tag:blogger.com,1999:blog-28342005612579950602024-03-15T04:35:19.576-04:00a baking & blogging chemistI love baking, but not necessarily eating the final product...because sharing is caring.Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-2834200561257995060.post-27759561339238690492014-04-06T19:29:00.001-04:002014-04-06T19:29:13.310-04:00easy and delish tiramisuI found this great new (new to me!) blog that does video tutorials as well. It's called 15 Spatulas and I tried their recipe on tiramisu. It was easy and tasted delicious! You should check out the video recipe (see link below).<script type="text/javascript">
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<iframe width="560" height="315" src="//www.youtube.com/embed/RMEsbHHSJFQ" frameborder="0" allowfullscreen></iframe></div>
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http://www.youtube.com/watch?list=UUKojKxwpk8XsA8wwRezGwmA&v=RMEsbHHSJFQ</div>
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Tiramisu</div>
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Recipe from <a href="http://www.fifteenspatulas.com/tiramisu/" target="_blank">15 Spatulas</a></div>
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Ingredients:</div>
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3 egg whites</div>
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6 egg yolks</div>
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8 oz mascarpone cheese, at room temperature</div>
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2 tbsp amaretto liqueur</div>
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3+3 tbsp sugar</div>
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1 cup freshly pulled espresso, cooled to room temperature</div>
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3-4 dozen ladyfingers, storebought or homemade</div>
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cocoa powder, for dusting</div>
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Directions:</div>
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1. In a super clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for</div>
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about 3-5 minutes until the egg whites hold stiff peaks (see photo above). In a separate bowl,</div>
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whip the egg yolks with the other 3 tbsp sugar for 3-5 minutes until the egg yolks are thick,</div>
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frothy, and pale yellow in color. Add the mascarpone and amaretto liqueur to the egg yolks and</div>
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whip until combined. Gently fold the stiff egg whites into the egg yolk mixture and set aside.</div>
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2. Gather up a 8x6 glass container (or you can do individual servings in glasses), and dunk each</div>
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ladyfinger into the espresso for 2-5 seconds and place the ladyfinger into the bottom of the</div>
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glass dish. Don't let the ladyfinger soak so much that it falls apart, just a quick dunk to let it</div>
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absorb a little bit of espresso. Once the ladyfingers have formed a single layer in the bottom of</div>
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the dish, spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of</div>
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espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.</div>
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3. Wrap the top of the glass container with plastic wrap and let the tiramisu refrigerate for 4-6</div>
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hours. This part is important, it allows the layers to soak into each other and the flavors to meld</div>
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together. Serve cold.</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com2tag:blogger.com,1999:blog-2834200561257995060.post-54601221112879535952014-04-06T19:24:00.001-04:002014-04-06T19:24:39.562-04:00meringue frostingThis is a great recipe for making a smore like marshmallow frosting for cakes/cupcakes. It can be easily torched with a baker's blow torched for a nice brown and toasted flavor. The ingredients are few and the recipe is simple. It makes a lot of frosting which is great for frosting a multi-layered cake or several dozen cupcakes!<script type="text/javascript">
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Meringue Frosting</div>
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Recipe from <a href="http://www.marthastewart.com/892738/meringue-frosting" target="_blank">Martha Stewart</a></div>
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Yield 6 cups of frosting </div>
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INGREDIENTS</div>
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1 1/4 cups sugar</div>
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1 1/2 tablespoons light corn syrup</div>
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5 large egg whites, room temperature</div>
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DIRECTIONS</div>
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1) Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.</div>
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2) Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.</div>
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3)Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com0tag:blogger.com,1999:blog-2834200561257995060.post-41516728767858900752014-04-06T19:18:00.002-04:002014-04-06T19:18:35.920-04:00chocolate turtlesThese chocolates are tasty but fairly expensive for a pack of three (comparatively speaking to other candy bars by the check out line). A chocolate turtle consists of chocolate, pecans, and caramel. The reason why they are called "turtles" is because of the shape of the candy. The pecans are supposed to form the shape of the turtle! You can recreate your own using this recipe below. I made them in cupcake liners/cupcake pan. <script type="text/javascript">
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Chocolate Turtles</div>
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Recipe adapted from <a href="http://jamiecooksitup.net/2012/12/chocolate-caramel-and-pecan-turtle-clusters/" target="_blank">Jamie Cooks It Up</a></div>
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Time: 40 min hands on + 20 min to cool and set</div>
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Yield: about 40 clusters</div>
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2 1/2 C pecans</div>
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1/2 C butter (I use salted)</div>
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1 C brown sugar</div>
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1/2 C light corn syrup</div>
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7 ounces sweetened condensed milk (1/2 of a 14 ounce can)</div>
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1/2 t vanilla </div>
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1 (12 ounce) package milk chocolate chips</div>
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1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes.</div>
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2. Find yourself 2 large cupcake pan and line them with cupcake liners. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval. Add enough chocolate to cover the bottom of the liners. Then arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster. </div>
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3. Make your caramel by placing 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture. </div>
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4. Stir in 1/2 teaspoon vanilla.</div>
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5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You'll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.</div>
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6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.</div>
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7. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon. </div>
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8. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com0tag:blogger.com,1999:blog-2834200561257995060.post-72575302371074412013-12-09T08:56:00.000-05:002013-12-09T08:56:09.440-05:00peanut butter cheesecakeThe more and more I think about it, I believe cheesecake to be my speciality. A while back, I wrote a blog post detailing some helpful hints towards making cheesecake which you can find if you click <a href="http://bakeblogging.blogspot.com/2011/01/helpful-hints-for-successful-cheesecake.html" target="_blank">HERE</a>. And every time I make cheesecakes, I find it to be an intuitive process. I don't follow a set list of procedures. I just look at the cake and smell it while its baking in the oven and I can tell right away when its ready to shut off the oven. But if you are starting out, those helpful tips linked about will definitely help you out!<script type="text/javascript">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ruGLeBOUNxxaw4GDEtMT2PdxFaOlEBn-bt5wwmqk9B4FvHnRp3GIWGMn2mOULhAEmslccF1q1K3kbaBm0OvNohAykGuUY9xTpnLGKIHvJP8ZFBxJLUY84t6Qu8_zBdbvOels_kHyFqZ4/s1600/IMAG0368.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ruGLeBOUNxxaw4GDEtMT2PdxFaOlEBn-bt5wwmqk9B4FvHnRp3GIWGMn2mOULhAEmslccF1q1K3kbaBm0OvNohAykGuUY9xTpnLGKIHvJP8ZFBxJLUY84t6Qu8_zBdbvOels_kHyFqZ4/s640/IMAG0368.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter Cheesecake with Oreo Crust and Chocolate Drizzle<br /><br /><div style="text-align: left;">
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<span style="font-size: small;"><b>PB Cheesecake Recipe</b> adapted from my <a href="http://bakeblogging.blogspot.com/2010/07/oreo-cheesecake-bars.html" target="_blank">Oreo Cheesecake Recipe</a></span></div>
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<i>I</i><span style="font-size: small;"><i>ngredients</i>:</span></div>
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<span style="font-size: small;">22 oreo sandwich cookies</span></div>
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<span style="font-size: small;">3 tbsp butter, melted</span></div>
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<span style="font-size: small;">16 oz cream cheese, room temperature (approx. 2 eight oz packages)</span></div>
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<span style="font-size: small;">1/2 cup sugar</span></div>
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<span style="font-size: small;">1 tsp vanilla extract</span></div>
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<span style="font-size: small;">2 eggs, room temperature</span></div>
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<span style="font-size: small;">1/3 cup greek yogurt, room temperature</span></div>
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<span style="font-size: small;">1/4 cup milk, room temperature</span></div>
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<span style="font-size: small;">1/2 cup peanut butter</span></div>
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<span style="font-size: small;">2 tbsp all-purpose flour</span></div>
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<span style="font-size: small;">pinch of salt</span></div>
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<span style="font-size: small;">1/4 cup semi-sweet chocolate chips, melted</span></div>
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<span style="font-size: small;"><i>Directions</i>:</span></div>
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<span style="font-size: small;"><div>
1) Preheat the oven to 325F. Wrap the insides of an 11 x 7" rectangular pan in aluminum foil.</div>
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Grease with melted butter and set aside.</div>
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<br /></div>
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2) Twist the sandwiched cookies apart and remove the white filling with the back of a butter knife. Discard this filling. Place the chocolate cookies in a ziploc bag and crush them with a rolling pin to fine crumbs. This should make approximately 1.5 cups of oreo crumbs.</div>
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3) Add the melted butter to the cookie crumbs and mix. Pour this mixture into the greased pan. Form a cookie base in the pan using your hands to spread and push the cookie crumbs into place. Bake for 7-10 minutes and allow to cool.</div>
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4) In a blender, add yogurt, milk and 4 oz of cream cheese. Blend until a creamy and smooth texture is achieved. Add an additional 4 oz of cream cheese and repeat process until all of the cream cheese has blended completely with the yogurt. Add the flour and blend until there are no lumps. Add the peanut butter until mixture is creamy and smooth.</div>
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5) In a bowl, beat the eggs with the vanilla, sugar and salt. Add the cream cheese mixture from the blender into the bowl. Mix until combined. Do not over beat. </div>
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6) Add this mixture to the pan with the oreo base layer. Spread the batter evenly.</div>
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7) Place pan into the middle rack of the oven and bake for 35 minutes. After 35 minutes, turn off the oven and keep the oven door slightly ajar. Do not touch the cheesecake. Let it sit and rest in the oven for approximately 3 hours. </div>
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8) After 3 hours, remove the cheesecake and cover the pan with plastic wrap. Place it in the fridge and let it sit overnight. The next day, the cheesecake can be easily removed from the pan by lifting up the aluminum foil. Drizzle melted chocolate over cheesecake. Keep covered under plastic wrap until ready to eat.</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com1tag:blogger.com,1999:blog-2834200561257995060.post-37196430506709833342013-12-09T08:26:00.000-05:002013-12-09T08:26:10.464-05:00all butter flaky pie crustWhen I was in Switzerland, I was reading an American magazine called <a href="https://cherrybombe.com/site/" target="_blank">CherryBombe</a>. They had just released their second issue and it was all about baking. I made a recipe in there called an all butter crust and was it buttery and flaky! Just look at these layers upon layers of flakiness in the pie cutouts I placed on the crust!<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIX5VgkcwXLYas1cxqWvv1Osf4bTm3WLqLtO3rH5ZaJleTtdWLbRpLL0474liH1D4SO8IxX2y-SDibHClzWaSQuiecFcaYJnwpF0pspeQg8_F6uTvuO2tTL4V72yG5Fc7FdOZ4Gw3ocGc/s1600/IMAG0341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIX5VgkcwXLYas1cxqWvv1Osf4bTm3WLqLtO3rH5ZaJleTtdWLbRpLL0474liH1D4SO8IxX2y-SDibHClzWaSQuiecFcaYJnwpF0pspeQg8_F6uTvuO2tTL4V72yG5Fc7FdOZ4Gw3ocGc/s640/IMAG0341.jpg" width="640" /></a></div>
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The actual pie I made looked like this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEOQckDJlV22d9z_tmFwXj1xG_e-D1be5choJyeD6UhZ0N8GXQa9fgbYQEY2eu-iyGgKWmYbcb7KDJB618HXm17KE92NXxx3EMTBHK1Vzx5ZGlobgH3jZxabY81rcJDYvmP9T9O1U3S_T/s1600/IMAG0337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEOQckDJlV22d9z_tmFwXj1xG_e-D1be5choJyeD6UhZ0N8GXQa9fgbYQEY2eu-iyGgKWmYbcb7KDJB618HXm17KE92NXxx3EMTBHK1Vzx5ZGlobgH3jZxabY81rcJDYvmP9T9O1U3S_T/s640/IMAG0337.jpg" width="640" /></a></div>
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Try this recipe at home! The trick is to keep everything cold and not to worry about the chucks of butter in the dough that isn't completely incorporated into the dough...that is exactly what will give it the flaky layers!</div>
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All Butter Pie Crust slightly adapted from <a href="https://cherrybombe.com/site/" target="_blank">CherryBombe</a></div>
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Yield for double crust pie (divide by two if you want a single crust)</div>
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<i>Ingredients</i></div>
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2 1/2 cups of all purpose flour</div>
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1 tsp salt</div>
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1 tbsp granulated sugar</div>
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1/2 lbs (2 sticks) cold unsalted butter, cut into 1/2 inch pieces</div>
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1 cup cold water</div>
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1 cup ice</div>
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<i>Directions</i></div>
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1) Stir the dry ingredients together.</div>
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2) Add the butter and work quickly to combine with a fork. Smoosh the pieces of butter into the dry mixture.</div>
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3) Add the cold water, 2 tbsp at a time, until a dough forms. The dough should come together without having to use all the water. Bunch the dough into two balls and wrap with plastic. Place in refrigerator overnight.</div>
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4) Roll out dough and use according to your desired pie recipe directions.</div>
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</script>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com0tag:blogger.com,1999:blog-2834200561257995060.post-24796357743112015422013-12-09T08:11:00.001-05:002013-12-09T08:11:47.548-05:00mocha sandwich cookiesThis recipe is a combination of two of my previously vlogged about recipes on this blog: my mocha buttercream and my sugar cookies. To top these sandwich cookies off, I've glazed them with some melted chocolate to add a little extra decadence to two already tasty recipes!<script type="text/javascript">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIKh49I473DnhVtwIoa-QnVAOI59dlp4bWVwwtLmu20Mh_s24pBX5HZtkIT_31bHW8c9pQFWXGzKqj1ZZ5I8TKY6sTVk6qNnQK9Ca74YEPYZc3TaHy2lpvV7sQkL2cYWgNP_F38kSPVin/s1600/IMAG0237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIKh49I473DnhVtwIoa-QnVAOI59dlp4bWVwwtLmu20Mh_s24pBX5HZtkIT_31bHW8c9pQFWXGzKqj1ZZ5I8TKY6sTVk6qNnQK9Ca74YEPYZc3TaHy2lpvV7sQkL2cYWgNP_F38kSPVin/s640/IMAG0237.jpg" width="640" /></a></div>
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Find the mocha buttercream recipe and video tutorial here:</div>
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http://bakeblogging.blogspot.gr/2011/05/vlog-simply-complex-mocha-buttercream.html</div>
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<br /></div>
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Find the sugar cookie recipe and video tutorial here:</div>
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http://bakeblogging.blogspot.gr/2012/03/sugar-cookie-with-all-right-textures.html#more</div>
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Simply sandwich two cookies filled with buttercream and finish it off by melting chocolate and using a fork to graze the tops!</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com2tag:blogger.com,1999:blog-2834200561257995060.post-44696030078900138712013-12-09T08:03:00.001-05:002013-12-09T08:03:40.079-05:00pumpkin cake with ginger mousseI got the cake and frosting recipes from two different sites. The end product was fantastic. Ginger complements pumpkin very well. <script type="text/javascript">
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The recipe is as follows from The Novice Chef and Hungry Rabbit:</div>
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<b>Pumpkin Dream Cake</b> from <a href="http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/" target="_blank">The Novice Chef</a></div>
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Yields a 3 layer cake</div>
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<i>Ingredients</i>:</div>
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3 cups all-purpose flour</div>
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1 1/2 teaspoons baking soda</div>
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1/2 teaspoon salt</div>
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3/4 cup unsalted butter, softened</div>
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2 cups granulated sugar</div>
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3 large eggs</div>
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1 tablespoon vanilla extract</div>
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1 (15 oz) can pumpkin</div>
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1/4 cup vegetable oil</div>
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1 cup milk</div>
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<i>Directions</i>:</div>
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1) Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.</div>
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2) In a medium bowl, mix flour, baking soda and salt. Set aside.</div>
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3) In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.</div>
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4) Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)</div>
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5) Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.</div>
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6) Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.</div>
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<b>Ginger Mousse Frosting</b> from <a href="http://hungryrabbitnyc.com/2013/06/ginger-milk-cake/" target="_blank">Hungry Rabbit</a></div>
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Yields enough to frost multilayered cake</div>
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<i>Ingredients</i>:</div>
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4 large egg yolks</div>
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1/3 cup (2-3/8 ounces) granulated sugar</div>
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1/8 teaspoon fine sea salt</div>
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3/4 cup coconut milk or whole milk, divided</div>
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1 tablespoon powdered gelatin</div>
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1 tablespoon fresh ginger, grated</div>
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1 teaspoon pure vanilla extract</div>
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1-3/4 cup (14 ounces) heavy cream, divided</div>
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1 tablespoon superfine sugar</div>
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1 teaspoon Canton (ginger liquor), optional</div>
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<i>Directions</i>:</div>
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1. In a medium bowl, whisk egg yolks, sugar, and salt until smooth and fully combined, set aside.</div>
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2. Sprinkle gelatin into 1/4 cup of coconut milk and let gelatin bloom for 5 minutes.</div>
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3. Add 1/2 cup of coconut milk, 3/4 cup heavy cream, and ginger, to a medium saucepan and bring it to a simmer. Remove from heat and let sit for 30 minutes. After 30 minutes, bring ginger milk to a boil, remove from heat, in a steady stream, strain into yolk mixture.; whisk constantly to prevent curdling. Pour mixture back into a saucepan, and cook over medium heat until ginger milk thickens and coats the back of a spoon, stirring constantly.</div>
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4. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in vanilla until incorporated. Pour ginger cream through fine-mesh strainer into nonreactive bowl. Cover surface directly with plastic wrap and let cool. (Refrigerate if making ahead)</div>
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5. In a stand mixer fitted with whisk attachment or use a hand mixer, whisk remaining 1-cup heavy cream, superfine sugar, and Canton to soft peak. Gently fold whipped cream into ginger cream until fully incorporated.</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com1tag:blogger.com,1999:blog-2834200561257995060.post-32411373326859786902013-12-09T07:38:00.001-05:002013-12-09T07:38:19.442-05:00cake decorating tutorials <div class="separator" style="clear: both; text-align: center;">
<span style="text-align: left;">In the past couple of months, I've been practicing the art of cake decorating. It's actually quite fun and can be really simple to do with the right tools and techniques. I learned and developed these skills through YouTube and practice. And you can too! Take a look at some of the cakes I've decorated!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbkhK9uDEPts8PI8Dw6h9_53P-nH5riESiwDAR8BTOU_ix52cY_70gu6nD6WEUPsKuPSopPsWtE7tUZJZaFzfzQteaWbIsZj2uKld-6sUtoaLPe9v2RTZJt4VbIyM7_WsGHCYi2gz8aE-/s1600/IMAG0206.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbkhK9uDEPts8PI8Dw6h9_53P-nH5riESiwDAR8BTOU_ix52cY_70gu6nD6WEUPsKuPSopPsWtE7tUZJZaFzfzQteaWbIsZj2uKld-6sUtoaLPe9v2RTZJt4VbIyM7_WsGHCYi2gz8aE-/s1600/IMAG0206.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Petal Cake with Orange Cream Cheese Filling and Chocolate Ganache Frosting</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPw8om4XG02BMCKNOWSQATo2FpIln_pG1kD5UBy-46Fp2SZZ_GFDVCpNIIy8tc39qdhmTPvCFXbZAxCX53lZsoMJEop_otAAGoubPW3XY8r3ZCjeP0w-04KWFRns_KdpB57sUGx1k1F0e/s1600/IMAG0262.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPw8om4XG02BMCKNOWSQATo2FpIln_pG1kD5UBy-46Fp2SZZ_GFDVCpNIIy8tc39qdhmTPvCFXbZAxCX53lZsoMJEop_otAAGoubPW3XY8r3ZCjeP0w-04KWFRns_KdpB57sUGx1k1F0e/s1600/IMAG0262.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Velvet Cheesecake layered Rosette Cake<br /><br /><div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxk_zaGpsdWqEsqJk-Z3j6nYmqZQgibav01zwUOxsI167WiIJURtVymqd2inOGPXKsFabtv9r-DprRDc87lzy1oryUo231rt9DO60JQqdawhTEQgS4_usGwk3lW_3icmur7Yfi1np1TYI8/s1600/IMAG0232.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxk_zaGpsdWqEsqJk-Z3j6nYmqZQgibav01zwUOxsI167WiIJURtVymqd2inOGPXKsFabtv9r-DprRDc87lzy1oryUo231rt9DO60JQqdawhTEQgS4_usGwk3lW_3icmur7Yfi1np1TYI8/s1600/IMAG0232.jpg" height="360" width="640" /></a></div>
Pumpkin Cake with Ginger Mousse Frosting covered with Toasted Pecans<br /><br /><br /><div style="text-align: left;">
<span style="font-size: small;">Aside from posting the links to the YouTube videos where I learned these techniques, a tip that I can offer you is to decorate these cakes while they are frozen. Meaning, after baking these cakes and allowing them to moderately cool down on a baking rack, wrap the cakes in parchment and plastic wrap and lay flat in the freezer. This allows the cake to maintain its moisture without drying out in room temperature. Then after the cakes are frozen, they will be easier to level and stack. Once the cakes defrost, excess moisture returns to the cake with nowhere to evaporate since it is now covered in icing. </span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Petal Design Tutorial: </span><span style="text-align: center;"><span style="font-size: small;">http://youtu.be/jtGaOcXYmHA</span></span></div>
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<span style="font-size: small;"><iframe width="560" height="315" src="//www.youtube.com/embed/jtGaOcXYmHA?rel=0" frameborder="0" allowfullscreen></iframe></span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Rosette Design Tutorial: </span><span style="text-align: center;"><span style="font-size: small;">http://youtu.be/DBbgmoe8EAA</span></span></div>
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<span style="text-align: center;"><span style="font-size: small;"><iframe width="560" height="315" src="//www.youtube.com/embed/DBbgmoe8EAA?rel=0" frameborder="0" allowfullscreen></iframe></span></span></div>
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Good luck everyone!</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com3tag:blogger.com,1999:blog-2834200561257995060.post-28048762992342693662013-07-16T23:09:00.001-04:002013-07-16T23:10:47.360-04:00apple ricotta tartIt's kind of like a blend of apple pie and ricotta cheesecake with a pie crust all-in-one. I was originally going to make this a video blog entry and "snazzying" it up with some nerdy scientific facts, but unfortunately life is getting in the way. I'm working on a new recipe/fancy multi-layered cake with complex french/italian merginue mousseline frosting that may rival my current fancy multi-layered cake with complex french/italian merginue mousseline frosting. And we're talking about two different cakes. Anyway, I'll blog about this apple ricotta tart with a photo-by-photo tutorial.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qKQnoZR3rdnZW7kXNduWe8sVqpGzeu7-vMVqoETSj2CO1wqkMZz4TGaLwIFfHh5rbSG9WKja6JQ3qesEJU4G2hlNSH3goKTFIAl4UDDA7409R7DBB1DhTf7FrSya-D-R23YWw7VXRNs3/s1600/IMG_7769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qKQnoZR3rdnZW7kXNduWe8sVqpGzeu7-vMVqoETSj2CO1wqkMZz4TGaLwIFfHh5rbSG9WKja6JQ3qesEJU4G2hlNSH3goKTFIAl4UDDA7409R7DBB1DhTf7FrSya-D-R23YWw7VXRNs3/s400/IMG_7769.JPG" width="400" /></a></div>
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The recipe is rather straightforward. I paired up the apples with ricotta because they both go well together. Also, ricotta has an interesting texture and mouthfeel that may or may not float everyone's boat. I think ricotta cheese has an unusual texture. It kind of has a rough feeling on the tongue and isn't very smooth and creamy like cream cheese for instance. So when it bakes up in this recipe, while it does stay cohesive, it seems to break apart in your mouth. The reason why it works well with the apple pie on top is because I layered the apple slices and when these bake, they aren't a single entity either. So everything breaks apart in your mouth with a single bite. I wonder if this description makes any sense? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbJ1xxAaa6GPlOXerWr_V0RtgmyM0IPqDO-oTpviONzYJ3Dj1A8pgjNiExZ4mqjUbIaF7DNtrSAzuwK2Tq_syEVRWXs-2a06gHDpas6rQtHaf2mTtTruzbS2aZqYr7lYfefgFXkkgibHs/s1600/IMG_7781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbJ1xxAaa6GPlOXerWr_V0RtgmyM0IPqDO-oTpviONzYJ3Dj1A8pgjNiExZ4mqjUbIaF7DNtrSAzuwK2Tq_syEVRWXs-2a06gHDpas6rQtHaf2mTtTruzbS2aZqYr7lYfefgFXkkgibHs/s400/IMG_7781.JPG" width="400" /></a></div>
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Overall, this is an interesting dessert. It's certainly different. The taste is there. The flavor is there. But I only recommend this recipe if you like the texture and mouthfeel of ricotta cheese. So if this is right down your alley, let's get started...</div>
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<a name='more'></a>Apple Ricotta Tart<br />
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Recipe Adapted from <a href="http://berry-lovely.blogspot.com/2012/09/apple-ricotta-tart.html" target="_blank">Berry Lovely</a></div>
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<i>Ingredients for one 10-inch tart</i></div>
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1 refrigerated ready-made pie crust</div>
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1.5 lbs Granny Smith Apples</div>
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1 lemon (juice of whole lemon and zest of whole lemon)</div>
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15 oz whole milk ricotta cheese</div>
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2 large eggs</div>
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7 tsp white sugar (or 2tbsp + 1tsp)</div>
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1/2 tsp vanilla extract</div>
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6 tsp brown sugar (or 2tbsp)</div>
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1 tsp cinnamon</div>
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2 tbsp unsalted butter, cut into very small pieces </div>
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<i>Directions</i></div>
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1) Preheat the oven to 400F.</div>
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2) Zest one whole lemon. Set aside. Juice one whole lemon into a large bowl and set aside.</div>
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3) Peel apples and slice. Throw into the same bowl with lemon juice. Add brown sugar and cinnamon. Toss and set aside.</div>
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4) Grease tart pan and cover with refrigerated pie crust. Don't be afraid to push down on the dough to cover the bottom and the sides of the pan. </div>
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5) Poke holes into the crust and refrigerate.</div>
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6) In another bowl, combine white sugar, eggs, vanilla, lemon zest, and ricotta. Mix until blended. </div>
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7) Remove tart crust from the refrigerator. Pour in ricotta mixture. Arrange the apple slices on top of the ricotta mixture, starting from the outside and working your way into the middle. Pour remaining lemon/brown sugar mixture on top. Dot the tart with butter.</div>
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8) Place tart in the middle of the oven and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 350F and bake for an additional 30 minutes. The apples will be caramelized and brown when done. And a toothpick should come out clean with poked into the center of the tart.</div>
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9) Allow the tart to cool to room temperature before eating. Store leftovers in the refrigerator.</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com5tag:blogger.com,1999:blog-2834200561257995060.post-77267088437093267582013-06-02T13:31:00.001-04:002013-06-02T13:31:36.021-04:00VLOG: strawberry shortcakesThis vlog is a two-fer! (A two-for-one kind of deal.) We're talking cream scones and strawberry shortcakes! Mmmmm. My older brother loves strawberry shortcakes...but not the kind I've made here. A recent <a href="http://www.nytimes.com/2013/05/29/dining/strawberry-shortcake-forever.html?_r=0" target="_blank">New York Times article</a> discussed the confusion. One uses sponge cake as the base and the other uses biscuits as the foundation. Melissa Clark, of the NYTimes, demonstrates how to make the sponge cake strawberry shortcake and I, of the <a href="http://bakeblogging.blogspot.com/" target="_blank">A Baking and Blogging Chemist</a>, will demonstrate how to make the cream scone strawberry shortcake. <script type="text/javascript">
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The scones came out extremely tender and moist with a crispy outer crust straight out of the oven. It complemented the fresh juicy strawberries and light and airy whipped cream very well. The scones last for a few days, so bake only as many as needed and keep the remainder in the freezer for next time!</div>
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<b>Cream Scones</b></div>
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Recipe adapted from <u>Culinary Institute of America's Baking at Home</u></div>
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<i>Ingredients for 12 small scones</i></div>
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2 cups all-purpose flour</div>
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1 tablespoon baking powder</div>
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1/2 teaspoon salt</div>
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1/4 cup granulated sugar</div>
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1 1/4 cup heavy cream</div>
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<i>Directions</i></div>
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1) Combine all dry ingredients</div>
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2) Stir in the heavy cream</div>
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3) Form a ball with the dough and divide into two disks. Slice each disk into six scones. Wrap in plastic and freeze overnight.</div>
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4) Preheat the oven to 350F and place frozen scones on a baking sheet. Brush some heavy cream on top of the scones and bake for 35-40 minutes until golden brown</div>
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<b>Strawberry Shortcakes</b></div>
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<i>Ingredients for 1 strawberry shortcake</i></div>
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1 cream scone</div>
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3 sliced strawberries</div>
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1 teaspoon of strawberry preserves</div>
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1 dollop of whipped cream</div>
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<i>Directions</i></div>
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1) Slice the cream scone in half</div>
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2) Spread the strwaberry preserve on both halves</div>
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3) Place strawberries on scone</div>
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4) Add whipped cream</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com1tag:blogger.com,1999:blog-2834200561257995060.post-66953660207656725592013-05-24T00:22:00.003-04:002013-05-24T00:24:57.831-04:00gluten-free sesame spheresA few years back a friend requested that I try making a non-American recipe. And I did...two years ago and I've made it again and again since. I had every intention of making it a vlog as well. Well, I've given up on that but I'm finally going to post the recipe. I got the recipe from a <a href="http://www.theravenouscouple.com/" target="_blank">Vietnamese couple who blog about Vietnamese food</a>. This recipe that I've titled as "gluten-free sesame spheres" is actually called Bánh Cam, which literally translates to orange cake. But it's not actually a cake. It looks like a crispy sesame ball with sweet mung bean filling. The bonus is that it's gluten free without intending to be because this recipe uses rice flour!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1P6OX4ofDqtcuKwiFej4wJONcwkTtk3jULiosuKSYc3QPJAXMCBQbPaVA5rCCO_TL0yCyA35ADOrxyiXpZ3cZnw9aYEhxvQ-6Wev1i2zRfFz0h0_X2dUuv5ghs9gVkP2N6Th2XyU4U4bd/s1600/IMG_6515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1P6OX4ofDqtcuKwiFej4wJONcwkTtk3jULiosuKSYc3QPJAXMCBQbPaVA5rCCO_TL0yCyA35ADOrxyiXpZ3cZnw9aYEhxvQ-6Wev1i2zRfFz0h0_X2dUuv5ghs9gVkP2N6Th2XyU4U4bd/s400/IMG_6515.JPG" width="400" /></a></div>
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I wouldn't fret about me not making a video blog on this because the source of the original recipe created a video demonstrating the technique to making these sesame spheres. But before I go on posting their video and including their recipe, let me describe this dessert. This Asian treat is a combination of crispy, chewy, creamy, sweet and savory all-in-one! The mung bean filling inside the sphere can be sweet or savory with the additions of sugar and salt. It's also creamy because the mung beans were smashed together to make a paste. Enveloped around the filling is a rice flour mixture. This is what lends to the chewy texture of the dessert. And the rice flour is then rolled in sesame seeds which gives it a nutty flavor. This dessert is then fried like a doughnut and thats what gives it the crispy outer shell. I would recommend this recipe because it's such a contrast to typical American treats. And it's versatile. You can add whatever you like for a filling. The rice flour doesn't have any particular flavor so it would go well with anything! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGiW19l6Pc12DTAOTSzNouNzVEt_Ca3Le3RJWwhVqoTcVDWIDUXqxIOFwzvYb7jofGRsk5C6SL8PAAFSmnetEg-E-6GRPf2ZWy6aMkPmRSh09kwxYcesuHqIZ3j-yJLySl6Dn0UqjfK63/s1600/IMG_6517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGiW19l6Pc12DTAOTSzNouNzVEt_Ca3Le3RJWwhVqoTcVDWIDUXqxIOFwzvYb7jofGRsk5C6SL8PAAFSmnetEg-E-6GRPf2ZWy6aMkPmRSh09kwxYcesuHqIZ3j-yJLySl6Dn0UqjfK63/s400/IMG_6517.JPG" width="400" /></a></div>
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a closer look</div>
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I'm also including some photographs of the rice flour packaging so you know what you're looking for at your local (Asian) grocery store! You'll find them right after listed recipe ingredients.</div>
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<a name='more'></a>Gluten-Free Sesame Spheres (aka Vietnamese Bánh Cam)<br />
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Recipe adapted from <a href="http://www.theravenouscouple.com/2011/05/banh-cam-recipe-banh-ran-sesame-balls.html" target="_blank">The Ravenous Couple</a></div>
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<i>Ingredients for 2 dozen spheres</i></div>
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<i>Mung bean filling</i></div>
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4 oz split peeled mung beans</div>
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1/4 cup sugar</div>
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1/4 cup warm water</div>
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<i>Rice Flour Dough</i></div>
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1 1/4 cup water plus extra 1/4 cup</div>
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1/2 cup sugar</div>
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8 oz bag glutinous rice flour</div>
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1/2 cup rice flour</div>
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1 tbsp baking powder</div>
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1/3 cup mashed potato or instant mashed potato flakes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixN0-g6X1vSUjsZcuih353IQPQthBNBKY0r0K182cFEH6Ukkx4GpPG3PAtTgnYvBn1jHDLfskgdcsNrOS7pi_fOgk61biaA9cHU384WdrvR4GedGYPM40gMS-xM70HIt2jM4GLYZXOja5E/s1600/IMG_6471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixN0-g6X1vSUjsZcuih353IQPQthBNBKY0r0K182cFEH6Ukkx4GpPG3PAtTgnYvBn1jHDLfskgdcsNrOS7pi_fOgk61biaA9cHU384WdrvR4GedGYPM40gMS-xM70HIt2jM4GLYZXOja5E/s320/IMG_6471.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9RSke5LPMDq65fnh-tiiXkL1uGpMe2r2A3ovIGyNIGHvyOFtVX9B-QrqaCL9YP-bhIVEW5ENJel2Wjg_GOgXuffqjYPl_wyFSIU2o9bKbi8wCml3I4cc8H5-SrB3DTC6Q8t57rCC20AW/s1600/IMG_6472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9RSke5LPMDq65fnh-tiiXkL1uGpMe2r2A3ovIGyNIGHvyOFtVX9B-QrqaCL9YP-bhIVEW5ENJel2Wjg_GOgXuffqjYPl_wyFSIU2o9bKbi8wCml3I4cc8H5-SrB3DTC6Q8t57rCC20AW/s320/IMG_6472.JPG" width="320" /></a></div>
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<i>Directions</i></div>
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1) Soak mung beans overnight or at least 1 hr in warm water. Steam until soften and easily smashed with your finger tips, roughly 20 minutes (or longer if not soaked overnight). In meantime, dissolve sugar in warm water. When mung bean has cooled, transfer to mixing bowl and coarsely mash. Add the sugar water mixture and coconut and mix well. The texture should be like mashed potatoes. Allow to cool and form small quarter size balls of mung bean. Refrigerate covered.</div>
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2) Dissolve the sugar in 1 1/4 cup of warm water. In large mixing bowl, add sugar mixture and the potato flakes and stir to dissolve. Then add the baking powder and stir to dissolve. Finally add the two types of rice flour and mix together to form a big ball of dough. There is no need to knead the dough. The dough should be a wet play-dough consistency. Add a few tablespoons at a time of the extra 1/4 cup of water to the dough and mix well if it's too dry or gets to dry when working. Pinch off a golf ball sized piece of dough and form into a ball. Flatten to a disk with palm of your hands and thin out the edges to form a pancake. If the dough cracks at the edges, it's too dry. Add a few tablespoons at a time of the 1/4 cup of water to the dough and mix well. Place the filling in the center and fold dough edges together and seal seams by rolling in the palm your hands.</div>
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3)Roll in a bowl of sesame seeds to cover completely. Roll in the palm of your hands to make sure the sesame seeds stick.</div>
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4) Cover loosely at room temperature and allow to rest for at least 1 hour. Fry at 325 degrees, rotating the banh cam frequently for even frying. It's okay to fry many at a time as you want them to be submerged in oil for even frying. When golden brown, remove and drain and enjoy.</div>
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Cooks Note: You can delay the frying i.e. make this in advance beyond than 1 hour time to rest, but we wouldn't wait any more then 1 day before frying. To reheat, toast in toaster oven until crispy.</div>
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Want to know how to roll them? Check out their video here!</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com1tag:blogger.com,1999:blog-2834200561257995060.post-12294281662285287742013-04-30T21:36:00.002-04:002013-04-30T21:37:34.648-04:00espresso espresso espresso cheesecakeMy favorite recipe, my speciality, my pièce de résistance, is my <a href="http://bakeblogging.blogspot.com/2011/05/vlog-simply-complex-mocha-buttercream.html" target="_blank">chocolate cookie covered chocolate mocha cake</a>. Who knew that I would find another gem of a recipe from the same source? The recipe for this espresso cheesecake comes from the same chapter in the same baking cookbook titled, <i>The Essential Baker </i>by Carole Bloom. I adore this recipe because it has such a strong coffee flavor and it is complemented well by the chocolate cookie crust on the bottom. The texture of the cheesecake is rich, velvety, and smooth with a nice crunchy contrast from the crust. Honestly, one slice of this just isn't enough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BYk6zFuknyRuUaiOHTPOyYSO50rxivmRFatw-zpwG1yJ4uw1tlFWxYMGhvE_uYOxsaar4MHGvsDu6l4Z7MH4l0Alf2WBq6yxPTBAWZ_dX9dTvdyO0_PByuiFmGPqHfh18uWBCnHvjcZV/s1600/IMG_7519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BYk6zFuknyRuUaiOHTPOyYSO50rxivmRFatw-zpwG1yJ4uw1tlFWxYMGhvE_uYOxsaar4MHGvsDu6l4Z7MH4l0Alf2WBq6yxPTBAWZ_dX9dTvdyO0_PByuiFmGPqHfh18uWBCnHvjcZV/s400/IMG_7519.JPG" width="400" /></a></div>
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For the recipe, <a href="http://books.google.com/books?id=cyR9VsqMvJsC&pg=PA573&dq=the+essential+baking+by+carole+bloom+espresso+cheesecake&hl=en&sa=X&ei=enGAUdfgF8fv0QGaqYDwDg&ved=0CDkQ6AEwAA#v=onepage&q=the%20essential%20baking%20by%20carole%20bloom%20espresso%20cheesecake&f=false" target="_blank">click here</a>. </div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com1tag:blogger.com,1999:blog-2834200561257995060.post-36410520852155005182013-03-17T02:07:00.003-04:002013-03-17T02:08:24.474-04:00VLOG: cake on hand, cake in stickThere are so many ways to eat cake. I know I'm behind on the cake ball/cake pop craze, but I after trying to find out what it was all about, I realized I needed to make a video all about technique. I've made cake balls and cake pops way to many times for research. There are so many key elements to making the quintessential cake ball and pop. For example, how much frosting to use or how to dip the cake into the candy coating. I talk about these methods and more in my latest video blog. <br />
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There's no recipe for this vlog. It's about as simple as you see it. You can use as much or as little cake as you want. Just refer to the technique I mentioned in the video to check for moisture in the cake, which will help to determine how much or little frosting to use! If you have any comments or questions, they deserve answers and I'll do that! I hope this vlog explains it all. I've also included some video footage towards the end, so you'll see exactly what I did! </div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com4tag:blogger.com,1999:blog-2834200561257995060.post-44704324994656245082013-02-16T19:16:00.000-05:002013-02-16T19:16:52.770-05:00do-it-yourself chocolatesOne of my favorite candies growing up were Nestle Chunky Bars. It's essentially milk chocolate with peanuts and raisins. Now why would any child like that? Well to be honest, chunky bars were a combination of my two all-time favorites: Peanut M&Ms and Raisinets. <script type="text/javascript">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qZMKhiQWA0kT-FgFqSoIvN2kMKSQMdnrlEF5kVcyhp4LfJAqb-vDNf2A4q2KTE6WUYVXdaKW_4kS27zPHxzHEzUBhpWtHFKHCrjS7bHGXpEvpjRTaoed4v-SEkTKz8pRUR7JwXGiaCHw/s1600/chunky.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qZMKhiQWA0kT-FgFqSoIvN2kMKSQMdnrlEF5kVcyhp4LfJAqb-vDNf2A4q2KTE6WUYVXdaKW_4kS27zPHxzHEzUBhpWtHFKHCrjS7bHGXpEvpjRTaoed4v-SEkTKz8pRUR7JwXGiaCHw/s640/chunky.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my version of a chunky</td></tr>
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The recipe is so simple. I changed the "recipe" for a chunky by making it more in tune to my current tastes. I used dark chocolate and walnuts. You can make your own combinations.<br />
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<b>Do-It-Yourself Chocolates</b><br />
<i>Ingredients for 16 bite-sized chocolates</i><br />
1 cup dark chocolate chips<br />
1/4 cup crushed walnuts<br />
1/8 cup raisins<br />
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<i>Directions</i><br />
1) Line your mini-cupcake pan with liners.<br />
2) Melt your chocolate in a microwave at 30 second intervals, stirring after each interval until completely melted<br />
3) Add a spoonful of melted chocolate into the mini-cupcake liner. Immediately top with walnuts and raisins. Repeat until all the chocolate is used.<br />
4) Set aside at room temperature until solidified. Store in a container. Enjoy!</div>
Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com2tag:blogger.com,1999:blog-2834200561257995060.post-8718279245836816872012-11-24T15:15:00.000-05:002012-11-24T15:17:37.381-05:00VLOG: chocolate cake two delicious ways<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOmOFwolqgI24RBXiNP_KSDKU60EINNzJPJ4vo2IgaH_XQ67XMClS86Z2NbUP9qnbu_xa7OsOyl73P-9o4bRk_rwa-Wvk0EyB6NAQAoTRajp5AX5X0k784yF5H4qEaglRhyphenhyphenazTJsTrLo4/s1600/IMG_4398.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOmOFwolqgI24RBXiNP_KSDKU60EINNzJPJ4vo2IgaH_XQ67XMClS86Z2NbUP9qnbu_xa7OsOyl73P-9o4bRk_rwa-Wvk0EyB6NAQAoTRajp5AX5X0k784yF5H4qEaglRhyphenhyphenazTJsTrLo4/s400/IMG_4398.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Faux Hostess Chocolate Creme Filled Cupcakes</td></tr>
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There's always a simple and easy way to do something and a more laborious and complex way to do the something. In this case, the something is chocolate cake. I absolutely adore chocolate cake. My favorite recipe is a layered chocolate cake with <a href="http://bakeblogging.blogspot.com/2011/05/vlog-simply-complex-mocha-buttercream.html" target="_blank">mocha French Mousseline buttercream</a> covered in <a href="http://bakeblogging.blogspot.com/2012/11/oreo-cookie-wafers.html" target="_blank">chocolate oreo cookie</a> crumbs. In this video blog, I'm discussing two different recipes - Hershey's Black Magic Chocolate Cake and Cooks Illustrated Old-Fashioned Chocolate Cake. Both recipes are delicious and each have their own pros and cons. I tend to bake Hershey's recipe more often because of its simpicity but the Cooks Illustrated recipe is my go-to for special ocassions. You cannot go wrong with either recipe! Take a look at my newest vlog and I hope you bake up these chocolate cakes!</div>
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<a name='more'></a><b>Hershey's One Bowl Chocolate Cake Recipe</b><br />
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Recipe from <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=4754&name=black-magic-cake" target="_blank">Hershey's Kitchens</a></div>
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<i>Ingredients</i></div>
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2 cups sugar </div>
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1-3/4 cups all-purpose flour </div>
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3/4 cup cocoa </div>
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2 teaspoons baking soda </div>
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1 teaspoon baking powder </div>
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1 teaspoon salt 2 eggs </div>
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1 cup buttermilk </div>
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1 teaspoon vanilla extract </div>
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1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water </div>
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1/2 cup vegetable oil</div>
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<i>Directions</i></div>
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1) Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan or cupcake pan. </div>
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2) Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans. </div>
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3) Bake 22-25 minutes for cupcakes, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. </div>
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Cooks Illustrated Old-Fashioned Chocolate Cake</div>
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Recipe adapted from <a href="http://www.ourbestbites.com/2011/05/old-fashioned-chocolate-layer-cake/" target="_blank">Our Best Bites / Cooks Illustrated</a></div>
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<i>Ingredients</i></div>
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12 Tablespoons (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans</div>
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1 3/4 cups all-purpose flour, plus extra for dusting pans</div>
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4 oz unsweetened chocolate, coarsley chopped</div>
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1/4 cup dutch-processed cocoa powder</div>
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1/2 cup hot water</div>
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1 3/4 C sugar</div>
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2 teaspoons instant coffee</div>
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1 1/2 teaspoons baking soda</div>
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1 teaspoon table salt</div>
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1 cup buttermilk</div>
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2 teaspoons vanilla extract</div>
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4 large eggs, plus 2 large egg yolks</div>
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<i>Directions</i></div>
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1) Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess. Or line cupcake liners. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.</div>
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2) Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.</div>
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3) Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 18-20 minutes for cupcakes or 25-30 minutes for cake layers. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes.</div>
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</script>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com0tag:blogger.com,1999:blog-2834200561257995060.post-55407997261903438052012-11-18T10:20:00.005-05:002012-11-24T14:08:18.982-05:00oreo cookie wafers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyVTtzP8TyqTCd3i5vro0pkRSVGsTisj3drdDfEZBIA4sz9egP7AIBN2X6kE-3EPrIrx6DCC9j1S4u2XfL4-Se9z3x-bs2A80VLVoa6z-B9IswbEKgAFkACjKqyw_dMbY2HRSXPPxhSiN/s1600/IMG_7014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyVTtzP8TyqTCd3i5vro0pkRSVGsTisj3drdDfEZBIA4sz9egP7AIBN2X6kE-3EPrIrx6DCC9j1S4u2XfL4-Se9z3x-bs2A80VLVoa6z-B9IswbEKgAFkACjKqyw_dMbY2HRSXPPxhSiN/s320/IMG_7014.JPG" width="240" /></a></div>
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New video blogs coming out soon...just in time for some december holiday baking! In the meantime, here's a recipe I tried out this year...homemade oreo wafer cookies. I have quite a few recipes on this blog using the cookie as a coating or crust for cakes and pies. Wouldn't it be easier to make the cookies myself sans the creme filling (since I'm always scraping it off)? These cookies also freeze well for months after baking! </div>
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The texture of these cookies aren't exactly like a crunchy oreo cookie. They are crisp on the outside and remarkably chewy and dense on the inside. But if you stick them in the freezer and eat them frozen, they have a texture more reminiscent of an oreo cookie. And not to worry, a frozen cookie wafer is not hard like a block of ice so it will be easy to bite into and enjoy without having to defrost the cookie!</div>
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I imagine adding a creme filling center sandwiched between two of these oreo wafers will make the cookie softer (due to the extra moisture from the filling) and it will be very similar to whoopie pies, albeit much smaller and less cakey. </div>
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I didn't do much tweaking to the recipe as I wanted to try it out as written from the <a href="http://www.nytimes.com/2012/03/07/dining/fauxreos-homemade-oreos-recipe.html?src=me&ref=general&_r=0" target="_blank">New York Times</a> and I have to say that the flavor of the cookie wafer is spot on. However, the texture may need some work. But I like the softer texture from the homemade version. The crunchy store bought oreo texture is probably due to the shelf stable ingredients Nabisco uses and I wouldn't doubt the role of presevatives as well. Overall, this recipe is a keeper. I've definitely added it to my recipe book. Should oreos go out of business like our iconic Hostess treats, all won't be lost!</div>
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Homemade Oreo Cookie Wafers</div>
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Recipe from <a href="http://www.nytimes.com/2012/03/07/dining/fauxreos-homemade-oreos-recipe.html?src=me&ref=general&_r=0" target="_blank">The New York Times</a></div>
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<i>Ingredients for 48 cookie wafers</i></div>
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6 tablespoons unsalted butter, at room temperature</div>
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105 grams ( 1/2 cup) sugar</div>
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45 grams (3 tablespoons) brown sugar</div>
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1 1/2 teaspoons salt</div>
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1/4 teaspoon plus 1/8 teaspoon baking powder</div>
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1/4 teaspoon baking soda</div>
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1 teaspoon instant coffee powder</div>
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1 1/2 teaspoons vanilla extract</div>
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2 large egg yolks</div>
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115 grams ( 3/4 cup) sifted all-purpose flour </div>
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85 grams (1 cup) sifted cocoa powder, plus more as needed</div>
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<i>Directions</i></div>
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1) Using a mixer, cream together butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla extract. With mixer still running, add egg yolks one at a time.</div>
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2) Stop mixer and scrape bowl with a rubber spatula. Add flour and 1 cup cocoa, and resume mixing at low speed until the mixture is crumbly and uniformly blended. Scrape the bowl and knead the dough lightly to form a smooth ball. Transfer to a work surface and flatten into a disk. The dough may be rolled right away or wrapped in plastic and refrigerated for up to a week; bring to room temperature before rolling.</div>
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3) Heat oven to 350 degrees. Lightly sift some cocoa powder onto a work surface, and roll the dough to 1/8-inch thickness. Slide a metal spatula under the dough to prevent it from sticking. Using a 2-inch round cookie cutter, cut out cookies and transfer to an ungreased baking sheet. The cookies will not spread during baking so may be placed close together. Knead and reroll the dough scraps to make more cookies.</div>
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4) To add texture to the cookies, place any remaining dough in a mixing bowl. Mix with enough hot water until the dough has thinned into a paste. Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner. Pipe a design on each cookie; a tight cornelli lace design gives the impression of an Oreo.</div>
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5) Bake the cookies until firm, about 12 minutes. Remove from heat and cool completely on a rack.</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com4tag:blogger.com,1999:blog-2834200561257995060.post-7473161986093613682012-10-20T22:11:00.001-04:002012-10-20T22:12:26.589-04:00VLOG: mini cheesecakesI can't believe I haven't done a post on cheesecakes considering how I've made so many already! First off, check out my previous post on <a href="http://bakeblogging.blogspot.com/2011/01/helpful-hints-for-successful-cheesecake.html" target="_blank">helpful hints for a successful cheesecake</a>! Those tips were learned through research and actual trial and error. With that being said, I don't have much else to say so without further ado, here is my latest video! Please note that the full and completed recipe is listed below. Thanks to my supporters for their patience!<script type="text/javascript">
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<a name='more'></a><b>Mini New York Style Cheesecakes</b></div>
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Recipe adapted from <a href="http://allrecipes.com/">allrecipes.com</a></div>
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<i>Ingredients for 24 mini cheesecakes</i></div>
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6 oz cookie crackers, crushed</div>
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1 tablespoon butter, softened</div>
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2 (8 ounce) packages cream cheese</div>
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3/4 cup white sugar</div>
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1/4 cup and 2 tablespoons milk</div>
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2 eggs</div>
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1/2 cup sour cream</div>
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1-1/2 teaspoons vanilla extract</div>
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2 tablespoons all-purpose flour</div>
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<i>Directions</i></div>
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1) Preheat the oven to 350F.</div>
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2) In a food processor, pulverize the cookie cracker crumbs then add the softened butter. Press mixture onto bottom of cupcake pan. Bake for 5-7 minutes. Allow to cool.</div>
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3) Reduce the heat of the oven to 275F.</div>
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4) In a large mixer bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust up to 2/3 full.</div>
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5) Bake the mini cheesecakes for 35-40 minutes. Then turn off the oven and leave the oven door open ajar with the mini cheesecakes inside for up to 3 hours. Then refrigerate the cheesecakes overnight.</div>
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6) Enjoy!</div>
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Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com2tag:blogger.com,1999:blog-2834200561257995060.post-87066786988749104402012-09-01T00:30:00.000-04:002012-09-01T00:30:12.021-04:00french gougeres<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWpnhUfY3l7irSHFthrkW1Ogklh6N1I7DcslohWXhTP1g6Wo_OIZwfN5aU6E3pdaru6eKNjt-OK1ECs2Rux0horvrhuc_W-dSJ51nKVyVs_elQMN_OMavRnfwhuR0NbC0zL2hNf0T4xxy/s1600/IMG_7057.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWpnhUfY3l7irSHFthrkW1Ogklh6N1I7DcslohWXhTP1g6Wo_OIZwfN5aU6E3pdaru6eKNjt-OK1ECs2Rux0horvrhuc_W-dSJ51nKVyVs_elQMN_OMavRnfwhuR0NbC0zL2hNf0T4xxy/s640/IMG_7057.JPG" width="480" /></a></div>
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Are you wondering what gougeres are? They are cheesy pate a choux doughs. Pate a choux is a french pastry dough that is super easy to make. How easy you ask? Well, I made a video blog about it! Take a look!</div>
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<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i.ytimg.com/vi/vMT_SmS7ik4/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/vMT_SmS7ik4?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/vMT_SmS7ik4?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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To make gougeres, just add cheese to the mixture prior to baking. The insides won't be hollow as the cream puffs in the video because the cheese acts as an adhesive to create a matrix within the dough. So it'll look like the photo you see below. They have pockets of air and taste magnificently cheesy with a crisp shell on the outside. </div>
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For this recipe, I used a combination of gouda and parmesean cheeses which created this wonderful flavor reminiscent of a cheez-it cracker. Try it out!</div>
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<a name='more'></a><b>French Gougeres</b><br />
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Recipe slightly modified from <u>Mastering the Art of French Cooking</u> by Julia Child</div>
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<i>Ingredients for a dozen large pastries</i></div>
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6 Tbsp unsalted butter, cut into pieces</div>
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1 tsp salt</div>
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1/8 tsp freshly ground pepper</div>
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1/8 tsp nutmeg</div>
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3/4 cup all-purpose flour</div>
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4 large eggs</div>
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1 cup grated Parmesan and Gouda cheeses plus a tablespoon or so extra, for sprinkling</div>
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<i>Directions</i></div>
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1) In a heavy-bottomed, 1 1/2 quart saucepan, bring 1 cup water to a boil with the butter, salt, pepper, and nutmeg and simmer until the butter is melted. Measure out the flour. Once the butter is melted, remove the pan from heat and add in the flour all at once. Beat vigorously with a wooden spoon to blend thoroughly. Then return the pan to medium-high heat and continue beating for 1 to 2 minutes, or until the mixture leaves the sides of the pan and begins to form a film on the bottom of the pan. Remove from heat and make a well in the center of the mixture. </div>
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2) Immediately crack an egg into the well and beat vigorously until it is completely combined. Repeat with each of the rest of the eggs, and skip all triceps workouts for the next several days, making sure everything is well blended. Stir in the grated cheese until completely incorporated.</div>
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3) Preheat oven to 425°.</div>
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4) Spoon big golf ball sized globs onto a baking sheet lined with parchment paper or a silicone baking mat, about 2 inches apart. Shape the balls and flatten down any peaks with a moist hand (from water). Sprinkle with extra grated cheese. Bake 25-30 minutes or until puffed and slightly browned and firm and crusty to the touch. Remove from oven and poke each puff with a toothpick to release steam, then set in the turned-off oven with the door ajar for 10 minutes, then cool on a rack.</div>
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</script>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com4tag:blogger.com,1999:blog-2834200561257995060.post-77117630228778937812012-07-30T17:42:00.000-04:002012-07-30T17:45:17.465-04:00blueberry cinnamon swirl bread<div class="separator" style="clear: both; text-align: center;">
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Baking bread that stays soft and fluffy is no easy feat. Neither is creating a continuous cinnamon swirl perfectly centered in a loaf of bread. That's why baking bread is more of a once-in-a-while type thing rather than an everyday occurrence for me. I haven't made cinnamon swirl bread in years and I knew I wanted to try it out again. I went with a modified <a href="http://www.kingarthurflour.com/recipes/cinnamon-bread-recipe" target="_blank">King Arthur Flour recipe</a> because it featured some key aspects that I was looking for. First, I wanted to bake a bread with a sweet swirl, not a sweet bread with a sweet swirl. This recipe contained very little sugar in the bread itself. And if you are concerned that there is a lot of sugar filling, keep in mind that it perfectly compliments the bread itself. So in no way will the bread taste as sweet as a dessert when you eat it! Second, this recipe contained potato flakes. The use of potatoes produces a softer and moister bread. This extra moisture is needed for my third reason. Third, I wanted to use the addition of my <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=238" target="_blank">Trader Joe's freeze dried blueberries</a> rather than the use of more traditional raisins. The extra moisture helps to rehydrate the berries without me having to do that beforehand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR2ZDSbhMFVqK224SGIZ890QbDSd1PUjXStpIYU_fvwQZpWDz2fAOFzc8ZU-tomD58b7S4U6HAGE-8Du-ld9tJJVNhNycI_fg3LUys7A4OazVHuyJJ4dCMBRUhSwiXEPDwvctyqKNfRho/s1600/IMG_6999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR2ZDSbhMFVqK224SGIZ890QbDSd1PUjXStpIYU_fvwQZpWDz2fAOFzc8ZU-tomD58b7S4U6HAGE-8Du-ld9tJJVNhNycI_fg3LUys7A4OazVHuyJJ4dCMBRUhSwiXEPDwvctyqKNfRho/s640/IMG_6999.JPG" width="640" /></a></div>
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Overall, you'll see that my blueberry cinnamon swirl bread did not have a perfect swirl; it's a little squiggly! And that has to do with technique. You must be quick with your fingers and roll this bread up nice and tight to get that desired look. Unfortunately for my uncoordinated self, this will have to do but it still tasted good. The bread on its own is great straight out of the oven. But after a day or two, its best toasted and warm with a smidgen of peanut butter, jam, nutella, butter, or anything else you eat toast with in the morning! Also note that my bread was baked in a 9" x 5" loaf pan, so it was flatter at the top and not as nicely domed as it would have been had I baked it in a smaller loaf pan which I do not have.</div>
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<a name='more'></a><b>Blueberry Cinnamon Swirl Bread</b><br />
Recipe modified from <a href="http://www.kingarthurflour.com/recipes/cinnamon-bread-recipe" target="_blank">King Arthur Flour</a><br />
<i>Ingredients for one 8 1/2" x 4 1/2" inch loaf</i><br />
2 1/2 teaspoons active dry yeast<br />
1 cup lukewarm water<br />
3 cups All-Purpose Flour<br />
1 1/4 teaspoons salt<br />
3 tablespoons sugar<br />
6 tablespoons unsalted butter, at room temperature<br />
1 cup milk<br />
1/2 cup instant mashed potato flakes<br />
1 package of <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=238" target="_blank">Trader Joe's freeze-dried blueberries</a><br />
1/2 cup granulated sugar<br />
1 tablespoon ground cinnamon<br />
2 teaspoons All-Purpose Flour<br />
1 large egg beaten with 1 tablespoon water, to brush on dough<br />
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<i>Directions</i><br />
1) Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.<br />
2) Combine the dissolved yeast with the water, flour, sugar, salt, butter, milk, and potato flakes. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.<br />
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.<br />
4) While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.<br />
5) After the dough has risen, add the blueberries. Fold them into the dough without crushing them. Do not worry about an even distribution. Then transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle.<br />
6) Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling.<br />
7) Starting with a short end, roll the dough into a log.<br />
8) Pinch the ends to seal, and pinch the long seam closed.<br />
9) Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.<br />
10) Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.<br />
11) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer.<br />
12) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.<br />
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</script>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com2tag:blogger.com,1999:blog-2834200561257995060.post-9262049776381954092012-06-30T01:21:00.000-04:002012-06-30T01:21:09.873-04:00VLOG: a no-bake vanilla mousse piePsst! Wanna know something? I love dinner parties. Actually, I like cooking parties better. The cooking party happens before the dinner party, so the dinner party is sort of like an after party? Regardless, they are both fun parties. Whenever you get invited to a cooking/dinner party, don't you always feel like you should bring something? It's so easy to buy a bottle of wine but if you want to do something just as easy and has that wow factor, you should make this pie and share it! This pie only has 10 minutes of baking tops! A little mixing of ingredients is all you need to prepare this pie. The hardest part is the waiting, of course, because the no-bake filling of this pie (i.e. the mousse) needs ample time in the fridge to set. Desserts made with love take time, and luckily with this dessert you can do other things with your time while it does its thing in the fridge on its own time! Watch the vlog and I'll show you how...<script type="text/javascript">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/ZR3Uuqb92No?feature=player_embedded' frameborder='0'></iframe></div>
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<a name='more'></a>Vanilla Mousse Pie with an Oreo Crust<br />
Recipe adapted from <a href="http://www.hersheys.com/recipes/recipe-details.aspx?id=5938&name=Chocolate-Magic-Mousse-Pie" target="_blank">Hershey's</a><br />
<i>Yields one 9-inch pie</i><br />
20 Oreo sandwich cookies, divided with cream removed<br />
1/4 tsp unsalted butter, melted<br />
1 envelope unflavored gelatin<br />
2 tablespoons cold water<br />
1/4 cup warm water<br />
1 cup sugar<br />
2 cups (1 pint) cold heavy whipping cream<br />
1 tablespoon vanilla extract<br />
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<i>Directions</i><br />
1) Preheat oven to 350°F.<br />
2) Place Oreos in a food processor and pulse until you get fine crumbs. Add in melted butter and pulse until well combined.<br />
3) Put crumbs into a 9-inch pie plate and pat wet crumbs all over and up sides of pie dish, making an even surface.<br />
4) Bake crust for 8-10 minutes or until hardened. Set aside and allow to cool before filling.<br />
5) Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add warm water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.<br />
6) In a cold bowl, add sugar, whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended.<br />
7) Spoon into crust. Refrigerate about 3 hours. Garnish with additional oreo cookie crumbs. Store covered in refrigerator.<br />
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<br /></div>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com5tag:blogger.com,1999:blog-2834200561257995060.post-83725415462666841142012-05-02T20:52:00.001-04:002012-05-02T20:55:03.837-04:00cookies & cream rice krispies<div class="separator" style="clear: both; text-align: center;">
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Enough said...</div>
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P.S. These treats can last for days upon days when wrapped and sealed in plastic wrap and placed in the refrigerator. But I found people who devoured them before they could last days upon days :) You can mix this recipe up by using any type of cereal (fruity pebbles/cheerios/etc.) and any type of cookie (barnum animal crackers/nilla wafers/chocolate chip cookies/etc.) and any type of chocolate/chips (butterscotch/dark chocolate/peanut butter/etc). This recipe is really versatile and super easy to make!</div>
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Oreo Rice Krispie Treats with a White Chocolate Oreo Bark</div>
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Recipe adapted from <a href="http://stylishcuisine.com/?p=3975" target="_blank">Stylish Cuisine</a></div>
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<i>Ingredients for one 9x13 inch pan of treats</i></div>
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6 tbsp unsalted butter</div>
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16 oz mini marshmallows</div>
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8 cups rice krispies cereal</div>
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15 oreo cookies</div>
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2 cups (12 oz bag) white chocolate chips</div>
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<i>Directions</i></div>
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1) Butter or spray a 13 x 9 pan, set aside. </div>
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2) Place oreos in a ziploc bag and crush to itty bitty pieces with a rolling pin. Set aside.</div>
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3) Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less). Stir in marshmallows and stir constantly until melted. </div>
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4) Remove from heat and gently stir in rice krispies cereal and two-thirds of the crushed oreos. Stir until evenly coated. Pour mixture into greased dish. Using a silicone (or buttered) spatula, press mixture evenly into dish, set aside. </div>
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5) In a microwave safe bowl, melt white chocolate chips on high in 30 second intervals, stirring after each interval until melted and smooth. Spread melted chocolate evenly over rice krispie treats and immediately (before chocolate hardens) sprinkle with the remaining chopped oreos. Gently press the oreo pieces down with your hands. Cover and refrigerate or let rest on at room temperature until chocolate hardens.</div>
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6) After chocolate has cooled, slice into individual servings and wrap with plastic. Store in an airtight container at room temperature or in the refrigerator.</div>
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</script>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com7tag:blogger.com,1999:blog-2834200561257995060.post-30572719914428756572012-04-01T14:17:00.000-04:002012-04-01T14:22:41.203-04:00the scarlet cupcake REDUX<script type="text/javascript">
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I learned that a true velvet cake is essentially a buttermilk cake with a smidgen of cocoa flavoring and a whole bottle of red food coloring. I originally vlogged/blogged about <a href="http://bakeblogging.blogspot.com/2011/01/vlog-scarlet-cupcake.html" target="_blank">Hershey's Red Velvet Cake </a> but I've since found a more exceptional cake. The process of preparing the cake is the same as shown the the video, but some of the ingredients and the amounts of ingredient are different. This cake is truly delicious. The flavor of the buttermilk shines through with a slight hint of cocoa. And I don't believe food coloring has a distinguishable taste and it does not leave a visible red residue in your mouth or on your tongue and lips. The texture is fabulous. The crumb is large resulting in a spongy-looking and airy-tasting cake despite it actually being a dense cake. Not only that, but each crumb packs a punch because the cake is incredibly moist. It stays fresh for days in the fridge mainly because this cake utilizes oil as its fat, not butter. And also because it has an addition of hot water to the batter which is something I just adore about the Hershey's Perfectly Chocolate recipe! </div>
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This is a great recipe if you're looking for something a little bit different. And if the thought of artificial coloring abhors you, feel free to subsitute it with plain water (remember, you can't take away an ingredient without replacing it. Baking is a science!). As for a cream cheese frosting to accompany the cake, you can use whatever you wish. I'm not a fan of frosting, but there are tons of websites out there that can direct you in that area. It's just basically a combination of cream cheese, butter, confectioners' sugar and vanilla extract. How much you use of each ingredient depends on your flavor preference. :)<br />
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Red Velvet Buttermilk Cupcakes</div>
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Recipe adapted from <a href="http://www.marthastewartweddings.com/224271/red-velvet-cake" target="_blank">Martha Stewart's Red Velvet Wedding Cake</a> </div>
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<i>Ingredients for 24 cupcakes</i></div>
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<div>
2 1/2 tablespoons unsweetened cocoa powder, plus more for dusting</div>
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2 1/2 cups cake flour (not self-rising)</div>
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1 teaspoon salt</div>
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1 1/2 cups sugar</div>
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1 cup canola oil</div>
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2 large eggs</div>
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2 tablespoons red food coloring</div>
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1 teaspoon pure vanilla extract</div>
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1 cup low-fat buttermilk</div>
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1/2 cup hot (but not boiling) water</div>
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1 1/2 teaspoons baking soda</div>
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2 teaspoons white vinegar</div>
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Directions</div>
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<div>
1) Whisk together flour, salt, and cocoa in a medium bowl; set aside.</div>
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2) Place sugar and oil on low speed in the bowl of a mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. </div>
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3) Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed. </div>
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4) Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed for a few seconds.</div>
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5) Mix in the hot water until just combined. Pour batter into prepared pans. Bake until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Let cool completely on wire racks.</div>
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6) Frost with cream cheese frosting if desired.</div>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com1tag:blogger.com,1999:blog-2834200561257995060.post-70278937403678389242012-03-04T12:08:00.001-05:002012-05-02T18:30:55.810-04:00VLOG: a sugar cookie with all the right texturesAre you a fan of sugar cookies? It wasn't until this recipe that I became one. Well, that's not exactly true. It actually wasn't until I modified this recipe that I became a true believer. My reservations about the sugar cookie was the texture, which is something that's difficult to acheive. With most cookies, what we get out of the oven is a chewy warm cookie but a day later it becomes a hard crispy cookie. I think maintaining that chewy texture is essential. And I was able to find a recipe that could do that (keep the cookie chewy), and I was also able to modify the recipe to create a completely different texture (keep the cookie cakey like a Lofthouse cookie or a tea cake, while still maintaining its outer cookie crisp). <br />
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Why this recipe works: it contains 68% unsaturated fat to 32% saturated fat = perfect ratio for a chewy cookie. As I stated in the vlog, I melt the butter so the sugar cookie dough could easily be mixed together with a spoon—it gets rid of the need for a mixer and whisking. I am replacing a portion of the melted butter with vegetable oil to ensure a chewy cookie without affecting flavor. And by incorporating an unusual addition, the cream cheese, into the cookie dough it make will these cookies tender, while the tang of the cream cheese makes for a rich and not-too-sweet cookie. I play around with these fat ratios and developed a cakey cookie that tastes the same but with the desired texture. You'll find the two recipes after the jump.<br />
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These cookies would make great snickerdoodles if you roll the dough in equal parts cinnamon and graulated sugar before baking!</div>
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<a name='more'></a>Chewy Sugar Cookies</div>
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Recipe from <a href="http://www.youtube.com/watch?v=MvPRcYjM2Jw">America's Test Kitchen</a></div>
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Makes about 2 dozen cookies</div>
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<i>Ingredients</i></div>
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2¼<span class="Apple-tab-span" style="white-space: pre;"> </span>cups (11¼ ounces) unbleached all-purpose flour</div>
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½<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon baking soda</div>
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1<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon baking powder</div>
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½<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoon table salt</div>
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1½<span class="Apple-tab-span" style="white-space: pre;"> </span>cups (10½ ounces) sugar, plus ⅓ cup for rolling</div>
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2<span class="Apple-tab-span" style="white-space: pre;"> </span>ounces cream cheese, cut into 8 pieces</div>
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6<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoons (¾ stick) unsalted butter, melted and still warm</div>
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⅓<span class="Apple-tab-span" style="white-space: pre;"> </span>cup vegetable oil</div>
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1<span class="Apple-tab-span" style="white-space: pre;"> </span>large egg</div>
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1<span class="Apple-tab-span" style="white-space: pre;"> </span>tablespoon milk</div>
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2<span class="Apple-tab-span" style="white-space: pre;"> </span>teaspoons vanilla extract</div>
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<i>Directions</i></div>
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1) Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.</div>
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2) Place 1½ cups sugar and cream cheese in large bowl. Place remaining ⅓ cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.</div>
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3) Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.</div>
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4) Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.</div>
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Cakey Sugar Cookies (Lofthouse Cookies or Tea Cakes)</div>
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Recipe adapted from <a href="http://www.youtube.com/watch?v=MvPRcYjM2Jw">America's Test Kitchen</a></div>
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Makes about 1 dozen cookies</div>
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<i>Ingredients</i></div>
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1 1/8 cups (5.625 ounces) unbleached all-purpose flour</div>
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1/4 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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1/4 teaspoon table salt</div>
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1/2 cup (5.25 ounces) sugar, plus ⅓ cup for rolling</div>
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1.5 ounces (3 tablespoons) cream cheese, cut into pieces</div>
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2.5 tablespoons unsalted butter, melted and still warm</div>
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7 teaspoons vegetable oil</div>
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1 large egg</div>
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2 teaspoons milk</div>
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1 teaspoon vanilla extract</div>
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<i>Directions</i></div>
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1) Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.</div>
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2) Place sugar and cream cheese in large bowl. Place remaining ⅓ cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.</div>
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3) Divide dough into equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with sugar remaining in shallow dish discarding any remaining sugar.</div>
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4) Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 minutes, rotating tray after 5 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.</div>
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Dulce De Leche Frosting</div>
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Recipe from J<a href="http://joythebaker.com/2011/02/dulce-de-leche-cupcakes/">oytheBaker</a></div>
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Frosts 1 dozen sandwich cookies</div>
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<i>Ingredients</i></div>
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1/2 cup (1 stick) unsalted butter, softened</div>
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8 ounces cream cheese, softened</div>
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3/4 cup dulce de leche, plus more for drizzling</div>
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1/4 teaspoon salt</div>
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2 to 3 cups powdered sugar</div>
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<i>Directions</i></div>
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1) Place cream cheese in a bowl. Beat for about 30 seconds, until very soft and pliable. Add the butter and dulce de leche. Beat until well incorporated. Add the salt and powdered sugar. Beat for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on bottom side of one cookie then top with another cookie.</div>
</div>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com0tag:blogger.com,1999:blog-2834200561257995060.post-89122545161722265912012-02-11T17:35:00.000-05:002012-02-11T17:38:53.165-05:00coffee muffins that pack a punch<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1GdzUKVQI3n2b91wZtclhQVNts9T8mN2M5w-C9bARleTdxIuekenAhwONoior-SKkiD7a49dFV6fhWzFC2eBvIQaIN_TS1TOwTsK2xkl8dFc6mGD_GpTuY80DDyMKm57LihoPzrb6gN4/s1600/muffin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1GdzUKVQI3n2b91wZtclhQVNts9T8mN2M5w-C9bARleTdxIuekenAhwONoior-SKkiD7a49dFV6fhWzFC2eBvIQaIN_TS1TOwTsK2xkl8dFc6mGD_GpTuY80DDyMKm57LihoPzrb6gN4/s320/muffin.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Cooking Light Magazine/Johnny Autry</td></tr>
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These muffins are so stimulating because they contain so much caffeine in them! Each muffin is about 200 calories. How do I know this? It's because this is a Cooking Light recipe that I found in my January/February 2012 magazine and the nutrition facts are listed. If you read the <a href="http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/">reviews for this recipe</a>, others will tell you about all the wonderful things about this recipe. My two cents are that these muffins will overbake and dry out easily so don't overbake them! I learned my lesson; these will go into the oven for 14 minutes and no longer than that. They will finish baking from the residual heat. These muffins are soft and tender but sturdy enough to be classified as a muffin and not a cupcake. What I love about this recipe is that I increased the instant coffee granules and the vanilla extract both by an additional 1.5 teaspoon (see the modified recipe below) and the flavor was beyond amazing. Because the coffee is so strong, the muffins are not overly sweet! I made the recipe with and without chocolate chips and I think the ones sans chocolate are fantastic! That's probably because I don't eat chocolate for breakfast :) I also strongly recommend using a food scale to measure out the flour because the approximation listed for 9 ounces of flour is supposedly equivalent to 2 cups of flour. But the density of your flour is dependent on the humidity in the environment in which your flour is stored. For me, it turned out that 3/4 cups of all-purpose flour weighed 9 ounces and not 2 cups worth as the original recipe stated. The batter for this muffin recipe will be very thick too!<br />
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<a name='more'></a>Chocolate Chip Coffee Muffins</div>
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Recipe adapted from <a href="http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/">CookingLight</a></div>
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Makes 12 muffins</div>
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<i>Ingredients</i></div>
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2/3 cup whole milk</div>
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5 tablespoons butter, melted</div>
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3 1/2 tablespoons instant coffee granules</div>
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1 tablespoon vanilla extract</div>
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1 large egg, lightly beaten</div>
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9 ounces all-purpose flour (about 2 cups)</div>
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2/3 cup sugar</div>
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1/2 cup semisweet chocolate chips</div>
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2 teaspoons baking powder</div>
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1/4 teaspoon salt</div>
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<i>Directions</i></div>
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1) Preheat oven to 400°F</div>
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2) Combine first 5 ingredients (milk, butter, coffee granules, vanilla, and egg)</div>
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3) Measure the flour. Combine flour and the remaining ingredients (sugar, baking powder, salt, and chocolate chips) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.</div>
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4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.</div>
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</div>Ms. Lollipophttp://www.blogger.com/profile/01321893711746863744noreply@blogger.com2tag:blogger.com,1999:blog-2834200561257995060.post-41671400650148891602012-01-21T14:08:00.001-05:002012-01-21T14:26:42.176-05:00not your typical PB cookie<div class="separator" style="clear: both; text-align: left;">
This cookie has a little bit of everything. Usually foods that have a little bit of everything either taste magically delicious or inevitably horrendous. You see, I personally try not to add everything but the kitchen sink into a product because then I end up having several competing flavors that either cancel each other out or are duking it out on my tastebuds. But this cookie is just right...as Goldilocks would say. It contains <a href="http://ilovepeanutbutter.com/darkchocolatedreams.html">dark chocolate peanut butter</a> from the one and only Peanut Butter & Company. The chocolate and the peanut butter flavors sing in harmony. And because this is primarily a peanut butter cookie, I up-ed the ante by chocking in some peanut butter m&ms. And lastly to provide a subtle contrast in texture and to "healthify" it a tad, I've included some cooking oats which provide a nice nutty addition that also lends another additional chewy capability/quality to it. I tend to add oats to a lot of my baked goodies only to regret it, but not this time!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLASo6H56NTEv6XHKrg5_bG0FWUseIt2E6TgxjyBPFcGnIENOtxeILCMH5Ds33Sag-xMcLeDhPrG2tcUhM26pMCFEmcxelPu6sLz-cwTyi-5u9ObRCLhL6_X60zJYyY8Eq0F47u0HKs7LB/s1600/IMG_6886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLASo6H56NTEv6XHKrg5_bG0FWUseIt2E6TgxjyBPFcGnIENOtxeILCMH5Ds33Sag-xMcLeDhPrG2tcUhM26pMCFEmcxelPu6sLz-cwTyi-5u9ObRCLhL6_X60zJYyY8Eq0F47u0HKs7LB/s640/IMG_6886.JPG" width="640" /></a></div>
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The final result is a chewy bakery style cookie (i.e. fist sized cookies that aren't dry). The kind that is chewy soft yet sturdy dense. It tastes more peanut butter than chocolate. The crumb is moist like that of a perfect brownie, but don't misunderstand - this is not a cake-like cookie at all. The crunch comes from the outer edges and the outer crisp shell from the m&ms. Overall, I declare this cookie a delight. I've made this recipe several times and tweaked the recipe each time. This recipe that I'm posting is the one I'm sticking with for future dark chocolate peanut butter oatmeal cravings.... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ATE9gKDWd_11dbZbN36zJzu49DVXTy7beYDjFPjvP2rh3Wphpsp2drDR5dIiYyQCF865coka8GM2LfjcrLny5iSlo5U5W9FzmFz8dTDejBX8im8f0U2fvSTXl_KnxKGgXSI5L2rv4gMT/s1600/IMG_6885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ATE9gKDWd_11dbZbN36zJzu49DVXTy7beYDjFPjvP2rh3Wphpsp2drDR5dIiYyQCF865coka8GM2LfjcrLny5iSlo5U5W9FzmFz8dTDejBX8im8f0U2fvSTXl_KnxKGgXSI5L2rv4gMT/s640/IMG_6885.JPG" width="480" /></a></div>
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<a name='more'></a>Dark Chocolate Peanut Butter Oatmeal M&M cookies<br />
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Recipe adapted from <a href="http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/">BrownEyedBaker</a></div>
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<i>Ingredients for 10 large bakery sized cookies</i></div>
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1 cup all-purpose flour</div>
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1 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1 stick (1/2 cup) unsalted butter, at room temperature</div>
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3/4 cup creamy peanut butter</div>
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1/2 cup granulated sugar</div>
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1/3 cup light brown sugar</div>
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1 teaspoon vanilla extract</div>
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2 eggs</div>
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3/4 cup rolled oats, then pulverized in a food processor</div>
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1 cup peanut butter M&Ms</div>
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<i>Directions</i></div>
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1) Preheat oven to 350 degrees F. Line two baking sheets with parchment paper (or a silocone baking mat) and set aside.</div>
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2) Whisk together the flour, baking soda and salt; set aside.</div>
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3) Pulverize the cooking oats in a food processor until its almost as fine as flour.</div>
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4) On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the eggs one at a time and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the m&ms.</div>
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5) Dough will be thick. Roll approximately 3 tbsps worth into a golf ball shape and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies have developed a crisp looking shell on the outside. Cool completely on the baking sheet and then store in an airtight container at room temperature.</div>
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