tag:blogger.com,1999:blog-56051862182982397682024-03-13T21:26:15.528-07:00Pain Au ChocolatsChristinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5605186218298239768.post-5435745238790054272011-11-17T07:32:00.000-08:002011-11-17T07:32:09.078-08:00Hey Baby! Cupcakes holiday cupcake orders<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Last year as many of you may know, I started a small cupcake catering business called </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: magenta;">Hey Baby! Cupcakes.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">This holiday season I'm offering a </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;">chocolate cupcake with peppermint candy cane swirled buttercream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">for the same price as a dozen of my classic flavors,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;">$20!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Chocolate with Vanilla Bean Buttercream $20 a dozen</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Vanilla with Vanilla Bean Buttercream $20 a dozen</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Red Velvet with Vanilla Bean Buttercream $20 a dozen</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Red Velvet with Cream Cheese Buttercream $25 a dozen</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Carrot Cake with Cream Cheese Buttercream $25 a dozen</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Chocolate Mocha with Espresso Buttercream $25 a dozen</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">$30 a dozen for customized specialty flavors</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">I'm accepting orders now for December if you live in the Bloomington/Normal area.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Simply email me at </span><span class="Apple-style-span" style="color: magenta;"><a href="mailto:heybabycupcakes@gmail.com"><span class="Apple-style-span" style="color: magenta;">heybabycupcakes@gmail.com</span></a> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">to place your cupcake order :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
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</span></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com2Normal, IL, USA40.5142026 -88.990631240.4789396 -89.0639552 40.5494656 -88.9173072tag:blogger.com,1999:blog-5605186218298239768.post-72868183591412732062011-11-11T09:13:00.000-08:002011-11-11T09:13:46.111-08:00Notre petit homme! The best baking adventure ever!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ujpGYlqYQEw/Tr1SOYs1AVI/AAAAAAAAAzU/ZWZj7KJVwEk/s1600/DSC_0723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-ujpGYlqYQEw/Tr1SOYs1AVI/AAAAAAAAAzU/ZWZj7KJVwEk/s320/DSC_0723.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">April 30th 2011 our little man decided it was time to bust outta the joint :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">A whole month early!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">And he is the best most amazing thing I have ever "baked" up!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Mommy and daddy love you sooooo much bubba bear baby meatloaf!!!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">xoxoxoxoxoxoxoxoxo</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Stay tuned for my next baking adventure :)</span></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com4tag:blogger.com,1999:blog-5605186218298239768.post-58269247977939180322011-11-11T08:39:00.000-08:002011-11-11T09:17:43.251-08:00Yum! Juicy lucys!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PHpT_uNKEMQ/TrxCtV2P-3I/AAAAAAAAAy0/dVqtITRsKkI/s1600/DSC_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-PHpT_uNKEMQ/TrxCtV2P-3I/AAAAAAAAAy0/dVqtITRsKkI/s320/DSC_0647.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">So if you're obsessed like me with the Cooking Channel or Food Network or the Travel channel, especially Man v. Food, you'll know exactly what these yummy gooey cheese filled burgers are. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Juicy lucys!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Back in March during my second trimester, I was craving a nice juicy cheeseburger or maybe Little Man was the one craving it :) Either way I was wanting a burger, but I still couldn't stand the smell of raw meat, so my BSM told me to stand aside because he was going to make some juicy lucys like on MvF. Yea!!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">And let me tell you, it was AMAZING!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">They were packed full of sharp cheddar cheese and we piled on lettuce and onion. </span><br />
<span class="Apple-style-span" style="color: #660000;">Yum yum :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">This really was super easy to make. Just take whatever kind of hamburger you'd normally make and add your favorite cheese to the middle. Seal it up and throw it in a pan on the stove or the grill. Then put it on a bun and dress it up with lettuce or onion or pickles or avacado or more cheese or bacon or a fried egg with a slightly runny yolk OR</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">ALL OF THE ABOVE! LOL</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_0qADS2Xs7I/TrxChBioKLI/AAAAAAAAAys/ZOZsRzsyq60/s1600/DSC_0642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-_0qADS2Xs7I/TrxChBioKLI/AAAAAAAAAys/ZOZsRzsyq60/s320/DSC_0642.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><b>Our Burger Recipe</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">12 ounces ground chuck</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1 egg</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1 packet Lipton soup mix</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">salt & pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">4-5 Tbsp. worchestershire sauce</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: Times, 'Times New Roman', serif;">1. Heat your pan over medium heat.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: Times, 'Times New Roman', serif;">2. In a bowl combine your beef, egg, soup mix, worchestershire sauce, and </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: Times, 'Times New Roman', serif;">a few dashes of salt & pepper.</span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3. Form 6-8 patties depending on how big you like your burgers. Make a little indent in the middle of half the patties. Fill with cheese and top with the other patty. Seal and place in your pan or on the grill.</span></span><br />
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="color: #660000; font-family: Times, 'Times New Roman', serif;">4. Cook for about 6-8 minutes on each side. <o:p></o:p></span></div><div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span class="Apple-style-span" style="color: #660000; font-family: Times, 'Times New Roman', serif;">5. Serve on toasted buns with your favorite condiments and toppings.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #660000;">6. Dig in and enjoy :)</span><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cexmpnmk-_E/Tr1PoNe081I/AAAAAAAAAy8/H1to5zQ8Ngk/s1600/DSC_0652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-cexmpnmk-_E/Tr1PoNe081I/AAAAAAAAAy8/H1to5zQ8Ngk/s320/DSC_0652.JPG" width="320" /></a></div><div class="MsoNormal"><span style="font-family: Times;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Times;"><span class="Apple-style-span" style="color: #660000;">Stay tuned for my next baking adventure :)</span></span></div></div><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2011%2F11%2Fyum-juicy-lucys.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-cexmpnmk-_E%2FTr1PoNe081I%2FAAAAAAAAAy8%2FH1to5zQ8Ngk%2Fs320%2FDSC_0652.JPG&description=Juicy%20lucys!">Pin It</a><br />
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</script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com2tag:blogger.com,1999:blog-5605186218298239768.post-90508796268575961902011-11-10T13:20:00.000-08:002011-11-10T13:22:47.115-08:00PB Cookie & Red Velvet Love Cups <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-APAWDpJi5KU/Tpc3A48MMAI/AAAAAAAAAxk/auIPgHvh2J4/s1600/DSC_0629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-APAWDpJi5KU/Tpc3A48MMAI/AAAAAAAAAxk/auIPgHvh2J4/s320/DSC_0629.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Our Valentine's Day this past February was a bit low key. No sushi or saki this year :( </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Being 6 months pregnant kinda puts the kabosh on raw fish and alcohol. Our little man was totally worth it though :) Plus my BSM made us juicy lucys instead! YUM! (post to follow soon)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">AND we had cookie cups AND red velvet cupcakes!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">AND those delicious red chewy gummy hearts! Sugar overload! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><b>Peanut Butter Cookie Cups with PB M&Ms</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">makes 2 dozen mini cookie cups</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1 cup peanut butter (whatever your favorite kind is)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1/2 cup sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1/2 cup brown sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1 egg</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1 tsp vanilla</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1 tsp baking soda</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1/2 tsp salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1 bag peanut butter m&ms</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">1. Preheat your oven to 350. Line your mini cupcake pan with mini liners or if you don't want to use liners just spray it with some non-stick spray.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">2. In a stand mixer or with a hand mixer or a good ol' spoon, mix all ingredients together. Since these are mini cookie cups, feel free to cut the m&ms in half before adding them to the cookie dough.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">3. Once everything is combined, start pinching off small pieces of dough and press into your liners.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">4. Bake at 350 for about 8 minutes. Cookies should look light golden brown.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">5. Let cool on a rack and enjoy :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Eq6yQqLyoCg/Tpc5r3dQkFI/AAAAAAAAAx0/f0E5JQjxTko/s1600/DSC_0639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-Eq6yQqLyoCg/Tpc5r3dQkFI/AAAAAAAAAx0/f0E5JQjxTko/s320/DSC_0639.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><b>Red Velvet Cupcakes with Cream Cheese Frosting</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">*makes 3 dozen cupcakes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">Adapted from <a href="http://annies-eats.com/2010/09/17/red-velvet-cupcakes/">Annie's Eats</a></span></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;">2 1/2 cups cake flour</span><br />
<span class="Apple-style-span" style="color: #660000;">1 1/4 cup sugar</span><br />
<span class="Apple-style-span" style="color: #660000;">1 tsp. baking soda</span><br />
<span class="Apple-style-span" style="color: #660000;">2 Tbsp. cocoa powder</span><br />
<span class="Apple-style-span" style="color: #660000;">1 tsp. salt</span><br />
<span class="Apple-style-span" style="color: #660000;">2 eggs</span><br />
<span class="Apple-style-span" style="color: #660000;">1 1/2 cups vegetable oil</span><br />
<span class="Apple-style-span" style="color: #660000;">*1 cup buttermilk</span><br />
<span class="Apple-style-span" style="color: #660000;">1 tsp. vanilla</span><br />
<span class="Apple-style-span" style="color: #660000;">1 tsp. distilled vinegar</span><br />
<span class="Apple-style-span" style="color: #660000;">*1 oz jar of red gel food coloring</span><br />
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</span><span class="Apple-style-span" style="color: #660000;">1. Preheat your oven to 350 degrees F. Line your cupcake pans with liners or if you'd rather not use liners spray with non-stick spray. Set aside.</span><br />
<span class="Apple-style-span" style="color: #660000;">2. Combine your flour, sugar, baking soda, cocoa powder, and salt in a medium bowl. Set aside.</span><br />
<span class="Apple-style-span" style="color: #660000;">3. In a stand mixer or with a large bowl and hand mixer, beat your eggs, oil, buttermilk, vanilla, vinegar, and food coloring. Beat on medium speed until they're well blended.</span><br />
<span class="Apple-style-span" style="color: #660000;">4. On low speed, slowly add the dry ingredient mixture until the batter is smooth.</span><br />
<span class="Apple-style-span" style="color: #660000;">5. Fill each liner halfway. (I only fill them halfway because I like my cupcake tops to be even with the top of the liners.)</span><br />
<span class="Apple-style-span" style="color: #660000;">6. Bake for about 15 minutes or until toothpick inserted comes out clean. Then place on a wire rack to cool.</span><br />
<span class="Apple-style-span" style="color: #660000;">7. Once cupcakes have cooled frost with cream cheese frosting or buttercream. Or whatever frosting your little heart desires. I love cream cheese so that's what I use. Recipe can be found in this <a href="http://painauchocolats.blogspot.com/2011/08/vanilla-bean-cupcakes-with-vanilla-bean.html">post</a>.</span><br />
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<span class="Apple-style-span" style="color: #660000;">*Notes: If you don't have buttermilk you can use regular milk with a tablespoon of vinegar added. Stir and let sit for about 10 minutes.</span><br />
<span class="Apple-style-span" style="color: #660000;">You can use any kind of gel food coloring you like to make pink or green or blue velvet. I've found that the gel coloring works the best. </span><br />
<span class="Apple-style-span" style="color: #660000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #660000;">Vanilla Bean Cream Cheese Frosting found <a href="http://painauchocolats.blogspot.com/2011/08/vanilla-bean-cupcakes-with-vanilla-bean.html">HERE</a>.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Iv0yz2kltAI/Tpc6K_O8fZI/AAAAAAAAAx8/2y7lx32PySA/s1600/DSC_0658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-Iv0yz2kltAI/Tpc6K_O8fZI/AAAAAAAAAx8/2y7lx32PySA/s320/DSC_0658.JPG" width="320" /></a></div><div style="text-align: center;"><br />
<span class="Apple-style-span" style="color: #660000;">Stay tuned for my next baking adventure :)</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2011%2F11%2Fpb-cookie-red-velvet-love-cups.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-Eq6yQqLyoCg%2FTpc5r3dQkFI%2FAAAAAAAAAx0%2Ff0E5JQjxTko%2Fs320%2FDSC_0639.JPG&description=Red%20Velvet%20Cupcakes%20with%20Vanilla%20Bean%20Cream%20Cheese%20Frosting" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-61658298770205269382011-09-06T12:34:00.000-07:002011-11-10T08:12:30.225-08:00Ho Ho Ho! Nutmeg Logs!<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">We had finally made it out of the first trimester. Yea!</span><br />
<span class="Apple-style-span" style="color: #990000;">The nausea had disappeared. Yea!</span><br />
<span class="Apple-style-span" style="color: #990000;">Shared our baby news with family and friends. Yea!</span><br />
<span class="Apple-style-span" style="color: #990000;">Office Christmas cookie exchange. Yea!</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span> <span class="Apple-style-span" style="color: #990000;">I actually made three, maybe four, different cookies. </span><br />
<span class="Apple-style-span" style="color: #990000;">But for some reason these were the only ones I took a picture of :(</span><br />
<span class="Apple-style-span" style="color: #990000;">We'll just blame it on all the crazy pregnancy hormones back then :)</span><br />
<span class="Apple-style-span" style="color: #990000;">This December though I'll be a cookie bakin', photo takin' machine! lol</span> <span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VVKECc_C10o/TmZh3hol8OI/AAAAAAAAAxQ/XvChxfFpVrs/s1600/DSC_0619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-VVKECc_C10o/TmZh3hol8OI/AAAAAAAAAxQ/XvChxfFpVrs/s320/DSC_0619.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="color: #990000;">Nutmeg Logs</span><br />
<span class="Apple-style-span" style="color: #990000;">Adapted from my mom's recipe :)</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span> <span class="Apple-style-span" style="color: #990000;">2 sticks unsalted butter, softened</span><br />
<span class="Apple-style-span" style="color: #990000;">1 cup sugar</span><br />
<span class="Apple-style-span" style="color: #990000;">2 eggs</span><br />
<span class="Apple-style-span" style="color: #990000;">4 teaspoons vanilla extract</span><br />
<span class="Apple-style-span" style="color: #990000;">1 vanilla bean</span><br />
<span class="Apple-style-span" style="color: #990000;">5 teaspoons rum</span><br />
<span class="Apple-style-span" style="color: #990000;">6 cups flour</span><br />
<span class="Apple-style-span" style="color: #990000;">2 1/2 tsp nutmeg</span><br />
<span class="Apple-style-span" style="color: #990000;">1 tsp cinnamon</span><br />
<span class="Apple-style-span" style="color: #990000;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span> <span class="Apple-style-span" style="color: #990000;">1. Preheat your oven to 350 and line baking sheets with parchment or silpats. </span><br />
<span class="Apple-style-span" style="color: #990000;">2. In a large bowl, sift together your flour, nutmeg, cinnamon, and salt. Set aside.</span><br />
<span class="Apple-style-span" style="color: #990000;">3. In another large bowl or stand mixer, cream together your butter and sugar. Add your eggs one at a time. Then add your vanilla and rum. </span><br />
<span class="Apple-style-span" style="color: #990000;">4. Gradually add your dry mixture.</span><br />
<span class="Apple-style-span" style="color: #990000;">5. Pull off small chunks of dough to form into little 2-3 inch long logs.</span><br />
<span class="Apple-style-span" style="color: #990000;">(you could also roll out your dough and cut into little logs)</span><br />
<span class="Apple-style-span" style="color: #990000;">6. Place logs about an inch apart on your lined baking sheets.</span><br />
<span class="Apple-style-span" style="color: #990000;">7. Bake for about 10-12 minutes, or until logs start to turn a light golden brown around the edges.</span><br />
<span class="Apple-style-span" style="color: #990000;">8. Let cool completely on cookie racks.</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #990000;">Rum Frosting</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span> <span class="Apple-style-span" style="color: #990000;">1 stick unsalted butter, softened</span><br />
<span class="Apple-style-span" style="color: #990000;">1 1/2 - 2 cups of powdered sugar</span><br />
<span class="Apple-style-span" style="color: #990000;">2 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="color: #990000;">2 tsp rum</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span> <span class="Apple-style-span" style="color: #990000;">1. Cream your butter, vanilla, and rum together.</span><br />
<span class="Apple-style-span" style="color: #990000;">2. Slowly add your powdered sugar. Gotta avoid that sugar cloud :)</span><br />
<span class="Apple-style-span" style="color: #990000;">3. Frosting should be smooth, but not runny. If it's looking a little thin add a couple tablespoons of powdered sugar until it thickens up.</span><br />
<span class="Apple-style-span" style="color: #990000;">4. Take a spoon (or your finger hehehe) to make sure it has that slight rum flavor.</span><br />
<span class="Apple-style-span" style="color: #990000;">5. Once your cookies have cooled, frost and sprinkle with nutmeg. </span><br />
<span class="Apple-style-span" style="color: #990000;">These cookies should have that eggnog holiday flavor to them. Yum!</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure :)</span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2011%2F09%2Fho-ho-ho-nutmeg-logs.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-VVKECc_C10o%2FTmZh3hol8OI%2FAAAAAAAAAxQ%2FXvChxfFpVrs%2Fs1600%2FDSC_0619.JPG&description=Nutmeg%20Logs" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-40762752603497074962011-08-22T12:44:00.000-07:002011-11-10T08:51:41.050-08:00Giving Thanks for the END of the First Trimester with some Chocolate Crinkles!<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">*sigh with relief*</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">As my first trimester ended that is what I felt. Relief. Followed quickly by "mmm where's a cheeseburger?" </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">LOL :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Quite frankly I'm not sure what I would have done if there had been all day puking instead of all day nausea. Probably would've walked around with one of those grain feed bags attached to me just in case there wasn't a garbage can near. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">You know, like the kind that horses use.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">And so now that you have that glorious image in your head, here are the delicious chocolate crinkles I made to celebrate the end of nausea. Yea!!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XYVrk265gfE/TlKk5ltcfLI/AAAAAAAAAxI/C6jLdCV9dK0/s1600/DSC_0617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-XYVrk265gfE/TlKk5ltcfLI/AAAAAAAAAxI/C6jLdCV9dK0/s320/DSC_0617.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Chocolate Crinkles</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">(adapted from <a href="http://blogs.babble.com/family-kitchen/2010/05/03/low-fat-chocolava-cookies/">Babble</a>)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">makes about 2 dozen</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 1/3 cups of flour (I used white whole wheat pastry flour)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/2 cup of sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/2 cup of brown sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/2 cup of cocoa powder (I used Hershey's Special Dark)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 tsp. baking powder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/4 tsp. salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/4 cup softened butter (I've used plain non-fat yogurt)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2 eggs</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2 tsp. vanilla</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">powdered sugar for rolling</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1. Preheat your oven to 350. Line your cookie sheets with non-stick foil or silpats, if you have them. And put some powdered sugar in a small shallow dish, set aside.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2. Mix together the flour, sugars, cocoa, baking powder, and salt in a medium bowl.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">3. Add your softened butter (or yogurt) and mix until combined.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">4. Add your eggs and vanilla. After this point I use my hands to mix it the rest of the way.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">5. Roll your dough into balls about the size of a ping pong ball. Roll each one in the powdered sugar and place on the baking sheets.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">6. Bake for about 10-12 mins. You want the cookie to be set around the edges, but still soft and fudgy in the middle. Yum :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">7. Cool on cookie racks and enjoy! Or if you're like me you'll grab a glass of cold milk and eat them fresh out of the oven :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iT--ESFC758/TlKxKBN2O9I/AAAAAAAAAxM/tIUl9AqHzkM/s1600/DSC_0616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-iT--ESFC758/TlKxKBN2O9I/AAAAAAAAAxM/tIUl9AqHzkM/s320/DSC_0616.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2011%2F08%2Fgiving-thanks-for-end-of-first.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-XYVrk265gfE%2FTlKk5ltcfLI%2FAAAAAAAAAxI%2FC6jLdCV9dK0%2Fs1600%2FDSC_0617.JPG&description=Chocolate%20Crinkles" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-17367811289881487012011-08-17T12:48:00.000-07:002011-11-11T11:42:53.067-08:00Chocolate Whoopie Pies with Peanut Butter Buttercream<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I LOVE cake! I LOVE cookies! </span></span><br />
<span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hmmm, I'm thinkin' whoopie pies! With peanut butter buttercream of course. Duh :p</span></span><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MJE0TGiYh5k/TkwOrE_sK9I/AAAAAAAAAwo/MZu5hNxJeeA/s1600/DSC_0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-MJE0TGiYh5k/TkwOrE_sK9I/AAAAAAAAAwo/MZu5hNxJeeA/s320/DSC_0541.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="color: #990000;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">During my first trimester I was incredibly nauseous all day every day. Ugh :(</span></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">And to make matters worse (you may want to sit down for this) I didn't crave or want ANY sweets! The whole 8 months (our lil man came 4 weeks early, cuz that's how he rolls) if someone offered me anything sweet like cookies or candy, I would almost always pass on the offer. Sacrilege, I know. And on the rare occasion that I felt good enough to do anything, that anything always was baking. Oh and I probably consumed about half a dozen of the large jars of Jif while I was with child :) Because peanut butter was the one thing I could eat every day.</span><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TTe0vrxR_Js/TkwQnvviGyI/AAAAAAAAAw0/NwQo36yQnYA/s1600/DSC_0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-TTe0vrxR_Js/TkwQnvviGyI/AAAAAAAAAw0/NwQo36yQnYA/s320/DSC_0510.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">Chocolate Whoopie Pies</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">makes 2 dozen sandwiches</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">(adapted from <a href="http://www.marthastewart.com/271862/whoopie-pie">Martha Stewart</a>)</span><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">3 1/2 cups flour</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 tsp salt</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 1/2 cups unsweetened cocoa powder (I used Hershey's Special Dark)</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 Tbsp. baking soda</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 Tbsp. baking powder</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">2 sticks unsalted butter, softened</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">2 cups sugar (I used 1 cup brown sugar & 1 cup regular sugar)</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">2 large eggs</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">2 cups buttermilk (I used skim milk mixed with 2 Tbsp vinegar)</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">2 tsp. vanilla extract</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1. Preheat oven to 400. Line your baking sheets with parchment paper, non-stick foil, or if you have them, Silpats. </span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">2. In a medium bowl, sift together your dry ingredients. Set aside.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">3. In a large bowl or your stand mixer, cream your butter and sugar until fluffy. Then add your eggs, buttermilk, and vanilla. Beat until everything is combined.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">4. Add your dry ingredients slowly, but try not to over beat. </span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">5. With a cookie dough scoop or two big spoons, place batter on your lined baking sheets. Remember they will spread a little as they bake so place about 2 inches apart.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">6. Bake for about 10-12 minutes. Allow cookies to cool on a rack before filling.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uoqawDbWLs0/TkwV8zpi3tI/AAAAAAAAAw4/pZ-tCHhaxGk/s1600/DSC_0536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-uoqawDbWLs0/TkwV8zpi3tI/AAAAAAAAAw4/pZ-tCHhaxGk/s320/DSC_0536.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">Peanut Butter Buttercream aka Heaven</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">recipe by Me :)</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 stick unsalted butter, softened</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 1/2 cups peanut butter (any brand you prefer)</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">3-4 cups sifted powdered sugar</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 Tbsp. vanilla extract</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">4 Tbsp. milk</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">1. With the paddle attachment on your stand mixer or a hand mixer, cream together your butter and peanut butter until lump free.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">2. Add your vanilla and milk.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">3. Slowly add your sifted powdered sugar and beat until smooth and deliciously creamy. Yummy :)</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">4. Now fill your whoopie pies!</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">5. Lick the bowl :)</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eE4Lu2woLkA/TkwaZKtRqWI/AAAAAAAAAw8/ynwC3xw4gdY/s1600/DSC_0538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-eE4Lu2woLkA/TkwaZKtRqWI/AAAAAAAAAw8/ynwC3xw4gdY/s320/DSC_0538.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">Stay tuned for my next baking adventure :)</span><br />
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</script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com5tag:blogger.com,1999:blog-5605186218298239768.post-66956394521142466642011-08-17T10:20:00.000-07:002011-11-10T08:56:31.280-08:00Vanilla Bean Cupcakes with Vanilla Bean Cream Cheese Frosting<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">The next couple of posts are going to be recipes from my previous post of pictures from the last year. Yea! First up are the vanilla bean cupcakes I made last August. These were test cupcakes for my sister's wedding celebration for when her and my brother-in-law get back from Afghanistan in December. And since she wasn't here to taste them I got to frost them with cream cheese frosting! My favorite! Because let's be honest, everything is better with cream cheese frosting. My sister, Rose, is one of those weirdos who does not like cream cheese frosting. She is also one of those weirdos that used to sit under our kitchen table as a toddler and eat butter. Ewwww!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XGkJssWAalY/TkvdO0shlPI/AAAAAAAAAwc/JjuTXRfCsQM/s1600/DSC_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-XGkJssWAalY/TkvdO0shlPI/AAAAAAAAAwc/JjuTXRfCsQM/s320/DSC_0474.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Vanilla Bean Cupcakes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">(Adapted from <a href="http://www.thecomfortofcooking.com/2010/06/low-fat-vanilla-cupcakes-and-cream.html">The Comfort of Cooking</a>)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 1/3 cups of flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/2 tsp. baking soda</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/2 tsp. baking powder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/4 tsp. salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/4 cup of butter (I used non-fat plain yogurt)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 cup of sugar (I used 1/2 cup)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 egg</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 tsp. vanilla (I used 1 tsp + 2 vanilla bean pods)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 cup buttermilk (I used skim milk w/ 1 Tbsp. vinegar)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1. Preheat oven to 350. Line your cupcake pans with liners or grease and flour them.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2. Sift together your dry ingredients in a small bowl and set aside.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">3. With a mixer or by hand, combine the yogurt and sugar. Add in your egg, the vanilla, and the vanilla beans until nice and smooth :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">4. Alternate adding your dry ingredients and milk to your wet mixture.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">5. Fill your cupcake liners 1/2 to 3/4 full, depending on how big of a top you like your cupcakes to have. I prefer mine to come exactly even with the top of the liner, so I only fill mine 1/2 full.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">6. Bake for about 12-15 mins. Check with a toothpick at 12 mins. They should have a slight golden color to them. Yum :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">7. Let them cool for about an hour or so before frosting.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">*Recipe says it makes 12 cupcakes, but if you fill your liners only half ways you can get about 18.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-P2BFbumzOr8/Tkvpo4Ap9pI/AAAAAAAAAwg/lXnvELVt-aU/s1600/DSC_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-P2BFbumzOr8/Tkvpo4Ap9pI/AAAAAAAAAwg/lXnvELVt-aU/s320/DSC_0463.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Vanilla Bean Cream Cheese Frosting</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Recipe by Me :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">12 ounces of 1/3 less fat cream cheese, softened (or you can be bad and use regular. I won't tell :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 stick unsalted butter, softened</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">4-5 cups of powdered sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2-3 vanilla beans (I love vanilla so I used 3)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 Tbsp. vanilla extract</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">*2 Tbsp. milk or half/half if the frosting seems a little dry</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1. With a paddle attachment or regular hand mixer, whip your cream cheese and butter together. Add you vanilla extract and the seeds from your vanilla beans.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2. Mix in your powdered sugar about a cup at a time to avoid the powdered sugar cloud :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">3. Once all your powdered sugar has been added, if the frosting seems a little too stiff to pipe go ahead and add the milk or half/half. I've made my frosting with and without it and both ways are delicious!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">4. Now frost away!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B-BsvAC526k/Tkv3TXlQYxI/AAAAAAAAAwk/clCBOcXOfs8/s1600/DSC_0464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-B-BsvAC526k/Tkv3TXlQYxI/AAAAAAAAAwk/clCBOcXOfs8/s320/DSC_0464.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Since my BSM (Big Sexy Man) doesn't have a huge sweet tooth like me, he ate maybe 2 and I ate like 2 a day! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">What can I say, I LOVE cupcakes!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-26628072907158248432011-08-12T10:57:00.000-07:002011-08-12T12:02:13.287-07:00This absent blogger's past year, as told by pictures!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr style="color: #990000; font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">August 2010</span></b></td></tr>
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<tr style="color: purple; font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="color: #990000; text-align: center;"><b><span style="font-size: small;">April 30, 2011</span></b></td><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><br />
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<tr style="color: purple; font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="color: #990000; text-align: center;"><b><span style="font-size: small;">June 2011</span></b></td><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><br />
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<tr style="color: #990000; font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">July 2011</span></b></td></tr>
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</div><div style="color: #990000; text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Stay tuned for my next baking adventure :)</span></span></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com3tag:blogger.com,1999:blog-5605186218298239768.post-86293471616757627552010-12-01T13:36:00.000-08:002011-08-18T06:31:58.478-07:00No food :( Big news :)<div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">So what is the deal? </span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">I'm blogging, I'm not blogging, I'm blogging, I'm not blogging. </span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Well, I think we are finally in the safe zone to where we can finally start to let more people know that.....</span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">we are having one of these!</span></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/TPax2ItDOmI/AAAAAAAAAsc/BgCfPV_u11Q/s1600/lil+bee.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://2.bp.blogspot.com/_3n-v6PRarIE/TPax2ItDOmI/AAAAAAAAAsc/BgCfPV_u11Q/s320/lil+bee.bmp" width="240" /></a></div><div align="center"><br />
</div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">No not a bee! A baby! Isn't my niece such a cutie pie? </span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">I feel like she is thinking, "I will sting you if you do not release me NOW!" </span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Anyways, I'll be 4 months next week and am still having all day nausea. Which has been such a pain because I love to bake and cook and for the last couple of months I've done neither, except to boil water for pasta. So I apologize to the wonderful readers of my blog. With Christmas fast approaching I'm trying to psych myself up for holiday baking. Yea! So please don't lose faith in me yet.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">And while you wait, definitely check out <a href="http://gnightgirl.blogspot.com/">This Just In</a>. Gnightgirl and I met backstage at a Jason Aldean concert back in October while waiting to get a photo with the man himself. (My BSM won us free tickets and backstage passes!) How cool to run into another blogger just standing in line for a photo! She was even awesome enough to send a shout out to my blog. I'm just sorry it's taken me so long to get on here and link to her blog, or actually blogs plural because she has several. So go check her out!</span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Stay tuned for my next baking adventure!</span></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com1tag:blogger.com,1999:blog-5605186218298239768.post-52424357929575917352010-09-27T07:53:00.000-07:002011-11-10T08:58:31.554-08:00Daring Bakers and some sugar cookie pops from The Swamp! Go Gators!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/TKCgUznq9mI/AAAAAAAAArM/IRRVYe616C0/s1600/DSC_0587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" px="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/TKCgUznq9mI/AAAAAAAAArM/IRRVYe616C0/s320/DSC_0587.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>The September 2010 Daring Bakers’ challenge was hosted by Mandy of “</strong><a href="http://www.mandymortimer.com/" jquery1285595888242="34"><strong>What the Fruitcake?!</strong></a><strong>” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.</strong></span></div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/TKCguqlqZLI/AAAAAAAAArQ/OaBxrkruwr4/s1600/DSC_0589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="212" px="true" src="http://3.bp.blogspot.com/_3n-v6PRarIE/TKCguqlqZLI/AAAAAAAAArQ/OaBxrkruwr4/s320/DSC_0589.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Thank you Mandy for our first challenge of the fall! It's always so much fun when a recipe is chosen that basically gives you a blank canvas to get super creative with decorating your challenge. The only two things that were a must for this challenge was the sugar cookie recipe and our cookies had to be September themed. Or to be more exact, what we think of when we think of September. In our house September means one thing, Gator season starts! No I don't mean hunting gators. Although my BSM (Big Sexy Man) and I do enjoy some good gator meat every now and then. Not on game days though because we wouldn't wanna jinx em or anything. Duh! So anyways I obviously mean college football starts. Every Saturday from now to December is dedicated to football. BSM wears one of his many Gator t-shirts or hoodies. I too gear up with a t-shirt or my fav Gator hoodie and of course I ALWAYS wear, </span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">drumroll please, </span></div><div align="center"><span style="color: purple; font-family: Times, 'Times New Roman', serif;"><span style="color: blue;">Gator</span> <span style="color: #b45f06;">underwear</span>! </span></div><div align="center"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: #990000;">Not actual made of gators underwear, but cute lil boyshorts in</span><span style="color: purple;"> <span style="color: blue;">blue</span> and <span style="color: #b45f06;">orange</span> </span><span style="color: #990000;">with the signature Gator symbol on them. Go ahead and laugh, but every time I wear em they win. So there! Well now that you know what kinda panties I wear every Saturday I guess we'll move straight on to the recipe. As you can see I chose to make mine into sugar cookie pops. Yum!</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/TKCgv2xSYSI/AAAAAAAAArU/IaDLIqXYcto/s1600/DSC_0593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" px="true" src="http://3.bp.blogspot.com/_3n-v6PRarIE/TKCgv2xSYSI/AAAAAAAAArU/IaDLIqXYcto/s320/DSC_0593.JPG" width="320" /></a></div><br />
<div style="text-align: left;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Preparation Time</span></div><span style="color: #990000; font-family: Times, 'Times New Roman', serif;"></span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">30 minutes: Making dough & rolling</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 hour min: Refrigeration</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">8-15 minutes: Baking per tray depending on size of cookies</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/TKChfPo6YPI/AAAAAAAAArY/w1Gi8kqzaF4/s1600/DSC_0597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" px="true" src="http://2.bp.blogspot.com/_3n-v6PRarIE/TKChfPo6YPI/AAAAAAAAArY/w1Gi8kqzaF4/s320/DSC_0597.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>Basic Sugar Cookies</strong></span></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Makes Approximately 36x 10cm / 4" Cookies</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">200g / 7oz / 1 cup Caster Sugar / Superfine Sugar</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 Large Egg, lightly beaten</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>Directions</strong></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid flour flying everywhere.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Knead into a ball and divide into 2 or 3 pieces.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Refrigerate for a minimum of 30mins.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Once chilled, peel off parchment and place dough on a lightly floured surface.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Cut out shapes with cookie cutters or a sharp knife.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> It’s very important you chill them again otherwise they’ll spread while baking.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Re-roll scraps and follow the above process until all scraps are used up.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> Rotate baking sheets half way through baking if your oven bakes unevenly.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Leave to cool on cooling racks.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Once completely cooled, decorate as desired.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.</span><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/TKChmP0EL8I/AAAAAAAAArc/pYVhwwBPf6Q/s1600/DSC_0601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" px="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/TKChmP0EL8I/AAAAAAAAArc/pYVhwwBPf6Q/s320/DSC_0601.JPG" width="320" /></a></div><div align="center"><br />
</div><div align="center"><strong><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Royal Icing</span></strong></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">2 Large Egg Whites</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">10ml / 2 tsp Lemon Juice</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">5ml / 1 tsp Almond Extract, optional</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Directions</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Beat egg whites with lemon juice until combined.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Sift the icing sugar to remove lumps and add it to the egg whites.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Beat on low until combined and smooth.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Use immediately or keep in an airtight container.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/TKChsXvmOJI/AAAAAAAAArg/Pq-WxWnMArw/s1600/DSC_0604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" px="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/TKChsXvmOJI/AAAAAAAAArg/Pq-WxWnMArw/s320/DSC_0604.JPG" width="320" /></a></div><br />
<div align="center"><strong><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"></span><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Decorating Your Cookies: Royal Icing</span></strong></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">The most important thing when it comes to decorating with Royal Icing is the consistency.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">There are two ways of flooding your cookies. Some like to do the outline with a thicker icing and then flood with a thinner icing. Some like to use the same icing to do both which saves time and you don’t have to have two different piping bags for each colour you’re using.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>The Same Consistency Method</strong></span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Consistency:</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Mix your royal icing according to the recipe/instructions</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Drag a knife through the surface of the Royal Icing and count to 10</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• If the surface becomes smooth between 5 & 10 seconds, the icing is at the correct consistency.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> If your icing is too thick, thin it by adding a few drops of water. Mix, do the 10 second test, then if it’s still too thick, add a few more drops of water, repeat, etc.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.</span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>Two Different Consistencies Method</strong></span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Consistency:</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Mix your royal icing according to the recipe/instructions.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• Separate into 2 different bowls, one lot of icing for outlining, the other for flooding.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• For the outlining icing, drag a knife through the surface of the Royal Icing.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• If the surface becomes smooth at around 10 seconds, the icing is at the correct consistency.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> If your icing is too thick, thin it by adding a few drops of water. Mix, count to 10 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• For the flooding/filling icing, drag a knife through the surface of the Royal Icing.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• If the surface becomes smooth at around 3-4 seconds, the icing is at the correct consistency.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> If your icing is too thick, thin it by adding a few drops of water. Mix, count to 3-4 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">• <strong>Tip:</strong> To thicken your icing, add small amounts of icing sugar until thick enough for the 3-4 second test.</span><br />
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<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/TKChuFFxgGI/AAAAAAAAArk/P2koqfrKpeQ/s1600/DSC_0605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" px="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/TKChuFFxgGI/AAAAAAAAArk/P2koqfrKpeQ/s320/DSC_0605.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: #990000;">This Saturday the</span><span style="color: purple;"> <span style="color: red;">Crimson Tide</span> </span><span style="color: #990000;">better be prepared because</span><span style="color: purple;"> <span style="color: #b45f06;">The</span> <span style="color: blue;">Swamp</span> </span><span style="color: #990000;">is comin to Bama!</span></span></div><div style="text-align: center;"><span style="color: purple; font-family: Times, 'Times New Roman', serif;"><span style="color: blue;">G</span><span style="color: #b45f06;">o</span> <span style="color: blue;">G</span><span style="color: #b45f06;">a</span><span style="color: blue;">t</span><span style="color: #b45f06;">o</span><span style="color: blue;">r</span><span style="color: #b45f06;">s</span><span style="color: blue;">!</span><span style="color: #b45f06;">!</span><span style="color: blue;">!</span></span></div><div style="text-align: center;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Stay tuned for my next baking adventure!</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2010%2F09%2Fdaring-bakers-and-some-sugar-cookie.html&media=http%3A%2F%2F1.bp.blogspot.com%2F_3n-v6PRarIE%2FTKChuFFxgGI%2FAAAAAAAAArk%2FP2koqfrKpeQ%2Fs1600%2FDSC_0605.JPG&description=Go%20Gators!" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com53tag:blogger.com,1999:blog-5605186218298239768.post-19695918540165228442010-08-27T12:37:00.000-07:002011-11-10T09:00:10.554-08:00Sweet Baby Baked Alaskas<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/THgB6nx0wAI/AAAAAAAAAqU/TAlqqfNd9t4/s1600/DSC_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/THgB6nx0wAI/AAAAAAAAAqU/TAlqqfNd9t4/s320/DSC_0355.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">The August 2010 Daring Bakers’ challenge was hosted by Elissa of <a href="http://www.17andbaking.com/">17 and Baking</a>. For the first time, The Daring Bakers partnered with <a href="http://www.domesticgoddess.ca/pages.php?page=10002">Sugar High Fridays</a> for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;"></span></div><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Thank you Elissa for such a fun challenge! Now on to the recipes :)</span><br />
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</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/THgEOxhLArI/AAAAAAAAAqc/ynMcU-rTuaA/s1600/DSC_0363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/THgEOxhLArI/AAAAAAAAAqc/ynMcU-rTuaA/s320/DSC_0363.JPG" /></a></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Originally I had been thinking of doing a cookie dough ice cream because browned butter makes me think of chocolate chip cookies all warm from the oven and soft and wonderful....Sorry, I was having a moment. Ok so that night after finding out what the new challenge would be I was telling my BSM (Big Sexy Man) what flavor I was planning for the ice cream when he sweetly looks at me with his big gorgeous brown eyes and asks, "Can it be peanut butter cup ice cream instead?" How do you say no when your man is giving you "the look"? Obviously I said yes which meant I had to find a peanut butter ice cream recipe. Lucky for me lots of fellow bloggers have David Lebovitz's "The Perfect Scoop" and in it is a peanut butter ice cream recipe, which I found <a href="http://annies-eats.com/2010/07/09/peanut-butter-ice-cream/">here</a>. The only adjustment I made was adding almost twice the amount of peanut butter cups. YUM :)</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/THgJhXSCpEI/AAAAAAAAAqk/rWJ39L0d-G8/s1600/DSC_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_3n-v6PRarIE/THgJhXSCpEI/AAAAAAAAAqk/rWJ39L0d-G8/s320/DSC_0374.JPG" /></span></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">After the ice cream was well on its way to delicious scoopableness (yes that is a word, ok maybe not in the dictionary but it should be) I started on the browned butter pound cake. Since mini Baked Alaskas was what I was after, cupcake size is what I made. Aren't they cute? Wait did someone take a bite outta that lil guy?! (chewing) That's shocking! (still chewing)</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong><u>Brown Butter Pound Cake</u></strong></span></div><span style="color: #990000; font-family: Times, 'Times New Roman', serif;"></span><br />
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<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 teaspoon (5g) baking powder</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1/2 teaspoon (3g) salt</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1/2 cup (110g) packed light brown sugar</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1/3 (75g) cup granulated sugar</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">4 large eggs</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1/2 teaspoon pure vanilla extract</span><br />
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<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>1.</strong> Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>2.</strong> Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>3.</strong> Whisk together cake flour, baking powder, and salt.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>4.</strong> Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>5.</strong> Stir in the flour mixture at low speed until just combined.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>6.</strong> Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong>7</strong>. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><strong><u>Meringue (For the Baked Alaska)</u></strong> </span></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">8 large egg whites</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">½ teaspoon (3g) cream of tartar</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">½ teaspoon (3g) salt</span><br />
<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">1 cup (220g) sugar</span><br />
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<span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/THgNnbxPEDI/AAAAAAAAAqs/cIabchKnZ4M/s1600/DSC_0380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_3n-v6PRarIE/THgNnbxPEDI/AAAAAAAAAqs/cIabchKnZ4M/s320/DSC_0380.JPG" /></span></a></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"> </span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">If you can't tell from the melting ice cream on the pan I did not have a torch and had to throw them in the oven to toast the meringue. Melting ice cream aside I thought they were a huge success and so much fun to make. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/THgQTK5u9UI/AAAAAAAAAq0/28T5o_2EDJ8/s1600/DSC_0386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/THgQTK5u9UI/AAAAAAAAAq0/28T5o_2EDJ8/s320/DSC_0386.JPG" /></span></a></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"> </span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">I'm guessin my BSM and my parents liked it because everyone was pretty quiet after the first forkful. And then our plates looked like this. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/THgQuyKFX2I/AAAAAAAAAq8/JwrHJxCa_Xk/s1600/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_3n-v6PRarIE/THgQuyKFX2I/AAAAAAAAAq8/JwrHJxCa_Xk/s320/DSC_0389.JPG" /></span></a></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"> </span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">On a side note I thought I'd share our wonderful new addition, our beautiful adorable niece Brielle. I can't wait to give that sweet baby face some ice cream in a few months. Sadly she is still too tiny for any good food yet. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/THgRjY9jwqI/AAAAAAAAArE/ggzlSZPV_RI/s1600/Brielle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_3n-v6PRarIE/THgRjY9jwqI/AAAAAAAAArE/ggzlSZPV_RI/s320/Brielle.JPG" /></span></a></div><div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"> </span></div><div align="center"><span style="color: #990000; font-family: Times, 'Times New Roman', serif;">Stay tuned for my next baking adventure!</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2010%2F08%2Fsweet-baby-baked-alaskas.html&media=http%3A%2F%2F3.bp.blogspot.com%2F_3n-v6PRarIE%2FTHgNnbxPEDI%2FAAAAAAAAAqs%2FcIabchKnZ4M%2Fs1600%2FDSC_0380.JPG&description=Sweet%20Baby%20Baked%20Alaskas" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com43tag:blogger.com,1999:blog-5605186218298239768.post-16669671533890847972010-07-19T12:50:00.000-07:002011-08-18T06:36:00.030-07:00I'm back! with 250, no make that 260 cupcakes!!!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/TESSizsAMkI/AAAAAAAAAos/7hggNKHyaNk/s1600/DSC_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://2.bp.blogspot.com/_3n-v6PRarIE/TESSizsAMkI/AAAAAAAAAos/7hggNKHyaNk/s320/DSC_0123.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">Ok, so technically I started writing this post back in May when I actually made all of these cupcakes, but then got sidetracked by some other exciting news in my life. More on that later ;) It is actually kind of perfect though seeing as I have been on a blogging break for the last year minus 10 days. So much has happened, not that very many people read my little blog, but I thank those that did follow it and everyone who ever left a comment. Now on to the cupcakes. </span></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/TESSuLTwCnI/AAAAAAAAApE/368-yZOEVZ0/s1600/DSC_0117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_3n-v6PRarIE/TESSuLTwCnI/AAAAAAAAApE/368-yZOEVZ0/s320/DSC_0117.JPG" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">In May a professor in our college was retiring and anytime someone retires we throw them a party. My co-worker who organizes these events asked if I would be interested in making the cupcakes. Obviously I jumped at this opportunity because for years I've been wanting to have my own little cupcake business and this would be the perfect start. She wanted 250 cupcakes, half vanilla and half chocolate with a pale blue swirl of buttercream to match the blue on the invitations, as well as crystal sugar to give the cupcakes some sparkle.</span></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/TESSfy1neXI/AAAAAAAAAok/8wwv6VO37VM/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/TESSfy1neXI/AAAAAAAAAok/8wwv6VO37VM/s320/DSC_0121.JPG" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">Since this was going to be my first time ever making dozens upon dozens upon dozens of cupcakes I did cheat a little and bought boxed cake mix. This also helped to keep the cost down and gave me some major insight into what it will take to get a business going cost wise :o I went with a devils food and a white cake mix. To the white I added some homemade vanilla extract and real vanilla bean so the cupcakes would have a homemade look and taste. The devils food was surprisingly good for a box mix and tasted yummy with the buttercream. Altogether there were 260 cupcakes because of some technical difficulties in the beginning. Ooops :)</span></div><div style="text-align: center;"></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3n-v6PRarIE/TESSoK4JbgI/AAAAAAAAAo0/YpaZCO5uMBo/s1600/DSC_0104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" hw="true" src="http://4.bp.blogspot.com/_3n-v6PRarIE/TESSoK4JbgI/AAAAAAAAAo0/YpaZCO5uMBo/s320/DSC_0104.JPG" /></span></a></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">After 2 days of baking and frosting, 8 or 9 boxes of cake mix, endless pounds of buttercream frosting, 8 stuffed bakery boxes, one cupcake tower built by moi, and one patient saint of a boyfriend the cupcakes had made it safely to work with me. I set them up and put out my little card with my business name, which my co-worker insisted I do because how else was anyone going to know what my business was called. And since the name behind the business needed to mean something and because of how super supportive he's been, I named it after my sweet sweet boyfriend. Awwww! (go ahead and take a minute to wipe the tears of happiness or of laughing too hard. go ahead grab a kleenex.)</span></div><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/TESSrE-uLVI/AAAAAAAAAo8/BEfkX5aJ2bM/s1600/DSC_0109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><img border="0" hw="true" src="http://1.bp.blogspot.com/_3n-v6PRarIE/TESSrE-uLVI/AAAAAAAAAo8/BEfkX5aJ2bM/s320/DSC_0109.JPG" /></span></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">In the end the cupcakes were a hit! And I've been asked to make some wedding cupcakes for this fall. Yea!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="color: #990000; font-family: Times, 'Times New Roman', serif;">Stay tuned for my next baking adventure!</span></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com3tag:blogger.com,1999:blog-5605186218298239768.post-60333804799625479852009-07-29T16:34:00.000-07:002011-11-10T09:02:31.683-08:00Daring Bakers presents: marshmallow cookies, mint milans, and a lazy blogger :( <div align="center"><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>The July Daring Bakers' challenge was hosted by Nicole at </strong><a href="http://sweetendingz.blogspot.com/"><strong>Sweet Tooth</strong></a><strong>. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the </strong><a href="http://www.foodnetwork.com/"><strong>Food Network</strong></a><strong>.</strong> </span></div><div align="center"></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Thank you Nicole for such a delicious challenge! These cookies are some of my favorites from childhood. The marshmallow ones tasted just like the Pinwheel cookies my grandma would buy for me when I was little. And as for the milan cookies, I absolutely love mint milanos, so I made mine with mint extract. And I would like to take this opportunity to point out what a procrastinator I have become lately. Case in point, I made these cookies 4th of July weekend! Shame on me :( I promise, promise, promise to post on time and be a better blogger for the few people who do read my blog. Enjoy the recipes below and please stop by our hostess's <a href="http://sweetendingz.blogspot.com/">blog</a> as well as our fellow <a href="http://thedaringkitchen.com/member-blogs">bloggers</a> to check out how they did.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5364030494452541298" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SnDdUJo053I/AAAAAAAAAj4/TK8x_d2bZIY/s320/Picture+154.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">Mallows (Chocolate Covered Marshmallow Cookies)</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Recipe courtesy of Gale Gand, from Food Network website</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Prep Time: 10 minutes</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Inactive Prep Time: 5 minutes</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Cook Time: 10 minutes</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Serves: about 2 dozen cookies</span></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3 cups all purpose flour</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/2 cup white sugar</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/2 teaspoon salt</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3/4 teaspoon baking powder</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3/8 teaspoon baking soda</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/2 teaspoon ground cinnamon</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">12 tablespoons unsalted butter</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3 eggs, whisked together</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">homemade marshmallows, recipe follows</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">chocolate glaze, recipe follows</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1. In the mixer with the paddle attachment, blend the dry ingredients.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2. On low speed, add the butter and mix until sandy.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3. Add the eggs and mix until combined.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">5. When ready to bake, grease cookie sheet or line it with parchment paper or a silicon mat.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">6. Preheat the oven to 375 degrees F.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">7. Roll out the dough to 1/8 of an inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">9. Pipe a "kiss" of marshmallow onto each cookie. Let set at room temp for 2 hours.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">10. Line a cookie sheet with parchment or silicon mat.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">12. Lift out with a fork and let excess chocolate drip back into the bowl.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>*Note:</strong> If you don't want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat on a 35o degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><strong><span class="Apple-style-span" style="color: #990000;">Homemade Marshmallows</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong></strong></span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/4 cup water</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/4 cup light corn syrup</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3/4 cup sugar</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 tablespoon powdered gelatin</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 tablespoons cold water</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 egg whites, room temperature</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/4 teaspoon pure vanilla extract</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">1. In a saucepan , combine the water, the syrup, and sugar, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2. Sprinkle the gelatin over the cold water and let dissolve.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3. Remove the syrup from the heat, add the gelatin, and mix.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">4. Whip the whites until soft peaks form and pour the syrup into the whites.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">5. Add the vanilla and continue whipping until stiff.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">6. Transfer to a pastry bag.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><strong><span class="Apple-style-span" style="color: #990000;">Chocolate Glaze</span></strong></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;">12 ounces of semisweet chocolate</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 ounces cocoa butter or vegetable oil</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.</span></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364030499970515058" src="http://2.bp.blogspot.com/_3n-v6PRarIE/SnDdUeMagHI/AAAAAAAAAkA/uCgUZvNYO28/s320/Marshmallow+Cookies+1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">Milan Cookies</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Prep Time: 20 minutes<br />
Inactive Prep Time: 0 minutes<br />
Cook Time: 1 hour<br />
Serves: about 3 dozen cookies<br />
<br />
12 tablespoons of unsalted butter, softened<br />
2 1/2 cups powdered sugar<br />
7/8 cup egg whites (from about 6 eggs)<br />
2 tablespoons vanilla extract (I added 1 extra tablespoon)<br />
2 tablespoons lemon extract (I omitted this)<br />
1 1/2 cups all purpose flour<br />
cookie filling recipe follows<br />
<br />
Cookie Filling:<br />
1/2 cup heavy cream<br />
8 ounces semisweet chocolate, chopped<br />
2 teaspoons mint extract<br />
<br />
1. In a mixer with paddle attachment cream the butter and sugar.<br />
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.<br />
3. Add the flour and mix until just well mixed.<br />
4. With a small (1/4) plain tip , pipe 1-inch sections of batter onto a parchment lined sheet pan, spacing them 2 inches apart as they spread.<br />
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.<br />
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.<br />
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.<br />
8. Set aside to cool (the mixture will thicken as it cools).<br />
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.<br />
10. Repeat with the remainder of the cookies.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><strong></strong></span><br />
<div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5364030507636072786" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SnDdU6wBoVI/AAAAAAAAAkI/7QQ9WVYFtBI/s320/Picture+161.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span><br />
</div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2009%2F07%2Fdaring-bakers-presents-marshmallow.html&media=http%3A%2F%2F3.bp.blogspot.com%2F_3n-v6PRarIE%2FSnDdU6wBoVI%2FAAAAAAAAAkI%2F7QQ9WVYFtBI%2Fs320%2FPicture%2B161.jpg&description=Chocolate%20Marshmallow%20Cookies%20and%20Mint%20Milanos" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com16tag:blogger.com,1999:blog-5605186218298239768.post-34967694511873639152009-06-27T14:27:00.000-07:002011-11-10T09:05:32.975-08:00Daring Bakers: Tart or Pudding? You decide.<div align="center"><br />
</div><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/SkaPv9t3xJI/AAAAAAAAAig/xcxkv9DHiMk/s1600-h/Bakewell+Tart+8.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352123261359998098" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SkaPv9t3xJI/AAAAAAAAAig/xcxkv9DHiMk/s320/Bakewell+Tart+8.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div align="center"><strong><span class="Apple-style-span" style="color: #990000;">The June Daring Bakers' challenge was hosted by Jasmine of <a href="http://cardamomaddict.blogspot.com/">Confessions of a Cardamom Addict </a>and Annemarie of <a href="http://divineambrosia.blogspot.com/">Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong></strong></span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Thank you Jasmine and Annemarie for a very history filled challenge! </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">As you may have already guessed, there is much debate on whether or not this dessert is actually a pudding or a tart. Now on the one hand it does have a crust like a tart, but on the other hand the top is rather sponge like and you can put a cream sauce on it. Unfortunately, I myself could not decide due to some, err... oh hell, the thing was so good I didn't really care to decipher if it was more of a tart or pudding. So it looks like you'll just have to make it yourself and decide the great debate: Tart or Pudding?</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352127722228156306" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SkaTznvuB5I/AAAAAAAAAjA/6WyJ0Hs1J4A/s320/Bakewell+Tart+3.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><strong><span style="font-size: 130%;">Bakewell Tart…er…pudding<br />
</span></strong>Makes one 23cm (9” tart)<br />
Prep time: less than 10 minutes (plus time for the individual elements)<br />
Resting time: 15 minutes<br />
Baking time: 30 minutes<br />
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin<br />
One quantity sweet shortcrust pastry (recipe follows)<br />
Bench flour<br />
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability <strong>(I made a strawberry jam, but I think any kind of berry would be good, or even store bought jam if you prefer)</strong><br />
One quantity frangipane (recipe follows)<br />
One handful blanched, flaked almonds<br />
<br />
Assembling the tart<br />
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.<br />
<br />
Preheat oven to 200C/400F.<br />
<br />
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. <strong>(After the jam, I added some chocolate chips.)</strong> Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.<br />
<br />
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.<br />
<br />
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.<br />
</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352126695561591218" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SkaS33HVebI/AAAAAAAAAio/51gvhWPg_7o/s320/Bakewell+Tart+7.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> <br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
<strong><span style="font-size: 130%;">Sweet shortcrust pastry</span></strong><br />
Prep time: 15-20 minutes<br />
Resting time: 30 minutes (minimum)<br />
Equipment needed: bowls, box grater, cling film<br />
225g (8oz) all purpose flour<br />
30g (1oz) sugar<br />
2.5ml (½ tsp) salt<br />
110g (4oz) unsalted butter, cold (frozen is better)<br />
2 (2) egg yolks<br />
2.5ml (½ tsp) almond extract (optional)<br />
15-30ml (1-2 Tbsp) cold water<br />
<br />
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.<br />
<br />
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.<br />
<br />
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.<br />
<br />
<br />
</span></div><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/SkaTzPGAixI/AAAAAAAAAiw/lmiBOep8KKA/s1600-h/Bakewell+Tart+6.JPG"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352127715610757906" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SkaTzPGAixI/AAAAAAAAAiw/lmiBOep8KKA/s320/Bakewell+Tart+6.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </span></a><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/SkaTzPGAixI/AAAAAAAAAiw/lmiBOep8KKA/s1600-h/Bakewell+Tart+6.JPG"></a><br />
<strong><span style="font-size: 130%;">Frangipane<br />
</span></strong><br />
Prep time: 10-15 minutes<br />
Equipment needed: bowls, hand mixer, rubber spatula<br />
125g (4.5oz) unsalted butter, softened<br />
125g (4.5oz) icing sugar<br />
3 (3) eggs<br />
2.5ml (½ tsp) almond extract<br />
125g (4.5oz) ground almonds<br />
30g (1oz) all purpose flour<br />
<br />
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.<br />
<br />
<strong>Annemarie’s notes:• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).</strong><br />
<br />
<br />
</span></div><a href="http://4.bp.blogspot.com/_3n-v6PRarIE/SkaTzYriUzI/AAAAAAAAAi4/n4lJsAgR50Q/s1600-h/Bakewell+Tart+9.JPG"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352127718184080178" src="http://4.bp.blogspot.com/_3n-v6PRarIE/SkaTzYriUzI/AAAAAAAAAi4/n4lJsAgR50Q/s320/Bakewell+Tart+9.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </span></a><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><a href="http://4.bp.blogspot.com/_3n-v6PRarIE/SkaTzYriUzI/AAAAAAAAAi4/n4lJsAgR50Q/s1600-h/Bakewell+Tart+9.JPG"></a>If you enjoyed this, please stop by <a href="http://thedaringkitchen.com/blogroll/bakers">here </a>and check out everyone else's posts!</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2009%2F06%2Fdaring-bakers-tart-or-pudding-you.html&media=http%3A%2F%2F3.bp.blogspot.com%2F_3n-v6PRarIE%2FSkaPv9t3xJI%2FAAAAAAAAAig%2Fxcxkv9DHiMk%2Fs320%2FBakewell%2BTart%2B8.JPG&description=Bakewell%20Tart" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com20tag:blogger.com,1999:blog-5605186218298239768.post-21231346427250225712009-04-26T20:15:00.000-07:002011-08-18T09:23:55.605-07:00Dissection of a bad cupcake<div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329205683906643410" src="http://4.bp.blogspot.com/_3n-v6PRarIE/SfUkVYw_hdI/AAAAAAAAAXc/4vlhY6ccXro/s320/bad+cupcake+1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div><div align="center"><span class="Apple-style-span" style="color: #990000;">So what makes a cupcake "bad" you might ask. Well let me fill you in on a bad cupcake with my list of 3 sure ways to tell if a cupcake is truly "bad". </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>1. It can be used as a weapon.</strong><br />
<strong>Example:</strong> You see that woman who used to shamelessly flirt with your boyfriend/significant other, even though she knew he was taken, so you chuck the cupcake at her and it knocks her unconscious. Oops, now run like hell! ( joking :), or am I? )</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>2. The frosting can be used as a lube. Get your minds out of the gutter :)</strong><br />
<strong>Example:</strong> Your secret cookie stash cabinet has developed a noisy hinge. You could use the bad cucpake frosting to oil it up so your boyfriend/significant other doesn't catch you mid-cookie sneaking. Now try not to look like a deer in the headlights and start babbling about how you just found these cookies, and instead say, "Oh I was just coming to find you and see if you'd like a cookie."</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>3. You've tried this place's cupcakes not once, not twice, but <u>5 TIMES!</u></strong> <strong>to see if the cupcakes have changed from bad to good.<br />
Example:</strong> There is this great little restaurant with a cute little bakery by you. Now this bakery has tasty bread, to-die-for fruit tarts, and your all-time favorite sweet, pain au chocolat. But honestly, I'm convinced they couldn't make a decent cupcake if their life depended on it. And don't even get me started on the mountain of inedible frosting they use. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">List aside, did I mention that the cupcakes are always so pretty and twice the size of a normal cupcake? You're thinking about #1 now and picturing a softball instead of a cupcake, aren't ya? I really really wish that their cupcakes would magically change to something delicious. Or at least something I wouldn't mind using up a daily amount of calories on. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Now for the unveiling of the place with the "bad" cupcakes. Drumroll please...<br />
<a href="http://www.medicinormal.com/bakery.php">Medici</a>.<br />
Originally from Chicago, they decided to build another Medici here in Normal. Now don't get me wrong, the restaurant is lovely and almost everything their bakery makes is good, except for those damn cupcakes. Who oh why can they not be good?! If I had remembered to take my camera with me, you could have seen how beautiful the cupcakes are, but alas I only had my phone camera to work with. So my apologies for the bad pictures of the bad cupcakes :(<br />
<br />
And as for this bottom picture, no I did not eat the whole cupcake. I spread the cupcake love around and gave each of my co-workers a piece :) Aren't I so sweet and nice? (wink, wink)</span></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329205698663936770" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SfUkWPvZ8wI/AAAAAAAAAXs/6E9nPyQEllM/s320/bad+cupcake+3.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> <br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next bakery adventure!</span></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com3tag:blogger.com,1999:blog-5605186218298239768.post-13306479336184758812009-04-26T16:51:00.000-07:002011-11-10T09:08:24.748-08:00Daring Bakers and a have-it-your-way cheesecake!!<div align="center"><strong><u><span style="color: #330033;"></span></u></strong><span style="color: #330033;"></span><span style="color: #330033;"></span><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329203990459990082" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SfUiy0L2QEI/AAAAAAAAAXM/7sd_oFcQJhw/s320/cheesecakelet+2.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<span class="Apple-style-span" style="color: #990000;"><strong>The April 2009 challenge is hosted by Jenny from </strong><a href="http://jennybakes.blogspot.com/"><strong>Jenny Bakes</strong></a><strong>. She has chosen Abbey's Infamous Cheesecake as the challenge.</strong><strong><br />
</strong></span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #990000;">Since I've never made cheesecake before, I was super excited to tackle this challenge. I immediately began thinking of flavor combinations. That's right, Jenny said we could do any flavor or crust, as long as we followed the base recipe. Yea!</span></div><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">I finally decided on a mint Oreo crust with the plain cheesecake, dotted with Andes mint pieces and topped with melted Andes mints and mint Oreos. Go ahead and start drooling, you have my permission :) <br />
<br />
<br />
</span></div><div align="center"></div><div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329204000453083042" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SfUizZaYv6I/AAAAAAAAAXU/n-MlhFGrNRE/s320/raw+cheesecakelets.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div><div align="center"><strong><span style="color: #990000; font-size: 130%;"><u>Abbey's Infamous Cheesecake</u></span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<strong><span class="Apple-style-span" style="color: #990000;">crust:</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 cups/180 crushed mint Oreos</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 stick/4 oz. butter, melted</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 tbsp./24 g sugar</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 tsp. vanilla extract</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<strong><span class="Apple-style-span" style="color: #990000;">cheesecake:</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3 sticks cream cheese, 8 oz. each, room temperature</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 cup/210 g sugar</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3 large eggs</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 cup/8 oz. heavy cream</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 tbsp. lemon juice (I left this out because of all the mint flavors)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 tbsp. vanilla extract (or the innards of a vanilla bean)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 tbsp. liquer, optional, but choose what will work well with your cheesecake (I left this out as well, but maybe next time I would add mint Bailey's) </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1-2 cups Andes mint pieces<br />
</span><br />
<strong><span class="Apple-style-span" style="color: #990000;">Directions:</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>1</strong>. Preheat oven to 350 degrees F (Gas Mark 4 = 180c = Moderate heat). Begin to boil a large pot of water for the water bath.</span></div><div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>2</strong>. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. ( I put the Andes mint pieces on top of the crust and poured the batter over it.) Set crust aside.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>3</strong>. Combine cream cheese and sugar in the bowl of a stand-mixer (or a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>4</strong>. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>5.</strong> Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finishing cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>Pan note:</strong> The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><strong>Prep notes:</strong> While the actual making of this cheesecake is a minimal time commitment, it does need to bake for an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!</span></div><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/SfUixrpIEnI/AAAAAAAAAW0/Mvyx1JS5wdI/s1600-h/cheesecake+ramekin+1.jpg"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329203970987004530" src="http://2.bp.blogspot.com/_3n-v6PRarIE/SfUixrpIEnI/AAAAAAAAAW0/Mvyx1JS5wdI/s320/cheesecake+ramekin+1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </span></a><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/SfUixrpIEnI/AAAAAAAAAW0/Mvyx1JS5wdI/s1600-h/cheesecake+ramekin+1.jpg"></a></span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span><br />
</div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2009%2F04%2Fdaring-bakers-and-have-it-your-way.html&media=http%3A%2F%2F1.bp.blogspot.com%2F_3n-v6PRarIE%2FSfUiy0L2QEI%2FAAAAAAAAAXM%2F7sd_oFcQJhw%2Fs320%2Fcheesecakelet%2B2.jpg&description=Mint%20Chocolate%20Oreo%20Cheesecake" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com28tag:blogger.com,1999:blog-5605186218298239768.post-24034570697286587572009-04-13T17:33:00.000-07:002011-11-10T09:09:40.264-08:00Hoppy 1 Day After Easter!<div align="center"><span style="color: #663366;"></span><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/SePgTAugBbI/AAAAAAAAAVA/BaTsvbwBoOo/s1600-h/Sugar+5.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5324345801699231154" src="http://2.bp.blogspot.com/_3n-v6PRarIE/SePgTAugBbI/AAAAAAAAAVA/BaTsvbwBoOo/s320/Sugar+5.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <span class="Apple-style-span" style="color: #990000;">I was so distracted by my very own Easter bunny, aka Sir Hops Alot, that I almost forgot to post these yummy cookie bars that I made for my co-workers. And yes, I did name my rabbit Sir Hops Alot. Go ahead, I'll give you a couple of minutes to have a good laugh...</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Now back to these cookies or should I say cookie bars. I'd like to thank whomever thought to put sugar cookie dough into a cookie sheet and make these seriously wonderful treats. Lately over on <a href="http://www.tastespotting.com/">Tastespotting </a>I'd been seeing pictures of sugar cookie bars showing up. So I pulled out my recipes and found my sugar cookie dough. Since it looked like many people were spreading their dough onto a cookie sheet I did have to double the recipe, which I have already doubled at the bottom. So totally worth it!</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"></div><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/SePgS9U4cVI/AAAAAAAAAU4/Y508P4hbdyM/s1600-h/Sugar+1.jpg"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5324345800786473298" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SePgS9U4cVI/AAAAAAAAAU4/Y508P4hbdyM/s320/Sugar+1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
</span></a><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/SePgS9U4cVI/AAAAAAAAAU4/Y508P4hbdyM/s1600-h/Sugar+1.jpg"></a><strong><u>Sugar Cookie Bars</u></strong><br />
</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 cup of butter (I used unsalted) softened<br />
</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 1/2 cups of sugar<br />
</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">4 eggs<br />
</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3 tsp. of vanilla<br />
</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">5 cups of flour<br />
(plus a little extra to help keep your fingers from sticking as you press the dough into the pan)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 tsp. of salt</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/2 tsp. of baking soda</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-Preheat oven to 375 F.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-In a large bowl, cream your butter and sugar together.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-Add each egg one at a time, mixing between each addition.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-Add vanilla, mix, and set aside.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-In a medium bowl combine your flour, salt, and baking soda. Make sure to give it a little whisk.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-Gradually add your dry mixture to your butter and sugar mixture until all the flour is incorporated.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-Grease your cookie sheet (13x18) and spread dough out onto it. Use your hands and a little bit of flour to pat it down evenly in the pan.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-Bake for about 12-15 minutes. (Mine took about 15 minutes.)</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">-Once they've cooled you can cut them into any shape and frost with whatever frosting you love. (I made a basic powdered sugar buttercream frosting and then sprinkled with large colored crystal sugar. Mmmm :) )</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span style="color: #990000; font-size: 0px;"></span></div><br />
<div align="center"></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2009%2F04%2Fhoppy-1-day-after-easter.html&media=http%3A%2F%2F2.bp.blogspot.com%2F_3n-v6PRarIE%2FSePgTAugBbI%2FAAAAAAAAAVA%2FBaTsvbwBoOo%2Fs320%2FSugar%2B5.jpg&description=Sugar%20Cookie%20Bars" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-30768615803933437732009-04-08T19:25:00.000-07:002011-08-18T09:25:41.462-07:00Pure Decadence<div align="center"><a href="http://4.bp.blogspot.com/_3n-v6PRarIE/Sd1mFVlLI4I/AAAAAAAAAUo/EyYSQidDpjc/s1600-h/Decadence+1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5322522576500237186" src="http://4.bp.blogspot.com/_3n-v6PRarIE/Sd1mFVlLI4I/AAAAAAAAAUo/EyYSQidDpjc/s320/Decadence+1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">This is exactly the phrase that comes to mind as you take your first bite of Decadence's signature cheesecake. White chocolate, milk chocolate Heath toffee, caramel bits, oreo crust....oh sorry I went into a cheesecake trance. You would too if you could taste this cheesecake. This was hands down, one of <em>the</em> best cheesecakes I've ever tasted. Sorry Cheesecake Factory :(</span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Now cheesecake was not the only thing I had planned on trying. My sole purpose was to try their pain au chocolats from the day they opened. Because I can count on one hand the number of bakeries here in town that actually know what these are, let alone make them. While it may not have been a real Parisian chocolate croissant, it came sort of close. </span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5322522582056446162" src="http://2.bp.blogspot.com/_3n-v6PRarIE/Sd1mFqR4KNI/AAAAAAAAAUw/2EoVGjq3p-g/s320/Decadence+2.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div><div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;">It had the right amount of chocolate and it had a nice flaky outside. The only problem was that it was a bit heavy. I'm not sure what the French do to make their croissants light and airy, but it's a technique I've yet to taste on this side of the pond. That's not to say that I won't be going back for another Decadence pain au chocolat. I'll just be continuing my search for the perfect american version of these delicious chocolate bundles of heaven :)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"> </span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">In the meantime, if you find yourself in central Illinois craving a pain au chocolat, you should stop on over at <a href="http://www.decadencepastries.com/">Decadence</a>. You may find me drooling in front of the cheesecake display.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"> </span></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next bakery adventure!</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
</span> <br />
</div><div align="center"></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-18744773265152205652009-03-07T10:54:00.000-08:002011-11-10T09:11:16.246-08:00 The Art and Soul of Chocolate Chip Cookies <div align="center"><br />
</div><div align="center"><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/SbLIIPLCwHI/AAAAAAAAAT0/iywoeGQ-Ylk/s1600-h/Cookie2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310526954460594290" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SbLIIPLCwHI/AAAAAAAAAT0/iywoeGQ-Ylk/s320/Cookie2.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> </div><div align="center"><span class="Apple-style-span" style="color: #990000;">372,000. That is how many results you will find if you type <strong>chocolate chip cookie recipe</strong> into Google. Amazing! Since I was a little girl, the chocolate chip cookie has been my favorite cookie. Of course who doesn't like eating the dough, but it's more than that. There is just something about the aroma these cookies give off as they are being baked. And let's not forget the warm, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">melty</span> goodness when you eat one straight from the oven. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mmmmm</span>, heaven. Add an ice cold glass of milk and you're set. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ok</span>, now I'm starting to get hungry. Good thing I froze some of this dough ;)<br />
</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">After my wonderful description (wink, wink) of the chocolate chip cookie, you will understand my excitement over receiving <a href="http://www.surlatable.com/product/brands/sur+la+table/the+art+&+soul+of+baking+by+cindy+mushet.do">the <em>ART & SOUL</em> of <em>BAKING</em> </a>by <a href="http://www.knivescookslove.com/">Cindy <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Mushet</span></a> for <a href="http://www.surlatable.com/home.do"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Sur</span> la table</a>, for my birthday! Yea! And of course I just HAD to read it from cover to cover. So what was the first recipe I tried? Devil's food cupcake? Nope. Dairy <span class="blsp-spelling-error" id="SPELLING_ERROR_5">challah</span>? Guess again. Chocolate Chip Cookies? Ding ding ding! Yup, I tried the chocolate chip cookie recipe. Surprisingly, the recipe was very close to the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tollhouse</span> recipe. But oh so much better! Trust me, you will never go back to that <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Tollhouse</span> recipe again.Because in my oh so humble opinion, it is the best chocolate chip cookie recipe I have ever tried. I'm including the recipe below. If you decide to try it, please drop me a comment on your own results.<br />
</span></div><div align="center"><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/SbLIH59dpMI/AAAAAAAAATs/5vKz2wztbD0/s1600-h/Cookie1.jpg"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310526948766491842" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SbLIH59dpMI/AAAAAAAAATs/5vKz2wztbD0/s320/Cookie1.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></a></div><div align="center"><strong><span style="color: #990000; font-size: 130%;">Chocolate Chip Cookies</span></strong></div><div align="center"><em><span class="Apple-style-span" style="color: #990000;">Recipe by Cindy <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Mushet</span></span></em></div><div align="center"><span class="Apple-style-span" style="color: #990000;">the<em> ART & SOUL </em>of<em> BAKING</em></span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 1/2 sticks (6 ounces) of unsalted butter, softened (65-68 degrees F)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3/4 cup (5 1/4 ounces) granulated sugar</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3/4 cup (6 ounces) firmly packed light brown sugar</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 large eggs, at room temperature</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 teaspoons pure vanilla extract</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 teaspoon baking soda</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 teaspoon salt</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">6 ounces good-quality semisweet or bittersweet chocolate, chopped into 1/4-inch chunks, or 1 cup (7 ounces) dark chocolate chips *(I used <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Ghiradelli</span> 60% Cacao bittersweet chocolate chips.)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">6 ounces good-quality milk chocolate, chopped into 1/4-inch chunks, or 1 cup (7 ounces) milk chocolate chips *(I used <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Ghiradelli</span> white chocolate chips instead.)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1/2 cup (2 1/4 ounces) chopped nuts (walnuts, almonds, pecans, or hazelnuts), chopped, toasted, and completely cooled (optional) *(I did not put nuts in mine.)</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">1. Preheat the oven to 350 degrees F and position an oven rack in the center. Line the baking sheets with parchment paper.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">2. Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with a spatula. Add the eggs one at a time and beat until just blended after each addition. Add the vanilla and blend well. Scrape down the bowl.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">3. In a medium bowl, whisk together the flour, baking soda, and salt. Turn the mixer to the lowest speed and add the flour <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">mixture</span> all at ounce. Blend just until there are no more patches of flour. Scrape down the bowl.</span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">4. Add the semisweet and milk chocolate chunks and nuts (if using), and blend on low just until combined. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl. </span></div><div align="left"><span class="Apple-style-span" style="color: #990000;">5. Using the small ice cream scoop or spoon, portion tablespoon-size mounds onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies one sheet at a time, rotating the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">sheet</span> halfway through, for 10-14 minutes, until the cookies are golden brown at the edges and still a bit pale in the center. If you want crisp cookies instead of chewy ones, bake for a couple extra minutes. Transfer the cookies to a cooling rack and let them cool completely before serving.</span></div><div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310526962959722370" src="http://4.bp.blogspot.com/_3n-v6PRarIE/SbLIIu1ZJ4I/AAAAAAAAAT8/j-X1JElbx_o/s320/Cookie3.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2009%2F03%2Fart-and-soul-of-chocolate-chip-cookies.html&media=http%3A%2F%2F4.bp.blogspot.com%2F_3n-v6PRarIE%2FSbLIIu1ZJ4I%2FAAAAAAAAAT8%2Fj-X1JElbx_o%2Fs320%2FCookie3.jpg&description=The%20Art%20and%20Soul%20of%20Baking%20Chocolate%20Chip%20Cookies" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-51015376227487644892009-02-28T14:49:00.000-08:002011-11-10T09:12:45.025-08:00The Daring Bakers give us a Chocolate Valentino for Valentine's<span style="color: #663333;"></span><span style="color: #663333;"></span><br />
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</div><div align="center"><a href="http://2.bp.blogspot.com/_3n-v6PRarIE/SanAQ8Pb5UI/AAAAAAAAATc/ztj_YDR2Hyc/s1600-h/IMG_2361.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5307985033114150210" src="http://2.bp.blogspot.com/_3n-v6PRarIE/SanAQ8Pb5UI/AAAAAAAAATc/ztj_YDR2Hyc/s320/IMG_2361.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div><div align="center"><span style="color: #663333;"></span></div><div align="center"><br />
</div><div align="center"><span class="Apple-style-span" style="color: #990000;">The February 2009 challenge is hosted by Wendy of <a href="http://www.wmpesblog.blogspot.com/">WMPE's</a> blog and Dharm of <a href="http://www.dad-baker.blogspot.com/">Dad ~ Baker & Chef</a>. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.</span></div><div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
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<span class="Apple-style-span" style="color: #990000;">Thank you Wendy and Dharm for such a perfect recipe for February and Valentine's Day. I love any excuse to eat chocolate and make my own ice cream. Lucky me that I was able to do both :) The vanilla bean ice cream was such a nice compliment to the flourless chocolate cake. </span></div><span class="Apple-style-span" style="color: #990000;"><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5307985016680248754" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SanAP_BSdbI/AAAAAAAAATM/vpfn_CXywE0/s320/IMG_2348.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<div align="center"><strong><span style="color: #990000; font-size: 130%;">Chocolate Valentino</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Preparation Time: 20 minutes</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">5 large eggs separated</span></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">3. Separate the egg yolks from the egg whites and put into two medium/large bowls.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). </span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">5. With the same beater beat the egg yolks together.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">6. Add the egg yolks to the cooled chocolate.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.</span></div><div align="center"></div><span class="Apple-style-span" style="color: #990000;"><br />
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<div align="center"><span class="Apple-style-span" style="color: #990000;">10. Cool cake on a rack for 10 minutes then unmold.</span></div><span class="Apple-style-span" style="color: #990000;"><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5307985021519165666" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SanAQRC-eOI/AAAAAAAAATU/rnEUS6rOx3U/s320/IMG_2365.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> <br />
<div align="center"><strong><span style="color: #990000; font-size: 130%;">Dharm's Ice Cream Recipe Classic Vanilla Ice Cream</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Preparation Time: 30 minutes</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1 Vanilla Pod (or substitute with vanilla extract)</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">4 large egg yolks</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">5ml / 1 tsp corn flour {cornstarch} </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat){you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">1. Using a small knife slit the vanilla pod lengthwise. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse. Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker).</span></div><a href="http://daringbakersblogroll.blogspot.com/"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5307986628590470530" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SanBtz2ohYI/AAAAAAAAATk/t7_IE-I7QGw/s200/pink_db.jpg" style="cursor: hand; display: block; height: 146px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </span></a><br />
<div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2009%2F02%2Fdaring-bakers-give-us-chocolate.html&media=http%3A%2F%2F3.bp.blogspot.com%2F_3n-v6PRarIE%2FSanAQRC-eOI%2FAAAAAAAAATU%2FrnEUS6rOx3U%2Fs320%2FIMG_2365.jpg&description=Chocolate%20Valentino%20and%20homemade%20Vanilla%20Bean%20ice%20cream" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com5tag:blogger.com,1999:blog-5605186218298239768.post-76638507397368723232009-01-29T17:05:00.000-08:002011-11-10T09:13:57.559-08:00Daring Bakers & Dessert Rangoon<a href="http://daringbakersblogroll.blogspot.com/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296887200007848258" src="http://1.bp.blogspot.com/_3n-v6PRarIE/SYJS2CPIAUI/AAAAAAAAASs/1d82_vgLmgE/s200/silueta2.jpg" style="cursor: hand; display: block; height: 182px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">This month's challenge is brought to us by Karen of <a href="http://www.bakemyday.blogspot.com/">Bake My Day </a>and Zorra of <a href="http://kochtopf.twoday.net/">1x umruehren bitte aka Kochtopf</a>. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Thank you Karen and Zorra for such a fun challenge. You would think that making stencils and having to shape the cookies would be such daunting tasks. However, this was my favorite challenge so far. You could mold your cookies into whatever shapes you wanted them to be. Oh the possibilities :)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Since I am obsessed with other cultures foods, I thought it only right that I shape my tuiles into one of my favorite things to eat. Crab rangoon. Yum :) I decided to make the sweet version, so obviously these were crab-free. I filled half of them with a sweet cream cheese and the other half with nutella. Just to make sure the nutella was up to par though, I had to taste test it. And by taste test I clearly mean take a large spoon and get the biggest scoop possible of the chocolate hazelnut goodness. Don't judge. You know you would do the same thing if you were me. Now on to the recipe.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
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</span></div><a href="http://4.bp.blogspot.com/_3n-v6PRarIE/SYJTa1AI-pI/AAAAAAAAAS0/SWkpIDkRNJE/s1600-h/IMG_2319.JPG"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296887832110496402" src="http://4.bp.blogspot.com/_3n-v6PRarIE/SYJTa1AI-pI/AAAAAAAAAS0/SWkpIDkRNJE/s320/IMG_2319.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></a><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Recipe:Yields: 20 small butterflies/6 large (butterflies are just an example)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2 large egg whites (slightly whisked with a fork)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 table spoon cocoa powder/or food coloring of choice</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Butter/spray to grease baking sheet</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Oven: 180C / 350F</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1. Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2. Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
</span></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296887839238767746" src="http://2.bp.blogspot.com/_3n-v6PRarIE/SYJTbPjpxII/AAAAAAAAAS8/fKfeVEt33F0/s320/IMG_2323.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> <br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">3. Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">4. If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….</span></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296887839143589330" src="http://2.bp.blogspot.com/_3n-v6PRarIE/SYJTbPM9ddI/AAAAAAAAATE/Hgvz1KuJVXM/s320/IMG_2330.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">I think I need to go try some more of that nutella. I did buy 2 jars just in case one was bad ;) </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2009%2F01%2Fdaring-bakers-dessert-rangoon.html&media=http%3A%2F%2F2.bp.blogspot.com%2F_3n-v6PRarIE%2FSYJTbPM9ddI%2FAAAAAAAAATE%2FHgvz1KuJVXM%2Fs320%2FIMG_2330.JPG&description=Dessert%20Rangoon" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com13tag:blogger.com,1999:blog-5605186218298239768.post-55337670979547782742009-01-25T09:50:00.000-08:002011-08-18T09:34:21.074-07:00Pasta + Sauce + Wine = Dinner :)<div align="center"><span class="Apple-style-span" style="color: #990000;">"I'm hungry. Feed me."</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
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</span></div><div align="center"></div><div align="center"></div><div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5295294548090771218" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SXyqVfgDVxI/AAAAAAAAASM/OkJi6T9SxLU/s320/Me.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<strong><span style="color: #990000; font-size: 130%;">Tomato Feta Pasta</span></strong><br />
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</span></div><div align="center"><strong><span style="color: #990000; font-size: 130%;"></span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1/2 box of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Barilla</span> whole wheat <span class="blsp-spelling-error" id="SPELLING_ERROR_2">rotini</span></span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1 8oz. can of tomato sauce</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1/2 large red on<img alt="Font size" border="0" class="gl_size" src="http://www.blogger.com/img/blank.gif" />ion, chopped up</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1-2 cloves of garlic, minced</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1 large tomato, cut into chunks</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1/2 cup red wine</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1 teaspoon ground red pepper</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">1 teaspoon Italian seasoning</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">dash of garlic powder</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">salt and pepper to taste</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">olive oil</span></strong></div><div align="center"><strong><span class="Apple-style-span" style="color: #990000;">feta cheese crumbles</span></strong></div><div align="center"><span class="Apple-style-span" style="color: #990000;"><br />
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</span></div><a href="http://3.bp.blogspot.com/_3n-v6PRarIE/SXyqV25RWfI/AAAAAAAAASU/KAjbnEANjFw/s1600-h/IMG_2278.jpg"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5295294554370562546" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SXyqV25RWfI/AAAAAAAAASU/KAjbnEANjFw/s320/IMG_2278.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></a><br />
<div align="center"><span class="Apple-style-span" style="color: #990000;">1. Cook your pasta. You can really use whatever kind is your favorite. I love the taste of whole wheat pasta, so that's what I use.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">2. Drain the pasta and set aside. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">3. In the pot you used for the pasta, sprinkle in some olive oil and turn to medium heat.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">4. Add the onions and saute for about 5 minutes. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">5. Now add your garlic and saute for another minute. </span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">6. Add the tomatoes and let cook until they are tender.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">7. Add your can of sauce, wine, and seasonings. You can adjust the seasoning amounts to fit your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">taste buds</span>.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">8. Cook until the sauce starts to lightly bubble and then remove from heat.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">9. Add your pasta to the sauce and mix together.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">10. Serve up into your favorite bowls and top with feta or whatever your favorite cheese may be.</span></div><div align="center"><span class="Apple-style-span" style="color: #990000;">11. Enjoy with a glass of wine :)</span></div><div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5295294559146515090" src="http://3.bp.blogspot.com/_3n-v6PRarIE/SXyqWIr8mpI/AAAAAAAAASc/ZMOt7RpVNts/s320/IMG_2285.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </div><div align="center"></div><div align="center"><span class="Apple-style-span" style="color: #990000;">This dish is so easy and you can add all sorts of veggies or even meats to it. Kale or mushrooms would be really great in this pasta. Or if you love meat, maybe some spicy sausage. Enjoy! And stay tuned for my next baking/cooking adventure!</span></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5295294573062562754" src="http://4.bp.blogspot.com/_3n-v6PRarIE/SXyqW8hyo8I/AAAAAAAAASk/zHEeyr2nVLk/s320/IMG_2290.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com3tag:blogger.com,1999:blog-5605186218298239768.post-53977900285832738612009-01-22T13:21:00.000-08:002011-08-18T09:34:51.491-07:00Sorry Excuse for a Blogger & Lemon Bars<div style="text-align: right;"><span class="Apple-style-span" style="color: #990000;">Where did December go?! Seriously! And now January is almost over. So it's time to get my butt back into baking gear! I decided to make lemon bars, but then completely forgot to take ANY pictures. WHAT?! Oh well. I guarantee that minus the pictures, this recipe will make some of the best lemon bars you've ever had.</span></div><br />
<div align="center"><strong><span style="color: #ffcc00; font-size: 130%;">Lemon Bars</span></strong></div><div align="center"></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2 cups of flour</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 cup of softened butter (2 sticks)</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/2 cup of powdered sugar</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">4 eggs</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2 cups of sugar</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">dash of salt</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">5 Tablespoons of lemon juice (juice of 2 large lemons or 3 small)</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1 teaspoon of baking powder</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1/4 cup of flour</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">powdered sugar</span></div></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">1. Preheat over to 350 degrees.</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">2. Combine flour, butter, and powdered sugar.</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">3. Mix thoroughly and press into ungreased 13x9 pan. Bake for about 20 minutes until it looks golden brown.</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">4. Meanwhile, mix eggs, sugar, salt, and lemon juice. </span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">5. Fold in 1/4 cup of flour and baking powder.</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">6. Pour the lemon mixture onto hot crust.</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">7. Bake for about 20-25 minutes.</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">8. Let cool and sprinkle powdered sugar onto bars.</span></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">9. Cut into squares or eat straight from the pan with a fork and enjoy :)</span></div></div><div style="text-align: left;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
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</span></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure :)</span></div></div>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com0tag:blogger.com,1999:blog-5605186218298239768.post-61994661769613250182008-11-29T15:26:00.000-08:002011-11-10T09:15:30.237-08:00Daring Bakers Give Thanks For Caramel Cake<a href="http://daringbakersblogroll.blogspot.com/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274229728837837266" src="http://1.bp.blogspot.com/_3n-v6PRarIE/STHT_osvIdI/AAAAAAAAAR0/nBT9aMvsTGI/s320/silueta2.jpg" style="cursor: hand; display: block; height: 292px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Now it would be an understatement to say I had difficulties with this cake. First, I tried making the optional caramels. I had read how others were having issues with the cooking times and temps turning the caramels into a rock hard block. Wow were they right! My block of "caramels" could have been used as a deadly weapon. Hahaha. Instead of wallowing in my mess, I decided to move on to the syrup part of the recipe. I'm sorry, did I say syrup? I meant paste, or at least that's how mine turned out. Everything was going fine until I went to add it to the cake batter. I go over to the pot of cooled down syrup and there is a cloudy, hard, paste. WHAT?! So I warmed it up and it resumed it's liquid form, but only long enough for me to add it to the batter and frosting. Which leads me to the frosting debacle. Although I really wouldn't call this a true frosting since it was not smooth or easy to work with like a regular frosting. The moment I added the syrup to it, the whole thing turned oily looking. Thankfully, adding the cream transformed it into somewhat of a frosting, but not a very spreadable one. While all of this was going on my cakes were baking up nicely. The two square cakes I decided to make turned out beautifully. So golden and perfect.</span></div><br />
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<div><a href="http://1.bp.blogspot.com/_3n-v6PRarIE/STHTWXn0jzI/AAAAAAAAARk/MBXofJUgvTM/s1600-h/Caramel4.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274229019879182130" src="http://1.bp.blogspot.com/_3n-v6PRarIE/STHTWXn0jzI/AAAAAAAAARk/MBXofJUgvTM/s320/Caramel4.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> </div><br />
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<div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Oh, and did I mention how very very sweet the frosting was? Too sweet to cover an entire cake. So I only used it as the middle layer in the cake, then covered the cake in a <a href="http://painauchocolats.blogspot.com/2008/09/little-cupcake-that-could.html">vanilla cinnamon cream cheese </a>frosting. Sorry, but that frosting was just not going to cover my entire cake.</span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
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</span></div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274244814891058914" src="http://2.bp.blogspot.com/_3n-v6PRarIE/STHhtwoHBuI/AAAAAAAAAR8/hd443TL9AP4/s320/Caramel1.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">I would like to thank our hosts this month for such a learning experience. So thank you to our host Dolores of <a href="http://culinarycuriosity.blogspot.com/">Chronicles in Culinary Curiosity</a>, and her co-hosts Brownie of <a href="http://blondieandbrownie.blogspot.com/">Brownie and Blondie</a>, Jenny of <a href="http://forayintofood.blogspot.com/">Foray into Food</a>, and Natalie of <a href="http://glutenagogo.blogspot.com/">Gluten-a-Go-Go</a>.</span></div><br />
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<a href="http://1.bp.blogspot.com/_3n-v6PRarIE/STHTV0WCPmI/AAAAAAAAARc/ECh6iPsNkHc/s1600-h/Caramel2.JPG"><span class="Apple-style-span" style="color: #990000;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274229010409340514" src="http://1.bp.blogspot.com/_3n-v6PRarIE/STHTV0WCPmI/AAAAAAAAARc/ECh6iPsNkHc/s320/Caramel2.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></a><br />
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<strong><span style="color: #cc6600; font-size: 130%;">CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING</span></strong><br />
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<span class="Apple-style-span" style="color: #990000;">By: <a href="http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/">Shuna Fish Lydon</a></span><br />
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<span class="Apple-style-span" style="color: #990000;">10 Tablespoons unsalted butter at room temperature</span><br />
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<span class="Apple-style-span" style="color: #990000;">1 1/4 Cups granulated sugar</span><br />
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<span class="Apple-style-span" style="color: #990000;">1/2 teaspoon kosher salt</span><br />
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<span class="Apple-style-span" style="color: #990000;">1/3 Cup Caramel Syrup (see recipe below)</span><br />
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<span class="Apple-style-span" style="color: #990000;">2 eggs, at room temperature</span><br />
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<span class="Apple-style-span" style="color: #990000;">splash vanilla extract</span><br />
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<span class="Apple-style-span" style="color: #990000;">2 Cups all-purpose flour</span><br />
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<span class="Apple-style-span" style="color: #990000;">1/2 teaspoon baking powder</span><br />
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<span class="Apple-style-span" style="color: #990000;">1 cup milk, at room temperature</span><br />
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<span class="Apple-style-span" style="color: #990000;">Notes from Natalie for those of you baking gluten-free:</span><br />
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<span class="Apple-style-span" style="color: #990000;">So the GF changes to the cake would be:</span><br />
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<span class="Apple-style-span" style="color: #990000;">2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum</span><br />
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<span class="Apple-style-span" style="color: #990000;">1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)</span><br />
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<span class="Apple-style-span" style="color: #990000;">I'll let you when I get the cake finished, how it turns out and if the baking powder amount needs to be raised.</span><br />
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<span class="Apple-style-span" style="color: #990000;">- Preheat oven to 350F</span><br />
<span class="Apple-style-span" style="color: #990000;">- Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.</span><br />
<span class="Apple-style-span" style="color: #990000;">- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.</span><br />
<span class="Apple-style-span" style="color: #990000;">- Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.</span><br />
<span class="Apple-style-span" style="color: #990000;">- Sift flour and baking powder.</span><br />
<span class="Apple-style-span" style="color: #990000;">- Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}</span><br />
<span class="Apple-style-span" style="color: #990000;">- Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.</span><br />
<span class="Apple-style-span" style="color: #990000;">- Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. </span><br />
<span class="Apple-style-span" style="color: #990000;">- Cake will keep for three days outside of the refrigerator.</span><br />
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<span style="color: #cc6600; font-size: 130%;"><strong>CARAMEL SYRUP</strong></span><br />
<span class="Apple-style-span" style="color: #990000;">2 cups sugar</span><br />
<span class="Apple-style-span" style="color: #990000;">1/2 cup water</span><br />
<span class="Apple-style-span" style="color: #990000;">1 cup water (for "stopping" the caramelization process)</span><br />
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<span class="Apple-style-span" style="color: #990000;">- In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.</span><br />
<span class="Apple-style-span" style="color: #990000;">- When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.</span><br />
<span class="Apple-style-span" style="color: #990000;">- Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}</span><br />
<span class="Apple-style-span" style="color: #990000;"><strong>Note:</strong> For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.</span><br />
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<span style="color: #cc6600; font-size: 130%;"><strong>CARAMELIZED BUTTER FROSTING</strong></span><br />
<span class="Apple-style-span" style="color: #990000;">12 tablespoons unsalted butter </span><br />
<span class="Apple-style-span" style="color: #990000;">1 pound confectioner’s sugar, sifted</span><br />
<span class="Apple-style-span" style="color: #990000;">4-6 tablespoons heavy cream</span><br />
<span class="Apple-style-span" style="color: #990000;">2 teaspoons vanilla extract</span><br />
<span class="Apple-style-span" style="color: #990000;">2-4 tablespoons caramel syrup</span><br />
<span class="Apple-style-span" style="color: #990000;">Kosher or sea salt to taste</span><br />
<span class="Apple-style-span" style="color: #990000;">- Cook butter until brown. </span><br />
<span class="Apple-style-span" style="color: #990000;">- Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.</span><br />
<span class="Apple-style-span" style="color: #990000;">- In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.</span><br />
<span class="Apple-style-span" style="color: #990000;"><strong>Note:</strong> Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.</span><br />
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(Optional) <span style="color: #cc6600; font-size: 130%;"><strong>GOLDEN VANILLA BEAN CARAMELS</strong></span><br />
<span class="Apple-style-span" style="color: #990000;">By: <a href="http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115/">Alice Medrich</a></span><br />
<span class="Apple-style-span" style="color: #990000;">- makes eighty-one 1-inch caramels -</span><br />
<span class="Apple-style-span" style="color: #990000;">Ingredients:</span><br />
<span class="Apple-style-span" style="color: #990000;">1 cup golden syrup </span><br />
<span class="Apple-style-span" style="color: #990000;">2 cups sugar </span><br />
<span class="Apple-style-span" style="color: #990000;">3/8 teaspoon fine sea salt </span><br />
<span class="Apple-style-span" style="color: #990000;">2 cups heavy cream </span><br />
<span class="Apple-style-span" style="color: #990000;">1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract </span><br />
<span class="Apple-style-span" style="color: #990000;">3 tablespoons unsalted butter, cut into chunks, softened </span><br />
<span class="Apple-style-span" style="color: #990000;">Equipment:</span><br />
<span class="Apple-style-span" style="color: #990000;">A 9-inch square baking pan Candy thermometer </span><br />
<span class="Apple-style-span" style="color: #990000;">Procedure:</span><br />
<span class="Apple-style-span" style="color: #990000;">Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot. </span><br />
<span class="Apple-style-span" style="color: #990000;">When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels. </span><br />
<span class="Apple-style-span" style="color: #990000;">Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm. </span><br />
<span class="Apple-style-span" style="color: #990000;">Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane. </span><br />
<span class="Apple-style-span" style="color: #990000;">Variations:</span><br />
<span class="Apple-style-span" style="color: #990000;">Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane. </span><br />
<span class="Apple-style-span" style="color: #990000;">Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it. </span><br />
<span class="Apple-style-span" style="color: #990000;">Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds. </span><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5274229022324211938" src="http://2.bp.blogspot.com/_3n-v6PRarIE/STHTWguwwOI/AAAAAAAAARs/tGdqlHc78YQ/s320/Caramel6.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #990000;">Stay tuned for my next baking adventure!</span></div><a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpainauchocolats.blogspot.com%2F2008%2F11%2Fdaring-bakers-give-thanks-for-caramel.html&media=http%3A%2F%2F1.bp.blogspot.com%2F_3n-v6PRarIE%2FSTHTWXn0jzI%2FAAAAAAAAARk%2FMBXofJUgvTM%2Fs320%2FCaramel4.JPG&description=Caramel%20Cake%20with%20Cream%20Cheese%20Frosting" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Christinahttp://www.blogger.com/profile/12338408701870362101noreply@blogger.com8