tag:blogger.com,1999:blog-72912843676148437712024-03-04T20:58:07.237-08:00Apron AfternoonsElizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-7291284367614843771.post-14195299927958288972014-04-05T15:18:00.000-07:002014-04-05T15:18:04.656-07:00Brown Butter Strawberry Streusal Bars<span style="font-family: Courier New, Courier, monospace;">Put the Windex away. Let the dust collect on the baseboards a bit longer. Take your rubber gloves and trade them in for an apron because the spring cleaning can wait. We have much more important things to do this spring then hunch over a mop and clean the floor. The only cleaning that we should be doing is cleaning out our pantry. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">It's time to some much needed spring baking. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">One of my favorite parts of spring (and summer) are the berries. It's berry-pickin' season and I can't think of anything better than buckets full of fresh berries that you pick yourself. Only a few things in life are more rewarding than picking your own berries and bringing them home to bake them into a beautiful pie, or in this case some delicious fruity bars. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">I used this recipe as my first attempt at baking with strawberries. I have always been hesitant to bake with them because I'm not a huge fan of the texture of baked strawberries. I'm not sure why I had this apathetic attitude towards strawberries, but this recipe has helped me give them another chance. My mind is changed now. I like baked strawberries. Who knew?! The brown butter comes through very strongly in these bars and its nutty flavor helps balance out the sweetness of the strawberries.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The best part of this recipe (besides the final product) was the strawberry syrup. After I took my first taste of it off the spatula (so sue me) I immediately started to think about what else I could do with it. It was sooo delicious! I would love to stir it into some greek yogurt. That would make me happy. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">So take a moment this spring to enjoy the seasonal fruits by making these bars!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJniTPu7A4yqJBSNYetUFv17ECM-ZmtJ78BEdJwJ-tx6Ias14EljFSlc7XtQ6ceyiM-KpDT4FxBcYIGThyXqd66_1ICKTSuxDkJFRSS7svomSQEm54paPjB6kcJuTEhJr0nk4sPdctGY/s1600/IMG_2945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJniTPu7A4yqJBSNYetUFv17ECM-ZmtJ78BEdJwJ-tx6Ias14EljFSlc7XtQ6ceyiM-KpDT4FxBcYIGThyXqd66_1ICKTSuxDkJFRSS7svomSQEm54paPjB6kcJuTEhJr0nk4sPdctGY/s1600/IMG_2945.JPG" height="400" width="297" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><u><b>Brown Butter Strawberry Streusel Bars</b></u></span><br />
<span style="font-family: Courier New, Courier, monospace;">From: <a href="http://www.unegaminedanslacuisine.com/2013/04/brown-butter-strawberry-streusel-bars.html" target="_blank">Une Gamine Dans La Cuisine</a></span><br />
<span style="font-family: Courier New, Courier, monospace;">Recipe makes about 25-30 bars</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><u><b>Crust and crumb topping:</b></u></span><br />
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<span style="font-family: Courier New, Courier, monospace;">- 1 cup (2 sticks) + 5 Tablespoons unsalted butter, cut into chunks<br />- 1 cup granulated sugar (divided into 3/4 cup and 1/4 cup)<br />- 1/2 teaspoon salt<br />- 2 egg yolks, slightly beaten<br />- 1/2 teaspoon almond extract<br />- 3 cups + 3 Tablespoons all-purpose flour<br /><br /><b><u>Strawberry filling:</u></b>- 3 heaping cups of fresh strawberries, hulled and cut into chunks<br />- 1/2 cup granulated sugar (use more if needed)<br />- 1/4 cup fresh lemon juice (about 1 lemon)<br />- 3 teaspoons cornstarch (If you don't have any, a great substitute is flour. 3 tsp. flour = 1 tsp. cornstarch)<br /></span><br />
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<b><u><span style="font-family: Courier New, Courier, monospace;">Begin by making the brown butter:</span></u></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. In a large saucepan, melt the butter over medium-low heat. Increase the heat to medium and, stirring occasionally, cook the butter until it turns golden brown and develops a nutty aroma. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Depending on the stove's heat, it can take 5-8 minutes for the butter to brown properly. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. During this process the butter will first become foamy before changing color, making it difficult to see what's going on. Just be sure to give it a good stir now and then so that the butter doesn't burn. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Once it's brown and aromatic, remove the pan from the heat and transfer the butter to a heat-proof bowl. Cool to room temperature. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. There will be brown flakes at the bottom of pan, but don't worry. That is normal and they have a lot of flavor, so I like to keep them and not strain them out. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>{Note:You want to butter to be cool enough so that it won't scramble the eggs when they're added.}</i></span></div>
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<b><u><span style="font-family: Courier New, Courier, monospace;">Second, make the syrup:</span></u></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. In a large saucepan, combine the chunks of berries, sugar, lemon juice, and cornstarch. Stir to combine. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Bring to a gentle boil over med-high heat. Once it starts to boil, reduce the heat to medium and cook, stirring occasionally, until the liquid turns into a thick syrup (about 8-10 minutes). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Remove the pan from the heat and allow the mixture to cool to room temperature. <i>{Note: It will continue to thicken as it cools.}</i> It will take about half an hour to 45 minutes to cool, but you can place it in fridge to speed up the process.</span></div>
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<b><u><span style="font-family: Courier New, Courier, monospace;">Thirdly, prepare the crust:</span></u></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Line a 9x13-inch pan with foil, leaving a slight overhang along the edges. Lightly butter the entire foil-lined pan.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. In a large bowl, combine the cooled brown butter, <b>3/4 cup</b> of sugar, and salt. Stir till well blended. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Add the yolks and the almond extract, whisk until smooth. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Using a large rubber spatula or wooden spoon, stir in the flour until you have a stiff dough.<br />5. Transfer about 2 cups of the dough to the foil-lined pan and press it evenly onto the bottom.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>{Note: It doesn't have to be exactly two cups, just keep in mind that whatever dough is left over will be used as the crumb topping.}</i> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Refrigerate the pan for about 40 minutes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7. Preheat to 325 F. Remove the pan from the refrigerator and prick the crust several times with a fork. <i>{Note: Chilling and pricking the dough will keep it from puffing up too much in the oven.}</i><br />8. Bake for about 15 minutes, just until the crust begins to set. Don't worry if the center still looks doughy, it's better to under-bake it at this stage.<br />9. Remove the partially-baked crust from the oven and place it onto a cooling rack. </span></div>
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<b><u><span style="font-family: Courier New, Courier, monospace;">Next, make topping:</span></u></b></div>
<span style="font-family: Courier New, Courier, monospace;">1. Add the 1/4 cup of sugar to the remaining dough, and using your fingertips, work the sugar into the dough until becomes crumbly and sandy. Cover and set aside.</span><br />
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<b><u><span style="font-family: Courier New, Courier, monospace;">Last, assemble and bake bars!</span></u></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 350 F. Once pre-baked crust has cooled slightly, Spread the berry mixture over the partially-baked crust.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Sprinkle the remaining dough mixture over the berries. <br />3. Bake 25-30 minutes, or until the crumb topping is light golden.<br />4. Remove the pan from the oven and place on a cooling rack. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Cool for at least 3 hours before removing the bars from the pan (use the foil overhang to lift them out of the pan). You can set them in the fridge to help them cool more quickly. Cut in to bars. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">EAT!!</span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-53919758418928791012014-01-27T18:11:00.000-08:002014-01-27T18:11:25.757-08:00Black-Bottom Oat Pie<div class="separator" style="clear: both;">
<span style="font-family: 'Courier New', Courier, monospace;">Life. It gets in the way sometimes. And you know how I deal with life and the many adventures it has for me? I eat pie. Lots of pie. And cake(s), cookies, brownies, and ice cream, though mostly pie. I eat it so fast that I forget to share it on a blog that I might have...oops. So take this as an apology. A pie apology. Better yet, a pie topped with ice cream apology. I think this should help things between us.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBq58lRBG4kHQTYbUq52GemhYMMpeuHXMlkXPYaY41G72euC38yWNf3uTp52dRGp-cKI7-nbay0ATMkIya91818URVPhtl__X-_MnLCoGdxQ7kRW2_9jsKMiZnT0nBcY1Cbe8oSPCpcg/s1600/IMG_2261.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBq58lRBG4kHQTYbUq52GemhYMMpeuHXMlkXPYaY41G72euC38yWNf3uTp52dRGp-cKI7-nbay0ATMkIya91818URVPhtl__X-_MnLCoGdxQ7kRW2_9jsKMiZnT0nBcY1Cbe8oSPCpcg/s1600/IMG_2261.jpg" height="476" width="640" /></span></a></div>
<span style="font-family: 'Courier New', Courier, monospace;">I'm glad I captured some pictures of this pie because I really want to share it with you. It's like a pecan pie without the pecans. Don't get worried though. You still get all the wonderful gooey, sugary goodness that comes with a pecan pie. Instead of pecans though, this pie has a plethora of toasted oats baked into that gooey, sugary goodness. And don't tell the pecan pie this, but I think I like this oat pie better. That's blasphemy here in Alabama, but it's true. The oats won me over, especially since they are a whole lot cheaper than pecans. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5gMX-8UoHKdPNLPIC0E9t8HNkMIbuBDMemXF43nH8gy1ggr4AkELlNbeyz6lU_wrl2Bb2r8ZDp7YddTcKZSf3RUJYvU9eYHxN_29HOqn7UMOWUsRqxRYoeTNPr_DiCwWtY9sMXglKa4/s1600/IMG_2227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5gMX-8UoHKdPNLPIC0E9t8HNkMIbuBDMemXF43nH8gy1ggr4AkELlNbeyz6lU_wrl2Bb2r8ZDp7YddTcKZSf3RUJYvU9eYHxN_29HOqn7UMOWUsRqxRYoeTNPr_DiCwWtY9sMXglKa4/s1600/IMG_2227.JPG" height="640" width="476" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Oh and to finish it off right, we plopped some infamous Shirey Ice Cream salted caramel ice cream right on top. That put this pie over the edge. It is like a sweet, sweet pie and ice cream symphony that unfolds in your mouth. You'll be singing its praises for days on end. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8isehZbhzcRhFNIBBfxSbLAPA3_d5_7qdjcWMrt7yI_nX1-qyY-7VLNhWuLSLUjho968bKDff7T_FZX_3T_1w6G5a-IO3OvQ7KFjtXuG33zR-JhE2tNu3zLQi4uSfGmQ2ylhEnicQmEQ/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8isehZbhzcRhFNIBBfxSbLAPA3_d5_7qdjcWMrt7yI_nX1-qyY-7VLNhWuLSLUjho968bKDff7T_FZX_3T_1w6G5a-IO3OvQ7KFjtXuG33zR-JhE2tNu3zLQi4uSfGmQ2ylhEnicQmEQ/s1600/photo+(6).JPG" height="640" width="536" /></a><br />
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<span style="font-family: Courier New, Courier, monospace;"><u>Black-Bottom Oat Pie</u></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><u>From: </u><a href="http://food52.com/recipes/24910-black-bottom-oatmeal-pie" target="_blank">Four and Twenty Blackbirds</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Crust:</u></span></div>
<span style="font-family: Courier New, Courier, monospace;">Makes dough for one single-crust 9- to 10-inch pie or tart</span></div>
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<span style="font-family: Courier New, Courier, monospace;">- 1 1/4 cup unbleached all-purpose flour<br />- 1/2 tsp. kosher salt<br />- 1 1/2 tsp. granulated sugar<br />- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces<br />- 1/2 cup cold water<br />- 2 Tbsp. cider vinegar<br />- 1/2 cup ice</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><u>Filling:</u></span><br />
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<span style="font-family: Courier New, Courier, monospace;">- 1 1/2 cup rolled oats<br />- 1/4 cup heavy cream<br />- 4 ounces bittersweet chocolate (70%), chopped into 1/4-inch pieces<br />- 3/4 cups cup packed light brown sugar<br />- 1/4 tsp. ground ginger<br />- 1/2 tsp. kosher salt<br />- 5 Tbsp. unsalted butter, melted<br />- 1 cup dark corn syrup<br />- 1 tsp. vanilla extract<br />- 2 tsp. cider vinegar<br />- 4 large eggs<br /><br />*A couple things I observed about this recipe after making it. The first being that I think that the "black bottom" (aka a chocolate ganache layer) didn't have enough heavy cream. This made the chocolate layer harder once the pie cooled. I might suggest putting more like 1/3 of a cup instead of 1/4. The next thing is that despite baking this pie for longer than was suggested, it still came out runny. My fix for now, and what I'll try next time I make it, is to cut down a bit on the corn syrup and raise the temperature while baking it. Probably up to 350F. Although these were minor problems for me when I baked it, the pie still turned out to be ah-maze-ing. I would suggest trying out the recipe as is first and seeing for yourself if adjustments need to be made. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /><u>For Crust:</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Stir the flour, salt, and sugar together in a large bowl.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Add the butter pieces and coat with the flour mixture using a bench scraper, forks, or hands.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">9. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">10. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehZK854qWImWdhKwIAojZCWlvbVPWuW3MwPimS4g8wLZmQ2FziWvOGCc1M2eaOQxiOIW0HvieKw7elitSHiaOObiHlIQSgo-RA1eiFwpj7jjGvhfaymTi61VwWP362uWSz7PI2pluUA8/s1600/IMG_2191.jpg" imageanchor="1" style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehZK854qWImWdhKwIAojZCWlvbVPWuW3MwPimS4g8wLZmQ2FziWvOGCc1M2eaOQxiOIW0HvieKw7elitSHiaOObiHlIQSgo-RA1eiFwpj7jjGvhfaymTi61VwWP362uWSz7PI2pluUA8/s1600/IMG_2191.jpg" height="478" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>For Filling:</u></span><span style="font-family: 'Courier New', Courier, monospace;"> </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Position a rack in the center of the oven and preheat the oven </span><span style="font-family: 'Courier New', Courier, monospace;">to 350° F.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally.Let cool.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Reduce the oven temperature to 325° F.</span><span style="font-family: 'Courier New', Courier, monospace;">4. To make the black-bottom ganache layer, place chopped chocolate in a bowl. Set aside.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">5. Bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Don't forget that the cream is on the stove like I did for about 15 minutes. You only want to let it reach a boil, but not let it boil for 15 minutes. If you did forget that you put cream on the stove, dump it out and try again. It's OK. I had to. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">6. Remove from the heat and pour over the chocolate pieces. Let sit for 5 minutes.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">7.Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8.Place the shell in the freezer to set the ganache while making the filling.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">9.In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">10.Add the corn syrup, vanilla, and cider vinegar and whisk to combine.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">11.Add the eggs one at a time, blending well after each addition.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">12.Stir in the cooled oats.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">13.Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">14.Bake on the middle rack of the oven for about 55 minutes, rotating 180° when the edges start to set, 30 to 35 minutes through baking.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">15.The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin).</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">16.Allow to cool completely on a wire rack at room temperature, 2 to 3 hours. Let cool at room temperature and not in refrigerator as that can make the crust really hard.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">17. Serve warm or cold. Our favorite was cold. Cold pie and COLD ice cream. Somehow works. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">18. The pie will keep refrigerated for 3 days or at room temperature for 2 days</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Don't forget to follow us on Instagram! @apronafternoons</span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-25623725908121373632013-07-23T18:17:00.001-07:002013-07-23T18:25:54.864-07:00Chocolate Chip Shortbread Cookies<span style="font-family: Courier New, Courier, monospace;">When the days get longer and the weather gets hotter, my time in the kitchen also gets longer and my oven gets hotter. Unlike most people who go outside and enjoy the summer sun, I like to stay out of it. The last thing my hair needs is to be outside in Alabama humidity. So, I heat up my own summers in the kitchen. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Shortbread is simple to make and has a smaller amount of sugar compared to other cookies. The low sugar content means that there is a high butter to sugar ratio, which results in soft and and buttery cookie with a moist inside and crispy edges. It's almost like a sugar cookie but much less sweeter. </span></div>
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<span style="font-family: Courier New, Courier, monospace; margin-left: 1em; margin-right: 1em;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKhLac6FI_A7hpN76zu1-QYvZRFAkw1I2xWN1k1oAiaaISz9n2UndyQCRpw-ZLWAc2S_PoHu13A6xm5pkcBFVuemMDQaIO3M_nUuCjS4IL1RC5LSYHGOHWOwJK83q8X-RxE_NOx4OSxs/s640/blogger-image--1749495168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKhLac6FI_A7hpN76zu1-QYvZRFAkw1I2xWN1k1oAiaaISz9n2UndyQCRpw-ZLWAc2S_PoHu13A6xm5pkcBFVuemMDQaIO3M_nUuCjS4IL1RC5LSYHGOHWOwJK83q8X-RxE_NOx4OSxs/s640/blogger-image--1749495168.jpg" /></a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Stay cool, stay inside, and eat some cookies. Preferably with a tall, cold glass of milk. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">From: <a href="http://smittenkitchen.com/blog/2007/12/espresso-chocolate-shortbread-cookies/" target="_blank">smitten kitchen</a></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Courier New, Courier, monospace;">- 2 sticks (8 ounces) unsalted butter, at room temperature</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Courier New, Courier, monospace;">- 2/3 cup confectioners’ sugar</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Courier New, Courier, monospace;">- 1 teaspoon pure vanilla extract</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Courier New, Courier, monospace;">- 2 cups all-purpose flour</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Courier New, Courier, monospace;">- 4 ounces mini chocolate chips</span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">1. Cream butter and sugar in a stand mixer with paddle attachment on medium speed. Beat for 5 minutes or until mixture has become glossy. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">2. Reduce speed and add vanilla. On low speed, add flour to mixer a half of a cup at a time. Beating in each addition before adding the next. Do not over mix the dough. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">3. Stir in chocolate chips. Dough should be sticky but not that wet. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">4. Transfer dough into a gallon size ziplock bag and put bag on flat surface. With the bag still open, roll out the dough in the bag in a 9 x 10 1/ inch rectangle. Zip up the bag and put in refrigerator for at least 2 hours and up to 2 days. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">5. Preheat oven to 325 degrees. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">6. Slit open bag and turn cookie dough onto a floured countertop. Cut cookies into 1 1/2 inch squares and place on baking sheet. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">7. Bake for 18 to 20 minutes. The cookies will be brown on the edges but not that dark in the middle. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">8. Transfer cookies to a rack to cool. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Courier New, Courier, monospace;">Eat!!!</span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com1tag:blogger.com,1999:blog-7291284367614843771.post-56966799725043899532013-06-02T16:39:00.000-07:002013-06-03T13:19:22.025-07:00Key Lime Meltaways<span style="font-family: Courier New, Courier, monospace;">It's (basically) summertime, so I thought I'd share with you some of the things that remind me of summer. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Summer reminds me of:</span><br />
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<li><span style="font-family: 'Courier New', Courier, monospace;">Running through the sprinkler on a hot afternoon</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Humidity levels of over 100%</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Summer league swim meets and having a mean one-piece swimsuit tan line</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Swimming at my friend's house between morning and afternoon swim practice (and getting an even meaner swimsuit tan line)</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Staying up late with my mom in her bed and laying under her cold sheets</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Catching fireflies in a mason jar</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Living off of </span><a href="http://chrispasley.com/wp-content/uploads/2012/12/Fla-Vor-Ice.jpg" style="font-family: 'Courier New', Courier, monospace;" target="_blank">these</a></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Spending memorial day at the lake</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Reading myself into an afternoon nap on our porch</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Watching our small town's 4th of July firework show</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">And especially key lime pie.</span></li>
</ul>
<span style="font-family: Courier New, Courier, monospace;">Having a mom who is from Miami means one very important thing: she knows how to make a darn good key lime pie. It might have been the first dessert I learned to bake. It's a family tradition, and I can't tell you how many times I've eaten it. The strong, citrusy flavor from the key limes packs a punch that is unforgettable.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Key lime pie also happens to be in my top 5 favorite desserts. So I thought I would like these key lime cookies. I did. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">These are buttery, sweet, and full of key lime flavor. Oh and they are also covered in powdered sugar..yum. Make not only these cookies this summer, but also make sweet memories of your own that will remind you of why we all love summertime.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Key Lime Meltaways: </span></div>
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<span style="font-family: Courier New, Courier, monospace;">From: <a href="http://smittenkitchen.com/blog/2008/08/key-lime-meltaways/" target="_blank">Smitten Kitchen</a> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients:</span></div>
<span style="font-family: Courier New, Courier, monospace;"><br />- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature<br />- 1 cup confectioners’ sugar<br />- Grated zest of 4 tiny or 2 large key limes<br />- 3 tablespoons freshly squeezed lime juice<br />- 1 tablespoon pure vanilla extract<br />- 1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)<br />- 2 tablespoons cornstarch<br />- 1/4 teaspoon salt</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Add butter and 1/3 cup of the sugar to stand mixer with paddle attachemnt and cream. Add zest, juice, and vanilla and beat until fluffy</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Mix flour, salt, and cornstarch together. Add to butter mixture and beat on low speed. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. In plastic wrap, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Heat oven to 350 F. Slice dough into 1/4-inch thick logs. And place on baking sheet.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Bake until barley golden, about 15 minutes. Let cookies cool slightly on wire cooling rack and then toss in powdered sugar while they are still warm. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Eat.</span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-54531880716630166672013-03-20T11:19:00.000-07:002014-10-22T19:35:12.183-07:00Spring Has Sprung!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: #444444;">Dark Chocolate Espresso Cake</span></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: 'Courier New', Courier, monospace;"><span style="color: #444444;">Seems like spring always brings big change. </span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Last spring we made <a href="http://apronafternoons.blogspot.com/2012/03/lemon-poppy-seed-cake.html" target="_blank">this Lemon Poppy Seed Cake</a> and met this angel for the first time. </span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">This spring, we made this Dark Chocolate Espresso Cake and that angel is our favorite kitchen helper!</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlBD8QuEfv9CQsurzJd1_6ZYDNsMqnBwdT3AEXeZ8S0yR93DEhYpgh73QKeD-Dduo0GSKPs86saS1fEEdBx-pPk1cVU_zFNLgODpXi1FCT6IZAs8Z2ReSeo6Oq4BPrm7U4CXFte5F35g/s1600/image-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlBD8QuEfv9CQsurzJd1_6ZYDNsMqnBwdT3AEXeZ8S0yR93DEhYpgh73QKeD-Dduo0GSKPs86saS1fEEdBx-pPk1cVU_zFNLgODpXi1FCT6IZAs8Z2ReSeo6Oq4BPrm7U4CXFte5F35g/s200/image-1.jpeg" height="200" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJU4JJqC7Q4PeeergDoieAxer1e0WEtaSs8sOYhJC2rdXVpju1sBbCSOwDD9LcWmoxz0-dm4dT9ZhMWHKdbPHXmStefVlDgsSNJOP0B0WmBgX-Frw-ChE90ArQrCq682-TCYvCDR3lDc/s1600/388509_349730525133220_2104613229_n.jpeg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJU4JJqC7Q4PeeergDoieAxer1e0WEtaSs8sOYhJC2rdXVpju1sBbCSOwDD9LcWmoxz0-dm4dT9ZhMWHKdbPHXmStefVlDgsSNJOP0B0WmBgX-Frw-ChE90ArQrCq682-TCYvCDR3lDc/s200/388509_349730525133220_2104613229_n.jpeg" height="200" width="200" /></a></span></div>
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<span style="color: #444444; font-family: 'Courier New', Courier, monospace; text-align: left;">But seriously y'all, this cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTtbDgshugdri2HPWgeKDAKCkJd9Ntk04WBVzL9N4fctlErHRmRIjUFDBC_Y7kj66WTqzOeT6pcVLG17yyg8p5qr7Lv8JtzfgFfJxuu7KB0ntR35q5cSOue4W0JCIxWFBwd6mZCSyiX0/s1600/image-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTtbDgshugdri2HPWgeKDAKCkJd9Ntk04WBVzL9N4fctlErHRmRIjUFDBC_Y7kj66WTqzOeT6pcVLG17yyg8p5qr7Lv8JtzfgFfJxuu7KB0ntR35q5cSOue4W0JCIxWFBwd6mZCSyiX0/s320/image-2.jpeg" height="320" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxW-FF9sB21ns-8caojlV30Kedyqvv0IQtRdnGPbhkht4EjNV_yrSd5_PFJr92GHRFdTOsOFXJhtsbhAL6AAnvYVfeSWWHcuMoECY6aSnviaGnfgRl2NsJ2rIv4DGrcMvCdc5HeY9HPtk/s1600/image-3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxW-FF9sB21ns-8caojlV30Kedyqvv0IQtRdnGPbhkht4EjNV_yrSd5_PFJr92GHRFdTOsOFXJhtsbhAL6AAnvYVfeSWWHcuMoECY6aSnviaGnfgRl2NsJ2rIv4DGrcMvCdc5HeY9HPtk/s320/image-3.jpeg" height="320" width="239" /></a></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Cake Ingredients:</span></div>
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<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 1/4 cup hot, dark coffee</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 cup unsweetened cocoa powder</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">2 1/2 cup all-purpose flour</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 1/4 teaspoon salt</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">2 1/2 teaspoon baking soda</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 3/4 cups sugar</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">3 large eggs</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 1/4 cups full fat, sour cream</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 cup + 2 tablespoons melted coconut oil</span></li>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Icing Ingredients:</span></div>
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<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">200 grams dark chocolate*</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 1/3 cup butter, at room temperature</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 1/2 cup powdered sugar, sifted</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">2/3 cup unsweetened cocoa powder</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">2 tsbp espresso</span></li>
<li style="margin: 0px;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">1/2 tsp vanilla powder</span></li>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">*The best quality chocolate you can find! I used 100 grams unsweetened and 100 grams bittersweet.</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Cake Directions:</span><br />
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; font: inherit; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; outline: 0px; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Preheat oven to 350 degrees. Butter and flour 3 x 6-inch or 3 x 8-inch cake pans.</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Whisk the coffee and cocoa powder in a mixing bowl until no lumps remain. Set aside. </span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">In another bowl, sift together the dry ingredients (flour, salt and baking soda)</span></li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">In electric mixer, beat the sugar and eggs together until smooth and pale yellow in color (I use level 6 on my Kitchen Aide for a good 6 minutes). Stir in the sour cream, followed by the coconut oil. Add the flour mixture all at once and stir until combined. Stir in the cocoa mixture and mix until smooth.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. </span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Let cool in the pan for 10 minutes - This is vital unless you want the bottoms to stick! Then remove and place on a wire rack to cool.</span></li>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 24px;">Icing Directions:</span></span></div>
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<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Melt the chocolate in a double boiler then remove from heat and let cool.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"><span style="color: #444444;">Whip butter until light and fluffy (Again,</span><span style="color: #444444;">I use level 6 on my Kitchen Aide but this time for a7 or 8 minutes).</span></span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444;"><span style="font-family: Courier New, Courier, monospace;">Gradually add sifted powdered sugar and cocoa powder until smooth.</span></span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444;"><span style="font-family: Courier New, Courier, monospace;">Add the melted chocolate and whip until incorporated. </span></span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444;"><span style="font-family: Courier New, Courier, monospace;">Add espresso and vanilla and mix until the icing is smooth and super fluffy.</span></span></li>
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<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Take a spoonful of icing and put it centered on your cake plate. </span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">While cake is barely warm, place the first cake down and make sure it is firmly placed on the plate. Ice the top and sides. Followed by remaining cakes and ice the full cake with a thin layer of frosting.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 24px;">Refrigerate</span> until icing is set.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Remove cake from fridge and use remaining icing to frost the whole cake smoothly.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Refrigerate until icing is set.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="background-color: transparent; border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: Courier New, Courier, monospace;">Eat chilled!</span></li>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-45254356992723362212012-12-23T20:32:00.001-08:002012-12-23T20:32:35.628-08:00It's That Time of Year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sUV3DKW9U1KZs6DZG1n0GEJQmzdm1A0daTCuNhEKcrZLWN9UacJFzV0JQWSpxaE8KsMVE3jb24T9X2wJDS-6aob8SEW5pO0jY-Jnn6yh4kiNcsixHjn9oE2FpYFGXzQgu9YxeAO5Z_8/s1600/2012-12-23+20.14.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sUV3DKW9U1KZs6DZG1n0GEJQmzdm1A0daTCuNhEKcrZLWN9UacJFzV0JQWSpxaE8KsMVE3jb24T9X2wJDS-6aob8SEW5pO0jY-Jnn6yh4kiNcsixHjn9oE2FpYFGXzQgu9YxeAO5Z_8/s320/2012-12-23+20.14.30.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjse5zr3yuKl79EbBTGUsou6evj_ReMZ3Ig37mY-ONw-KD7s_r8GgfxqqBKAhcIm5mr6rhNfo7WjuRZOIl-4qsDLamDAfuLko4R0vHEUxaqxq5jZFcmwnqglQkh71oVt3rpI0_YBTFMvw4/s1600/2012-12-23+20.16.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjse5zr3yuKl79EbBTGUsou6evj_ReMZ3Ig37mY-ONw-KD7s_r8GgfxqqBKAhcIm5mr6rhNfo7WjuRZOIl-4qsDLamDAfuLko4R0vHEUxaqxq5jZFcmwnqglQkh71oVt3rpI0_YBTFMvw4/s320/2012-12-23+20.16.09.jpg" width="239" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">It's that time of year when the world falls in love... And so do the Reynolds family with a new favorite Christmas cookie. Christmas time is all about making some tried and true family recipes, but why not try something new this Christmas. We're glad we ventured out with this <a href="http://www.thekitchn.com/how-to-make-classic-rugelach-cookies-cooking-lessons-from-the-kitchn-181452">classic Rugelach</a> recipe. Rugelach is a traditional holiday treat made with a buttery, flakey crust and filled with a sweet pecan-walnut filling. They were a big hit with the Reynolds boys especially. Simply make the dough, add the filling, and roll 'em up to create a Christmas present that your tongue will be thrilled to open up. </span><div>
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<span style="font-family: Courier New, Courier, monospace;">Make these a new Christmas tradition. We have. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0aroJEpM-MmQ2E0Pk9o-lLc9ViGn9IW3mC08nKky5-tGSoBzmFv5LSpihgANESySuWqn7nYA1h5Ry1huo0TKbUzMHYX2TNGhaUBCQcD1l5CkllWlOupsl9VqBmXt6Pwq1vbLYxCnipw/s1600/2012-12-21+08.13.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0aroJEpM-MmQ2E0Pk9o-lLc9ViGn9IW3mC08nKky5-tGSoBzmFv5LSpihgANESySuWqn7nYA1h5Ry1huo0TKbUzMHYX2TNGhaUBCQcD1l5CkllWlOupsl9VqBmXt6Pwq1vbLYxCnipw/s400/2012-12-21+08.13.36.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Nut-Filled Rugelach</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br />Dough:<br />2 cups flour<br />1/4 teaspoon salt<br />1 package (8 ounces) cold cream cheese, cubed<br />2 sticks (1 cup) cold unsalted butter, cubed<br />1 teaspoon vanilla<br />1 egg yolk<br />1 batch filling (see ideas below)<br />Powdered sugar<br /><br />Nut Filling:<br />2 cups walnuts and/or pecans (any combination)<br />1/4 cup melted butter<br />1/4 cu honey<br />1/4 cup granulated sugar<br />1 tspn vanilla extract<br /><br />Directions:<br />1. Combine the flour and salt in the bowl of a food processor. Pulse several times to mix.<br /><br />2. Scatter the cubes of cream cheese and butter over the flour. Pulse 10 to 12 times until coarse crumbs form.<br /><br />3. Whisk together the vanilla and yolk in a bowl, and the pour them over the butter-flour mixture. Run the processor continuously until the dough starts to clump together and form large curdlike pieces.<br /><br />4. Turn the dough out onto the counter and gather the pieces into a ball. Divide into four portions and flatten each into 1-inch thick disks. <br /><br />5. Wrap in plastic and refrigerate the dough at least 2 hours or up to 3 days, or freeze for up to 3 months (thaw in the refrigerator before using).<br /><br />6. When you are ready to bake the rugelach, preheat oven to 375 degrees and prepare filling (below)<br /><br />7. Sprinkle your work surface generously with powdered sugar. Take one disk of dough from the refrigerator and let it warm on the counter for 1-2 minutes. Sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 1/8-inch thick. Don't worry if a few cracks form near the edges. Use more powdered sugar as needed to prevent sticking.<br /><br />8. Spread the filling in a thin layer evenly over the surface of the dough. Make sure it goes right up to the edge of the dough.<br /><br />9. Slice the dough into 16 wedges, like a pizza, using a pizza cutter or sharp knife. Roll up each wedge, beginning at the wide outer edge and moving inward. Transfer to a parchment-lined baking sheet. Make sure the tip is tucked underneath.<br /><br />10. Refrigerate cookies on the baking sheet, 20 minutes. Meanwhile, prepare remaining batches.<br /><br />11. Bake the first tray of cookies until golden-brown, 20-25 minutes. Cool on the sheet, 5 minutes; transfer to a wire rack. Bake the remaining cookies.<br /><br />Filling Directions:<br />In a food processor, grind 1 cup walnuts and 1 cup pecans until they break into tiny crumbs, 30 to 40 pulses. (Be careful of over-processing and making nut-butter.) Combine the ground nuts in a bowl with 1/2 stick (1/4 cup) melted butter, 1/4 cup honey, 1/4 cup granulated sugar and 1 teaspoon vanilla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5qMx23ruEIb-cbnhyLFCc7PXJE_-H2TLEqg1v_gFxWNxlVrA90-G6V7vErnwugFj3OPkK9cXLHhhrT7qVlB8loCWXDUKnfLJz_6VndpG87t2cAi3Ag84MH-vxSSHzKwc2uP5jTvkkSE/s1600/2012-12-23+16.31.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5qMx23ruEIb-cbnhyLFCc7PXJE_-H2TLEqg1v_gFxWNxlVrA90-G6V7vErnwugFj3OPkK9cXLHhhrT7qVlB8loCWXDUKnfLJz_6VndpG87t2cAi3Ag84MH-vxSSHzKwc2uP5jTvkkSE/s320/2012-12-23+16.31.03.jpg" width="320" /></a></div>
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Oh and this is our adorable sister singing in church!</div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-66252920563576794272012-10-31T12:31:00.000-07:002012-10-31T12:31:06.652-07:00Fall Spiced Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0u-vMeTY24w5Rve4IQaceW38BvpjfqpW7kCh3GIOuy7N69EtZwepUShUO1ipbFtlQLqCov8dD38j6FDBfcLHrpyOP-OYQal52FsWMvr3Z0BQ1FQaJzwn8AfSIc2dHKgZGOe1-avTXFCI/s1600/2012-09-03+09.44.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0u-vMeTY24w5Rve4IQaceW38BvpjfqpW7kCh3GIOuy7N69EtZwepUShUO1ipbFtlQLqCov8dD38j6FDBfcLHrpyOP-OYQal52FsWMvr3Z0BQ1FQaJzwn8AfSIc2dHKgZGOe1-avTXFCI/s320/2012-09-03+09.44.04.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8CLkOWEGtE6VNGB_zRz6RiLk8G8sGaqQAC1ESs7g3pDUL5e-sc_IEC_f_T1rvoojJk-2HqISoN3okIDAhs3Eqtp6hWoN1jBvdaqzfYjQxDQr-8vuRn9LzUeAhvWKl-rZDQ4CKn4f4R8/s1600/2012-09-03+09.46.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8CLkOWEGtE6VNGB_zRz6RiLk8G8sGaqQAC1ESs7g3pDUL5e-sc_IEC_f_T1rvoojJk-2HqISoN3okIDAhs3Eqtp6hWoN1jBvdaqzfYjQxDQr-8vuRn9LzUeAhvWKl-rZDQ4CKn4f4R8/s320/2012-09-03+09.46.03.jpg" width="240" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredients:</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 3/4 cups all-purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 teaspoons cream of tarter</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 teaspoon baking soda</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tablespoon plus 4 teaspoons cinnamon, divided</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tspn nutmeg</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 teaspoon salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 large eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tablespoon whole milk</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup plus 3 tablespoons granulated sugar, divided</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup firmly packed dark brown sugar</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Time:</b> 1 and 1/2 hours</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<b style="font-family: 'Courier New', Courier, monospace;">Directions:</b><br />
<span style="font-family: Courier New, Courier, monospace;">1- In a medium skillet, melt the butter over medium heat swirling the pan occasionally until the foam subsides and the butter turns nut brown, 8 to 10 minutes. Pour the browned butter directly into the bowl of a standing mixer fitted with a paddle attachment. Beat the butter on low speed to release the heat and bring it to room temperature, 5 to 7 minutes.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2- In a large bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of the cinnamon, and the salt.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3- In a small bowl, combine the eggs and milk and whisk lightly.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4- Once the butter is cooled, turn off the mixer, add 1 cup of the granulated sugar and the brown sugar, and beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl and beat again for a few seconds. Turn the mixer to low and stream in the egg mixture, Continue beating on medium speed until thoroughly combined, 30 to 45 seconds.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5- Add the flour mixture in several parts, beating after each addition for 10 to 15 seconds, or until just barely incorporated. Scrape down the sides of the bowl and gather the dough into a mound in the middle. <b>Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.</b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6- Preheat the oven to 400 degrees F. In a wide-mouthed bowl, stir together the remaining 3 tablespoons of sugar and 1 tablespoon plus 1 teaspoon of cinnamon until the mixture is uniform in color.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">7- Using a small 2-tablespoon-size ice cream scoop with a release mechanism, scoop the dough into balls and roll the dough balls in the cinnamon sugar mixture. Place the cookies about 1 1/2 inches apart on the prepared baking sheets and bake for about 10 minutes.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">8. Set the pans on wire racks to cool for 10 minutes. Use a spatula to transfer the cookies to the racks to cool completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMpRWerIXduUTXDzzF-9OZgMWWy4en0EtLj7uJAFkWe0_xRKYTlFnJEkvynVLQCs6_nwRanzgaD58rNoqMxQBwME_Cj_1OKpp5x-coZni1fejJuqmnHWuMGMuRH0TvViNcFJwle_8Mps/s1600/541251_284474341658839_1854420142_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMpRWerIXduUTXDzzF-9OZgMWWy4en0EtLj7uJAFkWe0_xRKYTlFnJEkvynVLQCs6_nwRanzgaD58rNoqMxQBwME_Cj_1OKpp5x-coZni1fejJuqmnHWuMGMuRH0TvViNcFJwle_8Mps/s400/541251_284474341658839_1854420142_n.jpeg" width="300" /></a></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-20810025685427933362012-10-14T08:33:00.000-07:002012-10-14T08:33:03.739-07:00Brown Butter Honey Whole Wheat Banana Bread <span style="font-family: Courier New, Courier, monospace;">Well guys, we're in the thick of it. Mid October. Fall is in full swing. Holidays are around the corner. Homemade bread is in the oven. We've pulled out our Levi's and boots and, with the exception of my poor Auburn Tiger's struggling to find their bearings this season, we're feeling strong. </span><div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Dp5Nr9bFW0Iv7P0JKOr62SWDuppYEb666Iwoi5P1c9cENs2jYQsCZ_7eeOpWAb5Apc8LAaUKKWJNWTLqxRdsn-8hAPv8pEYVMIneXli9MIyq3sSYRC0CW9C40j7yBjHHTpOPKLfL-24/s1600/150166968796451573_UDA5WFEv_c.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Dp5Nr9bFW0Iv7P0JKOr62SWDuppYEb666Iwoi5P1c9cENs2jYQsCZ_7eeOpWAb5Apc8LAaUKKWJNWTLqxRdsn-8hAPv8pEYVMIneXli9MIyq3sSYRC0CW9C40j7yBjHHTpOPKLfL-24/s400/150166968796451573_UDA5WFEv_c.jpg" width="299" /></a></span></div>
<span style="font-family: Courier New, Courier, monospace;"><br /><b>Ingredients:</b></span><ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup butter</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup honey</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 eggs</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 mashed bananas</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 teaspoon cinnamon, plus more to swirl on top</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 3/4 cups whole grain <a href="http://www.arrowheadmills.com/product/pastry-flour" target="_blank"><u>pastry</u> </a>flour</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 teaspoon baking soda</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup hot water</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;"><b>Directions:</b></span><ul>
<li><span style="font-family: Courier New, Courier, monospace;">Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Put butter in a sauce pan on medium heat and stir while butter browns. Watch it carefully as to not allow it to burn.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Poor butter into a mixing bowl and let it cool for 5 minutes. Add the honey and beat together. Add eggs and beat to combine.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Stir in bananas, vanilla, salt and cinnamon. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Stir in the flour until just combined.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Sprinkle with cinnamon and swirl with the tip of a butter knife.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Bake for 55 to 60 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.</span></li>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-39588719338169418952012-10-07T17:20:00.001-07:002012-10-07T17:20:23.070-07:00Brown Butter Pumpkin Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNboRvNaSx5C72i4_jj4aVUILjinV5EmMXEMFN9GO71RZlYfqrgjUeicyS90d5QfLViULLtSUKYUzDFx9M-KJWfpJYi1e7D4mntJVcpxLYgjbjVrtLT_L45Kk3LoqGsk9j28ZNWIEreoc/s1600/304040_287972297975710_1181660594_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNboRvNaSx5C72i4_jj4aVUILjinV5EmMXEMFN9GO71RZlYfqrgjUeicyS90d5QfLViULLtSUKYUzDFx9M-KJWfpJYi1e7D4mntJVcpxLYgjbjVrtLT_L45Kk3LoqGsk9j28ZNWIEreoc/s320/304040_287972297975710_1181660594_n.jpeg" width="320" /></a></div>
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<span style="background-color: transparent; line-height: 23px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Brown Butter Pumpkin Cake</span></span></h2>
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<span style="font-size: small;"><span style="font-family: 'Courier New', Courier, monospace; font-weight: normal; line-height: 23px;">*adapted from</span><span style="font-family: 'Courier New', Courier, monospace; font-weight: normal; line-height: 23px;"> </span><a href="http://www.finecooking.com/recipes/brown-butter-pumpkin-layer-cake.aspx" style="border: 0px; font-family: 'Courier New', Courier, monospace; font-style: inherit; font-weight: normal; line-height: 23px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">finecooking.com</a></span></h2>
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<span style="font-family: Courier New, Courier, monospace;">* grease and flour three 9 inch cake pans, set oven temp to 350 degrees</span></div>
<ul style="background-color: white; border: 0px; line-height: 23px; list-style: square; margin: 0px 0px 1.7em 2.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1 & 1/2 cup unsalted butter</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 4 cups unbleached all-purpose flour</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 3 tsp. baking soda</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 3 tsp. ground cinnamon</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 2 tsp. ground ginger</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 1 & 1/2 tsp. kosher salt</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 1/2 tsp. ground cloves</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">3/4 tsp. freshly grated nutmeg</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">3 cups pumpkin puree</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">3 cups granulated sugar</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 1 & 1/3 cup firmly packed light brown sugar</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 4 large eggs, room temperature</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;"> 2/3 cup buttermilk. room temperature</span></li>
</ul>
<div style="background-color: white; border: 0px; line-height: 23px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">1. Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter turns a nutty golden-brown. Let cool while preparing other ingredients.</span></div>
<div style="background-color: white; border: 0px; line-height: 23px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">2. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt,nutmeg and cloves. In a large bowl, whisk pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended. Stir in the flour mixture just until combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.</span></div>
<div style="background-color: white; border: 0px; line-height: 23px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">3. Bake the cakes until a tester inserted in the center comes out clean, about 35 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cinnamon Cream Cheese Icing</span></h2>
<ul style="background-color: white; border: 0px; line-height: 23px; list-style: square; margin: 0px 0px 1.7em 2.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">2 cups dark brown sugar , firmly packed</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1 cup unsalted butter at room temperature</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">500 grams of cream cheese, cold</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">2 tsp. ground cinnamon</span></li>
</ul>
<div style="background-color: white; border: 0px; line-height: 23px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">1. Beat butter and brown sugar until smooth. Add cold cream cheese and beat just until blended. Cream cheese icing is easier to work with when the cream cheese is added cold.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Candied Pecans</span></h2>
<ul style="background-color: white; border: 0px; line-height: 23px; list-style: square; margin: 0px 0px 1.7em 2.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">2 cups pecan halves</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1/4 cup heavy whipping cream</span></li>
<li style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1 cup dark brown sugar</span></li>
</ul>
<div style="background-color: white; border: 0px; line-height: 23px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">1. Mix together the pecans, brown sugar and cream. Spread over a greased cookie sheet and bake at 350° for 15-20 minutes, stirring once.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cake Assembly</span></h2>
<div style="background-color: white; border: 0px; line-height: 23px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">1. I usually let cake layers chill in the freezer for at least an hour before icing. </span></div>
<div style="background-color: white; border: 0px; line-height: 23px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">2. Place the first cake on your cake plate, then spread a thick layer of cream cheese frosting. Repeat with the next layer. Add the final layer and frost the entire cake with a thin layer then refrigerate for several hours.</span></div>
<div style="background-color: white; border: 0px; margin-bottom: 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;">3. Once the cake has chilled for a few hours frost entire cake again. Refrigerate again for several hours. Heat a tall glass of water for a couple minutes in the microwave and place a clean frosting knife in the water to warm. Wipe knife and run it gently over the iced cake to smooth. Add pecans as topping and sprinkle with cinnamon.</span></span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-30666594164133168632012-08-29T05:35:00.000-07:002012-08-29T05:35:49.973-07:00Banana's Foster Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwJBTD484RYdkTnfQ8j9zIZSdQjHTEjgEVjmjm0vV-d3coyMZEsjC2TVV28JaDTu_DfQdI6w4VOhiiBZgSKtFbQoJpRNyupXYkKkJV2zTcnFpOlDomDnSk6eFy6aoPz3lry6rdd9ACbs/s1600/IMG_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwJBTD484RYdkTnfQ8j9zIZSdQjHTEjgEVjmjm0vV-d3coyMZEsjC2TVV28JaDTu_DfQdI6w4VOhiiBZgSKtFbQoJpRNyupXYkKkJV2zTcnFpOlDomDnSk6eFy6aoPz3lry6rdd9ACbs/s320/IMG_0068.JPG" width="320" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">One bite of this cake and your taste buds will come alive. They will rejoice with every sweet morsel. They will bounce back and forth between the flavors of moist banana cake, savory brown buttered icing, nutty walnut crumble and sweet rum caramel sauce. This cake, this heavenly, delectable superhero of a cake, cannot be turned down once tasted. You've been warned. One bite and it's over. There is no going back. One bite and you've reached the point of no return. This cake is not for the faint of heart. This cake... Oh this cake....</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcPR8KeYfeGaEjwtxvNcMdpxybbUPfDCRhlHLz6I0qJqCzLwD9V5OXuxkJICezfqkGqnbi-ZiXmG6qtZjpleG889WagJC3uF1rNXWojFNZJDrj2KIlsrX07cLnAI053sLZxeL8GXVYCk/s1600/BFCake8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcPR8KeYfeGaEjwtxvNcMdpxybbUPfDCRhlHLz6I0qJqCzLwD9V5OXuxkJICezfqkGqnbi-ZiXmG6qtZjpleG889WagJC3uF1rNXWojFNZJDrj2KIlsrX07cLnAI053sLZxeL8GXVYCk/s320/BFCake8.jpg" width="242" /></a></span></div>
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<u><span style="font-family: Courier New, Courier, monospace;">Banana Cake</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">Ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1&1/2 c. sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1 c. sour cream</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 c. butter, softened</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 2 eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 4 ripe bananas, mashed</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 2 tsp. vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 2 c. all purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1 tsp. baking soda</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 3/4 tsp. salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 c. chopped walnuts</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span><br />
<span style="font-family: Courier New, Courier, monospace;">1. Heat oven to 375F. Grease and flour 2 x 9 inch cake pans. In a mixer bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla. In separate bowl mix flour, baking soda, salt. Add to mixer and blend for 1 minute. Stir in walnuts.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">2. Spread batter evenly into pans. Bake 20 to 25 minutes or until golden brown. Remove cakes and let cool.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">3. Coat a two pieces of parchment paper with nonstick spray and place them on two cooling racks. Holding the parchment paper flip the cooling rack on top of one cake pan. Quickly flip over the cake pan and let the cake finish cooling on the rack covered in parchment. Do with both cakes separately.</span><br />
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<u><span style="font-family: Courier New, Courier, monospace;">Brown Butter Icing</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">Ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 c. butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 4 c. powdered sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1&1/2 tsp. vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 3 tbsp. heavy cream</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br class="Apple-interchange-newline" />1. Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. Watch it closely, do not burn!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">2. Add powdered sugar, vanilla extract and cream (I only add a little cream at a time until I reach proper consistency). Whisk together until smooth. </span><br />
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<u><span style="font-family: Courier New, Courier, monospace;">Walnut Crumble</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">Ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 5 tbps. unsalted butter, at room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/4 cup sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/3 cup packed brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/3 cup all purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 cup coarsley chopped walnuts</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1. Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curd and holds together when pressed. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">2. Scrape the topping into a mixing bowl and stir in the nuts until combined. Spread it onto baking sheet with a silpat into a thin layer. Bake at 350 until cooked. Keep a close eye on it because it's so thin it will bake quickly. Mine got slightly overcooked because I was busy watching the Olympics... whoops. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">3. Once the topping is finished baking go ahead and break it apart using a spatula. As it sits, it will begin to harden and become crunchy.</span><br />
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<u><span style="font-family: Courier New, Courier, monospace;">Rum Caramel Sauce</span></u><br />
<span style="font-family: Courier New, Courier, monospace;">Ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1 c sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/4 c water</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 c butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 c heavy cream</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 2 tbsp dark rum (or bourbon or whiskey)</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span><br />
<span style="font-family: Courier New, Courier, monospace;">1. Place sugar and water in a heavy sauce pan or medium-sized pot. Turn stove to medium-high heat and stir until sugar has dissolved.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">2. Cover pot, turn heat to high, and boil for 2 minutes.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">3. Remove lid and continue to boil on high heat until syrup turns brown around the edges of the pan. Swirl the pan occasionally until mixture turns a deep amber and begins to smoke.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">4. Remove pan from heat and add butter and gently stir until all butter is mixed in. Stir in cream. Add vanilla extract and rum. Stir until bubbling stops.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Assembly:</span><br />
<span style="font-family: Courier New, Courier, monospace;">1. While cake is still warm, carefully place first cake on cake stand. Spread a thin layer of icing on top of the cake, the warmth of the cake will allow icing to go on smoothly.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2. Carefully place second cake on top of first and both cake. You must work quickly and you may have to put icing back on the stove to warm it up to a spreadable consistency.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">3. Sprinkle cooled, walnut topping on the top of the cake... I kind let it fall around the edges as well.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">4. Drizzle caramel over top and allow it drip down the sides. Immediately refrigerate! I let the cake sit over night so that it could firm up. Although, it may taste good warm it will be difficult to cut and serve.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">5. Enjoy! </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">- Eliz -</span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-65155208861853021462012-08-23T09:41:00.001-07:002012-08-23T16:05:17.210-07:00Kentucky Derby Pie ft. Shireshack's Salted Caramel Ice Cream<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">So I know this guy. He makes ice cream. It's called <a href="https://www.facebook.com/Shireshack" target="_blank">Shireshack</a>. Not <a href="http://www.bluebunny.com/Default.aspx" target="_blank">this</a> kind of ice cream. I used to think that was ice cream, until I had Shireshack's ice cream. Right now, Shireshack creates a unique flavor every weekend and sells them by the pint from their home. I made the best decision when I bought one for the first time. I was hooked immediately. Now I have a completely different understanding of ice cream. Ice cream is no longer just the midnight treat I sneak when my parents are asleep. I can't just go into a Dairy Queen and order a sugar cone with vanilla ice cream anymore. I turn my head in revulsion when I pass by the freezers in the grocery stores filled with Ben&Jerry's, Breyer's, and Edy's. Shireshack ice cream has shed a whole new light on what ice cream is and can be, and it's all I eat when it comes to ice cream (and I'm afraid that it might become all I eat when it comes to food soon.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKswv-wxQrYvYUmWn63SPafTwYFhVzqqdOBBLSlWlbCVEkopLUm7d5EeFIJRi28tTc2EFUX_ALGNB5YeY389dSWw3hF59VyLDw5-xHVueZDPuG9CgX8zsUCM7Yn1fupUi_NWbq7B-F2ZA/s1600/IMG_0022_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKswv-wxQrYvYUmWn63SPafTwYFhVzqqdOBBLSlWlbCVEkopLUm7d5EeFIJRi28tTc2EFUX_ALGNB5YeY389dSWw3hF59VyLDw5-xHVueZDPuG9CgX8zsUCM7Yn1fupUi_NWbq7B-F2ZA/s640/IMG_0022_2.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Shireshack ice cream and Apron Afternoons have wanted to join our culinary forces for awhile now, and it finally happened. We weren't sure what to make for our first collaboration, but we knew that we wanted to start with a combination that has never been done before. We decided on a classic pie and ice cream combo. Apron Afternoons made the pie and Shireshack made the ice cream. Sure, you can find pie and ice cream at any restaurant or diner down the street, but all those pie and ice cream combinations are neither new or exciting. Again, we wanted to do something never done before. But taking a classic combination like pie and ice cream and transforming it into something new is a near impossible feat. </span><span style="font-family: 'Courier New', Courier, monospace;">Or so I was convinced. I'd say we managed to take</span><span style="font-family: 'Courier New', Courier, monospace;"> both an ice cream and pie flavor that are not often made or put together and create a dessert that shocked people when they tasted what they thought was just another plate of pie and ice cream.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVagkPBh8MH5R96Vlq8bdY5IMAg9SlwiKzU4CdCx9Dmwg3WKhuc4b5rqrMpZrW6aeHcIDwXGN6LrIBxEbTykYjLxpENdk_u69jqtwY690rTeyuGKlXPscIrO4_FwDA6MJYbSPUxrKFIKk/s1600/IMG_0010_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVagkPBh8MH5R96Vlq8bdY5IMAg9SlwiKzU4CdCx9Dmwg3WKhuc4b5rqrMpZrW6aeHcIDwXGN6LrIBxEbTykYjLxpENdk_u69jqtwY690rTeyuGKlXPscIrO4_FwDA6MJYbSPUxrKFIKk/s640/IMG_0010_2.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">You have heard of a Kentucky Derby pie, but what ice cream usually accompanies this kind of pie? Vanilla, right? Wrong, wrong, wrong, on so many levels. I want you to step out a little and decide not to top every pie with vanilla ice cream. It has taken me a </span><span style="font-family: 'Courier New', Courier, monospace;">while not to revert back to plain ol', plain ol' vanilla ice cream when I want to top off my thick slice of pie, but instead find an interesting flavor that will compliment my pie in a new and amazing way. This leads me to the ice cream that we dolloped on top of our Kentucky Derby pie....wait for it...are you ready?...you aren't so I will let you wait a little longer....almost ready....okay...I think you are ready...we topped the pie with Shireshack's very own salted caramel ice cream. Talk about stepping out of the vanilla ice cream routine. We didn't linger around the idea of using something other than vanilla ice cream but stepped out of the routine in a major way. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLFvTvQjv1oog2NAVeCDs7cm49DlOG2WDQm-3vVkQUYOdbXV3pLfCDcggUhsu6KQ7kcKwlf30XiQRQeZ1jFKhlUQGIdktyerxpgECAXTQNtGqqHBH03dvObEJPLTkW9WrNxeXUqfEUyU/s1600/IMG_0025_2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLFvTvQjv1oog2NAVeCDs7cm49DlOG2WDQm-3vVkQUYOdbXV3pLfCDcggUhsu6KQ7kcKwlf30XiQRQeZ1jFKhlUQGIdktyerxpgECAXTQNtGqqHBH03dvObEJPLTkW9WrNxeXUqfEUyU/s640/IMG_0025_2.jpg" width="480" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Salted caramel ice cream is not for the faint of heart. You are probably wondering why Shireshack would venture to put salt in ice cream. We put salt in practically everything else we eat so why not add it to some ice cream? Is it as simple as throwing salt into ice cream though? Not quite. This ice cream flavor is carefully thought out and requires the right kind and amount of salt to add to the caramel ice cream base and create that sweet&salty flavor we love. You can't forget about the caramel either (not that you will when you eat this). The carmel almsot has a ripple effect to it: one bite you get a light, softer caramel flavor whereas the next bite has a deep, almost burnt caramel flavor. You thought you were just getting yourself into another scoop of ice cream, but the salt brings an unexpected element to the ice cream and helps balance the sweetness of the caramel. It's perfection. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Luckily, Shireshack's ice cream is available to you if you are located in the Tuscaloosa area. Unfortunately, you might have to wait a while for this pie to become available to you. Freshman year in college and college dorms are not to best situation to be in to start making pies for everyone. Fortunately, the recipe for this pie and what I think to be the best pie crust I have made is included in this post so that you can enjoy it as much as I did. I opted to forgo the bourbon in my pie but if you wanna add a little kick to your pie, you should throw that bourbon in there. This pie crust, oh this pie crust. I have struggled with finding a go to pie crust recipe ,but I think I have done it. I would advise pre-baking it with pie weights to ensure a crust that is, well, crusty. I didn't pre-bake my crust because I did not have pie weights. The crust still turned out great despite not pre-baking it, but the bottom was a little too soggy than I would have liked. Pre-baking will help prevent a soggy crust. If you can get your hands on a pint of Shireshack's salted caramel ice cream, I would strongly advise you to do so because this pie is not complete without it. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u><u><u>Kentucky Derby Pie</u></u></u></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>From:<a href="http://www.marthastewart.com/318685/run-for-the-roses-pie?center=0&gallery=274980&slide=256639" target="_blank">Martha Stewart</a></u></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Pie Crust:</u></span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1 1/4 cups all-purpose flour, plus extra for rolling<br />- 1/2 cup (2 sticks) unsalted butter, very-cold, cut into cubes<br />- 1/2 teaspoon salt<br />- 1/2 teaspoon sugar<br />- 4 to 4 Tbsp ice water</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><u>Pie Filling:</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">- 2 large eggs<br />- 1/3 cup unsalted butter, melted<br />- 1 cup sugar<br />- 1/3 cup all-purpose flour<br />- 1 1/2 cups pecans, coarsely chopped<br />- 1 cup semisweet chocolate chips<br />- 1/4 cup bourbon whiskey</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Directions for Crust:</u></span><br />
<span style="font-family: Courier New, Courier, monospace;">1. Pre-heat oven to 350. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you don't have a food processor, you cant use your hands or a fork to combine.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Add ice water 1 Tbsp at a time, pulsing (or mixing) until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br />3. Remove dough from machine or bowl and place in a mound on a clean surface. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Knead the mixture with heel of your hand a couple times to evenly distribute the butter. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Gently shape the dough mixture into a disk. Work the dough just enough to form the disk, do not over-knead. You should be able to see little bits of butter in the dough. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.<br /><br />7. Remove crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">8. When rolling dough, make sure to always roll in the same direction and rotate the dough to prevent it from sticking to the surface. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">9. Carefully place onto a 9-inch pie plate. This can be accomplished by loosely rolling the dough onto the rolling pin and unrolling ti into the pie plate.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">10. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">11. For pre-baking, place pie dough in fridge for 30 minutes before baking. Remove from fridge and prick bottom of dough all over with fork. Line pie dough with parchment paper and fill with pie weights or dried beans. Bake until crust begins to turn golden, about 25 minutes. Remove from oven and remove parchment paper and pie weights. Return to oven until golden all over, about 5 minutes. Transfer to wire rack and let cool slightly. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Directions for filling:</u></span><span style="font-family: Courier New, Courier, monospace;"><br />1. Keep oven at 350. </span><span style="font-family: 'Courier New', Courier, monospace;">In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">3. Bake pie until set. About 25 to 30 minutes. Transfer to wire rack and let cool completely before serving. </span></div>
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<span style="color: black; font-family: Courier New, Courier, monospace;">-Sarah-</span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-31752737489005073862012-08-18T07:27:00.000-07:002012-08-18T10:18:36.018-07:00Brown Butter Raspberry Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iyaq_IyxRRkfIbmxARQpp2Fz-PcE7Fmmh5ZiPyyDTfQZBSgZzmIqKxDFhL3SQlwvIQDq9vY52gUeDw9KSb8YR49cMlLDumvaZa534m8osuFdcm3tfIqZoIzSCpCfJkQtLg_PoRZBy4E/s1600/IMG_3920.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iyaq_IyxRRkfIbmxARQpp2Fz-PcE7Fmmh5ZiPyyDTfQZBSgZzmIqKxDFhL3SQlwvIQDq9vY52gUeDw9KSb8YR49cMlLDumvaZa534m8osuFdcm3tfIqZoIzSCpCfJkQtLg_PoRZBy4E/s400/IMG_3920.jpeg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">I found this <a href="http://www.epicurious.com/recipes/food/views/Brown-Butter-Raspberry-Tart-353425" target="_blank">recipe</a> from Epicurious and thought it sounded divine! However, as per usual, I had to make slight adjustments....</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Although the crust they used has more of a traditional tart feel, I had a hankering for graham cracker crust. If you know Sarah and I, you know that we are rule followers to the max. Seriously, just read our Myers Briggs.... The only time we really let loose and get risky is in the kitchen. And boy did I let loose for this tart. Not only did I sub the traditional crust for a graham cracker crust, I also made a little extra crust because I wanted it to be thick. Secondly, I added more butter than a normal graham cracker crust just because. And, boy howdy, it worked! This tart was balanced in flavor and texture. The buttery, sweet, crunchy graham cracker crust paired perfectly with the brown buttery, tart raspberry filling. Did I mention it was buttery?</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Brown Butter Raspberry Tart</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Crust:</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/2 cup graham crackers, finely ground</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1/3 cup sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">- 6 Tbsp. melted butter</span></div>
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<span style="font-family: Courier New, Courier, monospace;">- Pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Filling:<br />- 1/2 cup sugar<br />- 2 large eggs<br />- Pinch of salt<br />- 1/4 cup all purpose flour<br />- 1 teaspoon vanilla extract<br />- 1/2 cup (1 stick) unsalted butter, diced<br />- 2 6-ounce containers fresh raspberries</span><br />
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<span style="font-family: Courier New, Courier, monospace;">For Crust:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Preheat oven to 375 F. Combine all ingredients in bowl and combine. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. Pour combined ingredients into 9-inch tart pan and press graham cracker mixture onto bottom and up sides of pan. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">For Filling:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2. To brown butter, cook butter in heavy small saucepan over medium heat until deep brown color and it gives off a nutty aroma, stirring often, about 6 minutes. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">3. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4. Arrange raspberries, pointed side up and close together, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">6. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">*</span><em style="font-family: 'Courier New', Courier, monospace;">Can be made 1 day ahead.</em></div>
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<span style="font-family: 'Courier New', Courier, monospace;">*Cover and store at room temperature.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">- Eliz - </span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-91131224532410011942012-07-21T08:54:00.000-07:002012-07-21T08:54:03.220-07:00Black-Bottomed Coconut Cream Pie<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: 'Courier New', Courier, monospace;">It has taken me awhile to put this post together. To be honest, I can't think of a single thing to say, and it's all this pie's fault. Every time I open Blogger to write this post, I am quickly distracted by the picture below. Bam. That piece of pie. How good does that look right now? How could anybody think about anything when that piece of pie is right in front of them? When I see this picture, I begin to reminisce on eating this pie. It was one of the best experiences of my life. And I say experience because eating this pie was truly an experience: the buttery almond shortbread crust, the cold and creamy custard, the crunchy toasted coconut. Every aspect of this pie came together to create an indulgent journey into an undiscovered part of the pie world. Everything you once knew about pie is going to change after you eat this. Prepare yourself. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">I'm not sure I've ever had a pie as good as this one. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">If I tried to explain this pie, I would find myself using the same overused words when describing food for lack of a good enough word to describe how wonderful it is. Delicious, scrumptious, finger-licking-good, delectable, heavenly, marvelous, yummy, healthy...wait, no...this pie is the complete opposite of that. But none of those words can do this pie justice. It just simply is THE pie. It's the pie that should come to mind when you think about a good pie. It's the pie that doesn't need an introduction. It's the pie that makes people forget everything their mother taught them. It's the most interesting pie in the world. I'm not even sure how it came into existence but here it is. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Here's the rundown: almond shortbread crust, chocolate layer, coconut cream custard, homemade whipped cream, dusted cocoa powder, and toasted coconut. I took a bunch of components of different recipes and combined them to create the king of all things good. I didn't want to make an ordinary coconut cream pie, so I didn't. I pulled out my favorite cooking book, <a href="http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/9868597978" target="_blank">The Flavor Bible</a>, and looked at ingredients that would match well with coconut and come together to create a non-ordinary coconut cream pie. What I found was that chocolate and almond would work well with the coconut...just like an Almond Joy. Aha! It all clicked. Upon first bite, I instantaneously fell in love. I look at pie differently now. It's my new favorite....not just favorite dessert but favorite anything. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><b>Black-Bottomed Coconut Cream Pie:</b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>For the almond crust:</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 2/3 cup all-purpose flour<br />- 1/2 cup granulated sugar<br />- 1/2 cup ground almonds<br />- 6 tablespoons butter, softened<br />- 1/3 cup powdered milk</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>For the chocolate layer:</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 2/3 (4.5 ounces) cup semi-sweet chocolate chips<br />- 2 tablespoons butter</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><br /><u>For the custard filling:</u></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">- 3/4 cup granulated sugar<br />- 1/3 cup flour<br />- 1/8 teaspoon salt<br />- 3 large egg yolks<br />- 1 cup coconut milk<br />- 1 1/4 cup half & half<br />- 1 1/4 cups shredded or flaked coconut, sweetened or unsweetened<br />- 3 tablespoons unsalted butter<br />- 1 teaspoon vanilla extract</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>For the topping:</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup heavy whipping cream</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 tablespoon granulated sugar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 teaspoon vanilla</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 - 3/4 cup shredded coconut, sweetened or unsweetened</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- Cocoa powder for dusting</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Directions:</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Make crust</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 350 degrees Fahrenheit. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. In a small mixer bowl, beat flour, sugar, almonds, butter and powdered milk until a soft crumbly dough forms. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. Press the dough into 9” pie pan. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4. Bake 12-14 minutes until puffed. Cool completely.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Make filling</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. In a medium bowl, beat the egg yolks.<br />2. In a medium saucepan, combine the sugar, flour, and salt. Use a fork or a whisk to mix them well. Pour the milk into the pan and stir well with a whisk or a spatula until incorporated and the dry ingredients seem to have dissolved. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. Place the saucepan over medium heat and cook, still stirring with the whisk or spatula, until the mixture heats up and almost reaches a boil and steams and thickens into a smooth, velvety sauce, 6 to 8 minutes. (It won't be very thick at this point.) Remove the pan from the heat.<br />4. Scoop out about 1/2 cup of the hot milk mixture with a measuring cup. Begin stirring the beaten egg yolks with a whisk and <u>slowly</u> start to add the 1/2 cup of the hot milk mixture to the yolks, stirring constantly as you pour. (This will help temper the eggs and keep them from curdling.) </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">5. Slowly pour the egg yolk and milk mixture back into the mixture in the saucepan, stirring until completely incorporated.<br />6. Place the pan back over medium heat and continue to cook, stirring and scraping the bottom of the pan often, for 2 to 3 minutes. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">7. Continue to cook, still stirring, until the mixture thickens considerably. Then let it come to a gentle but noisy boil, with large bubbles surfacing. Let it boil gently for 1 minute. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">8. Remove the pan from the heat. Add 1 cup of the coconut, the butter, and the vanilla to the custard in the pan and stir to combine. When the butter is melted and incorporated into the custard, place a sheet of plastic wrap directly onto the surface of the custard to keep a film from forming on the top of the custard and set it aside to cool to room temperature. Meanwhile, make the chocolate layer.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u><br /></u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Make chocolate layer</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Combine butter and chocolate in double-boiler over medium heat and cook until smooth, stirring constantly. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Make whipped cream</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Put 1 cup of whipping cream into mixer with whisk attachment and whip on high until soft peaks begin to form (2-3 minutes). Once soft peaks have formed, add sugar and vanilla and continue to whip until stiff peaks have formed (another 1-2 minutes). </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">*watch whipped cream closely so you do not over whip your cream</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">** I like to put my mixing bowl and whisk in the freezer for a couple minutes before making whipped cream because the cream will whip better when cold. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Toast Coconut</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Place coconut on baking sheet and toast in a 350 degree oven for 5-10 minutes. Stir and check coconut frequently until it turns a golden brown color. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Assembly</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Once the pie crust has cooled completely, spoon the warm, melted chocolate over pie crust and spread over the whole bottom of pie. Place in the fridge for a couple of minutes to let chocolate layer harden.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. Once chocolate layer has hardened, remove the pie from the fridge and spread the cooled coconut custard over the chocolate layer. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. Put whipped cream on top of custard and spread to the edges of pie. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4. Top pie with cocoa powder and toasted coconut as desired. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- Sarah - </span></div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-67572016808938087122012-07-14T18:08:00.000-07:002012-07-14T18:08:59.396-07:00Brown Butter Chocolate Chip Cookies<span style="font-family: 'Courier New', Courier, monospace;">Some things in life are meant to be plain. As a lover of baking, I get frustrated when people take a recipe that, at its core, should be simple and turn it into some fabricated, overkilled, puffed up version of the real thing. Some things require straightforwardness and to alter that depreciates the value of the thing itself. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">I could be talking about any number of things but really chocolate chip cookies are what's on my heart today. I just find myself asking "why?" Why people? Why do we feel a constant need for over stimulation? Bright lights, loud noises, supersize me, 3-D movies, video games, iEverythings.... when will it end? What ever happened to an afternoon of running through the sprinkler and mom baking plain, ole' chocolate chip cookies? Why do we have to have chocolate chips cookies, layered with brownies, smothered in carmel, on top of Oreos, covered in sprinkles, frozen with ice cream, served with coolwhip? </span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<span style="font-family: 'Courier New', Courier, monospace;">For the love of baking, STOP the madness! And just bake chocolate chip cookies. From scratch. With brown butter. </span><br />
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<b><span style="font-family: 'Courier New', Courier, monospace;">Cookies</span></b></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup (2 sticks) unsalted butter, cut into chunks</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup brown sugar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 cup granulated sugar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 2 large eggs, at room temperature</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 teaspoon vanilla extract</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 2 1/2 cups all-purpose flour</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 teaspoon baking soda</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 teaspoon salt</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup chocolate chips</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup chocolate chunks</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. To brown butter, melt butter in a heavy saucepan over medium heat. Whisk frequently and heat until it's golden brown and giving off a nutty aroma. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. Remove from heat and pour into a heat-proof bowl; <b>allow to cool to room temperature</b>. This is important because if not cooled to room temperature, the warm butter can cause the cookie to be flat after baking.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. Preheat oven to 350°F. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4. In a medium bowl, whisk together the brown sugar, granulated sugar, and browned butter. Whisk in eggs and vanilla. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">5. Using a wooden spoon, stir in flour, baking soda, and salt until just incorporated. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">6. Fold in chocolate chips. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">7. Scoop onto a parchment-lined baking sheet and bake for 9-12 minutes. Allow to cool on the baking sheet for 10 minutes, then remove to cooling rack to cool completely.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">- Eliz-</span></div>
</div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com1tag:blogger.com,1999:blog-7291284367614843771.post-36486468365210959362012-07-11T17:45:00.000-07:002012-07-11T17:45:48.467-07:00Lime Poppy Seed Baked Doughnuts<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: 'Courier New', Courier, monospace;">I'm still trying to decide whether I spell it "donut" or "doughnut"? I'll go with "doughnuts". "Donut" looks like it should read "do not", and we all know that "do not" does not describe what we should be doing with donuts. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">I honestly can't remember when I was last fortunate enough to shove a fried, glaze and sprinkled covered, perfectly warm and crispy doughnut into my face. I've been okay with this absence of fried doughnuts in my life until I came across <a href="http://www.bonappetit.com/recipes/2007/01/warm_doughnuts_a_la_mode_with_bananas_and_spiced_caramel_sauce" target="_blank">this</a>. I want to make that and slowly eat it alone. Just me and the "à la Mode" doughnut. It's that simple phrase "à la Mode" that gets me. There is no messing around when we start putting ice cream on food just for the heck of it. This is serious stuff. <span style="background-color: white;">Everything good in life comes "à la Mode" and that is a fact. </span></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">After I made <a href="http://apronafternoons.blogspot.com/2012/01/baked-cinnamon-donuts.html" target="_blank">these baked doughnuts</a> this winter, I felt like I reached the pinnacle of my life. Surely there cannot be anything as good as warm, cinnamon covered baked doughnuts waiting for me in the future...until I made lime poppy seed baked doughnuts. Turns out, it was not a pinnacle I had reached after making my first batch of baked doughnuts; rather a plateau on</span><span style="background-color: white; font-family: 'Courier New', Courier, monospace;"> </span><span style="background-color: white; font-family: 'Courier New', Courier, monospace;">which I will be on</span><span style="background-color: white; font-family: 'Courier New', Courier, monospace;"> as long as baked doughnuts are in my life. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Baked doughnuts are my MO. And these lime poppy seed donuts are my summer MO.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Straight from the oven, the doughnut has a subtle crispiness on the outside but the inside is incredibly moist. This moistness must be a product of the sour cream in the batter. Oh, thank the good Lord above for sour cream; it makes everything moist. Then I dipped it thrice into the tart and extremely flavorful lime glaze, which has grated lime zest and lime juice. Yes. Before eating, and this is crucial, I let the glaze harden slightly so as to make the doughnut have that perfect layer of crunchy glaze, but not letting it cool too much, so the doughnut is still warm. I have this down to a science because, obviously, I take my doughnuts seriously. The doughnuts don't have that much coconut flavor, regardless of the coconut milk in the batter. Next time I might put some shredded coconut either in the batter or on top of the doughnut to give them a little bite of coconut. And then there are the poppy seeds. Some people might not think they have a flavor, but every time I eat poppy seeds I always notice a slight nutty flavor. Maybe it's me trying to make something out of nothing, but I think that the poppy seeds add a litte more than appearance to desserts, and I love it. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">I am smitten with these doughnuts, as you have probably already realized. I could keep going on about them too, but I will contain myself. These doughnuts are light, moist, and are bursting with lime flavor. They make me feel happy about life. Nothing can go wrong with these in hand, or better yet, in your stomach.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Lime Poppy Seed Baked Doughnuts:</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>From: <a href="http://www.stephsbitebybite.com/2012/04/24/lime-poppy-seed-doughnuts/" target="_blank">Steph's Bite by Bite</a></u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Ingredients for Doughnuts:</u></span></div>
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 cup light coconut milk</span><span style="font-family: 'Courier New', Courier, monospace;">- 3 tablespoons light sour cream<br />- 1 1/2 cup all purpose flour<br />- 1 1/2 teaspoons baking powder<br />- 1/2 teaspoon salt<br />- 6 tablespoons unsalted butter, softened<br />- 1/2 cup sugar<br />- 1 large egg<br />- zest of 1 lime<br />- 1 tablespoon poppy seeds<br /><br /><u>For the icing:</u><br />- Zest of 1 lime<br />- Juice of 2 limes<br />- 2 cups powdered sugar<br />- 1/4 cup milk</span><div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Directions:</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Pre heat oven to 350. Spray doughnut pan with cooking spray, set aside.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. In small bowl, whisk together coconut milk and sour cream and set aside. In a separate small bowl, whisk together flour, baking powder, and salt and set aside.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. In bowl of stand mixer, beat sugar and butter until pale and fluffy. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4. Add in egg, lime zest, and poppy seeds and beat for 1 minute.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">5. Add in third of flour mixture, then half of milk mixture, beating batter after each addition. Repeat this until all ingredients are incorporated. Do not overmix.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">6. Spoon batter into prepared doughnut pan, filling about 3/4 full.Bake for 11-13 minutes, until doughnuts are light golden brown. Remove from oven and let cool for a few minutes before moving doughnuts to cooling rack.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiD7XI1CkxGw1Ro8Mnx7ui0ElXPNfq29XcNgtiN1YISBQQGkkeq50Zr70UaFwv0xf_3WFIS_6LALGbhn9OS793O5QBv6oQnvdpA_fKkxPg6e8d2zKHeLKOac4eByfBnfHueXVDPYr8r4/s1600/IMG_0035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiD7XI1CkxGw1Ro8Mnx7ui0ElXPNfq29XcNgtiN1YISBQQGkkeq50Zr70UaFwv0xf_3WFIS_6LALGbhn9OS793O5QBv6oQnvdpA_fKkxPg6e8d2zKHeLKOac4eByfBnfHueXVDPYr8r4/s640/IMG_0035.JPG" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Icing:</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Combine all ingredients in medium bowl and whisk until smooth. If icing is too thick, add more milk, but you want it to be slightly thick so it sticks to the doughnuts.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. While doughnuts are still warm, dunk tops of them in glaze, let excessive drip off, and then transfer doughnuts back to cooling rack. Let glaze harden slightly before dunking them again. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">**You can let the doughnuts cool completely before dunking. Actually, people might say you have to let them cool, but not me. Oh, no. Don't tell me to eat my doughnuts cold. That might make the icing stay on the doughnuts better, but I gotta eat my doughnuts warm if not piping hot. I've never seen a doughnut sign say "COLD NOW". Yeah, I skip the cooling phase and just go for it.</span><div class="separator" style="clear: both; text-align: center;">
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<br /></div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-251864025791587852012-07-09T07:45:00.000-07:002012-07-19T18:06:55.218-07:00Almond Orange Cream Cake<span style="font-family: 'Courier New', Courier, monospace;">My sister ate an orange</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">I'm astonished that she did,</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">She swallowed it completely,</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">She's a disconcerting kid.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<span style="font-family: 'Courier New', Courier, monospace;">My sister ate an orange</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">First she chewed it for a while</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">Then digested it entierly</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">With a silly sort of smile.</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: xx-small;"><br /></span><br />
<span style="font-family: 'Courier New', Courier, monospace;">My sister ate an orange</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">It's a novel thing to do,</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">Than she ate a yellow and a purple and a blue!</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">One of my favorite childhood poems... Anyway, my sister just got back from swimming at the Olympic Trials! Naturally, that called for one thing - cake. There's something about celebrating that just means cake. Think about it... You're planning out a super fun party and what do you picture on the center of the table? Brownies? Cookies? Jello? (this is where I wish I could insert sound effects ---- Whaa whaa whaaaaaaaa). A CAKE! Cake = Party. In my book at least.</span></div>
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<b><span style="font-family: 'Courier New', Courier, monospace;">Cake:</span></b><br />
<b><span style="font-family: 'Courier New', Courier, monospace;">Modified version of the <a href="http://www.marthastewart.com/334197/orange-almond-cake-with-swiss-meringue-b" target="_blank">Martha Stewart Orange Almond Cake</a></span></b><br />
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<b><span style="font-family: 'Courier New', Courier, monospace;">Ingredients</span></b><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup unsalted butter, melted and cooled, plus more for pans</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/2 cups sifted cake flour (not self-rising), plus more for pans</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup plus 3 tablespoons sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 6 large eggs, separated</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- Grated zest of 2 oranges</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 2/3 cup strained, freshly squeezed orange juice</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 teaspoon pure almond extract</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/2 cups finely ground blanched almonds</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- Pinch of salt</span><br />
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<b><span style="font-family: 'Courier New', Courier, monospace;">Directions</span></b><br />
<span style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans then flour the pans; set aside.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">2. In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">3. In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">4. Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">5. While cake is cooling make your icing of choice. Martha Stewart used a <a href="http://www.marthastewart.com/318727/swiss-meringue-buttercream-for-cupcakes" target="_blank">Swiss Meringue Buttercream</a> -- I tend to be more partial to butter creams without egg whites. So I made a traditional Almond Vanilla Buttercream (see below). </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">6. Place one cake on cake plateau and frost with a thin layer of the buttercream (<b>the center of the cake should sill be slightly warm</b>). Place second cake on top and frost entire cake with a thin layer. Then put cake in the fridge and let set until it is chilled and icing is hard. Once this layer is firm frost with another, thicker layer of buttercream. Sprinkle Orange Zest on cake.</span><br />
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<b><span style="font-family: 'Courier New', Courier, monospace;">Orange Zest:</span></b><br />
<b><span style="font-family: 'Courier New', Courier, monospace;">Ingredients</span></b><br />
<span style="font-family: 'Courier New', Courier, monospace;">- Zest from 1 whole orange </span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- Sprinkle of sugar</span><br />
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<b><span style="font-family: 'Courier New', Courier, monospace;">Directions</span></b><br />
<span style="font-family: 'Courier New', Courier, monospace;">1. Spray baking sheet with baking spray.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2. Spread orange zest on sheet in thin layer.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">3. Sprinkle with sugar and bake at 350 until they turn golden and become crispy.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: xx-small;"><br /></span><b>Almond Vanilla Buttercream:</b></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><b>Ingredients</b><br />- 3 cups confectioners' sugar<br />- 1 cup butter, softened<br />- 1 to 2 tbsp. whipping cream<br />- 1 to 2 tsp Vanilla (I always use Madagascar Bourbon Vanilla Extract)</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 tsp. almond extract</span><br />
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<b><span style="font-family: 'Courier New', Courier, monospace;">Directions</span></b><br />
<span style="font-family: 'Courier New', Courier, monospace;">1.<span style="background-color: white; line-height: 21px; text-align: left;"> In electric mixer mix together sugar and butter. Whisk on low speed until well blended and then increase speed to medium and beat for another 3 minutes.</span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">2. Add <span style="background-color: white;">cream, </span><span style="background-color: white;">vanilla and almond and continue to beat on medium for 1 minute more, adding more cream, if needed, for spreading consistency. </span></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white;">- Eliz -</span></span></div>
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</div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-73190107420869024782012-07-05T13:48:00.000-07:002012-07-05T14:11:14.829-07:00Triple Berry Pie<span style="font-family: 'Courier New', Courier, monospace;">It's been a long time since my last post, but I will not take credit for my absence. Blame college. Dorm rooms are not the most equipped places to bake. I did have a microwave, however, and I was tempted to blog about the oatmeal I ate almost every night. My philosophy though is that quality is better than quantity, so I decided it would be better for me to keep the many peanut butter, banana, and honey sandwiches I owe my survival to this summer to myself and save the good stuff for you guys. I thought I would take a quick break from Apron Afternoons while away at Auburn for a few weeks this summer, and prepare myself for the massive amount of baking I plan to do this July. I went to Auburn to train for the Olympic Trials, which took place last week, but instead of returning to school after trials, I decided that I needed to take a break for a month and bake. I needed to. And so it begins, the best month of my life, my baked-goods-deprived brothers' life, and Apron Afternoon's life. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">I have a confession. Many of my hours spent in class this summer were actually spent scouring the internet for recipes. Don't worry, I made A's in my class, so it's almost okay that instead of listening to my professors ramble on about who knows what, I was reading about the difference between alkalized unsweetened cocoa and dutch-processed cocoa. That's kinda school, right? As long as I learned something, I feel like it was school. All of these recipes I found while in class began to pile up. I was becoming anxious. I needed to bake something. I found myself counting down the days until I would be able to make a custard or pie again. Fortunately, this summer passed quickly with a little help from Elizabeth's kitchen and some 60 brown butter chocolate chip cookies I made there one afternoon. I'm not quite sure how that happened. All I know is that my baking depravation reached an all time high and I needed to release some cookies I had built up in my system.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOT9A-5uF7PWSORLcMfQWBoqIe1sbD5CBjdPAy87bt1SANINhqEu6PX93EZXLD9D_rHVJVDN4DyrroNszfQeVpTLZu6D4HGJ6ADQ82PylY0sUOS5F_bkB0M9c5OJSeRYI431N0Rota28/s1600/IMG_0098.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOT9A-5uF7PWSORLcMfQWBoqIe1sbD5CBjdPAy87bt1SANINhqEu6PX93EZXLD9D_rHVJVDN4DyrroNszfQeVpTLZu6D4HGJ6ADQ82PylY0sUOS5F_bkB0M9c5OJSeRYI431N0Rota28/s640/IMG_0098.JPG" width="640" /></a></div>
<span style="font-family: 'Courier New', Courier, monospace;">I'm home now though and just in time too. For the fourth yesterday, I decided that the only way I could really celebrate America was to make a pie. What's more American? (Besides Uncle Sam, hot dogs, blue jeans, cowboys, NASCAR, and route 66.) I used three berries: blueberries, raspberries, and blackberries. The pie crust was perfectly crispy and buttery and the filling had a tartness that is unmatched by any othe pie out there. I used two thickeners (cornstarch and instant tapioca) to help congeal the filling. I was worried about the pie being runny because I opted for frozen raspberries and blackberries, which are much cheaper than fresh but are juicier than fresh, but the pie did not turn out runny at all. I also prefer to use a homemade pie crust rather than store-bought, but I am still struggling with how to properly roll out a homemade pie crust. I'll get it one day, but meanwhile I suggest you make this pie, even though the fourth has passed. I hope it makes you feel as proud to be an American as it made me feel. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Triple Berry Pie</u></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><u>Recipe adapted from <a href="http://www.epicurious.com/recipes/food/views/Three-Berry-Pie-with-Vanilla-Cream-108420" target="_blank">Epicurious</a></u></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><u><span style="font-family: 'Courier New', Courier, monospace;"><u><br /></u></span></u></span></div>
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Ingredients for Pie Dough:</u><br />- 2 1/2 cups all-purpose flour<br />- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes<br />- 1/4 cup cold vegetable shortening<br />- 1/2 teaspoon salt<br />- 4 to 6 tablespoons ice water<br /><br /><u>Ingredients for Pie Filling:</u><br />- 1 cup granulated sugar<br />- 3 tablespoons cornstarch<br />- 2 tablespoons quick-cooking tapioca<br />- 1/4 teaspoon salt<br />- 3 cups fresh or frozen blackberries (3/4 to 1 pound)<br />- 2 cups fresh or frozen raspberries (1/2 to 3/4 pound)<br />- 2 cups fresh or frozen blueberries (1/2 to 3/4 pound)</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Directions for Pie Dough:</u></span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4. Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">5. Press dough into 2 balls, then flatten each into a 5-inch disk.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">6. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.</span></div>
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<u><span style="background-color: white;"><span style="font-family: 'Courier New', Courier, monospace;">Directions</span></span><span style="font-family: 'Courier New', Courier, monospace;"> for Pie:</span></u></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 450°F.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Roll out remaining piece of dough on lightly floured surface with floured rolling pin and using a star shaped cookie cutter, cut 15-20 stars.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4. Spoon filling into shell, then cover pie with pastry stars </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">5. Brush top of pie with egg and sprinkle all over with sanding sugar. </span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace;">6. Bake pie in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 40 minutes more.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">7. Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).</span></div>
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</div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-75587459309498179452012-05-11T19:29:00.003-07:002012-05-11T19:29:43.059-07:00Fruit Tart with Vanilla Pastry Cream<span style="font-family: 'Courier New', Courier, monospace;">Recently, I upgraded from my hand-me-down ancient laptop to a brand new mac. It was my graduation present from my oh so wonderful father. He is the best. Not just because he bought me a lightning fast new computer but also because he donates to the ingredients fund (aka, he is the ingredients fund) for all my baking. Once I received my laptop in the mail, I was anxious to break it in. So I opened the box, turned on the computer, and that's about as far as I got. I realized that I had no clue how to work this fancy new computer!? You might as well have asked to perform brain surgery. So after I successfully opened every single folder from my music (all 240 of them...at the same time...every. single. folder.) and did some other stupid things, I think I finally got the hang of this thing. Mostly thanks to my brother, Jake. He might have helped me a little...okay, a whole lot. So here I am, writing my first blog post from my very-convient-almost-to-the-point-of-inconvenient computer.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">On to the good stuff. I have become obsessed with the idea of tarts lately. After I made <a href="http://apronafternoons.blogspot.com/2012/03/lemon-curd-tart.html" target="_blank">this</a> lemon curd tart and realized how amazing it was, I quickly started to search for other tart recipes that I could make and eat the whole thing as if it were my last meal. I decided on a a fruit tart because A. they look so pretty B. I've been craving fruit and C. I love making homemade custards. There isn't really any store bought custard or pastry cream out there that can match the flavor of the homemade version. <span style="background-color: white;">Granted</span>, it is a little hard to make your own pastry cream than to buy it in the store, but with a little patience and willingness to mess up, soon enough you'll be able to make pastry cream in your sleep.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">It took me about 3 days to make this tart. Not because it was really difficult to make or because I can't read a recipe or because my oven broke or because my new computer was distracting me. No, no, none of those things. It was simply because once I decided to make it I realized I only had one stick of butter--one stick of butter, seriously. What am I supposed to do with that-- so I started with the tart shell and let it refrigerate for a few days. This recipe's tart shell is made a little differently than the shell I made with the lemon curd tart. It uses confectioner's sugar rather than regular sugar. So I tried it out. I'm glad I did. It had the perfect sweetness. New favorite tart shell, check.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">After a quick trip to the grocery store the next day, I made the pastry cream. And of course you need to let it cool before assembling the tart, so I was stuck with putting it in the fridge to let it cool and waiting another WHOLE day before I could assemble my tart. My appetite was growing angry with me.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">The next day, this baby was finally born into creation and sadly left it not but 24 hours later. I baked the shell, filled it with cream, and placed sliced fruit on top. Perfection. Unfortunately, I had to wait until I got home from swim practice to FINALLY eat it. I may or may not have driven over the speed limit on the way home from practice to get to my tart...sometimes I do bad things. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Verdict: this is one of the best things I've ever eaten. We called it "Rootie tuttie fresh and fruity ." My mom came up with that, okay. The pastry cream and the fruit balance each other perfectly. I honestly could have eaten this whole darn thing in one sitting. Making this tart could really help if you are trying to work on your self-discipline; make it and try to resist the temptation to eat it, and if you do resist it, reward yourself with a piece. Win-win.</span><br />
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<u><span style="font-family: 'Courier New', Courier, monospace;">Fruit Tart with Vanilla Pastry Cream</span></u><br />
<span style="font-family: 'Courier New', Courier, monospace;">From : <a href="http://annies-eats.com/2009/06/29/fresh-fruit-tart-with-vanilla-pastry-cream/" target="_blank">Annies Eats</a></span><br />
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<u><span style="font-family: 'Courier New', Courier, monospace;">Pastry Cream:</span></u><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 2 cups half-and-half</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 cup sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- Pinch of salt</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 5 large egg yolks</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 3 Tbsp. cornstarch</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 4 Tbsp. cold, unsalted butter cut into 4 cubes</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/2 tsp vanilla extract</span><br />
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<u><span style="font-family: 'Courier New', Courier, monospace;">Tart Dough:</span></u><br />
<span style="font-family: 'Courier New', Courier, monospace;">- One large egg yolk</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 Tbsp. heavy cream</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 tsp. vanilla extract</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/4 cup all-purpose flour</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 2/3 cup confectioner's sugar </span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/4 tsp. salt</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 8 Tbsp. cold, unsalted butter cute into 1/2-inch cubes </span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<u><span style="font-family: 'Courier New', Courier, monospace;">Topping:</span></u><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 2 large kiwis</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 6-8 strawberries</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">(you don't have to use these specific fruits. You can adapt it and use any other fruit you like)</span><br />
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<span style="background-color: white; line-height: 19px; text-align: justify;"><span style="font-family: 'Courier New', Courier, monospace;"><u>Pastry Cream:</u></span></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; line-height: 19px; text-align: justify;">1. Bring to a simmer the half-and-half, 6 tablespoons sugar, and salt in a medium saucepan over medium heat, stirring occasionally to dissolve sugar.</span></span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px; text-align: justify;">2. Meanwhile, whisk the egg yolks in a medium bowl, then add remaining 2 tablespoons of sugar and whisk until it has started to dissolve and mixture is creamy. Whisk in cornstarch until combined, about 30 seconds, and mixtures turns a thick, pale yellow.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; line-height: 19px; text-align: justify;">3. When the half-and-half mixture has reached a full simmer, gradually whisk it into the egg mixture, which will temper the eggs. </span></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; line-height: 19px; text-align: justify;">4. Return this combined mixture to the saucepan, making sure to scrape the bowl with a rubber spatula to transfer the entire amount. Return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture thickens and becomes glossy, ~ 30 seconds. I</span><span style="background-color: white; text-align: justify;"><span style="line-height: 19px;">t should become the consistency of pudding. It may take longer to thicken than 30 seconds. Remember that refrigerating the cream will help it thicken as well. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndzkpBgQVPUOPH0liSaOYw4rCTuelaLHgwZnnRaM_b_r9vDmnb7VhalAH2i2HkZtNopkIIGRLRWFKDk2-DyNEMLwzgYe_cVgMETF8Ivi4M3tbhrfaR__qhLtMK3zn2EOhel_nYIwL9hk/s1600/IMG_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndzkpBgQVPUOPH0liSaOYw4rCTuelaLHgwZnnRaM_b_r9vDmnb7VhalAH2i2HkZtNopkIIGRLRWFKDk2-DyNEMLwzgYe_cVgMETF8Ivi4M3tbhrfaR__qhLtMK3zn2EOhel_nYIwL9hk/s400/IMG_0172.JPG" width="400" /></a></div>
<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; line-height: 19px; text-align: justify;">5. Remove pastry cream from heat and whisk in butter and vanilla. </span></span><br />
<span style="background-color: white; line-height: 19px; text-align: justify;"><span style="font-family: 'Courier New', Courier, monospace;">6. Pour it through a fine mesh sieve set over a medium bowl to remove any lumps or egg clumps. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzz3J3_yEmyxhO71ZPUHXi6ZOV_7orQqdV-dgUdDcnuEfcNn3Mnv1YfceZp87VS9XNVAnGlNV-mlLiCJW_cV4Cgv5Q7LfIYn0ZSh_zlqXgte9Nspo6K5CEU8qxpkYstRadkKTp0wPgPs/s1600/IMG_0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzz3J3_yEmyxhO71ZPUHXi6ZOV_7orQqdV-dgUdDcnuEfcNn3Mnv1YfceZp87VS9XNVAnGlNV-mlLiCJW_cV4Cgv5Q7LfIYn0ZSh_zlqXgte9Nspo6K5CEU8qxpkYstRadkKTp0wPgPs/s400/IMG_0173.JPG" width="400" /></a></div>
<span style="background-color: white; line-height: 19px; text-align: justify;"><span style="font-family: 'Courier New', Courier, monospace;">*I made this pastry cream at 9 o'clock at night...hence, the bad pics.</span></span><br />
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px; text-align: justify;"><u>Tart Shell:</u></span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px; text-align: justify;">1. Whisk together the egg yolk, cream, and vanilla in a small bowl and set aside.</span><br />
<span style="background-color: white; line-height: 19px; text-align: justify;"><span style="font-family: 'Courier New', Courier, monospace;">2. In the bowl of a food processor, pulse to combine the flour, sugar, and salt. Scatter the pieces of butter over the flour mixture, and pulse until the mixture resembles coarse meal, about fifteen 1-second pulses. </span></span><span style="text-align: center;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fgkiXNv40UZNtRLbBCMG4bTvfTS60uxf7NwmIrDS793ky2bQQvs5-_e-jLMaRVJ9OqtthJ6OTTHHR_5HHKe3evyDEsPtdFdN_RCFJkzXjQ0Jcxrm2y_FIWUUye5n-IpvrCB4uNlF2n0/s1600/IMG_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fgkiXNv40UZNtRLbBCMG4bTvfTS60uxf7NwmIrDS793ky2bQQvs5-_e-jLMaRVJ9OqtthJ6OTTHHR_5HHKe3evyDEsPtdFdN_RCFJkzXjQ0Jcxrm2y_FIWUUye5n-IpvrCB4uNlF2n0/s400/IMG_0156.JPG" width="400" /></a></div>
<span style="background-color: white; line-height: 19px; text-align: justify;"><span style="font-family: 'Courier New', Courier, monospace;">3. With the food processor running, add the egg mixture and process just until the dough comes together, ~25 seconds. </span></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; line-height: 19px; text-align: justify;">4. Remove dough to a piece of plastic wrap and press into a 6-inch disk, wrap up, and refrigerate for a minimum of 1 hour, maximum of 48 hours.</span><br style="background-color: white; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">5. Remove the dough from the refrigerator. If it has been longer than 1 hour, let the dough stand at room temperature until it is malleable. Unwrap the disk and roll it out into a 13-inch round between 2 pieces of floured parchment paper. If the dough becomes soft and sticky, slip it into the refrigerator until for another 20 - 30 minutes before proceeding. </span><br style="background-color: white; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">6. Transfer the dough to a tart pan (9- or 9 1/2-inch diameter pan with removable bottom). Place pan on a plate and freeze for 30 minutes. </span><br style="background-color: white; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">7. Adjust an oven rack to the middle position and heat to 375F. Set the dough-lined tart pan on a baking sheet and place a 12-inch square of aluminum foil over the surface of the dough, putting pie weights inside to keep the foil on the dough surface. You can also do what I did if you don't have pie weights handy. Place the tin foil over the dough then put a bowl of water on the the tin foil. Voila.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyK58v9PAUsQCK0NbKMP8OVSDfCnBbTA2l-EUxNR4k9QusLPpLauW-aHfdqO6MbstO-pi6dB0_h027sWRfCGYdZP4_S5Q7pK-Sp9hXOQkeOKrk3zifH3I-BxgnoW8mgcRuRNdLe1DOMs/s1600/IMG_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyK58v9PAUsQCK0NbKMP8OVSDfCnBbTA2l-EUxNR4k9QusLPpLauW-aHfdqO6MbstO-pi6dB0_h027sWRfCGYdZP4_S5Q7pK-Sp9hXOQkeOKrk3zifH3I-BxgnoW8mgcRuRNdLe1DOMs/s400/IMG_0001.JPG" width="400" /></a></div>
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px; text-align: justify;">8. Bake for ~30 minutes until golden brown, rotating half way through. Remove from oven, carefully remove pie weights and foil, and continue baking until deep golden brown in color, about 5 - 8 more minutes. Let cool about 30 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTig2o4jCXDvnjd2xqSB8b4Re8ne9YxmXGEJ1D22nBytSnq-ThRuGQFfDkFojpCbwWncSL_uBpaEgbuWXcr0_FoLRDmhJPlukZzAgrCDndGG90dwgFS_SaiOnfT_0_3AiMeqJrAbY3FDQ/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTig2o4jCXDvnjd2xqSB8b4Re8ne9YxmXGEJ1D22nBytSnq-ThRuGQFfDkFojpCbwWncSL_uBpaEgbuWXcr0_FoLRDmhJPlukZzAgrCDndGG90dwgFS_SaiOnfT_0_3AiMeqJrAbY3FDQ/s400/IMG_0004.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjsnFPcURbxLv8bNX0n1cfUJsMZoWz07SbRiIfbtv7DgMoDZteWXK40HPgzBqlLG6A-0l0oVcaaPZqUGnGVme27sidPNCSXuBZiizYWOFXiwxxZV5Cf-0-oCMGV3XaMGExm6h6DTUGTQ/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjsnFPcURbxLv8bNX0n1cfUJsMZoWz07SbRiIfbtv7DgMoDZteWXK40HPgzBqlLG6A-0l0oVcaaPZqUGnGVme27sidPNCSXuBZiizYWOFXiwxxZV5Cf-0-oCMGV3XaMGExm6h6DTUGTQ/s400/IMG_0008.JPG" width="400" /></a></div>
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px; text-align: justify;"><u>Assembly:</u></span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 19px; text-align: justify;">When the tart shell has cooled completely, spread the cold pastry cream over the bottom. Arrange the fruit on top of the pastry cream as desired.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LDiezPXmKod5pPJVlIlcNCcn2GMohi8PogZoIIUtBVTtTKcl6KWf3SKHa5AFqhtk19lApypzvlgTgLfWi2rkc2qM8gJDwv8nAcS4GGD-6F0trzLlgpiTzBcPjmBBnNYNkhuasJ4zHcc/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LDiezPXmKod5pPJVlIlcNCcn2GMohi8PogZoIIUtBVTtTKcl6KWf3SKHa5AFqhtk19lApypzvlgTgLfWi2rkc2qM8gJDwv8nAcS4GGD-6F0trzLlgpiTzBcPjmBBnNYNkhuasJ4zHcc/s200/IMG_0009.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PJwt4Q3L5Go4i9VD7n8wVNk1gSEkayNQ4QY6rocS8QBiAcw7QxT4BhzIDoQCkjDzPO_gzAaPMaBgk4ci0B6cOF6DPZxrBqELonDBNpn7ZWekz7k0fmDAbjTd2en7GRUNQT3uILvI41g/s1600/IMG_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PJwt4Q3L5Go4i9VD7n8wVNk1gSEkayNQ4QY6rocS8QBiAcw7QxT4BhzIDoQCkjDzPO_gzAaPMaBgk4ci0B6cOF6DPZxrBqELonDBNpn7ZWekz7k0fmDAbjTd2en7GRUNQT3uILvI41g/s200/IMG_0010.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qr57OdbCFcqk5cXJ5drsoL_SzOl_3DKzcIRjtgyff25TkrCIxFQ7itnKNaraJkyv70uUuxVm4yeyxIgo5G53qnvhstCaGOd_kd9S4UUsKCL9NIFjLaKaPN89dN0aVmC5O-zFKfRqnt8/s1600/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qr57OdbCFcqk5cXJ5drsoL_SzOl_3DKzcIRjtgyff25TkrCIxFQ7itnKNaraJkyv70uUuxVm4yeyxIgo5G53qnvhstCaGOd_kd9S4UUsKCL9NIFjLaKaPN89dN0aVmC5O-zFKfRqnt8/s400/IMG_0015.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgjV5aTWjFV49s3gKgeMRKMnOfJZ1AtMPkrmWyTndpDY_Ge_rGOZGi4OrfaZ2zFa2SqKVLNNPD_nAeE7J4uZCumgOpygF2aKRL9PjYErfhJ4NBcXDOijXTimlGCQNoKpip1WG1zdjiMQ/s1600/IMG_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgjV5aTWjFV49s3gKgeMRKMnOfJZ1AtMPkrmWyTndpDY_Ge_rGOZGi4OrfaZ2zFa2SqKVLNNPD_nAeE7J4uZCumgOpygF2aKRL9PjYErfhJ4NBcXDOijXTimlGCQNoKpip1WG1zdjiMQ/s400/IMG_0022.JPG" width="400" /></a></div>
<span style="font-family: 'Courier New', Courier, monospace;">Isn't it a beaut?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIR8UjzDfutGcVa6XSdfw3kP-EV9X7gMubHcF6Feq-LldOxkBL2DAbrmC3rwzOiXPHz07doG6VcQuuYY07wYmlRharfTg0doAOBuVUeZ2fKMzYr11L0yYw5FErFpJsHZZZbac-xETa0U8/s1600/IMG_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIR8UjzDfutGcVa6XSdfw3kP-EV9X7gMubHcF6Feq-LldOxkBL2DAbrmC3rwzOiXPHz07doG6VcQuuYY07wYmlRharfTg0doAOBuVUeZ2fKMzYr11L0yYw5FErFpJsHZZZbac-xETa0U8/s400/IMG_0025.JPG" width="400" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><span style="line-height: 19px;"><br /></span></span></div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-72161832008275420212012-05-09T11:29:00.001-07:002012-05-11T07:49:59.623-07:00Rainy Day<div class="separator" style="clear: both;">
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<span style="font-family: 'Courier New', Courier, monospace;">Makes me want</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Makes me want</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><img alt="Banana Nut Muffins" src="http://simplyrecipes.com/photos/banana-nut-muffins.jpg" />
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<span style="font-family: 'Courier New', Courier, monospace;">So I made these....</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">From: <a href="http://simplyrecipes.com/recipes/banana_nut_muffins/">http://simplyrecipes.com/recipes/banana_nut_muffins/</a>
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<br />INGREDIENTS<br />3 or 4 ripe bananas, smashed<br />1/3 cup melted butter<br />3/4 cup sugar<br />1 egg, beaten<br />1 teaspoon vanilla<br />1 Tbsp espresso or strong coffee (optional)<br />1 teaspoon baking soda<br />Pinch of salt<br />1 1/2 cup of flour<br />1 cup chopped walnuts (toasted or raw)<br /><br />DIRECTIONS<br />No need for a mixer with this recipe.<br /><br />1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.<br /><br />2 Mix in the sugar, egg, espresso and vanilla.<br /><br />3 Sprinkle the baking soda and salt over the mixture and mix in.<br /><br />4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.<br /><br />5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.<br /><br />Yield.: Makes 12 muffins</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">- Eliz -</span></div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-17025238727576715892012-04-30T17:53:00.000-07:002014-10-22T19:50:36.219-07:00Donuts to Make You Go Nuts<div style="text-align: center;">
<span style="font-family: 'Courier New', Courier, monospace;">Baked Ole Fashioned Donuts with Vanilla Bean Glaze</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">This may shock you but, in all my years of cooking/baking, I have never once used a Vanilla Bean Pod. What was I doing? All these years wasted. I feel so foolish. I have discovered heaven in a pod. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-79977431911498298302012-04-28T16:33:00.000-07:002012-04-28T16:33:54.542-07:00Rich Chocolate Brownies<span style="font-family: 'Courier New', Courier, monospace;">It's as simple as that: brownies. But are brownies really that simple? Butter, sugar, some flour, and most importantly chocolate. Sounds easy enough. But for some reason, it seems that there are about a 1000 different ways a brownie can turn out. Too cakey (or not cakey enough, if you're into that), not gooey or fudgey, not enough chocolate. Then there's the question of whether or not to add chocolate chips and nuts to the batter. Maybe I'm over-analyzing this, but I'm on a mission to find the crème de la crème of brownie recipes, so a little analyzing is necessary. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">There are two brownie recipes that have been on my mind for a while now. After much deliberation, I decided to make <a href="http://eatlittlebird.com/2012/04/24/very-good-chocolate-brownies/" target="_blank">these</a> <i>very </i>rich brownies. You would think this would be an easy decision because all brownies recipes are pretty much the same, right? Wrong. The recipe I decided on has about half the flour the <a href="http://theyummymorsel.blogspot.com/2012/01/chocolate-brownies-foolproof-recipe.html" target="_blank">other</a> brownie recipe has and it doesn't call for brown sugar like the other recipe does. This recipe also calls for bittersweet chocolate whereas the other calls for semi-sweet chocolate. These are some pretty substantial differences between recipes. Again, maybe I'm over-analyzing, but I just wanted these brownies to be good. Can you blame me?</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">I like my brownies gooey, very fudgy, not cakey, and with that thin layer of </span><span style="font-family: 'Courier New', Courier, monospace;">crunch</span><span style="font-family: 'Courier New', Courier, monospace;"> at the top...you know what I'm talking about. These brownies </span><span style="font-family: 'Courier New', Courier, monospace;">received</span><span style="font-family: 'Courier New', Courier, monospace;"> top marks in every </span><span style="font-family: 'Courier New', Courier, monospace;">category</span><span style="font-family: 'Courier New', Courier, monospace;">. They </span><span style="font-family: 'Courier New', Courier, monospace;">weren't</span><span style="font-family: 'Courier New', Courier, monospace;"> dense and not at all cakey. The bittersweet </span><span style="font-family: 'Courier New', Courier, monospace;">chocolate</span><span style="font-family: 'Courier New', Courier, monospace;"> made them very rich (if only eating them would also make me rich.) The one problem I had was that they were rather crumbly. I only baked them for 30 minutes though (Again, I like em' gooey. Like almost chocolate fudge gooey), so </span><span style="font-family: 'Courier New', Courier, monospace;">maybe</span><span style="font-family: 'Courier New', Courier, monospace;"> if I let them bake for a few more minutes they might have not been as crumbly. I plan to make the </span><span style="font-family: 'Courier New', Courier, monospace;">other</span><span style="font-family: 'Courier New', Courier, monospace;"> brownie </span><span style="font-family: 'Courier New', Courier, monospace;">recipe</span><span style="font-family: 'Courier New', Courier, monospace;"> I was talking about </span><span style="font-family: 'Courier New', Courier, monospace;">earlier</span><span style="font-family: 'Courier New', Courier, monospace;">, just so I can compare the two...and maybe also because I want some more brownies. Let's just call it a </span><span style="font-family: 'Courier New', Courier, monospace;">brownie</span><span style="font-family: 'Courier New', Courier, monospace;"> project and it just so happens that I </span><i style="font-family: 'Courier New', Courier, monospace;">have </i><span style="font-family: 'Courier New', Courier, monospace;">to taste each brownie recipe...you know, for scientific reasons and what not. But until I can report back with </span><span style="font-family: 'Courier New', Courier, monospace;">the</span><span style="font-family: 'Courier New', Courier, monospace;"> result of the next brownie </span><span style="font-family: 'Courier New', Courier, monospace;">recipe</span><span style="font-family: 'Courier New', Courier, monospace;">, do yourself a big </span><span style="font-family: 'Courier New', Courier, monospace;">favor</span><span style="font-family: 'Courier New', Courier, monospace;"> and make these. </span><br />
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<u style="font-family: 'Courier New', Courier, monospace;">Rich Chocolate Brownies</u><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 8 oz. Chocolate (60-70% cocoa)</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/4 cup All-Purpose Flour</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/4 cup Cocoa Powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 tsp. Baking Powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/4 cup Sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- Pinch of Salt</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 8 oz.(2 sticks) Butter, softened </span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 3 Eggs plus 1 Egg Yolk</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/2 tsp. Vanilla</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 350 degrees Fahrenheit. Line a 9-inch square baking dish with parchment paper.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2. Melt 7 ounces of chocolate over double-boiler and set aside to cool. Chop </span><span style="font-family: 'Courier New', Courier, monospace;">the</span><span style="font-family: 'Courier New', Courier, monospace;"> remaining chocolate into small pieces.</span>
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<span style="font-family: 'Courier New', Courier, monospace;">3.Sift the flour, cocoa powder, salt, and baking powder into medium sized bowl. </span><br />
<span style="font-family: 'Courier New', Courier, monospace;">4. With whisk attachment, beat the butter and sugar in mixing bowl until light and fluffy. Add eggs one at a time, together with a Tbsp. of dry ingredients.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">5. Beat in melted chocolate and vanilla, and then fold in remaining dry ingredients and chocolate pieces. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">6. Pour the mixture into prepared pan and bake for 30-35 minutes.</span><span style="text-align: center;"> </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">**That square that is lacking brownie is the result of a taste test. Remember, this is a scientific experiment.</span>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-8508937178072116102012-04-16T18:44:00.000-07:002012-04-16T18:44:42.504-07:00Strawberry Shortcake Cake<span style="font-family: 'Courier New', Courier, monospace;">This past weekend, my mom finally returned home from her 3 week long trip to China where she and my dad picked up my new little sister Myra-Frances.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">This called for a celebration, which means cake.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">This was Myra-Frances' first taste of an Apron Afternoon dessert. A quizzical look came across her face after first taste. I imagine she was thinking "What the heck. They never gave me this in China!" She didn't really know what to think of this new food "cake", but after her first bite she quickly learned that it was good...real good, and that she needed another bite. My mom, although not new to cake, acted as though this was her first cake as well. She took down about half of the cake after she had been on a diet of rice and unidentified meat for three weeks in China...I don't blame her. </span><span style="text-align: center;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19p0yIyll219jCgqHhILh6QmYBGJN2AndosnlZ6KW1abzSkbPCNkJfTQQZmOd9yJB9VOJfRNfLrRslIrqB_Lho_6VH5V9Q2HDHCzdk-un32jSiyEBs4dEYHducILmta4P_hgTLUEALtQ/s1600/IMG_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19p0yIyll219jCgqHhILh6QmYBGJN2AndosnlZ6KW1abzSkbPCNkJfTQQZmOd9yJB9VOJfRNfLrRslIrqB_Lho_6VH5V9Q2HDHCzdk-un32jSiyEBs4dEYHducILmta4P_hgTLUEALtQ/s400/IMG_0500.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">I found this cake on Pioneer Woman's website. She created this masterpiece and she is a saint for sharing it. It's now added to my list of favorite cakes. The only difficult part about this cake is the assembly. Trying to frost over strawberries is almost impossible. The directions say to try not to "disrupt" the strawberries while frosting....I disrupted them. But I kinda like the look of strawberries peaking out from the frosting. It almost looks like I did it on purpose.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdrn2TOgdWOm_xqcQio_6SfRSBAwEPG2KQ-4zN18ouRFkH9S_utqiS4ZsYOLfy6ZmV_9ahUALXIpEGwItb6tvHC_U2aLOVcUv3sdzQPJ0NmIiax8g1Zx3xUJFvmYL_Q2gbgl46a4NzOM/s1600/IMG_0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdrn2TOgdWOm_xqcQio_6SfRSBAwEPG2KQ-4zN18ouRFkH9S_utqiS4ZsYOLfy6ZmV_9ahUALXIpEGwItb6tvHC_U2aLOVcUv3sdzQPJ0NmIiax8g1Zx3xUJFvmYL_Q2gbgl46a4NzOM/s400/IMG_0504.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">The cake part of this cake is not terribly sweet, which helped balance out the sweetness of the strawberries and cream cheese frosting perfectly. The strawberries' juices seeped into the cake and made it extra moist. My brother Sam who doesn't even like fruit was taken by this cake. I think this cake has magical powers because everyone was obsessed with it...except for two of my younger brothers, but they refuse to eat fruit even if it is covered in frosting.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Final verdict: Make it. You might eat the entire cake in one sitting and that is A-okay. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Strawberry Shortcake Cake</u></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><u>From: <a href="http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/" target="_blank">Pioneer Woman</a></u></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><u>Cake</u></span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 1/2 cup Cake Flour<br />
- 1/2 teaspoon Salt<br />
- 1 teaspoon Baking Soda<br />
- 9 Tablespoons Unsalted Butter, Softened<br />
- 1 1/2 cup Sugar<br />
- 3 whole Large Eggs<br />
- 1/2 cup Sour Cream, Room Temperature<br />
- 2 teaspoon Vanilla</span><br />
<div><u style="font-family: 'Courier New', Courier, monospace;">Icing</u></div><div><span style="font-family: 'Courier New', Courier, monospace;">- 1/2 pound(1 package)Cream Cheese, Room Temperature</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 2 sticks Unsalted Butter<br />
- 1 1/2 pound Powdered Sugar, Sifted<br />
- 1 teaspoon Vanilla<br />
- 1 pound Strawberries</span></div><div><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div><span style="font-family: 'Courier New', Courier, monospace;"><u>Directions</u></span></div><div><span style="font-family: 'Courier New', Courier, monospace;"><u>Cake</u></span></div><span style="font-family: 'Courier New', Courier, monospace;">IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.<br />
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1. Preheat oven to 350 degrees. Sift together flour, salt, and baking soda in a medium bowl or onto wax or parchment paper.</span><span style="text-align: center;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGIOGGLMURTLk5PvAHs1WJv8n40lrFJatuLv0mMhqwGYrBEEwIXgOqAs5dMlpy2Fhmw0L7APhKJOqiRIvEwvCbBRQmIqYxYE7gFr_ec4IbCADzVwlRlilhgrTAciqa0S3lEuAMiOmxlo/s1600/IMG_0351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGIOGGLMURTLk5PvAHs1WJv8n40lrFJatuLv0mMhqwGYrBEEwIXgOqAs5dMlpy2Fhmw0L7APhKJOqiRIvEwvCbBRQmIqYxYE7gFr_ec4IbCADzVwlRlilhgrTAciqa0S3lEuAMiOmxlo/s400/IMG_0351.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">Get all the clumps out.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhOulIKBfZa3qfqCY7sZjFfLFCBxWbbVVQ2jJiZYqsjajvVU97dzRqr5uz3rZ2KPbh6xG3Qn7swDA3qYYn20Mun_tO7OWsM51lMOywH66oQCS2OMBwFJ0lD8tgg4JcvME59ehLqE73f0/s1600/IMG_0352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhOulIKBfZa3qfqCY7sZjFfLFCBxWbbVVQ2jJiZYqsjajvVU97dzRqr5uz3rZ2KPbh6xG3Qn7swDA3qYYn20Mun_tO7OWsM51lMOywH66oQCS2OMBwFJ0lD8tgg4JcvME59ehLqE73f0/s400/IMG_0352.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">2. Cream butter with the sugar in mixer fitted with paddle attachment until light and fluffy. Add eggs one at a time, mixing well each time.</span><span style="text-align: center;"> </span><span style="text-align: center;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDDtEQjTKNSxZYWjpkMLk-t2MYn0PT_muOrfTcgBIK2nrad2wyM1bRxWpQV9GcUBBLhJz4dxULrqAVdG-Dvqw03pCms_1q0zFYqckOznpqo16ZXXwsLbaPoryNeR07AGayAGEhlFTBW0/s1600/IMG_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDDtEQjTKNSxZYWjpkMLk-t2MYn0PT_muOrfTcgBIK2nrad2wyM1bRxWpQV9GcUBBLhJz4dxULrqAVdG-Dvqw03pCms_1q0zFYqckOznpqo16ZXXwsLbaPoryNeR07AGayAGEhlFTBW0/s400/IMG_0368.JPG" width="400" /></a></div><div><div><span style="font-family: 'Courier New', Courier, monospace;">3. Add sour cream and vanilla and mix until combined. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_q-6w-L3KzKxoUd7-E9l-HlUoyrDQE-pqDS1jBifwhyphenhyphenvH5uhtegu6B6VeUYe37ugCr2JLVv9vLWvLbnGQQ5GOBAvh43l5lvBCF7uM09vawBdOdf3roJ6lPPZJDvTm1mR75a9D_WNkasQ/s1600/IMG_0369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_q-6w-L3KzKxoUd7-E9l-HlUoyrDQE-pqDS1jBifwhyphenhyphenvH5uhtegu6B6VeUYe37ugCr2JLVv9vLWvLbnGQQ5GOBAvh43l5lvBCF7uM09vawBdOdf3roJ6lPPZJDvTm1mR75a9D_WNkasQ/s400/IMG_0369.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">4. Add sifted dry ingredients and mix on low speed until just barely combined.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEJioMqMoxWaBWPAVUAufhmFQRMHK9rILYnhX0eEFRizOEXDdckYovlzhgc9b5swBmpEzhdCGloQyQydD0Dzn3UqwKZ6F8OG-PK2kWxhE03aM9nuGB6VPj6XKAYQjXFurZgJaRLj0dQk/s1600/IMG_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEJioMqMoxWaBWPAVUAufhmFQRMHK9rILYnhX0eEFRizOEXDdckYovlzhgc9b5swBmpEzhdCGloQyQydD0Dzn3UqwKZ6F8OG-PK2kWxhE03aM9nuGB6VPj6XKAYQjXFurZgJaRLj0dQk/s400/IMG_0374.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKJuFOOsTNTP_1G6caxm_iLK9OiYeSwaMyAhzAfyelg1bY0zLrWCoKfC-iMCnkHj_bNAgwOxYrvKk0Supbn47GfSxCU-WjLWRIGgNjsiFUn9UMX09eZwQVjyk4Mw2en8AlTJv3kpLwaI/s1600/IMG_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKJuFOOsTNTP_1G6caxm_iLK9OiYeSwaMyAhzAfyelg1bY0zLrWCoKfC-iMCnkHj_bNAgwOxYrvKk0Supbn47GfSxCU-WjLWRIGgNjsiFUn9UMX09eZwQVjyk4Mw2en8AlTJv3kpLwaI/s400/IMG_0375.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">5. Pour into greased and floured 8-inch round cake pan. </span><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_c6edhTBOTQ0kryRB6t7MJP9fMlBPLkOwAfqUQbP7B-IxtZoDT-3WdxuiPC-UpUDVGGBf9ITD-j3qTKaCXNw_7FQiimgMxy52Z-bL_r51vVoG10k6BzuxW_e-UNYVo4FWH1rrcRE_vc/s1600/IMG_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_c6edhTBOTQ0kryRB6t7MJP9fMlBPLkOwAfqUQbP7B-IxtZoDT-3WdxuiPC-UpUDVGGBf9ITD-j3qTKaCXNw_7FQiimgMxy52Z-bL_r51vVoG10k6BzuxW_e-UNYVo4FWH1rrcRE_vc/s400/IMG_0346.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UbAPPBxbLJIYIFxV8XnAfLxTk_IOO3NILsryZ6H_XvEdLqXPqg0R-o4LpzjqUb64fJhaB4Jvd0HTyI4kvaMVphZIpDZf55t49psFoDBg601s_7t0d_IERfmZUBFbMTVHCju8V43GqQg/s1600/IMG_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UbAPPBxbLJIYIFxV8XnAfLxTk_IOO3NILsryZ6H_XvEdLqXPqg0R-o4LpzjqUb64fJhaB4Jvd0HTyI4kvaMVphZIpDZf55t49psFoDBg601s_7t0d_IERfmZUBFbMTVHCju8V43GqQg/s400/IMG_0385.JPG" width="400" /></a></div><div><span style="font-family: 'Courier New', Courier, monospace;">6. Bake at for 45 to 50 minutes, or until firm. </span></div><div><span style="font-family: 'Courier New', Courier, monospace;">7. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87KDP3oGbYAGg1k_95nrtxGYkxgTz-F6DfsIXV5qaNMjW_VLM7yX1e1HiDthV6U9EjbINctQ13FaBry7FhDLnEGtyloennZ6b_CPHEfyR4D9qAnVVZ051Kmq2sJBuL8IheAdH82pmbrU/s1600/IMG_0397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87KDP3oGbYAGg1k_95nrtxGYkxgTz-F6DfsIXV5qaNMjW_VLM7yX1e1HiDthV6U9EjbINctQ13FaBry7FhDLnEGtyloennZ6b_CPHEfyR4D9qAnVVZ051Kmq2sJBuL8IheAdH82pmbrU/s400/IMG_0397.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">8. Stem strawberries and slice them in half from bottom to top.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7J8W-rpFf1nNr6Wq1LBnpCujzTPQ51ejJmQ0xExWPAdJIUQH-dxbqkK5USqgNO0sd9kUrg8pyA2Evjw2b_91eifvfqSkOqBgUMdk4JgLevliuvbf_Ee8ZMPQqXTN_GnyJVSD3dayQnA/s1600/IMG_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7J8W-rpFf1nNr6Wq1LBnpCujzTPQ51ejJmQ0xExWPAdJIUQH-dxbqkK5USqgNO0sd9kUrg8pyA2Evjw2b_91eifvfqSkOqBgUMdk4JgLevliuvbf_Ee8ZMPQqXTN_GnyJVSD3dayQnA/s400/IMG_0390.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ2zirur9gCJ7QSsNoXufE9H7mwxEcKawNMtUMD98BYnhhIfh06xubqeOUHwog7jjVAVRtox3qddy21OsdX7O2jeUR2-jhvRr5W8MgvRS-Xql6CmoEzS3tYwozkw2sPG4npgtWChz3gc/s1600/IMG_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ2zirur9gCJ7QSsNoXufE9H7mwxEcKawNMtUMD98BYnhhIfh06xubqeOUHwog7jjVAVRtox3qddy21OsdX7O2jeUR2-jhvRr5W8MgvRS-Xql6CmoEzS3tYwozkw2sPG4npgtWChz3gc/s400/IMG_0392.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">9. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf89LpbtCFARKdQfcUAcXe6_8lH_VNjRzLtcSPnzpp99JqrUsMsmQipyUHAnCQpidiaekypKZpS1nwzAHZw81dApImNDhrD4R2PeMqUBP1AxS4RqBUyFGZwCPCkw067UlEcpsBjzjr5KE/s1600/IMG_0394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf89LpbtCFARKdQfcUAcXe6_8lH_VNjRzLtcSPnzpp99JqrUsMsmQipyUHAnCQpidiaekypKZpS1nwzAHZw81dApImNDhrD4R2PeMqUBP1AxS4RqBUyFGZwCPCkw067UlEcpsBjzjr5KE/s400/IMG_0394.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcTIaRrRVgLYtTnGiupMTeqrXX0FoH0wdFOPZQJDtqC5IbErNNjQmNQsPVroG5PeugHVJDNbWoTDYPOaY9vzwjfqdB0SEgTetYOe_Tf1mFfMT98fQxnfQ5-eMi8G8YX9TLo0I4xutWTk/s1600/IMG_0405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcTIaRrRVgLYtTnGiupMTeqrXX0FoH0wdFOPZQJDtqC5IbErNNjQmNQsPVroG5PeugHVJDNbWoTDYPOaY9vzwjfqdB0SEgTetYOe_Tf1mFfMT98fQxnfQ5-eMi8G8YX9TLo0I4xutWTk/s400/IMG_0405.JPG" width="400" /></a></div><u style="font-family: 'Courier New', Courier, monospace;">Icing</u><br />
<div><span style="font-family: 'Courier New', Courier, monospace;">1. Combine all ingredients in mixing bowl fitted with whisk attachment. Mix until very light and fluffy.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTdPdYJvDem7thHm3gvzPGDqZcxKIzkdJXG7cGLZwf-tAG9oOHz-ueVH1z4qfsALDRKoq0eiuIJv9JWFWhcZi5meo7v3gWV7pKsz2fgWBvAO_dEasPxC1B_5q1fiAOFL5NvgWnjd0Zqs/s1600/IMG_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTdPdYJvDem7thHm3gvzPGDqZcxKIzkdJXG7cGLZwf-tAG9oOHz-ueVH1z4qfsALDRKoq0eiuIJv9JWFWhcZi5meo7v3gWV7pKsz2fgWBvAO_dEasPxC1B_5q1fiAOFL5NvgWnjd0Zqs/s400/IMG_0407.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZX2Ex-09jqCL73KRIR7TJ2mlIT8OQTz8vUaplJUIhIUUDBR2iX3Ef1VuMnEKK5JaEhvhi1f9BYgxFjDhnAc7wCR5hjZEXwXEnXM3p34ZVk2O4dcydidnlPuoG7eaZppW2qogC52t24g/s1600/IMG_0411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZX2Ex-09jqCL73KRIR7TJ2mlIT8OQTz8vUaplJUIhIUUDBR2iX3Ef1VuMnEKK5JaEhvhi1f9BYgxFjDhnAc7wCR5hjZEXwXEnXM3p34ZVk2O4dcydidnlPuoG7eaZppW2qogC52t24g/s400/IMG_0411.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><u style="font-family: 'Courier New', Courier, monospace;">Assembly</u></div><div><span style="font-family: 'Courier New', Courier, monospace;">1. Slice cake in half through the middle. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0DhHFcwVLHOploD460pEJa0NY1mIGqgPtXPqlc0Wrdwpw_7SwWDfF8gw1AwKdL1Q5ovubV_clslGNSaqs-WkZ59h_zejBjtnJ-jSyuaemdRZM_GrVg7KbIEyyL74xZVGTKTJMapLKgI/s1600/IMG_0416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0DhHFcwVLHOploD460pEJa0NY1mIGqgPtXPqlc0Wrdwpw_7SwWDfF8gw1AwKdL1Q5ovubV_clslGNSaqs-WkZ59h_zejBjtnJ-jSyuaemdRZM_GrVg7KbIEyyL74xZVGTKTJMapLKgI/s200/IMG_0416.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrleTFhHUcUXW0Su4mNiEtPQHUAtKY990iurO8Mg_OThVJMEf0XeRCu5vA640UasQ8FbkPp4ItIYcY3QEGt8wSY-lkEcinTqfAk8L3k9hq0WfH5kkpnQTB-dqY9jxfYfy7OG6oPbczcXk/s1600/IMG_0418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrleTFhHUcUXW0Su4mNiEtPQHUAtKY990iurO8Mg_OThVJMEf0XeRCu5vA640UasQ8FbkPp4ItIYcY3QEGt8wSY-lkEcinTqfAk8L3k9hq0WfH5kkpnQTB-dqY9jxfYfy7OG6oPbczcXk/s200/IMG_0418.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jy1q57i0EqjM96AoDcgi2GAGhUE8pxIz4X5OhBkc-QQ7wiEaYznWRcbEioUKgN_3jUbxJ6X7hCFlLk0J9eF5VvatCDkx9enkcqntKf_Sfh-X06US1IgK3gHzsV5yTWTqNccyh2_U0Ow/s1600/IMG_0422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jy1q57i0EqjM96AoDcgi2GAGhUE8pxIz4X5OhBkc-QQ7wiEaYznWRcbEioUKgN_3jUbxJ6X7hCFlLk0J9eF5VvatCDkx9enkcqntKf_Sfh-X06US1IgK3gHzsV5yTWTqNccyh2_U0Ow/s400/IMG_0422.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">2. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.(I totally forgot this step...maybe that is why my strawberries were so "disrupted")</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o4VJs1u-nJdGIjM9JL9yOLKaYiVNwUfjELgy4ZgN7aIQQHIcBo6XrphJVLPB5sFCxqXia7QdbLerNbm8sLFK7khw2iQi72u2SkS36RMyKx7i6jM8UU7PKI26TxcT5bXC1FtH_87b7LQ/s1600/IMG_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o4VJs1u-nJdGIjM9JL9yOLKaYiVNwUfjELgy4ZgN7aIQQHIcBo6XrphJVLPB5sFCxqXia7QdbLerNbm8sLFK7khw2iQi72u2SkS36RMyKx7i6jM8UU7PKI26TxcT5bXC1FtH_87b7LQ/s400/IMG_0423.JPG" width="400" /></a></div><div><span style="font-family: 'Courier New', Courier, monospace;">3. Remove from freezer. </span></div><span style="font-family: 'Courier New', Courier, monospace;">4. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IxKhLNDnvDYaRUMkomFELg_Hj7yXBs9AsVGJVoFeScY2cjbFj-ztJuwui0GPxx3QbJc7RXJU40GaBKuvxeLpIRbCokLAWXnh1DiPaQefosuEwJsVvG_XWG8AgQ6u0lrx-IEx2qTUL6g/s1600/IMG_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IxKhLNDnvDYaRUMkomFELg_Hj7yXBs9AsVGJVoFeScY2cjbFj-ztJuwui0GPxx3QbJc7RXJU40GaBKuvxeLpIRbCokLAWXnh1DiPaQefosuEwJsVvG_XWG8AgQ6u0lrx-IEx2qTUL6g/s400/IMG_0424.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">Very disrupted strawberries.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3ERdIgxlIA56chE5X7E2Ro29fCnMIz-ahD_Fae1TcYwJjzi4JKHzCSL6m-M0YybU4DcZOclHmHz97R9zYPIlV0cTN7DRb-nTXSt5qjxU6Uas4-uqgLky6c_2Ix24jJNy4_REsD4T17M/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3ERdIgxlIA56chE5X7E2Ro29fCnMIz-ahD_Fae1TcYwJjzi4JKHzCSL6m-M0YybU4DcZOclHmHz97R9zYPIlV0cTN7DRb-nTXSt5qjxU6Uas4-uqgLky6c_2Ix24jJNy4_REsD4T17M/s400/IMG_0426.JPG" width="400" /></a></div><div><span style="font-family: 'Courier New', Courier, monospace;">5. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSk4IlRVAQWvQpVaX7ZqLTfDpn8oPdl3gX4ArSj4L_GqdZCEwE2q5PsnIacZeiiLBFt9y9IpbV6qHM1n93lDaNsZKUUZc_GgEk11KnWsz2eOV0pixSRJPRIny8xUqtnAd8WwHSC9nQSQ/s1600/IMG_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSk4IlRVAQWvQpVaX7ZqLTfDpn8oPdl3gX4ArSj4L_GqdZCEwE2q5PsnIacZeiiLBFt9y9IpbV6qHM1n93lDaNsZKUUZc_GgEk11KnWsz2eOV0pixSRJPRIny8xUqtnAd8WwHSC9nQSQ/s200/IMG_0428.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEe574qv8alauSSgZtVALnHWSEklOIJjJ0cBwZiFYBcn-HCZmn9eeEHA46dVsu2_A9En4OXU01sS67jcQzLk56JF1O8gbDbsrT6vAJx3QTNMVC24kq-OLdhnVjJ5s_52J7cj0397pJFs/s1600/IMG_0429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEe574qv8alauSSgZtVALnHWSEklOIJjJ0cBwZiFYBcn-HCZmn9eeEHA46dVsu2_A9En4OXU01sS67jcQzLk56JF1O8gbDbsrT6vAJx3QTNMVC24kq-OLdhnVjJ5s_52J7cj0397pJFs/s200/IMG_0429.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5P2VDS7F_OTKls3V40pA-pq7hO39MpzLkpWhuw-T2-gTgFAB3GiYXQ3AQKPign3ADBS2hKjHR1QPUhsvf6et57gGOoWujtSS_ejsdgWcMX-UtSp0VPUKn18HAJ1qaY6RsWKif6U-E6LU/s1600/IMG_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5P2VDS7F_OTKls3V40pA-pq7hO39MpzLkpWhuw-T2-gTgFAB3GiYXQ3AQKPign3ADBS2hKjHR1QPUhsvf6et57gGOoWujtSS_ejsdgWcMX-UtSp0VPUKn18HAJ1qaY6RsWKif6U-E6LU/s400/IMG_0433.JPG" width="400" /></a></div> <span style="text-align: center;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsFJBvW89Hs9v8E_wM_Ccq7sAfzhQWHtiPs1hpSHeAEvRwl1UOzJnQWI-TD3wis8YUN87kDV5BdN-JD1yU3S1wZAhVYfISOnLLoOGkurLu3hwSpfSLWWonvEXXo7s35GFHD-c2pPY9sA/s1600/IMG_0436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsFJBvW89Hs9v8E_wM_Ccq7sAfzhQWHtiPs1hpSHeAEvRwl1UOzJnQWI-TD3wis8YUN87kDV5BdN-JD1yU3S1wZAhVYfISOnLLoOGkurLu3hwSpfSLWWonvEXXo7s35GFHD-c2pPY9sA/s400/IMG_0436.JPG" width="400" /></a></div> <span style="font-family: 'Courier New', Courier, monospace;">Leave plain OR garnish with strawberry halves.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">Let chill in the fridge for a few hours to let the cake and frosting set. Best served chilled.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mlxmLqQb-WoshKlMudPaDG4yUZgryEYmukEgrPc8oea-Hhh2OGoqpwQpJy7Qu5WzmW6KKcLDjT-wuUhvfJSTkzlOUogBdHACUpGdlediO4pUIk_yM-ncGH16hZ7iXsw4yCf7dFmK2Dg/s1600/IMG_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mlxmLqQb-WoshKlMudPaDG4yUZgryEYmukEgrPc8oea-Hhh2OGoqpwQpJy7Qu5WzmW6KKcLDjT-wuUhvfJSTkzlOUogBdHACUpGdlediO4pUIk_yM-ncGH16hZ7iXsw4yCf7dFmK2Dg/s400/IMG_0438.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">ANNNNDDDDDD..introducing the newest baker to Apron Afternoons...Chef Myra-Frances!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54w3bmUdtyg1QyUwGgzN3q3R1p_6lZmsGB0dpyUDvR5OAKpPkbvovkMVcu2-n9jcCkviUWJOGoOruHK6istQ6pihqNxe98LHFqNjd32vBb5Znlo3MzlcwePdtXYJya0Y60WlJ30jpHmE/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54w3bmUdtyg1QyUwGgzN3q3R1p_6lZmsGB0dpyUDvR5OAKpPkbvovkMVcu2-n9jcCkviUWJOGoOruHK6istQ6pihqNxe98LHFqNjd32vBb5Znlo3MzlcwePdtXYJya0Y60WlJ30jpHmE/s400/IMG_2205.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfErqK1cH1LF6tKfeTE7luH7wzKJXo5XOl56mj__2deRkr7ZRKprZdmrfkpbZ09zLcjEFeZ0cptopbj7eKCPIdyB7jxpcQpuOY415RuEEU7ntV1IVySCLCMIBVvftWhISIGVtbjR7qLRM/s1600/IMG_2232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfErqK1cH1LF6tKfeTE7luH7wzKJXo5XOl56mj__2deRkr7ZRKprZdmrfkpbZ09zLcjEFeZ0cptopbj7eKCPIdyB7jxpcQpuOY415RuEEU7ntV1IVySCLCMIBVvftWhISIGVtbjR7qLRM/s200/IMG_2232.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJcUCXG2Qmx4dSgnVRkBNH2dVH3g8KRIbD16cNxtOzMJnfQXjyOpXC28KsmkufWa-OoDhdvtEHCVwGx5KoA3ussbOuXV0_HNS_63AwAWTzEYxzsznTwqcrpHtOGc8bMjzczl-_a-xrRo/s1600/IMG_2233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJcUCXG2Qmx4dSgnVRkBNH2dVH3g8KRIbD16cNxtOzMJnfQXjyOpXC28KsmkufWa-OoDhdvtEHCVwGx5KoA3ussbOuXV0_HNS_63AwAWTzEYxzsznTwqcrpHtOGc8bMjzczl-_a-xrRo/s200/IMG_2233.JPG" width="200" /></a></div><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div></div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-80802446893652206252012-04-10T16:46:00.001-07:002012-04-10T16:46:52.952-07:00Boston Brown Bread<span style="font-family: 'Courier New', Courier, monospace;">Put down your phone, turn down Spotify, stop all other tasks, and tell the person next to you to shut up. You are going to want to pay attention to this. Although, I know that since I'm talking about food I probably already have your attention. But I need you to listen and listen closely. This bread might look like nothing special but do not underestimate it. It has extreme flavor. Flavor you didn't even know could exist on this planet. It's rich and dark and delicious. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gYMXATSJmMubTp7lTJdA4kaXSxkzswwrbGNcR9WMvXXOWp-f0VHQf8X1JoSWBCahVK54C2ogormksPnF89Cz4rzeTRkq_qdAxGCZTa4jPujJpVM9P_2d18dAdRU8TKLJ7_URJGtQ69w/s1600/IMG_0402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gYMXATSJmMubTp7lTJdA4kaXSxkzswwrbGNcR9WMvXXOWp-f0VHQf8X1JoSWBCahVK54C2ogormksPnF89Cz4rzeTRkq_qdAxGCZTa4jPujJpVM9P_2d18dAdRU8TKLJ7_URJGtQ69w/s400/IMG_0402.JPG" width="400" /></a></div><div><div><span style="font-family: 'Courier New', Courier, monospace;">I always thought that in order to make a good loaf of bread it had to involve rising and kneading and proofing and this, that, and then some more of this and then letting it rise again. I couldn't have been more wrong. I always leave my bread baking to days when I have absolutely nothing to do because of how long it usually takes me to make a loaf of bread. Now that I know about this bread recipe though I might whip one of these out everyday...well not everyday...who am I kidding, if I could I would make this everyday. As I read through this recipe its simplicity caused me to question it: just mix up all the ingredients and bake it. Wait, What? That's it? Just like that? </span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3EKClLW5dnfU4D0g0AmOwEziqZUFslS3a61A8gA81smtMTW0CX1GDFSYo7rAKGhwtFEQ0kWlURm_tSX4n0XRHQLxo6BM5sbxPv25pwvcsO3-X7PT_Ymy63DW4Q9RbZs3TVkGuiJ_dds/s1600/IMG_0410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3EKClLW5dnfU4D0g0AmOwEziqZUFslS3a61A8gA81smtMTW0CX1GDFSYo7rAKGhwtFEQ0kWlURm_tSX4n0XRHQLxo6BM5sbxPv25pwvcsO3-X7PT_Ymy63DW4Q9RbZs3TVkGuiJ_dds/s400/IMG_0410.JPG" width="400" /></a></div><span style="font-family: 'Courier New', Courier, monospace;">Just like that. There it was. This perfect, dark brown, delicious smelling loaf of bread. I paced around the kitchen for a few minutes waiting for it to cool down, but my anticipation finally got the best of me and I cut a big slice into it. Instantly, I got a nice big whiff of the warm bread. It rocked my world. I slabbed a nice bit of butter on it and shoved it into my mouth. Whoa. I felt happy. Like if I died right then, I would have been fine because I had just eaten a slice of this bread. Alright, that's a little extreme, but it was </span><i style="font-family: 'Courier New', Courier, monospace;">that </i><span style="font-family: 'Courier New', Courier, monospace;">good, people. </span><br />
<div style="text-align: center;"><br />
</div><div><span style="font-family: 'Courier New', Courier, monospace;">Usually, Boston brown bread is cooked in coffee tins and steamed for a couple hours in a pot if water int the oven, so I was skeptical as to how it would turn out baked in a traditional loaf pan. I guess I can't compare the two cooking techniques' results since I have only made it in the loaf pan, but I don't know if this bread could be any moister, even though it's not steamed. With the buttermilk and molasses in this bread, it's soo moist. </span></div><div><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">Not only does it taste fantastic but it also makes your house smell like a dream, so that's two very good reasons to try this out for yourself. Plus, this bread will help add some variety to that strict Easter chocolate diet you're on right now. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVywcyBr6pkeWVcI7gEhmP8ephieQ45RFEb3VjbQza3HveyHrnQEmZwh7lXDgGmFjxquPceirxNQ0p6oH1Ahh8bsVJGEeAjA-iOlRL9UzECsXSRPf50BMQs2qbiW7ev85TndxnFswFf8/s1600/IMG_0413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVywcyBr6pkeWVcI7gEhmP8ephieQ45RFEb3VjbQza3HveyHrnQEmZwh7lXDgGmFjxquPceirxNQ0p6oH1Ahh8bsVJGEeAjA-iOlRL9UzECsXSRPf50BMQs2qbiW7ev85TndxnFswFf8/s400/IMG_0413.JPG" width="400" /></a></div><u><span style="font-family: 'Courier New', Courier, monospace;">Boston Brown Bread</span></u><br />
<u><span style="font-family: 'Courier New', Courier, monospace;">Makes 1 loaf</span></u><br />
<div><span style="font-family: 'Courier New', Courier, monospace;">- 2 cups of whole wheat flour</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">- 1 cup of all-purpose flour</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">- 2/3 cup brown sugar</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">- 2 tsp. baking soda</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">- 1 tsp. salt</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">- 1/4 cup molasses</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">- 2 cups buttermilk</span></div><div><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div><span style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 350 degrees. Grease and flour loaf pan, knocking out excess flour. </span></div><div><span style="font-family: 'Courier New', Courier, monospace;">2. In large bowl, sift together dry ingredients. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb0tuoyu86G5ULznhCZy1jPMUQ9hvx0g5k3FNrNivwifCJw8CPKvOIQohf8ihrAshc-LBjSIosqahquJgLd1KP1t2dYc3MmnvlFSOSJm6l4rvT6OvFuUwLwYFhHVDJJley4NEt4v41io/s1600/IMG_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb0tuoyu86G5ULznhCZy1jPMUQ9hvx0g5k3FNrNivwifCJw8CPKvOIQohf8ihrAshc-LBjSIosqahquJgLd1KP1t2dYc3MmnvlFSOSJm6l4rvT6OvFuUwLwYFhHVDJJley4NEt4v41io/s200/IMG_0360.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Eu_QHuq1To9Evm7J4ixZzphbs9CK7nUI_GcwRyTk_1Eq7osh2sbN53ST2yHAFwyJ3-olGdb1A8A-jSYGgJpHF5eu8xkW9nQstQwMR1tzf3p0rM1yDB0U7rG9Xk8hiVBMezafuKhXNwo/s1600/IMG_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Eu_QHuq1To9Evm7J4ixZzphbs9CK7nUI_GcwRyTk_1Eq7osh2sbN53ST2yHAFwyJ3-olGdb1A8A-jSYGgJpHF5eu8xkW9nQstQwMR1tzf3p0rM1yDB0U7rG9Xk8hiVBMezafuKhXNwo/s200/IMG_0361.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ebxFmtxMs6-1Sb0p0wq6Q3Ua2hZYmqwFjGibOFEynthSHx91rSlnmEiL_YnYZXtnIvPYhZ0Lj6zH3dJZlO9K-aZ6VIBFGOiq27GQ4gvDcQrNK4tXoMzkN7famkiYdoh6mZWJQt-ADqg/s1600/IMG_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ebxFmtxMs6-1Sb0p0wq6Q3Ua2hZYmqwFjGibOFEynthSHx91rSlnmEiL_YnYZXtnIvPYhZ0Lj6zH3dJZlO9K-aZ6VIBFGOiq27GQ4gvDcQrNK4tXoMzkN7famkiYdoh6mZWJQt-ADqg/s400/IMG_0373.JPG" width="400" /></a></div><div><span style="font-family: 'Courier New', Courier, monospace;">3. Stir in remaining ingredients until just combined. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLY2154oka2gjH1C1fzy_x8xsXBkv4vo5_FCueH_p0Un9_PiYJjUZDz6EQuvWwebL3uU0-3Pu1sCxHPGuYgYig0WV1Cs91NRP4aLVrIPYupf2F2eUN5M53Z2SDzc6-SjtVeARB6hUFDII/s1600/IMG_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLY2154oka2gjH1C1fzy_x8xsXBkv4vo5_FCueH_p0Un9_PiYJjUZDz6EQuvWwebL3uU0-3Pu1sCxHPGuYgYig0WV1Cs91NRP4aLVrIPYupf2F2eUN5M53Z2SDzc6-SjtVeARB6hUFDII/s400/IMG_0383.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: -webkit-auto;"> <span style="font-family: 'Courier New', Courier, monospace;">I spilled.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bD8yrLT-4Loz2R2hl9l3jgArs9sVXlWv_wLL9DL1VP-ABO0vFTG6c3V4xNWI_4OAxuaCW5XsapQSUyfFwwAPadTr88qLbYZ6IFG38HFXoJYkp39ovHd0S2WWTo25BCXXITJOPi_qQCY/s1600/IMG_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bD8yrLT-4Loz2R2hl9l3jgArs9sVXlWv_wLL9DL1VP-ABO0vFTG6c3V4xNWI_4OAxuaCW5XsapQSUyfFwwAPadTr88qLbYZ6IFG38HFXoJYkp39ovHd0S2WWTo25BCXXITJOPi_qQCY/s400/IMG_0385.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUgDkl_g33XGOvEmvqOvVxutkXkNPGohSwqtoxy1p4Ir_fvP1nTSpVn8G42mZCWIzNmSEpgvU7bo5KqYxKMNQByv7eWnxLsJ2oFO4p0Q665WniS-1_rlTAlK7CdPsz9eh7U1DAYBkcAk/s1600/IMG_0386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUgDkl_g33XGOvEmvqOvVxutkXkNPGohSwqtoxy1p4Ir_fvP1nTSpVn8G42mZCWIzNmSEpgvU7bo5KqYxKMNQByv7eWnxLsJ2oFO4p0Q665WniS-1_rlTAlK7CdPsz9eh7U1DAYBkcAk/s400/IMG_0386.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">4. Pour batter into prepared pan and bake in middle of oven until a tester comes out clean, about 1 hour. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">5. Cool bread in pan for 5 minutes. Turn loaf out onto rack and cool completely (I may or may not have let it cool completely...) before slicing.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rFToT4zJxAUssqcb64YZaFqDQmYfUNPd6nCNpnBsHitlV2CbVtMzeepY-hx2bUps7-SJaNw3WPhdalKunpZqgvGfH_qEHcth_GzerWj9iJEkP8yxu8yBSuZ4T5sF_eX7Ot0V1bK4-HM/s1600/IMG_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rFToT4zJxAUssqcb64YZaFqDQmYfUNPd6nCNpnBsHitlV2CbVtMzeepY-hx2bUps7-SJaNw3WPhdalKunpZqgvGfH_qEHcth_GzerWj9iJEkP8yxu8yBSuZ4T5sF_eX7Ot0V1bK4-HM/s400/IMG_0398.JPG" width="400" /></a></div><br />
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</div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0tag:blogger.com,1999:blog-7291284367614843771.post-69634793466842321522012-04-06T18:25:00.001-07:002012-04-06T18:29:46.433-07:00S'mores Cupcakes<div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;"><span style="text-align: -webkit-auto;">I'm slightly addicted to watching Cupcake Wars. Every time I watch it I feel inspired to get in the kitchen and create my own cupcake concoctions. My mother rolls her eyes at me when I tell her I want to create my own desserts. She knows that I nearly always mess something up. But, hey, what's the fun in having everything go right? Am I right? </span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgjKLF-2PLEFVNT4D7_MbrwIX6yISSHhpqCvVv5AVMP75hwvJ_rHw48mtvbIsDqJWfbyfLKX_G01ZBegdGeZTEu9k9M4dGxZhSArwRZpKNbmeDuRLy5oxRX-KdPwe0lL88PE_mYHO4u8/s1600/IMG_0588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgjKLF-2PLEFVNT4D7_MbrwIX6yISSHhpqCvVv5AVMP75hwvJ_rHw48mtvbIsDqJWfbyfLKX_G01ZBegdGeZTEu9k9M4dGxZhSArwRZpKNbmeDuRLy5oxRX-KdPwe0lL88PE_mYHO4u8/s400/IMG_0588.JPG" width="400" /></span></a></div><span style="font-family: 'Courier New', Courier, monospace;">I cant tell you how long I have been thinking about creating these cupcakes. I wanted to make them for the longest time but did not know how to execute them. Do I make a chocolate cake or a graham cake? Marshmallow frosting or a chocolate frosting? Do I put a chocolate filling in them or put toasted marshmallows in them? If you know me, you know I'm the most indecisive person ever...or at least I think you think I am...I'm not sure. So you know the delimia I was in when I couldn't decide on the perfect way to make a s'mores cupcake. Well, I finally decided on how I wanted to make them and I am definitely, 100% positive that I made the right decision.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_BlWeB_acDdIYBeW1IXwpOyRNeVPauHwxk9QJW0DQJlmXMTLKlp88ypA_bMImS0xbGSxVPwEGA6t3jXMwLP8_3k4mw2H_sRstcgtzlCPRGzct0Tb86hgqGzrcGzl1fTiX3Kl1PF49o8/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_BlWeB_acDdIYBeW1IXwpOyRNeVPauHwxk9QJW0DQJlmXMTLKlp88ypA_bMImS0xbGSxVPwEGA6t3jXMwLP8_3k4mw2H_sRstcgtzlCPRGzct0Tb86hgqGzrcGzl1fTiX3Kl1PF49o8/s400/IMG_0590.JPG" width="400" /></span></a></div><span style="font-family: 'Courier New', Courier, monospace;">Graham crackers kind of act as the base for a real s'mores, so I relayed this base into the cupcake by making the cake with graham crackers. If you've never made a graham cracker cake, prepare yourself. The smell of graham cracker cake cooking in the oven is intoxicating...maybe more so than cinnamon cooking in the oven (yet again, I can't decide.) The one problem I faced with using graham crackers in the cake batter though is that it resulted in a crumblier cupcake. It wasn't as moist as I anticipated. Don't let that keep you from making these. I wanted these to taste like a real s'mores, which required having toasted marshmallow and milk chocolate. There actually isn't that much chocolate in these cupcakes; just a drizzle over the cupcake. But it was perfect. I then filled it with some marshmallow fluff and topped it with some toasted marshmallows. I suggest eating these directly after toasting the marshmallows. Warm, gooey, and chocolatey s'mores...tastes like summer will be here soon.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDVSSNnVZJX-k62iw5Lqfk4KIVLdbAV6qJg2a8Wdlq9kBoaPanFSvhTpA9q3ruMnjIiqxAmlVFC40ytHv03Gvz19-dD7bZGeDxqNTpJmGDHNNPWd_wKd7cAcU5ygILtK2wVa-NPmDbFY/s1600/IMG_0593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDVSSNnVZJX-k62iw5Lqfk4KIVLdbAV6qJg2a8Wdlq9kBoaPanFSvhTpA9q3ruMnjIiqxAmlVFC40ytHv03Gvz19-dD7bZGeDxqNTpJmGDHNNPWd_wKd7cAcU5ygILtK2wVa-NPmDbFY/s400/IMG_0593.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">Slightly adapted from <a href="http://www.bonappetit.com/recipes/2011/01/smores_cupcakes" target="_blank">Bon Appetit</a></span></div><div class="separator" style="clear: both; text-align: left;"><u><span style="font-family: 'Courier New', Courier, monospace;">Ingredients</span></u></div><span style="font-family: 'Courier New', Courier, monospace;">- 1 1/2 cups graham cracker crumbs (about 15 whole crackers finely ground in processor)</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 cup all-purpose flour</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 2 1/2 tsp. baking powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 cup (1 stick) unsalted butter, room temperature</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 3/4 cups sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 2 large eggs</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1 tsp. vanilla extract</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 3/4 cup milk</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 8 ounces bittersweet (I used milk) chocolate, chopped</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1/2 cup heavy whipping cream</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 3/4 cup marshmallow fluff</span><br />
<div><span style="font-family: 'Courier New', Courier, monospace;">- Mini or regular sized marshmallows for topping (about 2 cups)</span></div><div><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div><u><span style="font-family: 'Courier New', Courier, monospace;">Directions</span></u></div><span style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 350°F. Line 12 standard muffin cups with paper liners.</span><br />
<div><span style="font-family: 'Courier New', Courier, monospace;">2. Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl. Beat butter and sugar in large bowl until light and fluffy.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbL_n8KnOatVdBRQ34J3nSMq9S_HuQzmIW6n6mDgpA7RHRR4x1UNaJvxO3ANUkAlhcgvrKfGOPVW1NFrl2-0O9_MGAx6ElRHjKjaJqh1KYt7G8MMXtdhDuLR5mE5UkrE6Gc9axL2vfYY/s1600/IMG_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbL_n8KnOatVdBRQ34J3nSMq9S_HuQzmIW6n6mDgpA7RHRR4x1UNaJvxO3ANUkAlhcgvrKfGOPVW1NFrl2-0O9_MGAx6ElRHjKjaJqh1KYt7G8MMXtdhDuLR5mE5UkrE6Gc9axL2vfYY/s200/IMG_0506.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoW85FA0ZBEoLnXhVTul7qbg6aW_QOY2xnNeAO1UADPLs9KaUMrC2hGmAOPR7heIIKYe74OHkuH89BG43sryORQ86pegUdpz5796PZXOM-eGW7nyJYDqh0uRBaryo_3rA0gvIaIl1Qs0/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoW85FA0ZBEoLnXhVTul7qbg6aW_QOY2xnNeAO1UADPLs9KaUMrC2hGmAOPR7heIIKYe74OHkuH89BG43sryORQ86pegUdpz5796PZXOM-eGW7nyJYDqh0uRBaryo_3rA0gvIaIl1Qs0/s200/IMG_0511.JPG" width="200" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvJb0ec-GA59x_V55TFozPoY3g23IuVFz1lDvrac947trpd4EpQ4skb6zU2dEpeUMqKci964MDDUKTUhaRVomCThNytDuSMslPm7FAzTPy0ISwrLBe4aKyV8A0H4Qfjvxz5ZSf-wiMwc/s1600/IMG_0513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvJb0ec-GA59x_V55TFozPoY3g23IuVFz1lDvrac947trpd4EpQ4skb6zU2dEpeUMqKci964MDDUKTUhaRVomCThNytDuSMslPm7FAzTPy0ISwrLBe4aKyV8A0H4Qfjvxz5ZSf-wiMwc/s400/IMG_0513.JPG" width="400" /></span></a></div><span style="font-family: 'Courier New', Courier, monospace;">3. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. </span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="color: black; font-family: 'Courier New', Courier, monospace; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJoc_kKRMyvRBkj6ai_zjLT4XhF1YfQNpIgheEYovtqbbhAqppzkTYYRJGKhUSlds62yhyphenhyphenr7zuMbgrrlc9LVnMv6XAoJ0JoV8VoL_MePRBR6Jc1rcQi7WalF3e-hpKxN4khnE31Zi9ZA/s1600/IMG_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJoc_kKRMyvRBkj6ai_zjLT4XhF1YfQNpIgheEYovtqbbhAqppzkTYYRJGKhUSlds62yhyphenhyphenr7zuMbgrrlc9LVnMv6XAoJ0JoV8VoL_MePRBR6Jc1rcQi7WalF3e-hpKxN4khnE31Zi9ZA/s400/IMG_0515.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: -webkit-auto;"><span style="font-family: 'Courier New', Courier, monospace;">This batter looks a lot less than appealing...but don't let its appearance fool you. It tastes heavenly. I might have tried it.</span></div><br />
<span style="font-family: 'Courier New', Courier, monospace;">4. Divide batter among muffin cups.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptIP4i_rI7uFAivDXUCeC9DG4HHQ5N9IBbrGg5C3mfvKDmLlGIP176YKKF8bSegUJmEFhirVN4zXqZ-hMiLnsfzHLKpU319QyrdG2K1Q3ISkRgfKWVkQYFOsd5DTZ4zOK63T70dVErvE/s1600/IMG_0519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptIP4i_rI7uFAivDXUCeC9DG4HHQ5N9IBbrGg5C3mfvKDmLlGIP176YKKF8bSegUJmEFhirVN4zXqZ-hMiLnsfzHLKpU319QyrdG2K1Q3ISkRgfKWVkQYFOsd5DTZ4zOK63T70dVErvE/s400/IMG_0519.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">5. Bake cupcakes until tester inserted into center come out clean, about 22 minutes. Transfer cupcakes to rack; cool completely.<span style="text-align: center;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;"><span style="text-align: -webkit-auto;">6. Place chocolate in medium bowl. Bring cream just to boil in small saucepan; pour over chocolate. Let stand 1 minute; stir until smooth. Cool ganache until lukewarm.</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aDms0weX2I6H57HrSo02Cbs2KzE7pBPY2enmYKSFbKEymaNk3xDpgQ7RaX5AJbO8u_EXqh7chMv2Kmi5YjdppE9qdtCjReV1ldwD1mujtS5ZgaQk_HujJqxMHSkXslnQvh7D-8VZWTE/s1600/IMG_0559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aDms0weX2I6H57HrSo02Cbs2KzE7pBPY2enmYKSFbKEymaNk3xDpgQ7RaX5AJbO8u_EXqh7chMv2Kmi5YjdppE9qdtCjReV1ldwD1mujtS5ZgaQk_HujJqxMHSkXslnQvh7D-8VZWTE/s400/IMG_0559.JPG" width="400" /></span></a></div><span style="font-family: 'Courier New', Courier, monospace;"> <span style="text-align: center;"> </span></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: black; font-family: 'Courier New', Courier, monospace; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkHWB8Okl-9rC2bvdfEXOyOI4kuptaQOgldkSKDVmduGq6tc61v8fw41HFk8TM9OtCW1x_yBQzJfzUz3VIbv1CD7OVUUB5NJoTFssNK3qoOtVKUURgBvODpJ_esxtCFU9A1FKAammraY/s1600/IMG_0563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkHWB8Okl-9rC2bvdfEXOyOI4kuptaQOgldkSKDVmduGq6tc61v8fw41HFk8TM9OtCW1x_yBQzJfzUz3VIbv1CD7OVUUB5NJoTFssNK3qoOtVKUURgBvODpJ_esxtCFU9A1FKAammraY/s400/IMG_0563.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMHf7ttWcQ4oHvT3SYBg7EvJ-GPToyhpfVHscQRUjQqeytD8rrWlgFCEMYrl6Nlszky0JkGT3vuocFePUvWTTN-mPxbcfSiV5YZ0h-jKXRCLOy9xFXLgSNr4uIWrUrRT9IDYnANObGds/s1600/IMG_0565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMHf7ttWcQ4oHvT3SYBg7EvJ-GPToyhpfVHscQRUjQqeytD8rrWlgFCEMYrl6Nlszky0JkGT3vuocFePUvWTTN-mPxbcfSiV5YZ0h-jKXRCLOy9xFXLgSNr4uIWrUrRT9IDYnANObGds/s200/IMG_0565.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzu2nO3s05We3bwkeRGapU8jpzsYKlMey6BeRaFlkk0ZIOS0WXm2WUp09jyrGoTq3r4wX3Z136UoaL-S8v5dIo5uW91TxZiWtGDqqqRIvudh4Ya8uOHvrctX4DL_-lbKgrES5AqDQeJc/s1600/IMG_0567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzu2nO3s05We3bwkeRGapU8jpzsYKlMey6BeRaFlkk0ZIOS0WXm2WUp09jyrGoTq3r4wX3Z136UoaL-S8v5dIo5uW91TxZiWtGDqqqRIvudh4Ya8uOHvrctX4DL_-lbKgrES5AqDQeJc/s200/IMG_0567.JPG" width="200" /></a></span></div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: -webkit-auto;"><span style="font-family: 'Courier New', Courier, monospace;">7. Push apple corer about 1 inch into top of each cupcake; remove cake, forming hole. You can also use a spoon to scoop out the middle.</span></div><div style="text-align: -webkit-auto;"></div><div><span style="font-family: 'Courier New', Courier, monospace;">8. Spoon 3/4 cup marshmallow fluff into resealable plastic bag, pushing into 1 bottom corner. It's easiest if you put the bag in a cup then put in the filling. This will help keep the bag in place. Cut 1/2 inch off corner. </span></div><div><span style="font-family: 'Courier New', Courier, monospace;">9. Pipe into holes in cupcakes. Spread 2 teaspoons ganache over each cupcake.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Courier New', Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsJfUsH7iyigEiMQ5_4Q9ulpL0jfahGzuP2yQv0pgGnYD53pP4NDGPy7PuZt0WDfVRNSQvghNT1nTP6jGqF05eV6SC59JulxRy5-cQ1P6_WrmVNM-rRkMESPq-8tmUqE9jvxpxdDzknk/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsJfUsH7iyigEiMQ5_4Q9ulpL0jfahGzuP2yQv0pgGnYD53pP4NDGPy7PuZt0WDfVRNSQvghNT1nTP6jGqF05eV6SC59JulxRy5-cQ1P6_WrmVNM-rRkMESPq-8tmUqE9jvxpxdDzknk/s200/IMG_0545.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnextIwyiuMVtRVDC_kpwOkG-WFr-iqzw3TafJemg7jN-0Q2lwil3I5aig8RO3yiK8Zmc7iEK81V5jvJSwQmNQW0UhfqPWMxymgKbOUbUgbMd4knjyT9tT3IrjwEiuUv0xJDgBYyTVVPI/s1600/IMG_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnextIwyiuMVtRVDC_kpwOkG-WFr-iqzw3TafJemg7jN-0Q2lwil3I5aig8RO3yiK8Zmc7iEK81V5jvJSwQmNQW0UhfqPWMxymgKbOUbUgbMd4knjyT9tT3IrjwEiuUv0xJDgBYyTVVPI/s200/IMG_0550.JPG" width="200" /></a></span></div></div><span style="font-family: 'Courier New', Courier, monospace;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcv3MKkVnr1DOZq65KK12TAoK8nFhJB0lEy3lxbrtKTqOcc_uv1i0u3DFWEQLFg05Nl3-BjrEp8Gy8YZQwq1BHeUdGcXbUtm5e2G90cJ81TcoBL0N2-17o_ZjSe8hu0Y_0HXpDR0Zjk0/s1600/IMG_0551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcv3MKkVnr1DOZq65KK12TAoK8nFhJB0lEy3lxbrtKTqOcc_uv1i0u3DFWEQLFg05Nl3-BjrEp8Gy8YZQwq1BHeUdGcXbUtm5e2G90cJ81TcoBL0N2-17o_ZjSe8hu0Y_0HXpDR0Zjk0/s400/IMG_0551.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cJdbEt52XYaPjkJ5hzOygF7udzCaSC7l2n11LTowFAvhSIIbrXMbhJxEth0lAc6Xvi3VS_rgVP71ryyYaFk2JYKImkbGiXZzxiH8S7aHorvLOw_IGagKSzHFfH2qkpEGMUkTeMcnz2M/s1600/IMG_0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cJdbEt52XYaPjkJ5hzOygF7udzCaSC7l2n11LTowFAvhSIIbrXMbhJxEth0lAc6Xvi3VS_rgVP71ryyYaFk2JYKImkbGiXZzxiH8S7aHorvLOw_IGagKSzHFfH2qkpEGMUkTeMcnz2M/s400/IMG_0570.JPG" width="400" /></span></a></div><span style="font-family: 'Courier New', Courier, monospace;">10. Preheat broiler. Coat rimmed baking sheet with nonstick spray. Place marshmallows on to sheet. Broil until slightly charred about 1 to 2 minutes. Top cupcakes with toasted marshmallows. I made little piles so I could place a pile on top of each cupcake.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07_bXRVk4_S6SWo5ns6g_c7bDUicvGj_86OKRSRI2KsqbNGhSNPIQ_amky3EIPF0jxLqG3t0r10hQsLIvgkZp4BwnLqQhMLK_7mBMFrUwxhMqcUjXMb-waSNr2w7isSPWFoqSJFSkoWo/s1600/IMG_0581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07_bXRVk4_S6SWo5ns6g_c7bDUicvGj_86OKRSRI2KsqbNGhSNPIQ_amky3EIPF0jxLqG3t0r10hQsLIvgkZp4BwnLqQhMLK_7mBMFrUwxhMqcUjXMb-waSNr2w7isSPWFoqSJFSkoWo/s400/IMG_0581.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_xffzGZrUcfWiWba8p1_M0G_DIs7jsOmeOlcNu7JbsnmnMmK7jq4wskJN5kcVsbmASuY0Pc3yUz97_MI_wiUIxZvfEZKtYhxFZx9CXvOr7J7O_w0taQTVxnFrn6pNEqz1GT8ovE4mXc/s1600/IMG_0592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: 'Courier New', Courier, monospace;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_xffzGZrUcfWiWba8p1_M0G_DIs7jsOmeOlcNu7JbsnmnMmK7jq4wskJN5kcVsbmASuY0Pc3yUz97_MI_wiUIxZvfEZKtYhxFZx9CXvOr7J7O_w0taQTVxnFrn6pNEqz1GT8ovE4mXc/s400/IMG_0592.JPG" width="400" /></span></a></div><span style="font-family: 'Courier New', Courier, monospace;">How can you turn that down. </span><br />
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</div>Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com1tag:blogger.com,1999:blog-7291284367614843771.post-67956880878621315962012-03-28T18:44:00.001-07:002014-10-22T19:52:56.019-07:00Lemon Poppy Seed Cake<span style="font-family: 'Courier New', Courier, monospace;">My mom liked my lemon curd tart that I made a few weeks ago. She liked it so much, in fact, that the next time she went to the grocery store she bought a bag of lemons.</span> <span style="font-family: 'Courier New', Courier, monospace;">The tart got her hooked on lemons apparently.</span> <span style="font-family: 'Courier New', Courier, monospace;"> She came home and handed a huge bag of lemons to me with a face that said "please bake something lemony again." So I did...actually Elizabeth and I did.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Elizabeth came home to babysit my me and my little brothers for the weekend because my parents are in China. NBD. But Elizabeth coming to visit really only means one thing: she and I are going to bake. My brothers are aware of this fact, which makes everyone happy to have Elizabeth as the babysitter. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">We needed to decide on something to bake. I told her we had to bake something with lemon because I had the bag of lemons mom bought waiting for their juice to be made into something delicious. We searched the internet for some recipes and finally settled on a lemon poppy seed cake. Man oh man. We didn't know what we were in for. Every craving I have ever had or ever will have of a lemon cake was quenched with one bite of this cake. It's perfectly moist, perfectly lemony, and perfectly light. Just what we needed. After being baked, the cakes are glazed with a simple lemon syrup which makes them extremely moist and frosted with a cream cheese lemon butter cream. Plus, the poppy seeds make the cake look like it has polka-dots in it which makes its cuteness factor top the charts. Add perfectly cute to the list above. The only problem with this recipes is that it doesn't call for 8 lemons. Any suggestions on what to do with the extra lemons I have hanging around? Don't be surprised if another lemon recipe pops up soon.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">From: <a href="http://alwayswithbutter.blogspot.com/2011/07/lemon-poppy-seed-cake-with-lemon-cream.html" target="_blank">Always With Butter</a></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Cake</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 3 cups cake flour<br style="background-color: white; line-height: 15px; margin-bottom: 0pt; margin-left: 0pt; margin-right: 0pt; margin-top: 0pt; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-align: -webkit-left;" />- 1 3/4 cups sugar<br />
- 4 ½ teaspoons baking powder<br />
- ½ teaspoon salt<br />
- 3 tablespoons poppy seeds<br />
- 1 cup (2 sticks) unsalted butter, room temperature<br />
- grated zest of 1 large lemon<br />
- 1 ¼ cups buttermilk<br />
- 5 egg whites<br />
- 1/3 cup water</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Syrup</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1/3 cup water</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- juice of 1 large lemon</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1/4 cup sugar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Frosting</u></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- Zest of 1 lemon</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 8 oz. cream cheese, softened</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 1 cup (2 sticks) butter</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">- 5 cups powdered sugar</span></div>
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</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Directions:</span></div>
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<u><span style="font-family: 'Courier New', Courier, monospace;">Cake</span></u></div>
<span style="font-family: 'Courier New', Courier, monospace;">1. Preheat the oven to 350°F. Butter and flour two 8 in. round cake pans.<br />
2. Sift Flour. Combine the flour, sugar, baking powder, salt and poppy seeds in mixing bowl. </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">3. Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture. Beat on low – be careful, the flour may fly everywhere – until completely mixed. Raise the speed to medium and beat for 1-2 minutes.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4. In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk; whisk to blend thoroughly. </span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">5. Gradually add to the batter, scraping down the sides of the bowl and beating only enough to incorporate. </span><span style="text-align: center;"> </span><span style="text-align: center;"> </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">6. Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes.</span></div>
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<u style="font-family: 'Courier New', Courier, monospace;">Syrup</u></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1. While the cakes are cooling, make the lemon syrup. In a saucepan, combine the sugar, lemon juice and water. Bring to the boil and continue to boil, reducing down until it appears thick and reduced in volume.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. Turn out the cake layers onto wire racks and brush the hot lemon syrup over the warm cakes to moisten evenly. Let cool completely.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><u>Frosting</u><br />
1. In the large bowl of an electric mixer, beat the cream cheese and butter on medium speed until light and fluffy. Add zest and mix until combined.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2. Gradually add the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. <u><br />
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<span style="font-family: 'Courier New', Courier, monospace;">3. Assemble your cake and eat em' up.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Here's a special behind he scenes snapshot. Noms.</span></div>
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Elizabeth and Sarah Reynoldshttp://www.blogger.com/profile/00589224890127631864noreply@blogger.com0