tag:blogger.com,1999:blog-44168762199575882052024-03-08T03:33:49.569-08:00Sweet Cinnamon & HoneyExploring the wonderful world of baking, one recipe at a time...Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-4416876219957588205.post-55393184931736402672014-07-23T13:25:00.001-07:002014-07-23T13:25:18.364-07:00EXCITING NEWS....<div style="text-align: center;">
<span style="font-size: x-large;">I'VE MOVED!</span></div>
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<span style="font-size: x-large;">I officially am blogging on my own site now at:</span></div>
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<span style="font-size: x-large;"><a href="http://sweetcinnamonhoney.com/">http://sweetcinnamonhoney.com</a></span></div>
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I figured it's about dang time I jumped on the fancy blog bandwagon. </div>
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So I'm currently in the process of configuring and designing the new page.</div>
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I will keep this page up, just in case...</div>
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but please, join me over at the new site! :)</div>
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Thanks!</div>
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-Sophie @ Sweet Cinnamon & Honey</div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com2tag:blogger.com,1999:blog-4416876219957588205.post-23150481868355144912014-07-21T22:21:00.000-07:002014-07-21T22:52:24.426-07:00Margarita Cupcakes<div style="text-align: center;">
Time to bring on the booooze to this little blog, my friends.</div>
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Tequila is definitely my drink of choice, because I love all of the yummy citrus that goes with it. I have been wanting to make some variant of a cocktail cupcake for quite a while now, and I'm always saving different recipes I find to experiment with (so many recipes to try, so little time). Somehow now is when I am just getting down to it (though, summer is the bestttt time for this particular thing anyways... so go me!).<br />
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The other day I got home from work with a major urge to bake (pretty normal feeling for me, no weirdness there). I work at a women's gym, and a large chunk of my time when I'm not cleaning/organizing is spent perusing the interwebs for baking ideas.<br />
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<span style="text-align: start;">My family had just gone grocery shopping that day, anddd tequila was one of their purchases.</span><br />
I instantly remembered finding a few different recipes for Margarita Cupcakes on Pinterest, and voilá!<br />
They <i>had</i> to be made.<br />
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They turned out surprisingly yummy (which is always the best feeling). The cake is so perfectly lime-y and tangy with a nice tender crumb, and the frosting is fluffy like air, but with a nice balanced sweetness verse the lime and tequila.<br />
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These guys would be absolutely perfect for dessert on a taco night, Cinco de Mayo, or just as a sweet treat to end a ladies night full of other boozy fun. :)<br />
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<b>Tequila-Lime Cupcakes:</b> (Adapted from <a href="http://www.browneyedbaker.com/2011/05/05/margarita-cupcakes-cinco-de-mayo/" target="_blank">Brown Eyed Baker</a>) Yield: 12ish cupcakes<br />
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1 1/2 cups all purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/2 cup unsalted butter, room temp<br />
1 cup granulated sugar<br />
2 eggs, room temp<br />
1.5 limes, zested and juiced<br />
2 tablespoons tequila (plus 1 tablespoon for brushing)<br />
1/4 teaspoon vanilla<br />
1/2 cup buttermilk<br />
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<b>Tequila-Lime Swiss Meringue Buttercream</b> (Adapted from <a href="http://www.jasonandshawnda.com/foodiebride/archives/1261/" target="_blank">Jason and Shawnda</a>)<br />
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2 cups granulated sugar<br />
8 egg whites<br />
12 ounces unsalted butter (3 sticks), room temp<br />
2 1/2 tablespoons lime juice<br />
1 to 2 tablespoons tequila<br />
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<u>To Make the Cupcakes:</u><br />
Prepare your cupcake tin with liners, and preheat the oven to 325 degrees. In a small mixing bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, beat the sugar and butter until creamy and pale in color (about 5 minutes). Then add in the eggs one at a time and mix until incorporated.<br />
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Scrape the sides and bottom of the bowl with a spatula. Add the tequila, lime juice/zest and vanilla all at once and mix on low until combined (it may start to look separated and yucky at this point, but just keep going, it turns out fine).<br />
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On low speed, add the dry ingredients in 3 batches alternating with the buttermilk (added in twice). Mix until just combined. Be sure to scrape the sides of the bowl again.<br />
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Divide the batter into your cupcake tin, and bake for 20-25 minutes until a toothpick inserted comes out with only a few crumbs. Let cool for a few minutes before removing from the pan, and while they are still warm, brush the tops with the extra tablespoon of tequila.<br />
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<u>To Make the Buttercream:</u><br />
Place your stand mixer bowl over a small pot of simmering water (do not let the bottom of the bowl touch the water). Whisk together the sugar and egg whites over the bain marie until the sugar dissolves and it reaches 160 degrees on a candy thermometer.<br />
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With the stand mixer and whisk attachment, beat the sugar/egg whites on high speed until cooled and thick/glossy stiff-peaked meringue forms (about 10 minutes). Switch to the paddle attachment, and add the butter one bit at a time on medium speed.<br />
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If the buttercream starts to break just keep beating it (you may need to do some <a href="http://www.jasonandshawnda.com/foodiebride/archives/7640" target="_blank">extra maneuvering</a> to get it to the right consistency). Add the lime juice and tequila, and beat on high until it comes back together and is a smooth delectable buttercream.<br />
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<u>Assembly:</u><br />
Using whatever tip you prefer (I used a Wilton open-star 827 tip), pipe the frosting over the cakes. Top with lime zest, sliced lime and salt (or however you'd like to garnish it).<br />
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Line up some salt, some lime wedges, and shots of tequila...</div>
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That's pretty much what these delicious little cakes are reminiscent of.</div>
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(Only...Duh, these are wayyyy better).</div>
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Boozy desserts are so fun.<br />
This might become a thing here on this little blog. </div>
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Watch out!</div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-16335042898651522012014-06-22T21:57:00.003-07:002014-06-22T21:57:48.938-07:00Meyer Lemon Popsicles with Berries<div style="text-align: center;">
Helloooo summer, officially (as of yesterday). </div>
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One of the best things about coming home for summer is all of the fun baking and cooking I get to do with my family.<br />
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My dad has a really beautiful garden full of all sorts of goodies to bake with, and one of the best items to harvest there for baking etc. are his Meyer lemons.<br />
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The flavor of Meyer lemon is so perfect for lemonade/pops because it is naturally more sweet than Eureka lemons, and has this extra oomph of special lemon-y-ness (yes, that is a <i>technical</i> term) that I looove.<br />
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I typically like my lemon desserts on the more tart side, and that worked perfectly in balance with these refreshing popsicles. The berries add a nice texture to bite into and contrast to the tartness of the lemon.<br />
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Popsicles are incredibly easy to make and so versatile, you can change these up in any combination of flavors you'd like.<br />
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Simple Syrup:<br />
1 cup granulated sugar<br />
1 cup water<br />
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In a small saucepan, bring the sugar and water to a low boil and cook until the sugar dissolves. Set aside to cool before use. Should make about 1 1/3 cups.<br />
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Popsicle Base (Lemonade):<br />
1 cup Meyer lemon juice<br />
1 cup simple syrup (recipe above)<br />
4-5 cups water (depending on your taste)<br />
Handful of blackberries and raspberries (or any fruit you prefer)<br />
Popsicle molds<br />
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Mix together all of the ingredients into a large pitcher. Chill until ready to freeze, or pour directly into popsicle molds. Add the fruit in whatever combination you prefer. Transfer to freezer until firm (at least 3 hours).<br />
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So simple and yummy. And if you run out of popsicle molds </div>
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(like I did) you can just drink the extra Lemonade. With mint. Yum.</div>
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I think my next dabble in popsicles will be based on a cocktail! </div>
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Ya know...it's summer. Live a little. :)</div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-70420798247897484652014-06-15T23:37:00.000-07:002014-06-16T10:10:07.425-07:00Apple Pie CookiesHey y'all. I'm baaaack! It's unbelievable that my last post was in April...I have been quite busy these past two months, explaining my prolonged blog absence.<br>
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It feels like just a few days ago that all this happened, but alas time is flying by just like usual: way too fast.<br>
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I finished my final semester. I graduated from college (...still processing that crazy fact). I went to Israel for over two weeks (whole 'nother story for another time, which will include more Challah and Rugelach recipes).<br>
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Now I'm back in the San Francisco bay area...and today I start my culinary classes!! The long anticipated wait for going to culinary school is finally over. I'm so much beyond excited.<br>
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Anyways...so the pie cookies. In honor of Father's Day, I decided to try a new recipe! I do not know for the life of me how my family hasn't thought to make these before.<br>
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Cookies and pie are like the two most prized baked items in our family repertoire, and combining them?! GENIUS.<br>
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I have always been a lover of pie crust. There are stories told to this day of me going around the pies at Thanksgiving when I was like six, and snagging the crust off the Pumpkin pie while no one was looking. It was always the best part! Especially if it had a little bit of the pumpkin filling on it. Nom.<br>
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These pie cookies were maaade for people like me... who are more about the crust than the filling. Don't get me wrong. I love a good whole slice of pie, but the crust is always where the allure is.<br>
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These guys are just the right ratio of filling to crust that would be expected if you were to make a pie cookie. The all-butter crust is nice and flaky, and there is just enough apple and cinnamon-y flavors to feel like you're having a bite of real apple pie.<br>
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Pie lovers...I compel you to give these a go. For real! Your mind will be blown. And if it isn't, then you can't possibly be a true pie lover (hehe, sorry...pie snob aficionado typing here). Even if you don't love pie, try them anyway. I honestly can say you won't be disappointed.<br>
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<b><u>Apple Pie Cookies</u>:</b> (Adapted from <a href="http://smittenkitchen.com/blog/2011/10/apple-pie-cookies/" target="_blank">Smitten Kitchen</a>)<br>
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For the <u>Crust</u>:<br>
2.5 cups all purpose flour<br>
2 tablespoons granulated sugar<br>
1 teaspoon salt<br>
1 cup unsalted butter, cubed and very cold<br>
1/2 cup very cold water<br>
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<u>Filling</u>:<br>
3 apples (whatever variety you prefer, I used Granny Smith)<br>
1/3 cup granulated sugar<br>
1 teaspoon cinnamon<br>
Dash of pumpkin spice<br>
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<u>Topping</u>:<br>
1 egg for egg wash, whisked together in a small bowl with a splash of water<br>
Coarse sugar for garnish<br>
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Make the dough: In a large mixing bowl, whisk together the flour, sugar and salt. Add the butter, and work into the flour mixture with a pastry cutter until the butter is about pea-sized. Dribble in the water, and mix with a rubber spatula (or your hands) until it just comes together. Form into a ball, and cut in half. Wrap in plastic and chill in the refrigerator for at least an hour before rolling out.<br>
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Prepare your cinnamon sugar mixture for the apples while the dough is chilling. Also prepare your egg wash if you have not done so. After your dough has chilled, turn it out onto a well floured work surface until about 1/8th inch thick. Using a 2.5 inch round cookie/biscuit cutter, cut out rounds of dough. Transfer to a parchment lined cookie sheet, and chill in the refrigerator while cutting the apples, until assembling.<br>
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Peel your apples, and cut into 1/8th inch slices until you hit the core. Repeat on the opposite side of the apple. Then using a 1.5 inch cookie/biscuit cutter, slice little disks of apples to put inside the dough disks.<br>
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Assembly: Preheat the oven to 350 degrees. Dip your apple slices in the cinnamon sugar mixture. Wet the bottom round of the pie-lets with a little bit of water (use your fingertips), then place on the apple slice. Seal the top round over the apple and bottom, and use your fingers to pinch the edges. If one pan is finished, stick them back in the refrigerator to chill while you assemble the rest.<br>
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After all the pies are sandwiched, go around the edges with the tines of a fork. Then using a sharp knife, make some slits in the top of the dough to allow the pies to breathe. Paint the tops with a light layer of egg wash, drizzle with the coarse sugar. Bake for 25 minutes on parchment lined cookie sheets until the tops are golden.<br>
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While having to assemble each pie-let can seem a little more time intensive than making one single pie, it is so worth the effort. They are so flaky and the perfect sweet little snack when you're craving something pie-like.<br>
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Summer is here, and pie is a seasonal MUST. </div>
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Why not mix it up with a relatively easy spin on a classic? </div>
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:) I'm oh so pleased, and my sneaking suspicion is that you will be too!</div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-66676358268734375212014-04-21T21:00:00.000-07:002014-04-21T22:42:14.268-07:00Mexican Hot Cocoa Thumbprint Cookies with Spicy Dulce de Leche<div class="separator" style="clear: both; text-align: left;">
I cannot believe we are so close to it being May. Seriously. Where did this year go? I feel like it was just a couple months ago that I was finishing my semester in Spain and getting ready for my travel adventures across Europe. It's been almost a whole year already since then!</div>
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In just a few short weeks I finish my undergrad and graduate! Then four days after graduation I fly to Israel! AHH. I will be doing a 10 day Birthright-Taglit trip, and staying an extra week afterwards to travel around with my sister and friends. To fast forward to then (past final exams, projects, papers...wahhh) would be absolutely wonderful.<br />
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This month we are making Cinco de Mayo cookies for the Creative Cookie Exchange! I figured, chocolate, cayenne, cinnamon, dulce de leche...where can ya go wrong?<br />
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I've always been intrigued by making cookies with hot chocolate mix, so I thought I could incorporate the Mexican-Chocolate flavors with these guys as thumbprints. The dough was definitely a different texture than normal cookie dough, but they worked just fine with extra chilling in the freezer.<br />
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The cookies are slightly fluffy in texture, and while the cinnamon and cayenne are not overwhelming flavors against the chocolate, the tingle from the pepper definitely builds up with each bite. Such a fun way to literally spice up plain chocolate!<br />
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Ingredients:<br />
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<b><u>Cookies- </u></b>Adapted from <a href="http://www.twopeasandtheirpod.com/mini-hot-cocoa-cookies/" target="_blank">Two Peas and Their Pod</a><br />
1/2 cup unsalted butter<br />
2 cups semi-sweet chocolate<br />
2 cups flour<br />
1/4 cup hot cocoa mix<br />
1 1/2 tsp cayenne<br />
2 tsp cinnamon<br />
1 1/2 baking powder<br />
1 tsp salt<br />
1 cup brown sugar<br />
3 eggs<br />
2 tsp vanilla<br />
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In a small saucepan, melt the butter on low heat. Add the chocolate, and stir with a rubber spatula until melted. Set aside to cool for a few moments.<br />
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In a medium bowl whisk together the flour, cocoa, cayenne, cinnamon, baking powder and salt.<br />
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In your stand mixer, beat the sugar and eggs on medium-high until creamy. Add in the vanilla and mix until combined. Then add the dry ingredients and mix on low, adding the chocolate/butter as you mix until everything is incorporated. Be sure to scrape the sides and bottom of the bowl. Chill the dough in the fridge for at least an hour or overnight.<br />
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Using a teaspoon, portion out the dough and roll into balls, place them a parchment lined cookie sheet. Using your pinkie make a deep well in the center of each cookie. Preheat the oven to 325 degrees. Chill in the freezer for about 20 minutes before baking. Bake for 6-10 minutes until set. Let chill on a wire rack before filling.<br />
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<b><u>Spicy Dulce de Leche Filling-</u></b><br />
1 can Dulce de Leche (or homemade)<br />
1 tsp cayenne<br />
1 tsp cinnamon<br />
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In a small saucepan, combine all the ingredients and cook on low until a nice texture for filling the cookies (smooth, but not too runny). Using a small ziploc or piping bag, fill your mini thumbprints with the Dulce de Leche, and 'garnish' how you like (I just drizzled over some melted chocolate chips).<br />
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There ya go. Even with this awful cold I have, I can taste the hints of cinnamon and cayenne verse the chocolate. Super tasty and tingly. :D<br />
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<a href="http://www.thespicedlife.com/creative-cookie-exchange" target="_blank"><img src="http://www.thespicedlife.com/wp-content/uploads/2014/01/Creative-Cookie-Exchange-2014.jpg" height="400" width="400" /></a></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;">The theme this month is Cinco de Mayo - and what better way to celebrate than baking cookies! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.</span></div>
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<span style="font-family: inherit;"><span style="vertical-align: baseline; white-space: pre-wrap;">You can also just use us as a great resource for cookie recipes--</span></span></div>
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<span style="font-family: inherit;"><span style="vertical-align: baseline; white-space: pre-wrap;">be sure to check out our </span><a href="https://www.facebook.com/pages/Creative-Cookie-Exchange-hosted-by-The-Spiced-Life-and-At-Home-with-Rebecka/148873331987243" style="text-decoration: none;"><span style="color: #1155cc; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Facebook page</span></a><span style="vertical-align: baseline; white-space: pre-wrap;">, our </span><a href="http://www.pinterest.com/thespicedlife/creative-cookie-exchange/" style="text-decoration: none;"><span style="color: #1155cc; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pinterest Board</span></a><span style="vertical-align: baseline; white-space: pre-wrap;">, and our monthly posts. </span></span></div>
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<span style="font-family: inherit;"><span style="vertical-align: baseline; white-space: pre-wrap;">You will be able to find them the first Tuesday after the 15th of each month!</span></span><br />
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<span style="font-family: inherit;"><span style="vertical-align: baseline; white-space: pre-wrap;">:)</span></span></div>
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Here's what the other cookie creators have been up to for Cinco de Mayo:</div>
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Mexican Chocolate Wedding Cookies from Stacy at <a href="http://www.foodlustpeoplelove.com/" target="_blank">Food Lust People Love</a></div>
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Polvorones con Chocolate from Laura <a href="http://www.thespicedlife.com/" target="_blank">The Spiced Life</a></div>
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Feast Day Cookies from Felice at <a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That’s Left Are The Crumbs</a></div>
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Margarita Cookies from Tara at <a href="http://noshingwiththenolands.com/" target="_blank">Noshing With The Nolands</a></div>
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Cinnamon Coffee Meringue Cookies from Kim at <a href="http://ninjabaking.com/" target="_blank">NinjaBaking</a></div>
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Cinnamon and Piloncillo Cookies from Renee at <a href="http://magnoliadays.com/" target="_blank">Magnolia Days</a></div>
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Chocolate Chilli Roll Out Cookies from Jill at <a href="http://suzzie43.blogspot.com.au/" target="_blank">Made with Love</a></div>
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Dulce de Leche Alfajores from Holly at <a href="http://www.abakershouse.com/" target="_blank">A Baker’s House</a></div>
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Triple Orange Mexican Cookies from Karen at <a href="http://www.karenskitchenstories.com/" target="_blank">Karen’s Kitchen Stories</a></div>
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Ducle de Leche Cookie Bars from Kathya at <a href="http://www.basicndelicious.com/" target="_blank">Basic N Delicious</a></div>
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Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com17tag:blogger.com,1999:blog-4416876219957588205.post-81059292818732222142014-04-12T15:16:00.001-07:002014-04-12T15:16:08.478-07:00Sourdough Challah Mini Braid and Swirls filled with Cinnamon Brown Sugar<div style="text-align: center;">
Gosh, I was so excited to tackle this recipe. </div>
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I grew up making Challah with my dad pretty often as his side of the family is Jewish...but it had been quite a while since I'd made it so I was a little nervous. Plus, the added challenge of using sourdough instead of yeast as the leavener was exciting and a little nerve-wracking.<br />
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I've been keeping Sid (my sourdough starter) in the fridge for the majority of his life up here where I go to school, and feeding him as needed...but I really haven't experimented with him as much as I should. A few things here and there (bread, pancakes). (Yes, Sid is like a third being in our abode. He has a name, gets fed. He's like our mascot.)<br />
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When I was thinking of things to attempt in the sourdough realm, I immediately thought of Challah because I'm going to Israel this summer. I hadn't heard of sourdough Challah before, but when I was looking up recipes I read that it may actually be more similar to the traditional ways of making it back in the day with natural fermentation before yeast!<br />
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I was super frustrated by the braiding process (apparently I suck at braiding anything) but I was able to get a mini 6 strand braid complete. Then I did two snailshell swirls filled with cinnamon brown sugar. SO GOOD.<br />
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The sourness of the bread is juuust right. It's not like you're eating straight up sourdough bread in the shape of Challah. It's slightly sour Challah, still with it's perfect sweetness from the honey. And the crust! Perfect.<br />
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Recipe adapted from: <a href="http://www.thefreshloaf.com/node/4200/sourdough-challah-photos-recipe" target="_blank">The Fresh Loaf</a><br />
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<b>Prepping the Starter:</b> <i>(the night before baking)</i><br />
2 tablespoons very active sourdough starter (refreshed 8-12 hours before)<br />
1/3 cup warm water<br />
About 1 cup bread flour<br />
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<b>Final Dough: </b>(<i>day of baking)</i><br />
1/4 cup warm water<br />
3 eggs, plus 1 for glazing<br />
1 1/2 tsp salt<br />
1/4 cup olive oil (or vegetable)<br />
3 tablespoons honey<br />
3 cups bread flour<br />
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<b>Filling & Topping:</b><br />
3 tablespoons brown sugar<br />
1 tsp cinnamon<br />
Poppy seeds or sesame seeds for top<br />
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<b>The Starter: </b>(<i>night before baking</i>)<br />
In a small mixing bowl, mix together the starter and water. Then stir in the flour. Measure out 1 cup of the new starter mix and place in an airtight container (discard the extra, or save it for another use). Let ferment/rise overnight 8-12 hours. It should triple in volume overnight.<br />
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<b>Final Dough:</b> (<i>day of baking</i>)<br />
In a large mixing bowl, beat the eggs, water, salt, oil and honey until well combined. Mix in the bread flour with a wooden spoon until it creates a shaggy ball. Scoop out onto a work surface, add the sourdough starter and knead until it forms a smooth dough (no more than 10 minutes). It will be a fairly firm dough, but if it's too hard to work with (too dry or wet) add a tablespoon of water or flour to get it to the right consistency.<br />
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Transfer the dough to a clean warm greased (olive oil) bowl and let ferment for 2 hours. It probably will not rise at all (that's normal).<br />
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After 2 hours, divide the dough however you'd like. You can do two 1 pound portions for loaves, one 1 1/2 pound loaf and smaller pieces for rolls (which is what I did) or look up different ways to do it. <a href="http://theshiksa.com/2010/08/26/challah-bread-part-2-how-to-braid-challah/" target="_blank">This</a> page is a great resource. Braid or shape them how you prefer, and then transfer to baking sheets lined with parchment paper.<br />
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Cover with plastic wrap, and let proof for 5 hours. The recipe I followed said they should triple in size (however, mine did not...and turned out fine. I think it just depends how active your sourdough is).<br />
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Half an hour before baking, move your oven racks to the upper and lower third positions, and preheat the oven to 350 degrees. Once the 5 hours are up, whisk together the final egg in a small bowl with a splash of water. Paint the tops of your Challah with the egg wash.<br />
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Bake small rolls for 15 to 20 minutes, 1 pound loaves for 25- 35 minutes, or the 1 1/2 pound loaf for 35 to 45 minutes all until they are well browned. Halfway through baking turn your pans around to ensure even browning. You can tent them with foil if they are browning too quickly. Transfer to a cooling rack.<br />
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And there you have it! I figured making Challah the weekend before Passover would be quite fitting. </div>
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I'm very happy with how it turned out and I want to keep working on the braiding. I absolutely love Challah. It's always so beautiful and delicious! Can't wait to experiment more. :DAnonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-64087205040105927892014-03-30T19:49:00.004-07:002014-03-30T19:49:56.239-07:00Chocolate Bouchons<div>
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<span style="text-align: start;">Bouchon. Booooshawnnn. Boooshaun.</span></div>
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Leave it to the French to make something super yummy yet impossible to say. Bouchons are little brownie cakes in the shape of a cork. Bouchon means cork in French evidently (...in Spanish it's 'corcho' so no Romance-language connection there). I just love how silly and stumpy they look.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVuvDUWaSWDEFuRxR_amIVCg_hisXxpzE6p9ikhmoKd1d7FF3HTfAsrDU0kp1mkBnLXumld5MmwFB-K2-pxjZ0xViT17ZwR09lT4QdLwPqduUPIxIycKCS31Njl4lAj857W5yg5SqlTo/s1600/IMG_1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVuvDUWaSWDEFuRxR_amIVCg_hisXxpzE6p9ikhmoKd1d7FF3HTfAsrDU0kp1mkBnLXumld5MmwFB-K2-pxjZ0xViT17ZwR09lT4QdLwPqduUPIxIycKCS31Njl4lAj857W5yg5SqlTo/s1600/IMG_1484.JPG" height="426" width="640" /></a></div>
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These guys take me right back to two summers ago, working at the SweetLife Bakery in San Anselmo. I'd make them every day to go along with our jars and jars full of giant cookies. Super chocolatey, dense, screaming for a hot beverage (tea, coffee...whatever floats your boat) to wash them down with.<br />
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They are one of my favorite decadent desserts. Simple, but oh so delicious and rich. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaYKujl76qxmfVVpVkQr33H317VmpCano4NQqDeniQyIn_GqL9b4YGJtiOEZgaN0h8R-KDac4uwwLlpbAqv1kHP1wqsf-rTkiX-ZkdvcACSVrKcK7AFe6K8l2iYS7wvWp2MfHmr3VvPM/s1600/IMG_1503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaYKujl76qxmfVVpVkQr33H317VmpCano4NQqDeniQyIn_GqL9b4YGJtiOEZgaN0h8R-KDac4uwwLlpbAqv1kHP1wqsf-rTkiX-ZkdvcACSVrKcK7AFe6K8l2iYS7wvWp2MfHmr3VvPM/s1600/IMG_1503.JPG" height="426" width="640" /></a><br />
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They really let the grade of the ingredients shine. You really don't want to skimp on quality with regards to ingredients for this recipe. High-end cocoa powder and European style butter truly make them that much better. These go beyond your average brownie.</div>
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With each bite you really do taste the richness of good quality cocoa, and Plugra butter can do no wrong. I recommend making these if you have guests over for dinner as an end of the meal treat to pair with a warming drink.<br />
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They're best to serve the day they're made, but you can always make the batter beforehand, freeze it in the molds and bake them when you want them (as we did at the bakery :D).<br />
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Bouchons: (Adapted from <a href="http://www.delish.com/recipes/cooking-recipes/thomas-keller-chocolate-bouchons-recipe" target="_blank">Thomas Keller</a>)</div>
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3/4 cup all purpose flour<br />
1 cup unsweetened cocoa powder (I recommend Valrhona)<br />
1 teaspoon salt<br />
3 eggs<br />
1.5 cups plus 3 tbsp granulated sugar<br />
1 teaspoon vanilla extract<br />
12 ounces unsalted butter (European style), melted and just slightly warm<br />
6 ounces semisweet chocolate chips (good quality is best!)<br />
Confectioners' sugar (for dusting)<br />
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Butter a silicon baba mold (I got mine on <a href="http://www.amazon.com/World-Cuisine-Non-Stick-Silicone-Mold/dp/B001AS0344/ref=sr_1_5?ie=UTF8&qid=1396204686&sr=8-5&keywords=baba+molds" target="_blank">Amazon</a>) and place on a baking sheet. Preheat the oven to 350 degrees.<br />
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Sift together the flour, cocoa powder and salt in a small bowl. In your stand mixer, beat the eggs and sugar on medium-high speed for 3 to 5 minutes until very thick and pale. Add the vanilla.<br />
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Then on low speed add one third of the dry ingredients, and then one third of melted butter. Alternate adding each until everything is thoroughly incorporated (but do not overmix). Be sure to scrape the sides and bottom of the bowl with a spatula. Mix in the chocolate chips.<br />
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Transfer to a piping bag, and fill the molds just up to the brim (if not a little below). Bake for 20-25 minutes until a toothpick inserted comes out mostly clean (a few crumbs are ok!).<br />
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Let cool for a few minutes on a cooling rack before inverting the molds carefully to release the bouchons. Transfer to a serving dish and dust with powdered sugar.<br />
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And there you go! </div>
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They are so yummy and chocolatey and moist. </div>
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DO IT.<br />
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Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com2tag:blogger.com,1999:blog-4416876219957588205.post-17928146933129076132014-03-18T01:45:00.001-07:002014-03-30T20:30:30.413-07:00Earl Grey French Macarons with Honey Rose Water Buttercream<span style="font-family: inherit;">There is something so unbelievably satisfying about making French Macarons, and actually succeeding in all the little details that make this cookie so delicious and mystifying.</span><br />
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<span style="font-family: inherit;">The foot...the shell, the color, the texture, the correct filling...they are pretty much the most beautiful/unique/adorable cookie ever. I don't even know how they qualify as a cookie. They are so much more.</span><br />
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<span style="font-family: inherit;">I made French macarons at the bakery I worked at a few summers ago pretty often, so I was able to learn the process fairly well. But it had actually been over a year since I last made these lovely little treats. I almost get anxiety when I think about making macarons. They are such a shame to mess up, but when they come out, there's nothing like them!</span><br />
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<span style="font-family: inherit;">Being so close to the French border when I lived in Spain last year, I took a few day trips to adorable little towns in the south of France. Man oh man did my friends and I take full advantage of all the amazing food opportunities. </span><br />
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<span style="font-family: inherit;">Pastries, cheese, wine, and of course macarons! I nearly had a heart attack when I first saw the vibrant and beautiful macs in the window displays of the French shops. That was my number one goal in going to France: Macarons. ALLLL the macarons. </span><br />
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<span style="font-family: inherit;">Needless to say, I love em. This recipe can be adapted to whatever tea you'd like to use (but I recommend sticking to flavored black teas). Such a unique flavor combination, and they really work together. </span><br />
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<span style="font-family: inherit;">The Creative Cookie Exchange theme this month was Coffee or Tea to wake up from winter so I thought these macs would go perfectly. Another wonderful thing about these guys, they are so versatile! Combos of all sorts of flavors and colors. DOOO it. </span><br />
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<span style="font-family: inherit;"><b><u>Macaron Shells:</u></b> (Adapted from <a href="http://muffinsareuglycupcakes.wordpress.com/2009/07/31/earl-grey-macarons/" target="_blank">Muffins Are Ugly Cupcakes</a>)</span><br />
<span style="font-family: inherit;">Ingredients:</span><br />
<span style="font-family: inherit;">3 egg whites</span><br />
<span style="font-family: inherit;">50 grams granulated sugar</span><br />
<span style="font-family: inherit;">200 grams powdered sugar</span><br />
<span style="font-family: inherit;">110 grams ground almonds</span><br />
<span style="font-family: inherit;">2 tablespoons Earl Grey tea (or other of your choice)</span><br />
<span style="font-family: inherit;">2-3 drops Teal Food Dye Gel</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">First grind up your tea in a food processor until it is fairly fine. Transfer to a medium mixing bowl, and then pulse the ground almonds in the food processor as well. Sift the ground almonds and powdered sugar into the bowl with the tea in it. Whisk together all the dry ingredients until everything is entirely incorporated.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In the bowl of a stand mixer (make sure it is very clean AND dry) with the whisk attachment, beat the egg whites on medium until slightly foamy. Add the granulated sugar, and beat until soft peaks form. Pour the dry ingredients into the egg whites and carefully fold it in with a rubber spatula. Do not overmix! </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The batter should now be slow moving and should sink back into itself after 20 seconds or so when you move it around. Line two baking sheets with parchment. Using a regular round tip, pipe the batter onto your baking sheets in small circles. Once piped, knock the baking sheets onto the counter to get the air bubbles out. Preheat the oven to 300 degrees and let the piped cookies sit out to form their outer shell for about half an hour. Bake for 10-12 minutes. Let cool on a wire rack.</span><br />
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<span style="font-family: inherit;"><u style="font-weight: bold;">Honey Rose Water Buttercream:</u> (Adapted from <a href="http://bakedsundaymornings.com/2013/04/02/in-the-oven-aunt-sassy-cake/" target="_blank">Baked! Explorations</a>)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 batch of the Honey Vanilla Buttercream from when I made <a href="http://ifieverownedabakery.blogspot.com/2014/02/chocolate-cupcakes-with-salted-caramel.html" target="_blank">these</a></span><br />
<span style="font-family: inherit;">except omit the vanilla and add:</span><br />
<span style="font-family: inherit;">2-3 teaspoons Rose Water</span><br />
<span style="font-family: inherit;">1/2 tsp salt</span><br />
<span style="font-family: inherit;">2 or 3 drops Fuschia Food Dye Gel</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Make the buttercream the exact same way as the Aunt Sassy Cake from Baked, or my Salted Caramel Chocolate Cupcakes. Add the salt, rose water and food dye after the honey. </span><br />
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<b><u><span style="font-family: inherit;">Assembly:</span></u></b><br />
<span style="font-family: inherit;">I usually go through all the cookie halves and find them their size/shape matches. Then pipe the buttercream onto your cookies with a regular round piping tip (about a teaspoon), and sandwich them!</span><br />
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<span style="font-family: inherit;">There they are. So cute. So lovely. </span></div>
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<span style="font-family: inherit;">I almost don't want to eat them cuz they're so perrrtyyy! </span></div>
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<span style="font-family: inherit;">(key word there...almost). </span></div>
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<span style="font-family: inherit;">Ya gotta do it. </span><br />
<span style="font-family: inherit;">They look like little Robin's eggs. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Z1g_aJkk-EOzRULrQ2ycepzmyWov5GPurlwMNmOWPJRLHxo-b_BazVg-eW-mT-nZe4T4r5vc8EzSLQuYOi1G5LClguWoJPxx8Jv0v_v9RqHQDX322z1IXzdLDXtG3fQFDbG6lOGUs5M/s1600/IMG_1330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Z1g_aJkk-EOzRULrQ2ycepzmyWov5GPurlwMNmOWPJRLHxo-b_BazVg-eW-mT-nZe4T4r5vc8EzSLQuYOi1G5LClguWoJPxx8Jv0v_v9RqHQDX322z1IXzdLDXtG3fQFDbG6lOGUs5M/s1600/IMG_1330.jpg" height="426" width="640" /></a></div>
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<span style="font-family: inherit;">If you have a nagging fear of attempting macarons </span></div>
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<span style="font-family: inherit;">because of their notorious reputation of difficulty, </span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">I get you. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">They are scary. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">But they're also just SO worth it. I promise, you'll be hooked.</span></div>
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<span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><u>About the Creative Cookie Exchange:</u></span></span></div>
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<a href="http://www.thespicedlife.com/creative-cookie-exchange"><img src="http://www.thespicedlife.com/wp-content/uploads/2014/01/Creative-Cookie-Exchange-2014.jpg" height="200" width="200" /></a></div>
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 1.4318181818181819; text-align: left; text-indent: -18pt; white-space: pre-wrap;">The theme this month is Wake from Winter with Coffee and Tea--because unlike last month, now our Spring Fever has some basis in reality! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.</span></div>
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<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can also just use us as a great resource for cookie recipes--be sure to check out our </span><a href="https://www.facebook.com/pages/Creative-Cookie-Exchange-hosted-by-The-Spiced-Life-and-At-Home-with-Rebecka/148873331987243" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Facebook page</span></a><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, our </span><a href="http://www.pinterest.com/thespicedlife/creative-cookie-exchange/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pinterest Board</span></a><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:</span></span></div>
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt; text-align: left;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vanilla Rooibos Tea Cookies from </span><a href="http://allthatsleftarethecrumbs.blogspot.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">All That's Left Are The Crumbs</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Matcha Green Tea Cream Filled Sugar Cookies from </span><a href="http://ninjabaking.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">NinjaBaking.com</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Orange Spiced Tea Cookies from </span><a href="http://www.abakershouse.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">A Baker's House</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chocolate Espresso White Chocolate Chunk Cookies from </span><a href="http://www.karenskitchenstories.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Karen's Kitchen Stories</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mocha Viennese Swirl Cookies from </span><a href="http://www.bakingyummies.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Baking Yummies</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hazelnut Espresso Cookies from </span><a href="http://basicndelicious.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Basic N Delicious</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Café au Lait Bars from </span><a href="http://www.thespicedlife.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">The Spiced Life</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Piped Coffee Butter Cookies from </span><a href="http://suzzie43.blogspot.com.au/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Made with Love</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chai Chocolate Chip Cookies from </span><a href="http://noshingwiththenolands.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Noshing with the Nolands</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Coffee Crisps from </span><a href="http://magnoliadays.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Magnolia Days</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Matcha White Chocolate Cookies from </span><a href="http://www.itsyummi.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">It’s Yummi!</span></a></span></div>
</li>
<li dir="ltr" style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.4318181818181819; margin-bottom: 14pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jasmine Lychee Green Tea Shortbread from </span><a href="http://www.foodlustpeoplelove.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Food Lust People Love</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: #f6f7f8; color: #333333; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mocha Meringue Cookies from </span><span style="background-color: #f6f7f8; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="http://cookiedoughandovenmitt.com/" style="text-decoration: none;" target="_blank">Cookie Dough & Oven Mitt</a></span></span></div>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com26tag:blogger.com,1999:blog-4416876219957588205.post-32032139614441259332014-03-16T21:30:00.000-07:002014-03-16T21:40:45.802-07:00Remer Sister Guest Recipe: Cauliflower Crust Pizza<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Well, this post is a landmark for my blog! My first guest recipe, and the first savory one! </span></div>
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<span style="font-family: inherit;">My older sister, Amy, was interested in making this pizza (I had coincidentally been saving <a href="http://www.howsweeteats.com/2013/08/the-best-cauliflower-crust-pizza/" target="_blank">Jessica's</a> version to try out) and asked if she could have the recipe posted here after it turned out so delicious.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I was able to try out making this pizza this weekend with my mom (since I'm home this week for my final Spring Break of my undergrad career...whhhhattttt?) and ohh man is it good.</span></div>
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<span style="font-family: inherit;">The crust is so TASTY. I was honestly surprised how much I liked the flavor, and with Amy's alterations to make it crispier, it's spot on with how we like our pizza (thin, crispy and full of yummy toppings). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghI0mmS2QE5BBINFTHT08Q966L2KaccQMGcaR35V6kaTaw0KirBoa8-9ETGdwmFR2NYomD7tpjKLvY-dpzZvyC4N7HZFt1AGgKDuK8woWN_-ofb7W1K_h88njeO2wMyOf777IBCZxnL04/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghI0mmS2QE5BBINFTHT08Q966L2KaccQMGcaR35V6kaTaw0KirBoa8-9ETGdwmFR2NYomD7tpjKLvY-dpzZvyC4N7HZFt1AGgKDuK8woWN_-ofb7W1K_h88njeO2wMyOf777IBCZxnL04/s1600/7.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: inherit;">Healthier pizza. Somewhat of an oxymoron, but I won't argue...</span></div>
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<span style="font-family: inherit;">(more room for dessert! the important things in life :D).</span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b><u>Ingredients</u></b>: Yield: One 12-inch pizza (or two 6 inch pizzas)</span><br />
<span style="font-family: inherit;"><Adapted from <a href="http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html" target="_blank">Lucky Penny Blog</a> and <a href="http://eatfatlosefatblog.com/low-carb-keto-crispy-cauliflower-crust-pizza-paleo/" target="_blank">Eat Fat Lose Fat</a>></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Crust:</span><br />
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<span style="font-family: inherit;">1 head of
cauliflower (once processed it should be 1½ to 2 cups).<o:p></o:p></span></div>
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<span style="font-family: inherit;">¼ tsp salt<o:p></o:p></span></div>
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<span style="font-family: inherit;">½ tsp dried
basil, ½ tsp dried oregano.<span style="mso-spacerun: yes;"> </span>(I use
a coffee grinder to powder the spices.<span style="mso-spacerun: yes;">
</span>You could also just crush them up more between your fingers.)<o:p></o:p></span></div>
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<span style="font-family: inherit;">½ tsp garlic
powder<o:p></o:p></span></div>
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<span style="font-family: inherit;">¼ cup shredded
parmesan cheese.<o:p></o:p></span></div>
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<span style="font-family: inherit;">¼ cup mozzarella
cheese</span><br />
<span style="font-family: inherit;">1 egg (if using
more cauliflower, add an additional egg white)</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><u>AND</u></b> toppings of your choice (cheese, veggies, meat, etc)</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUYWd3GwfKdjSfnGY8MflVBWFj8icSpwNQy1VrAvq1goET6rK4ySBhOfE8ukumSsr44TzFiaUL3Cu7V-wN4Z6qB_at0AzKYR4TGImk9tXLPohf-yye8gdCoQ49CzaaBWtESs8Y4DwnuI/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUYWd3GwfKdjSfnGY8MflVBWFj8icSpwNQy1VrAvq1goET6rK4ySBhOfE8ukumSsr44TzFiaUL3Cu7V-wN4Z6qB_at0AzKYR4TGImk9tXLPohf-yye8gdCoQ49CzaaBWtESs8Y4DwnuI/s1600/6.jpg" height="360" width="640" /></span></a></div>
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<span style="font-family: inherit;">Place a pizza
stone in the oven.<span style="mso-spacerun: yes;"> </span>If you don’t
have a pizza stone, you can use a baking sheet.<span style="mso-spacerun: yes;"> </span>Preheat the oven to 450 degrees.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cut the florets of the cauliflower and pulse in a food processor until you get fluffy
“snow.” (If you don’t have a food
processor you can grate it by hand with a cheese grater).<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Put cauliflower
in a microwave-safe bowl, cover, and cook for 4 minutes.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Pour cauliflower
onto a clean, thin, dishtowel.<span style="mso-spacerun: yes;">
</span>When it is cool enough to handle, bundle it up in the towel and wring
out the moisture.<span style="mso-spacerun: yes;"> </span>Really squeeze it;
you want to get as much water out as possible.<o:p></o:p></span></div>
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<span style="font-family: inherit; mso-spacerun: yes;"><br /></span></div>
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<span style="font-family: inherit;">In a bowl mix
together the cheeses, spices, and salt.<span style="mso-spacerun: yes;">
</span>Add the cauliflower.<span style="mso-spacerun: yes;"> </span>It’s
easiest to use your hands to mix.<span style="mso-spacerun: yes;">
</span>Now add the egg and mix with hands.<span style="mso-spacerun: yes;"> </span>You want the dough to be sticky, like drop-biscuit
dough.<span style="mso-spacerun: yes;"> </span>If it seems too dry, add an
additional egg white.<o:p></o:p></span></div>
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<span style="font-family: inherit; mso-spacerun: yes;"><br /></span></div>
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<span style="font-family: inherit;">Roll out a piece
of parchment paper onto a cutting board and spray with nonstick spray.<span style="mso-spacerun: yes;"> </span>Form a ball of dough, flatten it into a
patty on the oiled parchment.<span style="mso-spacerun: yes;"> </span>Use
your hands to flatten out and form the pizza.<span style="mso-spacerun: yes;"> </span>Start from the middle and push out to the edges so it ends
up with uniform thickness.<span style="mso-spacerun: yes;"> </span>It
should be around ¼ to 1/3<span style="mso-spacerun: yes;"> </span>of an
inch thick.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Use the cutting
board to slide the pizza (on the parchment) onto the pizza stone (or baking
sheet).<span style="mso-spacerun: yes;"> </span>Cook for around 10
minutes, or until the crust starts to brown.<span style="mso-spacerun: yes;"> </span>The browned surface will be the bottom of the pizza.<span style="mso-spacerun: yes;"> </span>Take it out of the oven and flip onto
another oiled parchment paper.<span style="mso-spacerun: yes;"> </span>Put
back into the oven until the other side browns.<span style="mso-spacerun: yes;"> </span>It should take around 5 minutes; watch closely so the edges
don’t burn.<span style="mso-spacerun: yes;"> </span>If you are having
trouble getting it to the preferred crispiness, you can use the broiler to
toast it.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFIh6gvwauEqkxWgbds5GhTAYIj6PfJbTsTbMFTlJTWgIRGuCTAk9RVJ9SDTZ4aNFQMqej0b4TYLgOefjfV4dvG5FzDnAtaVad7sxudLT1XaM7Z5San9Pa6zNQpYKkdSjO5fDq4GZa3g/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFIh6gvwauEqkxWgbds5GhTAYIj6PfJbTsTbMFTlJTWgIRGuCTAk9RVJ9SDTZ4aNFQMqej0b4TYLgOefjfV4dvG5FzDnAtaVad7sxudLT1XaM7Z5San9Pa6zNQpYKkdSjO5fDq4GZa3g/s1600/5.jpg" height="360" width="640" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="font-family: inherit;">Remove from oven
and add sauce, cheese, toppings…whatever you want.<span style="mso-spacerun: yes;"> </span>Put back in the oven until cheese is melted (about 5
minutes).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
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<span style="font-family: inherit;">Remove from oven
and place on a cooling rack.<span style="mso-spacerun: yes;"> </span>Let
it cool for at least 5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Slice and enjoy!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEHz76hJ5xfvYBrB8Lt9g5BD6yeXbS_bISRDgC7egHtumBgFpHrDRKlFY_khnS2OoCG1Bu2NnYBhalh73m6Imwl9AI43pEs9wYuiwbC-C5XSsIS6-FB9wMh4w_qZLTR-oE_ltNuP7tmw/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEHz76hJ5xfvYBrB8Lt9g5BD6yeXbS_bISRDgC7egHtumBgFpHrDRKlFY_khnS2OoCG1Bu2NnYBhalh73m6Imwl9AI43pEs9wYuiwbC-C5XSsIS6-FB9wMh4w_qZLTR-oE_ltNuP7tmw/s1600/8.jpg" height="360" width="640" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;">Seriously. Do it. It sounds weird and like it wouldn't taste like real pizza, but I promise that you'll not even nooootice that the crust is made from a stinky albino vegetable.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"> Cheesy, garlic-y, Italian spice-y...fairly easy. Give it a try! </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;">...and then go make one of my dessert recipes, </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;">because what dinner is complete without something sweet? :)</span></div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com1tag:blogger.com,1999:blog-4416876219957588205.post-61455843290164711632014-03-09T13:55:00.000-07:002014-03-09T14:09:25.910-07:00Homemade Samoa Cookies<div style="text-align: center;">
Geeez. I have been talking about making my own Girl Scout cookies for quite a while. Ages really.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxr_yoqlCa4RfXmpnkJIRRyIzzIIjrMj3wwc7Iqm5WNJ9RS7lkfhKUUYmzzNq5-LQmftUso2IWCt15t67dE9KMjjsyeY5a8tPE_n8NJVxvqlZSSKuydLG7085cWUSJLGNJ5fH_Y9XETw/s1600/IMG_0997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxr_yoqlCa4RfXmpnkJIRRyIzzIIjrMj3wwc7Iqm5WNJ9RS7lkfhKUUYmzzNq5-LQmftUso2IWCt15t67dE9KMjjsyeY5a8tPE_n8NJVxvqlZSSKuydLG7085cWUSJLGNJ5fH_Y9XETw/s1600/IMG_0997.JPG" height="426" width="640" /></a></div>
<br />
Growing up, my family really didn't buy Girl Scout cookies because we've always been set on homemade baked goods. Store-bought pies, cookies and really anything baked are pretty much taboo in our fam...(with the exception of the occasional Orange Milano or Oreo in very desperate times).<br />
<br />
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I usually had samplings of Girl Scout cookies at friends' houses growing up, and then in college my friends were really into them. I've probably only bought one or two boxes myself in my lifetime. That said, I do admit they have some wonderful flavor combos that straight up BELONG together.<br />
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Recently I have been trying to be more conscious of what products I buy because of the palm oil issue around the world. Palm oil is in almost every processed food and a ton of cosmetic products. Millions of acres of rainforest are being destroyed to grow palm oil plantations, wiping out the habitats of many species (including endangered animals such as Orangutans) and causing environmental degradation all across the board.<br />
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After hearing that they use palm oil in their cookies, I decided to boycott Girl Scout cookies (even though I really didn't buy them habitually anyways). While there have been efforts to rid the brand of palm oil, they still use it, and I believe in making the best effort to keep conscious decisions about this kind of stuff. With this knowledge, I decided it was even more reason to make my own!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctcG-_59jjUpNrDAghkL-Qc1NfYNNPMhKHcEH1FWMTRRy9Cgcuut53qiAx-iVGWpDnWP7qLozM84zGfPyhfEnGOVOAGWgPZE_RED8_0NGJ3ENFJtN0HNe1LgLdvWqpxVy08vJqg0Fj4o/s1600/IMG_1013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctcG-_59jjUpNrDAghkL-Qc1NfYNNPMhKHcEH1FWMTRRy9Cgcuut53qiAx-iVGWpDnWP7qLozM84zGfPyhfEnGOVOAGWgPZE_RED8_0NGJ3ENFJtN0HNe1LgLdvWqpxVy08vJqg0Fj4o/s1600/IMG_1013.JPG" height="426" width="640" /></a><br />
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Such a perfect combination. Shortbread cookie. Chocolate. Caramel. Toasted Coconut. Ohh yes.</div>
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And while this may be the more complicated cookie of the Girl Scouts to bake yourself, it is truly worth the effort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCSfNu9R2mC6kOKMHskdlhca6f7s-SsKr0xXmIfGEId5-5MBK_88KVVkCLRCKdthqygYLXJrTOHh0_QWNCAKWdvNcAVLahANAB-2XmKZFFyImk2MY_lJ44QCXC_Uteu9RV36JiZJL40s/s1600/IMG_1034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCSfNu9R2mC6kOKMHskdlhca6f7s-SsKr0xXmIfGEId5-5MBK_88KVVkCLRCKdthqygYLXJrTOHh0_QWNCAKWdvNcAVLahANAB-2XmKZFFyImk2MY_lJ44QCXC_Uteu9RV36JiZJL40s/s1600/IMG_1034.JPG" height="426" width="640" /></a><br />
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<b><u>Ingredients:</u></b> Recipe adapted from <a href="http://www.mind-over-batter.com/whats-baking/homemade-samoa-cookies/" target="_blank">Mind Over Batter</a><br />
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<b>Cookies:</b><br />
1 cup unsalted butter (2 sticks), room temp<br />
1/2 cup sugar<br />
2 cups ap flour<br />
1/4 tsp baking powder<br />
1/2 tsp salt<br />
1 1/2 tsp vanilla<br />
Scant 2 tbsp milk<br />
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<b>Topping:</b><br />
3 cups sweetened shredded coconut<br />
1 can Dulce de Leche<br />
1/4 tsp salt<br />
3 tbsp milk<br />
8 oz. chocolate of your choice (I used semisweet)<br />
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<b>Make the Cookies:</b><br />
In a medium bowl combine the dry ingredients (flour, baking powder, salt) and set aside. In the bowl of your stand mixer, beat the sugar and butter on medium until light and fluffy, about 3 minutes. Scrape the sides of the bowl with a rubber spatula. Add the vanilla and mix until incorporated. Then pour in the dry ingredients and mix on low. While mixing add the milk, and mix until it just comes together. Separate into two, form into rectangles & wrap with plastic, chill in the fridge or freezer for 45ish minutes.<br />
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While the dough is chilling, toast your coconut. Preheat the oven to 350 degrees. Spread evenly on a baking sheet, and bake 10 to 15 minutes until golden. <i>Be sure to check on it every 5 minutes or so and stir it around so it gets an even toasting.</i><br />
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Prepare a cookie sheet with parchment or a silpat. On a floured surface, roll out one of the dough halves with a floured rolling pin to about 1/4 inch thickness. Using a round cookie cutter (or if you have it, a linzer cookie cutter like I used) cut out your circles. Then using a smaller circle (the bottom of a piping tip works great) cut out a hole in the middle. Do the same with the other dough half. Transfer to your baking sheet and bake at 350 degrees for 10 to 12 minutes until set and the bottoms are lightly browned. Let cool entirely on a wire rack before topping.<br />
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<b>The Topping:</b><br />
Put the Dulce de Leche in a microwavable bowl with the milk and salt and zap for three one minute intervals (stopping in between to stir). Once smooth, add the toasted coconut and mix with a spatula or wooden spoon until incorporated. <If you want to make your own caramel rather than using Dulce de Leche I'm sure it would work.><br />
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<b>Assembly:</b><br />
Prepare a set up of wax paper or parchment that you can put the cookies on while they are setting up. Using a spoon or small offset spatula, spread about 2 teaspoons of the caramel coconut mixture onto the cookies and place on parchment. Let set up for a few minutes. Then melt your chocolate (microwave, double boiler-- however you prefer) and dip the bottoms of the cookies in the chocolate. Then pour the remaining chocolate into a piping bag (or ziploc with the tip snipped off) and do the drizzle over the coconut layer. Transfer to the fridge to let set up.<br />
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And there you go!</div>
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While it was a little more intensive than I anticipated, I'm glad I made these guys! Makes me feel better to know that I'm not supporting at least one company that uses palm oil. And baking is so fun. Why wouldn't you make your own Girl Scout cookies with the chance? Nom. :)<br />
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Just one more week of classes until Spring Break! My last ever as an undergrad. WEIRD. Once break comes, we just have half of the semester left to go. Seriously crazy.<br />
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<i>To learn more about palm oil and how to help check out this <a href="http://saynotopalmoil.com/" target="_blank">site</a>!</i></div>
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<Photography by Nevin Cullen></div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-83964242941560382902014-02-23T22:21:00.001-08:002014-02-28T18:35:34.325-08:00Chocolate Cupcakes with Salted Caramel Filling and Honey Vanilla Bean Buttercream<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;">Well hello there!</span></div>
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">I know it has been a while since my last post... I've been caught up in the beginnings of the semester and haven't had a chance to get back into my blogging creativity until now.</span><br />
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<span style="font-family: inherit;">I just cannot believe that it is almost March already. Time flies in an oh so cliché way, before I know it this semester will be over (yay!!) and I will be on to new and (hopefully) greater things! A free trip to Israel (fingers crossed that I get in to Birthright), culinary school, working in a bakery again. Oh to just fast forward!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdSK3JXODPP7veKSJFfCiGKOihEuMBv7SXgs3AN6_bSn7STRazhPpt3e9jlzo3JWEOhpgpovayNjo2mElkntcYvYe69x7dhhthPATOCZp8KMY6GTr0Am9L9QfUsgzFMNnMjkczQTmGro/s1600/316gQ.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdSK3JXODPP7veKSJFfCiGKOihEuMBv7SXgs3AN6_bSn7STRazhPpt3e9jlzo3JWEOhpgpovayNjo2mElkntcYvYe69x7dhhthPATOCZp8KMY6GTr0Am9L9QfUsgzFMNnMjkczQTmGro/s1600/316gQ.jpeg" height="426" width="640" /></a><br />
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<span style="font-family: inherit;">But back to these cupcakes...My wonderful friend Allison had a birthday earlier this week, and I couldn't make it to her celebration, so we had a lovely little belated birthday evening friday night. </span><br />
<span style="font-family: inherit;">We went to a fancified diner in town for dinner (Luke's Joint...super good organic/local foods), and then came back to Pheebs' and my place for tea and cupcakes. (Because tea: always. And cupcakes: duh).</span><br />
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<span style="font-family: inherit;">These guys are a combination of a few different recipes that I have come to love in my time blogging. The cake is the same one I used for the <a href="http://ifieverownedabakery.blogspot.com/2013/01/chocolate-cupcakes-with-chocolate.html" target="_blank">Chocolate Cupcakes with Chocolate Bailey's Irish Cream Frosting</a> (which I got from <a href="http://www.acupofmascarpone.com/2012/09/dark-chocolate-cupcakes-with-chocolate_21.html" target="_blank">A Cup of Marscapone</a>). </span><span style="font-family: inherit;">Super moist, fluffy and the coffee just gives the chocolate that wonderful boost of flavor.</span><br />
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<span style="font-family: inherit;">The salted caramel filling came from this same recipe I used for these <a href="http://ifieverownedabakery.blogspot.com/2013/03/chocolate-thumbprint-cookies-with.html" target="_blank">Chocolate Thumbprint Cookies</a> I did. Easy, no thermometer needed. But of course, watch that FINE line between delish and burnt.</span><br />
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<span style="font-family: inherit;">And the Honey Vanilla Buttercream came from the <a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/ref=sr_1_1?ie=UTF8&qid=1393101884&sr=8-1&keywords=baked+explorations" target="_blank">Baked Explorations</a> cookbook recipe for their <a href="http://bakedsundaymornings.com/2013/04/02/in-the-oven-aunt-sassy-cake/" target="_blank">Aunt Sassy Cake</a>. Such a perfect buttercream. I find the amount of honey they use to be a little much, so I reduce it to one or one and a half tablespoons, and I use vanilla bean paste. Out of this world.</span><br />
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<b><span style="font-family: inherit;">Ingredients:</span></b></u><br />
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<u><span style="font-family: inherit;">Cupcakes:</span></u><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 23.33333396911621px;">2 cups sugar</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1 3/4 cup flour</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">3/4 cup cocoa powder</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1 1/2 tsp baking soda</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1 1/2 tsp baking powder</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1 tsp salt</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">2 eggs</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1 cup milk (I used fat free)</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1/2 cup vegetable oil</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">2 tsp vanilla</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1 cup hot brewed coffee (you can use boiling water instead, but I recommend the coffee for taste!)</span></span></span><br />
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<u><span style="font-family: inherit;">Caramel:</span></u><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 23.33333396911621px;">1/2 cup granulated sugar</span></span></span><br />
<span style="background-color: white;"><span style="line-height: 23.33333396911621px;">2 tbsp water</span></span><br />
<span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1/4 cup heavy whipping cream</span></span><br />
<span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1 tbsp butter</span></span><br />
<span style="background-color: white;"><span style="line-height: 23.33333396911621px;">3/4 tsp salt</span></span><br />
<span style="background-color: white;"><span style="line-height: 23.33333396911621px;">1/2 tsp vanilla extract</span></span><br />
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<u><span style="font-family: inherit;">Buttercream:</span></u><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.229999542236328px;">1 1/2 cups sugar</span></span><br />
<span style="background-color: white; line-height: 20.229999542236328px;">1/3 cup all-purpose flour</span><br />
<span style="background-color: white; line-height: 20.229999542236328px;">1 1/2 cups whole milk</span><br />
<span style="background-color: white; line-height: 20.229999542236328px;">1/3 cup heavy cream</span><br />
<span style="background-color: white; line-height: 20.229999542236328px;">1 1/2 cups (3 sticks) unsalted butter, room temp and cut into pieces</span><br />
<span style="background-color: white; line-height: 20.229999542236328px;">1 teaspoon vanilla bean paste, or extract</span><br />
<span style="background-color: white; line-height: 20.229999542236328px;">1 (or 1 1/2) tablespoon honey</span><br />
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<span style="font-family: inherit;"><u><b>Make the Cupcakes:</b> </u>Preheat the oven to 350 degrees, and line your cupcake tin with papers. Mix together the dry ingredients in the bowl of a stand mixer. Add the eggs, vegetable oil and vanilla and mix on low for about two minutes. Add in milk and mix on low until incorporated, then scrape the sides and bottom of the bowl with a spatula. Add in the hot coffee and mix on low. Batter will be very thin, but that's how it supposed to be. Fill the cupcake tins 3/4 of the way with the batter, and bake for 20-25 minutes. Let cool before filling/frosting.</span><br />
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<span style="font-family: inherit;"><b><u>Make the Caramel:</u> </b><span style="background-color: white;"><span style="line-height: 23.33333396911621px;">In a small saucepan, heat the sugar and water (after whisking together slightly) over high heat until it turns an amber color (about 8 minutes on the stove), swirling the pan occasionally to get the sugar moving a bit. </span><span style="line-height: 23.33333396911621px;">Once you've reached the color, remove from heat and whisk in the butter. Then slowly pour the cream in a small stream, whisking as you go. Be sure to scrape the bottom of the pan with your whisk so the sugar doesn't clump. Once everything is combined, whisk in the salt and vanilla.</span></span></span><br />
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<span style="background-color: white; line-height: 23.33333396911621px;"><b><u>Make the Buttercream:</u> </b>In a medium saucepan, whisk together the sugar and flour. Add the milk and cream, and cook over medium heat while continually whisking or stirring with a heatproof spatula to prevent the bottom from scorching. Cook until it comes to a boil and has thickened, about 10 minutes. Pour into the bowl of a stand mixer, and beat with the paddle attachment on high speed until cool, about 10 minutes. Then on medium speed, add in the butter a few pieces at a time. Mix until the butter in incorporated (about 5 minutes), and then turn it up to medium-high and beat another two minutes. Add in the vanilla and honey, and beat until combined. If it isn't the right consistency, try sticking it in the fridge for 10 minutes or so and beat again. When in doubt, beat the hell out of it! :)</span><br />
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<span style="background-color: white; line-height: 23.33333396911621px;"><b><u>Assembly:</u></b> Using a small knife, or a cupcake corer, take out a middle section of each cupcake. Pipe or spoon about a teaspoon of caramel into each one (just up to the edge of the hole, not over it), and then using a piping bag and a star tip (or any tip you'd like) frost over the caramel holes. Top with caramel drizzles and mini chocolate chips.</span><br />
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<span style="font-family: inherit;">And there you have it. The best way to spend my free Friday afternoons! Baking for my lovely friends. I'm amidst the beginning of my midterm weeks, so I better get back to studying and writing papers...but I wanted to leave y'all a nice little 'sweet treat' (as Nevin and his roommates have come to call my baking explorations) before getting back to the grind of school. </span><br />
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<span style="font-family: inherit;">Ugh. Summer, come faster please.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeLyKNWwWI0awLEsPyd-4_UPUJrIdIP6lTFS8hM4ns6MUS8HFVaYVOPsu5_oqHCXX8A8RgHSyuPa96tXpGL79Ph6pDHIp7_9V05mZ39C3FdQldKut-Zhw5QNRWEhv2nxEiYsiCmw45ZY/s1600/IMG_0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeLyKNWwWI0awLEsPyd-4_UPUJrIdIP6lTFS8hM4ns6MUS8HFVaYVOPsu5_oqHCXX8A8RgHSyuPa96tXpGL79Ph6pDHIp7_9V05mZ39C3FdQldKut-Zhw5QNRWEhv2nxEiYsiCmw45ZY/s1600/IMG_0649.JPG" height="426" width="640" /></a><br />
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Photos by Nevin Cullen</div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-56469898954568952412014-01-19T20:59:00.002-08:002014-01-20T15:47:46.063-08:00Lemon Cupcakes with Yuzu Curd Filling and Yuzu Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RDdVr_X1UZsUrUJYko6nxEioo0P1E-v8ntapttLJgYRoRWPnWt-8t2D-bG8KIndkgkOlmAufP-KC2WLVQiZTg-3s_r88WPhGpDCMEq7DaTrT5O94Ov4N9ywPlfIn2UWXI3ml3Xc_U-I/s1600/IMG_0409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RDdVr_X1UZsUrUJYko6nxEioo0P1E-v8ntapttLJgYRoRWPnWt-8t2D-bG8KIndkgkOlmAufP-KC2WLVQiZTg-3s_r88WPhGpDCMEq7DaTrT5O94Ov4N9ywPlfIn2UWXI3ml3Xc_U-I/s1600/IMG_0409.JPG" height="426" width="640" /></a></div>
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Well, lemon doesn't exactly scream January, however in California lately, the weather has been so nice it also FEELS like it could be late-Spring.<br />
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I have been on a cupcake kick this month, as there have been a few birthday celebrations in the family with cake and cupcakes, as well as a Cupcake Tour I did in San Francisco through groupon, so I have been in that state-of-mind. My dad has a really nice garden set up full of fruit trees and vegetables, so they just finished harvesting tons of Yuzus, lemons and limes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9H1uPw782FQokbNQ1xN-v2NRiyD5yzaK9skm4_fSv0v4kLnVdSeg_jzRF51LY1Ghju1UWzNS4zSjksAOdehKph4uixooMDL6UFGVKOy7BJ1_RWs2Mxlj1BEFHD-q4kujRccQLNJP17JM/s1600/photo+2+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9H1uPw782FQokbNQ1xN-v2NRiyD5yzaK9skm4_fSv0v4kLnVdSeg_jzRF51LY1Ghju1UWzNS4zSjksAOdehKph4uixooMDL6UFGVKOy7BJ1_RWs2Mxlj1BEFHD-q4kujRccQLNJP17JM/s1600/photo+2+(2).JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My little sister Aki with some Yuzus from the garden</td></tr>
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Yuzu is a Japanese citrus with a flavor unlike lemon or lime. It's a really delicious and unique addition to any kind of dish. When my dad told me that he had a ton of yuzu juice from their harvest (they've been making marmalade and jam) I really wanted to try making yuzu curd.<br />
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We made it together one afternoon while I was home, and it turned out amazing! I knewwww I had to make some citrus cupcakes so that I could use the Yuzu curd as filling since it has been the month of cupcakes in our house.They came out so good if I do say so myself. The buttercream is flavored with the curd as well, and gives it such a nice (yet subtle) kick.<br />
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And cupcakes can be so cute, can't they?</div>
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For the cupcakes:<br />
8.5 ounces granulated sugar<br />
6 ounces cake flour<br />
1/4 tsp salt<br />
3/4 tsp baking powder<br />
scant 1/2 tsp baking soda<br />
Zest of one lemon<br />
4 ounces unsalted butter, softened<br />
2 eggs<br />
5 ounces buttermilk<br />
1 tsp vanilla extract<br />
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To make the cupcakes:<br />
Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners.<br />
In the bowl of your standmixer, combine the sugar, cake flour, salt, baking powder and soda and zest, mix on low until incorporated. Add the butter, and mix on medium until the butter is broken up to the size of a dime. In a separate bowl whisk together the eggs, buttermilk and vanilla. Add half of the egg mixture to the mixer, and beat on medium for about a minute. Scrape down the sides of the bowl, and add the rest of the egg. Mix until there are no lumps and be sure to scrape down the bowl again. Portion into your muffin tin, and bake for 18-20 minutes. Allow to cool entirely before filling/frosting.<br />
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*Recipe I used to make the <a href="http://www.williams-sonoma.com/recipe/meyer-lemon-curd.html" target="_blank">Yuzu curd</a> (I just used the yuzu juice in place of meyer lemon)<br />
*The buttercream was made from the <a href="http://bakedsundaymornings.com/2013/04/02/in-the-oven-aunt-sassy-cake/" target="_blank">Aunt Sassy Cake Honey Vanilla Buttercream</a> recipe in Baked Explorations Cookbook<br />
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To fill:<br />
Use a large piping tip or a cupcake corer to take out a small hole in the center of your cupcakes. Fill a small piping bag (small star tip) with the yuzu curd and pipe into the cupcakes just to the top of the hole.<br />
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To Frost:<br />
I had some of the buttercream from the Aunt Sassy Cake I had made earlier last week, so I used about 2 tablespoons of the Yuzu curd, and a teaspoon of lemon juice to flavor it for the cupcakes. Just use your standmixer with the whisk attachment to beat in the juice and curd into your buttercream of choice. Pipe on to the cupcakes with a large round tip, and use an offset spatula to smooth. For extra flair, pipe a cute decoration of Yuzu curd on top. Store in the refrigerator.<br />
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I mentioned before that I went on a Cupcake Tour of San Francisco this week through a deal we found on Groupon. It was a fun way to walk around the Chestnut Street area and pop into cute bakeries to browse their products and taste cupcakes. My favorite cupcake shop was definitely Kara's.<br />
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I made this recipe before we went, so it was nice to compare my work to some of the top cupcakes in SF. Because of the uniqueness of the yuzu flavor, I have to say these guys could stand up to some of the ones we tasted on the tour.<br />
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I recommend making the curd if you can get your hands on enough Yuzu juice. So. Good.<br />
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Photos taken by my wonderful boyfriend, Nevin Cullen.</div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-7303945004970312542014-01-07T13:55:00.001-08:002014-01-11T21:40:52.862-08:00Chocolate-Orange Madeleines with Grand Marnier Spiked Ganache<div class="separator" style="clear: both; text-align: center;">
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I have been so excited to make these since I asked my sister Amy for a madeleine pan for Christmas. I grew up making madeleines with my dad, and could never resist the classic addition of orange zest to the batter to give them a lovely citrus flavor. And what's not to love about the delicious combination of chocolate and orange?!<br />
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Madeleines are such an easy, yet elegant cookie to throw together for a dinner party, or as a nice little gift for friends to package up. When I was making this recipe, I was concerned that the orange flavor would be overpowered by the two additions of chocolate, but there was the right balance in the end with the zest and liqueur.<br />
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They're like little brownie cookies! Pretty tasty in the end. They're definitely different than traditional madeleines, with a slightly denser texture, but still really yummy.</div>
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I had my wonderful boyfriend, Nevin, help out with my photography this time around, as he just got himself an awesome new camera (Canon Rebel T3i...so jealous) so the photo creds go to him! Thanks love! :) And this beautiful checkered cutting board was made by my brother, Jeff! So shoutout to him for the perfect blog prop. And here we go!<br />
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<b>For the Cookies:</b><br />
Recipe adapted from <a href="http://food52.com/recipes/1198-chocolate-orange-madeleine-cookies" target="_blank">Food52</a>:<br />
1/2 cup unsalted butter, room temp<br />
3/4 cup sugar<br />
3 eggs<br />
Zest of an orange (I did 3 tangerines)<br />
1 teaspoon vanilla extract<br />
2 teaspoon Grand Marnier (orange liqueur)<br />
1 cup flour<br />
2 tablespoons cocoa powder<br />
1/2 teaspoon baking powder<br />
3 ounces semisweet chocolate<br />
Pinch of salt<br />
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<b>For the Ganache:</b><br />
5 ounces semisweet chocolate<br />
2-3 tablespoons heavy whipping cream<br />
1 tablespoon Grand Marnier<br />
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<b>To make the cookies:</b><br />
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Prep your madeleine pan: Grease the pan thoroughly, and then sprinkle with a thin layer of sugar. Preheat the oven to 360 degrees.<br />
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Cream the butter with a stand mixer (or hand-held) on medium-high speed until creamy, about 2 minutes. Then add the sugar and zest, and mix until fluffy, about another 2-3 minutes. Scrape the sides and bottom of the bowl with a spatula.<br />
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Next add the eggs one by one until it all just comes together. After the eggs are incorporated, add the salt, vanilla and Grand Marnier and mix until combined. Scrape down the bowl again. In a separate bowl, whisk together the cocoa powder, baking powder and flour. Add to the liquid mixture in 3 stages, mixing on low in between each addition just until the flour is incorporated (do not overmix!).<br />
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Melt the 3 ounces of chocolate in the microwave (in 30 second intervals, mixing with a rubber spatula until it is melted), and then after letting it cool for a few moments add to the batter mixing until incorporated.<br />
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Using a small cookie scoop, or a tablespoon spoon the batter into your pan (a heaping tablespoon-worth). Use a knife or spatula to push the batter down into the indentations of the pan. Bake for about 12 minutes, until they have puffed up and feel springy to the touch. Let sit on a wire rack until cool, and then make your ganache.<br />
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<b>For the ganache:</b> Melt the chocolate with the cream in the microwave, in 30 second intervals until when mixed with a spatula or whisk it is creamy. Add in the liqueur, and then dip the tips of the cookies in the chocolate. Let sit on wax or parchment paper until the chocolate sets. Store in the refrigerator.<br />
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And there you are! My winter vacation still has about two weeks left in it before I have to head back up to the tip of California to finish off my undergrad degree. It's CRAZY there is only one more semester left until graduation. I cannot wait to be done!<br />
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Just can't get over it. Break so far has been just as relaxing as I had hoped for, no obligations or guilt felt for not doing homework or projects. The exact recharge I needed after the fall semester. Just one more to go! :)Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-42261212782635501662013-12-16T21:00:00.000-08:002014-05-12T17:42:27.133-07:00Peppermint Mocha CookiesWell, it's time to say hello to the ultimate doom of Finals Week. Just need to survive these few days of projects and exams, and then I can go home and start my holiday traditions! Still cannot believe how fast this semester went!<br />
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These cookies are oh so Christmas-y. They make me extremely happy.</div>
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Peppermint. Chocolate. Coffee. What's not to love?</div>
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I am a Christmas season fanatic. All about Christmas cookie decorating, and gingerbread houses, hot chocolate (and Bailey's always makes it ten times better), holiday movies, Christmas music (Oh so many lovely songs to get you into the Christmas spirit), advent calendars (though I am not the least bit religious, and don't even eat the plastic-taste chocolate...that's a topic that needs its own entire rant).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEcXqSpM3R7vOUzMaC4CAQ0yDmTU6imqogZnqVa41RxRE1f8qYhqQq-hEsP_AXLKhwqIN5PeGStBMYvPCzWVafcvi2ey_N1pAbvIOnQuu8mm1UcsRJerxNRjM4U9sF9bolycUCar8Nbs/s1600/IMG_5466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEcXqSpM3R7vOUzMaC4CAQ0yDmTU6imqogZnqVa41RxRE1f8qYhqQq-hEsP_AXLKhwqIN5PeGStBMYvPCzWVafcvi2ey_N1pAbvIOnQuu8mm1UcsRJerxNRjM4U9sF9bolycUCar8Nbs/s400/IMG_5466.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas cookie decorating</td></tr>
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Whenever I think of the holidays, I remember all the silly tree ornaments that my mom has accumulated over the years. Robots. Elephants with tutus. Fish.<br />
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Every year we have to put up a pickle ornament on the tree... and the tradition has always been that one person hides it somewhere on the tree, and another person has to find it! I feel like it comes from some part of my family (maybe the German side?).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqTXdoV8iXF-E_MpeND-qaNV-JVomefP7blbGW8C6suw4TSDzYpLi1ZlQGhyphenhyphen4rU7NPj3Xdrj36QBIP4KrRfOrfOTRLxkBFXTqN_iAMAFGQB7PqE0VETOQB_mej9hTqft41i7fFbZ72h0/s1600/IMG_0117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqTXdoV8iXF-E_MpeND-qaNV-JVomefP7blbGW8C6suw4TSDzYpLi1ZlQGhyphenhyphen4rU7NPj3Xdrj36QBIP4KrRfOrfOTRLxkBFXTqN_iAMAFGQB7PqE0VETOQB_mej9hTqft41i7fFbZ72h0/s640/IMG_0117.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last year's Christmas tree</td></tr>
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I have been known to be a pretty good pickle hider. I like to be super tricky and stick it far on the inside branches so you have to get in there to find it!<br />
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<tr><td class="tr-caption" style="text-align: center;">Last year's Christmas tree decorating with my boyfriend Nevin</td></tr>
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Over the years, we've bought more pickle ornaments than just the one...so we have been hiding multiple pickles on our tiny four foot Christmas tree!<br />
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I cannot wait to go home and keep on with my family's silly traditions! :) The holidays are the BEST.<br />
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Ingredients: (Slightly adapted from <a href="http://www.eatliverun.com/chewy-peppermint-mocha-cookies/" target="_blank">EatLiveRun</a>)<br />
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1 cup butter (2 sticks), room temp<br />
1 1/3 cup sugar<br />
1 tsp peppermint extract<br />
1 tsp vanilla extract<br />
2 eggs<br />
2 tbsp instant coffee granules<br />
1/2 cup cocoa powder<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
2 1/4 cups ap flour<br />
1 cup semisweet mini chocolate chips<br />
1/4 cup white chocolate chips (for drizzle)<br />
6 candy canes, crushed<br />
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Preheat the oven to 350 degrees. In the bowl of a standmixer, beat the sugar and butter until light and fluffy. Then add the peppermint extract, and mix until incorporated. Then the eggs, beat until combined. In a separate bowl, whisk together the dry ingredients. Add to the wet, and mix on low until it just comes together. Then add the mini chocolate chips. Scoop onto a cookie sheet, and bake for 11-13 minutes. Melt the white chocolate chips in the microwave (30 second intervals, mixing with a spoon in between) and put into a small ziploc bag. Snip the tip, and drizzle the white chocolate over the cookies. Then top with the crushed candy cane.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KfFh7PwnH63kHAeeaoZCO5HTt5FfnmBVR6CHELaa4ZU7nZIipugC5a-RtQwwp79Z7v-7rxflwZFzV6sTeLWkZQWo6S5Wl6HhUqeHbMBhIkxvUhRwCE6qSx5lvUJl92AmFoMWXZFYzlg/s1600/IMG_5219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KfFh7PwnH63kHAeeaoZCO5HTt5FfnmBVR6CHELaa4ZU7nZIipugC5a-RtQwwp79Z7v-7rxflwZFzV6sTeLWkZQWo6S5Wl6HhUqeHbMBhIkxvUhRwCE6qSx5lvUJl92AmFoMWXZFYzlg/s640/IMG_5219.JPG" width="640" /></a></div>
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These cookies just got me even more excited to go home and soak up the few days I have of pre-Christmas jollyness. San Francisco at this time of year is the most beautiful place ever. Can't wait to go ice skating on Union Square, and look at all the pretty lights and window displays (puppies and kittens at Macy's! ahhh!).<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAnEKxBZjdl0FqMxWf5GHNGuQF7qgBfGQFMSZ0V98hnOnuNNu4WYV7VAOPwx1nx-rMT3ysfmA3HjJaoI9Avlf8LwshblZiUAAUrkIQARjpMeL5HI169q0GFpBd1Wn0eBRgdY9IAMfrM0/s1600/IMG_5227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAnEKxBZjdl0FqMxWf5GHNGuQF7qgBfGQFMSZ0V98hnOnuNNu4WYV7VAOPwx1nx-rMT3ysfmA3HjJaoI9Avlf8LwshblZiUAAUrkIQARjpMeL5HI169q0GFpBd1Wn0eBRgdY9IAMfrM0/s640/IMG_5227.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Cookie with a coffee :)</td></tr>
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Just gotta endure this last week! Can I just fast forward already?<br />
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<a href="https://www.facebook.com/pages/Creative-Cookie-Exchange-hosted-by-The-Spiced-Life-and-At-Home-with-Rebecka/148873331987243" target="_blank"><img alt="Creative Cookie Exchange" src="http://i784.photobucket.com/albums/yy124/BiteMySweetTarts/3329aec3-6749-4ab7-8af9-53332dfb9487_zps437070c3.jpg" /></a> </div>
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<div style="text-align: center;">
Check out what the other bloggers are up to in the Creative Cookie Exchange:
</div>
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<span style="font-family: inherit;"><a href="http://www.foodlustpeoplelove.com/2013/12/peppermint-bark-shortbread.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Peppermint Bark Shortbread</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from F</span><a href="http://www.foodlustpeoplelove.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">ood Lust People Love</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://ifieverownedabakery.blogspot.com/2013/12/peppermint-mocha-cookies.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Peppermint Mocha Cookies</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://ifieverownedabakery.blogspot.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">If I Ever Owned A Bakery</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://allthatsleftarethecrumbs.blogspot.com/2013/12/Peppermint-Dark-Chocolate-Drizzled-Coconut-Macaroons.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Peppermint Dark Chocolate Drizzled Coconut Macaroons</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://allthatsleftarethecrumbs.blogspot.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">All That’s Left Are The Crumbs</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://suzzie43.blogspot.com/2013/12/mint-chocolate-cookies-creative-cookie.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Mint Chocolate Cookies</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://suzzie43.blogspot.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Made With Love</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://ninjabaking.com/chocolate-peppermint-cookies-creative-cookie-exchange" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Chocolate Peppermint Cookies</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://ninjabaking.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Ninja Baking</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://cookiedoughandovenmitt.com/peppermint-french-macarons/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Peppermint French Macarons</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://cookiedoughandovenmitt.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Cookie Dough and Oven Mitt</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://www.karenskitchenstories.com/2013/12/chocolate-peppermint-and-chocolate-chip.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Chocolate Peppermint and Chocolate Chip Cookies</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.karenskitchenstories.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Karen’s Kitchen Stories</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://www.thespicedlife.com/?p=10492" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Cocoa Peppermint Cookie Bark</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.thespicedlife.com/" style="text-decoration: none;" target="_blank">The Spiced Life</a></span></span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
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<span style="font-family: inherit;"><a href="http://www.abakershouse.com/2013/12/peppermint-cookies.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Chocolate Peppermint Crinkle Cookies</span></a><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.abakershouse.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">A Baker’s House</span></a></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com12tag:blogger.com,1999:blog-4416876219957588205.post-21925230189447223752013-12-07T13:58:00.001-08:002013-12-07T14:04:52.501-08:00Chai Tea Banana Muffins with Toasted Coconut & PistachiosYou know when you buy a bunch of bananas and somehow just forget about them all week?<br />
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You totally would have eaten them, just straight up forgot about 'em (even though they were in plain sight on the kitchen table...haha oops).<br />
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Well, those times are awesome because it means banana bread! Or muffins. Or cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGa_K-6v8zora7ju2r0pbpO413Qa0VLX_VUnKUAgmRxbrOrPJBpkOPsM1sbxYuqWrGVQOHhV-A9otT8AgN8vIRYGxING2eRtmo8aiodvgQ2aEB8lDL-u2j1Z-tLDRShrAS9VffThvrDCk/s1600/IMG_5186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGa_K-6v8zora7ju2r0pbpO413Qa0VLX_VUnKUAgmRxbrOrPJBpkOPsM1sbxYuqWrGVQOHhV-A9otT8AgN8vIRYGxING2eRtmo8aiodvgQ2aEB8lDL-u2j1Z-tLDRShrAS9VffThvrDCk/s640/IMG_5186.JPG" width="640" /></a><br />
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These guys came from my current holiday-season desire for my baked goods to be full of spices. Always. I also added some leftover pistachios I had from another project, and topped them with dessicated coconut that toasted while baking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaPTSISgK9Hg6_BIZtJIZXtKfNK3pJkdNtB2dbJ0HHvsJExds38ntZN7wtmCQFjuf43YjJjdTY9HAze25NB_jYZ3I3rHeO_8CGmIyYKwtxsDS_krHd4wm2yUyJ3yolOJscJBMe1iGFSM/s1600/IMG_5182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaPTSISgK9Hg6_BIZtJIZXtKfNK3pJkdNtB2dbJ0HHvsJExds38ntZN7wtmCQFjuf43YjJjdTY9HAze25NB_jYZ3I3rHeO_8CGmIyYKwtxsDS_krHd4wm2yUyJ3yolOJscJBMe1iGFSM/s640/IMG_5182.JPG" width="480" /></a></div>
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The chai flavor is not super strong, in fact next time I would probably try to kick it up by using more tea in addition to ground spices, but it is a nice little mild flavor in the background.<br />
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The days are ticking down until the end of the semester! Just one more week of classes before finals. I still just can't get over how fast it went by. Halfway done with my last year of my undergraduate degree. AHH.<br />
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In the midst of my worries and stress about finals I keep thinking: culinary school! culinary school!!! It's so soon! :)<br />
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Way too excited. Anywho, these little muffins are the first of many bakings to come this December full of spices and holiday warmth. My ultimate favorite time of year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMhJ8wbmnaHLok3Lkoaj7Z8Nu21KlulfgUKwjN0i9mKYeIjC3eKsJ3bXmZn0AYUH1kC2U74e0bbtDvAMoHj1JjI-xTprjp3pUgJEeZUSBt7p5M-QL3bdmGDpb2SAhqu1h3UGyK2Bfv3M/s1600/IMG_5183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMhJ8wbmnaHLok3Lkoaj7Z8Nu21KlulfgUKwjN0i9mKYeIjC3eKsJ3bXmZn0AYUH1kC2U74e0bbtDvAMoHj1JjI-xTprjp3pUgJEeZUSBt7p5M-QL3bdmGDpb2SAhqu1h3UGyK2Bfv3M/s640/IMG_5183.JPG" width="480" /></a></div>
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I FLIPPED out in joy when I first heard Christmas music on the radio. I've been watching all my favorite holiday movies and listening to my fantastic Christmas playlist. Once finals are over, my happiness will be infinite!<br />
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Ingredients: Adapted from <a href="http://peachesanddonuts.blogspot.com/2011/09/chai-spiced-banana-oat-muffin.html" target="_blank">Peaches and Donuts</a><br />
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1 1/3 cups rolled oats<br />
1 1/2 cups all purpose flour<br />
1 tsp baking soda<br />
1.5 tsp baking powder<br />
1/4 tsp salt<br />
2-4 bags of Chai Tea, cut open<br />
4 overripe bananas<br />
1/2 cup brown sugar<br />
1 tsp vanilla<br />
1 egg<br />
1/3 cup vegetable oil<br />
1/2 cup pistachios, chopped<br />
Dessicated coconut for topping<br />
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Preheat the oven to 350 degrees. Line a muffin tin with papers (or spray with nonstick spray).<br />
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In a medium bowl, mash up the bananas. Then mix in the sugar. Add the egg, vanilla and vegetable oil and mix until incorporated.<br />
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In a separate bowl, whisk together the dry ingredients (including the oats and tea) and add to the wet. Mix until it just comes together, and then add the pistachios.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXeD6xfpOMhcAUxZ8lJR_eocN_fRibToNwf6-pnJMmy40xTv5u2pX5FP8bkR8FJ5mbPdO69KzRgoIx1IvebXyA26XydKFII0hmjuLCXsYHaOIiW1AkmHxso8GTryazrLtB7x455B-GY8/s1600/IMG_5180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXeD6xfpOMhcAUxZ8lJR_eocN_fRibToNwf6-pnJMmy40xTv5u2pX5FP8bkR8FJ5mbPdO69KzRgoIx1IvebXyA26XydKFII0hmjuLCXsYHaOIiW1AkmHxso8GTryazrLtB7x455B-GY8/s640/IMG_5180.JPG" width="480" /></a></div>
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Portion into the muffin tins, and top with about 2 teaspoons of dessicated coconut per muffin. Bake for 20-25 minutes until a toothpick inserted comes out clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrU5hTPXJd4B-7GgZl8-E_zMgnfbr2z2rxF1w35NU1GyAzjNznBymfcXuQDR-BlNAVJrhXObaz3wATT2KlZZAgUkK2tRUD5Itv07TkgXkH7GjlVAMgT5p0y7blFuRl-9yF2jY22tV9Eg/s1600/IMG_5191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrU5hTPXJd4B-7GgZl8-E_zMgnfbr2z2rxF1w35NU1GyAzjNznBymfcXuQDR-BlNAVJrhXObaz3wATT2KlZZAgUkK2tRUD5Itv07TkgXkH7GjlVAMgT5p0y7blFuRl-9yF2jY22tV9Eg/s640/IMG_5191.JPG" width="480" /></a></div>
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And there you go! Simple, great way to spice up (haha, literally) some banana bread! Next time I will add even more spices.Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-17747833298597225582013-11-18T23:16:00.002-08:002014-05-12T17:41:33.438-07:00Chewy Pumpkin Ginger CookiesMy oh my how fast the semester is flying by. I cannot believe that it is almost Thanksgiving! Just gotta survive this week of classes and then I get to go home Friday for a whole week. Cannot wait! I definitely need a recharge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hX0iCCePwT3o5qTOsKrGmcrvAHMU548h_P_ePTV_Ww_Siz1wbbyaXVjSz0Ll8COVOfbpHk_yVZDOY76HYmQ8KnwaMZ_7eOms-fXykor4418tdzdHSxLyrUGF9sZIg4L8kedStghz6E8/s1600/IMG_5132.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hX0iCCePwT3o5qTOsKrGmcrvAHMU548h_P_ePTV_Ww_Siz1wbbyaXVjSz0Ll8COVOfbpHk_yVZDOY76HYmQ8KnwaMZ_7eOms-fXykor4418tdzdHSxLyrUGF9sZIg4L8kedStghz6E8/s640/IMG_5132.JPG" height="480" width="640" /></a>Anywho, these cookies are part of the <a href="https://www.facebook.com/groups/569013336490518/" target="_blank">Creative Cookie Exchange</a> as November's Make Ahead Freezer Holiday Cookie Party. Basically this month's theme is to make cookie dough that can be frozen ahead of time and baked later.<br />
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I absolutely love ginger snaps! I guess these are more of a ginger "chew", and as I have always preferred chewy cookies over crispy, so I'm totally happy with them. These guys are a great holiday cookie to prepare ahead of time for a Christmas party or event, or just to have stocked in the freezer when you're needing something spice-y and warm.<br />
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And of course they have pumpkin in them...because it's me...and why NOT?! Pumpkin is good in everything. (Okay, maybe not everyyyything...but almost!).<br />
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I decided to make my own pumpkin puree this time around, based on my favorite food blogger's super easy directions that you can get here <a href="http://www.howsweeteats.com/2013/10/exactly-how-i-make-my-homemade-pumpkin-puree/" target="_blank">How Sweet It Is</a>. Or you can just used canned! No problems there.<br />
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Look how beautiful they are!<br />
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Recipe adapted from <a href="http://www.twopeasandtheirpod.com/pumpkin-gingersnap-cookies/" target="_blank">Two Peas and Their Pod</a><br />
Ingredients:<br />
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1/2 cup unsalted butter, at room temp<br />
1 cup granulated sugar (plus more for rolling)<br />
1/2 cup pumpkin puree (homemade or canned)<br />
1/4 cup molasses<br />
1 egg (preferably at room temp--> easier to mix into butter)<br />
1 teaspoon vanilla extract<br />
2 1/3 cups ap flour<br />
2 teaspoons baking soda<br />
2 teaspoons cinnamon<br />
1 1/2 teaspoons ground ginger<br />
1/4 tsp nutmeg<br />
1/2 teaspoon salt<br />
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In a stand mixer bowl beat together the butter and sugar on medium-high until creamy. Add the pumpkin, molasses, egg and vanilla and mix until incorporated.<br />
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In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients, and mix on low until it just comes together. Refrigerate the dough for at least one hour before scooping or baking.<br />
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For the freezer-party, portion out the cookies using a cookie scoop after the dough has chilled for at least an hour and place in a freezer ziploc bag. Freeze until use. (I would say up to two months in the freezer).<br />
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To bake: If dough is frozen, move to the refrigerator the night before baking, or leave out on the counter for 30 minutes to an hour before baking. If it is just refrigerated move right to the baking. Preheat the oven to 350 degrees. Line a baking sheet with parchment or silpat.<br />
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Put enough granulated sugar into a small shallow bowl to roll the cookies in. Roll the cookies in the sugar, and place on the baking sheet. Bake for 10-12 minutes until set. They will be soft when you take them out, so let them cool a couple minutes on the baking sheet before moving to a wire rack to cool completely.<br />
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And there you go. Aren't they just so cute and festive? I don't know what it is about this time of the year. I get GIDDY. I love it. All of it! I have already watched Love Actually (one of my favorite holiday movies) countless times since the beginning of November. Can't wait to go home and celebrate the holiday season!<br />
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For now, these cookies, my adorable kitty Noah, and excessive cups of tea will get me through this week!<br />
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<br />
<div align="center">
<a href="https://www.facebook.com/pages/Creative-Cookie-Exchange-hosted-by-The-Spiced-Life-and-At-Home-with-Rebecka/148873331987243" target="_blank"><img alt="Creative Cookie Exchange" src="http://i784.photobucket.com/albums/yy124/BiteMySweetTarts/3329aec3-6749-4ab7-8af9-53332dfb9487_zps437070c3.jpg" /></a><br />
<br />
This is what everyone else in the Creative Cookie Exchange is up to:<br />
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<span style="font-family: inherit;"><a href="http://www.karentrina.com/2013/11/creative-cookie-exchange-pumpkin.html" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pumpkin Cranberry Cookie Drops</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.karentrina.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">KarenTrina Childress</span></a><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://www.abakershouse.com/2013/11/espresso-pinwheel-cookies.html" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Espresso Pinwheel Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.abakershouse.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">A Baker’s House</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://noshingwiththenolands.com/?p=7838" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Cherry Pistachio Ice Box Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://noshingwiththenolands.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Noshing With The Nolands</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://allthatsleftarethecrumbs.blogspot.com/2013/11/Chai-Spice-Girls-Creative-Cookie-Exchange.html" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Chai Spice Girls</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://allthatsleftarethecrumbs.blogspot.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">All That’s Left Are The Crumbs</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="http://suzzie43.blogspot.com/2013/11/scottish-shortbread-make-ahead-for.html" target="_blank">Scottish Shortbread</a></span><span id="goog_1715493001"></span><span id="goog_1715493002"></span><a href="http://www.blogger.com/"></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://suzzie43.blogspot.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Made With Love</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://www.foodlustpeoplelove.com/2013/11/chocolate-mint-chocolate-chip-cookies.html" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Chocolate Mint Chocolate Chip Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.foodlustpeoplelove.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Food Lust People Love</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://athomewithrebecka.com/chocolate-mint#axzz2kyMZfcJl" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Chocolate Mint Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://athomewithrebecka.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">At Home With Rebecka</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://www.karenskitchenstories.com/2013/11/neapolitan-striped-crisps.html" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Neapolitan Striped Crisps</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.karenskitchenstories.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Karen’s Kitchen Stories</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://ninjabaking.com/coffee-tea-creative-cookie-exchange" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Coffee? Tea?</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://ninjabaking.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Ninja Baking</span></a><span style="background-color: transparent; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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<span style="font-family: inherit;"><a href="http://www.itsyummi.com/Christmas-Linzer-Cookies" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Christmas Linzer Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.itsyummi.com/" style="text-decoration: none;" target="_blank">It’s Yummi!</a></span></span></div>
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<span style="font-family: inherit;"><a href="http://livlifetoo.blogspot.com/2013/11/best-ever-sugar-cookies.html" style="line-height: 1; text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Best Ever Sugar Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> from </span><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; line-height: 1; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="http://livlifetoo.blogspot.com/" style="line-height: 1; text-decoration: none;" target="_blank">Liv Life</a></span></span></div>
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<span style="color: #1155cc; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.thespicedlife.com/2013/11/salted-dark-chocolate-crisps-make-ahead-for-creative-cookie-exchange.html" target="_blank">Salted Dark Chocolate Crisps</a></span><span style="color: #333333; font-family: inherit; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.thespicedlife.com/" style="font-family: inherit; line-height: 1; text-decoration: none;" target="_blank"><span style="color: #1155cc; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">The Spiced Life</span></a></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 12pt;">
<span style="background-color: transparent; color: #333333; font-family: 'Trebuchet MS'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span>
</div>
Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com17tag:blogger.com,1999:blog-4416876219957588205.post-53644791854084253862013-10-14T23:05:00.000-07:002014-05-12T17:45:57.891-07:00Almond Apple Cider SnickerdoodlesOh Fall. Why are you such a beautiful time of year? Cinnamon, pumpkin everything (I have definitely already stressed how obsessed with pumpkin I am), bright orange and yellow leaves everywhere! It's the best.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCiwUdCxj0AdkL0FOwhghCwMhuy9Hcq4kAmwXjCSWZAlAlaL4LLXUv4OBqARPzCFFfjl7vAXA3w4fletMDkHO0-dFM9eWnPOwqdq8fDWrcBrQbMQLr6lbEfIj397RxRsURdv0OXCKEKU/s1600/300752444_80becc9d94.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCiwUdCxj0AdkL0FOwhghCwMhuy9Hcq4kAmwXjCSWZAlAlaL4LLXUv4OBqARPzCFFfjl7vAXA3w4fletMDkHO0-dFM9eWnPOwqdq8fDWrcBrQbMQLr6lbEfIj397RxRsURdv0OXCKEKU/s640/300752444_80becc9d94.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If I were a dog...this is how happy I would be right now!</td></tr>
</tbody></table>
This is my last Fall as a college student! CRAZY that I'm graduating in the Spring. I am definitely ready to be done (hellll-ooo senioritis), but it just feels so strange. I cannot wwwaaaaaiiiiittt to start the next chapter of my life, as I will FINALLY be going to culinary school. Way too excited for that!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoC30nFlJPnUrjDRMUx3ujoBkIlqBpdApjrAga4lodNC9e45C6Bs5h_Cj7fXkXyKloF_O2i1a_2BwTSa5dgfRXwaZnPXUt7VpegqzMVDRc-gATcX9a04qFDNQUNxocw1b2MmbXTkfvw0/s1600/IMG_5073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoC30nFlJPnUrjDRMUx3ujoBkIlqBpdApjrAga4lodNC9e45C6Bs5h_Cj7fXkXyKloF_O2i1a_2BwTSa5dgfRXwaZnPXUt7VpegqzMVDRc-gATcX9a04qFDNQUNxocw1b2MmbXTkfvw0/s640/IMG_5073.JPG" width="640" /></a></div>
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This semester is already flying by, and I'm oh so happy about all of the Fall fun. Baking with apples and cider make such a warm toasty feeling in the house. I was overcome with delight after pulling these guys out of the oven, they smelled exactly how Fall should. Warm, rich and full of cinnamon-wonder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLEWrEzsp9QkljxQycq0VI7QlBfjj-U06gki-KX7aPdGiP57E_XT1RkCNGVpejcoZvQb7QYwC9fXrQfrIW9Ebq0hsm89rRbYPVP0-1nqNSM95Cqzg0bGEsPkG3BzuYIEFkpjRR6xBtA0/s1600/IMG_5070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLEWrEzsp9QkljxQycq0VI7QlBfjj-U06gki-KX7aPdGiP57E_XT1RkCNGVpejcoZvQb7QYwC9fXrQfrIW9Ebq0hsm89rRbYPVP0-1nqNSM95Cqzg0bGEsPkG3BzuYIEFkpjRR6xBtA0/s640/IMG_5070.JPG" width="640" /></a></div>
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If you can't tell already, I love this time of year. It gives me an excuse to bake and cook with all of my favorite ingredients. This month's<a href="https://www.facebook.com/groups/569013336490518/" target="_blank"> Creative Cookie Exchange</a> ingredient is anything apple, so I decided to give these guys a go. They aren't as cider-y as I imagined, but they're super tasty and definitely perfect for this time of year.<br />
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Adapted from: <a href="http://asweetspothome.com/2013/09/30/cookies-apple-cider-snickerdoodles/#_a5y_p=1002397" target="_blank">A Sweet Spot Home</a><br />
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2 cups apple cider<br />
1 cup vegetable shortening<br />
1 tsp vanilla extract<br />
1 1/3 cups sugar<br />
2 eggs<br />
2 tsp cream of tartar<br />
1/4 tsp salt<br />
1 tsp baking soda<br />
2 3/4 cup ap flour<br />
1 cup toasted sliced almonds<br />
3 tbsp sugar & 2 tsp cinnamon to roll in<br />
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Preheat the oven to 350 degrees.<br />
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In a small saucepan, bring the cider to a boil. Allow to simmer for about 20 minutes, stirring occasionally with a wooden spoon until it reduces to about 3 tablespoons. It should be a little syrup-y. Let cool slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VKIeM_2KhDYXhWmryBJnQRf7xj0sOCR5mhwDrCMJYLZFVcqgKRI2KWQJQatbWvI65b12V24BEGNG5gBOBTxxKFpXfmNFqBrU4CVLRIuiTyYCHyrnyHaoFbcqKt8tIuRNYD5PqWPoMwc/s1600/IMG_5042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VKIeM_2KhDYXhWmryBJnQRf7xj0sOCR5mhwDrCMJYLZFVcqgKRI2KWQJQatbWvI65b12V24BEGNG5gBOBTxxKFpXfmNFqBrU4CVLRIuiTyYCHyrnyHaoFbcqKt8tIuRNYD5PqWPoMwc/s400/IMG_5042.JPG" width="400" /></a></div>
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While the cider is reducing, toast your almonds. Spread them evenly on a baking sheet, and bake for about 10 minutes, checking on them occasionally to make sure they're not getting too done. Turn the oven up to 400 degrees. Let them cool slightly before running a knife through them a few times.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjvXrnBiBbxd9DiMZvcj9OONC5_w_F-975xwpzJylwYDwN5LraD9y7DXY0rmJ9Eu-ssTOhX_RDkPTM2AtlrdVDXZQAyWm9uJXbQhwTWS5V7IUtGbAJhULDxKtc3vG8LYp0nKSHuve-Yc/s1600/IMG_5054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjvXrnBiBbxd9DiMZvcj9OONC5_w_F-975xwpzJylwYDwN5LraD9y7DXY0rmJ9Eu-ssTOhX_RDkPTM2AtlrdVDXZQAyWm9uJXbQhwTWS5V7IUtGbAJhULDxKtc3vG8LYp0nKSHuve-Yc/s400/IMG_5054.JPG" width="400" /></a></div>
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In a stand mixer, beat the cider, shortening, vanilla and eggs on medium-high until you have a fluffy creamy mixture. Then add the salt, baking soda and cream of tartar. Mix until combined. Then add the flour, and mix on low speed until it just comes together. Then add the almonds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCaoQ2nORJSdX_-Bf05yfDFFMzhQ16kQ5P9wZnQThjOWLGfsgCA_ua5xYTJd5vKExIej89zTyvWejsOgbNmnni5twrLLny7u3fZBlLxLzn_lln8PF46Z3m3Jkke_VecFE6Pa_GEp6P1Y/s1600/IMG_5056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCaoQ2nORJSdX_-Bf05yfDFFMzhQ16kQ5P9wZnQThjOWLGfsgCA_ua5xYTJd5vKExIej89zTyvWejsOgbNmnni5twrLLny7u3fZBlLxLzn_lln8PF46Z3m3Jkke_VecFE6Pa_GEp6P1Y/s400/IMG_5056.JPG" width="400" /></a></div>
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Prepare your cinnamon sugar mixture in a small bowl. With the oven at 400 degrees, scoop out the cookie dough using a spoon or cookie scoop and roll in the cinnamon sugar mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XhkKpRyn3ubB7EqFgggeswO_xWECZkYdkHjbSNZ8dmuaIWRxhBHzsdJHA2LVw0_6b7knGvwnOdNqjRqcR4PaOi01z7G-ccJV3rv_LstUyDX4TPzWsr3fBxX8tGzXeQRmKiQcx9wQXsQ/s1600/IMG_5057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XhkKpRyn3ubB7EqFgggeswO_xWECZkYdkHjbSNZ8dmuaIWRxhBHzsdJHA2LVw0_6b7knGvwnOdNqjRqcR4PaOi01z7G-ccJV3rv_LstUyDX4TPzWsr3fBxX8tGzXeQRmKiQcx9wQXsQ/s400/IMG_5057.JPG" width="400" /></a></div>
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Place on a cookie sheet, and bake for 8-10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AvY9uo3TPsj3zQ7EhqeaitcKlHIRMkeIOQGfMm0Sr2ftJVDPrAc6yJ4Oxa-GVb7NvyqD9oDi3FTgQN31EDeWjqNFqKBIzghcEMfUfzQPTQT6W9ufjKoPfkCzt9AFWcFMyNF5qExZYjg/s1600/IMG_5069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AvY9uo3TPsj3zQ7EhqeaitcKlHIRMkeIOQGfMm0Sr2ftJVDPrAc6yJ4Oxa-GVb7NvyqD9oDi3FTgQN31EDeWjqNFqKBIzghcEMfUfzQPTQT6W9ufjKoPfkCzt9AFWcFMyNF5qExZYjg/s400/IMG_5069.JPG" width="400" /></a></div>
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There you have it. A fun spin on a classic cookie. :) Now I just have to keep surviving the grind of school. Thanksgiving Break cannot come soon enough!<br />
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<br />
Here's what everyone else is up to in the Cookie party:<br />
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<span style="font-family: inherit;"><a href="http://magnoliadays.com/2013/apple-walnut-cream-cheese-cookies/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Apple Walnut Cream Cheese Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://magnoliadays.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Magnolia Days</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.karentrina.com/2013/10/brandy-apple-bars.html" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Brandy Apple Bars</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.karentrina.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">KarenTrina Childress</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.itsyummi.com/salted-caramel-apple-popcorn-cookies" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Salted Caramel Apple Popcorn Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.itsyummi.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">It's Yummi!</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.thespicedlife.com/?p=9745" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Streusel Topped Apple Oatmeal Bars</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.thespicedlife.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">The Spiced Life</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://athomewithrebecka.com/butterscotch-apple-pie-cookies-creativecookieexchange/#axzz2hiHdds1b" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Butterscotch Apple Pie Cookies</span></a><span style="background-color: #edeff4; color: #333333; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> from </span><a href="http://www.athomewithrebecka.com/" style="text-decoration: none;" target="_blank"><span style="background-color: #edeff4; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">At Home with Rebecka</span></a><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div>
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Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com25tag:blogger.com,1999:blog-4416876219957588205.post-30097122247994844352013-10-13T12:48:00.005-07:002013-10-13T13:26:11.629-07:00Snickers Cheesecake Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVlukrg2PoRVUIssbzwpgbOhGAkjWIC7Rmv5U_auIjMMFYuojISqgdS9pEF1FK2fgg1oiM_VAxzQiVTJ10sEHMVga9qs_j0QylrUqKbOLcLBLFO_Qoi47-bXdsM4dqvyDnMMX0euuP1Y/s1600/IMG_5025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVlukrg2PoRVUIssbzwpgbOhGAkjWIC7Rmv5U_auIjMMFYuojISqgdS9pEF1FK2fgg1oiM_VAxzQiVTJ10sEHMVga9qs_j0QylrUqKbOLcLBLFO_Qoi47-bXdsM4dqvyDnMMX0euuP1Y/s640/IMG_5025.JPG" width="640" /></a></div>
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Baking and cooking are two things that I truly enjoy doing every day. There's something calming about chopping vegetables, or cutting butter into flour. When you're caught up in school with classes all day, or work, it's so much quicker to make something simple in between writing essays, doing anthropology labs, or reading dense international political economy textbooks.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaziafsDNTTYPdOyMBlQSl57Wi2z4z3JVdW_lmnDwwDBhtYFijVvXq4UIKiFzmSxPr_1e8JbS1E-afJJos-3i116IflGrAN1vEbC1j0y672XpW4Z3dCIi_mWm7Iq30rJg1z_KwelkoNk/s1600/photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaziafsDNTTYPdOyMBlQSl57Wi2z4z3JVdW_lmnDwwDBhtYFijVvXq4UIKiFzmSxPr_1e8JbS1E-afJJos-3i116IflGrAN1vEbC1j0y672XpW4Z3dCIi_mWm7Iq30rJg1z_KwelkoNk/s640/photo.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta with Homemade Pumpkin Sauce I made this week...so yummy</td></tr>
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But I never feel more satisfied than when I take the time to cook something that turns out to be absolutely scrumptious. I was reminded this week of how much I enjoy being in the kitchen, and cooking/baking for others. Whenever I feel like doing something nice for a friend, I immediately want to make them a dessert that I know they'll love.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0DnpONIzWw-TzC02im6W-i1XHR2PrOCvccUFJwKex_6b14fG1uwsVKfcEd0pBYA-QoNQUx_4eg88nXR7OY5MsG73aPPHKJ9YIVhmymqixdqFcxpBO43CoEu8cWa0hbjULMcUdqSeiAE/s1600/IMG_4978.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0DnpONIzWw-TzC02im6W-i1XHR2PrOCvccUFJwKex_6b14fG1uwsVKfcEd0pBYA-QoNQUx_4eg88nXR7OY5MsG73aPPHKJ9YIVhmymqixdqFcxpBO43CoEu8cWa0hbjULMcUdqSeiAE/s640/IMG_4978.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bailey and I at my birthday dinner... Margaritas! :)</td></tr>
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This week I decided I wanted to make something nice for my friend Bailey, who has been working really hard and needed something sweet to brighten her week. So when I decided to do the October Chocolate Party, I thought why not double dip!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyLIzQbUAJxAQe4dKjsHbEnXUfXEKoepguViph40N1l7LIvjQrvYgF9HHzPKn_wEB1j_yOsBUPb0P3LjIfweaLcTMCmEk8x3tGOU8C9V3g4y9O1HeCBs7Y5hLrYes4yw2M8Z3bTIp5Nk/s1600/IMG_5028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyLIzQbUAJxAQe4dKjsHbEnXUfXEKoepguViph40N1l7LIvjQrvYgF9HHzPKn_wEB1j_yOsBUPb0P3LjIfweaLcTMCmEk8x3tGOU8C9V3g4y9O1HeCBs7Y5hLrYes4yw2M8Z3bTIp5Nk/s640/IMG_5028.JPG" width="640" /></a><br />
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Candy is quite a broad choice for an ingredient month... There's so many categories of candy, where do you start?! I knew I wanted to make her cheesecake (because I asked what she would want if I were to bake her annnyyything. I love asking people that). There was a catch with this Chocolate party, and Bailey baking gift combination. Bailey does not like chocolate very much. She'll eat things with minimal milk chocolate, anything white chocolate, but nooothing dark. So I went with Snickers (very little milk chocolate) for the candy part, and topped the bars with white chocolate chips, and I'm thinking she'll like it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoILeu-SAfZ490mU2wDfYmH47DT66dxdc2PhLTHYtjBdkhEmT0LxGAAUSHguZLWPH6qaldyd-Tm5YM5lqCTHZbv3CGGtZH9py1Dha22Wu9GUdstZPGlo5FSpPZrM_pJrW8zsWbzKy9hk/s1600/IMG_5027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoILeu-SAfZ490mU2wDfYmH47DT66dxdc2PhLTHYtjBdkhEmT0LxGAAUSHguZLWPH6qaldyd-Tm5YM5lqCTHZbv3CGGtZH9py1Dha22Wu9GUdstZPGlo5FSpPZrM_pJrW8zsWbzKy9hk/s640/IMG_5027.JPG" width="640" /></a><br />
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Ingredients: Adapted from <a href="http://therecipecritic.com/2013/07/snickers-cheesecake-bars/" target="_blank">The Recipe Critic</a><br />
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9 cinnamon graham crackers<br />
5 tbsp melted butter<br />
16 ounces cream cheese, room temp<br />
1 egg<br />
2 tsp vanilla<br />
1/4 cup granulated sugar<br />
12-15 fun size snickers, chopped<br />
1/3 cup white chocolate chips (or any kind you want)<br />
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Preheat the oven to 350 degrees. Prepare an 8 by 8 baking dish by lining it with foil (allow for enough foil to fold over the edges of the pan for easy bar removal).<br />
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In a medium bowl, crush the graham crackers with a pastry cutter until they are nothing but crumbs. I had fun doing this by hand, but feel free to toss them into a food processor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeEBOGuU4w9WBP0RBqpsfQP7AJeCq9ZhNDKw_Sz1KtPPjq6hWwBs4iGvUYajcqUFFEZC5hA50keL50vb6l4KSuh6_5Ief5e1pRPFHVizogGWLTlnMUy3WGlOsbsZ3QFPIS-MAoXveo5w/s1600/IMG_5002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeEBOGuU4w9WBP0RBqpsfQP7AJeCq9ZhNDKw_Sz1KtPPjq6hWwBs4iGvUYajcqUFFEZC5hA50keL50vb6l4KSuh6_5Ief5e1pRPFHVizogGWLTlnMUy3WGlOsbsZ3QFPIS-MAoXveo5w/s400/IMG_5002.JPG" width="400" /></a></div>
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Then dribble over the melted butter and mix with a rubber spatula. Press into the bottom of the pan, and bake for 9-10 minutes. Let cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxS-FpbZOkpO44voGF7yTLomnJCMCmVUQYxrQpHjNC_JV3Msw179z2wN15eWykaJpcDvYmcQ-Zqw725K7ysB9ZXLJ7DewobakegfPuQKxVyixK5xTa4_TgIPEaSiFHSjBBGLFS-PKp3g/s1600/IMG_5011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxS-FpbZOkpO44voGF7yTLomnJCMCmVUQYxrQpHjNC_JV3Msw179z2wN15eWykaJpcDvYmcQ-Zqw725K7ysB9ZXLJ7DewobakegfPuQKxVyixK5xTa4_TgIPEaSiFHSjBBGLFS-PKp3g/s400/IMG_5011.JPG" width="400" /></a></div>
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In the bowl of a stand mixer with a whisk attachment, beat the cream cheese, egg, vanilla and sugar until smooth. Fold in the snickers bits by hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3W7dljZUmGlo362MVjgESh5VtLCHyTThv0pLiu9sjrMhuuZVXHkGz0nuxD-2WgcsVa1ovtP2O0f204oE8daFpqj1H9o1I9tJO8-3vXKT1_gxiLY-wx2Aoqjl7TaXQnimzgcQz4gTVxQ/s1600/IMG_5016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3W7dljZUmGlo362MVjgESh5VtLCHyTThv0pLiu9sjrMhuuZVXHkGz0nuxD-2WgcsVa1ovtP2O0f204oE8daFpqj1H9o1I9tJO8-3vXKT1_gxiLY-wx2Aoqjl7TaXQnimzgcQz4gTVxQ/s400/IMG_5016.JPG" width="400" /></a></div>
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Pour the filling over the crust, and smooth over with a spatula. Sprinkle the chocolate chips over top, and slightly press them down with your palms.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnJ7OJQm-8rZ-BEQAjtKOQEjh-IaxVjOP2gfqiqo6lyhKN2HKdNXVOXoqUphwCB08ikhUQBVSvlZzcj6Y-4TjZwFZc5Ed8OgwMNWb_WwXidxdA7WHSHAtT-rwHjWtwQ2D34xpcBDCR_s/s1600/IMG_5022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnJ7OJQm-8rZ-BEQAjtKOQEjh-IaxVjOP2gfqiqo6lyhKN2HKdNXVOXoqUphwCB08ikhUQBVSvlZzcj6Y-4TjZwFZc5Ed8OgwMNWb_WwXidxdA7WHSHAtT-rwHjWtwQ2D34xpcBDCR_s/s400/IMG_5022.JPG" width="400" /></a></div>
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Bake for 30-35 minutes until the filling is set. Let cool for half an hour out of the oven, then cover and chill in the fridge at least 3 hours before cutting. Using a large chef's knife, cut the bars into somewhat (hehe) even bars.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircZR9oh-5_GgtuBO8H-B3if7Js4s93hbq9UHo1W6UlpHkLirDFcQDHDHxDs7ggbfcUrhxl0q_Hr5QlFWjBdbr5kfvWBXLhVP3qQhz7-r7KiSiCngm_8a6E-enE4f8j3n5rpGKPmmjVsQ/s1600/IMG_5032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircZR9oh-5_GgtuBO8H-B3if7Js4s93hbq9UHo1W6UlpHkLirDFcQDHDHxDs7ggbfcUrhxl0q_Hr5QlFWjBdbr5kfvWBXLhVP3qQhz7-r7KiSiCngm_8a6E-enE4f8j3n5rpGKPmmjVsQ/s640/IMG_5032.JPG" width="640" /></a><br />
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And there ya go. Cheesecake can be difficult to deal with when it comes to springform pans etc, but making bars is so easy! And just as tasty (if not more). Yay for baking, friends, and feeling the kitchen inspiration once again!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFavkpXnCBM_wgBz6cBzRYtJJnCFRoKZIDHS5q_UaT7Zobg1nBhI2oVqU0W8Vyev71VGvzkFnvr-lLH6I8tnI-O4_R6a1V_lg3GplclMarn0uMHwZ_BVzayosNJIGhYax4MS3GZCUiwc/s1600/IMG_5036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFavkpXnCBM_wgBz6cBzRYtJJnCFRoKZIDHS5q_UaT7Zobg1nBhI2oVqU0W8Vyev71VGvzkFnvr-lLH6I8tnI-O4_R6a1V_lg3GplclMarn0uMHwZ_BVzayosNJIGhYax4MS3GZCUiwc/s640/IMG_5036.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Wanna be part of the Chocolate Party fun?</span></div>
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<div style="background-color: white; color: #111111; line-height: 21.984375px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: inherit;">Join the <a href="http://www.roxanashomebaking.com/chocolate-party/" style="color: #2361a1; margin: 0px; padding: 0px;">Chocolate Party</a>! Here’s how to participate (<strong style="margin: 0px; padding: 0px;">the rules</strong>):</span></div>
<div style="background-color: white; color: #111111; line-height: 21.984375px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: inherit;"><strong style="margin: 0px; padding: 0px;">1.</strong> Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.</span></div>
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Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com2tag:blogger.com,1999:blog-4416876219957588205.post-56505676794574437922013-09-16T23:27:00.000-07:002014-05-12T17:47:04.223-07:00Pumpkin Oatmeal Pecan Cookies<div align="center">
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I cannot stress how happy pumpkin makes me. Pumpkin pie is my absolute favorite thing ever. If I had to choose a food that I would eat for my last meal if I knew I was dying...pumpkin pie. I have pumpkin pie as my birthday cake every year, and it kind of starts the pie season (being October 1st). Then comes Thanksgiving, my sister Amy's birthday, Christmas (and then usually our delayed second Thanksgiving over the Christmas holiday break to make up for one of the siblings who may have missed out that year etc). Pie is a huuuge deal in our house. Anyways, pumpkin has become one of my absolute favorite things to bake with.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3FUOtMjzC9-oeayYU_lwuhq5GGYGlQK5cKCxq6jnNbVscvZlyD2DgByGZ2LQkedRTTd9LkHI5szFHbosJMldf7I9X5fEDNVpm-TsoiO8DXWfJVj7FIpCnrIqGblzzXZXRrLRs0QDmAk/s1600/IMG_4967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3FUOtMjzC9-oeayYU_lwuhq5GGYGlQK5cKCxq6jnNbVscvZlyD2DgByGZ2LQkedRTTd9LkHI5szFHbosJMldf7I9X5fEDNVpm-TsoiO8DXWfJVj7FIpCnrIqGblzzXZXRrLRs0QDmAk/s640/IMG_4967.JPG" width="640" /></a></div>
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I love the cinnamon-y warm deliciousness that goes along with using it. I love how it automatically makes me feel like Fall and Winter are near. These cookies are a great option to bake the night before a week starts, they are midly healthier than other cookies (not very much butter), and are wonderful for this time of year. Love em! Oaty and spice-y. So much happiness.</div>
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Ingredients: (slightly adapted from <a href="http://www.skinnytaste.com/2011/09/pumpkin-spiced-oatmeal-pecan-cookies.html" target="_blank">Skinnytaste</a>)</div>
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1 cup whole wheat flour (ap works too)</div>
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2 cups old fashioned oats</div>
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1 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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1 tsp cinnamon</div>
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1 1/2 tsp pumpkin pie spice</div>
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2 tbsp unsalted butter, room temp</div>
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1/2 cup brown sugar</div>
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1/2 cup granulated sugar</div>
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1 egg</div>
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1/3 cup pumpkin puree</div>
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2 tsp vanilla extract</div>
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3/4 cup chopped pecans</div>
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Preheat the oven to 350 degrees.</div>
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In a medium mixing bowl, mix together the flour, oats, baking powder & soda, salt, cinnamon and pumpkin pie spice. Set aside. In the bowl of stand mixer, beat the butter and sugars together and until creamed. Scrape down the sides of the bowl with a rubber spatula. Add the egg, pumpkin and vanilla and mix until incorporated.<br />
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Dump the dry ingredients into the wet, and fold in with a rubber spatula by hand. Once incorporated, add the pecans and mix in.<br />
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Using a cookie scoop, or a tablespoon portion out the dough. Use your fingers to press down the cookies slightly, and bake for 10-12 minutes.<br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcQbpz6RpOE7zM4Zqa8Bf42q1vVYD4Ef4e1ZqjzejBSKM0XY0h_QNCh0F4DdTgt4LHHSSW-ggkDqk0epjmuqdWRm6x-xbBs5G_XgwsmTqzM6aYxwKTuoYObg1nCoeTMkaKB2NQT3A1sc/s640/IMG_4952.JPG" style="text-align: center;" width="640" /></div>
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And there ya go. Great snack to take to class, or to look forward to as an after school treat. ANDDD, they make the house smell FABULOUS. :)<br />
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Wanna join the Cookie fun?</div>
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Check out what the other bloggers have made too:<br />
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<br />Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com16tag:blogger.com,1999:blog-4416876219957588205.post-49535744325842809082013-09-15T12:47:00.000-07:002013-09-15T12:47:02.068-07:00Pumpkin Cinnamon Rolls with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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So begins my favorite half of the year! Spring and Summer are great and all...don't get me wrong, California sun is always appreciated! But I'm ready for some Fall and Winter cozying full of pumpkin everything and the best holidays. My sister Caroline actually inspired me to make these, posting a picture of some on my Facebook, and then I was hooked. They had to happen. </div>
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We bought both of the Baked bakery cookbooks last summer, after I found out about their Grasshopper recipe we used at my bakery. The Baked Elements book is absolutely wonderful, full of all of the best ingredients. They have whole sections dedicated to pumpkin, banana and peanut butter. Three things I live for (Haha, okay a little dramatic, but umm yes. So good.)!! If you don't have this book, buy it. You won't be disappointed. Anyways, this recipe came from them, and I just tweaked it a little.</div>
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<b>Ingredients:</b> (adapted from Baked Elements cookbook)<br />
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<b>For the dough:</b><br />
3 1/2 cups ap flour<br />
1/4 cup granulated sugar<br />
1/4 cup brown sugar (packed)<br />
1 package instant dry yeast<br />
1 tsp salt<br />
3/4 tsp cinnamon<br />
1 tsp pumpkin pie spice<br />
3/4 stick softened unsalted butter, cubed<br />
2/3 cup warm milk (I used almond milk)<br />
1 egg<br />
2/3 cup pumpkin puree<br />
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<b>For the Cinnamon Filling:</b><br />
3/4 cup brown sugar (packed)<br />
1/4 cup granulated sugar<br />
1/2 tsp cinnamon<br />
1 tsp pumpkin pie spice<br />
1/4 tsp salt<br />
1/4 stick unsalted butter, melted (to be mixed)<br />
1/4 stick unsalted butter, melted (to use for painting dough)<br />
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<b>For the Cream Cheese Frosting:</b><br />
4 ounces cream cheese<br />
2 tbsp milk (again, I used almond milk)<br />
1/2 cup powdered sugar, sifted<br />
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<div style="text-align: center;">
<b>The dough:</b></div>
<div style="text-align: center;">
Grease a 10 inch cake or pie dish. They say to use a parchment round in the bottom and flour it after greasing, but I just greased it and it was fine. In the bowl of a stand mixer, combine the flour, sugars, yeast, salt and spices and mix with a paddle attachment until combined. Add the butter and mix until incorporated. </div>
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Add the milk and egg, and mix on low. Then add the pumpkin, and mix on medium for about 3 minutes. The dough will be very soft and sticky. Grease a large bowl, and transfer the dough to it (try to form somewhat of a ball shape in the bowl). Cover with plastic, and let sit at room temp for 30 minutes.</div>
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<b>The Cinnamon filling:</b></div>
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In a small bowl, combine all the dry ingredients and mix until incorporated. Then pour over the melted butter, and mix with a fork.</div>
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<b>Assembly:</b></div>
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After the dough has rested for half an hour, turn it out onto a prepared floured workspace. Roll the dough with a rolling pin into a rectangular-ish shape (about 20 by 10 in). </div>
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Paint the dough with half of the melted butter, and then evenly sprinkle the cinnamon filling on (leaving a 1/4 inch border around the edges). I added about half a cup of Hershey's cinnamon chips to the filling as well. Use your palms to gently press the filling into the dough.</div>
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Roll the long side of the dough up tightly to form a log and put it seam side down. </div>
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Then cut into ten 2-inch rolls. </div>
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Put one roll in the middle of your pan, and then put the rest in around it. Brush the tops with the rest of the melted butter and cover with plastic to let rise about 45 minutes.</div>
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Preheat the oven to 350 degrees, and bake for 25-30 minutes, until the tops are browned. Make the frosting while the rolls are baking so that it is ready to use right when they come out.</div>
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<b>Frosting:</b></div>
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Beat the cream cheese and milk together in the bowl of a stand mixer (with a paddle attachment) on medium until lump free. Add the powdered sugar on medium-low until smooth.</div>
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<b>To Serve:</b></div>
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Turn over the rolls onto a serving plate right when they get out of the oven, and then pour over the frosting (or use an off-set spatula to paint it on). Serve right away so they're gooey and yummy.</div>
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And there ya go. They do take a bit of time, but they're super easy and so worth it. </div>
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Ohh pumpkin, how much I love you. And here it begins again. :)</div>
<br />Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-51326107595791221122013-07-29T17:19:00.000-07:002013-07-29T17:49:29.314-07:00Peanut Butter Cookie Ice Cream SandwichesOkay. So.<br />
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I am constantly on the lookout for the best peanut butter cookie recipe. It's hard to find one that makes the cookies turn out the way I like them: chewy and moist (rather than crunchy and dry). There's a bakery near where I went to high school called the Cake & Pastry that has these massive, but almost peerrrfect peanut butter cookies. I've been toying with the idea of asking them for their recipe for years, but I never feel quite right about it.</div>
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So when I came across this recipe for whole-wheat cookies with peanut butter chips AND toffee in them, I haaaad to give them a go. They are fabulous! Such a wonderful texture and the chips/toffee add a nice little crunch. I've made them with regular chocolate chips as well, but I prefer the peanut butter ones for a more intense peanut flavor.<br />
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When I saw that the July Chocolate Blog Party ingredient was ice cream, I knew I wanted to make ice cream sandwiches with these cookies. They are scrumptious on their own, and with ice cream...so yummy. I filled them with Haagen Daz vanilla chocolate chip (I wanted to do vanilla chocolate swirl, but the store was out). Another little side rant: Haagen Daz ice cream is way too good. Dangerous. Even their plain vanilla is absolutely delicious (and unbeatable). So with chocolate chips, and these peanut butter cookies. Such a wonderful combination. I love summer. <3<br />
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Cookies:<br />
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1 1/2 cups whole wheat flour (all purpose works too)<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
4 ounces unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1/2 cup brown sugar, packed<br />
1/2 cup creamy peanut butter<br />
1 egg<br />
1 tsp vanilla extract<br />
1/2 cup peanut butter chips (Reese's, sold in most grocery stores)<br />
1/2 cup Heath Bar bits (also sold in most grocery stores)<br />
1 pint Haagen Daz Vanilla Chocolate Chip ice cream (or any flavor you'd like)<br />
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Preheat the oven to 350 degrees. Line cookie sheets with parchment.<br />
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Cream the butter on medium speed for about two minutes until nice and creamy. Scrape down the sides of the bowl, and then add the sugars, salt and peanut butter.<br />
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Cream on medium speed until everything is combined (scraping the bowl to be sure nothing gets left behind). Add the egg, baking soda and vanilla and beat just until mixed in. Then add the flour, and mix on low until it just comes together.<br />
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Fold the chips and bits in by hand with a spatula or wooden spoon. Using a cookie scoop, portion the dough on to your cookie sheets, 2 inches apart (or spoon it out into rounded tablespoons). Flatten slightly with your hand.<br />
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Bake for 10-12 minutes until lightly browned. Let the cookies cool completely before assembling your sandwiches.<br />
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Assembly:<br />
Using a small ice cream scoop, place one scoop on half of the cookies, and sandwich together with the remaining half.<br />
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Wrap each sandwich in wax paper, and store in an airtight tupperware container, or a Ziploc bag, in the freezer until serving.<br />
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There ya go. Ice cream sandwiches are the best. They're versatile (sooo many flavor combinations) and so easy.<br />
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Wheeere did summer go? It's already almost August. I'll be starting my last year of college in just a few weeks. Scary. Then the real world is going to come knocking. Well, first culinary school. Then real world. Eeek. Time to go eat ice cream to feel like a kid again.<br />
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<span style="font-family: inherit;">Rules of the Chocolate Blog Party:</span><br />
<div style="background-color: white; color: #111111; line-height: 24px; margin-bottom: 1.5em; padding: 0px;">
<span style="font-family: inherit;">Our recipes will be shared on the first Monday of each month and you can submit your own recipes <span class="GINGER_SOFATWARE_correct" style="margin: 0px; padding: 0px;">until</span> the end of the month. You can submit up to 3 recipes each month.</span></div>
<div style="background-color: white; color: #111111; line-height: 24px; margin-bottom: 1.5em; padding: 0px;">
<span style="font-family: inherit;">To make sure everyone is having fun, there are a few rules you’ll have to follow.</span></div>
<blockquote style="background-color: white; border-left-color: rgb(221, 221, 221); border-left-style: solid; border-left-width: 1px; font-size: 16px; line-height: 24px; margin: 0px 0px 1.5em 0.75em; padding: 0px 0px 0px 0.75em;">
<div style="margin-bottom: 1.5em; padding: 0px; text-align: center;">
<span style="font-family: inherit;">1.) <b style="margin: 0px; padding: 0px;">Blog about your chocolate treat. </b>Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.</span></div>
<div style="margin-bottom: 1.5em; padding: 0px;">
<span style="font-family: inherit;">2.) <strong style="margin: 0px; padding: 0px;">Include a link back to a monthly round-up or the <a href="http://www.roxanashomebaking.com/chocolate-party/" style="margin: 0px; padding: 0px;" target="_blank" title="Chocolate Party">Chocolate party page</a>. </strong><span style="background-color: transparent;"> </span><span class="GINGER_SOFATWARE_correct" style="margin: 0px; padding: 0px;">Optional</span>, add the Chocolate Party logo in your blog post or on your sidebar.</span></div>
</blockquote>
<blockquote style="background-color: white; border-left-color: rgb(221, 221, 221); border-left-style: solid; border-left-width: 1px; font-size: 16px; line-height: 24px; margin: 0px 0px 1.5em 0.75em; padding: 0px 0px 0px 0.75em;">
<div style="margin-bottom: 1.5em; padding: 0px;">
<span style="font-family: inherit;">3.) <strong style="margin: 0px; padding: 0px;">Your recipe must be published during the current month. </strong>Please do not link old recipes, they will be deleted.</span></div>
</blockquote>
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Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com1tag:blogger.com,1999:blog-4416876219957588205.post-73994459030653930192013-06-23T10:26:00.001-07:002013-06-23T10:31:15.375-07:00Chocolate Cherry Hand PiesSo, it has been quite a crazy past month and a half. To say that I have been busy would be a huge understatement.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxG2yZJSjpKnrUE45fjdpsIyfPsWSzWIohRy6N6fiK2mV-GD05HssKOCZw3AQnl4TGjM0S-ekulBtBDVnRBGAjiKu4o8ZGKnaNrQ1CSFfHlTpKVTH_XhYzc_VY5YRcoWE7f3sLV_IFx8/s1600/securedownload.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxG2yZJSjpKnrUE45fjdpsIyfPsWSzWIohRy6N6fiK2mV-GD05HssKOCZw3AQnl4TGjM0S-ekulBtBDVnRBGAjiKu4o8ZGKnaNrQ1CSFfHlTpKVTH_XhYzc_VY5YRcoWE7f3sLV_IFx8/s400/securedownload.jpeg" width="392" /></a></div>
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I got out of my Spain study abroad classes mid-May, and jumped right into my summer Eurotrips by flying to Rome to meet my boyfriend who was coming from California. We had a wonderful two week trip traveling around Italy, and it was amazing to see him after so long!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHPjf_5RTLC13wkeF1UmQNnswSBJv9dHm_e8wzJDZPd-lrJWtidBFBlnfkNmpogVqex5lvn7Y-XlIkBnLRwpiosJBBmsZtbcQs0bd23Uu2sCgXPdwt0VVmQYlA4R_ODrX-cjedTVoMKs/s1600/IMG_2968.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHPjf_5RTLC13wkeF1UmQNnswSBJv9dHm_e8wzJDZPd-lrJWtidBFBlnfkNmpogVqex5lvn7Y-XlIkBnLRwpiosJBBmsZtbcQs0bd23Uu2sCgXPdwt0VVmQYlA4R_ODrX-cjedTVoMKs/s400/IMG_2968.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nev and I in the Cinque Terre in Italy.</td></tr>
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After my two weeks with Nevin, I flew back to Spain and had a three day traveling break (to do laundry and sleep) before hopping on a six hour bus ride to meet a friend from my college Bailey in Barcelona. We spent a few days there, then we went to Amsterdam in the Netherlands, and later Bruges in Belgium.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bailey and I at La Sagrada Familia in Barcelona</td></tr>
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Then I took a train from Belgium to Paris to meet my friend Phoebe for a little less than a week! I just got back from this second two week trip on Friday.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs-a8O8X8n9NooVfGmN_ZDxPAETcAmYUaWmXUiGOhBpBVojX5kW1WZHYpJG2P9tXvrrr429JJBkqj7bg5WbiD9-61gK7ya46doJKRltX9ORqzH3pfjWnRZm6-rOopwt47zeVKv31k3_0/s1600/IMG_4276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs-a8O8X8n9NooVfGmN_ZDxPAETcAmYUaWmXUiGOhBpBVojX5kW1WZHYpJG2P9tXvrrr429JJBkqj7bg5WbiD9-61gK7ya46doJKRltX9ORqzH3pfjWnRZm6-rOopwt47zeVKv31k3_0/s400/IMG_4276.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phoebe and I at the Eiffel Tower in Paris</td></tr>
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I had this weekend to relax and do laundry again, before my sister Caroline and I head to London to visit our uncles tomorrow!<br />
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London is my last Eurotrip planned before I finally head home to California July 5th! I have been so nonstop-go traveling that I haven't had a chance to keep up with my two blogs (even the travel one haha). But I wanted to participate in the June chocolate party before heading out again! To read more about my travels check out <a href="http://la-primavera-espanola.tumblr.com/" target="_blank">La Primavera en España</a>.<br />
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These little guys came out of my forever unsatisfied urge to experiment with pie doughs. Last summer I made these sour cherry hand pies at the bakery I worked at, and I have been thinking about them all year.<br />
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I wanted to put a little twist on the typical cherry pie by incorporating chocolate into the dough for the June party. I also completely love hand pies because they're fairly easy to put together, and they're so stinkin' cute.<br />
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I actually made the dough and the filling, and ended up freezing them both inbetween my travels for two weeks because I ran out of time. When I came back this weekend and put them together to bake, they both worked fine! Just stick them both back in the fridge for a few hours before you're going to bake. So they can be prepped beforehand if you'd like to have them on the fly.<br />
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Pie Dough: (adapted from <a href="http://www.cookstr.com/recipes/chocolate-pie-pastry-dough" target="_blank">Cookstr</a>) Yield: 4 hand pies<br />
1 1/2 cups flour<br />
2 tbsp dark cocoa powder<br />
1 tbsp sugar<br />
1/4 tsp salt<br />
1/2 cup vegetable shortening (cold is best!)<br />
4-5 tbsp iced water<br />
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In a large bowl, combine the dry ingredients and whisk until evenly distributed.<br />
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Then use a pastry fork to cut the shortening into the dry ingredients until it resembles a course meal (pieces smaller than a pea).<br />
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Drizzle 4 tbsp iced water over the mixture and using a wooden spoon, gently fold into the dry ingredients. If it does not come together, add another tablespoon of water. Gather into a ball, and flatten to a disk before wrapping in plastic and refrigerating for at least an hour (or freeze, and safe for later use).<br />
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<br />
Pie Filling:<br />
Quarter kilogram fresh cherries (about 1/2 pound)<br />
2 teaspoons fresh lime juice<br />
1/4 cup water<br />
1/3 cup sugar<br />
2 tablespoons flour<br />
<br />
Pit the cherries, and cut into fourths. Combine all ingredients in a small saucepan and cook over medium heat until it begins to thicken.<br />
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Let cool before transferring to a container to save in the fridge or freezer until you assemble the pies.<br />
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Pie assembly:<br />
Preheat oven to 350 degrees, and line a baking sheet with parchment (don't skip the paper, or you'll have a huge mess to clean up from oozing cherry!).<br />
On a well floured surface, roll out your pie dough until about a 1/4 inch thick.<br />
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I have a hand pie press that I used, but you can easily use large cookie cutters or even just a knife to cut out shapes. Fill the pies with about 2 tablespoons cherry filling, and using warm water paint the edges of the dough to be able to seal them.<br />
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Using a fork or the pie press seal the top on. Then cut a little breathing hole in the top.<br />
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Bake for 20 to 25 minutes until you see that the dough has dried and the filling is bubbly!<br />
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<br />
Then garnish as you see fit! I used whipped cream and left over cherry filling juices. What a beautiful little mess they turned out to be. They would go great with some vanilla ice cream and chocolate sauce! :)<br />
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Less than two weeks before I go home after six months in Europe. I know there will definitely be some reverse culture shock to be had, but I'm getting more and more ready to be back in California. </div>
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Oh how I miss Mexican food!!!</div>
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Here's how the Chocolate Blog Party works:<br />
<br />
<div style="color: #686767; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;">There's a special ingredient each month to be paired with chocolate!</span></span></div>
<div style="color: #686767; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;">You can submit up to 3 recipes each month.</span></span></div>
<div style="color: #686767; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;">You include a link back to the monthly round-up or the <a href="http://www.roxanashomebaking.com/chocolate-party/" style="color: #76a5af; text-decoration: none;" target="_blank">Chocolate party page</a></span></span></div>
<div style="color: #686767; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;">You just have to be sure that the recipe is published for the current month!</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com2tag:blogger.com,1999:blog-4416876219957588205.post-59712243501154989192013-05-08T13:32:00.001-07:002013-12-08T11:50:21.890-08:00Strawberry & White Chocolate SconesSo um...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tIFIJOeyso1zKmT3PCNe9AF4-1z3mCzYMzBqmRatpAZDChxpC5ZTuzNTdTjwHANXTq1TLOqgFsrz1XKEZNYK3bq-8cjnXmM4VSux592fxBg5YCPoIbZPVcMdA6_1wkCbSP6oFMqG9W4/s1600/IMG_2417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tIFIJOeyso1zKmT3PCNe9AF4-1z3mCzYMzBqmRatpAZDChxpC5ZTuzNTdTjwHANXTq1TLOqgFsrz1XKEZNYK3bq-8cjnXmM4VSux592fxBg5YCPoIbZPVcMdA6_1wkCbSP6oFMqG9W4/s640/IMG_2417.JPG" width="640" /></a></div>
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These guys are really tasty. Like extremely suprisingly delicious.<br />
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I have never been one for strawberry-flavored things. I LOVE the berry. Fresh sweet strawberries are absolutely amazing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SuATtZkHgkPjK2_MmYN49WlIuE3aNEOflDyEmISvjFwvMp1sAc99SbZVBwMer1UsIpd_51HBgULMArPV6vvl2Zd93qgQ4-uUyW2h5x62UPuQJ_GFFyURK9fD8_phMOnZXdNFyxTqPjA/s1600/IMG_2387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SuATtZkHgkPjK2_MmYN49WlIuE3aNEOflDyEmISvjFwvMp1sAc99SbZVBwMer1UsIpd_51HBgULMArPV6vvl2Zd93qgQ4-uUyW2h5x62UPuQJ_GFFyURK9fD8_phMOnZXdNFyxTqPjA/s640/IMG_2387.JPG" width="640" /></a></div>
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<br />
But I can't deal with strawberry ice cream, or pie (unless it has rhubarb to sour it up a bit), or strawberry jam.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SuM3pscU7D4jxGwxUM1TrrQ7Hp42xwgenTyJBlRP1NhFTg_bCMfxFx3xKfNOMFVoSRyHCh0g9-2Eh3Zu9CCsKLKvt8jVces-NsAbkCjRvY_ulr28ex4zvTsOAn7ziLpzi-HuSDfUXf8/s1600/IMG_2389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SuM3pscU7D4jxGwxUM1TrrQ7Hp42xwgenTyJBlRP1NhFTg_bCMfxFx3xKfNOMFVoSRyHCh0g9-2Eh3Zu9CCsKLKvt8jVces-NsAbkCjRvY_ulr28ex4zvTsOAn7ziLpzi-HuSDfUXf8/s640/IMG_2389.JPG" width="640" /></a></div>
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My mom used to give us cut up strawberries for dessert growing up, and she'd sprinkle a little sugar on them so they'd get a little syrup going...my siblings were obsessed! I always asked for them sans sugar. I just never liked overly sweet things in one bite.<br />
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These guys however...they've changed my mind about baking with strawberries. And white chocolate. That's one of the best things about the Chocolate Blog Party. I try new things I never would've known I'd like. And it's so fun!<br />
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The recipe comes from one of my favorite bloggers, <a href="http://smittenkitchen.com/blog/2012/06/strawberries-and-cream-biscuits/" target="_blank">Smitten Kitchen</a>. She made them as biscuits, and I found that my batter came out more scone-like as I made a few adjustments.<br />
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They were the perfect way for me to unwind this afternoon after knocking my first final exam and a presentation out of the way. The semester is winding down, and I'm getting nervous, excited and sad all in the same time!<br />
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I hate to say goodbye to my wonderful San Sebastián (literally in looove with this city) and all of the fantastic friends I've made, but I'm also unbelievably excited for my summer travels! Definitely full of mixed emotions as it finally sets in...I have a little over a week left before I pack up and start travels. Eep. Just have to survive 2 more final exams and a paper!<br />
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These scones most definitely have aided in the emotional roller-coaster that are these realizations of leaving! Baking always makes me feel better! :D<br />
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So here we go:<br />
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2 cups flour<br />
1 tbsp baking powder<br />
1/4 cup sugar<br />
1/2 tsp salt<br />
85 grams COLD unsalted butter (cubed)<br />
1 cup chopped strawberries (the riper the better)<br />
3/4 cup chopped white chocolate<br />
(plus a few tablespoons chocolate to melt and drizzle on top when baked)<br />
3/4 cup heavy cream (plus 2 tsp to use to melt white chocolate)<br />
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Preheat your oven to 425 degrees and line a baking sheet with parchment or foil.<br />
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In a large bowl, whisk together the dry ingredients. Then cut the butter in with a pastry cutter, or 2 knives until only pea-sized lumps remain.<br />
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Then fold in the strawberries and chocolate with a rubber spatula until the berries are coated in the flour. Then pour in the heavy cream, and gently stir to distribute.<br />
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Once the cream has mostly absorbed, use your hands to knead the dough in the bowl GENTLY, to get all of it in a ball. Be sure to not overwork the dough, not everything needs to be mixed entirely! Pour out onto a well floured surface, and sprinkle top with flour. Gently press the dough until its down to 3/4 inch thickness, and in the shape of a circle.<br />
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Using a large, floured chef's knife, cut the circle into 8 even wedges.<br />
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Place on the baking sheet giving each scone a couple inches to grow, and bake for 12-15 minutes. Once they have cooled, microwave the extra white chocolate and a little bit of cream until melted. Using a ziploc or a pastry cone decorate with zig zags or stripes of chocolate.<br />
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And there ya go! If you've made scones before, definitely a super easy recipe! If this is your first time, still a fairly manageable dough to work with. :) And ohhh so yummy when they come out. Now to look towards surviving my 3rd to last finals week. EVER. How crazy is that??!<br />
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Here's the rules of the game for the Chocolate Blog Party:<br />
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<div style="background-color: #f9ebc8; color: #686767; font-family: 'Coming Soon'; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
There's a special ingredient each month to be paired with chocolate!</div>
<div style="background-color: #f9ebc8; color: #686767; font-family: 'Coming Soon'; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
You can submit up to 3 recipes each month.</div>
<div style="background-color: #f9ebc8; color: #686767; font-family: 'Coming Soon'; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
You include a link back to the monthly round-up or the <a href="http://www.roxanashomebaking.com/chocolate-party/" style="color: #76a5af; text-decoration: none;" target="_blank">Chocolate party page</a></div>
<div style="background-color: #f9ebc8; color: #686767; font-family: 'Coming Soon'; font-size: 13.333333969116211px; line-height: 20px; text-align: center;">
You just have to be sure that the recipe is published for the current month!</div>
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<br />Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com13tag:blogger.com,1999:blog-4416876219957588205.post-45498550633214617102013-04-18T07:16:00.000-07:002013-04-18T08:48:30.524-07:00THE One and Only Brownie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lSipRfoT_eHrdkGkNY0Is7mht2kmCOkN5P67Qbvd-wjBsVsEKqBUb2HEhTpCoXoFvP2009ilj6N6lJoywsIqq7xOwbM0TDFd3Oss6Q09GgCiTloKFqu9jzT95h5CC2yJXstiUCWJzfU/s1600/IMG_2123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lSipRfoT_eHrdkGkNY0Is7mht2kmCOkN5P67Qbvd-wjBsVsEKqBUb2HEhTpCoXoFvP2009ilj6N6lJoywsIqq7xOwbM0TDFd3Oss6Q09GgCiTloKFqu9jzT95h5CC2yJXstiUCWJzfU/s400/IMG_2123.JPG" width="400" /></a></div>
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Now let me just start of saying...the reason I call these guys THE brownies would be that in my family, these are the only acceptable ones. This is probably the first recipe I learned to make growing up baking with my mom (it might be tied with our Chocolate Chip Cookie recipe--also flawless haha). I can remember mixing the batter and waiting to see who my mom would let lick the beater and the spoon!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0zV7fv79WNvbPLKs22Ffio0KCvwx5NCZT-SiWC436HqiLAnr5cVN5wCGAWKq7C0dOC9oXpKw3ac5u37SBbVsht4oSwe_72EwCBjlGsJJCYJzbLQonPMbWCqPgqdWA-usaXW8dvvmZ9I/s1600/Licking+Spoons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0zV7fv79WNvbPLKs22Ffio0KCvwx5NCZT-SiWC436HqiLAnr5cVN5wCGAWKq7C0dOC9oXpKw3ac5u37SBbVsht4oSwe_72EwCBjlGsJJCYJzbLQonPMbWCqPgqdWA-usaXW8dvvmZ9I/s400/Licking+Spoons.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amy, Caroline and I (the littlest) eating brownie batter. Hehe.</td></tr>
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I didn't even really know OTHER brownies until I hit middle school (with bake-sales etc). Boxed brownies were blasphemy in my house.<br />
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As I started to bake more, and work in bakeries as an intern I began making their recipes...and still found that I preferred our tried and true version (with the exception of these Bouchon brownies that we made at my last bakery job with Valrhona cocoa powder...nom, those were delicious. Too dark-chocolatey for my mom though!).<br />
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These aren't cakey or fluffy. And they aren't fudgey. Anytime I try to explain them, I find it kind of difficult to get it right. So I will just tell you to give them a go, and then you'll understand.<br />
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One disclaimer about my momma and I. I'm always wanting to try new things, so here and there I'll try to tweak recipes to spruce them up a bit or change something. My mom ALWAYS tells me to leave the recipe alone. It's a funny little dance we do: mother telling daughter what to do, and daughter obviously not listening. Sometimes the changes work, other times it turns into an "I told you so".<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4KLAF848_5afP7_PIB4DBoDIU5W6qWC7jYhecd6c_XW-miqeAobkptK4CmcvjQvBWr7RYKFeEACz8Wjgz5i8K4wypZCiXosRwycNtBWgVC1He06ej42KyyWGr0hPH8ShAR1Y1rvGTGE/s1600/Laura_Kids.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4KLAF848_5afP7_PIB4DBoDIU5W6qWC7jYhecd6c_XW-miqeAobkptK4CmcvjQvBWr7RYKFeEACz8Wjgz5i8K4wypZCiXosRwycNtBWgVC1He06ej42KyyWGr0hPH8ShAR1Y1rvGTGE/s400/Laura_Kids.jpg" width="350" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jeff, Caroline and I with our mom!</td></tr>
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Either way, I would not be where I am right now without my mom, and I would definitely not have the love I do for baking without growing up doing so with her and my siblings.<br />
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That being said...I added something to our brownies. Shh...she'll never know (except when she reads this of course haha)!<br />
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My mom sent me a care-package to Spain right before we left for Spring Break, so when I got back from my travels I had a wonderful box full of snacks you can't get in Spain, Easter candy and necessities that I had left at home (a functioning iPhone cable etc). Well, I was determined NOT to eat the Easter candy because I have trying to be a little bit more healthy (after travelling, eating out every meal...and oh so much bread).<br />
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So I was waiting to give most of it to my sister, but then it occurred to me to bake with some of it! My mom sent me Reese's eggs (among many others), so I decided to chop some up and stick them in the brownies! YUMMO.<br />
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<span style="font-size: x-small;">Don't be mad at me momma! Caroline puts walnuts in hers!</span></div>
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So here we go! THE Brownie that truly began my love for baking:<br />
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2 one ounce squares Baker's unsweetened chocolate<br />
1/3 cup vegetable shortening<br />
1 cup sugar<br />
2 eggs<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
3/4 cup flour<br />
half a bag of Reese's mini eggs, chopped into quarters (or minis)<br />
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Preheat your oven to 350 degrees. Prepare your pan. I used a silicon muffin tin because I don't have a proper baking dish in my Spanish apartment, but this recipe uses an 8 by 8 or 9 by 9 brownie pan. Whatever you use, be sure to grease it.<br />
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In a small microwave-safe bowl, microwave the chocolate and shortening in 30 second intervals (stopping to mix with a spoon or spatula) until the chocolate is melted.<br />
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After letting cool for a minute or two, combine the chocolate/shortening with the sugar and eggs in a medium bowl, and mix with a spatula or whisk until combined. Then add the vanilla, salt and baking powder and mix until distributed. Add the flour, and mix until it just comes together (don't overmix or you'll have stiff brownies).<br />
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Then fold in the Reese's.<br />
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Fill your pan, and bake for about 25 minutes (with the muffin tin a couple minutes less) and check with a toothpick to make sure (if it comes out clean, or with a few crumbs, it's done).<br />
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And there ya go. I can literally be having the worst day of my life, and making these brownies will make me feel infinitely better. Just the smell of them in the oven is a comfort that takes me right back to my childhood home. I hope you enjoy them just as much as my family does! :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/01804095352788166112noreply@blogger.com0tag:blogger.com,1999:blog-4416876219957588205.post-86967810467767358752013-04-09T07:08:00.004-07:002013-04-09T07:08:19.885-07:00Buttermilk Orange Zest Cupcakes with Chocolate Cream Cheese Frosting<br />
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Well... I'm back home (Spain-home) from my 2 week Spring Break! I had quite the adventurous time full of lessons learned about travelling. I missed a flight from Lisbon, Portugal to Madrid, Spain when I was trying to meet my sister so we could fly to Dublin due to stupidity (completely forgot about military time)...and when on my way back to San Sebastián, had my wallet stolen on the Madrid metro. BUT other than those fiascos, I had pretty wonderful trips! Ireland was definitely my favorite of the two (versus Portugal). To hear about both trips, take a look at my <a href="http://la-primavera-espanola.tumblr.com/" target="_blank">travel blog</a> tomorrow when I've posted about them!<br />
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Anyways. Back to the cupcakes! The entire two weeks I was gone I was ITCHING to bake. I fear it's become an obsession slash my favorite form of procrastination. Oh, Sophie you have two papers to write....buuut cupcakes!!<br />
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These little guys came out of my love for chocolate and orange. This month's Chocolate Blog party ingredient was buttermilk. To be honest, I don't have a lot of experience using buttermilk. Here and there I've experimented with using it in chocolate cakes etc. but nothing really beyond that. I've never even bought it before. I always have done the make it yourself trick (putting one tablespoon of lemon juice in a 1 cup measuring cup, and then filling the rest of the way with milk, waiting like 10 minutes, and voilá!).<br />
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I had originally wanted to make buttermilk scones, but by the time I got back from my trip somebody else had already taken that route! So I decided to go with cupcakes. Instead of making the cupcake chocolate (which is usually my preferred cupcake), I found a simple recipe for orange zested buttermilk cake, and made the frosting chocolate cream cheese! Pretty tasty combination! I had an interesting time zesting the orange (no zester in my Spanish apartment). Unfortunately I forgot to take pictures, but it was a pretty funny process. I peeled the zest with a vegetable peeler, and then minced it as fine as I could.<br />
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So here we go:<br />
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Cupcakes- (Slightly adapted recipe from <a href="http://www.daringgourmet.com/2013/01/26/orange-buttermilk-cake-with-orange-cream-cheese-frosting/" target="_blank">The Daring Gourmet</a>)<br />
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2 eggs, room temp<br />
1 cup sugar<br />
1 cup buttermilk (I did the lemon juice/milk combo explained above)<br />
1 tsp vanilla<br />
Zest of an orange<br />
1/4 cup butter, melted and slightly cooled<br />
1 1/2 tsp baking powder<br />
1/2 tsp salt<br />
2 cups flour<br />
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Preheat the oven to 350 degrees. Line a muffin pan with cupcake papers.<br />
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In a medium bowl, whisk together the eggs and sugar until combined. Then add the buttermilk, vanilla and zest and mix until distributed. Whisk in the melted butter. Then add the baking powder and salt. Add the flour and mix just until it all comes together (do not overmix!).<br />
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Fill your pan with batter 3/4 of the way full, and bake for about 20 minutes. Check for doneness with a toothpick. Let cool out of the pan for at least half an hour before frosting.<br />
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While the cupcakes are cooling, make the frosting:<br />
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200 grams cream cheese<br />
3 tablespoons butter, melted<br />
1 tsp vanilla<br />
1/4 cup cocoa powder<br />
1/2 cup powdered sugar<br />
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In a medium bowl, whisk all ingredients together until combined. Be sure to sift the powdered sugar beforehand to avoid lumps!<br />
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Once the cupcakes have cooled, using whatever tip you want (or doing the easy knife spread) frost your cupcakes! :)<br />
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And that's that! I love these chocolate parties because I get to experiment with new ideas! :)<br />
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