tag:blogger.com,1999:blog-19858992210705855542024-03-14T06:09:06.396-07:00Becky Bakes, and cooks too!Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-1985899221070585554.post-3483380120452299342014-12-23T09:20:00.001-08:002014-12-23T09:20:20.229-08:00White Chocolate Peppermint Cheesecake<div class="separator" style="clear: both; text-align: center;">
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Here's a last minute idea for Christmas dessert. White Chocolate Peppermint Cheesecake. Oh Boy! Cheesecake is one of my all time favorite desserts. Any kind really. As long as its cheesecake and this one fits the bill for the holidays. A smooth mellow white chocolate batter, spiked with peppermint extract, sprinkled with crushed candy canes and sitting atop a chocolate Oreo crust. This will last a few days so making it now is a good option. It also freezes beautifully. I actually froze it, cut it into serving sizes, wrapped those tightly in plastic wrap, and popped them back in the freezer. Single servings of cheesecake anytime I want. It IS Christmas. </div>
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I've adapted this recipe from my current blog crush <a href="http://www.woodlandbakeryblog.com/" target="_blank"><span style="color: red;">"The Woodland Bakery Blog"</span></a>. Go check out Gretchen's tips for cheesecakes, they are invaluable. Although this recipe is step intensive it doesn't really have any fancy technique. It's pretty hard to mess it up. So in the interest of time, let's get to it. . .</div>
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One key to success is proper pan prep. Say that ten times fast. I'm using a high (4-inch) sided, removable bottom, non-stick cake pan. You can use a regular 8-inch cake pan but it will be a bit more work to remove the cheesecake once its cooked and cooled. Start your prep by cutting a circle of parchment to fit the bottom of the pan.</div>
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Grease the bottom and sides of the pan, fit the parchment circle in the bottom and grease that. If you're using a pan without a removable bottom, you can also line the sides of the pan with greased parchment. Next, wrap the outside of the pan with a double layer of heavy duty aluminum foil. This prevents water from the water bath from seeping into the pan. Again, if you're using a pan without a removable bottom, you can skip this step.</div>
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For the water bath, you'll want a pan that is at least 2-inches bigger than your baking pan all the way around. I'm using a 12-inch cake pan. Ok, enough on pan prep. You may notice that I trimmed the foil at the top of the pan. There is no need to do this, I've just got a bit of OCD.</div>
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Start with the crust: Oreos and butter are all you need. I like a chocolate crust for this cheesecake so I use Oreos but if you prefer graham cracker the method is the same.</div>
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Break up the Oreos into a food processor fitted with a blade and pulse until you have fine crumbs.</div>
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Add the melted butter and toss to distribute the butter evenly.</div>
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Press the mixture into the bottom of your expertly prepped pan and bake at 350°F until it starts to brown and is set. If you are using Oreos, you'll smell it more than see it. Set aside to cool.</div>
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Now on to the cheesecake. You'll need: cream cheese, eggs, granulated sugar, good quality white chocolate, heavy cream (not shown), peppermint extract and peppermint candies or candy canes.</div>
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Melt the chocolate in the microwave, 30 seconds at a time until smooth. Let it cool slightly but it should remain liquid.</div>
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Use a meat tenderizer or other heavy smasher type tool to break up the peppermint candies. I put them in a zipper bag, and wrap that in a towel. I've also noticed lately that stores are starting to sell already crushed peppermint bits in the baking section. That would make things a whole lot easier. See what you can fined.</div>
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You'll need about 1/4 cup of the peppermint bits and you'll want them pretty small, about 1/8-inch sized pieces.</div>
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To pull the whole mix together, start by creaming the cream cheese. BTW, it (as well as all your ingredients) should be at room temperature.</div>
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Slowly add the sugar and continue to beat until smooth. You'll want to stop the mixer a couple of times and scrape down the sides to make sure it's well mixed. Add the peppermint extract and blend well.</div>
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Add the cooled, but still liquid, white chocolate and blend well. Here is where it's critical that all ingredients be at room temperature. If you mix is cold, the chocolate will turn solid before it is blended with the cream cheese and you'll get lumps of chocolate in your cake.</div>
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<span style="text-align: center;">In a small bowl, combine the eggs and heavy cream and whisk until smooth. Then slowly add the egg/cream mixture, a 1/3 at a time, scraping the sides after each addition, until well blended. Avoid whipping the mix, you're not trying to get air in the mix and if you whip it you risk your cake cracking as it bakes. Lastly, gently fold in the peppermint bits.</span><br />
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Pour the batter over the baked and cooled crust and set this pan in the larger pan.</div>
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Set the whole thing on the center rack of the preheated 350°F oven and fill the outer pan with boiling water. Water should come about 1/2 way up the side of the cheesecake pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AaCnV_2cqnfqb4qDxLviA9dQQ1ZqoBx-4BKGUYM2ZonF7beqB2SmdpP30zW80b7GnUsPhA2EjgQ0QtACWbLDTFHeQMLt2qScwWxZBLZy8pWaKm6Kh2NA4DQeHiSHwQlpBK1xJ_mgjGDg/s1600/IMG_1672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AaCnV_2cqnfqb4qDxLviA9dQQ1ZqoBx-4BKGUYM2ZonF7beqB2SmdpP30zW80b7GnUsPhA2EjgQ0QtACWbLDTFHeQMLt2qScwWxZBLZy8pWaKm6Kh2NA4DQeHiSHwQlpBK1xJ_mgjGDg/s1600/IMG_1672.jpg" height="250" width="400" /></a></div>
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Bake for about 1 hour. Cheesecake is done when the center barely jiggles, like Jello. If it seems to liquidy, give it a few more minutes. Then, turn the oven off, crack the door (a wooden spoon works well to hold it open) and let the cheesecake cool for 1 hour. In spite of my efforts, I still got a few cracks around the edges. No big deal, they'll kind of disappear as it cools. Someday though, I'll finally make a crack free cheesecake. Someday.</div>
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<a href="http://youtu.be/FLgDUeSmCEE" target="_blank"><span style="color: red;">Check out this video for a visual on how to tell if its done.</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisC0LKQd-_DtpDCaQiG5pDSSeFSISXy58xQJgGRQyKeHStpQiZEbq4f-BtdRORmmfc7Z6tT_9nnBr64HzWnQcrUOgM5EID3rVM8I4Z2LnQ1_Nc0jB2Hm5WO6m75nkO6JXZtgT3XxFN6WM4/s1600/IMG_1673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisC0LKQd-_DtpDCaQiG5pDSSeFSISXy58xQJgGRQyKeHStpQiZEbq4f-BtdRORmmfc7Z6tT_9nnBr64HzWnQcrUOgM5EID3rVM8I4Z2LnQ1_Nc0jB2Hm5WO6m75nkO6JXZtgT3XxFN6WM4/s1600/IMG_1673.jpg" height="250" width="400" /></a></div>
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After an hour cooling in the oven, set it out on the counter until completely cool. See there, the cracks have kinda disappeared, kinda. Cover tightly with plastic wrap and refrigerate overnight. </div>
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To remove the cake and serve: If you used a removable bottom pan, just run a knife around the edge to loosen and pop up from the bottom. If you used a regular cake pan, you want to heat the sides and bottom of the pan to loosen the fats. Use a blow torch, open flame on the stove or set the pan in another pan (like the one from the water bath) with boiling water. Run a hot wet knife around the edge. Place a plate over the top and invert the pan. Tap gently until you feel the cheesecake release. Remove the parchment from the bottom and then invert to right side up on a serving plate. </div>
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<a href="http://youtu.be/c1uXRh9EYNA" target="_blank"><span style="color: red;">Watch this video.</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSw-Au5dJad1KH7_Pnk05rRmL3YkmsFpfdIVvB1gXKIl19UsY8ck0JdUfE2AKdujUgp3TNarudy8Wk42dBKdcdiz_I1tdcyo2L6KKsKbRBgo3dfwNRMuOTLJVfNWiO7I94BO7rTO5z9YUs/s1600/IMG_1678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSw-Au5dJad1KH7_Pnk05rRmL3YkmsFpfdIVvB1gXKIl19UsY8ck0JdUfE2AKdujUgp3TNarudy8Wk42dBKdcdiz_I1tdcyo2L6KKsKbRBgo3dfwNRMuOTLJVfNWiO7I94BO7rTO5z9YUs/s1600/IMG_1678.jpg" height="250" width="400" /></a></div>
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There you have it. Creamy, pepperminty, white chocolaty, delicious. I've made a lot of different cheesecake recipes over the years and I'd say this, so far, is the best. Both in ease of preparation and taste. I can't wait to try other variations, my head is swimming with possibilities.</div>
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Check out these links for tips on making cheesecake:</div>
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<a href="http://www.woodlandbakeryblog.com/creamy-new-york-style-vanilla-bean-%20cheesecake/" target="_blank"><span style="color: red;">Woodland Bakery Blog New York Style Vanilla Bean Cheesecake</span></a></div>
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<a href="http://youtu.be/FLgDUeSmCEE" target="_blank"><span style="color: red;">How To Tell When Your Cheesecake is done.</span></a></div>
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<b><span style="font-size: large;">White Chocolate Peppermint Cheesecake</span></b><br />
<a href="http://www.woodlandbakeryblog.com/" target="_blank">Adapted from Woodland Bakery Blog</a><br />
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3-8oz. packages cream cheese*<br />
3/4 C. granulated sugar<br />
6 oz. white chocolate, melted and cooled<br />
1 t. peppermint extract<br />
5 eggs*<br />
1/3 C. heavy cream*<br />
1/4 C. crushed peppermint candies<br />
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1 C. Oreo cookie crumbs<br />
3 T. melted butter<br />
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*It is important that all ingredients are at room temperature.<br />
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Preheat the oven to 350°F<br />
Grease the bottom and sides of an 8-inch cake pan. Line with parchment, cut to fit, and grease the parchment paper.<br />
Combine the Oreo crumbs and melted butter and press evenly into the bottom of the pan. Bake for 12-15 minutes until set and slightly browned. Set aside to cool.<br />
In a large stand mixer, fitted with the paddle attachment, blend the cream cheese on medium speed until creamy. Slowly add the sugar, stoping the mixer as necessary to scrape down the sides. Blend until smooth. Add the melted white chocolate and blend until combined.<br />
In a separate bowl, whisk together the eggs, heavy cream and peppermint extract.<br />
With the mixer on low, slowly add the egg/cream mixture, a 1/3 at a time. Stop and scrape down the sides of the bowl as necessary. Blend until smooth, don't whip. Fold in the crushed peppermints.<br />
Pour the batter into the prepared pan. Set pan into a larger pan on center rack of oven. Fill the outer pan with boiling water to 1/2 way up the side of the cake pan. Bake for 1 hour or until the center jiggles just slightly. Turn the oven off, prop the door open and let cool for an hour in the oven. Then let cool completely on the counter before wrapping and chilling overnight in the refrigerator.<br />
To remove cake from pan, heat the sides and the bottom of the cake and run a hot knife around the sides. Invert onto a plate and tap until the cake releases, remove parchment and invert again onto a serving plate.<br />
Store refrigerated for 1 week or frozen, tightly wrapped, for two months.Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com6tag:blogger.com,1999:blog-1985899221070585554.post-49490939205112844802014-11-13T13:56:00.000-08:002014-11-13T13:56:30.179-08:00Pie Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfWbP338zyyOihD41ipBebxLVSypzA8o2GdKnzB08IKyBMd5JKZe8aNiRwHYjcjNfChWhoVfP2zSnEZna7m8R92w7N1PqCcrDPBamYFc5xQV63GY0viu_28ivy8oaO7xuBV_LucFNut0s/s1600/IMG_1625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfWbP338zyyOihD41ipBebxLVSypzA8o2GdKnzB08IKyBMd5JKZe8aNiRwHYjcjNfChWhoVfP2zSnEZna7m8R92w7N1PqCcrDPBamYFc5xQV63GY0viu_28ivy8oaO7xuBV_LucFNut0s/s400/IMG_1625.jpg" width="400" /></a></div>
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<i>Hey there, miss me? No worries, I'm back. If you read my last post from a couple of weeks ago you already know that I needed a break. Just a couple of weeks to catch my breath. And whew, I did. It was nice. Sorry, I didn't post any "best of" collections, forgot to roll over my 401K and only partially got my house cleaned. Whateves. I did have a yard sale, feels sooooo good to purge and went on a date with the hubs, love that man. So. . .mission partially accomplished and that's good enough for me. I also had some time to cook without the added pressure of uploading to the blog. But I did take pictures so I've got some stuff to share. Here goes. . .</i></div>
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Since the holidays are just around the corner why not get ahead of the whole baking thing. Get some "stuff" in the freezer to streamline the process down the road. You can't quite get started on your finished desserts but you can get a couple of pie shells in the freezer ready to go. So get too it.</div>
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I tried a new pie dough recipe that I found on the <a href="http://www.woodlandbakeryblog.com/" target="_blank"><span style="color: red;">Woodland Bakery Blog</span></a>. I've searched a long time for a good "go to" pie shell. I really like Gesine's <a href="http://www.gbakes.com/2009/07/celebrate-independence-with-best-pie.html" target="_blank"><span style="color: red;">"Quick Puff"</span></a> and will use that one again. But there's a lot of folding and rolling (I posted about it <a href="http://beckybakesandcooks.blogspot.com/2011/08/basics-pie-crust-perfected.html" target="_blank"><span style="color: red;">here</span></a>.). It's good, and very flakey and I like the idea of using it for a lattice topped fruit pie. But, I wouldn't call it all purpose. However, <a href="http://www.woodlandbakeryblog.com/pie-dough/" target="_blank"><span style="color: red;">this recipe</span></a> came together quickly, used pantry ingredients and most of all, was buttery and flakey. All purpose. This is the perfect recipe to make, a couple of times over, form into shells and freeze for later. Check it out. . .</div>
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Super easy ingredients: Flour, sugar, salt, butter, shortening & ice water. Everything should be super cold.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09UuRa1wXpIMZ13tZIMnK3LiY-EQJ1U1aEfnC-gYhfLmOX3FIygOScl8wHBH4yexHM6XwE830TxHOP4ylQIZnz_VFl-9AE1p1P0vkHzivrTfA73Cf12kTRouCBeUdIhnfgsu21pMAs2eB/s1600/IMG_1581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09UuRa1wXpIMZ13tZIMnK3LiY-EQJ1U1aEfnC-gYhfLmOX3FIygOScl8wHBH4yexHM6XwE830TxHOP4ylQIZnz_VFl-9AE1p1P0vkHzivrTfA73Cf12kTRouCBeUdIhnfgsu21pMAs2eB/s400/IMG_1581.jpg" width="400" /></a></div>
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Start out by putting the flour, sugar and salt in the bowl of the food processor. I've read in lots of foofy, fancy schmancy cookbooks that you should never use the food processor the make pie dough. POPPYCOCK! Don't you believe it. Dump those ingredients in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0pQ-HUV0aSX5mg2kAZjvwb7w2KDu8cn4zTpVuffYQeSko6pIjUrlwvPYFmYn6TqoLgpx2NOi2PPYv0QKnscH31Qn0S6Wi2NRjxjpFbMQs3C-JLUnJhKE0tFOE__-iIIhT9OBli_1Ho16/s1600/IMG_1582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0pQ-HUV0aSX5mg2kAZjvwb7w2KDu8cn4zTpVuffYQeSko6pIjUrlwvPYFmYn6TqoLgpx2NOi2PPYv0QKnscH31Qn0S6Wi2NRjxjpFbMQs3C-JLUnJhKE0tFOE__-iIIhT9OBli_1Ho16/s400/IMG_1582.jpg" width="400" /></a></div>
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The "fats", A.K.A. butter and shortening, need to be super cold. Take them out of the fridge, cut into about one-inch pieces and then pop them in the freezer for about 10-15 minutes. You want super, super, cold fats. "Super Cold Fats", I think that'll be the name of my rock band.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgPhcGj0VC-Wm-8Ycqy0N1hfVMhgdg7Uje42P4Q3uhG2tCUQW2Ap1fkmQS3-_2AWJOG0EPqAWcv8Jvf5vq7y9-GOOSHzoV7NQQzAJ_l44PszPoIOiLdAacO9kVCq5mt3ZBXpTritrPBAD/s1600/IMG_1584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgPhcGj0VC-Wm-8Ycqy0N1hfVMhgdg7Uje42P4Q3uhG2tCUQW2Ap1fkmQS3-_2AWJOG0EPqAWcv8Jvf5vq7y9-GOOSHzoV7NQQzAJ_l44PszPoIOiLdAacO9kVCq5mt3ZBXpTritrPBAD/s400/IMG_1584.jpg" width="400" /></a></div>
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When the butter et. al. is super cold, dump it into the processor. . .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3o_Qy9yWVgNdQXMyfLW_2xfJJOHd_xwYow-BXlNV9ZWKco0Pc2ilDyguBXtGbNYCfigmL1N2sWSdwwe0o8vCfvGiiykZZ7Vh9XSwamjixjjJGlsPGQgdsdT4iBC25D6n7MjWSM5QdtTz/s1600/IMG_1585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3o_Qy9yWVgNdQXMyfLW_2xfJJOHd_xwYow-BXlNV9ZWKco0Pc2ilDyguBXtGbNYCfigmL1N2sWSdwwe0o8vCfvGiiykZZ7Vh9XSwamjixjjJGlsPGQgdsdT4iBC25D6n7MjWSM5QdtTz/s400/IMG_1585.jpg" width="400" /></a></div>
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And process until it looks like this. A little "sandy" with some clumps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8veUeIAakcYU5qUyUeJOxF7UwaKFAXBfzBFXWI_n7UxZHVnosNcAqGIToDPNJrNG7IE9D8JIEelatSA0gIP0hCbMNypU91EAMkncke3tIfFHxAOgCLEub7SWWbnWwxTs477ba0-uUXXSY/s1600/IMG_1586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8veUeIAakcYU5qUyUeJOxF7UwaKFAXBfzBFXWI_n7UxZHVnosNcAqGIToDPNJrNG7IE9D8JIEelatSA0gIP0hCbMNypU91EAMkncke3tIfFHxAOgCLEub7SWWbnWwxTs477ba0-uUXXSY/s400/IMG_1586.jpg" width="400" /></a></div>
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Make sure you don't have any bits of butter bigger than a pea, like this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_UreUSu1PGkHN3YToWGrgjwEqGKKNVUgl6vqhg838ScFc47tJhiAHhqliyvrvFZML_s05TZI8TAYtuTuYrfwV-5FbAvMyP4seNeyx10Ufok6t7VhyphenhyphenKjoWCLtre-u-6H4EMVdoEGzJxfg/s1600/IMG_1587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_UreUSu1PGkHN3YToWGrgjwEqGKKNVUgl6vqhg838ScFc47tJhiAHhqliyvrvFZML_s05TZI8TAYtuTuYrfwV-5FbAvMyP4seNeyx10Ufok6t7VhyphenhyphenKjoWCLtre-u-6H4EMVdoEGzJxfg/s400/IMG_1587.jpg" width="400" /></a></div>
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Now, with the processor running, stream in the super, super, cold ice water, add just enough for the dough to barely come together. Start by adding an amount just shy of what's called for in the recipe, then more, a teaspoon at a time, until you get this consistency. Kind of dry but it will hold when pressed together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4RHT-Lb_JQB0UdtNlsJ1vRrWHKlOF3ZJWeDzYkjEd0Ol_LcFjIyYJbVBQ9Zi2LMVHV6sgAg9S60guNa94TrkEEAjPtz9p-ZUv8yKojUWzahuA4pCKnbZLewmqDjgfUxOy0LBsyf2_fFA/s1600/IMG_1591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4RHT-Lb_JQB0UdtNlsJ1vRrWHKlOF3ZJWeDzYkjEd0Ol_LcFjIyYJbVBQ9Zi2LMVHV6sgAg9S60guNa94TrkEEAjPtz9p-ZUv8yKojUWzahuA4pCKnbZLewmqDjgfUxOy0LBsyf2_fFA/s400/IMG_1591.jpg" width="400" /></a></div>
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Plop it out onto a well floured surface and knead it together, 4 or 5 times until it comes together and is smooth. Be careful not to overwork the dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlWPlxC1AjnLpX7XG5osLTThS5vXBQsDUusEFS9ZVQYhGxlB_wqTuZxdcicFQilRn3EBTRNEfSF5LzuVeAy5FO0Mtbevxbvt5GYGxzCtWgfy97q0zqcSa60Sa2UCTB-UDYV-7SoHLpGOX/s1600/IMG_1593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlWPlxC1AjnLpX7XG5osLTThS5vXBQsDUusEFS9ZVQYhGxlB_wqTuZxdcicFQilRn3EBTRNEfSF5LzuVeAy5FO0Mtbevxbvt5GYGxzCtWgfy97q0zqcSa60Sa2UCTB-UDYV-7SoHLpGOX/s400/IMG_1593.jpg" width="400" /></a></div>
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Divide it into two equal portions, form them into disks and wrap tightly in plastic wrap. This dough should rest a couple of hours (overnight is best) before you roll it out. If you don't rest the dough, you'll end up with a tough shell that will shrink quite a bit when baked. Trust me, the dough needs to rest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKh2jNfGG2pse-86UTyr9TJ3e5NRD4IgOOIAB18Q1KfR6ZSnG1FykvA1dCDwogZ7hrGBbdu69UpINeSQ0u2y2PIu60L0MiVrIYKHzPrW-p7iJBssLUau9GfNkUYNgUAweUFm_10yjIWwFs/s1600/IMG_1617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKh2jNfGG2pse-86UTyr9TJ3e5NRD4IgOOIAB18Q1KfR6ZSnG1FykvA1dCDwogZ7hrGBbdu69UpINeSQ0u2y2PIu60L0MiVrIYKHzPrW-p7iJBssLUau9GfNkUYNgUAweUFm_10yjIWwFs/s400/IMG_1617.jpg" width="400" /></a></div>
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When the dough is rested and its time to make a pie shell, unwrap one of the disks and roll it out on a well floured surface. Always roll from the center to the edge. I always roll from the center to the top and then turn the dough about 45° and then roll from the center to the top, again. By kind of spinning the dough around you can make sure it's not sticking the surface and you can add a bit more flour as needed to prevent sticking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU-QjO_P86cDIJo-1XqhXlozHmZ2I9mb4iAP1m81QeHjInysbhed672rVyRm1F3QeuRM9rH-u4JAaFcI4b1z-6bbYTxQxxyohomHQ2hkYHoLyoJiIlVOhXYO6rL9KCUnz0Pqzi4jHNawg/s1600/IMG_1618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU-QjO_P86cDIJo-1XqhXlozHmZ2I9mb4iAP1m81QeHjInysbhed672rVyRm1F3QeuRM9rH-u4JAaFcI4b1z-6bbYTxQxxyohomHQ2hkYHoLyoJiIlVOhXYO6rL9KCUnz0Pqzi4jHNawg/s400/IMG_1618.jpg" width="400" /></a></div>
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Roll the dough a healthy, fat 1/8-inch thick. Somewhere between 1/8-inch and 1/4-inch. Size should be about 1-1/2 inches bigger than the pie tin, all the way around. This is a 9-inch pie tin that I got at the dollar store. It's perfect. I actually don't like a glass or ceramic pie pan. I always seem to get a soggy crust with those. These are perfect and at a buck each, you can buy several.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgFGigzNZecJ6ihLb1unazD3q7X_0s36AFTVf9hTVnBxcbnBs4sT3RageNSRi0DJ4ISMaWoPJnY1Obj0OSd6lkjxJUHPKmmrqc_J_9lFNNBBAFGLtHt522B4weBOzJerFkA2-fshT4GRR/s1600/IMG_1619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgFGigzNZecJ6ihLb1unazD3q7X_0s36AFTVf9hTVnBxcbnBs4sT3RageNSRi0DJ4ISMaWoPJnY1Obj0OSd6lkjxJUHPKmmrqc_J_9lFNNBBAFGLtHt522B4weBOzJerFkA2-fshT4GRR/s400/IMG_1619.jpg" width="400" /></a></div>
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I also ALWAYS butter my pie tin before lining it with the pastry. Although pie dough generally doesn't stick, this insures that it doesn't (so you can remove nice clean slices of your finished pie), and it gives a nice crispy texture to the outside of the pie crust. Don't question, just do it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPH2AjzON-ebCxXib5kNi5YEoyDjTZODrbiI-FpoB4980TH9w3MmdckYtKBAbKTsExAHJP0KegARnUgL_CGLAe8VJvPVyPJu6800xKO_ARCWOa7vAKCovTMlRITv7Tlb_EHk35JQEAsK4/s1600/IMG_1621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPH2AjzON-ebCxXib5kNi5YEoyDjTZODrbiI-FpoB4980TH9w3MmdckYtKBAbKTsExAHJP0KegARnUgL_CGLAe8VJvPVyPJu6800xKO_ARCWOa7vAKCovTMlRITv7Tlb_EHk35JQEAsK4/s400/IMG_1621.jpg" width="400" /></a></div>
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To get the dough from the board to the tin gently and loosely fold it into quarters, sprinkling a bit of flour between the layers. Yeah, yeah a lot of videos will show rolling it up on the rolling pin then unrolling it onto the pan but I've never had luck with that. This is what works for me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3UfZUpd4kxYKaB_uweGGivHfsLNsAzah8JMSG7UoFbfN0pLXiLXFCchJT317qm-3b4fSjYWRSlhfruutxynJLd5zImrO7QWjxdVT8XJivsL-chM4MCcGd043qe7hbvIlngXVmjbrvDdx/s1600/IMG_1622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3UfZUpd4kxYKaB_uweGGivHfsLNsAzah8JMSG7UoFbfN0pLXiLXFCchJT317qm-3b4fSjYWRSlhfruutxynJLd5zImrO7QWjxdVT8XJivsL-chM4MCcGd043qe7hbvIlngXVmjbrvDdx/s400/IMG_1622.jpg" width="400" /></a></div>
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Carefully lift the dough into the pan, placing the point in the center. Now just gently unfold. Ease the dough into the pan, fitting it into the corner and being careful not to stretch the dough. Trim the dough so you have about 1/2-inch hanging over the edge and then fold that under all the way around so that you have a "double thickness" of dough around the rim.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsyxVgRKQ89G08uSKF0NSA9Lo6dhRgFBq-nTaqStdEOLGmqcqwBsyTbABfqS0C-tQ6K8DR-STV-F8OdHfz66wLUPsescfAIcW3BnrAU1McXDmdWmPCWwL6CAqnmgGPER0-fltmUdaCnBG/s1600/IMG_1623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsyxVgRKQ89G08uSKF0NSA9Lo6dhRgFBq-nTaqStdEOLGmqcqwBsyTbABfqS0C-tQ6K8DR-STV-F8OdHfz66wLUPsescfAIcW3BnrAU1McXDmdWmPCWwL6CAqnmgGPER0-fltmUdaCnBG/s400/IMG_1623.jpg" width="400" /></a></div>
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There are several ways to finish off the edge but I always go with this. Its easy and it raises the rim of the pie crust so it's just a bit deeper. Just squish the thick layer around the edge using your knuckle on one hand the the thumb and index finger on your other hand. OK, just look at the picture. Got it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfWbP338zyyOihD41ipBebxLVSypzA8o2GdKnzB08IKyBMd5JKZe8aNiRwHYjcjNfChWhoVfP2zSnEZna7m8R92w7N1PqCcrDPBamYFc5xQV63GY0viu_28ivy8oaO7xuBV_LucFNut0s/s1600/IMG_1625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfWbP338zyyOihD41ipBebxLVSypzA8o2GdKnzB08IKyBMd5JKZe8aNiRwHYjcjNfChWhoVfP2zSnEZna7m8R92w7N1PqCcrDPBamYFc5xQV63GY0viu_28ivy8oaO7xuBV_LucFNut0s/s400/IMG_1625.jpg" width="400" /></a></div>
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There, done. Ain't it purdy. I like the rustic look this edge has. From here, there are three ways you can go:</div>
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1. Blind bake (for cream pies.) See below. </div>
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2. If you are going to fill it unbaked, (fruit or custard: pumpkin, pecan, etc.) brush the interior with a beaten egg white and let it dry. It will create a moisture barrier and prevent a soggy crust. </div>
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3. To freeze for later: pop it in the freezer like this, unwrapped, and let it get nice and hard. About an hour will do. <span style="text-align: center;">Then wrap snuggly in plastic wrap and pop it back in the freezer. They can be stored in the freezer for up to 2 months.</span><span style="text-align: center;"> When ready to use, thaw on the counter for about 15-20 minutes before filling or blind baking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb2WJoZbyLGTJy_uWDrV7_EwU9nWiQXf3rP7U5b-MzHLHyg3oZD4ISuiS5AtJl8DpXB3aHQk8hpIAJornWx8lOx1uuAPgR9GMfcYwCoOFpbdwuVyZnSabTj9jzIsCTagkVErLSQLknBLy/s1600/IMG_1627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb2WJoZbyLGTJy_uWDrV7_EwU9nWiQXf3rP7U5b-MzHLHyg3oZD4ISuiS5AtJl8DpXB3aHQk8hpIAJornWx8lOx1uuAPgR9GMfcYwCoOFpbdwuVyZnSabTj9jzIsCTagkVErLSQLknBLy/s400/IMG_1627.jpg" width="400" /></a></div>
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I usually make 4-6 shells at a time and keep them in the freezer. It totes streamlines baking holiday pies. Just make all your shells now and you'll be set for Thanksgiving and Christmas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeGxNbYo-gCJ8HpJJPs_aZqDPrscTIeKiZMDPq-HqaN5PyUeNUiCXT6Qxw65PYdhyphenhyphenClgtHya6Z8jwcNuaOhzFzAN8BwcM_cRbx7HjN_6Bjzp5ub6hjQLZb6dClwzCpb1NArjDa6BaicV_/s1600/IMG_1628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeGxNbYo-gCJ8HpJJPs_aZqDPrscTIeKiZMDPq-HqaN5PyUeNUiCXT6Qxw65PYdhyphenhyphenClgtHya6Z8jwcNuaOhzFzAN8BwcM_cRbx7HjN_6Bjzp5ub6hjQLZb6dClwzCpb1NArjDa6BaicV_/s400/IMG_1628.jpg" width="400" /></a></div>
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To blind bake, heat the oven to 425°F. Prick the shell with a fork and then line it with parchment or buttered foil (buttered side towards the pie shell). Add dried beans or pie weights.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFJDWKfKnuEYXurQtVWWCVODwgT8k91Txinr37cpB3O6sOA2jXJkCqasDvTRrRORf1zyi5GlCnFVh0XSHIcIGjkyZZthsxA69hyrL15mgQGkHssijw9AsZXBxfXGhq6VoyQiai0ObYbkf/s1600/IMG_1629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFJDWKfKnuEYXurQtVWWCVODwgT8k91Txinr37cpB3O6sOA2jXJkCqasDvTRrRORf1zyi5GlCnFVh0XSHIcIGjkyZZthsxA69hyrL15mgQGkHssijw9AsZXBxfXGhq6VoyQiai0ObYbkf/s400/IMG_1629.jpg" width="400" /></a></div>
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Bake at 425°F for 15-18 minutes until crust is set and just starts to color. Then turn the oven down to 375°F and remove the parchment/foil and weights. Bake an additional 5-7 minutes until golden brown. Let it cool and then fill 'er up. Chocolate cream, banana cream, fresh strawberry. Sky's the limit.</div>
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This pie shell is great for cream pies, custard pies, chess pies, you name it. I also used it to make quiche and it worked beautifully. Yes it has a small amount of sugar in the dough but not need to take it out. Completely undetectable in the quiche. So savory or sweet, this is my new "go to/all-purpose" pie dough. I've already got 4 in the freezer. </div>
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Find the recipe here: <a href="http://www.woodlandbakeryblog.com/pie-dough/" target="_blank"><span style="color: red;">Woodland Bakery Blog Pie Dough</span></a></div>
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Note: If you pitch off some dough and taste it, it's a bit on the salty side. Even using unsalted butter. If you're watching your salt intake I would suggest reducing the salt to 1 teaspoon. I you use salted butter, eliminate the salt all together.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-60934342124876590412014-10-07T17:34:00.001-07:002014-10-07T17:35:16.977-07:00Keeping Up and Keeping Recipes<div class="separator" style="clear: both; text-align: left;">
<i>Dear Blog Readers,</i></div>
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<i> I'm sorry. I've neglected the blog as of late. Life has just gotten crazy and I can't seem to keep up. Somethin's gotta give. So, after much though, I've decided to take a break from the blog. Not permanently, just a hiatus. Just to give myself a bit of breathing room. It seems that its been harder and harder to find time to cook, let alone, photograph and blog. Blogging was creating stress and I started this whole thing as a stress-releasing hobby. It was counteracting it's own purpose. Not good. So I'm gunna take the next 3 or 4 weeks off. . . get my house clean, I mean deep deep cleaned. . .roll over that old 401K. . .have a much needed yard sale. . .go on a date with the hubs and in general just slow down.</i></div>
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<i> In the mean time, I've posted below some of the ways that I develop and organize my recipes. I also plan to post a few "best of" collections. Best Dinners, Best Desserts, etc. For those of you who've been here from the beginning, you may rediscover a recipe, and for those who've just started tuning in, they'll be new to you. I plan to be back in November, reinvigorated and full of great fall and holiday recipes. So for now, adieu.</i></div>
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<i>Becky</i></div>
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<b>Keeping Recipes. . .</b></div>
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If you're at all like me, you have grand delusions of being a world famous cook. Well at least an accomplished home cook. You're addicted to hoarding, er, collecting recipes. You "pin" them to Pinterest or down load them from the internet. Tear them out of magazines. Snap pictures from friends' cookbooks and jot them down on post-its as you pause and rewind the DVR. There are any number of ways to get a "fix". And after all this hoard. . .er. . .collecting. . .of recipes. . .that you're going to make right away. . .you have a growing pile. A pile that grows and grows. A pile that is so big that you couldn't possible make all those recipes, even if you made a new one every day. So what do you do? Here are some of the ways I develop and keep recipes:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrglN_JEHwPF_pfpmBhjcF2shW8PEXZFf2SOEo-37jNkE0PcEASHrOXeju00sDqi5stWcvHboxCok2pEMYX1smJ1bTWJjbF9vZu0VEQPMh7IgjKHPcWo3Mp8mPUcqhw-Ty1ihKdXTRlb-/s1600/IMG_1709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrglN_JEHwPF_pfpmBhjcF2shW8PEXZFf2SOEo-37jNkE0PcEASHrOXeju00sDqi5stWcvHboxCok2pEMYX1smJ1bTWJjbF9vZu0VEQPMh7IgjKHPcWo3Mp8mPUcqhw-Ty1ihKdXTRlb-/s1600/IMG_1709.JPG" height="300" width="400" /></a></div>
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First of all, let's address that recipe hoard. This is my pile of "Recipes to Make". Stuff torn out of magazines, cut off of boxes, picked up a the market, printed off the internet, etc. They all go in this file. It's really not that big. But it was. Boy was it big, about a inch thick. I keep it small by constantly re-evaluating. Whenever I'm looking for inspiration for the blog, or just something new to fix, I flip through this file. And I really look at what's in there. And I ask: </div>
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- Does it still look good? Surprisingly, something that last week/month/year sounded so good you wanted to run home and make it, sounds kinda bla now. Yeah? Toss it!</div>
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- Am I realistically going to make it? If it's fried, probably not, no matter how good it looks. So, toss it!</div>
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- Does it require some super expensive ingredient, difficult technique or crazy equipment. Toss it.</div>
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- Would you even ever have an occasion to make it? No? Toss it!</div>
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You get the idea. Be realistic. You'll find you parse the file pretty quickly, and keep it manageable. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeVcqFxAMgCpIL6gGoe64ACnb7eu4QBlOExEuVdD3WP4FKpB3YRLVYqoZJTRIepht-aOVFkh9n_JfKbmBR8twCvCzP2MnmrxKGTy17I587Kvr7OZdMBgjy28qQuC-U63cOVCm6KChTwUH/s1600/IMG_0489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeVcqFxAMgCpIL6gGoe64ACnb7eu4QBlOExEuVdD3WP4FKpB3YRLVYqoZJTRIepht-aOVFkh9n_JfKbmBR8twCvCzP2MnmrxKGTy17I587Kvr7OZdMBgjy28qQuC-U63cOVCm6KChTwUH/s400/IMG_0489.jpg" height="250" width="400" /></a></div>
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Second, how do you keep the stuff that you want to keep. Stuff you've tied and tweaked? Start by getting the two most important cooking tools that you will ever use. A pen and a notebook. Keep them by you at ALL times. Seriously, you think you'll remember what you did to create that fabulous recipe, but the minute someone says they love it, you forget completely. Kinda like when you first wake up from a dream, its so vivid, then you turn to your hubby and try to explain it and you just can't seem to piece it together. Yeah, like that. So write down what you did, did you substitute something? Did it work? Based on your oven, did you cook it for longer or shorter than the recipe said? Write it down. You can go back later and type it up proper like, but keep those notes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAM9M0lrHxP54OmDD4Wkx9MIMu5USGlGF6o6u8dwfC9g3HDio_1UaOE96MifYZGdMjob66_ZjlLUvWOYO1tqTYztmYrf8DmDlMKhko9SvbIZXHhAwW9aMYOCQRrjgKVaZKeRhqUh7JnNp/s1600/IMG_0492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAM9M0lrHxP54OmDD4Wkx9MIMu5USGlGF6o6u8dwfC9g3HDio_1UaOE96MifYZGdMjob66_ZjlLUvWOYO1tqTYztmYrf8DmDlMKhko9SvbIZXHhAwW9aMYOCQRrjgKVaZKeRhqUh7JnNp/s400/IMG_0492.jpg" height="250" width="400" /></a></div>
Thirdly, keep that pen with you, AT ALL TIMES, because, and here's a revelation, you can write in your cookbooks. Go ahead, I give you permission. I know, it goes against everything your mother, and math teacher told you. But those were borrowed books that you had to give back. Cookbooks are tools, use them. They are there so you can create a culinary masterpiece, so keep notes! Here is my favorite buttercream recipe. And all the variations I've successfully come up with. I just write it right there in the book. Then I don't have to hunt down a errant post-it note and try to remember what I did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzn0VNPVQ5UxR2oO7NdERnP6GiOfrrnzZQA5Md2y5B9uW3feE0QmGjkrkT6HkFuqyVqnsQf742fnTm_9ZOHOeAXa2Uh2_h9cdcu8p4LvoepLrFeWHBHi9QSobBK7RHTXrap63b4njCfKi/s1600/IMG_0496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzn0VNPVQ5UxR2oO7NdERnP6GiOfrrnzZQA5Md2y5B9uW3feE0QmGjkrkT6HkFuqyVqnsQf742fnTm_9ZOHOeAXa2Uh2_h9cdcu8p4LvoepLrFeWHBHi9QSobBK7RHTXrap63b4njCfKi/s400/IMG_0496.jpg" height="250" width="400" /></a></div>
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Lastly, compile your own personal cooking anthology. I have a binder where I keep all the recipes that I've developed, tried, copied off the web and stolen, err, borrowed. This binder is kind of the final stop. If a recipe makes it out of my pile of "Recipes to Make" and the fam gives it the thumbs up then it goes into this binder. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VP5Lbk_Wes0utL_r7h34ASrw7O5umqinMhNgwrUg4yELPLAqiB4ohEZ5LIiPEZrj8g9JtIwEYfQX1fgz7GQiQC2tlRCAz07dTeKh9QPJjoDOFPOwnW0jcuP9_NE8hyphenhyphenp9qpVX3PcKCklS/s1600/IMG_0498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VP5Lbk_Wes0utL_r7h34ASrw7O5umqinMhNgwrUg4yELPLAqiB4ohEZ5LIiPEZrj8g9JtIwEYfQX1fgz7GQiQC2tlRCAz07dTeKh9QPJjoDOFPOwnW0jcuP9_NE8hyphenhyphenp9qpVX3PcKCklS/s400/IMG_0498.jpg" height="250" width="400" /></a></div>
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This is where our favorite dinner recipes are. Where my Mom's fudge recipe and my Grandma's Apricot Bread recipe are secured. If the house was on fire, I'd totes grab this binder! Basically its a collection of family standards. The kids have gotten so attuned to this process that they rate new recipes simply "binder worthy."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiAiRc_WK9F-fahmpg4MK0WwM3ZnuCjhOla4kBiyn0y7c1zN6ahrLOruIGO1pOq0wF2BZQ6i8-lPvLZEz_-lU-0JN5gLVaMaLH_jVbngPT4Rigi97c7r2IkWb__3mac7bQ2_8mm56VgyC/s1600/IMG_0499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiAiRc_WK9F-fahmpg4MK0WwM3ZnuCjhOla4kBiyn0y7c1zN6ahrLOruIGO1pOq0wF2BZQ6i8-lPvLZEz_-lU-0JN5gLVaMaLH_jVbngPT4Rigi97c7r2IkWb__3mac7bQ2_8mm56VgyC/s400/IMG_0499.jpg" height="250" width="400" /></a></div>
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I also put a copy of every "binder worthy" recipe into a binder for each of the kids. One for my daughter and one for my son. Can ya guess which is which? All three binders are exact copies.</div>
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The idea is that they'll take these with them when they move out and start their own home. Seriously, when I moved out of my parents house there wasn't any internet, email, cell phones or even faxes. I can't count how many times I called my mom and asked her to read me one of her recipes over the phone, if she was even home to answer the phone. Otherwise I'd have to leave a message on the old answering machine and wait for her to mail it to me. After all that, my craving for Sour Cream Enchiladas was long gone. Hopefully this avoids that scenario.</div>
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If you've found a great way to keep recipes, post it in the comments below. I'm always looking for good tip. Now go forth, develop, record and keep those recipes.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-17948756123442869322014-09-12T10:05:00.000-07:002014-09-12T10:05:24.648-07:00White Texas Sheet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD7iBtA_jzgfmYAEc-PD9B9hielK2CJ-aK0hrMVzt2SXgY0C10pzAsW6aRyncthgLwS8WMhqmkycGoymR0_q3-3WwaiLgro3pbN6ydBsCg8lz8jfgAuvfSJOx_60qOVgz79talU_dva-j/s1600/IMG_1561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD7iBtA_jzgfmYAEc-PD9B9hielK2CJ-aK0hrMVzt2SXgY0C10pzAsW6aRyncthgLwS8WMhqmkycGoymR0_q3-3WwaiLgro3pbN6ydBsCg8lz8jfgAuvfSJOx_60qOVgz79talU_dva-j/s1600/IMG_1561.jpg" height="250" width="400" /></a></div>
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Seems like "Texas Sheet Cakes" are all the rage on the internet these days. Almost every cooking blog has one and they're all over Pinterest. There are about a million versions, I'm not kidding, a million. There's chocolate, white, pumpkin, peanut butter, red velvet, lemon, and even a "turtle" version. Seriously, if you can think up a flavor combination, there's a Texas Sheet Cake recipe out there for it. One thing all these cakes seem to have in common is that they are big and flat (baked in a jelly roll pan) and all have some sort of icing. They also all use a melted butter method which is foreign to me as I've always made cakes by creaming the butter first. Hmmmm? Well, I like cake. I like icing. And, my Moms is from Texas so I figured I'd find out what all the fuss is about.</div>
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Chocolate Sheet Cake with fudge icing seems to be the most popular recipe out there. And, I've heard raves about <a href="http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/" target="_blank"><span style="color: red;">Pioneer Woman's Chocolate Sheet Cake</span></a>, it has pecans! But, believe it or not, I wasn't really in the mood to make a chocolate cake. I know, cray cray, you say. But as much as I love chocolate I also love all things vanilla. So I decided to go with this <a href="http://bsugarmama.com/white-texas-sheet-cake/" target="_blank"><span style="color: red;">White Texas Sheet Cake with Chocolate Fudge Frosting</span></a>. Check it out. . .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrstaSHFY4oTkbD-x-DprU5lPAy2_eJd7OeibcMVmnOt1CJsiGh04DrQJh37oW_LkqxTmHFMpDBr7Xb9iAwh0MVc_Q6NYIydbcZNpI6vH1aVM0iCbVXeVZJqUkcwY55DObC-O7Ho3cj8c-/s1600/IMG_1543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrstaSHFY4oTkbD-x-DprU5lPAy2_eJd7OeibcMVmnOt1CJsiGh04DrQJh37oW_LkqxTmHFMpDBr7Xb9iAwh0MVc_Q6NYIydbcZNpI6vH1aVM0iCbVXeVZJqUkcwY55DObC-O7Ho3cj8c-/s1600/IMG_1543.jpg" height="250" width="400" /></a></div>
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Ingredients: butter, AP flour, sugar, eggs, sour cream, salt, baking powder, almond extract and baking soda.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2l5oxc44nDtElKLsyeZQws63iHikfcNps1TcDDj9wacWee9z3BwvF2hTb5QiT35VwMVyUF4RlkMRb19TpQ9o6SW8AvmFYM6YNFnex4X-sd5OgBEfv1FV-w4ZCIJnut1oyR2Nk0q_05mH/s1600/IMG_1545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2l5oxc44nDtElKLsyeZQws63iHikfcNps1TcDDj9wacWee9z3BwvF2hTb5QiT35VwMVyUF4RlkMRb19TpQ9o6SW8AvmFYM6YNFnex4X-sd5OgBEfv1FV-w4ZCIJnut1oyR2Nk0q_05mH/s1600/IMG_1545.jpg" height="250" width="400" /></a></div>
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Cube the butter and place it into a large saucepan with the water. Bring just to a boil and remove from heat once all the butter has melted.</div>
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In another small bowl, beat the eggs well.</div>
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In a large bowl, combine the flour, sugar and beaten eggs.</div>
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<i>NOTE: Throughout this post you'll see that I hand mixed this recipe with a spoon and whisk. Don't. It doesn't work very well. I totally recommend that you use a stand or hand mixer for this cake.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOW7956g_C9O3Mxjzhvtx0Jt87LfZWiye_2iRbNfAQTvpYxfY8Q4dKbydL2D4xT7ioRXPzOXmLMyvxuhcdEVIbhO4idaNDeGQ1-018MaW2DJGpCMO9n19W9j8Gk3uBt_OkSVkgoH8owmUh/s1600/IMG_1550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOW7956g_C9O3Mxjzhvtx0Jt87LfZWiye_2iRbNfAQTvpYxfY8Q4dKbydL2D4xT7ioRXPzOXmLMyvxuhcdEVIbhO4idaNDeGQ1-018MaW2DJGpCMO9n19W9j8Gk3uBt_OkSVkgoH8owmUh/s1600/IMG_1550.jpg" height="250" width="400" /></a></div>
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While continually mixing, slowly stream in the warm water-butter mixture. Add it slowly while you're stirring so you don't cook the eggs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-sdhucuhN3H-CW4db1M-yRXsXjfQUPJY03lKhec5Ggdt0ZonaN8X4pYPaffs1Ek-B57TVrqqkfw_FvE_PGdiotl5bWjSH8TZaaAG_geNWSi0dGOLetzdvRdVva-to_XRfzm4ej8jItGG/s1600/IMG_1551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-sdhucuhN3H-CW4db1M-yRXsXjfQUPJY03lKhec5Ggdt0ZonaN8X4pYPaffs1Ek-B57TVrqqkfw_FvE_PGdiotl5bWjSH8TZaaAG_geNWSi0dGOLetzdvRdVva-to_XRfzm4ej8jItGG/s1600/IMG_1551.jpg" height="250" width="400" /></a></div>
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Once all the liquid is combined and the mixture is smooth, add the sour cream, salt, baking powder, almond extract and baking soda. Stir well to combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRMB7-y6GKwJUSdOZ7KnP6Y7J_jycYlK-nL31ul-8RPuONPqLo8NUnMoWnwhRjfS8YX5EeYN_-bBbDnIjAEtIpykJCEYrjtBBj6IVaRTBuIWHjULC61ccusgbFwRsTp7_OEM7LKwYFWE7/s1600/IMG_1552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRMB7-y6GKwJUSdOZ7KnP6Y7J_jycYlK-nL31ul-8RPuONPqLo8NUnMoWnwhRjfS8YX5EeYN_-bBbDnIjAEtIpykJCEYrjtBBj6IVaRTBuIWHjULC61ccusgbFwRsTp7_OEM7LKwYFWE7/s1600/IMG_1552.jpg" height="250" width="400" /></a></div>
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The batter will be very thin. Pour it into a greased 15x10x1 inch "jelly roll" pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3-G4ECnA09jAJiKf16S4vzpdz5KGuGbSWQLx52q3yR9pYRLbJwYTe6o8DtmsyVE5zRZLztzmGV-shNrnKkNdSNMir51194ndA2mTws3bVmB3icUj6e32_2o4b3ZSRD560A2zSo0MF0WF/s1600/IMG_1553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3-G4ECnA09jAJiKf16S4vzpdz5KGuGbSWQLx52q3yR9pYRLbJwYTe6o8DtmsyVE5zRZLztzmGV-shNrnKkNdSNMir51194ndA2mTws3bVmB3icUj6e32_2o4b3ZSRD560A2zSo0MF0WF/s1600/IMG_1553.jpg" height="250" width="400" /></a></div>
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Bake at 375°F for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool the cake in the pan for about 20 minutes. </div>
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<i>The original recipe, link above and below, has directions for baking in a traditional 9x13 pan if you prefer or don't have the jelly roll pan.</i></div>
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While the cake is cooling, make the icing. You'll need: granulated sugar, cocoa powder, milk, butter, light corn syrup, powdered sugar and vanilla extract. I didn't want a ton of icing and based on the ingredients it seemed like it was going to be pretty sweet. I cut the icing recipe in half and that what's shown below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCHSZXc1abAzIsWupzLX4pwNJxbd-kwOkkdyldKGga0s4v2-V5klircchkKQ29UtmYNCnzm9lW72uWpEg3bsDBFCn1S2Zp_RVgUw59IP1s_D7oOTUz3wk4l-0W573pE3CyR14UkEGQ58f/s1600/IMG_1555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCHSZXc1abAzIsWupzLX4pwNJxbd-kwOkkdyldKGga0s4v2-V5klircchkKQ29UtmYNCnzm9lW72uWpEg3bsDBFCn1S2Zp_RVgUw59IP1s_D7oOTUz3wk4l-0W573pE3CyR14UkEGQ58f/s1600/IMG_1555.jpg" height="250" width="400" /></a></div>
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In a large saucepan whisk together the granulated sugar and cocoa powder. I didn't sift my cocoa powder like the recipe suggested and my icing turned out a bit lumpy. Still tasty, but lumpy. Next time I'll sift.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv1OLOfr6OjPD4iIM9zvSOMwbfrlLK1WuehmWearyx6qdWa_8koUinHIeaJVp6JIp9YT1tC4yrhiBVo9bW_-s_7Vv9WRQOjsNwWfGevGmqC7fNGMsYTfQD8bsKHLx22_Cd2HDMFCujC6V/s1600/IMG_1557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv1OLOfr6OjPD4iIM9zvSOMwbfrlLK1WuehmWearyx6qdWa_8koUinHIeaJVp6JIp9YT1tC4yrhiBVo9bW_-s_7Vv9WRQOjsNwWfGevGmqC7fNGMsYTfQD8bsKHLx22_Cd2HDMFCujC6V/s1600/IMG_1557.jpg" height="250" width="400" /></a></div>
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Whisk in the milk (use whole if you've got it). </div>
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Cube the butter and stir it in with the corn syrup. Place over medium high heat and bring to a boil, whisking constantly.</div>
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When all the butter has melted and the mixture is smooth, remove from heat and whisk in the vanilla and powdered sugar (sift it first!).</div>
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Pour the icing over the cake and quickly spread it evenly. It helps if the cake is still slightly warm. This icing starts to crust almost immediately so work very quickly if you want a smooth even icing. Again, what you see above is 1/2 the icing recipe and the lumps are a result of not sifting the cocoa powder or powdered sugar.</div>
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The whole fam and I really like this cake. It was really moist with just a hint of almond flavor. I'm really glad that I cut the icing recipe in half. It's good, but very sweet and sugary. I think it would have been too much with a full recipe. Its a great snack cake and would be perfect for a barbecue where you have to feed a lot of people. You could totally serve this on napkins and eat with your hands like a brownie. I highly recommend that you use a hand or stand mixer to make this cake. Although my cake tasted great, and was moist, it seemed a bit dense texture-wise. I'm thinking it was a result of hand mixing. Using a mixer would give a fluffier texture to the cake. I will, for sure, make this again, but will totes use a mixer.</div>
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Check out the recipe here: <a href="http://bsugarmama.com/white-texas-sheet-cake/" target="_blank"><span style="color: red;">White Texas Sheet Cake with Chocolate Fudge Frosting</span></a>.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com2tag:blogger.com,1999:blog-1985899221070585554.post-30861079692217956472014-08-21T17:20:00.000-07:002014-08-21T17:20:03.980-07:00Fudge Drops<div class="separator" style="clear: both; text-align: center;">
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OK, again, another <a href="http://www.pinterest.com/beckybakescakes/" target="_blank"><span style="color: red;">Pinterest</span></a> recipe. Sorry folks, don't mean to be repetitive but Pinterest is just my "go to" when I'm looking for a recipe. And who can pass up a recipe for Brownie Cookies. Not me, that's fo show! This "Fudge Drops" recipe promised a lot. But, it came from the King Arthur web site and thus far, King Arthur recipes haven't let me down so I was willing to plunk down the serious bucks for some serious chocolate and give this recipe a try. Expectations were high to say the lest. See how it turned out. . .</div>
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The players: chocolate (bittersweet or semi-sweet)*, butter, sugar, eggs, instant coffee (or espresso powder), vanilla, AP flour, baking powder and salt. Chocolate Chips (not shown) are optional (if you're from Mars). In my book, chocolate chips are always mandatory.</div>
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*You see here that I used bittersweet chocolate. This makes for a super super rich cookie. Unless you are an uber dark chocolate lover I would recommend semi-sweet chocolate. There isn't a whole lot of sugar in this recipe to sweeten up the bittersweet chocolate. Next time I'll use semi-sweet. </div>
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Coarsely chop the chocolate and put in a microwave safe bowl with the butter. Heat 30 seconds at a time, stirring between, until chocolate and butter are melted and combined. Start with 30 seconds at a time and then go 10-15 seconds. Avoid over heating the chocolate, it could burn. Once the butter is melted and the chocolate is mostly melted, you can just stir the mixture until the chocolate is completely smooth.</div>
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The mixture may seem to get thicker. That's because there is some water in the butter and the chocolate is trying to seize a bit. This won't matter so don't worry about it. Set this aside and let it cool off a bit.</div>
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In another bowl, beat together the butter and sugar.</div>
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Add the slightly cooled chocolate and beat well.</div>
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Then add the coffee, vanilla, flour, baking powder and salt. Mix just until combined.</div>
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Stir in the chocolate if you decided to use them (and I assume you did).</div>
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What you've got now is somewhere between a batter and a dough. If you tried to bake it you'd have lumpy pancakes. Cover the batter and refrigerate for at least 3 hours, until thoroughly chilled. I went overnight. </div>
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After the dough is thoroughly chilled, scoop out rounded tablespoons full. Set them about 2 inches apart on a greased parchment or silpat lined cookie sheet.</div>
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Bake at 325°F until the tops are shiny and just start to crack. For a soft fudgy cookie, err on the side of underdone. If you over bake them, they'll still taste good but won't stay soft. Cool for a minute to two on the cookie sheet then loosen the bottom with a spatula. Keep them on the cookie sheet until they are cooled completely. This recipe really works best if you have two cookie sheets rotating in and out of the oven.</div>
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These cookies delivered what they promised: a soft brownie like cookie with a whopping hit of chocolate. They stayed soft for days in an airtight container but were firm enough not to stick together (I hate when that happens). They are exactly what a cookie version of a brownie would be. Crisp and crackly on the outside and soft and fudgy on the inside. Again, I used bittersweet chocolate and boy oh boy were they rich and chocolaty. Whoa mamma! Now if you are an uber chocolate lover you may like the bittersweet chocolate, and I can't believe I'm about to write this but. . .they were a bit much for me. Did I just admit that something was too chocolaty? YIKES! Next time (and yes, there will be a next time) I think I'll use semi-sweet chocolate. </div>
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Follow this link to the recipe: <a href="http://www.kingarthurflour.com/recipes/fudge-drops-recipe" target="_blank"><span style="color: red;">Fudge Drops</span></a></div>
<br />Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-73359488810538685722014-07-29T17:56:00.003-07:002014-07-29T17:56:38.761-07:00Classic Fruit Tart, part 3 (assembly)<div class="separator" style="clear: both; text-align: center;">
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Alrighty, let's finish this thing up. You're going to need: a pre baked <a href="http://beckybakesandcooks.blogspot.com/2014/07/classic-fruit-tart-part-1-crust.html" target="_blank"><span style="color: red;">tart shell</span></a>, <a href="http://beckybakesandcooks.blogspot.com/2014/07/classic-fruit-tart-part-2-custard.html" target="_blank"><span style="color: red;">vanilla custard</span></a>, some melted white or dark chocolate, an assortment of fruit (whatever you like) and some apricot jam.</div>
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Start by brushing the tart shell with a thin coating of chocolate. I like the white chocolate "melty" because it has a more neutral vanilla-like flavor than dark chocolate. Use what you like. You can skip this step altogether if you are going to serve your tart pretty soon after you make it. The chocolate coating just provides a moisture barrier so that the crust doesn't get soggy.</div>
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Next fill the tart with an even layer of the vanilla custard. You may need to whisk the custard a bit to loosen it up so it spreads well. Use enough custard to fill the tart shell to the top and level it off.</div>
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Now start adding the fruit. Whatever you like. You don't have to have it all symmetrical like above, you can just pile it on however you like.</div>
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A couple of hints about fruit choices: </div>
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1. Start with the bigger pieces of fruit then add smaller stuff like blueberries. </div>
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2. Bigger fruits should be cut down to more manageable sizes (strawberries were hulled and halved and the kiwi was peeled and cut into slices.)</div>
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2. If you want to add peaches, mandarin oranges and/or pineapple, I suggest using canned fruit. It has a better texture for cutting and eating with a fork.</div>
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It's totally optional if you want to glaze your tart, you don't have too. If you've used a lot of cut fruit that has exposed edges I suggest you glaze. It will keep the fruit from wilting and loosing moisture as the tart sits. Plus, the glaze is simple. Just heat up a bit of apricot jam (I've got about 1/4 cup here.) If needed you can add a bit of water to thin out the jam. You want a consistency similar to corn syrup. Also, if your jam has chunks of fruit, you'll want to strain it before glazing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYQlrUZ_deZmEqxJydrjkKNmdHTLQ8FpZdF6Aq0DX2eAotR73CcXI0jbR9jDWTFr523qYn8VxxFUYWACXmUu9DwUtw99AqLueGu2avuDiqv5dBzvHR9gRWWJznSD7dIRpi4vkKn9mrZSp/s1600/IMG_1493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYQlrUZ_deZmEqxJydrjkKNmdHTLQ8FpZdF6Aq0DX2eAotR73CcXI0jbR9jDWTFr523qYn8VxxFUYWACXmUu9DwUtw99AqLueGu2avuDiqv5dBzvHR9gRWWJznSD7dIRpi4vkKn9mrZSp/s1600/IMG_1493.jpg" height="250" width="400" /></a></div>
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Now just brush the glaze over the fruit until you have a glossy tart. Make sure the glaze covers any exposed cut fruit.</div>
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And there you have a delicious, Classic Fresh Fruit tart. I totes recommend you make this the same days you plan to serve it. It's best when it's ultra fresh. (Although I ate leftovers for two more days and they weren't bad.)</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-21414895862059678052014-07-16T09:49:00.001-07:002014-07-16T09:49:30.414-07:00Classic Fruit Tart, part 2 (custard)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u-2KuVP0wW9fnWgJmp7KmGgwVL-6LnCTMwzP9pS9Geh_-8yyUdczaO72k1DbLjDD8vD7CGLklPNpHJ-UbQndxwke4tos_o-wSYFwKlOp0exClawIXo-zzhm6zWFxGa4t33e2jKKih7b5/s1600/IMG_1494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u-2KuVP0wW9fnWgJmp7KmGgwVL-6LnCTMwzP9pS9Geh_-8yyUdczaO72k1DbLjDD8vD7CGLklPNpHJ-UbQndxwke4tos_o-wSYFwKlOp0exClawIXo-zzhm6zWFxGa4t33e2jKKih7b5/s1600/IMG_1494.jpg" height="250" width="400" /></a></div>
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No intro for this post because it's a "part 2". So lets just get into it. . . </div>
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Just FYI, this vanilla custard recipe is from the Woodland Bakery Blog. You can find it <a href="http://www.woodlandbakeryblog.com/vanilla-custard/" target="_blank"><span style="color: red;">here</span></a>.</div>
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More simple basic ingredients: whole milk (don't try to cut fat and calories here, go for WHOLE MILK), eggs (1 whole + 2 yolks), sugar, cornstarch, a vanilla bean (you can use extract but go for a bean if you can), and butter (softened at room temperature).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDC-bGUR1nzJlDBHwlfNa4aDM46pbpzmDs8f5FbmSqdPeut-RBz2JrotH9LjciTfhWwxPHd9aOixMSgTrmp94L2lWxnefLQo3T9K37e3dwPCm1NIfUWmJMFI66jKFzKhxmtLdzmERC2Ty/s1600/IMG_1466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDC-bGUR1nzJlDBHwlfNa4aDM46pbpzmDs8f5FbmSqdPeut-RBz2JrotH9LjciTfhWwxPHd9aOixMSgTrmp94L2lWxnefLQo3T9K37e3dwPCm1NIfUWmJMFI66jKFzKhxmtLdzmERC2Ty/s1600/IMG_1466.jpg" height="250" width="400" /></a></div>
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First things first, PREP, PREP, PREP. You're going to need to beat the custard and won't have an extra hand to hold your bowl. I use some grippy shelf liner under my bowl to keep it from sliding around. You can also use a damp dish towel. Get this set up and measure all your ingredients and lay them out before you get started. Once the custard gets going everything happens pretty fast. So. . .PREP, PREP, PREP!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-nDPXfPrRs5y4cP255vXOGlSukqHZSc6Bp6fL7jnJ6VXE8eHUQlj2efoC41HWFW6TqGSPrdFiHUwkSrQsf8aesYF_g99KoloHlASRl3HmfM_wlA9ELc38MEMjDEHp4LDzF_XDUa_Wir4/s1600/IMG_1468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-nDPXfPrRs5y4cP255vXOGlSukqHZSc6Bp6fL7jnJ6VXE8eHUQlj2efoC41HWFW6TqGSPrdFiHUwkSrQsf8aesYF_g99KoloHlASRl3HmfM_wlA9ELc38MEMjDEHp4LDzF_XDUa_Wir4/s1600/IMG_1468.jpg" height="250" width="400" /></a></div>
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Start by whisking together the whole egg, yolks, cornstarch and 2 tablespoons of the sugar.</div>
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Whisk it, whisk it good. It should be light yellow, smooth and ribbony with no lumps of sugar or cornstarch. Set this aside.</div>
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In a medium saucepan, mix together the milk, and remaining sugar. Split and scrap the vanilla bean and add it all (even the bean pod) to the pan. Bring to a boil.</div>
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NOTE: If you are using vanilla extract DO NOT add it in here. You'll add it in later.</div>
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Remove the milk mixture from the heat and fish out the vanilla bean pod. Then slowly steam the hot milk into the yolks whisking constantly and vigorously. Err on the side of caution and go slow. If you dump too much in all at once you risk scrambling your eggs. Once you've added at least 1/2 the milk mixture your eggs should be tempered. </div>
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Pour the tempered egg/milk mixture back into the pan with the rest of the milk and return it to the heat. Stir over medium high heat until the mixture just starts to thicken (about 140°F). Remove it from the heat immediately. If you wait just a split second, you'll over cook the custard and it will be lumpy. </div>
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Like mine. (In the time it took to set the camera down from taking a picture I went from perfectly cooked to overcooked custard). Seriously, remove the pot from the heat the minute it starts to thicken. If you overcook your custard, don't fret, it will still taste great but the texture will be less creamy. You can smooth it out a bit by pushing it through a fine mesh strainer. Then whisk in the butter until its smooth and incorporated.</div>
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NOTE: If you are using vanilla extract then add it in here.</div>
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Spred the custard out in a shallow dish, cover with plastic wrap (laying it right on the surface and making sure it's sealed all around) and refrigerate immediately. It's really important that you cool the custard quickly. Do not put it in a bowl to chill. This can be kept in the fridge for a day or two before assembling your fruit tart.</div>
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Here is the recipe link again. I HIGHLY recommend you read through all of Gretchen's notes on properly storing the custard: <a href="http://www.woodlandbakeryblog.com/vanilla-custard/" target="_blank"><span style="color: red;">Vanilla Custard</span></a></div>
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Next Up: Part 3, Assembly.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-85776420928529043402014-07-11T08:09:00.003-07:002014-07-11T08:09:59.814-07:00Classic Fruit Tart, part 1 (crust)<div class="separator" style="clear: both; text-align: center;">
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Over the 5 years that I worked in the bakery at our local grocery store I made about 1,000 fruit tarts. They were seriously a customer favorite. We didn't really make them from scratch and over the years the process and style of the tarts changed and evolved. No matter the version, they essentially consisted of a pastry crust, filled with vanilla custard and topped with fresh fruit and glaze. In making the tarts my job was one of assembly: putting together pre-made parts and topping with fruit. As you can imagine, by the time I left the bakery I was fruit-tarted out. If I never halved another strawberry or peeled another kiwi it was fine by me. I was D-O-N-E. Donezo, fo show!</div>
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Now, believe it or not, in all that time at the bakery, I had never actually had a fruit tart. Never tasted one in spite of the 1,000 tarts I had made. Not that I don't like fruit, or vanilla custard, or pastry. Totes like all those things, its just that other stuff in the dessert case appealed to me more. I'd always go for the slab of chocolate cake, the fudge topped eclaire or a luscious lemon pie. Seriously, why waste dessert calories on fruit? I'm not crazy. And then I finally had a slice. Pretty yummy. Fresh and fruity, vanilla-y and custardy and a cookie crust to boot. Why had I not tried one before? Why had I not made one before. They're easy to make (although lots of steps) and impressive. Silly me. </div>
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Now, first things first. For a good fruit tart, you need to start with a good crust. . . </div>
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<i>(Note: I doubled the recipe so quantities in the pictures are twice what the recipe calls for. This dough will freeze pretty much indefinitely and it's nice to have on hand next time you want to make a tart.)</i></div>
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Simple ingredients: AP flour, salt, unsalted butter, sugar and an egg.</div>
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Beat butter until softened then add sugar and beat until light and fluffy. You're kinda making a cookie dough here. Kinda.</div>
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Beat eggs lightly.</div>
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Add the beaten egg and mix just until incorporated.</div>
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Add the flour and salt (these should be sifted together before adding). Mix just until it forms a ball. If you are using a hand mixer it might not form a ball so mix just until the flour is incorporated. It's really important that you don't over mix this dough or over handle it. Be gentle and mix only as much as necessary. If you over develop the gluten then your crust will be tough and prone to shrinking when you bake it.</div>
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Gently form the crust into a ball.</div>
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Flatten slightly and wrap tightly in plastic wrap. Park this in the fridge for at least 1/2 hour but overnight works best. </div>
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If you doubled the recipe like I did. Double wrap and date the extra crust and freeze. You can keep it in the freezer for a long time but I'd try to use it within about 6 months.</div>
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When it's time to bake. Roll out the chilled dough on a lightly floured surface. Work quickly as this dough is soft and you don't want to handle it too much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY16E5km5IEueBqpyvbbZ_L0klY59B4DYd5Bv9PYB7_uUkVavXcobFmhRsZ08pSbt2ZH2mXVt_AnJ_nUGkD4T6HjlxN0Zi0PQs3ywuKz6Ypr21xrAibXnrh5Q7gTrwr3yNpNlqyhfOT-ux/s1600/IMG_1457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY16E5km5IEueBqpyvbbZ_L0klY59B4DYd5Bv9PYB7_uUkVavXcobFmhRsZ08pSbt2ZH2mXVt_AnJ_nUGkD4T6HjlxN0Zi0PQs3ywuKz6Ypr21xrAibXnrh5Q7gTrwr3yNpNlqyhfOT-ux/s1600/IMG_1457.jpg" height="250" width="400" /></a></div>
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Roll to a hearty 1/8-inch thickness. Thicker than 1/8-inch but not as thick as 1/4-inch. Size should be about 1-inch bigger around than your tart pan. (Tart pan should be an 8 or 9-inch removable bottom pan.) To move the dough to the pan, gently roll it around your rolling pin and then gently unroll it over the tart pan.</div>
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Don't fret if you end up with this disaster like I did. My kitchen was pretty warm (about 77°F) and my dough got soft really fast. In hindsight I should have chilled the dough again after rolling it out, and then attempted to transfer it to the pan. Ah, hindsight. This can be fixed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitsnG29uPTNU92NDR-rmSHKc-i1uWPtgtKb6WgytKagQE4PDB1OxXG9STfGHw-EiK0E9oZjg8c-qk4AHUgcw_GZJQsYkEWszvI87kMV-HFRpq4TkdAoQiGI83polXIHQ5lasaZhs20n7J/s1600/IMG_1461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitsnG29uPTNU92NDR-rmSHKc-i1uWPtgtKb6WgytKagQE4PDB1OxXG9STfGHw-EiK0E9oZjg8c-qk4AHUgcw_GZJQsYkEWszvI87kMV-HFRpq4TkdAoQiGI83polXIHQ5lasaZhs20n7J/s1600/IMG_1461.jpg" height="250" width="400" /></a></div>
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Just very gently lay the dough in the pan and coax it around until you've got the pan lined evenly. You may have to break off bits of dough to patch uneven or blank spots. As you do this, try to avoid "stretching" the dough. Again, you don't want to over develop the gluten. Now chill the crust a good hour before baking. If this happened to you, I highly recommend letting your crust chill and rest overnight (wrapped in plastic wrap in the fridge) to allow the crust (gluten) to relax.</div>
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When you're ready to bake and the dough is nice and relaxed, prick the bottom generously with a fork.</div>
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Then line the shell with foil (I like to spray the foil with cooking spray for extra insurance against sticking) and fill with pie weights (dried beans or uncooked rice will also work.)* Bake in a preheated 400°F oven for 20-25 minutes until the crust appears dry and very light golden brown. Remove the foil and weights (CAREFUL they're hot!) and let the crust cool completely.</div>
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*If you use beans or rice, while the crust bakes you may notice a toasty or funny burned smell, this is just the beans/rice getting hot and won't affect your pastry.</div>
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I used just the crust recipe from this link: <a href="http://www.sweetgirlconfections.com/2010/09/14/classic-fruit-tart/" target="_blank"><span style="color: red;">Classic Fruit Tart</span></a></div>
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Next post: Vanilla Custard.</div>
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<br />Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-55644329449129748282014-06-25T13:56:00.000-07:002014-06-25T13:56:52.209-07:00Soft Batch Brown Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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A couple of months ago I bought a jar of coconut oil at Trader Joe's. It was sitting out on an "impulse" display and I got suckered. It looked interesting. Plus, I'd be reading and hearing all sorts of bru-ha-ha about the miracle of coconut oil. I wasn't sure what I was going to use it for: to wash my hair, to try oil pulling, as a dietary supplement, cook with it, make a face scrub or bla bla bla. Apparently there are about a million different things that you can use coconut oil for and if you believe everything you read, it'll pretty much cure whatever ails you. WOW, this stuff is a miracle in a jar. I'm gunna save the world with this stuff, or at least my family. Look out, I'm armed with coconut oil, and not afraid to use it. . .</div>
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And then it sat, for about 6 months, in my pantry, unused. I didn't save the world, or my family. We're the same old family we were before I bought it. And, ya know, that's my life sometimes, lots of good intention and no time for follow through. Whatcha gunna do? </div>
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Then, on Pinterest, I came across a beautiful picture of <a href="http://www.averiecooks.com/2013/02/soft-batch-dark-brown-sugar-coconut-oil-cookies.html" target="_blank"><span style="color: red;">Soft Batch Dark Brown Sugar Coconut Oil Cookies</span></a>. So I retrieved the coconut oil from the far corner of my pantry, dusted it off, checked the "best by" date (whew, just in time) and decided to try making these cookies. . .</div>
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Here's what you need: coconut oil, brown sugar, an egg, vanilla, molasses, AP flour, corn starch, baking soda and salt.</div>
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(Optional: 1/2 cup butterscotch or chocolate chips, not shown or in the original recipe)</div>
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Start by creaming the sugar, coconut oil and egg. Cream until light and fluffy.</div>
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Add the vanilla and molasses and mix well.</div>
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Then add the flour, corn starch, baking soda and optional salt and mix just until incorporated.</div>
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I went rogue and added about 1/2 cup of butterscotch chips. I just had a hunch.</div>
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Scoop the cookies onto a lined cookie sheet. I used a #24 disher and got 14 cookies. The recipe says to use a 2 tablespoon scoop and you should get 15-16 cookies. Whateves. The #24 worked.</div>
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Flatten the cookies slightly, cover and chill at least 2 hours. I went overnight.</div>
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When you're ready to bake, preheat the oven to 350°F and set the cookies at least 2 inches apart on a lined or greased cookie sheet. I followed the blog post and let my chilled cookies set out 30 minutes before I baked them.</div>
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Bake for 8-10 minutes until bottoms just start to brown and tops are just set, maybe a tad underdone. Remove from oven and let cool on the cookie sheet for 10 minutes. The cookies will continue to cook a bit and the "underdone" tops will set up. In the blog 8 minutes is recommended but since my cookie scoops were a bit bigger, I went the full 10 minutes. Allow to cool completely on a rack. Store up to one week.</div>
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Here's my take on these cookies: not bad. Not really great, or awesome, or spectacular. Just good. A little bit better than ok. If I hadn't thrown in the butterscotch chips I think they would have been kind of bland. I sampled a cookie after it had cooled completely and it was still soft and chewy. The texture was great and the flavor was good. Caramely and brown sugary. If you're worried about a coconut flavor, its hardly detectible, my kids didn't even know. The cookies seemed a bit oily, particularly in the bottom and I'm thinking that's the coconut oil. Again, we ate them and enjoyed them and none were thrown away, just no raves.</div>
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On the subject of coconut oil, I found it difficult to work with for a cookie recipe. It needs to be soft enough to "cream" with the sugar, yet work it too much and it wants to turn liquid. The ambient temperature of my kitchen was about 75° and after about 4 minutes of creaming, it started to get oily. I think that if you cream the coconut oil and sugar without the egg first, you might get a fluffier texture with less mixing time and avoid getting the mixture too warm. You may also consider chilling the mixing bowl and paddle attachment. There was also an odd smell when the cookies were baking. Not a bad smell, just kind of odd and unfamiliar.</div>
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I love the idea of a soft chewy brown sugar cookie and I might try these again substituting butter for the coconut oil and see if I can achieve the same soft texture. As far as making cookies with coconut oil, I think I'll pass. Just not a fan.</div>
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Here's a link if you think you'd like to try: </div>
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<a href="http://www.averiecooks.com/2013/02/soft-batch-dark-brown-sugar-coconut-oil-cookies.html" target="_blank"><span style="color: red;">Soft Batch Dark Brown Sugar Coconut Oil Cookies</span></a></div>
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<i>If you read the post from the link you notice that my cookies seem to have a darker color and less "fluffy" texture. It's odd, because the recipe calls for dark brown sugar and I used golden brown. Hmmmm?? I think the texture and color difference may be that my kitchen was too warm and the mixture wasn't properly "creamed".</i></div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-44734834863674809362014-06-16T19:45:00.001-07:002014-06-22T11:51:03.104-07:00Roasted Parmesan Potatoes<div class="separator" style="clear: both; text-align: center;">
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At heart, I'm a meat and 'taters kind of gal. What's "'taters" you ask? "Po-ta-toes, ya know, boil 'em, mash 'em, stick 'em in a stew." (extra points if you can name the movie quote.)* I just like, er, love potatoes. In all their configurations: mashed, roasted, baked, boiled, hash browned, O'Brianed, tater totted, French fried, scalloped. And any variety, baby new, russet, fingerling, Yukon Gold. The list goes on and on. Whenever I discover a new way to make potatoes I'm game. Seriously, the more ways I have to serve potatoes, the more meals I can serve them at and still have variety. </div>
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When I saw a recipe for <a href="http://viewsfromtheville.com/2014/01/13/parmesan-potatoes-recipe/" target="_blank"><span style="color: red;">Roasted Parmesan Potatoes</span></a> on Pinterest, I couldn't try it fast enough. It looked super easy and super yummy so I gave it a whirl. . .</div>
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Start by melting a 1/2 a stick (1/4 cup) butter and pouring it into a 9x13 Pyrex dish. Swirl it around to evenly coat the bottom of the dish. My Pyrex fits in the microwave so I just put the 1/4 cup of butter in the Pyrex and put the whole dish in the micro until the butter is melted. Why dirty and extra dish if you don't have too?</div>
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Add 1-2 oz. of finely grated parmesan cheese. I like to use my microplane grater and just grate the cheese right over the dish until I have a nice thick layer of cheese covering the bottom.</div>
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Here's where you can improvise. Sprinkle, to taste, your favorite potato seasonings, over the cheese. You can stick with just fresh ground pepper and a bit of salt or go for it with garlic and rosemary. I went the easy way out and used Pappy's seasoning. Go easy on the salt, Parmesan is a salty cheese.</div>
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Take 5-7 (depending on the size of the potatoes) washed, but not peeled, Yukon Gold potatoes and cut them in half lengthwise. Lay the cut sides down on the cheese.</div>
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Roast at 400°F for 45 minutes until a knife inserted into a potato meets little resistance. Let them sit for 5-10 minutes in the pan to let the cheese set and crust onto the potatoes.</div>
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Run a knife between the potatoes to separate the cheese between them, then flip them over. I wouldn't judge you at all, if you scraped up the cheese left in the pan and ate it. It's ah-maze-ing. Chewy, nutty, buttery. And we haven't even gotten to the potatoes yet.</div>
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Serve these immediately for oohs and aahs. They're delicious. (I've made them two more times since the first.) And a hit with the whole family. They go great with steak or any grilled meat. They're nutty, buttery, tender and flavorful. Also, not too shabby reheated the next day for lunch. I'd give this recipe a 10 for over all taste and ease of preparation. Here's the recipe link again:<span style="color: red;"> <a href="http://viewsfromtheville.com/2014/01/13/parmesan-potatoes-recipe/" target="_blank">Roasted Parmesan Potatoes</a></span>.</div>
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* Did you guess the quote? Its from Samwise Gamgee in The Lord of the Rings, The Two Towers.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-6531893190123793962014-06-05T08:51:00.001-07:002014-06-05T08:51:35.130-07:00Nazook<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWlZpZi2pYGLPE7hThXsogDSKEvw3w9Q_2FSCMFuYfq2QmWkKZqsbAElpz18B7U-uzGyiXKMdPuHiF7VzIuS79_CGP1WftiPJnLnkQ2RlvLeIItNuvaMlzcWFFNLNfS9JwPgPCJfAtdwb/s1600/IMG_1379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWlZpZi2pYGLPE7hThXsogDSKEvw3w9Q_2FSCMFuYfq2QmWkKZqsbAElpz18B7U-uzGyiXKMdPuHiF7VzIuS79_CGP1WftiPJnLnkQ2RlvLeIItNuvaMlzcWFFNLNfS9JwPgPCJfAtdwb/s1600/IMG_1379.jpg" height="250" width="400" /></a></div>
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A couple of weeks ago, I was perusing the bakery department at my local grocery store when I came across "Nazook". What the heck is "Nazook"? I'd never heard of it, but it looked good. Anytime the bakery department has some sort of rolled filled goodie, I can't resist. They looked a lot like Rugelach, which BTW, I love, so I assumed I'd like these as well. Did I buy them, no, of course not, I immediately ran home and Googled Nazook. Seriously, if store bought is good, home made HAS to be better. </div>
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What I learned is that Nazook is a traditional Armenian pastry. A buttery yeast dough filled with more butter and sugar and sometimes almonds. Butter and sugar and almonds? I'm in! So I Googled a bit more, read a handful of recipes (because I don't have an Armenian Nana to show me how), watched a couple of videos and decided to give it a go. . .</div>
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For the dough: AP flour, active dry yeast, sour cream and butter (softened to room temperature).</div>
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Stir together the flour and yeast. Add the sour cream and butter and mix using your hands or the paddle attachment on a stand mixer.</div>
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If working the dough by hand, knead for 10 minutes until smooth and no longer sticky. If using the mixer, switch to the dough hook and knead until the dough cleans the side of the bowl, is smooth and not sticky. Add a bit more flour if necessary.</div>
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Cover and refrigerate for 3-5 hours.</div>
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For the filling: AP flour, ground almonds, sugar, softened butter, vanilla and almond extract.</div>
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Stir together the flour, ground almonds, and sugar.</div>
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Using a fork, or your fingers, work the butter into the mixture. Add the vanilla and almond extracts and continue working the mixture into crumbs.</div>
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It should be pretty crumbly but still moist. If you squeeze some in your fist, it should hold together but then crumble apart easily.</div>
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When you're ready to bake, preheat the oven to 350°F.<br />
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Divide the dough into 4 equal pieces. Roll one piece into a rectangle on a well floured surface. Dough should be thin ± 1/8 of an inch but not so thin that it's transparent. My rectangle ended up to be about 10" x 13".</div>
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Sprinkle 1/4 of the filling over the dough, leaving about 1/2 inch along one long side free of filling. Break up the filling with your fingers so you don't have any big clumps.</div>
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Roll up the dough lengthwise being careful to stretch the dough over the filling and not push the filling out to the edge. This should be a fairly tight roll with the seam along the bottom. Square up the ends and pat the roll down just a bit.</div>
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Cut into generous 1-inch pieces and place on a parchment or Silpat lined cookie sheet. They can actually be about 1-inch apart, a bit closer than I'm showing here. (You should get about 10 pieces from each roll)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhICt2syVrR-SnA5LGp4y5Di20FxAZmCYnQp2Xg0CgJMyutr3RjHFY08f4JFdQXU2KRWe7iS3VSr2GJDwZreinCrXYEISDK74kARKZaud4YSVN9GhYsPq8vEEn7XP23ViEzEIE9ItHTWp/s1600/IMG_1375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhICt2syVrR-SnA5LGp4y5Di20FxAZmCYnQp2Xg0CgJMyutr3RjHFY08f4JFdQXU2KRWe7iS3VSr2GJDwZreinCrXYEISDK74kARKZaud4YSVN9GhYsPq8vEEn7XP23ViEzEIE9ItHTWp/s1600/IMG_1375.jpg" height="250" width="400" /></a></div>
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Make a simple egg wash by beating a whole egg with some cream or plain yogurt. You can also just use egg and water. I'd recommend the cream or yogurt for a shinier finish.* Brush the tops of the Nazook with the egg wash.</div>
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<span style="font-size: x-small;"><i>* I didn't use the cream, just egg and water and mine didn't turn out as shiny as the pictures I saw on the web. Next time, I'll use the cream in the egg wash and use a bit more wash per Nazook.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24C2bbPcOMNH2LRlh6GM6rTHc2khKjvNJGCRS4X0FmTPrb7F7_r0-AECA_5yC5cTzZk5DycfXCQnrnmE2ajw2osCOOXsi6BMlsxvX5NnJLvzr2GSwVyjdl6lg-VYqFqtasgvO9RicM9DJ/s1600/IMG_1377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24C2bbPcOMNH2LRlh6GM6rTHc2khKjvNJGCRS4X0FmTPrb7F7_r0-AECA_5yC5cTzZk5DycfXCQnrnmE2ajw2osCOOXsi6BMlsxvX5NnJLvzr2GSwVyjdl6lg-VYqFqtasgvO9RicM9DJ/s1600/IMG_1377.jpg" height="250" width="400" /></a></div>
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Bake at 350°F for 30 minutes or until golden brown. Remove to a rack to cool and repeat the rolling and filling with the remaining portions of dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWlZpZi2pYGLPE7hThXsogDSKEvw3w9Q_2FSCMFuYfq2QmWkKZqsbAElpz18B7U-uzGyiXKMdPuHiF7VzIuS79_CGP1WftiPJnLnkQ2RlvLeIItNuvaMlzcWFFNLNfS9JwPgPCJfAtdwb/s1600/IMG_1379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWlZpZi2pYGLPE7hThXsogDSKEvw3w9Q_2FSCMFuYfq2QmWkKZqsbAElpz18B7U-uzGyiXKMdPuHiF7VzIuS79_CGP1WftiPJnLnkQ2RlvLeIItNuvaMlzcWFFNLNfS9JwPgPCJfAtdwb/s1600/IMG_1379.jpg" height="250" width="400" /></a></div>
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My whole family really liked these. I'm not sure if they turned out like they are supposed too, I've never had them before so I don't have a bases for comparison. I do know they were great with coffee. Not sure if I'd call this a cookie or a pastry. They are flakey, buttery and almondy but not too sweet. Remember, there isn't any sugar in the dough. They remind me a lot of <a href="http://beckybakesandcooks.blogspot.com/2011/12/rugelach.html" target="_blank"><span style="color: red;">Rugelach</span></a> but the dough is less dense and more flakey. Kind of like a flakey buttery bread with a bit of almond sweetness. Anywho, they were good and you should give 'em a try.</div>
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Rise and Shine Blog: <a href="http://daringbakerduluth.blogspot.de/2012/04/armenian-sweets-daring-bakers-challenge.html?m=1" target="_blank">Sweet Almond Nazook</a></div>
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Video tutorial on Hub Pages: <a href="http://hubpages.com/video/Nazook" target="_blank">Nazook Recipe</a></div>
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<b>Nazook</b></div>
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adapted from: http://hubpages.com/video/Nazook</div>
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Dough:</div>
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3 C. all-purpose flour, sifted</div>
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1 packet (2 1/2 tsp) active dry yeast</div>
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1 C. (8oz.) sour cream</div>
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1 C. (2 sticks) softened butter </div>
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Filling:</div>
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2 C. all-purpose flour</div>
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1 C. ground almonds</div>
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1 C. granulated sugar</div>
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3/4 C. (1-1/2 sticks) softened butter</div>
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1t. vanilla extract</div>
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1t. almond extrace</div>
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Egg wash:</div>
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1 egg + 2T. plain yogurt or cream</div>
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Make the Pastry Dough:</div>
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Sift the flour into a large bowl. Add the dry yeast, and mix it in. Add the sour cream, and the softened butter. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time. Cover the dough and refrigerate for 3-5 hours.</div>
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Make the filling:</div>
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Mix together flour, sugar, and softened butter. Add the vanilla and almond extracts. Mix the filling until it looks like clumpy, damp sand. It should not take long.</div>
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Make the Nazook:</div>
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Preheat the oven to 350°F. Cut the refrigerated dough into quarters. Form one of the quarters into a ball. Dust your working surface with a little flour. Roll out the dough into a large rectangle or oval (about 10”x13”). The dough should be about 1/8” thin, but not transparent. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit). Beat the egg well with the yogurt or cream and apply your egg yolk wash with a pastry brush. Cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet. Place in an oven preheated to 350F for about 30 minutes, until the tops are a rich, golden brown.</div>
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10. Allow to cool and enjoy!</div>
<br />Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-69487474662474136582014-05-14T14:05:00.000-07:002014-05-14T14:05:19.468-07:00Two Timin' Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vODNOSGFBqGqC-kra4CkQ2Oqq392i2T29Dx9WRnGDP9GR0arodYfNXOMdqC7V1oQbGTOEMnFSNlRHiB8_LekiUMgsu0Ux3nGIPLaIY6IVHpZVEzDqDaqxgMh2C4Z4Tv6gIAL7Rx5LQv6/s1600/IMG_1334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vODNOSGFBqGqC-kra4CkQ2Oqq392i2T29Dx9WRnGDP9GR0arodYfNXOMdqC7V1oQbGTOEMnFSNlRHiB8_LekiUMgsu0Ux3nGIPLaIY6IVHpZVEzDqDaqxgMh2C4Z4Tv6gIAL7Rx5LQv6/s1600/IMG_1334.jpg" height="250" width="400" /></a></div>
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Theres a time for quality gourmet cooking and there's a time for throwin' it together and shoving it in the oven. This recipe is for one of those times. It's super easy to make ahead and a favorite with my family. With two teenagers who play sports, a part time job and a hubby in grad school, some days we just can't all sit down to dinner. At the very least, I like a home cooked meal that everyone can reheat and eat as they come and go. This recipe is perfect for that. I usually put it all together in the morning and refrigerate. Then the first one home puts it in the oven. Everyone just helps themselves when they get home. And it's good. Really good. Give it a whirl. . .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINZRZyanXnK7rvviBuPm-bvkZn2iLliIiqRY14fffm_oMkMriLuuIJz-m4a7lXtzr-d76VJZIDTjwQJ8_0UWjlZb0WhatNww4L0PXXwjqc3lqn7B-6nKu720BM_K0ADNEPIZK5jF7mUHO/s1600/IMG_1322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINZRZyanXnK7rvviBuPm-bvkZn2iLliIiqRY14fffm_oMkMriLuuIJz-m4a7lXtzr-d76VJZIDTjwQJ8_0UWjlZb0WhatNww4L0PXXwjqc3lqn7B-6nKu720BM_K0ADNEPIZK5jF7mUHO/s1600/IMG_1322.jpg" height="250" width="400" /></a></div>
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Pantry supplies: Penne (Regular or whole grain. I like regular better but if you're feeling guilty the whole grain works.), a jar of marinara sauce, a jar of alfredo sauce (any brand will do), ground beef (or ground turkey or leave it out for a meatless dinner), mozzarella cheese and parmesan cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPsTu7LRTKv2Ni7ev5Xm6zo9G6UYWZTMjcYylmKt_TnwKr2kadFgtrVdVt7u6JjaIX_AOUinN8AsLf375bXZ_OoejwBoVz_87ccxuUYtSrS0xKoQqwXo7aNR6Or7WB-kJTZqYqzwzLCqX/s1600/IMG_1325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPsTu7LRTKv2Ni7ev5Xm6zo9G6UYWZTMjcYylmKt_TnwKr2kadFgtrVdVt7u6JjaIX_AOUinN8AsLf375bXZ_OoejwBoVz_87ccxuUYtSrS0xKoQqwXo7aNR6Or7WB-kJTZqYqzwzLCqX/s1600/IMG_1325.jpg" height="250" width="400" /></a></div>
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Cook the pasta to al dente, drain and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0lYKaiLNnxNvx0sco_G5L6i1WD_48gheOKwwSZKQaeMX9blMjq2Hw45R1rpKOAEEG5sdOrZ0Z4x_rfHP-jctUDP-3h5gAyliyTf5GvfH8ciVKd_JacjvRj70SeKQ0gr4cBAhpAA3IEQf/s1600/IMG_1328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0lYKaiLNnxNvx0sco_G5L6i1WD_48gheOKwwSZKQaeMX9blMjq2Hw45R1rpKOAEEG5sdOrZ0Z4x_rfHP-jctUDP-3h5gAyliyTf5GvfH8ciVKd_JacjvRj70SeKQ0gr4cBAhpAA3IEQf/s1600/IMG_1328.jpg" height="250" width="400" /></a></div>
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Brown the meat, drain and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtO_GOgw4BY7Wq4TWSmg9OlXR86SRTZ9gUrnch5Po82KBikOckxABviIC9JStDeWWFYBm6ltdSTyii6ocKVbyphSvaaQtsAoyMu-ovjb9HQcTU73Afz8lUbGNm1SpL1TN_gK9jxVG64lt/s1600/IMG_1326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtO_GOgw4BY7Wq4TWSmg9OlXR86SRTZ9gUrnch5Po82KBikOckxABviIC9JStDeWWFYBm6ltdSTyii6ocKVbyphSvaaQtsAoyMu-ovjb9HQcTU73Afz8lUbGNm1SpL1TN_gK9jxVG64lt/s1600/IMG_1326.jpg" height="250" width="400" /></a></div>
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In a very large bowl, trust me, your gunna need all that room, thoroughly mix the two sauces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxQf0do8gfeKn85g-HPxRpZ0K-M81yFeAB34N-Nqphxmq23PnPbvy6pctpgYmcBI1JfaS1e1O5pqa8GS0ZugSYdGM6tazUd5jlAOjzkpEeGc1BUvcPnGmJIZWkNOoLXhs39oC7Y9I9r1p/s1600/IMG_1329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxQf0do8gfeKn85g-HPxRpZ0K-M81yFeAB34N-Nqphxmq23PnPbvy6pctpgYmcBI1JfaS1e1O5pqa8GS0ZugSYdGM6tazUd5jlAOjzkpEeGc1BUvcPnGmJIZWkNOoLXhs39oC7Y9I9r1p/s1600/IMG_1329.jpg" height="250" width="400" /></a></div>
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Add the ground beef and mozzarella cheese. Stir to combine.</div>
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Add the pasta and stir to coat. Make sure you really mix it up and all the ingredients are evenly distributed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoRLH5uvUH63O9Pk1vMJQEcRXQ4V8N9Knv02izUsLmiBUp4S0dM9SD3A-5zqWCjnnuMmiLiX6oLFaXOWNKRlSQgYgKYAJ_wBt8Il1I7WxxjvEFhu_KrSK661cyvXnq8yUs2m_UwGxW8fn/s1600/IMG_1331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoRLH5uvUH63O9Pk1vMJQEcRXQ4V8N9Knv02izUsLmiBUp4S0dM9SD3A-5zqWCjnnuMmiLiX6oLFaXOWNKRlSQgYgKYAJ_wBt8Il1I7WxxjvEFhu_KrSK661cyvXnq8yUs2m_UwGxW8fn/s1600/IMG_1331.jpg" height="250" width="400" /></a></div>
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Pour into a 9x13 casserole dish and bake at 350°F for 25 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH5srXcnycVBXrsVt0xz9PHnCUYDcj8ICaG-pqlj6O8zEwi079UlHg_8QC48FZpKFFb1HVO4Wib9ink9rux1xJ0hDv0ZG90NhKBWU5tLD_3VmOQva2oXEhyphenhyphenwQSM5xfKkevAL6smGoclZy/s1600/IMG_1333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH5srXcnycVBXrsVt0xz9PHnCUYDcj8ICaG-pqlj6O8zEwi079UlHg_8QC48FZpKFFb1HVO4Wib9ink9rux1xJ0hDv0ZG90NhKBWU5tLD_3VmOQva2oXEhyphenhyphenwQSM5xfKkevAL6smGoclZy/s1600/IMG_1333.jpg" height="250" width="400" /></a></div>
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Sprinkle with the parmesan cheese and bake an additional 5-10 minutes until cheese is melted.</div>
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And there you have it. Super easy, super delish family dinner. This totes lends itself to customization. You have my blessing to go rogue: Swap the ground beef out for ground turkey, ground Italian sausage or go meatless. Use whole grain, spelt or rice pasta. Go organic and all natural with the sauce brands or whip up your own favorite home made sauce. Possibilities are endless. Go for it!</div>
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<b>TWO TIMIN’ PASTA BAKE</b></div>
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Adapted from: <a href="http://pearls-handcuffs-happyhour.blogspot.com/2011/04/two-timin-pasta.html"><span style="color: red;">http://pearls-handcuffs-happyhour.blogspot.com/2011/04/two-timin-pasta.html</span></a></div>
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1 lb. ground beef, crumbled, cooked and fat drained.</div>
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1lb. box penne pasta cooked to “al dente”</div>
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1 (15 oz.) jar Alfredo sauce</div>
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1 (24oz.) jar Marinara sauce</div>
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2 cups shredded mozzarella cheese</div>
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1 cup shredded parmesan cheese</div>
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Preheat oven to 350°F.</div>
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In a large bowl, stir together both sauces until well blended. Add shredded mozzarella and ground beef, stir to combine. Add cooked penne and toss to coat.</div>
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Pour mixture into a 9x13 baking dish and cook at 350°F for 20-25 minutes until bubbly. Sprinkle top with shredded parmesan and bake an additional 5 minutes.</div>
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Serves 6-8</div>
<br />Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-44066200076798862062014-05-04T20:47:00.001-07:002014-05-04T20:47:04.088-07:00Almond Horns (Mandelhoernchen)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiW2jyqQlaAmUnNK8duokx3eY8LNebB0KOG0vRHDUTDjunXqinQP2jV7-RvatuHvgXL_pvIyMosgnWotmPiG1rviNsCUGaJiu0MxSUctcA1pvX2TJmJMQ474lgrjBygO6_10giEwH_yk8x/s1600/IMG_1321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiW2jyqQlaAmUnNK8duokx3eY8LNebB0KOG0vRHDUTDjunXqinQP2jV7-RvatuHvgXL_pvIyMosgnWotmPiG1rviNsCUGaJiu0MxSUctcA1pvX2TJmJMQ474lgrjBygO6_10giEwH_yk8x/s1600/IMG_1321.jpg" height="250" width="400" /></a></div>
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If you've been with this blog for a while, you may have read my <span style="color: red;"><a href="http://beckybakesandcooks.blogspot.com/2011/04/mandelhoernchen-melancholy.html" target="_blank"><span style="color: red;">"Mandelhoernchen Melancholy"</span></a> </span>post. It was a disaster and let's leave it at that. After my <a href="http://beckybakesandcooks.blogspot.com/2014/04/a-study-in-almond-paste.html" target="_blank"><span style="color: red;">Almond Paste</span></a> post a couple of weeks ago and the success of both almond paste recipes I was ready to give Mandelhoernchen another go. I used to get "Almond Horns" from the Freeport Bakery in Sacramento when I worked down town. They were a real treat. So almondy, so crispy and just slightly sweet. The perfect mid-morning pick me up. They were more than a cookie but not quite a pastry, existing on a culinary plane all their own. For many years I erroneously searched for "Almond Crescent" recipes but only turned up a variety of almond shortbread cookies. That wasn't it. I had forgotten that they were called "Almond Horns". Who wudda thunk? Then I discovered the <a href="http://www.gbakes.com/2008/07/almond-joy.html" target="_blank"><span style="color: red;">G Bakes blog</span></a> and Mandelhoernchen and found my long lost love. After exhaustive research on Mandelhoernchen and Almond Horns, I came up with the recipe below and it's a WINNER. Or at least I think it is, check it our for yourself.</div>
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<i>On a side note, my daughter and I discovered only just last month that Whole Foods sells these in their bakery in the self service cookie case. Only they don't dip the ends in chocolate. Shame on you Whole Foods, leaving off the chocolate. But honestly, they're pretty good. I'll head back there to snap one up, fo show!</i></div>
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Ingredients: Almond Paste (I used <a href="http://www.simplysogood.com/2013/07/my-favorite-almond-paste.html" target="_blank"><span style="color: red;">recipe #1</span></a> from <a href="http://beckybakesandcooks.blogspot.com/2014/04/a-study-in-almond-paste.html" target="_blank"><span style="color: red;">this post</span></a>), egg whites (I used the kind in the carton, 1 egg white equals about 2 tablespoons), granulated sugar, almond meal/flour and sliced almonds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8uhSLj459UqalhlU_VlCysvPXk6m0ZbRWTLfdWKScEmPbY-KpxxMsySiaaLxdSf2PCKM9ad9lNBgAQeQjw3zw67TerIrV30vl-n_i1Ufw9x4P_-JoFEsXIyu3o7QbMrUVL4C_XA5ZPD_/s1600/IMG_1299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8uhSLj459UqalhlU_VlCysvPXk6m0ZbRWTLfdWKScEmPbY-KpxxMsySiaaLxdSf2PCKM9ad9lNBgAQeQjw3zw67TerIrV30vl-n_i1Ufw9x4P_-JoFEsXIyu3o7QbMrUVL4C_XA5ZPD_/s1600/IMG_1299.jpg" height="250" width="400" /></a></div>
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In a stand mixer fitted with the paddle attachment, break up the almond paste so that it is soft and pliable.</div>
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Add the granulated sugar and beat until combined.</div>
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Add the egg whites, one at a time, until you have a sticky paste. You might not need all the egg white. I added it 1 tablespoon at a time and did use 6 tablespoons (or 3 egg whites). Just be careful that the dough doesn't get too loose or too soupy. Go slowly. Add the almond meal and beat until you have a smooth, sticky uniform dough.</div>
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<i>OK, so it hasn't escaped me that I'm taking my homemade almond paste, which is made of ground almonds, sugar and egg whites and adding to it, ground almonds, sugar and egg whites. Seems a bit redundant, I know. It's just changing the ratios of all those ingredients for a different textural outcome. Also, not all almond paste recipes use egg whites as a "binder" so it may not seem as redundant if you use a different almond paste. But. . .whatever. . .let's just go with it. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEA_K2XvP0NoEAS2qmMLwrodf02RZRRGhITpClHVh77hmIFsRwcYxudizipgna831vUyAUyNE5sGyLOjBqOQH_gUPOnrRS5AFKj3JkcZ2IuoYcnbgufPSLuBOegBMbQS-i_NEdLHFMGJZ/s1600/IMG_1302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEA_K2XvP0NoEAS2qmMLwrodf02RZRRGhITpClHVh77hmIFsRwcYxudizipgna831vUyAUyNE5sGyLOjBqOQH_gUPOnrRS5AFKj3JkcZ2IuoYcnbgufPSLuBOegBMbQS-i_NEdLHFMGJZ/s1600/IMG_1302.jpg" height="250" width="400" /></a></div>
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Spread some sliced almonds out onto a plate. Plop a scoop of dough, I used a <a href="http://www.webstaurantstore.com/24-disher-red-1-3-4-oz/92247185.html" target="_blank"><span style="color: red;">#24 disher</span></a>, which is about 1.75 ounces by volume, into the center of the almonds and roll out into a log. (Next time I'll use less dough per cookie, see the end of the post.*)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjIimU4u0ec5TnZ_xQgb-MlWVAcqszDXZI9obOSBk9zr1Ezqe0O6hxwup4cEf4yidOY2spQf7_9stTDL55TQ3OABiVEtM5ey7CAmRkJKXPfqLMXUWng706bTjQGrTFuqnAxlmz6pzJR4Y/s1600/IMG_1303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjIimU4u0ec5TnZ_xQgb-MlWVAcqszDXZI9obOSBk9zr1Ezqe0O6hxwup4cEf4yidOY2spQf7_9stTDL55TQ3OABiVEtM5ey7CAmRkJKXPfqLMXUWng706bTjQGrTFuqnAxlmz6pzJR4Y/s1600/IMG_1303.jpg" height="250" width="400" /></a></div>
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Use the almonds to keep it from sticking to your hands. When you get a log about 7-inches long, curve it into a horseshoe shape.</div>
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Lay these out onto a silpat lined cookie sheet, flatten them slightly, and let them sit for at least 1-1/2 hours and up to 3 hours. When you're ready to bake them, preheat your oven to 375°F.</div>
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While the cookies are resting, make your simple syrup. Mix equal parts granulated sugar and water in a small saucepan. I went with 1/2 cup sugar and 1/2 cup water.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIQQH8b7ynKalLgj0d_5dzOoVlq4XkXef8qG6oWfxrlbCpO2wCrT38KaHkfKUg33-4xEdWoeV5qGLqCHDWKOwYowcXViZijtXqYV-lp-6BF83FbtqXLj6cpYbOuBlYXuQh-mHGBffQ35W/s1600/IMG_1307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIQQH8b7ynKalLgj0d_5dzOoVlq4XkXef8qG6oWfxrlbCpO2wCrT38KaHkfKUg33-4xEdWoeV5qGLqCHDWKOwYowcXViZijtXqYV-lp-6BF83FbtqXLj6cpYbOuBlYXuQh-mHGBffQ35W/s1600/IMG_1307.jpg" height="250" width="400" /></a></div>
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Bring to a boil stirring gently. Then remove from heat, its ready when the liquid turns clear and it bubbles around the edges, and allow to cool completely. </div>
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Bake the cookies for 15-20 minutes until the bottoms are browned. Watch them closely so that the almonds don't get too brown and burn. As soon as they come out of the oven, brush them liberally with the sugar syrup. Let cool completely on the cookie sheet.</div>
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For a finishing touch, you can dip the ends in melted chocolate. I used <a href="http://worldwidechocolate.com/shop_guittard_322.html" target="_blank"><span style="color: red;">dark chocolate melty</span></a> 'cause you know how I feel about tempering chocolate. Dipping the ends in chocolate is totes optional, but, believe me, you won't regret it.</div>
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These are just like I remember. Crispy, chewy and almondy. Yummy, yum, yum. I loved them and if you like almonds, you'll like 'em too. </div>
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*One quick note: As made above, the cookies came out just a teeny bit underdone in the center. It could be the almond paste I used or it could be the cookies were a bit too thick. Next time I make these, I'll probably use a bit less dough per cookie but still roll them about 7-inches long. It will get me more cookies per batch and should solve the problem. The recipe below reflects this change, the step-by-step above does not.</div>
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<b><span style="font-size: large;">Almond Horns</span></b> (Mandelhoernchen)</div>
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YIELD: 14-16 cookies</div>
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1 lb. almond paste (not marzipan)<br />
2-3 egg whites, lightly beaten in a small dish (4-6 T. egg white)<br />
4 oz. granulated sugar (slightly less than 2/3 cup)<br />
6 tablespoons almond meal or almond flour<br />
2-3 C. sliced almonds</div>
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Simple Syrup*</div>
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6 oz. dark chocolate dipping chocolate</div>
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Line two baking sheets with parchment paper or a silpat mat and set aside.</div>
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In the bowl of a stand mixer fitted with the paddle attachment, beat almond paste until soft and pliable, add sugar and combine. Add beaten egg whites one at a time until you have a smooth/sticky dough. (you many not use all the egg white) Add almond flour and mix until combined.</div>
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Put sliced almonds into a shallow dish or plate. Drop dough in 2 tablespoon sized portions onto the sliced almonds. Roll, using the almonds to prevent the dough from sticking to your hands, into a 7-inch log. Transfer to a parchment-lined baking sheet, and gently shape into a horseshoe, pressing down to flatten slightly. Repeat with remaining dough. Allow cookies to rest for 1-3 hours.</div>
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Preheat your oven to 375 degrees F. Bake for 15 to 20 minutes or until bottoms are golden brown. Remove from oven and immediately brush with sugar syrup, then let cool completely on cookie sheet.</div>
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Dip ends of cooled cookies in melted chocolate and return to cookie sheet until chocolate is set.</div>
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Cookies will keep, covered in an airtight container, for up to 1 week.<br />
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* For Simple Syrup, stir together 1/2 cup of water and 1/2 cup of sugar. Heat (stove, stirring gently or microwave) until sugar is dissolved, cool completely before using.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com2tag:blogger.com,1999:blog-1985899221070585554.post-58368599430998816932014-04-28T20:46:00.001-07:002014-04-29T16:39:53.893-07:00Baked Churros<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAXXrJn6hfa5_6Ora0SH98xiGjZYsUS_27VVxQMaESQ3vx6MZia3ry5g-yBtipzvzSmkV3OAZ7pE-GIHd59KEJyxY-YiolmkhNqPUQ4vRKEudqxOu4EUZHKBf94IzvvHIVzSdZKdMSDME/s1600/IMG_1296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAXXrJn6hfa5_6Ora0SH98xiGjZYsUS_27VVxQMaESQ3vx6MZia3ry5g-yBtipzvzSmkV3OAZ7pE-GIHd59KEJyxY-YiolmkhNqPUQ4vRKEudqxOu4EUZHKBf94IzvvHIVzSdZKdMSDME/s1600/IMG_1296.jpg" height="250" width="400" /></a></div>
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One thing I haven't quite figured out for this blog is timing posts for the holidays. Getting holiday recipes tested, photographed and posted in time for all of you to make them for the current holiday. Time just gets away from me and the next thing I know, I'm posting a Thanksgiving pie recipe in December. Too late! So far this year I've missed it on Valentine's Day and Easter. OK, room for improvement, I know. When I saw this post for <a href="http://www.the-baker-chick.com/2012/05/baked-churros/" target="_blank"><span style="color: red;">Baked Churros</span></a> on Pinterest I decided to end my losing streak and author a timely post for Cinco de Mayo.</div>
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Aside from the fact that I'm a good week away from Cinco de Mayo and this recipe is fitting, I couldn't pass up the chance to make churros. I really love churros but I hate to fry food at home. Notice I didn't say I hate fried food, I said I hate frying food. Big dif. I love fried foods but they are just such a pain to make at home, so messy and too much clean up. So a baked version of the churro seemed doable. Really it's pretty much a <a href="http://beckybakesandcooks.blogspot.com/2012/04/basics-pate-choux.html" target="_blank"><span style="color: red;">choux paste</span></a> like is used in a cream puff or eclair. It just doesn't expand quite as much but the technique is basically the same. Check it out. . .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSgkXG9Mpd-IPwwm6EsWC29_bcSxTSB5-Ayx0K3Rz6xATBoGGvrDWUbNFOZ2eEZmIhcByzMAiRBypjmAxEAQJcahgJswxzShE5KW51dk9ezq46vluP4km3tV67n8PUChJSS5GQgwxN6qr/s1600/IMG_1276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSgkXG9Mpd-IPwwm6EsWC29_bcSxTSB5-Ayx0K3Rz6xATBoGGvrDWUbNFOZ2eEZmIhcByzMAiRBypjmAxEAQJcahgJswxzShE5KW51dk9ezq46vluP4km3tV67n8PUChJSS5GQgwxN6qr/s1600/IMG_1276.jpg" height="250" width="400" /></a></div>
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For this recipe you're going to need some specialized equipment. It just doesn't work otherwise. You'll need: a rimmed <a href="http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1398710391&sr=8-1&keywords=half+sheet+pan" target="_blank"><span style="color: red;">13"x18" baking sheet (1/2 sheet pan)</span></a>, a <a href="http://www.amazon.com/Silpat-Non-Stick-Baking-2-inches-Sheet/dp/B00008T960/ref=sr_1_4?ie=UTF8&qid=1398710458&sr=8-4&keywords=half+sheet+pan+liners" target="_blank"><span style="color: red;">silicone pan liner </span></a>OR parchment paper cut to fit the pan, a 1/2" star tip (<a href="http://www.amazon.com/Wilton-Decorating-Tip--1M-Star/dp/B001683S5O/ref=sr_1_4?ie=UTF8&qid=1398710155&sr=8-4&keywords=wilton+1m+tip" target="_blank"><span style="color: red;">Wilton 1M</span></a> or <a href="http://www.amazon.com/Stainless-Steel-Decorating-Closed-Pastry/dp/B0000VLEJU/ref=sr_1_1?srs=2582537011&ie=UTF8&qid=1398710114&sr=8-1&keywords=847" target="_blank"><span style="color: red;">Ateco #847</span></a>) and a large pastry bag (I got <a href="http://www.amazon.com/DayMark-115436-Hand-E-Grip-Disposable-Dispenser/dp/B009YM776U/ref=sr_1_1?ie=UTF8&qid=1398710220&sr=8-1&keywords=Hand-e-grip+18" target="_blank"><span style="color: red;">these disposable ones</span></a> at Amazon) OR you could use a large zip lock bag. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4xnpsvuaaC-hZMNfgENkUGMkRflNURY8hXx2wYCmuD-9y77puvmWqfeaemtS8HpXXl-qZbKz_tSxbgVNWbeHu6AiBul5IpVSvAI2Q2vp8UOs9qVPEBLEeKeXoWNJfBJr1zvD9bZBF1Op/s1600/IMG_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4xnpsvuaaC-hZMNfgENkUGMkRflNURY8hXx2wYCmuD-9y77puvmWqfeaemtS8HpXXl-qZbKz_tSxbgVNWbeHu6AiBul5IpVSvAI2Q2vp8UOs9qVPEBLEeKeXoWNJfBJr1zvD9bZBF1Op/s1600/IMG_1280.jpg" height="250" width="400" /></a></div>
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The pantry stuff is pretty simple: a stick of unsalted butter, salt, AP flour, eggs, vanilla and cinnamon sugar. You'll also need cooking spray, which I forgot to show because I didn't think I'd be using it, you'll see why later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg23M1AFFz4w4PUWbLCIWNpv-9Cgljk697vm4lvV_k4pfDWoqmQ4OgbhX-Abz8-Odvk-_RdLq0yJfpTqzj1CCY79z-QF63fCbMJWjIDNOIgTYsMiJNxgDCdNMOJWXadRAeoo2FlRxiuDQ/s1600/IMG_1281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg23M1AFFz4w4PUWbLCIWNpv-9Cgljk697vm4lvV_k4pfDWoqmQ4OgbhX-Abz8-Odvk-_RdLq0yJfpTqzj1CCY79z-QF63fCbMJWjIDNOIgTYsMiJNxgDCdNMOJWXadRAeoo2FlRxiuDQ/s1600/IMG_1281.jpg" height="250" width="400" /></a></div>
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Start by putting the butter, salt and some water in a medium saucepan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXUhHqXMQKhj0VsM4W9FYYfQ0Sfzums3npNsE6qOnyHjrfROz052EZ-XktPkTXQYHl0IkwIgl1LSHg_vUfD0XSL1CK2r0fN2Th245x7-O8AAAhYGvHUtLru48uwN2W0-ezy3jmfJ-zrty/s1600/IMG_1282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXUhHqXMQKhj0VsM4W9FYYfQ0Sfzums3npNsE6qOnyHjrfROz052EZ-XktPkTXQYHl0IkwIgl1LSHg_vUfD0XSL1CK2r0fN2Th245x7-O8AAAhYGvHUtLru48uwN2W0-ezy3jmfJ-zrty/s1600/IMG_1282.jpg" height="250" width="400" /></a></div>
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Heat over medium high heat until the butter is melted and it comes to a full boil. Use a wooden spoon, it really is the best tool for this recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZiWJyJ6sMcu136-uYE_5shT_EbO9EYStGQ8w82Eu9IprZhfbqu9DvBl4PqwKtMpGpe443FeNr45vEcUtCaBpBmOCcrkRZw9hxqQg9MnW5Ub940D1M_5mJivjlUczBjVnNOBhjIoN6SJ4/s1600/IMG_1283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZiWJyJ6sMcu136-uYE_5shT_EbO9EYStGQ8w82Eu9IprZhfbqu9DvBl4PqwKtMpGpe443FeNr45vEcUtCaBpBmOCcrkRZw9hxqQg9MnW5Ub940D1M_5mJivjlUczBjVnNOBhjIoN6SJ4/s1600/IMG_1283.jpg" height="250" width="400" /></a></div>
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When it comes to a full boil, remove from heat and add the flour all at once.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHYXHmMFvZQ6Pz2xuES3xmOV9_pPdiWjhWuBa-VXJI11ta_S8CeWIf4yOoR45vt6bxUCZ8xjePC9vc0ba1b6jIrmcdDYJCzfbzAAloxf5wd9QBSP2k18A-vUNS2YPfZYdmenkPUpvXq1k/s1600/IMG_1284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHYXHmMFvZQ6Pz2xuES3xmOV9_pPdiWjhWuBa-VXJI11ta_S8CeWIf4yOoR45vt6bxUCZ8xjePC9vc0ba1b6jIrmcdDYJCzfbzAAloxf5wd9QBSP2k18A-vUNS2YPfZYdmenkPUpvXq1k/s1600/IMG_1284.jpg" height="250" width="400" /></a></div>
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Stir vigorously until you have a thick paste that cleans the sides of the pan. Be careful at first that you don't splash the butter/water mixture, it's hot!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVKD0Yacy4UICUG0rJXRvyr0o1R7M0WxSyuRRMv0WRIG8Z1Aew8bvmAcSNjLOC1bIHswh9hhyvQqcDourBpocDka6tqTRLw6riyf1c-qsBPur4CHUmUyD0YwCTZgpAvRoqjfXk0VwH8RB/s1600/IMG_1285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVKD0Yacy4UICUG0rJXRvyr0o1R7M0WxSyuRRMv0WRIG8Z1Aew8bvmAcSNjLOC1bIHswh9hhyvQqcDourBpocDka6tqTRLw6riyf1c-qsBPur4CHUmUyD0YwCTZgpAvRoqjfXk0VwH8RB/s1600/IMG_1285.jpg" height="250" width="400" /></a></div>
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Now add the eggs, one at a time, and beat vigorously until combined. At first it will seem slimy like the egg isn't going to mix in, just keep going, stir until you no longer see any shiny dough.</div>
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<i>Note: At first I used a whisk because the original recipe said to use a hand mixer and I was too lazy to dig mine out. I though a whisk and some elbow grease would substitute just fine. I was wrong, the dough was a bit stiff and it started to bend my whisk, so I just went back to the wooden spoon and beat the heck out of the dough/batter. The original recipe says to use a hand mixer or a stand mixer. You can go that route if you like but I found that a wooden spoon worked just fine. Plus, again, I'm lazy and the fewer dishes I have to wash, the better.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FQTVu4IgKeRcGE2Hcj9ahrpIf75o4QGW5jUbABB5ITO5TXZ40oeJiOT7p_74ptf46sr2_iLSwBZ2Td28ZFrJYnpWZ93DNAdhEuTitu0pExVGDgliwMNyXyeR1ClFwZ83iZ5OSg5DIXE8/s1600/IMG_1286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FQTVu4IgKeRcGE2Hcj9ahrpIf75o4QGW5jUbABB5ITO5TXZ40oeJiOT7p_74ptf46sr2_iLSwBZ2Td28ZFrJYnpWZ93DNAdhEuTitu0pExVGDgliwMNyXyeR1ClFwZ83iZ5OSg5DIXE8/s1600/IMG_1286.jpg" height="250" width="400" /></a></div>
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Once you've got the eggs fully incorporated and there aren't any shiny spots, add the vanilla and beat that in well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoHX-98fPGmCTTioLti6IudojOYPRE-wzwaF6dlghlthJlvEKLXhXHHW4xjsv1jm9R2ayYKN-P6HVMgCEOWPad5iifRs1hiRcvJ4_uyneKlHJ96EhfUVlIr_Ln9YHC0kxv-oNDlRl-AI2/s1600/IMG_1289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoHX-98fPGmCTTioLti6IudojOYPRE-wzwaF6dlghlthJlvEKLXhXHHW4xjsv1jm9R2ayYKN-P6HVMgCEOWPad5iifRs1hiRcvJ4_uyneKlHJ96EhfUVlIr_Ln9YHC0kxv-oNDlRl-AI2/s1600/IMG_1289.jpg" height="250" width="400" /></a></div>
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Fit the pastry bag (reusable, disposable, or a zip lock, doesn't matter) with the star tip and load in the dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQG9SN9ipjoTuNmILeKA5pirAszywMpdG2M6fjL1GejTKxDMpPsvEeGlwgVhefDVbjMByZoGpSkq-mGqgSpTRatrP_5FIsQKIzX05AEqWXTG57CekxAscynxBvoTNDYckd7Oz6vHgl-eK8/s1600/IMG_1290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQG9SN9ipjoTuNmILeKA5pirAszywMpdG2M6fjL1GejTKxDMpPsvEeGlwgVhefDVbjMByZoGpSkq-mGqgSpTRatrP_5FIsQKIzX05AEqWXTG57CekxAscynxBvoTNDYckd7Oz6vHgl-eK8/s1600/IMG_1290.jpg" height="250" width="400" /></a></div>
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Pipe long "sticks" of dough the length of the pan (10-11 inches) leaving about 1-inch between sticks. You should be able to get 8-9 sticks on the pan, about 1/2 the dough, so you'll need to bake these in two batches. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ_Gvp3_DWTcZN98NHHWR_-6HdRSacKvz-RQ0xHa8dQQNfJoCMYTARiUkGWTWNQzRwuHnWOhPq1GBFUojV7-60bDf6DYfh9rhBcWVug3EeTXF5MxWHpIm_N_Gz4OU62QJ-OE0Q63V2qwL/s1600/IMG_1291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ_Gvp3_DWTcZN98NHHWR_-6HdRSacKvz-RQ0xHa8dQQNfJoCMYTARiUkGWTWNQzRwuHnWOhPq1GBFUojV7-60bDf6DYfh9rhBcWVug3EeTXF5MxWHpIm_N_Gz4OU62QJ-OE0Q63V2qwL/s1600/IMG_1291.jpg" height="250" width="400" /></a></div>
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Bake them in a preheated 350°F oven for 20-25 minutes or until golden brown. It is really essential that you cook until golden brown all over, not just the ridges like the picture above. These are actually a bit under done and I'll explain why later. Cook until the whole churro is golden brown. If you're not sure then cook them a little longer. There is enough moisture in the dough so you really can't overcook them, unless, of course, you burn them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYV7rguLZcdQaYyaFuatrTqWo9i-WMr7IedVL6TkOX3CXajo6QnktG1wpus4TWVWD121yJOIBsAShhAHZM5PUS6nT7JlKL4GVj1qk09CfXQ6Fr-b_VFqQLm7vqaLNVpTSv4EiX1TrbEKhn/s1600/IMG_1293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYV7rguLZcdQaYyaFuatrTqWo9i-WMr7IedVL6TkOX3CXajo6QnktG1wpus4TWVWD121yJOIBsAShhAHZM5PUS6nT7JlKL4GVj1qk09CfXQ6Fr-b_VFqQLm7vqaLNVpTSv4EiX1TrbEKhn/s1600/IMG_1293.jpg" height="250" width="400" /></a></div>
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Remove the pan from the oven and lightly mist the churros with cooking spray. Use a neutral oil spray like vegetable oil (don't use an "olive oil" spray as it will give them a funny taste.) Then sprinkle all over with cinnamon sugar. Shake off the excess. I like to do this on a sheet of parchment paper so I can just funnel the excess cinnamon sugar back into the jar. Makes it easy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCkvWdik2b-tiSHdZmu7Y0DHyM0angd30RkSN1yg7ZzuwKA9UZHqbAGNUnPn5OBLrNWKHZiM7OCfIghcxNcsaakyvOojH-UwGB7LAq1lkromIdjx49qr6SqNsk-1nalmE_yFBxO9wx5QJ/s1600/IMG_1295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCkvWdik2b-tiSHdZmu7Y0DHyM0angd30RkSN1yg7ZzuwKA9UZHqbAGNUnPn5OBLrNWKHZiM7OCfIghcxNcsaakyvOojH-UwGB7LAq1lkromIdjx49qr6SqNsk-1nalmE_yFBxO9wx5QJ/s1600/IMG_1295.jpg" height="250" width="400" /></a></div>
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Now enjoy. These are crispy and light and about as close as you can come to an authentic churro without busting out the deep fryer. Between the four of us, we gobbled up the first batch in less than an hour. A winner with the whole fam. I'll definitely be making these again, Cinco de Mayo or not.</div>
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A couple of notes: </div>
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1. On my first batch, I thought I could skip the cooking spray, assuming that there was enough butter and moisture in the batter to get the cinnamon sugar to stick. Some does stick but you really need the light mist of cooking spray to get that thicker cinnamon sugar dusting like an authentic churro. I wouldn't suggest skipping the spray.</div>
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2. You really need to cook these until they are golden brown all over. On my first batch I cooked them for 20 minutes until the ridges were starting to brown. When they cooled, they kind of sunk in the middle and were not that crispy. This is a pretty moist dough. You really need to set the outside "shell" for them to keep their shape. My second batch I let cook for 25 minutes until they were brown all over. This worked MUCH better. The outside was really crispy but the inside was still tender and they held their shape. </div>
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<b>Baked Churros</b></div>
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Adapted from: <a href="http://www.the-baker-chick.com/2012/05/baked-churros/">http://www.the-baker-chick.com/2012/05/baked-churros/</a></div>
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Yield: 16 churros</div>
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1/2 C. (1 stick) unsalted butter</div>
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1/2 t. salt</div>
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1 C. water</div>
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1 C. all purpose flour</div>
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3 eggs</div>
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1 t. vanilla</div>
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1/4 C. granulated sugar</div>
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1 T. cinnamon sugar</div>
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neutral flavored cooking spray</div>
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Preheat oven to 350 degrees.</div>
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Line a rimmed 13x18 baking sheet with a silicone mat or parchment paper. </div>
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In a small bowl, mix granulated sugar with cinnamon and set aside.</div>
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In a medium saucepan combine the butter, salt and water. Bring to a boil over medium high heat. Remove from heat, add the flour and stir with a wooden spoon to combine. Mixture will thicken and clean the sides of the pan with no visible lumps of flour. Beat in eggs, one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after beating for a few seconds it will thicken again. When all the eggs are are combined and there are no shiny spots of dough, add the vanilla. The dough will be thick and starchy. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip. Pipe the dough out onto lined cookie sheet in 10-inch rows with at least 1 inch between each churro. Bake in the oven for 20-25 minutes or until golden brown all over, and when a toothpick comes out clean. Spray churros lightly with cooking spray, and sprinkle with cinnamon sugar. Turning to coat all sides well.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-32569243603366405322014-04-13T11:58:00.002-07:002014-04-13T11:58:12.082-07:00A Study In Almond Paste<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQz8t7i9efRvHvrxay81AX5rU5T44WJKRlt5omrEyDDiIS07zONTUhvCj4TDmiMJetfBWn5ebsQKN_m3jXgmh45f-lQtpvSqktptBkd9x_OA2507_xi3d3ub-aPdi1YTZHvm_xGiTXoW41/s1600/IMG_1235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQz8t7i9efRvHvrxay81AX5rU5T44WJKRlt5omrEyDDiIS07zONTUhvCj4TDmiMJetfBWn5ebsQKN_m3jXgmh45f-lQtpvSqktptBkd9x_OA2507_xi3d3ub-aPdi1YTZHvm_xGiTXoW41/s1600/IMG_1235.jpg" height="250" width="400" /></a></div>
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If you've been with the blog from the beginning, can you believe it's been 3 years, YIKES, you may have read my post <a href="http://beckybakesandcooks.blogspot.com/2011/04/mandelhoernchen-melancholy.html" target="_blank"><span style="color: red;">Mandelhoernchen Melancholy</span>.</a> If you haven't, read it. It is the story of a spectacular kitchen failure. Yes, they happen and they're part of becoming a better cook. And, it's taken me 3 years to revisit that failure. I avoided it at fist because I was gun-shy about the whole thing, the wasted ingredients, the futile effort, the wounded ego. Then I just kind of got side tracked with other recipes and forgot the whole thing.</div>
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Flash forward 3 years and I stumble upon the <a href="http://www.woodlandbakeryblog.com/" target="_blank"><span style="color: red;">Woodland Bakery Blog</span></a> and can't wait to try almost all of Gretchen's recipes. Low and behold, many of them use Almond Paste. And I'm a cheapskate, I don't want to spend ten bucks on 7 oz. of dry crumbly grocery store Almond Paste when I can get blanched almonds for $7 a pound. The cheapskate in me overrode the perfectionist in me and I decided to give homemade Almond Paste another go. Seriously, it's been over 3 years, time to get back on that horse and ride. I picked what looked like to viable options and decided to test them out. . .</div>
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<b>Recipe #1</b>, find it here: <span style="color: red;"><a href="http://www.simplysogood.com/2013/07/my-favorite-almond-paste.html" target="_blank">Almond Paste</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoZE-KXMWO4KMbtP08sSSBDZ3wpie7pt3rx_ieNKVe82x3Q_cy714a8TnIDwhfOsy1zzCnOuNmt8TUyUiMDs-kLjwEA0qCHa4e03O5m3lj9QtlGKZpW-g8OTRItsy_U0rThohwVWLyODY/s1600/IMG_1216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoZE-KXMWO4KMbtP08sSSBDZ3wpie7pt3rx_ieNKVe82x3Q_cy714a8TnIDwhfOsy1zzCnOuNmt8TUyUiMDs-kLjwEA0qCHa4e03O5m3lj9QtlGKZpW-g8OTRItsy_U0rThohwVWLyODY/s1600/IMG_1216.jpg" height="250" width="400" /></a></div>
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Ingredients: blanched almonds (slivered or whole, doesn't matter.), granulated sugar, egg whites, softened butter and almond extract.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfA0b_HBztpgYt8_d-UqLli7grYAFln9w9_X-Fi0jgg_QrxoiLgVSwG4TLT0IXYZwLtKplSvTPTBl1WhncPPHqo0cm_Ar91q-r33x6ygIdT1ST2nvGsCGdgkZAS1zwdhMJbMCNH0JyMOQ/s1600/IMG_1218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfA0b_HBztpgYt8_d-UqLli7grYAFln9w9_X-Fi0jgg_QrxoiLgVSwG4TLT0IXYZwLtKplSvTPTBl1WhncPPHqo0cm_Ar91q-r33x6ygIdT1ST2nvGsCGdgkZAS1zwdhMJbMCNH0JyMOQ/s1600/IMG_1218.jpg" height="250" width="400" /></a></div>
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Start by grinding the almonds and sugar together in a food processor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWary753Qro9vhO9rBHTz63Ay3cwKccY3Ha3wrg80MOhFw7eqqHwq_XPDAoRCuYL1g-rBjfB-74MompKrZAoMhxuXdtq90OQjH7CL0DDXGMAw7nxQETqd9O4wJKp7QrZ_MDS7mZ2rVAyhm/s1600/IMG_1219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWary753Qro9vhO9rBHTz63Ay3cwKccY3Ha3wrg80MOhFw7eqqHwq_XPDAoRCuYL1g-rBjfB-74MompKrZAoMhxuXdtq90OQjH7CL0DDXGMAw7nxQETqd9O4wJKp7QrZ_MDS7mZ2rVAyhm/s1600/IMG_1219.jpg" height="250" width="400" /></a></div>
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You want a fine grind but be careful, if you go too far you'll get almond butter and will have to start over.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUKlpTqCfpaEF2b34meeJhZwcXMIvFQLe9ZBfoH9bspqwwHLHpVpqsVg7GK2ckwTPQzlRCCDCAEYntbOoTNScieQoG-aPTfCz7A9JAUHj_jef5J4EHHB9HbpcBI_1Bs1Cgl90nFFQj41X/s1600/IMG_1221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUKlpTqCfpaEF2b34meeJhZwcXMIvFQLe9ZBfoH9bspqwwHLHpVpqsVg7GK2ckwTPQzlRCCDCAEYntbOoTNScieQoG-aPTfCz7A9JAUHj_jef5J4EHHB9HbpcBI_1Bs1Cgl90nFFQj41X/s1600/IMG_1221.jpg" height="250" width="400" /></a></div>
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Add the butter, egg whites and almond extract and grind until you have a paste like texture. This is where I went wrong. I used the conversion on the back of the egg whites carton and just dumped in the equivalent of 2 egg whites. This was too much. It was a loose almost soupy mess and I started having <a href="http://beckybakesandcooks.blogspot.com/2011/04/mandelhoernchen-melancholy.html" target="_blank"><span style="color: red;">Mandelhoernchen</span></a> flash backs. But, I kept my wits about me and fixed it. . .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNHrWiO3eCEu8wjnUPATQGS5NDzHuiRZrQCkd7B9piWf3fIrzE-2ufMgMqUgoZTywtS2AF5nVy_oVLYv-AGgaSt3AIBkvldtxiWhrWN03T-5bo_P5Gw-Caorhjv9Dd8JnqjlATOaO9zKn/s1600/IMG_1223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNHrWiO3eCEu8wjnUPATQGS5NDzHuiRZrQCkd7B9piWf3fIrzE-2ufMgMqUgoZTywtS2AF5nVy_oVLYv-AGgaSt3AIBkvldtxiWhrWN03T-5bo_P5Gw-Caorhjv9Dd8JnqjlATOaO9zKn/s1600/IMG_1223.jpg" height="250" width="400" /></a></div>
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Luckily I had some of this laying around, which is simply finely ground almonds. I keep adding this, a tablespoon at a time until I got a good Almond Paste texture. . .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipNZ4IfBySiMKK0SOAZg3dOzqNBSNVLhyphenhypheno3WUG_mQFKCb8kOv407tLpb3gViA7e6QCbUaNxIMhJc6mk66Waavy6SgaX0tOHdei_DofMaf7J46jDxVzfFING2wjhCnjbg8w2J3JkP1qsb7/s1600/IMG_1222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipNZ4IfBySiMKK0SOAZg3dOzqNBSNVLhyphenhypheno3WUG_mQFKCb8kOv407tLpb3gViA7e6QCbUaNxIMhJc6mk66Waavy6SgaX0tOHdei_DofMaf7J46jDxVzfFING2wjhCnjbg8w2J3JkP1qsb7/s1600/IMG_1222.jpg" height="250" width="400" /></a></div>
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Like this. Keep processing until it is smooth. It may take up to 10 minutes. If your processor starts to sound funny, give it a rest for a few minutes and let it cool down. I ended up adding 8 tablespoons of the "almond meal" to get the right texture. If you try this recipe, I would recommend adding 1 egg white at first and then add more as needed to get the right texture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaO6cRWkXMbEQkQZKGmT_vrb9Oa99WJYUv8VE9qDjW2DfONU17Lf3hdA1DYjtr0PLd4gSUMl9FzG_h7ltNTfmMAOw8fpX4i2XJy7zt7aVXHRfi80dc9rE4kejcWunNBXvSBohBvRoV22sR/s1600/IMG_1224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaO6cRWkXMbEQkQZKGmT_vrb9Oa99WJYUv8VE9qDjW2DfONU17Lf3hdA1DYjtr0PLd4gSUMl9FzG_h7ltNTfmMAOw8fpX4i2XJy7zt7aVXHRfi80dc9rE4kejcWunNBXvSBohBvRoV22sR/s1600/IMG_1224.jpg" height="250" width="400" /></a></div>
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Wrap the whole thing tightly in plastic wrap and store it in the fridge (up to one month) or freezer (even longer). This recipe yielded 20 oz. So you could divide into 2, 10 oz. portions and freeze.</div>
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<b>Recipe #2</b>, find it here: <a href="http://nourishingjoy.com/how-to-make-almond-paste/" target="_blank"><span style="color: red;">Almond Paste</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8fAYh8cyip0KoaEQWYoIpypXMk2cdG_09nzPEmR_z2J0z_FttuFWzEUZprdfZ3QkkxWOKhUTVtayPM5AfyE-wFbNtMY98AfaofqOzP4Bct2FM2DdumomYK2t3V47Kuqr3QIeaUqKKoq5/s1600/IMG_1225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8fAYh8cyip0KoaEQWYoIpypXMk2cdG_09nzPEmR_z2J0z_FttuFWzEUZprdfZ3QkkxWOKhUTVtayPM5AfyE-wFbNtMY98AfaofqOzP4Bct2FM2DdumomYK2t3V47Kuqr3QIeaUqKKoq5/s1600/IMG_1225.jpg" height="250" width="400" /></a></div>
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Ingredients: blanched almonds (Note the recipe calls for whole almonds but since the recipe has the measurements in weight, whole, slivered or ground will all work.), unrefined cane sugar, honey, almond extract and water.</div>
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<i>Note: Since the recipe gave all the measurements in grams it was really easy to cut the recipe in half, which I did. I was just trying to conserve ingredients for this "experimental" batch. So, as you look at the ingredients and quantities keep in mind they represent HALF what the original recipe calls for.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbVGhAbMLMOm8wz_yGswuvkDnm6WjiXi2H-nwBzA5spvB157UVtfwOAoPGT6NMBHO3S2pr8Fn9Hd9HPJvzkpUX0USqGuwF97NEMMBMNoAblwenJC0VonqzxUzvs-UN0ABKa0pPkBiK8s_/s1600/IMG_1227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbVGhAbMLMOm8wz_yGswuvkDnm6WjiXi2H-nwBzA5spvB157UVtfwOAoPGT6NMBHO3S2pr8Fn9Hd9HPJvzkpUX0USqGuwF97NEMMBMNoAblwenJC0VonqzxUzvs-UN0ABKa0pPkBiK8s_/s1600/IMG_1227.jpg" height="250" width="400" /></a></div>
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Start by grinding the almonds by themselves (no sugar).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76rxcSYOkBZP4DOrSVFLWXF2K5AWivgjaeuik-475vMoVvcSE0gURGLfeEMsFu9FhwvhRgjoQtKoBjWipPVyrWTDAZioifrX_zW3Z88lZn_x7u5QIMZDLZnCk-BgHZIkjYHM2L1XhLnYA/s1600/IMG_1228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76rxcSYOkBZP4DOrSVFLWXF2K5AWivgjaeuik-475vMoVvcSE0gURGLfeEMsFu9FhwvhRgjoQtKoBjWipPVyrWTDAZioifrX_zW3Z88lZn_x7u5QIMZDLZnCk-BgHZIkjYHM2L1XhLnYA/s1600/IMG_1228.jpg" height="250" width="400" /></a></div>
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Grind until you get the texture of "coarsely ground coffee." Again, be careful not to go too far or you'll get almond butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwBRjThA4Un5ono6O8IiaZg8MBSk6yk6-_5Ff7cmrWzRTPoqoHzviRyiKXjRgx4afSUv-_0BUWfircCUHE6l8YmPDGv74gFtDVzM5-rdPsYDPk8w5hhfkKg3BfAzdfMDUIS5CEm_N6u-u/s1600/IMG_1230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwBRjThA4Un5ono6O8IiaZg8MBSk6yk6-_5Ff7cmrWzRTPoqoHzviRyiKXjRgx4afSUv-_0BUWfircCUHE6l8YmPDGv74gFtDVzM5-rdPsYDPk8w5hhfkKg3BfAzdfMDUIS5CEm_N6u-u/s1600/IMG_1230.jpg" height="250" width="400" /></a></div>
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Next, stir together the cane sugar, honey and water and set over medium high heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XvTzT2vccwnBliZyDoRgDqRqNNOwgYFu1CGqMRENGMh4n9JwOrKwyM4iYbSlu3vT6pkeaBYDCCs4smKvES0qKM0OENzIPhFWURNaiWXDPCW1M8ZppiM7PWmy23dg0EnRWxb8D5UnT2ew/s1600/IMG_1231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XvTzT2vccwnBliZyDoRgDqRqNNOwgYFu1CGqMRENGMh4n9JwOrKwyM4iYbSlu3vT6pkeaBYDCCs4smKvES0qKM0OENzIPhFWURNaiWXDPCW1M8ZppiM7PWmy23dg0EnRWxb8D5UnT2ew/s1600/IMG_1231.jpg" height="250" width="400" /></a></div>
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Bring it to a full roiling boil stirring constantly.</div>
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Then, pour the boiling syrup through the tube of the food processor, with the processor running, and process until you have a smooth paste.</div>
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(I don't have a picture of this because I haven't mastered pouring hot sugar with one hand while holding the button on the processor with my <i>other</i> hand and holding my camera with my <i>other other</i> hand.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrhrAvMubJFXNdWXelrYvAG8o_Z99XZ-TAqf5Bq5SyA_O4n5cZijbAtCgo32Yz38AQagqejJpVI7yMTnCiki-C6Q0W3WoNh5xH-JLVQbT1Jr3Mhb9hrzSbOA6qHa2z1pDoT23sYH8SfWj/s1600/IMG_1232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrhrAvMubJFXNdWXelrYvAG8o_Z99XZ-TAqf5Bq5SyA_O4n5cZijbAtCgo32Yz38AQagqejJpVI7yMTnCiki-C6Q0W3WoNh5xH-JLVQbT1Jr3Mhb9hrzSbOA6qHa2z1pDoT23sYH8SfWj/s1600/IMG_1232.jpg" height="250" width="400" /></a></div>
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Again it can take a good 5-10 minutes to get a smooth paste. You may want to stop now and again to scrape down the sides and give the processor motor a rest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNboSepX3B6qx1AcHPPZccjAf8Lg7vsTHhBRytdni8VXq_a7ubsr9F_I7Z6cYzv02LRa-mRp_lLyZ714eHOe8s_NuTk9jwks-GfihNVOVpIiZAc5He9VL_Zw2FjeJM3-gmrwM0uYknuPFg/s1600/IMG_1233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNboSepX3B6qx1AcHPPZccjAf8Lg7vsTHhBRytdni8VXq_a7ubsr9F_I7Z6cYzv02LRa-mRp_lLyZ714eHOe8s_NuTk9jwks-GfihNVOVpIiZAc5He9VL_Zw2FjeJM3-gmrwM0uYknuPFg/s1600/IMG_1233.jpg" height="250" width="400" /></a></div>
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Plop it out onto some waxed or parchment paper and form into a log. Remember, what you see here is HALF the original recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4GjfN5qH_UvdN8Ow8mYJ8M4u7tGHg2eJ5jc1mFIlsHLiUc_ttVV62ofGLnNG5s5LjYWLEJiyOfyVUEP6XI-RWZyy5kh6JLTh8bgNZBvoiZt4gDFGYH-ttCJwAnIWNH078LhJuAbedA_D/s1600/IMG_1234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4GjfN5qH_UvdN8Ow8mYJ8M4u7tGHg2eJ5jc1mFIlsHLiUc_ttVV62ofGLnNG5s5LjYWLEJiyOfyVUEP6XI-RWZyy5kh6JLTh8bgNZBvoiZt4gDFGYH-ttCJwAnIWNH078LhJuAbedA_D/s1600/IMG_1234.jpg" height="250" width="400" /></a></div>
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Wrap tightly in plastic wrap and store in the fridge (up to one month) or freezer (longer). Half of this recipe yielded 14 oz.</div>
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<b>The Verdict:</b></div>
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I liked both these recipes (#1 on the left and #2 on the right). They both produced a good almond paste, way way better than anything I've purchased at the grocery store and way way cheaper. If I had to pick, I think I like #2 a bit better.</div>
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Recipe #1 produced a bit grainier paste and had a slight bit of a greasiness to it. Probably due to the butter. This, however, is no "sloppy second". It really makes a great almond paste and I wouldn't hesitate to use it in a recipe. If I had only made this one recipe I would have been more than satisfied.</div>
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Recipe #2 produced a much finer product. I suspect the hot sugar syrup helps to lubricate the grinding process. There is a very faint taste of honey which I like and I'm anxious to see how it works in recipes. I like that this recipe doesn't have any raw egg whites in it as I'm prone to pinching off bits and shoving them in my face. I also like that this recipe used fewer ingredients and gave the measurements by weight. I just felt it was more accurate to weigh out the ingredients. </div>
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The bottom line is that both these recipes are good viable options for homemade almond paste. They are both much more cost effective and, in my opinion, better quality, than the grocery store variety. Try these recipes for yourself and stay turned for posts using this awesome ingredient.</div>
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Here are the recipe links again:</div>
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<b>Recipe #1</b> (with egg whites and butter) from: <a href="http://www.simplysogood.com/2013/07/my-favorite-almond-paste.html" target="_blank"><span style="color: red;">Simply So Good</span></a></div>
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<b>Recipe #2</b> (with honey) from: <span style="color: red;"><a href="http://nourishingjoy.com/how-to-make-almond-paste/" target="_blank">Nourishing Joy</a></span></div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-66663259080522653922014-04-06T20:24:00.000-07:002014-04-06T20:26:23.332-07:003-2-1 Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-CxYx6fBPELK8h3FgocduWHAULS7e9QVY5AZ3Gcx6xLsUHCn_ItySULaSGbDlcqiSoLxNuNlwz1IZBaOZrHaZLX4-eDl6i-5PbOP7PDUqYOcDdmHrBYfGc8mCknyTwxnxmWk4BGC7qSl/s1600/IMG_1204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-CxYx6fBPELK8h3FgocduWHAULS7e9QVY5AZ3Gcx6xLsUHCn_ItySULaSGbDlcqiSoLxNuNlwz1IZBaOZrHaZLX4-eDl6i-5PbOP7PDUqYOcDdmHrBYfGc8mCknyTwxnxmWk4BGC7qSl/s1600/IMG_1204.jpg" height="250" width="400" /></a></div>
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So when I came across this recipe it was called <span style="color: red;"><a href="http://thehiddenpantry.blogspot.com/2011/11/aunt-bettys-1-2-3-cake.html" target="_blank">"1-2-3 Cake"</a>.</span> Which is kinda an accurate name for it, but kinda backwards to me. (You'll see why later.) So I'm renaming it "3-2-1 Cake". A subtile difference yes, but it makes sense. At least in my mind. A mind that craves rules and order, and there must be order. Opps, didn't mean to let some of my crazy slip out. Just ignore. Anywho. . .</div>
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My co-worker recently had a child leave home for college. Although "T" will be a dorm dweller, she'd still like to occasionally cook. Unfortunately her kitchen resources are limited. As my co-worker doesn't "Pinterest", smart lady, "Pinterest" is web heroin, I hipped her to all the "mug/microwave" dessert recipes on Pinterest, for her dorm residing child. As we looked over them the one stumbling block was always the list of ingredients. Sure, all the dry ingredients could be assembled in packets and shipped with "care packages" but the egg and oil seemed to be the problem. Then I came across this recipe which just uses a couple of cake mixes and water. Huzzah! Problem solved.</div>
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This is it, all you need, two cake mixes. One of your favorite flavor (Devil's Food is always good.) and the other MUST BE an Angel Food Cake mix. I said, the other one MUST BE AN ANGEL FOOD CAKE MIX. Got it? Good!</div>
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In a large bowl, preferably one that has a tight fitting lid or a large zipper bag, mix the two dry cake mixes together throughly. I used a whisk to really break up the lumps in the Devil's Food mix. You can also snap the lid on (or zip the bag up) and give it a good shake.</div>
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There you go, one homogenous mix. Now to make a cake.</div>
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In a small microwave safe bowl, stir together 3 tablespoons mix and 2 tablespoons water. Use a fork and mix it up well, doing your best to break up any lumps of cake mix. The mixture will seem kind of foamy. Now microwave it for one minute. That's your formula: 3 T. Mix + 2 T. water + 1 min. in the microwave. 3-2-1. Don't forget it!</div>
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Out of the micro you get a soft spongy cake. Its a bit more moist than an angel food cake but definitely lighter than a regular cake mix cake. And certainly not as "spongy" as the <a href="http://beckybakesandcooks.blogspot.com/2011/01/followers-and-five-minute-cake.html" target="_blank"><span style="color: red;">"5 Minute Chocolate Mug Cake."</span></a> Which I like and appreciate for what it is, which is a bit weird, but I digress. . . You could eat this quick cake "as is" for a light dessert or top it with powdered sugar, sliced strawberries or some whipped cream. Or whatever floats your boat. And when I say light, my rough math using the two mixes above yielded about 180 calories a serving. Not too shabby if you ask me. The one down side here is that it makes A LOT of mix. Enough for at least 10 individual cakes or more, seriously, I lost count. It's been fun to have on hand this week and my kids have had fun mixing up their own cakes for an after dinner treat. It's simple and easy. Next time, I think I'll try a lemon cake mix. How about you?</div>
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<i><b>Why it works:</b> The Angel Food Cake mix has a heavy dose of powdered egg whites in the mix which solves the "egg" problem and the regular cake mix has shortening in it which solves the fat or "oil" problem. When you add water to the mix it reconstitutes the egg white and that's why it foams up. With out the egg the cake would not rise. Egg is essential for a microwave cooked cake. The shortening keeps the whole thing from being dry. Pretty nifty if you ask me. </i></div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-8525778149650088192014-03-20T17:14:00.000-07:002014-03-21T16:54:52.183-07:00Crusty No Knead Bread<div class="separator" style="clear: both; text-align: center;">
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More appropriately this post should be titled; "The Bread That Changed My Life". I'm not kidding you, it has. I almost certainly won't be buying anymore rustic loaves of bread from the grocery store. I am declaring myself the official bread bringer of ANY dinner party to which I am invited. And, I have ditched my attitude towards bread making. This bread is that good and that easy. </div>
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Seriously, I've had an attitude about baking bread. It always seemed like such a hassle. All the rising and punching down and rising again and shaping and resting and rising and baking and bla bla bla. With two teenagers, a husband in grad school, a job, a blog and two crazy dachshunds, extra patients for baking bread is in short supply. Then I stumbled across <a href="http://www.simplysogood.com/2010/03/crusty-bread.html" target="_blank"><span style="color: red;">this recipe</span></a> on Pinterest and it didn't look too bad. No kneading, I was skeptical but I thought I'd give it a try. There was still some waiting and resting and rising but I realized, to quote The Dude, "that my thinking on this had become very uptight." So I rethought the whole timing and rising thing and gave it a whirl. </div>
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<i>Note: you need a heavy, lidded, ovenproof pot for this recipe. I used my <a href="http://lecreuset.com/cookware/french-ovens---braisers/round-french-ovens/4-1-2-qt-round-french-oven" target="_blank"><span style="color: red;">Le Creuset French Oven</span></a> which worked beautifully. I know, I know, they are way expensive, but if you can swing it, they are the best. Really its a "Magic Pot" if you ask me. But, you can use any pot that can take the heat and can be covered.</i></div>
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Ingredients don't get easier than this: Flour (AP, you don't even need bread flour), instant or rapid rise yeast, salt and water.</div>
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Stir together the flour, yeast and salt.</div>
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Add the water. . .</div>
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And stir to combine. It will look pretty "shaggy", lumpy and a bit on the dry side. That's ok. Just cover the bowl with some plastic wrap and let it sit out on the counter for 12 to 18 hours, or overnight or more (up to 24 is ok.).</div>
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After all that time, it will look pretty bubbly. Next you want to get your pot ready.</div>
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First preheat the oven to 450°F. Yes, that's HOT. When the oven is up to temp, put your empty pot in the oven and let it preheat for 30 minutes. Yes, it's empty and the lid is on. That's correct.</div>
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Meanwhile, turn the dough out onto a well floured board. I said WELL FLOURED. Don't skimp here. This is a pretty "wet" dough at this point and you don't want it to stick.</div>
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Shape the dough into a ball but resist the urge to knead or handle it too much. Just gently work it into a nice round loaf, flouring your hands well as you do. Let it rest for 30 minutes, covered with plastic wrap. Just recycle the plastic wrap you had over the bowl.</div>
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After the pot has preheated for a FULL 30 minutes, and the dough has rested for a FULL 30 minutes, carefully set the dough into the pot. Be really careful here, remember that pot is close to 450°. Put the lid on and return the pot to the oven for 30 minutes. Then remove the lid and bake 15 minutes more, uncovered.</div>
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Oh mama, look at that. And I can't even tell you what my house smelled like. Take a ganders at the next picture if you really want to see a thing of beauty. . .</div>
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Man oh man, was this good. I didn't have to will power to let it cool so I just hacked into it, slathered a couple of slices with butter and shoved them into my gob. So, so, so, good. A crisp, crusty, chewy outside, with a soft spongy inside. This loaf lasted all of about 15 minutes once my family got a hold of it. Thumbs up all the way around. Its already in heavy rotation around my kitchen. I may never buy bread at the store again. I can't wait to try all the flavored variations from the original blog post. The possibilities are endless.</div>
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As for the timing, mine when like this:</div>
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1. The night before I mixed up the dough, covered and set it on the counter.</div>
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2. The next day, after the kiddos were off to school, I set my oven to preheat.</div>
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3. While the oven was preheating, I shaped my loaf, and covered it to rest.</div>
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4. By now the oven was up to 450°F so I stuck the pot in and set the timer for 30 minutes.</div>
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<i>(Then I ran upstairs and hopped on the stationary bike for a quick 30 minute workout.)</i></div>
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5. The pot was preheated so in the dough went, cover on the pot and then into the oven for 30 minutes.</div>
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<i>(Then I ran back upstairs for a quick shower, I was feeling a bit funky after my "workout".)</i></div>
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6. After 30 minutes, freshly showered, I ran back downstairs, removed the lid, and set the timer for 15 minutes.</div>
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(Then tidied up the kitchen and took out the trash.)</div>
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7. Bread was done, workout complete, shower. . .check!, kitchen tidied, trash to the curb and fresh bread. Not a bad little morning.</div>
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Now stop reading this blog and go get this recipe. . .NOW!: <a href="http://www.simplysogood.com/2010/03/crusty-bread.html" target="_blank"><span style="color: red;">Crusty Bread</span></a></div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-59711271391711580992014-03-09T11:33:00.000-07:002014-03-09T11:33:31.077-07:00The Basics: Swiss Buttercream v.2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jyIOQAVlh4r0zX21pxV0ad4w8U3UUPGSjaea8LMIo1ZTxxXOOhiHOho6FjqEGaORHpBmULYHLahT7PXTZOVnvbbZUjbk0pd1VA_KsX6XnXcuyvkJaJe3x8J-UITpwbx3kGSk5FKe4qMd/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jyIOQAVlh4r0zX21pxV0ad4w8U3UUPGSjaea8LMIo1ZTxxXOOhiHOho6FjqEGaORHpBmULYHLahT7PXTZOVnvbbZUjbk0pd1VA_KsX6XnXcuyvkJaJe3x8J-UITpwbx3kGSk5FKe4qMd/s1600/cake.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have a new blog crush: <a href="http://www.woodlandbakeryblog.com/" target="_blank"><span style="color: red;">The Woodland Bakery Blog</span></a>. I used to watch Gretchen Price's "Crumb Boss" videos on You Tube then got distracted and forgot about them. You know, busy mom, busy life, yadda, yadda, yadda. Then, for some unknown reason, I remembered about them last month and went looking for them again. I was so glad to discover that she'd converted the "Crumb Boss" channel to the "Woodland Bakery Blog/You Tube" channel. I LOVE, LOVE, LOVE, all her videos and so far all the recipes I've tried. She really knows what she's talking about but presents it in such a easy going way. No snooty, snobby, uppityness on her blog. Just great recipes presented in a easy to follow and fun way. I love it, I may even pull a "Julie/Julia" thing and blog my way through all her recipes. Maybe, when I come across all that extra time I seem to have misplaced.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Anywho, I was intrigued by her <a href="http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/" target="_blank"><span style="color: red;">Swiss Buttercream</span></a> recipe and decided to try that first. My first love is still <a href="http://www.foodnetwork.com/recipes/easy-meringue-buttercream-recipe.html" target="_blank"><span style="color: red;">Nick Malgieri's "Easy Meringue Buttercream"</span></a>, <span style="background-color: white;"><span style="line-height: 21px;">but I've always been wary of piping with it, specifically roses, things that need a stiffer texture to retain their shape. For piping roses, I loved the way the icing we used at the grocery store performed, the texture was perfect. The taste not so much. Kind of gritty, and basically just shortening and sugar. YUCK. Pretty similar to <a href="http://www.wilton.com/recipe/Buttercream-Icing" target="_blank"><span style="color: red;">Wilton's basic buttercream</span></a> recipe, perfect for piping but greasy, overly sweet and not much real flavor. Gretchen's recipe looked to be a hybrid of the two recipes. It had the egg white "Swiss Meringue" preparation of Nick's recipe, and the </span></span></span><span style="line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">shortening/powdered sugar combo of the Wilton recipe. Could it deliver the right combination of taste and texture? Let's find out. . .</span></span></div>
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Ingredients: Egg whites (I usually use powdered but went with fresh this time, either will work.), granulated sugar, powdered sugar, butter and shortening (both at room temperature) and vanilla or other flavoring.</div>
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In a large heatproof bowl*, whisk together the egg whites and granulated sugar. NOT the powdered sugar, you'll add that later. Try not to get too much on the sides and use the whisk to scrape down the sides. </div>
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<i>*I just use the bowl of my mixer but you can use a separate bowl and then transfer the mixture to the mixer later.</i></div>
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Set the bowl over a pan of simmering water. This is my makeshift double boiler. Whisk the egg whites gently but continuously until they reach 140°F on a candy thermometer.</div>
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<i>Note: Gretchen's recipe says to go to 115°F but that makes me nervous when using raw egg whites so I went with the 140°F from Nick's recipe just to be on the safe side. If you use powdered egg whites this probably isn't necessary, use your own judgement.</i></div>
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When the egg/sugar mixture reaches temperature, remove from heat and transfer to the bowl of a stand mixer with the whip attachment. Whip on high speed until it is thick, glossy and doubled (or more) in volume. It should have very stiff peaks and be completely cool to the touch. Just run your hands around the outside of the base of the bowl, if you feel even the slightest warmth, keep going. It's very critical that the mixture be completely cool.</div>
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While the egg/sugar mixture is whipping, go ahead and sift your powdered sugar. I usually skip this step, but for this recipe, you want the sugar to be lump free, so take the extra minute for this step. I sift it onto a sheet of waxed paper then just lift the edges and pour the sugar into the bowl.</div>
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When the egg white mixture is completely cool, has stiff peaks and has at least doubled in volume, add the powdered sugar all at once and mix in well. Do this on low speed or you'll have a powdered sugar dust storm in your kitchen.</div>
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Once the powdered sugar is incorporated add the butter and shortening in 3-4 additions. Here again, it's critical that the butter and shortening are the same consistency and at room temperature. Add the 3-4 additions separately but quickly. Beat on high speed until the mixture comes together and is creamy. It will deflate a bit and may look separated, kind of like scrambled eggs, at first, but just keep whipping it on high speed. I promise it will come together.</div>
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Once it's creamy and smooth and all the butter and shortening are incorporated (you may need to stop the mixer and scrape down the sides a couple of times.) Add whatever flavoring you want, I went with vanilla. Beat it in quickly. You can also add color her if you want.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There you have it, luscious, creamy, Swiss Buttercream. This recipe was exactly what I thought it would be. A total hybrid between Swiss Meringue Buttercream and Wilton's Buttercream. It piped beautifully, check out the roses below. It has a great buttery taste and no funky greasy shortening taste. It also has a slight bit of sugary grit (from the powdered sugar) which I kind of like. Reminds me of the birthday cakes we used to get at the grocery store when I was a kid. I'll probably stick with <a href="http://www.foodnetwork.com/recipes/easy-meringue-buttercream-recipe.html" target="_blank"><span style="color: red;">Nick Malgieri's "Easy Meringue Buttercream"</span></a> </span><span style="font-family: Arial, Helvetica, sans-serif;">if I'm just splitting and filling a cake with simple decoration. However, if I need to do a lot of piping, an elaborate party cake or a tiered wedding cake, I would use this recipe for sure. I can't wait to try the other flavor combinations.</span></div>
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<i>(Note: for the pink on this cake, I added strawberry puree to the buttercream, following Gretchen's recipe for Strawberry Buttercream.)</i></div>
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Here again are the recipe links:</div>
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Woodland Bakery Blog: <a href="http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/" target="_blank"><span style="color: red;">"World's Best Swiss Buttercream Recipe"</span></a></div>
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Woodland Bakery Blog: <a href="http://www.woodlandbakeryblog.com/strawberry-buttercream/" target="_blank"><span style="color: red;">"Strawberry Buttercream"</span></a></div>
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Nick Malgieri: <a href="http://www.foodnetwork.com/recipes/easy-meringue-buttercream-recipe.html" target="_blank"><span style="color: red;">"Easy Meringue Buttercream"</span></a></div>
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Wilton: <a href="http://www.wilton.com/recipe/Buttercream-Icing" target="_blank"><span style="color: red;">"Buttercream Icing"</span></a></div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-31032279654112571502014-02-22T09:40:00.001-08:002014-02-22T09:40:40.973-08:00Peppermint Patties<div class="separator" style="clear: both; text-align: center;">
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I love Peppermint Patties. So creamy, cool and snappy. They're a nice finish when you're looking for a little something sweet after dinner but not wanting to go for a big dessert. I usually have some around, hidden in the pantry or out in a candy dish, depends on my mood. When I saw some recipes on the old interweb for a home made version, my mind was swimming with possibilities. I usually don't go in for "copycat" candy recipes because, seriously, they are a lot of work and have a lot of components. I can spend all day in the kitchen or just run down to 7-11 a grab a Snicker's. A lot of work for not much payoff, no thanks. On the other hand, the peppermint patty recipes looked pretty simple and I usually have all the ingredients on hand. I decided I'd give 'em a try.</div>
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Start with powdered sugar, light corn syrup, peppermint extract, and shortening.</div>
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You'll also need some semi sweet chocolate or chocolate coating, if you don't feel like doing the whole tempering thing.</div>
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In a mixer (a hand held mixer will also work), beat together the powdered sugar, corn syrup, peppermint extract and some water. Use the paddle attachment on the mixer and go until you have a nice smooth paste.</div>
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<i>NOTE: The recipe calls for 1-1/2 tablespoons of corn syrup and 1-1/2 tablespoons of water. I don't know about you but I don't have a 1/2 tablespoon measure. 3 teaspoons = 1 tablespoon so 1-1/2 tablespoons is 4-1/2 teaspoons. To make it easier you need 1 tablespoon + 1 teaspoon + 1/2 teaspoon of both water and corn syrup.</i></div>
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Turn the mixture out onto a cutting board heavily dusted with more powdered sugar (a whole cup) and knead until all the powdered sugar is worked in and you have a smooth dough like texture. If it's still too sticky, add up to an additional 1/4 cup of powdered sugar.</div>
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The finished result should be soft and pliable but hold it's shape pretty well.</div>
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Roll it out to a 1/4 inch thickness between two sheets of parchment paper. You could use wax paper here but you'll have to dust it with powdered sugar or it will stick. I recommend the parchment paper. Park this in the freezer until it gets nice and hard, a couple of hours or so. You want it to get very very firm or it will be hard to deal with later.</div>
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When the dough is very chilled and very firm, cut out into approximately 1-2 inch shapes with a cookie cutter. Rounded shapes (hearts, circles, ovals, etc) work best. I went with hearts for Valentine's Day and also did a few circles. </div>
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Put the shapes on a parchment lined cookie sheet and back into the freezer. This mixture thaws very quickly so work fast as it gets more difficult to work with as it gets soft. The scraps can be kneaded together, rolled out, chilled and more shapes can be cut. You can do this any number of times without compromising the quality.</div>
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I usually go with the "Chocolate Coating" as I don't much care for the whole tempering process but this time around I used real semi-sweet chocolate. The coating tends to be a bit thick and I was hoping for a thiner dark chocolate flavor like a York Peppermint Patty. For directions on how to temper real chocolate try <a href="http://www.epicurious.com/recipes/food/views/Peppermint-Patties-240935" target="_blank"><span style="color: red;">this link</span></a>. </div>
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Once the chocolate is tempered and ready for dipping (or your candy coating is melted) start dipping the frozen candy shapes. Again, this mixture thaws pretty fast so work very quickly or you'll have a big mess. I took about 5 patties out of the freezer at a time, quickly dipped them and then got 5 more. A lot of back and forth but it's really hard to dip the shapes once they start to get soft.</div>
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And there you have it, home made peppermint patties. I got a bit impatient with tempering my chocolate so it didn't set up super hard and snappy and the "sheen" on the chocolate was kind of uneven. Seriously, who cares. These tasted pretty good. If you're a fan of York Peppermint Patties or Junior Mints, you'll really like these. I didn't do a side by side taste test but if memory serves, these are probably a bit better than store bought. On the down side, they are a lot of work. Although these turned out really well, next time I'm in the mood for a peppermint patty I'll probably just grab some at the store.</div>
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<span style="font-size: large;"><b>Peppermint Patties</b></span></div>
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<span style="font-size: x-small;">Makes approx. 2 dozen 1-2 inch candies</span></div>
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<span style="font-size: x-small;">Adapted from <a href="http://www.epicurious.com/recipes/food/views/Peppermint-Patties-240935"><span style="color: red;">http://www.epicurious.com/recipes/food/views/Peppermint-Patties-240935</span></a></span></div>
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3-1/2 C. powdered sugar, divided</div>
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1-1/2 T. light corn syrup</div>
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1-1/2 T. water</div>
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1/2 t. peppermint extract</div>
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1 T. shortening (at room temperature)</div>
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10 oz. semi-sweet chocolate</div>
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In a mixer fitted with a paddle attachment (or a hand held mixer) beat together 2-1/2 cups powdered sugar, corn syrup, water, peppermint extract and shortening. Continue beating until you have a smooth paste. Turn mixture out onto a smooth surface dusted with another 1 cup of powdered sugar. Knead until smooth and all the additional sugar has been incorporated. If mixture is still sticky, knead in up to another 1/4 cup of powdered sugar. When mixture is smooth, roll out to a 1/4-inch thickness between two sheets of parchment and freeze until firm. When dough is firm, use a 1-2 inch cookie cutter to cut desired shape, then return shapes to freezer and chill until firm.</div>
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Temper chocolate using your preferred method. Remove candy shapes from freezer a few at a time and quickly dip into tempered chocolate. Shake/scrape off excess chocolate and lay out on a lined cookie sheet to firm up. </div>
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Candies can be stored up to one month in the refrigerator in an airtight container. Bring to room temperature before serving.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-81838701571478470012014-02-05T18:12:00.001-08:002014-02-05T18:12:30.180-08:00Chocolate Dipped Espresso Shortbread<div class="separator" style="clear: both; text-align: center;">
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Shortbread cookies are yummy!</div>
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Coffee flavored anything is yummy!</div>
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Chocolate dipped anything is yummy! (Well, within reason.)</div>
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So Chocolate Dipped Espresso Shortbread is YUMMY, YUMMY, YUMMY!</div>
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Did I mention these cookies are yummy?</div>
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I absolutely adore shortbread cookies, all varieties, all variations. They're just so buttery and tender and simple and delicious. This recipe used to be in my regular Christmas Cookie list (minus the chocolate dipping) and I made them every year. I really don't know when they got dropped from the list and why I forgot about them. Maybe it has something to do with getting married, having kids, and loosing my mind. Maybe? Maybe not. Anywho, I was trying to organize a sloppy folder of recipes last week and this gem fell out of the pile. Couldn't believe I'd forgotten about them so I had to make them immediately to redeem myself. Would they be as good as I remembered? Uh, YEAH!</div>
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Simple ingredients: Butter, sugar, flour, salt, vanilla and instant coffee.</div>
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In a small bowl, stir together the instant coffee, vanilla and 1 teaspoon water. Set aside.</div>
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Cream the butter until very fluffy and soft, about 5 minutes, or more if its cold in your house. Butter should start out at room temperature.</div>
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Add sugar and mix on medium high speed until very very light and fluffy, another 3 minutes or so. The color of the butter should be very pale. </div>
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Add the coffee-vanilla mixture and mix until well incorporated. Scrape down the sides of the bowl as needed to get it all mixed in well.</div>
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Add the flour and salt and mix on low speed just until all the flour is mixed it.</div>
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Mixture may seem dry and "sandy" but should hold together when squeezed in your hand. Be very careful not to over mix the dough.</div>
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At this point, you could smoosh it into a buttered 8-inch round cake pan, score it into wedges with a knife, bake it in a 325°F oven for about 50 minutes, re-cut the wedges, let cool and voila, espresso shortbread. But, if you'd like to roll it out and dip it in chocolate, and I totes know you do, then keep reading.</div>
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Flatten into a disk and refrigerate for at least 1 hour or overnight. I went 2 nights before baking.</div>
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Preheat the oven to 325°F. Set the dough out and let it warm up enough so that you can roll it out.</div>
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Roll the dough out to 1/4 inch thick and cut with a 2-inch circle (or any shape) cutter. Here you see my standard "rolling" set up. For more on this check out <a href="http://beckybakesandcooks.blogspot.com/2011/07/decorated-sugar-cookies.html" target="_blank"><span style="color: red;">THIS</span></a> post.</div>
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Lay cookies out about 1-1/2 inches apart (these don't spread much) on a lined cookie sheet. Chill for about 10 minutes, then bake for 20 minutes until set and edges are just starting to turn brown. You can also press a line across the center of the cookie with a skewer or the back of a knife. This is purely for looks, it serves no other purpose so skip it if you want.</div>
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Let the cookies cool completely on a rack. You can stop here and you'll have a lovely* coffee flavored shortbread cookie. Or you can take it to the next level and dip them in chocolate. I'm all about taking it to the next level. . .</div>
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<i>*I've been watching a lot of British shows as of late so words like lovely and fantastic have creeped into my vocab. Deal with it!</i></div>
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In a small deep bowl, put about 8 oz. of chocolate coating. (See <a href="http://beckybakesandcooks.blogspot.com/2012/03/oreo-cookie-pops.html" target="_blank"><span style="color: red;">this post</span></a> about "melting chocolate" and how to substitute chocolate chips.)</div>
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Heat it in the microwave starting with 1 minute and then going 30 seconds at a time until smooth and melted. You could also use a double boiler or one of those chocolate melting appliances. Whatever works for you. I like a deep glass bowl because the glass holds the heat while you're dipping.</div>
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Just dip one half of the cookie into the chocolate, shake off the excess and scrape the bottom on the edge of the bowl. Then lay on a silpat or parchment lined cookie sheet to set up.</div>
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And there you have it. Chocolate Dipped Espresso Shortbread. Rich flavored and tender but not too sweet. And the best part, they get better with age. You can store them up to 3 weeks in an airtight container and they just get more and more tender. Mmmm, mmmm, mmmm, good!</div>
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Here is a link to the recipe: <a href="http://www.marthastewart.com/354021/espresso-shortbread" target="_blank"><span style="color: red;">Martha Stewart's Espresso Shortbread</span></a>.<br />
Note: I use granulated sugar for this recipe. I also mix the instant coffee, water and vanilla all together then add it before the flour goes in.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-7525397552664117182014-01-26T14:21:00.004-08:002014-01-26T14:21:58.482-08:00Giant Cornflake Crunch Cookies<div class="separator" style="clear: both; text-align: center;">
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It's funny how things start to "trend" on the old world wide web. One person "Pins it" or "Blogs it", or "Tweets it" or "Posts it" or "Instagrams it" or simply mentions it in an email and suddenly its "Trending". On Monday no one has heard of it and by the time you mention it to a friend on Friday, it's old news. And when I say "it" I mean anything. Celebrity gossip, world news, recipes, crafts, you name it. So what seemed to be trending the last week or so was recipes from the Momofuku Milk Bar. Which apparently is a very popular restaurant/bakery in New York. I'd never heard of it before. But it's no secret that, on trending web topics (and popular New York eateries for that matter), I'm often the last one to the party. But at least I got to the party. And what I found was a interesting, eclectic bunch of recipes. Ones with all kinds of wierdo ingredients that I couldn't help but want to try. So I did. I started with the <a href="http://milkbarstore.com/main/press/recipes-and-how-tos/#cornflake" target="_blank"><span style="color: red;">Cornflake Chocolate Chip Marshmallow Cookies</span></a>, and next on my list is the <a href="http://milkbarstore.com/main/press/recipes-and-how-tos/#compost" target="_blank"><span style="color: red;">Compost Cookies</span></a> (I can't resist a cookie recipe that calls for potato chips). Check out the cornflake cookies:</div>
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Start by making the cornflake crunch: cornflakes, sugar, butter, and nonfat dry milk powder. <i>(The recipe also says to add salt but it was too salty for my tastes so I would leave it out. Your choice.)</i></div>
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Put the sugar, cornflakes and milk powder in a large bowl and mix together crunching the cornflakes as you go. You want them to be about 1/4 their original size.</div>
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<i>(The recipe says to crunch up the cornflakes and then add the other stuff but I just did it all in one step, using my hands and it worked just fine.)</i></div>
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Melt a stick of butter over low heat in a small saucepan. <i>(The recipe calls for 9 tablespoons of butter. A stick of butter is only 8 tablespoons and I just went with that.)</i></div>
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Drizzle the melted butter over the cornflake mixture and toss to coat well.</div>
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Spread out on a Silpat or parchment lined and buttered rimmed cookie sheet and bake at 275°F for 20 minutes or so.</div>
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When they are done they should look toasted and smell buttery. When cooled it's pretty crunchy. I had to go 30 minutes total to get them to this stage. Cool completely and store in an airtight container. <i>(You won't use all of this for the cookies, you'll have a bit left over. Makes a great topping for ice-cream, yogurt or sprinkled back into the cornflake cereal. Use your imagination.)</i></div>
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Now on to making the cookies. You'll need: butter, sugar, brown sugar, an egg, vanilla, flour, baking powder, baking soda, salt, the cornflake crunch, mini chocolate chips and mini marshmallows. <i>(The recipe calls for 1-1/2 teaspoons of salt, but again, that was a touch too salty for me so I would recommend reducing that to 1 teaspoon.)</i></div>
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Using the paddle attachment on a stand mixer, cream the butter and sugars together until very light and creamy. About 3-5 minutes. Scrape down the sides as necessary to incorporate all the sugar.</div>
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Add the egg and vanilla and beat on medium high for 8 minutes. Go the full time, no shortcuts here.</div>
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Turn the mixer down to low and add the flour, baking powder, baking soda and salt. Mix just until combined. About 1 minute. Do not over mix.</div>
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Use a spatula to stir in the cornflake crunch and mini chocolate chips. Go gently and avoid overworking the dough. <i>(The recipe says to use the mixer for this but I didn't want to risk mutilating the cornflake crunch and felt I had more control with the spatula.)</i></div>
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Lastly gently stir in the mini marshmallows.</div>
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Separate the dough into 1/3 cup portions. Form into a ball and flatten slightly. I used a #20 disher/ice cream scoop which was just under 1/3 cup. It worked just fine. Also, when forming the cookies, be cautious not to have a lot of marshmallows on the edges. Try to push them into the interior of the cookies. I didn't do this and you'll see the problem in a bit.* Lay the cookies out on a rimmed cookie sheet and cover tightly with plastic wrap. Refrigerate at least overnight or up to 1 week.</div>
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Preheat the oven to 350°F. Lay dough balls out about 4 inches apart on a lined cookie sheet. You can only bake about 5 at a time. Don't be tempted to crowd more in, these cookies really spread out. <i>(Note that the recipe says to cook them at 375°F for 18 minutes. This was way to hot and long for my oven and my first batch came out too dark, too crunchy and really overdone. They worked much better for me at 350°F for 12-14 minutes. You'll have to judge based on your oven.)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86HHFp4m3T6z_XzGJZgc9ByY_yB91FPsR3Yw7Vz-XtqL8AFDI2aLHPA0Ww0LmcXV10C6h_dMj6gf279PVOYWCItx-6r5YaFd-42xbY-gjDEWedhzMiDKNlftOsdFp2QzoYZDuaNrgyKHN/s1600/IMG_1065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86HHFp4m3T6z_XzGJZgc9ByY_yB91FPsR3Yw7Vz-XtqL8AFDI2aLHPA0Ww0LmcXV10C6h_dMj6gf279PVOYWCItx-6r5YaFd-42xbY-gjDEWedhzMiDKNlftOsdFp2QzoYZDuaNrgyKHN/s1600/IMG_1065.jpg" height="250" width="400" /></a></div>
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Here are my cookies after 14 minutes in a 350°F oven. The edges are crispy and light brown and the centers are set but still soft. Let the cookies cool completely on the cookie sheet and then remove to a rack.</div>
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These were really good. A little more stout than a Florentine-style cookie, they are crispy, chewy and buttery. You won't specifically taste the cornflake crunch or the marshmallows and the chocolate is complimentary but not a standout. All the flavors of the cookie kind of meld together and the whole is greater than the sum of it's parts. This cookie is hard to describe other than it's D-E-L-I-C-I-O-U-S!</div>
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*As to why you don't want too many marshmallows on the edge, because they tend to melt and scorch and leave a "voided" space on the cookie edge. See that bit there at about 5 o'clock, that's a melted marshmallow.</div>
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Here is a link to the original recipe: <a href="http://milkbarstore.com/main/press/recipes-and-how-tos/#cornflake" target="_blank"><span style="color: red;">Cornflake Chocolate Chip Marshmallow Cookies</span></a><br />
Here are the changes I made:<br />
- Reduced the salt in the dough recipe to 1 teaspoon.<br />
- Baked the cookies at 350°F for 12-14 minutes.<br />
- Removed the salt all together from the Cornflake Crunch.<br />
- Reduced the butter in the Cornflake Crunch to 8 tablespoons.<br />
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From what I've read on other blogs that have tried this recipe you can add about 1/4 cup flour to get a cookie with a bit more body that spreads less. I may try that next time. Although, each time I suggested making a change to this recipe my husband made it very clear that he liked them just the way they were. I dare say he "put his foot down" on the matter. But, maybe I'll try it anyway. Hee, hee, hee.Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com1tag:blogger.com,1999:blog-1985899221070585554.post-12215221382427033832014-01-18T16:37:00.000-08:002014-01-18T16:37:50.871-08:00Breakfast Muffin Parfaits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XHTdhcbsHzMCT_FJAJnNH7m88hwEOvuTqsa6x9bUoJ0i5f8ePRXZJISe7q3BtMiO2Ezd7VL2iQ5fITtkDpyS_chJE13VfUep1zBnMcsCIYRs1cLendQUrucQkNYjIGOcD1YDv6se6Emc/s1600/IMG_1030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XHTdhcbsHzMCT_FJAJnNH7m88hwEOvuTqsa6x9bUoJ0i5f8ePRXZJISe7q3BtMiO2Ezd7VL2iQ5fITtkDpyS_chJE13VfUep1zBnMcsCIYRs1cLendQUrucQkNYjIGOcD1YDv6se6Emc/s1600/IMG_1030.jpg" height="250" width="400" /></a></div>
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I have a confession to make: I like sweets for breakfast. Seriously, if there was no nutritional downside, I'd eat danish, muffins, pancakes with syrup, donuts, waffles and coffee cake for breakfast each and every day. I admit it, I have a raging sweet tooth and breakfast is no exception. But there is a downside. Like mega calories, no protein, lots of sugar, etc., etc., etc.. So I don't eat those things, except for occasionally on the weekends. I still want them though and these last few months I've gotten in the bad habit of having a blended mocha for breakfast. Home made, and really not too terribly loaded with calories, about 250. But no nutritional benefit. Seriously, not a redeeming ingredient in them. They're just so tasty and convenient. I can sip on them while still going about my morning routine. Then two hours later I'm crazy hungry. This is not a good habit.</div>
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My bad breakfast is not a new realization, I've know it all along, it just got time to get real with myself and kick the habit. As much as I abhor New Year's Resolutions, after the nutritional debauchery of December, I resolved to start my days with a better breakfast. This recipe looked like a good start. Some decent nutritional value, portable (I can easily take it to work), convenient (make ahead on the weekends), easy (a pretty simple recipe) and still sweet. Check it out. . .</div>
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There are some wacky ingredients here but you should be able to find most in the bulk bins and only need to buy about what you'll use.: Whole grain oat flour, whole grain barley flour, whole grain brown rice flour, chia seeds (ground or grind your own), baking powder, baking soda, cinnamon, salt, buttermilk, vanilla and honey. Also optionally, some chopped nuts (your choice).</div>
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You'll also need twelve 1/2 pint wide mouth canning jars. Use the Kerr brand because they have straight sides. The Ball brand doesn't have straight sides and will make it difficult to clean. You can also get the plastic lids for the wide mouth jars which makes covering a breeze. I found everything at Wal Mart and not too expensive. (About $10 for the jars and about $4.00 for 8 lids.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpT9anDUBlPGCh3kORd3ibQ36GhHVd0Y_D2svVOZfTLkmRqJp5hcLz2xaU2S9pncLWZdY2vJqnZwu52uhNBVo6KE6of9AEl6oVTKV88D95dril-Jq-7hY0P2OaoPqe2aZjcrnDQUq0av5/s1600/IMG_1017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpT9anDUBlPGCh3kORd3ibQ36GhHVd0Y_D2svVOZfTLkmRqJp5hcLz2xaU2S9pncLWZdY2vJqnZwu52uhNBVo6KE6of9AEl6oVTKV88D95dril-Jq-7hY0P2OaoPqe2aZjcrnDQUq0av5/s1600/IMG_1017.jpg" height="250" width="400" /></a></div>
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The ground chia seeds I found a Whole Foods were a whopping $11.00. So I went over to the bulk section, grabbed just about 1/4 cup of whole black chia seeds and ground them myself in a spice/coffee grinder. Worked like a charm. Above is what they look like before you grind them up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCeKSJMNChnnpRL8h6WkFDRwYhd6RD9zhqh66AeXU5ZctnpZuYctfoAucH7WGYMAz0B3T7xiwd-lFfCax3Oo297Aw46HFvPX8X9_caRXzdlXALN1mzfnNAIFjKOpJsMlb8qZ4QUdbFs6H/s1600/IMG_1018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCeKSJMNChnnpRL8h6WkFDRwYhd6RD9zhqh66AeXU5ZctnpZuYctfoAucH7WGYMAz0B3T7xiwd-lFfCax3Oo297Aw46HFvPX8X9_caRXzdlXALN1mzfnNAIFjKOpJsMlb8qZ4QUdbFs6H/s1600/IMG_1018.jpg" height="250" width="400" /></a></div>
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And this is what they look like after. This is WAY cheaper than buying them ground.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXjyOaI8iyegINh2QMokKbliHpHdsy3scVTyKsmOjRoEn-vA8LP8Ckmf_c8y8kSZKoJ4r4xowU9GZ6t2qxl4nD_O4OAiQGNbOUqKXZCnuyafSZH-XgFtcnK4S3n1iGVNzo-e0b5kTZ1Ex/s1600/IMG_1019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXjyOaI8iyegINh2QMokKbliHpHdsy3scVTyKsmOjRoEn-vA8LP8Ckmf_c8y8kSZKoJ4r4xowU9GZ6t2qxl4nD_O4OAiQGNbOUqKXZCnuyafSZH-XgFtcnK4S3n1iGVNzo-e0b5kTZ1Ex/s1600/IMG_1019.jpg" height="250" width="400" /></a></div>
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Start by mixing up all the dry ingredients: flours, ground chia seeds, baking powder, baking soda, cinnamon and salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5j33l3j133IFSFdj728aOklxzDDthwlWqSeTCUZ9PC6Qr2WrnukBAOnOcrH1e-I61RA2Ykt-lWsvah3dcN93c7vQQyFVh9SbkLbpeHVokbEePjj7N7sQdjrkITwwFduwm-A_Puh8tLT7/s1600/IMG_1020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5j33l3j133IFSFdj728aOklxzDDthwlWqSeTCUZ9PC6Qr2WrnukBAOnOcrH1e-I61RA2Ykt-lWsvah3dcN93c7vQQyFVh9SbkLbpeHVokbEePjj7N7sQdjrkITwwFduwm-A_Puh8tLT7/s1600/IMG_1020.jpg" height="250" width="400" /></a></div>
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In a separate bowl, mix together the buttermilk, some water, the vanilla and honey. Stir until well combined. The honey tends to sink to the bottom so use a whisk and really get the honey dissolved in the mix. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa7uj5wZ_8V79ZlKKw8DizEDDTF5Oy_pdLu2C76gihufXWKc5LbGM058MzgbOhhKnirRLCn8Kcxg9WVZFrsbAbmzJLywQuDcT1L-0pplA2H-aelRKrkPjMkIu6gtVwk2gwscUcVDXKFST/s1600/IMG_1021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa7uj5wZ_8V79ZlKKw8DizEDDTF5Oy_pdLu2C76gihufXWKc5LbGM058MzgbOhhKnirRLCn8Kcxg9WVZFrsbAbmzJLywQuDcT1L-0pplA2H-aelRKrkPjMkIu6gtVwk2gwscUcVDXKFST/s1600/IMG_1021.jpg" height="250" width="400" /></a></div>
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Dump the wet mix into the dry and stir gently just until moistened and you don't have any big clumps.</div>
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It should look about like this. Be careful not to over mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCrI2y6YMBzR1VwfTZAsLPEtDtvTbQ_IC7YqiLB5Da7U2Qii-KzxSsRL2CpiKBkxSVZbpn6Xw5aDmNaGFFOuGjPIhP18U3_Ir-h9Jm4-4myGdXQNrLoQtAfbP6zxMVIqYfQeYJYDSF6zw/s1600/IMG_1023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCrI2y6YMBzR1VwfTZAsLPEtDtvTbQ_IC7YqiLB5Da7U2Qii-KzxSsRL2CpiKBkxSVZbpn6Xw5aDmNaGFFOuGjPIhP18U3_Ir-h9Jm4-4myGdXQNrLoQtAfbP6zxMVIqYfQeYJYDSF6zw/s1600/IMG_1023.jpg" height="250" width="400" /></a></div>
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If you want to add some chopped nuts, gently stir them in. I used about 1/2 C. chopped pecans. YUM! Now cover the batter and let it sit in the fridge for at least 1 hour or up to 5 days. This gives the chia seed time to absorb moisture and "gel up" so you have a moist muffin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZgjf2TebNiaVYcHAQ4KdbBrpOOoLM7ZsJkhSkuHKO63Ro98m4f9wte3g6wRtD8pQaQTaWdwQm77mXHSNIpEM4p46LekvGQP-Wa9dOLbT0jm-_5wJ_iOTFxByUuKRuy9UcCaik023moio/s1600/IMG_1026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZgjf2TebNiaVYcHAQ4KdbBrpOOoLM7ZsJkhSkuHKO63Ro98m4f9wte3g6wRtD8pQaQTaWdwQm77mXHSNIpEM4p46LekvGQP-Wa9dOLbT0jm-_5wJ_iOTFxByUuKRuy9UcCaik023moio/s1600/IMG_1026.jpg" height="250" width="400" /></a></div>
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When ready to bake, preheat the oven to 350°F. Line the jars up on a rimmed cookie sheet and fill each with about 1/4 cup of batter. This #20 disher/ice cream scoop worked perfectly. Use the back of a spoon to level out the batter if needed. If any batter gets on the sides or rims of the jars, wipe that off with a damp paper towel before baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSfzJu_VOkOkeTE8gSLtZFx3cq7PJGnGy_Prk4BlOlDk7jXoKTx2nebmF-b8X1AWpE_H85YxkUHpIQz4rYnVfRnbaVS53Xwqb9fOWQX9Qdeg_3Du4r4FE9foRMI0rP0XaWAJJ00NhF1jm/s1600/IMG_1027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSfzJu_VOkOkeTE8gSLtZFx3cq7PJGnGy_Prk4BlOlDk7jXoKTx2nebmF-b8X1AWpE_H85YxkUHpIQz4rYnVfRnbaVS53Xwqb9fOWQX9Qdeg_3Du4r4FE9foRMI0rP0XaWAJJ00NhF1jm/s1600/IMG_1027.jpg" height="250" width="400" /></a></div>
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For some reason I only had enough batter for 11 jars. Oh well, that's just how it works out sometimes. Put the jars (on the cookie sheet) in the oven and bake for 20-25 minutes. They are done when a toothpick inserted in the center comes out clean. My oven runs a bit hot so mine took about 22 minutes.</div>
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Carefully (those jars are HOT) remove the jars to a rack and cool completely. Once cooled, you can got to the next step or cover and freeze them until needed. The plastic lids I got came in a pack of 8 and I only bought one pack, I just used a double layer of plastic wrap to cover the extra jars. I kept 3 jars out for the next step and froze the rest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XHTdhcbsHzMCT_FJAJnNH7m88hwEOvuTqsa6x9bUoJ0i5f8ePRXZJISe7q3BtMiO2Ezd7VL2iQ5fITtkDpyS_chJE13VfUep1zBnMcsCIYRs1cLendQUrucQkNYjIGOcD1YDv6se6Emc/s1600/IMG_1030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XHTdhcbsHzMCT_FJAJnNH7m88hwEOvuTqsa6x9bUoJ0i5f8ePRXZJISe7q3BtMiO2Ezd7VL2iQ5fITtkDpyS_chJE13VfUep1zBnMcsCIYRs1cLendQUrucQkNYjIGOcD1YDv6se6Emc/s1600/IMG_1030.jpg" height="250" width="400" /></a></div>
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The night before you want to have these for breakfast, fill each jar with 1/4 cup yogurt. I used vanilla greek style yogurt. Then top with any fruit you like. I have lots of frozen fruit so I went with frozen blueberries. Fresh fruit will have a better texture after 2-3 days but the frozen was just fine with me and I wanted to use it up.</div>
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Cover the jars and let sit overnight in the fridge and up to 3 days. The muffin will absorb moisture from the yogurt and you'll have a nice pudding texture the next morning.</div>
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I really liked this recipe. It was a great way to get a wholesome breakfast and satisfy my sweet tooth. I just added the yogurt and fruit three jars at a time and kept the rest in the freezer until needed. Eleven days of yummy breakfast and easy to pack for work.</div>
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Just baked and on it's own (yes I tasted one) the muffin is pretty "bran muffiney", a bit dry and grainy. If you wanted to just make muffins, follow <a href="http://www.theyummylife.com/magic_muffins" target="_blank"><span style="color: red;">this link</span></a> to the muffin recipe and a list of add-ins which I would definitely suggest. Follow <a href="http://www.theyummylife.com/breakfast_bread_pudding" target="_blank"><span style="color: red;">this link</span></a> for the full recipe that I made. The only changes I made were adding 1/2 cup chopped pecans and using frozen fruit. As written, the recipe claims that one jar is about 150 calories. I haven't done the breakdown (yet, I'll try and update later.) but I'm guessing mine turned out closer to 200 calories as it only filled 11 jars, I added nuts and used sweetened yogurt. Still not a bad nutritional breakdown for breakfast. I'll make these again for sure.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-71664922840013032542014-01-10T17:23:00.001-08:002014-01-10T17:23:43.900-08:00Split Pea with Ham Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASWNlqRV3xi5ZBc5nUxCyQgl08NJZ6v_jmxhdDQEtFaZJ1WoAcC9t7hot_bik8E2i8ZtfZeBQalD3_a6P1yTw6HOE84DD3sXM0tNUU4litvXZW1M6gL1YXbBwaKvxLuCY80SO-RDSQHh_/s1600/IMG_1034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASWNlqRV3xi5ZBc5nUxCyQgl08NJZ6v_jmxhdDQEtFaZJ1WoAcC9t7hot_bik8E2i8ZtfZeBQalD3_a6P1yTw6HOE84DD3sXM0tNUU4litvXZW1M6gL1YXbBwaKvxLuCY80SO-RDSQHh_/s1600/IMG_1034.jpg" height="250" width="400" /></a></div>
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Every Christmas my husband and children insist that we get a "Honeybaked Ham" for Christmas dinner. Not a honey baked ham from the grocery store or Costco but a "Honeybaked Ham" from the <a href="https://ca.honeybaked.com/shoponline.asp"><span style="color: red;">Honeybaked Ham</span></a> store. I myself am not particularly fond of ham for dinner. Not that I don't like ham, I do, but it's more a breakfast or lunch thing for me. A ham dinner just really doesn't excite me. I'll admit, a "Honeybaked Ham" is pretty good and far superior to the grocery store honey baked hams. I know this from my own taste buds and the near mutiny I had on my hands one year when I tried to get by on the cheap with a grocery store ham. I get why they want it, it's good, but it's still hard for me to fork over the $55 plus dollars for the designer brand ham. What softens the blow is that we get 3-4 dinners out of one ham. My family is happy and if you do the math: $55.00 ÷ 4 dinners = $13.75 per dinner ÷ 4 people = $3.45 per serving. No too bad. But the real reason I give into the "Honeybaked Ham" is the ham bone and the glorious pot of split pea soup that comes of it. Now I'm lukewarm on a ham dinner but I LOVE LOVE LOVE split pea soup. Seriously, there aren't enough capital letters or repeated words to express how much I LOVE LOVE LOVE split pea soup. And nothing compares to good homemade split pea soup, with a ham bone from a "Honeybaked Ham". You'll have to see for yourself. . .</div>
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<i><span style="font-size: x-small;">(OK, seriously, don't go and spend $55 on a Honeybaked Ham just for the bone. You can usually find bone in hams at the grocery and sometimes smoked ham hocks. Either will do for this recipe.)</span></i></div>
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Here are the simple and inexpensive ingredients: olive oil, onion, celery, carrots, a bag of dried split peas, a leftover ham bone (if you don't have one grab a smoked ham hock at the store), diced ham meat, beef broth (I like low sodium), chicken stock (low sodium), salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQkM3bCmXmB1NG_EJARfLVEhVSCy7BBLIXzB1IWbfvqUgqSv2nZOAkpGsTYRSOtJLxL3G8BTQY0OEmjQnHON7wKWbfqEWJILqxp4lTLXOtdqxmvCy1mTl-Jg6iqcQT25pqhEDHsdznHAi/s1600/IMG_1007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQkM3bCmXmB1NG_EJARfLVEhVSCy7BBLIXzB1IWbfvqUgqSv2nZOAkpGsTYRSOtJLxL3G8BTQY0OEmjQnHON7wKWbfqEWJILqxp4lTLXOtdqxmvCy1mTl-Jg6iqcQT25pqhEDHsdznHAi/s1600/IMG_1007.jpg" height="250" width="400" /></a></div>
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In a large (this one is 5.5 quarts) heavy pot (Dutch or French Oven) sauté the onion, celery and carrot in the olive oil until soft. The onions should be translucent but you don't want a lot of color on the veggies.</div>
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While the vegetables sauté, rinse and pick through the dried peas to make sure there aren't any stones or pebbles, then add them to the vegetables. Do not do this in advance, the peas will get gummy and stick together. Rinse them just before you add them to the pot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB11GE5ZjA0momz1sDX5lD-zV7zySCi8gIAqUhxAYq8ibdUKB-vdBnjaScFStzwjPXFy4iT3Y-JVsuKXO0XvO0zFrBxbkvgoLkkwZ6IYCf_PeekA_kuSs2iuIV4mKKrcp-eEcTnEaHyVma/s1600/IMG_1009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB11GE5ZjA0momz1sDX5lD-zV7zySCi8gIAqUhxAYq8ibdUKB-vdBnjaScFStzwjPXFy4iT3Y-JVsuKXO0XvO0zFrBxbkvgoLkkwZ6IYCf_PeekA_kuSs2iuIV4mKKrcp-eEcTnEaHyVma/s1600/IMG_1009.jpg" height="250" width="400" /></a></div>
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Add the ham bone, beef stock, chicken stock*, and 2 cups of water. Bring to a boil, reduce heat and simmer <i><u>uncovered</u></i> for 1 hour.</div>
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<span style="font-size: x-small;">*A 14 oz. can of chicken stock is 2 oz. shy of the 2 cups called for in the recipe. Rather than open another can of broth, I just make the difference up with water which works just fine.</span></div>
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After an hour, remove the ham bone to a cutting board and take pot off the heat. </div>
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Remove and shred as much meat as you can from the ham bone and set aside.</div>
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Working in small batches, 1 to 1-1/2 cups at a time, blend the soup until smooth. Be VERY VERY careful blending the hot soup. Hot liquids expand A LOT and rapidly in the blender. You can really burn yourself (I speak from experience), so go slow and in small batches. Return the blended soup to the pot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMF7zFUeO8pQ1rsDaGLlYWGJpLO4fA2j_rgVvEdCP23Pyx2CnF5CQhd57gtp-7dNbJIJ-vqGXOkoeE1dMxtxVY_wA1OU5ic5nknpgOQ7Yxrq7C89CsbEcfkEU8xbMRRX62XSkUxp27f9yS/s1600/IMG_1013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMF7zFUeO8pQ1rsDaGLlYWGJpLO4fA2j_rgVvEdCP23Pyx2CnF5CQhd57gtp-7dNbJIJ-vqGXOkoeE1dMxtxVY_wA1OU5ic5nknpgOQ7Yxrq7C89CsbEcfkEU8xbMRRX62XSkUxp27f9yS/s1600/IMG_1013.jpg" height="250" width="400" /></a></div>
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Put over low heat and add all the ham meat and bring to a simmer until ham is heated. Taste, then salt and pepper as needed.</div>
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Delicious and hearty and not too bad for you. This soup will warm you through on a cold winter night.</div>
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<b><span style="font-size: large;">Split Pea with Ham Soup</span></b></div>
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<span style="font-size: x-small;">6 dinner portions</span></div>
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1/4 C. olive oil</div>
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1/2 a medium onion, small dice</div>
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2 celery stalks, small dice</div>
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2 large carrots, small dice</div>
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1 1lb. bag split peas</div>
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1 ham bone</div>
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1 qt. low sodium beef stock</div>
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2 C. chicken stock</div>
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2 C. water</div>
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1-2 cups diced ham</div>
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salt & pepper to taste</div>
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In a large Dutch Oven, sauté onion, celery and carrot over medium heat until soft. Rinse peas and pick through, removing any stones or debris. Add peas, ham bone, beef stock, chicken stock and water to pot. Bring to a simmer, turn heat to low and simmer 1 hour uncovered.</div>
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Remove ham bone from pot, remove and shred the meat off of the bone, set aside.</div>
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Working in small batches, blend soup until smooth. Return soup to pot, add ham meat and simmer until meat is heated through. Taste and adjust salt and pepper as needed.</div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com2tag:blogger.com,1999:blog-1985899221070585554.post-31027591504366950092013-12-17T20:20:00.000-08:002013-12-17T20:20:38.185-08:00Holiday Favorites, A List. . .<div class="separator" style="clear: both; text-align: left;">
I've put together a simple list of great holiday treats to fill your gift baskets or take on over to a holiday get together. They've all worked well for me and I'd make them again and again, and I will. Most are pretty simple to pull off but won't disappoint. To try any of them out, just click the link and it'll take ya on over to the recipe.</div>
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Merry Christmas!</div>
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<i><b>Becky</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsACkgDEpFcjyG618NVr9C4xUnkg3BDf9oIdQ8DSd84olfMRAPYa0yQM70-e1nu_WWIGOhyphenhyphenyPVYuyKCBIy3d0aJktXqLMBEZ5p1jld5Qm4voTD3vgwqdRT7BRNkQyGEFNSOKhTk-jSLlOt/s1600/IMG_0904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsACkgDEpFcjyG618NVr9C4xUnkg3BDf9oIdQ8DSd84olfMRAPYa0yQM70-e1nu_WWIGOhyphenhyphenyPVYuyKCBIy3d0aJktXqLMBEZ5p1jld5Qm4voTD3vgwqdRT7BRNkQyGEFNSOKhTk-jSLlOt/s400/IMG_0904.jpg" width="400" /></a></div>
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Festive and simple. . .<a href="http://beckybakesandcooks.blogspot.com/2013/11/holiday-ribbon-cookies.html" target="_blank"><span style="color: red;">Ribbon Cookies</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSNYumJhE0yjcBkONiKwryEn6GUheSBD9LZMfDOY8LpBHS8i1imUORCdKDozz88TixqQY_PmjIK33miqbqpetnq5EGTRm-9DNuxZMKvnYylyfJIbgWroz-PkjoxK5DyZYlDm4gvboTgxZ/s1600/HPIM6456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSNYumJhE0yjcBkONiKwryEn6GUheSBD9LZMfDOY8LpBHS8i1imUORCdKDozz88TixqQY_PmjIK33miqbqpetnq5EGTRm-9DNuxZMKvnYylyfJIbgWroz-PkjoxK5DyZYlDm4gvboTgxZ/s400/HPIM6456.jpg" width="400" /></a></div>
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No baking required for these <a href="http://beckybakesandcooks.blogspot.com/2013/02/toffee-sticks.html" target="_blank"><span style="color: red;">Toffee Sticks</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c8i7nRWqewLM6P4nouRx-5OIoZMUZs9sZTHOyccOfJsGkVO7mHEI39-5x-cS46chQf9vpPG3NdOZNc3QVMD4gpadRj8vmd9hZp7Fq0giwtAlhmhq190OG-SiSdZWji9E30Z1ddAq58Ba/s1600/HPIM6307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c8i7nRWqewLM6P4nouRx-5OIoZMUZs9sZTHOyccOfJsGkVO7mHEI39-5x-cS46chQf9vpPG3NdOZNc3QVMD4gpadRj8vmd9hZp7Fq0giwtAlhmhq190OG-SiSdZWji9E30Z1ddAq58Ba/s400/HPIM6307.jpg" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2012/12/pistachio-cranberry-icebox-cookies.html"><span style="color: red;">Pistachio Cranberry Icebox Cookies</span></a>, nutty, buttery and tart.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3KwNbHRtjqlWu90wLqjxZrVF8hbji7PpYwR-WSchRoe7_HSAlkWp-RM6k_k5vWiMivlcS-9DjUItZf1mA_Qr1Odi3qcDDV9FJp2u58cLv-5HfH7ffXzDu6jQFzBStCNH-NNZDfekvDgS/s1600/HPIM6341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3KwNbHRtjqlWu90wLqjxZrVF8hbji7PpYwR-WSchRoe7_HSAlkWp-RM6k_k5vWiMivlcS-9DjUItZf1mA_Qr1Odi3qcDDV9FJp2u58cLv-5HfH7ffXzDu6jQFzBStCNH-NNZDfekvDgS/s400/HPIM6341.jpg" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2012/12/english-toffee.html"><span style="color: red;">English Toffee</span></a>, butter, sugar and almonds, enough said!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbRNtzkpxXnVJLbK5dAR4OUjNFXLHfWRQ-8PHhkrMgR6Dad9ZfpgyjzjqwHGVQ5gBWAkdX4lhP_0laoojAkmKZTlABxu_uGLb6TPh-_4x4sS6lcUQUpKMAOzSM4IsBXf6MCEFTZFGAoCf/s1600/HPIM4687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbRNtzkpxXnVJLbK5dAR4OUjNFXLHfWRQ-8PHhkrMgR6Dad9ZfpgyjzjqwHGVQ5gBWAkdX4lhP_0laoojAkmKZTlABxu_uGLb6TPh-_4x4sS6lcUQUpKMAOzSM4IsBXf6MCEFTZFGAoCf/s400/HPIM4687.JPG" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2011/12/chocolate-cherry-cookies.html"><span style="color: red;">Chocolate Cherry Cookies</span></a>, one of my favorite combos.</div>
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<a href="http://beckybakesandcooks.blogspot.com/2013/08/chocolate-cherry-shortbread.html"><span style="color: red;">Chocolate Cherry Shortbread</span></a> a simplified version of above which I actually prefer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPdcXbxsVyylZ9nNZ0Zl75vzIiiQISk9QZS2bmBUaFBwkwRANq0on0777dj5NZlUR3VHRJZshjbiLkb71zRvptrk8lU24P2wA_xKiE0GKVfT-bba_giWjxezY_uLUnh9M3c7d6KyJfpdI/s1600/HPIM4618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPdcXbxsVyylZ9nNZ0Zl75vzIiiQISk9QZS2bmBUaFBwkwRANq0on0777dj5NZlUR3VHRJZshjbiLkb71zRvptrk8lU24P2wA_xKiE0GKVfT-bba_giWjxezY_uLUnh9M3c7d6KyJfpdI/s400/HPIM4618.JPG" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2011/12/nutty-nougats-copycat.html"><span style="color: red;">Nutty Nougats</span></a>, if you miss the Archway version, these come close.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyG3_aTY6NG1YiLxmGfEidCKR59g7NLT96_awjW0TDdCXicSXd3LbSNNl9EyCI2S2JwLJKBKAT603sO0yayCkWM1VM9o-eZyztnXRUox-i7XZuAfMopoqMEIBgrqbdy3ynS_z52g-3sJjh/s1600/HPIM4590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyG3_aTY6NG1YiLxmGfEidCKR59g7NLT96_awjW0TDdCXicSXd3LbSNNl9EyCI2S2JwLJKBKAT603sO0yayCkWM1VM9o-eZyztnXRUox-i7XZuAfMopoqMEIBgrqbdy3ynS_z52g-3sJjh/s400/HPIM4590.JPG" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2011/12/rugelach.html"><span style="color: red;">Rugelach</span></a>, Jewish yes, but why not for Christmas too?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfmC8MnYXhcvzjnzpISdtGimlpvIN6eWV-spSBXtlwdfPmfnnCqoqpjTSB2DDZGorCNif518M1G4LqHPYCx_9hDUOT_Z6Jq28LH2lF_wiO4A6krzWCRoW3JmedT8dS_eVhhsefPfFcTtB/s1600/HPIM4539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfmC8MnYXhcvzjnzpISdtGimlpvIN6eWV-spSBXtlwdfPmfnnCqoqpjTSB2DDZGorCNif518M1G4LqHPYCx_9hDUOT_Z6Jq28LH2lF_wiO4A6krzWCRoW3JmedT8dS_eVhhsefPfFcTtB/s400/HPIM4539.JPG" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2011/11/peppermint-marshmallows.html"><span style="color: red;">Peppermint Marshmallows</span></a>, impress your friends with these.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNu0MMO_60uYx2wDGgew09tysu5S2vdTOJ2WiFkZCIOEXojh48Fv7k4YrmW7R89kJaGy2ttZbhQwQduPKLblWwG8krqBg1o8Qnuh3JpK1Awt1aFMO_tdYSci4_2xLjMr673pOWhIz48E5t/s1600/IMG_0326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNu0MMO_60uYx2wDGgew09tysu5S2vdTOJ2WiFkZCIOEXojh48Fv7k4YrmW7R89kJaGy2ttZbhQwQduPKLblWwG8krqBg1o8Qnuh3JpK1Awt1aFMO_tdYSci4_2xLjMr673pOWhIz48E5t/s400/IMG_0326.jpg" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2013/05/crispy-date-bars.html"><span style="color: red;">Crispy Date Bars</span></a>, these are a crowd pleaser.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW3f9dbCLPFco42ZUcBzwCXGHxXrb4qCIQKAoy3lHKZhcVJXVrTVbObWgYZaQhNXswH0vPwvESl6SdDYyhzyBSmCNwbWks4sVgSlPZv_5ej2xJuirrkUKNZEAVGNKke59bUdWS3RDyND6/s1600/IMG_0138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW3f9dbCLPFco42ZUcBzwCXGHxXrb4qCIQKAoy3lHKZhcVJXVrTVbObWgYZaQhNXswH0vPwvESl6SdDYyhzyBSmCNwbWks4sVgSlPZv_5ej2xJuirrkUKNZEAVGNKke59bUdWS3RDyND6/s400/IMG_0138.jpg" width="400" /></a></div>
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<a href="http://beckybakesandcooks.blogspot.com/2013/04/chocolate-pecan-florentine-cookies.html"><span style="color: red;">Chocolate Pecan Florentine Cookies</span></a>, delicate and crispy.</div>
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<b><span style="color: lime; font-size: large;">Happy Holiday Baking!</span></b></div>
Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com0tag:blogger.com,1999:blog-1985899221070585554.post-33242846558500203322013-12-11T07:16:00.000-08:002013-12-11T07:16:16.354-08:00Gingerbread House Cookies<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tFdXh9Ex-daL5X0oISfW1NZ7EsHU08qkitwQij5ZAPujxym8d9qu5Y9mO5u3rrldElDOWzKhku4QmeZQzeoVFVcAVnmmSKxOMbsWdKbAjR_1jRXo8_8Q9gIlJic2MLro3sBji0NQyTzq/s1600/IMG_0995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tFdXh9Ex-daL5X0oISfW1NZ7EsHU08qkitwQij5ZAPujxym8d9qu5Y9mO5u3rrldElDOWzKhku4QmeZQzeoVFVcAVnmmSKxOMbsWdKbAjR_1jRXo8_8Q9gIlJic2MLro3sBji0NQyTzq/s400/IMG_0995.jpg" width="400" /></a></div>
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Last Christmas I spotted these cookie cutters in the holiday section of my local grocery store. I had to have one. I couldn't wait to make mini houses and I love the simple genius and efficiency of this cutter. Even though it was only $5, I'm a cheapskate and I was on a tight budget last holiday season (who isn't) and was trying to be really good about impulse purchases. So I passed on them. Then a week or two past Christmas, I was browsing through the clearance bin of that same store and discovered there were 3 of these cutters left, priced 75% OFF. OK, that was it, I couldn't resist. I snatched them up. Then sat a waited, a whole year, to try the recipe, post it for all of you AND. . . give the two extra cutters away. Yep, two lucky readers can have one of these all for themselves. Wahoo. But first, check out how cute these little houses turned out. . .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVm-DSoP8fWWd25NybTRh8p0RBn4-HSzfLdZGkgiHAX-fYONdfemUNGKqSqHg479bMfoA-HW8uOxZfYV2gj5wHi_PMGj-mA4sWdnIODg5drS-v-hwjrc-mY3IFJ1oYeUNPyFiYFzC49fm0/s1600/IMG_0976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVm-DSoP8fWWd25NybTRh8p0RBn4-HSzfLdZGkgiHAX-fYONdfemUNGKqSqHg479bMfoA-HW8uOxZfYV2gj5wHi_PMGj-mA4sWdnIODg5drS-v-hwjrc-mY3IFJ1oYeUNPyFiYFzC49fm0/s400/IMG_0976.jpg" width="400" /></a></div>
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For the cookie dough: Light brown sugar, molasses (if you're not used to the taste of molasses, go for the mild flavored.), cinnamon, ginger, baking soda, unsalted butter (at room temp.), an egg (beaten), vanilla, salt and AP flour. You also need to make a batch of <a href="http://beckybakesandcooks.blogspot.com/2011/06/basics-royal-icing.html"><span class="Apple-style-span" style="color: red;">Royal Icing</span></a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXjXidHdtjI4f7Kah7el6ahMfWb-a5UEH-mloRc2DgIsbfLgXaoHjY9Z8c_XwWtSp-SVmYPM5aHw0R3hNDgBXZvABhz75-2515PXCqYP_8ZA2lJKZxvwStgoPT8Wgh8DT3ZoYDxbA93I2/s1600/IMG_0977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXjXidHdtjI4f7Kah7el6ahMfWb-a5UEH-mloRc2DgIsbfLgXaoHjY9Z8c_XwWtSp-SVmYPM5aHw0R3hNDgBXZvABhz75-2515PXCqYP_8ZA2lJKZxvwStgoPT8Wgh8DT3ZoYDxbA93I2/s400/IMG_0977.jpg" width="400" /></a></div>
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In a large saucepan (use a large one, you see why later.) stir together the brown sugar, molases, cinnamon and ginger. Continue to stir over medium low heat and bring to a boil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8bLVrPvvifyAFpBnIVbUcIi5HP4xtcwsrRqhW6V753DVxfCtu13p2zNvouqvUU9JurH1PUdCdECOBx8P6tR71IiYEAvUFb6z-ErHVH4dfRZvamR6GW5YJvY1mA06oa_WnXlvktyjA8j3/s1600/IMG_0978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8bLVrPvvifyAFpBnIVbUcIi5HP4xtcwsrRqhW6V753DVxfCtu13p2zNvouqvUU9JurH1PUdCdECOBx8P6tR71IiYEAvUFb6z-ErHVH4dfRZvamR6GW5YJvY1mA06oa_WnXlvktyjA8j3/s400/IMG_0978.jpg" width="400" /></a></div>
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Remove from the heat and stir in the baking soda.</div>
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And here is where it gets weird. The mixture will really fluff up (see why you needed that large pan) and turn light brown. I was kinda worried at this point but I kept going.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PPgm1iFLi-ZzWmMx7cgX_G-MkAQCQDwDmC4_hHkEXpbNqC1vow6VmNaro3PC9x2S9FGi2e9Vfsl3hwxf_H4COtbBAdBtW7trmdK6gDr3X8uQDzERpR9F7CluaXlMU9ezcOnPpi2xiRP-/s1600/IMG_0981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PPgm1iFLi-ZzWmMx7cgX_G-MkAQCQDwDmC4_hHkEXpbNqC1vow6VmNaro3PC9x2S9FGi2e9Vfsl3hwxf_H4COtbBAdBtW7trmdK6gDr3X8uQDzERpR9F7CluaXlMU9ezcOnPpi2xiRP-/s400/IMG_0981.jpg" width="400" /></a></div>
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Stir in the butter, a couple of tablespoons at a time, stirring well until fully incorporated before adding more butter.</div>
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When all of the butter has been added, it will have deflated again and look like this.</div>
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Now add the beaten egg but temper it first. Add about 1/4 cup of the molasses mixture to the beaten egg and stir it in to bring the egg up to temperature. It helps if the egg is at room temperature to start. Then add this back into the pan and stir well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wFIqKH2-4q2gClAT2jJYDPEvSCLNkCkzgYKcgYJDHEh5_KVSykwrvAm_ZDJBE4KEC7zu9p4arZY_DFDKtNJ7nnb7BsqOEJVJxFAEhwOIDi0GePglLsaWZpt3upfeHFrQXu3JQ-xXeaD2/s1600/IMG_0985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wFIqKH2-4q2gClAT2jJYDPEvSCLNkCkzgYKcgYJDHEh5_KVSykwrvAm_ZDJBE4KEC7zu9p4arZY_DFDKtNJ7nnb7BsqOEJVJxFAEhwOIDi0GePglLsaWZpt3upfeHFrQXu3JQ-xXeaD2/s400/IMG_0985.jpg" width="400" /></a></div>
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Transfer the mixture to a large mixing bowl and stir in the flour.</div>
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Turn dough out onto a well floured board, dust with more flour and knead until smooth and no longer sticky.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YnDTgKiNJqbEYTGCZ8gzyuy9Dav-tH30QM02oV0hYj6VahHTdw93JFfQOQD_Clt3B3BPenDx5Bh9PV4nLIRp3e2QUtTtthZfiApO5I-lknYaJ6SFvJ4heGN68RX722ETg2XODVz5bHu-/s1600/IMG_0988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YnDTgKiNJqbEYTGCZ8gzyuy9Dav-tH30QM02oV0hYj6VahHTdw93JFfQOQD_Clt3B3BPenDx5Bh9PV4nLIRp3e2QUtTtthZfiApO5I-lknYaJ6SFvJ4heGN68RX722ETg2XODVz5bHu-/s400/IMG_0988.jpg" width="400" /></a></div>
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It should look something like this. At this point, I wrapped the dough tightly in plastic wrap and parked in the refrigerator for two days. I just didn't have enough time to bake. I would suggest you refrigerate the dough at least 2 hours before you bake but you don't necessarily need to go two whole days.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP-Vna2jXutqXQOMGzbMP6KutitzletYzc0UC0tWqWHtOn1auEb8pF1RvtMCAbBYxiGKuHxRgHXfnwyscSyk1r0MeFQJBhPnZglRgvw0HuF6QK0-tIZYa8YwSclunHJxIH8Z32hqxgMJ3/s1600/IMG_0990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP-Vna2jXutqXQOMGzbMP6KutitzletYzc0UC0tWqWHtOn1auEb8pF1RvtMCAbBYxiGKuHxRgHXfnwyscSyk1r0MeFQJBhPnZglRgvw0HuF6QK0-tIZYa8YwSclunHJxIH8Z32hqxgMJ3/s400/IMG_0990.jpg" width="400" /></a></div>
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When you're ready to bake the cookies, set the oven at 325°F. Roll half the dough out on a well floured surface to 1/8 inch thick. Keep things pretty well floured so you don't get any sticking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAE6tqsyhMSVQUdNHGkrA7GY-mw4QbUyaKAvHwhyrI7cq9YtWFFoWNT7UtsXg1lMDpTW78j9PedGCi-4BP0MEJfz0eiir_gGei78KhPBxjVmUZ80k5x-fIbP7JjMTSHGpOfN8vaasplsG/s1600/IMG_0991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAE6tqsyhMSVQUdNHGkrA7GY-mw4QbUyaKAvHwhyrI7cq9YtWFFoWNT7UtsXg1lMDpTW78j9PedGCi-4BP0MEJfz0eiir_gGei78KhPBxjVmUZ80k5x-fIbP7JjMTSHGpOfN8vaasplsG/s400/IMG_0991.jpg" width="400" /></a></div>
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Cut out your shapes. This cutter made it so easy to make houses but you can used any cutter your like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDz88iwLHR8dmEjnf-vLvM0AGQuZx59FBpV_PJ6ZdTC4X1DQQ9wWuGWrAhOpsHa3AYbRRrpTE0uNhY5SYtr_UZcQAeahu8RPOJPRtk0yKh7mFoP0dxbOaOhAc108qjYOgrqXK124Z4U2f7/s1600/IMG_0992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDz88iwLHR8dmEjnf-vLvM0AGQuZx59FBpV_PJ6ZdTC4X1DQQ9wWuGWrAhOpsHa3AYbRRrpTE0uNhY5SYtr_UZcQAeahu8RPOJPRtk0yKh7mFoP0dxbOaOhAc108qjYOgrqXK124Z4U2f7/s400/IMG_0992.jpg" width="400" /></a></div>
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Lay the pieces out on a silpat or parchment lined cookie sheet. The cookies don't spread much so you can get them fairly close together, just not touching.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TajReKg1_4aEZo85lF-HtzUoiGxfnxPBMsVf9oRzsTmAXCm6x8Oy_1oFkH_fDU70FCv_DFXzlRoreZJKlrniT3ccC9QtX_Fp_ERXir48CcGR05ux4ExqxmmRUcPvIKimz6iAFCbAl8p2/s1600/IMG_0993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TajReKg1_4aEZo85lF-HtzUoiGxfnxPBMsVf9oRzsTmAXCm6x8Oy_1oFkH_fDU70FCv_DFXzlRoreZJKlrniT3ccC9QtX_Fp_ERXir48CcGR05ux4ExqxmmRUcPvIKimz6iAFCbAl8p2/s400/IMG_0993.jpg" width="400" /></a></div>
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Bake for 10 minutes, then remove from oven and let set on the cookie sheet another 5 minutes. Use a spatula to transfer to a cooling rack to cool completely.</div>
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Now make a batch of <a href="http://beckybakesandcooks.blogspot.com/2011/06/basics-royal-icing.html"><span class="Apple-style-span" style="color: red;">Royal Icing</span></a> and don't thin it out at all. You want it to be stiff. If you aren't making houses, you can divide and color the icing and use it to decorate whatever shapes you decided to make. </div>
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If you are making houses, here's how they go together:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIleiyCA8c27jhJlnuULM-i6pk1D05x7w_Ic_Ig7iHmZPieQiny-ZKLv9ziTEtLgxSLf49DOP1Nam7S1wa-RmZn0Nh8-LFmpyw387Lz7KBjipGnGBmbyo0Q0T43mDrDQ7I-p5aOqSKFG2/s1600/IMG_0998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIleiyCA8c27jhJlnuULM-i6pk1D05x7w_Ic_Ig7iHmZPieQiny-ZKLv9ziTEtLgxSLf49DOP1Nam7S1wa-RmZn0Nh8-LFmpyw387Lz7KBjipGnGBmbyo0Q0T43mDrDQ7I-p5aOqSKFG2/s400/IMG_0998.jpg" width="400" /></a></div>
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Using a pastry bag, pipe a generous amount of icing on the bottom of a back (no door) piece and set it on a base. Then more icing on one long and one short edge of a side piece. Press them together firmly. (I got these black cardboard rounds from the bakery at our local grocery store, then realized that I could have just cut 4 inch circles out of the dough and made cookie bases, I'm doing that for sure next time.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3xZOxyhf0-uMaOO1Le5zwafIn4_JG714Ut1T-NECdcSTwP_KKB7ediQn_ZbUwLkD5yjGQq6FxA6v-3QG3JsIi3e_IUv2H2jf35V7OunOUp8IXFd1g9FmP7ul2GLWmwfnWsHaXHWmxsh1/s1600/IMG_0999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3xZOxyhf0-uMaOO1Le5zwafIn4_JG714Ut1T-NECdcSTwP_KKB7ediQn_ZbUwLkD5yjGQq6FxA6v-3QG3JsIi3e_IUv2H2jf35V7OunOUp8IXFd1g9FmP7ul2GLWmwfnWsHaXHWmxsh1/s400/IMG_0999.jpg" width="400" /></a></div>
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Do the same to add the front (door cutout) and other side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WJCTmbwMWG7fkAO2GTEBEsqXvJtjUEtatJ66XmuyugDAxmZsicxrUxnbS2QILFcjq6Ntk4SBjz301_ZtiatShY8tdmzmdmWNLseXr_6OuzIijbTrsqZHEznX7xcKyv48W44LUI7uYMQ1/s1600/IMG_1000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WJCTmbwMWG7fkAO2GTEBEsqXvJtjUEtatJ66XmuyugDAxmZsicxrUxnbS2QILFcjq6Ntk4SBjz301_ZtiatShY8tdmzmdmWNLseXr_6OuzIijbTrsqZHEznX7xcKyv48W44LUI7uYMQ1/s400/IMG_1000.jpg" width="400" /></a></div>
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For the roof, put a generous amount of icing on the diagonal edges of the front and back and add the roof piece. Do the same for the other side. Don't skimp with the icing, it's your glue and helps to fill in where the cookie pieces aren't totally straight.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEePEUYehyphenhyphenBsuFVpKq3UWa9uSbzFQCsztR6y180F4kYZtxG93Zn6B2pC5K17M0HLWFQZEWjVQFcxxu8SgM5WYQ-Vcn-9xHZuCjyihAMpWmHvVIhr_cVRwTExSrux0VB7UNCYjIBz95zgPx/s1600/IMG_1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEePEUYehyphenhyphenBsuFVpKq3UWa9uSbzFQCsztR6y180F4kYZtxG93Zn6B2pC5K17M0HLWFQZEWjVQFcxxu8SgM5WYQ-Vcn-9xHZuCjyihAMpWmHvVIhr_cVRwTExSrux0VB7UNCYjIBz95zgPx/s400/IMG_1001.jpg" width="400" /></a></div>
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Now pipe some icing along the roof edge and add any details you like.</div>
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I kept it simple and just used icing to outline and add icicles. You could totally add candies and sprinkles using the icing as glue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80fCfKKrpjPNFPaN_tnu6H4Uelmf5NRbIBOIfieCiJULXuzDwmLxLGwZiKKggEXQPlSPsgNwBTl_m6sJ_x-y-ChEhB7-l4hHzTeTmnMD47E41OSLRv_5K0LEx13tmEkgiyJLNl86qslpF/s1600/IMG_1002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80fCfKKrpjPNFPaN_tnu6H4Uelmf5NRbIBOIfieCiJULXuzDwmLxLGwZiKKggEXQPlSPsgNwBTl_m6sJ_x-y-ChEhB7-l4hHzTeTmnMD47E41OSLRv_5K0LEx13tmEkgiyJLNl86qslpF/s400/IMG_1002.jpg" width="400" /></a></div>
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These turned out totes adorbs! For sure! I can't wait to make more.</div>
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As for the recipe. This is a pretty strong flavored gingerbread. If you like spicy cookies and molasses, you'll like this. It isn't too sweet, which is good because the royal icing adds plenty of sweetness. It bakes up firm enough to build 3D cookies but still has some give when you bite into it. If you want something a bit milder, try substituting honey for the molasses. </div>
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Here's a link to the recipe: <a href="http://www.goodcook.com/gingerbread_cookies-r-46.html"><span class="Apple-style-span" style="color: red;">Gingerbread Cookies</span></a></div>
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And now the fun part. I'm giving away one of these house cutters to two lucky readers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tFdXh9Ex-daL5X0oISfW1NZ7EsHU08qkitwQij5ZAPujxym8d9qu5Y9mO5u3rrldElDOWzKhku4QmeZQzeoVFVcAVnmmSKxOMbsWdKbAjR_1jRXo8_8Q9gIlJic2MLro3sBji0NQyTzq/s1600/IMG_0995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tFdXh9Ex-daL5X0oISfW1NZ7EsHU08qkitwQij5ZAPujxym8d9qu5Y9mO5u3rrldElDOWzKhku4QmeZQzeoVFVcAVnmmSKxOMbsWdKbAjR_1jRXo8_8Q9gIlJic2MLro3sBji0NQyTzq/s400/IMG_0995.jpg" style="cursor: move;" width="400" /></a></div>
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To enter, comment below and let me know your favorite recipe from this blog. Deadline to enter is 11:00pm pacific time on Friday December 13, 2013. I'll randomly draw 2 winners and post an update on Saturday. Good Luck!</div>
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Or, here's where you can buy the <a href="http://www.goodcook.com/decorating/cookie-cutters-&-cake-pops/3d-gingerbread-cookie-cutter-p-748.html?zenid=l49b97gk9qiq3d6bpenikff7r2" target="_blank">Gingerbread House Cookie Cutter</a> on the <a href="http://www.goodcook.com/" target="_blank">"Good Cook"</a> web site.Beckyhttp://www.blogger.com/profile/11385110564633890022noreply@blogger.com6