tag:blogger.com,1999:blog-89123435329765505972024-03-12T19:32:05.914-07:00My Kitschy KitchenLarissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-8912343532976550597.post-81374782084052756162014-10-13T11:54:00.001-07:002014-10-13T11:54:36.612-07:00Whole Wheat English Muffins (For Muffin Monday)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDuv1Ji-xLv_64hVWBk3NAgmqXb9iGHWPsTOWNFto7ZFgZ-8hLbS7u9GNyVTaukH_StF_k8qnPQ4tUhyZCMjC5qFKjEo5lrHdoCaewOomU7Y81J-n7HAHzkta9iico3pcOx5v0AHs11I/s1600/IMG_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDuv1Ji-xLv_64hVWBk3NAgmqXb9iGHWPsTOWNFto7ZFgZ-8hLbS7u9GNyVTaukH_StF_k8qnPQ4tUhyZCMjC5qFKjEo5lrHdoCaewOomU7Y81J-n7HAHzkta9iico3pcOx5v0AHs11I/s1600/IMG_0239.JPG" height="640" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thank goodness I don't have classes on Monday! I use my Mondays as my day to prepare for the crazy week ahead, Monday is my Reset Button.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">That said, sometimes I just want to ignore all of the other things on my To-Do list, and just bake. This was one of those instances. I may not have gotten done any of the so called "important" things, BUT I did make homemade english muffins! With whole wheat flour! Because, HEALTH. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">English Muffins, to be honest, have been on my To-Make list for a long time! So really this was a productive use of my Monday morning. I have this thing with alliteration, Muffin Mondays. Right!? It just works. PLUS you get some delish home baking to last through the busy week.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">These make the most delicious hearty breakfast, please toast them! So much better that way :) My favourite way to enjoy them is either simply with butter, or with a little honey or jam. Crispy on the outside, and softy-spongey on the inside. Makes me feel all warm and squishy inside. (In a good way)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTCz2hS4U_LbI8gCWQKJdUsfHdOJONnDeD2-rNpIlD-ik9pmrcC0HNEG5FKOoHmcN2dWzHlUrZYEcPzqVOLsO8iPjlnDDTyBdiu8OJnUTWu_Xoy_5FU_ibdWP4WtdnaCo6FHY6so_0Gs/s1600/IMG_0237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTCz2hS4U_LbI8gCWQKJdUsfHdOJONnDeD2-rNpIlD-ik9pmrcC0HNEG5FKOoHmcN2dWzHlUrZYEcPzqVOLsO8iPjlnDDTyBdiu8OJnUTWu_Xoy_5FU_ibdWP4WtdnaCo6FHY6so_0Gs/s1600/IMG_0237.jpg" height="640" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The bonus about making your own, is that you can make a MINI ENGLISH MUFFIN! See?</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">CUTENESS. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">These guys have a two step cooking process, that really makes them like English Muffins as opposed to just baked buns. First you toast them on both sides in a dry skillet on the stove, then you bake them. I had attempted to make them heart shaped with my heart-shaped-cutter, however when they were toasting in the pan they kinda slumped into weird triangle blobs. Next time I would just keep it at circles, probably more appetizing that way. But whatever shape these come out in, they are just as yummy and comforting as you could ever dream about!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here's to Muffin Mondays!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Homemade Whole Wheat English Muffins</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.double-thyme.com/blog/2014/8/8/whole-wheat-english-muffins" target="_blank">Double Thyme</a></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Makes 10 (Although, I halved the recipe, and got about 12... just depends on how big you cut them!)</span><br />
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Ingredients<br />
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<ul id="yui_3_17_2_1_1411917318870_1340" style="font-size: 15px; font-style: normal; font-weight: 300; line-height: 1.5em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 40px; padding-right: 0px; padding-top: 0px; text-decoration: none; text-transform: none;">
<li style="margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2¼ cups whole wheat flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2¼ cups all-purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1¼ tsp. salt</span></li>
<li id="yui_3_17_2_1_1411917318870_1362"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tbsp. sugar, divided. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp. baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 packet active dry yeast (about 2 1/4 tsp.)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1¾ cups whole milk (or whatever milk you have on hand)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 tbsp. unsalted butter</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 large egg, beaten</span></li>
<li style="margin-bottom: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">cornmeal, for dusting</span></li>
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<span class="Apple-style-span" style="font-size: 15px; font-weight: 300; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat the oven to 325 degrees F.</span></span></div>
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<span class="Apple-style-span" style="font-size: 15px; font-weight: 300; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Activate the yeast by stirring it into 1/4 cup warm water with 1 tablespoon sugar. Let stand until the mixture has doubled, about 5 minutes.</span></span></div>
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<span class="Apple-style-span" style="font-size: 15px; font-weight: 300; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whisk together the flours, salt, 1 tablespoon sugar, and baking soda. Stir in the yeast mixture. </span></span></div>
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<span class="Apple-style-span" style="font-size: 15px; font-weight: 300; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a small saucepan set over medium heat, heat the milk and butter until the butter has just barely melted. (Or, you can do this carefully in small increments in a microwave)</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the egg and the milk/butter mixture to the dry ingredients and stir until the dough comes together (this can also be done with a mixer, but it worked fine by hand). Add a little more whole wheat flour as necessary, until the dough isn't sticking to your fingers. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Turn the dough out onto a lightly floured surface and knead gently for a minute or two. Roll it out to 1-inch thickness, and, using a round cutter (or the top of a drinking glass, if you don't have a biscuit cutter), cut the english muffins, re-rolling the dough as needed.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the cut dough on a baking sheet dusted with cornmeal, cover the baking sheet with a dish towel, and allow the dough to rise for 20 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat a nonstick skillet over low heat and cook the muffins 4-5 minutes per side, until crispy and brown. No need for oil or butter, this step works best with a dry pan. Move the muffins back onto the baking sheet, and finish cooking the muffins for 12-15 minutes in the oven, or until firm to the touch and not dough-y if poked with a fork. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Before serving, split the muffins in half and toast. Serve with butter and or jam! They will keep for 1-2 weeks in an airtight container at room temperature, Or pre-slice them in half, and keep them in the freezer.</span></div>
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Enjoy! And Happy Monday<br />
XO</div>
</span>Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-52461793601624958632014-10-05T18:59:00.001-07:002014-10-05T18:59:36.155-07:00Roasted Prosciutto-Wrapped Pork Tenderloin with Squash and Apricots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MfAzC5-UlVnmyX1mj4A1C4vSLDRjwUg9xcyQCfqiIH19hyphenhyphennICXqwjScJSVQwPPG41wRp5KHuHRw8NizJ2TT2E1b-yEDiHzjLdFZtnqPYYeWq4f23toen648mC6SFsJDTT_9cgiOlmW0/s1600/IMG_0321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MfAzC5-UlVnmyX1mj4A1C4vSLDRjwUg9xcyQCfqiIH19hyphenhyphennICXqwjScJSVQwPPG41wRp5KHuHRw8NizJ2TT2E1b-yEDiHzjLdFZtnqPYYeWq4f23toen648mC6SFsJDTT_9cgiOlmW0/s1600/IMG_0321.jpg" height="640" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sundays seem like the most appropriate day to cook a roast. My mom says that when she was growing up, that was all they ever had on a Sunday. Sunday was roast day. I am partaking in this Sunday tradition!</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">These photos are nothing to be proud of, however this dish certainly was! So I must include the recipe. It is rare that we have all the ingredients for this dish in our house at one time... but we did! So OBVIOUSLY I had to make it.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This recipe is from the ever brilliant and talented Chef Lynn Crawford, whose recipes are almost always a huge success with me :) In fact, I think I have yet to be disappointed!</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirljRouQ6mwj45zb0tFCAcc2u44fFT1JnQvUB517onevA1Mc7S_vwX5j06Z2IkMknnXF1194loikc7Cza1BGpt1-mkeI6HjY3QfQVtlIPqG70aXCwFNIKdSrs_jn9hwp5vbiv0fklgw_8/s1600/IMG_0322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirljRouQ6mwj45zb0tFCAcc2u44fFT1JnQvUB517onevA1Mc7S_vwX5j06Z2IkMknnXF1194loikc7Cza1BGpt1-mkeI6HjY3QfQVtlIPqG70aXCwFNIKdSrs_jn9hwp5vbiv0fklgw_8/s1600/IMG_0322.jpg" height="640" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The flavours of this roast are quite lovely together! The squash and onions caramelize around the edges, the fruit adds a lovely burst of sweet which I crave. The rosemary just kicks your tastebuds into flavour town. And prosciutto? I'M SOLD! As my dad says, "Pork wrapped in pork! Can I have mine with bacon?" I like the way you think, Dad.</span></div>
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<span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roasted Prosciutto-wrapped Pork Tenderloin </span></b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>with Squash and Apricots</b></span></div>
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<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 cups butternut squash, peeled and diced</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 small onion, cut into chunks</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup dried apricots, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup raisins</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 sprig fresh rosemary</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tbsp butter, melted</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pork tenderloin</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2-3 slices of prosciutto</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1-2 tbsp olive oil</span></li>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 375F</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a roasting pan, toss together the squash, onion, apricots, raisins, rosemary and butter. sprinkle with a bit of salt and pepper. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat a large pan over medium-high heat, and heat the olive oil. Season tenderloin well with salt and pepper. When oil and pan are both hot, sear the pork briefly on all sides just to brown. Set it aside for a few minutes to cool a bit.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Wrap the prosciutto slices around the pork tenderloin, then place it on top of the squash and dried fruit mixture in the roasting pan. Roast for about 25-30 minutes, until an instant read meat thermometer registers 160F. Let rest about 10 minutes before slicing.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I enjoyed this on a Sunday evening in October with my mom and dad, with brown rice, whilst listening to Bon Iver and discussing potential halloween costume ideas. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">XO Lari</span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-39092587991695829082014-08-17T20:34:00.001-07:002014-08-17T20:34:20.559-07:00Smore Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These are my new favourite cupcakes!!!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love taking two different desserts, mashing them together to create one bundle of awesome. In this case, the classic campfire treat of Smores is the theme, but it takes shape in form of a cupcake.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also, any opportunity to use a blow torch in the kitchen is one that should be jumped upon. The potential of lighting cupcake papers on fire is real... and thrilling.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">MUCH CUTENESS!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Graham flour and honey flavour the cake part of these cupcakes, reminding us of graham crackers. A semi-sweet chocolate ganache is spooned over, and a marshmallow frosting is whipped together in no time at all to sit all cute and pretty on the very top.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As if that were not enough to achieve the ultimate crowd pleaser, the marshmallow frosting is TOASTED! We are bringing the campfire to our kitchen, people. It feels so great!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Serve these cuties at a party outdoors on a summer evening, preferably with patio lights and good music. They are serious friend makers. Trust me, I speak from experience.</span><br />
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Smore Cupcakes</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe from Martha Stewart (Gotta love her, or at least her cupcakes)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 cups all purpose flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/3 cups graham flour (found it at Community Natural Foods, Bob’s Red Mill brand)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp baking powder</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 tsp salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 tsp ground cinnamon</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/4 cups (10 ounces) butter</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cups brown sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup honey</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whisk together both flours, baking powder, salt and cinnamon. In another bowl using an electric mixer, beat butter and sugar until fluffy. Beat in honey, then eggs, one at a time. Beat in vanilla. Gradually incorporate the dry ingredients on low speed.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Divide batter into muffin tins... I used mini muffin tins.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bake at 350 (325 for our oven). I baked the minis for 15 minutes. The original recipe for regular sized cupcakes calls for 25 minutes.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Made about 4.5 dozen mini cupcakes. (recipe makes regular sized cupcakes and claims to yield 2 dozen)</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chocolate Ganache Glaze:</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 ounces semisweet chocolate, chopped (I did 5 oz semisweet, 1 oz bittersweet... because I love me some bittersweet)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2/3 cup heavy cream</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tbsp corn syrup</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream and syrup until steamy and hot, but not boiling!</span></span></div>
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<span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour the hot cream over the chocolate and let sit for 5 or so minutes. Stir slowly with a spatula to gradually combine the two until you have a silky smooth ganache!</span></span></div>
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<span style="letter-spacing: 0.0px;"><b>Marshmallow Frosting</b></span></div>
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<span style="letter-spacing: 0.0px;">1 tbsp powdered gelatin</span></div>
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<span style="letter-spacing: 0.0px;">1/3 cup cold water (for gelatin)</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup water (for pot)</span></div>
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<span style="letter-spacing: 0.0px;">1 cup sugar</span></div>
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<span style="letter-spacing: 0.0px;">In the bowl of a standing mixer, sprinkle the gelatin over the 1/3 cup cold water. Let stand to soften. (about 5 minutes)</span></div>
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<span style="letter-spacing: 0.0px;">Heat the remaining 1/4 cup water with the sugar in a small saucepan over medium heat. Stir to dissolve sugar. Once the sugar has dissolved, stop stirring. Clip a candy thermometer to the side of the pot. Let the sugar bubble and boil until the temperature reaches 238 degrees F - “soft-ball” stage. Remove from the heat, and add to gelatin mixture. Whisk by hand for about one minute to cool slightly. Then use the standing mixer with the whisk attachment and whisk on medium high speed for 8-10 minutes until soft, glossy white peaks form. Use immediately, as the frosting begins to harden and set quickly.</span></div>
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<span style="letter-spacing: 0.0px;">Cupcake assembly:</span></div>
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<span style="letter-spacing: 0.0px;"> For mini cupcakes, spread about 1 tsp ganache glaze over the tops. Pipe marshmallow frosting with a plain round tip. Use a kitchen torch to lightly toast the frosting... just like a marshmallow!!!</span></div>
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<span style="letter-spacing: 0.0px;">HOLY MOLY! These cupcakes are WINNNNERRRSSSS!!</span></div>
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<span style="letter-spacing: 0.0px;">XOXO Lari</span></div>
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<br />Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-78735153931657629032014-08-05T21:57:00.000-07:002014-08-05T21:57:23.254-07:00Hazelnut Gelato<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">OH MY GOODNESS I GOT AN ICE CREAM MAKER LET THE GAMES BEGIN!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have only been dreaming of owning my own ice cream machine for years... and now I am finally the proud owner of one! I got <a href="http://www.cuisinart.ca/cuisinart_product.php?item_id=143&" target="_blank">this model</a>, and I have used it once. And so far I LOVE IT!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">ICE CREAM FOR DAYS!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I can't wait to make 198359283745987 different flavours and make homemade ice cream sandwiches... I have quite the line up of bookmarked pages of things to try including <a href="http://www.theartfuldesperado.com/dairy-free-maple-caramel-ice-cream-with-salted-chocolate-popcorn-topping-2/" target="_blank">this</a>, <a href="http://www.theartfuldesperado.com/salted-chocolate-diablo-cookie-ice-cream-sandwiches/" target="_blank">this</a> and <a href="http://www.bloglovin.com/frame?post=3047532655&group=0&frame_type=a&blog=992070&frame=1&click=0&user=0" target="_blank">THIS</a>!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My first flavour with this new baby is Hazelnut Gelato, absolutely inspired by my recent trip to Italy. My favourite gelato flavours in Italy were usually hazelnut or coffee. You best believe I will be trying coffee ice cream out soon soon soooooon!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">OMG MY FIRST SCOOP.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ice cream takes patience, love and whole milk :)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I am willing to spare all of these.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Hazelnut Gelato</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe from <a href="http://www.foodnetwork.com/recipes/nocciola-gelato-hazelnut-gelato-recipe.html" target="_blank">Rocco DiSpirito</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Note: This recipe only makes a very small amount... but I thought that was okay for my first batch! Plus I know I will be wanting to try out other flavours like IMMEDIATELY.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This recipe tasted good, although I must admit that it seemed to take a lot of effort and produce not very much. But I am far too excited not to share my first creation!! MANY MORE TO COME :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 ounces hazelnuts, toasted and skinned (a little bit of skin left on is okay. for my standards at least!)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a food processor, whiz up the hazelnuts to fine crumbs and then keep on processing until they turn into a paste. You just made hazelnut butter! What what!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a small saucepan over medium heat, heat the milk until hot and small bubbles form around the outside, but not boiling. Remove from the heat and stir in the hazelnut paste until thouroghly combined. Set mixture aside and allow to cool completely.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Once cool, strain through a fine mesh strainer. Wash out the strainer, discarding any solids. Strain the mixture again, but this time line the strainer with a double layer of cheesecloth to make the mixture even smoother.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In another bowl, whisk egg yolks and sugar until foamy. Whisking constantly, slowly pour in the hazelnut-milk, a little at a time, until completely combined. Place the custard mixture over a pot of simmering water. Whisk constantly over medium heat for about 4 minutes, until the mixture is thick enough to coat the back of a spoon. Let the mixture cool completely, and cool it in the fridge for at least a few hours until it is really cold. (this will speed up the churning process)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Follow the instructions on your ice cream machine... and voila! Homemade Hazelnut Gelato! YOU'RE A WIZARD!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">XOXO</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lari </span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-11293318926161478772014-07-08T08:42:00.002-07:002014-07-08T08:42:34.620-07:00Cinnamon Bun Cake<div style="text-align: center;">
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When you say "Birthday", I say "Cake"! No seriously. Any time someone says birthday I think of cake. And I feel like I'm not the only one out there am I right.<br />
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SO When I was given the opportunity recently to make not one BUT TWO cakes for a friend's birthday party I was like HECK YEAH! </div>
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This is the story of the first cake. (Second cake coming soon!)</div>
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I was given the memo that said friend really really likes cinnamon buns and wanted a "cinnamon bun cake... what ever that is". It was my job to figure out "what ever that was" and turn cinnamon bun into cake form.</div>
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CHALLENGE ACCEPTED.</div>
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I thought about just making <a href="http://www.sprinklebakes.com/2014/04/giant-skillet-cinnamon-roll-and-fair.html" target="_blank">one big ass cinnamon bun</a>.</div>
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But there is something about birthday parties and layer cakes that are just such a great combination... I could not resist!</div>
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The Cinnamon Bun Cake was born!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgWe7Q4ACXpmxRYCYH-OxlKw_Lc0ua9G8Bt-WVomQ2ubLu7sE9Vu1gd9l3d2KZbnGtBnJqyrUj-2LY7MyrmpjpeBlYkxx_KSbWE4hJr2pAWz_XWcTgQEKwZr0m26eVIl_RCOlfDXOli8/s1600/IMG_9334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgWe7Q4ACXpmxRYCYH-OxlKw_Lc0ua9G8Bt-WVomQ2ubLu7sE9Vu1gd9l3d2KZbnGtBnJqyrUj-2LY7MyrmpjpeBlYkxx_KSbWE4hJr2pAWz_XWcTgQEKwZr0m26eVIl_RCOlfDXOli8/s1600/IMG_9334.jpg" height="640" style="cursor: move;" width="640" /></a></div>
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This is a dessert that has all the physical properties of a layer cake, but all the flavours of the classic breakfast treat. Cinnamon spiced vanilla cake, sandwiching a layer of cinnamon sugar filling, all coated in a cream cheese frosting. And decorated with lil' mini cinnamon buns. Cuz, CUTE!<br />
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If you like cinnamon buns, and you like cake, then this is a keeper for you! The birthday friend approved. As did the birthday party goers!</div>
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Cinnamon Bun Cake</div>
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1 1/2 cups all-purpose flour</div>
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1 1/2 cups cake flour</div>
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1 tbsp baking powder</div>
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1/2 tsp salt</div>
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1 tbsp ground cinnamon</div>
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1 cup butter</div>
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1 3/4 cup sugar</div>
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4 eggs</div>
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2 tsp vanilla</div>
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1 1/4 cups milk</div>
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Preheat oven to 350F, butter two 8" round cake pans with butter, dust with flour and tap out excess flour.</div>
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Sift together both flours, baking powder, salt and cinnamon.</div>
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Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches alternating with the milk, beating until combined after each.</div>
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Divide the batter evenly between the two tins and give the tins a firm tap on the counter to let any air bubbles escape. Bake until a toothpick inserted comes out clean and tops are springy, about 30 minutes or so.</div>
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Let cakes cool for at least 10-15 minutes in the tins before removing them. Let them cool completely before filling/frosting them. At this point, you can wrap the cakes individually in plastic wrap and keep them in the freezer until you need them (up to one month). Fun fact! Frozen cakes are actually way easier to frost than room temperature ones.</div>
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Cinnamon-Sugar Filling</div>
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1/4 cup melted butter</div>
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2 tbsp brown sugar</div>
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1 tbsp cinnamon</div>
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Mix all ingredients together in a small bowl.</div>
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Cream Cheese Frosting<br />
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8 ounces cream cheese, softened to room temperature</div>
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2 ounces (1/4 cup) softened butter</div>
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4 cups sifted icing sugar</div>
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1/2 tsp vanilla extract</div>
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Cream the cream cheese and the butter together. On low speed, gradually add the icing sugar and mix until fully incorporated. Mix in the vanilla extract. Beat on high for a few minutes to create a light and fluffy frosting. Like the cake, frosting can be made ahead of time and kept in the fridge for up to 3 days, or frozen for up to 1 month.</div>
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ASSEMBLY!</div>
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Place one cake layer onto desired serving platter or cake stand. Spread the top of this cake with the cinnamon-sugar filling. Spread a layer of the cream cheese frosting over top of this layer. Place the second cake layer on top. Spread a thin layer of cream cheese frosting over the top and sides of the cake, using an offset spatula to make it as even as possible. This is just the base layer of frosting, so it can be quite thin (called the "crumb-coat"). Place the cake in the fridge for about 30 minutes to let the crumb-coat firm up a bit. This will make it easier to frost later.</div>
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Take the cake out of the fridge and frost with the remaining cream cheese frosting, swirling and spreading as you wish. Garnish the top with halved<a href="http://twobite.ca/canada/index.php/products/cinnamon/8/cinnamon-rolls-detail" target="_blank"> mini cinnamon buns</a>! </div>
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Happy Baking!</div>
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XO Lari</div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-21290683927675838712014-06-17T21:21:00.000-07:002014-06-17T21:21:00.815-07:00Ricotta and Spinach Pasta Bake<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">WELL! It has certainly been a while since my last post. But hey that is okay because I have been busy doing other various things. These things include but are not limited to the following:</span><br />
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Finishing my third year at Alberta College of Art and Design</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Going on an epic journey to do an exchange program in <a href="http://www.gsa.ac.uk/" target="_blank">Glasgow, Scotland</a> which in turn lead me to other epic journeys in Berlin, Amsterdam, Spain, London and finally Italy!!! (Is this real life?)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Getting a new job at a sweet little cafe in the trendy neighbourhood of Kensington. Come on down to <a href="http://highergroundcafe.ca/" target="_blank">Higher Ground</a>! We have some delicious specialty coffees and tea mistos which I am drinking far too many of.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Taking a spring course to lighten the load of 4th year... Am I really going to be in FOURTH YEAR next year?? What is this madness...</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Wearing a dress everyday in June <a href="http://junedresses.ca/" target="_blank">to raise money for charity</a>. Not a very difficult challenge for me.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Various other things that a 21 year old with the personality of a 60 year old would do! Cooking, reading, going to bed early etc.</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">But I do believe it's time for a new recipe. What do you say?</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Yeah? </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">OKAY!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sometimes, hardest part about coming back to something after a long time is trying to decide "where to begin"? Do I try and start from where I left off? This seems too complicated. What feels right is to just jump in from wherever. The rest will fill itself in. And let's be honest, it doesn't really matter does it! </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The key for me at the moment I think is to just keep things simple. Let us not rush in with complicated cakes and fancy new dishes... although I have some brewing don't even worry about it!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Let's be super simple and just go with what I whipped out for dinner this very evening!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Let's call it "Ricotta and Spinach Pasta Bake" and let's call it Dinner. Let's call it more often, it was gooooood.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Look at dat cheeeeeese...</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This recipe was given to me by a lovely girl who was my flatmate when I was staying in Glasgow. Long story short, I was ridiculously lucky to be able to live in a flat with two other girls who wanted to share cooking and groceries duties... which makes life awesome! The two girls were Laura and Evie, and I am truly grateful for them being a part of my Glasgow Adventure.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Laura has some trusty recipes tucked up her sleeve. By sleeve I mean a book that where she writes down all her tried and true dishes, often ones from her mother.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I was lucky enough to get some of these recipes passed on to me! YES.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This particular recipe was not one that Laura ever made for me... but I happened to have ALL the ingredients for it at once, which let me tell you is a rare occasion in this household. Especially when we are talking about ricotta cheese and fresh basil. But the cheese and pasta stars aligned and it was meant to be.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">We had my dear Auntie Joan over for dinner and she loved it so much she asked for the recipe. So it's safe to say it passed the test! Thank you to Laura :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The photos are not the greatest ever, but I ain't even worried! I'm just glad to be back. :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Ricotta and Spinach Pasta Bake</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serves 4 with leftovers</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe from Laura Gaiger</span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">250 grams pasta (any kind will do, I used fusilli)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">400 grams ricotta cheese</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 clove garlic, minced</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">50 g parmesan, grated</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">15 g fresh basil, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">125 grams spinach (I used frozen)chopped</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">about 1/2 jar pasta sauce (I used Newman's Own Marinara)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mozzarella cheese, grated (about 1/2 cup?)</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cook the pasta in boiling salted water until almost done, but not quite. It will continue to cook in the oven.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a large bowl, mix together the ricotta, garlic, half of the parmesan, the basil and spinach. Season to taste with salt and pepper. Preheat the oven to 375.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">When the pasta is done, drain it, then add it to the bowl with the ricotta mixture. Stir.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a large oven proof dish, spread a thin layer of sauce over the bottom. Pile on the pasta mixture, then spread another thin layer of sauce over the top. Sprinkle on the mozzarella and the remaining parmesan.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bake for about 20-30 minutes until brown and bubbly on the top... YUMNESS!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serve with a lovely garden salad and you have yourself a lovely but hearty veggie meal!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cheers!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari</span></div>
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<br />Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-14262408166362847632013-08-25T19:40:00.001-07:002013-08-25T19:40:13.374-07:00Breakfast Tacos<span style="font-family: Courier New, Courier, monospace;">Breakfast Taco Sunday. That is totally already a thing, isn't it? Or maybe it is not. But it absolutely SHOULD BE. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">I treated myself this morning. Because it is important to treat yo self. Especially when you have to work later in the day. Especially when you wake up from a sugar hangover from all the s'mores (and extra marshmallows, and handfuls of kettle corn) you ate the night before. The cure: Make a cup of coffee and drink it in bed. Get up and go for a run. Just do it, you'll feel better. Morning air! It just feels good. Then pull on a fresh shirt and make yourself brunch. And make it tacos. And eat it outside because it is summer and that is just what you do.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">My usual classic most favorite "I could eat this everyday" breakfast of fruit and yogurt was just not going to cut it today. All the sugar from the evening before left me wanting nothing but something savory... something with eggs, and cheese, preferably in a tortilla. We have avocados? YES. We have black beans? YES! Brunch time.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Tacos for breakfast is something that should indeed happen more often! This goes right up there on my list of best thing I have ever made. My intense love of tacos prevails <3</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Breakfast Tacos with Eggs and Black Beans</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe inspired by <a href="http://www.shutterbean.com/2013/breakfast-tacos/" target="_blank">Shutterbean</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">(This is more of a guideline than a recipe. Choose your own taco adventure)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Makes one big, overflowing taco.</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">corn tortilla</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">spoonful of black beans (I had some from a leftover dinner kickin' in the fridge, but you could used canned)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 egg</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt and pepper</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">chopped fresh chives</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">slices of avocado</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">grated cheddar cheese</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">fresh cilantro</span></li>
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<span style="font-family: Courier New, Courier, monospace;">In a small bowl, whisk the egg with salt and pepper and some of the chives. Char the corn tortilla over the open flame of a gas stove for a short time... careful, you don't want to burn it! Keep it wrapped in a towel until ready to fill to keep it warm.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scramble the egg mixture until just cooked.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Take your tortilla, spoon on the beans, then the egg, layer the avocado slices, sprinkle with cheese and the extra chopped chives and finish with CILANTRO! (Oh cilantro, I love you.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Go outside and eat it on the porch and feel the pride.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">To Ten AM tacos!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-58902304958725058172013-08-19T10:16:00.000-07:002013-08-19T10:16:08.669-07:00A Quiche for Julia<div style="text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">On August 15th this year, Julia Child would have turned 101 years old! So obviously we celebrate! With quiche!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Last year I wanted to acknowledge Julia's 100th birthday when I found out about it, so I cooked her recipe for a savory <a href="http://mykitschykitchen.blogspot.ca/2012/08/cheese-souffle.html" target="_blank">cheese </a></span><span style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;"><a href="http://mykitschykitchen.blogspot.ca/2012/08/cheese-souffle.html" target="_blank">souffle</a>. And you know what? It turned out awesome! I felt so fancy cooking up something from her very own cookbook. So... I have decided to make it a bit of a yearly tradition. On her birthday, August 15th, I will cook something by Julia, for Julia!</span></span><br />
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<span style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">This year: quiche.</span></span><br />
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<span style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">I am such a quiche fan! It feels classy somehow, even though it is just any ingredients mixed in eggs in pastry. But pair it with a garden salad and BAM! You have a classy lunch, or light dinner.</span></span><br />
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<span style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">The other awesome thing about quiche is that you can really put in whatever ingredients you like, or whatever you have in your fridge. In this scenario, I did caramelized onions and mushrooms. Oh yes and cheese. Because, cheese.</span></span><br />
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<span style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Happy Birthday to Julia! </span></span><br />
<span style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">And as she would always say, Bon Appetit!</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Mushroom and Onion Quiche</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe slightly adapted from <a href="http://www.amazon.ca/Mastering-Art-French-Cooking-Volume/dp/0394721780" target="_blank">Julia Child</a></span><br />
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<span style="font-family: Courier New, Courier, monospace;">So I must confess, my quiche did not turn out quite how I was hoping it would. It was delicious don't even worry! However I did not bake the crust long enough (and made a mistake with the oven temperature...oops) so while the sides of the crust were buttery and flaky like a dream, the base of the crust was quite undercooked. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">I will give Julia's instructions here, and hopefully it will work better for you than it did for me. I know Julia would have not given up (!) so I shall definitely try again and get the temperature right this time and hopefully perfect the art of quiche-making. I will tell you though, that if you think "maybe it should be a little more baked before I add the filling" then yes, listen to your heart. I didn't. And ended up with unbaked pastry. Nobody wants that.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pastry:</span></div>
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">2 cups all purpose flour</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">8 ounces cold butter cut into cubes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup ice water (plus a bit extra as needed)</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Whisk together the flour, salt and sugar in a large bowl. Add the cold cubes of butter and using your sparkling clean hands, blend the butter into the flour with your fingers, breaking it up into pieces. Keep working the butter into the flour until the chunks are pea-sized. Drizzle in the cold water and using a cupped hand, quickly bring the mixture together to form a ball of dough. You will probably need a tablespoon more water to get all the flour to come together. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">On a lightly floured board, form the pastry into a ball and use the heel of your hand (not your palm because it will be too warm and will melt the butter) just smear the </span><span style="font-family: 'Courier New', Courier, monospace;">pastry </span><span style="font-family: Courier New, Courier, monospace;">against the board </span><span style="font-family: 'Courier New', Courier, monospace;">a few inches away from you. This helps to bring the </span><span style="font-family: 'Courier New', Courier, monospace;">pastry t</span><span style="font-family: 'Courier New', Courier, monospace;">ogether completely. Flatten </span><span style="font-family: 'Courier New', Courier, monospace;">pastry</span><span style="font-family: 'Courier New', Courier, monospace;"> into a round disk, wrap in plastic and chill in the fridge for 2 hours or overnight. The pastry will also keep for weeks in the freezer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">After the pastry has had time to chill, we can roll it out! Using a rolling pin, start in the center of the disk and just use small motions at first, turning the pastry after each roll to keep the circle even. Continue rolling out the pastry until it is 1/8" thick.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Grease an 8" tart pan with removable bottom with butter. Transfer the pastry into the pan. This is done easily by rolling the pastry round onto your rolling pin, then unrolling it over top of the tart pan. Press the pastry into the corners and up the side of the pan. Use your rolling pin to trim the excess pastry and isn't it looking gorgey already?!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">But hold on, we gotta pre-bake this baby first. Like definitely.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Prick the bottom of the pastry all over with a fork. Place a piece of parchment on the top and fill the empty tart with dried beans or pie weights. If you are not baking the shell right away, keep it in the fridge! Bake the shell in a 400 degree oven until set, 7-10 minutes. (I will do more next time!)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove the parchment with the beans or weights and place the tart shell back in the oven to brown for 3 minutes or so.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Let the shell cool completely before adding your filling. You can unmold the tart from its pan now, or wait until your quiche is completely finished. I chose the latter option, just to be safe.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Filling:</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp cream</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup minus 1 tbsp milk (I used skim because that's what I had)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 eggs</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt and pepper</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pinch nutmeg</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1-2 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 onion sliced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2-1 tbsp butter</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">about 8 mushrooms, sliced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 clove garlic, minced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Optional: 1 slice Swiss cheese, torn into pieces</span></li>
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<span style="font-family: Courier New, Courier, monospace;">First, start by caramelizing the onions. I could eat anything with caramelized onions. Maybe even ice cream.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Heat a wide pot over medium low heat with the olive oil. Onve the pan is hot, add the onion slices and cook over a low to medium low heat, stirring occasionally, for a looooong time. How long? Maybe even up to an hour. Woah! Because good things take time my friends. Low and slow is the game. When the onions are soft and golden and caramelized like magic, you may remove them from the pot into a bowl and set them aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In the same pot, toss in a dab of butter along with the sliced mushrooms and garlic. Take a moment to appreciate the way your house now smells. Saute the mushrooms until they have lost their liquid and are cooked through. I added my onions back into the pot about halfway through... because I wanted them to make friends. Once everything is cooked to your liking, turn off the heat and set this mixture aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In a medium bowl, whisk together the eggs, milk and cream and seasonings. This mixture can be kept in the fridge for a few hours if not used right away. Also, to this mixture you can add your own ingredients if your not feeling the onion and mushrooms. You could add cheese, sauteed veggies, cooked meats like BACON. I like where you're going with this...</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When you are ready to bake your quiche, call your aunt and invite her over for a nice lunch. Then, preheat your oven to 375.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Spoon some of the onion and mushroom mixture over the bottom of the tart crust. Pour in the egg filling to just below the top of the tart and sprinkle the cheese pieces over the top.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">*Note: I only used about half of my filling mixture in my quiche. The rest I baked up in a buttered baking dish to make a second crust-less quiche.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bake for 20-25 minutes until the quiche has puffed up and turned golden brown. Julia says that once it has cooked, it should not wiggle in the center.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Remove from the oven and let cool for about 10 minutes before serving.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Serve alongside a garden salad avec a light vinaigrette and be proud that you just made quiche. Even if your pastry isn't fully cooked. You're still awesome. And so is Julia!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Bon Appetit!</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com1tag:blogger.com,1999:blog-8912343532976550597.post-49161724892031339572013-08-11T17:29:00.002-07:002013-08-11T17:29:53.334-07:00Peach-Raspberry Tart with Cornmeal Crust<div style="text-align: left;">
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<span style="font-family: Courier New, Courier, monospace;">Fun Fact Number 1: August 11 happens to be National Raspberry Tart Day in the United States. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Fun Fact Number 2: I was planning on making a peach and raspberry tart on August 11 ANYWAYS!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Don't you love it when life just lines up like that? But please do not feel that you must wait for an irrational National Food Holiday to bake a delicious summer fruit tart. You should do it just because you want to. And because you have a bounty of ripe fruit begging to be eaten! Like that is a problem.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">I love summer for all of the fresh fruit! It seems like there is so much of it around and it tastes SO MUCH BETTER when it's in season. I want all the fruits. I made this tart with just peaches and raspberries but you could really use whatever fruit you have on hand. Apricots, nectarines, strawberries, blueberries, blackberries, pitted cherries... </span><span style="font-family: 'Courier New', Courier, monospace;">You could use a combination of fruits or just one fruit...</span><span style="font-family: 'Courier New', Courier, monospace;">choose your own fruity adventure.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The crust has cornmeal in it, woah! It pairs nicely with the summery fruit and adds a little crunch in texture. Not feeling the cornmeal? You can replace it and just use all flour. But cornmeal is kind of exciting! Is my life that boring that I get excited about cornmeal? No, I'm gonna go with cornmeal is really exciting. What? You are not excited about cornmeal? Weird.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">PS This was my first debut of my NEW TART PAN SET WITH REMOVABLE BOTTOMS which I have been dying to use since I got them as a gift like 6 months ago... finally! It feels darn good. Let there be TARTS! I can also sense a quiche in my future... my pie senses tell me. And my pie senses are quite keen these days...</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Peach-Raspberry Tart with Cornmeal Crust</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe barely adapted from <a href="http://www.amazon.ca/Martha-Stewarts-Pies-Tarts-Old-Fashioned/dp/0307405095" target="_blank">Martha Stewart</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Crust:</span><br />
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<li><span style="font-family: Courier New, Courier, monospace;">3/4 cup all purpose flour</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup corn meal</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp. granulated sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 egg yolk</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3.5 oz butter (7 tbsp.) cut into cubes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla extract</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Filling:</span><br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">3 peaches cut into slices</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 cup fresh raspberries</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp. brown sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp. granulated sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 scant tbsp. turbinado sugar for sprinkling</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span><br />
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Place all the ingredients for the crust into a food processor and whiz it up! Doesn't get much easier than that. Dump the mixture into an ungreased 8 inch tart pan with removable bottom. (If you don't have a tart pan you can also use an 8 inch springform pan. Press the crust mixture evenly into the pan and up the sides. Place the tart pan onto a rimmed baking sheet. Bake the crust at 400F for about 15 minutes until it is puffed and slightly golden. </span><span style="font-family: 'Courier New', Courier, monospace;">Remove the crust from the oven and press it down with an offset spatula. Reduce the oven temperature to 375F</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">In a medium bowl, toss together the peach slices, raspberries, brown and granulated sugar.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Pour the fruit filling mixture into the partially baked crust and sprinkle the top with some turbinado sugar. Place back in the oven to bake for another 30-35 minutes, or until fruit is tender and bubbly and the edge of the crust is golden brown.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Remove from the oven and move tart pan to a wire rack to cool.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Serve warm or at room temperature and VANILLA ICE CREAM :) (obviously)</span></li>
</ol>
<span style="font-family: 'Courier New', Courier, monospace;">Enjoy!</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-84291307814302476182013-08-10T14:23:00.001-07:002013-08-10T14:23:11.286-07:00Marbled Matcha and Lemon Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpf0Pjj5YhvP0VfNdmQRPCm1S1sJshxoisbtdCvF2SmQr9fq9zULhvG_ARJcoKDCME4jeDyLOiuZ2ubZUdvVoo3jkJQD7KaHVNpEjuF6ubbWSV8hcdHxQEMCEIcZmL5sal1fyR9sKMf8g/s1600/matcha.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpf0Pjj5YhvP0VfNdmQRPCm1S1sJshxoisbtdCvF2SmQr9fq9zULhvG_ARJcoKDCME4jeDyLOiuZ2ubZUdvVoo3jkJQD7KaHVNpEjuF6ubbWSV8hcdHxQEMCEIcZmL5sal1fyR9sKMf8g/s640/matcha.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">MAN! I am so on Team Matcha. I used to think green tea tasted a bit like fish food... I won't lie.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">But now I can't get enough! I find myself dreaming about what I can make into a "green tea version"... Matcha cookies, cakes, lattes, pancakes, muffins, truffles, milkshakes... pretty much anything. Except cheeseburgers. I will keep my green tea out of my burgers. For now.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Matcha powder is the magical ingredient in this pound cake. </span><span style="font-family: 'Courier New', Courier, monospace;">It is not the easiest thing to find however, and is often quite pricey. I managed to buy some for a good price at a Japanese/Korean specialty food market. I have also seen it sold at health food stores, and online.</span><span style="font-family: 'Courier New', Courier, monospace;"> If you can find some (and not spend your life savings on it) then please buy it! You won't regret it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEs-tIZVg630_EkEXa4DiEN-zD0qE5cFTngT7fELTMq91cHlu0aohVwCu00yV3VIj1yiZVWLFuHy5ryrzCI1TeFB4rnuuu1hSnXy1HdLBGv93ccnYquzAtQixVehRIQif7p8Hs3nAWWc/s1600/loaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEs-tIZVg630_EkEXa4DiEN-zD0qE5cFTngT7fELTMq91cHlu0aohVwCu00yV3VIj1yiZVWLFuHy5ryrzCI1TeFB4rnuuu1hSnXy1HdLBGv93ccnYquzAtQixVehRIQif7p8Hs3nAWWc/s640/loaf.JPG" width="480" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">It's crazy green and tastes like the earth. Makes you feel really healthy. Feel the goodness of the green, my friends.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Matcha also pairs deliciously well with lemon, which is the other half of this marble cake. Don't be afraid of the green! Embrace it! The lemon and sweetness of this cake help to balance the grassiness of the matcha flavour so it's not overly strong. Grassiness is a word, right? Now it is.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Marbled Matcha and Lemon Pound Cake</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe from <a href="http://joythebaker.com/2010/09/lemon-and-matcha-marble-pound-cake/" target="_blank">Joy The Baker</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Note! I halved the orginal recipe to make a couple mini loaves, and some muffins. Baking times will vary depending on the size of loaf or muffin tins you use.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Also! You can see that I topped the muffins with some chopped pistachios, they add an awesome crunch and their flavour pairs really well with the matcha and lemon. Also, the more green the merrier! If you wanted I bet almonds would be a great addition as well.</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/3 cup all purpose flour</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/4 tsp baking powder</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/8 tsp salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/6 cup granulated sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla extract</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 eggs</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup sour cream</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp lemon zest (about half a lemon)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">about 1 tbsp lemon juice (about 1/4 of a lemon)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tbsp Matcha green tea powder</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup plus 3 1/2 Tbsp melted butter, cooled slightly</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Handful of chopped pistachios if desired</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">1) Preheat your oven to 350. Grease and flour your loaf tins, and line with parchment paper to make life easier! Line muffin tins with paper liners.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2) Sift together the flour, baking powder and salt. Set aside.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3) In a large bowl, whisk together the eggs and sugar until thoroughly incorporated. Mix in the vanilla and sour cream.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4) Stir in the dry ingredients in 2-3 additions, switching to a rubber spatula if needed. Next, stir in the melted butter, in two or more additions if necessary.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5) Divide the batter into two bowls. In one bowl, mix in the lemon zest and juice. In the other bowl, mix in the matcha powder.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6) In the loaf and/or muffin tins, layer the two different kinds of batter and gently swirl with a knife just a bit to make MARBLE MAGIC!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">7)Baking times will vary depending on the size of the tins you use, but generally:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mini Cupcakes: 15 minutes</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Regular Cupcakes: 20-25 minutes</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Mini Loafs: 30-35</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Or until the tops are springy and a toothpick inserted comes out clean!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Let the loafs cool a bit in their tins before turning out onto a wire raack to cool completely.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Enjoy with a cup of tea, preferably green and especially Matcha :)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-50921288514979494422013-08-06T18:53:00.000-07:002013-08-06T18:53:44.330-07:00Lemon Raspberry Yellow Rose Cake<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XA4brmjL4doyd8X1i01RugR3DEmLLHaMBhwXzK6XCdZX_KUaCEsc7omNCf_hK1U8bnWy6w4G3-IZp2pKk9uvN1FjmvY4E3YhPf0asjDjeNKx-sjK6AbS62CEMqlNsYza05-LpG-NVrI/s1600/IMG_4328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XA4brmjL4doyd8X1i01RugR3DEmLLHaMBhwXzK6XCdZX_KUaCEsc7omNCf_hK1U8bnWy6w4G3-IZp2pKk9uvN1FjmvY4E3YhPf0asjDjeNKx-sjK6AbS62CEMqlNsYza05-LpG-NVrI/s640/IMG_4328.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I love having an excuse to make a fancy cake! Especially when it is for somebody special. And especially when it is a surprise for them. Surprises are always the best.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdx6SVe6aeBupfxK9MT-YXOyuncy0D1p3ZP9_NJeXeSGKqxR58Z2wE5pxZcCI_wCrqVVx3lKEepny8AqVhaNGB53qdfT6J8Ywdr2hvcazU11N0oNR23aEf-UEIH4wsaoB0rm-_c7zhKU/s1600/IMG_4291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdx6SVe6aeBupfxK9MT-YXOyuncy0D1p3ZP9_NJeXeSGKqxR58Z2wE5pxZcCI_wCrqVVx3lKEepny8AqVhaNGB53qdfT6J8Ywdr2hvcazU11N0oNR23aEf-UEIH4wsaoB0rm-_c7zhKU/s640/IMG_4291.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This particular cake was for my Aunt Joan. I have three aunts in total, and two of them are named Joan. How does that happen? THIS Aunt Joan is from my Dad's side of the family and her birthday just happened and I totally got to make a cake for her! I had a massive brainstorming session for what kind of cake I wanted to make, and how to decorate it. All free time was dedicated to cake thoughts.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I wanted to make it special for her, so I asked around the family for some inspiration. Turns out, she has a thing for roses, yellow roses in particular. BAM! Inspiration. And the Yellow Rose Aunt Joan Cake is born.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">This cake was to be served after a family dinner, in the summertime... so I wanted it to be light and summery, not too rich. Also, YELLOW! (After much indecision and debate) I decided to create something lemony and raspberry-y. Seemed like the right thing to do. And when in doubt, cream cheese frosting.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6WD5fUzIOafjYO8BTe6UpjDw9-XBuM6tygJiODSLKvcurWrZkNK6mx0sGclt68-9fWfbnLD9sn1VDoZocwm2R_S8_mJCBcQ7KG-Bu3Liq0wmnfDlvfBmTRqMIPBWgXZ81AaHN1ACu_A/s1600/IMG_4341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6WD5fUzIOafjYO8BTe6UpjDw9-XBuM6tygJiODSLKvcurWrZkNK6mx0sGclt68-9fWfbnLD9sn1VDoZocwm2R_S8_mJCBcQ7KG-Bu3Liq0wmnfDlvfBmTRqMIPBWgXZ81AaHN1ACu_A/s640/IMG_4341.jpg" width="480" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Lemon and raspberries feel like summer! Yellow and white with a splash of pink makes me happy.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I seriously had a lot of fun making this cake, from designing it, to baking, to decorating... Give me an occasion. I'll make you a cake. Please? Cool, thanks. Let's be friends.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Lemon Buttermilk Cake</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe from Martha Stewart</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 cups all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup (8 oz.) butter</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cups granulated sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">zest of 3 lemons (about 3 tbsp)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 Tbsp lemon juice (about 1 lemon)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp vanilla</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup buttermilk</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1) In a medium bowl, sift together the flour, baking powder and salt. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2)Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the sides of the bowl as needed. Blend in the lemon zest and vanilla.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3)Add the flour mixture in three additions, alternating with two additions of buttermilk and lemon juice. Blend until just combined.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4)Pour batter into greased and floured 8" cake tins. (I saved some batter to make into mini cupcakes... you know, for mandatory taste-testing and quality control)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5)Bake at 325 for about 30 minutes or until cake tops are springy and a toothpick inserted comes out clean.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">*If you are making mini cupcakes, they will take about 15 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">*If you are making regular sized cupcakes, they will take about 20 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6)Let cakes cool at least 10 minutes in the pan, then turn out onto wire racks to cool completely before frosting.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">*Cakes can be stored in an airtight container at room temperature for one day, or wrapped in plastic and frozen for much longer!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Cream Cheese Frosting</b></span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">8 oz cream cheese</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">2 oz butter</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">4 cups sifted icing sugar (you may need more depending on the temperature, my frosting was too soft so I added 1/4 cup extra)</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">pinch salt</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract</span></li>
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<span style="font-family: Courier New, Courier, monospace;">1) In a mixer bowl, cream together the butter and cream cheese until fluffy and completely combined. Gradually add the icing sugar about one cup at a time, beating until well combined after each addition. Beat in the salt and vanilla extract. Taste and adjust as needed. If frosting is too thin, add more icing sugar. Too thick? Add a tiny splash of milk.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Frosting can be used immediately or refrigerated in an airtight container for a few days, or frozen for up to three months.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the filling of the cake, all I did was take about 1/3 of the cream cheese frosting and added a big handful of fresh raspberries and mashed it all up. I didn't blend it together completely because I was going for the marbled look. Pretty!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(A warning note: the raspberries I added were particularily delicious i.e. JUICY like mad and thinned out the frosting quite a bit. This made things a bit runny and messy and oozing-out-the-sides style when I layered the cake. Perhaps next time I will add more powdered sugar to help thicken it up. Once you put the first layer of frosting on the outside, however, if you stick the cake in the fridge it will firm up and help things along.)</span><br />
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<span style="font-family: Courier New, Courier, monospace;">My first rose, woo!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Meringue Buttercream Roses</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe from Martha Stewart</span><br />
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<ul>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">3 egg whites</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">1/2 cup plus 1 tbsp sugar</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">pinch salt</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">1 cup (8oz) butter at room temperature</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">3/4 tsp vanilla extract</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">Gel paste food colouring (I used a mixture or golden yellow and lemon yellow by Wilton)</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">1)In the heatproof bowl of a standing mixer whisk together the egg whites, sugar and salt. Set the bowl over a pan of simmering water and whisk constantly until the sugar has dissolved, about 2-3 minutes, the mixture should feel smooth when you rub it between your fingers. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">2) Once the sugar has dissolved, remove the bowl from the heat and attatch it to your standing mixer. Starting on low speed and increasing to medium high, whip the egg white mixture until it is completely cool, white and glossy and forming slightly stiff peaks. (this takes about 10 minutes)</span><br />
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<span style="font-family: Courier New, Courier, monospace;">3) Reduce speed to medium low and add the softened butter one tablespoon at a time, beating until combined after each addition. If the mixture appears to "curdle" after adding the butter, FEAR NOT! This happens to me every. time. :( But the good news is all you have to do is keep beating, and whip that buttercream back into shape. Just beat it. Like Michael Jackson told you to.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">4) Next mix in the vanilla extract and food colouring if desired. YELLOW!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">5) You can use the buttercream immediately, or keep it in an airtight container in the fridge for a few days, or in the freezer for up to 3 months. Just bring back to room temperature and beat it some more to get the right consistency.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">6) When you're ready to make the roses, fit a pastry bag with a petal tip, then fill the bag with your buttercream. You will also need 1 inch squares of parchment paper, a flower nail and an offset spatula is helpful when moving the flowers from the parchment to the cake.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">7) I would reccommend watching a few youtube videos for a visual on how to pipe these flowers. They look complicated, but I found them to be quite simple. The petal tip does most of the work for you! And as always, Martha knows what's best: check out her instructions <a href="http://www.marthastewart.com/356439/piped-rose-cupcakes" target="_blank">here</a>. (I just used the petal tip, instead of switching back and forth between two and it worked out fine)</span><br />
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Cake Assembly</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1) Place one cake layer on the platter you wish to serve it on. Spread with a thin layer of raspberry jam.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2)Spread the raspberry-marbled cream cheese frosting on top of the jam, no need to spread too far to the edges because it will ooze out otherwise when you put the next layer on.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3)Put the next layer on!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4)Spread a thin layer of cream cheese frosting over the top and sides of the cake, working fairly quickly because oh my goodness this frosting is oozing out the sides and turning my white frosting pinkish and hey maybe that's still cool it's kind of looking like ombre and that's totally in right now maybe I'll just let it happen! But please get a coat of cream cheese frosting on there, pop it in the fridge for at least 1 hour to firm up a bit. I left mine in the fridge overnight, and left the rest of the decorating for the next day which was the day of the party.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5) Using an offset spatula, transfer your buttercream roses from their parchment squares to the top of the cake, arranging how you like.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I had some leftover cream cheese frosting, so I tinted it green and piped some leaves around the roses.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6)Finish the cake off by arranging fresh raspberries around the bottom and TADAA</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Slice it, serve with vanilla ice cream, on the patio in the backyard. Rock on.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com1tag:blogger.com,1999:blog-8912343532976550597.post-89145972989472018092013-08-06T07:18:00.001-07:002013-08-06T07:18:49.992-07:00Rhubarb Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">These are what I like to call "Early Morning Muffin Impulse Decisions."</span><br />
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<span style="font-family: Courier New, Courier, monospace;">It's what happens when you wake up ten minutes before your alarm goes off and the sun is streaming through your windows and your mind is thinking about how your neighbor mentioned making rhubarb muffins with sugary tops and how you totally have a recipe in your big, beautiful Nigella Lawson cookbook for rhubarb muffins with sugary tops and how you totally have a garden overflowing with rhubarb right now and how slightly crazy but awesome you would be for making fresh muffins before running out the door to two early morning appointments and just how dang much you love muffins!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">This is my mind. You are always welcome to join :) Please do, I'll even give you a fresh muffin.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Fresh rhubarb from the garden, what what! I'm almost starting to forget that I ever hated the stuff. The vast amounts of cinnamon and sugar on the tops of these sure helps though.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">And walnuts! Because adding nuts can only make things BETTER.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I also made a mini-loaf version! Because I have the pans and just dang wanted to. Variety is the spice of life they say. Variety, and cinnamon.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I hope you make an Early Morning Muffin Impulse Decision sometime soon. You will not regret it. Worst case scenario, you get fresh muffins. And that's not such a bad case to be in. Just add coffee! Or tea. Or a skim milk latte from Second cup in between doctors appointments :)</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Rhubarb Muffins with Cinnamon Sugar Tops</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe from Nigella Lawson's <i><a href="http://www.amazon.ca/Feast-Food-That-Celebrates-Life/dp/0676974139/ref=sr_1_1/176-2978208-1386413?ie=UTF8&qid=1375633721&sr=8-1&keywords=nigella+lawson+feast" target="_blank">Feast </a></i>(Who has yet to disappoint me)</span><br />
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<li><span style="font-family: Courier New, Courier, monospace;">1 cup brown sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup canola or vegetable oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 egg</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tsp vanilla extract</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup buttermilk</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">175g rhubarb, cut into 1 cm cubes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">75g walnuts roughly chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">300g plain flour</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tsp baking powder</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp baking soda</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pinch salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">50g wheat germ</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp turbinado sugar (just use granulated if you don't have turbinado)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp cinnamon</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1) Whisk together the brown sugar, oil, egg, vanilla and buttermilk.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2)In another bowl, whisk together the flour, baking powder, baking soda, salt and wheat germ.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3) Combine the wet and the dry ingredients, but don't over mix! Over-mixing equals tough muffins. We are going for tender, not tough.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4)Gently fold in the walnuts and the rhubarb.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5) Scoop the batter into paper-lined muffin or mini loaf tins.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6) In a small dish, combine the turbinado and the cinnamon. Sprinkle this mixture GENEROUSLY (YES) over the tops of the muffins.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">7) Bake at 350! My muffins took about 20 minutes, and my loaf was just under 30 minutes or so. Better to check them earlier just to be sure.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">8)The fresher you eat these the better because the tops will be their crunchiest! Which might sound weird, but it's really the best. Although they are still absolutely delicious the next day, and the next, and the next... mmmmm. Muffins.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari</span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-32695608822348748532013-08-04T10:04:00.000-07:002013-08-04T20:12:26.219-07:00Coconut Almond Anniversary Cake<img src="http://distilleryimage8.s3.amazonaws.com/4f4795b44bd111e2ab6822000a1fb191_7.jpg" /><br />
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<span style="font-family: Courier New, Courier, monospace;">Coconuts! Almonds! Chocolate! OH MY!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A few months ago, my supervisor from work hired me to bake his wife a surprise cake on their anniversary! That is just the cutest thing ever. So obviously, I said Heck Yes I will. He managed to sneakily ask her what her favorite cake might be and she came up with this:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A coconut cake, filled with chocolate ganache, and frosted with an almond buttercream.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">And the Coconut Almond Anniversary Cake was born!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I was a tad nervous making this cake because I had never made (or eaten, really) a cake like it. It was my first time making an almond frosting... Sometimes I find that almond flavoured foods taste kind of artificial and fruity? That is weird. So I used very little almond extract, and mostly almond butter to create it. Good news it was delish! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">How do I know it was delish?</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I tagged along with them on their anniversary and ate their cake. NO! Just kidding. I did not.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">That could be creepy, so instead, <b>FUN TIP:</b> I decided to save just enough cake batter and made a single cupcake, which I later filled and frosted the same way that I did for the larger cake. This way, I could do some quality control taste testing before releasing my cake out into the big world! Quality control is extensively important and probably the best part of cooking. Always do some quality control :)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The toasted coconut and almonds on top of the cake added some lovely texture. And what is a proper dessert without a little chocolate? The ganache filling made it that much more special.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">So if you are celebrating your anniversary, or somebody else's, try this cake! And if you are not, then it is probably somebody's anniversary somewhere in the world... do it for them.</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Coconut Cake</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe adapted from <a href="http://www.marthastewart.com/316189/coconut-cupcakes-with-seven-minute-frost" target="_blank">Martha Stewart</a></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Almond Butter Cream</b></span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1 cup (8 ounces) softened butter</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4 cups icing sugar, sifted</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp almond extract</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup almond butter</span></li>
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<span style="font-family: Courier New, Courier, monospace;">In a standing mixer fitted with the paddle attachment, beat the butter until creamed. Add half of the icing sugar, and beat until everything is light and fluffy, add in the almond butter and extract, beat until combined. Add in the remaining half of the icing sugar and beat until everything is combined and delicious.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Chocolate Ganache</b></span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">4 ounces semi-sweet chocolate, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup heavy cream</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Place your chopped chocolate in a heatproof bowl. Warm the cream on the stove to just a simmer, just until you see bubbling around the edge of the pot. Take off the heat, and pour the cream over the chocolate. Let sit for 5 minutes or so to start melting the chocolate. Gently stir until the cream and chocolate make a uniform mixture. The ganache needs to set in the fridge before so it can become spreadable, and ready to go on the cake! </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Cake Assembly!</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Place one of the cake layers on a serving platter. Spread the ganache over the cake, and top with the second cake layer. Cover the sides and top of the cake completely with the Almond Buttercream. Here is the cool part! In my stocking for Christmas... I got to open this one early for this reason... I got a nifty cake decorating tool called a <a href="http://www.wilton.com/store/site/product.cfm?sku=417-162" target="_blank">decorating triangle.</a> They are pretty inexpensive to buy and give the sides of your cake a fancy finish. And I am all about the fancy finish. All you have to do is make sure the side of your cake is covered in a nice <u>even</u> layer of frosting, then drag one side of the triangle all the way around. Tadaa: fancy sides.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I garnished the top of my cake with toasted shredded coconut, toasted sliced almonds, and some large-flaked coconut. Large flake coconut is my new favourite ingredient! It's just so fancy looking. And as previously mentioned, I am all about the fancy. It is hard to find in regular grocery stores, but I found mine at a health food store.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I have discovered that I have more fun now wandering in health food stores than I do in clothing stores. There are so many cool foods and ingredients that you don't normally see in a regular grocery store! I love going in and walking out with something totally new to try. Such as large-flake coconut.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you have extra buttercream leftover, use it to pipe a nice little frame around your cake to finish it off.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Anniversary or Non Anniversary! (Those are important to celebrate too.)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-28209162047773624782013-07-24T16:09:00.000-07:002013-07-24T17:00:25.662-07:00Blueberry Lemon Scones<div style="text-align: center;">
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<span style="color: #444444; font-family: Courier New, Courier, monospace; font-size: large;"><span style="line-height: 16px;">"You can't be that kid at the top of the </span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace; font-size: large;"><span style="line-height: 16px;">waterslide, overthinking it.</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace; font-size: large;"><span style="line-height: 16px;">You have to go down the chute."</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace; font-size: x-small;"><span style="line-height: 16px;">-Tina Fey</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">I have been saying this to myself a lot lately. I tend to <strike>sometimes</strike> (ALL THE TIME) overthink small details and drive myself (and others) a little crazy.</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">For instance it took me way too long to make up my mind whether I should make blueberry scones with lemon, or blueberry scones with almonds.</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">Sometimes the difference between lemons and almonds is a really big deal guys.</span></span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">But like the wise Tina Fey reminds me, you have to go down the chute. So I just threw caution and lemon zest to the wind and went down the Blueberry Lemon chute.</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">And why was I ever doubtful!? Blueberry and lemon are like two really good friends that people like me tend to forget about when all they can think about is chocolate. But I didn't even add chocolate to this recipe! I kept things classy and classic, and the result was dang awesome. Proud moment.</span></span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">Fresh blueberries and fresh lemons. It's hard to go wrong! I made six scones, plus one baby scone. That baby one totally has my name on it.</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">Stop overthinking things and go down the chute. Make scones with the bounty of blueberries sitting in your fridge. Make them for you and your mom before you go to work. Eat them warm with butter and serve with milky tea. Enjoy it.</span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">Because Tina Fey and I told you to.</span></span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="font-size: large; line-height: 16px;"><b>Blueberry Lemon Scones</b></span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">Recipe adapted from <a href="http://www.marthastewart.com/317388/blueberry-scones" target="_blank">Martha Stewart</a></span></span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">(I halved the recipe to make just a small batch, but it can be easily doubled. Unbaked scones can be frozen and saved in the freezer to bake up when you want them!)</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Makes about 6 small scones</span></div>
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<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 cup all purpose flour</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">2 Tbsp granulated sugar</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">1/2 tbsp baking powder</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">scant 1/2 tsp salt</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">3 tbsp (1.5 oz) cold butter, cut into cubes</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">3/4 cup fresh blueberries</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">1/2 tsp lemon zest (about 1/2 lemon)</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">1/6 cup almond milk (or any other milk if you prefer)</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">1 egg</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">Cream for brushing (optional)</span></li>
<li><span style="color: #444444; font-family: Courier New, Courier, monospace;">Turbinado sugar for sprinkling (</span><span style="color: #444444; font-family: 'Courier New', Courier, monospace;">optional)</span></li>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Preheat oven to 400 (375 for my hot oven) and line a baking sheet with parchment paper.</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">In a mixing bowl, whisk together the flour, sugar, baking powder, salt and lemon zest. Use your fingers to mix in the butter with the flour mixture. You don't want to blend the two together completely, just until the butter is in pea sized clumps. This equals flakyness!</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Gently fold in the blueberries. In another bowl, whisk the egg into the almond milk. Combine the wet and the dry until they form a dough, you may need to knead it a bit. Need to knead, ha. (Sorry)</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Gently roll out dough (don't flatten your butter too much!) onto a lightly floured surface. Use a knife or cookie cutter to cut out your scones. I used a small glass dipped in flour to cut out round scones.</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Place on prepared baking tray. Brush the tops with a good amount of cream, then sprinkle with turbinado sugar if desired. Bake for about 20 minutes, until golden brown on top.</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Make a pot of tea and serve up some scones, warm from the oven, with butter. Yes.</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Warm food straight from the oven with melty butter is probably one of the most magical moments in life. Yes, I am easily pleased.</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;"><3 Lari</span></span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;"><span style="line-height: 16px;">PS: Have strawberries instead of blueberries? Make these <a href="http://mykitschykitchen.blogspot.ca/2013/02/strawberries-and-cream-scones.html" target="_blank">Strawberries and Cream Scones</a> instead! Equally awesome.</span></span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-21227086672308804812013-07-22T16:41:00.001-07:002013-07-22T16:41:24.963-07:00Stuff In My Yogurt<img src="http://distilleryimage8.s3.amazonaws.com/5b41e216f20c11e2919b22000a9f1988_7.jpg" /><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A new series commences: Stuff In My Yogurt.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It's pretty much all about the kinds of delicious "stuff" I add to my greek yogurt. You probably could have figured that out without me telling you...</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It is no secret that I am a huge fan of Greek Yogurt! My favourite is simply plain, 0% greek yogurt. Even though it is 0%, I still think it's so creamy and thick and everything I dream about! And when it is plain, then we can get all creative and add whatever the heck we want! And whatever the heck we have kickin' in the fridge!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I was recently inspired by <a href="http://www.buzzfeed.com/emofly/healthy-yogurt-toppings" target="_blank">this post</a> about yogurt toppings. The photos are FANTASTIC, and were styled and shot by one of my favourite bloggers: <a href="http://www.topwithcinnamon.com/" target="_blank">Top With Cinnamon</a>.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The picture above was taken from those ideas: blueberries + lemon juice + granulated sugar (mash it!) then topped with more fresh blueberries and lemon zest.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This here above us would be greek yogurt + bananas + cinnamon + crushed peanuts. (and an apricot-jammed muffin and some almond milk)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Breakfast time is indeed the best time.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Rock on, greek yogurt...</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Rock on.</span>Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-66299701415051620652013-07-22T16:28:00.001-07:002013-07-22T16:28:24.540-07:00PB and J Cupcakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyROsKmgf5hKNBq9CEX3ZW7FpTmNyJBSRpcTi-JUtOCE0BLCuk1tYPTFf0VxoWGjrbjTfx43tI1YL1U9IYTZoa_CzYarG-1AnbRA8LW-nHrhfo3qszro3jxP4qVl2P_1_lr8VBEczKCQ/s1600/IMG_1151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyROsKmgf5hKNBq9CEX3ZW7FpTmNyJBSRpcTi-JUtOCE0BLCuk1tYPTFf0VxoWGjrbjTfx43tI1YL1U9IYTZoa_CzYarG-1AnbRA8LW-nHrhfo3qszro3jxP4qVl2P_1_lr8VBEczKCQ/s640/IMG_1151.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I am not quite sure how to get this across, but I am seriously in love with Peanut Butter and Jam. Like, a lot. A LOT A LOT.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Whenever I see PB and J anything, I am all over it. It is the epitome of childhood comfort food! I love PB and J so much... I made it a starring role in one of my final projects in college this past year. Homework can't get much cooler than that, am I right?</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The best part was that our class was having a potluck on our last day of school. I think potluck is one of my favourite words, because it means: I get to cook something! And I knew that whatever I made had to match my PB and J project that I was handing in, obviously. Matching your projects is very important.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCER422B3ahGch4twOByipEqQGHA74MqMd6v06a3j4C91tJUvnNamsSM4i1DcQH7WB52qPbyZmuYDXa8NIYdREiA0i7IAJCowyw-uVFjNxP1aYru-hZLNmwiBXdmXZjdfgqZG6HnsYNv8/s1600/IMG_1157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCER422B3ahGch4twOByipEqQGHA74MqMd6v06a3j4C91tJUvnNamsSM4i1DcQH7WB52qPbyZmuYDXa8NIYdREiA0i7IAJCowyw-uVFjNxP1aYru-hZLNmwiBXdmXZjdfgqZG6HnsYNv8/s640/IMG_1157.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It has been a while since we had this potluck... but it's never to late for a little PB & J I always say.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I had seen this recipe in <a href="http://www.amazon.ca/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444" target="_blank">this book</a> a long time ago, and had filed it away in my "To Bake" list in my head (a list that forever grows longer and longer). And what better time to bake a batch of Peanut Butter and Jam cupcakes? No better time! Well, to be honest, it is hard to find a bad time to make these. They are darn cute, and ever so tasty. I might even have to say they taste better than they look. Which is perfectly okay with me.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Here are some pictures of my final project I created: A PB and J Recipe Book! (That is actually a pillow. Yes, Art School is the best.)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8UsTOacNOKt1cqitZ1nCWyNwBSAg7BWUKl3ZL706xcerEaWbD3_lsdwUfaGUb7xGw_PYiohlXV-fsJz9PB-W-PYeVSn4JmODLvwFNaz6CZLxBDPHXQCLw0eJMG2ZxWt1KcxVXNk-lEU/s1600/IMG_1163.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8UsTOacNOKt1cqitZ1nCWyNwBSAg7BWUKl3ZL706xcerEaWbD3_lsdwUfaGUb7xGw_PYiohlXV-fsJz9PB-W-PYeVSn4JmODLvwFNaz6CZLxBDPHXQCLw0eJMG2ZxWt1KcxVXNk-lEU/s400/IMG_1163.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pillow book!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLpNlWHef_t_bXgGj37XN9PcdSORwz0BNxV8B9LK9Dj0UfOZkl1WZhARf1566PyFXvt1OP70ILSjLW7XvPRogkhpUcxCqWknPSJetoQSFNbi1EoCqHfS_p-l87Hro-7OxKIFMJSq_z-Y/s1600/IMG_1164.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLpNlWHef_t_bXgGj37XN9PcdSORwz0BNxV8B9LK9Dj0UfOZkl1WZhARf1566PyFXvt1OP70ILSjLW7XvPRogkhpUcxCqWknPSJetoQSFNbi1EoCqHfS_p-l87Hro-7OxKIFMJSq_z-Y/s400/IMG_1164.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Opens up...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_bzKxSQsHbuC2GDSCHJKJ8RI9NNRfHfh9gcGd6PM9f1DydklokS3fa8ZhmQzl2b9HKLwEvKTWyLcf4udLFEhvZkMv_hHd8HWLstrknnkSDxUH-Zf9Pw6NJ3EIzyTxEZvS-ypywUONx8/s1600/IMG_1166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_bzKxSQsHbuC2GDSCHJKJ8RI9NNRfHfh9gcGd6PM9f1DydklokS3fa8ZhmQzl2b9HKLwEvKTWyLcf4udLFEhvZkMv_hHd8HWLstrknnkSDxUH-Zf9Pw6NJ3EIzyTxEZvS-ypywUONx8/s400/IMG_1166.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instructions, illustrated. To make simple things even simpler.</td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Peanut Butter and Jam. The best love story I know!</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>PB and J Cupcakes</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Recipe adapted from <a href="http://www.amazon.ca/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444" target="_blank">Martha Stewart</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Some notes: Depending on your preference/what happens to be in the fridge at the time, you could use sour cream in place of the greek yogurt. I did not have any roasted peanuts on hand, but if you do, chop them up and fold them in at then end for a lovely crunch! My favourite peanut butter is the all natural chunky kind, so this is what I used. But you could really use whatever you like or have on hand!</span></div>
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<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 3/4 cups flour</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 tsp baking soda</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3/4 tsp baking powder</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp salt</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3/4 cup butter</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/3 cups sugar</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2/3 cup chunky natural peanut butter</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 eggs</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp vanilla</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup greek yogurt</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sift together the flour, baking soda, baking powder and salt, set aside. In the bowl of a standing mixer, cream together the butter and the sugar. Mix in the peanut butter until fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed just until everything is incorporated. Mix in the vanilla. Gradually add in the flour mixture until just combined. Stir in the greek yogurt.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Divide the batter evenly among paper lined muffin tins, and bake at 375 for 20-22 minutes if you are making regular sized cupcakes, or for 13-15 minutes if you are making mini cupcakes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the Frosting:</span></div>
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<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 ounces cream cheese</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup powdered sugar</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp salt</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup creamy peanut butter</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp vanilla</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup heavy cream</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cream the cream cheese together with the sugar until pale and fluffy. Add the salt and the peanut butter and beat to combine. Mix in the vanilla.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a separate bowl, whisk the cream to medium peaks, then the the whipped cream into the peanut butter mixture.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Notes for the Frosting: Although I mentioned for the cupcake batter that you could use whatever peanut butter you desired, I feel fairly strongly that this frosting really requires the peanut butter to be of a creamy nature, not chunky. Unless of course you like the funk. Using creamy peanut butter makes this into the silkiest peanut butter frosting... just when you thought peanut butter couldn't get any more delicious and addictive... Sorry.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Assembly time!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Fill a pastry bag fitted with a star tip with the creamy frosting, and pipe a pretty swirl atop each cooled cupcake. Make a small indent in the top of the swirl where the raspberry jam will sit. I found this easiest to do by dipping my finger in a little water before each one, then the frosting doesn't stick to your finger. Using a small spoon, scoop a little raspberry jam and dollop on the tops of each cupcake. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Now you have a load of delicious and creamy peanut butter cupcakes, adorned with a sparkling ruby of raspberry jam.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It's all the wonders of childhood... but better... and with more sugar :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Happy PB and J - ing!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-84435257911839485182013-02-25T10:19:00.000-08:002013-02-25T10:19:08.675-08:00Strawberries and Cream Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYzpy-bcdq8-d6M_8OQ0ig2nLd2yqOR5qsc11KzyY5HS5IWdf4bDBxnI3YAxoW-JIn0-l0K-VeDVQI7mSAnO7ZBmhJ6akWsdgygYthCJ7VQOHP6MZSBZ_1nn_BmocHDr76oo0Q23I3ow/s1600/IMG_2800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYzpy-bcdq8-d6M_8OQ0ig2nLd2yqOR5qsc11KzyY5HS5IWdf4bDBxnI3YAxoW-JIn0-l0K-VeDVQI7mSAnO7ZBmhJ6akWsdgygYthCJ7VQOHP6MZSBZ_1nn_BmocHDr76oo0Q23I3ow/s640/IMG_2800.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The other day, I had a revelation of sorts. I realized, that I really, really like scones! And more of these flaky, buttery things of goodness should be pumping out of my kitchen. They are the perfect weekend breakfast indulgence. Eat them fresh out of the oven, with a little butter, and it cannot be beat. Yup, life with fresh scones in it doesn't get much better in my world.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I had recently bought a basket of fresh strawberries (because they were on sale, cha-ching) and was dreaming/reading up recipes to use them in. Maybe muffins or a loaf? And then, whilst scrolling through archives of <a href="http://smittenkitchen.com/" target="_blank">one of my favourite blogs</a> I discovered "Strawberries and Cream Biscuits". (Biscuits, scones, are they the same? I don't know for sure but I do know they are both uhmazing.) Done and done! I could taste the buttery yumminess already.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">And since when I made them, Valentines was only a week away so obviously they are heart shaped. Which is another fun thing about biscuits and scones. I love recipes in which you can cut things into shapes... because you can be simple and sophisticated with squares, rectangles or circles. Or you can get fancy and pull out the cookie cutter collection. Fancy dancey.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52KdbR1CvioPDMLq55PKm_YfcocroT_Wd-lW1wTd7NgHoURHND8Pmi7clOHqhcSt8i7mXxkFkpyqnre7kq7z9Zvy1b6uU1cdUZSvIZa6oz3wTmKDzCMjy847xtQyet2d6zGbEaHxUERM/s1600/IMG_2806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52KdbR1CvioPDMLq55PKm_YfcocroT_Wd-lW1wTd7NgHoURHND8Pmi7clOHqhcSt8i7mXxkFkpyqnre7kq7z9Zvy1b6uU1cdUZSvIZa6oz3wTmKDzCMjy847xtQyet2d6zGbEaHxUERM/s640/IMG_2806.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Strawberries and Cream Scones</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe slightly adapted from <a href="http://smittenkitchen.com/blog/2012/06/strawberries-and-cream-biscuits/" target="_blank">Smitten Kitchen</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(I changed the name of the recipe mostly because I am a sucker for alliteration.)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Notes:</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">If you don't have a pastry cutter, cut in the flour with two knives. OR use your hands and crumble it with your fingers. OR freeze the butter, then grate it in with a cheese grater. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">If you don't have half and half cream, you can use whatever kind of milk you have on hand. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The original recipe calls for heavy cream,</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I have only tried these with half and half, but I am sure they would still be yummy (and healthier) with milk, just not as rich tasting. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You are the master of your kitchen, choose your own adventure.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Let's Make Scones! Or biscuits! Whatever!</span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 1/4 cups all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup granulated sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 tbsp (3 ounces) cold butter, cut into cubes</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup chopped, ripe strawberries</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup half and half cream, (and a little extra for brushing, optional)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Turbinado sugar for sprinkling (optional)</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Whisk together the flour, baking powder, sugar and salt. Toss in the cubed butter and cut in with a pastry cutter (or, see notes!)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">When the butter resembles coarse crumbs, toss in the strawberries and coat them with the flour. The stir in the cream until the dough is combined. Do not over mix the dough at this point, because you don't want to fully blend in the butter. By not fully blending the butter into the flour mixture, your scones will bake up light and flaky! Which is totally what we are going for. No hockey pucks here.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Turn out the dough onto a floured work surface. Gently roll out the dough, flouring the top as needed, to about 3/4" thick. Remember to not overwork the dough too much to keep the butter flaky. Cut out desired shapes, I choose hearts! Place on a baking tray lined with parchment paper. At this point you can bake them as is, or you can brush the tops with a little additional cream and sprinkle with turbinado sugar. I tried both, and both are good. The sugar gives an nice added sweet crunch which is always fun.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Bake at 425F for about 12 minutes until lightly golden on the edges. Let cool on the pan for a few minutes or as long as you can take it, then slice in half, smear on the butter, watch it melt, take a bite, fall in love. You are welcome.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">These are also an exceptionally tasty afternoon snack, British Style! With butter and jam, served with a cup of tea. Jolly Good!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Here's to hoping there shall be many more scones in my future. And yours as well.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Happy Belated Valentines Day!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari </span></div>
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<br />Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-79064517309474049262013-01-21T15:53:00.000-08:002013-01-21T15:53:06.001-08:00Carrot Cake with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkHe4sq1HshWB2igWmsxhg1Z0Liw_0fEoPi8V4WoEUNWp9qHgpNQKW0Cu8JeUvgdfysjKUrhSi6gEGziHWMUKm24SkJSgFCqoKGq1aZZVcU76z_3zxAND-hRhb9fJcIjxhzqGUHsPlCg/s1600/IMG_1180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkHe4sq1HshWB2igWmsxhg1Z0Liw_0fEoPi8V4WoEUNWp9qHgpNQKW0Cu8JeUvgdfysjKUrhSi6gEGziHWMUKm24SkJSgFCqoKGq1aZZVcU76z_3zxAND-hRhb9fJcIjxhzqGUHsPlCg/s640/IMG_1180.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">When I was younger I thought carrot cake was gross. I also thought cream cheese was disgusting. WHO DID I THINK I WAS?!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Actually, a more correct statement would be when I was younger I thought any kind of cake other than chocolate cake was gross. I was born a chocoholic... and still am. Proudly.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My mother's birthday and mine are very close together and often times growing up, we would celebrate our birthdays with our extended family at the same time. To make us still feel unique and special, my dear Gran would bake two cakes, one for each of us! My mom's cake would be her favourite cake: carrot cake with cream cheese frosting. Mine was <b>always </b>Chocolate cake with chocolate frosting (and Gran did indeed make the best). </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So obviously when it came time to have cake, I went for chocolate! Because what can be better than chocolate?? (I have found in life that the answer to this question is not rhetorical, and the answer is most often: nothing can be better than chocolate.)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Perhaps I never gave carrot cake a fair chance from the get go. I am pleased to say that over the years, I have given carrot cake many more tries, and I have discovered am actually a big fan! My tastebuds have matured like my parents promised they would and now I make carrot cake and cream cheese frosting and I LOVE IT. It has found its way in to my recipe repertoire.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb_J9tQ_Y0QwK9C_C8_ljppNJEM7PWTVHfKBLdjMp67qnci5Am6NF5bllNVcL6Mka8VlS9ZeKt1p_AOKgKvm3YorErElYagtMsJiy3s4aFcmyw4xQzeiB0i8WvZCbBfrBxa8pv4WKi3w/s1600/IMG_1179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb_J9tQ_Y0QwK9C_C8_ljppNJEM7PWTVHfKBLdjMp67qnci5Am6NF5bllNVcL6Mka8VlS9ZeKt1p_AOKgKvm3YorErElYagtMsJiy3s4aFcmyw4xQzeiB0i8WvZCbBfrBxa8pv4WKi3w/s640/IMG_1179.jpg" width="426" /></a></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Don't get me wrong, if I have a choice between carrot cake and chocolate cake, I gotta go for the chocolate. But now I totally appreciate a good carrot version: soft and tender with thin threads of bright orange ribboning through, warmly spiced and topped with a pure white, silky cream cheese frosting... I get it now.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Like many things in life, there are about a bajillion different variations for carrot cake... This recipe is what I would think of as a simple, classic version: no fancy frills or add ins. However it is easy to make it your own by adding in some fanciness. I would try folding chopped pecans into the batter before baking, or spiking to the frosting with maple syrup. But here is the basic, and mini is cuter so they are in cupcake form!</span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qhyupVuM-dqMM5aeHnTAKAlf3W1jY9TJx3cCVNDsPYoqMquotWfVGuH-WtAWBE4NrwP073_z49S3l-kJ_eGuOpt7DsEZBxarnjbZ99uN7yHHJTCRv6Vx7syPLL5AXavxa3LnMzscfaY/s1600/carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qhyupVuM-dqMM5aeHnTAKAlf3W1jY9TJx3cCVNDsPYoqMquotWfVGuH-WtAWBE4NrwP073_z49S3l-kJ_eGuOpt7DsEZBxarnjbZ99uN7yHHJTCRv6Vx7syPLL5AXavxa3LnMzscfaY/s640/carrot.jpg" width="640" /></a></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Carrot Cupcakes with Cream Cheese Frosting</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe slightly adapted from <a href="http://www.amazon.ca/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444" target="_blank">Martha</a></span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the cupcakes:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 pound of carrots, peeled and grated</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup buttermilk</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cups sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 cups vegetable or canola oil</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">seeds from 1 vanilla bean pod (If you don't have a a vanilla bean pod, use 1 1/2 tsp vanilla extract)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 cups flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp ground ginger</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/8 tsp ground cloves</span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Whisk together the first 6 ingredients until combined. Sift over the remaining ingredients and mix until just incorporated. Divide the batter evenly among paper lined cupcake tins, filling each about 3/4 full. Bake at 325 for about 23-28 minutes. (*If you are using mini muffins tins, I find that the baking time is about 15 minutes)</span></div>
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<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Transfer tins to wire racks to cool for 10 minutes, then turn out cupcakes to cool completely before frosting.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Alternatively, I find these cupcakes unfrosted make a delicious mid afternoon snack with a tea or coffee :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the frosting:</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">8 oz cream cheese</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 oz butter</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 cups sifted powdered sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp vanilla</span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Beat the cream cheese and the butter until soft. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla.</span></div>
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<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Transfer the mixture to a piping bag fitted with a star tip.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Swirl the cream cheese frosting onto each cupcake and share with all your friends.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This totally counts as a serving of vegetables. And the frosting is a serving of dairy. Like a solid meal, right? Does this count??</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Happy Baking!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3Lari</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-35278396491848991772013-01-01T19:14:00.003-08:002013-01-01T19:14:44.360-08:00Pumpkin Pecan Cake<img src="http://distilleryimage3.s3.amazonaws.com/6e9a4752463311e29b7122000a1f9a64_7.jpg" /><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This cake was invented for a friend of mine who was having a birthday! I asked her what her dream birthday cake would be, and she said she loves pumpkin spice, and cream cheese frosting, and nuts. Good choice, my friend, good choice indeed. My friends have such great taste.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is what I invented for her: A moist pumpkin spice cake, frosted with a maple cream cheese frosting and garnished with toasted pecans. For a little extra somethin' special, I adorned the top of her cake with a heart made from maple candied pecans (one of my favourite treats!).</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">With some help from her roommate, I snuck over to her house to surprise her with a (very belated) birthday cake! She promptly stopped her vacuuming and invited me to partake in a slice. And if I do say so myself... This cake was darn delicious.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It would be totally charming in cupcake form too, I think. A perfect cake for Autumn or winter weather! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjP2WkcZyoCXTxzDswKoZqO9fkaEP50MGYBsCuquC6eGpwubzOaLXHU5j1X2ASeUYasfxPayxgPOlIRCpsDWvg7itbD0cxVoH0HTHtCo7bBjHKckSM87ZrcyslsU5mKtp_np-C1z7eQiw/s1600/IMG_1272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjP2WkcZyoCXTxzDswKoZqO9fkaEP50MGYBsCuquC6eGpwubzOaLXHU5j1X2ASeUYasfxPayxgPOlIRCpsDWvg7itbD0cxVoH0HTHtCo7bBjHKckSM87ZrcyslsU5mKtp_np-C1z7eQiw/s640/IMG_1272.jpg" width="598" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Pumpkin Spice Cake</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe adapted from <a href="http://www.amazon.ca/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444" target="_blank">Martha Stewart's cupcake recipe</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You will need:</span></div>
<div style="text-align: left;">
</div>
<ul>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cups cake flour</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp baking soda</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tsp baking powder</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp salt</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp cinnamon</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 tsp ground ginger</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp nutmeg</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/8 tsp cloves</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup butter</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/4 cups brown sugar</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup butter milk</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3/4 cup canned pumpkin puree, or homemade if you have some kickin</span></li>
</ul>
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<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Grease and flour two 8" round cake pans and set aside. Sift together the flour, baking soda, baking powder, salt and spices.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In the bowl of a standing mixer, cream the butter and brown sugar until fluffy. Add the eggs one at a time until each is incorporated, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk. Lastly, fold in the pumpkin puree. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Divide the batter evenly between the two prepared cake pans and bake in a 350 oven for anywhere between 25-35 minutes. Oven times may vary! Depending on how crazy your oven is. Regardless, your cake is done when:</span></div>
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<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a) you poke it gently and it kind of spongily springs back in response or...</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">b)when you insert a skewer or a toothpick, and it comes out clean , not all battery.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Try not to over bake it, because over baking is the number one crime in the kitchen. However if you find that your cake is a little dry, don't beat yourself up... that's what frosting is for! On that note...</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Maple Cream Cheese Frosting</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b><br /></b></span>
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<span style="font-family: Courier New, Courier, monospace;">You will need:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup (8 ounce package) cream cheese</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup (2 ounces) butter</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 cups sifted icing sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp vanilla </span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 tsp maple extract</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp maple syrup</span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cream the cream cheese and the butter together. On low speed, gradually add in the icing sugar a bit at a time, scraping down the bowl as needed. Mix in the extracts and the maple syrup, then beat the frosting on a medium high speed until fluffy and delicious. :)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Candied Pecans</b></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b><br /></b></span>
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<span style="font-family: Courier New, Courier, monospace;">Pecan halves</span></div>
<div style="text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">Maple syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I don't really give measurements, because I find that they are not required. Just use as many pecans as you want, and make sure they are evenly covered with a thin layer of syrup. The only real way to mess this up is to forget them in the oven.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Combine all of the ingredients and toss about on a lined baking sheet. Bake at 350 for about ten minutes until your house smells yummy, and the syrup has candied itself onto the pecans as if by magic!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Try not to eat them all before they make it onto the cake... this is easier said than done.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Long live the Pumpkin Spice.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-59918197264909825242012-12-23T12:43:00.001-08:002012-12-23T12:43:21.339-08:00Candied Citrus Peel<img src="http://distilleryimage4.s3.amazonaws.com/2de708b4480211e2a3eb22000a1fbdaa_7.jpg" /><br />
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<span style="font-family: Courier New, Courier, monospace;">This Christmas I have been experimenting! With candy making. I love baking (duh) and have been doing it my whole life. However, the whole candy making thing is very foreign, slightly terrifying, and extensively exciting to me. I find it rather mysterious... if that is not weird And something that I would like to get better at. So far my candy making adventures have come in the form of <a href="http://mykitschykitchen.blogspot.ca/2012/09/vanilla-marshmallows.html" target="_blank">marshmallows</a>, and chocolate truffles (coming soon)... and today's treat: Candied Citrus Peel!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">There was a recipe for Christmas cookies (also coming soon) that I have been eager to make, and as part of the ingredient list it calls for candied lemon peel, and candied orange peel. Yes, you can indeed trot off to the store and buy some pre-maid... but where is the fun, I ask? I have always wanted to try making my own anyways, so it seemed like an appropriate time. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">You can use this recipe for any type of citrus fruit. I have tried it with lemon and orange so far, but I think it would be really interesting to try lime and/or grapefruit... Keep in mind that you should not mix the fruits, because the resulting flavour would be wack (but this is an assumption). Making candied peel is an excellent use for something that you would otherwise throw away! I am a fan of the idea of not letting anything go to waste.</span><br />
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<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Candied Citrus Peel</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Recipe inspired by and adapted from <a href="http://foodcomablog.com/2009/12/candy-orange-peels/" target="_blank">Food Coma</a> and <a href="http://smittenkitchen.com/blog/2006/11/candy-girl/" target="_blank">Smitten Kitchen</a></span><br />
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<div style="text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">You will need:</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">citrus fruit of your choosing (I found it easy to use about 3 at a time)</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">1 1/2 cups water (plus more for blanching)</span></li>
<li style="text-align: left;"><span style="font-family: Courier New, Courier, monospace;">1 1/2 cups sugar</span></li>
</ul>
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<div style="text-align: left;">
<span style="font-family: 'Courier New', Courier, monospace;">There is a reason why we do not eat the peels normally. They are gross and bitter! But by blanching the peels three times in boiling water, changing the water each time, the bitterness will happily boil away.</span></div>
<span style="font-family: Courier New, Courier, monospace;"><div style="text-align: left;">
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<div style="text-align: left;">
So, fill a small pot with water and bring to a boil. Whilst waiting for the water to boil, you can prep the peels for blanching. The easiest way to do this I found was to cut a small piece off of the top and bottom of the fruit. Then, cut long strips from the top to the bottom. Be careful to only cut the peel and not too far into the fruit, otherwise resulting in frustration when you try and separate the two. Not that I know what that feels like...</div>
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<div style="text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">Peel away the peel from the flesh of the fruit.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Once the water has boiled, place the peel slices in the water and blanch for about 3 minutes. Drain and rinse, then repeat this process but with fresh boiling water. TIP! If you can, have two pots going at a time so you dont waste time waiting for the water to boil. It's Christmas. We are busy. We do not have time to watch water boil. Once the fruit has been blanched three times, it is time for the candy-ing part!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In a small saucepan over medium high heat, boil together equal parts water and sugar to make a simple syrup. I found for working with three fruits at a time, 1 1/2 cups of each worked well.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">When the Sugar has completely dissolved and the syrup is bubbling and boiling, add the peels. Lower the heat, cover the pot, and leave the peels to simmer for about 1 hour. Stir the peels every so often.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">After an hour, use a slotted spoon to remove the peels from the syrup and leave to cool on a wire rack.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">At this stage, there are a few options for the future of your peels. As I was just going to use them inside cookie batter, I left them as is and kept them in an airtight container in my fridge. You could go the Food Coma route and roll them in sugar, or you could go the Smitten Kitchen route and dip them in dark chocolate (Oh yes, I think that is what will happen with the leftovers).</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I think a cute little package of chocolate dipped homemade candied peel would make a darling gift for friends and neighbors this Christmas!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Happy Candying!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><3 Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-17621690412561552672012-12-15T13:58:00.001-08:002012-12-15T13:58:06.201-08:00Dark Chocolate Candy Cane Cake<img src="http://distilleryimage10.s3.amazonaws.com/127dfd6e368511e28b9422000a1f8af5_7.jpg" /><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Chocolate and Mint. Arguably one of the best combinations of all time. And when it is in the form of a chocolate cake with a dark chocolate frosting spiked with peppermint and garnished with crushed candy canes... it is no exception! I first made this cake for somebody else, but I, along with the rest of my family, was slightly jealous that we did not get to indulge in the cake eating experience. So, at our next family dinner my mother <strike>requested</strike> demanded that I make one for us! It is now going to be a holiday staple around my house... it is simply divine. We served it with some festive peppermint ice cream alongside... ohhh baby! I just love the holidays!</span><br />
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<img src="http://distilleryimage10.s3.amazonaws.com/86a3bece345d11e29b9b22000a1f96c5_7.jpg" /><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Dark Chocolate Candy Cane Cake</b></span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Chocolate Cake:</b></span></div>
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup cocoa powder</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup boiling water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2/3 cup butter</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 3/4 cup sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 eggs</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 1/4 cup flour</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/2 tsp baking soda</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/3 cup buttermilk</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1) Stir together the cocoa powder and the boiling water, set aside.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2)Cream together the butter and sugar. Add in the vanilla, then the eggs.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3) In a separate bowl, sift together the dry ingredients. Alternate adding the dry ingredients to the butter mixture with the buttermilk, mixing until just combined after each addition. Blend in the cocoa powder/water mixture.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4)Pour the batter into two greased and floured 9" round cake pans. Bake at 350 for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool the cakes inside their pans for at least ten minutes, then let them cool completely before frosting.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">When I bake cake, I usually bake it a few days of even weeks in advance. Once your cake is baked and cooled completely, you can wrap up the individual layers and pop it in the freezer. It can chill out there for up to 3 months! So that when it is time for cake, all you have to do is pull it out of the freezer and decorate it. By the time your guests have arrived and it's dessert time, your cake will be ready to be devoured, and you will have minimal "last-minute-cake" stress. :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Dark Chocolate Peppermint Frosting:</b></span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 2/3 cup icing sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup cocoa powder</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 tbsp butter</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5 tbsp milk</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp vanilla</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 tsp peppermint extract</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cream the butter, add the cocoa powder, milk and vanilla and peppermint. Gradually add the icing sugar until it is the consistency you dream of.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Assembly time!</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place one cake layer on a fancy platter which you are going to present your masterpiece on. Cover the top with about one third of the frosting. Place the other cake layer on top, and coat the top and the sides of the cake with the remaining frosting in an even layer. Use your knife or spatula to make pretty little swirls of frosting on the top of the cake.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the sides of my cake, I took peppermint flavoured candy canes and crushed them using a rolling pin. Then I took the crushed candy in my hands and <strike>gracefully</strike> slap it on the sides of the cake, pressing gently to adhere it. Those little bits of candy cane that don't stick to the sides and just fall onto the platter need not go to waste! Just sweep them off the plate and continue adhering them to the rest of your cake.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">TADAA! A chocolatey-minty-masterpiece :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">PS I decided last minute to decorate the top of my cake with two little candy canes making a cute little heart. Awe.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-8393757511728744552012-12-09T20:21:00.000-08:002012-12-09T20:21:29.247-08:00Tarte Tatin<span style="font-family: Courier New, Courier, monospace;">Is this really happening? Am I really making another post after nearly two months? It's a miracle! Tomorrow morning I have my art history exam for school and I should most likely be studying right now. But guys, I have priorities! Pie Priorities, to be exact. And I miss talking about food. So I'm back.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">So school is stressful. Yup that is a well known fact. A little too well known by me for my liking. I love the work that I do in school but sometimes (a lot of the time) I MISS BAKING!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">There is not a lot of time for baking when you are a student unfortunately. But a miracle happened the other day AND I HAD TIME TO BAKE!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">I also had a large bag of apples from our neighbor's backyard that needed to be dealt with. Little late on the fall baking... whateva.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">I also have been dying to try my hand at making a classic Tarte Tatin.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">SO TADAA!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Tarte Tatin (pronounced tart tatahn... with my sad attempt at a french accent) is a classic French dessert, that if I am correct, was invented by two sisters with the last name of Tatin. The making of this tart caused a lot of confusion in my house as to how exactly to pronounce the title. My advice is to just pretend you are an elegant french lady (or man when applicable) and say it quickly with confidence. (Note, this advice is applicable to nearly all life situations.)<br />The tart itself is similar to an apple pie, but you bake it upside-down, which is just whimsical!</span><br />
<span style="font-family: Courier New, Courier, monospace;">The journey begins with a cast iron pan on the stove with lots of butter and sugar and arranged apple slices, we then take the party to the oven to slowly cook the apples, then we add a layer of puff pastry to the top, bake until it is, well, puffed, then out of the oven and FLOP it over (gracefully, please) onto a platter so the pastry is on the bottom and your apples are prettily displayed on top! How romantic, sigh. BON APPETITE!</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Tarte Tatin</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe is from my dear Martha and her amazing <a href="http://www.amazon.ca/Martha-Stewarts-Pies-Tarts-Old-Fashioned/dp/0307405095/ref=sr_1_1?ie=UTF8&qid=1351475501&sr=8-1" target="_blank">Pies and Tarts</a> book</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1/2 box of store bought frozen puff pastry, thawed</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup butter</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3-4 pounds your neighbours apples (If your neighbours do not have apples to give you, you should use store bought and promptly find new neighbours)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cast iron pan, 10 inches in diameter</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">On a lightly floured surface, roll out the thawed puff pastry dough to about a 10 inch square. Using your pan as a guide, cut out a 10 inch circle. Transfer to a parchment lined baking sheet and chill until firm, or about 30 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">As your pastry is chilin' coat your pan GENEROUSLY with the butter. Seriously, use it all. It looks like a lot, and it is a lot. But what were you expecting? It's a dessert. Now sprinkle the sugar all over the bottom in an even layer. Peel, core and quarter (or thickly slice) your apples. Arrange the apple slices in pretty, overlapping circles in the pan. Keep in mind that we are flipping this whole thing over once it is done, so make that bottom layer beautiful!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place the pan on the stove over medium high heat and cook it (Without stirring!) until the juices are a deep golden colour and it is happily bubbling away. This takes about 18-20 minutes. This stage is to turn your sugar and butter into a delicious caramel type of sauce.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Now, pop the whole pan straight into a 425F preheated oven and bake for 20 minutes. Remove the pan from the oven, and place your chilled pastry overtop of the apples. return the pan to the oven and bake for an additional 23-28 minutes to brown the pastry.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Take the pan out of the oven and invert the tart onto a large serving platter or plate and have a "tadaa!" moment. My "tadaa" moment was rather anti-climactic, I won't lie, as a few of my apples stuck to the bottom of the pan. Do not fear! Do not get mad. Do not let it ruin your Tarte Tatin experience. Just calmly and gently remove them with a fork or spatula and place them on the tart as if nobody saw.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serve right away while the tart is still warm so your vanilla ice cream can melt into the apple-y goodness.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Happy French Baking!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari</span></div>
Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-44749473077512583832012-10-28T18:20:00.000-07:002012-10-28T18:20:16.620-07:00Granola Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJt9lHW_-p-1SyKdmaVhq7GSqKlc0WdEyGxduRcATr3M64pJcLBiR1A8Jh2BMfGtWGC7LFpo7EvdmJwzHbpl1V6zyW2VK3VPYm0iUwE3WEyFFpHq27s-oqVxw0onF4ouXDINbtCF__IxA/s1600/IMG_2459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJt9lHW_-p-1SyKdmaVhq7GSqKlc0WdEyGxduRcATr3M64pJcLBiR1A8Jh2BMfGtWGC7LFpo7EvdmJwzHbpl1V6zyW2VK3VPYm0iUwE3WEyFFpHq27s-oqVxw0onF4ouXDINbtCF__IxA/s640/IMG_2459.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">It is important to have things to look forward to in life. I find that more and more, these things that I look forward to are most often related to what I am going to eat. I am hoping that it is not because the rest of my life is not exciting enough... but because eating delicious food is LIKE THE BEST THING EVER. It may seem quite simple, but I actually get really excited about granola bars. Like a lot! Like small children get excited about candy, bikes, swingsets and petting zoos. Oh wait... I also get very excited about all of these things... but granola bars are right up there!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnNxf4A4qO8pmCOP_5fQPOf3fZeL6ibOcSHlxEqRaAE9SRwwuAw93Ffr3xaH0jkXsz5G0u8XJ12HLgVGMGwx4UdFyxPymBXC6N43EXA-l2GNtOicdY2jqennQe9cLiMI8cS-ivj-CBsw/s1600/IMG_2460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnNxf4A4qO8pmCOP_5fQPOf3fZeL6ibOcSHlxEqRaAE9SRwwuAw93Ffr3xaH0jkXsz5G0u8XJ12HLgVGMGwx4UdFyxPymBXC6N43EXA-l2GNtOicdY2jqennQe9cLiMI8cS-ivj-CBsw/s640/IMG_2460.JPG" width="640" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Naturally, with my profound love for the simple yet oh so satisfying granola bar, I have always wanted to try my hand at making my own. I saw a recipe for homemade granola bars from one of my favorite food blogs: Spoon Fork Bacon and knew I had to try! </span><br />
<span style="font-family: Courier New, Courier, monospace;">The result: delectably crunchy-chewy granola goodness that makes me even MORE excited for snack time! How can you not get excited when the words "snack time" are mentioned?!<br />Call me crazy, whateva. I'm the one with the granola bars.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGmls9180g1ON_kznj0eH-pY-W3DC3q2IQMNWo5MYaw-p2HOZv722TVqvnd8ut6rjcK1ysH05S1cV5m_4ZPp2AlpHcOXKFfB-rb4TdsO6Rsxc7tC7tQCsQhRx_LAi-tQbri1nw3aYGYI/s1600/IMG_2461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGmls9180g1ON_kznj0eH-pY-W3DC3q2IQMNWo5MYaw-p2HOZv722TVqvnd8ut6rjcK1ysH05S1cV5m_4ZPp2AlpHcOXKFfB-rb4TdsO6Rsxc7tC7tQCsQhRx_LAi-tQbri1nw3aYGYI/s640/IMG_2461.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Granola Bars</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This recipe is super adaptable and you can add in or take away ingredients to make them the way you like. In this granola bar scenario, the star players are Almonds and Cranberries.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe adapted from <a href="http://spoonforkbacon.com/2012/08/homemade-granola-bars/" target="_blank">here</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">*NOTE* Along with making my own little changes here and there, I halved the original recipe. This made the putting-it-in-the-pan part a tad awkward, but it still worked out. I am giving the quantities for half the recipe, as this is what I have tried. But obviously you could easily double it, and fill the pan!</span></div>
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 cups oats</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup wheat germ</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp flax seeds</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 tsp chia seeds (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup maple syrup</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 coconut oil, sunflower oil or olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1-2 tbsp honey</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tbsp brown sugar</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix Ins! (This is the (fun) part where you can choose the star of your granola show. You can put in whatever you like or have on hand, as long as it totals to be 1 cup. Here is what I did:)</span></div>
<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup dried cranberries</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup coarsely chopped almonds</span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Okay! Let's make granola bars. Start by preheating your oven to 350 (325 for hot ovens) and line a rimmed baking tray device with parchment. Lightly grease the parchment so your granola does not stick.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a bowl, combine the oats, wheat germ, flax and chia seeds if using.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a small saucepan, stir to combine the syrup, oil, honey and brown sugar over medium low heat, just until everything comes together and the sugar dissolves. Add a small pinch of salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To the bowl with the oats, add the syrup along with your mix-ins.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Stir!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pour out your mixture into your prepared pan, spreading it out to your desired thickness. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Because I was making a small batch, my granola did not spread to all the edges of the pan. This is okay, just firmly pack the granola together in the best bar shape you can make :)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pop it in the oven and bake for 30-40 minutes, or until it is toasty golden brown on the top.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Let the granola bars cool before you cut into them, as they need time to set. Once cooled, cut into bars and enjoy!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">PS a crumbled up granola bar on top of fresh fruit and yogurt is an excellent, excellent idea.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari</span><br />
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<br />Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-53763347122710329252012-10-21T19:34:00.001-07:002012-10-21T19:34:41.457-07:00Pumpkin Mousse Tart<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;"><span style="font-family: Courier New, Courier, monospace;">YEAH THANKSGIVING!</span></span></div>
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<span style="text-align: start;"><span style="font-family: Courier New, Courier, monospace;">I am thankful for the fact that I get to make desserts.</span></span></div>
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<span style="text-align: start;"><span style="font-family: Courier New, Courier, monospace;">I was extra thankful this year, because I not only got to have one thanksgiving dinner... but TWO! which also meant I got to make not one dessert... but TWO!</span></span></div>
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<span style="text-align: start;"><span style="font-family: Courier New, Courier, monospace;">So much to be thankful for.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rx51vTtr_dI0B9arHvpJc9QRsSHe1x3nDCKuDdio9mP7bE7rGCbEY0V7S-f02SmMzgnQHluahmcEnMi6w0RIwf7fuiorgORz6-y-X8kX2IycqHJE_qJHxiryefq5lS1qbLjBnER-E7U/s1600/IMG_2609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rx51vTtr_dI0B9arHvpJc9QRsSHe1x3nDCKuDdio9mP7bE7rGCbEY0V7S-f02SmMzgnQHluahmcEnMi6w0RIwf7fuiorgORz6-y-X8kX2IycqHJE_qJHxiryefq5lS1qbLjBnER-E7U/s640/IMG_2609.JPG" width="640" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">I shall post the other recipe in the near future, but for now I have a spiffed up variation on the classic dessert of pumpkin pie. Don't get me wrong, pumpkin pie is the cat's pajamas but I am always looking for unique and creative spins on the classics. So for my family dinner this year, I made a Pumpkin Mousse Tart!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzv9KBaU9JXOiVWxHPbcyWz0qcg4JR4pcHmDmZcZoHqMJ8SVenYO6azmJw4S5TxtIFEFa8mLbxDcOfqH-Vz9AUXRSzCVOwqeXOrVuneZwOsRnbVAAQGu6NdnZtpwaK6aV7YarrN_5ZCU/s1600/IMG_2591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzv9KBaU9JXOiVWxHPbcyWz0qcg4JR4pcHmDmZcZoHqMJ8SVenYO6azmJw4S5TxtIFEFa8mLbxDcOfqH-Vz9AUXRSzCVOwqeXOrVuneZwOsRnbVAAQGu6NdnZtpwaK6aV7YarrN_5ZCU/s640/IMG_2591.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">This is it before it get suited up with whipped cream... looking very surface-of-strange-planet like. Hence, we cover it with whipped cream. But that is not the only reason... Thanksgiving without whipped cream is like the Mac without the Cheese.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Some notes: The crust is a chocolate spice graham cracker crust and is entirely addictive, and you may find yourself going back for seconds just because you want more crust. This was proven by my cousin and I.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">This is a great dessert choice for a big family meal because the mousse part needs to chill for at least 4 hours. This way you can make it way ahead of time! Less stress.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz2mi71rRR8joZyBF6XHrxITObHW2bXnBfMYBLlrOFq_oPGYxiJ5nNBElW1ro_gFaml7XHeGVsgz8uMwPqiXQEATP89qg3iGHrv28dwHSlGyvLA7zJUfTqJjcHHEUTK4HMOsgbLlWqtY/s1600/IMG_2616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz2mi71rRR8joZyBF6XHrxITObHW2bXnBfMYBLlrOFq_oPGYxiJ5nNBElW1ro_gFaml7XHeGVsgz8uMwPqiXQEATP89qg3iGHrv28dwHSlGyvLA7zJUfTqJjcHHEUTK4HMOsgbLlWqtY/s640/IMG_2616.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Pumpkin Mousse Tart</b></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Recipe from good old <a href="http://www.marthastewart.com/318112/pumpkin-mousse-pie" target="_blank">Martha</a></span></div>
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<div style="text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">Chocolate Spice Graham Craker Crust:</span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">9 ounces graham crackers</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup plus 2 tbsp granulated sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp cocoa powder</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp ground cinnamon</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/8 tsp ground nutmeg</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 cup melted butter</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">Place everything except the butter in a food processor and pulse until everything is finely ground. Stir the crumb mixture in a bowl with the melted butter until combined. Press into a 9" spring-form pan. (If I had a tart pan with a removable bottom, I would have used that instead! So feel free to do so if you do. And if you are wondering what to get me for my birthday coming up... well now you know.) Bake at 325 until set, 12-15 minutes. Let cool completely, do not remove from pan.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Now, time to prepare the Pumpkin Mousse!</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">You'll need:</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup brandy</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp unflavoured powdered gelatin</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 eggs (preferably room temperature)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 cup sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/2 cups pumpkin puree (canned or homemade)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp ground allspice</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp ground ginger</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup sour cream</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">In a small microwaveable bowl, pour in the brandy and 2 tbsp water, sprinkle over the gelatin and let stand for ten minutes or so to soften.</span></div>
</div>
<div>
<span style="font-family: Courier New, Courier, monospace;">In the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs on medium-low speed until nice and fluffy, 2 minutes or so. Meanwhile, keeping your mixer going, combine the sugar with 1/4 cup water and cook stirring occasionally over medium high heat until it reaches 245F. (Use a candy thermometer). Turn your mixer to high speed and immediately (but carefully!) pour in the hot syrup down the side of the bowl in a thin, steady stream. (This is to avoid splashing, and also to incorporate the hot syrup with the eggs without cooking them too fast.) Continue to beat on high speed for about 5 minutes until the mixture increases in volume and turns a pale yellow colour. Meanwhile, put the bowl with the gelatin in the microwave and heat for 10-15 seconds until gelatin is dissolved and melted.</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">Turn mixer to low and add gelatin mixture. Add the pumpkin puree, spices salt and sour cream and stir to combine.</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">Pour the mousse mixture into your cooled crust, and leave it to set in the fridge for at least 4 hours, or even up to overnight. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Finishing Touches!</span></div>
<div>
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/2 cups heavy cream</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp powdered sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp skim milk powder (optional, but it's there to keep your whipped cream peaks perfect for hours... works like a charm!)</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">Whisk together all ingredients until you get stiff peaks. Transfer whipped cream to a piping bag fitted with a large star tip. Run a knife or a offset spatula around the outside of your tart to release it from the spring-form pan, remove the sides of the pan and set your tart on a pretty platter or stand. Get fancy and pipe the cream however you like to cover the top of the tart. I piped little dollops all over, starting in the center and spiraling outwards, but get creative and do what you wish!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">An awesome end to an awesome meal.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I <3 Thanksgiving.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">XO Lari</span></div>
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Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0tag:blogger.com,1999:blog-8912343532976550597.post-7295339721336802102012-10-08T19:19:00.000-07:002012-10-08T19:19:51.040-07:00Black Bean and Corn Quinoa<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">A few weeks ago I had the house to myself.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Dining Solo.</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Do not think of it as a lonely thing...</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">More like: I get to cook WHATEVA I WANT!</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">I went with a Mexican fiesta of quinoa.<br />It was a good decision.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZlZVE6okp9vgavUHkQJMEGO60kTiLwvPoAFyDWQdttMAjubvTbDMZdfz9aVqmPhC6FA_lLusftIMz5jP6fTIx1hAyG46kUw8Ljg1buCudmrLOXZ65uHmSdDQ5qPDj9QYHgsvPDmYLNA/s1600/IMG_2489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZlZVE6okp9vgavUHkQJMEGO60kTiLwvPoAFyDWQdttMAjubvTbDMZdfz9aVqmPhC6FA_lLusftIMz5jP6fTIx1hAyG46kUw8Ljg1buCudmrLOXZ65uHmSdDQ5qPDj9QYHgsvPDmYLNA/s640/IMG_2489.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">As noted from <a href="http://mykitschykitchen.blogspot.ca/2012/09/my-week-with-instagram_9.html" target="_blank">this previous post</a>, I am currently borrowing my Aunt's <a href="http://www.amazon.ca/dp/1552859940/ref=pd_sl_6hul5uxkh2_e?tag=googcana-20&hvadid=13764557026&hvpos=1t1&hvexid=&hvnetw=g&hvrand=732887002140971576&hvpone=&hvptwo=&hvqmt=e" target="_blank">Quinoa cook book</a>, and this was the first recipe I tried from it! Unfortunately I was out of some ingredients like avocado and cilantro which would have made this even better. But even with just the beans, corn and tomatoes it was quite the delish dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizQ0NeV2XsyJrCzTZTKT6VLECX8gXvpIx7GpnyqmHgGWAGyOzFe2LZ1zoMMOUJOk9Kv5zOBKzg8H5usDRC2-_iTJ0y0Rh_MYDJSIii7s0-Pwwwja2aCsDerHA3GA6hRbsiUePUD91QJM/s1600/IMG_2486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizQ0NeV2XsyJrCzTZTKT6VLECX8gXvpIx7GpnyqmHgGWAGyOzFe2LZ1zoMMOUJOk9Kv5zOBKzg8H5usDRC2-_iTJ0y0Rh_MYDJSIii7s0-Pwwwja2aCsDerHA3GA6hRbsiUePUD91QJM/s640/IMG_2486.JPG" width="640" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">So yes, I was cilantro-less... but when I was taking photos, the dish was lacking that pretty green finishing touch! So I put on parsley... I KNOW, how un-mexican of me :( but it just looks better this way. After all this, my dinner was a little cooler than usually preferred, but hey now I know this tastes good cold too. Ah, the life of a food blogger I suppose, hehehe</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLl088diZZdHXE-eFwiCFlWo1mxs_ZSqwtu2rl0UMCbCOub7mYSP-VhR01awXcS6xyVlSr_5nUhNXWPKjGUk52wnOoovEYT3wB-xgANVgHb3PAVi8HQwF0GK7-usTst8IpU_gyYhA-J0/s1600/IMG_2488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLl088diZZdHXE-eFwiCFlWo1mxs_ZSqwtu2rl0UMCbCOub7mYSP-VhR01awXcS6xyVlSr_5nUhNXWPKjGUk52wnOoovEYT3wB-xgANVgHb3PAVi8HQwF0GK7-usTst8IpU_gyYhA-J0/s640/IMG_2488.JPG" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Black Bean and Corn Quinoa</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Recipe adapted from <a href="http://www.amazon.ca/dp/1552859940/ref=pd_sl_6hul5uxkh2_e?tag=googcana-20&hvadid=13764557026&hvpos=1t1&hvexid=&hvnetw=g&hvrand=732887002140971576&hvpone=&hvptwo=&hvqmt=e" target="_blank">this book</a>.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Notes: I was eating this by myself... so if you are making this for a meal for more than just you, perhaps doubling it would be best!</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup water</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup quinoa, rinsed and drained</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup salsa</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/8 tsp chili powder</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/8 tsp ground coriander</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/8 tsp ground cumin</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup diced tomato</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup canned black beans, rinsed and drained</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup cooked corn kernels (I used canned)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup greek yogurt</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 tsp fresh lime juice</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">grated cheddar cheese for topping</span></li>
</ul>
<div>
<ol>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bring the water and quinoa to a boil in a small saucepan. Cover, reduce to a simmer and let cook for about 10 minutes. Turn off the heat, keep the covered saucepan on the burner for 5-6 more minutes. Fluff quinoa with a fork</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a medium bowl, stir to combine the salsa, chili powder, coriander, cumin, tomato, beans and corn.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a small bowl combine the greek yogurt and lime juice. Set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Stir the cooked quinoa in with the salsa-tomato-bean-corn situation.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Serving time! In your desired eating dish, place some of the quinoa mix and top with the lime-yogurt and some grated cheese. Garnish with cilantro if you have some!</span></li>
</ol>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Fun note! This quinoa mixture is awesome for making new dishes with the leftovers. Add some lettuce and turn it into a lovely salad. Throw it into a tortilla with cheese for a Southwestern-Quinoa-Quesadilla. Or one of my favies: heat up a corn tortilla, top with quinoa mix, a fried egg, and grated cheese. YUM.</span></div>
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<div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So many delish dishes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Happy Quinoa-ing</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><3 Lari</span></div>
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<br />Larissahttp://www.blogger.com/profile/12455746084190230134noreply@blogger.com0