tag:blogger.com,1999:blog-70427714914415961292024-03-18T04:47:38.647-05:00Cooking with Chopin, Living with ElmoMusings from an Intentionally Delicious LifeGinnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.comBlogger412125tag:blogger.com,1999:blog-7042771491441596129.post-25603297061232995882015-03-22T17:01:00.004-05:002015-03-22T17:04:32.122-05:00"Copy Cat" Reese's Peanut Butter "Eggs" <div style="text-align: center;">
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Knock-off Reese's Peanut Butter Easter "Eggs".<br />
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<div class="separator" style="clear: both; text-align: center;">
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I'm singing "<a href="http://www.youtube.com/watch?v=58QOBqAWNzE&NR=1&feature=endscreen">Highway To The Danger Zone</a>" as I pop one after another into my mouth.<br />
<br />
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_aE3t8uFt4nZ7a6Pbczq-fFIeRbCZh0dXm5Bjgee-B-cRaHKy6DTYg4-EqOI33_eAUV4G9ruIpDhElXuG0vDK6VzvoJ6c2D1imxWCmRJiGPNDOt1vd1aUjIopUZ2UxxNFUQapTzcZBE/s1600/peanutbutterchocolateeggs3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_aE3t8uFt4nZ7a6Pbczq-fFIeRbCZh0dXm5Bjgee-B-cRaHKy6DTYg4-EqOI33_eAUV4G9ruIpDhElXuG0vDK6VzvoJ6c2D1imxWCmRJiGPNDOt1vd1aUjIopUZ2UxxNFUQapTzcZBE/s640/peanutbutterchocolateeggs3.jpg" height="426" width="640" /></a>These are DANGEROUS because they are SO INCREDIBLY GOOD. </div>
<br />
And the most "unreal" ingredient is powdered sugar. I'm choosing to overlook that at the moment.<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i> "Gonna take you right into the danger zone!"</i></div>
<div style="text-align: center;">
<br /></div>
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Mix together peanut butter, powdered sugar, and salt into a crumbly dough.<br />
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Scoop out teaspoon-sized "eggs".<br />
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Place on a parchment-lined baking sheet and freeze until hardened (about an hour).<br />
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I
inserted a toothpick into each "egg" for easier dipping/handling. (And
to keep my kids' hands moderately clean as they devoured them.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Dip peanut butter "eggs" into a mixture of cocoa powder, melted coconut oil, and maple sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Could
I have done a neater job dipping the "eggs"? Of course. But could
these have possibly tasted any better? I cannot imagine so.<br />
<br />
The
next time I make these (tomorrow), I'm going to try double-dipping the
eggs to get a thicker chocolate coating. A lot of coating remained
after the initial dipping, and I figure, why not make the chocolate a
little thicker??<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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(I stored mine in the freezer, hence the frost...)<br />
<br />
<a href="https://sites.google.com/site/cookingwithchopin/home/chocolate-covered-peanut-butter-eggs">Printable Recipe</a><br />
<br />
<u><b>Chocolate-Coated Peanut Butter "Eggs"</b></u><br />
Makes 19-20 teaspoon-sized "eggs"<br />
<br />
1/2 cup peanut butter (I used "natural" peanut butter); any nut butter will work <br />
1/8 (heaping) teaspoon salt<br />
1/2 cup powdered sugar<br />
4 tablespoons cocoa powder<br />
2 tablespoons melted coconut oil<br />
3 tablespoons maple syrup<br />
<br />
<div style="text-align: justify;">
Mix
the peanut butter, salt, and powdered sugar until a crumbly dough
forms. If it's too moist, add a bit more powdered sugar; too dry, add a
bit more peanut butter. (It really depends on the type of peanut
butter you use.)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Line a baking sheet with parchment or waxed paper.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Using
a teaspoon, scoop out the peanut butter dough. Form into an oval or
"egg" shape. Place "egg" on the prepared baking sheet. Repeat until
all dough has been used. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Freeze "eggs" until hardened; about an hour.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When
ready to coat the "eggs" in chocolate, whisk together the cocoa powder,
melted coconut oil, and maple syrup in a medium bowl until smooth. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Insert a toothpick into the bottom of each egg, if desired, to make "lollipops" as you dip the "eggs" into the chocolate coating<i><b> OR</b></i>
use two spoons to dip and coat the "eggs". Whichever method you
choose, work quickly (so the "egg" stays hard/frozen) and dip each one
into the chocolate sauce. Place dipped egg on the lined baking sheet.
Once all "eggs" have been dipped, freeze until set (15-20 minutes). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
*I
stored mine in the freezer because the coconut oil in the coating will
begin to soften at about 76 degrees F (warm room temperature) and the
"eggs" will be a mess to eat. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
**This
recipe makes quite a bit of the chocolate coating. It is much easier
to dip in a deep "pool" of coating rather than trying to scrape together
the last bit to dip the one in. That being said, I hate to waste
food. Double-dipping the eggs is one idea, as is using the delicious
coating as a topping for ice cream, fruit, etc. </div>
<div style="text-align: justify;">
<br /></div>
<span style="font-size: x-small;">Recipe from <a href="http://chocolatecoveredkatie.com/2012/03/29/copycat-recipe-reeses-peanut-butter-eggs/">Chocolate Covered Katie's </a>amazing site. She has some great substitution ideas if you <span style="font-size: x-small;">really want to <span style="font-size: x-small;">omit the po<span style="font-size: x-small;">wdered sugar.</span></span></span></span>Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com33tag:blogger.com,1999:blog-7042771491441596129.post-70235000346812353722014-03-10T12:52:00.003-05:002014-03-10T12:53:53.072-05:00Gatherings Magazine Spring Issue is HERE! Artists + Artisans<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a world that often cries, "Me, me! Look at <i>MEEEEEEE</i>!", my childhood friend, Heather Thompson, editor-in-chief of Gatherings Magazine, sings a refreshingly different chorus. Despite her own incredible talents as an artist and designer, Heather works tirelessly to highlight the creative accomplishments and endeavors of others. She is the artists' champion. Their ambassador. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Today, the Spring 2014 issue of Gatherings Magazine has been released. <i>Artists + Artisans</i> is a strong continuation of Heather's desire to be the voice for creative talents around the world. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In Heather's words, "Gatherings
is an independent, home-grown magazine with a mission to provide
beautiful inspiration for everyday living and encourage creative
spirits."</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here is a preview of Heather's hard work to do just that... </span></span><br />
<div style="text-align: center;">
<br /></div>
<div class="issuuembed" data-configid="0/7040111" style="height: 340px; width: 525px;">
</div>
<script async="true" src="//e.issuu.com/embed.js" type="text/javascript"></script>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">You can view the digital version of this magazine for $4.95. A print version is available for $14.95. A one-year subscription is available for $60. Please <a href="http://gatheringsmag.bigcartel.com/" target="_blank">visit the online shop</a> for purchases. </span></span><i> </i></span></span>
Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com17tag:blogger.com,1999:blog-7042771491441596129.post-27359085083500183932014-03-05T13:01:00.000-06:002014-09-06T08:54:40.335-05:00Chicken Marbella<br />
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<br />
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<br />
The winter wind is singing her mournful music down my chimney. I hear it often, usually after the children have been tucked in bed and the house is finally still, quiet. This is when I write. <br />
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She is courteous enough to
hush her howling now and then, allowing me to hear the satisfying "pop" of the large
piece of oak as it burns in the fireplace, the creak of the floor as my husband comes near to kiss my cheek and rub my shoulders, the whirr of the ceiling fan as it distributes the fire's warm air. <br />
<br />
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My soul inhales this bouquet of night
sounds; this soft contrast to a day filled with little boy noises.<br />
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I want to nestle down in the pleasant peacefulness and stay here for a while, savoring the gentle hush. Much like I savored the flavors of our supper tonight. Even while the boys' eyes bugged incredulously at the stewed plums and olives on their plates. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlbeUo4JJvk2HI2rM_Uju6fhMqr0WT43EjnYinHJ4RKGaniVV2uyXvxJvd_IBiTJE2jjFMcrf2nzR7Ua3HN2f9navlJbMkwA-RWduiWzrvSJ8dBW8hOFRTo0hmq5Yj_zgvl3PO_D5oV0/s1600/ChickenMarbella4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlbeUo4JJvk2HI2rM_Uju6fhMqr0WT43EjnYinHJ4RKGaniVV2uyXvxJvd_IBiTJE2jjFMcrf2nzR7Ua3HN2f9navlJbMkwA-RWduiWzrvSJ8dBW8hOFRTo0hmq5Yj_zgvl3PO_D5oV0/s640/ChickenMarbella4.jpg" height="426" width="640" /></a></div>
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Chicken Marbella: my favorite winter dish. Chicken marinated in red wine vinegar, olive oil, garlic, prunes, olives, capers, bay leaves, and oregano; baked after being sprinkled with brown sugar and drizzled with white wine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9CY-559sYiDVJiMIyLOZRCMPduYWJIrNddt5spZG8CxAIRjioPLV6XX7_tf3TzHElathL6gMNU3UK-tjpusjI6S4gqeZ5XlUjwoAusTAua8CCQUxjrrhYL6R4vYVzQzCa6ouDYJldM8/s1600/ChickenMarbella5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9CY-559sYiDVJiMIyLOZRCMPduYWJIrNddt5spZG8CxAIRjioPLV6XX7_tf3TzHElathL6gMNU3UK-tjpusjI6S4gqeZ5XlUjwoAusTAua8CCQUxjrrhYL6R4vYVzQzCa6ouDYJldM8/s640/ChickenMarbella5.jpg" height="640" width="426" /></a></div>
A redolent bouquet of winter flavors.<br />
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(<a href="https://sites.google.com/site/cookingwithchopin/home/chicken-marbella">Here's</a> the printable recipe.)<br />
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<u><b>Chicken Marbella</b></u><br />
Serves 4<br />
<br />
4 leg quarters, with skin (about 3.5 pounds total)*<br />
5 cloves of garlic, peeled and minced<br />
1 tablespoon dried oregano<br />
Sea salt and freshly ground black pepper to taste (I used 1/2 teaspoon of salt and a generous sprinkling of pepper---about 1/2 teaspoon)<br />
1/2 cup red wine vinegar<br />
1/4 cup olive oil<br />
1 cup pitted prunes<br />
1/2 cup pitted Spanish green olives (pimento-stuffed is fine...)<br />
1/4 cup capers with a bit of juice (optional)<br />
3 bay leaves<br />
1/4 cup brown sugar<br />
1/2 cup white wine<br />
Small handful of fresh parsley, finely chopped for garnish<br />
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In a large bowl or 13" x 9" baking dish, combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers, and bay leaves. Cover with plastic wrap and allow to marinate, refrigerated, overnight. Turn chicken once if not completely submerged.</div>
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Preheat oven to 350 degrees F.</div>
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Arrange chicken in a single layer in a large baking dish. Spoon the marinade over any exposed chicken. Sprinkle with the brown sugar and then pour the wine around the chicken.</div>
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Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Test the chicken to ensure doneness by pricking meat at the thickest point. Juices should run clear-yellowish, not pink. </div>
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Transfer chicken, prunes, olives and capers, if using, to a platter. Moisten meat with a few spoonfuls of the pan juices and sprinkle generously with the fresh parsley. Pass the remaining juices in a sauceboat, if desired.</div>
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*This dish can also be made with 4 large chicken breasts, which, while they are less flavorful, are much easier (and neater) to eat than the leg quarters. Cover the baking dish with foil for the first 30 minutes and baste very frequently, as the chicken breasts will dry out much more quickly than the leg quarters with skin.</div>
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Recipe from <a href="http://www.amazon.com/gp/product/B0019QVUR6/ref=s9_simh_gw_p14_d6_i6?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1P66BW18B3DMW0V8BZCG&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Silver Palate Cookbook</a></div>
Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com13tag:blogger.com,1999:blog-7042771491441596129.post-10275324037158053652014-02-09T17:18:00.004-06:002014-02-09T17:30:13.916-06:00Creme Brulee for your Sweetie<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxjzE4HLszHAZgyLweYYjPzbzhA8RCRUgiZJrMPMD7BM5aiTCRIb3txK0fXHD-Ri5QuRz95vsB3wOaE-3ZxqiGlRbNTFnnjb71dh0oXfTkIao__dFVz3-DLNhWIXeWqIgcCi3exuPq3Q/s1600/cb5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxjzE4HLszHAZgyLweYYjPzbzhA8RCRUgiZJrMPMD7BM5aiTCRIb3txK0fXHD-Ri5QuRz95vsB3wOaE-3ZxqiGlRbNTFnnjb71dh0oXfTkIao__dFVz3-DLNhWIXeWqIgcCi3exuPq3Q/s640/cb5.jpg" h5="true" height="425" width="640" /></a></div>
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<b><i>{I'm reposting this story, recipe and crappy photography from my first year of blogging...waaaaay back in 2011. The story still makes me simultaneously grin and wince; the recipe still makes me want to run to the kitchen and start fixin' it. Enjoy!}</i></b></div>
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On February 14, 2006, when I was 5 months pregnant with our first child, my husband surprised me by taking me to a <i>very</i> nice restaurant. Though I was thrilled to be going somewhere so tasty and fancy, I was a little worried about what I was going to wear.</div>
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(Nothing "nice" fit anymore, and I didn't want to run out and buy a gussied-up maternity outfit.)<br />
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After freaking out for approximately 10 minutes, I <i>s-q-u-e-e-z-e-d</i> myself into a non-maternity black dress.<br />
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But my legs were so pasty white, the mere thought of them being seen in public sent me running to my hosiery drawer. <br />
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I pulled out a black pair of pantyhose.<br />
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But do you think they were going to comfortably fit over my pregnant belly? <br />
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Not a chance.<br />
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What's a girl to do?<br />
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<i>Thigh-highs!</i><br />
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That's right. Out came the scissors, snip-snip-snip, and<i> voila</i>! I made myself a homemade pair of thigh-high pantyhose.<br />
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They fit perfectly!<br />
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Feeling so pretty (and quite clever), I sashayed to my husband's arms.<br />
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We drove to the restaurant.<br />
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From where we parked, we had to walk about a half-block to get to the restaurant.<br />
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Here's the only problem with homemade thigh-highs: they stay up <i>just fine</i> while you're sitting down, but with each step you take, they <i>roll</i> down. <br />
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Quickly.<br />
<br />
Without much warning.<br />
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So I am walking along, and the next thing I know, my pantyhose are rolling up like window shades in a swift descent to my ankles. <br />
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I grab both now-knee highs and try to continue my walk with dignity.<br />
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But my dress also stopped a little above my knee. Precisely where the pantyhose were perched, visible to the nations. <br />
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I managed to quickly yank them back up to my thighs, but the sheer force of my death-like grip caused giant runners to start. <br />
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It took approximately 47 years for us to walk past gads of people and finally be seated at our table.<br />
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My husband and I were laughing so hard, we caused a little scene. <br />
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I discreetly removed the hose and put them in my purse.<br />
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And then we had one of the greatest dinners of our lives and topped it off with creme brulee.<br />
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Hence the story and the recipe!<br />
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Happy Valentine's Day, friends!<br />
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Now go kiss your sweetie!<br />
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(And make this dessert...)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXKgqVOUG1iCje51Mu9BQXA8w2FqPi0VwvVeSRI97TsfzWj9Iyavnmu0Sgpm9oKRX9LFgleePGM7p_FRcm411qoWmJjlEPKS2YscNxT46ZeSS_f5HLl0V4ugM9uAArsXQ8ljEktns2DU/s1600/cremebrulee1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXKgqVOUG1iCje51Mu9BQXA8w2FqPi0VwvVeSRI97TsfzWj9Iyavnmu0Sgpm9oKRX9LFgleePGM7p_FRcm411qoWmJjlEPKS2YscNxT46ZeSS_f5HLl0V4ugM9uAArsXQ8ljEktns2DU/s640/cremebrulee1.jpg" h5="true" height="577" width="640" /></a></div>
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Ingredients: Heavy cream, 4 eggs (yolks only), vanilla bean, sugar, salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLI-8xkKJxIe1VVarCvPIK4i_BLf5L2IASJCSeiMHss-FDd-kuf-FSG5qgHH5pMuf67dbhecV-d0K4brua-pU62a-MTbq1iB1JKxgg-72xQX4AK2dgpJY_DpBDfJEi1Y1z4Y29rEbATc/s1600/cb3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLI-8xkKJxIe1VVarCvPIK4i_BLf5L2IASJCSeiMHss-FDd-kuf-FSG5qgHH5pMuf67dbhecV-d0K4brua-pU62a-MTbq1iB1JKxgg-72xQX4AK2dgpJY_DpBDfJEi1Y1z4Y29rEbATc/s640/cb3.jpg" h5="true" height="425" width="640" /></a></div>
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Vanilla Beans</div>
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(If you don't have any beans, substitute 1 1/2 teaspoons of vanilla extract.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN0FNJ5x1VCzE2lfLhjYhZsHMADM8LP_rts5j75jjWwIEHkDCuwo9qiuakF8aX-2twStBADNY1BekpQL4OAiW0wkkwMS0D1gzGD62XwHoGs9NKHjdMTMsYFbksT09xWo7zCyTuswi47o/s1600/cb4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN0FNJ5x1VCzE2lfLhjYhZsHMADM8LP_rts5j75jjWwIEHkDCuwo9qiuakF8aX-2twStBADNY1BekpQL4OAiW0wkkwMS0D1gzGD62XwHoGs9NKHjdMTMsYFbksT09xWo7zCyTuswi47o/s640/cb4.jpg" h5="true" height="425" width="640" /></a></div>
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Add the beans to the heavy cream and sugar mixture </div>
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that you are gently heating.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWN7Ar2HkTLrJaOG78QIKwi9Wfqb4J3s7a91FuBZSBoyWN-9vHfxy7dRU5ShstoFUJnIfm6El-tlv_TQXS6Wdw0iX99pBySyM18kSnh3wN_AJsMYRaAs2_hhFt-xs57p-ESa6KQB2YQw/s1600/cb5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWN7Ar2HkTLrJaOG78QIKwi9Wfqb4J3s7a91FuBZSBoyWN-9vHfxy7dRU5ShstoFUJnIfm6El-tlv_TQXS6Wdw0iX99pBySyM18kSnh3wN_AJsMYRaAs2_hhFt-xs57p-ESa6KQB2YQw/s640/cb5.jpg" h5="true" height="425" width="640" /></a></div>
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These are 5-ounce ramekins.</div>
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I got them <a href="http://www.surlatable.com/product/PRO-491712/Revol-White-Porcelain-Oval-Ramekin;jsessionid=9CB4CEF4CD3C496A1749B9942E44A6F6">here</a>.</div>
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Place them in a baking dish or baking sheet with sides.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayCU8D0QrmXrxJl5b5hPxUA-2w8ZXTLArGh93ovmS5YSPQPAkW2mSZ33ub8EAJWRoIJeZyFR99_ngPV-gke45hqIMFXJnrV2_Y4r3sAI_6TDICykZUDv1lGcvY7ExgOOVVHGn1QFIqb0/s1600/cb6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayCU8D0QrmXrxJl5b5hPxUA-2w8ZXTLArGh93ovmS5YSPQPAkW2mSZ33ub8EAJWRoIJeZyFR99_ngPV-gke45hqIMFXJnrV2_Y4r3sAI_6TDICykZUDv1lGcvY7ExgOOVVHGn1QFIqb0/s640/cb6.jpg" h5="true" height="425" width="640" /></a></div>
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Whisk together the egg yolks, a pinch of salt, and half of the sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbCjMZF7bHafxTcmwqHr5-lWJwlQ6SHDKBNTN5KrHKrzZsIlgSIHkTqVpJ3Ab8-lx1qN3xAnFpkKV5DAKjgGViNKLgvC8GFQQIfUJsUfnEBsTWabaPt1J-Nq4aD87xMlpXjGROnkrhuI/s1600/cb7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbCjMZF7bHafxTcmwqHr5-lWJwlQ6SHDKBNTN5KrHKrzZsIlgSIHkTqVpJ3Ab8-lx1qN3xAnFpkKV5DAKjgGViNKLgvC8GFQQIfUJsUfnEBsTWabaPt1J-Nq4aD87xMlpXjGROnkrhuI/s640/cb7.jpg" h5="true" height="425" width="640" /></a></div>
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Cut open the softened bean pod and scrape out the seeds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojrtKfAJS5nFmIBhLx7q1bxYTh6ABFdsuIpkrdUt5JvLBULTkv9WvCzxdznqvbHOmurbc0yHtYNK1X2fCgck13vRok7Fha0HiyAbKiIylGjPEVhCDsesOY0ajzkSxluvFB9M5CsgdBSc/s1600/cb8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojrtKfAJS5nFmIBhLx7q1bxYTh6ABFdsuIpkrdUt5JvLBULTkv9WvCzxdznqvbHOmurbc0yHtYNK1X2fCgck13vRok7Fha0HiyAbKiIylGjPEVhCDsesOY0ajzkSxluvFB9M5CsgdBSc/s640/cb8.jpg" h5="true" height="425" width="640" /></a></div>
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Give the hot cream/sugar/vanilla bean mixture a good whisk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBMkXa6v9WmHk0zbctT5N8-MoUh26klEMsNvvjrJKMEhV3_fNSLmmRnxlqAGeoWEvr3GsJPAGetc1tfdPgwRn96O45EIn5e3CIUohLiugk789izQL52a1ydBBxExdcVxaSLFHUZzJVEI/s1600/cb9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBMkXa6v9WmHk0zbctT5N8-MoUh26klEMsNvvjrJKMEhV3_fNSLmmRnxlqAGeoWEvr3GsJPAGetc1tfdPgwRn96O45EIn5e3CIUohLiugk789izQL52a1ydBBxExdcVxaSLFHUZzJVEI/s640/cb9.jpg" h5="true" height="425" width="640" /></a></div>
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Use a ladle to pour a small amount of the cream mixture into the egg yolks </div>
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(so they won't curdle). </div>
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This is called "tempering."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmgTr7KuOBDnN2H4O0GcAcImriCHZ5S-wvVixM8LnaIhmchGK-S1uLkNBAYVmV55gdsvQp7KtoHeiFvJbJvPIRDRiM-hf4r2bYDpau_gIyYBKdA-jAItLvyp0yVHhYgDTgD2CwjRdrJQ/s1600/cb10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmgTr7KuOBDnN2H4O0GcAcImriCHZ5S-wvVixM8LnaIhmchGK-S1uLkNBAYVmV55gdsvQp7KtoHeiFvJbJvPIRDRiM-hf4r2bYDpau_gIyYBKdA-jAItLvyp0yVHhYgDTgD2CwjRdrJQ/s640/cb10.jpg" h5="true" height="425" width="640" /></a></div>
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Then add the rest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQW_Mb1R0uYAz44Sux0ZExRqBK1nam_msyt1FZ1itz9w8KoDxX8mo6GK4ZNjKS74tjAFA3_MZvLwjTX-iMp0L3teFraTy9qzN_QOD8qmFvF0csY5wN1SpoM5cHv88sUKy8OTPSA8kRzA/s1600/cb11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQW_Mb1R0uYAz44Sux0ZExRqBK1nam_msyt1FZ1itz9w8KoDxX8mo6GK4ZNjKS74tjAFA3_MZvLwjTX-iMp0L3teFraTy9qzN_QOD8qmFvF0csY5wN1SpoM5cHv88sUKy8OTPSA8kRzA/s640/cb11.jpg" h5="true" height="444" width="640" /></a></div>
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Divide the mixture among the ramekins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNA_0PWroYxEh4YshnkhD26NpK8XZdt6VsFAejrOj55ohUzVWy5iuizVrqK0PQ-RrCo77akp0hcIM3qDbNYv6UpRRUdZvpoxAgLb9LrqEm01h9c1GJ8v78gzlQVX8r2u3uE6cbZ0QmOFM/s1600/cb13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNA_0PWroYxEh4YshnkhD26NpK8XZdt6VsFAejrOj55ohUzVWy5iuizVrqK0PQ-RrCo77akp0hcIM3qDbNYv6UpRRUdZvpoxAgLb9LrqEm01h9c1GJ8v78gzlQVX8r2u3uE6cbZ0QmOFM/s640/cb13.jpg" h5="true" height="428" width="640" /></a></div>
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Fill the baking dish with hot water almost halfway up the sides of the ramekins.</div>
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(BE CAREFUL WHEN YOU PUT IT IN THE OVEN.)</div>
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Bake for 30 to 40 minutes at 300 degrees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByyCcbTdYAHy7HgidAjOEpKHFlcyDs8Ti48N6YgSOWWqiMffU_WCdXNQtNqy19G5Rvstuyf3rcHl1T3Fmxb9YuzH0Aoo0DQjFhSR-wuhOsAGIA20Ag8HqG-JlSPpXJEFM8E8ZG_caXDA/s1600/cb14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByyCcbTdYAHy7HgidAjOEpKHFlcyDs8Ti48N6YgSOWWqiMffU_WCdXNQtNqy19G5Rvstuyf3rcHl1T3Fmxb9YuzH0Aoo0DQjFhSR-wuhOsAGIA20Ag8HqG-JlSPpXJEFM8E8ZG_caXDA/s640/cb14.jpg" h5="true" height="425" width="640" /></a></div>
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Let them cool for a few minutes at room temperature,</div>
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then transfer to fridge.</div>
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When you're ready to caramelize the tops, </div>
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sprinkle with about a tablespoon of sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBZzDwXyoHpBiBBolWuwXgWdpb45AQGQox6fABHdbiE_XZU7kjNLLnHWJwxo2cSHeX0ibzjZbbsASAWFYgfvriMG3XE11dJw-04dlx7EPKg-Q1XrU07lCIAd02ZJEOoB0lTWyaonu2HA/s1600/cb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBZzDwXyoHpBiBBolWuwXgWdpb45AQGQox6fABHdbiE_XZU7kjNLLnHWJwxo2cSHeX0ibzjZbbsASAWFYgfvriMG3XE11dJw-04dlx7EPKg-Q1XrU07lCIAd02ZJEOoB0lTWyaonu2HA/s640/cb1.jpg" h5="true" height="426" width="640" /></a></div>
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I love my kitchen torch, so I used it here.</div>
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But you can also broil them at 500 degrees for about 4-5 minutes </div>
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(keeping an eye on them of course!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TjmRRlry7xHB_3Rp3ITLLJ56ODwcCIxIEcxAyuQQz3iJnIpUbrV-tSlHl38s_kckcCDAAHhNDJLgroRPV18fVTsHpSwCVhyhR0UHq1A99xj2_0EK-Pne9EoLvohMaE7XTybl2xkoQMY/s1600/cb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TjmRRlry7xHB_3Rp3ITLLJ56ODwcCIxIEcxAyuQQz3iJnIpUbrV-tSlHl38s_kckcCDAAHhNDJLgroRPV18fVTsHpSwCVhyhR0UHq1A99xj2_0EK-Pne9EoLvohMaE7XTybl2xkoQMY/s640/cb2.jpg" h5="true" height="425" width="640" /></a></div>
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If the caramelized topping was ice and the custard were water, </div>
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this is an iced-over pond I'd volunteer to fall into.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxjzE4HLszHAZgyLweYYjPzbzhA8RCRUgiZJrMPMD7BM5aiTCRIb3txK0fXHD-Ri5QuRz95vsB3wOaE-3ZxqiGlRbNTFnnjb71dh0oXfTkIao__dFVz3-DLNhWIXeWqIgcCi3exuPq3Q/s1600/cb5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxjzE4HLszHAZgyLweYYjPzbzhA8RCRUgiZJrMPMD7BM5aiTCRIb3txK0fXHD-Ri5QuRz95vsB3wOaE-3ZxqiGlRbNTFnnjb71dh0oXfTkIao__dFVz3-DLNhWIXeWqIgcCi3exuPq3Q/s640/cb5.jpg" h5="true" height="425" width="640" /></a></div>
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<b><u><span style="font-size: large;">Creme Brulee</span></u></b></div>
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Serves 4</div>
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4 cups heavy cream</div>
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1/3 cup sugar, divided</div>
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4 egg yolks</div>
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1/2 vanilla bean (or 1 and 1/2 teaspoons vanilla extract)</div>
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pinch of salt (less than 1/8 teaspoon)</div>
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Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle of water to a boil. Place four 5-ounce baking dishes in a large roasting pan or baking sheet with rim. </div>
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Gently heat cream: In a medium saucepan, combine cream and half the sugar (doesn't have to be perfect...just dump out half of the 1/3 cup of sugar into the cream). Toss the vanilla bean into the cream. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil). </div>
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Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar (the remaining half of the 1/3 cup) and the salt. </div>
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Remove vanilla bean: Use a slotted spoon to remove the bean from the cream. After it's cooled just a bit, use a sharp knife to split the bean and scrape as many of the tiny beans back into the cream mixture.</div>
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Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. </div>
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Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes. </div>
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Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (<b>this is especially important if using the broiler</b>). </div>
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Caramelize tops and serve: Sprinkle about 1 tablespoon granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately. </div>
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Or, if using the broiler: make sure the top rack of the oven is as close to the oven heating element as possible. Heat broiler to 500 degrees. Place the ramekins on the top shelf and broil for 4-5 minutes (this time may vary depending on your oven! <b>You need to be standing right there so you can check to make sure they are not</b> <b>burning!</b>). You may have to rotate the dishes to get even caramelizing.<br />
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<span style="font-size: x-small;">Recipe adapted from </span><a href="http://www.marthastewart.com/recipe/cooking-school-creme-brulee"><span style="font-size: x-small;">Martha Stewart</span></a><br />
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Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com12tag:blogger.com,1999:blog-7042771491441596129.post-13492028849503737482014-02-06T16:31:00.001-06:002014-02-06T19:53:26.313-06:00Double Chocolate Pudding<div style="text-align: justify;">
What a WINTER this has been! </div>
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Our backyard has a decent slope to it; on snow days we have quite the kid-crowd. A smattering of sleds are visible from my living room windows. I enjoy watching the bright colors of all the children's coats and gloves soar down the hill in glee. They don't notice that it's 10 degrees. </div>
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I love to welcome them back inside with something warm and comforting to eat (or <a href="http://cookingwithchopin.blogspot.com/2011/02/homemade-hot-cocoa.html" target="_blank">drink</a>). Usually it's <a href="http://cookingwithchopin.blogspot.com/2011/01/chunky-chocolate-cookies.html" target="_blank">this cookie recipe</a> (because it's so fast and easy), but today I decided to go with a 7-ingredient chocolate pudding. It <i>waaaaaay</i> easier than the cookies (less than 12 minutes from beginning to in-your-mouth if you want to eat it warm). And the TASTE. I just can't get over the chocolatey creaminess! </div>
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I literally finished arranging this vignette as I heard the back door open, took a few shots, and grinned as they rounded the corner to the kitchen exclaiming, "CHOCOLATE PUDDING!!! THANK YOU!!! WE'RE SO COLD AND HUNGRY!!"</div>
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Self high-five! A Mom Success. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynle4wILxXY7BFxKem_3tGz2HZFj-7Zl9wUQ0vf-_JCiWuKLQiP4ZJyGPy7CT0Ti4ngdnfayC7BYXZVqNjVu29cDVEJogRx41ZKuixqeVPS7aJG90kmS9ljsquwq4iJXKlZRk6Y3l8YIE/s1600/ChocPud1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynle4wILxXY7BFxKem_3tGz2HZFj-7Zl9wUQ0vf-_JCiWuKLQiP4ZJyGPy7CT0Ti4ngdnfayC7BYXZVqNjVu29cDVEJogRx41ZKuixqeVPS7aJG90kmS9ljsquwq4iJXKlZRk6Y3l8YIE/s1600/ChocPud1.jpg" height="490" width="640" /></a></div>
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(Real life shot. Forget the cute vintage styling! <i>Gimme some puddin'!</i>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwVUqll_Kc30CmKLztkPyy8-mp5jvHMuM4wn6aLVHl9oX1Q1n-yrwBXi9kxdwa-rtVBF7DtzxIVX6BQKd8ThYslxARJK4Ce5BAPnhtwnu3-rqx4jU3SG8OL18BdGZ_WGtGfU9MIKJYKpp/s1600/ChocPud2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwVUqll_Kc30CmKLztkPyy8-mp5jvHMuM4wn6aLVHl9oX1Q1n-yrwBXi9kxdwa-rtVBF7DtzxIVX6BQKd8ThYslxARJK4Ce5BAPnhtwnu3-rqx4jU3SG8OL18BdGZ_WGtGfU9MIKJYKpp/s1600/ChocPud2.jpg" height="426" width="640" /></a></div>
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<u><b>Double Chocolate Pudding</b></u><br />
Serves 6<br />
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3/4 cup granulated sugar<br />
1/3 cup unsweetened cocoa powder<br />
3 tablespoons cornstarch<br />
1/4 teaspoon salt<br />
2 cups cream (I used 1.75 cups whole milk + 0.25 cup Half-and-Half...it worked great)<br />
3 ounces bittersweet or semisweet chocolate, chopped (substitute chocolate chips)<br />
1 1/2 teaspoons vanilla extract<br />
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Sift the dry ingredients into a medium saucepan (you can skip this step if you want; it's just that unsifted cocoa powder makes me crazy.) Whisk together the dry ingredients in a medium saucepan. Gradually whisk in 1 cup of the cream (or milk/half-and-half mixture) until smooth; then add the remaining one cup of cream (or milk mixture). Place the pan over medium heat and cook (whisking constantly...don't let it scorch!) until the mixture thickens and comes to a boil (about 5 minutes). Continue to whisk and boil for 1 minute.<br />
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Remove the saucepan from the heat. Add in the chopped chocolate and the vanilla. Let stand for about 5 minutes until the chocolate is melted. Then stir gently until the pudding is smooth. (Don't stir too much or the pudding will begin to thin out.)<br />
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Divide pudding into 6 small bowls or cups. Let cool for about 20 minutes to serve warm and soft (I couldn't wait that long!), or refrigerate for 30 minutes or up to 8 hours.<br />
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<span style="font-size: x-small;"><a href="http://www.amazon.com/Short-Sweet-Sophisticated-Desserts-Time/dp/0395901456/ref=sr_1_1?ie=UTF8&qid=1391725462&sr=8-1&keywords=short+and+sweet+sophisticated" target="_blank">Recipe from: Short and Sweet: Sophisticated Desserts in 30 Minutes or Less</a></span>Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com11tag:blogger.com,1999:blog-7042771491441596129.post-13319617063014247452014-02-03T00:00:00.000-06:002014-02-03T00:00:09.728-06:00Chocolate Mug Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ8nYM5w0uq1t7xiNDyZLNp6G2lerJpncHGvH8GJDW-N_8k81S1Bqiw9ZNmLBiBT-M9_3SGdU6GN8yp_WJ4_wMkjrgZoZCpFTrCUifFwAej0QMFy3wcbZ64mzHdJSLkocwmrsBswCCKDy/s1600/MugCake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ8nYM5w0uq1t7xiNDyZLNp6G2lerJpncHGvH8GJDW-N_8k81S1Bqiw9ZNmLBiBT-M9_3SGdU6GN8yp_WJ4_wMkjrgZoZCpFTrCUifFwAej0QMFy3wcbZ64mzHdJSLkocwmrsBswCCKDy/s1600/MugCake2.jpg" height="426" width="640" /></a></div>
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Ever have a craving for a few bites of something chocolatey-cakey but don't necessarily want make an <i>ENTIRE</i> cake? </div>
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Me, too! </div>
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Ever been a total snob about something (that you've never even tried) and then felt like a jerk when you finally tried it (and actually liked it)?</div>
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Me, too!</div>
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I freely admit I'm a recovering snob about this make-a-little-cake-in-the-microwave recipe. My fear was that the cake would be so gummy and chewy that you could dump it out of the cup, dribble it out the door, and shoot a basket with it in the driveway. And I will tell you...if you don't eat the cake pretty soon after it's done, it will get that way. But YUM!! I was blown away by how good and non-rubbery it was upon it's exit from the microwave! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp3QcbfvE_2rHo3efR4-BpqLwXiADKyhnM52ig0Xm2XYoNPZ9oYme2jSwuik7a_KCh0MXKPi5GsE8wW3XOabri6fP-oPgl0JhTMb4SPMgnv0-dasRnq2WqASMh5GccPDwgkJdoXjUs9mC/s1600/MugCake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp3QcbfvE_2rHo3efR4-BpqLwXiADKyhnM52ig0Xm2XYoNPZ9oYme2jSwuik7a_KCh0MXKPi5GsE8wW3XOabri6fP-oPgl0JhTMb4SPMgnv0-dasRnq2WqASMh5GccPDwgkJdoXjUs9mC/s1600/MugCake1.jpg" height="426" width="640" /></a></div>
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I threw a few chocolate chips on top as soon as the cake was done; they melted deliciously and provided more moisture to each bite.<br />
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It's <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> time again! This month my assigned blog was <a href="http://www.myhobbielobbie.com/2013/10/two-minute-chocolate-mug-cake.html" target="_blank">My Hobbie Lobbie</a> written by Trisha from Sydney, Australia. Trisha loves to craft AND cook; she says she has a fondness for collecting both recipes and crochet patterns. :) She has a LOT of recipes on her site! Click on over and check out her blog. <br />
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The only thing I altered about this recipe was that I swapped out the vegetable oil for coconut oil. Also, I sifted the dry ingredients together because unsifted cocoa powder gives me a nervous twitch. :) <br />
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<a href="https://sites.google.com/site/cookingwithchopin/home/two-minute-chocolate-mug-cake" target="_blank">(Printable Recipe)</a><br />
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<u><b>Two-Minute Chocolate Mug Cake</b></u><br />
Yield: 1 large mug or 2 small mugs <br />
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3 tablespoons coconut oil (melted)<br />
3 tablespoons whole milk<br />
1 large egg<br />
1/4 tsp vanilla extract<br />
3 tablespoons flour<br />
4 tablespoons sugar<br />
2 tablespoons unsweetened cocoa powder<br />
Pinch of salt<br />
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Whisk together the oil, milk, egg, and vanilla extract in a small bowl or directly into the microwave-safe mug you'll be using.<br />
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If desired, sift together the flour, sugar, cocoa powder, and the salt into another small bowl; mix well and then add those ingredients to the oil and milk mixture. (If you want to add the dry ingredients directly to the mug, go right ahead...but it may be a bit lumpy.) Using a small whisk or a fork, mix the dry and wet ingredients together well. Divide between two small microwave-safe mugs or use one larger one.<br />
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Microwave on high power for 2 minutes. PLEASE BE CAREFUL BECAUSE IT WILL BE VERY HOT WHEN IT'S DONE. Let it sit for a minute or two, and then eat it immediately.<br />
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Variations:<br />
Toss a few chocolate chips in the batter (they sink to the bottom and make a delicious fudgy layer).<br />
Toss a few chocolate chips on top of the cake when it's done; allow to melt. <br />
Poke holes in the cake when it's done and pour some sweetened condensed milk or dulce de leche all over it. <br />
Add freshly whipped cream and chocolate shavings. <br />
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Recipe from <a href="http://www.myhobbielobbie.com/2013/10/two-minute-chocolate-mug-cake.html" target="_blank">My Hobbie Lobbie </a>and <a href="http://www.completelydelicious.com/2012/03/two-minute-chocolate-mug-cake.html" target="_blank">Completely Delicious </a><br />
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<!-- end InLinkz script -->Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com17tag:blogger.com,1999:blog-7042771491441596129.post-46152989116384226642014-01-24T19:27:00.000-06:002014-01-24T19:37:59.551-06:00Red Velvet Pancakes (Colored with Beets) with Maple-Buttermilk Icing<div class="separator" style="clear: both; text-align: center;">
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My boys asked me to make "wacky" pancakes this morning. These Red Velvet pancakes fit the bill. <br />
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The recipe calls for 2-4 teaspoons of red food coloring (depending on how red you'd like for the pancakes to be). I didn't have nearly that amount on-hand, so I went with my favorite red food coloring alternative: roasted, pureed beets (which I had a lot of!).<br />
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(Please see <a href="http://cookingwithchopin.blogspot.com/2012/02/sugar-cookie-hearts-colored-with-beets.html" target="_blank">this post</a> for easy step-by-step instructions for roasting and pureeing the
beets to get them recipe-ready. I've added them to many
baked goods, and I have
never been able to detect that "earthy" beet taste.)<br />
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I used 4 tablespoons of beet puree to color these pancakes so deeply. </div>
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And then I got a strong and handsome helper to stir the batter.<br />
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I used about 1/4 cup of batter per pancake.<br />
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"One of these days", I'd like to have a griddle. But for now, this big skillet works pretty well. I have to use a lot of coconut oil to keep the cakes from sticking, but the oil gives the outside of each one a delicious, coconut-y crispiness that is absolutely divine. <br />
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I overcooked a few trying to get the heat on the skillet just right, but these were far from being inedible. <br />
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While I realize this isn't the world's most appetizing photo, can I just tell you? The buttermilk in the batter gives these pancakes a delicious twang, and the cocoa powder lends a whisper of chocolate. For a "wacky" pancake, these are just about as good as it gets.<br />
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The icing contains buttermilk, milk, powdered sugar and vanilla. It's unusual yet equally fantastic (not at all in-your-face buttermilk). <br />
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He agrees. </div>
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Make these for your loves this Valentine's Day for a fun breakfast.<br />
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<b>Do-ahead-tip: </b>I love to make a huge batch of pancakes, freeze them individually on a baking sheet, and then transfer the frozen pancakes to a freezer bag. When I need a few for breakfast, I just pop them in the toaster oven for 4-5 minutes. It's like a delicious, homemade version of frozen grocery store pancakes. :) <br />
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This recipe is Ree Drummond's (a.k.a. The Pioneer Woman) "A Year of Holidays" cookbook. I didn't have cake flour on hand, so I used all-purpose and it seems to work fine. I also swapped out the food coloring for the beet puree. Other than that, this is her creation. <br />
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<b>Red Velvet Pancakes with Maple-Buttermilk Icing</b><br />
Makes about 20 Pancakes<br />
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<i>Pancakes: </i><br />
3 cups plus 2 tablespoons all-purpose flour<br />
3 tablespoons baking powder<br />
2 tablespoons sugar<br />
1 teaspoon salt<br />
1 1/2 teaspoons unsweetened cocoa powder<br />
1 1/2 cups milk<br />
1 cup buttermilk <br />
2 large eggs<br />
1 tablespoon vanilla extract<br />
2 teaspoons white vinegar<br />
4 tablespoons (1/2 stick) butter, melted<br />
2-4 tablespoons pureed beets (or substitute 2-4 teaspoons red food coloring)<br />
Cooking spray (if you have a griddle)<br />
4-5 tablespoons coconut oil or butter (if you are using a skillet to make the pancakes) <br />
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<i>Icing:</i><br />
2 1/2 cups powdered sugar<br />
Pinch of salt<br />
4 tablespoons (1/2 stick) butter, melted<br />
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1/4 cup buttermilk<br />
1/4 cup whole milk<br />
2 tablespoons maple syrup<br />
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<b>For the pancakes:</b><br />
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In a large bowl, combine the flour, baking powder, sugar, salt and cocoa powder. Whisk well to combine. </div>
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In a separate bowl, mix the milk, buttermilk, eggs, vanilla, and vinegar. (Whisk it well.) Now add the beet puree (or food coloring) and stir again.</div>
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Add the liquid mixture to the flour mixture; mix just until it comes together (the more you stir, the tougher the pancakes will be). Pour in the melted butter and stir (or whisk) until it's all combined. </div>
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Heat a griddle over medium-low heat. Or, if you're like me and you don't have a griddle, melt about a tablespoon of coconut oil (or butter) into a large skillet. (I use a stainless steel skillet; if you're using a non-stick skillet, you may not have to use this much oil.) Use a 1/4 cup measuring scoop and drop them on the skillet (I fit batches of 3 pancakes onto my 10-inch skillet). Cook SLOWLY (over medium heat) until the pancakes are done, about 2 minutes per side. These look much better when they are a pretty pink color as opposed to scorched black. :) Add more oil to the skillet as needed for each batch. </div>
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<b>For the icing:</b></div>
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I found it best to do this in my stand mixer fitted with the whisk attachment. But, if you don't have one you can definitely just use a whisk. </div>
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Sift the powdered sugar into the bowl of an electric mixer. Add the salt and melted butter and whisk on medium-high speed until smooth. Add the buttermilk, milk, and maple syrup and whisk again until it's very smooth. A few small, unfortunate lumps may remain. It will still taste great. </div>
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<span style="font-size: x-small;">Recipe slightly adapted from <a href="http://www.amazon.com/Pioneer-Woman-Cooks-Step---Step/dp/0062225227/ref=sr_1_1?ie=UTF8&qid=1390605554&sr=8-1&keywords=the+pioneer+woman+cooks+a+year+of+holidays" target="_blank">The Pioneer Woman Cooks: A Year of Holidays </a></span></div>
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Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com19tag:blogger.com,1999:blog-7042771491441596129.post-63380898173362504102014-01-03T19:51:00.000-06:002014-01-03T19:51:17.479-06:00Bacon, Mushroom and Cheddar-Stuffed Rolls<div class="separator" style="clear: both; text-align: center;">
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These rolls are just pretty. Pretty to look at, pretty on your plate, and pretty dang good to eat.<br />
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Begin by sauteeing about 9 slices of bacon. (No lovelier words began a recipe...)<br />
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Then dice 6 mushrooms. <br />
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Wait...what's that you say? You'd like a mushroom-dicing lesson?! Really? OK! <br />
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First lop off the stem. Then slice through the mushroom horizontally. <br />
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Then flip it back to right-side-up. Slice through it six or seven times vertically (with the cuts coming toward yourself). Then rotate the mushroom and slice through it again, <br />
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Until the little darlin' is neatly and evenly diced. (It's much like my nerdy little "<a href="http://cookingwithchopin.blogspot.com/2012/12/how-to-quickly-dice-onion.html" target="_blank">how to dice an onion</a>" tutorial.)<br />
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Six to seven mushrooms diced will yield almost 1 cup. <br />
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Let's return to the bacon. Blot it well with a paper towel, and chop it up. <br />
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In the skillet in which you cooked the bacon, remove all but about 1 tablespoon of the grease (or, if that gags you out...just use a tablespoon of olive oil or butter in its place). Throw in the mushrooms and saute over medium-high heat until they get all browned and bubbly and delicious. Transfer the sauteed mushrooms to a bowl.<br />
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Slice up a few green onions (and 5 cloves of garlic...forgot to snap that pic)... <br />
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Remove the mushroooms from the pan (but, by golly, do NOT wash it!). If the skillet's on the dry side, toss in a tablespoon of butter. Saute the garlic for about 1 minute over medium-high heat, </div>
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Then toss in the green onions for about thirty seconds or so. <br />
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Pour the garlic and green onions in the bowl with the mushrooms, <br />
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And then add about 2 teaspoons of Dijon mustard, 1/4 cup of mayonnaise, and a cup of grated cheddar cheese.<br />
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If you'd like to, by all means, use your own homemade rolls for this recipe. I love Sister Schubert's rolls, and they work fantastic here (and saved me a whole lot of time). I set the frozen bag on the counter when I began sauteing the bacon, and by the time I was ready to stuff them, the rolls were thawed. <br />
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Cut an eye-shaped wedge out of the rolls. <br />
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(But be careful not to slice through the bottom of the roll.) <br />
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Line a large baking sheet with parchment paper, place the rolls on the sheet, <br />
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...and stuff them. Then sprinkle over a bit more of cheddar cheese. <br />
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Bake at 350 degrees for 12-14 minutes or until the filling is hot and the cheese has melted. Sprinkle with the chopped parsley and serve warm. (They reheat very well, if you need to make them ahead of time. Just keep the rolls well-wrapped in the fridge and cover them with foil when it's time to reheat before serving.)<br />
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<u><b>Bacon, Mushroom, and Cheddar-Stuffed Rolls</b></u><br />
Makes 12 rolls<br />
<br />
9 slices bacon, cooked and chopped (reserve 1 tablespoon of bacon grease)<br />
6 mushrooms, diced (stems removed)<br />
4 green onions, sliced<br />
5 cloves garlic, minced<br />
1 teaspoon butter<br />
1/4 cup mayonnaise<br />
2 teaspoons dijon (I used coarse-ground)<br />
salt and pepper to taste<br />
1 cup + 2 tablespoons shredded cheddar cheese<br />
12 (purchased) smooth-topped dinner rolls (do not use cloverleaf rolls)<br />
Fresh parsley, chopped (for garnish, if desired) <br />
<br />
<div style="text-align: justify;">
Saute bacon in large skillet. When done, remove bacon and place on a plate that's been lined with paper towels. Reserve 1 tablespoon of the bacon grease; discard the rest. In the same skillet you used to saute the bacon, heat the reserved bacon grease and add the diced mushrooms. Saute over medium-high heat for 3-4 minutes until they are evenly browned. Remove from heat.</div>
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<div style="text-align: justify;">
Chop bacon and place in a medium-sized bowl. Add cooked mushrooms to the bowl. In the same skillet (don't wash it!; if it seems dry add another tablespoon of butter), saute the garlic for 1 minute over medium-high heat until fragrant (don't let it brown). Add the green onions and saute them for only 30 seconds or so. Place the garlic and green onions in the bowl. Add mayonnaise and mustard to the bacon/green onion mixture in the bowl. Season to taste with salt and freshly ground black pepper. Stir in 1 cup of the grated cheddar cheese. Set mixture aside.</div>
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<div style="text-align: justify;">
Make an almond-shaped cut into each of the rolls, bring mindful NOT to pierce the bottom of the rolls. Remove that cut piece from the center of the roll. Place rolls on parchment-paper lined baking sheet. Spoon 1 heaping teaspoon of the bacon/cheese mixture into each of the rolls. Top each roll with 1/2 teaspoon of the reserved cheddar cheese. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake at 350 degrees for 12-14 minutes, or until filling is hot. Garnish each roll with the chopped fresh parsley.</div>
<br />
<span style="font-size: x-small;">Recipe inspired by <a href="http://www.rakuten.com/prod/betty-crocker-christmas-cookbook/214954216.html?listingId=226248712&s_kwcid=" target="_blank">Betty Crocker Christmas Cookbook</a></span>Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com3tag:blogger.com,1999:blog-7042771491441596129.post-29566273705975642902013-12-09T00:00:00.000-06:002013-12-10T06:09:22.844-06:00Caramel and Dark Chocolate Cookie Cups<div style="text-align: center;">
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Caramel and Dark Chocolate Cookie Cups </div>
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A rich, buttery chocolate "cookie" filled with homemade salted caramel sauce and topped with chopped almonds and melted dark chocolate. </div>
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What's not to love? </div>
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<a href="http://sweet-as-sugar-cookies.blogspot.com/2012/07/almond-roca-cookie-cups.html" target="_blank">This recipe</a> was created by Lisa from <a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank">Sweet As Sugar Cookies</a>, my assigned blog for this month's <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a>. Have a sweet tooth? Want to make some delicious, original desserts? Head on over to Lisa's blog! Her recipes do not disappoint. I've "known" Lisa for years by following her blog...in fact I'm pretty sure she's the reason I joined SRC. :)</div>
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Please forgive me for this picture-heavy post. Get your scrolling/swiping finger ready. This recipe was very fun to make and I enjoyed shooting almost every step. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6eq8LPQSSzxS-ui0H5biBvw6suWNAfObET_eth7mTazi_7VCd-ajDJrdHcLEi6Pb58Z8XKFdbXY_ZX4jq1cbrXe4xHqvVeVShXukmW49soVNBMVFDmbkdoWndnRQT2MXqzKohzLtVZfF/s1600/arcc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6eq8LPQSSzxS-ui0H5biBvw6suWNAfObET_eth7mTazi_7VCd-ajDJrdHcLEi6Pb58Z8XKFdbXY_ZX4jq1cbrXe4xHqvVeVShXukmW49soVNBMVFDmbkdoWndnRQT2MXqzKohzLtVZfF/s640/arcc1.jpg" width="640" /></a></div>
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Begin by "creaming" together the butter, coconut oil, granulated sugar, brown sugar and salt. (I swapped out a second stick of butter for the coconut oil.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoK3VvjccY_lcUQ-SyBA83tiIA73P172Lmxr6eK28TxOo7bRWp4XKGodutrg_6oty6UjOQcfq7mVtkD5vcQGwcvlLq1FgDOXa5SKuVqhpJf4wh8bHgm7j04NZ7oTnY-0Fiv3eWrnGyXO0/s1600/arcc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoK3VvjccY_lcUQ-SyBA83tiIA73P172Lmxr6eK28TxOo7bRWp4XKGodutrg_6oty6UjOQcfq7mVtkD5vcQGwcvlLq1FgDOXa5SKuVqhpJf4wh8bHgm7j04NZ7oTnY-0Fiv3eWrnGyXO0/s640/arcc2.jpg" width="640" /></a></div>
Until the mixture looks dreamy and fluffy...like this. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_Yl8D7z_M9WzJKyioZZFbMSC-E7AGxLRVkxEyry2vx2ZKl6uH1lPoJGdV16_rbJEILxWwxeWq6_wMbqcjI8DYAW8jUahaRu_1Vofa-b3O4j5Tq1JoFIYlnVqZusHK-RfZrITwNZBgjDX/s1600/arcc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_Yl8D7z_M9WzJKyioZZFbMSC-E7AGxLRVkxEyry2vx2ZKl6uH1lPoJGdV16_rbJEILxWwxeWq6_wMbqcjI8DYAW8jUahaRu_1Vofa-b3O4j5Tq1JoFIYlnVqZusHK-RfZrITwNZBgjDX/s640/arcc3.jpg" width="640" /></a></div>
Add an egg and the vanilla (the amount of which I doubled from Lisa's original recipe.) Mix again. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh5RIzr-C6C-i6oFVGAYW61QfS4u0-slWUyAgymrxzOLMlPPVOxATCas7hAEXKUsQEMVRBYg8EOODXL9XVi-GbY8v0IxTcK_vz1f4iSDslndT7Fyso2jV2gBKO7WgAVL7lI_RCDzII43I/s1600/arcc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh5RIzr-C6C-i6oFVGAYW61QfS4u0-slWUyAgymrxzOLMlPPVOxATCas7hAEXKUsQEMVRBYg8EOODXL9XVi-GbY8v0IxTcK_vz1f4iSDslndT7Fyso2jV2gBKO7WgAVL7lI_RCDzII43I/s640/arcc4.jpg" width="640" /></a></div>
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In a separate bowl, whisk together the cocoa powder, flour, baking powder and soda. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rH-qXWuFwl0pcgDvg_VrKWqW7jLH0YzlkwMTMQ3pet0BNlL-HZo31koD4oEk4Hg0ZHHt_VNyxcAow6BB7g6uZuOtQDf-FwCcmqFkXBKFVSCHPIPyuOdOTW3rmQJt0VZXU2SFh04FvrqA/s1600/arcc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rH-qXWuFwl0pcgDvg_VrKWqW7jLH0YzlkwMTMQ3pet0BNlL-HZo31koD4oEk4Hg0ZHHt_VNyxcAow6BB7g6uZuOtQDf-FwCcmqFkXBKFVSCHPIPyuOdOTW3rmQJt0VZXU2SFh04FvrqA/s640/arcc5.jpg" width="640" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTCKQzxtdx-VC8C0i0M0oNUcrUMx2ZDbWn9c0VIYEbABjW_HOFo6vaim87xCdPuuuNC6deT2lOTJ89-geiD8cRnMl4h1I_2P3Tl22BTxhwH7fIeu7dGj81aPQfBrh68BggtILtDH9KSk8/s1600/arcc6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTCKQzxtdx-VC8C0i0M0oNUcrUMx2ZDbWn9c0VIYEbABjW_HOFo6vaim87xCdPuuuNC6deT2lOTJ89-geiD8cRnMl4h1I_2P3Tl22BTxhwH7fIeu7dGj81aPQfBrh68BggtILtDH9KSk8/s640/arcc6.jpg" width="640" /></a></div>
Usually whisking dry ingredients does the trick of mixing them together fully, but today the cocoa powder was being stubborn and balling up. So I sifted the whole sha-bang.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uacMu4p22RkGWt5aIauT0Wx5MO3ToRZk-OLd9550UtBFYkHmIoTecAnghWjBsVwcCvutwVY6FerZPYL6j_zeT0qdTvWGw76XaAgniNV9Qs9SLhYrpTVZAnyqBHa3-G2eHG_n4PXMZzis/s1600/arcc7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uacMu4p22RkGWt5aIauT0Wx5MO3ToRZk-OLd9550UtBFYkHmIoTecAnghWjBsVwcCvutwVY6FerZPYL6j_zeT0qdTvWGw76XaAgniNV9Qs9SLhYrpTVZAnyqBHa3-G2eHG_n4PXMZzis/s640/arcc7.jpg" width="640" /></a></div>
Showed <i>them</i> who's boss!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqM1cInUqZTfqRIchHc6ifnCN-OvocIouG_2ihxgW7Kxs6eE5eo3nhO-EA7bJIRSqeqKLjtzEWMbOEBDRKTbtHf1q_lON9_7nSeuAh6EyvU1d7jVJI5ooXLttEwEb_utdGNa5SovSq634/s1600/arcc8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqM1cInUqZTfqRIchHc6ifnCN-OvocIouG_2ihxgW7Kxs6eE5eo3nhO-EA7bJIRSqeqKLjtzEWMbOEBDRKTbtHf1q_lON9_7nSeuAh6EyvU1d7jVJI5ooXLttEwEb_utdGNa5SovSq634/s640/arcc8.jpg" width="640" /></a></div>
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A lovely volcano crater of cocoa and flour. </div>
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Gently mix the egg/butter/sugar mixture with the cocoa/flour mixture. But for the love of all things good and decent,<i> DON'T</i> over mix it. That will make your cookies hard as rocks. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlL3zKw20V8jDrIoAYI_ikD1nv-zOx5NV9qyz8vWXSayW6JnxmRp3wCr7R1y6bTHZudzc7VS2sTGBRR8ouXtOmPlPLMb7IhnMB4o2XcAiWMMg2JyeLmSJi1SDGsEeiEt-oFdzB7mtS9tO_/s1600/arcc9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlL3zKw20V8jDrIoAYI_ikD1nv-zOx5NV9qyz8vWXSayW6JnxmRp3wCr7R1y6bTHZudzc7VS2sTGBRR8ouXtOmPlPLMb7IhnMB4o2XcAiWMMg2JyeLmSJi1SDGsEeiEt-oFdzB7mtS9tO_/s640/arcc9.jpg" width="640" /></a></div>
The dough is thick and will look about like this. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_3k6IUkPSYUzsLuFqk7VLEOZZ2-tlb6bOY3plTYSU-MABIaVQPQDIF2Zhi24NCT3z8yz3qjFfKg0vJp4vZzpKwFjiZioq0Gvw87TSvMixAliFRKoBnB54TFBSz8Fa6TjIPtKx-pBATPc/s1600/arcc10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_3k6IUkPSYUzsLuFqk7VLEOZZ2-tlb6bOY3plTYSU-MABIaVQPQDIF2Zhi24NCT3z8yz3qjFfKg0vJp4vZzpKwFjiZioq0Gvw87TSvMixAliFRKoBnB54TFBSz8Fa6TjIPtKx-pBATPc/s640/arcc10.jpg" width="640" /></a></div>
(And your pile of dirty dishes will look about like this.)<br />
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Now, grab a greased mini-muffin tin. Fill each cup about 3/4 full. Bake at 350 degrees F for 10-11 minutes, <i>JUST</i> until a toothpick inserted in the center of one comes out clean. They will still look a bit soft, but again, for the love of all things good and decent....<i>DON'T</i> overbake them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zSX75EtmY_AI3VxmYjAdOgkpSvnmqNoGyQZ6N9vXFGQJtTnbUwmIj6nPKk56lHlDtZEXRxsJ_FDY8-6XsXwBqRJ5LSQ1_GDp8Fl_UPdQ9rgnZgMWARQehH59DgBohOe_If-emTluQLNk/s1600/arcc11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zSX75EtmY_AI3VxmYjAdOgkpSvnmqNoGyQZ6N9vXFGQJtTnbUwmIj6nPKk56lHlDtZEXRxsJ_FDY8-6XsXwBqRJ5LSQ1_GDp8Fl_UPdQ9rgnZgMWARQehH59DgBohOe_If-emTluQLNk/s640/arcc11.jpg" width="640" /></a></div>
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As soon as you remove them from the oven, take a small spoon (or your thumb), and press down the center of each muffin, making a well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij29X59dUUTf5wYOHRGq2AKN3XO4Wp6TO1Bj6awPQwOAG5m-smp1Kttdv3vqbiZYOlNDiWckaWDnjLMrASs354KG-KORxwMQcnpQ_plWFBVd3LFE7WWqL67sm6bMqkZwNo4iphFyryAc-G/s1600/arcc12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij29X59dUUTf5wYOHRGq2AKN3XO4Wp6TO1Bj6awPQwOAG5m-smp1Kttdv3vqbiZYOlNDiWckaWDnjLMrASs354KG-KORxwMQcnpQ_plWFBVd3LFE7WWqL67sm6bMqkZwNo4iphFyryAc-G/s640/arcc12.jpg" width="640" /></a></div>
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Now refrigerate this whole thing for 30 minutes or so (then you can gently remove the cookie cups from the tin...use a knife to free each muffin's perimeter; they should slide right out).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWK41BOBCdH5mbfdO6yeixK_JoyyNNQnd4oRRUfCGnmy5l9ALJf5WxChBLdtX4hVIwo6dQtpKWFLDdJaxDq39jfCqBaWSZVa_VJxRqwJVQrO9Db4pARELrq2-zOmbdYycY6E0GuShww6Lq/s1600/arcc13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWK41BOBCdH5mbfdO6yeixK_JoyyNNQnd4oRRUfCGnmy5l9ALJf5WxChBLdtX4hVIwo6dQtpKWFLDdJaxDq39jfCqBaWSZVa_VJxRqwJVQrO9Db4pARELrq2-zOmbdYycY6E0GuShww6Lq/s640/arcc13.jpg" width="640" /></a></div>
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Meanwhile, let's enter salted caramel-making-land, shall we? [Please note: Lisa's original recipe involves employing jarred caramel sauce...easier than making your own like I'm about to do in the steps below. But I have to tell ya---I wanted to do a face-plant in this stuff. It was incredible (and <a href="http://sweet-as-sugar-cookies.blogspot.com/2013/02/caramel-filled-cupcakes.html" target="_blank">the salted caramel recipe</a> also came from Lisa's site.)]</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7gktdY_8IeYeLkOkgKTMExJ1_2PiH1XtKmugY79iTeMg9D0RDRCZMlWmAN76ccw0ShpzVGLuKraEFZueWNkYGc_PrT-EhGPnVHqW7w254v8Jwa94NS2Wn3buhkTW22pvz_uqvD-G_qjk/s1600/arcc14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7gktdY_8IeYeLkOkgKTMExJ1_2PiH1XtKmugY79iTeMg9D0RDRCZMlWmAN76ccw0ShpzVGLuKraEFZueWNkYGc_PrT-EhGPnVHqW7w254v8Jwa94NS2Wn3buhkTW22pvz_uqvD-G_qjk/s640/arcc14.jpg" width="640" /></a></div>
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Heat granulated sugar in a saucepan over medium-high heat until it starts to melt and liquify. (This is organic sugar which is why it looks darker than regular granulated sugar.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVPBciSLdq6elPuHmuMYDfninlYjj4uC69IfqBM4Aq1qXAn84hdc8GKYPdYTylrOCermutu4U1UUDv6iJAzptcrhwaFJjDKjoWlnd9BEZkd6F1fU1GqjUK9ikWQNnO3aeBTEAIW7WNRB3/s1600/arcc15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVPBciSLdq6elPuHmuMYDfninlYjj4uC69IfqBM4Aq1qXAn84hdc8GKYPdYTylrOCermutu4U1UUDv6iJAzptcrhwaFJjDKjoWlnd9BEZkd6F1fU1GqjUK9ikWQNnO3aeBTEAIW7WNRB3/s640/arcc15.jpg" width="640" /></a></div>
Here we go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCSO_8boZVx4hxCVeJsO6AWUTo2imuNEXsqP_CUmoyKmETn4txj3-yUhH5VIhuMUxk3_Yhvig8Ure2PykDz8qGaedmszidTmrFBPKjWcXde9zV-FvUzRx4-RFhhwEL2_jDTV5wMFMPApR/s1600/arcc16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCSO_8boZVx4hxCVeJsO6AWUTo2imuNEXsqP_CUmoyKmETn4txj3-yUhH5VIhuMUxk3_Yhvig8Ure2PykDz8qGaedmszidTmrFBPKjWcXde9zV-FvUzRx4-RFhhwEL2_jDTV5wMFMPApR/s640/arcc16.jpg" width="640" /></a></div>
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Keep whisking if that's working for you, or switch to a wooden spoon. [I will tell you...some of these little sugar lumps would not dissolve and remained in the finished sauce. Ask me if I cared. :) The sauce was scrumptious and the lumps were undetectable in the finished cookie cups.]</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTB3OV0xZwZHGt-Wwsxk_6VbK_bVXm4Ewg4rDgAh4eY9re-VgUbZhkVI5LtRhdYuN8xc9znN8C1fKAjQy45Leh8zBNDF3o1u6x5b3ZgxKE0J4NvUsC9U6bHpkCdOtXRmRefc9RCkzauhH/s1600/arcc17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTB3OV0xZwZHGt-Wwsxk_6VbK_bVXm4Ewg4rDgAh4eY9re-VgUbZhkVI5LtRhdYuN8xc9znN8C1fKAjQy45Leh8zBNDF3o1u6x5b3ZgxKE0J4NvUsC9U6bHpkCdOtXRmRefc9RCkzauhH/s640/arcc17.jpg" width="640" /></a></div>
After sugar has mostly melted, toss in the butter and stir well.<br />
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Lookin' good! Then add the heavy cream, whisk like mad, remove pot from the heat, and allow it to cool down.<br />
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When ready, line a baking sheet with parchment paper (makes clean-up a snap!), and spoon about a teaspoon of the caramel sauce into the well of each "cookie cup".<br />
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(You may end up with some leftover caramel sauce. This hardly qualifies as a tragedy. Eat it straight-up, pour it over ice cream, stir it into your coffee.)<br />
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Then sprinkle over some chopped almonds,<br />
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and top with melted dark chocolate. <br />
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Bliss.<br />
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All the thanks goes to Lisa for this fabulous recipe!<br />
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<a href="https://sites.google.com/site/cookingwithchopin/home/caramel-and-dark-chocolate-cookie-cups" target="_blank">Here's</a> the printable recipe... <br />
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<u><b>Caramel and Dark Chocolate Cookie Cups</b></u><br />
(Makes about 26 "cookie cups")<br />
<br />
1/2 cup unsalted butter (1 stick) at room temperature<br />
1/2 cup coconut oil (you can substitute another stick of butter)<br />
3/8 teaspoons salt<br />
1/2 cup granulated sugar<br />
1/4 cup + 2 tablespoons brown sugar (packed)<br />
1 egg<br />
1 teaspoon vanilla<br />
2/3 cup cocoa powder<br />
1.5 cups all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/2 cup chopped almonds, if desired<br />
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<u><b>Salted Caramel Sauce/Filling:</b></u><br />
1 cup sugar<br />
6 tablespoons salted butter, cubed (if you're using unsalted butter, add about 1/8 teaspoon salt)<br />
1/2 cup + 2 tablespoons heavy cream, at room temperature <br />
<br />
<u><b>Toppings: </b></u><br />
Melted dark chocolate (about 1/3 cup chocolate chips)<br />
Chopped almonds (about 1/4 cup, chopped)<br />
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<div style="text-align: justify;">
<i>To prepare "cookie cup" batter: </i> in the bowl of an electric mixer, cream butter, coconut oil, salt, and both sugars together for about 1 minute on high speed, or until the color has lightened and the mixture is fluffy. Scrape down the sides of the mixing bowl. Add the egg and vanilla; mix again for about 30 seconds. Add the cocoa powder, flour, baking powder, and baking soda to a separate mixing bowl. Whisk well to combine. If little balls of cocoa powder remain, sift the mixture into the egg/sugar/butter mixture. Combine the flour and egg/butter mixture JUST UNTIL they are fully mixed (10 seconds or so). Don't mix it too much, or the dough will be tough. </div>
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Preheat oven to 350 degrees F. Grease a mini-muffin tin. Fill each cup about 3/4 full. Bake for 10-11 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. (Do NOT overbake.) Immediately press a well into the center of each mini-muffin using a small spoon or your thumb. <b>Refrigerate the tin for about 30 minutes</b>. Then run a knife around the perimeter of each mini-muffin and gently encourage them out of the pan. (Be careful...they will be crumbly.)</div>
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<i>While the muffins are chilling, make the salted caramel sauce: </i>Have the caramel sauce ingredients set out and ready to use. Place the sugar in a saucepan set over medium to medium-high heat. Whisk it--break up any sugar lumps--soon the sugar will begin to melt and liquify. When it turns a dark amber color add the butter and keep whisking. Once the butter is melted, add the heavy cream. Keep whisking until smooth. Remove from heat and let cool slightly before adding to cookie cups. </div>
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Line a baking sheet or other flat work surface with parchment or waxed paper (this makes clean-up much simpler). Lay the cookie cups out on the surface. Use a teaspoon to generously fill each cookie cup with the caramel sauce (there will be some sauce left over...it's great on ice cream or in your coffee!). Sprinkle chopped almonds over the caramel sauce. Then, melt the chocolate, place it in a Zip-lock baggie with a tiny part of a corner snipped off, and zig-zag the chocolate over cookie cups. </div>
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I prefer the cookie cups at room temperature, but you can also store them in the fridge. </div>
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<span style="font-size: x-small;">Recipe slightly modified from </span><a href="http://sweet-as-sugar-cookies.blogspot.com/2012/07/almond-roca-cookie-cups.html?m=1" target="_blank"><span style="font-size: x-small;">Lisa at Sweet As Sugar Cookies</span> </a></div>
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Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com15tag:blogger.com,1999:blog-7042771491441596129.post-13555432489285740422013-12-06T19:18:00.000-06:002013-12-06T19:54:38.742-06:00Cranberry-Orange Chex Mix (Gluten-Free)<div style="text-align: center;">
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Cranberry-Orange Chex Mix: a great winter-time snack. A perfect food gift.</div>
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I chose to make this version gluten-free, so I used only rice and corn Chex. You could add Wheat Chex if you'd like. </div>
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Toss in an unfocused cup of sliced almonds... <br />
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Melt and combine frozen orange juice concentrate, brown sugar, and butter in a saucepan. Pour it over and toss with the cereal mixture. <br />
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If I could ever, ever have a sponser on my blog, I would love for it to be Renoyld's parchment paper. I use it for everything: roasting veggies, lining cake pans, storing frozen cookie dough, rolling out pie crust, making paper airplanes, etc. It saves me so much scrubbing. If you love yourself, please line a baking sheet with parchment paper before you toast this mixture. <br />
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Over-toasted nuts become bitter and ruin everything. Keep a close watch on the browning of the almonds and remove the mixture from the oven after 17-18 minutes. <br />
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After the cereal mixture cools, toss in 1/2 cup of dried cranberries. Add whatever amount floats your boat. <br />
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Crispy, fragrant, delicious snack. <br />
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<a href="https://sites.google.com/site/cookingwithchopin/home/cranberry-orange-chex-mix" target="_blank">Here's</a> the printable version of the recipe.<br />
<br />
<u><b>Cranberry-Orange Chex Mix (gluten-free)</b></u><br />
(makes about 9 cups)<br />
<br />
4 cups Rice Chex Cereal<br />
4 cups Corn Chex Cereal<br />
1 cup sliced almonds<br />
1/4 cup butter<br />
1/4 cup packed brown sugar<br />
1/4 cup frozen orange juice concentrate, thawed<br />
1/2 cup dried cranberries<br />
<br />
1. Heat oven to 300 degrees F. Combine cereals and almonds in large mixing bowl; set aside.<br />
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2. Line large rimmed baking sheet with parchment paper. Set aside.<br />
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3. In a medium saucepan, melt the butter. Then mix in the brown sugar and orange juice concentrate. Stir until melted. <br />
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4. Pour butter mixture over cereal mixture. Toss very well to combine.<br />
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5. Spread cereal over lined baking sheet; bake for 10 minutes. Remove baking sheet from oven and stir cereal mixture. Return to oven for 7-8 additional minutes, until cereal and almonds begin to brown. <br />
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6. Remove baking sheet and stir in dried cranberries. Allow to cool. Store in airtight container.<br />
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<span style="font-size: x-small;">Recipe modified only slightly from <a href="http://www.bettycrocker.com/recipes/cranberry-orange-chex-mix/68effac8-c3f2-4c0d-ad37-fbd3274b267c" target="_blank">here. </a></span>
<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com3tag:blogger.com,1999:blog-7042771491441596129.post-58755657650943248082013-11-17T17:21:00.002-06:002013-11-17T17:21:58.881-06:00Thanksgiving Menu Ideas...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCzJf8mIGhuCrpGw3gBv0kf27MAiYGeDq_HULnCzySMuc2xjA_Tvb0jRwJpXuvYvJacg07IZoNeWoLWWtG1lmOgbQXkiO74B0I6Eqbr73b7roxUUhHJ9Z8fMC8XAfQDYSzwEldAkLql8/s1600/pumpkinlogtext.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCzJf8mIGhuCrpGw3gBv0kf27MAiYGeDq_HULnCzySMuc2xjA_Tvb0jRwJpXuvYvJacg07IZoNeWoLWWtG1lmOgbQXkiO74B0I6Eqbr73b7roxUUhHJ9Z8fMC8XAfQDYSzwEldAkLql8/s640/pumpkinlogtext.jpg" width="640" /></a></div>
<br />
Looking for ideas of what to serve for Thanksgiving?<br />
<br />
I've put together a few of my favorite holiday recipes for you <a href="http://cookingwithchopin.blogspot.com/p/thanksgiving-and-christmas-menus.html">here</a>. <br />
<br />
<a href="http://cookingwithchopin.blogspot.com/p/appetizers.html">Appetizer</a>, <a href="http://cookingwithchopin.blogspot.com/p/bread-breakfast.html">breakfast and brunch</a>, and <a href="http://cookingwithchopin.blogspot.com/p/desserts.html">dessert</a> ideas are also available. <br />
<br />
Happy Thanksgiving, friends. <br />
<br />
Love,<br />
Ginny Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com1tag:blogger.com,1999:blog-7042771491441596129.post-84563340819270740592013-11-03T15:58:00.001-06:002013-11-09T16:47:04.455-06:00Asian Meatballs (Paleo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLY8VvuWYoEgUbF0rRMBUjI5lvrlykyNrDINPzhF6JpnQvQIl0I2z55_bxXDuAWY8uWu2pl6acGHR-NIaV-LZaDxat8I9JHjAXV-bG-9jauK25AL7nM3if_cMd7-1S8jSd_sbm23qsy1g/s1600/am3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLY8VvuWYoEgUbF0rRMBUjI5lvrlykyNrDINPzhF6JpnQvQIl0I2z55_bxXDuAWY8uWu2pl6acGHR-NIaV-LZaDxat8I9JHjAXV-bG-9jauK25AL7nM3if_cMd7-1S8jSd_sbm23qsy1g/s640/am3.jpg" width="640" /></a></div>
<br />
These meatballs ARE FANTASTIC!!!<br />
(May as well jump right into things...)<br />
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Last month I "went paleo" for several weeks. Oh boy. It confirmed many things to me, not the least of which being that my belly does not like gluten <b>but my mouth sure does</b>. I'm having a hard time breaking up with bread. And crackers. And cheese. <br />
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During my "hunt" for paleo foods, I came across the award-winning website of Michelle Tam (<a href="http://nomnompaleo.com/aboutme" target="_blank">Nom Nom Paleo</a>). <a href="http://nomnompaleo.com/post/39832097367/whole30-day-6-asian-meatballs" target="_blank">Her recipe</a> for Asian meatballs inspired mine. If you're in need of some great paleo food ideas, please visit her site -- it's wonderful.<br />
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These meatballs have a high carrot-to-meat ratio; the carrots stay very crunchy during the short baking time, so if texture bothers you, either skip them or reduce the amount. In my opinion, the carrots are the star of this recipe, along with the zing of the fresh ginger and the garlic. I love the crunch. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dS1lpmGytXu-6z077RxMy0ARVYtp2-tLHPFXsoOHHtrB1oVcqSzGMZF3l1TjHkZQWyO39vs5sVaNU7HKtwVASP0fDQadhq_DEYGHFHWz95x3-cTVIBlJNPiCNw8ZALVVEVJ0FLeRwVce/s1600/am1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dS1lpmGytXu-6z077RxMy0ARVYtp2-tLHPFXsoOHHtrB1oVcqSzGMZF3l1TjHkZQWyO39vs5sVaNU7HKtwVASP0fDQadhq_DEYGHFHWz95x3-cTVIBlJNPiCNw8ZALVVEVJ0FLeRwVce/s640/am1.jpg" width="640" /></a></div>
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To stay away from soy but to retain that lovely soy-sauce flavor, I used <a href="http://www.coconutsecret.com/aminos2.html" target="_blank">coconut aminos</a>. BUT if you don't mind using soy sauce, it's a great substitute. I'd say if you do use soy sauce try a lower-sodium version, being mindful that when you use 1/4 cup at a time, these little meatballs can get very salty very quickly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTPKiiVr6lHj1lgkau6SIvc1aAWKviev168-A4pQRY0HBhqAXH2gMVrwlaIUWWvHYQI6HMHoPIh2NuNxWkdX5BiQ1iwf71i_EqcpiRR-jhDpbhgx4ribcSBQ7ZP66mWj9wPpNuV1M87hW/s1600/am2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTPKiiVr6lHj1lgkau6SIvc1aAWKviev168-A4pQRY0HBhqAXH2gMVrwlaIUWWvHYQI6HMHoPIh2NuNxWkdX5BiQ1iwf71i_EqcpiRR-jhDpbhgx4ribcSBQ7ZP66mWj9wPpNuV1M87hW/s640/am2.jpg" width="640" /></a> These meatballs are the perfect "emergency protein" to keep on hand. I often mix them into salads. Or when I'm feeling hungry at 4 pm and the Chocolate Monster is calling my name, I eat one or two cold straight out of the fridge. Shuts that noisy thing up every time.</div>
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(I usually double the recipe below because they freeze so well.) <br />
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<br />
<u><b>Asian Turkey Meatballs (Paleo)</b></u><br />
Makes 52 teaspoon-sized meatballs<br />
<br />
1 pound ground turkey (substitute beef or bison)<br />
3 medium carrots, peeled and finely chopped<br />
3 cloves garlic, finely minced<br />
3 green onions, chopped<br />
1 heaping teaspoon chopped fresh parsley<br />
6-8 fresh mushrooms, finely minced (I used button mushrooms)<br />
1/4 cup (lower-sodium) soy sauce (I used coconut aminos)<br />
1-inch piece fresh ginger, peeled and minced<br />
1 tablespoon melted coconut oil (or olive oil)<br />
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Line two large rimmed baking sheets with parchment paper. Set aside.<br />
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Preheat oven to 375 degrees F.<br />
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Add all ingredients to a mixing bowl. Mix with your hands (or with a wooden spoon, although your hands will mix much more thouroughly). The key here is not to over-work/over-mix the meat. Just get all the ingredients incorporated and call it good.<br />
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Use a teaspoon to scoop the meat mixture into the palm of your hand and roll it into a ball. Place meatball on baking sheet and repeat. (Leave about 1 inch or so between the meatballs). <br />
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Bake meatballs for 15-20 minutes, or until the meat is no longer pink in the center (you'll have to cut into one to check). <br />
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Serve warm.<br />
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Enjoy! Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com7tag:blogger.com,1999:blog-7042771491441596129.post-20266145645684772322013-10-30T08:34:00.002-05:002013-11-02T06:56:43.205-05:00Apple-Cinnamon Pull-Apart Loaf with Rhodes Bread<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBCrJOCPzqx8bkYBmY9z5rE00pwGd5BYl0GwgtMPk7aBychC7ONSI2ONYFWdGpsiHxJJOfdP2LG5wXRBkTdP_QuHqEukjffaqDgmy014Jmz4s1TEzbgfLj3osjFoABgCg8ALuXaM9qzaD/s1600/apa11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBCrJOCPzqx8bkYBmY9z5rE00pwGd5BYl0GwgtMPk7aBychC7ONSI2ONYFWdGpsiHxJJOfdP2LG5wXRBkTdP_QuHqEukjffaqDgmy014Jmz4s1TEzbgfLj3osjFoABgCg8ALuXaM9qzaD/s640/apa11.jpg" width="640" /></a> </div>
I <a href="http://cookingwithchopin.blogspot.com/2011/11/apple-cinnamon-pull-apart-loaf.html" target="_blank">first blogged about</a> this wonderful recipe two years ago. <br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5Qu4Dsfr-wcpBnA9C6suDwNoSG59ebxKHFEQW1kghCgLHCi57yqW6mxWr-DLTJmyrLNdVEvi1sl6wX2wFGVULi_GiNGGNw8fgxLbtIQ7kzdNogKdEyxIUVTvF5tUT5ZYsgZCV81FODTC/s640/Apple+Loaf15.jpg" width="425" /> </div>
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Since 2011, this Apple-Cinnamon Pull-Apart Loaf, which uses <a href="http://www.rhodesbread.com/products/view/800#Traditional-Rolls" target="_blank">Rhodes frozen dough balls</a> filled with an apple/brown sugar/cinnamon mixture then sealed and tossed into a baking dish together, has become my <b>most popular blog post,</b> accounting for nearly 25% of my total blog traffic. (Thank you, Pinterest.)</div>
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So when the kind folks from Rhodes bread contacted me and asked me to repost it, I gladly obliged. In fact, I even remade the bread actually using their frozen white dinner rolls. (When I first blogged about it in 2011, I made my own dough). </div>
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While this recipe takes a bit of time to prepare (thawing dough, letting it rise, etc.), it is <b>SO WORTH IT</b>. I have prepared the loaf the night before and simply warmed it in the oven before serving the next morning for breakfast. </div>
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<b>Please note: choosing a baking pan is very important in this recipe. </b> If you use a 9" x 5" loaf pan, just be aware that this dough will rise to great heights. I like it as such because I think it's gorgeous when turned out on a serving platter. However, <b>PLACE THE LOAF ON A BAKING SHEET WHILE IT'S IN THE OVEN,</b> otherwise it will spill over and make your oven smokey and your kitchen stinky. <b>Some</b><b> of my fabulous readers have suggested using a Bundt or tube cake pan</b>. Both of these were great options; you will just need to adjust the baking time (remember: smaller pan = increased baking time; larger pan = slightly decreased baking time.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogeBCRfoxBDMA4uOl_aHLea5B_lkM2b3O9u0Rx17zu6V1W37_jNR8Wkzw35Q9MQjjjfoSw4KgQ-4uVFvUMgstBygZWXTvOwD-ED_WmqBOFH3mpJpPypWPEEWF39BTmL_v2e9_OybvhdqV/s1600/AppleCinnamonBundtPancake1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogeBCRfoxBDMA4uOl_aHLea5B_lkM2b3O9u0Rx17zu6V1W37_jNR8Wkzw35Q9MQjjjfoSw4KgQ-4uVFvUMgstBygZWXTvOwD-ED_WmqBOFH3mpJpPypWPEEWF39BTmL_v2e9_OybvhdqV/s640/AppleCinnamonBundtPancake1.jpg" width="640" /></a></div>
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Here's how to make it: <br />
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Thaw 16<a href="http://www.rhodesbread.com/products/view/800#Traditional-Rolls" target="_blank"> Rhodes frozen rolls</a>. (At room temperature, this takes about 4-5 hours, although there is a "quick-thaw method" on the package instructions...).<br />
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<div style="text-align: center;">
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILnTSboHEoUkb2b_XIEf7KwX9kC-T5Loy9Nv9ULrPWgkNMwGc_fOoZOxt7sWsv5QxxF9MJOIejMg_BtOABeenTCc0fMmwa0ovKDUvR03i0HiTBhh-ETKteStZZJaqGOydzIo6gmLKTY5G/s640/Apple+Loaf2.jpg" width="640" /></div>
Combine a mixture of chopped Granny Smith apples, cinnamon, pecans, brown sugar, and lemon juice. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sejAViPFLXT0u_rLJVHAq6ALQ_KK3o9KIj77Yd1LjlaDmIePx82BX4fw_t5dX3Y9hY9siAfdc1UQ4NTBjVbl_NSE1ZQI6QR_7CPnG331Lx-TOb05JtQFMq3PCu7juRF0v_oBd-nN1mXu/s1600/apa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sejAViPFLXT0u_rLJVHAq6ALQ_KK3o9KIj77Yd1LjlaDmIePx82BX4fw_t5dX3Y9hY9siAfdc1UQ4NTBjVbl_NSE1ZQI6QR_7CPnG331Lx-TOb05JtQFMq3PCu7juRF0v_oBd-nN1mXu/s640/apa2.jpg" width="640" /></a></div>
Cut each dough ball in half.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoa1o174_jHqkuThqkGIqe60ZAhu7_OkkB5rFvVq2FfXmSesoMp0JWfgOqOMNK-X3xGaAKmPnaE3N99WuAu81Pj-SIEIRwE3GH_-etG-QP8KHCwHagniKi_mBcmfcsG4zQ8PkUsZL2GNPh/s1600/apa3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoa1o174_jHqkuThqkGIqe60ZAhu7_OkkB5rFvVq2FfXmSesoMp0JWfgOqOMNK-X3xGaAKmPnaE3N99WuAu81Pj-SIEIRwE3GH_-etG-QP8KHCwHagniKi_mBcmfcsG4zQ8PkUsZL2GNPh/s640/apa3.jpg" width="640" /></a></div>
Flatten dough into a circle, add a teaspoon of the apple mixture to the center of the circle.<br />
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Fold up the edges and pinch them together, sealing it like a little dumpling. <br />
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<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0OI7kjCXTkomw2Q1m4v8VSU6fF2Yc37eFYa2Gu7RvJkXZ5qbrIROb86GEb5hbbu1BO8jWDS_AvNmp8C8xqa4w-3Rm3R6SKDPYKsbXpZXusPyLkcPx-R5idwkVs0ONnr47M5VJ38k9Ql6/s640/Apple+Loaf6.jpg" width="640" /></div>
Toss it in a greased loaf pan (or bundt pan...see note above!). <br />
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Repeat. <br />
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Add all filled dough-balls to the baking pan. <br />
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Top with remaining apple-pecan mixture, loosely cover with greased
plastic wrap, and let it rise in a warm place until double (about an hour).<br />
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Preheat oven to 350 degrees F. <br />
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Place loaf pan <b>ON A BAKING SHEET</b>, remove plastic wrap, and bake for 40-50 minutes (again, the baking time depends on the pan you decided to use). Cover with foil for the last 10 minutes to prevent over-browning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyQuNxTpFx9YHewvRCxTaRgqHMLGcaBUjffzsnd3eCdMYEL-slWk_vRuoCsxqB73jxv82b4MYsTBPdi-3Ho8_i22D7IpeQ2V_LlQxsyuXPHtT3K3myKXcm_Qz_ueWZCzSKNqRsI_CjfZ_/s1600/apa8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyQuNxTpFx9YHewvRCxTaRgqHMLGcaBUjffzsnd3eCdMYEL-slWk_vRuoCsxqB73jxv82b4MYsTBPdi-3Ho8_i22D7IpeQ2V_LlQxsyuXPHtT3K3myKXcm_Qz_ueWZCzSKNqRsI_CjfZ_/s640/apa8.jpg" width="640" /></a></div>
Allow bread to cool for 10-20 minutes in the pan. Then loosen edges and remove loaf from pan, transferring to a serving platter. Drizzle with icing, if desired. <br />
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Serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5I124tdvjhxhohDMeAG8rNttEvBD_6Z_Y1z4wKnE2_FY3ZiuNag0WyZIUumn0XZlb1XUm7jpdCXOAT6Gn4WhMFO9kffOj2IjQjhOw2PuvHO-n1jpiv7gH67-5uNmNtZLXx1LxPlHS-Ql/s1600/apa10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5I124tdvjhxhohDMeAG8rNttEvBD_6Z_Y1z4wKnE2_FY3ZiuNag0WyZIUumn0XZlb1XUm7jpdCXOAT6Gn4WhMFO9kffOj2IjQjhOw2PuvHO-n1jpiv7gH67-5uNmNtZLXx1LxPlHS-Ql/s640/apa10.jpg" width="640" /></a></div>
Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogeBCRfoxBDMA4uOl_aHLea5B_lkM2b3O9u0Rx17zu6V1W37_jNR8Wkzw35Q9MQjjjfoSw4KgQ-4uVFvUMgstBygZWXTvOwD-ED_WmqBOFH3mpJpPypWPEEWF39BTmL_v2e9_OybvhdqV/s1600/AppleCinnamonBundtPancake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<a href="https://sites.google.com/site/cookingwithchopin/home/apple-cinnamon-pull-apart-loaf?pli=1" target="_blank">Here's the printable recipe. </a><br />
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<i><b>Remember: to bake this loaf, you can use either a 9 x 5" loaf pan or a well-greased Bundt pan. This bread will rise to a lovely height in a loaf pan, so please be sure to set a baking sheet beneath the loaf pan to prevent apple and pecan bits from landing on the floor of your oven.</b></i><br />
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<u><b>Apple-Cinnamon Pull-Apart Loaf</b></u><br />
Makes 1 loaf* (use either 9" x 5" loaf pan or bundt pan) <br />
<br />
16 Rhodes™ Dinner Rolls, thawed (or use your own dough recipe)<br />
3 medium-size Granny Smith apples, peeled and chopped<br />
1/3 cup brown sugar<br />
1/2 cup chopped pecans<br />
1 teaspoon cinnamon<br />
Zest and juice from half a lemon (about 2 teaspoons of juice)<br />
<br />
Icing:<br />
1 cup powdered sugar<br />
3-4 teaspoons water or milk (use more for icing with a thinner consistency)<br />
1/2 teaspoon vanilla<br />
<br />
<div style="text-align: justify;">
Cut thawed rolls in half. Combine apples, sugar, nuts, cinnamon, and
lemon juice and zest. Flatten each roll half into a 2-3-inch circle.
Place 1 teaspoon apple mixture in center of each dough circle. Pinch
edges together to seal, forming a ball. Place filled balls in a sprayed
9x5-inch loaf pan (or use greased Bundt pan). Spoon remaining apple mixture evenly over the top.
Cover loosely with greased plastic wrap and let rise until double. Remove wrap, place loaf pan on a baking sheet to catch any spill-over, and bake at 350°F 40-50 minutes. Cover loaf with foil last 10 minutes of
baking to prevent over-browning. Cool for 10-20 minutes. Use a knife to gently loosen bread from the edge of the pan, then remove loaf from pan transfer bread to a serving platter. Combine icing ingredients, and drizzle
over warm loaf. Serve warm, if desired. </div>
<br />
<span style="font-size: x-small;">Recipe slightly modified from <a href="http://www.rhodesbread.com/blog/blog/apple-filled-pull-apart-loaf" target="_blank">Deborah of the Taste and Tell blog</a>. </span>Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com3tag:blogger.com,1999:blog-7042771491441596129.post-72673702623415180692013-10-07T00:00:00.000-05:002013-10-07T00:00:04.173-05:00Dark Chocolate and Cherry Bark<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43pAMTrlCle3oqPJoxB7_KOC8Y07w9Si_CospoRC_Ovu48n4mfH7u869lNe42YgwG8aOUXJh3YnFWAb5pmmcBVHTMEiuwaZ4Lnrwd41JbFcogVNr0ysioVu36Ko7xIr4LrBFVSWiTSF9s/s1600/dccb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43pAMTrlCle3oqPJoxB7_KOC8Y07w9Si_CospoRC_Ovu48n4mfH7u869lNe42YgwG8aOUXJh3YnFWAb5pmmcBVHTMEiuwaZ4Lnrwd41JbFcogVNr0ysioVu36Ko7xIr4LrBFVSWiTSF9s/s640/dccb1.jpg" width="640" /></a></div>
Dark Chocolate and Dried Cherry Bark: a (simple) gluten- and grain-free dessert. <br />
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Great to keep...or to give away.<br />
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This recipe comes from my <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> assignment for October: the lovely blog of Mellissa of <a href="http://www.afitandspicylife.com/" target="_blank">A Fit and Spicy Life</a>. Mellissa and her husband live in Minneapolis, and when she's not working her day job as a marketing manager, she's loving on her sweet doggies, sipping on delicious wines, and cooking wonderful food. In addition to the treasure-trove of fantastic recipes, Mellissa's blog is chock-full of all sorts of wonderful workout-tips (<a href="http://www.afitandspicylife.com/2012/05/25/fitness-friday-a-typical-workout-week/" target="_blank">Dive-Bomber push-ups, anyone?!</a>)! I seriously watched the video and got on the floor and did...ONE. And then I died. :) </div>
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I scrolled through Mellissa's many wonderful recipes and settled on this delicious Chocolate "Bark." (I guess it looks sort-of like tree bark, hence the age-old name?) </div>
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<a href="http://www.afitandspicylife.com/2010/03/18/double-chocolate-cherry-bark/" target="_blank">Mellissa's recipe</a> calls for a combo of semi-sweet and bittersweet chocolates. I used only bittersweet (60% cocoa.). Also, she used almonds (I subbed pistachios) and dried cranberries (I forgot to add them!). I flip-flopped her method by putting the nut and fruit mixture down first and pouring the melted chocolate over. The end result is similar, but I believe her chocolate layer must have been much smoother than mine turned out to be. </div>
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Pistachios, Dried Cherries, and Bittersweet Chocolate. <br />
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Melt the chocolate in a homemade double boiler (saucepan filled with simmering water, topped with a bowl with the chocolates). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjpP6FbMXHtU2mWJqecDPaPoTl-WP1M4wowyV1TuWoFEiOGgC3dwmSi1rZo5ni0yRMuh5AdaZ1if8Gdgm48mpJIiUCOPewktD62I70dQgJnSIHMiJZtqdbjeqSUbjbG3XW6QlPvbySXd-/s1600/dccb5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjpP6FbMXHtU2mWJqecDPaPoTl-WP1M4wowyV1TuWoFEiOGgC3dwmSi1rZo5ni0yRMuh5AdaZ1if8Gdgm48mpJIiUCOPewktD62I70dQgJnSIHMiJZtqdbjeqSUbjbG3XW6QlPvbySXd-/s640/dccb5.jpg" width="640" /></a></div>
Arrange the dried cherries and pistachios on a parchment-lined baking sheet and pour over the melted chocolate. <br />
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Allow it to "set" for about 2 hours. <br />
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<i>Voila. </i> <br />
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I broke it into pieces, <br />
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And put it in jars so I can <i><b>GIVE IT AWAY</b></i> instead of scarfing down the whole batch.<br />
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Here's the funny part about this recipe: as I was breaking the bark into pieces, I had a <i>deja vu</i> moment. <b><i> I HAVE MADE THIS VERY RECIPE BEFORE</i></b> from another SRC-er's blog!! <a href="http://www.katherinemartinelli.com/blog/2012/pistachio-cherry-and-dark-chocolate-bark/" target="_blank">Katherine Martinelli</a> has a delicious Pistachio, Cherry and Dark Chocolate Bark recipe. I think her recipe was why I subconsciously swapped the almonds for the pistachios...I love the color contrast. </div>
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Anyway---I really hope you are inspired to make this yummy stuff. And please swing by Mellissa's blog! It's a real treat! </div>
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(<a href="https://sites.google.com/site/cookingwithchopin/home/dark-chocolate-cherry-bark" target="_blank">Here's</a> the printable recipe...) </div>
<br />
<u><b>Dark Chocolate and Cherry "Bark"</b></u><br />
Makes a 10" x 10" square...yield depends on size each piece is broken into<br />
<br />
16 ounces dark (bittersweet) chocolate<br />
<br />
1 cup dried cherries<br />
1 cup pistachios, coarsely chopped <br />
<br />
Melt the chocolate by placing it in a bowl over a saucepan filled with simmering water. (Or use a double boiler.) Stir occasionally while the chocolate melts (about 10 minutes).<br />
<br />
Line a baking sheet with parchment or waxed paper. Spread the dried cherries and chopped pistachios into about a 10" x 10" square.<br />
<br />
Pour the chocolate over the nuts and fruit in as even a layer as possible.<br />
<br />
Allow the "bark" to rest for about 2 hours (time will depend on temperature of room). When set, break into pieces and serve. <br />
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Store in an airtight container. <br />
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<span style="font-size: x-small;">Recipe from <a href="http://www.afitandspicylife.com/2010/03/18/double-chocolate-cherry-bark/" target="_blank">here</a> and <a href="http://www.katherinemartinelli.com/blog/2012/pistachio-cherry-and-dark-chocolate-bark/" target="_blank">here</a>.</span><br />
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<!-- end InLinkz script -->Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com13tag:blogger.com,1999:blog-7042771491441596129.post-36103705147054398732013-08-15T09:10:00.002-05:002013-08-15T09:12:44.207-05:00"Fauxstess" Cake <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgB1dkPvYuPvMrREfuHw0zEulrGwNuwMX12dUB9b67sSzQDLA4g7NSInsxdmrJSb59-RJBd_XuMshmDKMp79iW_04AIp6cQQHkB8mMMc4T6zOaMSXgx8wpYHh3MstTACmTCp0bJxJ-ohv/s1600/Fcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgB1dkPvYuPvMrREfuHw0zEulrGwNuwMX12dUB9b67sSzQDLA4g7NSInsxdmrJSb59-RJBd_XuMshmDKMp79iW_04AIp6cQQHkB8mMMc4T6zOaMSXgx8wpYHh3MstTACmTCp0bJxJ-ohv/s640/Fcake1.jpg" width="640" /></a></div>
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcookingwithchopin.blogspot.com%2F2013%2F08%2Ffauxstess-cake.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-AQ1iOdjx82A%2FUgy-NxS0UbI%2FAAAAAAAAITA%2FEH0WaB1dMP0%2Fs640%2FFcake1.jpg&description=%26quot%3BFauxstess%26quot%3B%20Chocolate%20Cake"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> </div>
One of the drawbacks of having a food blog is that my "creations" are rarely original. Items cranked out of this kitchen are usually a kaleidoscope of recipes I've seen in cookbooks or on other blogs. Last week I dreamt about making this cake --a spin-off of the <a href="http://cookingwithchopin.blogspot.com/2013/08/fauxstess-cupcakes.html" target="_blank">"Fauxstess" Cupcakes</a> from last Wednesday--; my feet hit the floor the next morning and I immediately got to work. I haven't "googled" to see if this recipe exists elsewhere on the Internet. Don't tell me if it does! </div>
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<b>This post has lots of photos and details. BUT IT IS NOT A COMPLICATED RECIPE. I promise.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNkRk0C_P8Gz4N4_aawelX7enaclVbXiLJpO0zR7ITAZhBKQHwdUWrhbXKSxMM3dgMEpoXMxHLOu-nNaOtVe61G3Y6qjZ55offNELh9_Rt7n_mD_DWlVzb_-WtSkPWjAA0IhPKB3bLCNG/s1600/FCake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNkRk0C_P8Gz4N4_aawelX7enaclVbXiLJpO0zR7ITAZhBKQHwdUWrhbXKSxMM3dgMEpoXMxHLOu-nNaOtVe61G3Y6qjZ55offNELh9_Rt7n_mD_DWlVzb_-WtSkPWjAA0IhPKB3bLCNG/s640/FCake2.jpg" width="640" /></a></div>
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I used --gasp!-- a boxed chocolate cake mix to save some time, since this was an experiment after all. :) I baked the cake in a 13" x 9" pan that had been lined with a giant sheet of buttered parchment paper. When the cake was finished baking, I literally lifted the entire thing out of the pan (using the overlapping parchment paper as "handles") and set it on a cooling rack. It cooled in a jiffy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIooULmWJ27zrQ6ruoBud207CX5V5CX6YMK4qpVwtYvZ-EA-6Z6bY13wRKfIcZSs8tLS-T2-g4qw1zo5R6oHTHAJD7VihjjbmYGe-EdXY-Gw2oPFhGFA-WppJMMRQdHoyhhQ2kveUaHWCP/s1600/DIYMC10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIooULmWJ27zrQ6ruoBud207CX5V5CX6YMK4qpVwtYvZ-EA-6Z6bY13wRKfIcZSs8tLS-T2-g4qw1zo5R6oHTHAJD7VihjjbmYGe-EdXY-Gw2oPFhGFA-WppJMMRQdHoyhhQ2kveUaHWCP/s640/DIYMC10.jpg" width="640" /></a> </div>
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Meanwhile, I whipped up this <a href="http://cookingwithchopin.blogspot.com/2013/08/diy-honey-vanilla-marshmallow-creme.html" target="_blank">Honey-Vanilla "Marshmallow" Creme</a> filling. (It doesn't contain corn syrup, <i>woot!</i>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvORZ5ef6pZPRf8ejp4tEortqNICf1rS8YbK8Oh6FTb3sc4P5MMJFRQKNRVCSfebNuyBqK8-MchnsIya9qsy1fi_GnoyzGvL5xeO2EeqzYsScJzAjB3mWOTcwxVrpQ_CWncYYb8MlGh004/s1600/FCake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvORZ5ef6pZPRf8ejp4tEortqNICf1rS8YbK8Oh6FTb3sc4P5MMJFRQKNRVCSfebNuyBqK8-MchnsIya9qsy1fi_GnoyzGvL5xeO2EeqzYsScJzAjB3mWOTcwxVrpQ_CWncYYb8MlGh004/s640/FCake3.jpg" width="640" /></a></div>
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Once the cake was completely cooled, I "scored" it with a knife, marking off 15 squares so I would know where to squirt the filling. You don't have to do this. You could be completely random with the filling application -- like polka dots. (Note: the next time I make this cake, I will continue the scored lines lightly down the sides of the cake. This way, when the top is covered with ganache and frosting swirls, I will still know where to slice the cake to get 15 lovely pieces with filling in the center of each piece.) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2TYc1ptYc0L1nwixOFKM5oKmaHZ5_-dMfgOGVqUT4IFSXDJGWYIJE4fejUj-I5Ycay8TlnFhxTm7yUDFKGCpqUogJL77Yb5g0L0h6aA31So9LZEZjnQXO5jco8tW0uIFrb7DXDgcP9l7/s1600/FCake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2TYc1ptYc0L1nwixOFKM5oKmaHZ5_-dMfgOGVqUT4IFSXDJGWYIJE4fejUj-I5Ycay8TlnFhxTm7yUDFKGCpqUogJL77Yb5g0L0h6aA31So9LZEZjnQXO5jco8tW0uIFrb7DXDgcP9l7/s640/FCake4.jpg" width="640" /></a></div>
I wanted the surface of the cake to be completely smooth... <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2UZcgj7xQXR54s80oyeR_U9PsnyZ0HTWj1ON0dDrsKXNil1digU2whKYlGXkNzsqZSI1a4Msgxy1ZybRYD5vvcAGKUrrucSJGAk4bZb6Z4mUYhuhIKS4b211f4Dys3nNX13paHoH39pb/s1600/FCake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2UZcgj7xQXR54s80oyeR_U9PsnyZ0HTWj1ON0dDrsKXNil1digU2whKYlGXkNzsqZSI1a4Msgxy1ZybRYD5vvcAGKUrrucSJGAk4bZb6Z4mUYhuhIKS4b211f4Dys3nNX13paHoH39pb/s640/FCake5.jpg" width="640" /></a></div>
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...so I used a knife to level out the filling puffs. Then I transferred the cake to a serving platter (I just slid my hands under the entire cake for support and gently lifted it.) I cut four strips of parchment paper and slid those under the edges of the cake; this kept the serving platter neat and clean while I completed the decorating steps.</div>
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Then I made some ganache.<br />
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinU7lDZHdTc6xrF1vkJRU7pwqzongO7rDPNNitZAegCKjvtDXPySYzq25ZHULXsxbEDaYva6f5g8etQ8CQitQ2HsqXiywPdB2WhZMS_Tl3TqyXatYU6YDXDd8G4jdhK4svbDI-ePiG4VGu/s640/fc10.jpg" width="640" /> </div>
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(At this point in the shoot, I was literally holding laughing children back with my leg to keep their little fingers from swiping the ganache for a lick!) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG73u2qug3gjSo4Kxo5cU5hBv_ienSjlsMLzgnPJ-tK8s5cBxeMwXGdQdlbaY9vc8LiOfFskAzhZJTgTTyzD3snn0i2ahQn91H7cVCnb9oPxgfdGPCQItdQDLPIdnkpU4DdStPDi0gMYZ/s1600/FCake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG73u2qug3gjSo4Kxo5cU5hBv_ienSjlsMLzgnPJ-tK8s5cBxeMwXGdQdlbaY9vc8LiOfFskAzhZJTgTTyzD3snn0i2ahQn91H7cVCnb9oPxgfdGPCQItdQDLPIdnkpU4DdStPDi0gMYZ/s640/FCake6.jpg" width="640" /></a></div>
Spread half of the ganache over the cake and let it set for about 10 minutes. You can see that this layer will smudge some of the white filling. It's OK. We'll cover that up with the second layer of ganache. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GWIbOvRg_MmYE2Ihs-JHfVfGfHBUDe8ulCrVkmY6G0RRZmdP86Lo7HW-jH5iFf1Cz7xHWitjQnbH44MXpe8nG9KW1-H_EMigOhQ-ATg0gcl5tImAV5IrWR5cWnnUCeHynThgunOEjoF2/s1600/FCake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GWIbOvRg_MmYE2Ihs-JHfVfGfHBUDe8ulCrVkmY6G0RRZmdP86Lo7HW-jH5iFf1Cz7xHWitjQnbH44MXpe8nG9KW1-H_EMigOhQ-ATg0gcl5tImAV5IrWR5cWnnUCeHynThgunOEjoF2/s640/FCake7.jpg" width="640" /></a></div>
Ganache Swiper. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIhIZz2THdVP_C1e74DryfsAlEV-4U2qGhQaMeHuDZ-FohIFjTomTay9wuuJtV_Z-2XASx3ckKeKxZuKHOEDCzAiY6_fC0H-b-jJbUlbFL-ItrNXcOBKHYFvQAw8l5XerVCs7GZmPAkQh/s1600/FCake8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIhIZz2THdVP_C1e74DryfsAlEV-4U2qGhQaMeHuDZ-FohIFjTomTay9wuuJtV_Z-2XASx3ckKeKxZuKHOEDCzAiY6_fC0H-b-jJbUlbFL-ItrNXcOBKHYFvQAw8l5XerVCs7GZmPAkQh/s640/FCake8.jpg" width="640" /></a></div>
Now gently spread over the remaining ganache. (I used an offset spatula to do this.) <br />
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(If you're like, "What the heck is an off-set spatula?", here's a picture. Don't worry--I didn't know what one either until just a few years ago. The spatula in the center and on the right are considered "off-set".)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHwnuuHyLWxYQCz9b4e7Mm75iHxG_4aJPQGcVGf-unlINMSqmdQTeqxH0-2UW_oTTixURoeh_253ySyEvP9yOX_4FnVfP23_YZ5_WP4D3c2UMQ2supjZ_eGIHt6yUFQ6KA_8tBkHy-Dep/s1600/kitchenicingspatulas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHwnuuHyLWxYQCz9b4e7Mm75iHxG_4aJPQGcVGf-unlINMSqmdQTeqxH0-2UW_oTTixURoeh_253ySyEvP9yOX_4FnVfP23_YZ5_WP4D3c2UMQ2supjZ_eGIHt6yUFQ6KA_8tBkHy-Dep/s640/kitchenicingspatulas.jpg" width="640" /></a></div>
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I allowed the second ganache layer to "set" for about 15 minutes, and then I piped on the "swirl".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih2OtJ6ECVyNtt1Yq7yS4mIdpWbGmwObGm-KA1FhhLaq9J2vw_0lbDGVj6T8TPpKsN_IJzFxt2fbCbkvx0Xgwb6fS5GX74SdJacKzVdb6fO5UX-NU3_FnyTtiZuRqtk8Z-nR2-A2CuN2q/s1600/FCake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih2OtJ6ECVyNtt1Yq7yS4mIdpWbGmwObGm-KA1FhhLaq9J2vw_0lbDGVj6T8TPpKsN_IJzFxt2fbCbkvx0Xgwb6fS5GX74SdJacKzVdb6fO5UX-NU3_FnyTtiZuRqtk8Z-nR2-A2CuN2q/s640/FCake9.jpg" width="640" /></a></div>
(The next time I make this, I will also pipe the swirls around the edge of the cake. It was kind of the ugly duckling of this project.) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcny6TGplnm0KuRNbuyE5hqY2CPeUslkysn3oHjIkmyz8uUdY6pjwO1Vu7E6qp6G97pEW-sIYm-EnUhyphenhyphenyzOmq4IdTLmeKtooKZa7_Kn3Alw_FGS0dY1fe5E54RhUZQP9sP7PPvEnDuR0I/s1600/FCake10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcny6TGplnm0KuRNbuyE5hqY2CPeUslkysn3oHjIkmyz8uUdY6pjwO1Vu7E6qp6G97pEW-sIYm-EnUhyphenhyphenyzOmq4IdTLmeKtooKZa7_Kn3Alw_FGS0dY1fe5E54RhUZQP9sP7PPvEnDuR0I/s640/FCake10.jpg" width="640" /></a></div>
However, no one complained!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6sTbp526rMCFZ9fvCEGjo7ZZkVO6u7SStV7u3z8F4IQFzWCDI_X4Zd3LJQj8GM6B_nfr9QRTqaYsV4hn8K690ozGqMXrrrlqoreu3gKUJBTq0nDyz1aTSP3b0PLQvbuYJhSEDfFpHzXu/s1600/FCake11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6sTbp526rMCFZ9fvCEGjo7ZZkVO6u7SStV7u3z8F4IQFzWCDI_X4Zd3LJQj8GM6B_nfr9QRTqaYsV4hn8K690ozGqMXrrrlqoreu3gKUJBTq0nDyz1aTSP3b0PLQvbuYJhSEDfFpHzXu/s640/FCake11.jpg" width="640" /></a></div>
A fun, moist, chocolatey, creamy (<i>and as far as I know--<b>original</b>!!</i>) treat.<br />
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<a href="https://sites.google.com/site/cookingwithchopin/-fauxstess-cake" target="_blank">Printable Recipe </a><br />
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<u><b>"Fauxstess" Cake</b></u></div>
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(Yields 15 generous pieces)</div>
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<i>Chocolate Cake</i></div>
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1 (16-or 17-ounce) package of boxed chocolate cake mix, prepared according to directions</div>
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(Or use <a href="http://cookingwithchopin.blogspot.com/2010/10/happy-birthday-cake.html" target="_blank">this</a> recipe for homemade chocolate cake)</div>
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<i>"Marshmallow" Filling and Swirl </i></div>
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2 and 2/3 cups <a href="http://cookingwithchopin.blogspot.com/2013/08/diy-honey-vanilla-marshmallow-creme.html" target="_blank">Honey-Vanilla Marshmallow Creme</a>, divided</div>
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1/2 teaspoon heavy cream </div>
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<i>Chocolate Ganache Icing</i></div>
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1/2 cup heavy cream </div>
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8 ounces good-quality dark chocolate, chopped</div>
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1. Grease a 13"x 9" baking pan with butter. Line baking pan with a large sheet of <i>buttered</i> parchment paper (use enough so that the edges of the paper are overlapping the sides of the baking pan. The overlapping paper will become "handles" for you to lift the cake from the pan after it has baked.) Preheat oven to 350 degrees F.</div>
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2. Prepare chocolate cake batter according to package instructions (or make one from scratch). Bake for 26-31 min or until the cake springs back when touched and a toothpick inserted in the center comes out clean. After baking, allow the cake to "rest" in the pan for about 10 minutes. Then, firmly grasp the parchment paper "handles" and lift the cake from the pan and onto a wire rack for it to cool completely.</div>
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3. While the cake is baking/cooling, prepare the <a href="http://cookingwithchopin.blogspot.com/2013/08/diy-honey-vanilla-marshmallow-creme.html" target="_blank">Honey-Vanilla Marshmallow Creme</a>*. (You will fill the cake with 2 cups* of the creme, reserving approximately 2/3 cups of it for use to decorate the top of the cake with the "swirls".) </div>
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4. Once cool, use a knife to score the top of the cake into 15 even pieces, if desired*. Fill a pastry bag with about 2 cups of the Marshmallow Creme. Fit the pastry bag with a medium-round tip (mine was about 1/4" in diameter). Insert pastry tip into the cake and dispense about an ounce of filling into each of the 15 sections of cake (you can just "eyeball" the filling amount).</div>
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5. Scrape the excess filling from the top of the cake, creating a level surface. </div>
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6. To make the chocolate ganache, place the heavy cream in a medium sauce pan over medium-high heat. Allow cream to steam. Right before the cream begins to boil, remove pan from heat. Immediately place chopped chocolate in the cream and allow it to rest there for about 2 minutes. Then whisk together the chocolate and the cream until the mixture is smooth and thick. Don't worry if the mixture looks crazy at first...just keep whisking and it will become smooth and beautiful.</div>
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7. Pour HALF of the chocolate ganache evenly over the surface of the cake. Gently spread it. (The ganache will smudge some of marshmallow filling, but it's ok. The second layer of ganache will cover it.) Let the first layer "rest" for about 10 minutes.</div>
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8. Gently spread remaining ganache over the first layer. (I used an off-set spatula to do this.) Allow it to set for about 15 minutes. </div>
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9. To pipe on the white "swirl", mix the reserved 2/3 cup of "marshmallow" filling with 1/2 teaspoon heavy cream. (This will make the filling smoother and therefore easier to apply to the surface of the cake.) You can use a pastry bag fitted with a #3 tip if you like, or, for simplicity's sake, you can use a Zip-Lock bag with a snipped-off corner to apply the "swirls".)</div>
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10. Slice into 15 generous pieces and serve to smiling faces. </div>
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*My recipe for <a href="http://cookingwithchopin.blogspot.com/2013/08/diy-honey-vanilla-marshmallow-creme.html" target="_blank">Honey-Vanilla Marshmallow Creme</a> makes about 5 cups. You could either halve the recipe <b><i>OR</i></b> you could go completely crazy and fill the cake with 4 cups of the Marshmallow creme. Skip the scoring step and just randomly insert the tip and fill the cake with Marshmallow Creme...like polka dots. </div>
Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com6tag:blogger.com,1999:blog-7042771491441596129.post-2661982317398894962013-08-14T07:41:00.000-05:002015-03-02T13:07:55.343-06:00Honey-Vanilla "Marshmallow" Creme (No Corn Syrup)This Marshmallow Creme is basically a sturdy meringue. It doesn't have the exact same texture as say, the jarred stuff at the grocery story, but it is <i>VERY</i> close. (And it doesn't have any corn syrup. <i>Woot!)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcZ4YC1YiLkAIflQo8Cbq_DquWFspR-LLflHBEekokvbJB6H4w3R-tCWJT3afACOX7WWguveJ6qaJ3-6b1idYBRTMRaP6Mu6nypgzdx6Ms3XknlkCYk3EYBBJWBHJNAMysFbY1glDZnFO/s1600/DIYMC9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcZ4YC1YiLkAIflQo8Cbq_DquWFspR-LLflHBEekokvbJB6H4w3R-tCWJT3afACOX7WWguveJ6qaJ3-6b1idYBRTMRaP6Mu6nypgzdx6Ms3XknlkCYk3EYBBJWBHJNAMysFbY1glDZnFO/s640/DIYMC9.jpg" height="426" width="640" /></a></div>
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<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcookingwithchopin.blogspot.com%2F2013%2F08%2Fdiy-honey-vanilla-marshmallow-creme.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-g1JN_Cymt1c%2FUglM1Zxu4fI%2FAAAAAAAAIRQ%2FRO9biNB51b4%2Fs640%2FDIYMC9.jpg&description=Honey-Vanilla%20%26quot%3BMarshmallow%26quot%3B%20Creme"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> </div>
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Begin by combining 3 egg whites and 1/4 teaspoon cream of tartar in the bowl of a
stand mixer. Beat with the whisk attachment on medium-high speed until soft, spongy peaks
begin to form. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikBQyV8xxbx-9LtDGcdExRKeYaf6UzScv6DXtkPVb7_7MJH2SQhmoXGeDSMne425b_zIEgvqmR5BNa79FHX7OlV5MG6Udo-fzWyQ-z9G8wNMPQP-iU1VJtbqj26hzwbPkfnYcj5hOLKk6/s1600/DIYMC4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikBQyV8xxbx-9LtDGcdExRKeYaf6UzScv6DXtkPVb7_7MJH2SQhmoXGeDSMne425b_zIEgvqmR5BNa79FHX7OlV5MG6Udo-fzWyQ-z9G8wNMPQP-iU1VJtbqj26hzwbPkfnYcj5hOLKk6/s640/DIYMC4.jpg" height="426" width="640" /></a></div>
<br />
Switch the mixer off for a second. Combine water and sugar in a medium saucepan. (I used organic sugar
here which is why the liquid has a darker tint than if I had used
regular granulated sugar.)<br />
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<br />
Pour in 1/2 cup of honey.<br />
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<br />
And bring the liquid to an all-out boil. (If using a candy thermometer, you
want it to be at 240 degrees F. If you don't have a candy thermometer,
that's OK. Just let it boil furiously for about 1 minute. Stir
occasionally.)<br />
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<br />
Now, turn the mixer back on to LOW speed and carefully drizzle the liquid mixture
down the side of the mixing bowl. You do not want to pour it in all at
once. The eggs whites will <i>cook</i> and you will<i> cry</i>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPULXCNUMRePdsdgDO-CF037bf1diVjf71312xApVqZZhWwlEvhVQULUzvrwjwhmDYY_cazb9aBgdezo3voPARk-d3VaL7sFwmbXgBOvgyWvMPb88gJ1KpbY65LyO9gnkv4kP-Yz4i64bE/s1600/DIYMC5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPULXCNUMRePdsdgDO-CF037bf1diVjf71312xApVqZZhWwlEvhVQULUzvrwjwhmDYY_cazb9aBgdezo3voPARk-d3VaL7sFwmbXgBOvgyWvMPb88gJ1KpbY65LyO9gnkv4kP-Yz4i64bE/s640/DIYMC5.jpg" height="426" width="640" /></a></div>
<br />
After all the liquid has been incorporated, turn the mixer speed to HIGH
and let it whisk itself away for about 6-7 minutes---stiff, glossy,
peaks should be forming at this point.<br />
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<br />
Getting close!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAieczU8mspiorDjmVjA6aDn5d-EjKllojl7e90X4gLgkfmW6oy2VtPxM13Hl6pi-xYBMAb2DFjNx2yplEvK9HmYCkywWXJ0GUez6GrGPxiRWLxuUu6XuK9V85G96rVABQcZSi64ZmLTM/s1600/DIYMC7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAieczU8mspiorDjmVjA6aDn5d-EjKllojl7e90X4gLgkfmW6oy2VtPxM13Hl6pi-xYBMAb2DFjNx2yplEvK9HmYCkywWXJ0GUez6GrGPxiRWLxuUu6XuK9V85G96rVABQcZSi64ZmLTM/s640/DIYMC7.jpg" height="426" width="640" /></a></div>
<br />
Now we'll add the vanilla and the pinch of salt and whisk on high for about 2 more minutes.<br />
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<br />
Perfection. The honey-vanilla flavor is amazing. This stuff is ready for use as a filling in <a href="http://cookingwithchopin.blogspot.com/2013/08/fauxstess-cupcakes.html" target="_blank">"Fauxstess" Cupcakes</a> or as an icing on your favorite cake.<br />
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If you can say "no" to licking this beater clean, please send me some of your willpower.<br />
<br />
(<a href="https://sites.google.com/site/cookingwithchopin/diy-honey-vanilla-marshmallow-creme" target="_blank">Here's</a> the printable recipe.) <br />
<br />
<br />
<u><b>DIY Honey-Vanilla Marshmallow Creme</b></u><br />
Makes about 5 fluffy cups <br />
<br />
3 large egg whites<br />
1/4 teaspoon cream of tartar (this can be found in the spice section at the grocery store)<br />
3/4 cup sugar<br />
1/2 cup honey<br />
1/4 cup water<br />
1 teaspoon vanilla extract<br />
Pinch of salt <br />
<br />
<div style="text-align: justify;">
Step 1: In the bowl of a stand mixer, combine the egg whites and the cream of tartar. Using the whisk attachment, beat the egg whites until soft peaks begin to form. Turn the mixer off as you start Step 2. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Step 2: Combine the sugar, honey and water in a medium saucepan over medium-high heat. Bring mixture to a boil (if you have a candy thermometer, now would be a great time to attach it to the side of the pot; you want it to reach about 240 degrees F). I do not have a candy thermometer and this recipe worked just fine without it. I allowed the sugar/honey/water mixture to come to a boil and then allowed it to boil (bubbling furiously) for about 1 minute; I stirred it frequently. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Step 3: As the sugar/honey/water mixture begins to boil, turn the mixer back on low speed. Begin pouring the liquid honey/sugar mixture into the egg white mixture SLOWLY, a<i><b>llowing the liquid to gently drizzle down the side of the mixing bowl</b></i>; if you dump it all in at once or too quickly, the egg whites will get cooked. After all of the liquid has been added to the egg whites, return the speed to medium-high and continue to mix for 6-7 minutes until it begins to look stiff and glossy. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Step 4: Add in the vanilla and the salt and continue mixing (with the whisk attachment still) for another 2 minutes. </div>
<br />
Use immediately or store in an airtight container for up to 2 weeks in the refrigerator. <br />
<br />
<span style="font-size: x-small;">Recipe slightly modified from <a href="http://www.annies-eats.com/2012/06/11/diy-marshmallow-creme/" target="_blank">Annie's Eats DIY Marshmallow Creme</a> (I substituted honey for the corn syrup and used 3 egg whites instead of 2).</span>Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com5tag:blogger.com,1999:blog-7042771491441596129.post-59642473632130961312013-08-13T17:13:00.002-05:002013-08-14T08:03:59.201-05:00Butterscotch Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-5dRrtXrbhOSxqixLTNCzSbMS7GBfBWkfg1Xlwe7lii5u6KTKh3DHUmO23R55VuYHHSC83jz4aGIrDrEjq4BgkptCHAyDDQhrTVMsFs6uufO1TU8BYybvr9mEW30d-MoRrZyYgwDinTS/s1600/butterscotch+pudding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-5dRrtXrbhOSxqixLTNCzSbMS7GBfBWkfg1Xlwe7lii5u6KTKh3DHUmO23R55VuYHHSC83jz4aGIrDrEjq4BgkptCHAyDDQhrTVMsFs6uufO1TU8BYybvr9mEW30d-MoRrZyYgwDinTS/s640/butterscotch+pudding1.jpg" width="426" /></a></div>
<div style="text-align: center;">
<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fcookingwithchopin.blogspot.com%2F2013%2F08%2Fbutterscotch-pudding-serves-4-23-cup.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-2TAWsA40_6k%2FUgqvarhwH0I%2FAAAAAAAAIRg%2F5dbJZTihejs%2Fs640%2Fbutterscotch%2Bpudding1.jpg&description=Butterscotch%20Puddiing"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>
</div>
A comforting conclusion to any day.<br />
<br />
(And a great way to use up egg yolks if you've recently made a meringue or my <a href="http://cookingwithchopin.blogspot.com/2013/08/diy-honey-vanilla-marshmallow-creme.html" target="_blank">Honey-Vanilla "Marshmallow" Creme</a>...) <br />
<br />
<span class="userContent"><u><b>Butterscotch Pudding</b></u><br /> Serves 4<br /> <br /> 2/3 cup dark brown sugar<br /> 2 tablespoons cornstarch<br /> 2 cups half-and-half or whole milk<span class="text_exposed_show"><br /> 2 large egg yolks<br /> 1 1/2 tablespoons unsalted butter<br /> 2 teaspoons vanilla extract<br /> </span></span><span class="userContent"><span class="text_exposed_show">
In a medium saucepan, whisk together the sugar and the cornstarch until
no lumps remain. Slowly pour in the half-and-half or milk, whisking
all the while. Set the pan over medium-high heat and whisk almost
constantly. The mixture will thicken and boil; this will take 5 to 7
minutes. Remove the saucepan from the heat. </span></span><br />
<span class="userContent"><span class="text_exposed_show"> </span></span><br />
<span class="userContent"><span class="text_exposed_show"> Place the egg
yolks in a small bowl. Slowly pour 1/2 of the hot milk mixture over the
eggs, stirring the eggs constantly to warm them gently. Then pour the
egg/milk mixture back into the saucepan. Stir and cook over medium-high
heat for another minute, until thickened and smooth.</span></span><br />
<span class="userContent"><span class="text_exposed_show"> </span></span><br />
<span class="userContent"><span class="text_exposed_show"> Remove
the pan from the heat. Add the butter and vanilla. Allow to stand for
about 2 minutes, then gently whisk just until blended. (Don't
over-stir; the pudding will thin out.) Divide the pudding among 4
dessert bowls (or your desired serving dish). Allow to cool for a few
more minutes to serve warm. If desired, chill for up to 8 hours. </span></span><br />
<span class="userContent"><span class="text_exposed_show"></span></span><span class="userContent"><span class="text_exposed_show"> <br /> (From Melanie Barnard's "Short & Sweet: Sophisticated Desserts in 30 Minutes or Less)</span></span>Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com2tag:blogger.com,1999:blog-7042771491441596129.post-9757974835526833912013-08-12T13:14:00.000-05:002013-08-12T13:21:35.168-05:00Fig Preserves {Guest Post over at Gatherings Magazine's Blog}Please come visit me over at <a href="http://gatheringsmag.com/simple-fig-preserves/" target="_blank">Gatherings Magazine's Blog</a>. I'm making a few batches of fig preserves today.<br />
<br />
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<br />
<div style="text-align: center;">
<a href="http://gatheringsmag.com/simple-fig-preserves/" target="_blank">Simple Fig Preserves at Gatherings Magazine's Blog</a></div>
Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com8tag:blogger.com,1999:blog-7042771491441596129.post-71155497463640961302013-08-07T08:31:00.000-05:002013-08-14T07:54:15.559-05:00"Fauxstess" Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ5OIfLlGvCZb_BhKINnSqetOTwSz44UimMdaUqbDy0rwJQkTJuipCIshnKYa5sy-268NcX74NWt6L8jWQYtWEcqQGjQWotK7-qtHa01ompUYuVszoNrbbVCsGhQWOztURe5AhEEwnlie/s1600/fc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQ5OIfLlGvCZb_BhKINnSqetOTwSz44UimMdaUqbDy0rwJQkTJuipCIshnKYa5sy-268NcX74NWt6L8jWQYtWEcqQGjQWotK7-qtHa01ompUYuVszoNrbbVCsGhQWOztURe5AhEEwnlie/s640/fc1.jpg" width="640" /></a></div>
More than anywhere else in the grocery store, my boys often get a case of the "whiny begs" in front of the Hostess/Little Debbie shelf.<br />
<br />
On days when I'm feeling patient and full of grace, I kneel down to their level and gently explain why I don't want to buy food that contains wild and wacky ingredients. <br />
<br />
On other days, like today, my eyes bulge in frustration and I roar, "<i>No</i>, guys!! And I've already told you why a<i> thousand</i> times! <i>UGGHHHHH</i>!"<br />
<br />
I say it too loudly, too harshly. They shrink at my tone. <br />
<br />
As I push the cart toward the dairy case, my ducklings fall silently into place behind me, staring at their shoes. <br />
<br />
God gently whispers to my conscience. I feel pierced through. I stop and turn around to face my boys. Squatting down to where I have to look up into their eyes I say, "Hey, boys. Mommy is sorry for shouting. That was wrong. Can you forgive me?"<br />
<br />
"Sure, Mommy! It's OK when you shout at us, " Matthew chirps cheerfully, his heart eager to make peace. (I die inside at his words. I yell too much. IsuckIsuckIsuck. <i>Jesus, please help me be more patient!</i>, I plead. <i>Help me</i>, <i>help me! Help me shut my mouth when I am frustrated!</i>)<br />
<br />
Trying to swallow the bitter bile of self-condemnation, I ask the boys, "How about we go back to that shelf? You can point out the <i>one thing</i> you'd like to buy, and I'll make it for you when we get home. How does that sound?" <br />
<br />
"<i>YEAH</i>!", screams Matthew at the top of his lungs. He turns and skips back to the shelf. Timothy, 7, needs a little more time and space to wrap his heart around forgiving me and accepting my truce. He looks up and asks, "Is homemade always better?"<br />
<br />
"I don't know, buddy. Sometimes it is. Sometimes it isn't."<br />
<br />
Timothy blows out his air and shrugs, considering. He stares at the sour cream containers in front of him for a moment. Then he looks at me and grins. He squeezes his tiny arm around my waist and sprints off to catch up with his little brother, turning to yell over his shoulder, "I forgive you, Mommy!"<br />
<br />
Family reconciliation in Aisle 7. <br />
<br />
(Motherhood is purifying me, one screw-up at a time.)<br />
<br />
My children unanimously select Hostess Cupcakes.<br />
<br />
--------------------------------------------------------- <br />
<br />
I have a <a href="http://rebekahsfamilyfoodandfun.blogspot.com/" target="_blank">new, real-life blogging friend with a gorgeous cooking/baking blog</a>. I recently saw a recipe for these "Fauxstess" Cupcakes on Rebekah's site.<br />
<br />
(She uses a from-scratch recipe for her cupcakes which I <i><b>whole-heartedly</b></i> endorse. I "cheated" and used the boxed mix shown below. The cupcakes turned out very tasty, but they would have been even better from scratch.) <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG_VrieVLd0_XkmoUzsRsCOJhKZxMHsj40Z8qw9NbrYpkX1XsrLQDpplRlAhzy1Ks4zXPzpSVKOMqqOUKH9e9gPpd1gx_oZenJYGnokze_gzHEVPWMuwTHAyFkFiEWUler5U3iGeO6F67/s1600/fc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG_VrieVLd0_XkmoUzsRsCOJhKZxMHsj40Z8qw9NbrYpkX1XsrLQDpplRlAhzy1Ks4zXPzpSVKOMqqOUKH9e9gPpd1gx_oZenJYGnokze_gzHEVPWMuwTHAyFkFiEWUler5U3iGeO6F67/s640/fc2.jpg" width="640" /></a></div>
<br />
While the cupcakes were baking, I mixed together the filling which contains a very, very, very <i>UN-</i>real ingredient--Marshmallow Creme from a jar. Sorry. Retract in horror if you must. I was going to whip up something as a substitute, but you know what? It just is what it is. (I did find <a href="http://www.annies-eats.com/2012/06/11/diy-marshmallow-creme/" target="_blank">this lovely recipe</a> for homemade marshmallow creme.)<br />
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Butter, Marshmallow Creme, Powdered Sugar, and Salt. <br />
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Yep--it's as fluffy and delicious as it looks.<br />
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Once the cupcakes were cool, I began the filling process (I reserved about a half-cup of the filing for decorating the tops...)<br />
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I squirted a "dollop" into the center of each cupcake.<br />
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Then, I made a ganache for the glaze. I love ganache. I love the word, love the color, love the smell; I love everything about it except for what it does to my love handles and derriere. (Here's my <a href="http://cookingwithchopin.blogspot.com/2011/11/chocolate-ganache.html" target="_blank">how-to</a> for making ganache.)<br />
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I scraped the ganache into a deep "pool" on one side of the pot and then...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinU7lDZHdTc6xrF1vkJRU7pwqzongO7rDPNNitZAegCKjvtDXPySYzq25ZHULXsxbEDaYva6f5g8etQ8CQitQ2HsqXiywPdB2WhZMS_Tl3TqyXatYU6YDXDd8G4jdhK4svbDI-ePiG4VGu/s1600/fc10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinU7lDZHdTc6xrF1vkJRU7pwqzongO7rDPNNitZAegCKjvtDXPySYzq25ZHULXsxbEDaYva6f5g8etQ8CQitQ2HsqXiywPdB2WhZMS_Tl3TqyXatYU6YDXDd8G4jdhK4svbDI-ePiG4VGu/s640/fc10.jpg" width="640" /></a></div>
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I...<br />
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...dunked the cupcakes to coat the tops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZsFyvzF-cO4GeBS_UhyphenhyphenG64Ojx_8TXgspkMO9W6QN-CYVOdxKZhtEm1zCRiDRJm-YX2IcfLtrLZbSavqTIXI3cfnz6oyypdiLMbH5q2emXsKIo8xieRfByjgFyeEA05KhyQ2yzgNRxDEa/s1600/fc11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZsFyvzF-cO4GeBS_UhyphenhyphenG64Ojx_8TXgspkMO9W6QN-CYVOdxKZhtEm1zCRiDRJm-YX2IcfLtrLZbSavqTIXI3cfnz6oyypdiLMbH5q2emXsKIo8xieRfByjgFyeEA05KhyQ2yzgNRxDEa/s640/fc11.jpg" width="640" /></a></div>
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After allowing the ganache to "set" for about 15 minutes,<br />
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I added the trademark "swirl" with the remaining filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIO7LV8Oktg0DWgJ2xI3HUsnBzxzDwc5tZmECC6nrxrXzWomQaTj2Bf4O8Unh2cBL5xNiDZOcTYJ8-UVmxInTYU9WerrpKC7wJySnG6KwIyL45iJmgCB-jN1VrgWuuh2j5qKVJkx6HfWl/s1600/fc14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIO7LV8Oktg0DWgJ2xI3HUsnBzxzDwc5tZmECC6nrxrXzWomQaTj2Bf4O8Unh2cBL5xNiDZOcTYJ8-UVmxInTYU9WerrpKC7wJySnG6KwIyL45iJmgCB-jN1VrgWuuh2j5qKVJkx6HfWl/s640/fc14.jpg" width="640" /></a></div>
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Timothy's verdict: "Homemade <i>IS</i> always better, Mommy." <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRP3dMMPWXTnXc3CVUZxDZPkMxZ2utjh5f7z-7EZ5bhkF5HMta4l68aWCo_dnqqCPG4QHM7jwOqMIB71AFpblAX6PHSHllCWn709lFcUSxfzREkTCQsyjYe8frT1YY4qeSPBFd0D1Abjk9/s1600/fc15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRP3dMMPWXTnXc3CVUZxDZPkMxZ2utjh5f7z-7EZ5bhkF5HMta4l68aWCo_dnqqCPG4QHM7jwOqMIB71AFpblAX6PHSHllCWn709lFcUSxfzREkTCQsyjYe8frT1YY4qeSPBFd0D1Abjk9/s640/fc15.jpg" width="640" /></a> Thank goodness.</div>
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<br />
<a href="https://sites.google.com/site/cookingwithchopin/-fauxstess-cupcakes" target="_blank">Printable Recipe</a><br />
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<u><b>"Fauxstess" Cupcakes</b></u><br />
Makes 24 cupcakes <br />
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<i>Cupcakes:</i><br />
1 (17.1-ounce) package of boxed chocolate cake mix, prepared according to directions<br />
(Or use <a href="http://cookingwithchopin.blogspot.com/2010/10/happy-birthday-cake.html" target="_blank">this</a> or <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/devils-food-cake-recipe/index.html" target="_blank">this</a> recipe for homemade chocolate cupcakes)<br />
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<i>Filling and Frosting Swirl:</i></div>
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2 cups Marshmallow Creme (<a href="http://www.annies-eats.com/2012/06/11/diy-marshmallow-creme/" target="_blank">homemade</a> or store-bought)</div>
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½ cup (1 stick) unsalted butter, at room temperature</div>
¾ cup powdered sugar, sifted<br />
Pinch of salt<br />
½ tsp. cream or milk (use only in reserved filling to be used for frosting swirl)<br />
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<i>Ganache Glaze:</i></div>
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1/4 cup heavy cream</div>
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4 ounces bittersweet chocolate bar, chopped </div>
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<i>To prepare cupcakes:</i></div>
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Prepare boxed cake mix according to directions. Line a standard muffin/cupcake tin with baking papers. Bake for 16-18 minutes (refer to package directions for cupcake baking time). After cupcakes are removed from the oven, allow them to "rest" in the muffin tin for about 5 minutes. Then carefully remove cupcakes (they should release from the baking tin much easier once they have cooled for a few minutes). Set cupcakes on a cooling rack. Allow them to <i>completely cool</i> before proceeding. (Warm cupcakes will ruin the filling and ganache topping.)</div>
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<i>To prepare filling/frosting: </i></div>
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While the cupcakes are cooling, prepare the filling/frosting. Use a stand mixer (or a sturdy shoulder and a good whisk and wooden spoon) and combine the Marshmallow Creme and softened butter. Mix on medium-high speed until completely combined. Add sifted powdered sugar and salt; whip until the mixture is light and fluffy, about 1-2 minutes more. </div>
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<i>To fill the cupcakes:</i></div>
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Transfer the majority of the filling mixture to a pastry bag* fitted
with a medium-round tip,<b> reserving ½ cup in the mixing bowl</b>. <i>(The tip I use is not labeled, but the opening is about 1/4-in diameter.) </i> Blend
in the cream to the reserved filling mixture to make it smooth for
piping the swirl on top of the cupcake. Transfer this to <i>another </i>pastry
bag fitted with a small round tip <i>(I used the equivalent of a Wilton #3)</i>. Chill both filling bags until ready to use.</div>
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To fill the cupcakes, insert the pastry tip directly into the center
of each cupcake and squeeze in a "dollop" (sorry--I don't have a more precise measurement) of the marshmallow mixture.
If excess filling oozes out,
scrape it off with a knife so the top of the cupcake is essentially
smooth. </div>
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<i>Chocolate Ganache Glaze: </i></div>
To prepared glaze, heat cream in a saucepan over medium heat. When cream is steaming
(don't let it boil), remove from heat and stir in chocolate. Whisk
mixture until all chocolate is melted and smooth (it will thicken as it
is whisked). <br />
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After cupcakes have been filled, "dunk" the top of each cupcake (one at a time) into the ganache glaze. If some of the creme filling streaks through the chocolate, spoon a small amount of the glaze directly onto the streaked area. Allow the glaze to set (about 15 minutes, depending on the temperature of your kitchen...if it's warm it will take a little longer. You can refrigerate the glazed cupcakes to speed the process along.).</div>
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After glaze has set, pipe the trademark frosting swirl on the tops of the cupcakes using the reserved marshmallow filling. </div>
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Store in an airtight container. Refrigerate if you will be storing them longer than 1 day. Bring to room temperature before serving.</div>
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*If you don't have a pastry bag, or if the idea of using a pastry bag makes you want to run down the street waving your arms and screaming wildly (I understand!!), use a zip-lock bag with a small corner snipped off to hold and disperse the filling. Use the handle of a wooden spoon (or something equivalent in size to a small dowel rod) to poke a small hole in the top of the cupcakes, then squirt in some of the filling. It might not be as pretty as cupcakes filled with an actual pastry tip, but at least you won't go crazy in the process.</div>
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<span style="font-size: x-small;">Frosting/Filling Recipe and overall method from <a href="http://www.annies-eats.com/2012/06/12/fauxstess-cupcakes/" target="_blank">Annie's Eats</a>; Inspiration from <a href="http://rebekahsfamilyfoodandfun.blogspot.com/2012/11/fauxstess-cupcakes.html" target="_blank">Rebekah's Family, Food, and Fun</a></span></div>
Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com6tag:blogger.com,1999:blog-7042771491441596129.post-40368829358916155332013-08-05T00:00:00.000-05:002013-08-05T00:00:04.881-05:00Creamy Chocolate Coconut Layer Bars (Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGToPX7aD8KpGHN98XSEzjjAM_lX7yzBHrjuisrkefgy2iK0QxDEmYe0Y9NTkUs2RQXzQmomV3P-PZ_xm0X9rIjHK26haw3LgfibD8SlmUndFWacG-WW61pPc4iS4s-3Q33GzPaKaYqwF/s1600/cccb3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGToPX7aD8KpGHN98XSEzjjAM_lX7yzBHrjuisrkefgy2iK0QxDEmYe0Y9NTkUs2RQXzQmomV3P-PZ_xm0X9rIjHK26haw3LgfibD8SlmUndFWacG-WW61pPc4iS4s-3Q33GzPaKaYqwF/s640/cccb3.jpg" width="640" /></a> </div>
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A simple, rich and beautiful dessert. The fact that it's gluten-free is just icing on the <i>errrrr</i>....bar. </div>
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My assignment for this month's <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a> was the lovely Jess Smith of <a href="http://www.inquiringchef.com/" target="_blank">Inquiring Chef</a>. Jess and her husband, Frank, live in Bangkok, Thailand. Her blog's "<a href="http://www.inquiringchef.com/about-jess/" target="_blank">About</a>" page is one of the best I've ever seen. Jess has a crisp, easy-to-read writing style and her photography is stellar. Don't walk, <i><b>CLICK</b></i> over to her blog right now to see what she's up to. I'll wait here for you... </div>
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This recipe is very easy to make. The hardest part is waiting for the whole dang thing to cool before you slice into it. We've had very "Bangkok-y " weather here for the last few days, and my kitchen is warmer and much muggier than usual. While this makes working with chocolate quite messy, I'd make these bars no matter the weather. They're just that good.</div>
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The crust, for starters, is fantastic. Made with coconut flour, brown sugar, eggs, butter, and almond extract, it imparts a rich (yet delicate?) balance to the chocolate, unsweetened coconut shavings, and sweetened condensed milk that sit atop it in layers. If you aren't a coconut flour fan, you could modify the crust layer to something more short-breadish like <a href="http://www.inquiringchef.com/about-jess/" target="_blank">this</a>. As for me, I'd like to marry coconut flour, so I found the recipe stupendously delicious. </div>
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Jess notes that you can use either sweetened or unsweetened coconut. I, for one, think my teeth would fall straight out of my head if the coconut was sweetened; the recipe gets plenty of sweetness from the condensed milk. But that's up to you. (BTW, I used coconut "chips" because I didn't have any of the shredded variety on hand.) </div>
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<b>I also drizzled it with a mixture of Nutella and coconut oil, as seen in the first and last photos.</b> <br />
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<i>Good grief. </i> These are hard to share. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGFlKSiZNKeSldQL-NjHFRzpjeT1DF6MTZhBlVbvvZZBe807UUiA9x0tIFG3UL7SJAZvziKzpO-nChVjDkm6Sg_8sopy5DK4QTitVtLdVURZ_38U1z80KyJmOv-RgBWbexbKEwXwkuxef/s1600/cccb5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGFlKSiZNKeSldQL-NjHFRzpjeT1DF6MTZhBlVbvvZZBe807UUiA9x0tIFG3UL7SJAZvziKzpO-nChVjDkm6Sg_8sopy5DK4QTitVtLdVURZ_38U1z80KyJmOv-RgBWbexbKEwXwkuxef/s640/cccb5.jpg" width="640" /></a></div>
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(The printable recipe is <a href="https://sites.google.com/site/cookingwithchopin/creamy-chocolate-coconut-layer-bars-gluten-free" target="_blank">here</a>.) <br />
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<u><b>Creamy Chocolate Coconut Layer Bars (Gluten-Free)</b></u><br />
Makes 16 bars<br />
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½ cup coconut flour<br />
⅓ cup light brown sugar<br />
½ teaspoon salt<br />
¼ cup unsalted butter, melted<br />
4 eggs<br />
¼ teaspoon almond extract<br />
1 and ¼ cups semi-sweet chocolate chips<br />
1 and ¼ cups shredded coconut (sweetened or unsweetened, according to preference)<br />
½ cup sweetened condensed milk<br />
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Preheat oven to 350 degrees F. Prepare an 8" x 8" baking dish by greasing with butter and then laying down a piece of buttered parchment paper that is large enough to overlap the sides of the dish. (This is useful for removing the finished recipe from the baking dish in one piece; it also speeds up the cooling time.) </div>
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To prepare the crust: in a large mixing bowl, whisk together the coconut flour, salt, and the brown sugar, breaking up as many of the sugar lumps as possible. In a separate bowl, whisk together the melted butter, the eggs (be careful not to have the melted butter so hot that it will curdle the eggs), and the almond extract. Pour the egg mixture into the coconut flour/sugar mixture. Stir with a wooden spoon just until the two mixtures are incorporated (don't over-stir). Pour the crust batter into the prepared baking dish, spreading to a smooth layer with the back of the spoon. Bake for 8-10 minutes, just until set. (The crust won't be brown after this amount of time, so don't wait for that to happen before removing it from the oven...)</div>
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After 8-10 minutes, remove the crust from the oven. Pour over the chocolate chips in an even layer, then sprinkle the coconut over the chocolate, then drizzle the sweetened condensed milk evenly over the coconut. Return dish to the oven for 13-17 minutes, until coconut begins to slightly brown (this will depend on your oven, so start checking it at 13 minutes). </div>
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Allow bars to completely cool before slicing. When cool, cut into 16 squares. </div>
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Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com20tag:blogger.com,1999:blog-7042771491441596129.post-78342206300120355102013-07-31T08:02:00.000-05:002013-07-31T08:02:12.432-05:00Paleo Banana Nut Bread (Grain-Free, Dairy-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gIaDE7s7S8W9FkddCjVF9KJtWasxiGDjOJiZ7Pe4kjGko_Z-aQqFp7J6QheHj8fLz6dOk9IOCd3fAzHN5c8awXU3ExIk6C-w4F793g6WSRGy9GsqgFoQCnF3kCDyqu95vs7VxMByIjTF/s1600/paleobananabread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gIaDE7s7S8W9FkddCjVF9KJtWasxiGDjOJiZ7Pe4kjGko_Z-aQqFp7J6QheHj8fLz6dOk9IOCd3fAzHN5c8awXU3ExIk6C-w4F793g6WSRGy9GsqgFoQCnF3kCDyqu95vs7VxMByIjTF/s640/paleobananabread1.jpg" width="640" /></a></div>
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Moist, tender, rich and dense. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioj-0ATX437XxMNbmBs8e5pqGXsy2jxv3CImEkD1laGs2IO7B_vrhtW0zdBHSKPxODwTDPfso4BrMGyqtHKUHii4zqZj69c6Hi2RygGRjS67aztmphZ0KOQxSy9lzcJ1k6Hqrwof8BAZl9/s1600/paleobananabread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioj-0ATX437XxMNbmBs8e5pqGXsy2jxv3CImEkD1laGs2IO7B_vrhtW0zdBHSKPxODwTDPfso4BrMGyqtHKUHii4zqZj69c6Hi2RygGRjS67aztmphZ0KOQxSy9lzcJ1k6Hqrwof8BAZl9/s640/paleobananabread2.jpg" width="640" /></a></div>
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Everything you want your banana bread to be. </div>
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(Plus it's grain and gluten-free.)</div>
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We have some of the world's greatest neighbors. </div>
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I love them like family.</div>
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They recently "went" gluten-free, and are now stepping into a <a href="http://en.wikipedia.org/wiki/Paleolithic_diet" target="_blank">Paleo diet</a>. Do you even know how excited this makes me?? I love to cook and bake for these precious people, and to now have a reason, a <i><b>PURPOSE </b></i>to make Paleo things for someone besides myself? I can barely stand it. </div>
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Last week a summertime cool front blew in. The skies were dark and stormy; it felt like fall. My oven pretty much turned itself on, begging to bake this Paleo Banana Nut Bread. </div>
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Coconut and almond flours are becoming common shelf items at many grocery stores. They team up to make this bread dense and moist. The olive oil is undetectable, in case you were worried. :) </div>
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I doubled the recipe below and used a standard 9" x 5" loaf pan plus three of the mini loaf dishes you see in the photos above. This stuff is made for sharing! </div>
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Enjoy!</div>
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<a href="https://sites.google.com/site/cookingwithchopin/paleo-banana-nut-bread" target="_blank">Here's</a> the printable version of the recipe.</div>
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<br /><u><b>Paleo Banana Nut Bread</b></u></div>
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(Makes one 9" x 5" loaf)</div>
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3/4 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1 teaspoon ground cinnamon</div>
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1/4 teaspoon ground nutmeg</div>
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Pinch of ground cloves (optional)</div>
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3/4 cup almond flour</div>
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1/4 cup coconut flour</div>
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2 tablespoons olive oil</div>
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3 eggs</div>
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1 cup mashed (very ripe) bananas (about 2 bananas)</div>
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1/4 cup honey or pure maple syrup</div>
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1/2 cup chopped walnuts (optional) </div>
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Preheat oven to 350 degrees F. Grease a loaf pan (I used a standard 9" x 5" pan; use a smaller loaf pan for a "taller" finished banana bread loaf) with coconut oil or olive oil. Line with parchment paper, if desired. Set aside.</div>
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Whisk the dry ingredients together in a large bowl. In a separate bowl, combine the olive oil, eggs, mashed bananas and honey. Mix wet ingredients well and then add to the dry ingredients. Stir until just incorporated. Add nuts, if using, and gently stir just until incorporated.</div>
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Transfer the batter to the prepared loaf pan. Bake for 40-50 minutes (depends on loaf pan size), until top is very golden brown and cracks begin to appear. Insert a toothpick in the center of the loaf; when it comes out clean, the bread is done.</div>
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Allow to cool in pan. Then slice and serve. </div>
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<span style="font-size: x-small;">Recipe slightly adapted from <a href="http://comfybelly.com/2012/03/banana-bread-using-coconut-almond-flour/#.UfkALG3N6So" target="_blank">here</a>. </span></div>
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Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com1tag:blogger.com,1999:blog-7042771491441596129.post-67075306912779774572013-07-27T13:01:00.001-05:002013-07-27T13:07:16.463-05:00A Princess and Her Knights {A Walk Through the Woods}As I tip my coffee cup to drain that precious last sip, my sons cannonball themselves next to me on the couch.<br />
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"Mommy! Let's go on an adventure!" Timothy yells excitedly. <br />
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"What kind of an adventure?" I ask, my eyes widened as I match my enthusiasm to theirs.<br />
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"It will be an adventure through the dark forest. There might be bad guys or wolves, Mommy. Are you worried? Don't be. We will protect you. You can be the princess."<br />
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"I've always wanted to be a princess! But please be careful with me in the woods. It's kind of dark and scary. There are snakes and spiders and bugs and who <i>knows</i> what else. But I'm trusting you, my gallant knights."<br />
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(Have you ever seen a boy's chest swell with pride at being commissioned to protect his mother?)<br />
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I barely have time to change from my nightclothes as they tug me out the door. <br />
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We begin at the play-set (our castle), positioned on the edge of the Ozark forest that surrounds three sides of our home. <br />
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The moss is thick and beautiful. <br />
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My knights lead me to the dark depths of the forest, their senses on high alert for anything with evil intentions toward their princess. <br />
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We found this cool stuff (lichen? fungus?) on a decaying tree. Timothy said it could be the footsteps of a very small bad guy. <br />
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If I were a fairy princess, this would be my bed. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOtvsmhqqV_qQ4HWkd7dr8Y8sQaEbK6K85HIZGYCuyWfcPFFtY0-RSdkuEUQ8tG4TYd3PL9n6KN8Bu0hlRRYEqqDadXZzHfUs63lyFN7ncaoF_MZ7XeUy35998ed2SJ9hFbP_SSa33P8/s1600/naturewalk6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOtvsmhqqV_qQ4HWkd7dr8Y8sQaEbK6K85HIZGYCuyWfcPFFtY0-RSdkuEUQ8tG4TYd3PL9n6KN8Bu0hlRRYEqqDadXZzHfUs63lyFN7ncaoF_MZ7XeUy35998ed2SJ9hFbP_SSa33P8/s640/naturewalk6.jpg" width="426" /></a></div>
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(A preview of the approaching fall.) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoi9OB9uzGX3AatDUJ9t4E1gPwdAxWzJTnEsg9B58SL8EvVzjdBRMo9RxvO1QQmplpnb9VlxkHwkp0aXIL0LwKdXF6qlfgov1OVuWbdyqRjJZncDhtooP7qFZ1PMgHHmFnOlVdcYnPn4/s1600/naturewalk7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoi9OB9uzGX3AatDUJ9t4E1gPwdAxWzJTnEsg9B58SL8EvVzjdBRMo9RxvO1QQmplpnb9VlxkHwkp0aXIL0LwKdXF6qlfgov1OVuWbdyqRjJZncDhtooP7qFZ1PMgHHmFnOlVdcYnPn4/s640/naturewalk7.jpg" width="640" /></a></div>
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Hollow trees must be closely inspected...<br />
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<br />
After exploring these woods for nearly an hour, our fearless leader finds the path home.<br />
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Who needs shining armor? My knights wear Hot Wheels shirts. <br />
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When we were less than 100 meters from the house, Matthew screams, "I FOUND THE DIAMONDS, PRINCESS MOMMY!! Come, COME! Follow me!!" <br />
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And find them he did. Beautiful, sparkly water-droplet diamonds. <br />
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I allowed my princess heart to burst with joy. Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com1tag:blogger.com,1999:blog-7042771491441596129.post-561904852011426112013-07-24T19:41:00.001-05:002013-07-24T19:44:05.136-05:00How To Chiffonade Basil<div style="text-align: justify;">
My basil plants are exploding with growth this year. </div>
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So I'm putting it into everything. (Seriously. I made a blueberry smoothie the other day and added basil; it was actually good.)</div>
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Long, dreary winter days lay ahead; I know I will dream about my herb garden and miss fresh basil. But in the meantime, I want to use this herb as efficiently as possible. And for me, that means cutting it into chiffonade. (That's just the French term for cutting a leafy herb or veggie into long, thin strips.)</div>
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It's super-easy and quick. <br />
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Just stack the leaves.<br />
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Roll them together like a cigar.<br />
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And slice into thin ribbons. <br />
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<i>Voila</i>. Ready to be tossed into...anything!
Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com0tag:blogger.com,1999:blog-7042771491441596129.post-10852681718825818772013-07-17T19:11:00.001-05:002013-08-11T19:40:12.162-05:00A Simple SummerHow's your summer been thus far? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqFW3APOCyGTA9GvauYqRUdgS725JE2RRVVoU3Wu9pWtk1wwdVo5d82FoBYo1FCLvT4Vn4EJ1wal4V08As-TNVFow9Z8BBOebd3AnNeLp6StCWX-9_UV7diAa6bx8IcEKrSITGcWXwJg/s1600/40clovesgarlicchicken5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqFW3APOCyGTA9GvauYqRUdgS725JE2RRVVoU3Wu9pWtk1wwdVo5d82FoBYo1FCLvT4Vn4EJ1wal4V08As-TNVFow9Z8BBOebd3AnNeLp6StCWX-9_UV7diAa6bx8IcEKrSITGcWXwJg/s640/40clovesgarlicchicken5.jpg" width="640" /></a></div>
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We've (gleefully) downshifted to a slower pace.<br />
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I've tried a few new recipes, <br />
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Like these Cinnamon-Roll Biscuits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvT2N7YhJvPNm6wfJhuNMjO6scR36moVwe6hr1m7yrpi0d2EHq7qOp-0mFIfis4uI800KU6EqglngbTgXWCoLHyL-HKz69JQHWiBqLomOVJaNu6wnDWASVRM0pV6eAstaMkX_uJLXtQWA/s1600/potatopancakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvT2N7YhJvPNm6wfJhuNMjO6scR36moVwe6hr1m7yrpi0d2EHq7qOp-0mFIfis4uI800KU6EqglngbTgXWCoLHyL-HKz69JQHWiBqLomOVJaNu6wnDWASVRM0pV6eAstaMkX_uJLXtQWA/s640/potatopancakes.jpg" width="640" /></a></div>
And these Potato-Rosemary Pancakes.<br />
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But we've mostly been eating familiar, simple foods.<br />
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My flower garden had it's best year so far.<br />
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It's beauty had a strong gravitational pull on my heart...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXgOlaiFeig59Ax9pWuVnxhPSRbXgA6fSxiBuBpkvAt8P8ndoa8qXW_pnfPFZsitxPwctk1So-0mDgu8a2lNXFawZF57epjnqCEXBp5-UadMOC6MNW6amLwsrAhNYb7xAPagoUSE1NeA/s1600/bleedingheart1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXgOlaiFeig59Ax9pWuVnxhPSRbXgA6fSxiBuBpkvAt8P8ndoa8qXW_pnfPFZsitxPwctk1So-0mDgu8a2lNXFawZF57epjnqCEXBp5-UadMOC6MNW6amLwsrAhNYb7xAPagoUSE1NeA/s640/bleedingheart1.jpg" width="640" /></a></div>
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And I just couldn't stay out of it. (Which was a wonderful "problem".)<br />
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I've devoted most of my time to playing with these charming fellows.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbtg2N2QPS_PyOHUHXv_br7iH1an__Fjy7DIRcgx2MOU0Iglup4JE2TUY1KD8vkOHXgt6Qep4ah3XPDE-yDOrg4uM_dcQArQNAtrEK1xpcuBtjrOnctSKz9QATJf4nj1aDC5up83v58I/s1600/boys1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbtg2N2QPS_PyOHUHXv_br7iH1an__Fjy7DIRcgx2MOU0Iglup4JE2TUY1KD8vkOHXgt6Qep4ah3XPDE-yDOrg4uM_dcQArQNAtrEK1xpcuBtjrOnctSKz9QATJf4nj1aDC5up83v58I/s640/boys1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmDK_dFeMv695sSyR_h8oFeVFI0uTTovCDXUelSLxhW6_GdtWiyBLm5MsjzKtcn2fNmceCy6_qSM2ktljHMhsj4ZD2NHjKCI4uT2nK1WD6PqPo_8fntnOcXcAYrsJceOIZ7aPjsP2kEo/s1600/matthew_dirt_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmDK_dFeMv695sSyR_h8oFeVFI0uTTovCDXUelSLxhW6_GdtWiyBLm5MsjzKtcn2fNmceCy6_qSM2ktljHMhsj4ZD2NHjKCI4uT2nK1WD6PqPo_8fntnOcXcAYrsJceOIZ7aPjsP2kEo/s640/matthew_dirt_1.jpg" width="426" /></a></div>
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I love summer.Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com3tag:blogger.com,1999:blog-7042771491441596129.post-35805354596248733062013-06-12T07:13:00.000-05:002013-06-12T07:14:32.316-05:00Gatherings Magazine--Please Help Bring it to Print!<div style="text-align: justify;">
<img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7FydEe6lOA32AdV-0eTbk-SbRb-aYViBQl070b8ED3NC3emJQlGC96yY0M-koyblvMahV023Mi3__12SvCEpyiwn1CPKuT4PBizOg7QdpMdquzanKQotlfKinW26CvN_NYXaNTrCon6s/s640/websiteheader.jpg" width="640" /> During the long summer days of the early 1990s, between trips to the orthodontist, excursions to the Sonic Drive Thru in our small Texas hometown, and repeated watching of "Anne of Green Gables", <a href="http://www.heatherspriggs.com/2013/06/bring-gatherings-magazine-to-print/" target="_blank">Heather Spriggs Thompson</a> and I poured over our favorite magazine, <i>Victoria</i>. We memorized every page with its grainy photographs, romantically flourished fonts, clothes and home decor we yearned for (at our ripe old age of 16). I'd watch Heather hungrily study each article; the next time I visited, she would have implemented some of the design ideas throughout her childhood home. </div>
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Heather's decorating always, <i>always</i> brought me such joy as it beckoned me to just sit and rest, to allow myself to just <i>breathe</i> and<i> </i>soak in what she had created.</div>
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Heather's gift to those of us who have known her has always been a quiet, peaceful, <i>welcoming</i> beauty. </div>
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In 2011, Heather began to share this gift with the world by launching her very own digital magazine called <i><a href="http://www.heatherspriggs.com/issues/" target="_blank">Gatherings</a>. </i>Until this point, <i>Gatherings</i> has existed as a free <a href="http://issuu.com/gatherings/docs/spring13" target="_blank">online publication</a>, a place where Heather, as editor-in-chief, has brought together a lovely bouquet of articles about vintage finds, food, crafting, interior design, and styling and presented them together as a posy for the world's enjoyment. So far, eight digital issues have been released. </div>
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<b><i>Gatherings'</i> audience is GROWING</b> and has become one of the leading digital "lifestyle" magazines. Under Heather's leadership, <i>Gatherings</i> now has the opportunity to become a printed publication. <br />
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<b><i>BUT WE NEED YOUR HELP. </i></b><br />
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On June 6, 2013, Heather initiated a <a href="http://www.kickstarter.com/projects/314180780/gatherings-magazine-in-print" target="_blank">Kickstarter project</a> to bring Gatherings to print. As a book publisher's daughter I know this to be true: printing high-quality images on beautiful paper is no inexpensive endeavor. Therefore, with the help of <i>community,</i> with everyone <i>pitching in what they can</i>, we can raise enough funds to send <i>Gatherings</i> to press.<br />
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But those funds have to be pledged by July 6. <br />
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If the Kickstarter project reaches the goal (i.e. if enough funds are pledged by July 6), we expect to release the first printed edition of <i>Gatherings</i> in September. If the goal is not reached, those who have pledged will not be charged.<br />
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It's fast and easy (and safe!) to pledge on Kickstarter. I just did; it took less than 5 minutes using my Amazon account. <br />
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I genuinely appreciate your support of this dream and of this opportunity to allow others to pour over the magazine's inspiring printed pages.<br />
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For more information on both the magazine and the Kickstarter project, please watch <a href="http://www.kickstarter.com/projects/314180780/gatherings-magazine-in-print" target="_blank">this video</a> by Heather.<br />
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Thank you, thank you, thank you! </div>
Ginnyhttp://www.blogger.com/profile/18011093332069125006noreply@blogger.com3