tag:blogger.com,1999:blog-65198424004358802602024-03-13T12:14:59.331-06:00Cookie Jar TreatsAnonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-6519842400435880260.post-86607981344237630582013-12-22T20:18:00.001-07:002013-12-22T20:21:58.197-07:00Cake Slice Bakers - December 2013: Strusel Squares<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7S2Wk9mBDl_Ifo5rRxBLLW8b794n1y1bkoTD-M8dNc6l6NXO4pObvnAIN-_wPwgLaiMCGIX_j6t-UBfZU6aZdoNPRcGJdV0tNNPQncTO0ePu9rfEvMKlUMwTD0xiE2POz67E9GF-LOc/s1600/IMG_0694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7S2Wk9mBDl_Ifo5rRxBLLW8b794n1y1bkoTD-M8dNc6l6NXO4pObvnAIN-_wPwgLaiMCGIX_j6t-UBfZU6aZdoNPRcGJdV0tNNPQncTO0ePu9rfEvMKlUMwTD0xiE2POz67E9GF-LOc/s400/IMG_0694.JPG" width="400" /></a></div>
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I can’t believe it’s been almost a month since my last post.
My life has just been so hectic with school and life and just everything that I
haven’t baked anything new! I just keep baking<a href="http://cookiejartreats.blogspot.com/2013/11/fudgy-chocolate-chunk-brownies.html" target="_blank"> these brownies </a>over and over
again because it’s quick, easy, and absolutely delicious. Oh and you can never
go wrong with chocolate. <br />
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However I’m glad to come back with a Cake Slice post! I had
to miss November’s cake (the first cake of our new book, Great Cakes by Carole
Walter) due to, you guessed it: school. I was determined to make December’s
cake though (even though it is a tad late)!</div>
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I’m not a big fan of coffee cake, so when this cake won I
wasn’t too thrilled. This cake was a nice surprise though! I usually find
coffee cakes to be so dry and flavorless, but this one had a nice crumb and
good flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Rasw54tgdDAMmy5KmDbqnq4C-yCvgTsV8sxJQoVJWChh6XH75wpIfY0VZbWx0uGcrfiV9_djxOUmrahyphenhyphenc-JVIwQrG3N5d8GKx6lOcj0mbVyvgzL3XTLqFG1750QHlg_E6EAuQRuNMnk/s1600/IMG_0610.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Rasw54tgdDAMmy5KmDbqnq4C-yCvgTsV8sxJQoVJWChh6XH75wpIfY0VZbWx0uGcrfiV9_djxOUmrahyphenhyphenc-JVIwQrG3N5d8GKx6lOcj0mbVyvgzL3XTLqFG1750QHlg_E6EAuQRuNMnk/s400/IMG_0610.JPG" width="400" /> </a></div>
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One of the ladies suggested using half the amount of vanilla
extract along with some almond extract. I must say that this was a very good
idea. I think I may have added a tad too much almond because I can definitely
taste the almond extract. It’s not a bad taste, but it gives off a very sweet
flavor. </div>
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I know I must seem crazy when I say this but I don’t like
crumb toppings. Wait, what? How can I not like crumble topping? It is pure
sugar and perfectly acceptable to eat it for breakfast if it’s laid out over
cake and muffins so what’s not to like? Well, truth be told, I just don’t like
eating pure sugar! The crumb topping on this cake actually wasn’t too sweet and
I actually enjoyed it. I think it has to do with the great amount of flour in
the mixture. </div>
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I’m please to say that I have had at least one success out
of this wonderful looking book and I can’t wait to bake more from it! Now if
only I could get some extra baking done before school starts to take over my
life again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlBFUwEP7sWeHN2st5RWoQj8iGIDku-MGufpFC4UEB2Hj6zLTpVn_YiV2eQ1xtoKf5KTr9jp2HXzXYvkErIdwbApD8q-N1CCBdRtXYJxSmuol6cN7sZ0aEexjgJTUF6XovK93pCwh3v4/s1600/IMG_0606.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlBFUwEP7sWeHN2st5RWoQj8iGIDku-MGufpFC4UEB2Hj6zLTpVn_YiV2eQ1xtoKf5KTr9jp2HXzXYvkErIdwbApD8q-N1CCBdRtXYJxSmuol6cN7sZ0aEexjgJTUF6XovK93pCwh3v4/s400/IMG_0606.JPG" width="400" /> </a></div>
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<span style="font-size: x-large;">Strusel Squares</span></div>
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Makes one 8x8 inch pan</div>
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Slightly adapted from Great Cakes by Carole Walter</div>
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<u>Ingredients</u></div>
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<i>Crumb Topping</i></div>
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2 tbsp. unsalted butter, melted and slightly cooled</div>
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½ cup + 2 tbsp. unbleached all-purpose flour</div>
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5 tbsp. + 1 tsp. dark brown sugar</div>
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½ tsp. cinnamon</div>
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<i>Cake</i></div>
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1 cup + 2 tbsp. unbleached all-purpose flour</div>
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1 tsp. baking powder</div>
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¼ tsp. salt</div>
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6 tbsp. unsalted butter, softened</div>
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½ cup sugar</div>
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1 egg + 1 egg yolk</div>
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¼ tsp. pure vanilla extract</div>
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½ tsp. pure almond extract</div>
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½ cup milk</div>
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1 egg white</div>
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<u>Directions</u></div>
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Place rack on lower third of oven. Preheat oven to 350 F.
Line an 8x8 inch square baking pan with foil and grease with cooking spray. </div>
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In a small bowl, whisk together the melted butter, flour,
brown sugar, and cinnamon. Mix until the topping looks like coarse sand. </div>
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In a medium bowl whisk together the flour, baking powder,
and salt. In the bowl of an electric mixer fitted with the paddle attachment
beat the butter on medium speed until smooth. Pour in the sugar in and beat
until the mixture is light and fluffy. Beat the egg and egg yolk in. The
mixture will look curdled, but that’s ok. Once the eggs are fully incorporated stir
in the vanilla and almond extracts. Fold in a third of the flour mixture followed
by half of the milk. Repeat with the next third of flour and the rest of the
milk. Fold in the remaining flour. </div>
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Pour the batter into the prepared pan. Whisk the egg white
to break it up. Brush a little bit of the egg white on top of the batter (this
will help the crumb stick to the cake). Sprinkle the pieces of crumb topping
over the batter. Gently pat the topping to secure it into the batter. Bake for
25-30 minutes or until a toothpick comes out clean when inserted into the cake.
Cool the cake in the pan for 5 minutes before removing to a cooling rack to
cool completely. Cut the cake into squares and serve with hot coffee, tea, or a
big heaping spoonful of vanilla ice cream if you want it for dessert.</div>
Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com12tag:blogger.com,1999:blog-6519842400435880260.post-35328665028902932882013-11-28T09:20:00.001-07:002013-11-28T09:20:02.228-07:00Pumpkin Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TQZ832iqkjEbeyfpGv3OcKZFE7m7Hhka9qNhwx4IhLzG5pV6I4-dCjceEa5N3VwC-NaMoHCner3ueRvdgILbKmMdndGgBdYfo4k9-shfQvwNHWqjbcFQKswjvzuwT9tvwBeP_fnoO30/s1600/IMG_0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TQZ832iqkjEbeyfpGv3OcKZFE7m7Hhka9qNhwx4IhLzG5pV6I4-dCjceEa5N3VwC-NaMoHCner3ueRvdgILbKmMdndGgBdYfo4k9-shfQvwNHWqjbcFQKswjvzuwT9tvwBeP_fnoO30/s400/IMG_0476.JPG" width="400" /></a></div>
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I can’t believe November is almost over! I mean seriously, where did the time go?<br />
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And with the end of November brings the end of pumpkin baking season, at least in my eyes. The only good thing about pumpkin season being over is that gingerbread and maple season starts. Boy do I love the taste of maple. <br />
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But to celebrate the end of pumpkin season I bring you these amazing pumpkin chocolate chip cookies. Goodness these things are so addicting! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zXVqJvKM_tnV1rl_6pVmIvWT4sRbwq5UWEbVKVscUqiyRF7X2QANK4ATpBA9I5ZYQ8JONUx4ziQlG7B1HU4E3q5iacsznKvhZMUOqfimU0ZbbiclUewg5uSkZGxNvroUnMV_8FFGgYU/s1600/IMG_0546.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3zXVqJvKM_tnV1rl_6pVmIvWT4sRbwq5UWEbVKVscUqiyRF7X2QANK4ATpBA9I5ZYQ8JONUx4ziQlG7B1HU4E3q5iacsznKvhZMUOqfimU0ZbbiclUewg5uSkZGxNvroUnMV_8FFGgYU/s400/IMG_0546.JPG" width="400" /> </a></div>
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In all honesty these have become one of my favorite pumpkin recipes, <a href="http://cookiejartreats.blogspot.com/2012/10/cake-slice-bakers-october-2012-pumpkin.html" target="_blank">this cake</a> being my absolute favorite. <br />
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These little gems basically taste like a pie shoved in a cookie, especially if you under-bake it just a tad. They are soft, and kind of chewy in a very good way. And the addition of chocolate chips is just a bonus! Whoever thought of pumpkin and chocolate together was brilliant!<br />
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Happy Thanksgiving all!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq2dycRwgskpEj12HKK8vjqF9QOuHDprfHi9_vf9fLZKSEdzKeQGrtIlPcPBzt-6-r-_3KK0I-2yntSWjfs1ZWTcsdJLuL1GpeZSxW3Vj6_c0tRBC4S5Wo_NP2ouz30Db4tfjElQmSCM/s1600/IMG_0556.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq2dycRwgskpEj12HKK8vjqF9QOuHDprfHi9_vf9fLZKSEdzKeQGrtIlPcPBzt-6-r-_3KK0I-2yntSWjfs1ZWTcsdJLuL1GpeZSxW3Vj6_c0tRBC4S5Wo_NP2ouz30Db4tfjElQmSCM/s400/IMG_0556.JPG" width="400" /></a></div>
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<span style="font-size: x-large;">Pumpkin Chocolate Chip Cookies</span><br />
Makes about 50 medium-small cookies<br />
From <a href="http://myblessedlife.net/2012/09/pumpkin-chocolate-chip-cookies.html" target="_blank">My Blessed Life</a><br />
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<u>Ingredients</u><br />
2 cups unbleached all-purpose flours<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
1 tsp. cinnamon<br />
¾ cup sugar<br />
¾ cup dark brown sugar<br />
1 stick unsalted butter, softened<br />
1 large egg, room temperature<br />
1 tsp. pure vanilla extract<br />
½ cup pumpkin puree<br />
½ cup semi-sweet chocolate chips<br />
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<u>Directions</u><br />
Preheat the oven to 350 F. Line a cookie sheet with parchment paper<br />
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In a small bowl, whisk together the flour, salt, baking soda, and cinnamon. In a large bowl, cream together the sugars and butter. Beat until light and fluffy. Add the egg and beat until incorporated. Stir in the vanilla and pumpkin puree. Scrape down the sides of the bowl as necessary. Fold the flour into the pumpkin mixture. Mix until the flour is just incorporated. Stir in the chocolate chips. <br />
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Use a medium-small cookie scoop to distribute the dough. Bake for about 8 minutes or until the edges are set and the center is still soft. Cool on the pan for about 5 minutes before removing the cookies onto a cooling rack to cool completely. Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com0tag:blogger.com,1999:blog-6519842400435880260.post-35514876744035512382013-11-14T12:40:00.000-07:002013-11-14T12:40:13.948-07:00Pumpkin Spice Cheesecake<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUyoyYC_Ogek4kFcEtN57I_AYKWvSxnpJIWX4mojA8CHQwVwwpjjSWs-cDBPbamxQIJiRVcEcReYgyBriNW9s0Q7WMz2Y5DGxRgCxplDC-ivWrncnFoedT8Dxv5sstCiRrVhRgu8dGDY/s1600/12WoCT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUyoyYC_Ogek4kFcEtN57I_AYKWvSxnpJIWX4mojA8CHQwVwwpjjSWs-cDBPbamxQIJiRVcEcReYgyBriNW9s0Q7WMz2Y5DGxRgCxplDC-ivWrncnFoedT8Dxv5sstCiRrVhRgu8dGDY/s320/12WoCT.jpg" width="320" /></a> </div>
I am honestly starting to believe that time goes through a black hole and is never to be seen again. That is the only explanation as to why it seems like no time has passed and yet it’s already mid-November. <br />
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Today marks the 8<sup>th</sup> week of 12 Weeks of Christmas Treats, a wonderful blog hop hosted by <a href="http://www.mealplanningmagic.com/" target="_blank">Brenda</a>. <o:p></o:p><br />
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I absolutely love the holidays and all holiday food. But I have a strict flavor calendar. Like pumpkin in the months of October and November only and maple in late November and all of December. Gingerbread flavors are strictly for December only. <o:p></o:p><br />
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So because it is still November I’m going to post another pumpkin recipe. I hope to get a few more in before the end of the month. <o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOzGVYn2sJ-MbRyXGUj9D7LfMhB0MzOlZ2vLHTXsuH4tDGe5Bk9jhmESMiNSVFZ9JhlPO-MUdwSJAgs11ugpcYHe89sMCwcJZ118NfvZOf0mAKqNojIWe_Tki4HNFAityfRTH3VS_cpc/s1600/IMG_0422.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOzGVYn2sJ-MbRyXGUj9D7LfMhB0MzOlZ2vLHTXsuH4tDGe5Bk9jhmESMiNSVFZ9JhlPO-MUdwSJAgs11ugpcYHe89sMCwcJZ118NfvZOf0mAKqNojIWe_Tki4HNFAityfRTH3VS_cpc/s400/IMG_0422.JPG" width="400" /> </a></div>
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Now I know I just said pumpkin is should stay within the October/November time frame, but some people are cooky and like eating pumpkin in December as well, which is why I’m including this pumpkin cheesecake for the Christmas Treats blog hop. <o:p></o:p><br />
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Now these were supposed to be bars, but I liked the idea of turning this cheesecake-pie combo into a circle because I have a spring form pan and that would make getting the cheesecake out so much easier. <o:p></o:p><br />
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I don’t have many recipes for cheesecake because it’s not really something I think about often or order when I’m at a restaurant. However, every time I do make cheesecake I wonder why I don’t make it more often. Quite frankly I can’t think of a good reason not to make cheesecake.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTNy-XSWyg36Gm2MimyfzuQ_JwY8P6Rw4VYdo7te_64KwHwtCTSHhzTRpUMFZ7ZonAOuLsJ9bBLdRuLMXODZim7HN0xtTdwoADw1ptYYo-TlibO_bpKZXJ7DL8BbqY8oD9_tdIe_qo_4/s1600/IMG_0394.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTNy-XSWyg36Gm2MimyfzuQ_JwY8P6Rw4VYdo7te_64KwHwtCTSHhzTRpUMFZ7ZonAOuLsJ9bBLdRuLMXODZim7HN0xtTdwoADw1ptYYo-TlibO_bpKZXJ7DL8BbqY8oD9_tdIe_qo_4/s400/IMG_0394.JPG" width="400" /> </a></div>
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The filling is oh so creamy and soft and just mmmmmm. And the pumpkin shines through just enough. I have no complaints about the filling at all. If this was cooked by itself I would eat the entire thing with a fork. <o:p></o:p><br />
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The crust was a nice surprise. Most cheesecakes ask for a cookie/graham cracker crust, but this one is more of a pie crust, which I loved. I suck at making pie crusts and they never taste any good. But this one was yummy, yummy in my tummy.<br />
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The only complaint about this recipe was the cream cheese frosting. That thing liquefied so easily and I don’t understand what happened! It set up perfectly in the bowl, but as soon as I put it on the cheesecake it just became liquid. But don’t let that deter you from making this luscious dessert!<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUypseAuEg76YFc1_zXTpXfwUQt6Lns1cd2AoeH-uvaz54Sw9ZcFSNuQG2AMHpcw5fy13dPnKpgeHKAgmxgR9h9pj0RPcnYdSuOELYvtPheMhgW9_dYJV6FQbw9Yw3Vr8ZhdqWmeCygP0/s1600/IMG_0410.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUypseAuEg76YFc1_zXTpXfwUQt6Lns1cd2AoeH-uvaz54Sw9ZcFSNuQG2AMHpcw5fy13dPnKpgeHKAgmxgR9h9pj0RPcnYdSuOELYvtPheMhgW9_dYJV6FQbw9Yw3Vr8ZhdqWmeCygP0/s400/IMG_0410.JPG" width="400" /> </a></div>
<div style="text-align: center;">
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<span style="font-size: x-large;">Pumpkin Spice Cheesecake</span><o:p></o:p><br />
Adapted from <a href="http://joanne-eatswellwithothers.com/2013/09/pumpkin-spice-cheesecake-bars.html" target="_blank">Eats Well with Others<o:p></o:p></a><br />
Makes one 8-inch round cheesecake<o:p></o:p><br />
<u></u><br />
<u>Ingredients</u><br />
<i style="mso-bidi-font-style: normal;">Crust<o:p></o:p></i><br />
¾ cups unbleached all-purpose flour<o:p></o:p><br />
2 tbsp. sugar<o:p></o:p><br />
Pinch of salt<o:p></o:p><br />
4 tbsp. unsalted butter, cold and cubed<o:p></o:p><br />
1 egg yolk<o:p></o:p><br />
<i style="mso-bidi-font-style: normal;"></i><br />
<i style="mso-bidi-font-style: normal;">Filling<o:p></o:p></i><br />
8 oz. cream cheese, softened<o:p></o:p><br />
¼ cup sugar<o:p></o:p><br />
¼ cups + 2 tbsp. pumpkin puree <o:p></o:p><br />
1 tbsp. pure maple syrup<o:p></o:p><br />
¼ tsp. pure vanilla extract<o:p></o:p><br />
¼ tsp. salt<o:p></o:p><br />
½ tsp. cinnamon<o:p></o:p><br />
¼ tsp. nutmeg<o:p></o:p><br />
¼ tsp. ginger<o:p></o:p><br />
1 large egg, room temperature <o:p></o:p><br />
<i style="mso-bidi-font-style: normal;"></i><br />
<i style="mso-bidi-font-style: normal;">Frosting<o:p></o:p></i><br />
2 tbsp. unsalted butter, room temperature<o:p></o:p><br />
2 oz. cream cheese, softened<o:p></o:p><br />
¾ cup powdered sugar<o:p></o:p><br />
1 tsp. pure vanilla extract<o:p></o:p><br />
Pinch of salt<o:p></o:p><br />
<u></u><br />
<u>Directions<o:p></o:p></u><br />
Line the bottom and sides of an 8-inch round spring form pan with tin foil. <o:p></o:p><br />
<br />
For the crust: place flour, sugar, and salt in a medium bowl. Rub the butter in with the tips of your fingers until the mixture resembles coarse sand. Mix in the egg yolk until the dough starts to come together. Pat the dough into a uniform disk and cover with plastic wrap. Refrigerate dough for about 30 minutes. Roll out dough between two sheets of parchment paper. Press the dough into the bottom of the prepared pan. Chill for 30 minutes. <o:p></o:p><br />
<br />
Preheat the oven to 375 F. <o:p></o:p><br />
<br />
Dock the top of the crust with a fork and cover with tin foil. Bake for about 10 minutes. Take off the tin foil and bake for another 10 minutes. Allow the crust to cool as you make the filling. <o:p></o:p><br />
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Turn oven temperature down to 300 F. <o:p></o:p><br />
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For filling: beat the cream cheese in a large bowl until smooth. Add the sugar and beat until completely combined. In a medium bowl, whisk together the pumpkin, syrup, vanilla, salt, cinnamon, nutmeg, and ginger. Pour mixture into the bowl with the cream cheese and sugar. Mix everything together until combined. Scrape down the sides of the bowl as necessary. Whisk in egg. <o:p></o:p><br />
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Pour filling into the prepared crust and bake for about 20 minutes or until the edges are set and the center jiggles slightly. Refrigerate for 2 hours. <o:p></o:p><br />
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For the frosting: beat together the cream cheese and the butter until fluffy. Gradually beat in the powdered sugar. Stir in the vanilla and salt. Mix until smooth. Spread frosting over chilled cheesecake. Chill in the fridge for 30 minutes before serving.<br />
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<!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com2tag:blogger.com,1999:blog-6519842400435880260.post-36302258612151533182013-11-07T10:01:00.002-07:002013-11-07T10:01:42.448-07:00Fudgy Chocolate Chunk Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UQuAQmTBIpsXF-Hvjq74ahyUrGyiKmKih9-_kClpIfq2rv-fddi-rkILVLsNz1aN7_BbBy5x3L-E-R6QJh4GIMhB3vMhI7aEYdrgRIjFO6oXDiIIHIe6u62-P-SEHrwe90ihld9hs9c/s1600/12WoCT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UQuAQmTBIpsXF-Hvjq74ahyUrGyiKmKih9-_kClpIfq2rv-fddi-rkILVLsNz1aN7_BbBy5x3L-E-R6QJh4GIMhB3vMhI7aEYdrgRIjFO6oXDiIIHIe6u62-P-SEHrwe90ihld9hs9c/s320/12WoCT.jpg" width="320" /></a></div>
I love cookies, I really do. But if I see a tower of brownies sitting on a party plate I’m going to go check it out. If it looks fudgy and dense I’m going to be all over it! Don’t get me wrong, cookies are amazing, but sometimes they just give false hopes. I can’t tell you how many times I have bitten into a cookie, thinking the center was soft and gooey, and instead it just crumbles in my mouth. It’s a huge let down and anyone who says differently is a little liar. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rfS4fX3fYx1ufB0EvDsEB_y7jXnVz8H0bj1h-OJW_MRUC_vpeE1pmWgz6og1FZF1AQ4BKKf-BDRJA8K7pulDqTp9UKXtcnlJM5pofUrtRwVQk5UQcgHZCX-Wj_TmIRgl6VFR8hl6yiE/s1600/IMG_9451.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rfS4fX3fYx1ufB0EvDsEB_y7jXnVz8H0bj1h-OJW_MRUC_vpeE1pmWgz6og1FZF1AQ4BKKf-BDRJA8K7pulDqTp9UKXtcnlJM5pofUrtRwVQk5UQcgHZCX-Wj_TmIRgl6VFR8hl6yiE/s400/IMG_9451.JPG" width="400" /> </a></div>
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So for the 7<sup>th</sup> week of Christmas Treats, hosted by Brenda of<a href="http://www.mealplanningmagic.com/" target="_blank"> Meal Planning Magic</a>, I’m sharing these wonderfully fudgy, chocolatey, dense, and all around fabulous brownies. </div>
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I’m pretty sure these are the best brownies I have made so far, true story. I made these back in the summer for a night out with friends and I regret only eating one because all my friends ate the rest later that night. But then again I did eat a majority of these little darlings. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4WVVn6F3dEdYCgFqjJk43VK-3WtyNv5LG_u3TZ-wx_7j95e0CMIcKRdBI0BJncFzlCBwQQZMmCEeIM0n8QFM5aXC5rgEw3z39yskHPKJboTVk5Ea8aWC-fttmZckllhGledZcmDfoVM/s1600/IMG_9463.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4WVVn6F3dEdYCgFqjJk43VK-3WtyNv5LG_u3TZ-wx_7j95e0CMIcKRdBI0BJncFzlCBwQQZMmCEeIM0n8QFM5aXC5rgEw3z39yskHPKJboTVk5Ea8aWC-fttmZckllhGledZcmDfoVM/s400/IMG_9463.JPG" width="400" /> </a></div>
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I used to not like chocolate chips in the brownie, thinking their sole purpose was to distract from a mediocre chocolate taste, but the chocolate chips added to these brownies was just an added chocolate bonus.</div>
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Oh and the fudginess of these brownies is serious! I thought about buying vanilla ice cream just so I could tone down the fudge factor. But alas I found myself ice cream-less and reaching for a second third helping of brownie. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDig_iUR51XsuLWaikAX8X5zxpIpn6yMFrQJnimva76HCzo_BV41eUHcG2QcOz0bfBfX3gWyOOfFSvyplGAt6yYZs9wKYMybTsJ9fhqWngqXy3QD99kK3IbIrtibHhhFBK3LcnWWMMo8/s1600/IMG_9517.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDig_iUR51XsuLWaikAX8X5zxpIpn6yMFrQJnimva76HCzo_BV41eUHcG2QcOz0bfBfX3gWyOOfFSvyplGAt6yYZs9wKYMybTsJ9fhqWngqXy3QD99kK3IbIrtibHhhFBK3LcnWWMMo8/s400/IMG_9517.JPG" width="400" /></a></div>
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<span style="font-size: x-large;">Fudgy Chocolate Chunk Brownies</span></div>
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From <a href="http://www.somethingswanky.com/fudgey-chocolate-chunk-brownies/" target="_blank">Something Swanky</a></div>
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Makes one 8x8 inch pan</div>
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<u>Ingredients</u></div>
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½ cup all-purpose flour</div>
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½ cup natural unsweetened cocoa powder</div>
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¼ tsp. baking soda</div>
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¼ tsp. salt</div>
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1 stick unsalted butter, room temperature</div>
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1 cup sugar</div>
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2 eggs, room temperature</div>
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1 tsp. pure vanilla extract</div>
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½ cup milk chocolate chunks/chips</div>
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<u>Directions</u></div>
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Preheat the oven to 350 F. Line an 8x8 inch pan with tin foil. Grease foil with cooking spray.</div>
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In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, only adding the second after the first has been fully incorporated. Stir in the vanilla extract. Scrape the bowl as necessary. Add the flour to the butter mixture. Mix until the flour has disappeared. Stir in the chocolate chips. </div>
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Pour batter into prepared pan. Bake for 20-25 minutes or until a tooth pick comes out clean when inserted into the center. Cool in the pan until room temperature. Cut brownie into squares and serve. </div>
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<!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com1tag:blogger.com,1999:blog-6519842400435880260.post-87840993115196438422013-10-24T07:04:00.001-06:002013-10-24T07:04:33.355-06:00Pumpkin Cupcakes with Maple Cream Cheese Frosting<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><br />
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<div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7BQ5eru1nqF7l_edW0H1x-AzBjdsDWTHczKBRHOfL1xypSBqz7L8Z_jL74_eQaX4nRBdWxkfxrz3JlAlX_FFxm-fKC_NvtrS7A3M2SyFNC84ZZoiCW25-6QhrrC_azp4QGrSRIyeOC8/s1600/12WoCT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7BQ5eru1nqF7l_edW0H1x-AzBjdsDWTHczKBRHOfL1xypSBqz7L8Z_jL74_eQaX4nRBdWxkfxrz3JlAlX_FFxm-fKC_NvtrS7A3M2SyFNC84ZZoiCW25-6QhrrC_azp4QGrSRIyeOC8/s320/12WoCT.jpg" width="320" /></a> </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal">I can’t believe it is almost the end of October and I haven’t shared any pumpkin recipes! But I will change that right now.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Today also happens to be the 5<sup>th</sup> week of 12 Weeks of Christmas Treats. It is so insane to think that Christmas is that close!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So back to all things pumpkin: I always buy several cans of pumpkin puree because of all the ideas I have to use it with. And how any of those ideas are executed? Only a small fraction, which is sad because fall is the best time of all to bake. If it were acceptable to make things with pumpkin, maple, and molasses all year round I would be a very happy girl.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So for the 5<sup>th</sup> week of Christmas Treats I’m sharing these lovely pumpkin cupcakes with maple cream cheese frosting (two seasonal flavors wrapped into one!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoJ6UAIkqj732Nz2v7pGFcO-E1y7T5cvFTfRNWg_8tZ8rOGEsCjerDL3l2_8rU0A4TgHGAwqeCj1U9Gs4C0JJcwuETEi8ey2NXwLkpowKLrCQ2FF2yR4QHMER0cEth98cTU13XLeMWJ8/s1600/IMG_0342.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoJ6UAIkqj732Nz2v7pGFcO-E1y7T5cvFTfRNWg_8tZ8rOGEsCjerDL3l2_8rU0A4TgHGAwqeCj1U9Gs4C0JJcwuETEi8ey2NXwLkpowKLrCQ2FF2yR4QHMER0cEth98cTU13XLeMWJ8/s400/IMG_0342.JPG" width="400" /></a> </div><div class="MsoNormal"> </div><div class="MsoNormal">I wasn’t too excited about these cupcakes when I took my first bite, but that all changed the second day. I think the flavors just needed time to soak in and deepen. The cupcake because super moist and perfectly spiced. One of my favorite things about nutmeg is the little specks is leaves in the batter it is added to. It promises and delivers great things every time.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The frosting was so creamy. I love a good cream cheese frosting; if I were only allowed to have one type of frosting for the rest of my life, it would be of the cream cheese variety. Although with this recipe I think I should have added a tad more powdered sugar to stiffen it up a bit and a little more maple syrup to make it taste more mapley.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Once again, thank you <a href="http://www.mealplanningmagic.com/" target="_blank">Brenda</a> for hosting such a wonderful bloghop.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkvhqkhKKBhYhOm5CXhjA7bUgmM5kDjG_HPEG-v11Z-mMEFhBTzoXePnTYGQmGqNIDAER50GvbmF0Xe9aXt0n8YhwgaA83IC8S8t5MEBVjfj4dUFmv-u5APCBdGTkD9pxMDedvDjvrTo/s1600/IMG_0329.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkvhqkhKKBhYhOm5CXhjA7bUgmM5kDjG_HPEG-v11Z-mMEFhBTzoXePnTYGQmGqNIDAER50GvbmF0Xe9aXt0n8YhwgaA83IC8S8t5MEBVjfj4dUFmv-u5APCBdGTkD9pxMDedvDjvrTo/s400/IMG_0329.JPG" width="400" /></a> </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-size: x-large;">Pumpkin Cupcakes with Maple Cream Cheese Frosting</span> </div><div class="MsoNormal">Slightly adapted from <a href="http://diethood.com/2013/09/15/pumpkin-cupcakes-maple-frosting/" target="_blank">Diethood</a></div><div class="MsoNormal">Makes 12 cupcakes</div><br />
<u>Ingredients </u><br />
<div class="MsoNormal"><i>Cupcakes</i></div><div class="MsoNormal">1 cup unbleached all-purpose flour</div><div class="MsoNormal">1 tsp. baking powder</div><div class="MsoNormal">½ tsp. baking soda</div><div class="MsoNormal">½ tsp. salt</div><div class="MsoNormal">1 tsp. cinnamon</div><div class="MsoNormal">½ tsp. nutmeg</div><div class="MsoNormal">1 cup sugar</div><div class="MsoNormal">½ cup canola oil</div><div class="MsoNormal">2 large eggs, room temperature</div><div class="MsoNormal">1 cup pumpkin puree</div><div class="MsoNormal">2 tsp. pure vanilla extract</div><br />
<i>Frosting </i><br />
<div class="MsoNormal">6 oz. cream cheese, softened</div><div class="MsoNormal">2 tbsp. unsalted butter, softened</div><div class="MsoNormal">2/3 cup powdered sugar</div><div class="MsoNormal">½ tsp. pure maple syrup</div><div class="MsoNormal">¼ pure vanilla extract</div><br />
<u>Directions</u><br />
Preheat the oven to 350 F. Line a standard 12 cup cupcake tray with paper liners.<br />
<br />
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk together the sugar and oil until smooth. Stir in the eggs, one at a time, until completely incorporated. Mix in the pumpkin puree and stir until combined. Stir in the vanilla. Pour the dry ingredients into the wet ingredients and fold the batter until just combined. <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Evenly distribute the batter into the prepared cupcake tray. Bake on the center rack for 18-20 minutes or until a toothpick comes out clean when inserted in the middle. Allow the cupcakes to cool in the tray for 5 minutes before removing them to a cooling rack to cool completely. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To make the frosting: beat together the cream cheese and butter until smooth. Gently add the powdered sugar and mix until smooth. Stir in the maple syrup and vanilla until completely incorporated. Frost cupcakes as desired. </div><br />
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Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com2tag:blogger.com,1999:blog-6519842400435880260.post-42896193614991740282013-10-20T18:55:00.002-06:002013-10-20T18:55:17.995-06:00Cake Slice Bakers - October 2013: Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PIa8eKaDSOSbCUTzqdjOVcmmbBW_SKx_EapeOkzodAJTV2D2zCTTl-9o0tjsiqb1FdrCtt49eVoTZL1ivVAudq8swJ25xD2Qdes_BQlTnO-8TxH13En4hjvzfEaXXuhMmwiKrCDw7vQ/s1600/IMG_0174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PIa8eKaDSOSbCUTzqdjOVcmmbBW_SKx_EapeOkzodAJTV2D2zCTTl-9o0tjsiqb1FdrCtt49eVoTZL1ivVAudq8swJ25xD2Qdes_BQlTnO-8TxH13En4hjvzfEaXXuhMmwiKrCDw7vQ/s400/IMG_0174.JPG" width="400" /></a></div>
<br />
It’s October 20th (where did the time go?!) and you know what that means! Well if you re new here I’ll tell you, it means the lovely ladies from the Cake Slice Bakers are posting the 12th and final cake from the most wonderful cookbook ever: Vintage Cakes by Julie Richardson.<br />
<br />
I don’t think we have ever had a more successful cake book than this one. <br />
<br />
I can still taste this <a href="http://cookiejartreats.blogspot.com/2013/02/cake-slice-bakers-february-2013-red.html" target="_blank">Red Velvet Cake</a> we made back in February, my god it was so smooth and delectable, and this <a href="http://cookiejartreats.blogspot.com/2013/03/cake-slice-bakers-march-2013-honey-bee.html" target="_blank">Honey Bee Cake </a>was definitely a huge hit for my roommates and me. The honey syrup was so sticky and sweet and just paired perfectly with the cake. Oh and don’t get me started on the <a href="http://cookiejartreats.blogspot.com/2013/04/the-cake-slice-bakers-april-2013-lemon.html" target="_blank">Lemon and Almond Streamliner Cake</a>. That is probably my absolute favorite out of all the cakes we made this year. So lemony, tangy, yet sweet too. And the frosting for <a href="http://cookiejartreats.blogspot.com/2013/08/cake-slice-bakers-august-2013-maple.html" target="_blank">this cake</a> was amazing! I could eat that out of a bowl with a spoon if my goal was to gain 10 pounds in an hour. <br />
<br />
So it has been a tradition for the past couple of years that on the last cake everyone makes a cake of their choice and keeps it a secret from everyone (including the members of the group) until the big reveal. <br />
<br />
I ended up making this lovely beauty! <br />
<br />
You would think an all-chocolate cake would be really heavy and dense, but not this one. It has 7 egg whites to make it light and fluffy and the whipped cream frosting keeps the whole thing light and pleasant. <br />
<br />
I took this to my parents during fall break and by the end of my long weekend (only 4 days mind you) all by this slice you see here was gone. I had to salvage it because I didn’t have time to take pictures. <br />
<br />
My mom says this is the best cake I have ever made. I think it has to do with it tasting very similar to this cake my grandma who passed away a few years ago; it was a tough time for my mom. But I’m glad I unintentionally made a make my mom had in her childhood frequently. The only difference between the two cakes was that my grandma put a burnt sugar toffee thing on the top. I really do think that would make this cake extra awesome!<br />
<br />
(By the way please excuse all the terrible photos. I didn't have proper light for about a week and since this was the last slice I didn't want to get rid of it so it looks a little mangled.) <br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIfKuFd-ETVrMEOZ1JprRQxYkIzUyALP8NdmoKQhIuuGGcQElF4ovagnJfj9bIEmXac9HyuF86HDPuKRq03NzCzRzKeBI9m2gsTErpM4jQb-1ByXUTjzv_C2bXb2Na-zG3fQW5eavfaE/s1600/IMG_0198.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIfKuFd-ETVrMEOZ1JprRQxYkIzUyALP8NdmoKQhIuuGGcQElF4ovagnJfj9bIEmXac9HyuF86HDPuKRq03NzCzRzKeBI9m2gsTErpM4jQb-1ByXUTjzv_C2bXb2Na-zG3fQW5eavfaE/s400/IMG_0198.JPG" width="400" /></a></div>
<span style="font-size: x-large;">Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream</span><br />
Slightly adapted from Vintage Cakes by Julie Richardson<br />
<br />
<u>Ingredients</u><br />
<i>Whipped Cream</i><br />
5 oz. semi-sweet chocolate chips<br />
2 cups heavy cream<br />
1 ¼ tsp. pure vanilla extract<br />
¼ tsp. cinnamon <br />
Dash of salt<br />
<br />
<i>Cake</i><br />
½ cup unsweetened natural cocoa powder<br />
½ cup boiling water<br />
½ cup canola oil<br />
½ cup buttermilk<br />
2 tsp. pure vanilla extract<br />
6 large egg yolks, room temperature<br />
1 ¾ cup cake flour<br />
2 tsp. baking powder<br />
1 tsp. salt<br />
1 ¼ cups dark brown sugar<br />
7 large egg whites, room temperature<br />
½ tsp. cream of tartar<br />
½ cup sugar<br />
<br />
<u>Directions</u><br />
Whipped Cream: place chocolate in a heat-proof bowl. Heat the heavy cream in a saucepan over medium heat until it reaches a slight simmer. Take off the heat and pour over the chocolate, swirling the bowl to coat all of the chocolate in heavy cream. Let the mixture sit for a little bit to allow the chocolate to melt. Whisk the cream and chocolate until combined. Stir in the vanilla, cinnamon and salt. Cover with plastic wrap and chill in the fridge until cold, about 3 hours. <br />
<br />
Preheat the oven to 325 F. Take out your 10-inch tube pan, do not grease or line the pan. Just get it out in preparation for the batter. <br />
<br />
Cake: In a small bowl, whisk together the cocoa powder and boiling water until smooth. Whisk in the oil, buttermilk, vanilla, and yolks. <br />
<br />
In a large mixing bowl, sift together the cake flour, baking powder, salt. Whisk in the brown sugar until the big lumps are gone. Stir the chocolate mixture into the flour mixture with a rubber spatula. Stir briskly until smooth. Do not over-mix. <br />
<br />
In a clean glass bowl, whip the eggs whites on medium until foamy. Add the cream of tartar and increase the speed to medium-high until the whites reach soft peaks. Decrease the speed to medium and gradually pour in the sugar. Increase the speed to high and whip until the egg whites are stiff and glossy. Fold 1/3 of the egg whites into the batter using as few strokes as possible. Fold in the reaming egg whites until fully incorporated. <br />
<br />
Pour batter into the UNgreased tube pan. Place the pan on the lower third oven rack and bake for 45-55 minutes. Do not invert the cake, but place it on a cooling rack until it reaches room temperature. To unmold the cooled cake run a thin knife around the edges to release the sides. Invert the cake onto a serving plate. <br />
<br />
Assembly: Place the bowl of the chocolate whipped cream in the freezer for 5 minutes. Whip cream until it reaches a thick and spreadable consistency. Cut the cake into three horizontal sections. Spread 1/3 of the whipped cream onto the top (cut side up) of the bottom third of the cake. Place the middle section of the cake on top of the cream. Spread another ½ of the whipped cream on top of the middle section of the cake. Place the final piece of the cake on top of the whipped cream. Cover the top with the remaining whipped cream. Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com12tag:blogger.com,1999:blog-6519842400435880260.post-13808055058171365482013-10-16T18:40:00.000-06:002013-10-16T18:41:30.489-06:00Baked Powdered Donuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J1p3iHLP1Csnin47MHGF7_xdpFwYACPOBjAPxfUSlFiKC8essZAJi_7nB_mX1EV6K8_Ef-gpF7faAIT9VxXCTUeLf8DQW23lVR3b6B_m75xkU2v67bxujWVuottvEyerPsdQA8tq0hw/s1600/12WoCT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J1p3iHLP1Csnin47MHGF7_xdpFwYACPOBjAPxfUSlFiKC8essZAJi_7nB_mX1EV6K8_Ef-gpF7faAIT9VxXCTUeLf8DQW23lVR3b6B_m75xkU2v67bxujWVuottvEyerPsdQA8tq0hw/s320/12WoCT.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Face it: we all have our guilty pleasures. Most of the time those pleasures have to do with food. I actually have a set of foods that I cannot buy at all unless I want to eat the entire bag/box in one sitting for instance, doughnuts. I cannot buy any kind of doughnut whether it be glazed, powdered, or chocolate coated because I seriously will start off with only eating one and 10 minutes later I’m left with an empty box of doughnuts. <o:p></o:p></div><br />
At least I admit I have a problem. That’s the first step, right?<o:p></o:p><br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU9OJaXCZEUUJajRUK8cQ0_c_V6pw6RSc9d5c2qgqbxRVaBE6AzlrzFBijw7q4HXItzbZFVAO1Lk3KD01IChlwBnUgIO1-MpAAkNO5vMIQrFH6K7HK5bHAk3h9YxixGlBv0ihjGNbQ-I/s1600/IMG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU9OJaXCZEUUJajRUK8cQ0_c_V6pw6RSc9d5c2qgqbxRVaBE6AzlrzFBijw7q4HXItzbZFVAO1Lk3KD01IChlwBnUgIO1-MpAAkNO5vMIQrFH6K7HK5bHAk3h9YxixGlBv0ihjGNbQ-I/s400/IMG_0076.JPG" width="400" /></a></div><div style="text-align: center;"> </div>Anyways because this is the 12 Weeks of Christmas Treats I figured I might as well post about one of my all-time guilty pleasures. <o:p></o:p><br />
<br />
These donuts were absolutely fantastic and the nutmeg makes them taste extra Christmassy. And these are baked, not fried, so that makes these a little healthier, right? Oh who am I kidding, I ate them all anyways (no shame)<o:p></o:p><br />
<br />
I found that the moisture in the donut soaked up the powdered sugar pretty quickly, so if you go the powdered sugar route, coat them in powdered sugar right before serving. <o:p></o:p><br />
<br />
As always, many thanks to Brenda from <a href="http://www.mealplanningmagic.com/" target="_blank">Meal Planning Magic</a> for hosting the 12 Weeks of Christmas Treats<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUdfqVfzkU0SzosOr9GGQK_AF16wEnXiQkVmzWA57z3E2uiCGntYL4LBWgjnV9dbeAte8YfIBQHCxS3tA4WnJQssPju3haupBch8wgrOe4ejPV-Wqa6EBcaY7iGM9JtK8mVhmnBjfD14/s1600/IMG_0109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUdfqVfzkU0SzosOr9GGQK_AF16wEnXiQkVmzWA57z3E2uiCGntYL4LBWgjnV9dbeAte8YfIBQHCxS3tA4WnJQssPju3haupBch8wgrOe4ejPV-Wqa6EBcaY7iGM9JtK8mVhmnBjfD14/s400/IMG_0109.JPG" width="400" /></a></div><div style="text-align: center;"> </div><span style="font-size: x-large;">Baked Powdered Donuts<o:p></o:p></span><br />
Slightly adapted from <a href="http://www.salad-in-a-jar.com/family-recipes/whole-wheat-powdered-sugar-donuts-baked-not-fried" target="_blank">Salad in a Jar<o:p></o:p></a><br />
Makes 8<o:p></o:p><br />
<br />
<u>Ingredients<o:p></o:p></u><br />
1 cup unbleached all-purpose flour<o:p></o:p><br />
1/3 cup sugar<o:p></o:p><br />
1 tsp. baking powder<o:p></o:p><br />
¼ tsp. baking soda<o:p></o:p><br />
½ tsp. salt<o:p></o:p><br />
1/8 tsp. nutmeg<o:p></o:p><br />
1/3 cup milk<o:p></o:p><br />
¼ cup plain Greek yogurt<o:p></o:p><br />
1 large egg<o:p></o:p><br />
2 tbsp. canola oil<o:p></o:p><br />
1 tsp. vanilla extract<br />
Powdered sugar<o:p></o:p><br />
<br />
<u>Directions<o:p></o:p></u><br />
Preheat the oven to 350 F. Grease a donut pan with cooking spray. <o:p></o:p><br />
<br />
Whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg in a medium bowl. In a small bowl, whisk together the milk, yogurt, egg, oil, and vanilla. Stir the wet ingredients into the dry. Mix until just combined. <o:p></o:p><br />
<br />
Spoon batter into a piping bag or ziplock bag with the tip snipped off. My batter was very runny so plan accordingly. Fill each donut cavity half way with batter. Bake 8-10 minutes or until the tops spring back when lightly touched. <o:p></o:p><br />
<br />
Cool in the pan for about 5 minutes before removing to a cooling rack to cool completely. As the donuts cool, place about ½ a cup of powdered sugar into a ziplock bag. Place a completely cooled donut in the bag, close the bag, and shake until the donut is coated in powdered sugar. Repeat with the remaining donuts.<br />
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<!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com2tag:blogger.com,1999:blog-6519842400435880260.post-58199872297507642872013-10-09T16:34:00.001-06:002013-10-09T16:34:15.776-06:00Cinnamon Roll Muffins<span style="font-size: x-large;"><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--></span><br />
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<span style="font-size: small;">Today is the 3<sup>rd</sup> week out of the 12 Weeks of Christmas Treats and I’m sharing something scrumptious for an indulgent Christmas breakfast.</span><span style="font-size: x-large;"><span style="font-size: small;"></span></span><br />
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<span style="font-size: x-large;"><span style="font-size: small;">I am not a big breakfast person because when I want breakfast I want it right then, which means instant oatmeal and multi-grain Cheerios (don’t give me that look, I love me some oatmeal and some Cheerios!). Anyways most breakfast foods take forever to cook and one of the most dragged out breakfast treats are cinnamon rolls. </span> </span></div>
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<span style="font-size: x-large;"><span style="font-size: small;">Seriously, who has time to wake up at 5 in the morning to have piping hot cinnamon rolls ready by 8:30 am? No one in their right mind, unless you are still five years old ding to see what Santa has brought them, and I highly doubt a five year old will be in the kitchen whipping up some yeasted bread. If you have seen this happen, please send me a picture of this event because that would be way awesome!</span> </span></div>
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<span style="font-size: small;">Anyways, back to cinnamon rolls. Audra, from <a href="http://www.the-baker-chick.com/" target="_blank">The Baker Chick</a>, posted these quite a while ago, and these were the reason I started a cinnamon roll board on my Pinterest account (no shame). They looked so easy and delicious I just had to try them. And boy I’m so glad I did because WOW! These were gone in the blink of an eye. </span> </div>
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<span style="font-size: x-large;"><span style="font-size: small;">This is a recipe for instant gratification cinnamon rolls. There is no wait period for letting yeast rise, punch down, roll out, and rise again. You just roll out the tender dough, sprinkle on the filling, cut, bake, and enjoy. </span></span></div>
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<span style="font-size: small;">By the way when I say tender dough, I really do mean tender! These cinnamon rolls don’t taste like sugared up biscuits, but they really taste like bread, really good bread at that! And the filling was just sooooo sweet and sticky. I will look forward to making these again Christmas morning!</span></div>
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<span style="font-size: small;">Thank you Brenda of <a href="http://www.mealplanningmagic.com/" target="_blank">Meal Planning Magic</a> for hosting such a wonderful event!</span></div>
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<span style="font-size: x-large;">Cinnamon Roll Muffins</span></div>
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From <a href="http://www.the-baker-chick.com/2011/05/23/cinnamon-roll-muffins/" target="_blank">The Baker Chick</a></div>
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Makes 1 dozen muffins</div>
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<u>Ingredients</u></div>
<div style="text-align: left;">
<i>Muffins</i></div>
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1 cup buttermilk</div>
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1/2 cup dark brown sugar</div>
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1 tsp. baking soda</div>
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1/2 tsp. salt</div>
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1/2 tsp. pure vanilla extract</div>
1 large egg, room temperature<br />
3 cups unbleached all-purpose flour<br />
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<i>Filling</i><br />
2 tbsp. unsalted butter, softened <br />
2/3 cup dark brown sugar<br />
1 tsp. ground cinnamon<br />
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<i>Glaze</i><br />
1 cup powdered sugar<br />
2 tbsp. milk <br />
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<u>Directions</u><br />
Preheat the oven to 375 F. Grease a 12 cup muffin pan with cooking spray. <br />
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In a large bowl, whisk together the sugar, baking soda, salt, vanilla, and egg. Pour in the buttermilk and stir to combine. Gently mix in the flour. In a small bowl, combine the brown sugar and cinnamon from the filling ingredients.<br />
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Turn dough out onto a lightly floured surface. Knead the dough for a minute or two. Roll the dough out into a 24x12 inch rectangle. Spread the surface of the dough with the softened butter. Sprinkle the filling on top of the butter. Pat down the mixture to make sure it sticks. Roll dough (length wise) into a log. Cut the dough into 12 equal pieces. Place each piece, spiral side up, into each greased muffin cup. Bake for 15 minute or until the dough turns a light golden color. <br />
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Allow the cinnamon rolls to cool in the pan for a minute or to before removing to a cooling rack to cool completely. Drizzle the tops of each cinnamon roll with the glaze. To make the glaze, just stir together the powdered sugar and milk in a small bowl until the mixture is smooth. <br />
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<!-- end LinkyTools script -->Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com1tag:blogger.com,1999:blog-6519842400435880260.post-76284235138288753042013-10-06T09:40:00.000-06:002013-10-06T09:40:15.355-06:00Cake Slice Bakers - September 2013: Butterscotch Cream Roll-up<div class="separator" style="clear: both; text-align: center;">
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<br />
It is waaaaay past the 20<sup>th</sup>, but I finally took
the time to sit down and write this post. And I just want to thank to wonderful ladies for being patient with me.<br />
<br />
Last month the other members of the Cake Slice Bakers and I
made the Butterscotch Cream Roll-up Cake. I actually made this a week before the
due date, but school (as always) has kept me from posting. Like just this past
week I had two tests, back-to-back. I have been at school from 8am allllll the
way to midnight every single day studying for these tests and attending
classes. It’s ridiculous!<o:p></o:p><br />
<br />
But luckily all my tests this week are finished and so I’m
taking some “me” time and getting my stuff together. This weekend will be
filled with studying too, but hopefully not at rigorous. <o:p></o:p><br />
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Anyways I have a small announcement before I get down to the
sweet delicious cake part of this post. The Cake Slice Bakers are almost done
with Vintage Cakes by Julie Richardson, which means we are starting a new book
come November. So if you are interested in joining the lovely ladies and I
please e-mail Paloma a<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">t <span style="mso-bidi-font-weight: bold;"><a href="mailto:love.for.coffee@gmail.com"><span style="color: windowtext;">love(dot)for(dot)coffee(at)gmail(dot)com</span></a>.
Also, please mention my name if you do decide to join because we are having a
little contest, and you want me to win, riiiight? Also if you don't know if you want to join just yet, we have started this new thing that 6 months into the book we will open a small window for people to try out the group, so there is a chance then if you can't make up your mind now. </span></span><br />
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<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nU47NQjsOtN0hz1u9j80FgW4QJHOyUs3sIdYFgzcL0LLpTJoFBc7a5BY3qFeX7X9MjOwRmRMfl0jS8WsIIqo71w4coPDCKQZ2HiSSgW3wQHLpVOsuHjQUKAMzbybL9JSvMZn22ufezg/s1600/IMG_9991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nU47NQjsOtN0hz1u9j80FgW4QJHOyUs3sIdYFgzcL0LLpTJoFBc7a5BY3qFeX7X9MjOwRmRMfl0jS8WsIIqo71w4coPDCKQZ2HiSSgW3wQHLpVOsuHjQUKAMzbybL9JSvMZn22ufezg/s400/IMG_9991.JPG" width="400" /></a></span></div>
<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"></span><br />
<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Ok, so cake
time! First off, in order to make my hectic life a little simpler I just made
this cake look like a regular jelly-roll cake instead of the elaborate spiral
thing. <o:p></o:p></span><br />
<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"></span><br />
<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">This cake
took me two slices to finally appreciate the amazing flavor. At first I didn’t
really like the cake; I thought it was ok, but not the best from the book. I
decided to give the cake another chance the next night and oh my gosh my taste
buds were in Happyland. The butterscotch whipped cream in the center is so
light and soft it was like biting into a cream-colored cloud. The cake itself
didn’t have much flavor, but it serves as a good vehicle for the whipped cream
filling. The best part was definitely the butterscotch sauce! I only made half
of the cream filling, which meant I had over ¾ of the butterscotch left over,
so I decided to drizzle some on top of the cake. Let me tell you one thing:
BEST DECISION EVER! Seriously. I still have a lot left over and I wish with all
my heart I had some vanilla ice cream so I could smother it with this stuff.</span><br />
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<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">Next month
will be the last cake from this particular book, but I have a feeling I will be
using this book way more in the future for whenever cake sparks my fancy. So
please stay tuned in a couple weeks because I will make it my personal goal to
have the last cake posted on time!</span><br />
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<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;"><span style="font-size: x-large;">Butterscotch Cream Roll-Up<o:p></o:p></span><br />
Slightly adapted from Vintage Cakes by Julie Richardson<br />
<br />
<u>Ingredients<o:p></o:p></u><br />
<i style="mso-bidi-font-style: normal;">Butterscotch Sauce<o:p></o:p></i><br />
5 tbsp. unsalted butter<o:p></o:p><br />
1 cup dark brown sugar<o:p></o:p><br />
1 cup heavy whipping cream<o:p></o:p><br />
1 ½ tsp. pure vanilla extract<o:p></o:p><br />
½ tsp. salt<o:p></o:p><br />
<i style="mso-bidi-font-style: normal;"></i><br />
<i style="mso-bidi-font-style: normal;">Cake<o:p></o:p></i><br />
1 cup cake flour*<o:p></o:p><br />
1 cup sugar<o:p></o:p><br />
1 tsp. baking powder<o:p></o:p><br />
½ tsp. salt<o:p></o:p><br />
½ cup canola oil<o:p></o:p><br />
4 egg yolks, room temperature<o:p></o:p><br />
¼ cup water<o:p></o:p><br />
1 tsp. pure vanilla extract<o:p></o:p><br />
6 egg whites, room temperature<o:p></o:p><br />
¼ tsp. cream of tartar<o:p></o:p><br />
* or ¾ cup + 2 tbsp. unbleached all-purpose flour and 2 tbsp. cornstarch, sifted multiple times<o:p></o:p><br />
<i style="mso-bidi-font-style: normal;"></i><br />
<i style="mso-bidi-font-style: normal;">Filling<o:p></o:p></i><br />
¾ cup heavy cream, cold<o:p></o:p><br />
½ cup butterscotch sauce, chilled <o:p></o:p><br />
<u></u><br />
<u>Directions<o:p></o:p></u><br />
Make butterscotch sauce first. Melt butter over medium heat in a large saucepan. Dump in the brown sugar and stir to combine. Stir frequently. Cook until the mixture begins to simmer and changes from a wet sand consistency to a liquid that looks like taffy. Drizzle about ¼ of the cream into the mixture and stir vigorously to combine. Whisk in the remaining cream. Turn the heat up to medium-high and allow sauce to boil. Whisk until the color darkens. Remove pan from the heat and allow sauce to cool for a few minutes. Add vanilla and salt. Cover with plastic wrap and refrigerate until cold.<o:p></o:p><br />
<br />
Preheat the oven to 325 F. Line a 12x16 inch jelly roll pan with parchment paper and grease with cooking spray. <o:p></o:p><br />
<br />
To make cake: sift together the cake flour, baking powder, salt, and ¾ cup of the sugar in a large bowl. Whisk to combine. In a small bowl, whisk together oil, yolks, water, and vanilla. Add the liquid mixture to the dry ingredients and stir with a rubber spatula until smooth. <o:p></o:p><br />
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In a clean glass bowl, whisk the egg whites until frothy. Add cream of tartar and continue to whip until the whites reach a soft peak. Gradually add in the remaining ¼ cup of sugar and whip until the whites hold firm, shiny peaks. <br />
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With a clean rubber spatula fold in 1/3 of the egg whites into the batter to lighten it up. Use as few strokes as possible. Add remaining whites, folding until incorporated. Pour batter into prepared pan and smooth the tops. Place cake on the center rack and bake for 16-20 minutes or until the top springs back up when lightly touched. Cool cake on a wire rack until it reaches room temperature. <o:p></o:p><br />
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Make the filling by placing a clean glass bowl and whisk or beaters in the freezer for 5 minutes. Add the cold cream and butterscotch sauce to the chilled bowl and whip until ingredients are blended. Increase the speed of your mixer until the cream holds soft peaks. <o:p></o:p><br />
<br />
To assemble to the cake: turn the cake out of the pan, top facing up. Spread 2/3 of the cream filling over the top. Take the short end of the cake and roll it up. Spread the remaining filling over the top and sides of the cake. Keep the cake well-wrapped in the fridge. <o:p></o:p><br />
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For extra amazing flavor, drizzle the remaining butterscotch sauce all over your slices of cake, you won’t regret it! <o:p></o:p></span> </div>
Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com6tag:blogger.com,1999:blog-6519842400435880260.post-79356765806430709712013-10-02T09:26:00.002-06:002013-10-02T09:34:18.087-06:00Buttercream-filled Snickerdoodle Cookie Dough Truffles <div style="text-align: center;">
<span style="font-size: x-large;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8EAMlWG7rZmJkalhraUpOyT2Sg_m31Nwyx9R_Swnkt2wDtlT2Ro6kuAe7sBiQegKtEW8M8nKASZFQ51SD51TiHBR67JB4ylm-hVHpFRBc2INTGs5nWll25uWLVG0jxRTUqmky7Q6Df8/s1600/12WoCT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8EAMlWG7rZmJkalhraUpOyT2Sg_m31Nwyx9R_Swnkt2wDtlT2Ro6kuAe7sBiQegKtEW8M8nKASZFQ51SD51TiHBR67JB4ylm-hVHpFRBc2INTGs5nWll25uWLVG0jxRTUqmky7Q6Df8/s320/12WoCT.jpg" width="320" /></a></span></span><span style="font-size: x-large;"><span style="font-size: small;"></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: small;">Today marks the second week out of twelve for the 12 Weeks of Christmas Treats. And what else screams Christmas other than sinckerdoodles?</span><span style="font-size: small;"></span><br />
<span style="font-size: small;">Besides chocolate chips cookies I’m pretty sure snickerdoodles are the favorite cookie to make during the holidays. </span></span></div>
<span style="font-size: x-large;"><span style="font-size: small;"></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">What I’m sharing today isn’t really the classic snickerdoodle, not at all! Today is all about vanilla buttercream-filled snickerdoodle cookie dough truffles! Yes it is a mouthful to say, but when has that ever stopped anyone from eating deliciously sweet goodies? It certainly doesn’t happen to me. In fact, the longer the title, the better, because it promises that much flavor. </span></span><br />
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<span style="font-size: x-large;"><span style="font-size: small;">When I saw these on Darla’s<a href="http://bakingdom.com/" target="_blank"> blog</a>, I knew I had to make them. I mean just look at her photos and tell me you aren’t already drooling over the smooth snerckerdoodle balls cloaked in smooth chocolate.</span></span><span style="font-size: x-large;"><span style="font-size: small;"></span></span><br />
<span style="font-size: x-large;"><span style="font-size: small;">I decided to go with a semi-sweet chocolate coating because white chocolate tends to make my stomach churn, and in all honesty I don’t even miss the white chocolate because these cookie dough truffles re so amazing! Every time I finished one I found myself going back for seconds, sometimes even grabbing two because I knew I would be back for thirds.<o:p></o:p></span><br />
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<span style="font-size: x-large;"><span style="font-size: small;">Many thanks goes to Brenda, author of <a href="http://www.mealplanningmagic.com/" target="_blank">Meal Planning Magic</a>, for hosting such a wonderful event! <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><span style="font-size: small;"> </span><br />
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<span style="font-size: x-large;">Buttercream-filled Snickerdoodle Cookie Dough Truffles</span><br />
From <a href="http://bakingdom.com/2013/02/snickerdoodle-buttercream-truffles.html" target="_blank">Bakingdom</a><br />
Makes about 3 dozen<br />
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<u>Ingredients</u><br />
2 cups unbleached all-purpose flour<br />
1 1/2 tsp. ground cinnamon<br />
1/4 tsp. salt<br />
1 stick unsalted butter, room temperature<br />
1 cup sugar<br />
1 14 oz. can sweetened condensed milk<br />
1 tsp. pure vanilla extract<br />
1/2 cup chilled vanilla buttercream (or use full recipe below)<br />
1 12oz. bag semi-sweet chocolate chips<br />
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<u>Directions</u><br />
Whisk together the flour, cinnamon, and salt in a small bowl. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Mix in about 10 oz. of the sweetened condensed milk. Scrape down sides of the bowl. Gradually add in the flour and mix until combined. If the mixture is too dry and crumbly, add more sweetened condensed milk; if the mixture is too wet, mix in some more flour. Cover the bowl with plastic wrap and chill for 1 hour.<br />
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While the dough is chilling, roll 1 tsp. sized pieces of buttercream into balls. Chill the buttercream balls. <br />
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Once the dough has chilled, use a medium-small cookie scoop to portion out the dough. Roll portioned out dough into balls. Flatten each ball and place one buttercream ball in the middle. Roll the dough around the buttercream. Chill for another 20-30 minutes.<br />
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Place a large heat-proof bowl over a pan of simmering water (or use a double boiler). Pour the chocolate chips into the bowl and wait for it to melt. Stir occasionally. Once the chocolate has completely melted remove from heat. <br />
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Use a toothpick or lollipop stick to dip each cookie dough ball into the chocolate. Tap the stick on the side of the ball to shake off the excess chocolate. Place onto a foil-lined cookie sheet. Chill the chocolate-covered dough balls until the chocolate has hardened.<br />
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<span style="font-size: x-large;">Vanilla Buttercream</span><br />
from Bakingdom <br />
makes enough for this particular project<br />
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<u>Ingredients</u><br />
6 tbsp. unsalted butter, room temperature<br />
1 1/2 cups powdered sugar<br />
pinch of salt<br />
3/4 tbsp. heavy cream<br />
1/2 tsp. pure vanilla extract <br />
<br />
<u>Directions</u><br />
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until sooth. Gradually add the powdered sugar. Scrape down the sides of the bowl as necessary. Mix in the salt, heavy cream, and vanilla until completely incorporated. <br />
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<!-- end LinkyTools script --><br />Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com5tag:blogger.com,1999:blog-6519842400435880260.post-61746248902760123092013-09-26T06:47:00.002-06:002013-09-26T06:47:40.247-06:00Glazed Doughnut Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">It has been over a month since I last posted…. I would tell you why, but then you would just be reading about how school has taken over my life, which in all honesty it really has. I have been studying and working on homework and getting tutored almost every waking hour. I hardly have time for proper meals (Hello, Mr. P&J, same time same place tonight?)</span><br />
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<span style="font-size: small;">I just don’t have time to think about baking anymore. I knew this was going to happen, which is why I made a whole bunch of goodies specifically for the 12 Weeks of Christmas Treats prior to school starting. I know I should make the actual blog a priority, but I just love Christmas so much! <o:p></o:p><br />
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Anyways, these are the bestest muffins for Christmas. I gave some to my sister’s boyfriend and the first thing he said when he bit into it was “This tastes like Christmas!”. So I think these muffins are perfect for the kickoff of the 12 Weeks of Christmas Treats.<o:p></o:p><br />
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These sweet glazed doughnut muffins are perfectly seasoned with nutmeg and cinnamon, the two most perfect Christmas spices. And these muffins also taste great for several days (if they last that long). I personally loved eating my way from the bottom up, saving the sweet, crusty (terrible descriptive word, I know) glaze. <o:p></o:p><br />
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Also, look at those speckles in there! I love speckled things, just saying.<br />
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And many thanks to Brenda, writer of <a href="http://www.mealplanningmagic.com/" target="_blank">Meal Planning Magic</a>, for hosting this year's 12 Weeks of Christmas Treats!</div>
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<span style="font-size: x-large;">Glazed Doughnut Muffins</span> <br />
Slightly adapted from <a href="http://sweetpeaskitchen.com/2011/05/glazed-doughnut-muffins/" target="_blank">Sweet Pea's Kitchen</a><br />
Makes 6 Muffins<br />
<br />
<u>Ingredients</u><br />
<em>Muffins</em><br />
2 tbsp. unsalted butter, softened <br />
2 tbsp. canola oil<br />
1/4 cup sugar<br />
1 large egg, room temperature<br />
3/4 tsp. baking powder<br />
1/8 tsp. baking soda<br />
3/8 tsp. ground nutmeg <br />
1/2 tsp. ground cinnamon<br />
3/8 tsp. salt<br />
1/2 tsp. pure vanilla extract<br />
1 1/3 cup unbleached all-purpose flour<br />
1/2 cup milk<br />
<br />
<em>Glaze</em><br />
1 tbsp. unsalted butter, melted<br />
1/2 cup confectioners sugar<br />
1/2 tsp. pure vanilla extract<br />
1 tbsp. hot water<br />
<br />
<u>Directions</u><br />
Preheat the oven to 425 F. Line 6 muffin cups with paper liners or grease tins with cooking spray. <br />
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In a large bowl, beat butter and oil with a wooden spoon until smooth. Add sugar and stir until smooth. Add the egg and beat until combined. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until combined. Fold in the flour, alternating with the milk, starting and ending with the flour. Stir until just combined (a few lumps is ok).<br />
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Evenly distribute the batter between the 6 prepared cups (I used my medium-small cookie scoop to portion out the batter and got 4 scoops to fit in each cup with minimal left over batter). Bake in the center rack for 15-17 minutes or until a toothpick comes out clean when inserted in the center of a muffin comes out clean. Cool muffins in the tin for about 5 minutes before removing from the pan and cooling on a cooling rack to cool completely. Dip the tops of each muffin into the glaze once cooled. <br />
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To make the glaze: in a medium bowl, combine the melted butter, confectioners sugar, vanilla, and hot water. Whisk until smooth. <br />
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Note: the glaze starts to sink into the muffin the day after making them, but it doesn't alter their taste at all. <br />
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<!-- end LinkyTools script --><br />Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com1tag:blogger.com,1999:blog-6519842400435880260.post-46661234739197404932013-08-20T19:12:00.001-06:002013-08-20T22:55:49.850-06:00Cake Slice Bakers - August 2013: Maple Pecan Chiffon Cake <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">So much is happening today! For one, today is my parent's 20th anniversary of being married! Which I think is pretty dang awesome for today's day in age where everyone is getting divorced or separated left and right (or does that only seem to be celebrities?). Today also marks my best friend's 19th birthday! Happy birthday, Z! And I can't forget about the Cake Slice Baker's cake reveal of the month! </span><br />
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August's cake happens to be a chiffon cake. I have never made a chiffon cake or angle food cake, yet I have the pan, odd. I have had the pan for several years with the best intentions of baking with it, but I was just never inspired. So needless to say I was happy when my choice of the maple pecan chiffon cake won. That is until a certain incident happened....<br />
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You see this pan was stored in my closet because there was no room in the kitchen. You should also know I am deathly afraid of spiders. My dad says I need to see a psychiatrist. I say he needs to realize that spiders are plotting my death. <br />
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Anyways, when I went to get the pan from my closet a spider decided it would be a great time to make it's presence known to me. I screamed and threw the pan at the wall and I'm pretty sure I had my very first heart attack. <strike>God, I despise spiders.</strike><br />
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Anyways after about 30 minutes of scrubbing that pan clean I got to baking. I thought it was a little weird not to grease the pan, but I must follow those kind of directions. The cake baked up all nice, tall, and fluffy. It looked so beautiful; I was so proud of myself. <br />
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Getting the cake out was kind of tricky though because I didn't know how to get the cake out without manhandling it. I finally managed it with only a few finger indentations on the top. But nothing a little frosting can't fix. <br />
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Oh my gosh the frosting is so delicious! It's basically the same frosting from my <a href="http://cookiejartreats.blogspot.com/2013/08/butterscotch-krispie-cake-with.html" target="_blank">rice krispie cake</a>, but I wasn't as scared about browning the butter this time, so the frosting had this intense nutty flavor! So good. And the cake was so delicious! It had this perfect brown sugar taste. I did omit th pecans because no one in my family is a big fan of the nuts and I knew no one would eat it if it had nuts in it. But no matter, the entire thing was gone within three or four days. So I will most certainly be making this again! <br />
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<span style="font-size: x-large;">Maple Chiffon Cake</span><br />
Slightly adapted from Vintage Cakes by Julie Richardson <br />
Makes 1 10 inch tube pan<br />
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<u>Ingredients</u><br />
2 cups minus 3 1/2 tbsp. unbleached all-purpose flour*<br />
4 1/2 tbsp. cornstarch*<br />
2 tsp. baking powder<br />
1 tsp. salt<br />
3/4 cup dark brown sugar<br />
6 egg yolks, room temperature<br />
1/2 cup canola oil<br />
1/2 cup pure maple syrup<br />
1/4 cup water<br />
1 tsp. pure vanilla extract<br />
8 egg whites, room temperature<br />
1/2 tsp. cream of tartar<br />
1/2 cup sugar<br />
1 recipe Brown Butter Icing (below)<br />
<br />
*or substitute 2 1/4 cups cake flour<br />
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<u>Directions</u> <br />
Preheat the oven to 325 F. Line the bottom of a footed 10 cup tube pan. Leave the pan ungreased. <br />
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Sift together the flour and cornstarch 3 times. Whisk together the sifted cake, baking powder, salt, and brown sugar in a medium bowl. In a small bowl, whisk together the yolks, oil, maple syrup, water, and vanilla. Add the wet ingredients to the dry and stir until smooth. <br />
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In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to high. Whisk until soft peaks form. turn the mixer speed down to low and gradually pour in the sugar. Turn the mixer back up to high and whip until firm, glossy peaks form. <br />
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Fold a third of the whites into the batter using as few strokes as possible. Fold in the rest of the whites until incorporated. Gently pour the batter into the lined (NOT GREASED) pan. Bake until the top springs back when gently touched and the top is a light golden brown, about 50 minutes. <br />
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Allow to the cake to cool upside down, so the cake is resting on its feet. If your pan does not have feet, use a wine bottle the support the chimney part of the cake. Once the cake has completely cooled, take a long, thin knife and run it along the edge of the pan. Gently knock to pan against a hard surface until it slide out. Top with the icing and serve. Note: when cutting, use a serrated knife and use a sawing motion so as not the crush the delicate cake. <br />
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<span style="font-size: x-large;">Brown Butter Icing</span><br />
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<u>Ingredients</u><br />
2 cups confectioners sugar<br />
1 stick unsalted butter, cut into cubes<br />
1/4 cup whipping cream, cold<br />
1/2 tbsp. pure vanilla extract<br />
pinch of salt<br />
<br />
<u>Directions</u><br />
Put the sugar in a medium bowl and set aside. Melt the butter in a small sauce pan over medium heat. Keep heating until the butter turns from a lemony yellow to a dark golden brown. Once the butter has browned and has a nutty smell, add it to the sugar (do this while the butter is hot). Add the cream, vanilla, and salt. Whisk until smooth. As the butter cools the frosting will thicken. Once the frosting has thickened to the desired consistency, spread over the top of the cooled cake. <br />
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<br />Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com12tag:blogger.com,1999:blog-6519842400435880260.post-18857421800969650022013-08-13T15:34:00.001-06:002013-08-13T15:34:19.399-06:00Chocolate Chip Cookie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">I</span><span style="font-size: small;">t's been a real long time since I've posted, whoops. Here is my legit excuse: I moved across the country. Yup, yup. I'm now living in South Carolina so I can be close to family and attend school and not have to worry about traveling. The only sucky part is leaving my friends. About 90% of my really good friends attend school in Colorado and I'm not sure when I'll get a chance to go see them face to face again...</span></div>
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But the cool part about moving is I got to switch my Colorado driver's license over to a South Carolina one. I know this shouldn't matter, but the South Carolina license is soooo much prettier than Colorado's... oh and my picture is like a million times better too, haha. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-0Ad_1xqbaf8OYNBbDDPJ6cJmMO1yBXpqyxWJtRZYko-7LnkJdd9LOmgICrkyzzmrG7sR_Dk8FMqt8lE-KhOvIOE4Xk9YfHowAJ2AVzQ_fnB27ktD5vn4LAmUdpdRjM79vhw7r_kmyM/s1600/IMG_8878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-0Ad_1xqbaf8OYNBbDDPJ6cJmMO1yBXpqyxWJtRZYko-7LnkJdd9LOmgICrkyzzmrG7sR_Dk8FMqt8lE-KhOvIOE4Xk9YfHowAJ2AVzQ_fnB27ktD5vn4LAmUdpdRjM79vhw7r_kmyM/s400/IMG_8878.JPG" width="400" /></a></div>
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So because I'm way late in posting stuff I thought I would give you all some sweet and simple chocolate chip cookies. I know I have about a million chocolate chip cookie recipes on here, but I still haven't found my perfect version yet, and until then I will keep searching! I've actually been looking into how different amounts of ingredients or lack of certain ingredients affects cookies and I have to say I like the look of adding bread flour into chocolate chip cookies as I don't really like adding cornstarch to my cookies. I feel those cookies turn out way too cake-like. <br />
<br />
At first glance these cookies may seem like regular ol' cookies but they have a little something extra added to them: turbinado sugar. The turbinado gives a little bit of an extra crunch to the cookie because I don't think it melts the way granulated and brown sugar melt. <br />
<br />
This particular cookie isn't as gooey as I would like, but it indeed soft and lovely when warm. I think I like the combination of milk and semi-sweet chocolate. I used semi-sweet chocolate chips and chopped up milk chocolate pieces. When chopping the chocolate, try not to chop it too small or you wont get the great chocolate puddley goodness that all chocolate chip cookies should have. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDO7GuWYZ_L7tPeCiO60TD_2_lAcEZ8cuB3u5Up-T2HC73QmQjfaGR5FmGO_y01YORlKLrgDboQR6JZcLv_4_h0EFJXbWIBDQ-d4EE9PMF-aQUk9OkXDwoVEehmvnj-VJtSJrp0JvJYw/s1600/IMG_8876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDO7GuWYZ_L7tPeCiO60TD_2_lAcEZ8cuB3u5Up-T2HC73QmQjfaGR5FmGO_y01YORlKLrgDboQR6JZcLv_4_h0EFJXbWIBDQ-d4EE9PMF-aQUk9OkXDwoVEehmvnj-VJtSJrp0JvJYw/s400/IMG_8876.JPG" width="400" /></a></div>
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<span style="font-size: x-large;">Chocolate Chip Cookie</span><br />
Slightly adapted rom <a href="http://quixotictable.blogspot.com/2013/05/not-without-salts-chocolate-chip-cookie.html" target="_blank">The Quixotic Table</a><br />
Makes about 3 dozen<br />
<br />
<u>Ingredients</u><br />
1 3/4 cup unbleached all-purpose flour<br />
3/4 tsp. baking soda<br />
1/2 tsp. salt<br />
1 stick unsalted butter, room temperature<br />
2 tbsp. sugar<br />
2 tbsp. turbinado sugar<br />
3/4 cup + 2 tbsp. dark brown sugar<br />
1 large egg, room temperature<br />
1 tsp. pure vanilla extract<br />
45 g semi-sweet chocolate chips<br />
45 g milk chocolate chips<br />
<br />
<u>Directions</u><br />
Preheat the oven to 350 F. Line a large baking tray with parchment paper.<br />
<br />
Whisk together the flour, baking soda, and salt in a medium bowl. In the owl of a stand mixer fitted with the paddle attachment cream the butter and all three sugars on medium-high speed until light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the egg and vanilla. Turn the mixer speed down to low and gradually add the flour. Scrape down the sides of the bowl as necessary. Fold in the two types of chocolate chips. <br />
<br />
Using a medium-small cookie scoop (mine is about 1 1/2 inches in diameter), scoop out the dough and space them about two inches apart on the prepared baking sheet. Bake on the center rack for 8-10 minutes or until the edges are slightly golden brown and the centers are still soft. <br />
<br />
Cool pan on a cooling rack for a few minutes before removing the cookies onto a cooling rack to cool completely. Enjoy as many cookies as you please with a big ol' glass of milk. Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com0tag:blogger.com,1999:blog-6519842400435880260.post-74339485457771367422013-08-01T08:14:00.004-06:002013-08-01T08:14:30.125-06:00Butterscotch Krispie Cake with Butterscotch Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kVTpUpoTQfcK9n-j1SUGLhDbq5-K03qCPJaBs326Rz5NF7HLlfTk-FjkYN6S8q_lLine3FiSUCM-FUo08l6N7PWA4SRT3uAUzRwQvrh8MLI_xFLjPfwBvv6bHGdgtaCfcT42WTFaR_4/s1600/IMG_8574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kVTpUpoTQfcK9n-j1SUGLhDbq5-K03qCPJaBs326Rz5NF7HLlfTk-FjkYN6S8q_lLine3FiSUCM-FUo08l6N7PWA4SRT3uAUzRwQvrh8MLI_xFLjPfwBvv6bHGdgtaCfcT42WTFaR_4/s400/IMG_8574.JPG" width="400" /></a><span style="font-family: "Times New Roman","serif";"></span></div>
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<span style="font-family: "Times New Roman","serif";">If you read the blog regularly or
maybe semi-regularly you may remember I participate in a wonderful group called
Cake Slice Bakers. I have been baking with this group for almost three years
and it has been so wonderful! <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">Today the group turns 5 years
old. I think that is pretty significant and so do the other ladies in the group
which is why some of use decided to bake cakes as a celebration (check out our birthday cakes on our new<a href="https://www.facebook.com/thecakeslicebakers?ref=profile" target="_blank"> Facebook page</a>!). <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">I didn’t make a traditional
birthday for the celebration though. I saw this rice krispie cake Darla had
made for Dobby’s birthday and I became obsessed with it. </span><br />
<br />
SIDE NOTE: Yesterday was Harry's, Neville's, and JK Rowling's birthday, so Happy Birthday to them and the group!<br />
<span style="font-family: "Times New Roman","serif";"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3uTF571DUOjKSBM1DpZnxVFwrdqBd89IlKv0itKYQNIFmjj7OoyQH3PkGU1yAZtTAP9zC0tmKLLhyphenhyphenKnio39YEKTlaJLDVTroVleO5eEoBtp2C5ImBrX7VJvXzDIZu-sA-ulPOosnyag/s1600/IMG_8629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3uTF571DUOjKSBM1DpZnxVFwrdqBd89IlKv0itKYQNIFmjj7OoyQH3PkGU1yAZtTAP9zC0tmKLLhyphenhyphenKnio39YEKTlaJLDVTroVleO5eEoBtp2C5ImBrX7VJvXzDIZu-sA-ulPOosnyag/s400/IMG_8629.JPG" width="400" /></a></div>
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<span style="font-family: "Times New Roman","serif";">I’m slowly starting to fall in
love with butterscotch. Last year I made some biscoff butterscotch cookies
(they didn’t make it to the blog due to all the cookies being gone before I
could take cookies) and they changed my entire perspective on butterscotch. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">This “cake” has such a beautiful
deep butterscotch flavor due to butterscotch chips strewn throughout and
butterscotch sauce (like the kind from Smucker’s). But I also have to give
credit to the brown butter frosting that get slathered between the krispie
treat layers. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">I haven’t worked with browning
butter very much. I can count how many times I’ve browned butter on one hand. I
don’t think I browned the butter enough for this frosting out of fear for
burning it, but it still gave a wonderful caramely flavor. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">My favorite part about biting
into these was definitely the partially melted butterscotch chips. I think I
have officially because a butterscotch lover!</span><br />
<br />
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<span style="font-family: "Times New Roman","serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgAhZJKeN-6NRSC9JVwqqshHSMH2Khe_v719XRIIlLRk1gSqEyvJ6raA8_eh_f2mxjNqs04EriCCA3mS7zfm49xkQ2XgopGdPsen9KLmbEyCCUCkouRFlZxofPCP3qnmfJ6mFRwqB1SQ/s1600/IMG_8641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgAhZJKeN-6NRSC9JVwqqshHSMH2Khe_v719XRIIlLRk1gSqEyvJ6raA8_eh_f2mxjNqs04EriCCA3mS7zfm49xkQ2XgopGdPsen9KLmbEyCCUCkouRFlZxofPCP3qnmfJ6mFRwqB1SQ/s400/IMG_8641.JPG" width="400" /></a></span></div>
<br />
<span style="font-family: "Times New Roman","serif";"><span style="font-size: x-large;">Butterscot</span></span><span style="font-family: "Times New Roman","serif";"><span style="font-size: x-large;">ch Krispie Treat Cake
with Butterscotch Frosting<o:p></o:p></span></span><br />
<span style="font-family: "Times New Roman","serif";">Adapted from <a href="http://bakingdom.com/2013/07/butterbeer-rice-krispy-treats.html" target="_blank">Bakingdom<o:p></o:p></a></span><br />
<span style="font-family: "Times New Roman","serif";">Makes one 9x13 inch pan<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";"><u>Ingredients<o:p></o:p></u></span><br />
<span style="font-family: "Times New Roman","serif";"><em>Treats</em></span><br />
<span style="font-family: "Times New Roman","serif";"></span><span style="font-family: "Times New Roman","serif";">6 cups rice krispie cereal<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";">½ cup butterscotch chips<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";">4 tbsp. unsalted butter, cubed<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";">10 oz. mini marshmallows<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";">¼ cup butterscotch sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";"><em>Frosting<o:p></o:p></em></span><br />
<span style="font-family: "Times New Roman","serif";">1 stick unsalted butter, browned
and solid<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";">2 cups powdered sugar<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";">Pinch of salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";">2 tbsp. butterscotch sauce<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";"><u>Directions<o:p></o:p></u></span><br />
<span style="font-family: "Times New Roman","serif";">Line a 9x13 inch pan with tin
foil. Grease foil with cooking spray. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">Combine the cereal and
butterscotch chips in a large bowl.<span style="mso-spacerun: yes;">
</span>Combine marshmallows and butter in a large saucepan set over medium
heat. Stir the marshmallows and butter until both are completely melted into
each other. Once the marshmallows have melted pour in the butterscotch and stir
until combined. The mixture may bubble a little. Pour the cereal into the
melted marshmallow mixture and stir until the cereal is completely coated in
melted marshmallows. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">Press the hot mixture evenly into
the prepared pan. Allow to cool completely. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">While you wait for the rice
krispie treat to cool, make the frosting. Beat the browned butter in the bowl
of an electric mixer fitted with a paddle attachment for 30 seconds. Gradually
add the powdered sugar. Scrape down the sides of the bowl as necessary. The
mixture may look very dry and crumbly. Beat in the salt and the butterscotch
sauce. If the frosting is still too dry add a little bit of milk or cream. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif";"></span><br />
<span style="font-family: "Times New Roman","serif";">To assemble the “cake”: cut the
rice krispie treat in half hamburger ways (if you are not an elementary school
teacher this means you cut the cake so you have two 9x6 inch rectangles). Place
one of the layers on a serving plate. Spread about 2/3 of the frosting on top
of the bottom layer. Stack the remaining layer on top of the frosting. Use the
remaining frosting to decorate the top of the cake.</span>Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com9tag:blogger.com,1999:blog-6519842400435880260.post-4121991377800921972013-07-27T15:54:00.001-06:002013-07-27T15:54:25.427-06:00Peanut Butter S'more Truffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCCzbVq8hbWIhCoV6xg0cdNUAOsZvoGBSPNhaE7Q0WkcFGMDt37cvUSrVDD-yx3NkBI-ujJDhz6zNVNYMGQtmn3qfCesiN3H-Y77CHzGdjV22bPl5IMS-cFSWM_nmVVIGKf7PYzuHk3c/s1600/IMG_8479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCCzbVq8hbWIhCoV6xg0cdNUAOsZvoGBSPNhaE7Q0WkcFGMDt37cvUSrVDD-yx3NkBI-ujJDhz6zNVNYMGQtmn3qfCesiN3H-Y77CHzGdjV22bPl5IMS-cFSWM_nmVVIGKf7PYzuHk3c/s400/IMG_8479.JPG" width="400" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I know it’s hot out. I know none of you want to turn
on the oven and make your 90 degree kitchen reach 100. This is why I’m giving
you a nice cool treat. No it’s not ice cream (boy oh boy do I wish I had an ice
cream maker!). Today I bring you Peanut Butter S’more Truffles.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I’m going to diverge a little here. Ever wonder why
s’more are enjoyed during the summer? This thought just popped into my head
like two seconds ago. But seriously, who wants to start a fire in the middle of
July/August when it’s a bajillion degrees outside? Wouldn’t it be more practical
to make s’mores during the winter? You know then you can snuggle up to the cozy
fire during those cold winter nights and eat piping hot and melty deliciousness.
It’s just something to think about. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">So, back to truffles. These definitely have more of
a peanut butter taste than and s’more taste, I won’t try to deceive you on
that. But it really is a delicious combo, peanut butter, dark chocolate, and
melted marshmallows. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGfWHnuCcx2bSLkqg7QVTHUOMpxuIGY7eU7_UpwBaX-Z0gx88pD-TWUNOTcpUFn_EZeDwQHTvVb781YFDufnDwmcuyQrWhCEwUU5QtkZ7ibrzjYAZEXuDrfv_JVjN0tj8PKoq8zK28VA/s1600/IMG_8507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGfWHnuCcx2bSLkqg7QVTHUOMpxuIGY7eU7_UpwBaX-Z0gx88pD-TWUNOTcpUFn_EZeDwQHTvVb781YFDufnDwmcuyQrWhCEwUU5QtkZ7ibrzjYAZEXuDrfv_JVjN0tj8PKoq8zK28VA/s400/IMG_8507.JPG" width="400" /></a></div>
<div style="text-align: center;">
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Melted butter and marshmallows are swirled into the
peanut butter dough giving a little bit of chew when you bite into the chilled
truffle. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I’m pretty sure my dad ate the majority of these.
Every time I looked over into the kitchen, there he was, popping another
truffle into his mouth. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">And in other news: my house has been sold. This means I have exactly 10 days (including the rest of today) left in Colorado. Things re already being stored into boxes and food items are being trashed. I have managed to convince my dad to keep all of my baking stuff, you know, just in case. This means I have to find ways to use up
the chocolate chips, marshmallows, butter, flour and everything else I know won’t
last. This should be fun!<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdRvmK18WKvdm_6wjsseM9eV4YErCDDkqXikNy-eL9_VqkDv5Bk6eAFblPPwQ6O9BMjVVH96JLcEBYm-btwklKnDntWWokXfA6nTbH6ifAhvJUJube4_Ng8ZHZ90jpcj8onK3c682AcA/s1600/IMG_8539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdRvmK18WKvdm_6wjsseM9eV4YErCDDkqXikNy-eL9_VqkDv5Bk6eAFblPPwQ6O9BMjVVH96JLcEBYm-btwklKnDntWWokXfA6nTbH6ifAhvJUJube4_Ng8ZHZ90jpcj8onK3c682AcA/s400/IMG_8539.JPG" width="400" /></a></div>
<div style="text-align: center;">
</div>
<span style="font-family: "Times New Roman","serif"; line-height: 115%;"><span style="font-size: x-large;">Peanut
Butter S’more Truffles</span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">From
<a href="http://fabtasticeats.com/2013/02/06/peanut-butter-smore-truffles/" target="_blank">Fabtastic Eats<o:p></o:p></a></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Makes
2 dozen truffles<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><u>Ingredients<o:p></o:p></u></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
cup (256 g) creamy peanut butter<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾
cup (76 g) powdered sugar <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
cups (90 g) mini marshmallows</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2/3
cup crushed graham crackers (about 5 full sheets)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾
cup (185 g) dark chocolate chips<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">6
tbsp. unsalted butter, room temp. and divided <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4-6
tbsp. milk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><u>Directions<o:p></o:p></u></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Line
a large baking sheet with tin foil, set aside.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In
a large bowl, combine the peanut butter with 2 tbsp. of butter. Mix until the
butter has disappeared into the peanut butter. Stir in the powdered sugar. Do
this gently as to now have the powdered sugar go all over the place. Fold in
the crushed graham crackers. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In
a sauce pan set over low heat, melt together the marshmallows and 2 tbsp. of
butter. Once fully melted measure out about 1/3 cup. Keep the remaining melted
marshmallow in the pan to reheat for later. Allow the 1/3 cup of marshmallow mixture
to cool before folding gently into the peanut butter mixture. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Spray
a medium-small cookie scoop with cooking spray. This will help release the
dough easier. Scoop out portions and place them on the foil lined baking sheet.
Freeze the balls while you make the chocolate coating.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In
a double boiler or a heat proof bowl set over a pan of simmering water, melt
the chocolate chips with the remaining 2 tbsp. of butter. Stir until the
chocolate has completely melted. Stir in milk 1 tbsp. at a time until the
chocolate reaches a good dipping or pouring consistency. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Roll
or dip the chilled peanut butter balls into the melted chocolate. I just poured
the chocolate over the dough balls because I found it too hard to roll them.
Place the chocolate coated balls back on the foil-lined tray and freeze for
about 10-15 minutes. In the meantime, reheat the remaining marshmallow that’s
in the pan. Drizzle some of the melted marshmallow mixture into every truffle
for a final finish.</span>Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com1tag:blogger.com,1999:blog-6519842400435880260.post-12387773013206304472013-07-20T16:58:00.001-06:002013-07-20T16:58:54.052-06:00Cake Slice Bakers - July 2013: Boston Cream Pie-lets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60ZMhb3WMZJ34jhpNIlJSqLPakXJxLRM23Zu_TnleEm0_r1Sa8V3UWB4URDMcll4oUhsHOPeO259ltPs7dpMg7azgSUM5aEjeZGhC9rSo8IJFF6ImZaKLnKTVWJg-PTBcy-PYOa47LLc/s1600/IMG_8658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60ZMhb3WMZJ34jhpNIlJSqLPakXJxLRM23Zu_TnleEm0_r1Sa8V3UWB4URDMcll4oUhsHOPeO259ltPs7dpMg7azgSUM5aEjeZGhC9rSo8IJFF6ImZaKLnKTVWJg-PTBcy-PYOa47LLc/s400/IMG_8658.JPG" width="400" /></a></div>
<br />
<span style="font-family: inherit;">Today the
girls of The Cake Slice Bakers and I come at you with Boston Cream Pie-lets. In
a way I’m glad I got another chance to make some Boston Cream Pie because <a href="http://cookiejartreats.blogspot.com/2012/02/cake-slice-bakers-february-2012-boston.html" target="_blank">last year’s cake</a> didn’t go so well. This year’s cake did turn out much better, but
yet gain I had trouble with the pudding. Gosh-darn pudding always seems to give
me trouble! <o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;">Despite my
pudding handicap, this cake turned out so much better than last year’s pie I
think.<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">This cake
uses so butter. In fact, the cake gets it height from whipped cream. And boy
did this cake grow! I really didn’t expect the cake to grow so tall. And it’s
so light on the tongue. Is that weird to say? Oh well. It really is a fabulous
cake.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxdmga4t8n5vPWIAnZ3_J-_KYg2wO3behmT7c6HvdbBU3CMcp_nuhzk_xc5koJ7sESPCCCXD3juQsFaIWfWFLPIujoc7gZAKuoXAvdhAlQdvIBKjGhMqdqgH2PG0G94ISor9XC9dOeFo/s1600/IMG_8699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxdmga4t8n5vPWIAnZ3_J-_KYg2wO3behmT7c6HvdbBU3CMcp_nuhzk_xc5koJ7sESPCCCXD3juQsFaIWfWFLPIujoc7gZAKuoXAvdhAlQdvIBKjGhMqdqgH2PG0G94ISor9XC9dOeFo/s400/IMG_8699.JPG" width="400" /></a><span style="font-family: inherit;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">The pudding
I’m assuming would taste oh so amazing if it had actually set up properly. The
recipe calls for a vanilla bean, something I have never used ever! So that was
actually pretty exciting. And even though my pudding didn’t set up, I still
used it. I know I cooked it for long enough, it just didn’t want to set up. I
put some of the vanilla sauce (that’s what I’m calling it) on the bottom of the
glass and on top of the first layer of cake. The sauce absorbed into the cake
and made for a wonderful texture. I don’t know how to describe the texture
without it sounding gross. How about it feels like cold ice cream running
through a thick slice of warm cake? Am I the only one that loves when that
happens? Yes? No? Ok let’s move on. </span></div>
<br />
<span style="font-family: inherit;">The ganche
that tops this cake has been used several times in our baking adventures for
this book and as always I am very pleased with the results. I didn’t have any
bar chocolate or normal sized chips on hand so I used 4 oz. of mini semi-sweet
chocolate chips along with the cream and it still turned out fabulously!</span><br />
<br />
<span style="font-family: inherit;">All together
this cake is pretty great. Not in my top favorites for this year, but
definitely a contender. I think I would have liked the cake a little more if I
poured the vanilla sauce over the top layer of cake too. And even though I am
pudding challenged, my absolute favorite part was the vanilla <s>pudding</s>
sauce just because of the vanilla beans. I can’t wait to use vanilla beans
again!<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoTbhx1Kt1chqZihg8x5Hcg8alY9GFCPuokzmMURP_TOntC1ijspGKaJWRi57_9AULUjjBeM95otV6daziWaXBiuczb1Urqpe-WihyGEE-4AOmQoomt0sKviSzNPbjpVKIzG80jpv2GA/s1600/IMG_8719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoTbhx1Kt1chqZihg8x5Hcg8alY9GFCPuokzmMURP_TOntC1ijspGKaJWRi57_9AULUjjBeM95otV6daziWaXBiuczb1Urqpe-WihyGEE-4AOmQoomt0sKviSzNPbjpVKIzG80jpv2GA/s400/IMG_8719.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: inherit; font-size: x-large;">Boston Cream
Pie-lets</span><br />
<span style="font-family: inherit;">Slightly adapted
from Vintage Cakes by Julie Richardson<o:p></o:p></span><br />
<span style="font-family: inherit;">Makes 6
servings<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Ingredients<o:p></o:p></u></span><br />
<span style="font-family: inherit;"><em>Cake<o:p></o:p></em></span><br />
<span style="font-family: inherit;">1 cup (minus
2 tbsp.) unbleached all-purpose flour*<o:p></o:p></span><br />
<span style="font-family: inherit;">2 tbsp. corn
starch*<o:p></o:p></span><br />
<span style="font-family: inherit;">1 tsp.
baking powder<o:p></o:p></span><br />
<span style="font-family: inherit;">½ tsp. salt<o:p></o:p></span><br />
<span style="font-family: inherit;">¾ cup heavy
cream, cold<o:p></o:p></span><br />
<span style="font-family: inherit;">½ cup + 2
tbsp. sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">1 egg + 1
egg white (use yolk for pudding)<o:p></o:p></span><br />
<span style="font-family: inherit;">1 tsp. pure
vanilla extract<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">*or you can
use 1 cup cake flour<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><em>Pudding/Sauce<o:p></o:p></em></span><br />
<span style="font-family: inherit;">½ vanilla
bean<o:p></o:p></span><br />
<span style="font-family: inherit;">2 cups milk<o:p></o:p></span><br />
<span style="font-family: inherit;">½ cup sugar,
divided<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">4 egg yolks<o:p></o:p></span><br />
<span style="font-family: inherit;">¼ tsp. salt<o:p></o:p></span><br />
<span style="font-family: inherit;">2 tbsp. corn
starch<o:p></o:p></span><br />
<span style="font-family: inherit;">2 tbsp.
unsalted butter, cubed<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><em>Ganache<o:p></o:p></em></span><br />
<span style="font-family: inherit;">½ cup heavy
cream<o:p></o:p></span><br />
<span style="font-family: inherit;">4 oz.
semi-sweet chocolate, chopped or chips<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Directions<o:p></o:p></u></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">Line an 8x8
inch square cake pan with foil. Do not grease the foil. Preheat the oven to 350
F. <o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">To make the
cake: Sift together the flour and corn starch several times. This is to get the
consistency of cake flour. Or alternatively you can just use 1 cup of cake
flour. Whisk together the flour, baking powder, and salt. <o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">In the bowl
of an electric mixer fitted with the whisk attachment whisk the cold heavy
cream on high speed until soft, droopy peaks form. Turn the speed down to
medium-low and gradually pour in the sugar. Whip the mixture until stiff peaks
form. Turn the speed down to low and add the egg and egg white followed by the
vanilla. With the speed still on low whisk in the flour mixture into the
whipped cream in three parts. Make sure to scrape down the sides of the bowl to
ensure all the ingredients have been incorporated evenly. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Pour the
batter into the foil-lined pan. Bake on the center rack for 20-22 minutes or
until the top is slightly browned and a toothpick comes out clean when inserted
into the center of the cake. Cool the cake in the pan on a wire rack while you
make the pudding.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">To make the
pudding: Slice the vanilla bean in half, length wise. Scape out the seeds from
one half of the pod and place them, along with the pod, in the sauce pan. Add
the milk and a few tablespoons of sugar to the sauce pan. Place the pan over
medium heat and heat until the milk is hot. While the milk is heating, whisk
together the egg yolks and remaining sugar. Stir in salt and corn starch. Stir
1/3 of the hot milk over the egg yolks. Pour the mixture back into the pan and
cook over medium-low heat until mixture begins to thicken. Strain mixer over a
fine-mesh sieve into a large bowl. Whisk in the butter until melted. <o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"><br />To make the
ganache: In a small sauce pan, bring cream to a simmer. Place the chopped
chocolate or chips into a large, heat proof bowl. Add the hot cream to the
bowl. Swirl the bowl to ensure even coverage of cream on the chocolate. Cover
the bowl with a lid or plastic wrap for 5 minutes. Remove lid and whisk the
chocolate from the middle and outwards. Start with small circles in the middle
and move outwards until all the chocolate has melted. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">To assemble:
Cut 2 ½ inch circles in the cake. You will get four circles, so you can use the
left over cake for another 2 servings. Cut each circle in half horizontally so
you have 8 circles. Place a few tablespoons of pudding on the bottom of a
glass, top with one cake circle. Dollop a few more tablespoons of hot <span style="mso-spacerun: yes;"> </span>pudding on top of the cake and top the pudding
with another cake round. Cover the top cake with the chocolate ganache. Cover
the cakes with plastic wrap and chill in the fridge for a few hours before
serving.</span>Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com11tag:blogger.com,1999:blog-6519842400435880260.post-85310935536562212382013-07-11T11:24:00.000-06:002013-07-11T11:24:40.721-06:00Funfetti Sandwich Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVjvAC8zzbYF-w9LnI-YrnXErmtK74Ew-2xuvyyKocK-mPRRhI2m_8PANko1Q0yeJ201rv3mWbU_25Vge0uCpchNCpTI6fA1KZX__55sBR1oC4-1TA29T7ZnvM8WAz21y74ik0dV0aCQ/s1600/IMG_8371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVjvAC8zzbYF-w9LnI-YrnXErmtK74Ew-2xuvyyKocK-mPRRhI2m_8PANko1Q0yeJ201rv3mWbU_25Vge0uCpchNCpTI6fA1KZX__55sBR1oC4-1TA29T7ZnvM8WAz21y74ik0dV0aCQ/s400/IMG_8371.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NZfkOt1O7OO_6s6-cUuyFUyURN87URnrw0FrvMO2GFZ7SZnCVnaQldaoICVxibodZAi7dhvSEVkLIxthLOphdSDts-k8Tbr65uLgTq0KUmy7NjsQJdYn0qJ9arFdwa3THp8kuSUMmq8/s1600/IMG_8420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I don’t really have any interesting stories to share
alongside today’s goody, so I’ll just do a little rambling if that’s ok with
you. If it’s not ok with you then I guess just scroll down for the recipe…?<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I’ve started doing yoga once a day. The
first day, it absolutely kicked my butt, but after a few sessions it got
easier. I didn’t think I was going to like it because when I was like 13 or so
my dad made my sister and me do an in-home yoga session. Long story short, it
was painful and in no way relaxing. But the place I go to now is so much fun. I
actually look forward to it every day! And shouldn’t exercise be fun?<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I’ve been reading a lot lately. Mostly
because I know I won’t be able to read more than one book for pleasure in the
upcoming year because of school. While staying at my aunt’s house for two and a
half weeks I finished three books for a total of around 900 pages. One of the
books I’ve recently finished is Dear Girls Above Me by Charlie McDowell. I’m
basically recommending it to anyone and everyone. It is seriously that good. It’s
not insightful or deep or anything like that. It is a quick read meant to be
funny, and boy is it! I can’t remember how many times I actually laughed out
loud at this book. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxIJwrsAJOpzgpAFRpWzhHk-xrVU13N5ebTc5jv8D7QgYU-539GgKzuDSeJYYsIGuxy1sCxYU6abvOtgnoeUmM8l3u7_mcjna_P9_D1lsPsEAGdDRIlybzIQYcEAyAyxYns6o6TZse60/s1600/IMG_8392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxIJwrsAJOpzgpAFRpWzhHk-xrVU13N5ebTc5jv8D7QgYU-539GgKzuDSeJYYsIGuxy1sCxYU6abvOtgnoeUmM8l3u7_mcjna_P9_D1lsPsEAGdDRIlybzIQYcEAyAyxYns6o6TZse60/s400/IMG_8392.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I’m moving. Yay! Well yay and nay. Yay
because I’ll be moving down to South Carolina and so I’ll be closer to family
and I won’t have to worry about flying back and forth for school breaks. Nay
because I’m going to miss my buddies here. I’ve lived half of my life in
Colorado; it’s where I grew up and I’ll be sad leaving my home. Oh and snow, I’ll
be missing my snow. Snow is good for the soul (as long as you’re not sitting
outside in it)</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I made these sandwich cookies a little
while ago. They were tasty, even my sister was into them! I set a couple out
for the people who were looking at my house and by the time the appointments
were over, every single one was gone. The realtor said they were a real hit
with the kids that passed by. These are colorful and soft and just a good
little snack or after dinner treat. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NZfkOt1O7OO_6s6-cUuyFUyURN87URnrw0FrvMO2GFZ7SZnCVnaQldaoICVxibodZAi7dhvSEVkLIxthLOphdSDts-k8Tbr65uLgTq0KUmy7NjsQJdYn0qJ9arFdwa3THp8kuSUMmq8/s1600/IMG_8420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NZfkOt1O7OO_6s6-cUuyFUyURN87URnrw0FrvMO2GFZ7SZnCVnaQldaoICVxibodZAi7dhvSEVkLIxthLOphdSDts-k8Tbr65uLgTq0KUmy7NjsQJdYn0qJ9arFdwa3THp8kuSUMmq8/s400/IMG_8420.JPG" width="400" /></a></div>
<div style="text-align: center;">
</div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-size: x-large;">Funfetti Sandwich Cookie<o:p></o:p></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Slightly adapted
from <a href="http://www.traceysculinaryadventures.com/2012/09/funfetti-sandwich-cookies.html" target="_blank">Tracey’s Culinary Adventures<o:p></o:p></a></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Makes
13 good sized sandwich cookies<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><u>Ingredients<o:p></o:p></u></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><em>Cookies<o:p></o:p></em></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
cup cake flour<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1/3
cup unbleached all-purpose flour<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">3/8
tsp. baking soda<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼
tsp. salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">7
tbsp. unsalted butter, room temperature<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
tbsp. unsalted butter, melted<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">½
cup + 2 tbsp. sugar<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
tsp. pure vanilla extract<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1
large egg, room temperature<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tbsp. nonpareils or sprinkles</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><em>Buttercream
Filling<o:p></o:p></em></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">½
tbsp. milk<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼
tsp. pure vanilla extract<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pinch
of salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">5
tbs. unsalted butter, room temperature<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾
cup powdered sugar</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2
tsp. nonpareils or sprinkles<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><u>Directions<o:p></o:p></u></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In
a medium bowl, whisk together the flours, baking soda, and salt. Beat the room
temperature butter on medium-high speed until creamy. Pour in the sugar and
beat until light and fluffy. Mix in the melted butter, vanilla, and egg until
completely combined. Scrape down the sides of the bowl as necessary. Turn the
mixer speed to low and gently add the flour. Make sure to scrape down the sides
of the bowl to get all of the flour incorporated. Once the flour has been mixed
in, fold in the nonpareils.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Chill
dough for a good 45 minutes to 1 hour.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Preheat
the oven to 375 F. Line a large cookie sheet with parchment paper. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Using
a medium-small cookie scoop (mine is about 1 ½ inches in diameter) portion out
the dough onto the prepared baking sheet. Make sure to space to cookies about 2
inches away from each other, they will spread a bit. Chill the cookie dough
portions for another 10-15 minutes. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Bake
cookies for 8-10 minutes or until edges are slightly golden brown. Cool cookies
on the pan set over a wire rack for 5 minutes before removing to allow to cool
completely. Repeat with any remaining dough.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">To
make the filling: mix together the milk, vanilla, and salt together in a small
bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the
butter on medium speed until smooth. Turn the mixer speed down to low and gently
add in the powdered sugar. Scrape down the sides of the bowl and add the milk
mixture. Turn the mixer speed back up to medium-high and beat until fluffy.
Fold on the nonpareils. <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">To
assemble: match cookies in pairs by size. Spread about half a tablespoon onto
the flat side of half the cookies. Press the flat side down of the remaining
cookies onto the filling. </span>Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com3tag:blogger.com,1999:blog-6519842400435880260.post-62862014099987637352013-06-29T14:53:00.002-06:002013-06-29T14:53:40.478-06:00Brownie Waffles<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-vKNoO05aaN1QKhqc9iE5W4HTZJtjdb-uzYAXrdVBLg0v8pircNdKHRyRD9kuO6gx4Vbi7izXyMm9qDtCPy9U7Q19QyJ4vIG2DitFwFGjXfFoqj3sd95oUENddXp1NslawAD1buER5w/s1600/IMG_8099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-vKNoO05aaN1QKhqc9iE5W4HTZJtjdb-uzYAXrdVBLg0v8pircNdKHRyRD9kuO6gx4Vbi7izXyMm9qDtCPy9U7Q19QyJ4vIG2DitFwFGjXfFoqj3sd95oUENddXp1NslawAD1buER5w/s400/IMG_8099.JPG" width="400" /></a></div>
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You know what's delicious? Homemade waffles. You know what sucks about having homemade waffles? Cleaning the waffles maker. I swear that contraption was specifically designed so that no one could get between the grooves. I have small fingers and even I can't get those silly things cleaned!</div>
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This is why I hardly make waffles, which is sad because honestly, homemade waffles are soo soo much better! With my hate for waffles makers aside, I knew I had to make these brownie waffles at some point in my life. Why? Because it's made of chocolate and who doesn't like chocolate?! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQFhVSuREyqWK-nEXSyev8dH9i9BkBrt2fWIuGm5xND90nMvQ14D1LmHw2kk5E3HGY82xwxG6bvb_bszIFn9C8NhS82zMF1dxEYGqvba34WFwtv2hruxsGqutms33znLl4vSTO3pN3Vg/s1600/IMG_8107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQFhVSuREyqWK-nEXSyev8dH9i9BkBrt2fWIuGm5xND90nMvQ14D1LmHw2kk5E3HGY82xwxG6bvb_bszIFn9C8NhS82zMF1dxEYGqvba34WFwtv2hruxsGqutms33znLl4vSTO3pN3Vg/s400/IMG_8107.JPG" width="400" /></a></div>
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I love chocolate, especially dark and fudgey type chocolate
treats. These waffles really taste like chocolate cake, only a little better I
think. Chocolate cake usually has a dry texture and is unpleasant. These
waffles are soft and perfectly chocolatey. <o:p></o:p></div>
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These can be used as a vehicle for any other sweet treat you
desire, like vanilla bean ice cream, berries and whipped cream, chocolate
syrup, really anything else you can think of. I personally liked tearing the
waffles into triangles, warming them up, and dipping each one into chocolate
syrup.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxbqjqcM1d-DAMrBj3xdgWdEwtlNM9m9oKsWq-Og5DcGmvnIChRaIJ4VnsmMFxx1OMOKV-1IWWItZFoGe7xJWu9hsxpLIFtnOTYUBPjLBZ9uQSBgA57nlMgVhFLKTFW9Z2Rtl41dfAls/s1600/IMG_8112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxbqjqcM1d-DAMrBj3xdgWdEwtlNM9m9oKsWq-Og5DcGmvnIChRaIJ4VnsmMFxx1OMOKV-1IWWItZFoGe7xJWu9hsxpLIFtnOTYUBPjLBZ9uQSBgA57nlMgVhFLKTFW9Z2Rtl41dfAls/s400/IMG_8112.JPG" width="400" /></a></div>
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<span style="font-size: x-large;">Brownie Waffles </span><o:p></o:p></div>
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Recipe from <a href="http://domesticfits.com/2012/08/29/brownie-waffles/" target="_blank">Domestic Fits</a><o:p></o:p></div>
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Makes about 10 4-inch round waffles<o:p></o:p></div>
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<u>Ingredients</u><o:p></o:p></div>
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1 cup unbleached all-purpose flour<o:p></o:p></div>
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2 tsp. baking powder<o:p></o:p></div>
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1/3 cup natural unsweetened cocoa powder<o:p></o:p></div>
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½ tsp. salt<o:p></o:p></div>
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½ cup semisweet chocolate chips<o:p></o:p></div>
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1 cup milk, divided<o:p></o:p></div>
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¼ cup canola oil<o:p></o:p></div>
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1 tsp. pure vanilla extract<o:p></o:p></div>
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2 large eggs, divided <o:p></o:p></div>
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¼ cup sugar<o:p></o:p></div>
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<u>Directions</u><o:p></o:p></div>
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Preheat your waffle maker according to manufacturer’s
specifications <o:p></o:p></div>
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In a large bowl, whisk together the flour, baking powder, cocoa
powder, and salt. In a bowl set over simmering water (a double boiler) melt the
chocolate chips and ½ cup of the milk. Stir to combine. Once melted, remove
from heat and add the remaining milk, oil, vanilla, and both egg yolks. In a
clean glass bowl, beat the egg whites and sugar until soft peaks form and the
mixture becomes glossy.<o:p></o:p></div>
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Add the chocolate mixture to the dry ingredients. Stir until
just combined. Fold in the egg whites until just incorporated. <o:p></o:p></div>
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Cook waffles according to manufacturer’s specifications. My
waffle iron is about 4 inches in diameter and I used 1/3 cup of batter for each
waffle. <o:p></o:p></div>
<!--EndFragment--><br />Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com1tag:blogger.com,1999:blog-6519842400435880260.post-61073220565759504222013-06-25T19:04:00.001-06:002013-06-25T19:04:19.406-06:00Peanut Butter Filled Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBf0zqQ_vHIB_m8YyMmN-jwfqsVtBRoYYCcMz5lVCLcc4AEBCzIXH169MNom6E3K4-ElYp3RDRvl13aue_h2Zex41fQK66uBC5mTAhyphenhyphen_t2vaXfDyO009jSSauhtABwC0Tqj33B3U8qg3Y/s1600/IMG_8357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBf0zqQ_vHIB_m8YyMmN-jwfqsVtBRoYYCcMz5lVCLcc4AEBCzIXH169MNom6E3K4-ElYp3RDRvl13aue_h2Zex41fQK66uBC5mTAhyphenhyphen_t2vaXfDyO009jSSauhtABwC0Tqj33B3U8qg3Y/s400/IMG_8357.JPG" width="400" /></a><span style="font-family: inherit;"></span></div>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">I am probably one of the clumsiest person in the world. I
once told one of my teachers all the accidents I had involving me going to the
hospital and getting stitches before I was even six years old and she was
shocked. She joked to the class that if the B Team (the emergency team at
school) was ever called look around to see if I was there, because if not, it’s
probably me. <o:p></o:p></span></div>
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<span style="font-family: inherit;">
</span><span style="font-family: inherit;"></span></div>
<span style="font-family: inherit;">A few weeks ago I was straightening my hair, and I told
control of the flatiron. My reflexes kicked in and I grabbed the hot metal
plates, which caused me to drop the thing onto my foot. Then the next day I was
on my way inside the airport (I was still in the parking lot area) and I did a
total face plant onto the scratchiest rug ever. I skinned both hands so I
couldn’t use them, I skinned my elbow so bad I couldn’t bend it, and I skinned
my knee so bad I couldn’t walk properly. My dad said I looked like I had a
wooden leg. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
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<img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cgpRHLGOQBM2NnTqk6jRoMCedbjis9EszPjP3GkDAxu1dMfhcQ4po0pbFiesAdIiHT_G63_elCJJZVLawTejal8WPNksCJFpL6vdv-nMUaL9jTyQi-5EEcT6kMNV3gSsvaMBZlx9Xbo/s400/IMG_8337.JPG" width="400" /></div>
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<span style="font-family: inherit;">Not only was I just a mess, I couldn’t find Neosporin or
bandaids ANYWHERE in the freaking airport, so I went for about four or five
hours without anything to protect my new wounds. Then, when my dad and I
finally found bandaids, we couldn’t find anything to disinfect them except for
some hand sanitizer. Let me tell you this now, never ever in a million years
put hand sanitizer on a wound larger than a nickel. You will buckle down and
cry.<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Anyways, I made these brownies the day before my little
airport fiasco. And I’m so sad I did because that meant I only got to eat one
of these marvelous creations. I know for a fact that as soon as I get back from
my little vacation I will be making these ASAP.<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Erin, over at<a href="http://www.texanerin.com/" target="_blank"> Texanerin Baking</a>, makes unhealthy treats a
little more healthy, but you can’t taste the health. I have made quite a few of
her recipes, and each one was a success. These are by far my absolute favorite
though! <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_BBWDf9a2l802GPW3EbZWQuhv2UjICawr1hoIDnG61E0IEEj6sv-TqIy0WKEP-djmX3QvMcr79yCtGjxXKgtzKW7BrkpmeF3-MMn6xqci4SWHGH2S2HHhRxotprGTHsS57BQVxHdNtk/s1600/IMG_8303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_BBWDf9a2l802GPW3EbZWQuhv2UjICawr1hoIDnG61E0IEEj6sv-TqIy0WKEP-djmX3QvMcr79yCtGjxXKgtzKW7BrkpmeF3-MMn6xqci4SWHGH2S2HHhRxotprGTHsS57BQVxHdNtk/s400/IMG_8303.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_BBWDf9a2l802GPW3EbZWQuhv2UjICawr1hoIDnG61E0IEEj6sv-TqIy0WKEP-djmX3QvMcr79yCtGjxXKgtzKW7BrkpmeF3-MMn6xqci4SWHGH2S2HHhRxotprGTHsS57BQVxHdNtk/s1600/IMG_8303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<span style="font-family: inherit;">The brownie part is sooooo fudgy and chocolatey. It really
is amazing. Although I don’t think it would be nearly as amazing without the
peanut butter middle. The recipe calls for homemade peanut butter (just
pulverizing peanuts in a food processor until it reaches peanut butter consistency)
but I didn’t have that. Instead I bought some natural peanut butter at the
store. The only brand I could find that had peanuts as the only ingredient was
Krema. Dear god this stuff was so good and it even smelled like regular peanut
butter. The only thing about it was its loose consistency, which probably
caused the filling to be more of a batter than a thick filling. The brownies
still baked up perfectly though. The peanut butter filling was not nearly as
thick as Erin’s was, but since when does appearance affect awesome flavor? <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vA3Sgq8WQI1FOn6gKGkKipeLmx7DwoNatrWV7uSJUi3BdViOFaSp6jK74NpNaFMiI2hN8ByUoDCcP86JIYU53kW6ha_5NqXjEufDfunyBqitsCB5RvZWPzPPMLQ5NngmC5IPKq_13Gk/s1600/IMG_8295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vA3Sgq8WQI1FOn6gKGkKipeLmx7DwoNatrWV7uSJUi3BdViOFaSp6jK74NpNaFMiI2hN8ByUoDCcP86JIYU53kW6ha_5NqXjEufDfunyBqitsCB5RvZWPzPPMLQ5NngmC5IPKq_13Gk/s400/IMG_8295.JPG" width="400" /></a><span style="font-family: inherit;"><span style="font-size: x-large;"></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;"></span></span> </div>
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<span style="font-family: inherit;"><span style="font-size: x-large;">Peanut
Butter Filled Brownies<o:p></o:p></span></span></div>
<span style="font-family: inherit;">Slightly adapted
from <a href="http://www.texanerin.com/2012/05/100-whole-grain-peanut-butter-cup-filling-filled-chocolate-brownies.html" target="_blank">Texanerin Baking<o:p></o:p></a></span><br />
<span style="font-family: inherit;">Makes one
8x8 inch pan</span><br />
<br />
<span style="font-family: inherit;"><u>Ingredients<o:p></o:p></u></span><br />
<span style="font-family: inherit;"><em>Peanut
Butter Filling<o:p></o:p></em></span><br />
<span style="font-family: inherit;">1 cup
natural peanut butter (I used Krema)<o:p></o:p></span><br />
<span style="font-family: inherit;">1/3 cup
honey<o:p></o:p></span><br />
<span style="font-family: inherit;">¼ cup
coconut oil<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><em>Brownies<o:p></o:p></em></span><br />
<span style="font-family: inherit;">¾ cup
natural unsweetened cocoa powder<o:p></o:p></span><br />
<span style="font-family: inherit;">¾ cup
unbleached all-purpose flour<o:p></o:p></span><br />
<span style="font-family: inherit;">¼ tsp. salt<o:p></o:p></span><br />
<span style="font-family: inherit;">½ cup canola
oil<o:p></o:p></span><br />
<span style="font-family: inherit;">1 cup sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">3 large
eggs, room temperature<o:p></o:p></span><br />
<span style="font-family: inherit;">2 tsp. pure
vanilla extract<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Directions<o:p></o:p></u></span><br />
<span style="font-family: inherit;">Preheat the
oven to 350 F. Line an 8x8 inch baking pan with foil. Grease foil with cooking
spray. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">In a large
bowl, mix together the peanut butter, honey, and oil. If your coconut oil isn’t
soft, let it sit out at room temperature before mixing with the peanut butter
and honey. Cover the bowl with plastic wrap and chill in the refrigerator while
you make the brownie batter.<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Sift
together the cocoa powder, flour, and salt into a medium bowl. Whisk to
combine. In a large bowl, whisk together the oil and sugar until smooth. Beat
in the eggs one at a time, adding one as soon as the previous has disappeared into
the mixture. Stir in the vanilla. Add all of the dry ingredients into the wet
ingredients. Fold to combine (the mixture will be thick and dark). <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Spread half
of the brownie batter into the prepared pan. Pour the peanut butter filling
over the brownie batter. Spread the peanut butter filling towards the edges. A
bit of brownie batter may get swirled in, that is totally fine, they will just
become peanut butter swirl brownies! Cover the filling with the remaining
brownie batter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vA3Sgq8WQI1FOn6gKGkKipeLmx7DwoNatrWV7uSJUi3BdViOFaSp6jK74NpNaFMiI2hN8ByUoDCcP86JIYU53kW6ha_5NqXjEufDfunyBqitsCB5RvZWPzPPMLQ5NngmC5IPKq_13Gk/s1600/IMG_8295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_BBWDf9a2l802GPW3EbZWQuhv2UjICawr1hoIDnG61E0IEEj6sv-TqIy0WKEP-djmX3QvMcr79yCtGjxXKgtzKW7BrkpmeF3-MMn6xqci4SWHGH2S2HHhRxotprGTHsS57BQVxHdNtk/s1600/IMG_8303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: inherit;">Place pan on
the center rack and bake for 20-25 minutes or until a tooth pick comes out
mostly clean with the exception of a few moist crumbs and a bit of peanut
butter filling. Allow the brownies to cool in the pan for at least 30-45
minutes before removing to a cooling rack to cool completely. Once cool, slice
and serve. <o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com2tag:blogger.com,1999:blog-6519842400435880260.post-70221881282674890092013-06-20T06:31:00.001-06:002013-06-20T13:56:21.929-06:00Cake Slice Bakers - June 2013: Black and White Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2NiJm3xbGSZqB-HyVSBpc-QxKEFnTpHS4KBwUOplp4URWaSb-g6v4lS-ATa2lzi1iFRbM_HbAkmZqOu8c2A1xsbSlkSXcwtU9YXBdDjWRmQ879ynJ9JlVMvt1UXkU3_xDTpqKYwC6P4/s1600/BaWGanacheLayer.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2NiJm3xbGSZqB-HyVSBpc-QxKEFnTpHS4KBwUOplp4URWaSb-g6v4lS-ATa2lzi1iFRbM_HbAkmZqOu8c2A1xsbSlkSXcwtU9YXBdDjWRmQ879ynJ9JlVMvt1UXkU3_xDTpqKYwC6P4/s400/BaWGanacheLayer.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Hello, and Happy Thursday! I have more magnificent cake to share with you today from Julie Richardson’s Vintage Cakes. I know I didn’t share last month’s cake, but in all honesty there was just so much going on what with coming back home, getting settled, and then my sister’s graduation, there was absolutely no time to bake that cake. So because of that little slip up I made sure to make this month’s cake (I as so determined I made it about two weeks in advance).<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">This month’s cake is called the Black and White Cake. It’s basically the exact opposite of <a href="http://cookiejartreats.blogspot.com/2013/01/cake-slice-bakers-january-2013-classic.html" target="_blank">The Classic</a> I made back in January. This is a dark chocolate cake filled and topped with chocolate ganache and creamy vanilla buttercream. Although this has not been my favorite cake out of the book, it definitely is delicious! <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwVWDasEGr3owSt03B0U_rI47GYCQKhHV00ZVqJEZyka0CGJNI52dSLEdQSAz1WoKK2F6i0sZ4OGm_V9CF-DAcXeoXPlG6Anry_BwxZdjmYJslfCBd9T1X-NJrGB9VnazEOntjqvFfDg/s1600/IMG_8284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwVWDasEGr3owSt03B0U_rI47GYCQKhHV00ZVqJEZyka0CGJNI52dSLEdQSAz1WoKK2F6i0sZ4OGm_V9CF-DAcXeoXPlG6Anry_BwxZdjmYJslfCBd9T1X-NJrGB9VnazEOntjqvFfDg/s400/IMG_8284.JPG" width="400" /></a></div>
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<span style="font-family: inherit;">The recipe for the cake requires hot coffee, and since I am not a coffee drinker and no nothing about coffee, I grabbed any old thing of coffee my dad had lying around. It turns out I grabbed some pretty strong coffee because the chocolate cake turned into a chocolate mocha cake. The resulting flavor was surprising, but it was a sort of nice surprise. And after a day in the fridge, the mocha flavor subsided just a enough to bring the flavor of chocolate through a little more. So, if you like the taste of chocolate mocha, go for the strong stuff, if you want just a chocolate cake, reach for the decaf. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">The only tricky part about this cake is the frosting. This is a basic vanilla buttercream, but it called for egg whites and cooking it down with sugar and a bit of cream of tartar. I have never used a buttercream recipe that called for egg whites only because I’m afraid I won’t cook it enough and someone will get sick. Despite my apprehension, I did make the classic vanilla buttercream and it was so creamy and smooth. I can’t wait to try another variation of this buttercream method. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">The recipe I have down below makes two 8-inch round cakes. However, I halved the recipe to get one layer and I cut that layer in half horizontally.</span><br />
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<img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAz8EthXe8iMysDV8Ky3RdxhPQDznTZV6RfFYcCrTh3xm0Z4dpXY_3Qyb6rPIuFCICge-ouFgPc6MeWtKfk6Zb652RXA3xI0Cxmft46FfcrdZY6dXutlO-dkUSzUlgiKqI-ySAeXwxHU/s320/IMG_8232.JPG" width="320" /></div>
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<span style="font-family: inherit;"><span style="font-size: x-large;">Black and White Cake<o:p></o:p></span></span><br />
<span style="font-family: inherit;">Makes two 8-inch round cake<o:p></o:p></span><br />
<span style="font-family: inherit;">Slightly adapted from <a href="http://www.amazon.com/Vintage-Cakes-Timeless-Recipes-Cupcakes/dp/1607741024/ref=sr_1_1?s=books&ie=UTF8&qid=1371758024&sr=1-1&keywords=vintage+cakes" target="_blank">Vintage Cakes by Julie Richardson</a></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Ingredients<o:p></o:p></u></span><br />
<span style="font-family: inherit;">¾ cup (60g) natural unsweetened cocoa powder<o:p></o:p></span><br />
<span style="font-family: inherit;">2/3 cup hot coffee<o:p></o:p></span><br />
<span style="font-family: inherit;">½ cup sour cream<o:p></o:p></span><br />
<span style="font-family: inherit;">1 tbsp. pure vanilla extract<o:p></o:p></span><br />
<span style="font-family: inherit;">1 ½ cups (180g) unbleached all-purpose flour<o:p></o:p></span><br />
<span style="font-family: inherit;">¾ tsp. baking soda<o:p></o:p></span><br />
<span style="font-family: inherit;">½ tsp. salt<o:p></o:p></span><br />
<span style="font-family: inherit;">10 tbsp. unsalted butter, room temperature<o:p></o:p></span><br />
<span style="font-family: inherit;">1 ¼ cup (240g) dark brown sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">1/3 cup (64g) sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">2 eggs + 2 egg yolks, room temperature<o:p></o:p></span><br />
<span style="font-family: inherit;">1 recipe chocolate ganache (below)<o:p></o:p></span><br />
<span style="font-family: inherit;">1 recipe vanilla buttercream (bellow)</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Directions<o:p></o:p></u></span><br />
<span style="font-family: inherit;">Preheat the oven to 350 F. Line two 8-inch round baking pans with parchment paper. Grease each pan with cooking spray. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">In a small bowl, combine the cocoa powder and hot coffee and stir until thick. Stir in the sour cream and vanilla. The mixture will still be thick but it will be a little looser. In a medium bowl, sift together the flour, baking soda, and salt. Whisk to combine. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth. Slowly add in both sugars. Beat until light and fluffy. Scrape the sides of the bowl as needed. Add the eggs and egg yolks one at a time until. Beat until fully incorporated. Turn the mixer speed down to low and add the flour mixture in three parts, alternating with the chocolate mixture in two parts. Begin and end with the flour. Scrape the sides of the bowl to ensure all the ingredients are blended together. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Pour half of the batter into one prepared pan and the remaining batter in the other pan. Tap each pan on the counter a few times to allow air bubbles to escape. Place each pan on the center rack, evenly spaced, and bake for 35-40 minutes or until a toothpick comes out clean when inserted in the middle and the tops are cracked. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Cool the cakes in the pan for 30 minutes before inverting them and placing them top side up on a cooling rack to cool completely before assembling. <o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">To assemble the cake, lay one of the cakes, top side up, on a serving plate. <span style="mso-spacerun: yes;"> </span>Frost the top with about ½ cup of ganache, spreading it just before the edge of the cake. Refrigerate for about 5 minutes to allow the ganache to firm up. Once the ganache has firmed, spread about 1 cup of the buttercream, covering the ganache, and taking it all the way to the edge of the cake. Align the second cake on top of the buttercream, top side up. Frost the top with another ½ cup cup of ganache. Chill in the fridge for another 5 minutes. Once chilled, spread a thin coat of buttercream all around the cake, creating a crumb coat. <span style="mso-spacerun: yes;"> </span>Place in the fridge for about 10 minutes to firm up the thin layer of frosting. Frost the cake with the remaining buttercream. Decorate the cake with dots or kissed with any of the remaining ganache in desired. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit; font-size: x-large;">Chocolate Ganache</span><br />
<span style="font-family: inherit;">Makes about 1 ½ cups</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Ingredients </u></span><br />
<span style="font-family: inherit;">1 cup heavy cream</span><br />
<span style="font-family: inherit;">8 oz. semisweet chocolate, chopped or chips</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Directions<o:p></o:p></u></span><br />
<span style="font-family: inherit;">Place the chocolate into a medium heat-proof bowl. Heat cream in a medium sauce pan set over medium low heat. Stir occasionally until the cream starts to simmer. Remove the cream from heat and pour over chocolate. Swirl the bowl to ensure all the chocolate is coated. Cover the bowl with a lid and let the cream and chocolate sit together for 5 minutes. Remove the lid and stir the cream and chocolate together. First start with small circles in the center and gradually increase until all the chocolate has melted and the mixture is smooth. Allow to sit up to a couple hours to become creamy. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit; font-size: x-large;">Vanilla Buttercream</span><br />
<span style="font-family: inherit;">Makes about 5 cups<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Ingredients</u></span><br />
<span style="font-family: inherit;">6 egg whites</span><br />
<span style="font-family: inherit;">1 ¼ cup sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">¼ tsp. cream of tartar</span><br />
<span style="font-family: inherit;">2 cups (4 sticks) unsalted butter, cubed and room temperature<o:p></o:p></span><br />
<span style="font-family: inherit;">2 tsp. pure vanilla extract<o:p></o:p></span><br />
<span style="font-family: inherit;">Pinch of salt<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><u>Directions</u></span><br />
<span style="font-family: inherit;">Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water. The more the mixture is heated, the more fluid-like it will become. Continue to gently whisk the mixture until very hot to the touch (130 F on a candy thermometer).<o:p></o:p></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: Calibri;"><span style="font-family: inherit;">Move the bowl to the stand mixer and, using the whisk attachment, whip the whites and sugar mixture together on medium-high speed until it has tripped in volume and its appearance is thick, glossy, and holds stiff peaks. Turn the mixer down to medium-low speed until the bowl is cool to touch. Turn the speed back up and add the butter, one cube at a time. At first the mixture will still look like meringue, then the frosting will look as if it has curdled. Continue to add butter and mix no matter what. Continue to whip the buttercream until it is fluffy and creamy. Blend in the vanilla and salt until combined.</span> <span style="mso-spacerun: yes;"> </span><o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com16tag:blogger.com,1999:blog-6519842400435880260.post-8517478406170618842013-06-15T18:25:00.002-06:002013-06-15T18:25:57.944-06:00Chocolate Chip Cookies for Two<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQeVfZu-sOkVVndj-Vr348wH58bOXu3RDr1KRq1ls-Jr31UDWDLUbxYI6qN3fs8djnAeYjt6SPmQs1B8g7z5K__Q0ibF67fBYxPpBw_D_qr6myybiQYjPQ-xrfi4jVztbwJ9U0e1AqQ8/s1600/IMG_8012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQeVfZu-sOkVVndj-Vr348wH58bOXu3RDr1KRq1ls-Jr31UDWDLUbxYI6qN3fs8djnAeYjt6SPmQs1B8g7z5K__Q0ibF67fBYxPpBw_D_qr6myybiQYjPQ-xrfi4jVztbwJ9U0e1AqQ8/s400/IMG_8012.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
There is nothing like a chocolate chip cookie straight out
of the oven, seriously. Perfect chocolate chip cookies are ooey and gooey and
look like melted cookie dough in the center with firm, golden brown edges.<o:p></o:p><br />
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<br /></div>
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It’s obvious from the title of this blog that cookies are my
kind of treat. I will always reach for the cookie platter on a dessert table
when given options. But have you noticed how many dang cookies a single recipe
makes? Most cookie recipes make between two and three dozen (I usually end up
with about three and a half dozen cookies). Sometimes you want to make cookies
but don’t want to make a full batch. Well you could always freeze the dough in
portions and then place them in a zip lock bag like I usually do, or you could
use a recipe that makes enough cookies for two people. <o:p></o:p></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_VN6z9W70yuL7todS_0SjEuoClzmARIRSVNNaQGo-81r1PrEMeG2i7KkhCK7IcZgEpPrZ9QdlR1qKP-K7IO6-XPQKxYIFgxo6ekYWqWIdznGzZH_DTo33xnTMcSy_UtFZ-0vq5S_bX4/s1600/IMG_8031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_VN6z9W70yuL7todS_0SjEuoClzmARIRSVNNaQGo-81r1PrEMeG2i7KkhCK7IcZgEpPrZ9QdlR1qKP-K7IO6-XPQKxYIFgxo6ekYWqWIdznGzZH_DTo33xnTMcSy_UtFZ-0vq5S_bX4/s400/IMG_8031.JPG" width="400" /></a></div>
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Audra from <a href="http://www.the-baker-chick.com/" target="_blank">The Baker Chick</a> came up with a recipe that makes
six decently sized cookies or two really gigantic cookies (I also used my
normal cookie scoop and got 11 cookies out of it).<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
These cookies spread out when cooked at room temperature and
stay puffed up when chilled and then baked. I personally like the texture of
the puffed up cookies, but that’s because of the gooeyness that resulted from
it. If you bake these cookies at room temperature the texture is chewier. These
are some seriously delicious cookies, and each one baked up like its been “photoshoped”
as my sister puts it.<o:p></o:p></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy1XPXRvYE7qCE2fYAmyju4XeipUKFwiV4Lp_UyDiXNSHHrQsORWWuuKpANq2_TFpfhTOeST-E2_loDvEkaMFaZvCyU6P5BILtNwojcft3_wvKResXxobALjyCCTC1q8ksLAGWA1cWts/s1600/IMG_8039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy1XPXRvYE7qCE2fYAmyju4XeipUKFwiV4Lp_UyDiXNSHHrQsORWWuuKpANq2_TFpfhTOeST-E2_loDvEkaMFaZvCyU6P5BILtNwojcft3_wvKResXxobALjyCCTC1q8ksLAGWA1cWts/s400/IMG_8039.JPG" width="400" /></a></div>
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<span style="font-size: x-large;">Chocolate Chip Cookies for Two</span><o:p></o:p></div>
<div class="MsoNormal">
Recipe from <a href="http://www.the-baker-chick.com/2013/05/17/perfect-chocolate-chip-cookies-for-two/" target="_blank">The Baker Chick</a><o:p></o:p></div>
<div class="MsoNormal">
Makes 2 gigantic cookies, or 6 3-inch cookies, or 11 normal
sized cookies<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Ingredients</u><o:p></o:p></div>
<div class="MsoNormal">
½ cup unbleached all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp. baking soda<o:p></o:p></div>
<div class="MsoNormal">
pinch salt<o:p></o:p></div>
<div class="MsoNormal">
3 tbsp. unsalted butter, melted and warm<o:p></o:p></div>
<div class="MsoNormal">
¼ cup + 2 tbsp. dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1 egg yolk, room temperature<o:p></o:p></div>
<div class="MsoNormal">
½ tsp. pure vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
¼ cup chocolate chips<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Directions</u><o:p></o:p></div>
<div class="MsoNormal">
Preheat the oven to 325 F. Line a baking sheet with
parchment paper.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small bowl, whisk together the flour, baking soda, and
salt. In a large bowl, combine the warm melted butter and brown sugar until
combined. The mixture will look very thick. Whisk in the egg yolk and vanilla
until creamy. Fold in the flour until just combined. Fold in the chocolate
chips. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Divide the dough in half or into 6 equal portions. Space the
cookie portions about 2 inches apart. Bake for 12-15 minutes. The insides will
look like its not baking but it’s much better to underbake than over bake, so
once the tops of the cookies have firmed up, take them out of the oven. Cool on
the sheet for 5 minutes before removing to cool completely on a cooling rack
(as if you would really follow this step, psh)<o:p></o:p></div>
<!--EndFragment--><br />Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com2tag:blogger.com,1999:blog-6519842400435880260.post-69570464999253645002013-06-08T12:04:00.002-06:002013-06-08T12:04:40.180-06:00Buttermilk Cinnamon Cake<!--[if gte mso 9]><xml>
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<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijG99nIOAcXWn6LYdI4zDYw0T_Wfj46j2QuXgFYT44g8ogXzSbicdLo4kCq0EFN0pGXRdss6DBcqWRVVuwv7scT8SG5LTbvD8xxnU-pCSn-H0NWFfLGjTs-JAFECo1y_moGgEKd6nYjjc/s1600/IMG_7867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijG99nIOAcXWn6LYdI4zDYw0T_Wfj46j2QuXgFYT44g8ogXzSbicdLo4kCq0EFN0pGXRdss6DBcqWRVVuwv7scT8SG5LTbvD8xxnU-pCSn-H0NWFfLGjTs-JAFECo1y_moGgEKd6nYjjc/s400/IMG_7867.JPG" width="400" /></a></div>
<br />
I have been so, so lazy lately. I know this because I
haven’t been getting out of bed until 8 am every morning for the past month
(which is by no means normal for me). Then I look a recipes and think of making
things and then I get caught up in sitting in bed and doing absolutely nothing.
I don’t like being lazy. I need to be doing something. So now I’m getting off
my lazy butt and making delicious things for you to drool over (and possibly
make yourselves –hinthint-)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Today I bring you something I have been meaning to make for
such a long time now. I think I have written the recipe down on at least three
different occasions, but never made it. This is something I really regret
because this cake is so moist, so tender, and best of all, so cinnamony that you
will scrunch down on your seat and do your little happy-wiggle dance (you know
you have one).<o:p></o:p></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMofcINYFbmX1jPcBzfxTnxoRRGaC9lIwLYPqgmaxoTCISUrY9Lcf9PaEteOmUcrYKkGyENBgQfOIPLQFFWZQ4P8xqqz-nEl5FqM4zrzdbk2pCq5hb-DgfteXqyGJACnBVk5amT3vGJTI/s1600/IMG_7911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMofcINYFbmX1jPcBzfxTnxoRRGaC9lIwLYPqgmaxoTCISUrY9Lcf9PaEteOmUcrYKkGyENBgQfOIPLQFFWZQ4P8xqqz-nEl5FqM4zrzdbk2pCq5hb-DgfteXqyGJACnBVk5amT3vGJTI/s400/IMG_7911.JPG" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
If you haven’t checked out <a href="http://www.culinaryconcoctionsbypeabody.com/" target="_blank">Culinary Concoctions by Peabody</a>,
please do. And when you do try to pick your jaw up off the floor with as much
dignity as you can. Her food is so rich, fattening, and scrumdidliumptious,
just how desserts should look and taste. But if her food is not your style,
just go for her words. I love every single post because of her words. Even if I
don’t like the look of what she is sharing, I still read for her wit and
wisdom. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, back to this cake – Peabody calls it a bread but to me
it has more qualities of a cake. This cake is very soft and has a beautiful
swirl of cinnamon inside. I ate one slice plain and at room temperature. The
cake was delicious, but I couldn’t really taste the cinnamon. Later that night
I tried a slice heated in the microwave with a scoop of vanilla bean ice cream
and WOW! That made all the difference. The cinnamon flavor was heightened about
100 times and the hot-cold combination of the cake and ice cream was out of
this world. I really recommend eating a slice warmed up with a scoop of vanilla
ice cream. <o:p></o:p></div>
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUYRJ57clNgHtAtvoURuvR5Dto1m6KdqPMxZgyHyG_4sNDoJMlzS1t6p4jbvDxC8uzTi2hgoCgSvKEKo0Vy0ed8um9WqrjYNQA-r28CdCUgQiOUyVU_Fj27Zvsgb7_oqH3_trZxc1vts/s1600/IMG_7936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUYRJ57clNgHtAtvoURuvR5Dto1m6KdqPMxZgyHyG_4sNDoJMlzS1t6p4jbvDxC8uzTi2hgoCgSvKEKo0Vy0ed8um9WqrjYNQA-r28CdCUgQiOUyVU_Fj27Zvsgb7_oqH3_trZxc1vts/s400/IMG_7936.JPG" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;">Buttermilk Cinnamon Cake</span><o:p></o:p></div>
<div class="MsoNormal">
Recipe from <a href="http://www.culinaryconcoctionsbypeabody.com/2012/01/04/buttermilk-cinnamon-bread/" target="_blank">Culinary Concoctions by Peabody</a><o:p></o:p></div>
<div class="MsoNormal">
Makes one 9x5 inch loaf pan<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Ingredients<o:p></o:p></u></div>
<div class="MsoNormal">
2 cups unbleached all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. baking soda<o:p></o:p></div>
<div class="MsoNormal">
½ tsp. salt<o:p></o:p></div>
<div class="MsoNormal">
1 cup buttermilk, room temperature<o:p></o:p></div>
<div class="MsoNormal">
1 large egg, room temperature<o:p></o:p></div>
<div class="MsoNormal">
¼ cup canola oil<o:p></o:p></div>
<div class="MsoNormal">
¾ cup sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
½ cup sugar<o:p></o:p></div>
<div class="MsoNormal">
½ tbsp. ground cinnamon <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Directions</u><o:p></o:p></div>
<div class="MsoNormal">
Preheat the oven to 350 F. Grease a 9x5 inch loaf pan with
cooking spray. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a medium bowl, whisk together the flour, baking soda, and
salt. In a large bowl, whisk together the buttermilk, egg, oil, and sugar until
completely combined. Fold the flour mixture into the buttermilk. Stir just
until combined, do not over mix. In a small bowl, combine ½ cup sugar and ½ tbsp.
cinnamon. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spoon about 1/3 to ½ of the batter into the prepared pan.
Sprinkle as much of the cinnamon sugar mixture on top. Cover the cinnamon sugar
with the remaining batter. Sprinkle a little more cinnamon sugar on top. With a
knife, swirl the cinnamon sugar through the batter, much like making a marble
cake. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for 40-45 minutes. Allow to cake to cool in the pan for
about 30-45 minutes. Turn the cake out and allow to cool completely on a
cooling rack. Once cake is completely cool, drizzle glaze over the top of the
cake. Slice and serve. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make glaze, combine ¾ cup confectioners’ sugar and 1
tbsp. milk. Add more or less milk to obtain desired consistency. <o:p></o:p></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com2tag:blogger.com,1999:blog-6519842400435880260.post-89971124921774247122013-05-28T15:38:00.004-06:002013-05-28T15:38:44.773-06:00Toffee Scones with Chocolate Drizzle
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpujszSSbmlcet2y96HcVYu7rmaOoumYUeGIS3JZRTvsTQGFaPKFSSObqAWuI36irB2cYoFKbBHRy9JNiQGs6UTFIpbPFHH-5M5LoeKwFaPP_b1T5K6o9dw-wVT17u6XyW29ZHavKpOU/s1600/IMG_7725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpujszSSbmlcet2y96HcVYu7rmaOoumYUeGIS3JZRTvsTQGFaPKFSSObqAWuI36irB2cYoFKbBHRy9JNiQGs6UTFIpbPFHH-5M5LoeKwFaPP_b1T5K6o9dw-wVT17u6XyW29ZHavKpOU/s400/IMG_7725.JPG" width="400" /></a></div>
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<br /></div>
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Ever had one of those days where you just forget a whole
bunch of stuff? Yeah that happened to me last week while I was making these
scones. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I guess my baking skills have gotten rusty since I really
haven’t been baking as much as I usually do. You see I forgot to add the butter
to these and didn’t realize until after they were halfway baked. Seriously, who forgets the one ingredient
that makes things taste like heaven? <o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuBWh8mEZu6THJ-zZ89jyyVgkXlAYJeZ9OTd2iKsI9J2B40v8-YECl7gFTObXYlb5ib1GlafdSFn7UVhHOP8gT43hyphenhyphenDZR5V9TiM9kLBXFk1acFfbPJfJnlnz5dy0PVrs4f7ew6vaRgXI/s1600/IMG_7761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuBWh8mEZu6THJ-zZ89jyyVgkXlAYJeZ9OTd2iKsI9J2B40v8-YECl7gFTObXYlb5ib1GlafdSFn7UVhHOP8gT43hyphenhyphenDZR5V9TiM9kLBXFk1acFfbPJfJnlnz5dy0PVrs4f7ew6vaRgXI/s400/IMG_7761.JPG" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
When I pulled the scones out of the oven to let the pan cool
so I could start a fresh batch, I realized the cream I was using was chunky,
not pleasant. I seriously don’t know where my head was when I was first making
these.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
This scone recipe yields a dense biscuit-like pastry, but
the toffee chips and the chocolate drizzle makes it all the worth while to eat.
And it is perfectly acceptable to at this for breakfast (since scones are
breakfast foods) and dessert (because of the sweet chips and chocolate on top)<o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBL3SH9lCQXe5KivUEW_OHm6YkBmLhifAZbMSfHMXKunqDBdW7wXKEXf-Ar5wuGIywWFj5yTM65Ir080do3_hxg-pjDZ8Phi9l6JJ9C_Nxd2itKE5OdEzvcTPh10SN7ZGU_HZYbjUWhQ/s1600/IMG_7781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBL3SH9lCQXe5KivUEW_OHm6YkBmLhifAZbMSfHMXKunqDBdW7wXKEXf-Ar5wuGIywWFj5yTM65Ir080do3_hxg-pjDZ8Phi9l6JJ9C_Nxd2itKE5OdEzvcTPh10SN7ZGU_HZYbjUWhQ/s400/IMG_7781.JPG" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;">Toffee Scones with Chocolate Drizzle</span><o:p></o:p></div>
<div class="MsoNormal">
Hardly adapted from <a href="http://www.pastryaffair.com/blog/2012/3/4/chocolate-toffee-scones.html?lastPage=true&postSubmitted=true" target="_blank">The Pastry Affair</a><o:p></o:p></div>
<div class="MsoNormal">
Makes about 10-12 scones<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Ingredients</u><o:p></o:p></div>
<div class="MsoNormal">
2 cups unbleached all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp. sugar<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp. baking powder<o:p></o:p></div>
<div class="MsoNormal">
pinch of salt<o:p></o:p></div>
<div class="MsoNormal">
6 tbsp. unsalted butter, chilled and cubed<o:p></o:p></div>
<div class="MsoNormal">
½ cup heavy whipping cream<o:p></o:p></div>
<div class="MsoNormal">
1 egg, room temperature<o:p></o:p></div>
<div class="MsoNormal">
½ cup toffee pieces<o:p></o:p></div>
<div class="MsoNormal">
¼ cup semi-sweet chocolate chips, melted<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Directions</u><o:p></o:p></div>
<div class="MsoNormal">
Preheat the oven to 350 F. Line a baking tray with parchment
paper<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl, combine the flour, sugar, baking powder,
and salt. Rub the butter into the four with the tips of your fingers until the
flour looks like coarse sand. Mix in the toffee pieces. <o:p></o:p></div>
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<br /></div>
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In a small bowl or cup, whisk together the cream and egg.
Pour mixture into the flour mixture and stir until the dough comes together. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Place dough onto a lightly floured surface and form the
dough into a circle. Flatten the dough until roughly 1 inch thick. Cut dough
using a circular cutter (I just used one of my mom’s wine glasses). Place pieces
onto prepared baking sheet. Bake for 20-25 minutes, or until lightly browned.
Allow to cool completely before topping with the melted chocolate. <o:p></o:p></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com3tag:blogger.com,1999:blog-6519842400435880260.post-14590713923602812702013-05-21T09:58:00.002-06:002013-05-21T09:58:33.132-06:00Chocolate Chip Cookie Dough Brownies<!--[if gte mso 9]><xml>
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1X_zZo201_TvbwRzfUNrX48cYuowuzhyphenhyphenXF1YVbByqrEcxoQXqhpPYclg5KGxVJX-BHvLog6ezcCsJZ-k7Izx_o8UE5JQNN83GbMr_QN-uHSXE7lCvoRTCb0SZUSD19QgBBxiDAORVyaI/s1600/IMG_7636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1X_zZo201_TvbwRzfUNrX48cYuowuzhyphenhyphenXF1YVbByqrEcxoQXqhpPYclg5KGxVJX-BHvLog6ezcCsJZ-k7Izx_o8UE5JQNN83GbMr_QN-uHSXE7lCvoRTCb0SZUSD19QgBBxiDAORVyaI/s400/IMG_7636.JPG" width="400" /></a></div>
<br />
I have been posting a lot of cake recipes lately. Lets
change that. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Today I bring you two delicious desserts combined into one!
I saw this recipe on Foodgawker and saved it because it really is an ingenious
idea. Cookie dough is soft and brown sugary and make people happy. Brownies
(the good ones) are dense, fudgy, and full of chocolate! Combining these two
things really does make an awesome dessert. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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I was actually kind of nervous when making these because I
didn’t read the comments for tips on how to improve until I was getting all the
ingredients together. Then I started to get nervous when I kept reading all
these comments about how the cookie dough topping was crumbly and how the
brownie bottom was dry. Despite this, I decided to make them anyways and hope
for the best. <o:p></o:p></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-CmHymXIgE4qqx_YfJBrLezx0-rFsJtlel2nktAwq-zq4PsKznwzFEoceumuRhGQk4uhR6Z0T2Bi4kiZNWnA262AyN65TqtX8vdiyzcNdmPZ0MhczpxmSiz2Jxt6b5lBwxvUv1gxblg/s1600/IMG_7678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-CmHymXIgE4qqx_YfJBrLezx0-rFsJtlel2nktAwq-zq4PsKznwzFEoceumuRhGQk4uhR6Z0T2Bi4kiZNWnA262AyN65TqtX8vdiyzcNdmPZ0MhczpxmSiz2Jxt6b5lBwxvUv1gxblg/s400/IMG_7678.JPG" width="400" /></a></div>
<br /></div>
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Michelle, from Brown Eyed Baker, used the creaming method
for her brownie base, but I decided to switch it up a bit and use the <a href="http://www.recipegirl.com/2011/06/02/chocolate-chip-cookie-dough-brownies/" target="_blank">original recipe</a> of melting the butter and whisking it with the brown sugar. The cookie
dough part was hardly changed at all (just the addition of salt) and it was not
crumbly at all! This eggless cookie dough has the perfect regular chocolate
chip cookie dough consistency, and this is coming from a girl who is back to
baking in the dry, high-altitude of Colorado. I don’t know what those crazy
people where doing.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The brownie is soft, and sort of cake like, which isn’t too
bad since it pairs well with the soft cookie dough on top. I feel if the
brownie base was like a regular fudge brownie this dessert would be way to
rich. The cookie dough is so perfectly textured, I was almost tempted to not
put the dough on top of the brownie base and just eat it out of the bowl with a
spoon, it really is that good! <o:p></o:p></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImZ1QZQqKTIKPEWNpCFIZm-kEQB6jTU2gmgrAGqhxK7raaQCH2-y1w9D4avXOuIll_TwkPfDihwchVOp7NbLfuH_Sed0Ow8uhOIaL7EuDAQqOeHYI2HP8CKYrciwOfu1MNm1aJDz0y5U/s1600/IMG_7687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImZ1QZQqKTIKPEWNpCFIZm-kEQB6jTU2gmgrAGqhxK7raaQCH2-y1w9D4avXOuIll_TwkPfDihwchVOp7NbLfuH_Sed0Ow8uhOIaL7EuDAQqOeHYI2HP8CKYrciwOfu1MNm1aJDz0y5U/s400/IMG_7687.JPG" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;">Chocolate Chip Cookie Dough Brownies</span><o:p></o:p></div>
<div class="MsoNormal">
Slightly adapted from <a href="http://www.browneyedbaker.com/2011/07/21/chocolate-chip-cookie-dough-brownies/#.UI1PlmM0Bcc.pinterest" target="_blank">Brown Eyed Baker</a><o:p></o:p></div>
<div class="MsoNormal">
Makes one 8-inch square pan<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Ingredients<o:p></o:p></u></div>
<div class="MsoNormal">
<i>Brownie Base<o:p></o:p></i></div>
<div class="MsoNormal">
2 oz. semi-sweet chocolate, chopped<o:p></o:p></div>
<div class="MsoNormal">
1 stick unsalted butter, melted and still warm<o:p></o:p></div>
<div class="MsoNormal">
¾ cup dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
2 large eggs, room temperature<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. pure vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
½ cup unbleached all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1/8 tsp. salt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Cookie Dough Topping<o:p></o:p></i></div>
<div class="MsoNormal">
6 tbsp. unsalted butter, softened<o:p></o:p></div>
<div class="MsoNormal">
¼ cup + 2 tbsp. dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ cup + 2 tbsp. sugar<o:p></o:p></div>
<div class="MsoNormal">
1 ½ tbsp. milk<o:p></o:p></div>
<div class="MsoNormal">
¾ tsp. pure vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
¾ cup unbleached all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1/8 tsp. salt<o:p></o:p></div>
<div class="MsoNormal">
¼ - 1/3 cup semi sweet chocolate chips<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Directions<o:p></o:p></u></div>
<div class="MsoNormal">
To make the brownie base: preheat the oven to 350 F. Line an
8-inch square baking pan with tin foil. Grease foil with cooking spray and set
aside. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a heat-proof bowl set over simmering water, add the
chopped semi sweet chocolate. Stir occasionally until completely melted. Turn
off the heat and set the bowl of melted chocolate aside to cool. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a medium bowl whisk together the melted butter and brown
sugar until combined and the mixture looks creamy. Whisk in the eggs, one at a
time, adding the second once the first has been incorporated. Stir in the
vanilla extract and the melted chocolate. Fold in the flour and salt until just
combined. The mixture will be very liquidy. <o:p></o:p></div>
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<br /></div>
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Pour the batter into the prepared pan and bake for 18-22
minutes or until a toothpick comes out almost clean when inserted in the
center. Do not remove the brownie from the pan; allow it to cool while you make
the cookie dough topping.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the cookie dough topping: in the bowl of an electric
mixer fitted with the paddle attachment, beat the butter on medium speed until
creamy. Gradually add both sugars to the beaten butter. Cream the ingredients
until light and fluffy. Scrape down the bowl as necessary. Add the milk and
vanilla and beat on medium until combined. Turn the mixer speed down to low and
gradually add the flour and salt. Mix until flour is just incorporated. Turn
the mixer off and fold in the chocolate chips.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
To assemble: Spread the cookie dough over the just warm
brownie (still in the pan). Make sure to spread the dough evenly to the corners
of the pan. Place plastic wrap over the dough and freeze until the dough has
become firm. Remove cookie dough brownie from the pan and cut into desired
portions. Allow the brownie to come to room temperature before serving. <br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<o:p></o:p></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/15047185162630173696noreply@blogger.com2tag:blogger.com,1999:blog-6519842400435880260.post-52044552652764603822013-05-16T13:32:00.003-06:002013-05-16T13:32:32.719-06:00Antique Caramel Cake<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mOpn_yH9U0W8TLrhLgEi7rvgHSTzQB0HxkKKFnoykyfZ0FhxQyp7pHK1PpWpH7fRr1KF2YAPfN4THxH6OuZiInt9Qd2Vv-4LTE0qxQkCwrsb_8lRN-fNKSFr2vWdRUC10cUe0BKYu_Y/s1600/IMG_7436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mOpn_yH9U0W8TLrhLgEi7rvgHSTzQB0HxkKKFnoykyfZ0FhxQyp7pHK1PpWpH7fRr1KF2YAPfN4THxH6OuZiInt9Qd2Vv-4LTE0qxQkCwrsb_8lRN-fNKSFr2vWdRUC10cUe0BKYu_Y/s400/IMG_7436.JPG" width="400" /></a></div>
<br />
It’s been 3 weeks since my last post. Whoops. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I didn’t mean to go so long without posting anything. I thought that once actual classes ended I would have time, but then I wound up studying for finals about 7 or 8 hours each day. But now that finals are over and I’m done with school for the summer
I will be posting a lot more often, <s>hopefully</s>. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oh, incase any of y’all care, I passed my physics class with
a C! I have never been more excited to have a C in my life. I was terrified I
was going to fail that class and have to retake it, but no sir-y Bob, I will
not have to take that class ever again!<o:p></o:p><br />
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKU00o_hfVsuzQHYw38oicESc-FsMDcxsOsKkf9sBQ-wTmMtAcyWMijM2OiwTimtcf_n8FWk4XtJT5P9k_npmZcnSIY_l91glTj30N9f5TMKLraHE0KEV2SHc4wY_WzMfL2RG733cPwpw/s1600/IMG_7544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKU00o_hfVsuzQHYw38oicESc-FsMDcxsOsKkf9sBQ-wTmMtAcyWMijM2OiwTimtcf_n8FWk4XtJT5P9k_npmZcnSIY_l91glTj30N9f5TMKLraHE0KEV2SHc4wY_WzMfL2RG733cPwpw/s400/IMG_7544.JPG" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
In other news, I’m breaking the silence on this blog with a
delicious caramel cake!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My mom adores anything with caramel in it, so I knew this
would be the cake for her. This cake was so good that within 12 hours the cake
was halfway gone<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This cake has basically three components of caramel. The
cake, with its sturdy crumb, tastes like a combination of brown sugar and
liquid caramel. The frosting tastes like salted dark caramel, and then there is
a caramel drizzle that goes on top. The caramel on top was store bought, but if
you would like to go and make your own caramel to drizzle the top with, I say
go for it!<o:p></o:p><br />
<br />
The best part about this cake was the frosting. It has the perfect soft consistency and the flavor is phenomenal. I found myself cleaning the plate with my finger to get any frosting that had stuck to the plate. </div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gd7H2qn2yQbsu8_yOsLKUigc5xptFYzGbl_shJ154CZnrluGgqk37Y0CSl7bgFCeiG8S6JTA9-HqjPy5vLJz-zMwal_KA6vcO4z-HY4qlMuFZJMDC7xPKYX0JV2BTxXcr8YXOclnZVg/s1600/IMG_7580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gd7H2qn2yQbsu8_yOsLKUigc5xptFYzGbl_shJ154CZnrluGgqk37Y0CSl7bgFCeiG8S6JTA9-HqjPy5vLJz-zMwal_KA6vcO4z-HY4qlMuFZJMDC7xPKYX0JV2BTxXcr8YXOclnZVg/s400/IMG_7580.JPG" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;">Antique Caramel Cake</span><o:p></o:p></div>
<div class="MsoNormal">
Slightly adapted from <a href="http://laurassweetspot.com/2013/04/05/antique-caramel-cake/" target="_blank">Laura’s Sweet Spot</a><o:p></o:p></div>
<div class="MsoNormal">
Makes one 8-inch round cake<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Ingredients </u><o:p></o:p></div>
<div class="MsoNormal">
<i>Cake</i><o:p></o:p></div>
<div class="MsoNormal">
4 tbsp. unsalted butter, softened <o:p></o:p></div>
<div class="MsoNormal">
½ cup + 2 tbsp. sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ cup dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1 egg + 1 egg white<o:p></o:p></div>
<div class="MsoNormal">
1 cup unbleached all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
½ cup buttermilk<o:p></o:p></div>
<div class="MsoNormal">
½ tsp. baking soda<o:p></o:p></div>
<div class="MsoNormal">
½ tbsp. distilled white vinegar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Frosting</i><o:p></o:p></div>
<div class="MsoNormal">
¼ cup dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
4 tbsp. unsalted butter, room temp and separated<o:p></o:p></div>
<div class="MsoNormal">
1 ¼ oz. heavy cream <o:p></o:p></div>
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4 oz. cream cheese, softened<o:p></o:p></div>
<div class="MsoNormal">
pinch of salt<o:p></o:p></div>
<div class="MsoNormal">
1 cup powdered sugar<o:p></o:p></div>
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liquid caramel<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Directions</u><o:p></o:p></div>
<div class="MsoNormal">
To make the cake: preheat oven to 350 F. Line an 8-inch
round pan with parchment paper. Grease bottom and sides of the pan with cooking
spray.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Beat butter in the bowl of an electric mixer fitted with the
paddle attachment until creamy. Add both sugars and beat on medium speed until
fluffy. Scrapes the sides of the bowl as necessary. Add the egg and egg white
and beat until well incorporated. Scrape down the sides of the bowl. Add the
flour in three parts, alternating with the buttermilk in two parts, starting
and ending with the flour. <o:p></o:p></div>
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<br /></div>
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In a small bowl, dissolve the baking soda in the white
vinegar. Pour the mixture into the batter and mix to combine. <o:p></o:p></div>
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<br /></div>
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Pour the batter into the prepared pan. Place on the center
rack of the preheated oven and bake for 25-28 minutes, or until a toothpick
comes out clean when inserted in the middle. <o:p></o:p></div>
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<br /></div>
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Cool the cake in the pan for 20 minutes. Turn the cake out
onto a wire rack to cool completely. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
To make the frosting: in a small saucepan, melt 2 tbsp. of
butter with the brown sugar over medium heat. Stir to combine. Bring the
mixture to a boil and boil for 10-15 seconds. Remove from heat and whisk in the
heavy cream. Pour the mixture into a separate bowl to cool. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Once the brown sugar mixture is almost cool, beat the
remaining 2 tbsp. of butter in the bowl of an electric mixer until creamy. Add
the cream cheese and salt and continue to beat until smooth. Turn the mixer
speed down to low and add the powdered sugar. Beat until the mixture feels
loose. Refrigerate the frosting for 10-15 minutes in order to firm up<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To assemble the cake: cut the completely cooled cake in half
horizontally. Set the bottom of the cake on your serving plate, cut side up.
Place a little less than half the frosting on the top of the cake on the plate.
Smooth over the frosting. Place the top of the cake, cut side down, on top of
the filling. Frost the top and sides of the cake with the remaining frosting.
Drizzle liquid caramel on top. Refrigerate cake for 15 minute to set before
serving. <o:p></o:p></div>
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