tag:blogger.com,1999:blog-13250521280529862482024-02-19T18:31:43.113-08:00Have the CakeRenahttp://www.blogger.com/profile/00043806644736318361noreply@blogger.comBlogger384125tag:blogger.com,1999:blog-1325052128052986248.post-24423829095151927842013-06-01T11:45:00.000-07:002013-06-01T11:46:59.945-07:00Closing Up Shop<div style="text-align: left;">
Posted by - Rena </div>
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Happy June! </div>
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After much thought I have decided it's time for Have the Cake to close up shop. It's been so wonderful getting to spend these past few years reading through your baking adventures. This blog was started in 2009 with 4 of my close girlfriends in the hopes of getting us to bake more and share our experiences. The blog grew as we added more and more bakers every year. Thanks so much for sharing your recipes, successes and failures. It was always a fun read! </div>
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The blog will stay up so you can always revisit the posts. </div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Much love and happy baking! </span></span><br />
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Renahttp://www.blogger.com/profile/05443053921679950020noreply@blogger.com17tag:blogger.com,1999:blog-1325052128052986248.post-3081733927835282532013-05-30T12:10:00.000-07:002013-05-30T12:10:13.184-07:00Peanut Butter Chip Bundt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
Posted by - <a href="http://themorethanoccasionalbaker.blogspot.co.uk/">bakingaddict</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0yOvDt39gfmMp1_NNR_kOTGzsPkNt-IVAUtsS32rd9IkeF5yitNWFhu8L2A70nqdI-CF_-wpD6PRItt4mJP4A0hmWTfEmKPP18rDIiyURRFa-rFquCQntMd1FtP45Xp1wZ88Sg896rG5/s1600/DSC03178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0yOvDt39gfmMp1_NNR_kOTGzsPkNt-IVAUtsS32rd9IkeF5yitNWFhu8L2A70nqdI-CF_-wpD6PRItt4mJP4A0hmWTfEmKPP18rDIiyURRFa-rFquCQntMd1FtP45Xp1wZ88Sg896rG5/s320/DSC03178.JPG" width="320" /></a></div>
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I've been on a bit of an American baking spree lately. Probably due to the fact that I unpacked my box which contained all the goodies that I brought back from America last year. I decided to make a simple peanut butter chip bundt cake as I wanted to use my peanut butter topping as a drizzle. I have been patiently waiting for the right moment to open this bottle of peanut butter goodness. If you've not tasted it before, you really have to get yours hands on one as it's divine. Its basically like smooth, melted peanut butter. It worked really well as a topping to the cake. I had extra on my slice :) The cake itself was light and tasty and the peanut butter chips gave the cake a 'sweet and salty' taste which everyone enjoyed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ov6OkL1QHxxr3i18FTpVP61HIQAicoieCP11mucgPFU22CdUPoonBYluJnxZ8ii9hcGTqQxM9VpRcvIvw2FxSMqc5uGBd9BE3CKAY8ptjeQtXB6cPFQ5NIICqtMXVC1XDZXhPgdu04B2/s1600/DSC03170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ov6OkL1QHxxr3i18FTpVP61HIQAicoieCP11mucgPFU22CdUPoonBYluJnxZ8ii9hcGTqQxM9VpRcvIvw2FxSMqc5uGBd9BE3CKAY8ptjeQtXB6cPFQ5NIICqtMXVC1XDZXhPgdu04B2/s320/DSC03170.JPG" width="240" /></a> amazing peanut butter sauce</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SVTvz9xrcP1ezr-tKwAoYXAf68T_n-GZoUFG1cNitWHxr3BYmCwpeEfy0t_1RiwJmfalVgN29uoPU7yRl2fPVDM6D5Lsj4cehS5Z8XgUfbORzkxni9A8IcmIH065vVSHyZxs7UZ-zrpT/s1600/DSC03169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SVTvz9xrcP1ezr-tKwAoYXAf68T_n-GZoUFG1cNitWHxr3BYmCwpeEfy0t_1RiwJmfalVgN29uoPU7yRl2fPVDM6D5Lsj4cehS5Z8XgUfbORzkxni9A8IcmIH065vVSHyZxs7UZ-zrpT/s320/DSC03169.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSByzbRZH3pUOIxcCcAa9rx-zuAvd1apaeYJ9LEo4h9AZ87IOZe2G7iooJeSPZKX55lvU8SwfaGmFLfB_xTGXD7Iuz4nPQNl071WwWokj9zj7ks1dlmtn7W7LEwl6xTEssa5hjFf3P1nQ/s1600/DSC03171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSByzbRZH3pUOIxcCcAa9rx-zuAvd1apaeYJ9LEo4h9AZ87IOZe2G7iooJeSPZKX55lvU8SwfaGmFLfB_xTGXD7Iuz4nPQNl071WwWokj9zj7ks1dlmtn7W7LEwl6xTEssa5hjFf3P1nQ/s320/DSC03171.JPG" width="320" /></a> adding peanut butter chips</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc-JQL3eZDcXjB5o7iVRYbRSEfgzDWuz2tsG_8oJ4U0SagqxiHYwIecst301T9Wr8PkIDuVqoAydWtrnAmuGhfQMPUa9iL96wz7GBMarPDWOQgh3gO557Bw2PUJaZfwyAOCuD45_mcDsz/s1600/DSC03174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc-JQL3eZDcXjB5o7iVRYbRSEfgzDWuz2tsG_8oJ4U0SagqxiHYwIecst301T9Wr8PkIDuVqoAydWtrnAmuGhfQMPUa9iL96wz7GBMarPDWOQgh3gO557Bw2PUJaZfwyAOCuD45_mcDsz/s320/DSC03174.JPG" width="320" /></a> ready to go in the oven</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp6ohZUlCbTXQZLYDDLDSHSjLCAL0r02sGbb_ZVI4d02MLY1ErUD_mqQy-PzQyhgPrl-sbLFPQQ46QZ4h0MSVd9Ei8pZ2b65_kgxbCVyf5g-PF55Sa8-zETgqVocWU0tTZ3U6Wi7npNvk/s1600/DSC03176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp6ohZUlCbTXQZLYDDLDSHSjLCAL0r02sGbb_ZVI4d02MLY1ErUD_mqQy-PzQyhgPrl-sbLFPQQ46QZ4h0MSVd9Ei8pZ2b65_kgxbCVyf5g-PF55Sa8-zETgqVocWU0tTZ3U6Wi7npNvk/s320/DSC03176.JPG" width="320" /></a> fresh from the oven</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0yOvDt39gfmMp1_NNR_kOTGzsPkNt-IVAUtsS32rd9IkeF5yitNWFhu8L2A70nqdI-CF_-wpD6PRItt4mJP4A0hmWTfEmKPP18rDIiyURRFa-rFquCQntMd1FtP45Xp1wZ88Sg896rG5/s1600/DSC03178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0yOvDt39gfmMp1_NNR_kOTGzsPkNt-IVAUtsS32rd9IkeF5yitNWFhu8L2A70nqdI-CF_-wpD6PRItt4mJP4A0hmWTfEmKPP18rDIiyURRFa-rFquCQntMd1FtP45Xp1wZ88Sg896rG5/s320/DSC03178.JPG" width="320" /></a> with peanut butter topping</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzh3QprkPpPPsgBn_bAakrJv2Dv7F52MZ21mtQr9OpxWV8u2dBT5rQQy4QDWutiQT8w3qkOtpCKQlH4_jF2sSAcyb5x4Jvzr3DueYbeinhI5gVxlDMI6ATea_KGA9suJ8HEz7wnrVisbT/s1600/DSC03180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzh3QprkPpPPsgBn_bAakrJv2Dv7F52MZ21mtQr9OpxWV8u2dBT5rQQy4QDWutiQT8w3qkOtpCKQlH4_jF2sSAcyb5x4Jvzr3DueYbeinhI5gVxlDMI6ATea_KGA9suJ8HEz7wnrVisbT/s320/DSC03180.JPG" width="320" /></a> a slice of heaven</div>
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250g butter</div>
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230g caster sugar</div>
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250g self raising flour</div>
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4 eggs</div>
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2 tablespoons yoghurt</div>
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150g peanut butter chips</div>
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peanut butter topping</div>
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<li>Preheat the oven to 180C.</li>
<li>Cream the butter and sugar until light and fluffy. </li>
<li>Add in the eggs, one at time and mix well.</li>
<li>Add in the flour.</li>
<li>Finally stir in the peanut butter chips.</li>
<li>Pour into a bundt tin and bake for 45 - 50 minutes or until a skewer comes out clean. </li>
<li>Allow to cool completely before adding drizzle. </li>
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Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-1325052128052986248.post-69423834768554113062013-05-02T13:15:00.000-07:002013-05-02T13:15:10.847-07:00May Challenge: Bundt CakePosted by - Dorrie<br />
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Happy Spring everyone! I'm guest posting this month for Rena, who is extremely busy these days!<br />
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Hopefully, despite the weather warming up and the trees in bloom, you'll want to stay inside for a few moments to complete this month's challenge: bundt cake.<br />
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(photo is from Tumblr -<a href="http://www.tumblr.com/tagged/chocolate%20bundt%20cake"> nakakagutom)</a><br />
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Here in the U.S., bundt cakes are made in ring molds, but for which there is no specific cake recipe. The shape is similar to the European Gugelhupf or the German Bundkuchen, which are brioche-like fruit cakes. <br />
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Bundt cakes are beautiful and require only a little frosting or glazing, but are a little work up front as the pan needs a lot of butter and flour in order to have the cake come out clean. Because of their height bundt cakes are often fun to fill with pudding or fruit fillings, but this can be tricky! (Hence that's part of the challenge!)<br />
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Since bundt cakes can come in all flavors, varieties and fillings I look forward to seeing where your taste buds lead you with this challenge. Happy Bundt Cake baking!<br />
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Dorriehttp://www.blogger.com/profile/01224858313444814107noreply@blogger.com8tag:blogger.com,1999:blog-1325052128052986248.post-18897740284862759072013-04-01T01:30:00.000-07:002013-04-01T03:44:42.969-07:00April Challenge: Upside Down Cake Posted by - <a href="http://renagray.com/" target="_blank">Rena</a><br />
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It's finally starting to feel like spring in the US! I for one am done with winter and am ready for a little bit of sun and watching everything start to bloom.<br />
Now that fruits and vegetables will become plentiful in the markets, I thought it would be fun to make upside down cakes. I've only seen pineapple upside down cakes but upon further investigation there are upside down cakes made with a variety of fruits including apples, nectarines and cranberries. <br />
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I've never made one myself so this is going to be fun! Looking forward to seeing what you create!<br />
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<a href="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_hd/ecl/images/content/tv/martha_bakes/show_photos/1000_1050/mb_1001_upside_down_cakes_vert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_hd/ecl/images/content/tv/martha_bakes/show_photos/1000_1050/mb_1001_upside_down_cakes_vert.jpg" width="320" /></a></div>
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<i>photo and<a href="http://www.marthastewart.com/353366/nectarine-plum-and-apricot-upside-down-cakes" target="_blank"> link to recipes</a> from MarthaStewart.com</i></div>
Renahttp://www.blogger.com/profile/05443053921679950020noreply@blogger.com14tag:blogger.com,1999:blog-1325052128052986248.post-58636802551523904392013-03-24T20:41:00.000-07:002013-03-24T20:41:18.546-07:00Shahi Tukray - Royal Bread Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Posted by - </span><a href="http://www.foodpleasureandhealth.com/"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dixya @ Food, Pleasure, and Health</span></a><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Shahi Tukray aka Royal bread pudding is very traditional, </span><span style="font-family: "Trebuchet MS", sans-serif;">true Royal indulgence dating back to <a href="http://en.wikipedia.org/wiki/Mughal_Empire">Mughal Empire's</a> era. <span style="font-family: "Trebuchet MS",sans-serif;">I am not a big fan of any <a href="http://en.wikipedia.org/wiki/Desi">desi</a> dessert but I have a huge sweet tooth and big heart for this particular one.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjAAggXEPqkEtNEHvjPGwFsSDFivlMzOG74fmN8rGQcTU1a7MMTFmmAD5jco-FUPtfE1KxzkFVZ0ydXXhjSXAkirNZb_7SaNJ9GBQXCzPeSwkGRwV8VQ2Vs6ZLoqiRUH9w1ryUa_dHtw/s1600/IMG_6041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjAAggXEPqkEtNEHvjPGwFsSDFivlMzOG74fmN8rGQcTU1a7MMTFmmAD5jco-FUPtfE1KxzkFVZ0ydXXhjSXAkirNZb_7SaNJ9GBQXCzPeSwkGRwV8VQ2Vs6ZLoqiRUH9w1ryUa_dHtw/s320/IMG_6041.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Typically,<span style="font-family: "Trebuchet MS",sans-serif;"> a piece of toast is deep fried in ghee (clarified butter), soaked in heavy cream or full-fat milk infused with saffron thread, sugar, & topped with nuts/dried fruits. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGQETqdmZgqRcz2iNhUvcvf31oB6ZezT3MR-hVwoE5tjBEMc74a5yTEUhbGEJjyl9bcx_Jvlv2ePlpdtwWMl1Z9t4w8bLmjK0L8WdGS_0Sd3AeTTMdg6PsWgcG16Od6LGXSlTzAv-JeA/s1600/IMG_6020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGQETqdmZgqRcz2iNhUvcvf31oB6ZezT3MR-hVwoE5tjBEMc74a5yTEUhbGEJjyl9bcx_Jvlv2ePlpdtwWMl1Z9t4w8bLmjK0L8WdGS_0Sd3AeTTMdg6PsWgcG16Od6LGXSlTzAv-JeA/s320/IMG_6020.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">This is not your Royal decadent shahi turkay but it's really good-taste and texture wise. My parents, who are pretty serious about their dessert were also pleased with the final result. And me, I ate three pieces happily in one sitting with way less calories and fats. </span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48KVGiBg_5HhPfxa9-z3vgDmuGSQ1PhA-j9iWvHy_6JofvtqgGVVLsbS7V6jT9fN3Zr-RrjF1UROH0wnV5fAo4k4HRPrAmudco6Gye_bYit-GlMFXtVpoulL1kUucuI4BEYiatefu_Jc/s1600/IMG_6046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48KVGiBg_5HhPfxa9-z3vgDmuGSQ1PhA-j9iWvHy_6JofvtqgGVVLsbS7V6jT9fN3Zr-RrjF1UROH0wnV5fAo4k4HRPrAmudco6Gye_bYit-GlMFXtVpoulL1kUucuI4BEYiatefu_Jc/s320/IMG_6046.JPG" width="320" /></a></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Skinny Shahi Tukray</span></span></b></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></span></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">8 tea rusks</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1.5 cup milk</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup sugar</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoon condensed milk</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon ground cardamom</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon ground cinnamon</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">handful chopped almond (or pistachios)</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #741b47;">Directions</span></span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">-Arrange tea rusks in a small tray and keep it aside.</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">-In a small sauce pan, over medium heat, warm milk, sugar, condensed milk. Add cinnamon and cardamom and stir them Allow it to thicken for about 10 minutes.</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">-Remove it from heat. Allow it to cool for 5-10 minutes.</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">-Gently pour it over tea rusks, making sure it covers the bread.</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">-Leave it in the refrigerator for an hour or so.</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">-Serve it with chopped almond.</span></span></div>
</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1325052128052986248.post-22427418150933484702013-03-12T01:04:00.000-07:002013-03-12T01:07:30.355-07:00Caramel Croissant Bread Pudding Posted by -<a href="http://rhondassaucyadventures.blogspot.com/2013/03/caramel-croissant-bread-pudding.html">Rhonda's Saucy Adventures</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj84wohEtxyDRlnBi_B24H_a7pj8iS5W8hQizvqIFs5y5BBTP_8a53Bc2Zk0KhIO0Yp50UoY45TZaQo0j2pH7be18ujSUfaghUajVh80umiChCU9jeuAxo7qV-wTJpKtUWISbXVa63MGZj/s1600/caramel+bread+pudding+HTC+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_12577844="3" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj84wohEtxyDRlnBi_B24H_a7pj8iS5W8hQizvqIFs5y5BBTP_8a53Bc2Zk0KhIO0Yp50UoY45TZaQo0j2pH7be18ujSUfaghUajVh80umiChCU9jeuAxo7qV-wTJpKtUWISbXVa63MGZj/s400/caramel+bread+pudding+HTC+033.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: x-small;">I am
so happy "<strong><u><a href="http://havethecake.blogspot.com/2013/03/march-challenge-bread-pudding.html"><span style="color: black;">Have
The Cake</span></a></u></strong>," March challenge is BREAD PUDDING.</span> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"> Sometimes I top my
bread pudding with caramel ice cream topping, </span><span style="font-family: Georgia, "Times New Roman", serif;"> so I
thought I would create a recipe with caramel topping in the recipe. I thought
it tasted really good, my younger son couldn't even tell caramel was in the
recipe.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: xx-small;"><span style="font-size: small;">Click
</span></span><a href="http://rhondassaucyadventures.blogspot.com/search/label/Bread%20pudding"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black;">here</span></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> to
see all the recipes I have tried.</span></div>
<br />
<span itemprop="preparation"><span style="font-family: Times, "Times New Roman", serif;"><span itemprop="amount" style="background-color: #eeeeee; font-size: medium;"><a href="http://www.myrecipes.com/recipe/croissant-bread-pudding-10000000424020/" target="_blank"><strong><span style="color: black;">Ingredients</span></strong></a></span></span></span>
<br />
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount" style="font-family: Times, "Times New Roman", serif; font-size: medium;">14 croissants (medium size)</span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-family: Times, "Times New Roman", serif; font-size: medium;">6 large
eggs</span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: medium;"><span itemprop="amount">1 cup</span><span itemprop="name"> sugar</span><span itemprop="preparation">
</span></span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation" style="font-family: Times, "Times New Roman", serif; font-size: medium;">4 cups half&half</span><br />
<span itemprop="preparation" style="font-family: Times, "Times New Roman", serif; font-size: medium;">1/3 cup caramel ice cream topping</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: medium;"><span itemprop="amount">1 tablespoons</span><span itemprop="name"> vanilla extract</span><span itemprop="preparation">
</span></span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="preparation" style="font-family: Times, "Times New Roman", serif; font-size: medium;">1 teaspoon cinnamon</span><br />
<span style="font-family: Times; font-size: medium;"></span><br />
<span style="background-color: #eeeeee; font-family: Times; font-size: medium;"><u>Topping
<span style="background-color: white;">(optional)</span></u></span><br />
<span style="font-family: Times; font-size: medium;">1/3</span><span style="font-family: Times; font-size: medium;"> Cup sour cream</span><br />
<span style="font-family: Times; font-size: medium;">2 teaspoons sugar</span><br />
<span style="font-family: Times; font-size: medium;">caramel ice cream
topping</span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<strong><em><span style="font-size: xx-small;"></span></em></strong><br /></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<strong><span style="background-color: #eeeeee; font-size: medium;"> Directions:</span></strong> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCREkD6A452xr97DD8-ENmV20cMgOU-N0HpmB2_OKcepq1zg3tJbvpMTk7lpiFP5L-7fY8sf8xHg3Df22EHtKdVnwPa_v_7nQJPFVI5GZokdsyk3uq2rc4QwLMfZ-PPOQLZ87OVYHjdpBS/s1600/Tortilla+soup+and+croissant+pudding+008.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" closure_uid_12577844="5" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCREkD6A452xr97DD8-ENmV20cMgOU-N0HpmB2_OKcepq1zg3tJbvpMTk7lpiFP5L-7fY8sf8xHg3Df22EHtKdVnwPa_v_7nQJPFVI5GZokdsyk3uq2rc4QwLMfZ-PPOQLZ87OVYHjdpBS/s200/Tortilla+soup+and+croissant+pudding+008.jpg" width="200" /></a></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<ol itemprop="instructions">
<li>Slice croissants in half lengthwise; tear bottom halves of croissants into
bite size pieces.
<li>Layer croissant pieces in a large baking bowl. I have also used <a href="http://rhondassaucyadventures.blogspot.com/2012/10/pumpkin-bread-pudding.html"><span style="color: black;">cast
iron</span></a> pans and <a href="http://rhondassaucyadventures.blogspot.com/2012/11/paula-deens-bread-pudding.html"><span style="color: black;">9x13</span></a>
baking pans. Place croissant tops, crust sides up, over mixture.
<li>Beat together with an electric beater eggs, caramel ice cream topping,
half&half, cinnamon vanilla and sugar. Slowly pour mixture over croissant
tops; press bread to absorb liquid. Cover; chill for1 to 2 hours.
<li>Place baking bowl into a large jelly pan. Pour hot water into jelly pan,
filling half full. I skip this step when I use the cast iron pan. Because~I
don't have anything that fit my cast iron pan.</li>
</li>
</li>
</li>
</ol>
</div>
<ol itemprop="instructions">
<li>Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake
15 more minutes. Remove from oven, and remove dish from water pan.
<li>I wanted to topped the pudding with Cool Whip but I didn't have any so I
decided to use sour cream instead. I love sour cream in breakfast crepes and on
top of cheesecake so I thought I should give it a try. I put 2 teaspoons sugar
and 1/3 cup sour cream in a bowl and mixed together. I topped the bread pudding
with the sour cream mixture and drizzled with caramel ice cream topping. I
really liked this and can't wait to let my family try it. </li>
</li>
</ol>
</div>
</div>
</div>
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Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-1325052128052986248.post-4048933933315030162013-03-02T08:13:00.005-08:002013-03-02T08:13:59.399-08:00March Challenge: Bread PuddingPosted by - <a href="http://renagray.com/" target="_blank">Rena</a><br />
<br />
Happy March! Wow, February flew by. Thanks to our marshmallow challenge participants. They looked lovely and I'm sure tasted even better!<br />
<br />
The challenge for March is bread pudding. It has taken me quite a long time to warm up to bread pudding and now I love it. There are so many possibilities for variations on the classic recipe. I'm excited to see what you come up with.<br />
<br />
Happy baking!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_l/ecl/images/content/pub/everyday_food/2010Q4/med106155_1110_des_pump_pudding_vert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_l/ecl/images/content/pub/everyday_food/2010Q4/med106155_1110_des_pump_pudding_vert.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><i>photo from MarthaStewart.com</i></span></div>
Renahttp://www.blogger.com/profile/05443053921679950020noreply@blogger.com8tag:blogger.com,1999:blog-1325052128052986248.post-3245864556935507882013-02-24T17:11:00.000-08:002013-02-24T20:27:32.433-08:00Marshmallows - 1 Fail and 1 SuccessPosted by - Dorrie<br />
<br />
I've wanted to make homemade marshmallows ever since I went to New
York City in October and had the most wonderful hot chocolate at <a href="http://www.thecitybakery.com/">City Bakery</a>.
It's not your usual hot chocolate, but instead melted chocolate with
milk and has been rated the best hot chocolate in the country. For a
little extra money you can have a homemade marshmallow on top of it too:<br />
<img alt="City Bakery Hot Chocolate" class="alignnone size-medium wp-image-2157" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/City-Bakery-Hot-Chocolate-300x225.jpg" title="City Bakery Hot Chocolate" width="300" /><br />
(Please note New Yorkers - City Bakery is having a hot chocolate
festival in February and is doing a different flavor every day!)<br />
<br />
The marshmallow in the hot chocolate was exceptional; my favorite
thing to do was spoon the hot chocolate over the marshmallow and then
work a little chunk of chocolatey marshmallow off for myself.<br />
<br />
So when this month's <a href="http://havethecake.blogspot.com/2013/02/february-challenge-marshmallows.html">Have the Cake</a>
challenge turned out to be marshmallows I was quite excited to
participate. Last Thursday I went to the kitchen intending to make a
marshmallows from a recipe I found on <a href="http://smittenkitchen.com/blog/2009/06/springy-fluffy-marshmallows/">Smitten Kitchen</a>
only to find that I did not have any gelatin in the house.
Disappointed, I hopped on the web to see if I could find any marshmallow
recipes that did not have gelatin in them. Since vegans object to the
content of gelatin I was able to find several recipes, <a href="http://www.adventuresofaglutenfreemom.com/2010/01/corn-free-gelatin-free-homemade-marshmallows/">one on a gluten-free cooking blog which substituted xanthan gum and cream of tartar for the gelatin.</a><br />
<br />
I happily started in, despite having to convert the recipe from grams
to cups, and it all looked good. The marshmallow formed into a nice
fluffy ball in the mixer:<br />
<img alt="bad marsh in mixer" class="alignnone size-medium wp-image-2152" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/bad-marsh-in-mixer-300x225.jpg" title="bad marsh in mixer" width="300" /><br />
I poured the marshmallows into the pan, dusted them with powdered
sugar, and popped them into the fridge, hopeful that they would turn out
great. Instead, the next day I cut into a thin globby (definitely not
fluffy!) mass unlike any commercial marshmallow; and not tasty at all.<br />
<img alt="bad marshmallows" class="alignnone size-medium wp-image-2153" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/bad-marshmallows-300x225.jpg" title="bad marshmallows" width="300" /><br />
Seeing them on the pretty pink plate Anna desperately wanted to try
one, but this is the face that she made when she got a little bit of it
in her mouth:<br />
<div class="mceTemp">
<dl class="wp-caption alignnone" id="attachment_2151" style="width: 310px;">
<dt class="wp-caption-dt"><img alt="Anna says yuck!" class="size-medium wp-image-2151" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/Anna-says-yuck-300x225.jpg" title="Anna says yuck" width="300" /></dt>
<dd class="wp-caption-dd">Anna says yuck!</dd></dl>
</div>
I tossed the whole pan out in disgust and trounced off to the store to buy gelatin...<br />
Today while we were stuck inside under a blizzard warning I had a chance to try again with the original <a href="http://smittenkitchen.com/blog/2009/06/springy-fluffy-marshmallows/">Smitten Kitchen recipe for marshmallows.</a> While the world outside was quickly covered in fluffy white stuff, I made my own fluffy white stuff in the kitchen:<br />
<img alt="Blizzard" class="alignnone size-medium wp-image-2147" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/Blizzard-300x225.jpg" title="Blizzard" width="300" /><br />
Again, the marshmallows fluffed up nicely in the mixer and poured into the pan beautifully:<br />
<img alt="good marsh in pan" class="alignnone size-medium wp-image-2154" height="300" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/good-marsh-in-pan-225x300.jpg" title="good marsh in pan" width="225" /><br />
I dusted them with powdered sugar, put them in the fridge and waited 3
hours for the results. I cut into the marshmallows and was overjoyed
to find a fluffy square quite comparable to the marshmallows we all know
and love.<br />
<img alt="Good Marshmallows" class="alignnone size-medium wp-image-2155" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/Good-Marshmallows-300x225.jpg" title="Good Marshmallows" width="300" /><br />
And fortunately the recipe makes plenty so I have lots to share with friends and family:<br />
<img alt="plenty" class="alignnone size-medium wp-image-2156" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2013/02/plenty-300x225.jpg" title="plenty" width="300" /><br />
I think tonight we'll be making s'mores using the broiler with our homemade marshmallows while watching the snow fall!Dorriehttp://www.blogger.com/profile/01224858313444814107noreply@blogger.com11tag:blogger.com,1999:blog-1325052128052986248.post-55916476470294393792013-02-13T22:06:00.001-08:002013-02-13T22:13:28.882-08:00February Challenge MarshmallowsPosted by - <a href="http://rhondassaucyadventures.blogspot.com/2013/02/have-cake-february-challenge.html">Rhonda's Saucy Adventures</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Cfew-pNWCfDJOQVnvghn5DDuU3YT1NTumc5TZOPzwnGwrCrCrKQH-tJF0_vr_Om8ywD-F_-AUs0KBAo1K0M2uhyphenhyphengk06tgQF9fLVfj33BasEjm3EIAS-AO7DFsO-y7tKKfJ21axYjiCWH/s1600/marshmallow+feb+challenge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Cfew-pNWCfDJOQVnvghn5DDuU3YT1NTumc5TZOPzwnGwrCrCrKQH-tJF0_vr_Om8ywD-F_-AUs0KBAo1K0M2uhyphenhyphengk06tgQF9fLVfj33BasEjm3EIAS-AO7DFsO-y7tKKfJ21axYjiCWH/s400/marshmallow+feb+challenge.jpg" width="400" /></a></div>
I am so glad that February's challenge is marshmallows...they will make great Valentine's day gifts. I have always wanted to make marshmallows but never had the courage to give them a try. I followed one of Martha Stewart's recipe and they are DELICIOUS, especially dipped in chocolate. click<a href="http://rhondassaucyadventures.blogspot.com/2013/02/have-cake-february-challenge.html"> here</a> for recipe.Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-1325052128052986248.post-8273701281260342882013-02-01T06:57:00.000-08:002013-02-01T06:57:57.480-08:00February Challenge: MarshmallowsPosted by - <a href="http://renagray.com/" target="_blank">Rena</a><br />
<br />
Happy February!<br />
<br />
Our challenge this month is to make marshmallows or make a dessert incorporating marshmallows. I've always wanted to try making my own marshmallows but most recipes require a standing mixer, which I don't have sadly. There is a local bakery that offers a "high hat" cupcake which is a chocolate cupcake with marshmallow frosting dipped in chocolate. It's ridiculously delicious.<br />
<br />
Looking forward to seeing what you come up with! Happy Baking!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.marthastewartweddings.com/sites/files/marthastewartweddings.com/ecl/images/content/pub/weddings/2009Q1/mwd104300_win09_marsh_treat_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.marthastewartweddings.com/sites/files/marthastewartweddings.com/ecl/images/content/pub/weddings/2009Q1/mwd104300_win09_marsh_treat_l.jpg" /></a></div>
<div style="text-align: center;">
<a href="http://www.marthastewartweddings.com/224703/marshmallow-towers" target="_blank"><span style="font-size: xx-small;">Marshmallow Towers from Martha Stewart</span></a></div>
Renahttp://www.blogger.com/profile/05443053921679950020noreply@blogger.com10tag:blogger.com,1999:blog-1325052128052986248.post-50759498009672299302013-01-30T08:21:00.001-08:002013-02-01T15:18:02.283-08:00Vanilla Love Cupcakes with White Chocolate Truffle Centers<div class="separator" style="clear: both; text-align: center;">
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I made cupcakes for one of my dear friends Shannon who had a lunch party at her house earlier today. I've known Shannon for many years since we live just around the corner from each other, but it wasn't until our boys played on the same baseball team a few years back that we got to be really good friends. Shannon has a great heart, with a little "firecracker" thrown in for fun. She's super thoughtful AND she's a great shopping buddy. Her family has been through a lot in the past year and a half, and through it all, she's handled it with grace and love, concern and caring. Last year, I wrote a <a href="http://www.lilikoijoy.com/2011/12/musings-of-domestic-diva.html">post</a> where I was musing about all kinds of things including life being beautiful, and one of the things I wrote was, "<i>Beauty is in the strength of a mother (and my beautiful friend) taking care of her child with cancer, who would do anything to make it better for him.</i>" I was thinking about my friend Shannon when I wrote that. It's been a long hard road for them and there's still some road to travel, but things are going in the right direction. Even with everything they've been through, she makes time to connect with other families who are going through the same thing, like this lunch she had at her house where she invited several of those families to enjoy a fun and relaxing afternoon with her family. It was my pleasure to make cupcakes for them.<br />
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Since it's so close to Valentine's Day, I made luuuv cupcakes (<i>said in a Barry White voice</i>). Shannon isn't a big chocolate fan, so I made vanilla cupcakes with vanilla buttercream frosting. Everyone's good with vanilla, right? Just to keep it from being too "vanilla", I added a white chocolate truffle center to the cupcakes. You might have seen images all over Pinterest where you stick a Lindt truffle in the center of a cupcake right after it comes out of the oven, and that's exactly what I did. Easy!<br />
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I used a new vanilla cake recipe for these cupcakes. I'm always on the search for a great vanilla cake recipe. I tend to like stronger flavors so when I do eat a vanilla cupcake, it's got to be really good to win me over. I found this recipe at <a href="http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html" target="_blank">Glorious Treats</a> called "<i>Perfect Vanilla Cupcakes</i>". That's quite a claim! I think she did pretty well with this recipe, much better than some other recipes I've tried. After reading the reviews and my own trial run, I made a few adjustments to the recipe like increasing the sugar just a tad, decreasing the salt a smidge, sifting the dry ingredients, and adding the vanilla at the end since I read somewhere that vanilla dissipates quickly and should be added to the end of the mixing (is that even true? I've thought that for years). I also had to increase the cooking time from the original recipe quite a bit but it will vary depending on ovens. I just checked every two minutes until they were done.<br />
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Once the cupcakes were cooled, I frosted them with my favorite vanilla buttercream frosting from <a href="http://www.cooksillustrated.com/recipes/login.asp?docid=6424" target="_blank">Cook's Illustrated</a>. It's easy, reliable, and delicious. Because I was in the mood for love, a divvied up the frosting into 3 bowls, left one untinted, tinted one pink, and tinted the last one red and made the cupcakes look all valentinesy.<br />
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When I dropped off the cupcakes at Shannon's house last night, her son Nate took one look at them and said, "Those are so perfect! I don't think they'll make it to lunch tomorrow!" That made my heart happy. Then I was rewarded with a plate of homemade cookies and a cupcake calendar. Isn't friend-love grand? JOY!<br />
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<b><span style="color: red; font-size: large;">Vanilla Love Cupcakes with White Chocolate Truffle Centers</span></b><br />
Adapted from <a href="http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html" target="_blank">Glorious Treats</a><br />
<i><a href="https://sites.google.com/site/lilikoijoyprintablerecipes/vanilla-love-cupcakes-with-white-chocolate-truffle-center" target="_blank">Printable version</a> (including buttercream frosting recipe below)</i><br />
Makes 12 cupcakes<br />
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<b>Ingredients:</b><br />
1 1/4 cups cake flour<br />
1 1/4 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
2 eggs<br />
1 cup sugar<br />
1/2 cup oil (vegetable, canola, or extra light olive oil)<br />
1/2 cup buttermilk (see <a href="http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html" target="_blank">Glorious Treats</a> for vinegar/milk alternative)<br />
1 1/2 teaspoons pure vanilla extract<br />
12 Lindt (or other brand) white chocolate truffle balls<br />
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Preheat oven to 350 degrees fahrenheit. Line standard-size muffin pan with baking cup liners.<br />
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Sift cake flour, baking powder, baking soda and salt in a medium bowl. Set aside.<br />
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In a standing mixer with the whisk attachment (you can use a hand mixer too), add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add oil and beat for another 20-30 seconds.<br />
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Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour, then the rest of the buttermilk, and the vanilla. Beat until just combined. Scrape down the side of the bowl.<br />
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Pour batter into prepared muffin pan. Fill liners about 2/3 full. These do rise pretty well and I guess I filled most of mine a little more than 2/3 full because they did overflow a little bit and created a little mushroom top effect. That's not a big problem for me but if you prefer a cleaner looking top, keep it at 2/3 or a little less full.<br />
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Bake cupcakes for 12-18 minutes. Mine took about 18 minutes but other reviews showed they were done as quickly as 12 minutes, so I recommend you start checking around 12 minutes and check every 2 minutes. Cupcakes are done when they spring back to the touch and a toothpick comes out clean.<br />
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While cupcakes are in the oven, unwrap truffles and set aside in a bowl. As soon as the cupcakes come out of oven, set pan on a rack and insert a truffle right into the center of the cupcake, pushing it down about 3/4 way in so some of it still peeks over the top of the cupcake. It will melt and settle in the rest of the way and stay softened even after cooling. You might even have a little divot there after they're fully melted; just fill it with frosting. :)<br />
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Cool cupcakes in pan for 10-15 minutes, then carefully remove cupcakes from pan and cool completely on a wire rack. Once cool, frost with vanilla buttercream frosting {recipe below} and decorate to your heart's content!<br />
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<b><span style="color: red; font-size: large;">Vanilla Buttercream Frosting</span></b><br />
Adapted from <a href="http://www.cooksillustrated.com/recipes/login.asp?docid=6424" target="_blank">Cooks Illustrated</a><br />
Makes 3 cups<br />
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<b>Ingredients:</b><br />
3 sticks (1 1/2 cups) unsalted butter, softened<br />
3 cups confectioners’ sugar<br />
1/4 tsp table salt<br />
2 tsp vanilla extract<br />
3 Tbsp heavy cream<br />
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In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.<br />
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Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.<br />
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Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.<br />
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<i>Someone asked me about what vanilla I used for this. Since vanilla is the star in this cupcake, I recommend you use a good quality vanilla. I use Nielsen Massey madagascar bourbon pure vanilla extract. Some people might choose to use the scraping from a real vanilla bean or vanilla bean paste. I say go for it! According to the folks at <a href="http://www.nielsenmassey.com/culinary/products-gourmet-vanilla-beans.php" target="_blank">Nielsen-Massey</a>, one teaspoon of vanilla extract is about equal to one vanilla bean or one teaspoon of vanilla bean paste or 1 teaspoon of vanilla powder.</i><br />
<i>Also, the white chocolate truffle does add an extra sweetness to these. If they're too sweet for you, consider decreasing the sugar in the cupcakes by 1/4 cup or using dark or milk chocolate truffles instead (my personal preference), or leave out the truffle completely.</i><br />
<i>*If you want to have the truffle center be all melty-gooey, then these are best served the same day you make them. The truffles do harden back up a bit the next day, but I actually prefer it that way.</i>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1325052128052986248.post-11670169568662932732013-01-23T20:27:00.001-08:002013-01-26T07:22:58.141-08:00Vanilla Cupcakes with Salted Caramel Filling & Salted Caramel Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Posted by - <a href="http://www.foodpleasureandhealth.com/">Dixya @ Food, Pleasure, & Health</a></span><br />
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<span style="font-family: Verdana, sans-serif;">...if you have dirty dishes piled up, laundry that needs to be done ASAP, unread mail that needs to be opened, vacuuming, scrubbing and all that business Or, if you are an overachiever and have done all that (please come help me), fine don't- I like cleaning too but just not right now. Not today. </span><span style="font-family: Verdana, sans-serif;"><br /><br />If you are <strike>little </strike>overwhelmed like me,<strike> go</strike> run to your kitchen & surround yourself with heavy cream, flour, butter, sugar, sea salt and make a huge batch of salted caramel frosting, salted caramel filling and extra vanilla-y cupcakes and in the process pile up more dishes - what the hell you will be doing heck of a cleaning later anyways. The whole process is extremely therapeutic - it only takes a spoonful or two (but who's counting right) salted caramel frosting to calm this clean freak. I don't like when things are scattered here, there and everywhere but when I am not in the mood to clear the space I make candied salted caramel.. lets not clean today but shall we be creative, please? And eat all the cupcakes I want! </span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><br /><b style="color: #741b47;"><br />Vanilla Cupcakes </b> </span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">Makes about 6 cupcakes<br /><br /><i style="color: #741b47;">Ingredients</i></span><i style="color: #741b47;"><span style="font-family: Verdana,sans-serif;"> </span></i><span style="font-family: Verdana,sans-serif; font-size: small;"> </span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">3/4 cups all-purpose flour </span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">1/2 tsp baking powder</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">dash of salt</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">3 tablespoon unsalted butter (softened)</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">1/2 cups sugar (add less if you like less sweeter taste)<br />1 large egg<br /><a href="http://www.beanilla.com/mexican-vanilla-beans">1 Mexican vanilla bean</a> (scrape with pairing knife)<br />1 tsp pure vanilla extract</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;"><br /><i style="color: #741b47;">Directions</i></span><i style="color: #741b47;"><span style="font-family: Verdana,sans-serif;"> </span></i><span style="font-family: Verdana,sans-serif; font-size: small;"><br />-Leave butter and eggs in a room temperature for an 1/2 hr or so<br />-Pre-heat oven to 350 degrees<br />-In a medium bowl, whisk flour, baking powder and salt together<br />-In <a href="http://www.foodpleasureandhealth.com/2012/12/all-i-wanted-for-xmas.html">KitchenAid Stand mixer</a> (if using that) or a separate bowl, cream butter and sugar until light and fluffy. Then add egg to the mixture and continue beating it in medium speed then add vanilla extract and vanilla bean paste until everything is incorporated.<br />-Scrape the sides of a bowl</span><br />
<span style="font-family: Verdana,sans-serif; font-size: small;">- Add flour and milk alternatively to the butter- sugar mixture and continue until everything is well combined.<br />-Divide batter and pour it in a lined cupcake pan filling about 2/3 full<br />-Bake for about 18 minutes or until the toothpick comes out clean<br />-Remove from oven and allow it to cool completely</span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">While the cupcakes are in the oven, go ahead and make the most legit frosting of all times - </span><span style="color: #741b47; font-family: Verdana, sans-serif;">Salted Caramel Buttercream Frosting</span><span style="font-family: Verdana, sans-serif;">. The recipe is from </span><a href="http://www.tasteofhome.com/Recipes/Salted-Caramel-Cupcakes" style="font-family: Verdana, sans-serif;">Taste of Home</a>, <span style="font-family: Verdana, sans-serif;"> fairly easy & requires almost the same ingredients as the caramel filling (recipe below). The recipe calls for leaving it in refrigerator for 4 hours but I left for only 2.5 hours. The final result was extremely fluffy, too good to be true and had to stop myself from <strike>tasting</strike> licking the bowl.. Its for 10 cupcakes but go ahead and make the full recipe. You can thank me later. </span><br />
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<span style="font-family: Verdana, sans-serif;">I hope we all feel same way about Salted caramel filling inside a cupcake right? It perfectly compliments the vanilla cupcakes and keeps the center super moist. I adapted the recipe from <a href="http://www.52kitchenadventures.com/2011/09/20/salted-caramel-cupcakes/">52kitchenadventures</a> & halved it. This is one of the easiest, no fail recipe & I added sea salt to finish it off.<br /><br />Normally, <a href="http://www.foodpleasureandhealth.com/2012/12/chicken-patties-savory-strudel-alike.html">I have no patience</a> - we all know that. It gets worse when there are cupcakes on a cluttered counter top and caramel butter cream frosting heaven in the refrigerator- try resisting that..its almost painful but today I am trying to be patient and not obsess about messy house or dirty laundry. I want to bring out the hidden patient, creative side of me and decorate these babies with salted candied caramel. The recipe is from <a href="http://www.cupcakefridayproject.com/2011/02/caramel-cupcakes-with-salted-caramel-buttercream/">Cupcake Friday Project.</a> These candied caramel thingy always intrigued me on TV - it was pretty cool (although I burned it a little bit) but that's my attempt to be creative.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Okay, seriously,this patience business is starting to annoy me and me want some cupcakes. Can we assemble them already?<br /><br />First whip up the <a href="http://www.tasteofhome.com/Recipes/Salted-Caramel-Cupcakes">butter cream frosting as directed in the recipe</a>. Stir the caramel filling and get ready for some serious cupcake! Use a pairing knife to cut the center of cupcake, add about 3/4-1 tablespoon filling in the center and frost it. Adorn them with caramel candies. Sprinkle some sea salt.</span></div>
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<span style="font-family: Verdana, sans-serif;">Although it was little lengthy of a process, each component of this cupcake was worth it..slightly sweet vanilla cupcakes was perfect with salted caramel filling and the frosting - it was spectacular. Candied caramel spirals added a slight crunch which I enjoyed a lot. Let's just say it was worth every minute, every calorie/fat/sugar consumed because guess what - I need all that energy, for I have massive cleaning to do!</span></div>
</div>
Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-1325052128052986248.post-75008062232451450962013-01-18T21:09:00.001-08:002013-01-26T07:22:44.799-08:00Lemon and Blueberry muffinsPosted by - <a href="http://rhondassaucyadventures.blogspot.com/2013/01/two-blueberry-muffin-recipes.html">Rhonda's Saucy Adventures</a><br />
<div class="separator" style="clear: both; text-align: center;">
<strong><u>Lemon
and Blueberry muffins</u></strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1155.photobucket.com/albums/p549/rhondafay/leomonandblueberrymuffin_zps65d99fbc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_9ic9jv="3" height="225" src="http://i1155.photobucket.com/albums/p549/rhondafay/leomonandblueberrymuffin_zps65d99fbc.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;">Recipe adapted from </span><a href="http://www.bbc.co.uk/food/recipes/lemon_and_blueberry_11428" target="_blank"><span style="font-size: xx-small;"><span style="color: black;">BBC Food</span></span></a></div>
<br />
<div class="module bordered module padded" style="text-align: center;">
I found
two recipes that looked really good...I couldn't decide so I made both. These
were my husbands favorites. I had extra crumble left over from the other recipe
so I put it on top of these mini muffins. I liked both muffins so I will keep
both recipes in my GO TO binder. </div>
<br />
<h2 class="module bordered module padded">
<span><span style="font-size: small;">Ingredients</span></span></h2>
1/2 cup <a class="name food" href="http://www.bbc.co.uk/food/butter"><span style="color: black;">butter</span></a>
<br />
<div class="module bordered module padded">
1 cup <a class="name food" href="http://www.bbc.co.uk/food/self-raising_flour"><span style="color: black;">self-raising flour</span></a></div>
<div class="module bordered module padded">
<span>1
tsp baking powder</span></div>
<div class="module bordered module padded">
<span>1/2
cup sugar, plus 2 tsp for sprinkling</span></div>
<div class="module bordered module padded">
<span>1/2 cup </span><a class="name food" href="http://www.bbc.co.uk/food/blueberry"><span><span style="color: black;">blueberries</span></span></a></div>
<div class="module bordered module padded">
1 tbsp lemon juice </div>
zest from 1
lemon<br />2 <a class="name food" href="http://www.bbc.co.uk/food/egg"><span style="color: black;">eggs</span></a>
<br />5fl oz lemon yogurt
<br />
<h2 class="module bordered js-accordion">
Directions</h2>
<div class="module bordered js-accordion">
<ol class="instructions">
<li class="instruction">Preheat the oven to 400F. Line a 12-hole deep muffin tin
with paper cases.
<li class="instruction">Melt the butter in a small pan over a low heat then set
aside to cool for a few minutes.
<li class="instruction">Sift the flour and baking powder into a large bowl and
stir in the sugar, blueberries and lemon zest. Make a well in the center.
<li class="instruction">Beat the eggs with a whisk until smooth then beat in the
yogurt, milk and melted butter until well combined. Stir into the flour mixture
with a large metal spoon until very lightly mixed.
<li class="instruction">Divide the batter between the muffin cases. Place a
teaspoon of the lemon curd on top of each one and sprinkle with the remaining
sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or
allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as
soon as they come out of the oven.) </li>
</li>
</li>
</li>
</li>
</ol>
</div>
Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1325052128052986248.post-91956277887191154952013-01-02T06:00:00.000-08:002013-01-02T06:01:16.622-08:00Happy New Year! January ChallengePosted by - <a href="http://renagray.com/" target="_blank">Rena</a><br />
<br />
Happy New Year!<br />
<br />
This month's challenge is to make cupcakes, muffins or popovers. Basically the challenge is to make anything that fits nicely in a muffin tin. Who doesn't like a cupcake?! Since I'm sure we all ate enough for 2013 over the holidays, feel free to make muffins or popovers as well. Popovers are one of my favorite things but take a little finesse to make from scratch.<br />
<br />
Hope everyone had a wonderful holiday and a very happy new year! Happy 2013!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.marthastewart.com/sites/files/marthastewart.com/images/content/tv/martha_stewart_show/show_photos/3001_3050/3045_110807_popovers_l.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.marthastewart.com/sites/files/marthastewart.com/images/content/tv/martha_stewart_show/show_photos/3001_3050/3045_110807_popovers_l.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">photo from MarthaStewart.com</span></i></td></tr>
</tbody></table>
Renahttp://www.blogger.com/profile/05443053921679950020noreply@blogger.com9tag:blogger.com,1999:blog-1325052128052986248.post-7706265247557968482012-12-27T19:22:00.000-08:002013-01-02T06:00:35.660-08:00Chicken Patties (a savory strudel alike)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Posted by - <a href="http://www.foodpleasureandhealth.com/">Dixya @ Food, Pleasure, and Health</a></span><br />
<br />
<br />
<br />
<span style="font-family: Verdana,sans-serif;">I can't believe <a href="http://www.foodpleasureandhealth.com/2012/12/all-i-wanted-for-xmas.html">Christmas</a> went by so quickly and New Years is only a couple days away- WHAAAT.. I am still in denial and don't want to stop eating more cookies in the name of holidays! </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">But at the same time I am excited to welcome 2013, a new year, new beginnings. Hope it will be another year full of happiness, success and good health. Lots of wishes from me to you and your family </span><span style="color: #741b47; font-size: large;">♥</span><br />
<span style="color: #741b47; font-size: large;"><br /></span>
<div style="font-family: Verdana, sans-serif;">
On any other day I probably would not have promoted this recipe - buttery, flaky chicken patties but c'mon its New Years - it deserves special attention; it comes just once a year - 365 days. 52 weeks. All I am trying to <strike>say</strike> warn you is - don't get too hooked because this buttery, flaky pastry sheets stuffed with flavorful chicken pieces are pretty hard to stop after your first bite. Even though every bite is so worth the calories, I usually save it for the special moments like these, a New Years gift from me to you!</div>
<div style="font-family: Verdana, sans-serif;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NAohgxRwWW9NjJ3vRNDqK3q9euyjbxt1ub9xYP1E0Kk9IMVOuJxg-ZXMvcI-WE4DFNWcTPjCnVF_6qebTZS2h5XE7ZrXueszh46CgZFXdR1W5UARJTesmY-DbLTNjKOxP-dfdlOUQqv7/s1600/IMG_5134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NAohgxRwWW9NjJ3vRNDqK3q9euyjbxt1ub9xYP1E0Kk9IMVOuJxg-ZXMvcI-WE4DFNWcTPjCnVF_6qebTZS2h5XE7ZrXueszh46CgZFXdR1W5UARJTesmY-DbLTNjKOxP-dfdlOUQqv7/s400/IMG_5134.jpg" width="400" /></a></div>
<br /></div>
<span style="font-family: Verdana,sans-serif;">...I love how these chicken patties </span><span style="font-family: Verdana,sans-serif;">take me back to middle school; times where I securely held on to my mother's hand and walked swiftly towards a small bakery after school that displayed colorful pastries, old-fashioned glazed doughnuts, different cookies, and patties. I occasionally craved for cream rolls but chicken patties & I were BFFs.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbW5dD8dNLPTbQGbs8Vs0XLbU8Ps40-k_GdGhVzELkpwOPoyIPSXpcXEuJvy0JdweoAEO3LSp1PnAuR-e698ikwBlzeT37nt67yPrL6qgdQ5p5t_z3pknCQS2GCUhyphenhyphenGqTsBxCQhnmki4N/s1600/IMG_5131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbW5dD8dNLPTbQGbs8Vs0XLbU8Ps40-k_GdGhVzELkpwOPoyIPSXpcXEuJvy0JdweoAEO3LSp1PnAuR-e698ikwBlzeT37nt67yPrL6qgdQ5p5t_z3pknCQS2GCUhyphenhyphenGqTsBxCQhnmki4N/s400/IMG_5131.jpg" width="400" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;">Still today, when I take a bite of this, I go back to a time where life's biggest concerns were chicken patties, more play time, and less homework! So simple, so naive... </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHHKMoa97k2EOeDHNkd9eHhw62tjAwt1tkAmPgNdaH6LuQoa9sxHZp6H2UBGOeW0RVAwal9HvSPzyCaqQEUvKIo65HpfSazzQxL27T5Ckg80JmzXUHrC4p2EzowQ7WWEXU5qxUprY0zoe/s1600/IMG_5116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHHKMoa97k2EOeDHNkd9eHhw62tjAwt1tkAmPgNdaH6LuQoa9sxHZp6H2UBGOeW0RVAwal9HvSPzyCaqQEUvKIo65HpfSazzQxL27T5Ckg80JmzXUHrC4p2EzowQ7WWEXU5qxUprY0zoe/s400/IMG_5116.jpg" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span><span style="font-family: Verdana,sans-serif;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCb4gGY2HOVluVPq3hKX0oEmPBdXUgAtfOpLjpnQ5tY50JIR7kZMJ7Z6sE4hU5GfTqJF3WB0eLsFk7EtAKSAkbAU7NMPYqSel9Q9ph_ERlYPQ9xuWd0g4_IFoo5lDSiNoeCibm5JukqvN/s1600/IMG_5113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCb4gGY2HOVluVPq3hKX0oEmPBdXUgAtfOpLjpnQ5tY50JIR7kZMJ7Z6sE4hU5GfTqJF3WB0eLsFk7EtAKSAkbAU7NMPYqSel9Q9ph_ERlYPQ9xuWd0g4_IFoo5lDSiNoeCibm5JukqvN/s400/IMG_5113.jpg" width="400" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;">Its like eating soft, buttery sheets with a spicy chicken surprise waiting inside but feel free to add other fillings of your choice: potatoes, mix veggies, paneer or whatever tickles your fancy! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCtH8o7HMDjbcwyUc3vqzRBvIpN_t3-bR9ttn919lLerfnbhq9Zk-uvp-wGb2ygtUg37gTxMl5hJVskdzDXZ3gFEW85lQNgb-EaP9Oq3NgDBUPliXLYIUMS08b1Id8p_qN5n7CHy8hVBU/s1600/IMG_5117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCtH8o7HMDjbcwyUc3vqzRBvIpN_t3-bR9ttn919lLerfnbhq9Zk-uvp-wGb2ygtUg37gTxMl5hJVskdzDXZ3gFEW85lQNgb-EaP9Oq3NgDBUPliXLYIUMS08b1Id8p_qN5n7CHy8hVBU/s400/IMG_5117.jpg" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span><span style="font-family: Verdana,sans-serif;">All you need are puff pastry shells, filling of your choice, and ten minutes of patience! I eyeballed all the ingredients, so please adjust it to your liking all you want.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<div style="color: #741b47;">
<b><span style="font-family: Verdana,sans-serif;">Chicken Patties</span></b></div>
<div style="color: #741b47;">
<br /></div>
<div style="color: #741b47;">
<i><span style="color: #741b47; font-family: Verdana,sans-serif;">Ingredients</span></i></div>
<div style="color: #741b47;">
<span style="color: black; font-family: Verdana,sans-serif;">*<a href="http://www.puffpastry.com/products">puff pastry shells</a>, thawed</span></div>
<div style="color: #741b47;">
<span style="color: black; font-family: Verdana,sans-serif;">boneless chicken tenderloins (may use chicken breast too)</span></div>
<div>
<span style="font-family: Verdana,sans-serif;">milk</span></div>
<div>
<span style="font-family: Verdana,sans-serif;">chicken tandoori masala</span></div>
<div>
<span style="font-family: Verdana,sans-serif;">Miracle whip</span></div>
<div>
<span style="font-family: Verdana,sans-serif;">hot sauce</span></div>
<div>
<span style="font-family: Verdana,sans-serif;">salt & pepper</span></div>
<div>
<br /></div>
<div>
<span style="font-family: Verdana,sans-serif;">*note- i used puff pastry sheets but i highly recommend using shells.</span></div>
<div>
</div>
<div>
<br />
<span style="font-family: Verdana,sans-serif;"><i style="color: #741b47;">Directions</i></span></div>
<div>
<span style="font-family: Verdana,sans-serif;">- In a sauce pan, boil milk and add chicken with tandoori masala until chicken is cooked.</span></div>
<div>
<span style="font-family: Verdana,sans-serif;">-Shred the chicken and place it in a bowl</span></div>
<div>
<span style="font-family: Verdana,sans-serif;">-Mix in with more tandoori masala, hot sauce, miracle whip, salt and adjust the taste as needed</span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div>
<i><span style="font-family: Verdana,sans-serif;">The main goal is to make sure the chicken is not too dry and adding Miracle whip/mayonnaise helped keep it moist.</span></i></div>
<div>
<br /></div>
<div>
<span style="font-family: Verdana,sans-serif;">-In a preheated oven @ 400F, place pastry shells/sheets for 10 minutes or so until it turns slightly yellow/brown and top pops up</span></div>
<div style="font-family: Verdana, sans-serif;">
-Place the fillings and put it back in the oven for additional few minutes until its evenly golden</div>
<div style="font-family: Verdana, sans-serif;">
<br />
Serve it hot and this recipe stores well in the freezer. Simply reheat it in a toaster oven and enjoy :)<br />
<br />
<br />
<div>
See you all next year!</div>
<div>
<br /></div>
</div>
</div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1325052128052986248.post-42573324214381174222012-12-10T15:24:00.000-08:002013-01-02T06:00:51.600-08:00Apple Strudel from Rhonda's Saucy AdventuresPosted by - <a href="http://rhondassaucyadventures.blogspot.com/2012/12/apple-strudel.html">Rhonda</a>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdNJACfIs1lbaH-crXg41AZDGYsUW5CA1-pXAPrzD4AXGmWyk9xNg2iFEpPDbmEl6yqFAZtLKudMsk-QqwM1Ufklwt8pdrjJr61RMmxPwdWp7ID78WB_aD0swJ4PnzceAonlAno7aC3A/s1600/good+strudel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdNJACfIs1lbaH-crXg41AZDGYsUW5CA1-pXAPrzD4AXGmWyk9xNg2iFEpPDbmEl6yqFAZtLKudMsk-QqwM1Ufklwt8pdrjJr61RMmxPwdWp7ID78WB_aD0swJ4PnzceAonlAno7aC3A/s320/good+strudel.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">Apple filling adapted from </span><a href="http://www.foodnetwork.com/recipes/paula-deen/apple-strudel-recipe/index.html"><span style="font-size: x-small;">Paula Dean</span></a><span style="font-size: x-small;">, Pastry Puff Directions from </span><a href="http://puffpastry.com/"><span style="font-size: x-small;">puffpastry.com</span></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I have always been afraid to make strudel, so I am glad this months challenge got me out of my comfort zone. I LOVE this recipe and will definitely make it again.</div>
<b><span style="font-size: large;"><u>Apple Strudel:</u></span></b><br />
1 egg
<br />
1 tbsp water
<br />
1/4 cup golden raisins
<br />
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed<br />
1 Fuji apple<br />
2 Granny Smith apples, peeled, cored, halved, and thinly sliced
<br />
1/2 lemon, juiced<br />
1 tablespoon lemon zest<br />
1 teaspoon ground cinnamon, plus more for sprinkling
<br />
1/2 cup brown sugar, packed<br />
1 Tablespoon flour<br />
1/2 cup vanilla wafers
<br />
1/4 cup chopped pecans
<br />
<b><u><span style="font-size: large;">
Glaze:</span></u></b><br />
2 cups confectioners' sugar
<br />
3 1/2 tablespoons milk
<br />
<b><u>
<span style="font-size: large;">Directions</span></u></b>
<br />
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan. Cook on low for 15 minutes, stir occasionally.
1.Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
2.Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
3.Drizzle Caramel Ice cream sauce if desired.
For the Glaze:
Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-1325052128052986248.post-18475212093696826802012-12-01T10:41:00.000-08:002012-12-01T10:41:10.111-08:00December Challenge: StrudelPosted by - <a href="http://renagray.com/" target="_blank">Rena</a><br />
<br />
Happy December! Hope everyone is having a wonderful holiday season so far.<br />
<br />
This month's challenge is to make strudel. You can make whatever kind you like. Strudel is typically a layered pastry with a sweet filling inside but you can go the savory route if you prefer. Since everyone is busy with the holidays, strudel seems perfect. The possibilities are endless for fillings so go crazy! <br />
<br />
<div style="text-align: center;">
I wish you all a wonderful holiday and I'll see you next year! </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_l/ecl/images/content/pub/everyday_food/2008Q3/med103954_0908_strudel_vert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_l/ecl/images/content/pub/everyday_food/2008Q3/med103954_0908_strudel_vert.jpg" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: xx-small;">photo from MarthaStewart.com</span></i></div>
Renahttp://www.blogger.com/profile/05443053921679950020noreply@blogger.com6tag:blogger.com,1999:blog-1325052128052986248.post-54889265032344706342012-11-29T15:07:00.002-08:002012-12-01T10:41:26.647-08:00Chocolate Cherry Chunky BlondiesPosted by - Dorrie<br />
<br />
The <a href="http://havethecake.blogspot.com/">Have the Cake</a>
theme this month is brownies, and while I'm all about chocolate and
brownies, sometimes, like I like my men, I like a good blondie...<br />
<div class="mceTemp">
<dl class="wp-caption alignnone" id="attachment_1808" style="width: 310px;">
<dt class="wp-caption-dt"><img alt="Mike and Henry in the car" class="size-medium wp-image-1808" height="225" src="http://www.sweetyetsour.com/wp-content/uploads/2012/06/Mike-and-Henry-in-the-car-300x225.jpg" title="Mike and Henry in the car" width="300" /></dt>
<dd class="wp-caption-dd">The blondies that I really love...</dd></dl>
</div>
Dorie
Greenspan's book "Baking: From my home to yours" has a lovely recipe
for "Chewy, Chunky Blondies" that I adore. Dorie's recipe includes
practically everything in the pantry: chocolate chips, butterscotch
chips, walnuts and coconut. I've made it this way before (substituting
pecans for the walnuts) and they are great, but I've also simplified
this time, and added only dark chocolate chunks and dried cherries.
Yum!<br />
<br />
Chocolate Cherry Chunky Blondies<br />
<br />
2 cups all-purpose flour<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 sticks (8 ounces) unsalted butter, softened to room temperature<br />
1 1/2 cups packed light brown sugar<br />
1/2 cup sugar<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
6 ounces bittersweet chocolate chunks<br />
1 cup dried cherries<br />
<br />
(Dorie's original recipe has: 6 ounces bittersweet or semisweet
chips/chunks, 1 cup butterscotch or Heath Toffee chips, 1 cup coarsely
chopped walnuts, and 1 cup sweetened shredded coconut)<br />
<br />
Preheat oven to 325 degrees and butter a 9-x-13 baking pan. Place the buttered pan on a baking sheet.<br />
<br />
Whisk together the flour, baking powder, baking soda and salt in a bowl.<br />
<br />
In a stand mixer bowl or bowl with a hand mixer, beat the butter
until smooth and creamy. Add both sugars and beat until well
incorporated. Add each of the eggs separately, beating after each and
then add the vanilla. Add the dry ingredients until incorporated and
then add the remaining ingredients, using a spatula to mix. Add the
batter to the buttered pan and spread evenly.<br />
<br />
Bake for about 40 minutes until the blondies are light brown, and
pull away from the edge of the pan. Cool in the pan before cutting and
devouring, preferably with ice cream...<br />
<img alt="blondies" class="alignnone size-large wp-image-2017" height="299" src="http://www.sweetyetsour.com/wp-content/uploads/2012/11/blondies-1024x768.jpg" title="blondies" width="400" />Dorriehttp://www.blogger.com/profile/01224858313444814107noreply@blogger.com4tag:blogger.com,1999:blog-1325052128052986248.post-31344020411581590072012-11-22T20:22:00.000-08:002012-11-24T06:07:11.546-08:00Baker's Chocolate BrowniesPosted by -Rhonda's Saucy Adventures<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPOmHvGZNdYZXHH1FYsWjH3Pqj1U_57Bnp2fvrnFM-jcJG1RT2u3jP-Bb7T4wTg5yUIjlcxb_YWNYMoLKnQDZUvG2QIEzsc4eZY-qNPyTxejgZeSQU2iokqU-PtGoFhBrxxzaLWoV9d_i/s1600/bakers+brownie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPOmHvGZNdYZXHH1FYsWjH3Pqj1U_57Bnp2fvrnFM-jcJG1RT2u3jP-Bb7T4wTg5yUIjlcxb_YWNYMoLKnQDZUvG2QIEzsc4eZY-qNPyTxejgZeSQU2iokqU-PtGoFhBrxxzaLWoV9d_i/s400/bakers+brownie.JPG" width="400" /></a><br />
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<a href="http://www.cooks.com/rec/doc/0,1913,149185-226201,00.html" target="_blank">Recipe</a> adapted from Cooks</div>
<div style="clear: both; text-align: center;">
I looked for a recipe that called for <a href="http://www.cooks.com/rec/doc/0,1913,149185-226201,00.html" target="_blank">Baker's chocolate</a>, because that is what I had in my cupboard when I decided to bake. I made the cake-like version of this recipe and I don't think I will do that again. I give this 2 stars but hope the fudgy version is better. I am going to keep this recipe and give the fudgy brownie a try, because so many people gave this recipe 5 stars.</div>
<div style="color: black; padding-left: 20px;">
<b><u><a href="http://havethecake.blogspot.com/2012/11/black-bean-brownies.html" target="_blank">Ingredients</a></u></b></div>
<div style="color: black; padding-left: 20px;">
4 sq. Baker's unsweetened chocolate<br />
3/4 cup (1 1/2 sticks) butter<br />
2 cup sugar<br />
3 eggs<br />
1 tsp. vanilla<br />
1 cup flour</div>
<div style="color: black; padding-left: 20px;">
1 cup chopped nuts, optional<br />
1/2 cup chopped oreo cookies optional</div>
<br />
<div style="color: black;">
1. Preheat oven 350.<br />
2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.<br />
3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan. 4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, <b>stir in 1/2 cup milk with eggs; use 1 1/2 cups flour</b>.<br />
</div>
Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1325052128052986248.post-41643792146566554052012-11-22T10:00:00.000-08:002012-11-25T19:50:29.150-08:00Lemon BrowniesPosted by - <a href="http://themorethanoccasionalbaker.blogspot.co.uk/">bakingaddict </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8ArrlIoqBz0-95Zb4NlKckTv3qoCF1RZzuy6EYSVPx6cMOca4ZHCQjUN1fE5mr-E7rx-3VhygBo9gJbwXexV3HsXZW0nFfCExPiOl5vhyphenhyphenlJmdsHiB2PsRKZvPdJR7WJGuhLmUGevjlWZ/s1600/DSC01467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8ArrlIoqBz0-95Zb4NlKckTv3qoCF1RZzuy6EYSVPx6cMOca4ZHCQjUN1fE5mr-E7rx-3VhygBo9gJbwXexV3HsXZW0nFfCExPiOl5vhyphenhyphenlJmdsHiB2PsRKZvPdJR7WJGuhLmUGevjlWZ/s320/DSC01467.JPG" width="320" /></a></div>
<br />
This is a really quick and simple recipe with lemons. I saw this on <a href="http://meandmysweets.blogspot.co.uk/2012/05/lemon-brownies.html">Me and My Sweets</a> back in May this year and bookmarked it as I love lemon recipes. I made them in between packing so I couldn't find the right tin and used a foil takeaway container instead! It worked well though and although I didn't get a chance to try it, I was told it was delicious.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkKooQ9XU0yX1lBvHqDOu8jot2tnbvDNcSOPuPzNNAeuBpvuP3Ih9wWYH_tarhlK2jXjljGBc4v26PHEoc3ohM1NRHlXHkoIbpu3EkGlS0txtRM7p-NwVF2JQeLbAOrkM7zOM91YcLJOI/s1600/DSC01457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkKooQ9XU0yX1lBvHqDOu8jot2tnbvDNcSOPuPzNNAeuBpvuP3Ih9wWYH_tarhlK2jXjljGBc4v26PHEoc3ohM1NRHlXHkoIbpu3EkGlS0txtRM7p-NwVF2JQeLbAOrkM7zOM91YcLJOI/s320/DSC01457.JPG" width="320" /></a> ready to go in the oven </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHErSEsyDMDoRXVlXk6RSRGBlJvrvQlKF7pGXOchil9Y1tim8MkfenBJb2XCvAilfnChOw-ePiRajyr6L_erWKDA0CcKu0IGZt9Vn7uCUFnAvqggmjxhaMSn79CVJizTeqzxrzcvYWgMo/s1600/DSC01472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHErSEsyDMDoRXVlXk6RSRGBlJvrvQlKF7pGXOchil9Y1tim8MkfenBJb2XCvAilfnChOw-ePiRajyr6L_erWKDA0CcKu0IGZt9Vn7uCUFnAvqggmjxhaMSn79CVJizTeqzxrzcvYWgMo/s320/DSC01472.JPG" width="320" /></a> lots of lemony glaze on top! </div>
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<u>For the brownies </u></div>
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90g flour</div>
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150g golden caster sugar (I reduced it from the original amount so you may need to add more if you have a sweet tooth)</div>
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1/4 teaspoon salt</div>
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113g butter</div>
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2 eggs</div>
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2.5 teaspoon lemon zest (approximately 1.5 lemons)</div>
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2 tablespoons lemon juice</div>
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<br /></div>
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<u>For the glaze</u></div>
<div class="separator" style="clear: both; text-align: left;">
60g icing sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1 tablespoon lemon juice</div>
<div class="separator" style="clear: both; text-align: left;">
2 teaspoon lemon zest (approximately 1/2 lemon) </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<ul>
<li>Preheat oven to 180C. </li>
<li>Add flour, sugar, salt and softened butter to a bowl and beat until combined.</li>
<li>In a separate bowl, whisk together egg, lemon zest and lemon juice. </li>
<li>Pour into the flour mixture and beat until smooth and creamy.</li>
<li>Pour mixture into a suitable baking dish and bake for about 20-25 minutes, or until golden brown and a toothpick inserted into the center of the brownies comes out clean. </li>
<li>Allow to cool completely before glazing.</li>
<li>To make the glaze, mix all the ingredients together until smooth. You may want to add more lemon juice depending on the consistency required.</li>
<li>Spread glaze evenly on top of the brownies and add some lemon zest if desired. </li>
</ul>
Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1325052128052986248.post-26784081604032903102012-11-21T12:19:00.002-08:002012-11-21T12:25:49.803-08:00Bacon-Bourbon Brownies with Pecans<h2>
</h2>
Posted by - Gerri<br />
<br />
<span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 115%;">I found this recipe in
my Food and Wine cookbook. I love chocolate, bacon and of course, bourbon on
occasion. What a great way to have all the flavors in one place. This recipe
was developed by Kat Kinsman, managing editor of CNN’s <a href="http://eatocracy.cnn.com/">Eatocracy</a>.</span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">The recipe was very easy to follow. I used pre-cooked Armor bacon that you finish off in the microwave, and substituted walnuts for the pecans.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">These rich, intensely flavored brownies are the
perfect combination of sweet, savory and salty. Chase with a cold glass of
milk. You may have to stop yourself from eating the entire batch!<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<b style="font-family: 'Times New Roman', serif; line-height: 115%;">Bacon-Bourbon Brownies
with Pecans</b><br />
<span style="font-family: 'Times New Roman', serif; font-size: 19px; line-height: 21px;">Active: Minutes</span><br />
<span style="font-family: Times New Roman, serif;"><span style="font-size: 19px; line-height: 21px;">Total Time: 1 Hour, 40 Min</span></span><br />
<span style="font-family: Times New Roman, serif;"><span style="font-size: 19px; line-height: 21px;">Servings: Makes 24 Brownies</span></span><br />
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1/2 cup pecans<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1/2 pound sliced bacon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">8 ounces bittersweet
chocolate, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">2 ounces unsweetened
chocolate, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1 stick plus 2
tablespoons unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1 cup granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1/2 packed cup light
brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">3 tablespoons bourbon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">4 large eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1/4 cup unsweetened
cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 10.0pt;">1 1/2 cups all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="line-height: 15.75pt; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
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<span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">Preheat the oven to 350°. Line a 9-inch square baking pan with
parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the
paper with vegetable spray. Spread the pecans in a pie plate and toast for
about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.</span><br />
<div>
<div style="text-indent: -24px;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 19px; line-height: 21px;"><br /></span></span></div>
<span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">In a skillet, cook the bacon over moderate heat, turning once,
until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3
tablespoons of the fat. Finely chop the bacon.</span></div>
<div>
<div style="text-indent: -24px;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 19px; line-height: 21px;"><br /></span></span></div>
<span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">In a saucepan, combine both chocolates with the butter and stir
over very low heat, until melted; scrape into a large bowl. Using a handheld
electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon
fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the
cocoa and flour into the bowl and beat until blended.</span></div>
<div>
<div style="text-indent: -24px;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 19px; line-height: 21px;"><br /></span></span></div>
<span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: 'Times New Roman', serif; font-size: 14pt; line-height: 15.75pt; text-indent: -0.25in;">Scrape the batter into the prepared pan and sprinkle the bacon and
pecans on top. Bake for about 50 minutes, until the brownies are set around the
edges but slightly wobbly in the center; a toothpick inserted into the center
should have some batter clinging to it. Transfer the pan to a rack and let the
brownies cool completely. Lift the brownies out of the pan using the parchment
paper. Cut into squares or rectangles and serve.</span></div>
TheDiva2http://www.blogger.com/profile/18013241560371012746noreply@blogger.com3tag:blogger.com,1999:blog-1325052128052986248.post-45834010171338890362012-11-20T12:21:00.002-08:002012-11-21T11:16:20.997-08:00Chocolate & Redcurrant Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
Posted by - <a href="http://www.boxofstolensocks.com/" target="_blank">Maria</a><br />
<br />
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<span class="item"><br />I wanted to make something easy. You know... To get things started with my "new kitchen"... Something that everybody in this house could eat... even Georgie's 93 year-old grandmother (her brain must look like soup from Alzheimer's, but amazingly her blood sugar is lower than mine!!!). </span></div>
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<span class="item">I chose Brownies for <a href="http://havethecake.blogspot.gr/" target="_blank">Have the Cake</a>. It's been a while since I stopped by Rena's <a href="http://havethecake.blogspot.gr/p/about-htc.html" target="_blank">blog</a>. I made them gluten free because I still need to keep to my diet as much as possible. Walking everyday into a fully operational chef and pastry-chef school, you cannot imagine and I cannot describe what a temptation that is for me. </span></div>
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<span class="item">Unfortunately, I did not have time for experimentation with a sugar and egg free version of this brownie, so I just kept out the main culprits, gluten and lactose. I replaced the pecans, with dried red currants, partly because </span>I wanted to participate in this months <a href="http://www.roxanashomebaking.com/chocolate-party/" target="_blank">Chocolate Party</a> <span class="item">and partly because my biggest customer (the said 93-year-old grandmother), has no teeth!!! I soaked the dried currants in a couple of shot glasses worth of cherry liqueur to puff them up a bit. </span>The recipe came together easily and the results were satisfying to all! So if you want a "kitchen warming" brownie recipe this is it!</div>
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<b><i>Gluten Free Chocolate and Red Currant Brownies</i></b></div>
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<i>Adapted from <a href="http://www.marthastewart.com/903048/fudgy-pecan-brownies?xsc=eml_cod_2012_08_05&om_rid=NskEUv&om_mid=_BQHmD6B8jFp6Df&czone=food/cookie-of-the-day" target="_blank">Every Day Food</a>, June 2012</i><br />
Prep time: <span class="preptime">20 minutes</span><br />
Total time: <span class="duration">50 minutes</span><br />
Yield: <span class="yield">16 servings</span><br />
<u>Ingredients</u><br />
85 gr unsalted butter, plus a bit more for buttering the pan<br />
1/3 cup cornstarch, levelled<br />
1/4 cup unsweetened cocoa powder<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon fine salt<br />
340 gr dark chocolate<br />
3/4 cup sugar<br />
1 teaspoon pure vanilla extract<br />
3 large eggs at room temperature<br />
1 cup dried red currants, soaked for 30 minutes in 60 ml of cherry liqueur<br />
<u>Procedure</u><br />
Preheat your oven to 180 degrees C.<br />
Butter a 20 cm square baking pan and like it with cooking paper, leaving about 5 cm of paper to hang on all sides - this will make lifting the baked brownie cake so much easier!!<br />
In a medium bowl, whisk together cornstarch, cocoa powder, cinnamon and salt and leave aside. Melt the butter and chocolate in the microwave oven, using a large microwave-safe bowl or over a bain-marie (be careful if you go for the bain-marie that the boiling water in the pan does not come into contact with the bowl containing the chocolate and butter and that steam and water do not find their way into the melting chocolate!!)<br />
When the chocolate and butter have melted, add the sugar and vanilla extract. Stir in the eggs, one at a time until absorbed.<br />
Add the cornstarch mixture to the chocolate and eggs and stir vigorously until it becomes smooth. Drain the soaking cranberries - don't throw away the liquid, you can use it in another recipe or drink it and be happy :) and stir them into the mixture.<br />
Pour the chocolate batter into the pan and smooth over the top.<br />
Bake for about 30 - 35 minutes, depending on the oven - until a toothpick inserted in the centre comes out with a few moist crumbs attached.<br />
Let it cool completely in the pan on a wire rack, then lift the cake and cut into 16 squares.</div>
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Unknownnoreply@blogger.com2Athens Greece37.9837155 23.729309737.933383500000005 23.650345700000003 38.0340475 23.8082737tag:blogger.com,1999:blog-1325052128052986248.post-7173511295196641102012-11-12T08:44:00.000-08:002012-11-28T09:48:55.614-08:00Black Bean Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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Posted by -<a href="http://www.foodpleasureandhealth.com/"> Dixya @ Food, Pleasure, and Health</a></div>
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<span style="font-family: Verdana,sans-serif;">For the month of November, <a href="http://havethecake.blogspot.com/">Have The Cake</a> challenge was brownies and I immediately knew what I wanted to do- black bean brownies. </span></div>
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<span style="font-family: Verdana,sans-serif;">Last time, I was very pleased with </span><span style="font-family: Verdana,sans-serif;"><a href="http://www.foodpleasureandhealth.com/2012/08/chocolate-mint-cake-with-secret.html">chocolate mint cake with red kidney beans.</a>So why not brownies right? Even though I am trying to cut down on refined sugar to be <a href="http://www.foodpleasureandhealth.com/2012/10/acne-is-taking-over-my-life.html">acne-free</a> someday, its really hard to give up on sugar altogether. Blame that sweet tooth. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9Pn31Di6OCtTjMWgzI2-CiZG61k4ChNE2boVgoySj1AFziWYHvDRTI0nC62zulOXbJ_emVcTChNvg5rENxchU0Nv5GrR_vz7gCVQZoglh5ntlpjoHgRKNdxlNmK7mUdif6n2NSgEhJY/s1600/Desktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9Pn31Di6OCtTjMWgzI2-CiZG61k4ChNE2boVgoySj1AFziWYHvDRTI0nC62zulOXbJ_emVcTChNvg5rENxchU0Nv5GrR_vz7gCVQZoglh5ntlpjoHgRKNdxlNmK7mUdif6n2NSgEhJY/s400/Desktop.jpg" width="400" /></a></div>
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<i><span style="font-family: Verdana,sans-serif;">Incorporating beans into baked goods is a great way to <b>cut down on fats, carbs, thus calories</b> while adding lots of good nutrients such as vitamins, minerals, & fiber. </span></i></div>
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My <a href="http://www.foodpleasureandhealth.com/2012/10/spicy-chicken-buns-under-our-belt.html">dough master</a>
was little hesitant about the "black bean" brownies in the beginning
but you can probably guess what happened to the remaining brownies.
Dough master & I devoured it over the movie- <a href="http://www.imdb.com/title/tt0119643/">Meet Joe Black</a> (a must watch). And I think he ate few more for breakfast too..</div>
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The
end result was very moist, rich and adding almonds (or any nuts) gives
some texture to the soft texture of this brownie. There is no after-bean
taste at all whatsoever!! </div>
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<span style="font-family: Verdana,sans-serif;"><span style="color: #4c1130;"><b><span style="color: #741b47;">Black Bean Brownies</span></b> </span><span style="color: black;">(recipe adapted from </span><a href="http://eatgood4life.blogspot.com/2012/05/dark-chocolate-and-black-bean-brownies.html" style="color: black;">here)</a></span></div>
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<span style="font-family: Verdana,sans-serif;">yields: ~ 12 pieces</span></div>
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<i><span style="font-family: Verdana,sans-serif;">Ingredients </span></i>
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<span style="font-family: Verdana,sans-serif;">1-15.5 oz. can black beans, rinsed and drained</span><br />
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1/2 teaspoon baking powder</span><br />
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1/2 cup + 1 tablespoon sugar</span><br />
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1/4 cup cocoa powder</span><br />
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3 eggs</span><br />
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3 tablespoons oil</span><br />
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1 teaspoon vanilla extract </span><br />
<span style="font-family: Verdana,sans-serif;">
1 teaspoon instant coffee granules</span></div>
<span style="color: black; font-family: Verdana,sans-serif;">unsweetened coconut flakes, chocolate chips ( I used semi-sweet, dark, and white chocolate), and chopped almonds</span><br />
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<i style="background-color: white; color: #741b47;"><span style="font-family: Verdana,sans-serif;">Directions</span></i><br />
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<span style="font-family: Verdana,sans-serif;">-Preheat oven to 350 F. </span></div>
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<span style="font-family: Verdana,sans-serif;">-Place all the ingredients in a food processor or blender and blend until smooth. </span></div>
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<span style="font-family: Verdana,sans-serif;">-Line 8 x 8 pan with parchment paper and pour the mixture.</span></div>
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<span style="font-family: Verdana,sans-serif;">-Top it with your choice of chocolate chips, nuts, and coconut flakes. </span></div>
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<span style="font-family: Verdana,sans-serif;">-Bake for 16-18 minutes or until the tooth pick inserted comes out clean.</span></div>
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<span style="font-family: Verdana,sans-serif;">-Allow it to cool then cut it into pieces then enjoy! </span></div>
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<span style="font-family: Verdana,sans-serif;"><b>Note</b>:
I used blender and the batter was runny. I would recommend using food
processor and keeping the batter smooth rather than runny. </span></div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1325052128052986248.post-52887494448871033362012-11-01T07:23:00.000-07:002012-11-03T17:55:08.435-07:00November Challenge: BrowniesPosted by - <a href="http://renagray.com/" target="_blank">Rena</a><br />
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Hello fellow bakers! I hope all of you are safe after Hurricane Sandy. I live in NYC and we were hit quite hard. I was luckier than most in that I didn't lose power and wasn't flooded but most of my city was not so lucky. My heart goes out to everyone in Sandy's path.<br />
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Like everyone else in NYC who was ill equipped to deal with hurricanes - as we don't usually have them here - I ate. A LOT. I went to the store to get the "necessities" such as cupcakes and soda. Useless items in a true emergency but so tasty. Comfort food is key in this type of situation.<br />
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Our challenge this month is to make Brownies. Brownies are the ultimate comfort food. I visited my favorite bakery yesterday which had been closed all week due to the hurricane and they had trays and trays of brownies out. It made me smile.<br />
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You can make brownies or blondies. Put your spin on them! I'm thinking marshmallows... more comfort food!<br />
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Again, I hope all of you are safe and sound. Looking forward to see what you come up with this month.<br />
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<a href="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_xl/ecl/images/content/pub/everyday_food/2005Q1/msledf_0105_guiltfree_brown_vert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_xl/ecl/images/content/pub/everyday_food/2005Q1/msledf_0105_guiltfree_brown_vert.jpg" width="256" /></a></div>
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<span style="font-size: xx-small;"><i>photo from MarthaStewart.com</i></span></div>
<br />Renahttp://www.blogger.com/profile/05443053921679950020noreply@blogger.com5tag:blogger.com,1999:blog-1325052128052986248.post-79284328391678884202012-10-28T13:38:00.002-07:002012-11-01T07:24:23.185-07:00Chocolate Pumpkin CakePosted by - <a href="http://www.lauralovescakes.blogspot.co.uk/" target="_blank">Laura Loves Cakes</a><br />
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I was quite intrigued by a cake with pumpkin puree in as I've never baked with pumpkin before so I thought I'd give it a go.<br />
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The recipe for this cake also includes nutmeg, cinnamon, buttermilk and soft dark brown sugar, so overall along with the pumpkin the resulting cake was really moist. It also wasn't overly chocolately and the nutmeg and cinnamon gave it a nice warm flavour. It was slightly reminiscent of a ginger cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErVVw4v5940ts-ZGnPVdB423W3qr-MduEF_1pHOw4BSzDNddmRo5e8zkB7qoydcC7TI0bNSErSJu0PUS1KluI0qE6oLxXrYINVV_DAZVDCaUSmWuiqRJpalEinKUGItj78z8DcHCyhWM/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErVVw4v5940ts-ZGnPVdB423W3qr-MduEF_1pHOw4BSzDNddmRo5e8zkB7qoydcC7TI0bNSErSJu0PUS1KluI0qE6oLxXrYINVV_DAZVDCaUSmWuiqRJpalEinKUGItj78z8DcHCyhWM/s200/5.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1kw0Nw-wK-JNb6gHtUuzpO4WJevHzRHT4C3im3_g11CzeOpnkyTDLf44X9hI5AGPuNZGxXBifFaTy3Ggqi5ksPVTpFrah1B1t9cM7p-We1x0n0l3t0q8S8qoYbgZlzFmb7AfFo3T3kM/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1kw0Nw-wK-JNb6gHtUuzpO4WJevHzRHT4C3im3_g11CzeOpnkyTDLf44X9hI5AGPuNZGxXBifFaTy3Ggqi5ksPVTpFrah1B1t9cM7p-We1x0n0l3t0q8S8qoYbgZlzFmb7AfFo3T3kM/s200/6.jpg" width="200" /></a></div>
I used tinned pumpkin puree which you can get from <a href="http://www.waitrose.com/shop/ProductView-10317-10001-10003-Libby%27s+Pumpkin+Puree" target="_blank">Waitrose</a> or even <a href="http://www.amazon.co.uk/Libbys-100-Pure-Pumpkin-425g/dp/B003WWLJVC/ref=tag_stp_s2_edpp_url" target="_blank">Amazon</a> if you can't find it in the supermarket. If you've got the time or inclination you can also make your own pumpkin puree using a <a href="http://allrecipes.co.uk/recipe/2106/pumpkin-puree.aspx" target="_blank">recipe</a> such as this one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioziZm1ckVUcAyZ1zK5p5rjKgFKTAq1G1QQJF4YQtK_7GZmsioXdfUg8dR2sZ2c6IReTA6YzVqduPDNdMDFAzajqfXreYeLpv6D0PAdpUetnbI_quw5_RFpUpVkJAtrqroTuVyKBOc04A/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioziZm1ckVUcAyZ1zK5p5rjKgFKTAq1G1QQJF4YQtK_7GZmsioXdfUg8dR2sZ2c6IReTA6YzVqduPDNdMDFAzajqfXreYeLpv6D0PAdpUetnbI_quw5_RFpUpVkJAtrqroTuVyKBOc04A/s200/7.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGVbNkQbu-qKypKlub8HASUxeAOoWyuILGM2rrOutabzyn45XRelF_TyHAriz5EC7WaYNqvFNZ5xH1iNhj-qA6bd4tv6lW73a4Z1QlcQnI_inNiHL57416UEMsU54DlEDwWyQCVcdTY0/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGVbNkQbu-qKypKlub8HASUxeAOoWyuILGM2rrOutabzyn45XRelF_TyHAriz5EC7WaYNqvFNZ5xH1iNhj-qA6bd4tv6lW73a4Z1QlcQnI_inNiHL57416UEMsU54DlEDwWyQCVcdTY0/s200/8.jpg" width="200" /></a></div>
Inbetween the cake layers is a tasty orange cream cheese frosting, you can find the recipe <a href="http://www.countryliving.com/recipefinder/orange-cream-cheese-frosting-3980" target="_blank">here</a>. I really like the frosting and would certainly consider using it with other cakes. To make sure my cake wasn't wonky I also levelled the two bottom layers using a cake leveller which you can see above.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiG6-zRP-tqAIjB9OIkMnhsJEJq8OGW2yxaBswbD5Ib5wukbs41x9xm9gJonqPLlmgWZQ6J1xtHqXs7IpT06Hp29EMUeB-aoiqY1PCL42SOxW6kL3V3S6sM58PYLKB5qyWm2wE4Ob5e8/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiG6-zRP-tqAIjB9OIkMnhsJEJq8OGW2yxaBswbD5Ib5wukbs41x9xm9gJonqPLlmgWZQ6J1xtHqXs7IpT06Hp29EMUeB-aoiqY1PCL42SOxW6kL3V3S6sM58PYLKB5qyWm2wE4Ob5e8/s320/18.jpg" width="320" /></a></div>
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To finish off the cake I made some chocolate leaves which you can see in the second picture. They provided nice decoration and also added to the autumnal feel of the cake. The recipe for the cake and frosting can be found on the <a href="http://www.countryliving.com/recipefinder/chocolate-pumpkin-cake-cupcakes-3922" target="_blank">Country Living</a> website.</div>
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This Chocolate Pumpkin Cake is my entry into this month's Calendar Cakes...and no surprises for guessing that the theme is Halloween!If you're making a Halloween bake in the next couple of days then we'd love for you to enter it into our Calendar Cakes challenge. Calendar Cakes is hosted jointly here at Laura Loves Cakes and also by Rachel over at Dolly Bakes. Rachel is hosting this month so check out the details <a href="http://www.dollybakes.co.uk/2012/10/CalendarCakesHalloween.html" target="_blank">here</a>.</div>
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