj-H2BE63PNQBshtwmlPOu0QJH7NIzBbeyDv8VM2quPf8cZbENg19tHXttWhrXsxFCJSxRYiVJZwQk/s640/IMGP3646+copy2.jpg" width="640" /></a></div>
<h4 style="text-align: left;">
<u><em><strong></strong></em></u> </h4>
<h4 style="text-align: left;">
<u><em><strong>Ingredients:</strong></em></u> </h4>
(serves 2-4, depending on whether you are serving it as a first course or as an entrée) <br />
<br />
3 cups arugula<br />
1 cup roasted butternut squash *<br />
1/2 cup pomegranate seeds <br />
1/4 cup chopped pecans<br />
1/4 cup crumbled gorgonzola cheese<br />
a simple drizzle of olive oil and the vinegar of your choice, to taste<br />
freshly ground sea salt and black pepper, to taste<br />
<br />
<u><strong><em>Directions:</em></strong></u><br />
<br />
In a large salad bowl, lay arugula and top with butternut squash, pomegranate seeds, chopped pecans, and gorgonzola cheese. Drizzle olive oil and vinegar just before serving. Season with salt and pepper to taste. Enjoy as a first course at lunch or as a light but super satisfying and nourishing dinner entree. <br />
<br />
* I roast peeled and chopped butternut squash with a drizzle of olive oil in a 450F oven for about 40-45 minutes, or until cooked through. Sometimes I add a chopped onion as well- it adds a nice flavor when it roasts and gets caramelized. It's a great side dish or an addition to salads, such as this one. <br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-56197076746926576112014-10-24T13:20:00.001-04:002014-10-24T13:20:58.029-04:00Pumpkin Scones with Spiced Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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To keep in line with the fall spirit here, I have another pumpkin recipe for you today: Pumpkin Scones with Spiced Glaze! If you are a fan of scones and like pumpkin, well, this is right up your alley then! They are very easy and fast to prepare and since they are not too sweet, they make the perfect breakfast or snack at any time of day. The spiced glaze lends an extra flavor dimension to them with the warmth of cinnamon, nutmeg, ginger, and cloves... Let's celebrate the season! :) </div>
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<u><em><strong>Pumpkin Scones</strong></em></u><br />
<br />
2 cups all-purpose flour<br />
7 tbsp. granulated sugar<br />
1 tbsp. baking powder<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/4 tsp ground cloves<br />
1/4 tsp ground ginger<br />
6 tbsp. cold unsalted butter<br />
1/2 cup canned pumpkin puree<br />
3 tbsp. half-n-half<br />
1 egg<br />
<br />
<u><em><strong>Directions:</strong></em></u> <br />
Preheat oven to 425F. <br />
Mix dry ingredients. Add butter and cut it in using a pastry blender or in food processor. Combine wet ingredients and fold them into dry mix until just incorporated. Form into a ball. Do not knead! <br />
* The key to flaky scones is to handle the dough as little as possible.* Pat the dough onto lightly floured surface to about 1 inch thick. Cut in triangles. Bake for about 14-16 minutes. Transfer to wire racks to cool. Once cooled, drizzle with Spiced Glaze. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6B68PUE3YdWrSzmyzBj4alehSAcLt5lMMq4jgQL1RThQig7jUJkFEhb3QOT7wx4EFmG87KSSBxRXeHb8rF86xMhEQo0Q-FZBVJxrSyvPDSZKMSGVampKc0RaTAv6RWtv2GngWYiFEWI/s1600/IMGP0171+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6B68PUE3YdWrSzmyzBj4alehSAcLt5lMMq4jgQL1RThQig7jUJkFEhb3QOT7wx4EFmG87KSSBxRXeHb8rF86xMhEQo0Q-FZBVJxrSyvPDSZKMSGVampKc0RaTAv6RWtv2GngWYiFEWI/s1600/IMGP0171+copy.jpg" height="422" width="640" /></a></div>
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<u><em><strong>Spiced Glaze</strong></em></u><br />
1 cup plus 3 tbsp. powdered sugar<br />
2 tbsp. milk or half-n-half<br />
1/4 tsp cinnamon<br />
1/8 tsp nutmeg<br />
a pinch each of ground ginger and ground cloves<br />
<br />
Mix all ingredients together until smooth and drizzle over cooled scones. Enjoy!!! :) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BitRXGeZlFa0GdUWaqDhDD35dyUKFFL0NtMIBjmFX6CuAxGBo0uKYuUasSIccppPSoSXMnkCOa9C8sAxZBIBcrrZiZZeMHnwdEzEIj7eN35clkmF0-HP2nclx0RIClbKEuZMU6S_drY/s1600/IMGP0174+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BitRXGeZlFa0GdUWaqDhDD35dyUKFFL0NtMIBjmFX6CuAxGBo0uKYuUasSIccppPSoSXMnkCOa9C8sAxZBIBcrrZiZZeMHnwdEzEIj7eN35clkmF0-HP2nclx0RIClbKEuZMU6S_drY/s1600/IMGP0174+copy.jpg" height="422" width="640" /></a></div>
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Recipe courtesy: <a href="http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/">browneyedbaker.com</a><br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-29570883773192636602014-10-22T11:03:00.001-04:002014-10-22T11:03:53.548-04:00Pumpkin Cookies with Maple Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes, it is fall!!! In my book, that means pumpkin season, apple season, pear season- you get my meaning... :) I have a ton of recipes with all these ingredients waiting to be posted here, like the <a href="http://4goodnessbake.blogspot.com/2014/10/pear-pecan-muffins.html">Pear-Pecan Muffins</a> I just blogged about yesterday. :) Here is a new recipe for cookies with a delightful pumpkin flavor and maple glaze that are just perfect for this time of year. I made these for a ladies' gathering at our church this week and was asked for the recipe multiple times. So, here it is, as promised: super easy to make and just right to satisfy any pumpkin lover's cravings.<br />
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<u><em><strong>Pumpkin Cookies</strong></em></u><br />
<em>(makes about 5-6 dozen cookies)</em><br />
<br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1 cup brown sugar<br />
1 cup granulated sugar<br />
2 tsp vanilla extract<br />
1 cup pumpkin puree<br />
3 1/2 cups all-purpose flour <br />
1/2 tsp salt<br />
2 tsp baking powder<br />
2 tsp cinnamon<br />
1 1/2 tsp pumpkin spice<br />
1/2 tsp ground ginger<br />
<br />
Preheat oven to 375F.<br />
In the bowl of your electric mixer, cream butter and sugars together for 1-2 minutes. <br />
In a separate mixing bowl, combine flour with baking powder, salt and spices. Set aside. <br />
Once butter and sugars are creamed, add pumpkin puree and vanilla extract and mix to incorporate. <br />
Gradually add dry ingredients to the pumpkin mixture and beat until just incorporated. <br />
Using a medium-size cookie/ ice-cream scoop or a spoon, drop batter onto lightly greased cookie sheets (or on sheets lined with silicone mats), about 1 inch apart. If you like smoother looking cookies, shape each one into a ball with your hands, place on baking sheets and slightly flatten out with your fingers. <br />
Bake for about 12-14 minutes. Cookies should still feel soft when you take them out, they will harden a little as they cool. Do not overbake. Transfer to wire racks and leave to cool. <br />
Once cooled, the cookies can be glazed. I used the following Maple Glaze which complemented the cookies perfectly. <br />
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<em><u><strong>Maple Glaze</strong></u></em><br />
<br />
2 cups powdered sugar<br />
2 tsp vanilla extract<br />
4-5 tbsp maple syrup<br />
4-5 tsp milk (or more, to reach desired consistency)<br />
<br />
Mix all ingredients together, adding the milk just a teaspoon at a time, until it reaches the desired consistency. If you want the glaze runnier, to just dip the cookies in, you can add more milk. I left mine a little stiffer and then filled it in a little zip-lock bag, snipped one corner of it and drizzled the cool cookies with the glaze. <br />
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Recipe adapted from: <a href="http://realhousemoms.com/pumpkin-cookies-w-maple-frosting/">realhousemoms.com</a></div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-69185680649786699752014-10-21T20:04:00.001-04:002014-10-21T20:04:11.648-04:00Pear-Pecan Muffins <div dir="ltr" style="text-align: left;" trbidi="on">
Fall! I know I have been MIA for a few months... Summer is more or less a time of non-baking in my house. There sure was a whole lot of ice-cream making but the oven was pretty much given a big well-deserved break. With the first cooler days of the season though, my baking addiction kicked in full gear and I was right back in the kitchen, mixing and stirring, developing recipes, and using my family as guinea pigs... :) Pears have been in season for a few weeks now and they are truly delicious! I just had to think up something to bake with them! After some research and a good deal of experimentation, I ended up with a flavor combination that came out better than I even imagined it. <br />
<br />
Pear and pecans go so well together in my humble opinion, I decided to pronounce them forever married in this quintessentially fall recipe. To give the whole shebang an extra oomph, I threw in a handful of crystalized ginger as well. Who could resist pears, pecans and ginger together in one place? I knew I couldn't. And my kiddos have been going nuts over these delicious, moist, fluffy muffins too! They pack a punch of flavor with all the warm spices and are also pretty healthy, considering there are four whole cups of pears in them. The nuts give you a good protein kick and are super yummy to boot. I am head over heels in love with these fruity, nutty, spicy muffins! <br />
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<u><em><strong></strong></em></u><br />
<u><em><strong>Pear-Pecan Muffins</strong></em></u><br />
<em>(makes 24 muffins)</em><br />
<br />
1 cup brown sugar<br />
1/2 cup granulated sugar<br />
3/4 cup oil (vegetable, canola, or coconut oil)<br />
3 eggs<br />
1 tsp vanilla extract<br />
3 cups all-purpose flour<br />
1 tbsp flax seed meal<br />
11/2 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp ground cinnamon<br />
1/2 tsp allspice<br />
1/2 tsp ground cloves<br />
1/4 cup finely diced crystalized ginger<br />
4 cups peeled and finely chopped pears, about 4 large pears (I used Bartlett) <br />
11/4 cups chopped pecans <br />
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<u><em><strong>Directions:</strong></em></u> <br />
<br />
Preheat oven to 350F. Lightly grease muffin pans (recipe makes exactly 24 regular size muffins). Set aside. <br />
In the bowl of your electric mixer, beat together sugars and oil. Add eggs and vanilla. <br />
In a separate bowl, combine flour, flax seed meal, baking soda, salt, cinnamon, allspice, and cloves. Add dry ingredients to the egg mixture. Mix until combined. <br />
Add crystalized ginger, pears, and pecans. <br />
Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. <br />
Cool on wire racks. <br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-87170256373253412632014-06-07T21:48:00.000-04:002014-06-07T21:50:47.117-04:00Hazelnut Mocha Ice Cream <div dir="ltr" style="text-align: left;" trbidi="on">
It is pretty peculiar, I confess, but even though I do not drink coffee and cannot even stand the smell of it brewing, I am a sucker for coffee flavored desserts, ice cream being definitely one of them. I also happen to be a huge fan of hazelnuts... So, that's where this Hazelnut Mocha Ice Cream comes in and it took all of two days for it to completely disappear from our freezer. Apparently, Mommy's kiddos are hazelnut-mocha aficionados as well. :) My Mom, a.k.a. Baba, enjoyed a nice serving of it too. So, if you love coffee and the flavor of hazelnuts, I strongly urge you to make a batch of this ice cream right now. Once you have a taste, you will be singing it your own praises too! <br />
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<u><strong>Hazelnut Mocha Ice Cream</strong></u> <br />
<u><em>Ingredients:</em></u> <br />
1 cup hazelnut coffee creamer<br />
1 cup milk<br />
2/3 cup granulated sugar<br />
2 tbsp. instant coffee granules <br />
1/8 tsp salt<br />
1 cup heavy whipping cream<br />
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<u><em></em></u><br />
<u><em>Directions:</em></u></div>
In a bowl or large measuring cup, whisk together hazelnut creamer, milk, sugar, instant coffee granules, and salt until sugar and coffee have fully dissolved. Mix in whipping cream. Cover and refrigerate for 1 to 2 hours, until chilled.<br />
<br />
Once chilled, pour into your ice cream maker and process following manufacturer's instructions. My ice cream maker takes about 25-30 minutes to produce soft serve ice cream. You can enjoy it right away, or if you prefer it firmer, transfer to a freezer-safe container, cover and freeze for at least 2 hours, or overnight. <br />
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That's it! I hope you give it a try! It is unbelievably good! :) <br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-87092907764901008382014-06-06T18:33:00.000-04:002014-06-07T22:02:48.144-04:00Peanut Butter Ice Cream <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZLvdKTvdIQkqWSWt06IIX67CvgsSuLqMM0Fzz6hIdStKdgqVJxqLVu-Xb3TMpA5yQTgtTRMbD3eszU1N1cQEFEJmsyPOGb8zvzlHOSQFhM-GfO0k_fY7eZaSOvq0IqYxTXxHtMGAYBs/s1600/IMGP1747+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZLvdKTvdIQkqWSWt06IIX67CvgsSuLqMM0Fzz6hIdStKdgqVJxqLVu-Xb3TMpA5yQTgtTRMbD3eszU1N1cQEFEJmsyPOGb8zvzlHOSQFhM-GfO0k_fY7eZaSOvq0IqYxTXxHtMGAYBs/s1600/IMGP1747+copy2.jpg" height="640" width="424" /></a></div>
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Here is an ice cream for all peanut butter lovers! My kids gobbled it up pretty quickly and have already requested more. :) This particular recipe is actually made with raw eggs, so what I do is "coddle" them first to kill any bacteria that might be in them. If you are wondering how to coddle an egg, it really is very simple: pour boiling water over a room temperature egg for a minute and then right after that transfer it to an ice water bath for two minutes. That's it! You've got a coddled egg! :) Now you can rest easy about proceeding with the rest of the recipe. And trust me, it is worth the extra step- for peace of mind, and for the delicious result that you will be enjoying once you are done making this heavenly peanut butter frozen delight. <br />
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<u><strong>Peanut Butter Ice Cream</strong></u><br />
<u><em>Ingredients:</em></u><br />
2 eggs, coddled using the method described above<br />
2/3 cup granulated sugar<br />
2 cups heavy whipping cream<br />
1 cup milk<br />
1 tsp vanilla extract<br />
2/3 cup peanut butter (you can use creamy or chunky, depending on your preference)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3ZYIwp1fe8RDU1dbIk8zN8SdVBe2mBPSY7FneJsFF5eF1kIy60V_iSufAx4yuSePA1Tu0J_b0zNNQd-W3GW-c6mhiu1x6gHA_lrcaAS5exO8ZFdO_ONIpd_pCKc0Im_fQMEkAm39pVc/s1600/IMGP1761+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3ZYIwp1fe8RDU1dbIk8zN8SdVBe2mBPSY7FneJsFF5eF1kIy60V_iSufAx4yuSePA1Tu0J_b0zNNQd-W3GW-c6mhiu1x6gHA_lrcaAS5exO8ZFdO_ONIpd_pCKc0Im_fQMEkAm39pVc/s1600/IMGP1761+copy2.jpg" height="640" width="424" /></a></div>
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<u><em>Directions:</em></u> <br />
Whisk the eggs in a mixing bowl until pale in color and fluffy, about 2 minutes. Gradually whisk in the sugar, and whisk until completely dissolved and blended, another 2 minutes. Pour in the cream milk, and vanilla extract, and whisk to blend. Pour about 1 cup of this mixture to a separate bowl and whisk in the peanut butter, a little at a time. Return the peanut butter mixture to the remaining cream base and stir until well blended. Chill in the refrigerator for at least 2 hours. <br />
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Once chilled, pour in your ice cream maker and process following the manufacturer's instructions. Enjoy right away as soft serve ice cream or freeze for about 2 hours to let it "ripen" and acquire a firmer consistency. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUEU6c8OZDLnmEB8YiMJEWHwEfBk3oeuG6gxXsx-myoJ1WZoUyz6zdTL3UFszZpYkqWxp7KZRwkme0in67XkJFrmGUnLIELK1D-75GtvX64UB0U-5kRvIh3zB1gYAPstDD1cCJYFQwTs/s1600/IMGP1765+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUEU6c8OZDLnmEB8YiMJEWHwEfBk3oeuG6gxXsx-myoJ1WZoUyz6zdTL3UFszZpYkqWxp7KZRwkme0in67XkJFrmGUnLIELK1D-75GtvX64UB0U-5kRvIh3zB1gYAPstDD1cCJYFQwTs/s1600/IMGP1765+copy2.jpg" height="424" width="640" /></a></div>
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Recipe adapted from "Ben & Jerry's Homemade Ice Cream and Dessert Book" by BEn Cohen and Jerry Greenfield with Nancy J. Stevens </div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-82109348885571231602014-06-05T21:34:00.003-04:002014-06-05T21:42:05.432-04:00Vanilla Ice Cream <div dir="ltr" style="text-align: left;" trbidi="on">
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The classic of all classics- Vanilla Ice Cream! This recipe is rich, luscious, creamy, and unbelievably easy! It shines all on its own but is also terrific as an accompaniment to all kinds of desserts in summertime or throughout the year. We are simply in love... :) <br />
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<u><strong>Vanilla Ice Cream</strong></u><br />
<u><em>Ingredients:</em></u><br />
2 cups heavy whipping cream <br />
2/3 cup granulated sugar<br />
2/3 cup half-and-half<br />
2 tsp vanilla extract<br />
<u><em></em></u><br />
<u><em>Directions:</em></u> <br />
Whisk whipping cream and sugar in a mixing bowl or large measuring cup until sugar is completely dissolved, about 2 minutes. Pour in half-and-half and vanilla extract and whisk to blend. <br />
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Transfer the mixture to your ice cream maker and freeze following the manufacturer's instructions. Mine usually takes about 25-30 minutes to produce ice cream at the soft serve stage. If you prefer a firmer consistency, move the ice cream to a freezer-safe container, cover, and freeze for 2 hours or overnight. <br />
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Makes 1 delicious quart. Enjoy! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKyR_XES8PFuUWW_8x8RTftfy4HzR6rDIJl558kj1HWhZH-95QtT2_DuSXf_NQdOeMSfTLUQpVaHww96eCL9j51SFoRJkXobjImeSL_oyuhLQWHKleO3N0KWYei0tv0Y-95rhUJGY8_Q/s1600/IMGP1688+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKyR_XES8PFuUWW_8x8RTftfy4HzR6rDIJl558kj1HWhZH-95QtT2_DuSXf_NQdOeMSfTLUQpVaHww96eCL9j51SFoRJkXobjImeSL_oyuhLQWHKleO3N0KWYei0tv0Y-95rhUJGY8_Q/s1600/IMGP1688+copy2.jpg" height="424" width="640" /></a></div>
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Recipe adapted from "Ben and Jerry's Ice Cream and Dessert Book" by Ben Cohen and Jerry Greenfield with Nancy Stevens</div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-88064051023266558622014-06-04T22:44:00.000-04:002014-06-04T22:44:30.067-04:00Apricot Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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I made this dessert for us a couple of weekends ago when we were expecting company and it turned out beautiful and delicious! It was also a breeze to prepare! I made it with apricots but really, it can be made with any kind of fruit such as peaches, plums, berries, etc or even a combination of different kinds. It is very simple in that it does not require a frosting, just a sprinkling of powdered sugar would be enough. I served it with some homemade vanilla ice cream (stay tuned for that recipe in a post coming up soon!) and it was a killer combination! My kids raved! I am sure it will get rave reviews in your family if you make it. Go ahead- whip it up, you can thank me for it later. :) I send my special thanks to <a href="https://www.facebook.com/craftycookingbyAnna">Crafty cooking by Anna</a> where I found the original recipe (which I adapted slightly). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNX2tTNNXq0WK6T3t3YxTW2NMjzaEsla52osaGGnDpej5B-F8gGArQm_UEm9hIjkO1mW9REl8Go6xu-vXUueSdequz1eODWjRcH5OUfmWW_bGYqPiYAhGB7oOEDvht7PWng5w8GhFwgQ/s1600/IMGP1667+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNX2tTNNXq0WK6T3t3YxTW2NMjzaEsla52osaGGnDpej5B-F8gGArQm_UEm9hIjkO1mW9REl8Go6xu-vXUueSdequz1eODWjRcH5OUfmWW_bGYqPiYAhGB7oOEDvht7PWng5w8GhFwgQ/s1600/IMGP1667+copy.jpg" height="424" width="640" /></a><br />
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<span style="font-size: medium;"><u><strong>Apricot Cake</strong></u></span></div>
<span style="font-size: medium;"><u><em>Ingredients:</em></u><br />1 1/2 cups all-purpose flour<br />2 tsp baking powder<br />1/2 tsp salt<br />1 egg<br /> 3/4 cup granulated sugar<br /> 1/2 cup milk <br />1/4 cup vegetable or canola oil<br />1 tbsp pure vanilla extract </span><br />
<span style="font-size: medium;">about 2 cups pitted and chopped fresh apricots (or peaches, plums, berries, etc- any fruit you prefer, or a combination of several different kinds)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CQdXsvHd4qRKGrijrOXR1ShlYqvpvKOzcYPvO8DdFhzjAvKDHaUXpPcqLC8pBCSXnaiXt-q7989GRr_FRU4RkIl9ZM08flUn5apFom6m0soNRB7Tkujwg5RpLpah3zGX2SajmhYxs90/s1600/IMGP1673+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CQdXsvHd4qRKGrijrOXR1ShlYqvpvKOzcYPvO8DdFhzjAvKDHaUXpPcqLC8pBCSXnaiXt-q7989GRr_FRU4RkIl9ZM08flUn5apFom6m0soNRB7Tkujwg5RpLpah3zGX2SajmhYxs90/s1600/IMGP1673+copy.jpg" height="424" width="640" /></a></div>
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<em><u>Directions:</u></em> <br />
<span style="font-size: medium;">Preheat oven to 400F.<br /><br /> Grease and flour a 9 inch round cake pan, or an 8x8 inch square pan, or any baking dish of similar size.<br /><br />In a medium size bowl, mix flour, baking powder, and salt. Set aside. <br /><br /> In a separate bowl, whisk the egg, sugar, milk, oil and vanilla extract. <br /><br /> Stir the dry ingredients into the wet ingredients until combined and flour pockets are gone. Do not overmix! Mix about 1 1/2 cup of the fruit into the batter. Pour batter into prepared pan. Decorate the top with the rest of the fruit. <br /><br /> Bake 25 to 35 minutes. Start checking after 25 min. Baking time may vary depending on your baking dish, your altitude, oven, etc. Do not overbake- cake is done when a toothpick inserted in center comes our clean. Cool on a wire rack and dust with powdered sugar just before serving. Enjoy! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnSS8ZYdMskhtIygZzuRyaYn5P5lRCAl9c83z6UhieVQpbDFLElzIVFqZ05-1fptDQqM_qbhRYo_Eq2d-tsAz8c24wBAkylVpct5BZiTNp0r0AOKodCoe9PZhNpn9mCGbzSmADPUKJh4/s1600/IMGP1664+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnSS8ZYdMskhtIygZzuRyaYn5P5lRCAl9c83z6UhieVQpbDFLElzIVFqZ05-1fptDQqM_qbhRYo_Eq2d-tsAz8c24wBAkylVpct5BZiTNp0r0AOKodCoe9PZhNpn9mCGbzSmADPUKJh4/s1600/IMGP1664+copy.jpg" height="424" width="640" /></a></div>
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Recipe adapted from "Crafty Cooking by Anna": <a href="https://www.facebook.com/media/set/?set=a.835685949775346.1073741911.753830617960880&type=1">https://www.facebook.com/media/set/?set=a.835685949775346.1073741911.753830617960880&type=1</a></div>
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com4tag:blogger.com,1999:blog-9111265320552175887.post-60644392379905492592014-06-03T18:34:00.000-04:002014-06-03T21:50:41.562-04:00Strawberry Ice Cream <div dir="ltr" style="text-align: left;" trbidi="on">
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What better treat than delicious homemade strawberry ice cream on a hot summer day? Now that strawberries are in season, the flavor of this ice cream is all the more mouth-watering and irresistible! <br />
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This is an all-natural recipe that doesn't use any food dyes or artificial flavors- it boasts pure strawberry flavor that comes exclusively from fresh, juicy local strawberries. It is simply divine! <br />
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<u><strong>Strawberry Ice Cream</strong></u><br />
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<u><em>Ingredients:</em></u> <br />
1 cup heavy cream<br />
1 cup milk <br />
3 eggs<br />
2/3 cup granulated sugar<br />
1 tsp vanilla<br />
1/4 tsp salt<br />
1 lb fresh strawberries<br />
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<u><em>Directions:</em></u> <br />
Pour heavy cream and milk in medium size saucepan. Bring to a simmer on medium heat- not a full boil, just tiny little bubbles around the edges of the pan. This should take about 3-4 minutes. Watch that it doesn't boil! <br />
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In the meantime, using your electric mixer, cream eggs and sugar in a separate bowl. Whisk until pale in color and fluffy, about 3-4 minutes. <br />
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When the cream/milk mixture is hot, pour about 1/2 cup of it into the egg mixture and continue whisking. Add another 1/2 cup and whisk again. This ensures that the eggs are "tempered" and do not curdle. Now, add all of the egg mixture back to the saucepan with the rest of the cream/milk and whisk while on medium heat until it thickens slightly, about 5 minutes. Once it reaches the stage when it can coat the back of a wooden spoon, bring down from the heat. Add vanilla extract and salt. Mix in to incorporate. <br />
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Pour the custard over a bowl through a fine mesh sieve, so you can remove any possible lumps. Cover with plastic wrap, laying it directly on top of the custard to avoid a skin from forming. Refrigerate at least 5-6 hours, or overnight (that's what I do). <br />
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***<br />
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When ready to use custard base, stem and hull your strawberries and puree them in a food processor or blender. If you do not like little strawberry seeds in your ice cream, run the puree through a fine mesh sieve (I do not bother with this step, as I don't mind strawberry seeds :). Mix strawberry puree and custard base until nicely incorporated. <br />
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Add mixture to your ice cream maker and process according to the manufacturer's instructions. Mine usually takes about 25 minutes to come to a nice soft-serve stage which is the favorite consistency in our family. If you prefer your ice cream firmer, freeze for about 1 hour or more. <br />
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Note: Due to the water content in the strawberry puree, this ice cream tends to harden up considerably while in the freezer, so you may need to leave it out on your counter for about 10 minutes or so before being able to scoop and enjoy. Soft or firm, I am sure you will love it if you give it a try! It is a definite favorite around here! :) <br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-4457526652747940782014-05-10T21:34:00.000-04:002014-05-30T17:01:55.869-04:00Cupcake Roses for Mom! :)<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Mother's Day to all you, hardworking Moms, everywhere in the world! I hope your family is sweet to you on this very special day, as you deserve it!!! Here is my greeting to you- some cupcake roses to brighten up and sweeten up your day! :) <br />
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<u><strong>Lemon Cupcakes</strong><em>Ingredients:</em></u> <br />
2 1/2 cups all-purpose flour<br />
<div>
1 teaspoon baking powder</div>
<div>
1/2 teaspoon baking soda</div>
<div>
1/2 teaspoon salt</div>
<div>
3 large eggs</div>
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2 cups granulated sugar</div>
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1 cup vegetable or canola oil</div>
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1 cup sour cream</div>
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1 teaspoon pure vanilla extract</div>
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1 teaspoon lemon extract</div>
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zest of one large lemon</div>
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freshly squeezed juice from one large lemon</div>
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2-3 drops of lemon essential oil</div>
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1/2 cup milk</div>
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</div>
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<u><em>Directions:</em></u></div>
<div>
Preheat oven to 350F. Line muffin tins with paper liners (for cupcakes). This recipe makes about 30 standard size cupcakes. </div>
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</div>
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<div>
In a medium size bowl, whisk together flour, baking powder, baking soda and salt. </div>
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In the bowl of your electric mixer, beat eggs and sugar until thick and creamy (about 2 minutes).</div>
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Blend oil and sour cream. Add vanilla and lemon extracts, lemon zest, lemon juice, and lemon essential oil. Mix to incorporate. </div>
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</div>
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Add flour and milk, alternating- starting and finishing with flour. </div>
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Pour in muffin tins, filling each cupcake about 2/3 of the way. Bake 18-20 minutes or until they test done. Fill with Perfect Lemon Curd and frost with Lemon Cream Cheese Frosting (recipes below). </div>
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<strong><u>Perfect Lemon Curd</u></strong><br />
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<em><u>Ingredients:</u></em></div>
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1/2 cup (1 stick) unsalted butter, at room temperature</div>
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3/4 cup granulated sugar</div>
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3 eggs</div>
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3/4 cup fresh lemon juice (it took me about 5-6 small lemons!)</div>
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1 tbsp. grated lemon zest</div>
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<u><em>Directions:</em></u> </div>
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In the bowl of your electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Mixture may look a little curdled at first but that's okay, it will smooth our later, I promise you. :) Finally, add lemon juice and zest and mix in to incorporate. </div>
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Using a double boiler, bring water in the bottom container to a gentle boil, and add mixture to the top container while stirring frequently in the beginning and almost constantly towards the end. Keep stirring over medium to medium-low heat until mixture thickens enough to hold marks from whisk, about 10-15 minutes. Remove from the heat. Cool. Fill your cupcakes with about 1 to 1 1/2 tsp of lemon curd per cupcake. This recipe is enough to fill about 30 cupcakes and can be made up to a week in advance and refrigerated until ready to use (big bonus for me!). </div>
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Recipe for Perfect Lemon Curd adapted from: <a href="http://allrecipes.com/Recipe/Perfect-Lemon-Curd/Detail.aspx?event8=1&prop24=SR_Thumb&e11=lemon%20curd&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i3"><span style="color: #88bb21;">allrecipes.com</span></a></div>
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<u><strong>Lemon Cream Cheese Frosting</strong><em>Ingredients:</em></u><br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1 pkg (8oz) cream cheese, at room temperature<br />
3 to 3 1/2 cups powdered sugar<br />
1 tsp lemon extract<br />
2-3 drops of lemon essential oil (optional)<br />
3-4 tsp heavy whipping cream (or more, if you prefer a thinner consistency)<br />
a few drops of yellow food coloring, if desired<br />
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<em><u>Directions:</u></em> In the bowl of your stand mixer, beat butter and cream cheese at medium/high speed until light and fluffy, about 3-4 minutes. Gradually add powdered sugar, covering your mixer with the shield attachment or a kitchen towel to avoid a cloud of powdered sugar all over your kitchen. :) Beat until well incorporated. Add lemon extract and essential oil and beat again for another minute or so. Finally, mix in whipping cream, one teaspoon at a time, until the frosting reaches your desired consistency. Add desired food coloring. I used Wilton's gel food colors: Rose (for the pink), Yellow, and some light green for the little leaves. For the roses, start the swirl from the center, working your way outwards. It's really simple but elegant. I hope you make someone very happy with these! :)<br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-59835819887778087802014-05-07T13:37:00.000-04:002014-05-06T17:40:12.625-04:00Black Bean Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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If you haven't hopped on the black bean brownie wagon already, you have been missing
out big time! And if you are vegan or follow a gluten free diet, these could seriously be a life-saver for you (if you have a sweet tooth like mine, which I admit is pretty much giant) :)... They are extremely simple to make- all you need is a food processor- and once baked, I assure you nobody would be able to tell there are black beans inside! I never told my kids and after having a piece each, they declared, "We don't like these brownies. We LOVE them!". That, I think speaks for itself! <br />
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Go on, make a batch of these and see what I mean. They are delicious, rich in protein, high in fiber, and as healthy as a baked dessert could ever get! <br />
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<u><strong>Black Bean Brownies</strong></u><br />
<u><em></em></u><br />
<u><em>Ingredients:</em></u> <br />
1 (15 oz) can black beans, drained and rinsed<br />
1/2 cup quick oats or rolled oats processed fine<br />
1/2 cup agave syrup<br />
1/4 cup brown sugar<br />
1/4 cup melted coconut oil or canola oil <br />
4 tbsp cocoa powder<br />
2 tsp pure vanilla extract<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 cup chocolate chips, divided<br />
1/3 cup chopped walnuts or other nuts of your choice (optional)<br />
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<u><em>Directions:</em></u><br />
Preheat the oven to 350 F and grease or line an 8 x 8 inch pan with parchment paper.<br />
Put the beans in a food processor and process until smooth. Add the agave syrup, sugar, and coconut oil and continue to process until smooth and there are no lumps of beans left.<br />
Add the processed oats, cocoa powder, vanilla extract, baking soda and salt and process until combined.<br />
Stir in 2/3 cup of the chocolate chips by hand. <br />
Sprinkle the remaining 1/3 cup chocolate chips and walnuts on top and press lightly into the brownie mixture. <br />
Bake for 20-25 minutes, until the center is set. Allow to cool completely before cutting. You may want to leave them in the refrigerator for a while, as there is no binding agent and the cold will help them set better. Makes 16 brownies.<br />
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Recipe adapted from: <a href="http://www.butterbaking.com/2012/10/12/black-bean-brownies/">Butter baking</a><br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-14954768220898419142014-05-06T17:04:00.000-04:002014-05-06T22:12:02.381-04:00Red Velvet Cupcakes with Whipped Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
These were cupcakes I made for a "Dessert Auction" at my church. :) I had made them once before for a ladies' dinner and they were completely gone, all two dozen of them, so I figured if they were such a big hit once, they should do well at the auction. Apparently, I was right. :) They are truly delicious! They have a chocolate flavor really (because of the cocoa in them), but more like a light chocolate than the dark chocolate cake I usually make. The cream cheese frosting is a perfect accompaniment and can be made with less powdered sugar and less cream if you do not need to pipe the frosting. <br />
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<u><strong></strong></u> </div>
<u><strong>Red Velvet Cupcakes</strong></u><br />
<u><em></em></u><br />
<u><em>Ingredients:</em></u><br />
2 1/2 cups all-purpose flour<br />
3 tbsp unsweetened cocoa powder<br />
3/4 teaspoon salt<br />
1 1/2 cups sugar<br />
2 large eggs, at room temperature<br />
1 1/2 cups vegetable or canola oil<br />
1 cup buttermilk (or 2 tbsp white vinegar and the rest milk, to make 1 cup liquid total- let sit 5 min)<br />
2 tbsp liquid red food coloring or 1 tsp gel food coloring<br />
2 tsps pure vanilla extract<br />
2 tsp white vinegar<br />
1 1/2 tsp baking soda<br />
<br />
<u><em>Directions:</em></u> <br />
Preheat oven to 350 degrees. Line muffin pans with paper liners.<br />
In a large bowl, whisk together cake flour, cocoa, and salt; set aside.<br />
<br />
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.<br />
<br />
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.<br />
<br />
In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.<br />
<br />
Fill the cupcake paper liners 2/3 full. Bake 18-20 minutes or until a toothpick inserted in centers comes out clean. Transfer muffin pans to wire racks to cool completely before removing cupcakes. Frost with Whipped Cream Cheese Frosting (recipe below).<br />
<br />
Makes 2 dozen cupcakes. <br />
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<u><strong>Whipped Cream Cheese Frosting</strong></u><br />
<br />
<u><em>Ingredients:</em></u><br />
1 stick unsalted butter (1/2 cup), at room temperature<br />
1 pkg (8oz) cream cheese, at room temperature<br />
1 tsp pure vanilla extract<br />
3 1/2 cups powdered sugar<br />
1/2 cup heavy whipping cream (or less if you want to be able to pipe the frosting)<br />
<br />
<u><em>Directions:</em></u><br />
In the bowl of your electric stand mixer fitted with the paddle attachment, beat on medium/high speed butter and cream cheese until light and fluffy, about 3-4 minutes. Add vanilla extract. Mix in to incorporate. Gradually add the powdered sugar and cover your mixer with the protective shield or a kirchen towel after each addition to avoid a cloud of powdered sugar in your kitchen :). Once powdered sugar is fully incorporated, remove the paddle attachment with the whisk attachment and add the heavy whipping cream. Whisk on medium/high speed for 4-5 minutes. Frost your cooled cupcakes and enjoy! <br />
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Note: this is a thinner, lighter cream cheese frosting and though it still works for piping on cupcakes and frosting cakes, it is not stiff enough for delicate piping decorations as buttercream or regular cream cheese frosting are. <br />
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Recipes adapted from these sources: <a href="http://sweetpeaskitchen.com/">http://sweetpeaskitchen.com</a>, <a href="http://everycraving.com/2012/09/20/red-velvet-cupcakes-with-cream-cheese-frosting/">http://everycraving.com</a> and <a href="http://ladybugssweettreats.blogspot.com/">http://ladybugssweettreats.blogspot.com</a>, <a href="http://www.melskitchencafe.com/juniors-red-velvet-cheesecake-cake-knock-off-sugar-rush-5/">http://www.melskitchencafe.com</a></div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-8473447542577259402014-04-30T18:27:00.001-04:002014-04-30T18:31:26.357-04:00Double Chocolate Cupcakes <div dir="ltr" style="text-align: left;" trbidi="on">
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<u><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGtignbvWY4cKKPkQ1-0M6uqFx3xhOJFNr6OiSwGIiqpS3VzHhkRYYMeELma2wQC5sSWyJ6Scpl1HkAHGO4z4hDbJ5cz3nSIUQ7LYNdSafLrQ0UieT2Jm6QKSlBAssrXvrMURoS88jM0/s1600/IMGP9796+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGtignbvWY4cKKPkQ1-0M6uqFx3xhOJFNr6OiSwGIiqpS3VzHhkRYYMeELma2wQC5sSWyJ6Scpl1HkAHGO4z4hDbJ5cz3nSIUQ7LYNdSafLrQ0UieT2Jm6QKSlBAssrXvrMURoS88jM0/s1600/IMGP9796+copy2.jpg" height="424" width="640" /></a></em></u></div>
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These were the cupcakes Anna made for her teacher's last day of school today. They had a long-term substitute while their regular teacher was away on maternity leave. Since the substitute teacher spent most of the school year with them, they got very attached to her, so today was a bittersweet day for the class. Anna had asked her teacher what her favorite flavor of cake was and when she heard "chocolate", she knew what she was baking: <br />
<u><strong></strong></u><br />
<u><strong>Double Chocolate Cupcakes</strong></u><br />
<u><em>Ingredients:</em></u> <br />
1 3/4 cups all-purpose flour<br />
1 3/4 cups sugar<br />
3/4 cup cocoa powder<br />
2 tsps baking soda<br />
1 tsp baking powder<br />
1/2 tsp kosher salt<br />
1 cup buttermilk, shaken<br />
1/2 cup vegetable oil<br />
2 eggs, room temperature<br />
1 tsp vanilla extract<br />
1 cup hot water or coffee <br />
<br />
<u><em>Directions:</em></u> <br />
Preheat the oven to 350 degrees F. Prepare muffin pans with cupcake liners. This recipe makes about 28-30 cupcakes. <br />
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Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.<br />
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In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla. Gently whisk.<br />
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer on the lowest setting, add the coffee and stir just to combine – scrape up from the bottom to make sure all the flour is incorporated. Batter will be very thin and runny- don't worry!<br />
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Pour the batter into the prepared muffin pans, filling each cupcake only about 2/3, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for about 5 minutes, then move to a cooling rack to complete cooling.<br />
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Frost with your favorite frosting. These, we frosted with:<br />
<strong>Chocolate Cream Cheese Frosting</strong>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WBT-1cT5Dd-aqyvsGJD5x1S6lscR-Li1ZFLz2MAwdYRiZXtuS6oWGPuZRHdzjgYoOiLi_p9AKIe5gJyxSQqcvTh9fwCKTMcQqSeXoaqCizN4nXguiUD0os3daS5pQYkVg6eRWz1-UK0/s1600/IMGP9807+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WBT-1cT5Dd-aqyvsGJD5x1S6lscR-Li1ZFLz2MAwdYRiZXtuS6oWGPuZRHdzjgYoOiLi_p9AKIe5gJyxSQqcvTh9fwCKTMcQqSeXoaqCizN4nXguiUD0os3daS5pQYkVg6eRWz1-UK0/s1600/IMGP9807+copy2.jpg" height="424" width="640" /></a></div>
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<u><em>Ingredients:</em></u><br />
1 cup (2 sticks) unsalted butter, at room temperature<br />
1 pkg (8oz) cream cheese, at room temperature<br />
1-2 tsp pure vanilla extract<br />
3 to 4 cups powdered sugar<br />
1/3 cup cocoa powder (I use Hershey's Special Dark 100% Cocoa)<br />
2-3 tbsp heavy whipping cream<br />
<br />
<u><em>Directions:</em></u> <br />
In the bowl of your electric mixer, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla extract and mix to incorporate. Add powdered sugar cup by cup, making sure to cover the mixer with the shield attachment and/or kitchen towel to avoid a cloud of powdered sugar all over your kitchen once you turn the mixer back on. :) Beat until well incorporated. Add cocoa powder and mix well. Finally, mix in heavy cream (or half-n-half) until desired consistency is reached. Frost away and enjoy! <br />
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These were the cupcakes Anna gave to her teacher, so she could share with her family... We packaged them in a special "Sweet" container. :) <br />
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I also made the teacher a flower arrangement from the class... A bright spring mix! :) <br />
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Recipe for cupcakes adapted from: <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html">foodnetwork.com</a></div>
Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-44798223814528520072014-04-26T19:27:00.000-04:002014-04-26T19:32:33.728-04:00Super Easy Banana Cream Ice Box Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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Since I always post recipes I bake from scratch, I thought it was about time I'd include one that is super easy, does not involve baking, and is extremely tasty at the same time. In comes Banana Cream Ice Box Cake. The idea for it evolved as a combination of a Banana Cream Pie Anna makes at home quite often and a recipe for an Éclair Ice Box Cake I kept seeing on Pinterest over and over again. We had a few very ripe bananas at home that needed using up but I wasn't in the mood for baking another banana bread (as great as my recipe is), so I thought I'd go the super easy route this time. But instead of layering the vanilla pudding and the whipped cream- as Anna does in the Banana Cream Pie, I combined the two to create one fluffy light cream that made this dessert irresistible. So, here it is: <br />
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<u><strong>Super Easy Banana Cream Ice Box Cake</strong></u></div>
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<u><em>Ingredients:</em></u> </div>
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18 Graham Crackers</div>
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3 bananas, peeled and sliced thinly</div>
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1 pkg (3.4 oz) instant vanilla pudding</div>
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1 1/2 cups cold milk</div>
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1 tub (8oz) Cool Whip, thawed</div>
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about 1 cup chocolate ganache to cover top (optional but recommended; * see recipe below)</div>
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1/2 chopped walnuts or other nuts (totally optional)</div>
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<u><em>Directions:</em></u> </div>
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Combine vanilla pudding with milk and whisk until combined and thickened, about 3 minutes. Add Cool Whip and stir in until you get a homogenous cream. </div>
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In an 8x8 inch pan, arrange graham crackers on bottom- you will need to break some of them into halves or quarters in order to cover the whole pan. Spoon about 1/3 of the pudding mixture on top of the graham crackers. Arrange banana slices on top, pushing them down a little, to sink them slightly into the cream. Repeat layering crackers, cream, bananas, and again crackers, cream, bananas. Finish with one last layer of crackers. </div>
<br />
I had some chocolate ganache left over from another recipe, so I just warmed it up for about 15 seconds in the microwave and drizzled it on top. Then, I sprinkled some chopped walnuts, just because I love them. :) I left the cake in the refrigerator overnight to set. We just enjoyed it for dessert today and everyone raved about it. Not bad for about 15 minutes of work! :) <br />
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* For <strong>Chocolate Ganache</strong>, mix 1/2 chocolate chips with 1 cup of almost boiling heavy whipping cream- stir to melt the chocolate and use as required. It is delicious! If you have any leftover, simply store in the fridge for another week or so. When ready to use, if you need it spreadable again, just warm it up in the microwave for a few seconds and you are good to go! <br />
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Recipe adapted from: <a href="http://hugsandcookiesxoxo.com/2014/04/eclair-ice-box-cake.html">hugsandcookiesxoxo</a></div>
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-15374937714226838362014-04-24T16:56:00.001-04:002014-04-24T16:58:13.430-04:00Lemon Cupcakes with Perfect Lemon Curd Filling and Lemon Cream Cheese Frosting <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySnOfRapynZBBUOPUhZyS7vtxpYw_zEkKfM0VenEBs4S_ZcPBR6ydUIZ68yuPMi7WPygfKgsnZhR0cROiYd-jSU-oGlZ2F0LGJjFbvSWxvbrQOE78IfsiZeloJ4XX6CYU8FVyAehEK40/s1600/IMGP8635+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySnOfRapynZBBUOPUhZyS7vtxpYw_zEkKfM0VenEBs4S_ZcPBR6ydUIZ68yuPMi7WPygfKgsnZhR0cROiYd-jSU-oGlZ2F0LGJjFbvSWxvbrQOE78IfsiZeloJ4XX6CYU8FVyAehEK40/s1600/IMGP8635+copy.jpg" height="424" width="640" /></a></div>
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These decadent cupcakes were a joint project Anna and I undertook for Easter. She baked the cupcakes and I made the lemon curd and the frosting. She made all the holes for the filling and I filled them. Eating them was a very joint project too! :) Enjoyed by not only the two of us, but everyone else present at the party. People asked to take some home too... How could we blame them? They were irresistible. So, here is the recipe we put together- for the whole world to enjoy too! Go ahead, bake them right away and you can thank us afterwards. :) <br />
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<u><strong>Lemon Cupcakes</strong></u><br />
<u><em>Ingredients:</em></u> <br />
2 1/2 cups all-purpose flour<br />
<div>
1 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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3 large eggs</div>
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2 cups granulated sugar</div>
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1 cup vegetable or canola oil</div>
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1 cup sour cream</div>
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1 teaspoon pure vanilla extract</div>
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1 teaspoon lemon extract</div>
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zest of one large lemon</div>
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freshly squeezed juice from one large lemon</div>
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2-3 drops of lemon essential oil</div>
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1/2 cup milk</div>
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</div>
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<u><em>Directions:</em></u></div>
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Preheat oven to 350F. Line muffin tins with paper liners (for cupcakes). This recipe makes about 30 standard size cupcakes. </div>
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In a medium size bowl, whisk together flour, baking powder, baking soda and salt. </div>
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</div>
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In the bowl of your electric mixer, beat eggs and sugar until thick and creamy (about 2 minutes).</div>
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Blend oil and sour cream. Add vanilla and lemon extracts, lemon zest, lemon juice, and lemon essential oil. Mix to incorporate. </div>
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</div>
<div>
Add flour and milk, alternating- starting and finishing with flour. </div>
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Pour in muffin tins, filling each cupcake about 2/3 of the way. Bake 18-20 minutes or until they test done. Fill with Perfect Lemon Curd and frost with Lemon Cream Cheese Frosting (recipes below). </div>
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<u><strong>Perfect Lemon Curd</strong></u></div>
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<u><em>Ingredients:</em></u></div>
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1/2 cup (1 stick) unsalted butter, at room temperature</div>
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3/4 cup granulated sugar</div>
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3 eggs</div>
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3/4 cup fresh lemon juice (it took me about 5-6 small lemons!)</div>
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1 tbsp. grated lemon zest</div>
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<u><em>Directions:</em></u> </div>
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In the bowl of your electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Mixture may look a little curdled at first but that's okay, it will smooth our later, I promise you. :) Finally, add lemon juice and zest and mix in to incorporate. </div>
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Using a double boiler, bring water in the bottom container to a gentle boil, and add mixture to the top container while stirring frequently in the beginning and almost constantly towards the end. Keep stirring over medium to medium-low heat until mixture thickens enough to hold marks from whisk, about 10-15 minutes. Remove from the heat. Cool. Fill your cupcakes with about 1 to 1 1/2 tsp of lemon curd per cupcake. This recipe is enough to fill about 30 cupcakes and can be made up to a week in advance and refrigerated until ready to use (big bonus for me!). </div>
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Recipe for Perfect Lemon Curd adapted from: <a href="http://allrecipes.com/Recipe/Perfect-Lemon-Curd/Detail.aspx?event8=1&prop24=SR_Thumb&e11=lemon%20curd&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i3">allrecipes.com</a></div>
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And here are my filled cupcakes, waiting to be frosted: :)</div>
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This is what the cupcakes looked like when cut across... And they tasted even better! :) <br />
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This was the frosting I made for these super yummy cupcakes. They were a decadent treat, perfect for spring, summer, or any time of year (especially if you a huge lemon fan like me!). :) <br />
<u><strong></strong></u><br />
<u><strong>Lemon Cream Cheese Frosting</strong></u><br />
<u><em>Ingredients:</em></u><br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1 pkg (8oz) cream cheese, at room temperature<br />
3 to 3 1/2 cups powdered sugar<br />
1 tsp lemon extract<br />
2-3 drops of lemon essential oil (such as <a href="http://www.doterra-aromatics.com/products/singles/lemon.html">this fabulous lemon EO</a>)<br />
3-4 tsp heavy whipping cream (or more, if you prefer a thinner consistency)<br />
a few drops of yellow food coloring, if desired<br />
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<em><u>Directions:</u></em> In the bowl of your stand mixer, beat butter and cream cheese at medium/high speed until light and fluffly, about 3-4 minutes. Gradually add powdered sugar, covering your mixer with the shield attachment or a kitchen towel to avoid a cloud of powdered sugar all over your kitchen. :) Beat until well incorporated. Add lemon extract and essential oil and beat again for another minute or so. Finally, mix in whipping cream, one teaspoon at a time, until the frosting reaches your desired consistency. Frost your cupcakes and eat one (or more) right away! :) Trust me, I won't judge you. See the one cut in half in this picture? This was gone about two seconds after the photograph was taken... :))) Uh-hum.... <br />
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Anonymoushttp://www.blogger.com/profile/00939358963863237248noreply@blogger.com0tag:blogger.com,1999:blog-9111265320552175887.post-58628910751043765092014-04-18T18:45:00.001-04:002014-04-18T19:35:03.094-04:00Bulgarian Easter Bread, "Козунак" :) <div dir="ltr" style="text-align: left;" trbidi="on">
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This year, I decided to make the traditional Bulgarian Easter Bread known as "Козунак"/ kozunak. It is yeast bread which is a must on every Bulgarian table during this holiday. It is not very sweet but if made well, it is a real treat. And here lies one of the biggest challenges for almost every Bulgarian housewife: a successful homemade kozunak! :) Most of us remember our grandmothers and then mothers waking up in the wee hours of the mornings to start their huge batches of kozunak and knead, and knead, and wait for it to rise, and knead some more, and wait some more- a true labor of love! While the recipe I used this year does not involve any kneading by hand (yeah for my shoulders!), it still requires a good dose of patience, as a good kozunak needs plenty of time to rise not once, but twice. In fact, my mother seems to think that her mother let her kozunak rise not twice but three times. Unfortunately, she is not with us any more and we have no written recipe for kozunak from her, so we cannot know for sure how she made it exactly. Luckily for me, I found a wonderful website by a fellow Bulgarian, now residing in the U.S. like me, who converted a recipe for kozunak to U.S. standards in more ways than one. The best part of the experience- using a bread maker for the kneading and first rising! I was beyond thrilled with this discovery! Many, many thanks to Tanita from <a href="http://tanitaang.blogspot.it/">http://tanitaang.blogspot.it</a>! I will be forever grateful! <br />
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So, without further ado, here is the promised recipe for "Козунак", which I translated into English for all my English speaking friends who may want to try their luck with this delicious Easter bread! <br />
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<u><strong></strong></u> </div>
<u><strong>Bulgarian Easter Bread, "Козунак"</strong></u><br />
<u><em></em></u><br />
<u><em>Ingredients:</em></u><br />
- 2 eggs and 1 egg white (save the egg yolk for glazing the bread), at room temperature<br />
- about 1 cup milk, at room temperature (because the size of eggs varies, it is best to crack the eggs in a 2 cup measuring cup and then add enough milk to get a 1 1/2 cups liquid altogether; 1 cup= 240ml)<br />
- 1 cup granulated sugar<br />
- 1/4 cup melted unsalted butter (1/2 stick), cooled a little<br />
- 1 tbsp rum (optional)<br />
- the zest of 1 lemon<br />
- the zest of 1 orange<br />
- 4 1/4 cup bread flour, plus more for dusting later<br />
- 1/2 tsp salt<br />
- 1 tbsp dry yeast<br />
- about 1/2 cup vegetable oil for adding during kneading, as well as more for oiling hands<br />
- raisins (optional)<br />
- slivered or whole blanched almonds (optional)<br />
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<span style="color: #cc0000;">Note: For the success of this bread, it is very important that all ingredients are at room temperature!</span> <br />
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<u><em>Directions:</em></u> <br />
Set your bread maker on "dough" cycle (mine takes 1h30min: the first 30 minutes for kneading, the next 1 hour for rising). In a little bowl, whisk together the 2 eggs and 1 egg white with the milk and the sugar until the sugar has dissolved. Pour the egg/milk/sugar mixture in the bread maker, then add the melted butter, the zests, and the flour on top. In the middle of the flour, make a little "well" and put the yeast. To one side in the flour, make another little well and put the salt. Start the kneading process on the bread maker. (I am so happy I don't have to do this by hand as my grandmother and mother used to do for years and years!!!) <br />
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During the kneading, after the dough starts forming into a ball and pulls away from the walls of the bread maker, add 2 tbsp of vegetable oil and dust with a little bit of flour right after that; repeat this 1 or 2 more times. Let the whole "dough" cycle finish. (Of course, if you do not have a bread maker you may do the kneading by hand, or with a stand mixer and then let the dough rise in a warm place; if you use your oven for that, make sure the temperature is no higher than 120F). Sweet dough rises more slowly, so if the dough hasn't doubled in size within the end of the cycle, let it sit longer. It should be at least doubled! The key to success with this bread is PATIENCE. :) <br />
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Once your dough has doubled in size, using your well-oiled hands, separate the dough into 2 or 3 parts. With this recipe, I was able to make three loaves: one round bread which I baked in a bundt pan, another one in a 9" round casserole dish and a third one in a standard bread loaf pan. <br />
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Every one of these parts, gets additionally divided into 3 or 4 pieces which you form into "ropes", oil really well and braid together into a loaf just like in the two photos below. Before forming the loaves, you can add raisins to your braids too (which you may want to soak in a little bit of rum first). <br />
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Place every braided loaf in a well greased and floured pan, cover and let rise in a warm place one more time. Again, if you are using your oven for that, make sure it is no more than 120 dgreees F. The dough should double or triple its size again (this may take a couple of hours, depending on the temperature in your house). Once ready to bake, set the oven to 365F. While waiting for the oven to warm up, glaze the loaves of bread with the egg yolk which you saved in the beginning and whisked with 1 tsp of milk. I used a kitchen brush for this. Sprinkle granulated sugar on top and then almonds, if using. Bake for 20-25 minutes, depending on the size of your loaves- if you made 3 loaves out of this dough, you should not need more than 20 minutes. If you only made it into 2 loaves, you may need 25 or even 30 minutes. Making smaller loaves is a better idea, though, as larger ones tend to brown too much on top before they can bake well on the inside. <br />
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Once out of the oven, cool in the pan for a few minutes and then move to a wire rack. If you can resist it, wait for the bread to cool. Nobody in my family has that will power, so the loaf below was torn into just minutes after it was taken out of the oven... :) What you are looking for in a successful "Козунак" is an interior that separates like "thread", sort of like in the pictures below... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJx0m3qcpMwlsUzd9S93G5fR9nTMOryCdpoGDfa09KPhUb1UCOr3Cd2Jl1wLIapBv_IKf7Yf5QIcF7iU3-hnrGtY34ylyZaqI-bLMhQ9CM5senVxw86uZK_u2__2W8CoyOJVEsvzoAsc/s1600/IMGP8398+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJx0m3qcpMwlsUzd9S93G5fR9nTMOryCdpoGDfa09KPhUb1UCOr3Cd2Jl1wLIapBv_IKf7Yf5QIcF7iU3-hnrGtY34ylyZaqI-bLMhQ9CM5senVxw86uZK_u2__2W8CoyOJVEsvzoAsc/s1600/IMGP8398+copy.jpg" height="424" width="640" /></a><br />
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Yes, it was one yummy "Козунак"! This is all that was left of it within 15 minutes. :))) <br />
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Happy Easter! <br />
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