tag:blogger.com,1999:blog-58474752282810136642024-02-14T15:53:22.654-05:00The Cupcake AvengerCancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.comBlogger174125tag:blogger.com,1999:blog-5847475228281013664.post-29171457836420082172014-01-11T10:27:00.001-05:002014-01-11T10:27:45.298-05:00Helmut Newcake, Paris<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNSXFVVFCS29nHNnEYjyGYr6-U3K2yV-JWR5-FtFOBwJpZlxafxCkaRoOb9AydlQFPckN20F_9ahtmmuSwlCAF49gnLbEMZyWE0uPwmCVXMfl0RI8-5DdtQKRMgghZjth8T08g3sg4Xs/s1600/IMG_2748.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNSXFVVFCS29nHNnEYjyGYr6-U3K2yV-JWR5-FtFOBwJpZlxafxCkaRoOb9AydlQFPckN20F_9ahtmmuSwlCAF49gnLbEMZyWE0uPwmCVXMfl0RI8-5DdtQKRMgghZjth8T08g3sg4Xs/s1600/IMG_2748.JPG" height="400" width="201" /></a>Although gluten free goods are sort of having a moment here in the United States, since launching <a href="http://doughbakerydc.com/" target="_blank">Dough</a> gluten free bakery in DC, I've been curious to know about the availability of gluten free baked goods worldwide, especially in advance of our recent honeymoon trip to Paris.<br />
<br />
In between admiring historic monuments, viewing priceless works of art, and taking romantic sunset strolls along the Seine, I couldn't wait to sample <a href="http://www.helmutnewcake.com/" target="_blank">Helmut Newcake</a>--the first gluten free bakery in Paris. I have to admit, I didn't really know what to expect from this off-the-beaten-track cafe, but I had no need to worry because everything they had to offer was beyond delicious.<br />
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<br />
Helmut Newcake is particularly unique because they have recreated gluten free versions of all of the most quintessential French desserts. From éclairs to croissants to canelés, Helmut Newcake gives any gluten free connoisseurs an authentic taste of Paris. Opened in 2011 in trendy Canal St-Martin, the bakery uses lots of locally available gluten free flours like chestnut and buckwheat, and even offers another trend catching on in Paris--the Sunday brunch. <br />
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In addition to the excellent pastries, is a provides a popular neighborhood hang out spot, with coffee and tea served in adorable vintage china, as well as a few small shelves stocked with gluten free grocery items for purchase. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TRqpfHDjfuSd39Vt_4Yqsx_TVUVTAkDajSXRSBBzj2geTwvHIoeRnc3Ms3PlZ5DHUPz1uVvcXrSsmTae6VXdBhAK5o4AEtNKPSkJFi9N3jwgP7VgHi215G7N7qGHBDIxfdXLnGB8kTA/s1600/IMG_2749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TRqpfHDjfuSd39Vt_4Yqsx_TVUVTAkDajSXRSBBzj2geTwvHIoeRnc3Ms3PlZ5DHUPz1uVvcXrSsmTae6VXdBhAK5o4AEtNKPSkJFi9N3jwgP7VgHi215G7N7qGHBDIxfdXLnGB8kTA/s1600/IMG_2749.JPG" height="266" width="400" /></a></div>
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<br />
<b>If you go</b><br />
36 rue Bichat<br />
Paris, 750010 <br />
Metro: Goncourt & Republique<br />
Wed-Sat 12:00-8:00pm, Sun 10:00-6:00pm<br />
Closed Mon, Tues<br />
<br />Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-36181704393369879212013-08-29T11:45:00.001-04:002013-08-29T11:45:34.819-04:00DOUGH: A District Bakery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFCDl9mwyEKugRfkcyqGKHTM-M5RSSz5UbeKEli-heQNmYOSvrzD4lCUC0SIj2SQ8N9n7Bf5p6-jy2TuRo8oKN_FYUdFIS6s7sw3WL8BgRZ37ZubrhurNEIxxrSI2sQxMTWTCVZwHR74/s1600/HighResSmall.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFCDl9mwyEKugRfkcyqGKHTM-M5RSSz5UbeKEli-heQNmYOSvrzD4lCUC0SIj2SQ8N9n7Bf5p6-jy2TuRo8oKN_FYUdFIS6s7sw3WL8BgRZ37ZubrhurNEIxxrSI2sQxMTWTCVZwHR74/s200/HighResSmall.jpg" width="200" /></a>So, let's cut right to the chase, shall we? We all know I've been slacking around here a little bit and, as I mentioned in my last post, it's for a very good reason because I'd have some exciting news to announce. Am I publishing a cookbook? No. Am I pregnant? No. Am I getting married? Well, yes, but that's not it. I'M LAUNCHING A BAKERY!<br />
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As you may have heard in the the news lately, lots of us in Washington, DC and elsewhere were affected by sequestration cuts requiring us to take several days of unpaid furlough leave. And while you might think that the time period while you're losing 20 percent of your income might not be the best time to open a business, I couldn't just sit around one day per week without making the best use of my time. I'll still be working my full time gig for now, but this bakery will allow me to explore my passion for baking and the joy I receive from baking for others, as well as filling the gluten free niche in the DC market.<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/AVvXsEiml4j88Z8_TBv5L4-iEcfC1RY4gZeR-m8T2zidVKz5re5d_v31U0-1bhHovQEPu0Iu9AsqSvwJ7as9tCFkXpGBy9qEG5GQ3qSsSuR2RSzBZFOyccu1G2uMuxJs9yy-d06ZAQsWgWPOmZo/s1600/BrownieSandich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiml4j88Z8_TBv5L4-iEcfC1RY4gZeR-m8T2zidVKz5re5d_v31U0-1bhHovQEPu0Iu9AsqSvwJ7as9tCFkXpGBy9qEG5GQ3qSsSuR2RSzBZFOyccu1G2uMuxJs9yy-d06ZAQsWgWPOmZo/s400/BrownieSandich.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Caramel Brownie Creme Sandwiches</td></tr>
</tbody></table>
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That's right--DOUGH is an exclusively gluten free bakery!! Although there are lots of bakeries in town catering to those with gluten free diets, many offer just a single option often mixed in amongst regular, glutinous baked goods (a dangerous risk for those with serious allergies). DOUGH will offer an entire bakery's worth of my favorite recipes like Brown Sugar Bourbon Peach Pie, Chai Latte Cupcakes, Chocolate Fudge Poptarts, and even a gluten free version of one of my favorites--French Madeleines!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJaSMUHvDzC1ma0CxnsxT2J7T0VzOmjscFj6cee79BqeuQQwrxRbI9eS3e12ajHXeDZ0NVBQdaBmQDWLhL_vxrAHCJQOCThZBdgQw52Mv26kkZjOdaS2DW3rZUtij3ixL7XHzhrkofhY/s1600/Scones.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJaSMUHvDzC1ma0CxnsxT2J7T0VzOmjscFj6cee79BqeuQQwrxRbI9eS3e12ajHXeDZ0NVBQdaBmQDWLhL_vxrAHCJQOCThZBdgQw52Mv26kkZjOdaS2DW3rZUtij3ixL7XHzhrkofhY/s400/Scones.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cardamom Cranberry Pear Scones</td></tr>
</tbody></table>
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So, where can you get your hands on the goods? You can already order online from anywhere in the US through our website <a href="http://doughbakerydc.com/">http://DoughBakeryDC.com</a> and for locals we're also going to be selling at two pop-up shops hosted at <a href="http://www.thetabularasa.com/" target="_blank">Tabula Rasa</a> on Saturday, September 21st and Sunday, October 6th from 11am-3pm. <br />
<br />
I'm so thrilled about this endeavor as a way to express my creativity and give back to our local community, and I hope you'll join us for the journey!<br />
<br />
<b>If you go</b><br />
Tabula Rasa<br />
731 8th St SE<br />
Washington, DC<br />
9/21, 10/06 11am-3pm <br />
Metro: Eastern Market<br />
<br />
<b>Check us out</b><br />
<a href="http://www.facebook.com/doughbakerydc" target="_blank">Facebook</a><br />
<a href="http://twitter.com/doughbakerydc" target="_blank">Twitter</a><br />
<a href="http://instagram.com/doughbakerydc#" target="_blank">Instagram</a>Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-72479773824476250822013-08-11T14:20:00.003-04:002013-08-11T14:20:27.401-04:00Smoky Almond Peach Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqBmSqmAyt7LgJwFGiWQpmzMc8ii3Ovzonfd3pkW8P84lEYZLzrE1SqNL9Qu79QP2QmowAV4YWSWLSIzFbC-z7o0GapMimujg9a_K7L4iquXW6tWc3FN5xSH1t2Ky9J4tdO1G1flt7Zs/s1600/IMG_2421.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqBmSqmAyt7LgJwFGiWQpmzMc8ii3Ovzonfd3pkW8P84lEYZLzrE1SqNL9Qu79QP2QmowAV4YWSWLSIzFbC-z7o0GapMimujg9a_K7L4iquXW6tWc3FN5xSH1t2Ky9J4tdO1G1flt7Zs/s400/IMG_2421.JPG" width="266" /></a>I know, I know. It's been over a month since my last post and, it's true, the Cupcake Avenger has been a <br />
little neglected lately but I can tell you that it's for a very good, exciting reason that I'll be sharing with you all soon--so stay tuned! In the meantime, I bring you this beyond amazing summer tart.<br />
<br />
I can't believe it took me so long to make this tart, as it is such a complex combo of flavors and--AND!--it's made entirely in the food processor. 30 minutes from start to finish and you have this elegant tart to use up some of your bountiful summer peaches and (if you're like me) one of the 3 canisters of smoked almonds in your pantry that you keep forgetting you already bought before buying yet another canister of smoked almonds.<br />
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I adapted this recipe to use reduced fat vanilla wafers, cream cheese and sour cream (boring, I know) so feel free to do the same knowing that you won't be sacrifing any flavor, or go right ahead and go all out on this tart, it will be delicious either way.<br />
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<b>Creamy Peach Tart with Smoky Almond Crust</b><br />
from<a href="http://www.foodandwine.com/" target="_blank"> Food & Wine</a><br />
<br />
2 cups vanilla wafer cookies (5 oz.)<br />
1/2 cup smoked almonds<br />
1/4 cup plus 2 Tablespoons sugar<br />
4 Tablespoons unsalted butter, melted<br />
8 oz. cream cheese, softened<br />
1/4 cup sour cream<br />
2 firm, ripe peaches, peeled and cut into thin wedges<span> </span><br />
<br />
<span>1. Preheat the oven to 350°. In a food processor, combine the vanilla
wafers with the almonds and 2 tablespoons of the sugar and process until
fine. Add the melted butter and pulse until the crumbs are evenly
moistened. Press the crumbs into the bottom and 1/2 inch up the side of a
9-inch springform pan. Bake for 10 minutes, until the crust is set. </span><span> </span><br />
<br />
<span>2. Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour
cream, egg and 2 tablespoons of the sugar and process until smooth. Pour
the custard into the crust and bake for 15 minutes, until set. Let the
tart cool slightly and transfer to the freezer to chill, about 15
minutes.</span><span> </span><br />
<br />
<span>3. In a bowl, toss the peaches with the remaining 2 tablespoons of sugar.
Arrange the peaches in 2 concentric circles over the custard. Remove the
ring, cut the tart into wedges and serve
</span>
<span></span><span itemscope="" itemtype="http://schema.org/Recipe"></span>Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-53387135448728478702013-07-01T20:45:00.002-04:002013-07-01T20:45:37.684-04:00Martha Monday: Hearty Blueberry Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2ODPrcQhRcC_myLCUwwwIDNk8dbA8pJYaAvG2lKpb8FEN7C2IiP7NPs9qeK9YHDUQ2d2B62NntTYxp9vppZIFDLBMDeSVvC1lsE_FC5FGizse9RTUiKSWg0YFQMk9xrCCzbd_QOcNfk/s1600/IMG_1992.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2ODPrcQhRcC_myLCUwwwIDNk8dbA8pJYaAvG2lKpb8FEN7C2IiP7NPs9qeK9YHDUQ2d2B62NntTYxp9vppZIFDLBMDeSVvC1lsE_FC5FGizse9RTUiKSWg0YFQMk9xrCCzbd_QOcNfk/s400/IMG_1992.JPG" width="266" /></a>While I have to admit that I usually prefer my baked goods to be heavy on the decadent ingredients that <br />
make them oh-so-tasty, every once in awhile it's not so bad to have a pure, healthier baked treat that really allows all of the natural flavors to shine through. Not to mention, I have a pantry full of whole-wheat flour and wheat germ that I wasn't really sure what to do with : ) <br />
<br />
I actually reduced the brown sugar in this recipe to 1/3 cup with no issues, and you could try replacing the oil with applesauce or banana puree to cut down on fat content as well--though I have to admit that the hint of tropical flavor coming through from the coconut oil in this recipe is really delightful. <br />
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At 135 calories, 5 grams of fat, and 2 grams of protein per muffin, these little cakes make a great afternoon snack to fill you up and keep you going til the end of the work day. Or anytime really, these muffins are awesome! :)<br />
<b></b><br />
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<b><br /></b>
<b>Hearty Blueberry Muffins</b><br />
from Martha Stewart<br />
makes 12-14<br />
3/4 cup whole-wheat flour<br />
3/4 cup all-purpose flour<br />
1/2 cup toasted wheat germ<br />
1/2 tsp baking soda<br />
1/8 tsp salt<br />
1/2 cup packed dark brown sugar<br />
3/4 cup low-fat plain yogurt<br />
1/4 cup virgin coconut oil, melted, or safflower oil<br />
2 large eggs<br />
8 oz fresh blueberries (about 1 1/2 cups)<br />
<br />
1. Preheat oven to 375 degrees. line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.<br />
<br />
2. Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-1913965517283921912013-06-21T09:20:00.002-04:002013-06-21T10:11:44.004-04:00Apricot and Basil Shortbread Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJnZIKlLno5GzXtCSnGYaKmAsRYrYM_9b3a7DBsGazUnf3Zu27Pf1pZ5nqJmcQGqcuGZjdvtZ5EGi9eqGgqFDa8ThjYyB1-LhDpvlL3L_zEnZyHRDXTIHPe083LGEMhwOPd5VxVIBEq4/s1600/IMG_2106.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJnZIKlLno5GzXtCSnGYaKmAsRYrYM_9b3a7DBsGazUnf3Zu27Pf1pZ5nqJmcQGqcuGZjdvtZ5EGi9eqGgqFDa8ThjYyB1-LhDpvlL3L_zEnZyHRDXTIHPe083LGEMhwOPd5VxVIBEq4/s400/IMG_2106.JPG" width="266" /></a>Seasonal Amazingness. I think that's actually what this dessert should be called. I'm usually aghast at the <br />
poor quality of produce at my local grocery store, but on my last shopping trip I happened to notice some perfectly ripe, large, unblemished, in-season apricots taunting me from amongst the smashed apples and moldy broccoli (seriously). Along with some fresh basil from the gardens of those of you lucky enough to have yards or balconies with direct sunlight (grumble, grumble), this tart makes for an elegantly refreshing taste of early summer.<br />
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Herbs seem to be having a moment lately. Infusing everything from cookies and ice cream to cocktails and liquors, herbs add a hint of <i>je ne sais quoi</i> particularly when enriching the flavor of sweets and desserts. I have to admit I was a little wary of the basil-infused pastry cream called for in this tart, but I am now a believer. Yes, it does taste like basil, but in the most amazing way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbmAN6FS84ePB_pOBhg3iFd-gFPfBTimmIzJMkpUZBeRDGy1Cc6nVsFIRvNz5kOSb7egCh1lo_6TfAPStxzYKygH1nOZuRK2TwjmjHM3O5u9sp5RVHPkr9iGbnRTQlz5VCV3KpWuFubs/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbmAN6FS84ePB_pOBhg3iFd-gFPfBTimmIzJMkpUZBeRDGy1Cc6nVsFIRvNz5kOSb7egCh1lo_6TfAPStxzYKygH1nOZuRK2TwjmjHM3O5u9sp5RVHPkr9iGbnRTQlz5VCV3KpWuFubs/s400/IMG_2096.JPG" width="400" /></a></div>
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Also amazing about this dessert is the crust. Though it's technically a shortbread, it's not the bland, sandy, rock hard crust you're imagining. Made with a unique combination of powdered sugar, egg yolk and potato starch, this crust was soft and tender and probably my favorite component of the entire production.<br />
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<b>A couple of notes:</b> This recipe calls for a 14x2" tart pan, but you could easily adapt it for a 9" round tart pan as well and baking for 40 minutes. Similarly, the recipe actually makes more than enough pastry cream and nearly too much crust, so feel free to adjust or adapt this recipe to make several mini tarts instead.<br />
<br />
<b>Apricot and Basil Shortbread Tart</b><br />
From <a href="http://www.foodandwine.com/" target="_blank">Food&Wine</a><br />
<span itemscope="" itemtype="http://schema.org/Recipe"></span><br />
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">Pastry Cream </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1 cup whole milk</span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">5 tablespoons granulated sugar
</span>
<span itemprop="ingredients"></span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1/4 cup packed basil leaves with stems</span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">2 large egg yolks
</span>
<span itemprop="ingredients"></span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">2 1/2 tablespoons cornstarch</span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">2 tablespoons unsalted butter
</span>
<span itemprop="ingredients"></span></div>
<div class="two-columns" id="ingredients">
<br /></div>
<div class="two-columns" id="ingredients">
Pastry </div>
<div class="two-columns" id="ingredients">
<span itemscope="" itemtype="http://schema.org/Recipe"><span itemprop="ingredients">1 large hard-boiled egg yolk</span> </span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1 stick plus 6 tablespoons unsalted butter
</span> </div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1/2 cup confectioners' sugar</span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1 1/2 cups all-purpose flour</span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1/4 cup potato starch</span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1 1/4 teaspoons kosher salt </span></div>
<div class="two-columns" id="ingredients">
<br /></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">Topping </span>
</div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">6 apricots (1 1/4 pounds), halved</span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">3 tablespoons granulated sugar
</span>
<span itemprop="ingredients"></span><span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">1/3 cup apricot jam, melted </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients"> </span> </div>
<div class="two-columns" id="ingredients">
1. In a saucepan, combine 3/4 cup of the milk with the sugar and basil;
bring to a simmer. Remove the milk from the heat and let stand for 15
minutes. Remove the basil and squeeze any milk back into the pan;
discard the basil.<br />
<br />
</div>
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
2. In a small bowl, whisk the remaining 1/4 cup of milk with the yolks and
cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm
milk; bring to a simmer over moderate heat, whisking constantly until
very thick, 2 minutes. Remove from the heat and whisk in the butter
until melted. Scrape the cream into a bowl. Press a piece of plastic
wrap directly on the surface and refrigerate until chilled, 2 hours.<br />
<br />
</div>
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
3. Preheat the oven to 375°. Spray a 14-by-4 1/2-inch rectangular tart pan
with a removable bottom with nonstick cooking spray. In the bowl of a
standing mixer, beat the hard-boiled egg yolk with the butter and sugar
at medium speed until smooth, about 2 minutes. Add the flour, potato
starch and salt and beat at low speed until just combined. Using lightly
floured hands, press the dough evenly over the bottom and up the side
of the tart pan. Refrigerate the crust for 30 minutes, or until chilled.<br />
<br />
</div>
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
4. Bake the crust for about 25 minutes, until golden. Transfer the crust to a rack and let stand until cooled, about 1 hour.<br />
<br />
</div>
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
5. Increase the oven temperature to 450°. Line a baking sheet with
parchment paper. Arrange the apricot halves cut side up on the paper and
sprinkle all over with the sugar. Roast for about 20 minutes, until the
apricots are tender and lightly browned. Let the apricots stand until
completely cooled, about 30 minutes.<br />
<br />
</div>
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
6. Unmold the crust and transfer it to a serving plate. Using a small
offset spatula, spread the cream evenly in the crust. Arrange the
apricots on the cream, cut sides down, and brush with the melted jam.
Cut the tart crosswise into strips and serve at once.
</div>
Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-90201564518636842302013-05-31T19:23:00.001-04:002013-05-31T19:35:51.083-04:00Homemade Doughnuts (Yes You Can!)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnjp4OROG_E4xE4EBBcR8nfCWx_vAKTGdUqIn8CAXncRysnvonGqKSxYyWnwcit74lOaaES5voCpRSqfvc3s8esAXNh-GXQhVzMBMMw5sroLzMID4O16yPn2hIBG2-mkRP6F2M0FSW98/s1600/IMG_1840.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnjp4OROG_E4xE4EBBcR8nfCWx_vAKTGdUqIn8CAXncRysnvonGqKSxYyWnwcit74lOaaES5voCpRSqfvc3s8esAXNh-GXQhVzMBMMw5sroLzMID4O16yPn2hIBG2-mkRP6F2M0FSW98/s400/IMG_1840.JPG" width="266" /></a>Having tried my hand at every other passing dessert fad--pie, cupcakes, macarons--it was really only a <br />
matter of time before I broke down and made an effort at crafting my own homemade doughnuts as the craze sweeps through town. Right off the bat, I'll tell you that homemade doughnuts are both easier and harder than you would think. Easier in that deep frying is very intimidating but actually SIMPLE if you invest in an accurate thermometer, and harder in that it takes a loooooong time, plus you have to deal with that eternal prima donna: yeast.<br />
<br />
Add to that, there are approximately 9, 537 doughnut recipes which claim to be "THE BEST EVER!" I even purchased three different cookbooks devoted exclusively to doughnut recipes, and each book espoused a completely different recipe and method. So. That being said, if you think all of this might already be a little much for you, you can still have <a href="http://thecupcakeavenger.blogspot.com/2012/02/chocolate-and-cream-cheese-red-velvet.html" target="_blank">delicious baked doughnuts</a> at home with half the hassle. But, I encourage you to take the yeasty doughnut plunge, because it was totally worth it.<br />
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I have to say, I loved these doughnuts. They were tall, thick and--my favorite part--chewy. If you're more of a Krispy Kreme fan, this is probably not the recipe for you. But, if you like your fried dough to have a bit of chew, then you should definitely give this one a whirl. Also, having subsequently tried a recipe using less flour, these doughnuts were also considerably stronger and easier to handle, so they might be a good option for beginners.<br />
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Have you ever had one of those "Ah ha! Why did I never think of that before?!" moments in cooking? That definitely happened to me with <a href="http://www.toppotdoughnuts.com/" target="_blank">Top Pot</a>'s doughnut recipe and their description of using a pan of boiling water to create a proofing box out of your oven. Pure. Genius. If you don't actually have any "warm, draft-free" areas in your home and always have trouble getting yeast doughs to rise, this will change your (baking) life.<br />
<br />
Overall I was thrilled with these doughnuts and plan to make them again, though you only have to read about the recent <a href="http://www.washingtoncitypaper.com/blogs/youngandhungry/2013/05/21/zekes-dc-donutz-closesfor-now/" target="_blank">difficulties encountered by Zeke's DC Donutz </a>to understand one of the big downsides of doughnut making--you may want to open a window<br />
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<b>A few notes: </b>You absolutely need a thermometer for these doughnuts to work. You don't need anything fancy, and the candy thermometer you bought years ago, used once for fudge, then lost in the cabinet will work just fine. I also recommend any type of steel or metal implement for transferring the doughnuts from the baking sheet to the oil--a metal spatula, offset spatula, or some other heat-resistant implement that you can dunk directly into the oil is ideal. When transferring the doughnuts to the oil, try to shake off as much excess flour as possible, as it's these particles that can pop and burn, leading to a fire. Finally, I would recommend halving the frosting recipe unless, well, you really ingest doughnuts purely as a glaze delivery mechanism :) <br />
<b><br /></b>
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<b><br /></b>
<b>Raised Glazed Ring Doughnuts</b><br />
makes 12-14, plus holes<br />
From Top Pot<br />
<br />
3 Tbs (four 1/4 oz/7 g packets) active dry yeast<br />
1 cup very warm water (about 105 degrees)<br />
1/2 cup sugar, plus 1 Tbs<br />
1/2 tsp baking powder<br />
1/2 tsp ground mace (optional)<br />
2 tsp salt<br />
4 to 4 1/2 cups bread flour, plus more for rolling/cutting<br />
1/4 cup vegetable lard<br />
3 large egg yolks<br />
1/2 tsp vanilla extract<br />
Canola oil, for frying<br />
<br />
1. Whisk the yeast, water, and 1 Tbs of the sugar together in the work bowl of a stand mixer and set aside for 5 minutes.<br />
<br />
2. In a large bowl, whisk together the remaining 1/2 cup sugar, baking powder, mace (if using), salt, and 4 cups of the bread flour. Set aside.<br />
<br />
3. Add the shortening, egg yolks, and vanilla to the foaming yeast mixture. Mix with the paddle attachment on low speed for 1 minute, to break up the shortening. Add about a third of the dry ingredients and mix until blended on low speed, then repeat with the second third of the dry ingredients.<br />
<br />
4. Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to clean the bottom of the bowl. Increase the speed to medium and knead for 2 more minutes. (It should be smooth like bread dough, but still a little tacky).<br />
<br />
5. Transfer the dough to a baking sheet sprinkled with 1 Tbs flour, shape into a flat disk 6 inches in diameter, dust lightly with flour, cover with a dish towel and set aside.<br />
<br />
6. Create a proofing box in your oven: Bring a large kettle of water to a boil. Pour 8 cups of the boiling water into a 9x13 inch baking dish and set it on the floor of your oven. Place the sheet with the covered dough on the middle rack of the oven, close the door, and let the dough rise until doubled in size, about 1 hour.<br />
<br />
7. Transfer the dough to a lightly floured work surface and roll into a roughly 12 inch circle, about 1/2 inch thick, with a lightly floured rolling pin. cut into 12 doughnuts, flouring the cutter before each cut. (re-roll the dough for additional doughnuts). gently transfer the doughnuts and holes to two baking sheets sprinkled with 2 tbs flour each, arranging them at least 2 inches apart, and let rise in the oven (with new boiling water), uncovered, for another 30-45 minutes, until doubled in size.<br />
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8. Using a candy thermometer to measure the temperature, heat oil (at least 2 inches deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 350 degrees. when the doughnuts have doubled, carefully place a few in the oil, taking care not to overcrowd them, and fry for about 30 seconds. (Note that the doughnuts will look more brown when they're done than they do in the oil). Carefully turn the doughnuts and fry for another 20-30 seconds, then transfer to a cooling rack set over a layer of paper towels to cool, rounded side up.<br />
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9. While the doughnuts are still very warm, dip the rounded side of each into the warm glaze. let dry on cooling racks, glazed side up, for 10-15 minutes.<br />
<br />
Simple Chocolate Icing<br />
<br />
4 1/2 cups confectioners' sugar, sifted<br />
1 1/2 tsp light corn syrup<br />
1/4 tsp salt<br />
1/4 tsp vanilla extract<br />
1/3 cup plus 2 Tbs hot water<br />
2/3 cup semisweet chocolate chips, melted<br />
<br />
1. Place the confectioners' sugar, corn syrup, salt, vanilla and hot water in a alrge mixing bowl. Using a whisk, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. Add the chocolate, and stire to combine completely. If the icing seems too thick, add more hot water a teaspoon at a time.Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-37593614660285288972013-05-25T16:45:00.000-04:002013-05-25T17:14:39.324-04:00Sucré, New Orleans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfLjpA-Y9VVoQXa-cqUfSbWVnn2pplJl5opaE_1shyphenhyphenX7tWAlwKnL5tEREkhq31lGNl8Q1a3CPA4iL7Qrj94vFyqY7no2vWv7Vw8n12Si8OWQtloOEaRbGxc1I0__35BbpRf-CuJn54NA/s1600/IMG_1964.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfLjpA-Y9VVoQXa-cqUfSbWVnn2pplJl5opaE_1shyphenhyphenX7tWAlwKnL5tEREkhq31lGNl8Q1a3CPA4iL7Qrj94vFyqY7no2vWv7Vw8n12Si8OWQtloOEaRbGxc1I0__35BbpRf-CuJn54NA/s400/IMG_1964.JPG" width="266" /></a>This month I finally got to take my first trip to The Fiancé's hometown of New Orleans, Louisiana. Along with meeting family and friends, and marveling at the historic and
unique architecture, I couldn't wait to try out all of the famous local
foods. In addition to the obligatory gumbos, crawfish, poboys, beignets and
King Cakes (yes, I may have sampled all of these and more, don't judge),
when researching a bakery to visit, <a href="http://www.shopsucre.com/" target="_blank">Sucré</a> came up again and again.<br />
<br />
While I wouldn't call it a "traditional" New Orleans bakery, the treats at Sucré have an overwhelming French influence, which IS traditional New Orleans :) Along with delicate patisserie desserts, gelato, and cupcake, Sucré also specializes in artisan truffles, chocolate bars and--of course--macarons.<br />
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<br />
In addition to the traditional almond, vanilla, pistachio and chocolate flavors, Sucré also features seasonal and New Orleans-flavored favorites I'd never seen before such as carrot cake, white chocolate lavender, bananas foster and pecan pie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX_2I9r5GLDA9lhU4x1Q5tBs4azxZcouVf0WQhVYMIcm3l6jMFi1uIL9WjvRAyFeKXoocQtn0NO6rnjDy4e5DfSQUFU4OXma6r1dF9oOQnuhyphenhyphenc-dfPW-rwfA5HbETxHDwk4X7WReDeO4/s1600/IMG_1961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX_2I9r5GLDA9lhU4x1Q5tBs4azxZcouVf0WQhVYMIcm3l6jMFi1uIL9WjvRAyFeKXoocQtn0NO6rnjDy4e5DfSQUFU4OXma6r1dF9oOQnuhyphenhyphenc-dfPW-rwfA5HbETxHDwk4X7WReDeO4/s400/IMG_1961.JPG" width="400" /></a></div>
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<br />
With plenty of tables and an assortment of teas, coffees and drinking chocolates, Sucré is the perfect stop after an afternoon of shopping on Magazine Street, or for a little taste of Paris in the bustle of The Big Easy. Can't make it down south anytime soon? Sucré delivers!<br />
<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/AVvXsEjPAuKrBrVupxWzvGTZA_aCxdng40wZOJ8p7Q0q0WjPoehOVbF5luTnLQtgDOHH73IR8mWF-7YjCYwsl8dJ3flScdCRRVKoaKYziB7h83j5uucQ5EMy9mZqlelNln9XlBaiCwef5bGAJ5A/s1600/IMG_1954.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAuKrBrVupxWzvGTZA_aCxdng40wZOJ8p7Q0q0WjPoehOVbF5luTnLQtgDOHH73IR8mWF-7YjCYwsl8dJ3flScdCRRVKoaKYziB7h83j5uucQ5EMy9mZqlelNln9XlBaiCwef5bGAJ5A/s400/IMG_1954.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wish I'd been able to try the S'mores tart--comes heated in its own miniature skillet!</td></tr>
</tbody></table>
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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/AVvXsEhs_sOCIAxzO2HpZhtCLIM306dPFAw_bUAgEBVpWFbmpglC1byf9LtH7yRVqp8QAfwVjmck-gIWzvWEEdwAwEGGh9uogMTSuuaYyYrti6JW23RxXKpl3H59zVCd740BrtVxuZIp09ZOKUs/s1600/IMG_1957.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_sOCIAxzO2HpZhtCLIM306dPFAw_bUAgEBVpWFbmpglC1byf9LtH7yRVqp8QAfwVjmck-gIWzvWEEdwAwEGGh9uogMTSuuaYyYrti6JW23RxXKpl3H59zVCd740BrtVxuZIp09ZOKUs/s400/IMG_1957.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More truffles than you know what to do with. Luckily there's a handy flavor guide</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU8zAWNoco-Nuuie0dv5HhnkvWpfmWE-zw9xcRGzGdlKRoPON1P0TuLogGjH7EFrIkqDMhvNXZD0iUAttZSAf2rdErx0eNAUBJXTav1eqsyUmuKO8QeMDTgiBtTIIc_5tAcr9nysZPfk/s1600/IMG_1956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU8zAWNoco-Nuuie0dv5HhnkvWpfmWE-zw9xcRGzGdlKRoPON1P0TuLogGjH7EFrIkqDMhvNXZD0iUAttZSAf2rdErx0eNAUBJXTav1eqsyUmuKO8QeMDTgiBtTIIc_5tAcr9nysZPfk/s400/IMG_1956.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0JHL5uq9C_WCvUHnT37aqtFrjawxVRPqAgGPGC2AefaqJx21QN5ooR4oD-kTSL_wV4GJqgJS2H_b5NLNhMxIcHBc9XEcQNweC5r9UYmEeLFQQtI-PUuW8TwlZHGTWm57T7HtIq3lu1U/s1600/IMG_1952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0JHL5uq9C_WCvUHnT37aqtFrjawxVRPqAgGPGC2AefaqJx21QN5ooR4oD-kTSL_wV4GJqgJS2H_b5NLNhMxIcHBc9XEcQNweC5r9UYmEeLFQQtI-PUuW8TwlZHGTWm57T7HtIq3lu1U/s400/IMG_1952.JPG" width="400" /></a></div>
<br />
<br />
<b>If you go</b><br />
Sucré<br />
3025 Magazine St<br />
New Orleans, LA 70115<br />
<a href="https://twitter.com/SucreNewOrleans" target="_blank">@SucreNewOrleans</a><br />
<a href="https://www.facebook.com/shopsucre">https://www.facebook.com/shopsucre</a>Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com1tag:blogger.com,1999:blog-5847475228281013664.post-18209522618621927192013-05-18T16:47:00.004-04:002013-05-18T20:02:55.319-04:00Mango Souffles with Coconut Lime Creme Anglaise<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvcWFIzK8TwdmJBaoztauUC5UzBVGPk-dKX8wY9SHDebHtGpngdIXQ6cvjnn9WqIoy_iaNy4-cGreeGyXNz9ae29lWzZ_bBu6Se3RpXjUnlykCcW1a5HeWvYB0Xkw-yve-v3mCmgBZnA/s1600/IMG_1827.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvcWFIzK8TwdmJBaoztauUC5UzBVGPk-dKX8wY9SHDebHtGpngdIXQ6cvjnn9WqIoy_iaNy4-cGreeGyXNz9ae29lWzZ_bBu6Se3RpXjUnlykCcW1a5HeWvYB0Xkw-yve-v3mCmgBZnA/s400/IMG_1827.JPG" width="266" /></a>Since my local climate could never be mistaken for anything approximating "tropical," it's always a little <br />
surprising to me that mango season falls in the spring--a time of year more often featuring blustery rain than the warm tropical breezes I associate with mango.<br />
<br />
Luckily I was able to take advantage this year and indulge in a taste of the tropics with this souffle recipe and the previously unbeknownst to me <a href="http://en.wikipedia.org/wiki/Ataulfo_%28mango%29" target="_blank">Ataulfo mangoes</a> I came across at Whole Foods--a small, oblong, yellow mango known for its thin pit.<br />
<br />
I don't know why I always waltz into complicated recipes as if nothing could possibly go wrong, thinking that foods with finicky reputations must just be flukes of poor recipe nature. Macarons, for example. Though whole books and classes revolve around the exact technique to achieve their footed perfect domes, I was still surprised when my last batch turned out flat and chewy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyxsFYgMsajAkn0mH49sOMdd2SbwjCf4o6ikzH6C0BERnJShCN1zbdGhDYp029Iw562L6j5QJSTqYg62hOPwRMAYjDu2Qonq6th3zyK9wAABr1RAtcUrzZ4W4kYUsoUb-1A4dwGIVoio/s1600/IMG_1818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyxsFYgMsajAkn0mH49sOMdd2SbwjCf4o6ikzH6C0BERnJShCN1zbdGhDYp029Iw562L6j5QJSTqYg62hOPwRMAYjDu2Qonq6th3zyK9wAABr1RAtcUrzZ4W4kYUsoUb-1A4dwGIVoio/s400/IMG_1818.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ataulfo Mangoes</td></tr>
</tbody></table>
<br />
Similarly with these souffles. Thrilled to see tall, fluffy custard towering out of its ramekin when I opened my oven door, I found myself yelling "Noooooo!" just moments later as they slowly collapsed. C'est la vie. These souffles were still delicious, and I would love to be able to give you some tips right now about how to keep your own souffles from falling, but a quick internet survey will give you thousands of supposed hints all essentially coaching you to "whip the egg whites as much as possible--but not too much!!" Right.<br />
<br />
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I'd also like to say this experience will cause me to be more cautious the next time I embark on an ambitious baking project, but I doubt it :)<br />
<br />
<b>Mango Souffles with Coconut Lime Creme Anglaise</b><br />
from <a href="http://food52.com/" target="_blank">Food52</a><br />
<br />
Souffles <br />
<span class="quantity">3/4</span>
<span class="item-name">pounds ripe mango flesh, roughly chopped</span>
<br />
<span class="quantity">5</span>
<span class="item-name"> eggs, separated</span>
<br />
<span class="quantity">4</span>
<span class="item-name">tablespoons unsalted butter, plus 2 tablespoons melted for the ramekins</span>
<br />
<span class="quantity">1</span>
<span class="item-name">tablespoon superfine sugar, plus some for dusting the ramekins</span>
<br />
<span class="quantity">2</span>
<span class="item-name">tablespoons rum</span>
<br />
<span class="quantity">2</span>
<span class="item-name">tablespoons all-purpose flour</span>
<br />
<span class="quantity">1</span>
<span class="item-name">cup milk (any fat percentage works)</span>
<br />
<span class="quantity">1/2</span>
<span class="item-name">cup granulated sugar, divided</span><br />
<br />
<span class="item-name">Sauce </span><br />
<span class="quantity">1</span>
<span class="item-name"> egg</span>
<br />
<span class="quantity">1/8 </span>
<span class="item-name">cup granulated sugar</span>
<br />
<span class="item-name">pinches of salt</span>
<br />
<span class="quantity">3/4</span>
<span class="item-name">cups canned unsweetened coconut milk</span>
<br />
<span class="quantity">1/4</span>
<span class="item-name">cup heavy cream</span>
<br />
<span class="item-name"> finely grated zest of 1 lime (about 1/2 a teaspoon) or more to taste</span><span class="item-name"></span> <span class="item-name"></span><br />
<br />
1. For the crème anglaise:
Prepare an ice bath, place a small bowl inside of it and set aside.<br />
<br />
2. Put the egg, sugar and a pinch of salt in a medium
sized bowl and whisk until pale and thickened, about 3 minutes.<br />
<br />
3. Bring the coconut milk and cream just to a boil, then
pull it from the heat and slowly drizzle it into the egg mixture,
whisking all the while to temper. When fully incorporated, return it to
the pan used to heat the cream, place it over a low-medium heat and
stir constantly until thick enough to coat the back of a spoon, about
4-5 minutes.
Pass the crème through a fine meshed strainer (to catch any of the egg
that might have started to coagulate) into the bowl set inside the ice
bath. Stir frequently until cooled to room temperature. Add lime zest
to taste and reserve.<br />
<br />
4. For the Soufflés:
Melt 4 tablespoons of the butter in a medium skillet over medium heat.
Add the mango chunks, the 1 tablespoon of superfine sugar and the rum.
Cook, stirring, until well softened and syrupy, about 8-10 minutes.
Transfer the mango to a blender and process until very smooth, pour into
a large bowl and reserve.<br />
<br />
5. Melt the other 2 tablespoons of butter and brush it
inside of six - 3” diameter ramekins. Dust the inside of each with a
tablespoon of superfine sugar, dumping out any excess. Place the
ramekins in the fridge to chill while preparing the rest of the
ingredients.<br />
<br />
6. Heat the oven to 375℉ and place a sheet pan on a low rack to heat.<br />
<br />
7. Whisk together the 5 egg yolks, flour, and 1/4 cup
granulated sugar. Whisk until the yolks have paled and the mix has
thickened slightly. Set aside.<br />
<br />
8. Place the milk in a medium saucepan over medium heat
and bring it just to a simmer. Whisk it into the egg-flour mixture very
slowly, whisking all the while to temper the mixture. Once fully
incorporated, pour the mix back into the pan used to heat the milk, put
it back over medium heat and bring to a boil, then lower the heat to a
simmer, and whisk constantly until the mix thickens to the consistency
of a pudding, about 3-5 minutes. Remove from the heat, mix into the
bowl with the mango purée and reserve. This is your soufflé base.<br />
<br />
9. Place the egg whites in a clean bowl with a pinch of
sugar. Beat with an electric hand-mixer on medium-high speed slowly
adding the rest of the granulated sugar until the egg whites are white,
glossy and hold soft peaks.<br />
<br />
10. Spoon about 1/4 of the whipped whites into the soufflé
base and whisk it in to lighten the mix. Gently add the remaining
whites, and using a rubber spatula, softly fold them into the mix taking
care not to deflate them.<br />
<br />
11. Spoon the mix into the ramekins, leveling the top of
each with a small offset spatula. Run your thumb inside the lip of each
ramekin (this will help it rise evenly when baking), and place them on
the heated sheet pan in the oven. Bake for 13-16 minutes (depending on
your oven) until the soufflés have risen above the rim of the ramekins
and are a light, golden brown on top. Remove from the oven and sprinkle
with a little confectioner’s sugar. To serve, cut a hole in the top of
each soufflé and pour in a few tablespoons of the coconut-lime crème
anglaise.
Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-62143709959717493312013-05-06T14:07:00.001-04:002013-05-06T14:13:31.470-04:00Destination Donuts, Columbus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFnPGp_roKBgOFKj_zic-PQImdz9CbZA38_FavDluxmKFjA3kZU0Vptyqmnk4Ue5AD6Fny1A4dGCzb2kylp1SM6nOotTqxjVwUPkQ3lpKyDFP0BT1N9Cg5y5nxu7OZ0wV8_CRK2K9vng/s1600/IMG_1811.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFnPGp_roKBgOFKj_zic-PQImdz9CbZA38_FavDluxmKFjA3kZU0Vptyqmnk4Ue5AD6Fny1A4dGCzb2kylp1SM6nOotTqxjVwUPkQ3lpKyDFP0BT1N9Cg5y5nxu7OZ0wV8_CRK2K9vng/s400/IMG_1811.JPG" width="266" /></a>In the Washington, DC area dessert scene, it's no secret that doughnuts are the new <strike>cupcake</strike> <strike>pie</strike> macaron. <br />
With no fewer than four new bakeries devoted exclusively to gourmet
doughnuts opened already this year, as well as numerous restaurants in
town jumping on the bandwagon, DC's<a href="http://sweets.seriouseats.com/2013/03/snap-shots-from-byts-dc-donut-fest.html" target="_blank"> First Annual Donut Fest</a>, and even <a href="http://www.washingtonian.com/contests/doughnut-derby/results/bracket.php" target="_blank">The Great Donut Derby</a> bracket sponsored by Washingtonian Magazine, you don't have to go far for a doughy round of fried goodness.<br />
<br />
Though we may be saturated in doughnuts here on the East Coast, from what I can tell this latest trend has yet to make the jump to the Midwest. On my last trip home to Columbus I was able to find one brave purveyor of artisan doughnuts making the rounds at local markets.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheRwmAfwCTXyX6riJGXQKqlrCpUI0AQiihTlLlEq8MGSOF8UqG5PynQCZjRuIu-bwugcaxhQnIhbhwbLF6AiKcsKZNCvRCSRNu9MGE6Mp65PF6xrSMsVUD6ZBcRTdFd2oQ0V4UcgIW1OE/s1600/IMG_1806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheRwmAfwCTXyX6riJGXQKqlrCpUI0AQiihTlLlEq8MGSOF8UqG5PynQCZjRuIu-bwugcaxhQnIhbhwbLF6AiKcsKZNCvRCSRNu9MGE6Mp65PF6xrSMsVUD6ZBcRTdFd2oQ0V4UcgIW1OE/s400/IMG_1806.JPG" width="400" /></a></div>
<br />
A self-described chef, food lover and tattoo enthusiast, Destination Donuts creator Heather Morris left a career in corporate catering to follow her passion and began this locally-sourced pop-up pedaling flavors like Lemon Curd and Cardamom Graham Crumb, Thai Peanut, Butterscotch and Smoked Sea Salt and--of course--The Buckeye.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeJsembtgX56PTFqQ9W-DcPXYL4_0MSB9uHtdYH9CT-COcZKQ0fDZufTTnjl2pdlhMqN-2MrMxAHr6Vq8q6h4-De718_CD0pJLiBuJlwA0rjOt9UOP0XnpVhF8GDbfHRqX6xkLUuVuQ0/s1600/IMG_1812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeJsembtgX56PTFqQ9W-DcPXYL4_0MSB9uHtdYH9CT-COcZKQ0fDZufTTnjl2pdlhMqN-2MrMxAHr6Vq8q6h4-De718_CD0pJLiBuJlwA0rjOt9UOP0XnpVhF8GDbfHRqX6xkLUuVuQ0/s400/IMG_1812.JPG" width="400" /></a></div>
<br />
Unfortunately Morris' schedule didn't bring her to Columbus' North Market while I was in town, but I was able to track down her wares at the newly opened location of The Hills Market on Grant Avenue. This small grocery is stocked almost exclusively with Ohio-produced wares and is a great foodie stop if you're passing through. We arrived early on a Friday morning and were lucky to sample Blood Orange and Lemon Blueberry out of the few remaining doughnuts. While I loved the strong flavor of the glazes, I have to say the doughnut texture was a bit dense for my taste, though still delicious.<br />
<br />
While I'm sure it's only a matter of time before the next dessert trend sweeps through town, I'm content to continue sampling my way through the sea of unique doughnut flavors in the meantime.<br />
<br />
<b>If you go:</b><br />
<a href="http://www.northmarket.com/" target="_blank">The North Market</a><br />
59 Spruce Street<br />
Columbus, OH 43235 <br />
<br />
<a href="http://thehillsmarket.com/" target="_blank">The Hills Market</a><br />
95 North Grant Avenue<br />
Columbus, OH 43235<br />
<br />
<a href="http://www.destinationdonuts.com/our-donuts">http://www.destinationdonuts.com/our-donuts</a>/<br />
<a href="https://twitter.com/heatherdonut" target="_blank">@heatherdonut</a>Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com2tag:blogger.com,1999:blog-5847475228281013664.post-23114416744110456642013-04-06T06:50:00.001-04:002013-04-06T06:50:19.794-04:00The Hunt for Red Velvet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2UyPZ7jh6cup3yLw-fzKTo7ZmN-_zlkmagyFernw9aLHKh5vUpRfQ12KMv3vBuDlDRacLtrRQIKWVnvP6X0N6dEDVzxLm5XahSqeXIW7zg04LT054Dj-GHqmUCZ3bDeQebXr_O4EE7A/s1600/IMG_1772.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2UyPZ7jh6cup3yLw-fzKTo7ZmN-_zlkmagyFernw9aLHKh5vUpRfQ12KMv3vBuDlDRacLtrRQIKWVnvP6X0N6dEDVzxLm5XahSqeXIW7zg04LT054Dj-GHqmUCZ3bDeQebXr_O4EE7A/s400/IMG_1772.JPG" width="266" /></a>Red Velvet is just one of those things. One of those dishes that live in infamy. One that, no matter how many <br />
you try, just can't seem to capture the taste of the one you had that one time that was just "The Best." Your Grandmother, who made The Best Red Velvet. Your Mom. That Little Place Down The Street.<br />
<br />
And yet, no one can quite seem to describe it. The exact flavors are elusive. Battles have been fought over cream cheese versus vanilla frosting. Ok, maybe not. But I wouldn't be surprised. All I can say is, this is The Best red velvet cupcake that I've ever made. <br />
<br />
When The Fiancé originally asked for Tres Leches cake as his birthday dessert I was a bit apprehensive. I'd never made the cake before and, well, there were indeed a lot of "leches" involved. So when he changed his mind to red velvet instead I was momentarily relieved. Until I remembered the curse of The Best red velvet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAnDHQ6a9LD8BWbk3PYcpNYDlmev7Pnjgb7C86wfyNrp5KafQj5qWGUvvUO5Mqo9NvWaOgwG-qOgVKxw-V4D1FjXTJ3lP-mDmlg3ySJXeRv3AFjnN7LhuVxl-l52k10Fcz0Y2QivUQR8/s1600/IMG_1777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAnDHQ6a9LD8BWbk3PYcpNYDlmev7Pnjgb7C86wfyNrp5KafQj5qWGUvvUO5Mqo9NvWaOgwG-qOgVKxw-V4D1FjXTJ3lP-mDmlg3ySJXeRv3AFjnN7LhuVxl-l52k10Fcz0Y2QivUQR8/s400/IMG_1777.JPG" width="400" /></a></div>
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<br />
For me, what makes an ultimate red velvet is one that actually provides the red velvet flavor--distinct cocoa with a bit of bite from the buttermilk/vinegar combo--but is still light enough to maintain a bright red color. Let me tell you, it's a balancing act. I chose this recipe because it features cake flour, resulting in a softer crumb, but did increase the cocoa after cutting the recipe in half. People, it's perfection. Just saying.<br />
<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/AVvXsEgxWiI8qNI6IuldikAjw30k-XhqWlkzc5mmDkjKnrKUha-N9RguL_bEbadGfyDeAFtlmufH4GgdJ7obsVwE7ImaToHXfEYXp4L580fEQfuLsEnUDZxSMK1nfwBBy108R2VIh0XJ7MxFUbY/s1600/IMG_1782.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWiI8qNI6IuldikAjw30k-XhqWlkzc5mmDkjKnrKUha-N9RguL_bEbadGfyDeAFtlmufH4GgdJ7obsVwE7ImaToHXfEYXp4L580fEQfuLsEnUDZxSMK1nfwBBy108R2VIh0XJ7MxFUbY/s400/IMG_1782.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All dressed up</td></tr>
</tbody></table>
<br />
If you're a real perfectionist, another baker's secret is to use clear, imitation vanilla for the frosting to keep a bright white color for ultimate contrast with the red cake. Make sure the bottle is distinctly labelled as "clear" or, like me, you'll just end up with another bottle of brown, imitation vanilla in your pantry. Enjoy!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXfCU531pnonwolHn-lYPF99bIkpvxLPq9wGKadJT3iIVQ4lmNWlmVvI5fCg6aD7YabqqEtaLGKGNrC7msuu30YQ8SQ3iK1EEXKAUz7vLtNMYyKhau4NR06pCanQNnQYXwTT0n6iwCJk/s1600/IMG_1784.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXfCU531pnonwolHn-lYPF99bIkpvxLPq9wGKadJT3iIVQ4lmNWlmVvI5fCg6aD7YabqqEtaLGKGNrC7msuu30YQ8SQ3iK1EEXKAUz7vLtNMYyKhau4NR06pCanQNnQYXwTT0n6iwCJk/s400/IMG_1784.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naked</td></tr>
</tbody></table>
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<b><br /></b>
<b>Red Velvet Cupcakes</b><br />
slightly adapted from <a href="http://www.annies-eats.com/" target="_blank">Annie's Eats</a><br />
makes 12 cupcakes<br />
<br />
1 3/4 cups cake flour<br />
3/4 cup sugar<br />
1/2 teaspoon baking soda<br />
2 Tablespoons cocoa powder<br />
1/2 teaspoon salt<br />
1 large egg<br />
3/4 cup vegetable oil<br />
1/2 cup buttermilk<br />
1 Tablespoon (1/2 oz.) red food coloring<br />
1/2 teaspoon vanilla extract<br />
1/2 teaspoon white vinegar<br />
<br />
1. Preheat the oven to 350° F. Line cupcake pans with paper liners.<br />
<br />
2. In a
medium bowl, combine the cake flour, sugar, baking soda, cocoa powder
and salt; whisk to blend. <br />
<br />
3. In the bowl of an electric mixer, combine the
eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.
Beat on medium speed until well blended. <br />
<br />
4. Mix in the dry ingredients on
low speed and beat until smooth, about 2 minutes. <br />
<br />
5. Divide the batter evenly between the prepared liners. Bake, rotating
the pans halfway through baking, until a toothpick inserted in the
center comes out clean, about 18 minutes. Let cool in the pans 5-10
minutes, then transfer to a wire rack to cool completely.<br />
<br />
<b>Cream Cheese Frosting</b><br />
frosts about 12<br />
5 oz. cream cheese, chilled<br />
4 Tablespoons unsalted butter, at room temperature<br />
1 1/2 cups powdered sugar, sifted<br />
2 teaspoons vanilla extract<br />
<br />
1. Combine the cream cheese and butter in the bowl of an electric mixer.
Beat on medium-high speed until light and fluffy, about 2-3 minutes.
<br />
<br />
2. Add in the confectioners' sugar and mix on low speed just until
incorporated. Increase the speed to medium-high and beat 2-3 minutes
more. <br />
<br />
3. Blend in the vanilla. Frost cakes, cupcakes, and more to your
heart's content! Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com2tag:blogger.com,1999:blog-5847475228281013664.post-70325923672196931712013-03-30T07:18:00.003-04:002013-03-30T07:18:47.688-04:00Carrot Cake Rice Krispies Treats<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3_PubaY_vw0P8uG_wN_BwDFluak5b6wlnAqGmo7XyDfL3LDnUjE9DzctiVGR0lSPuFiYqvYrxK7SmEU-OTck2MRZAr6Ih85oaG9HZhAnOEx5HaHPCX_1_mTTcKWzoXydJQ_3miiw4hI/s1600/IMG_1766.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3_PubaY_vw0P8uG_wN_BwDFluak5b6wlnAqGmo7XyDfL3LDnUjE9DzctiVGR0lSPuFiYqvYrxK7SmEU-OTck2MRZAr6Ih85oaG9HZhAnOEx5HaHPCX_1_mTTcKWzoXydJQ_3miiw4hI/s400/IMG_1766.JPG" width="266" /></a>Every year at Easter I try to find the perfect dessert to embody the beginning of spring, but for some reason <br />
nothing really reminds me of the season more than a traditional carrot cake. As you can see, this is definitely not a traditional carrot cake.<br />
<br />
I happened to come across the Carrot Cake Rice Krispie Treat recipe from a blog called <a href="http://mallowandco.blogspot.com/" target="_blank">Mallow and Co</a>...yes, a blog devoted exclusively to rice krispies treats recipes. You're welcome. However, after recently reading Deb Perelman's <a href="http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/" target="_blank">Salted Brown Butter Crispy Treats </a>recipe in the Smitten Kitchen cookbook, I decided to make a few alterations and came up with this recipe mash-up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eYGoOaj8Ue-PV9XesHoJq5qE5_Lo6lR7YrZ4r-3oCs0tSwuRhcPWWDORxZI0_ma4CVPFX9139rnoFEKjM7ST6mIGvVsi-1tE5jNLBX2I1JziNiQwNb4Mm42iFEy5ml6qa3PW3vY_oqQ/s1600/IMG_1767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eYGoOaj8Ue-PV9XesHoJq5qE5_Lo6lR7YrZ4r-3oCs0tSwuRhcPWWDORxZI0_ma4CVPFX9139rnoFEKjM7ST6mIGvVsi-1tE5jNLBX2I1JziNiQwNb4Mm42iFEy5ml6qa3PW3vY_oqQ/s400/IMG_1767.JPG" width="400" /></a></div>
<br />
I realize some traditionalists out there may be wondering why you would mess with such a standard like the Rice Krispie Treat--it has been working like a delicious charm since 1939 after all--but let me tell you, it's worth it. Probably the most appealing aspect of this dessert is that it's so quick to make, so feel free to skip browning the butter in this recipe if you're in a hurry, but definitely give it a try if you have the time because it really adds a depth of flavor.<br />
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<br />
I was skeptical as to whether these treats would actually taste like carrot cake, but they absolutely do. Also be aware that the frosting recipe will leave a bit leftover, so just be prepared to find yourself smearing cream cheese frosting on anything in sight. Or maybe that's just me.<br />
<br />
<b>Carrot Cake Rice Krispies Treats</b><br />
adapted from Mallow and Co and Smitten Kitchen<br />
makes 1 8x8 or 9x9 pan<br />
<br />
8 Tablespoons butter<br />
1 10-oz bag marshmallows<br />
1 teaspoon vanilla<br />
1 cup dry carrot cake mix<br />
6 cups Rice Krispies<br />
<br />
<b>Cream Cheese Frosting</b><br />
8 oz cream cheese<br />
8 Tablespoons butter<br />
4 cups powdered sugar<br />
1 teaspoon vanilla<br />
<br />
1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.<br />
<br />
2. In a large pot, melt butter over medium-low heat. It will melt, then
foam, then turn clear golden and finally start to turn brown and smell
nutty. Stir frequently, scraping up any bits from the bottom as you do.
Don’t take your eyes off the pot as while you may be impatient for it to
start browning, the period between the time the butter begins to take
on color and the point where it burns is often less than a minute.<br />
<br />
3. As soon as the butter takes on a nutty color, turn the heat off and
stir in the marshmallows. The residual heat from the melted butter
should be enough to melt them, but if it is not, turn it back on low
until the marshmallows are smooth. Stir in the vanilla and cake mix.<br />
<br />
4. Pour in the cereal and fold together with a large spoon or silicone spatula. Pour into prepared pan and press firmly and evenly into the edges. Allow to cool for 30 minutes before turning onto waxed paper to frost and slice.<br />
<br />
5. For the frosting: Beat cream cheese and butter together until smooth. Slowly add the
sugar, scraping down the sides of the bowl. Add in the vanilla and beat
until smooth and combined.Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-91692958105985194592013-03-16T18:45:00.002-04:002013-03-16T18:45:47.791-04:00Chocolate Stout Tiramisu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurytkrdoOghnA7iXqX9MY7Azp-B5uBbFBHlaqdhrbmDCemXGBWl3Lf6Vv8jNqAdm9RRWruCAN8AR57-ofAfImjGrceJJGCh_OTo0oDDihqP1QIW4ON9IAvZDf0Smlcrd3hyphenhyphen-s38K56y8/s1600/IMG_1377.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurytkrdoOghnA7iXqX9MY7Azp-B5uBbFBHlaqdhrbmDCemXGBWl3Lf6Vv8jNqAdm9RRWruCAN8AR57-ofAfImjGrceJJGCh_OTo0oDDihqP1QIW4ON9IAvZDf0Smlcrd3hyphenhyphen-s38K56y8/s400/IMG_1377.JPG" width="266" /></a></div>
This year for St. Patrick's Day I wanted to try a recipe that kept the spirit of the holiday but was a departure from the standard Irish cream and whiskey-themed desserts we're all used to. Because let's be honest, how many of us actually drink Bailey's and Jameson on a regular basis anyway? Ok, don't answer that.<br />
<br />
I thought this recipe's use of chocolate stout was a good way to pay homage to the Guinness we usually find this time of year, but with a modern twist. Let's just say the "good" things about this recipe ended there.<br />
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<br />
Considering this recipe broke two of my cardinal rules (1) no uncommon, difficult to find ingredients 2) the need to set in the refrigerator overnight) I'm not really sure why I decided to go ahead with it anyway. After a failure to locate Steen's Dark Cane Syrup anywhere in the DC metro area, I decided to substitute dark corn syrup for the cake portion of this dish and the baking failures just piled up from there. I could only find chocolate stout in litre-sized bottles...the cake was tasteless and too soft to dip in the reduction...the carbonation of the stout caused the reduction to boil over...the marscapone wouldn't get fluffy. After two hours of consternation and frustration assembling this dessert...it turned out to be delicious.<br />
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<br />
While I absolutely recommend you use actual cane syrup if you decide to torture yourself with this recipe, if you have to make a few substitutions along the way--have faith, it will turn out better than you think. I suppose this is the result I get for trying to tamper with tradition, maybe next year I'll just stick to the soda bread.<br />
<br />
<b>Chocolate Stout Tiramisu</b><br />
from <a href="http://www.foodandwine.com/recipes/chocolate-stout-tiramisu" target="_blank">Food and Wine</a><br />
<br />
<b>Cake</b><br />
1 1/2 cups flour<br />
1 tsp cinnamon<br />
1 tsp ground ginger<br />
1/2 tsp ground cloves<br />
1/2 tsp salt<br />
1 1/2 cups dark cane syrup (such as Steen's)<br />
1/2 cup vegetable oil<br />
1 large egg<br />
3/4 cup hot water<br />
1 1/2 tsp baking soda<br />
<br />
<b>Reduction</b><br />
1 cup chocolate stout or other stout<br />
1/2 cup triple sec or orange liqueur<br />
1/4 cup honey<br />
<br />
<b>Filling</b><br />
4 large egg yolks<br />
1/3 cup confectioner's sugar<br />
2 cups marscapone (about 1 pound)<br />
Unsweetened cocoa powder<br />
<br />
<span itemscope="" itemtype="http://schema.org/Recipe">1. Preheat the oven to 350°. Butter a 9-inch springform pan. In a large
bowl, whisk the flour, cinnamon, ginger, cloves and salt. In a medium
bowl, whisk the syrup, oil and egg. In a glass cup, stir the hot water
with the baking soda. In 3 alternating additions, whisk the syrup
mixture and soda water into the dry ingredients.
</span><span itemscope="" itemtype="http://schema.org/Recipe">
</span><br />
<span itemscope="" itemtype="http://schema.org/Recipe">2. Scrape the batter into the prepared pan and bake for 50 minutes, until a
cake tester inserted in the center of the cake comes out clean.
Transfer the cake to a rack and let cool. Unmold the cake from the pan.
</span><span itemscope="" itemtype="http://schema.org/Recipe">
</span><br />
<br />
<span itemscope="" itemtype="http://schema.org/Recipe">3. In a saucepan, combine the stout, triple sec and honey. Boil until
reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.
</span><span itemscope="" itemtype="http://schema.org/Recipe">
</span><br />
<br />
<span itemscope="" itemtype="http://schema.org/Recipe">4. In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.</span><br />
<br />
5. Cut off and save one-third of the cake for eating. Slice the rest of the
cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the
scraps. Dip the slices into the reduction and place in the bottom of
eight 1-cup ramekins. Dip the scraps into the reduction and use to fill
in the gaps. Spread 1/4 cup of the filling over the cake in each
ramekin. Repeat the layering of dipped cake and filling. Cover and
refrigerate overnight.<br />
<br />
6. Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve
<br />
<br />
<br />Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-58858442353282691842013-03-11T17:14:00.001-04:002013-03-11T21:02:00.376-04:00Buttered Rum Shoofly Engagement Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijh5jWgyJZp8Y443K42KvQPhJXzy64BADmncBA5UGFGZvTMfeSsLxV6t1zksyNaXMfERwpVAYsZkf-D01kyXw9S_oANbhhlUJ-RIREBq123lw4pFVn4sXYlUBOZ1_OlrO2fXwOxcFeY08/s1600/IMG_1352.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijh5jWgyJZp8Y443K42KvQPhJXzy64BADmncBA5UGFGZvTMfeSsLxV6t1zksyNaXMfERwpVAYsZkf-D01kyXw9S_oANbhhlUJ-RIREBq123lw4pFVn4sXYlUBOZ1_OlrO2fXwOxcFeY08/s400/IMG_1352.JPG" width="266" /></a></div>
The mention of Shoofly Pie, like <a href="http://thecupcakeavenger.blogspot.com/2012/03/martha-monday-apple-butter-hand-pies.html" target="_blank">apple butter</a>, is usually something that results in raised eyebrows from those who haven't spent much time in the Midwest or, more specifically, around Amish country.<br />
<br />
Essentially a molasses custard pie with a brown sugar crumb topping, this comforting late winter pie results from a combination of simple pantry ingredients coming together into what a friend from Pennsylvania eloquently called "a sign of the end of winter, but before people were completely at ease. Nobody knew for a fact whether the weather was going to warm tomorrow or three weeks from now." The perfect harbinger of spring, but still decadent enough to warm you on a winter's night, this pie is tried and true...with a just a little modern twist in the form of a dash of rum. Don't tell the Amish. :)<br />
<br />
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This particular recipe came from Ashley English's<a href="http://www.amazon.com/Year-Pies-Seasonal-Tour-Baked/dp/1454702869/ref=sr_1_1?ie=UTF8&qid=1363034862&sr=8-1&keywords=A+year+of+pies" target="_blank"> A Year Of Pies</a>, which I received as a Christmas gift. A unique collection of seasonal pies, this book contains many twists on old classics and I can't wait to try recipes like Peaches and Cream Crumble Top Pie, and Chai Spice Apple Pie. While my new favorite pie crust recipe comes from <a href="http://www.amazon.com/Homemade-Pantry-Foods-Buying-Making/dp/030788726X/ref=sr_1_4?s=books&ie=UTF8&qid=1363034976&sr=1-4&keywords=homemade" target="_blank">The Homemade Pantry,</a> I decided to try out English's recommended crust instead--I'd review it for you here but I forgot to add half the butter so...we won't talk about that. If I made this pie again I might actually decrease the rum just a little bit, as well as the salt. While they were perfectly complimentary flavors and a welcome update to an old classic, they were just a little bit over powering for my taste.<br />
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So, why is this an engagement pie? Well, no reason really except that it turned out to be the first thing I baked since becoming engaged!!! I just wanted to share that news with you, dear readers, and to thank everyone that has extended their well wishes to us, as you will likely be seeing a lot more from my future husband and taste-tester-to-be on The Cupcake Avenger. <br />
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<b>Buttered Rum Shoofly Pie</b><br />
<br />
<b>Basic All-Butter Crust</b> (makes 2)<br />
2 1/2 cups all purpose flour<br />
1 1/4 tsp sea salt<br />
1 cup (2 sticks) unsalted butter chilled and cubed<br />
3/4 cup ice water<br />
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Mix the flour and salt together in a medium bowl. Using a pastry blender or two forks, incorporate the butter until the mixture resembles coarse meal. slowly drizzle in the ice water, stir with a large spoon until the mixture begins to clump.<br />
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Transfer the dough onto a floured work surface and, using your hands, fold it into itself until all the flour is incorporated into the fats. The dough should come together easily but should not feel overly sticky. Divide the dough in half, shape it into two balls and pat each ball into a 1/2 inch thick disk. Wrap each disc in plastic wrap and refrigerate for at least an hour.<br />
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<b>Filling</b><br />
1 cup all-purpose flour<br />
1 cup (packed) light brown sugar<br />
1 cup (packed) dark brown sugar<br />
1 tsp ground allspice<br />
1 tsp ground cinnamon<br />
1 tsp ground nutmeg<br />
1/2 tsp ground cloves<br />
1/2 tsp sea salt<br />
8 Tbs (1 stick) unsalted butter, cubed<br />
3/4 cup water<br />
1/4 cup dark rum<br />
1 tsp baking soda<br />
1/2 cup blackstrap molasses<br />
3 large eggs, beaten<br />
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1. Preheat the oven to 375 degrees. Prepare the crust and roll out the dough on a lightly floured surface and fit it into a 9" pie pan. Trim the crust overhang to 1 inch and crimp decoratively. Place in the refrigerator.<br />
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2. Mix together the flour, sugars, spices and salt in a large bowl. Using a pastry blender or two forks, cut in the butter until pea-sized crumbs form.<br />
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3. Bring the water and rum to a boil in a medium saucepan over high heat. Remove from the heat and pour into a medium bowl. Whisk in the baking soda and molasses. <br />
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4. Add the eggs beating well to combine, then stir in a little more than half of the prepared crumb mixture.<br />
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5. Pour the molasses mixture into the chilled pie crust and sprinkle with the remaining crumb topping. Set the pie on a rimmed baking sheet and bake 45 minutes, or until the filling is set.Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-68566947113514864692013-02-24T07:55:00.000-05:002013-02-24T07:55:47.703-05:00Blueberry Lemon Cookies<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJBSWAxVDdYZFa0Hh9DwfanJLB0kDrSpKgCU7tkLy7MOD_b9XbqLXRKjFj2ayaz7KKL4hf3GzQfXqao9_2z3fhsm79bPBUHA6re_bBLhPH2ixAI-s10d1Pivr5MXp7UAyI3cbmJmVFa4/s1600/IMG_1169.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJBSWAxVDdYZFa0Hh9DwfanJLB0kDrSpKgCU7tkLy7MOD_b9XbqLXRKjFj2ayaz7KKL4hf3GzQfXqao9_2z3fhsm79bPBUHA6re_bBLhPH2ixAI-s10d1Pivr5MXp7UAyI3cbmJmVFa4/s400/IMG_1169.JPG" width="266" /></a>As much as I enjoy the rich, indulgent, comforting baked goods that come along with wintertime and the holiday season, I have to admit that winter is wearing on me and I'm already aching for spring and summer. </div>
<br />
If you're also yearning for a taste of warmer temps, these supersoft, almost cakelike cookies are like a summer flashback in every bite.<br />
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For some reason my cookies didn't really spread out much at all. I know the temperature was accurate thanks to FINALLY getting an oven thermometer and realizing just how out of whack my oven is. So I plan to replace my baking soda and see if that helps. Just a warning in case your cookies come out flatter than mine--that's how they're actually supposed to look :)<br />
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These cookies only had the slightest hint of lemon, which was fine with me, but if you're a huge citrus fan you may want to increase the lemon zest or juice. <br />
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A couple of notes: Be extra careful when you're mixing in your blueberries, trying not to squish any if possible. Obviously they'll still taste great, but it kind of spoils the look and mouthfeel when you don't get that burst of fresh berry. Also try to distribute the berries evenly throughout so you don't end up with a bowl full of berries and no batter by the end. Not that that happened to me...<br />
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<b>Blueberry Lemon Cookies</b></div>
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from <a href="http://bakerbettie.com/" target="_blank">Baker Bettie</a><em> </em> </div>
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1 cup unsalted butter, softened</div>
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1 cup granulated sugar</div>
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2 eggs, room temperature</div>
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2 tsp pure vanilla extract</div>
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Zest of one lemon</div>
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Juice of one lemon</div>
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½ tsp salt</div>
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½ tsp baking powder</div>
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½ tsp baking soda</div>
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½ tsp cinnamon</div>
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3¼ cups cake flour</div>
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1½ cups blueberries</div>
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1. In the bowl of a
stand mixer fitted with a paddle attachment, beat the butter and sugar
until light and fluffy. Add the eggs one at a time, and beat after each
addition. Add the vanilla, lemon zest and lemon juice and beat to
incorporate. </div>
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2. In another bowl, whisk together the dry ingredients. With
the mixer on slow speed, slowly add the dry ingredients into the
batter. Scrape down the bowl as needed and mix until incorporated.
Fold in the blueberries gently as to not break them. </div>
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3. Allow the dough
to cool in the refrigerator for at least an hour and up to overnight.
Preheat oven to 350 degrees. Use a small scoop (about 1 tbsp size) and
place rounded mounds of dough on a cookie sheet lined with parchment or
foil. Bake for 11-14 minutes until the bottoms look slightly browned
(the edges should not brown).</div>
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Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-67472210517763623882013-02-11T05:17:00.002-05:002013-02-15T01:26:19.377-05:00Twisted Sisters Cupcakes, Virginia Beach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgrCj859homq2CGY50Xw66NzaavtLTO5zYLDV-apb5bt5kTx3bV8JwGRpjwiYIR4yyF6IetQwFdCqr_P2kc9U-8f4SPBH2G340hwgO0SlPv0Jq9WpHGF-H0CTsDoHyF80hPAkN8MJJXo/s1600/IMG_1277.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgrCj859homq2CGY50Xw66NzaavtLTO5zYLDV-apb5bt5kTx3bV8JwGRpjwiYIR4yyF6IetQwFdCqr_P2kc9U-8f4SPBH2G340hwgO0SlPv0Jq9WpHGF-H0CTsDoHyF80hPAkN8MJJXo/s400/IMG_1277.JPG" width="266" /></a></div>
On my last trip to Virginia Beach <a href="http://thecupcakeavenger.blogspot.com/2011/06/just-cupcakes.html" target="_blank">I happened upon Just Cupcakes</a> by a happy accident, and after seeing Norfolk's <a href="http://carolinacupcakery.com/" target="_blank">Carolina Cupcakery</a> featured on TLC's Cupcake Wars, it inspired me to seek out just what other cupcake hotspots I could find on my latest trip to the beach.<br />
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While I didn't make it to Carolina Cupcakery, I did happen upon The Sweet Shack--a cupcake haven run by <a href="http://twistedsisterscupcakes.com/" target="_blank">Twisted Sisters Cupcakes</a>. The brains behind Virginia Beach's Best Cupcake of 2011 and 2012, The Sweet Shack is the storefront location of the Sisters' popular cupcake truck.<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/AVvXsEiwvi3BeWdmHai591YMe3yWpuGT-6KuUHFSRUU4kTzNMUc2cUn8cwiL3ia9VfHwYDyIr4p7QcDV0GQVQ2GzRJhz05okeoxPpGVmxSUNo_rPn-aiB6-IRaiZ96l5R7ac3XCMlIO-z7ECyzE/s1600/IMG_1281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvi3BeWdmHai591YMe3yWpuGT-6KuUHFSRUU4kTzNMUc2cUn8cwiL3ia9VfHwYDyIr4p7QcDV0GQVQ2GzRJhz05okeoxPpGVmxSUNo_rPn-aiB6-IRaiZ96l5R7ac3XCMlIO-z7ECyzE/s400/IMG_1281.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sugar Shack</td></tr>
</tbody></table>
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In addition to a varied selection of cupcakes, The Sweet Shack also offers lunch service and is a great place to stop off for a sandwich, but good luck trying to make it out of there without trying a cupcake...or two...or four (don't judge me).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaBfzjjincxtb6X9BMwl1UYYPiqgG7pAYlAs7AmkHj25siVVNqr5YnRfN6gZ52GaJppreumlf_aBNJVB9fEhcic2CpVsac_-34MnBmQ4AxGQx2_nPjJFZD3fs0B4YeNMRKd8YNY1wBHQ/s1600/IMG_1272.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaBfzjjincxtb6X9BMwl1UYYPiqgG7pAYlAs7AmkHj25siVVNqr5YnRfN6gZ52GaJppreumlf_aBNJVB9fEhcic2CpVsac_-34MnBmQ4AxGQx2_nPjJFZD3fs0B4YeNMRKd8YNY1wBHQ/s400/IMG_1272.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Part of the adorable lobby where you can enjoy your cakes</td></tr>
</tbody></table>
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As for the cakes themselves I was definitely impressed. That day's selection featured candy bar-inspired treats like Snickers and Heath Bar cupcakes, and I chose an Almond Joy cake along with a Tiramisu and the Pumpkin Spice and Caramel Apple seasonal flavors.<br />
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I have to admit that the Tiramisu wasn't my cup of tea, as it's possibly the only cupcake I've had to scrape frosting off of in order to finish. The texture was simply too butter-heavy for my taste. BUT that seems to have been just one off note, as the other three cupcakes were delicious. The Almond Joy had actual flakes of coconut in the frosting, and the Pumpkin Spice was to die for with a creamy spiced filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTWzt9Ekd1GCqH2YocYkM4dR1CmuJfQk-1N_86pq7zRBwAzEIUSpqBSDXUQvUeOYPs1AsjcEI5k2ENGefzgGm8Us-e0VqgqJjYFM701nZDmPZ9-e49BkRci9RNVo1lrFPL9bB2bhMqJ8/s1600/IMG_1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTWzt9Ekd1GCqH2YocYkM4dR1CmuJfQk-1N_86pq7zRBwAzEIUSpqBSDXUQvUeOYPs1AsjcEI5k2ENGefzgGm8Us-e0VqgqJjYFM701nZDmPZ9-e49BkRci9RNVo1lrFPL9bB2bhMqJ8/s400/IMG_1282.JPG" width="400" /></a></div>
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It's easy to see why these sisters were voted best in VA Beach, and you should definitely make a stop off next time you're in town to sample a few of the <a href="http://twistedsisterscupcakes.com/flavors.html" target="_blank">70+ rotating flavors</a>. Also be sure to follow them on Twitter to get the low down on all their cupcake truck stops!<br />
<br />
<b>If you go</b><br />
The Sugar Shack<br />
2408 Princess Anne Road<br />
Virginia Beach, VA 23456<br />
<a href="https://twitter.com/TSCupcakes" target="_blank">@TSCupcakes</a>Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-43559222902475171912013-01-28T05:52:00.001-05:002013-01-28T06:50:33.614-05:00Martha Monday: Chocolate Waffle Cookies<em>For this Martha Monday, please welcome back our latest guest blogger--my mom! You may remember her from such hits as </em><a href="http://thecupcakeavenger.blogspot.com/2011/12/apple-pie-rugelach.html" target="_blank"><em>Apple Pie Rugelach</em></a><em> and </em><a href="http://thecupcakeavenger.blogspot.com/2012/11/cardamom-cranberry-pear-crisp.html" target="_blank"><em>Cardamom Cranberry Pear Crisp</em></a><em>. This week she brings you the perfect recipe to finally utilize that waffle maker that's been hiding in the back of your pantry and sate the sweet tooth that's secretly been missing all of the readily-accessible holiday cookies from last month. You know it's true :) Enjoy!</em><br />
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Oh Martha, Martha, Martha! How you entice us to bake with your glossy photos of perfect pastries and cookies. The picture in Martha Stewart Holiday Cookies 2005 showed perfectly round Chocolate Waffle cookies. This recipe attracted me because I would get to use the waffle iron that generally just takes up space on a shelf. (A gift requested by Mr. Nelson who must have had visions of me making waffles every Sunday morning). I diligently gathered my ingredients and followed the recipe meticulously only to face the cruel reality that baking once a year will not yield the same lovely result. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaQO-A7nM7opvm33CetVzyTASlurZbvSHJOi4IqJitmO-8_ayp1LtMgSYemN4Be-6PVrF9ktsPOSbTdcqHEH33M6eYuW4cy1B2vCoJWPVxT18Mz7K60aqI2_GjUX8eqs1QM4NIeoCbYI/s1600/IMG_1566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaQO-A7nM7opvm33CetVzyTASlurZbvSHJOi4IqJitmO-8_ayp1LtMgSYemN4Be-6PVrF9ktsPOSbTdcqHEH33M6eYuW4cy1B2vCoJWPVxT18Mz7K60aqI2_GjUX8eqs1QM4NIeoCbYI/s400/IMG_1566.JPG" width="400" /></a></div>
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One thing I hadn't considered was that waffle iron grids can be different sizes, and mine are much larger than those in the picture. Also, my batter was pretty thick and I had to scrape each scoop of batter onto the waffle iron. These cookies did not turn into perfectly round circles, and some were more amoeba-like in appearance. The directions would have you coat the grids with cooking spray each time, but mine is Teflon coated and the the cookies were easy to remove and cooked according to the directions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlHYjUhpdKZOH-3_hR7MWvTLkcMkyqqHl6o0v35sAlMbuDLAkSoQ_gKdg4ryqz0EfQe7ZdjK5utw0IQ285RnSgMgx0va9RrsGcRy6ktDSuTSOGPQKj7skU_5cCsYgJOJoB0mE-UqXlIA/s1600/IMG_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlHYjUhpdKZOH-3_hR7MWvTLkcMkyqqHl6o0v35sAlMbuDLAkSoQ_gKdg4ryqz0EfQe7ZdjK5utw0IQ285RnSgMgx0va9RrsGcRy6ktDSuTSOGPQKj7skU_5cCsYgJOJoB0mE-UqXlIA/s400/IMG_1551.JPG" width="400" /></a></div>
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When dipping the tops in chocolate they're easy to drop. While the result is a tasty accident, if it happens too often you won't have enough chocolate for all the cookies! I console myself with the thought that taste is more important than appearance and these fluffy, chocolately cookies with their touch of cinnamon are yummy and "a keeper" according to my sister. The only thing that could have improved them would have been to make them with Hilary.<br />
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<b>Chocolate Waffle Cookies</b><br />
From <a href="http://www.marthastewart.com/353566/chocolate-waffle-cookies" target="_blank">Martha Stewart</a><br />
Makes about 4 dozen<br />
<br />
3 oz. unsweetened chocolate, coarsely chopped<br />
18 Tablespoons (2 1/4 sticks) unsalted butter<br />
4 large eggs<br />
1 teaspoon pure vanilla extract<br />
1 1/2 cups granulated sugar<br />
1/2 teaspoon salt<br />
1 1/2 teaspoons ground cinnamon<br />
1/2 cup plus 2 Tablespoons unsweetened Dutch-process cocoa powder<br />
1 1/2 cups All-Purpose flour<br />
Vegetable cooking spray<br />
1/4 cup confectioners' sugar, plus more for dusting<br />
1 1/2 Tablespoons whole milk<br />
<br />
1. Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium heat, stirring constantly. Let cool slightly.<br />
<br />
2. Put eggs, vanilla, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4-5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.<br />
<br />
3. Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 Tablespoon of batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover, cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.<br />
<br />
4. Melt remaining 2 Tablespoons butter in a small saucepan over low heat. Add confectioners' sugar and remaining 2 Tablespoons cocoa powder; stir until smooth. Stir in milk.<br />
<br />
5. Gently dip surface of each cookie in icing so that just the waffle lines (not the gaps) are coated. Repeat with remaining cookies and icing. transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioners' sugar. Cookies can be stored in single layers in airtight containers at room temperature for 2 days. (I froze mine and they were fine).Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com1tag:blogger.com,1999:blog-5847475228281013664.post-5332629872880533362013-01-13T00:41:00.001-05:002013-01-13T00:45:19.736-05:00Rosemary Bread<div align="left" class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvhyVz8tjso89fdDAoX8CLm3k5k0WjbQ2Dq7GLARPLasDMShv3Uh5nLzNg-rUC9ObWKoncEMLE7G3QGgR-jOCisqStkx6SdNOxGC06XytwbPT51BXy6o-SZro1uZ1Vd35jvWuLzCLEYM/s1600/IMG_2653.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvhyVz8tjso89fdDAoX8CLm3k5k0WjbQ2Dq7GLARPLasDMShv3Uh5nLzNg-rUC9ObWKoncEMLE7G3QGgR-jOCisqStkx6SdNOxGC06XytwbPT51BXy6o-SZro1uZ1Vd35jvWuLzCLEYM/s400/IMG_2653.JPG" width="300" /></a></div>
<em>Please welcome my friend Kate of </em><a href="http://deptofplate.blogspot.com/" target="_blank"><em>Department of Plate</em></a><em> as our latest guest blogger with her awesome and awesomely easy Rosemary Bread!</em><br />
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I stumbled across an easy bread baking recipe (in my opinion a gem in and of itself) but was truly drawn to try to attempt it rather than leave it in the large and ever growing stack of recipes in a magazine holder in my kitchen never to be made. This recipe made me a recall a particularly unglamorous time in this impassioned foodie's life: immediately post-college when meal plans and disposable income were both nonexistent. <br />
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Working during the day for a government contracting company and at night at the omnipresent and less than authentic Macaroni Grill Restaurant, it was in the latter that not only developed a soft spot for Rosemary Bread, but where for several months I may have subsisted upon it alone. This is an example of the little heard of "all carb diet"intended mostly for drought-ridden Horn of Africans, poorly compensated post-graduates, and other famine-ravished peoples of the world. On nights that a line cook wouldn't "accidentally" mis-make an order and box it for me to go instead of toss it in the trash (per company policy) I'd eat this bread for dinner. Oddly, this staple did not lose favor with me despite the unbelievable quantities I consumed.<br />
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So, when I found this recipe that claimed to be comparable to the one in my memory I had to give it a try. To my delight, it's true to its description: easy to make, and similar to Macaroni Grill. Each time I make it (fairly frequently) I smile to myself and think of scarfing bread during my shift in the hidden corner near the steamy dishwashing area and trashcans. An odd memory to consider fond no doubt, but somehow it is.<br />
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<br />
<b>Rosemary Bread</b><br />
from The Food Network<br />
makes 4 loaves<br />
<br />
1 1/4 oz. package active dry yeast<br />
2 teaspoons sugar<br />
2 Tablespoons extra-virgin olive oil, plus more for brushing and serving<br />
2 1/2 cups all-purpose flour (I usually substitute whole wheat flour), plus more for dusting<br />
2 Tablespoons dried rosemary<br />
1 teaspoon fine salt<br />
1/2 teaspoon kosher salt<br />
Freshly ground pepper<br />
<br />
1. Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 15 minutes.<br />
<br />
2. Add 1 Tablespoon olive oil, the flour, 1 1/2 tablespoons of the rosemary, fine salt, and 3/4 cup warm water. Stir with a wooden spoon (or with the dough hook if using a stand mixer) until a dough forms.<br />
<br />
3. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes (or knead dough with a dough hook on med-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes).<br />
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4. Brush a large bowl with olive oil. Add the dough; cover with plastic wrap and let it stand at room temperature until more than doubled, about 2 hours.<br />
<br />
5. Brush two baking sheets with olive oil. Generously flour a work surface; turn the rough out onto the flour and divide into 4 equal pieces.. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom an bottom of the dough into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, placing 2 balls on ear baking sheet.. Let stand uncovered until more than doubled, about 2 hours.<br />
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6. Preheat the over to 400 degrees. Bake the loaves for 10 minutes; brush with the remaining 1 Tablespoon of olive oil and sprinkle with the kosher salt and remaining 1/2 Tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer loaves to a rack to cool. Serve with olive oil seasoned with pepper.<br />
<br />Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-5091278016506393162012-12-24T03:03:00.000-05:002013-01-07T04:14:43.480-05:00The Boys of Baking Volume IV: New Orleans Pralines<div style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWd8DJ72kFVlxX25BuqUIW4cYlEHXIN9q7AAvpppgbTo99fuumlZEcaNABIGD9sXZ32JcgzyHQEX8WdmbRq6XT-URhUlfGH_DvwoTwoF-gbRuT4CACsC-F6mGq2ArfUCHYbo_7Z8RzmE/s1600/finished.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWd8DJ72kFVlxX25BuqUIW4cYlEHXIN9q7AAvpppgbTo99fuumlZEcaNABIGD9sXZ32JcgzyHQEX8WdmbRq6XT-URhUlfGH_DvwoTwoF-gbRuT4CACsC-F6mGq2ArfUCHYbo_7Z8RzmE/s400/finished.JPG" width="298" /></a><em>Hey everyone! In our latest edition of the Boys of Baking, Ryan joins his Grandmother and Aunt in New Orleans, Louisiana for some traditional holiday candy making.</em></div>
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Today's guest blog will trace the steps of making traditional New Orleans Pralines. Pralines are thought to have been a creation of a personal chef of 17th century French statesman César duc de Choiseul Comte du Plessis-Praslin. Some believe Plessis-Praslin would have the candies made for women he was courting. According to the story, he would put the sweets into individuals wrappings with his name "Praslin" on them and people eventually began to simply refer to the candies as Praslin's (Pralines). The original receipt used almonds, but when French settlers came to New Orleans, local Creole chefs began to substitute the almonds with the plentiful pecans that grew in southern Louisiana. Today's recipe is for Creole Pralines from a local New Orleans family.<br />
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<strong>New Orleans Pralines</strong><br />
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1 cup sugar<br />
1cup dark brown sugar<br />
2 tablespoons of light Karo syrup<br />
1/2 cup whipping cream<br />
2 tablespoons of butter<br />
1 teaspoon of vanilla extract<br />
1 cup of pecans</div>
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1) Place the white sugar, brown sugar, Karo syrup, and heavy whipping cream in a sauce pan.<br />
2) Dissolve the sugars, Karo syrup and heavy whipping cream over medium heat until it boils.<br />
3) Continue cooking until candy thermometer registers to 228 Fahrenheit - stirring occasionally.<br />
4) Once the temperature reaches 228 Fahrenheit, add the butter, vanilla extract and pecans.<br />
5) Continue cooking over medium heat until it reaches 236 Fahrenheit.<br />
6) Remove from heat<br />
7) Cool to 225 Fahrenheit<br />
8) Beat until sauce thickens - happens very quickly<br />
9) VERY QUICKLY, drop candy on wax paper into 10 or 15 individual portions<br />
11) Let cool<br />
10) Sit back under your closest Magnolia tree with a cup of chicory coffee and a plate of your delicious Creole pralines and enjoy!</div>
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Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-47285054065194993512012-12-03T03:50:00.001-05:002012-12-03T03:50:36.678-05:00Funfetti Cake Batter Fudge Fail<div class="separator" style="clear: both; text-align: center;">
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I think I have a fudge curse. I haven't tried to make fudge in awhile because my last attempt saw me slaving away over the stove, sweaty and stiff-armed from stirring a pumpkin fudge that absolutely, resolutely refused to reach soft-ball stage. For anyone that's counting, that's 235-245 degrees on a candy thermometer.<br />
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When I came across this cute recipe recently, I thought it might be an easy way to ease back into fudge since it required NO stovetop time, and only microwaving. Easy as it sounds however, I guess this recipe didn't realize that I'm cursed. Despite microwaving the sweetened condensed milk and white chocolate chips for at least 4 minutes, these chips Would. Not. Melt. I ended up smashing most of them with the back of a spoon to get as close to a smooth consistency as possible.<br />
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Next, this recipe calls for three teaspoons of vanilla. 3. Not as much of a big deal if you're using grocery store, imitation vanilla. But if you're someone that likes to use <a href="http://www.bestbodyvitamins.com/Simply-Organic-Vanilla-Extract---6x4-OZ-.html?feed=Froogle" target="_blank">the</a> <a href="http://www.soap.com/p/lorann-oils-pure-madagascar-vanilla-extract-304131?site=CA&utm_source=Google&utm_medium=cpc_S&utm_term=ZQB-19968B&utm_campaign=GoogleAW&CAWELAID=1323157800&utm_content=pla&adtype=pla&cagpspn=pla" target="_blank">good</a> <a href="http://www.williams-sonoma.com/products/14233/?catalogId=84&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Food&cm_pla=Baking_Mixes_Ingredients&cm_ite=Nielsen-Massey_Vanilla_Extract_8oz&adtype=pla&ci_src=17588969&ci_sku=14233" target="_blank">stuff</a>, this could get expensive. My problem wasn't cost so much as the fact that I only had brown vanilla extract, rather than clear. So, instead of having a nice, white cake look I had more of a beige/ecru/off-white cake look. <br />
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Finally, despite the picture I saw along with the recipe, the final product only makes a rather thin layer of fudge so, if you're looking for thick slabs of country-style fudge, you'll want to double the recipe. Oh, and in the end, it only sort of tasted like cake batter.<br />
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I always wonder whether to post recipe failures or not, but I figure it helps to show that not all the food you see online comes out perfectly the first time, and not all of us have the time, money and resources to continually throw out and remake recipes until they're just the way we'd like them. Or maybe I'm just cursed.<br />
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<b>Funfetti Cake Batter Fudge</b><br />
from<a href="http://pursuitofhippieness.com/" target="_blank"> Pursuit Of Hippiness</a><br />
1 14 ounce can sweetened condensed milk<br />
3.5 cups white chocolate chips<br />
3 tsp Vanilla Extract<br />
1/2 tsp Almond Extract<br />
Rainbow Sprinkles<br />
<br />
1. Pour milk and white chocolate into a microwave-safe bowl. Heat for
2-3 minutes, or until white chocolate is almost completely melted. DO
NOT OVERHEAT. Stir until completely blended, melted, and smooth.<br />
<br />
2. Immediately add vanilla and almond and combine thoroughly. Add a handful
or so of rainbow sprinkles and fold in quickly, because they will melt
(and if they are stirred for too long they’ll turn the fudge an ugly
muddy color).<br />
<br />
3. Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick
fudge, or a 11X7 pan (recommended). Let set at room temperature or in
the refrigerator.<br />
<br />
4. Once set, cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place. Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com1tag:blogger.com,1999:blog-5847475228281013664.post-30902549798610754682012-11-11T11:30:00.000-05:002012-11-11T11:30:15.816-05:00Cardamom Cranberry Pear Crisp<div class="separator" style="clear: both; text-align: center;">
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<i>Hey everyone, please welcome back my mom for her latest and greatest guest blog post with this phenomenal fall dessert (and I'm not just saying that because of my feelings towards cardamom...)</i><br />
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If you love autumn but are tired of the pumpkin spice craze that erupts in October, cardamom Cranberry Pear Crisp may be the recipe for you. It was easy to make following the usual directions involved with making any fruit crisp.<br />
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I was totally unfamiliar with cardamom but since it's Hilary's favorite spice I knew I had to give this a try. First of all to paraphrase Hilary, "People, you really need to go to World Market for your spices." Cardamom at my grocery store ranged from $9 to $12 but was $3.99 at World Market.<br />
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I would call this an "Adults Only" dessert. What I mean by that is the cardamom gives this crisp a spicy flavor that smells amazing as it bakes and the tart cranberries keep it from being overly sweet. This is something I could serve at Thanksgiving to break up the monotony of the usual pumpkin and pecan pies.<br />
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It did surprise me in October that I had to go to 3 stores to find cranberries, finally having success at Whole Foods. I would recommend using firm pears. Two of mine were more ripe than the others and were on the mushy side when the crisp was done. Since I'm not a big fan of the peeling, coring and slicing involved, I was please to discover my apple corer worked equally well on the pears.<br />
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<br />
When I make this again I will add chopped pecans in the topping and have some vanilla ice cream handy!<br />
<b><br /></b>
<b>Cardamom Cranberry Pear Crisp</b><br />
from <a href="http://www.dispatch.com/content/sections/life-and-entertainment/food/index.html" target="_blank">The Columbus Dispatch</a><br />
<br />
Topping:<br />
1/2 cup butter (1 stick), at room temperature<br />
1/2 cup packed brown sugar<br />
3/4 cup flour<br />
3/4 cup oats (old fashioned OR quick cook)<br />
1/2 tsp cinnamon<br />
1/4 tsp salt<br />
<br />
Filling:<br />
8 pears peeled, cored, and sliced<br />
1 package (8 oz) fresh or frozen cranberries<br />
1/2 cup packed brown sugar<br />
1/2 tsp ground cardamom<br />
1/4 tsp salt<br />
2 Tbs cornstarch<br />
<br />
1. Heat oven to 400 degrees. Coat a 9x9" baking dish with nonstick spray. To make the topping, in a medium bowl use an electric mixer to beat together the butter and brown sugar until creamy. Add the flour, oats, cinnamon and salt. Stir together until the mixture just form moistened crumbs and small clumps.<br />
<br />
2. To make the filling, in a large bowl toss together the pears, cranberries, brown sugar, cardamom, salt and cornstarch. spread filling evenly in the prepared pan. Sprinkle to topping evenly over the filling. Bake for about 1 hour, or until the pears are tender and bubbling and the topping is well-browned. Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-40344937393780160182012-10-29T15:24:00.000-04:002012-10-29T15:24:55.753-04:00Rootbeer Float Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXBmmvAoUMvhG_FFx_Nodgxsno3tW_wjANrXBbrs4O1weREeLFixA5wRcsQEm-8sl8_vgfceoJ85QIY8BST8KKh2SgX1UnZxcJjEc766BNt3pyg1iE7Rqgz7-JStBFzvATvZuP5h_gfU/s1600/IMG_1231.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXBmmvAoUMvhG_FFx_Nodgxsno3tW_wjANrXBbrs4O1weREeLFixA5wRcsQEm-8sl8_vgfceoJ85QIY8BST8KKh2SgX1UnZxcJjEc766BNt3pyg1iE7Rqgz7-JStBFzvATvZuP5h_gfU/s400/IMG_1231.JPG" width="266" /></a></div>
My mother frequently laments that I never bake anything whenever I come home to visit. Because my brother is a rootbeer fanatic and veritable expert on all things root beer, I resolved to actually bake something on my last trip home and decided to try this Rootbeer Float Cake I'd seen on <strike>The Great Satan</strike> Pinterest as an homage to the end of summer. <br />
<br />
For any of you who have attempted any recipes, sewing projects or, God forbid, DIY home improvements from Pinterest, you may be familiar with the infamous<a href="http://www.lovelyish.com/764074421/10-amazing-pinterest-fails/1/" target="_blank"> "Pinterest Fail"</a> in which nothing ever comes out quite as pictured. Case in point, this will be the best chocolate bundt cake you've ever had. It will not taste like root beer.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fLaO3-FUdDYckd3LFuAPBaR6PFanpfbvAR7MVBnJvgxxGrBOMI0lfD5jON49w9bGD9FBXlkFdgPUbo2QdzY2UbFIvAolYKeJKdgdgzDTPoYzjXzYWwPmwaXr2guQ_sobslS0UPTfVSg/s1600/IMG_1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fLaO3-FUdDYckd3LFuAPBaR6PFanpfbvAR7MVBnJvgxxGrBOMI0lfD5jON49w9bGD9FBXlkFdgPUbo2QdzY2UbFIvAolYKeJKdgdgzDTPoYzjXzYWwPmwaXr2guQ_sobslS0UPTfVSg/s400/IMG_1227.JPG" width="400" /></a></div>
<br />
Despite using rootbeer in both the frosting and the cake, there was unfortunately no discernable rootbeer flavor in the end product. However, this is BY FAR the moistest bundt cake I've ever had. Even after a couple of days the cake was still moist and fudgy, and I wouldn't hesitate to make this again to serve for any chocolate fiends. Similarly, the cake was awesome paired with a scoop of vanilla ice cream on the side, but just not what I was looking for. If I made this again, I might try it with rootbeer extract instead to try to capture that summery flavor.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm2d29xitvzKNi-dz7Y3X10BdBv91wpfKqo9b4ExNs2_miE5sCtx_5g0MXPcZGmT8T95sykQFCOwRmvyfajHJSC0s8DWhXlXZzFoC5qdM0D7_NcpVoP-yslb4wZ9ouEKiJ4fQKeBDn9E/s1600/IMG_1221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm2d29xitvzKNi-dz7Y3X10BdBv91wpfKqo9b4ExNs2_miE5sCtx_5g0MXPcZGmT8T95sykQFCOwRmvyfajHJSC0s8DWhXlXZzFoC5qdM0D7_NcpVoP-yslb4wZ9ouEKiJ4fQKeBDn9E/s400/IMG_1221.JPG" width="400" /></a></div>
<br />
Alas, back to the Pinterest drawing board.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnwub0O5IXY-T5T7-7Umh9xgIex2ttzlw73jzfdD8st6fqFUpU33NrqkKfp5OR-QByyzJ4Ds59_TfM726voSLBnZRxi8dMgOKHeZ0MKKc_aiVw8n3b3gN1xOzvHGavI1hfMZ_dOz4vsE/s1600/cookie-bowl-fail-400x457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnwub0O5IXY-T5T7-7Umh9xgIex2ttzlw73jzfdD8st6fqFUpU33NrqkKfp5OR-QByyzJ4Ds59_TfM726voSLBnZRxi8dMgOKHeZ0MKKc_aiVw8n3b3gN1xOzvHGavI1hfMZ_dOz4vsE/s400/cookie-bowl-fail-400x457.jpg" width="350" /></a></div>
<br />
<b>Rootbeer Float Cake</b><br />
from <a href="http://www.browneyedbaker.com/" target="_blank">Brown Eyed Baker</a><br />
2 cups root beer (do not use diet root beer)<br />
1 cup dark unsweetened cocoa powder<br />
½ cup (4 ounces) unsalted butter, cut into 1-inch pieces<br />
1¼ cups granulated sugar<br />
½ cup dark brown sugar<br />
2 cups all-purpose flour<br />
1¼ teaspoons baking soda<br />
1 teaspoon salt<br />
2 eggs<br />
<br />
<b>Rootbeer Fudge Frosting</b><br />
2 ounces dark chocolate, melted and cooled slightly<br />
½ cup (4 ounces) unsalted butter, softened<br />
1 teaspoon salt<br />
¼ cup root beer<br />
2/3 cup dark unsweetened cocoa powder<br />
2½ cups powdered sugar<br />
<br />
1. Preheat oven to 325 degrees F*. Generously spray the inside of a
10-inch bundt pan with nonstick cooking spray, or butter the pan and
dust with flour, shaking out the excess flour; set aside.<br />
<br />
2. In a medium saucepan, heat the root beer, cocoa powder and butter
over medium heat until the butter is melted. Add the sugars and whisk
until dissolved. Remove from the heat and let cool.<br />
<br />
3. In a medium bowl, whisk the flour, baking soda and salt together.<br />
<br />
4. In a small bowl, whisk the eggs until just beaten, then whisk them
into the cooled cocoa mixture until combined. Gently fold the flour
mixture into the cocoa mixture. The batter will be slightly lumpy, which
is okay. Do not overbeat it, as it could cause the cake to be tough.<br />
<br />
5. Pour the batter into the prepared pan and bake for 35 to 40
minutes, rotating the pan halfway through the baking time, until a small
sharp knife inserted into the cake comes out clean. Transfer the pan to
a wire rack to cool completely. Gently loosen the sides of the cake
from the pan and turn it out onto the rack.<br />
<br />
6. To make the Root Beer Fudge Frosting, put all of the ingredients
in a food processor. Pulse in short bursts until the frosting is shiny
and satiny, scraping the sides of the food processor a couple of times.
(If you don’t have a food processor, simply throw it all into the bowl
of a stand mixer or a large bowl using a hand mixer and mix on
medium-low until combined and satiny smooth.)<br />
<br />
7. Use a spatula to spread the fudge frosting over the cake in a
thick layer. Let the frosting set before serving. Store leftovers
wrapped well or in an airtight container at room temperature.<br />
*<span style="text-decoration: underline;">Note</span>: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.<br />
Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-12162985046714335442012-10-13T07:58:00.001-04:002012-10-13T07:58:33.487-04:00Oatmeal Cream Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaVZJsXj58x7Xq5nt0G7Bb-BYqM2slOok8TuUc2ugDsglYlBIeAt-cw9Ar2_E1HolfRpMYpBYboQiwKC2PzRNR1xuN506OJz2RjcOd0e_C3IGPIs9s5B7HxgJqkuxq1bboyTbMw2xJO8/s1600/IMG_1195.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaVZJsXj58x7Xq5nt0G7Bb-BYqM2slOok8TuUc2ugDsglYlBIeAt-cw9Ar2_E1HolfRpMYpBYboQiwKC2PzRNR1xuN506OJz2RjcOd0e_C3IGPIs9s5B7HxgJqkuxq1bboyTbMw2xJO8/s400/IMG_1195.JPG" width="266" /></a></div>
If you're like me, you might think that there's no way that a homemade recipe could ever rival the taste of a true Little Debbie oatmeal cream pie. Fortunately for both of us, we're both totally wrong.<br />
<br />
When I first started seeing oatmeal cream pie recipes popping up across the interwebs, I was incredulous that anything I could make in my kitchen could achieve the moist, soft cookie or the signature filling flavor of the oatmeal cream pies of my childhood.<br />
<br />
And, to be honest, the cookie is great but not exactly the same. But the filling...oh, the filling. It is amazing. It is perfect. It is Little Debbie without all the scary chemicals and preservatives. I did debate for awhile on which type of cookie recipe to use. Specifically, whether to go with one that would result in a puffy cookie that would make the sandwiches "look" better, or a flatter cookie that would better emulate the real deal. Clearly, you can see which I chose. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvk23R9Z7_ge5HEwi3DmyhuHgx4HFyYBwCBB2dTmfZrGsWm8BeaBB29XIKqpYdGnP3FgWgMgSnkSDIKBCZZdZjsL6BitRkUMPbkONwMB4mAXltF7Tx3sYzGwhr9DS5vqMsAC56DLGEdk/s1600/IMG_1200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvk23R9Z7_ge5HEwi3DmyhuHgx4HFyYBwCBB2dTmfZrGsWm8BeaBB29XIKqpYdGnP3FgWgMgSnkSDIKBCZZdZjsL6BitRkUMPbkONwMB4mAXltF7Tx3sYzGwhr9DS5vqMsAC56DLGEdk/s400/IMG_1200.JPG" width="400" /></a></div>
<br />
I used a Martha recipe for the cookies and, while it specifically calls for rolled oats rather than quick-cook oats, I only had quick-cook and all the other recipes I found called for this type as well. I didn't notice any issues, but can't say how they would have come out differently. Let me know if you try it!<br />
<br />
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<br />
The recipe also calls for using 2 Tablespoons of batter per cookie, which results in monster-size oatmeal cookies that are popular at bakeries these days (who eats that much cookie??) Anyway, I found 1 1/2 tablespoons to be much better and if you want 20-24 sandwiches, go ahead and reduce it to 1 Tablespoon.<br />
<br />
<b>A couple of notes:</b> If you're smarter than me and already have a small cookie scoop, this would be the time to use it! Otherwise measuring out 1 1/2 Tablespoons of batter gets pretty messy.<br />
<br />
<b>Oatmeal Cookies</b><br />
slightly adapted from <a href="http://www.marthastewart.com/food" target="_blank">Martha Stewart </a><br />
makes 13-18 sandwiches<br />
1 1/2 cups all-purpose flour (spooned and leveled)<br />
1/2 teaspoon coarse salt<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon cinnamon<br />
1 cup (2 sticks) unsalted butter, room temperature<br />
3/4 cup packed dark-brown sugar<br />
1/2 cup granulated sugar<br />
1 tablespoon unsulfured molasses<br />
1 teaspoon pure vanilla extract<br />
2 large eggs<br />
1 1/2 cups rolled or quick-cook oats<br />
<br />
1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, salt, baking powder,
baking soda, and cinnamon. In another large bowl, using an electric
mixer, beat butter, brown and granulated sugars, and molasses on high,
scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat
until combined. Beat in eggs, one at a time, scraping down bowl after
each addition.<br />
<br />
2. With mixer on low, add flour mixture and beat just until
combined. With a rubber spatula, stir in oats. Drop dough in
2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake
until cookies are just set at edges and slightly soft in middle, about
11 minutes, rotating sheets halfway through. Let cookies cool on sheets,
5 minutes. Transfer to wire racks and let cool completely.<br />
<br />
<b>Oatmeal Cream Pie Filling</b><br />
from <a href="http://www.bakedperfection.com/" target="_blank">Baked Perfection</a><br />
<div>
2 teaspoons hot water</div>
<div>
1/8 teaspoon salt</div>
<div>
1 (7 ounce) jar marshmallow cream</div>
<div>
1/2 cup vegetable shortening</div>
<div>
1/3 cup powdered sugar</div>
<div>
1 teaspoon vanilla extract</div>
<div>
</div>
<div>
<div>
<span class="Apple-style-span" style="line-height: 22px;">While the
cookies bake prepare the filling. In small bowl, dissolve the salt in
the hot water. Set aside and allow this to cool. </span><span class="Apple-style-span" style="line-height: 22px;">Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes). </span><span class="Apple-style-span" style="line-height: 22px;">Add the cooled salt water and mix well. </span><span class="Apple-style-span" style="line-height: 22px;">Spread filling on flat side of one cookie, press 2nd cookie on top.</span></div>
</div>
Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com2tag:blogger.com,1999:blog-5847475228281013664.post-88822560326813176432012-10-01T16:59:00.002-04:002012-10-01T16:59:54.457-04:00Martha Monday: Ginger Pumpkin Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtatoduOcaUYVSOQzqbpkiwjXrvb9vhJeBeqKO1BkzHSkilWK8gYe3-FHSq48d4u9kKyGfbaxKIHljQ1r_Z1UuCKJAmr2DoJsxGYU45uhv6Srqn_NcNKOxVmpwP3K7ofqHIAT_8e0lcU/s1600/IMG_1248.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtatoduOcaUYVSOQzqbpkiwjXrvb9vhJeBeqKO1BkzHSkilWK8gYe3-FHSq48d4u9kKyGfbaxKIHljQ1r_Z1UuCKJAmr2DoJsxGYU45uhv6Srqn_NcNKOxVmpwP3K7ofqHIAT_8e0lcU/s400/IMG_1248.JPG" width="266" /></a>Let the ubiquitous pumpkin recipes begin!! I have to confess that I'm a complete sucker for all things pumpkin. My favorite holiday is Halloween, and I can't get enough of the pumpkin spiced lattes, ice creams, pancakes, breads, pies and everything else that abound this time of year.<br />
<br />
Like zucchini and banana breads, you might think that's there's not really much that can be done to revamp the traditional pumpkin bread. However, this might actually be my favorite pumpkin bread, and my new go-to recipe. I was somewhat surprised because, being a Martha recipe, it's actually surprisingly easy. For example, you don't need to peel, seed, and roast your own pumpkin. Who has time for that? Nope, this recipe just calls for scooping out pre-pureed pumpkin from a glorious can. Also, I love that this recipe isn't overly sweet. I'm used to pumpkin breads that essentially taste like pumpkin pie, but this loaf isn't overwhelmed with cinnamon, cloves, nutmeg and allspice--but only a slightly spicy hint of ginger that complements the pumpkin perfectly.<br />
<br />
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<br />
<b>Ginger Pumpkin Bread</b><br />
from <a href="http://www.marthastewart.com/food" target="_blank">Martha Stewart</a><br />
makes 2 loaves<br />
<br />
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan<br />
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan<br />
2 teaspoons baking powder<br />
2 teaspoons ground ginger<br />
1 teaspoon salt<br />
1 cup granulated sugar<br />
1 cup packed light-brown sugar<br />
1 can (15 ounces) pumpkin puree (1 3/4 cups)<br />
3 large eggs<br />
<br />
1. Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4
1/2-inch (6-cup) loaf pans; set aside. In a large
bowl, whisk together flour, baking powder, ginger, and salt. In a medium
bowl, whisk together sugars, pumpkin, melted butter, and eggs; add
flour mixture, and stir until just combined.<br />
<br />
2. Divide batter between prepared pans. Bake until a toothpick
inserted in center of loaves comes out clean, about 50 minutes. Let cool
10 minutes; invert pans and transfer loaves to a wire rack to cool
completely. Glaze, if desired.<br />
<br />
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<b>Sugar Glaze</b><br />
1 1/2 cups confectioner's sugar<br />
<br />
1. In a small bowl, mix confectioners' sugar with 2 to 3 tablespoons water
until mixture is smooth but thick. Place waxed paper under rack for a
quick cleanup. For easy pouring, transfer glaze to a liquid-measuring
cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes
enough for 2 loaves.Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com1tag:blogger.com,1999:blog-5847475228281013664.post-3281034874092614822012-09-21T12:26:00.002-04:002012-09-21T12:28:21.404-04:00Peanut Butter and Jelly Cupcakes, Cupcake Camp DC 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeP4p8xlr1ir0LUA09s_mTFK_XN6HXzHrOFJ8oJ9Ny9ETEmR-EMoIgzHJARQYktCkajX7ChPn0_h8Rh1cjHRLLIqQlpntglVN9UlrTAE70Et60_MwXJmXFkojknyWecRrdY4Oea14bV4/s1600/2012-09-08_15-14-53_983.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeP4p8xlr1ir0LUA09s_mTFK_XN6HXzHrOFJ8oJ9Ny9ETEmR-EMoIgzHJARQYktCkajX7ChPn0_h8Rh1cjHRLLIqQlpntglVN9UlrTAE70Et60_MwXJmXFkojknyWecRrdY4Oea14bV4/s400/2012-09-08_15-14-53_983.jpg" width="225" /></a></div>
For other avid followers of the cupcake scene, you may already be familiar with Cupcake Camps. Originally designed as an informal gathering for cupcake lovers, the event has now gone global, spanning the US, Canada, Australia and Europe. Unfortunately, I was out of town for the first two iterations of <a href="http://dc-cupcakecamp.blogspot.com/" target="_blank">Cupcake Camp DC</a>, but this year I was finally able to throw my hat in the ring with my take on Peanut Butter and Jelly Cupcakes. With both amateur and professional categories, more than a dozen bakers contributed cupcakes for this year's event benefiting the <a href="http://www.dccandlelighters.org/" target="_blank">DC Candlelighter's Foundation</a>, and raising more than $2000 for the children's cancer foundation.<br />
<br />
Despite a tornado warning and torrential downpour, lots of cupcake fans showed up to sample flavors like Lemon Lavender, Irish Cream, Spiced Caramel Apple, Cannoli, Spumoni and--the crowd favorite--Chicken and Waffles Cupcakes. After running a test batch of Peanut Butter Cupcakes past my coworkers, I decided to incorporate their suggestion of making both grape and strawberry-filled cakes, so that tasters could pick their favorite PB&J combo. Similarly, I topped a few with chopped peanuts for the chunky peanut butter devotees.<br />
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Want to host a Cupcake Camp in your hometown? Check out the <a href="http://cupcakecamp.org/howto/" target="_blank">Cupcake Camp page</a> for all the how-to details! <br />
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<b>A couple of notes:</b> If you decide to make these cupcakes--and I may be biased, but you totally should--you can also make these cupcakes using regular, all-purpose flour, just reduce the amount by 2 tablespoons (though the crumb texture won't be as soft). As for decorations, for the jelly drizzle I diluted some jelly with a tablespoon of water and used a plastic squeezy bottle. Just a bit of advice though--if you try to do this with strawberry jelly, you'll want to pass it through a mesh sieve first to remove the berry pieces. Trust me on this one.<br />
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<b>Peanut Butter and Jelly Cupcakes</b><br />
adapted from <a href="http://www.annies-eats.com/" target="_blank">Annie's Eats</a><br />
makes 18-22 cupcakes<br />
2 cups cups cake flour<br />
¾ tsp. baking powder<br />
¼ tsp. baking soda<br />
½ tsp. salt<br />
1 stick unsalted butter, at room temperature<br />
1 cup sugar<br />
1/3 cup brown sugar<br />
2/3 cup creamy peanut butter<br />
3 large eggs<br />
½ cup sour cream <i>(reduced fat is fine)<br /> </i>1 tsp. vanilla extract<br />
¼ cup buttermilk<br />
<br />
Grape or strawberry jelly for filling<br />
Chopped peanuts (optional) <br />
<br />
<b>Peanut Butter Frosting</b><br />
2 sticks unsalted butter, at room temperature<br />
2/3 cup creamy peanut butter<br />
3 cups confectioners’ sugar, sifted<br />
Pinch of coarse salt<br />
1½ tsp. vanilla extract<br />
2 tbsp. heavy cream <br />
<br />
1. Preheat the oven to 350˚ F. Line cupcake pans
with paper liners. Combine the flour, baking powder, baking soda, and
salt in a medium bowl and whisk to blend. <br />
<br />
2. In the bowl of an electric
mixer, combine the butter and sugar and beat on medium-high speed until
light and fluffy. Blend in the peanut butter. Beat in the eggs one at a
time, blending well after each addition and scraping down the sides of
the bowl as needed. Blend in the sour cream. <br />
<br />
3. With the mixer on low
speed, mix in half of the dry ingredients, mixing just until
incorporated. Mix in the buttermilk and then the remaining dry
ingredients, mixing each addition just until combined.<br />
<br />
4. Divide the batter between the prepared liners filling each about 2/3
full. Bake 18-20 minutes or until a toothpick inserted in the center
comes out clean, rotating the pans halfway through baking. Let cool in
the pans a few minutes, then transfer to a wire rack to cool completely
before proceeding.<br />
<br />
5. Using a small paring knife to cut a small cone from the top of each cupcake. Cut the tip portion off
of each cone and discard, reserving a disc from each to cover the
filling. Fill each cupcake with a small spoonful of grape or strawberry
jam. Replace the cake discs over the filling.<br />
<br />
6. For the frosting, combine the butter and peanut butter in the bowl
of an electric mixer. Beat on medium-high speed until smooth. Mix in the
confectioners’ sugar and salt. With the mixer on low speed, mix in the
vanilla and cream just until incorporated. Increase the mixer speed to
medium-high and whip until light and very fluffy, about 4 minutes. Frost and decorate as desired.Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0tag:blogger.com,1999:blog-5847475228281013664.post-81537072063567101832012-08-29T06:44:00.000-04:002012-08-30T08:52:45.407-04:00Sour Cherry Gelato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVt6hSwZNHbHe_wgtKfR42No7iO9YPgAdk165e8f4LAZRepTxg9VZ17n2hQJcCx6cJDZLnKtaYrJQCtp1ppwaigxl-deNrDTAF7dOlRZkrEhhKsG7zsPpZifWGptlHLliSA890TTLrhM/s1600/IMG_1131.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVt6hSwZNHbHe_wgtKfR42No7iO9YPgAdk165e8f4LAZRepTxg9VZ17n2hQJcCx6cJDZLnKtaYrJQCtp1ppwaigxl-deNrDTAF7dOlRZkrEhhKsG7zsPpZifWGptlHLliSA890TTLrhM/s400/IMG_1131.JPG" width="266" /></a></div>
As a confessed ice cream addict, it's no surprise that I also made it my job to sample my fair share of gelatos (er, gelati) on <a href="http://thecupcakeavenger.blogspot.com/2010/09/gelato-joy.html" target="_blank">my trip through Italy</a> in 2010. While being sure to sample a wide variety of flavors--from banana, to coconut, to fig and tiramisu--surprisingly, my favorite was sour cherry, er <i>amerena</i>.<br />
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I say surprisingly because I probably never would have knowingly chosen a scoop of sour cherry, and most likely did so as a result of my generally non-existent Italian tourist language skills. But luckily for me this turned out to be an awesome mistake, and not only is sour cherry delicious on its own, but was also the perfect complement to any other flavor I paired it with.<br />
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After the success of last month's <a href="http://thecupcakeavenger.blogspot.com/2012/06/jenis-roasted-strawberry-buttermilk-ice.html" target="_blank">Roasted Strawberry Buttermilk ice cream</a>, I thought revisiting this Italian treat would be a great way to use the rest of the hand-picked sour cherries I'd actually had the forethought to freeze back in June. (score!)<br />
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I'm still a little skeptical that one can make gelato at home; although gelato is typically made with a higher milk-to-cream ration that ice cream, the other key difference is that it's churned at a lower speed, and thus has less air incorporated, giving it that dense and creamy texture you just don't get with ice cream. So, while this is pretty much impossible with a home ice cream machine, I'm still calling it gelato.<br />
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Buon Appetito!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdu2cWx7qL-jwRVdU6x27J7KiKfsP-bJVYlOcLyWz1138f6ZiOhU7pI2gX_uTfA3GBApjVLFJ2drlL6VU6Ph0olbc8WqcB4vtLymFRQddgM9IXXSqNDo4oTJm50edjHEsWLJnQZAGzUo/s1600/IMG_1139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdu2cWx7qL-jwRVdU6x27J7KiKfsP-bJVYlOcLyWz1138f6ZiOhU7pI2gX_uTfA3GBApjVLFJ2drlL6VU6Ph0olbc8WqcB4vtLymFRQddgM9IXXSqNDo4oTJm50edjHEsWLJnQZAGzUo/s400/IMG_1139.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gelato Root Beer Float!</td></tr>
</tbody></table>
<b>A couple of notes:</b> In my <a href="http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363" target="_blank">Jeni's ice cream cookbook</a>, I remembered her mentioning that using chopped pieces of fruit will often simply result in frozen chunks of fruit...unfortunately, I remembered this as I was chewing frozen pieces of cherry in my gelato. If you want to avoid this but still have some extra fruit flavor and color, you may want to puree the reserved cherries and mix them in after churning, rather than adding chopped pieces. Also, I'm usually super lazy when it comes to vanilla, but this is one recipe where using an actual vanilla bean rather than extract really adds a lot--and you know what I'm going to say here--Get them at <a href="http://www.worldmarket.com/home/index.jsp" target="_blank">World Market</a> on the cheap!!<br />
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<b>Sour Cherry Gelato</b><br />
from <a href="http://www.npr.org/templates/story/story.php?storyId=105263645" target="_blank">NPR</a><br />
<br />
1 1/2 cups whole milk<br />
1 1/2 cups heavy cream<br />
1 whole vanilla bean, split<br />
6 large egg yolks<br />
3/4 cup superfine sugar<br />
Pinch of salt <br />
4 1/2 packed cups pitted sour cherries, also known as pie cherries, cut in half<br />
1/2 cup granulated sugar<br />
<br />
1. Place the milk and heavy cream into a large saucepan. Scrape the
seeds from the vanilla bean into the pan and add the pod to the pan as
well. Bring the milk and cream just to a boil but take care not to let
the mixture boil over. Remove the pan from the heat.<br />
<br />
2. In
a medium-sized bowl, beat the egg yolks with the superfine sugar and
salt until light and thick. Whisk a small ladleful of the hot milk and
cream into the eggs, whisking quickly to prevent the eggs from curdling.
Add 4 or 5 more ladlefuls of the milk mixture, one at a time, whisking
all the while. Pour the egg-milk mixture into the saucepan with the
remaining milk and cream, and whisk to combine thoroughly. Cook the
custard on medium-low to medium heat, stirring constantly, for about 20
minutes or until it is thick enough to lightly coat the back of a wooden
spoon. Do not let the custard boil. Remove from heat, and pour the
custard into a heatproof bowl. Remove and discard the vanilla bean pod.
Cover the custard with plastic wrap, making sure to press the wrap right
onto the surface to prevent a skin from forming. Refrigerate until
thoroughly chilled.<br />
<br />
3. Place 3 cups of the
cherries and the granulated sugar in a medium-sized saucepan. Bring the
cherries to a simmer over medium heat and cook until the sugar has
melted and the cherries are soft, 10 to 15 minutes. Pass the cooked
cherries through a food mill fitted with the disk with the smallest
holes. If you don't have a food mill, puree the cherries in a food
processor or blender, then strain the puree through a fine-mesh sieve
and discard the solids. You should have about 1 1/4 cups of liquid. Put
the liquid in a small saucepan and bring it to a simmer over medium
heat. Simmer gently for 10 to 15 minutes, until it is slightly thickened
and reduced to about 1 cup. Remove the cherry syrup from the heat and
let it cool to room temperature.<br />
<br />
4. Stir the cherry syrup into the cold custard and refrigerate until the mixture is thoroughly chilled.<br />
<br />
5. Freeze
the cherry custard in an ice cream machine according to the
manufacturer's instructions. When the ice cream is just about done, mix
in the remaining 1 1/2 cups cherries. Transfer the ice cream to a
tightly lidded container and freeze until hard.Cancemini4http://www.blogger.com/profile/15258441805895260731noreply@blogger.com0