tag:blogger.com,1999:blog-17291430881510615922024-02-20T22:46:01.039-08:00A Cinnaholic BakerCinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-1729143088151061592.post-13873961608081534002012-03-19T19:30:00.002-07:002012-03-19T19:30:41.235-07:00Super Moist Honey Cake<div style="text-align: center;">
<img height="480" src="http://cfile229.uf.daum.net/image/1504FA394F669C6C0D175D" width="640" /> <b><br /></b></div>
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Here's a super moist cake for you all.</div>
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It's actually a quick bread, but it is extra moist and tender, almost like a cupcake:)</div>
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As soon as I saw this recipe, I knew I had to make it.</div>
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It's not the prettiest thing in the world, but I can tell you that you'll want to bake it over and over again!</div>
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Basically, it's a spice cake, but with a surprise of a distinctive honey flavor.</div>
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The honey taste is definitely there, which is perfect for me because I <i>adore </i>honey.</div>
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I was planning to have these with a drizzle of honey, but I don't even think that was necessary!</div>
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These are perfect for breakfast, a quick snack, or even as a dessert.</div>
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<img height="480" src="http://cfile221.uf.daum.net/image/1614224B4F669C23322C16" width="640" /> <b><br /></b></div>
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<b><span style="font-size: large;">Super Moist Honey Cake</span></b><br />
makes one 9x5" loaf<br />
Recipe adapted from <a href="http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/">SmittenKitchen</a><br />
<b>Ingredients*</b><br />
1 cup plus 2 1/2 tablespoons all purpose flour<br />
1 teaspoon baking powder<br />
1/3 teaspoon baking soda<br />
1/6 teaspoon salt<br />
2 teaspoons cinnamon<br />
1/6 teaspoon ground cloves<br />
1/6 teaspoons ground nutmeg<br />
1/3 cup olive oil<br />
1/3 cup honey<br />
1/2 cup granulated sugar<br />
1/6 cup (2 tablespoons plus 2 teaspoons) brown sugar<br />
1 egg, room temperature<br />
1/3 teaspoon vanilla extract<br />
1/3 cup warm coffee<br />
1/6 cup (2 tablespoons plus 2 teaspoons) fresh orange juice<br />
1 tablespoon plus 1 teaspoon rye or whiskey ( I just used water - worked fine!)<br />
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<b>Directions:</b><br />
Preheat oven to 350F.<br />
Generously grease 9x5" loaf pan with baking spray.<br />
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Make a well in the center and add oil, honey, both the sugars, eggs, vanilla, coffee, orange juice, and ryr or whiskey (or water). I have learnt from this recipe that if you meaure the oil first, then the honey, the honey will slide out beautifully without leaving any sticky bits behind! With an electric mixer on low speed, stir together all the ingredients until well combined. Pour batter into the prepared pan. Bake until the cake springs back when you gently touch the center, about 45 to 55 minutes. Let the cake stand for 15 minutes before removing from pan.<br />
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*I know the ingredients measurements are a little strange, and that's because I divided the original recipe by three! If you want to, you can bake 3 loaves with the following amounts:<br />
3 1/2 cups all purpose flour<br />
1 tablespoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
4 teaspoons cinnamon<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground nutmeg<br />
1 cup olive oil<br />
1 cup honey<br />
1 1/2 cups granulated sugar<br />
1/2 cup brown sugar<br />
3 eggs, room temperature<br />
1 teaspoon vanilla extract<br />
1/2 cup fresh orange juice<br />
1/4 cup rye or whiskey<br />
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<img height="480" src="http://cfile208.uf.daum.net/image/130926394F669CAB046CAC" width="640" /> </div>
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<img height="480" src="http://cfile232.uf.daum.net/image/16540F444F669D1C1D6E7E" width="640" /> </div>
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-71884650821967626092012-03-18T08:10:00.001-07:002012-03-18T12:39:45.537-07:00Giant Chocolate Chip Cookies<br />
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<img height="640" src="http://cfile235.uf.daum.net/image/17111E3B4F6298E21BF3B9" width="480" /> <b><u><br /></u></b></div>
<b><u><br /></u></b><br />
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What makes an ordinary chocolate chip cookie extra special?</div>
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I think it's the size.</div>
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Chocolate chip cookies are a classic favorite for all those cookie-lovers, but you have to admit: they can get a little boring sometimes. </div>
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NOT that I would ever say no to anyone who offers me one. :)</div>
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But a little twist and a little surprise are always fun to find in those little babies.</div>
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Or in this case, HUGE babies!</div>
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These are actually white chocolate macadamia cookies, but you can omit the nuts and just use semi-sweet or milk chocolate chips if you'd like. It's pretty easy to adjust to your taste.</div>
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The one thing you MUST follow, of course, is the extra special size! </div>
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(They are about 5" in diameter)</div>
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The edges are perfectly crisp, the center is soft, moist, and chewy, and every bite has a satisfying crunch from the nuts, and an irresistible, smooth, meltiness from the chocolate chips.</div>
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I guarantee that this perfectly sweet treats will be a "big" hit among the kids!</div>
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<img height="640" src="http://cfile214.uf.daum.net/image/2012D63B4F6298F6208782" width="480" /> <b><u><br /></u></b></div>
<b><u><br /></u></b><br />
<b><span style="font-size: large;">Giant Chocolate Chip Cookies</span></b><br />
makes 8 (5-inch) cookies<br />
Recipe adapted from <a href="http://www.marthastewart.com/314466/giant-chocolate-chip-cookies">Martha Stewart</a><br />
<b>Ingredients:</b><br />
1 cup all purpose flour, spooned and leveled<br />
3/4 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1/2 cup unsalted butter<br />
1/2 cup granulated sugar<br />
6 tablespoons packed light brown sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
1/4 cup chocolate chips<br />
1/4 cup chopped macadamia nuts<br />
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<b>Directions:</b><br />
Preheat oven to 375F. Line a cookie sheet with parchment paper.<br />
In a medium bowl, whisk flour, baking soda, and salt. Set aside.<br />
In a large bowl, with an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add egg and beat well. Mix in vanilla.<br />
Reduce speed to low and add in flour mixture; mix until just combined. Stir in the chocolate chips and nuts.<br />
Drop by 1/4 cupfuls onto the cookie sheet, at least 4-inches apart from eachother. Bake until golden, 15 to 18 minutes. Cool 1 or 2 minutes on cookie sheets before transferring the cookies to a wire rack to cool completely.<br />
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See how wonderfully huge that is?</div>
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I made half the recipe and got four cookies - perfect for my family!</div>
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And yes, I used half an egg.</div>
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<img height="480" src="http://cfile226.uf.daum.net/image/1508B7374F6298A104E9F4" width="640" /> </div>
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What's your way of making cookies special?<br />
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<br /></div>Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com1tag:blogger.com,1999:blog-1729143088151061592.post-55517179875546033712012-03-15T18:05:00.000-07:002012-03-15T18:05:48.880-07:00The Best Red Velvet Cheesecake Cake ever.<div style="text-align: center;">
<img border="0" height="480" src="http://cfile215.uf.daum.net/image/1543F04F4F6174A61358BE" width="640" /> </div>
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I guess the red velvet trend is starting to die out now, but red velvet is still unquestionably many people's favorite flavor.</div>
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I'm not so sure that I would be able to recognize the taste of red velvet in a blind taste testing; maybe it's just the color that makes it alluring to our taste buds, as well as our eyes.</div>
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But seriously, there's like twenty red velvet recipes in my "to try" list because they all looked so <i>tempting!</i></div>
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Red velvet whoopie pies, red velvet cookies, red velvet cupcakes, red velvet cake balls... you name it!</div>
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This one was the only recipe I've tried so far, and it's definitely an good start!</div>
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No, it's actually an AMAZING start.</div>
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A whole layer of rich and creamy cheesecake stuffed inside two moist, thick, and delicious layers of red velvet cake.</div>
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Covered with decadent cream cheese frosting.</div>
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Topped with shavings of white chocolate love.</div>
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Mmm... what more could you ask for?</div>
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<img height="480" src="http://cfile206.uf.daum.net/image/1644534F4F61747112FBFB" width="640" /></div>
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<span style="font-size: large;"><b>Red Velvet Cheesecake Cake</b></span><br />
recipe adapted from <a href="http://www.recipegirl.com/2011/11/28/red-velvet-cheesecake-cake/">recipegirl</a><br />
<br />
<div class="verdanabody">
<span style="font-family: inherit;">Makes one amazing 9-inch 3-layer cake</span></div>
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<span style="font-family: inherit;"><u>Ingredients:</u></span></div>
<div class="verdanabody">
<span style="font-family: inherit;"><b>For the Cheesecake:</b><o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">Two (8-ounce)
packages cream cheese, at room temperature<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">2/3 cup
granulated white sugar<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">pinch of salt<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">2 large eggs<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1/3 cup sour
cream<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1/3 cup heavy
whipping cream<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1 teaspoon
vanilla extract<o:p></o:p></span></div>
<div class="verdanabody">
<br /></div>
<div class="verdanabody">
<span style="font-family: inherit;"><b>For the Red Velvet Cake:</b><o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">2 1/2 cups all
purpose flour<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1 1/2 cups
granulated white sugar<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">3 tablespoons
unsweetened cocoa powder (not Dutch process)<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1 1/2
teaspoons baking soda<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1 teaspoon
salt<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">2 large eggs,
at room temperature<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 cup melted butter</span></div>
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<span style="font-family: inherit;">1/2 cup vegetable or canola oil<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1 cup
buttermilk<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 cup (two
1-ounce bottles) red food coloring<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 teaspoons
vanilla extract<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 teaspoons
white vinegar<o:p></o:p></span></div>
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<br /></div>
<div class="verdanabody">
<span style="font-family: inherit;"><b>For the Cream Cheese Frosting:</b><o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1 cup powdered sugar, sifted lightly to remove any lumps<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">Two (8-ounce)
packages cream cheese, at room temperature<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1/2 cup
unsalted butter, at room temperature<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tablespoon
vanilla extract<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;"><u>Directions:</u><o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">1. <b>Prepare the
cheesecake layer:</b> Preheat oven to 325 degrees F. Place a large roasting pan on
the lower third rack of the oven. Place a kettle of water on the stove to boil.
Spray a 9-inch springform pan with nonstick spray and line the bottom with a
round of parchment paper. Wrap a double layer of foil around the bottom and up
the sides of the pan (you want to seal it so the water from the water bath
doesn't seep into the pan). In a large bowl, use an electric mixer to mix the
cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt
and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs,
one at a time, blending after each addition. Finally, mix in sour cream,
whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared
pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour
the hot water from your kettle into the roasting pan (it will fill the pan
surrounding the cheesecake). Pour enough water so that there is about an inch
of water coming up the foil along the sides of the cheesecake pan. Bake the
cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove
the cheesecake from the roasting pan and let it cool on a wire rack for at
least an hour. When it has cooled, place the pan into the freezer and let the
cheesecake freeze completely. This can be done in several hours- or overnight.<o:p></o:p></span></div>
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<br /></div>
<div class="verdanabody">
<span style="font-family: inherit;">2. <b>Prepare the
cake layers</b>: Preheat oven to 350 degrees F. Grease and flour two 9-inch round
metal baking pans (or spray with nonstick baking spray with flour). In a large
bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add
eggs, melted butter, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture.
Using an electric mixer on medium-low speed, beat for 1 minute, until blended.
Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2
minutes. Spread the batter evenly into the prepared pans, dividing equally.
Bake 25 to 30 minutes or until a toothpick inserted in the center comes out
with a few moist crumbs attached. Let cool in pans on a wire rack for 10
minutes. Run a knife around the edge of the pans, then invert cakes onto a rack
to cool completely.<o:p></o:p></span></div>
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<br /></div>
<div class="verdanabody">
<span style="font-family: inherit;">3. <b>Prepare the
frosting</b>: In a large bowl, using an electric mixer on medium-high speed, beat
powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy
(do not overbeat).<o:p></o:p></span></div>
<div class="verdanabody">
<br /></div>
<div class="verdanabody">
<span style="font-family: inherit;">4. <b>Assemble
the cake: </b>Place one cake layer into the center of a cake plate or platter.
Remove the cheesecake from the freezer, take off the sides of the pan, and
slide a knife under the parchment to remove the cheesecake from the pan. Peel
off the parchment. Measure your cheesecake layer against the cake layers. If
the cheesecake layer turns out to be a slightly larger round than your cake,
move it to a cutting board and gently shave off some of the exterior of the
cheesecake to get it to the same size as your cake layers. Place the cheesecake
layer on top of the first cake layer. Place the 2nd cake layer on top of the
cheesecake.<o:p></o:p></span></div>
<div class="verdanabody">
<br /></div>
<div class="verdanabody">
<span style="font-family: inherit;">5. <b>Frost the
cake:</b> Apply a crumb coat layer to the cake- use a long, thin spatula to cover
the cake completely with a thin and even layer of frosting. Be sure to wipe off
your spatula each time you are about to dip it back into the bowl to get more
frosting (this way you won't be transferring any red crumbs into the bowl of
frosting). Don't worry at this point about the crumbs being visible in the
frosting on the cake. When your cake has a thin layer of frosting all over it,
place it into the refrigerator for 30 minutes to "set" the frosting.
Once the first layer of frosting is set, apply the 2nd layer. Start by adding a
large scoop of frosting onto the top of the cake. Use a long, thin spatula to
spread the frosting evenly across the top and then spread it down the sides of
the cake too. Because you applied a crumb-coat layer, you shouldn't have any
red crumbs floating around in the final frosting layer. Decorate, as desired. I
recommend white chocolate shavings (see *Tips below). Keep this cake
refrigerated.<o:p></o:p></span></div>
<div class="verdanabody">
<br /></div>
<div class="verdanabody">
<span style="font-family: inherit;"><u>Tips:</u><o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">*For making
white chocolate shavings: Purchase a hunk of white chocolate. Microwave the
chocolate to soften it up slightly (15 to 30 seconds, depending on the size).
Use a potato peeler to run down the side of the chocolate to create
shards/shaves/curls of white chocolate. I like to shave it onto a paper plater
and then just use the plate to slide the chocolate onto the top of the cake.<o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">*If you are
serving this cake at a party, it's perfectly okay to leave the cake at room
temperature for an hour or so while serving. Otherwise, keep it in the
refrigerator. It also freezes perfectly! I made my cake one day and then just
placed it as-is in the freezer and pulled it out the next day. It thaws
quickly.</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="verdanabody">
<span style="font-family: inherit;">*The original recipe uses 2 1/2 cups powdered sugar for the frosting, but my family doesn't like crazy sweet stuff, so I reduced the amount drastically. 1 cup was still very sweet for us!</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<img height="480" src="http://cfile221.uf.daum.net/image/1344C84F4F61748010A7F7" width="640" /> <span style="font-family: inherit;"><br /></span></div>
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<img height="480" src="http://cfile219.uf.daum.net/image/1948EC444F6174AB0E1C02" width="640" /> <span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span><br />
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<img height="480" src="http://cfile209.uf.daum.net/image/192CFA444F6174B0375D12" width="640" /> <span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span></div>Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-44988391141096950452012-03-13T21:00:00.001-07:002012-03-13T21:03:25.998-07:00Super moist banana snack cake<div style="text-align: center;">
<img height="480" src="http://cfile209.uf.daum.net/image/1368EE4E4F600E54290375" width="640" /></div>
<b><u><br /></u></b><br />
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I don't usually make the same recipe more than once, because I like variety, but this is one of the very, <i>very</i>, few recipes that I call my "go-to" recipe. </div>
<div style="text-align: center;">
These are bomb.</div>
<div style="text-align: center;">
They are the most tender banana breads you will ever have.</div>
<div style="text-align: center;">
So tender that I called it a cake rather than a bread.</div>
<div style="text-align: center;">
They have a wonderful, deep banana flavor, and literally, they MELT IN YOUR MOUTH.</div>
<div style="text-align: center;">
Oh, and you wanna know something even better?</div>
<div style="text-align: center;">
They freeze <i>beautifully.</i></div>
<div style="text-align: center;">
Simply wrap each piece in plastic wrap, freeze 'em, and thaw in the refrigerator when you feel like snacking! </div>
<div style="text-align: center;">
20 seconds in the microwave is all it takes for a "freshly baked" banana cake :)</div>
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<img height="480" src="http://cfile236.uf.daum.net/image/1267F34E4F600E44274945" width="640" /> <b><u><br /></u></b></div>
<b><u><br /></u></b><br />
<b><span style="font-size: large;">Super Moist Banana Snack Cake</span></b><br />
recipe from <a href="http://www.myrecipes.com/recipe/banana-snacking-cake-50400000107432/">Cooking light</a><br />
serves 12<br />
<b>Ingredients</b>:<br />
6 3/4 oz all-purpose flour (about 1 1/2 cups - spooned and leveled)<br />
1/3 cup sugar<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp ground cinnamon<br />
1/4 tsp salt<br />
1 cup plain low-fat yogurt<br />
3/4 cup mashed ripe banana (about 1 1/2 medium bananas)<br />
1/4 cup vegetable oil (I used safflower)<br />
1 large egg, lightly beaten.<br />
cooking spray<br />
1/2 cup cool whip (optional)<br />
<br />
<b>Directions</b>:<br />
Preheat oven to 375F.<br />
Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl; stir with a whisk.<br />
In a small bowl, combine yogurt, banana, oil, vanilla and egg; stir until well blended. Add yogurt mixture to the flour mixture in the large bowl, stirring just until moist.<br />
Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375F for 15-20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping, if desired. (Since the cake was so moist and tender, I found that it didn't even need a topping!)<br />
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See how tender that is?</div>
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-30348755940266650762011-11-05T06:49:00.000-07:002011-12-07T21:00:41.922-08:00Benedict Rancheros<b><u><br /></u></b><br />
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Mmm.. Mexican.. yum...:)))</div>
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Okay, so I love Mexican food, cilantro, and beans.</div>
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I was at costco, strolling along the aisles, and then I spotted a whole pack of canned black beans!</div>
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I picked it up immediately without hesitation.</div>
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....what was I thinking??</div>
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They've been in my pantry for like, 9 months now. </div>
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My original plan was to use a can of beans once a week for 8 weeks, but those cans just ended up sitting there, forgotten.</div>
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Two of them were donated at the canned food drive last week, one of them was used for pasta, and the rest were simply heated and eaten by... me!</div>
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Of course, I still have a few cans left... and I don't think I would ever buy them in bulk again!</div>
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So anyway, this was something I made to clean my pantry, to be honest.</div>
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My family is usually not crazy about beans, but they all loved this dish!</div>
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Just smuggling in some good ol' beans for my family:) </div>
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They ARE meant to be good for you, right?</div>
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<b><span class="Apple-style-span" style="font-size: large;">Benedict Rancheros</span></b><br />
serves 2<br />
Recipe adapted from Epicurious<br />
<b>Ingredients:</b><br />
1 jalapeno<br />
1 tsp olive oil<br />
1 small onion, chopped<br />
1 clove garlic, chopped<br />
1/2 tsp cumin<br />
1 cup crushed tomatoes with juice<br />
1/2 cup water, plus more as needed<br />
2 eggs<br />
black pepper & sea salt<br />
1 Tbsp finely chopped cilantro*<br />
1/2 cup canned black beans, drained<br />
1/2 cup water<br />
2 corn muffins (recipe below)<br />
<br />
<b>Directions:</b><br />
Cut jalapeno in half lengthwise. Scrape the seeds and reserve them for later use, and finely chop the flesh.<br />
Heat oil on a skillet over medium heat and cook the jalapeno, onion, garlic, and cumin for 4-6 minutes.<br />
Add the tomatoes and 1/2 cup water, bring to a boil, then simmer over medium low heat until it becomes a sauce-like consistency.**<br />
Poach the eggs and keep warm in 120F water.<br />
Taste the sauce, season, and add the reserved jalapeno seeds if you want it spicier. (I didn't add the seeds, and it was mild to medium spicy). Stir in the cilantro, cover, and remove from heat.<br />
Pour the beans and water into another skillet over medium heat, mash with a fork, then cook until thickened, about 3-4 minutes. Add water as needed.<br />
Cut the rounded tops of the corn muffins and cut the bottom in half horizontally. Toast under a broiler, cut side up, until golden brown. Put the muffin on a serving plate, spread the beans, top with a poached egg, then the vegetable tomato mixture. Garnish with cilantro, if desired.<br />
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<b>Notes:</b><br />
*I forgot to stir in the cilantro in the salsa, so I simply used it as a garnish at the very end!<br />
**I had to simmer for a LONG time until it thickened even the slightest bit. The tomatoes were very watery:( I would use just 1/4 cup of water next time.<br />
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<b><u>Corn Muffins:</u></b><br />
Recipe adapted from Betty Crocker's New Cookbook<br />
<b>Ingredients:</b><br />
3/4 cup yellow cornmeal<br />
1/4 cup all purpose flour<br />
3/4 cup buttermilk<br />
2 tbsp vegetable oil or shortening<br />
1/2 tsp sugar<br />
1/2 tsp salt<br />
1/4 tsp baking soda<br />
1 large egg<br />
<br />
<b>Directions</b>:<br />
Preheat the oven to 450F. Grease the bottom and side of 6 muffin cups with shortening.<br />
Mix all ingredients. Beat vigorously 30 seconds with a wooden spoon. Pour batter into muffin cups.<br />
Bake for 10-15 minutes, until golden brown.<br />
<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-77546697438737641862011-10-17T23:11:00.000-07:002011-11-27T17:51:38.832-08:00Betty Crocker's Jumbo Chocolate Chip Cookies<b><u><br /></u></b><br />
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I'm trying to get the perfect chocolate chip cookie these days, so I've already tried about four different recipes just last week. </div>
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One of them was the turtle cookies I posted a few hours ago, which was awesome, but that technically wasn't a chocolate chip cookie, and they had nuts in them.</div>
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This one's more of a pure, classic version:)</div>
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Of course, they're huge, soft, thick, moist, and chewy - just how I like'em!</div>
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I usually try to underbake my cookies so that there's a little cookie doughy bit inside:)))</div>
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And these cookies certainly gave me that!</div>
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<b><span class="Apple-style-span" style="font-size: large;">Jumbo Chocolate Chip Cookies</span></b><br />
makes 1 1/2 dozen 5-inch cookies<br />
Recipe from <a href="http://www.amazon.com/Betty-Crockers-Cookbook-Crocker-Editors/dp/0028630092">Betty Crocker's New Cookbook</a><br />
<b>Ingredients:</b><br />
3/4 cup granulated sugar<br />
3/4 cup packed brown sugar*<br />
1 cup butter, softened<br />
1 egg<br />
2 1/4 cups all purpose flour**<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 cups semisweet chocolate chips<br />
<br />
<b>Directions:</b><br />
Preheat oven to 375F.<br />
Mix sugars, butter, and egg in a large bowl. Stir in the flour, baking soda and salt.<br />
Stir in the chocolate chips. Drop dough by 1/4 cupfuls onto an ungreased cookie sheet, leaving 3 inches between cookies.<br />
Bake 12 to 15 minutes or until edges are set but the center is still soft. Let the cookies cool for about 2 minutes on the cookie sheet, then transfer to wire racks and cool completely.<br />
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<b>Notes</b>:<br />
*I used splenda brown sugar blend, just to make it a little healthier:)<br />
**I used 2 1/4 cups of self rising flour and omitted the baking soda and salt.<br />
For regular sized cookies, drop by heaping tablespoons about 2 inches apart and bake for 8 to 10 minutes. Makes about 4 dozen.<br />
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-9313623860933617462011-10-17T20:50:00.000-07:002011-11-27T17:51:52.105-08:00Asian Chicken with Peanuts<div class="separator" style="clear: both; text-align: center;">
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Chicken is officially my favorite meat.</div>
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Well, they're poultry, not exactly 'meat'. So let's say.. favorite protein?</div>
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No, wait. Beans are better.</div>
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Okay, chicken is my favorite animal to eat... that sounds weird, doesn't it?</div>
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Forget it. I just like chicken.</div>
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They're so versatile and easy to prepare in a snap. Plus, they're healthy!</div>
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I don't know how many people are like me, but I like the taste of healthy food. I usually eat the chicken breasts rather than the wings or drumsticks.</div>
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And I love munching down a big bowl of chunky vegetables.</div>
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It makes me feel so... pure and organic:)</div>
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But at the same time, I love chocolatey, buttery, fudgy desserts, so I guess that evens it out.</div>
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<b><span class="Apple-style-span" style="font-size: large;">Asian Chicken with Peanuts</span></b><br />
serves 4 (2 cups each)<br />
Recipe adapted from <a href="http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=50996&ref=%2fSearchRecipesResult.aspx%3fq%3dasian%2bchicken%26filter%3d%26fbid%3dL45xTd-9G72&fbid=L45xTd-9G72">Campbell's Kitchen</a><br />
<b>Ingredients:</b><br />
2 tablespoons cornstarch<br />
1 3/4 cups less sodium chicken broth<br />
2 tablespoons soy sauce<br />
1/2 teaspoon ground ginger<br />
1/2 teaspoon sesame oil (optional)<br />
2 tablespoons vegetable oil<br />
1 1/4 lb skinless, boneless chicken breast halves, cut into 2 inch strips (2 cups)<br />
2 teaspoons chopped garlic<br />
2 cups broccoli<br />
2 small red peppers, cut into 2-inch strips (2 cups)<br />
1/2 cup salted peanuts*<br />
2 tablespoons chunky or creamy peanut butter (optional)**<br />
1 cup long grain white rice, cooked (3 cups cooked)<br />
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<b>Directions:</b><br />
Stir cornstarch, broth, soy sauce, ginger, sesame oil in a medium bowl.<br />
Heat 1 tablespoon oil in a 12-inch skillet over medium high heat and stir fry chicken until well browned. Remove the chicken from the skillet and keep warm.<br />
Reduce heat to medium, heat 1 tablespoon oil, and add broccoli, pepper, and garlic and stir fry until tender crisp. Stir in the cornstarch mixture; cook and stir until it boils and thickens, then stir in the peanut butter. Return chicken to skillet.<br />
Stir in peanuts and season with salt to taste. Cook until hot and bubbling.<br />
Serve with cooked rice.<br />
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<b>Notes:</b><br />
*I didn't have salted peanuts, so I used regular peanuts and added about 1/2 teaspoon salt.<br />
**The original recipe doesn't include peanut butter, but I felt that the end result didn't really pick up the peanutty flavor from just the salted peanuts.<br />
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-56861171139254982052011-10-17T20:00:00.000-07:002011-11-27T17:51:18.705-08:00Ooey Gooey Peanut Butter Chocolate Chip Bars<br />
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<div style="text-align: center;">
How about that, eh? Ooey and gooey. And chewy.</div>
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I made these for my dad and his golf friends, since they always skip lunch when they go golfing.</div>
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I had less than an hour left until my dad had to go, so I made these in a real hurry. </div>
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Notice that they are quite underbaked. Problem? Nah.</div>
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They didn't even get to cool down before getting packed, which meant EXTRA gooey:)</div>
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These are the BEST peanut butter chocolate chip bar cookies I've ever made!</div>
<div style="text-align: center;">
They have a slight crackling top, and the interior is very soft and moist. </div>
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Every bite gives you a huge chunk of oozing chocolate and a killing smell of warm peanut butter.</div>
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I'll probably make these again... and again...and again... </div>
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until I become a big, fat chocolate chip.</div>
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<b><u><br /></u></b><br />
<b><span class="Apple-style-span" style="font-size: large;">Peanut Butter Chocolate Chip Bars</span></b><br />
Makes 16 bars<br />
Recipe adapted from <a href="http://bakeat350.blogspot.com/2010/05/peanut-butter-chocolate-love.html">Bakeat350</a><br />
<b>Ingredients:</b><br />
6 tablespoons unsalted butter<br />
1/2 cup peanut butter<br />
1 cup sugar<br />
1/4 cups light brown sugar, packed<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1 cup all purpose flour<br />
1/4 teaspoon coarse salt<br />
1 teaspoon baking powder<br />
1 cup semisweet chocolate chips<br />
<br />
<b>Directions:</b><br />
Preheat oven to 350F. Line an 8x8" square pan with aluminum foil.<br />
Whisk together the flour, salt, and baking powder. Set aside.<br />
Cream the butter and peanut butter together until smooth. Beat in both the sugars until combined.<br />
Add the eggs, one at a time, mixing well after each addition. Make sure you scrape down the sides of the bowl.<br />
Stir in the vanilla; stir in the flour mixture. Add the chocolate chips and mix until just combined.<br />
Spread the batter into the prepared pan. Bake about 40 minutes. Cool completely; cut into 16 squares.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4QH8cAnftbIk-yu3Bw9hrrARlqh8gX7eZ5fV8SWlu1I0RLADTgitWvIQqfubVyURwx-wfJsyrZ3_tqlMC_X8PlLhxvmvdNPNiX_Bf8PgfTCV7ZnYVR6ldNv59yon_F9jgo2BQ7kcJp-V/s1600/2011-09-25+13.26.18%25282%2529" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4QH8cAnftbIk-yu3Bw9hrrARlqh8gX7eZ5fV8SWlu1I0RLADTgitWvIQqfubVyURwx-wfJsyrZ3_tqlMC_X8PlLhxvmvdNPNiX_Bf8PgfTCV7ZnYVR6ldNv59yon_F9jgo2BQ7kcJp-V/s640/2011-09-25+13.26.18%25282%2529" width="640" /></a></div>
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-6847714467741311562011-10-16T22:36:00.000-07:002011-12-19T11:25:58.424-08:00Caramel Turtle Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxbO2fAxhn9otv3nW3p6TgiRNDaatKUxex-XDygi_Lx0vPJoBDpip5gY8eAKunNzpdxdwg8lCK94BbtckhsZWxMIYYSbtKiNjpBcUEXxgrg_-0dMRgh3Y8JdDWHJWCvpd0zh9Mn5FIaYs/s1600/2011-10-15+12.37.56.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxbO2fAxhn9otv3nW3p6TgiRNDaatKUxex-XDygi_Lx0vPJoBDpip5gY8eAKunNzpdxdwg8lCK94BbtckhsZWxMIYYSbtKiNjpBcUEXxgrg_-0dMRgh3Y8JdDWHJWCvpd0zh9Mn5FIaYs/s640/2011-10-15+12.37.56.jpg" width="640" /></a><br />
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I love chocolate chip cookies. That's an undeniable, solid fact.</div>
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I baked big, fat chocolate chip cookies three days in a row last week, all of which I have gobbled up after lunch (and dinner... and umm.. breakfast too). </div>
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But I don't like just any old chocolate chip cookie..</div>
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Wait, let me fix that. I like any chocolate chip cookies, but I don't fall in LLLOVE with all of them.</div>
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There are lots of things to consider when you're choosing THE ONE.</div>
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Crunchy vs. Soft</div>
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Thick vs. Thin</div>
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Chewy vs. Cakey</div>
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Crisp vs. Ooey Gooey</div>
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Chocolate chunks vs. Specks of mini chocolate chips</div>
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Nuts vs. No nuts</div>
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....</div>
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...</div>
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...</div>
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I could go on forever, but my criteria is simple.</div>
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1. Soft, but not cakey</div>
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2. Loaded with chocolate chips</div>
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3. Thick</div>
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4. No nuts</div>
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That's all I ask for.</div>
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How come none of my chocolate chips turn out that way? It's so frustrating.</div>
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These caramel turtle cookies are a little twist to chocolate chip cookies, because I added some caramel bits and nuts to it.</div>
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I know, I know, I hate nuts in cookies, but these were requested by my mom, who loves anything with nuts in them, so I reluctantly grabbed a bag of some forgotten macadamia nuts and poured them into my precious cookie dough.</div>
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And surprisingly, they were perfect! Even the nuts gave them a great flavor and a nice crunch. I think I didn't mind the nuts because the tops of these cookies were crackly and crunchy anyways.</div>
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The inside is soft though, so I munch-munched until I realized it was 11pm. </div>
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Hmm... I'll walk 10 miles tomorrow.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHGG1W4tM8OUZgCZRkOhfeeyMO7Q7cSVHpveAtYHa62izwzjPuuuIyC0uWLAg-INhZaVKrObhOjz-nEiDzJAhENvx8kfqdwa-A1UkqRAo9E6z3JcTH-Xfj2z7VATzEx4NuF8WDIEgiyXk/s1600/2011-10-15+12.38.13.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHGG1W4tM8OUZgCZRkOhfeeyMO7Q7cSVHpveAtYHa62izwzjPuuuIyC0uWLAg-INhZaVKrObhOjz-nEiDzJAhENvx8kfqdwa-A1UkqRAo9E6z3JcTH-Xfj2z7VATzEx4NuF8WDIEgiyXk/s640/2011-10-15+12.38.13.jpg" width="640" /></a><u></u><br />
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Caramel Turtle Cookies</u></b><br />
Makes 1 dozen 5-inch cookies<br />
Recipe adapted from <a href="http://www.mybakingaddiction.com/turtle-cookies-recipe/">My baking addiction</a><br />
<b>Ingredients:</b><br />
1 cup minus 1 tablespoon cake flour<br />
5/6 cup bread flour (1/2 cup plus 1/3 cup)<br />
1/2 teaspoon baking soda<br />
3/4 teaspoon baking powder<br />
3/4 teaspoon salt<br />
10 tablespoons unsalted butter<br />
1/2 cup light brown sugar<br />
1/2 cup granulated sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
1 cup bittersweet chocolate chips<br />
1/2 cup caramel bits (I used Kraft)<br />
1/2 cup chopped macadamia nuts<br />
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<b>Directions</b>:<br />
Preheat oven to 350F. Line two cookie sheets with parchment paper.<br />
Combine both flours, baking soda, baking powder and salt into a medium bowl. Set aside.<br />
In a mixer fitted with a paddle attachment, cream butter and sugar until very light, about 5 minutes. Add the egg and mix well. Stir in the vanilla. Reduce the speed to low, add the dry ingredients and mix until just combined. Mix in the chocolate chips, caramel bits, and chopped nuts.<br />
Using a regular ice cream scoop, scoop a generous amount of dough and place on the cookie sheets. I got 9 on one of them and 3 on the other.<br />
Bake until golden brown but still soft, about 18-20 minutes. You might want to switch the two cookie sheets during baking for even browning. I didn't, so 9 of them were golden brown while 3 of them were a tad bit pale:( Cool completely on a wire rack, then store in an airtight container.<br />
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<b>Notes:</b><br />
For smaller cookies, you can use a heaping tablespoon instead of an ice cream scoop, and bake for 12 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNApJbIqroouJuiOptCGlJ2c31bOOnbJgnEu5hR0BJ-m_XDKh-srJmlGLIvlt4858FK_fz7ZaHyVr-g-bUIltkiih0wxMsK4jqQCcrX5UQ0QQbJI9VWSCfI2M-YZAsfae2LCAFWTgtSwn2/s1600/2011-10-15+12.34.55.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNApJbIqroouJuiOptCGlJ2c31bOOnbJgnEu5hR0BJ-m_XDKh-srJmlGLIvlt4858FK_fz7ZaHyVr-g-bUIltkiih0wxMsK4jqQCcrX5UQ0QQbJI9VWSCfI2M-YZAsfae2LCAFWTgtSwn2/s640/2011-10-15+12.34.55.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNApJbIqroouJuiOptCGlJ2c31bOOnbJgnEu5hR0BJ-m_XDKh-srJmlGLIvlt4858FK_fz7ZaHyVr-g-bUIltkiih0wxMsK4jqQCcrX5UQ0QQbJI9VWSCfI2M-YZAsfae2LCAFWTgtSwn2/s1600/2011-10-15+12.34.55.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-54013890197128203642011-10-15T18:44:00.000-07:002011-12-07T21:00:30.156-08:00Golden Pecan Pie (Pecan Tart)<b><u><br /></u></b><br />
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Here comes Christmas holidays!</div>
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It feels great to look out the window and see all the decorations that my neighbors have put up on their houses.</div>
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It makes me feel all warm and cozy:))</div>
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I know it's not Christmas yet, and it's not the holidays yet either, but I wanted to celebrate the first of December with something holiday-ey!</div>
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I've never made a pecan pie before, but I've always wanted to try one, so I whipped up my favorite pie crust recipe and filled it with sweet, gooey, crunchy, nutty, indulgent pecan filling... YUM!</div>
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I had a problem with some filling being left over, but that's probably because I used a tart pan instead of a pie pan(which I sadly didn't have). But no worries! I simply baked the rest in some crushed graham crackers and called it an individual pecan pie:)</div>
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<img height="479" src="http://cfile217.uf.daum.net/image/207769534E3C54282633C8" width="640" /><br />
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<b><span class="Apple-style-span" style="font-size: large;">Golden Pecan Pie (Pecan Tart)</span></b><br />
makes one 9-inch pie<br />
Recipe from <a href="http://www.amazon.com/Pillsbury-Best-Desserts-Company/dp/0609602853">Pillsbury: Best Desserts</a><br />
<b><u>Ingredients:</u></b><br />
<b>For the Crust:</b><br />
1 cup all purpose flour<br />
1/2 teaspoon salt<br />
1/3 cup cold shortening<br />
2 to 4 tablespoons ice water<br />
<b>For the Filling:</b><br />
1/3 cup firmly packed brown sugar<br />
1 1/2 teaspoons all purpose flour<br />
1 1/4 cups light corn syrup*<br />
1 teaspoons vanilla extract<br />
3 eggs<br />
1 1/2 cup pecan halves<br />
2 tablespoon margarine or butter, melted<br />
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<b><u>Directions</u></b>:<br />
<b>For the Crust:</b><br />
In a medium bowl, combine flour and salt; mix well. With a pastry blender or two knives, cut in the cold shortening until it resembles coarse crumbs. Sprinkle with 1 tablespoon of ice water at a time, mixing lightly with a fork. Add water until the dough is just moist enough to form a ball when lightly pressed together. Shape into a ball and flatten to a 1/2-inch thickness. On a floured surface, roll into a 11-inch circle, using gentle, light strokes from center to edge. Do not roll back and forth, or else it will become tough! Roll up the circle onto the rolling pin, place it just above the pie pan, and roll it off to place it on the pan. Gently press in the bottom and up the sides with fingertips. Do not stretch. You can trim the edges and use the scraps to fill in any holes.<br />
<b>For the Filling:</b><br />
Preheat oven to 375F.<br />
In a large bowl, combine brown sugar, flour, corn syrup, vanilla dna eggs; beat well. Stir in pecans and margarine/butter. Pour into pan lined with the crust.<br />
Bake for 40 to 50 minutes or until the filling is puffed and the crust is golden brown. Let it cool completely, then store in the refrigerator.<br />
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<b><u>Notes:</u></b><br />
*I found this a little too sweet, so I would reduce the corn syrup to 1/2 cup (8 tablespoons) OR reduce the brown sugar to 1 tablespoon. But then again, I don't even eat the icing on cupcakes because it's too sweet.<br />
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<br /></div>Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-56064037984347745522011-10-15T18:22:00.000-07:002011-12-07T21:24:23.376-08:00Fresh Blueberry Pie<b><u><br /></u></b><br />
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Yes, it's a pie; not a cobbler.</div>
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I made this fresh blueberry pie at 10pm and I didn't want to try it late at night (even though it would have been best as soon as it came out of the oven... all warm and gooey...*sigh*)</div>
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So when I heated it in the microwave the next morning, the filling melted completely and made itself a "jam".</div>
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Oh, well. It was awesome anyways:)</div>
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I'm sure the same thing would have happened if I had it last night... right?</div>
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This pie has the perfect amount of sweetness and every mouthful bursts with blueberries.</div>
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Honestly, I don't know what would explain it better than that.</div>
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OMG just looking at the photos makes me want to have a slice, like, right now.</div>
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Too bad I already had two this morning. I should restrain myself!</div>
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The crust is nice and flaky, and it is a no-fail recipe, so I highly recommend you try it out!</div>
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<img height="480" src="http://cfile235.uf.daum.net/image/182D004D4EE046BD27CE85" width="640" /><br />
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<b><u>Fresh Blueberry Pie</u></b><br />
makes one 9-inch pie (serves 8-10)<br />
Recipe adapted from <a href="http://www.amazon.com/Pillsbury-Best-Desserts-Company/dp/0609602853">Pillsbury Best Desserts</a><br />
<b><u>Ingredients</u></b>:<br />
<b>For the Crust:</b><br />
2 cups all purpose flour<br />
1 teaspoon salt<br />
2/3 cup cold shortening<br />
5 to 7 tablespoons ice water (I used 7 and it still felt a bit dry - the end result was fab though!)<br />
<b>For the Filling:</b><br />
3 1/2 cups fresh blueberries<br />
3/4 cup sugar<br />
1/4 cup all purpose flour<br />
1/4 teaspoon cinnamon<br />
2 teaspoons lemon juice<br />
2 tablespoons margarine or butter (I forgot this, but again, turned out gorgeous)<br />
<b>Topping:</b><br />
1 to 2 tablespoons milk<br />
2 teaspoons sugar<br />
Dash of cinnamon<br />
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<b><u>Directions:</u></b><br />
Preheat oven to 425F.<br />
<b>For the Crust:</b><br />
In a medium bowl, combine flour and salt; mix well. With a pastry blender or two knives, cut in the cold shortening until it resembles coarse crumbs. Sprinkle with 1 tablespoon of ice water at a time, mixing lightly with a fork. Add water until the dough is just moist enough to form a ball when lightly pressed together. Divide the dough into two, shape each into a ball and flatten to a 1/2-inch thickness. On a floured surface, roll them into a 11-inch circle, using gentle, light strokes from center to edge. Do not roll back and forth, or else it will become tough! Roll up the circle onto the rolling pin, place it just above the pie pan, and roll it off to place it on the pan. Gently press in the bottom and up the sides with fingertips. Do not stretch. You can trim the edges and use the scraps to fill in any holes. Roll out the other half of the dough, then use it to top the pie filled with the blueberry filling. You might want to wrap the dough in plastic wrap and keep it in the refrigerator while you prepare the filling.<br />
<b>For the Filling:</b><br />
In a large bowl, combine all ingredients except the margarine/butter and gently toss to coat evenly. Spoon into the pie pan lined with the bottom crust. Dot with margarine/butter. Top with second crust; seal edges and flute. Cut 4-5 slits to let the steam out; brush with milk, sprinkle with the 2 teaspoons sugar and dash of cinnamon.<br />
Bake at 425F for 45 to 55 minutes or until the crust is golden brown. After 15 minutes of baking, cover the edges with strips of foil to prevent excessive browning.Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-14442677127040963592011-10-09T21:11:00.000-07:002011-11-27T17:52:10.903-08:00Flower Cake with Chocolate Frosting<div class="separator" style="clear: both; text-align: center;">
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Tada!</div>
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My very first attempt at cake decorating!</div>
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I was shy and I always stuck to simple whipped cream when it came to frosting cakes, but I guess it was about time I'd tried something new.</div>
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So I made some royal icing and buttercream and used them both on this beautiful flower-covered cake!</div>
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Today was my mom's birthday, so I made a full course dinner for her (well, technically, we had it for breakfast. Yup, at 8am in the morning.) including an appetizer, an entree with two sides, and a dessert :)</div>
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So the menu was:</div>
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~*~</div>
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<span class="Apple-style-span" style="font-family: inherit;">Appetizer - Korean rolled omelettes</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Entree - Braised beef eye of round steak with BBQ sauce</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Side - Garlic mashed potatoes</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">- Oriental salad</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Dessert - Flower cake with chocolate frosting</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">~*~</span><br />
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Wow... the main dish just looks like a big lump of 'stuff'.</div>
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I wasn't too happy with the beef because the sauce turned out a little too sweet, but overall, I was proud of my special gift for my mom:)</div>
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Especially the cake.</div>
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OMG, the cake.</div>
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It was the best thing on the menu.</div>
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Sinfully delicious and divine. That's what it was.</div>
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The chocolate buttercream was perfectly creamy and rich, and the cake layers were very moist and tender. </div>
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And the filling was...</div>
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Okay, I cheated a little and used pudding mix and cool whip for the filling, but I was so busy cooking and baking yesterday that I just didn't have the time to make bavarian cream.</div>
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Anyway, it was a wonderful cake, and the flowers were of just the right sweetness too.</div>
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I'm planning to make this cake again for my dad's birthday, but with different decorations! </div>
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<b><span class="Apple-style-span" style="font-size: large;">Flower Cake with Chocolate Frosting</span></b></div>
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makes 4-layered 8-inch cake</div>
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Recipe adapted from <a href="http://makinglifedelicious.com/2011/04/05/italian-wedding-cake-aka-cream-cake-aka-rum-cake/">makinglifedelicious</a>(sponge cake) & <a href="http://www.wilton.com/recipe/Snow-White-Buttercream-Icing">Wilton</a>(buttercream)</div>
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<u>Ingredients:</u></div>
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<b>For the Cake</b>:</div>
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5 egg yolks</div>
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5 egg whites</div>
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1 1/2 cups granulated sugar</div>
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1 1/4 cups cake flour, sifted</div>
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1 teaspoon vanilla extract</div>
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<b>For the Rum Syrup:</b></div>
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1/4 cup water</div>
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2 tablespoon light corn syrup</div>
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2 tablespoon rum</div>
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<b>For the Filling:</b></div>
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1 pkg vanilla instant pudding mix</div>
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1 1/4 cups fat free milk</div>
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3 tablespoons cool whip</div>
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1 pkg chocolate instant pudding mix</div>
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1 1/4 cups fat free milk</div>
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3 tablespoons cool whip</div>
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2 cups cool whip</div>
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<b>For the Chocolate Buttercream:</b></div>
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1/3 cup water</div>
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2 tablespoons meringue powder</div>
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1 (1 lb) box powdered sugar, sifted</div>
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10 tablespoons Crisco shortening</div>
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2 oz semisweet chocolate, melted</div>
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1/3 cup unsweetened cocoa</div>
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5 tablespoons light corn syrup</div>
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1/2 teaspoon vanilla extract</div>
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1/4 teaspoon almond extract</div>
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1/4 teaspoon butter flavor</div>
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1/4 teaspoon salt</div>
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<b>For the Royal Icing:</b></div>
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1 tablespoon meringue powder</div>
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1 1/4 cup powdered sugar, measured before sifting</div>
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2 tablespoons water</div>
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Few drops of food coloring (any color)</div>
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<u>Directions:</u></div>
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You might want to make the royal icing flowers several days before making the cake, because they need time to dry.</div>
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<b>F</b><b>or the Cake:</b></div>
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Preheat oven to 375F. Grease and flour two 8-inch cake pans.</div>
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Beat egg yolks and sugar in a large mixing bowl until lemon colored. (They will look crumbly, like they're never gonna mix, but don't freak out like I did; they will look better later on!) </div>
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In another bowl, beat egg whites until stiff but not dry. Fold half of the egg whites into the egg yolk mixture. Sift flour over the mixture and fold very gently until just incorporated, then add the remaining egg whites and gold, again, until just incorporated. Be very, very gentle, and try to mix them in quickly but thoroughly, until you have no more white streaks.</div>
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Pour the batter into the prepared pans and bake in a preheated oven for 20-25 minutes, or until a toothpick inserted in center comes out clean. (I baked them for 22 minutes and the sides came out a little hard)</div>
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Remove cakes from the oven and turn out of pans onto wire racks to cool completely.</div>
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You can do that, or you can wrap them tightly with plastic wrap when they are warm and put them in the freezer to lock in the moisture. I read about this method in a blog once and I use it whenever I feel like I overbaked the cakes just a tad. Once they cool down, take it out of the freezer and let it become room temperature.</div>
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<b>For the Rum Syrup:</b></div>
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I know you're supposed to boil water and sugar first and then add the rum, but I didn't have time for that.</div>
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I simply combined water, corn syrup, a splash of rum, and called it a syrup:)</div>
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<b>For the Filling:</b></div>
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The ingredients kinda speak for themselves. Mix the vanilla pudding mix with fat free milk, as directed on the box, let it set, then stir in the cool whip. Do the same with the chocolate pudding mix. Refrigerate until use.</div>
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<b>For the Chocolate Buttercream:</b></div>
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Combine water and meringue powder. Whip at high speed until peaks form. Sift in 1 cup of powdered sugar into the mixture, 1/2 cup at a time, beating at low speed after each addition. Alternately add shortening and remaining sugar. Add cocoa powder, melted chocolate, and corn syrup. Add salt and flavorings. Beat at low speed until smooth.</div>
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<b>To Assemble:</b></div>
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Cut off the tops of each cake to make them flat. Slice them horizontally in half to make four cake layers.</div>
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Put one layer in an 8-inch cake ring. Sprinkle with rum syrup. Pipe the chocolate buttercream around the cake with a round or star tip so that the filling doesn't ooze out. Fill in with vanilla filling. </div>
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Top with a second cake layer, sprinkle with rum syrup, pipe a buttercream border, and fill in with cool whip. Reserve some for the very top.</div>
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Top with a third cake layer, sprinkle with rum syrup, pipe a buttercream border, and fill in with chocolate filling.</div>
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Top with the last cake layer, then spread the top with remaining cool whip. Coat the sides thinly with chocolate buttercream.</div>
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Using a basketweave tip (#47), make <a href="http://www.wilton.com/technique/Basketweave">basketweave designs</a> on the side. Then, using a star tip (#21), make <a href="http://www.wilton.com/technique/Rope">rope borders</a> around the top of the cake. (Click on the links for detailed how-to's.)</div>
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Pipe a message on top with the remaining frosting, using a round tip (#3).</div>
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My 'Happy Birthday' message kinda soaked into the cool whip and made a smudgy mess; I don't know why that happened.</div>
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<b>For the Royal Icing:</b></div>
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Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). For stiffer icing, use 1 teaspoon less water. Add 1-2 drops of desired food coloring. Fill a decorating bag with icing and pipe flowers, leaves, whatever you want, on a piece of parchment paper, and let it dry completely for 1-2 days, more if the flowers are big.</div>
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Here are the instructions for the <a href="http://www.wilton.com/technique/Roses">roses</a>, <a href="http://www.wilton.com/technique/Star-Drop-Flower">star drop flowers</a>, and <a href="http://www.wilton.com/technique/Leaves">leaves</a>.</div>
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When they become candy-hard, decorate the cake!</div>
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-67964407802973618032011-10-02T16:53:00.000-07:002011-11-27T17:52:20.683-08:00Mini Pistachio Pudding Tartlets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnMQcKiGMYKQHIikF0lNQw0ZWzsWbKbsT-9pV_ig1nkc0LLO7B4hPGu53ZMnR1OXgMDPbqkim_tJlyZDetK5EzRCGwyH1uvb9TN61OQGB5bTt_I0NOQAmRm6s0hEM579pmYq3ySxBT_xU/s1600/2011-04-30+16.01.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnMQcKiGMYKQHIikF0lNQw0ZWzsWbKbsT-9pV_ig1nkc0LLO7B4hPGu53ZMnR1OXgMDPbqkim_tJlyZDetK5EzRCGwyH1uvb9TN61OQGB5bTt_I0NOQAmRm6s0hEM579pmYq3ySxBT_xU/s640/2011-04-30+16.01.41.jpg" width="480" /></a></div>
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It's October already!</div>
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The weather is getting cooler... well, it's <i>supposed</i> to, but here in Arizona, it's still nearly 100 degrees in midday..</div>
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So! I was going to make a warm, gooey apple pie to welcome Fall, but it still felt pretty much like summer, so then I decided to make refrigerated mini tartlets:)</div>
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This is a very quick and easy dessert to whip up in 10 minutes. </div>
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Okay, maybe not 10 minutes, because you have to bake the crust a bit, but it was the easiest tartlets I'd ever made. Plus, it looks and tastes wonderful! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsvWf0NnlZfSa7aKhfAP3qanD8yCsHhZPb8AMrIxWSryln84lRCJ5spGP-eIH7G1oP9ZmGIg9l8h0nF6_mmB1m8zf98j_TQkCsSppAa1Gw7_ylONebV6K2cPhQGZkxWYOlMNgMWb78kl_/s1600/2011-04-30+16.02.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsvWf0NnlZfSa7aKhfAP3qanD8yCsHhZPb8AMrIxWSryln84lRCJ5spGP-eIH7G1oP9ZmGIg9l8h0nF6_mmB1m8zf98j_TQkCsSppAa1Gw7_ylONebV6K2cPhQGZkxWYOlMNgMWb78kl_/s640/2011-04-30+16.02.08.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6ympdM8YKkaA7RsJlKuD3AOC7z_FE9nrpbBnmPjpnfrNkIIJfzfC8dHZH-u5C2EgPqOihbhlEBvUNooklP_Wp0bftDw80svT4GeLNXSdoHkjkxrYHyVwOpWkVooUXPGS8gSLlPOGawVs/s1600/2011-04-30+16.04.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6ympdM8YKkaA7RsJlKuD3AOC7z_FE9nrpbBnmPjpnfrNkIIJfzfC8dHZH-u5C2EgPqOihbhlEBvUNooklP_Wp0bftDw80svT4GeLNXSdoHkjkxrYHyVwOpWkVooUXPGS8gSLlPOGawVs/s640/2011-04-30+16.04.52.jpg" width="480" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">Mini Pistachio Pudding Tartlets</span></b><br />
Makes 2<br />
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<u>Ingredients</u>:<br />
<b>For the Crust:</b><br />
10 Oreos<br />
1-2 tablespoons milk<br />
<b>For the Filling:</b><br />
1/2 pkg jello instant pistachio pudding mix (you can use any flavor you'd like!)<br />
scant 1 cup of cold fat free milk<br />
kiwi, for garnish<br />
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<u>Directions:</u><br />
Preheat oven to 350F.<br />
Remove the cream in the oreos and set aside. Do not throw away the cream. Crush the oreo cookies with the milk in a ziploc bag; press into a 3" mini tart pan. Bake for 10 minutes. Cool on wire rack.<br />
For the filling, combine pudding mix with cold milk and whisk for 2 minutes. Pour into cooled crusts and pop them in the refrigerator.<br />
For garnish, stir the reserved Oreo creams until smooth. Put them in a ziploc bag, cut off the corner, and pipe them into a swirl on the cooled tartlets. Garnish with kiwis.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jlPk9FE7B879H86xbR5P5w7bwIaM5gXGaYJ6_RSClFPQec-F4oEDxV33-KlFh4XZGBJc7lL_vhV2mlNipeFunOos2FizrJUHMIscBbOz6FGj90cGOeSY84JS50Atx6TwqIrIPmTjNq63/s1600/2011-04-30+16.08.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jlPk9FE7B879H86xbR5P5w7bwIaM5gXGaYJ6_RSClFPQec-F4oEDxV33-KlFh4XZGBJc7lL_vhV2mlNipeFunOos2FizrJUHMIscBbOz6FGj90cGOeSY84JS50Atx6TwqIrIPmTjNq63/s640/2011-04-30+16.08.00.jpg" width="640" /></a></div>
<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-1311848513921584542011-09-26T22:17:00.000-07:002011-11-27T17:52:34.770-08:00Swiss Black Forest Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVbKl5yTwqCPPQHyxC0X5RU5UM11eR8B13r6R_qdLVeKTdxDpBqe7PpfxM81oTTvZg0B2lB-9cZoRwG7BYKwcjEMtDlben_Wf-9VYOMKCRh0ppRx0S182tAcKzm_Y5H4a0j6LIVHG_xCD/s1600/2011-05-08+07.05.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVbKl5yTwqCPPQHyxC0X5RU5UM11eR8B13r6R_qdLVeKTdxDpBqe7PpfxM81oTTvZg0B2lB-9cZoRwG7BYKwcjEMtDlben_Wf-9VYOMKCRh0ppRx0S182tAcKzm_Y5H4a0j6LIVHG_xCD/s640/2011-05-08+07.05.53.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let me get straight to the point.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This cake is heavenly.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The chocolate cake layers are incredibly moist, and the filling is so creamy and light, you almost feel nothing at all. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I think this cake makes a wonderful gift for any occasion.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I baked mine for my mom's birthday a few months ago, and everyone absolutely ADORED it.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Especially because it was baked in a 7-inch pan, it was perfect for a 'leftovers-free' birthday cake! My mom hates having large cakes and pies in the refrigerator because it takes up so much space, so she always tries to slice'em up and store them in a small container.</span></div>
<div class="" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But I hate doing that, because if I store it that way, the cake gets all out of shape and it loses so much frosting in the process of putting it in and out of containers!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">That's why I usually bake smaller cakes - so that we can finish it on the spot:)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGQskjtxyA_FuSHz8pxxnyQGpjbYVnJ3B8JncnAdbpOGokj0ZmJy3zdMMnnLysP42-JW6SmFHVz4CwnaBL3mHSfNPJN_EnQl1Cx9Ui7zTKvwj80X0sgEkgUia-sZ1NzSCKBIQBjaD9T_G/s1600/2011-05-08+07.06.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGQskjtxyA_FuSHz8pxxnyQGpjbYVnJ3B8JncnAdbpOGokj0ZmJy3zdMMnnLysP42-JW6SmFHVz4CwnaBL3mHSfNPJN_EnQl1Cx9Ui7zTKvwj80X0sgEkgUia-sZ1NzSCKBIQBjaD9T_G/s640/2011-05-08+07.06.51.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Swiss Black Forest Cake</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe adapted from <a href="http://hotpolkadot.com/2011/02/21/chocolate-cherries-whipped-cream/">hotpolkadot</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes one 7-inch cake</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Cake:</b></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 ounces semisweet chocolate, chopped</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons boiling water</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 eggs</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons granulated sugar</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons cake flour (or substitute)</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the filling:</b></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7 g/0.25 oz powdered gelatin</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup water</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cup whipped cream (I used cool whip)</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-15 oz can pitted maraschino cherries, drained, syrup reserved</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp spiced rum</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For Garnish:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 ounce semisweet chocolate, grated or shaved</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 pitted maraschino cherries</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Directions:</u></span><br />
<span class="Apple-style-span" style="background-color: white; color: #2c2c29;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 350 degrees. Butter and flour a 7-inch spring form pan and set it aside.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a small heavy sauce pan combine the chopped chocolate and water then bring it to a slow boil over low heat, stirring constantly. Remove it from the heat once it thickens to a pudding consistency and stirring leaves temporary lines in the surface. Set it aside and let it cool to room temperature.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl with an electric mixer and the whisk attachment beat the eggs and sugar until they triple in volume. Gently but quickly fold in the cake flour half at a time until it's just incorporated. Next fold in the cooled chocolate mixture.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the batter into the pan and bake for 23 - 28 minutes until a toothpick inserted into the middle comes out clean. The top of the cake will rise while baking then lower slightly when it's done and feel springy to the touch. The sides will also shrink as they pull away from the pan.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Transfer the pan to a cooling rack and allow it to sit for 10 – 15 minutes before releasing the cake from the spring form to cool completely.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While the cake is cooling, make the filling. In a medium bowl combine whipped cream and sugar. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">n a small heatproof bowl combine the gelatin and water. Let it soften for about 5 minutes then place the bowl in a pan of simmering water, stirring occasionally, until the gelatin is dissolved. Set the gelatin mixture aside and let it reach room temperature, then add it slowly to the whipped cream. Stir in vanilla extract.</span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; margin-top: 1px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 2px; padding-left: 2px; padding-right: 2px; padding-top: 2px; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Drain the can of cherries and reserve the syrup. Set aside 12 cherries to top the cake later. With a cake leveller or a long serrated knife level off the top of the cooled Chocolate Génoise Cake and slice it into 2 even layers and put one into a mousse ring/springform pan, or wrap it around with parchment paper. In a small bowl combine the reserved cherry syrup and spiced rum then drizzle it evenly over each cake layer. Spoon in 3/4 of the filling and push in the drained cherries. Top with the remaining cake layer and spread half of the remaining filling over it. Pipe rosettes around the cake with a piping bag and top each with a cherry. You can keep the stems on if you'd like, but I didn't have enough pretty cherries with stems, so I just took them all out:)</span></div>
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-34319193658482976362011-09-22T22:21:00.000-07:002011-11-27T17:52:50.589-08:00Cranberry Chocolate Chip Biscotti<img height="480" src="http://cfile234.uf.daum.net/image/1644C2514E31D91229E693" width="640" /><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Biscottis are wonderful complements to a warm cup of coffee or tea.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Well, that's what I heard.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've never had biscottis before in my life, let alone bake any, so I had no idea what they were supposed to taste like. I usually prefer soft or chewy cookies, rather than hard ones, so I always skipped the biscotti recipes when I looked through cookbooks or websites. </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But I guess it was about time I at least tried some, just to know what it's like.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not too sweet, but full of flavor, these crunchy little cookies are indeed yummier when they are dunked in warm coffee. The original recipe had white chocolate coating, but I felt that if those were dipped in coffee, they wouldn't really soak up anything, so I threw in some chocolate chips in the batter instead:)</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They actually taste wonderful, and I would bake them again soon - probably with a dash of cinnamon to spice'em up!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But umm... I still prefer soft and chewy cookies.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Cranberry Chocolate Chip Biscotti</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">recipe adapted from <a href="http://www.cinnamonspiceandeverythingnice.com/p/recipe-index.html?recipe_id=6003150&prev_term=biscotti">cinnamon, spice & everything nice</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes 5 dozen biscottis</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 eggs</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup dried cranberries</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup chocolate chips</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Directions:</u></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350F. Line cookie sheet with parchment paper.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl, combine flour, sugar, baking powder, and baking soda. Add eggs one at a time, beating at low speed with an electric mixer. Mix in vanilla extract. Add dried cranberries and chocolate chips and stir to combine.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Divide batter into two, and shape each one on a cookie sheet into a rectangular log, about 15 inches long and 2 inches wide. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake for 30 minutes, until edges are golden brown; cool on a wire rack until warm to the touch. Transfer logs onto a cutting board and slice diagonally into 1/4-inch thick cookies. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Arrange back on parchment lined cookie sheet and bake for 8 to 20 minutes, depending on how crisp you want them.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cool completely on wire rack.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span><br />
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<img height="640" src="http://cfile229.uf.daum.net/image/1758C6554E31A9AE0704BA" width="480" />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-56245979524763490272011-09-21T22:48:00.000-07:002011-11-27T17:53:33.644-08:00Rosy Apple Tart<img height="479" src="http://cfile212.uf.daum.net/image/122A5B5A4D9D07873E28F4" width="640" /><br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My view of apples have changed so many times during my life.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">At first, when I was about 3 years old, apples were like 'my dad's fruit', because he used to pick apples for me and my sister from apple trees every weekend. We would eat them on the spot, dripping apple juice all over ourselves, munching them down happily. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then, I started to like strawberries, and my love for apples slowly diminished. I thought apples were too hard, and my mom insisted on eating the peels as well, even though I hated them. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But then I came to America, and I discovered millions of different varieties of apples that I could buy, and I was amazed. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gala, fuji, honeycrisp, grannysmith, red delicious...</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It was ridiculous! (in a good way)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So I just HAD to try <i>all</i> the apples that I could find in stores, and I started to love apples again! Fuji apples are by far my favorite apples to snack on, and honeycrisp apples for baking.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then there was a time when I was obsessed about restricting myself from sugar because I found out that my grandfather had diabetes, so I simply didn't eat any fruits at all, except tomatoes (is that a fruit?). </span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But now, I LOVE fruits! I still try not to overeat them, but I tend to use them a lot for baking, and apples are especially versatile, so they're back on my 'like' list again:)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This rosy apple tart tastes just as good as it looks. I'm sure a lot of you will be able to make it way prettier than mine, and mine's not exactly perfect, but you get the idea, right?</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's supposed to resemble a rose garden, the rolled apple peels being the roses, and the chopped pistachios being the umm... green background:)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anyways, I had a little trouble with the roses, so it didn't turn out as beautiful as I had hoped it would, but it tasted DIVINE, and that was enough for me. For now. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oh, FYI, this is tart doesn't have the best crust in the world, but it works for me. It's more like a crumbly crust rather than a flaky one, so you might want to use another tart shell recipe if you like flaky crusts.</span></div>
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<img height="479" src="http://cfile215.uf.daum.net/image/1252BF574D9D06C1329796" width="640" /><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Rosy Apple Tart</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">makes 1 9-inch tart</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients:</u></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Crust:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">40g/1.5 oz ground almonds (almond flour)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100g/3.5 oz cake flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">40g/1.5 oz powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">60g/2 oz unsalted butter</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 egg</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Almond Filling:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">160g/5.7 oz ground almonds</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">110g/3.5 oz powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">120g/4 oz unsalted butter, softened</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 egg yolks</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2-3 drops vanilla essence</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Apple filling:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2-3 large apples, peeled without breaking, peels reserved</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp honey</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Roses:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 large apples </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup salted and roasted pistachios, in shell, coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 of Almond Filling</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Directions:</u></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the crust:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl, or in a food processor, combine flour, ground almonds, powdered sugar, and baking powder, or pulse a few times. Put in butter and eggs into bowl or food processor, and cut into the flour with two knifes or a pastry blender, or pulse until mixture forms a ball. Wrap dough in plastic wrap and chill for 2 hours in refrigerator. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll chilled dough into a 10-inch circle and fit into the tart pan. Prick many holes in the bottom with a fork, and bake in a preheated 320F oven for 20 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let cool completely.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Almond Filling:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cream butter with powdered sugar in a mixing bowl with an electric mixer. Gradually add eggs and egg yolks, and beat in vanilla essence. Stir in ground almonds with a spoon or a spatula. Reserve 1/4 of the filling in a ziploc bag, for garnish.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Roses:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Halve 6 apples (including the ones for the filling AND the roses) horizontally. Peel apples with a paring knife, peeling around the apples without breaking it. Lay them out nice and long on a baking sheet and bake in a preheated 350F oven for 4 minutes. Cut off small corner of the ziploc bag and pipe reserved almond filling along the apple peels.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll them up to make them look like roses, and secure with rubber bands. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For the Apple Filling:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chop apples (they should be already peeled, since you made the roses with them) finely and toss with the rest of the apple filling ingredients in a large saucepan. Cook over medium-low heat until softened.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>To finish:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spread almond filling on cooled tart shell. Spread the apple filling on top. Arrange the roses on the apples after taking the rubber bands off; press down to secure. Bake in a preheated 350F oven for 30-35 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle chopped pistachios on top to make a green garden.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slice and enjoy!</span><br />
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<img height="479" src="http://cfile202.uf.daum.net/image/162C685A4D9D07703D4748" width="640" /><br />
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-73915595510885995712011-09-21T21:01:00.000-07:002011-11-27T17:53:52.774-08:00The Moistest Blueberry Crumb Cake.. EVER.<img height="480" src="http://cfile208.uf.daum.net/image/1108984C4E226D982D564D" width="640" /><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love Martha Stewart's recipes. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Her recipes almost always guarantee success, so I browse her website practically everyday. Once I start browsing, I just can't stop. The list seems to go on forever, and there are loads of creative recipes that I've never even thought of.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But of course, there are plenty of classic ones that bring me a feeling of 'home, sweet, home', and this blueberry crumb cake is definitely one of them.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This cake is the yummiest, the moistest, and the most tender crumb cake I have ever baked. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Usually, when I bake things in a square pan, the edges become a little firmer than the inside, but this cake is moist and tender right until the very edge of it. When I hold it in my hands, they kind of feel marshmallow-y and very soft, and they almost fall apart because of their tenderness. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The streusel crumbs on</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> top have a very slight crunch, but they're still on the softer side. And they don't even have a lot of butter in them! But don't get me wrong. It is NOT over-tender.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have tried this recipe 3 times, each with cherries, blueberries, and peaches, and all of them turned out absolutely amazing. This is going into my 'best recipes' file, and I highly recommend you try it out too:)</span></div>
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<a href="http://cfile221.uf.daum.net/image/185948504E226EF226408A" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://cfile221.uf.daum.net/image/185948504E226EF226408A" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Blueberry Crumb Cake</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">recipe adapted from <a href="http://www.marthastewart.com/355517/blueberry-crumb-cake">Martha Stewart</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Cake:</u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp unsalted butter</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1+1/2 cup all purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1+1/2 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking soda</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 tsp ground cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 tsp ground nutmeg</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup granulated sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup milk</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1+1/2 cup fresh blueberries</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp all purpose flour (for coating blueberries)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Streusel Topping:</u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup all purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup brown sugar, packed</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup unsalted butter</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions:</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350F. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Line a 9-inch square pan with parchment paper.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Streusel Topping:</u></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter with your hands or a pastry blender until large, moist crumbs form. Chill. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Cake:</u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine milk and lemon juice.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, beat the butter and granulated sugar with and electric mixer until fluffy. Add egg; beat well. Add flour mixture and milk mixture alternately until just combined. In a large bowl, toss the blueberries with 1 tsp of flour. Fold into the batter; spoon into prepared pan.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle cake with streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely. Cut into squares.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span></div>
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<img height="480" src="http://cfile233.uf.daum.net/image/146023504E226EC92347F0" width="640" /><br />
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<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-2450669960364956052011-09-21T19:56:00.000-07:002011-11-27T17:54:36.277-08:00Giant Cream Puffs with Chocolate Frosting<img height="480" src="http://cfile206.uf.daum.net/image/195DEB514DF113531063C2" width="640" /><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of the many advantages of baking at home is that when you make cream puffs...</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> YOU CAN STUFF IN AS MUCH FILLING AS YOU WANT!!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These cream puffs, filled with creamy pistachio pudding and frosted with sweet, sugary chocolate icing, were made simply to satisfy my own cravings:)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I didn't care how they looked, or how messy they got; I just wanted to gobble, gobble, gobble!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although, I have to say, they look pretty scrummylicious to me;)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Overall, these were heavenly. The icing was a little too sweet for my taste, but then again, I used semisweet chocolate instead of unsweetened chocolate because that was all I had, which probably made a huge difference. Oh, and I also made some other healthy substitutions, so I didn't feel guilty at all.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I got this recipe a few months ago from my cooking teacher, and after we made them in class, everyone was licking the frosting and filling off their mixing bowls!</span></div>
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<img height="480" src="http://cfile210.uf.daum.net/image/155EA1514DF1134C0FA93C" width="640" /><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Giant Cream Puffs with Chocolate Frosting</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">recipe from my cooking teacher</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">makes 6</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Cream Puffs:</u></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup all purpose flour</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup butter</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup water</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dash of salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp sugar, if desired</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Filling:</u></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One 4-serving box of Jell-O instant pudding and pie filling, any flavor</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup fat free milk</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup whipping cream (I used 2 cups fat free cool whip)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Frosting:</u></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 oz unsweetened chocolate</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp butter</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup sifted powdered sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp hot water</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions:</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the cream puffs:</u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium saucepan, combine water, butter, salt, and sugar, if desired. Bring to a boil. Add all the flour at once, stirring vigorously over low heat until the mixture forms a ball. Remove from heat; cool slightly. Beat in eggs one at a time, beating well after each addition. (The batter may look curdled, but this is normal, and it will become smooth in the end. No worries!) Drop by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Bake on the lowest rack in a preheated 400F oven, until puffed and golden, about 30 minutes. Cool in the oven with door slightly open.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Filling:</u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chill 2 bowls with beaters. Whip whipping cream in one bowl until stiff. In the other bowl, mix pudding mix and milk. Mix for only 1 minute at high speed. Fold the pudding and the whipped cream (or cool whip) together thoroughly. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>For the Frosting:</u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a microwave, heat unsweetened chocolate and 1 tsp butter in a microwave safe bowl. Stir in sifted powdered sugar and hot water, 1 tbsp at a time. Beat until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>To assemble:</u></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut off the tops of the cooled puffs and pull out any soft dough. Save the tops. Fill puffs with filling, replace tops, and frost with chocolate frosting. Refrigerate until serving. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Make ahead: </b>Make the puffs, filling, and frosting, and keep refrigerated. The next day, crisp up the puffs, after pulling out the insides, in a preheated 350F oven for 5 minutes. Cool, then assemble.</span></div>
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<img height="480" src="http://cfile229.uf.daum.net/image/13144D524DF1137B11605B" width="640" />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-29972231546321619242011-09-18T21:47:00.000-07:002011-11-27T17:54:49.666-08:00Moist Cocoa Brownies<img height="480" src="http://cfile230.uf.daum.net/image/2013874C4D727D9406BA9D" width="640" /><br />
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I'm so into brownies these days. </div>
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For the last few months, I've been obsessed with cakes covered in whipped cream, so I had them practically everyday. I'm still not over it, but two weeks ago, this amazing book of brownies caught my eye.</div>
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It was full of awesome bars, brownies, and blondies recipes, and I just HAD to buy it.</div>
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Plus it was on a clearance sale!</div>
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I've tried three of the recipes so far, and all of them turned out great.<br />
This was my first brownie from the book, and it's moist and chocolatey, with some crunchiness from a handful of nuts; it's just like the classic, most basic brownies you can ever bake.</div>
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<img height="480" src="http://cfile233.uf.daum.net/image/16644A484D727DB40F23A5" width="640" /></div>
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<br /></div>
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<b><span class="Apple-style-span" style="font-size: large;">Moist Cocoa Brownies</span></b></div>
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Recipe very closely adapted from <a href="http://www.amazon.com/Brownies-Favorite-Blondies-Housekeeping-Cookbooks/dp/1572156171/ref=sr_1_8?s=books&ie=UTF8&qid=1316407468&sr=1-8">Good Housekeeping: Brownies</a></div>
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Makes 16 squares</div>
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<b>Ingredients:</b></div>
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2 eggs</div>
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1/2 cup unsweetened cocoa powder</div>
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1 cup granulated sugar</div>
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1 cup chopped nuts (I used pecans)</div>
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1/2 cup all purpose flour</div>
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1/2 cup unsalted butter</div>
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1 teaspoon vanilla extract</div>
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<b>Direction:</b></div>
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Preheat oven to 350F. </div>
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Combine flour and cocoa powder in a medium bowl.</div>
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Melt butter in a small saucepan over low heat; remove from heat and stir in sugar. Once the sugar is dissolved, mix in eggs, then stir in vanilla extract. Stir in flour-cocoa mixture and mix until moistened. Stir in chopped nuts and pour batter into a 9-inch square pan lined with foil. Bake for 17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then on a wire rack, until completely cooled. Cut into 16 squares. You can dust some powdered sugar on top just before serving, but to me it tastes gorgeous even without it:)</div>
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Enjoy!</div>
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<img height="480" src="http://cfile214.uf.daum.net/image/1164B1484D727DDD100843" width="640" /></div>Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-15719431992933324242011-09-13T22:49:00.000-07:002011-09-25T23:04:00.588-07:00Mini Raspberry Heart Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8vshAH17khw20CHbW_0DTp3hwuVZ-B6hHF8BiRQImWQ7cKe-Qp_RC_L9tw7iDeZpv8tMBn7zFV2ZILHPXbyidiB6eGzRB1Bex1C5H-FoDdSg7QnC1IsnaS6Ed_7U6JEelFNZHsgy79rz/s1600/2011-05-06+06.56.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8vshAH17khw20CHbW_0DTp3hwuVZ-B6hHF8BiRQImWQ7cKe-Qp_RC_L9tw7iDeZpv8tMBn7zFV2ZILHPXbyidiB6eGzRB1Bex1C5H-FoDdSg7QnC1IsnaS6Ed_7U6JEelFNZHsgy79rz/s640/2011-05-06+06.56.21.jpg" width="640" /></a></div>
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Have you ever tasted a chocolate cake and had an irresistible urge to gobble down the whole thing?</div>
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I have.</div>
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And it's this cake right here.</div>
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And you can't even go for the rest of the cake because it is "portion controlled".</div>
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Hmm.. I say this cake is good for your waistline.</div>
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It's incredibly moist and soft, it practically melts in your mouth. I actually made this for my mom, who recently had a dental surgery, so that she could enjoy her food without having to bite into it too hard.</div>
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Of course, she enjoyed it too, but she said that the doctor told her to avoid sweet stuff.</div>
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Oops...I forgot about that. Silly me:)</div>
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So I ended up eating the whole batch with my dad!</div>
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I got this recipe from the Hershey's website, which has the most amazing chocolate cake photos EVER. Once I start looking at all the chocolatey treats, I sit in front of my computer drooling at them for at least 3 hours. I had a very hard time choosing which one to make, so I chose one that didn't yield a lot of servings. Just to experiment. This one was a recipe for two, but I doubled it and made four lovely mini chocolate cakes:)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzyeC9Y-it6-9z0v-ggE98XWUlvKbvnEvXgxJajMWU9rj4VDQyvvVe1-r0LtOSSzCxOSfg_HEjhYaxHzRLlPBBBVTZcflcbIpwgTCvOudS1viDYc5a-duW0kmoqL_RtPmY8FN0miW4434/s1600/2011-05-06+06.51.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzyeC9Y-it6-9z0v-ggE98XWUlvKbvnEvXgxJajMWU9rj4VDQyvvVe1-r0LtOSSzCxOSfg_HEjhYaxHzRLlPBBBVTZcflcbIpwgTCvOudS1viDYc5a-duW0kmoqL_RtPmY8FN0miW4434/s640/2011-05-06+06.51.29.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">Chocolate Sweetheart Cakes for Two</span></h1>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">Recipe from <a href="http://www.hersheys.com/recipes.aspx#">HERSHEY'S</a> </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;"><b><u>Ingredients</u>:</b></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;"><b><br /></b></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;"><b>For the Cake</b>:</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">3/4 cup all-purpose flour</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/4 cup packed light brown sugar</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/2 teaspoon baking soda</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/2 cup water</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/2 teaspoon white vinegar</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/4 cup granulated sugar</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">3 tablespoons unsweetened cocoa powder</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/8 teaspoon salt</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">3 tablespoons vegetable oil</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/2 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;"><b><br /></b></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;"><b>For the Chocolate Frosting</b>:</span></div>
<div>
<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1 tablespoon butter or margarine</span></div>
<div>
<span class="Apple-style-span" style="color: #444444; font-family: inherit;">2/3 cup powdered sugar</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1 tablespoon unsweetened cocoa powder</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">2 to 3 teaspoons milk</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;">1/8 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="color: #444444;"><b>Garnish</b>:</span></div>
<div>
<span class="Apple-style-span" style="color: #444444;">4 raspberries</span></div>
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<span class="Apple-style-span" style="color: #444444;">Fresh mint leaves</span></div>
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<span class="Apple-style-span" style="color: #444444;">Caramel syrup (optional - I used smucker's sugar free caramel syrup)</span></div>
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<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
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<span class="Apple-style-span" style="color: #444444;"><b><u>Directions</u></b>:</span></div>
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<span class="Apple-style-span" style="color: #444444;">Heat oven to 350F. Grease and flour a 8-inch square baking pan.</span></div>
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<span class="Apple-style-span" style="color: #444444;">Stir together flour, granulated sugar, brown sugar, cocoa powder, baking soda and salt in a medium bowl. Add water, oil, vanilla, and vinegar; beat with spoon or whisk until smooth. Pour batter into prepared pan.</span></div>
<div>
<span class="Apple-style-span" style="color: #444444;">Bake 18 to 20 minutes or until wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using a 3-1/4-inch heart shaped cookie cutter, cut cake into 4 hearts. Spread chocolate frosting on top of two hearts. Press remaining hearts on top. Drizzle with caramel syrup, if desired, then garnish with raspberries and mint leaves.</span></div>
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<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
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<span class="Apple-style-span" style="color: #444444;"><b>For the Chocolate Frosting:</b> Place butter in a small microwave safe bowl. Microwave at medium (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. Makes about 1/3 cup frosting.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZOS3lXNCbS_atXuOfS5ZSZDqlEg_CIHJAxUWO3uj0RkcWwTTyQRbtzjgpcmRvGlAgV2b9sBQRrZZxzo1rIeIUY3eKYBninx8oxmlFc4lUVRu7yz0BC-CWfnhN7sENH7rhqvVvD4f9y0J/s1600/2011-05-06+06.55.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZOS3lXNCbS_atXuOfS5ZSZDqlEg_CIHJAxUWO3uj0RkcWwTTyQRbtzjgpcmRvGlAgV2b9sBQRrZZxzo1rIeIUY3eKYBninx8oxmlFc4lUVRu7yz0BC-CWfnhN7sENH7rhqvVvD4f9y0J/s640/2011-05-06+06.55.07.jpg" width="480" /></a></div>
<br />Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0tag:blogger.com,1999:blog-1729143088151061592.post-25932341181709765192011-09-11T22:39:00.000-07:002011-09-11T22:39:27.913-07:00About the Cinnaholic Baker...<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I don't know where to start.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is a very exciting moment for me, since I've always wanted to create my own blog about my baking experiences! Well... okay, this is my second blog about baking, but it's not quite the same. If you want to see my first blog, the link is right here --><a href="http://blog.daum.net/rkddkwl0413">http://blog.daum.net/rkddkwl0413</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And you'll see why it's different.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm 16 and I've been baking since I was a little kid. I literally bake something everyday, and I hope to be a pastry chef when I'm older. I think my passion for baking comes from my mom, because she's the one who was obsessed with baking ever since she had me. She makes THE BEST pumpkin pies in the world, and even as I'm writing this, I can feel that indulgent taste in my mouth...</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">CINNAMON...</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">YUM...</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anyways, I have a few recipes that turn out gorgeously every time I make it, so I'll try to post most of them on my blog.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I don't have the best writing skills in the world, but I hope you enjoy my blog and accompany me on my baking journey:)</span>Cinnaholic Bakerhttp://www.blogger.com/profile/12456398625000734494noreply@blogger.com0