tag:blogger.com,1999:blog-49212185353257230572024-02-07T03:00:14.666-08:00No FauxKPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-4921218535325723057.post-64596642598513237062012-10-31T15:51:00.001-07:002012-10-31T15:52:38.849-07:00Boston Cream PieTwo days ago marked our 200th sale at the catering/meal delivery place where I work. You know what I'm going to say, right? Time for <em>cake!</em> We decided on a Boston Cream Pie to mark the occasion.<br />
<br />
Before making this cake, I had never made pastry cream. I had, however, made vanilla pudding. Turns out, they're basically the same. If you've never made a custard, fear not; homemade pastry cream is too easy not to make from scratch. Just please, for the love of all that is good and holy, do not buy pudding and stuff it between your cake layers. It will taste as bad as it sounds.<br />
<br />
This recipe comes from King Arthur Flour, a wonderful and reliable recipe source. Boston Cream Pie has a few more steps than your traditional yellow cake with chocolate frosting, but a few elements can be made in advance. For instance, the pastry cream will last in the fridge for up to 5 days. Also, I baked the cake one day in advance, wrapped it tightly in plastic, and refrigerated it until I was ready to assemble the final cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaIjwUifl-PejYelh1Hi80434Gtl1cKkTr33X0f4SYssKRIGLeX0TrMUIjucLBvp8wiIMq6XP87A4_0xbnKKpjyg536P6ma-EAQKCCJq1HcsIII6r20iWgxw8wMAh5Nknx4nvuv69w7c/s1600/pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaIjwUifl-PejYelh1Hi80434Gtl1cKkTr33X0f4SYssKRIGLeX0TrMUIjucLBvp8wiIMq6XP87A4_0xbnKKpjyg536P6ma-EAQKCCJq1HcsIII6r20iWgxw8wMAh5Nknx4nvuv69w7c/s320/pie3.jpg" width="320" /></a></div>
<br />
Boston Cream Pie<br />
<br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the cake:</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 large eggs, at room
temperature</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 cups granulated
sugar</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 teaspoon </span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">vanilla</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> extract</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3/4 cup milk </span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon unsalted
butter</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 cups </span><span style="color: windowtext; text-decoration: none; text-underline: none;">c</span><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">ake flour</span>*<br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoons
baking powder</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">*Don't rush to the store for cake flour; you'll need cornstarch to make pastry cream, so read the box. Cornstarch+flour=cake flour. Amazing, I know.</span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times New Roman;">
</span></span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 cups prepared
pastry cream (see below)</span></span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times New Roman;">
</span></span></span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times New Roman;">For the glaze</span></span></span><br />
<span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 cup heavy or
whipping cream<o:p></o:p></span></span></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon corn
syrup<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3/4 cup chopped dark
chocolate or dark chocolate chunks</span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon </span><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">vanilla extract</span><br />
<span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Times New Roman;"></span></span><br />
<ol>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Preheat the oven to 350°F. Spray a 9" <span style="mso-spacerun: yes;"></span>round cake pan with non-stick spray, line it with parchment, and spray the parchment.</span></li>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">To prepare the cake: In the bowl of your stand mixer, beat the eggs and sugar until very thick, until the batter falls from the paddle in thick ribbons. This will take a few minutes. Beat in the vanilla.</span></li>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Bring the milk and butter to a simmer in a small saucepan. Slowly stream it into the egg/sugar mixture with the mixer going, and beat for another minute.</span></li>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Sift flour, baking powder, and salt over the cake batter. Mix on low speed just until combined.</span></li>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Pour the batter into the prepared pan. Check carefully for lumps and remove any with a small spoon. Bake the cake for 50-60 minutes, or until it's a deep golden brown and beginning to pull away from the sides of the pan.</span></li>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Remove the cake from the oven, run a table knife around the edges, and set aside to cool for 10 minutes. Turn the cake onto to a rack to cool completely.</span></li>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">When the cake is completely cool, use a long serrated knife or a cake slicer to slice into two equal layers. Fill with the pastry cream, spreading it right to the edges. Replace the top layer.</span></li>
<li><span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">Prepare the glaze by melting the chocolate, corn syrup, and cream together until smooth and lump free. Add the vanilla and stir well. Pour the glaze over the filled cake, allowing some to drip down the sides and serve immediately. Store any leftovers in the fridge, well wrapped in plastic.</span></li>
</ol>
<span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">PASTRY CREAM</span><br />
<span style="color: windowtext; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> 3 cups whole milk<o:p></o:p></span></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> 3/4 cup sugar</span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon salt<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 teaspoons vanilla
extract <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 cup cornstarch<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon
flour<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 large egg yolks<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span style="font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 cup
butter<o:p></o:p></span><br />
<ol>
<li><span style="font-family: Times New Roman;">
<span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">In a medium-sized saucepan, stir together 2 1/2 cups milk, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.</span></span></li>
<li><span style="font-family: Times New Roman;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.</span></span></span></li>
<li><span style="font-family: Times New Roman;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Whisk some of the hot milk mixture into egg yolks to temper them.</span></span></span></span></li>
<li><span style="font-family: Times New Roman;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Pour the egg/milk mixture through a strainer back into the remaining simmering milk. Bring to a boil, whisking constantly, until the mixture thickens.</span></span></span></span></span></li>
<li><span style="font-family: Times New Roman;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract. </span></span></span></span></span></span></li>
<li><span style="font-family: Times New Roman;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.</span></span></span></span></span></span></span></li>
</ol>
<span style="font-family: Times New Roman;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Note: This pastry cream recipe yields 3 cups, or twice what you'll need for your Boston Cream Pie. It will keep, refrigerated, for up to five days. Makes a good excuse to try your hand at cream puffs!</span></span></span></span></span></span></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Now, what does Boston Cream Pie have to do with today's holiday? Absolutely nothing. Happy Halloween!</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwwUFjPELQI9wf-2j0R6QhZtuwhmfomwexSVPCrrMAtf9D9gc9JzXIDZlcqegUofikPkwICHU0p2o7iaqzFf_dp-hqfsU23RCsFLFENIpbneWzTKj5J1BuFICXDPcYacF0GHGoLS5r-g/s1600/pie1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwwUFjPELQI9wf-2j0R6QhZtuwhmfomwexSVPCrrMAtf9D9gc9JzXIDZlcqegUofikPkwICHU0p2o7iaqzFf_dp-hqfsU23RCsFLFENIpbneWzTKj5J1BuFICXDPcYacF0GHGoLS5r-g/s320/pie1.jpg" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
</tbody></table>
<span style="font-family: Times New Roman;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Georgia","serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></span></span></span></span></span></span><br />KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com1tag:blogger.com,1999:blog-4921218535325723057.post-58075653209819547432012-10-26T16:52:00.000-07:002012-10-26T16:52:23.523-07:00Teriyaki Pulled PorkI needed a fool-proof recipe to break in our new crock pot, so after looking at a few versions of this recipe online, I decided to give it a try. I tweaked a few details for my version and will definitely be making my own teriyaki sauce next time--with a little extra spice!<br />
This recipe is so easy but the results are tasty and complex. The final result is a mound of soft, salty pork, complimented by a slice of sweet pineapple, all enveloped by a toasted bun. You can't go wrong.<br />
<br />
Teriyaki Pulled Pork<br />
3 lb pork butt roast<br />
1 onion, roughly chopped<br />
1 (10 oz) bottle teriyaki marinade (<em>not</em> glaze)<br />
1 (8 oz) can pineapple slices<br />
3 cloves garlic, minced<br />
1 Tbl cornstarch<br />
<br />
In the morning, place onion in bottom of slow cooker. Cut pork into 3 or 4 large pieces and lay on top of onion. If you bought bone-in pork don't worry about trying to debone the roast. Just drop it in the pot and remember: bones = flavor.<br />
Pour teriyaki sauce over the top. Place the juice from the pineapple can into a measuring cup and add enough water to yield 3/4 cup. Save the pineapple slices for later. Add the water/pineapple juice to the slow cooker along with the garlic. Cover and set on low. Now go to work and let that pork cook down for 8 hours.<br />
After 8 hours, remove pork to a large bowl. Shred with two forks (throw out the bone if there is one).<br />
Combine cornstarch with enough cold water to dissolve it and add this to the juice in the slow cooker. Cover and set heat to high. Let it simmer for 30 minutes, stirring once halfway through. After thirty minutes, return pork to the pot and stir together.<br />
Serve on toasted buns with a pineapple slice. Enjoy!<br />
Leftovers are perfect served over brown rice.<br />
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KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-64222484912667420002012-10-16T15:04:00.001-07:002012-10-16T15:04:25.446-07:00A Chocolate AnniversaryYesterday I celebrated my first full year of living on my own. Yay for me! Do you know what this calls for?<br />
Cake! <em>Chocolate</em> cake!<br />
Any excuse for cake is a good excuse. I'd celebrate the end of every week with a cake if I could get away with it. Why not? Cake is delicious. Especially if it's rich, chocolate cake with an espresso glaze and chocolate drizzle. Mmm...<br />
I'd been holding onto <a href="http://www.kingarthurflour.com/recipes/sourdough-chocolate-cake-recipe" target="_blank">this</a> recipe for a long time and finally decided to give it a try. It took me so long to commit because the first step calls for letting the mixture rest for two hours.<br />
It is more than worth the wait. You have to have sourdough starter on hand for this recipe--I've had mine for almost as long as I've been living on my own. I named him Derp. Fitting name for a gloopy, beige mass of starter, I think.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUjEcD8qGZJskyip0eo5C_ssPKV4c602TU6i04qixJazDNvrLPeY_b5LskP8-Fly6tiv-pkyotVcU16RDEfZ2ouZx1XYi2J-JmZ8aRsQZH8_T5aouLGSVT9ujFUpladvJJ3YtOWvMyIg/s1600/derp2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUjEcD8qGZJskyip0eo5C_ssPKV4c602TU6i04qixJazDNvrLPeY_b5LskP8-Fly6tiv-pkyotVcU16RDEfZ2ouZx1XYi2J-JmZ8aRsQZH8_T5aouLGSVT9ujFUpladvJJ3YtOWvMyIg/s320/derp2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly fed and happy!</td></tr>
</tbody></table>
<br />
The starter in the recipe seems to mellows out a bit once its mixed with milk and flour and allowed to sit out. Then it bakes and creates a deep rich cake with no sour or tart notes whatsoever. If you don't have your own starter, go to the kitchen right now and make one. Seriously. Not only can you use it to make this unbelievable cake, but you can also make the best breads, rolls, pancakes, muffins, waffles, quick breads, and pizzas you have ever eaten. I love having a starter on hand. And I love this cake recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfEz6vqBDzSCqnaBGDxjw_8hlHX58v4zwaP8s52v43nbWniUyCTVu1fv731Mgaoq5pmpJgdqrXgTJICskMkt4T-zgumPGAeY3Ao3hh4Z1lX2Vt0zsNQvTW3nWQcIAKeL63ML1VqhFrYs/s1600/cake2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfEz6vqBDzSCqnaBGDxjw_8hlHX58v4zwaP8s52v43nbWniUyCTVu1fv731Mgaoq5pmpJgdqrXgTJICskMkt4T-zgumPGAeY3Ao3hh4Z1lX2Vt0zsNQvTW3nWQcIAKeL63ML1VqhFrYs/s320/cake2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where's my fork?</td></tr>
</tbody></table>
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What can I say? The folks at King Arthur Flour really know what they're doing. Now go get baking!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPEMcWokoNRZYjFG9mQleuJEL9Jj-faCjXZKqfK0VDbUiTfZwIGQ8R2B88wk-2OlJWtf-ebCqfmErS22baCvKDsxh_yFbZiznYHjn_8XLelUKVoZy9_7aeR6CpTzYTAtf1g7N7D7aq10/s1600/nexttime3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPEMcWokoNRZYjFG9mQleuJEL9Jj-faCjXZKqfK0VDbUiTfZwIGQ8R2B88wk-2OlJWtf-ebCqfmErS22baCvKDsxh_yFbZiznYHjn_8XLelUKVoZy9_7aeR6CpTzYTAtf1g7N7D7aq10/s320/nexttime3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-65776866372784160662012-10-03T15:57:00.001-07:002012-10-03T15:59:51.763-07:00Lemon Icebox PieIt's time to bid summer adieu, and it couldn't leave fast enough for me! But before I bust out the ol' pumpkin recipes, here's one last nod to hot, sunny weather.<br />
Now before y'all go all crazy on me, yes, I used store bought graham crackers--which usually contain partially hydrogenated oils. <em>However</em>, the brand I buy contains only palm oil--which is high in saturated fat but contains no trans fat. Make sure you read your labels!<br />
This recipe is so simple, it's silly. And it tastes like lemon ice cream--minus the fuss.<br />
<br />
Lemon Icebox Pie<br />
<br />
For the crust:<br />
1 1/4 c graham cracker crumbs (if you use cinnamon graham crackers, omit sugar)<br />
2 T sugar<br />
3 T melted butter<br />
<br />
For the filling:<br />
8 oz cream cheese, softened<br />
1 can Eagle Brand sweentened condensed milk<br />
1/2 c lemon juice<br />
1 Tbl vanilla<br />
1 Tbl zest (optional)<br />
<br />
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<br />
Preheat oven to 350 degrees.<br />
Using a fork, combine crumbs, sugar (if using), and butter in a medium bowl until well mixed. Press mixture into bottoms and up sides of a 9" pie pan. I find it easier to use the bottom of a measuring cup to press my crumbs into place than fighting them with my fingers.<br />
Bake 10 minutes.<br />
Place on a wire rack and allow to cool completely.<br />
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<br />
For the filling, beat the cream cheese and condensed milk until combined. Add lemon juice and mix until smooth. Stir in vanilla and zest and pour into prepared crust, smoothing the top with an off-set spatula.<br />
Freeze overnight. I know, I know. Trust me, it's well worth the wait!<br />
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Next time I think I'll make my edges thinner, and maybe I'll add the zest. A little color never hurt anyone, right?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGQK3Z0xqi8wsPgW8-DyEu_RwIHJ4mKhnU-45nbK8LJBH8L80K9QwFMVl4ZLZAuxaOKMzTOmuFrRns2-hcEdRScPNAgCBQpODoRPrD6KelWgbn9sD8NrFOrXdHvlZU_FveuUOvd2zoR4/s1600/lemon1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGQK3Z0xqi8wsPgW8-DyEu_RwIHJ4mKhnU-45nbK8LJBH8L80K9QwFMVl4ZLZAuxaOKMzTOmuFrRns2-hcEdRScPNAgCBQpODoRPrD6KelWgbn9sD8NrFOrXdHvlZU_FveuUOvd2zoR4/s320/lemon1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-12647884327458367832012-08-31T18:30:00.001-07:002012-08-31T18:31:01.583-07:00Kitchen InfernoAugust at my latitude is unreal. Living without central air at my latitude is also unreal. Baking in the summer teeters on suicidal. <br />
A couple weeks ago I made a lemon cake as a send-off treat for someone I worked with. It nearly killed me. Having the oven on raises the temperature in my kitchen to around 90 degrees Fahrenheit! Why not just crack a window, you ask? Because all the windows in my lovely abode have been painted shut. Not by me, I'll have you know!<br />
So where am I going with all this whining? I'll tell you: the joys of a microwave mug cake. <br />
I love being able to have a single-serve dessert without the fuss of baking. If you're new at microwave 'baking,' give it a shot. I trust I don't have to tell you how much better these are than storebought. And no p.h.o.!<br />
This recipe is my go-to when I'm craving a melty chocolate treat. I love it because it calls for pantry staples and doesn't even require an egg! There are many, many more microwave cake recipes out there. My only advice? Try them all!<br />
<br />
Brownie-in-a-Mug<br />
4 Tbl flour<br />
4 Tbl sugar<br />
2 Tbl cocoa<br />
dash salt<br />
2 Tbl vegetable oil<br />
2 Tbl water<br />
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In a large coffee mug, mix flour, sugar, cocoa and salt using a fork. Add oil and water and mix to combine. Pay attention to the bottom of the mug--make sure you get all the flour mixed in. Microwave for about one minute. Brownie should still look wet in the middle. Do not overcook this, let it be gooey and glorious!<br />
Enjoy experimenting with mug cakes--don't let the heat get you down!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrXkY4kmsww902f9pf-14ugL-aO7ENr6wySCZdxFGuYlSodBrEd72M0PVS8HsB_4nzVSmnmkd3OwFWJHMwotqziVuwcSCLibi9m-lHj87VRu12NXmrZbPXDQtvA-uUWiP-T3JgBj3hKY/s1600/IMG_0716_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrXkY4kmsww902f9pf-14ugL-aO7ENr6wySCZdxFGuYlSodBrEd72M0PVS8HsB_4nzVSmnmkd3OwFWJHMwotqziVuwcSCLibi9m-lHj87VRu12NXmrZbPXDQtvA-uUWiP-T3JgBj3hKY/s320/IMG_0716_1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-860765670860256512012-08-27T14:51:00.003-07:002012-08-27T14:52:56.285-07:00Bye Bye CakeWith very little warning and no turning back, one of my supervisors left the company last week. Staying true to the nickname she dubbed me, I baked her a send-off cake for her last day.<br />
I made her a mini double-decker lemon cake with a lemon glaze, using my knock-off Starbucks Lemon Loaf recipe. She was very appreciative and it was the least I could do.<br />
The recipe itself is so tasty and spot-on with the Starbucks version, you really don't need an excuse!<br />
<br />
Copycat Lemon Loaf<br />
Cake:<br />
1 1/2 c flour<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
3 eggs, room temperature<br />
1 c sugar<br />
2 Tbl softened butter<br />
1 tsp vanilla<br />
1 tsp lemon extract<br />
1/3 c lemon juice<br />
1/2 c vegetable oil<br />
Glaze:<br />
1 c + 1 Tbl powdered sugar<br />
2 Tbl milk<br />
1/2 tsp lemon extract<br />
<br />
Preheat oven to 350 degrees. Grease mini pans and line bottoms with parchment paper. In a medium bowl, combine flour, baking soda, baking powder, and salt. In the bowl of your stand mixer, place eggs, sugar, butter, extracts, and juice and mix to combine. Pour wet ingredients into dry ingredients and whisk until smooth. Add oil and mix well. Pour into prepared pans and bake 20-25 minutes. Cool in pans on a cooling rack. Mix your glaze ingredients. Remove cakes from pans and ice with the glaze. Slice when set.<br />
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If you bake mini cakes, you will wind up with extra batter. No worrries--pour batter into a greased 9x9 pan and bake for 35 minutes or until it tests done. Ice it with your leftover glaze.<br />
Alternately, you can forget the mini cake plan and bake the whole recipe in a greased 9x13 loaf pan for 45 minutes. Cool it in the pan on a rack and ice when cooled.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4VXjgo9XfeCf6cT0sk-WYpCeOBoiKKummWp5iEgJVov4z8lF95v3fE9FwHOcCwH-j4RwSjk901uhI9BSVmg_NCnEa20g95Mx0GjjDRUFgyhYEE7MnI53n6cySVzNtygWq-O_neLpoIc/s1600/IMG_0711.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4VXjgo9XfeCf6cT0sk-WYpCeOBoiKKummWp5iEgJVov4z8lF95v3fE9FwHOcCwH-j4RwSjk901uhI9BSVmg_NCnEa20g95Mx0GjjDRUFgyhYEE7MnI53n6cySVzNtygWq-O_neLpoIc/s320/IMG_0711.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-62344586894174991092012-06-22T20:00:00.001-07:002012-06-22T20:03:17.636-07:00Brew Pub BreadI was tired of looking at all the bits and pieces in my kitchen. Staring at me from the shelves--Guinness, molasses, a little bit of oatmeal...how to rid myself of these ingredients without wasting them? Then, like a ray of sun straight from Heaven, I stumbled upon this book. My boss and fellow foodie lent me his copy.<br />
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Under the bread section there it was: Brew Pub Bread. I read through the recipe, my pulse quickening with every ingredient listed. Finally here it was: a chance to clean out my pantry/fridge <em>and</em> bake something delicious!<br />
The recipe yields two loaves--one of which I baked in a loaf pan and the other I shaped into a round using my brotform. <br />
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This bread is amazing! Thanks to the beer, it comes out of the oven a beautiful dark brown, but the crust is thin and soft. It is very dense and a little crumbly, almost like a quick bread texture. But it cuts really well and makes wonderful toast. The flavor is great--the mixture of the deep molasses and dark beer balance each other out while the oats give the bread a nice chew. Definitely a keeper!</div>
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<br />
Brew Pub Bread (2 loaves)<br />
<br />
2 c dark beer<br />
1 c oatmeal<br />
2 tsp salt<br />
½ c molasses<br />
½ stick (1/4 c) softened butter, unsalted<br />
1 ¼-oz package (2 ¼ tsp) active dry yeast<br />
1/3 c warm water<br />
5-6 c unbleached all-purpose flour<br />
<br />
In small saucepan, bring beer to a boil. In the bowl of your stand mixer, combine oatmeal, salt, molasses, butter, and hot beer. You can do this by hand—mix in a large bowl. Set aside and cool to lukewarm. Dissolve yeast in water. Add to oatmeal mixture and stir to blend. Stir in flour, 2 cups at a time, stirring well after each addition. Using dough hook attachment, knead 5-8 minutes. Alternatively, turn dough out onto lightly floured surface and knead 8-10 minutes, or until smooth and elastic. Place in oiled bowl, turning to coat entire surface. Cover with a towel and let rise until doubled in bulk, about 1 hour. Punch dough down, and gently divide in half. Shape each piece into a loaf and place in ungreased 9x5 loaf pans. Cover as before and let rise until doubled in bulk—about 45 minutes.<br />
Preheat oven to 375˚. Bake 30-45 minutes, or until sides pull away from pans. Test for doneness by (carefully!) turning loaves out and thumping the side, near the bottom. It should sound hollow. If the loaves haven’t browned on the sides near the bottom, cover the top with foil to keep from burning and bake another 5-10 minutes. Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely on rack.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE6GQV7lWCCP98ca56aASWf-G0FUUOQSE9T1eHASPybE2O3UEQUoGwW_4cZC3p7fykd2KgOfDeEdzb9VBAnrGCVIAFUEcwsngMRsyVvyW3AkykXcBPsYqrqXHpRgKGwV1t7by0MGiGw8/s1600/IMG_0600.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE6GQV7lWCCP98ca56aASWf-G0FUUOQSE9T1eHASPybE2O3UEQUoGwW_4cZC3p7fykd2KgOfDeEdzb9VBAnrGCVIAFUEcwsngMRsyVvyW3AkykXcBPsYqrqXHpRgKGwV1t7by0MGiGw8/s320/IMG_0600.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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</div>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-70676761903810380892012-06-09T14:44:00.001-07:002012-06-09T14:46:29.812-07:00Pride CakesJune is <strong><span style="font-size: large;"><span style="color: red;">p</span><span style="color: orange;">r</span><span style="color: #6aa84f;">i</span><span style="background-color: white; color: #3d85c6;">d</span><span style="color: purple;">e</span></span></strong> month! Hooray! <br />
I can think of no better way to show one's pride than by baking rainbow cakes...especially if they're rainbow cakes baked in a "canoe" pan (insert conspiratorial wink here). How perfect! Haha, I crack myself up.<br />
Anywho, I used the zebra cake <a href="http://www.kp-nofaux.blogspot.com/2012/01/seeing-stripes.html" target="_blank">recipe</a> to make these. I whipped up the batter, divided it, colored it, and layered it in my greased pan. Simple. I baked these beauties at 350 degrees for about 15 minutes or until they tested done.<br />
This batter makes a very dense cake, which isn't ideal for filling. But I think these babies are pretty fabulous without it. If you want to try your hand at filling your own rainbow cakes, please leave me a comment, I'd love to hear if it worked for you!<br />
Now go out and find a parade to lead!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAmNoUKW3IYV5ANbMIIfwEk-BvmJ-el8Dj0qHQt8DisfdQ3Ly3B1mR0HqKYKN_9p4ObALXzcb4IDU-BRJ3wsje7t_iJhxhkvTN6sszFXSGVWblmxsrO4RPlJ4Tq89bNS3oQeooLYeyu4/s1600/1batter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAmNoUKW3IYV5ANbMIIfwEk-BvmJ-el8Dj0qHQt8DisfdQ3Ly3B1mR0HqKYKN_9p4ObALXzcb4IDU-BRJ3wsje7t_iJhxhkvTN6sszFXSGVWblmxsrO4RPlJ4Tq89bNS3oQeooLYeyu4/s320/1batter.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love using Wilton gel colors. They don't water down the batter.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtlVtOwHukVn9_WVF7SuODv7tWUlEGCmKFQUAvUfZjK6Jkj2mkM8NmThFqDokzXzC-Ct7w94cRlmiRMfu4t4uZLYV76jqrlykk9Bs1YCj7mvZQvf2-13Q7-2xVj-RExpJeNad9BcfcfE/s1600/2raw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtlVtOwHukVn9_WVF7SuODv7tWUlEGCmKFQUAvUfZjK6Jkj2mkM8NmThFqDokzXzC-Ct7w94cRlmiRMfu4t4uZLYV76jqrlykk9Bs1YCj7mvZQvf2-13Q7-2xVj-RExpJeNad9BcfcfE/s320/2raw.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After I finished 'bulls-eyeing' the batter. Remember: R.O.Y.G.B.I.V.!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YykXg7hNudHcK5avp2Tpduc1ymgjYsnnIcBrzzCYkhZXuocvuTAkfkQ7od9Np55ntdyyt2Idhli3lhgdfEgVbx7O8zRFK53aqXMBiEeUsmSGzuItZrPzHk7Ju0ihJ-lupUsCVZc6Lm0/s1600/3pride_balls.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YykXg7hNudHcK5avp2Tpduc1ymgjYsnnIcBrzzCYkhZXuocvuTAkfkQ7od9Np55ntdyyt2Idhli3lhgdfEgVbx7O8zRFK53aqXMBiEeUsmSGzuItZrPzHk7Ju0ihJ-lupUsCVZc6Lm0/s320/3pride_balls.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had just enough better left after filling the canoes to make 2 eyes in my round pan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgi0wqONYJ2h7L4pb8PvBdRXVweOBiASNuboColpUXnMUu0MLp9Qy2s7i_1n3zBDYcy1OSnZLUhHZdERihkzi7ofYeYXuX7_3sQNIuZhrhMhlOilWcwXyFAd6f2FbOcO0mq0CDd8Vm8Q/s1600/4Fresh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgi0wqONYJ2h7L4pb8PvBdRXVweOBiASNuboColpUXnMUu0MLp9Qy2s7i_1n3zBDYcy1OSnZLUhHZdERihkzi7ofYeYXuX7_3sQNIuZhrhMhlOilWcwXyFAd6f2FbOcO0mq0CDd8Vm8Q/s320/4Fresh.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHQDY63RQPRNFuQcQbM5qBwdNveMX-v9SCTVE5bztQcJHIo1dsJv4Z_fc97sxXxny34x8xKCQU5AiMOf63uHIH_v0RK3CJUAcGgYgLw41KHtXIedb8yWQLK45TtuUg1dP3kQAYBWTw7s/s1600/5delish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHQDY63RQPRNFuQcQbM5qBwdNveMX-v9SCTVE5bztQcJHIo1dsJv4Z_fc97sxXxny34x8xKCQU5AiMOf63uHIH_v0RK3CJUAcGgYgLw41KHtXIedb8yWQLK45TtuUg1dP3kQAYBWTw7s/s320/5delish.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So pretty!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IWJWubuMXGnJSD_nV6ZBcCANE33NxH7H94dl0Ht-eBQUb4Wxirjf0jVcCI4-N1EoTdU3kBhKXCMkxWOE2Ev2GBEKtCdZ8UvZnTmc3rqm2mB_Zusd0Xi3WO40M6E9DfXCHZt1ox6_vV4/s1600/6Rainbow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IWJWubuMXGnJSD_nV6ZBcCANE33NxH7H94dl0Ht-eBQUb4Wxirjf0jVcCI4-N1EoTdU3kBhKXCMkxWOE2Ev2GBEKtCdZ8UvZnTmc3rqm2mB_Zusd0Xi3WO40M6E9DfXCHZt1ox6_vV4/s320/6Rainbow.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWf_KCcRlYLMP_WFux8_8RhtXmSez9cOvKG-qisVGBX9QtuofAKBAF2GCqqzS6lPtskqE4iX4C_od86RLNH4t_6E2FV_qyX0HWsXK2HoIpVI4ots6urOu33s1hyphenhyphenzg5oPyrcmYohzfWIIo/s1600/7next+time.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWf_KCcRlYLMP_WFux8_8RhtXmSez9cOvKG-qisVGBX9QtuofAKBAF2GCqqzS6lPtskqE4iX4C_od86RLNH4t_6E2FV_qyX0HWsXK2HoIpVI4ots6urOu33s1hyphenhyphenzg5oPyrcmYohzfWIIo/s320/7next+time.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
</tbody></table>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-65869893107519358732012-05-23T18:47:00.001-07:002012-05-28T15:57:55.258-07:00Irish Car Bomb CupcakesWhen a friend of mine turned 21, she told me all about drinking an Irish Car Bomb. Needless to say, the idea of chugging a drink before it has a chance to curdle sounds pretty awful to me. But then I saw these cupcakes. A dense, chocolate base filled with a core of rich, spiked ganache, and then crowned with a swirl of boozy frosting? Well, what can I say? When it comes to drinking, I prefer to eat my alcohol.<br />
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<strong><u>Irish Car Bomb Cupcakes</u></strong><br />
(based on recipe found <a href="http://www.browneyedbaker.com/2011/03/14/irish-car-bomb-cupcakes/" target="_blank">here</a>)<br />
<br />
<strong>Cupcakes:</strong><br />
1 c Guinness stout<br />
1 c unsalted butter, softened<br />
3/4 c cocoa powder<br />
2 c all-purpose flour<br />
2 c granulated sugar<br />
1 1/2 tsp baking soda<br />
3/4 tsp salt<br />
2 eggs, room temperature<br />
2/3 c sour cream<br />
<strong>Ganache Filling:</strong><br />
8 oz semi-sweet chocolate chips<br />
2/3 c heavy cream<br />
2 Tbl butter, softened<br />
2 tsp Irish whiskey<br />
<strong>Bailey's Frosting:</strong><br />
1 c unsalted butter, softened<br />
4 c powdered sugar, sifted<br />
3 Tbl Bailey's Irish Cream<br />
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Preheat oven to 350 degrees F. <br />
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Grease or line 24 cupcake cups. I only own one cupcake pan, so I baked my cupcakes in two batches. <br />
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In a medium saucepan, bring the Guinness and butter to a simmer over medium heat. Add the cocoa and whisk until smooth. Cool slightly.<br />
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While the mixture is cooling, in a large bowl whisk flour, sugar, baking soda, and salt. <br />
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Using an electric mixture, beat eggs and sour cream on medium speed until combined. <br />
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Add the chocolate mixture and beat just until combined.<br />
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Reduce the speed to low, add the flour mixture, and beat briefly. Use a rubber spatula to fold the batter until combined. </div>
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Divide among the lined/greased cups. </div>
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Bake 17 minutes, or until a toothpick inserted in the center comes out clean. Turn cupcakes onto a rack to cool. </div>
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While the cupcakes are cooling, make the filling. Or if you're a good multitasker, feel free to make it while they bake. Put the chocolate chips in a heatproof bowl. </div>
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Bring the cream to a simmer and pour it over the chocolate. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaZd2hqZyhe7GVDiUe-5sfM6DraZja1lRYa604EePtppKY4E6DSk7DH5kjdM-nvH_PgCOgOGJIhlLCGWdsDRhQtW67KTnO2K4RXG9TEvRWtqOAC0nU01pawYlSiHaGiTvbgiFIJZ9vD4/s1600/IMG_0386.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaZd2hqZyhe7GVDiUe-5sfM6DraZja1lRYa604EePtppKY4E6DSk7DH5kjdM-nvH_PgCOgOGJIhlLCGWdsDRhQtW67KTnO2K4RXG9TEvRWtqOAC0nU01pawYlSiHaGiTvbgiFIJZ9vD4/s320/IMG_0386.2.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBhuWmt9u52HXk1GcOlbYW4KKg5v1GTKTStTKIKdSFkkKzfeOoi6AlHpnx9gRfAQyPNs0BjvaUeEvMd_39A_YWga1azNLURDE4c6_AL0qK6gNlBRbc7GxCS34q0zAvheJ6K2qmBm2eho/s1600/IMG_0407.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfz2agH6O4Ebwarh_UtWMYbwAXrmb2u9WZawXZ1aIo3Ugo3xMy52020Lth778g5N2R9cYF-Zn7c8erhCf6lubg38RLEqlpz_a2k9InO1hLjnTD90Yof27n9rzqxKYT0jOyIJcgziBJdo/s1600/IMG_0409.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Leave it alone for one minute, then, using a rubber spatula, stir from the center out until smooth. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBhuWmt9u52HXk1GcOlbYW4KKg5v1GTKTStTKIKdSFkkKzfeOoi6AlHpnx9gRfAQyPNs0BjvaUeEvMd_39A_YWga1azNLURDE4c6_AL0qK6gNlBRbc7GxCS34q0zAvheJ6K2qmBm2eho/s1600/IMG_0407.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBhuWmt9u52HXk1GcOlbYW4KKg5v1GTKTStTKIKdSFkkKzfeOoi6AlHpnx9gRfAQyPNs0BjvaUeEvMd_39A_YWga1azNLURDE4c6_AL0qK6gNlBRbc7GxCS34q0zAvheJ6K2qmBm2eho/s320/IMG_0407.2.jpg" width="320" /></a></div>
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Add the butter and whiskey and stir to combine. Set it aside to cool while you make the frosting.<br />
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Beat the butter on medium speed for a few minutes, or until light, scraping sides as needed. <br />
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Reduce the speed to medium-low and gradually add all the powdered sugar. <br />
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Add the Bailey's and increase the speed to medium-high, whipping until light and fluffy (~2-3 minutes). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0gTRBahuVWC8sDG0TVQLwirBYuhgJuCACrg5KQBHkgM2tiliHZ3RGJxTM_8u4GrkWMH1ecXsQyYJcIfkLpUEwYmYpomvfXpWQ7pMkYoDtVDo4lMNgpjWSxVHZnlnj-B6Mv2fHAGoHZk/s1600/IMG_0420.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0gTRBahuVWC8sDG0TVQLwirBYuhgJuCACrg5KQBHkgM2tiliHZ3RGJxTM_8u4GrkWMH1ecXsQyYJcIfkLpUEwYmYpomvfXpWQ7pMkYoDtVDo4lMNgpjWSxVHZnlnj-B6Mv2fHAGoHZk/s320/IMG_0420.2.jpg" width="320" /></a></div>
To assemble: Use a melon-baller to hollow out the cupcakes (go a little more than halfway down). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SnMkiKJH_6j79tbYR9WlSoEEko6ljP91dWVHjFX8rDZ5ixvKW8FsMMu4zlDMl8P7OPGpMb_z-QZj8kBQVMRKR2-DXPLAb9ox8XsU9Q6dlTD7rccv989o_DN46ZZnax6AdJ-e-G79bUo/s1600/IMG_0413.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SnMkiKJH_6j79tbYR9WlSoEEko6ljP91dWVHjFX8rDZ5ixvKW8FsMMu4zlDMl8P7OPGpMb_z-QZj8kBQVMRKR2-DXPLAb9ox8XsU9Q6dlTD7rccv989o_DN46ZZnax6AdJ-e-G79bUo/s320/IMG_0413.2.jpg" width="320" /></a></div>
Transfer the ganache to a piping bag, or a squeeze bottle, or even a freezer zip-top bag and fill in those holes! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_hQEljkDfXX2ADeyQhVX9DjlVq43OxMYRLXXdv68vyxfhVEcZXI4DRDGsLlQ9Mh2JRQbeMc8xRaB7RsbznacIAirLmEYWUhryCH8TIRtoEEkC2la0XoREfdPhLrKc3d5ROIOj927ZSM/s1600/IMG_0426.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_hQEljkDfXX2ADeyQhVX9DjlVq43OxMYRLXXdv68vyxfhVEcZXI4DRDGsLlQ9Mh2JRQbeMc8xRaB7RsbznacIAirLmEYWUhryCH8TIRtoEEkC2la0XoREfdPhLrKc3d5ROIOj927ZSM/s320/IMG_0426.2.jpg" width="320" /></a></div>
Then, using a large star tip, pipe a swirl of Bailey's frosting on top of the cakes, masking the ganache.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5GHx61L8Xi_bJWtykz4n0UVQI5D7ExVS9qlAshhoJvrzTfqVKgjWleQ8xq63xSCebHv1u-c4c24fiiH8T1OTAlS8Ygksv7qT4uAHbqB8zREE7jg0A_lTuFL4N-TjjeTpgrR_D9tHbwM/s1600/IMG_0429.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5GHx61L8Xi_bJWtykz4n0UVQI5D7ExVS9qlAshhoJvrzTfqVKgjWleQ8xq63xSCebHv1u-c4c24fiiH8T1OTAlS8Ygksv7qT4uAHbqB8zREE7jg0A_lTuFL4N-TjjeTpgrR_D9tHbwM/s320/IMG_0429.2.jpg" width="320" /></a></div>
Store in an airtight container. We kept ours in an airtight container in the fridge and they lasted a week. Let them sit out at room temperature so the icing softens before serving.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Vtd99BRX1WTNL2tMnyUGiJNxOGj5UiWHv0Qm0lAstFe1iLY9UwAJoymXgyHaYfBxZ9ZQX6joL2pRulyFlpLKv9YsBhqGy0A1u0t5vyIyHa-tFO73EejYGgbwstaFnXA00IL5YPHt17g/s1600/IMG_0433.2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Vtd99BRX1WTNL2tMnyUGiJNxOGj5UiWHv0Qm0lAstFe1iLY9UwAJoymXgyHaYfBxZ9ZQX6joL2pRulyFlpLKv9YsBhqGy0A1u0t5vyIyHa-tFO73EejYGgbwstaFnXA00IL5YPHt17g/s320/IMG_0433.2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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<br />KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-6234861191596508362012-05-13T17:32:00.001-07:002012-05-28T15:59:00.492-07:00Fishy BirthdayIt's MoMo's birthday! Well...it <em>was. </em>Back in April. It may have taken me until Mother's Day to post about it, but her birthday cake was on time!<br />
Sure, I could have settled and bought a pre-made monstrosity from the grocery store...who am I kidding? Buying a cake would probably cause me to burst into flames, and I don't want to risk that. Besides, to me, store-bought birthday cakes always tend to look something like this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKwiwFRfrKcyhKXvDrZ5Fo-pqyVkku0WUm0pGeBAtTfk1raE57nyRWusfT67cmJC3BkJT7aDEIZyBwMeSnidnel11QuSIxfjkLPXk6JnJijyv3Yr9tQECW7Ln9y_zrFn_3FDZsygPOtU/s1600/cakemess.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKwiwFRfrKcyhKXvDrZ5Fo-pqyVkku0WUm0pGeBAtTfk1raE57nyRWusfT67cmJC3BkJT7aDEIZyBwMeSnidnel11QuSIxfjkLPXk6JnJijyv3Yr9tQECW7Ln9y_zrFn_3FDZsygPOtU/s320/cakemess.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't even want to know</td></tr>
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Instead of questionably themed, chemically altered baked goods, I read a little on shaped cakes. Inspired by <a href="http://www.marthastewart.com/899441/fish-cake-how" target="_blank">this</a> cake from Martha Stewart magazine, I decided to take the plunge. MoMo loves the ocean, spends her summers on the beach, and has <em>Finding Nemo </em>practically memorized. I knew she'd get a kick out of a fish cake.<br />
It was very do-able. There was no fondant rolling or finicky layer-stacking. Just a 13x9 yellow cake and a small mountain of lemon buttercream.<br />
My fishy isn't perfect, but MoMo loved him. She said it was the best birthday cake she'd ever had. Not bad for my first try!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChNnPnSh0r84DXtiolVQ1uv3-vMrtKoMfDjKTiH4Q4RQB0mytnWGCFsw4SaLg6yw-qDmwWYiHgEpYhXoRh4AmZczborvKD8KSaDnN90SCSF4Q30WPHlZE50tyCwZB7UaM8RTIpDM7eU8/s1600/IMG_0311-002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChNnPnSh0r84DXtiolVQ1uv3-vMrtKoMfDjKTiH4Q4RQB0mytnWGCFsw4SaLg6yw-qDmwWYiHgEpYhXoRh4AmZczborvKD8KSaDnN90SCSF4Q30WPHlZE50tyCwZB7UaM8RTIpDM7eU8/s320/IMG_0311-002.JPG" width="320" /></a></td></tr>
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I reduced the size of the pattern pieces so they'd all fit on one 13x9 cake. The original instructions called for two cakes, and I thought that was too much. I fastened the pieces down with toothpicks so they wouldn't shift as I cut them out with a paring knife.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQtoUFJnawsBgx5vyfqAeHwjr73lEj3R3E37kvb4871kjYlRQT_yLN2RBP6MaM0U89iqs8boY3GtvSpLvMZgqhER4DZ_DF41JxlxmoCRhHnDgsN2KXjlFEO9T78RSgZAhdZ9LYQYFCxU/s1600/IMG_0312-002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQtoUFJnawsBgx5vyfqAeHwjr73lEj3R3E37kvb4871kjYlRQT_yLN2RBP6MaM0U89iqs8boY3GtvSpLvMZgqhER4DZ_DF41JxlxmoCRhHnDgsN2KXjlFEO9T78RSgZAhdZ9LYQYFCxU/s320/IMG_0312-002.JPG" width="320" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK1w3o8EriKD6CBze0PhruOla-vejxumZc1XKr0chz4dUZjOI9djHnbuAIPOK2SO_vIIq2HhLtRA9aOcqaMux5ER0fgeohZNO1iM3VjgVzEUjrFlEL8f13Yzfog3AC_gvM1gZkwX9Nhs/s1600/IMG_0313-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK1w3o8EriKD6CBze0PhruOla-vejxumZc1XKr0chz4dUZjOI9djHnbuAIPOK2SO_vIIq2HhLtRA9aOcqaMux5ER0fgeohZNO1iM3VjgVzEUjrFlEL8f13Yzfog3AC_gvM1gZkwX9Nhs/s320/IMG_0313-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Woo! I think we all know those scraps were put to good use ;]</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpq0ULU6M6uX6G-hejb05L3Oxi0LCGS0BMZpFTIwMFHFDhJPTq-DjjyKbH_frjzxFeRdkN5SSrt71GVtZB_rZKbQCCFpZWWoM5tK1F-B_rjywH3ZqfNHEQ2RUfPssi0nostu2N6afCb_I/s1600/IMG_0315-002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpq0ULU6M6uX6G-hejb05L3Oxi0LCGS0BMZpFTIwMFHFDhJPTq-DjjyKbH_frjzxFeRdkN5SSrt71GVtZB_rZKbQCCFpZWWoM5tK1F-B_rjywH3ZqfNHEQ2RUfPssi0nostu2N6afCb_I/s320/IMG_0315-002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fit the pieces like a tasty puzzle and use light blue buttercream to hold together</td></tr>
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Before you dye the buttercream blue, put 1/8 c aside and dye it red for the mouth.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZoiin2CDit04kSiP6YpHMlubybT6sJo5LkcI6A-udtQGVJmf6mfD7yRNoiUqsDfSID-eBn7Vz9EVgcAd_9cw0FtHqIwQTi1lOVr7IdLbImgjjnUarDbVsmNbs4eyRECC21DH0qiDzYc/s1600/IMG_0316-002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZoiin2CDit04kSiP6YpHMlubybT6sJo5LkcI6A-udtQGVJmf6mfD7yRNoiUqsDfSID-eBn7Vz9EVgcAd_9cw0FtHqIwQTi1lOVr7IdLbImgjjnUarDbVsmNbs4eyRECC21DH0qiDzYc/s320/IMG_0316-002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crumb coat</td></tr>
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I refrigerated the cake between the crumb coat and the second layer of icing to keep the buttercream from getting unruly.<br />
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<tr><td style="text-align: center;"><div align="left">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BNfA139Wc1IFiCYsZYTN_WutTi0IZI16P_t9tl2a5NQp5Hbv3K5946Qo4jpB7o6INK6xe6JeR-6jGLKmNobaFucsAVYrcKrR_hwisFzKK2q46Rpyk4idQuJXng8AF-ScIJK619e_StQ/s1600/IMG_0317-002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BNfA139Wc1IFiCYsZYTN_WutTi0IZI16P_t9tl2a5NQp5Hbv3K5946Qo4jpB7o6INK6xe6JeR-6jGLKmNobaFucsAVYrcKrR_hwisFzKK2q46Rpyk4idQuJXng8AF-ScIJK619e_StQ/s320/IMG_0317-002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clean, neater fin details</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKalk9vbtf-46XaQxghTk4u7ekncVowpkZXftN1QWWAxQnaUHqFWjfsm3GQiWwXjFYT4CZCD9lLSCF3-HxWuzcK6gv9hb7Tj9r4gzYaFXYOqfBWD1Cdw-7npqytE5eIT1ZHxrdx7V6GXo/s1600/IMG_0318-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKalk9vbtf-46XaQxghTk4u7ekncVowpkZXftN1QWWAxQnaUHqFWjfsm3GQiWwXjFYT4CZCD9lLSCF3-HxWuzcK6gv9hb7Tj9r4gzYaFXYOqfBWD1Cdw-7npqytE5eIT1ZHxrdx7V6GXo/s320/IMG_0318-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Darken the remaining icing and pipe scales using a petal icing tip</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA5VAjJKpEi-v7XhiklEnGPNGuEBwckU02g5zyCHfepTyiGf8Dbio9F0zWyUgCqICSQDlqdeo82qStQeMBTnj-Kvswb1rgUr8b5Jy7WyIJzu21qJcE1cBgFMoBdViEjz38q00IhZt4ZY/s1600/IMG_0320-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA5VAjJKpEi-v7XhiklEnGPNGuEBwckU02g5zyCHfepTyiGf8Dbio9F0zWyUgCqICSQDlqdeo82qStQeMBTnj-Kvswb1rgUr8b5Jy7WyIJzu21qJcE1cBgFMoBdViEjz38q00IhZt4ZY/s320/IMG_0320-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add a squiggly smile!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1Wsv8U7EccsAGVVx8aid3QExwVYFb34XEyzT1KSrZZ_5iBCza5_A4diSUuoI4Yj-YuKEa5LvtLdOV0Lnkq3-gKHw9VmUaBhRXVoEc1KwZsYj6A1r2NRJfe5sG4pfHZ0l0848KGPpk_0/s1600/IMG_0321-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1Wsv8U7EccsAGVVx8aid3QExwVYFb34XEyzT1KSrZZ_5iBCza5_A4diSUuoI4Yj-YuKEa5LvtLdOV0Lnkq3-gKHw9VmUaBhRXVoEc1KwZsYj6A1r2NRJfe5sG4pfHZ0l0848KGPpk_0/s320/IMG_0321-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's time for your close-up! The camera loves you!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo38wp2Nh01vyUgfhN9qIvYNcqFGilcWqioBLFJ0UtVy-Fh6JiKOWhnpZK61hfncmB_iXKcQHFBXoMsKGS0WiN8gjsXFe8shXQiZegd5HYaO1EFZ4-3NsVemyEY2YcpcwpwCFv89bRicY/s1600/IMG_0323-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo38wp2Nh01vyUgfhN9qIvYNcqFGilcWqioBLFJ0UtVy-Fh6JiKOWhnpZK61hfncmB_iXKcQHFBXoMsKGS0WiN8gjsXFe8shXQiZegd5HYaO1EFZ4-3NsVemyEY2YcpcwpwCFv89bRicY/s320/IMG_0323-001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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I covered the pan with blue Mardi Gras beads and sprinkled paper spirals over the top. Each spiral had a 'remember when' line on it. It was so fun watching MoMo unfurl each spiral and laugh.<br />
<br />
Happy birthday MoMo! Just keep swimming!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiuYtuDu_WJWyiNeR9x74Etz2MUz42ldz78j0w6tn-Rp77G_FrlWEuKlButPy6WUvRYCVqWjcXEs7V2XaAlr7r0FMfkhnhv2Sc3hy2gFd08ZL9rU0ppFGiXoqJW8WhnCHHOdluSerMXs/s1600/Zebra+Cakes+(21).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiuYtuDu_WJWyiNeR9x74Etz2MUz42ldz78j0w6tn-Rp77G_FrlWEuKlButPy6WUvRYCVqWjcXEs7V2XaAlr7r0FMfkhnhv2Sc3hy2gFd08ZL9rU0ppFGiXoqJW8WhnCHHOdluSerMXs/s320/Zebra+Cakes+(21).JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
</tbody></table>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-77485891024464452182012-04-12T12:30:00.000-07:002012-05-28T15:59:32.334-07:00Wrap BreadJust a quick post today. I decided to try a different flat bread recipe this week and chose a wrap bread <a href="http://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe" target="_blank">recipe</a> from King Arthur flour. I followed the recipe using potato flakes and am very happy with the results! If you're tired of the same ol' sandwich for lunch, give these wraps a try. You won't be sorry!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAcJiiiSzfvA2NRdO5tZH_YJ1UVDQPgH0pNvK8jpC_etDXMJvVDMXsaHc7yDKigPcf9ejQa3gKyihY_HInezKT4yKp70B9BZjDE3BxQqYj9g1vsW3tzVJDIAeDr3VGxhI0Q73clgEdgY/s1600/IMG_0236_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAcJiiiSzfvA2NRdO5tZH_YJ1UVDQPgH0pNvK8jpC_etDXMJvVDMXsaHc7yDKigPcf9ejQa3gKyihY_HInezKT4yKp70B9BZjDE3BxQqYj9g1vsW3tzVJDIAeDr3VGxhI0Q73clgEdgY/s320/IMG_0236_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little beef, spinach, and cucumber-yogurt dressing</td></tr>
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Until next time!KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-76598407126123222402012-03-18T17:15:00.000-07:002012-05-28T16:00:17.976-07:00Homemade AnniversaryMy better half loves Chocolate Chip Cookie Dough Bites, but naturally, I do not. I try my hardest not to pull faces or voice my opinion whenever a box shows up, but eww! Just look at them!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1m-Vu6L8qKvGlBeQzDzEHCwuD8RW5VfA537tYYijcF9ae1aB5eJFnmzquwYtUCLY1vWQuK1OYT-u-btjoe8Db-Fh-y7NjxkXytyN6-SJD84RDmdsFQjcXxMzKlWUdRwwSRQqALeLYIc/s1600/0418-choc-cookie-dough-02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1m-Vu6L8qKvGlBeQzDzEHCwuD8RW5VfA537tYYijcF9ae1aB5eJFnmzquwYtUCLY1vWQuK1OYT-u-btjoe8Db-Fh-y7NjxkXytyN6-SJD84RDmdsFQjcXxMzKlWUdRwwSRQqALeLYIc/s320/0418-choc-cookie-dough-02.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Am I the only one who thinks they look like animal leavings?</td></tr>
</tbody></table>
So what's a girl to do? Shut your mouth and get in that kitchen!<br />
I came across <a href="http://family.go.com/food/recipe-639377-cookie-dough-bites-t/" target="_blank">this</a> recipe during an afternoon of Pinterest-ing. Yeah, it's a verb.<br />
The recipe is very simple; beat the butter and sugar together, mix in the remaining ingredients, roll into 1" balls, and chill for half an hour. Melt 6 ounces of chocolate in a double boiler while the bites are chilling, then drizzle with melted chocolate.<br />
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Word to the wise: the original recipe claims to yield 24 1-inch bites. I used a melon-baller to help me roll mine and I got SEVENTY 1-inch bites! Yikes! My only advise is to share the wealth and freeze any surplus. It worked out great for me because I had the opportunity to give my better half these treats in celebration of our two-year anniversary. Te amo mi mundo!<br />
<br />
Chocolate Chip Cookie Dough Bites<br />
1 c salted butter, softened (if using unsalted butter, add 1/2 tsp salt)<br />
1 1/2 c packed brown sugar<br />
1 tsp vanilla<br />
2 c all purpose flour<br />
6 oz mini chocolate chips<br />
Cream butter and sugar. Add remaining ingredients and mix well. Roll into 1" balls and chill for 30 minutes. Drizzle with melted chocolate. Store in the refrigerator.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-rI9osjHRRQ2W06-YT_ysnDs2xP0Jma6glwHlfBnh_IBCxiQq0l9WHcggP3-S23m2AoAsUTaMEbNdnDGkXyYjIq2N7giZsf4LuhYqYLo6qcZb1NToXqLe6UawmOkznlta9c7ljZyeeM/s1600/IMG_0177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-rI9osjHRRQ2W06-YT_ysnDs2xP0Jma6glwHlfBnh_IBCxiQq0l9WHcggP3-S23m2AoAsUTaMEbNdnDGkXyYjIq2N7giZsf4LuhYqYLo6qcZb1NToXqLe6UawmOkznlta9c7ljZyeeM/s320/IMG_0177.JPG" width="291" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
</tbody></table>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-46335489575873479482012-03-15T19:46:00.000-07:002012-05-28T16:01:02.701-07:00Granola Bar BitesI've been on a health kick lately. Lately? Okay, you caught me. Really, I've been on the hunt for gluten-free recipes in honor of my oldest and bestest friend's birthday. We've been friends since the 2nd grade! Happy belated birthday, girlie!<br />
I came across this recipe and thought it looked pretty tasty. After running the ingredient list past my friend and getting a thumbs-up, I went for it!<br />
These little beauties have a delightful chewy texture, with a nice crunch from dark chocolate chips. They are endlessly adaptable, so feel free to play around with the ingredients. And the best part? No preservatives or added oils!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWglrZ6LFmFUOJ-kb_LSYsxRXWxz7faxZPYeHokL1BNbQCWjYpWxCRnkW97iXRMWdveAM3LQOXv0fV1BrFSsLW92QZmJlf8IQMZiZJHN9VUZlni6C4zYL7S8pleMusDe6oQfNup9qDlbM/s1600/high-fructose-corn-syrup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWglrZ6LFmFUOJ-kb_LSYsxRXWxz7faxZPYeHokL1BNbQCWjYpWxCRnkW97iXRMWdveAM3LQOXv0fV1BrFSsLW92QZmJlf8IQMZiZJHN9VUZlni6C4zYL7S8pleMusDe6oQfNup9qDlbM/s320/high-fructose-corn-syrup1.jpg" width="320" /></a></div>
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<br />
Granola Bar Bites (original recipe <a href="http://smashedpeasandcarrots.blogspot.com/2011/08/no-bake-energy-bites-recipe.html" target="_blank">here</a>)<br />
<span style="font-size: x-small;">makes 20-25 1" bites</span><br />
1 c old fashioned oats<br />
1 c toasted coconut flakes<br />
1/2 c chocolate chips (try nuts, dried fruit, and/or seeds)<br />
1/2 c peanut butter (or any nut butter)<br />
1/2 c ground flaxseed (or wheat germ)<br />
1/3 c honey (don't substitute agave, it's too thin)<br />
1 tsp vanilla<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7EQd61ui3bXyPntieSU_-PUVkQl4vvDJ268h4-yQHmDGJICeveiwSFotDKly_B_uRE-IiIgC25vmcqGizyIdXpuJRkxq2El7pjoD483C9IGI_x6XLwLvJZwbfxwj83IuR7BdNIzcKho/s1600/IMG_0126.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt7EQd61ui3bXyPntieSU_-PUVkQl4vvDJ268h4-yQHmDGJICeveiwSFotDKly_B_uRE-IiIgC25vmcqGizyIdXpuJRkxq2El7pjoD483C9IGI_x6XLwLvJZwbfxwj83IuR7BdNIzcKho/s320/IMG_0126.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I didn't use flaxseed or wheat germ, and mine were <em>still</em> delicious!</td></tr>
</tbody></table>
Combine all ingredients in a medium bowl. Chill for 30 minutes.<br />
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Roll into 1" balls.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirD8zUsm3oIh0Az_FPetO_W8qhEjbl-PSVHTUQ9SaQsBSuKj88lxoaGUuFS7dNaKC_RyX7F8IqMw9Juc0XmzdnrHf7B98aoGaFfdevqsGNCg7yowCKbrIDyLd8Hj0xcwnZHo-vAoZpZ9E/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirD8zUsm3oIh0Az_FPetO_W8qhEjbl-PSVHTUQ9SaQsBSuKj88lxoaGUuFS7dNaKC_RyX7F8IqMw9Juc0XmzdnrHf7B98aoGaFfdevqsGNCg7yowCKbrIDyLd8Hj0xcwnZHo-vAoZpZ9E/s320/IMG_0137.JPG" width="320" /></a></div>
Store in an airtight container and keep refrigerated for up to one week.<br />
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Head's up: this recipe is easily doubled, tripled, or halved. I halved the above, which is why my portions in the photos look so meager.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrIqR1Ii8gC7nEeroL0GmLabLuGQ5pONP1iY3G1Saga4lxAcukdzY3v-XAxQiKZ0LUFBRVw388Ujp6tUj2h3ReauPodDNOnQBOc-zYDurexU5DkQw9pke4R9bdroDmNIGPwXaSU0DuSY/s1600/IMG_0149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrIqR1Ii8gC7nEeroL0GmLabLuGQ5pONP1iY3G1Saga4lxAcukdzY3v-XAxQiKZ0LUFBRVw388Ujp6tUj2h3ReauPodDNOnQBOc-zYDurexU5DkQw9pke4R9bdroDmNIGPwXaSU0DuSY/s320/IMG_0149.JPG" width="262" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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While you're enjoying your granola bites, head on over to my bestie's etsy pages and take a peek!<br />
<a href="http://www.etsy.com/people/kjanew" target="_blank">K. Jane</a><br />
<a href="http://www.etsy.com/shop/cjstitchery?ref=pr_faveshops" target="_blank">cjstitchery</a>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-64928678695900808092012-02-28T09:51:00.001-08:002012-05-28T16:02:30.433-07:00Shortcut German Chocolate<div class="separator" style="clear: both; text-align: center;">
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Happy Birthday to me! Now where did I put that can of frosting? Just kidding!</div>
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It’s time to bake my annual Cheater’s German Chocolate Birthday Cake! This cake is called a cheater because it is so easy to throw together it just feels like you’re breaking the rules. Sadly, I do not know who to credit for the original recipe; my copy was passed down from my grandmother. Thanks GMom! <br />
The beauty of this cake is that you do not need a mixing bowl, you don’t need beaters…heck, you don’t even need any non-stick spray to throw it together! Let’s get this party started!</div>
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Cheater’s German Chocolate Cake</div>
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3 c flour</div>
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2 c sugar</div>
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1/3 c cocoa powder</div>
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2 tsp baking soda</div>
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2 tsp salt</div>
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¾ c vegetable or canola oil</div>
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2 c water</div>
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2 Tbl white vinegar</div>
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1 tsp vanilla</div>
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<br /></div>
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Preheat oven to 325<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">˚</span>F </div>
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Sift dry ingredients into a non-greased 9x13 pan. You can use either a metal or a glass pan, either way you can’t go wrong!</div>
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Level the dry ingredients with a fork, </div>
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then make three wells in the dry mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjxN_nOsm59aH-M1DCvCiApltjzSAPgtHZNIi595TTIKJrRMWEqyjF_WcteHSFAObIQ9OZl3Ge0XlPrGKqB3a9NarvbILxJKOj-fpmyZjsCSfTj1fZpiyXdD9PnGMRpLC6WPPyVbkAng/s1600/IMG_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjxN_nOsm59aH-M1DCvCiApltjzSAPgtHZNIi595TTIKJrRMWEqyjF_WcteHSFAObIQ9OZl3Ge0XlPrGKqB3a9NarvbILxJKOj-fpmyZjsCSfTj1fZpiyXdD9PnGMRpLC6WPPyVbkAng/s320/IMG_0031.JPG" uda="true" width="320" /></a></div>
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Put vinegar in one well, vanilla in another, and oil in the last. No worries if your oil overflows like mine did. It’ll be okay. Deep breaths.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1NrGE2GR-jxYd4aiwHpNuY-I_OulIurLyQbWjYJt3ueExMCW-JQgRgmCbbtwgb0N0zIJM6GZzwxCLuUla0m1E04kHiJ8oZBAfthyS9_rXKMBGFc3DarVh8hyfqr15T-RMWjrh4sKPYs/s1600/IMG_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1NrGE2GR-jxYd4aiwHpNuY-I_OulIurLyQbWjYJt3ueExMCW-JQgRgmCbbtwgb0N0zIJM6GZzwxCLuUla0m1E04kHiJ8oZBAfthyS9_rXKMBGFc3DarVh8hyfqr15T-RMWjrh4sKPYs/s320/IMG_0032.JPG" uda="true" width="320" /></a></div>
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Add water and mix (don’t beat)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvLJggIuaGS612Ya_QscuD88C3cABJbcmFJVMQsjkH5UZ_uqHjCJNTy5TA9_gmql2HJB2KgxP5NekjYYNYmCKe_261nzDs6MjyXRT35sW0elrJPwBD_IFSnkbWZsGanUN-s2pB9Bo8yQ/s1600/IMG_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvLJggIuaGS612Ya_QscuD88C3cABJbcmFJVMQsjkH5UZ_uqHjCJNTy5TA9_gmql2HJB2KgxP5NekjYYNYmCKe_261nzDs6MjyXRT35sW0elrJPwBD_IFSnkbWZsGanUN-s2pB9Bo8yQ/s320/IMG_0033.JPG" uda="true" width="320" /></a></div>
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until there are no lumps. I traded my fork in for a silicon whisk at this point—make sure you get the corners well mixed!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3RRcpammGrQ-BIc02OxuL1Qo-2C3D08VQ_drFC7c-cqy1QThxkC5cm2gsNysFUSKYaFGrEATxdArS7cyaNc1yFX-DvIc794ExMfBZN0zyT-L6MQlq1ZnPS97UTBAvteYLuT4pv3TiYY/s1600/IMG_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3RRcpammGrQ-BIc02OxuL1Qo-2C3D08VQ_drFC7c-cqy1QThxkC5cm2gsNysFUSKYaFGrEATxdArS7cyaNc1yFX-DvIc794ExMfBZN0zyT-L6MQlq1ZnPS97UTBAvteYLuT4pv3TiYY/s320/IMG_0075.JPG" uda="true" width="320" /></a></div>
<div class="MsoNormalCxSpFirst" style="line-height: normal;">
Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack. </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
This cake is perfect as is—a moist, rich, chocolate cake that doesn’t even need icing. And it’s vegan! But seeing as how this is my birthday and I promised y’all my German Chocolate Cake…we will proceed.</div>
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While the cake bakes, you can make the frosting.</div>
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In a medium saucepan, combine sugar, milk, egg yolks, butter, and salt. As you can see, I toasted my pecans while I cooked the frosting base, but you can toast your nuts ahead of time. Simply place them in a dry skillet over medium heat and give them a stir every minute or so. They’re toasty when you can smell them. Doing that ahead of time sure would have made my frosting-making a bit less hectic—just a heads-up. </div>
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Cook the milk mixture over medium heat, stirring constantly, until mixture starts to boil and thicken.</div>
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Remove from heat and add pecans, coconut, and vanilla.</div>
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Stir to combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7-qi4PbdpQk8syKiyvRUZ4wzCmUmPRkhXr2gNS1t9XILHNyIn8HuTUyNRGaeEOdcBHbVhZkUpLsN3wLzGca6boXHPI5Mi_PfjugDjwFy8Ut9CLcNF3lUP8gDw6dT7ZswBGun98ITsZQ/s1600/IMG_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7-qi4PbdpQk8syKiyvRUZ4wzCmUmPRkhXr2gNS1t9XILHNyIn8HuTUyNRGaeEOdcBHbVhZkUpLsN3wLzGca6boXHPI5Mi_PfjugDjwFy8Ut9CLcNF3lUP8gDw6dT7ZswBGun98ITsZQ/s320/IMG_0060.JPG" uda="true" width="320" /></a></div>
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Let it cool until spreadable, 15-20 minutes. Avoid the temptation to simply grab a spoon. </div>
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You can stop here, with a beautiful chocolate cake with coconut-pecan frosting. Or you can push it just one step further…</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_W7f4cyLYgJ911J_XT4HtHY3X8IZWKddqGuq42295KdfRILbEyFCRpttgjieKfjr2uyQtXAKUTh0ntJTOAcJWwBw-x9Uiyc9VSCMhnJhCKEbuYsxKiULH-8jq1QftMm7QY1qKU_JCIM/s1600/IMG_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_W7f4cyLYgJ911J_XT4HtHY3X8IZWKddqGuq42295KdfRILbEyFCRpttgjieKfjr2uyQtXAKUTh0ntJTOAcJWwBw-x9Uiyc9VSCMhnJhCKEbuYsxKiULH-8jq1QftMm7QY1qKU_JCIM/s320/IMG_0071.JPG" uda="true" width="320" /></a></div>
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To make a pretty glaze for the top, I combined 3 tablespoons of evaporated milk (leftover from the frosting) with the same amount of chocolate chips. Since I don’t own a microwave, I thought I would be clever and melt it on the stove. Bad idea.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8sbhAISSKVnsE-kKKiis-gVljpf4mhE26KF9TequLa712W6siDL4sXwfPigv_ILlwsHfSu_eM2Zq1gm_K_FLL3ypG47ipxix115Db3ZhDncTqiPLuhGwkVQCa8sE5GfrvSgAbJ3unfg/s1600/IMG_0073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8sbhAISSKVnsE-kKKiis-gVljpf4mhE26KF9TequLa712W6siDL4sXwfPigv_ILlwsHfSu_eM2Zq1gm_K_FLL3ypG47ipxix115Db3ZhDncTqiPLuhGwkVQCa8sE5GfrvSgAbJ3unfg/s320/IMG_0073.JPG" uda="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh, in the name of all that's inconvenient!</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJrMkWtlYie8QrU6qln_Vr9fzOFL38GjiM_WAPCSDGV1SZcIjDz8nqCILdO1VbW7HHxeLfK7l1KIvr59CXIMyaibJ1izRSYM2Q4GYxfqmBxuf3ifWy4cCfuxnz0L-2cDvSaeByvOPBdo/s1600/IMG_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJrMkWtlYie8QrU6qln_Vr9fzOFL38GjiM_WAPCSDGV1SZcIjDz8nqCILdO1VbW7HHxeLfK7l1KIvr59CXIMyaibJ1izRSYM2Q4GYxfqmBxuf3ifWy4cCfuxnz0L-2cDvSaeByvOPBdo/s320/IMG_0081.JPG" uda="true" width="320" /></a></div>
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But after a quick break to restore my stove to his former glory, we carry on.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsOhcp3upPa9uu5HUs4IrdmxNjofpmCjxyT6zIa3P1gRW55OMCvpI5z8wFZAfxBUsICcbpk8uMfeldnLfk8zBC2CU8KeMjW7ZBpKBYwL_7Vwuhf18YX53vZLKPRz0nOeFxzcGZsCA6ZE/s1600/IMG_0074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsOhcp3upPa9uu5HUs4IrdmxNjofpmCjxyT6zIa3P1gRW55OMCvpI5z8wFZAfxBUsICcbpk8uMfeldnLfk8zBC2CU8KeMjW7ZBpKBYwL_7Vwuhf18YX53vZLKPRz0nOeFxzcGZsCA6ZE/s320/IMG_0074.JPG" uda="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oooh, glossy!</td></tr>
</tbody></table>
I used my favorite tiny whisk to stir together the hot milk and chocolate together. When you're heating them up, make sure they do not boil, you only want the milk hot enough to melt the chocolate. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JfjPO5JMEvzV_yt7ijKhLswV-FmlOntQlgt0z0EXwAvbOG2P19fTeDwKlaoXVYbi7rio_ibMYM9lBUWpTl4tlaZhgb-YANsII7csfP0HrNGqFw0BZVsCJWn5O9g5RiWZNLgvdvncyZw/s1600/IMG_0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JfjPO5JMEvzV_yt7ijKhLswV-FmlOntQlgt0z0EXwAvbOG2P19fTeDwKlaoXVYbi7rio_ibMYM9lBUWpTl4tlaZhgb-YANsII7csfP0HrNGqFw0BZVsCJWn5O9g5RiWZNLgvdvncyZw/s320/IMG_0086.JPG" uda="true" width="320" /></a></div>
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Once the cake has cooled, slather it with frosting!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTPzCzEW50-XP1pFMCZAYcVB5Fy4pWdp-g6zoa4oMWg9m3ZurGaGoBKMvm7RcNWCp3n34L70esFFKhb9_nNy-_OVsMfSTNdD2aRXzbyPv5WGO8M_A1qI1RU7mUjPgvFvvgC_fwVEYevE/s1600/IMG_0103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTPzCzEW50-XP1pFMCZAYcVB5Fy4pWdp-g6zoa4oMWg9m3ZurGaGoBKMvm7RcNWCp3n34L70esFFKhb9_nNy-_OVsMfSTNdD2aRXzbyPv5WGO8M_A1qI1RU7mUjPgvFvvgC_fwVEYevE/s320/IMG_0103.JPG" uda="true" width="320" /></a></div>
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Then, pour/scoop your chocolate glaze into a zip top bag, snip a tiny bit off one corner, and go crazy.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRguJQ6kPhDXb8Y86-9cTc9nbgezr1pTkINXMlwyAGDcKs2kDcWhvBbregEmqW0XpSfEVuFNsPXQ1zrNJUICwpBEska_3eRC2k7WWgSacfjqu0IpOmwpha54xJtn64CjymBxg1o0QPkyw/s1600/IMG_0114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRguJQ6kPhDXb8Y86-9cTc9nbgezr1pTkINXMlwyAGDcKs2kDcWhvBbregEmqW0XpSfEVuFNsPXQ1zrNJUICwpBEska_3eRC2k7WWgSacfjqu0IpOmwpha54xJtn64CjymBxg1o0QPkyw/s320/IMG_0114.JPG" uda="true" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
</tbody></table>
<br />
Cheater’s German Chocolate Cake<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
3 c flour</div>
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2 c sugar</div>
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1/3 c cocoa powder</div>
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2 tsp baking soda</div>
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2 tsp salt</div>
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¾ c vegetable or canola oil</div>
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2 c water</div>
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2 Tbl white vinegar</div>
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1 tsp vanilla</div>
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Preheat oven to 325<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">˚</span>F. Sift dry ingredients into a non-greased 9x13 pan. Level off with a fork, then make three wells in the center. Pour vinegar in one well, vanilla in another, and oil in the third. Add water and mix (don’t beat) until no lumps remain, paying careful attention to the corners. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack.</div>
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<br /></div>
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Coconut-Pecan Frosting</div>
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1 ¼ c chopped pecans, toasted (I used an entire bag, about 1 ½ c)</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
1 c sugar</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
1 c evaporated milk</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
3 egg yolks, lightly beat</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
½ c butter, cubed</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
1/8 tsp salt</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
1 ½ c sweetened coconut (I used more like 2 c)</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
½ tsp vanilla</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal;">
In a medium saucepan, combine sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until mixture starts to boil and thicken. Remove from heat and stir in pecans, coconut, and vanilla. Cool until spreadable, 15-20 minutes.</div>
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<br /></div>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-26856614439114741982012-01-24T17:22:00.000-08:002012-05-28T16:03:42.413-07:00Seeing StripesIt's time to get creative! How about whipping up a couple zebra-striped cakes? And no, I'm not talking about these:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU8JMSK2IesfY1gasFZeuE4FRMmluNNagMyI-dfe1PIZeCXg8Mcf6T1vurCfg3zZBZSKmS-guSAnyZzy9LUPTphLJZALs_ILEtzG9_n4RBqo77naMiTfyiOrhPcGnCTKBfDsO8QWtltw/s1600/ts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU8JMSK2IesfY1gasFZeuE4FRMmluNNagMyI-dfe1PIZeCXg8Mcf6T1vurCfg3zZBZSKmS-guSAnyZzy9LUPTphLJZALs_ILEtzG9_n4RBqo77naMiTfyiOrhPcGnCTKBfDsO8QWtltw/s320/ts.jpg" width="320" /></a></div>
I'm talking about two miniature cakes, marbled with chocolate and vanilla. You in?<br />
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Zebra-Striped Mini-Cakes<br />
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ c sugar</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 egg</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ c vegetable oil</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ c milk</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ tsp vanilla</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ c flour</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ tsp baking powder</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Pinch of salt (1/16 tsp)</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 Tbl cocoa powder</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Preheat oven to 350˚F. Lightly grease two mini cake pans (4” diameter), line the bottoms with circles of parchment paper, and then spray the bottoms with nonstick cooking spray.</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Blend sugar and egg until light—about two minutes. With your mixer on low, blend in the oil, milk, and vanilla. In a separate bowl, whisk the flour, baking powder, and salt. Then gradually add the dry ingredients to the wet. Combine on medium speed for 1-2 minutes or until smooth, scraping the sides of the bowl halfway through mixing. Remove ½ cup of the batter and sift cocoa powder on top. Whisk until smooth.</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Scoop a small amount (1/2 tablespoon) of vanilla batter into the center of each pan. Then using a different spoon, scoop the same amount of chocolate batter into the middle of the vanilla batter in the pan. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZ4h5vfF7ABK8igM0kk7ySgkRBK29p5eHWGtoMI5mtZ1-IjltuXE6aRAHYLs2HzgtyXbt4D3lGeXUI7NRrTxg4DP984tObxIMXioPysD_EOaM2YNKrvYgDS6ZlCtaXsSyPtVaV9ELBno/s1600/Zebra+Cakes+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZ4h5vfF7ABK8igM0kk7ySgkRBK29p5eHWGtoMI5mtZ1-IjltuXE6aRAHYLs2HzgtyXbt4D3lGeXUI7NRrTxg4DP984tObxIMXioPysD_EOaM2YNKrvYgDS6ZlCtaXsSyPtVaV9ELBno/s640/Zebra+Cakes+%25281%2529.JPG" width="640" /></a></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Continue doing this, alternating the batter flavors. You’ll see the batter spread out and form little rings, growing thinner as they move toward the edges of the pans. Pretty, huh?</span></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Stop filling the pans once the batter reaches about halfway up the sides, or when you run out of batter. Whichever happens first.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxqPGKfcvU1kF8Y-ZWFptdREnjAGHi5qMXQHcrkvRRCeRYmGUiBu_E-l0yFn_WsGlHtdFkC9333oY2sTH4AmEqPxcokYQSkXAIKJgKBVd8EdbNHJF4oFITrwZz8PLqdIGj3uvGe4Jz-Q/s1600/Zebra+Cakes+%252815%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxqPGKfcvU1kF8Y-ZWFptdREnjAGHi5qMXQHcrkvRRCeRYmGUiBu_E-l0yFn_WsGlHtdFkC9333oY2sTH4AmEqPxcokYQSkXAIKJgKBVd8EdbNHJF4oFITrwZz8PLqdIGj3uvGe4Jz-Q/s320/Zebra+Cakes+%252815%2529.JPG" width="320" /></a></div>
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<span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Put the pans on a baking sheet to make them easier to handle and bake 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in their pans for fifteen minutes on a rack before unmolding and letting cool completely on the rack. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIGtkQLEt-vy-deSQj_16L_iDivcayO5jNKaZGV5mxBvjBlHYFRCtVu0kez3nRumqbjnhL3uoJ-k4MN4bc1CPNtxTxiTLi-kIdVyjQRlUVppxftNiHOVCbHoh2-noQ1BgeMxkVUwGN8w/s1600/Zebra+Cakes+%252822%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIGtkQLEt-vy-deSQj_16L_iDivcayO5jNKaZGV5mxBvjBlHYFRCtVu0kez3nRumqbjnhL3uoJ-k4MN4bc1CPNtxTxiTLi-kIdVyjQRlUVppxftNiHOVCbHoh2-noQ1BgeMxkVUwGN8w/s320/Zebra+Cakes+%252822%2529.JPG" width="320" /></a></div>
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These little babies don’t need icing, but feel free!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfzQZI2mb3fE1Oz0CaoYQ3Zqy5CpWt-n8hcPX8QYOe8JOSUMlzUOyHY1ufpsKZTZN98EqQQqqaE5g1CADwp6zZo56v0-JXVBucXDiL72ecg5bMUDej1G3VUZ6w-_uM2bVXqCbC7Xdx8k/s1600/Zebra+Cakes+%252821%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" gda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfzQZI2mb3fE1Oz0CaoYQ3Zqy5CpWt-n8hcPX8QYOe8JOSUMlzUOyHY1ufpsKZTZN98EqQQqqaE5g1CADwp6zZo56v0-JXVBucXDiL72ecg5bMUDej1G3VUZ6w-_uM2bVXqCbC7Xdx8k/s320/Zebra+Cakes+%252821%2529.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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</span>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-72167146908054449542012-01-15T15:37:00.000-08:002012-05-28T16:04:37.920-07:00Snack Attack<span style="font-family: Calibri;">It’s three-thirty in the afternoon and your stomach is growling. It’s snack time! But wait. Don’t tell me you’re planning on hitting up the vending machine? Don’t you know that thing’s full of P.H.O.!? Guard yourself against the temptation of foil-packed trash and drop a bag of homemade snack mix in your bag on your way out the door.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_OEixSLFqWAfBDnlSpND2o3JKt7B1KSQtVWN8k9nMs67jDXIHhXrd_zuT9on0j2rqPCYCAjgx6tnJidEL5TxY7selzp8KgWRFgFtmpLLMAwZcPgL375h1SxD0oFCsRkgybUOoelhQ18/s1600/anti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_OEixSLFqWAfBDnlSpND2o3JKt7B1KSQtVWN8k9nMs67jDXIHhXrd_zuT9on0j2rqPCYCAjgx6tnJidEL5TxY7selzp8KgWRFgFtmpLLMAwZcPgL375h1SxD0oFCsRkgybUOoelhQ18/s320/anti.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;">Yes, I know it’s hard to believe, but that popular salty mix of pretzels and cereal does in fact contain P.H.O. It’s in the little cracker-y things. So how do we solve this dilemma and still get our snack fix? We make our own mix, of course! And substitute a handful of homemade crackers for those little pieces of salty dry wall. It's super simple, really. Ready? Let's go!</span></div>
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<span style="font-family: Calibri;"><strong>Snack Attack </strong>(original recipe can be found <a href="http://www.foodnetwork.com/recipes/ellie-krieger/spicy-cereal-mix-recipe/index.html">here</a>)</span></div>
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<span style="font-family: Calibri;">3 tablespoons olive oil</span></div>
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<span style="font-family: Calibri;">1 tablespoon Worcestershire sauce</span></div>
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<span style="font-family: Calibri;">1 teaspoon garlic-chili sauce (recommended: Sriracha)</span></div>
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<span style="font-family: Calibri;">½ teaspoon garlic, grated</span></div>
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<span style="font-family: Calibri;">½ teaspoon ground cumin</span></div>
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<span style="font-family: Calibri;">¼ teaspoon cayenne pepper (cut back for a little less heat!)</span></div>
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<span style="font-family: Calibri;">½ teaspoon salt</span></div>
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<span style="font-family: Calibri;">3 cups rice cereal squares</span></div>
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<span style="font-family: Calibri;">1 cup cornflakes</span></div>
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<span style="font-family: Calibri;">2/3 cups crackers, broken into small pieces (find the recipe <a href="http://kp-nofaux.blogspot.com/2011/12/simple-saltines.html">here</a>) </span></div>
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<span style="font-family: Calibri;">½ cup unsalted nuts, such as peanuts, sliced almonds, or pepitas</span></div>
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<span style="font-family: Calibri;">Preheat the oven to 350<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">˚</span>F. Whisk first seven ingredients in a large bowl. Add remaining ingredients to the bowl and stir to combine—be careful not to crush your mixture into crumbs! Spread on a baking sheet and bake, stirring often, until golden, about 30 minutes.</span></div>
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<span style="font-family: Calibri;">And there you have it! A homemade snack to satisfy your salty cravings, without leaving a bad taste in your mouth.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97kv7YalXDZPOsELzfEgGRVhh19IZR44SfbfJhGB0LWOrABRKkYIwIaSD9n-UxYFFwcybKPkmYLZXNWeXXieIAh3vnkEI3NRNt-PHjZIfHFHVeGyE8icy_n8IgfGzg1YN35bnKh7KIHs/s1600/tilnexttime.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97kv7YalXDZPOsELzfEgGRVhh19IZR44SfbfJhGB0LWOrABRKkYIwIaSD9n-UxYFFwcybKPkmYLZXNWeXXieIAh3vnkEI3NRNt-PHjZIfHFHVeGyE8icy_n8IgfGzg1YN35bnKh7KIHs/s320/tilnexttime.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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<br /></div>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com0tag:blogger.com,1999:blog-4921218535325723057.post-57676535980361257232011-12-27T18:10:00.000-08:002012-08-23T17:52:00.244-07:00Mini Cakes<div style="background: white;">
<span style="font-family: Georgia, "Times New Roman", serif;">Here we go! Mini-baking—my new favorite food experiment. How perfect is this: the ability to have a homemade treat without filling your kitchen with a pile of cupcakes or feeling forced to settle for a store bought monstrosity.<br />
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<span style="font-family: Georgia, "Times New Roman", serif;">A few years ago, I received a stack of tiny cake pans for Christmas. They’re so stinkin’ cute! If you happen to be lucky (or, like me, spoiled!) enough to have mini cake pans, feel free to break them out for this recipe. If not, never fear! Simply remove the labels from two 14.5 ounce cans and wash them well. Voila! A recycled mini cake pan! <br />
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Mini Chocolate Cake (makes 2 cakes-in-a-can, or one 2-layer mini-cake)<br />
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1/4 cup milk<br />
1 ½ tablespoons pasteurized egg product (such as Egg Beaters) <br />
½ teaspoon vanilla extract<br />
1/4 cup + 2 tablespoons all-purpose flour<br />
1/3 cup + 1 tablespoon sugar <br />
3 tablespoons unsweetened cocoa powder<br />
1/8 teaspoon baking powder<br />
1/8 teaspoon baking soda<br />
1/8 teaspoon salt<br />
3 tablespoons unsalted butter, softened<br />
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Preheat oven to 350˚F. <br />
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Spray the insides of two clean 14.5-ounce cans with nonstick spray. Trace the bottoms of the cans onto parchment paper, then cut out the circles and line the bottoms of the greased cans. Line the sides of the cans with 10”x4.5” strips of parchment paper. Set aside. Alternately, butter the bottoms and sides of two mini cake pans and line the bottoms with rounds of parchment paper.<br />
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In a small bowl, whisk together milk, egg, and vanilla. <br />
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Place a wire-mesh sieve over the bowl of a stand mixer. Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. If you’re not working with a stand mixer, sift dry ingredients into a medium mixing bowl.<br />
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Add butter and half of milk mixture; beat at low speed until dry ingredients are moistened. Again, if you’re not using a stand mixer, use a handheld-mixer for this part—see the tip at the end. Increase speed to medium and beat until batter has lightened and increased in volume, about 45 seconds. Scrape down sides of bowl. <br />
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Add remaining milk mixture, and beat until well blended, about 20 more seconds.<br />
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Scrape batter into cans or pans. Bake until a toothpick inserted in center comes out clean, about 20 minutes for mini-pan cakes and 30 minutes for can-cakes. Cool 15 minutes on wire rack. Loosen edges of cakes from pans using a small sharp knife; invert cans and remove cakes. Discard parchment paper and allow to cool completely before frosting. Cut in half crosswise; frost between layers and on tops and sides of cakes.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A little visual tip:</span></div>
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<span style="font-family: "Arial", "sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">The cake in the foreground was created with a mixer, the cake in the background was beat by hand. The choice is yours. Although after leveling them in order to frost, the uglier background cake <i style="mso-bidi-font-style: normal;">did </i>yield more cake scraps to munch on…</span></span></div>
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<span style="font-family: "Arial", "sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">The following recipe yields enough frosting to frost one 2-layer mini-cake</span></span></div>
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<span style="font-family: "Arial", "sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Small-Batch Chocolate Frosting</span></span></div>
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<span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons butter <br />
1/2 cup + 2 tablespoons powdered sugar <br />
1/4 teaspoon vanilla <br />
1 ounce bittersweet chocolate, melted (you can substitute a dark chocolate candy bar for bittersweet baking chocolate if you’re determined to save a few pennies—just make sure it’s P.H.O.-free!)<br />
1/2 tablespoon milk</span></span></div>
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<span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Cream the butter with an electric mixer, and then pour in vanilla. Add powdered sugar gradually with the mixer on low speed. Beat in the melted chocolate. Slowly add milk, about a teaspoon at a time, with mixer on low speed, until the frosting is spreadable.</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Until next time!</span> <br />
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KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com1tag:blogger.com,1999:blog-4921218535325723057.post-72052957237610159582011-12-16T20:34:00.000-08:002012-05-28T16:06:03.810-07:00Homemade Dunkaroos<div class="separator" style="clear: both; text-align: center;">
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Remember Dunkaroos? Those little packs of kangaroo-shaped cookies, complete with a cup of icing for dipping? A perfect idea for lunchboxes, but they were so artificial. Needless to say, those little devils were full of p.h.o. and all sorts of preservatives. Who wants that in their lunch? <br />
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So without further ado, I present a recipe so simple, it's almost cheating.<br />
Homemade Dunkaroos<br />
1 c butter, softened<br />
3/4 c sugar<br />
1 egg<br />
1 tsp vanilla<br />
2 1/4 c flour, sifted<br />
1/2 tsp salt<br />
1/4 tsp baking powder<br />
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<tr><td class="tr-caption" style="text-align: center;">Meez</td></tr>
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To make your Dunkaroos, you'll need a cookie press. This one used to be my Grandmother's--thank you Gmom! The beauty of using a press is two fold: 1) All of your cookies will be uniform 2) You get to choose the shape--keepin' things interesting!<br />
Onto the cooking...<br />
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Preheat the oven to 375 degrees. Cream the butter and sugar<br />
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Beat in the egg and vanilla <br />
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Sift all of the dry ingredients together<br />
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Then gradually blend the dry ingredients into the wet<br />
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Choose an insert--this one's a Scottie--and fill your cookie press<br />
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<tr><td class="tr-caption" style="text-align: center;">Camels! I made a few butterflies, too!</td></tr>
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Space the cookies a couple inches apart on an ungreased, nonstick cookie pan. Bake 10-12 minutes, turning the pan once.<br />
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And now, what good are these little beauties without the icing? I don't know about you, but when I was a kid, and found a pack of Dunkaroos in my lunchbox, I felt obligated to stick my finger in the container and dig out all the icing. The homemade version is no different. Dunkaroos just aren't Dunkaroos without the icing. Since most recipes yield enough to frost whole cakes, and because my lunchbox doesn't need 3 cups of icing, I scaled it down.<br />
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I started with 2 Tbl of softened butter <br />
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Creamed the mess out of it<br />
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Added a scant cup of powdered sugar and stirred to combine <br />
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<tr><td class="tr-caption" style="text-align: center;">Did someone say chocolate?</td></tr>
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Then I added cocoa powder, half a teaspoon at a time, until it looked tasty, and poured in a tiny bit of milk<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJEuMuKEx31YkaFDYKTNPQTdUbs-w3vLDZ7tuZLackOg_TZot7sBXRp7RLap3YaVOFhF0LDVwg9Xtf-7LfC4E-MlDk22Ze5_uW2sfDZwDPjp7QzHhZxZic84TuOxjBKLgMPEunFuW5XM/s1600/103_0465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJEuMuKEx31YkaFDYKTNPQTdUbs-w3vLDZ7tuZLackOg_TZot7sBXRp7RLap3YaVOFhF0LDVwg9Xtf-7LfC4E-MlDk22Ze5_uW2sfDZwDPjp7QzHhZxZic84TuOxjBKLgMPEunFuW5XM/s320/103_0465.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just the right amount!</td></tr>
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<tr><td style="border: currentColor; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKU5zY61n9tkh-6f4WBw33yvSPLwg_-7CV_FYmg8Z9UlmXi8FNvwKGV4blHU4tRmAWB2KfZxW417_VBSzwVbqZnt4j1ZS6A8ahu1DxC84KzcSogsP4sYz-4Wg1nCcO7_sjRkQ4i6r9j0/s1600/103_0473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="196" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKU5zY61n9tkh-6f4WBw33yvSPLwg_-7CV_FYmg8Z9UlmXi8FNvwKGV4blHU4tRmAWB2KfZxW417_VBSzwVbqZnt4j1ZS6A8ahu1DxC84KzcSogsP4sYz-4Wg1nCcO7_sjRkQ4i6r9j0/s320/103_0473.JPG" width="320" /></a></td></tr>
<tr><><><div class="separator" style="clear: both; text-align: center;">
<><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqm9Xp744u6JbAUoKw9fx-lnOHJ10wqSTMvo6IO1hbQszlggTHi_3_-dUQnIG4KwGaAky0qZBx8cZWD2sofr7jnFeVczPoYFrf49zkRpWUHUbZfjX4w_EURYZC6FZkroQFULoSmn5S-A/s1600/103_0469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqm9Xp744u6JbAUoKw9fx-lnOHJ10wqSTMvo6IO1hbQszlggTHi_3_-dUQnIG4KwGaAky0qZBx8cZWD2sofr7jnFeVczPoYFrf49zkRpWUHUbZfjX4w_EURYZC6FZkroQFULoSmn5S-A/s320/103_0469.JPG" style="cursor: move;" unselectable="on" width="320" /></a> </div>
</><td class="tr-caption" style="border: currentColor; text-align: center;">The perfect lunchtime dessert!</td>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMvXo1BiDFlKDJhQzdvV5cG9bsBQSRrF-_HoGJMnBGQKlfjHguafQIhz91gEEpy5mx_oAY4yj2_HF43hWDylBpD3ibVfdQDKj74S6wEURYZ7qBNVH9OLFw45vDN8jyyHJ28WgYO-vDrU/s1600/103_0476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMvXo1BiDFlKDJhQzdvV5cG9bsBQSRrF-_HoGJMnBGQKlfjHguafQIhz91gEEpy5mx_oAY4yj2_HF43hWDylBpD3ibVfdQDKj74S6wEURYZ7qBNVH9OLFw45vDN8jyyHJ28WgYO-vDrU/s320/103_0476.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Why I should never talk on the phone while baking!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM85YWtyGdhPhPynI-KUxDYR2a_pF1pwSHvZ4lmXkroxZDJY35Qb0dw3Y3vIJg-RRDpdob6bp4pxgU_rc1o2rj2kndCp7GsL08syxW3Igu6U3A6URE32d60SrIvsk3MLgSPExku2eCpk/s1600/103_0484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM85YWtyGdhPhPynI-KUxDYR2a_pF1pwSHvZ4lmXkroxZDJY35Qb0dw3Y3vIJg-RRDpdob6bp4pxgU_rc1o2rj2kndCp7GsL08syxW3Igu6U3A6URE32d60SrIvsk3MLgSPExku2eCpk/s320/103_0484.JPG" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Until next time!</td></tr>
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<br />KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com3tag:blogger.com,1999:blog-4921218535325723057.post-69847822164926884072011-12-04T18:05:00.000-08:002012-05-28T16:06:49.974-07:00Simple Saltines<div class="MsoNormalCxSpFirst" style="line-height: normal; text-indent: 0.5in;">
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">Alright, here's the deal. I hate p.h.o. You know, partially hydrogenated oil? That stuff is nasty. And it's all over the grocery store. It's in chips, cakes, cereal, pastries, crackers, cookies, doughnuts, ice cream, icing, frozen entrees, margarine, shortening...the list goes on and on.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4RtbV-kQmwg1VaahjBvoM1AVh_AsHPpQRYHtOzIMkmMBtfdko1w3YvrIJkT9k2XTYQZIItuFkmOrQ4TwWR7fN-VIkoiIaAwTQuVN5qrBMD6zOW9lJzxlyyCjlSXZkJQVGRHyy5Duqg8/s1600/103_0267_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4RtbV-kQmwg1VaahjBvoM1AVh_AsHPpQRYHtOzIMkmMBtfdko1w3YvrIJkT9k2XTYQZIItuFkmOrQ4TwWR7fN-VIkoiIaAwTQuVN5qrBMD6zOW9lJzxlyyCjlSXZkJQVGRHyy5Duqg8/s320/103_0267_2.jpg" width="320" /></a></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">The culprit</span></div>
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"><div class="MsoNormalCxSpFirst" style="line-height: normal; margin: auto 0in;">
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">This oil is evil for many reasons, but I'm only going to focus on three here. </span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">1. It raises bad cholesterol and even <i style="mso-bidi-font-style: normal;">lowers</i> good cholesterol.* In other words, your body does not process this man made junk the same way it deals with fats that occur in nature. Instead, it goes haywire and knocks your health off balance.</span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">2. It makes everything it’s in taste like plastic. Never mind the fact that its entire purpose is to stabilize processed foods’ taste and texture and increase their shelf life to near infinite bounds. Year-old Twinkie, anyone?</span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">3. It tries to take all the fun out of baking at home--but that's where p.h.o. loses its power.</span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">I refuse to let highly processed, store bought, preservative-riddled confections ruin my fun. Join me, won’t you? Let’s get cooking!</span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">*Follow this </span><span style="font-family: "Georgia", "serif"; font-size: 12pt;"><a href="http://mayoclinic.com/health/trans-fat/CL00032"><span style="mso-bidi-font-family: "Times New Roman";"><span style="color: blue;">link</span></span></a></span><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"> (and </span><span style="font-family: "Georgia", "serif"; font-size: 12pt;"><a href="http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079609.htm"><span style="mso-bidi-font-family: "Times New Roman";">this</span></a></span><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"> one!) to learn more about the evils of trans fat</span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">The internet is a-buzz with folks making their own crackers. What a delicious way to give p.h.o. the middle finger! Homemade crackers are the ultimate show-off food. And so simple to make. We’re going to start with the simplest cracker—the humble saltine.<i style="mso-bidi-font-style: normal;"></i></span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";">Saltines</span></b></div>
<span style="font-family: "Georgia", "serif";">1 cup all-purpose flour</span><br />
<span style="font-family: "Georgia", "serif";">2 Tablespoons butter, melted</span><br />
<span style="font-family: "Georgia", "serif";">¼ cup water</span><br />
<span style="font-family: "Georgia", "serif";">½ teaspoon salt</span><br />
<span style="font-family: "Georgia", "serif";">Oil for brushing</span><br />
<span style="font-family: "Georgia", "serif";"></span><span style="font-family: "Georgia", "serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">kosher or sea salt for sprinkling</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr-bQtK7MzqQG6CvPvXUCzwwgd2LuImNkaT6GDVsLzMREbiRt8cVAbObiNaxqzqti-Q4ALssFvbl5fSgLh3HqjSJdr47T3UFiCbN_s-xeQkUMNef5VZlNa79WGKoxERbvr5ASlYrjbUs/s1600/meez.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr-bQtK7MzqQG6CvPvXUCzwwgd2LuImNkaT6GDVsLzMREbiRt8cVAbObiNaxqzqti-Q4ALssFvbl5fSgLh3HqjSJdr47T3UFiCbN_s-xeQkUMNef5VZlNa79WGKoxERbvr5ASlYrjbUs/s320/meez.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meez. (a.k.a. <em>mise en place</em>, or "set in place")</td></tr>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"></span> </span><div class="separator" style="clear: both; text-align: left;">
<img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIZr0hXZfIqbOS-UtySvyqrQcjbR3aR2UthAd1Vy-ZvxjQrYeKATTsa_r9KwFkvVdsCMBdm7oG8IjpdnQKsnJUHYMbpRcCbYUkwDuxDGG6P8bpXDALO0qFm0Rd8oG36RybU5naolLsSU/s320/step1.jpg" width="320" /></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Pulse the flour and salt in a food processor. This entire recipe can be done by hand, no worries if you don’t own a food processor—delicious crackers can still be yours! Simply whisk the flour and salt together.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwMFTqfamQtWXFI4GILrCEej9_OJ6BkG3szxvNopXlHuX-z1Bn53GqGM9XoA3p9NDMuT6x1VlslYgnPauMQKzHFTaEepTTQw3If1L2_aEdCcMNsFdpFoJ1l4K0Ne8KTvpKNxPBBEcdN8/s1600/step2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwMFTqfamQtWXFI4GILrCEej9_OJ6BkG3szxvNopXlHuX-z1Bn53GqGM9XoA3p9NDMuT6x1VlslYgnPauMQKzHFTaEepTTQw3If1L2_aEdCcMNsFdpFoJ1l4K0Ne8KTvpKNxPBBEcdN8/s320/step2.jpg" width="320" /></a></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Add the melted butter and pulse until coarse. If you’re doing this by hand, keep whiskin’!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9GvKaDrXWzwcoybqB2x_Yc5rq-9AOp9KlB-FRAnoekyPs1QLax_HYjs3_EbGL7HNBKIjT0JlKlY3NXs66lOdjcLtv37anMGZzL_7jZeg_fyPJUuxxkvplzY6LNkxixK6hNo5GHSQax0/s1600/103_0274_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9GvKaDrXWzwcoybqB2x_Yc5rq-9AOp9KlB-FRAnoekyPs1QLax_HYjs3_EbGL7HNBKIjT0JlKlY3NXs66lOdjcLtv37anMGZzL_7jZeg_fyPJUuxxkvplzY6LNkxixK6hNo5GHSQax0/s320/103_0274_2.jpg" width="219" /></a></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Georgia", "serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Slowly add the water while the machine is running. It will not form a ball, it’s not supposed to. It will be very crumbly. By hand: add water and use two forks to work it in, moistening all the flour. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjY5kHcYHg1Ii8ENTHwXZbNCp6p-2a6cN5tS4TgSXcS4YyR488Podel4vQlYwhQ35BkxZBFX4bByAA161qqjarK8vx_GJV4XkaLoFhKYk381_6Wrkbwh_eKR4wIIyrlT1C-r4CdDo0Qw/s1600/disk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjY5kHcYHg1Ii8ENTHwXZbNCp6p-2a6cN5tS4TgSXcS4YyR488Podel4vQlYwhQ35BkxZBFX4bByAA161qqjarK8vx_GJV4XkaLoFhKYk381_6Wrkbwh_eKR4wIIyrlT1C-r4CdDo0Qw/s320/disk.jpg" width="320" /></a></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"></span></span><span style="font-family: "Georgia", "serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Pour the whole mess into a gallon zip top bag, moosh it all together, and form a disk. Make sure to push as much air out of the bag as possible. Chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and will make the dough easier to roll out.</span></span><br />
<div class="MsoNormalCxSpMiddle" style="border: currentColor; line-height: normal; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Preheat your oven to 400°F and brush two baking sheets lightly with oil.</span></div>
<div class="MsoNormalCxSpMiddle" style="border: currentColor; line-height: normal; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Divide the dough in half and roll thin on a lightly floured counter. Seriously, roll it super thin. I’d use a pasta machine if you’ve got one. If you think it’s thin enough, go thinner.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyS7BvEUuqOzdc1-0S7AKMMo0N0BdyZz4jfsI3ZKu5vPO6gfr1VehYUEKwy8J8ozy7UYitKx6pF5rT3gnVzYJPqW_bdO6KUQ06YuNf2uC63WFHS_EcAARPmaMjN4OUwCwTxixqwFfgMOY/s1600/prebake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyS7BvEUuqOzdc1-0S7AKMMo0N0BdyZz4jfsI3ZKu5vPO6gfr1VehYUEKwy8J8ozy7UYitKx6pF5rT3gnVzYJPqW_bdO6KUQ06YuNf2uC63WFHS_EcAARPmaMjN4OUwCwTxixqwFfgMOY/s320/prebake.jpg" width="320" /></a></div>
<div class="MsoNormalCxSpFirst" style="line-height: normal; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Roll the whole sheet up around your rolling pin, transfer it to the baking sheet, and score into squares – about 2”x2”—with a pizza cutter. Don’t worry about separating the crackers, they’ll shrink as they bake and break themselves apart. Any that don’t do this during baking are easily separated once cooled. Brush lightly with oil, sprinkle with salt, and poke a few holes to keep puffing to a minimum.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNlZJa5B0BeR0znbO-PD9UCtRk4lcxJF2tpCmFEPeBGyAv2WLfaQmib575UU0zw9QCpmgDz-CgoUl8IgCdP0MK_0BnhlC9z_njYKG3wmduJ_qyizmUVBPS6ESPW656Tw6Lu2mPHRGh14/s1600/yum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNlZJa5B0BeR0znbO-PD9UCtRk4lcxJF2tpCmFEPeBGyAv2WLfaQmib575UU0zw9QCpmgDz-CgoUl8IgCdP0MK_0BnhlC9z_njYKG3wmduJ_qyizmUVBPS6ESPW656Tw6Lu2mPHRGh14/s320/yum.jpg" width="320" /></a></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Bake 8-10 minutes until toasty on the edges. These critters brown quickly, so keep an eye out!</span></div>
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><div class="MsoNormalCxSpFirst" style="line-height: normal; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">
<span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">They’ll crisp up as they cool and keep for a few days in an airtight container. If you live in a humid climate, you may need to recrisp these. Just put them in a 350˚F oven for a few minutes.</span></div>
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<span style="font-family: "Georgia", "serif"; font-size: 12pt;">Happy healthy snacking! Can’t wait to hear what you paired your treats with! :]</span><span style="font-family: "Georgia", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"></span></div>
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</span>KPhttp://www.blogger.com/profile/04065945446495379964noreply@blogger.com1