tag:blogger.com,1999:blog-422093887325208952024-03-13T22:15:39.990-05:00 Nimmow BakingMary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-42209388732520895.post-12956901068821965032014-01-26T16:06:00.000-06:002014-01-26T16:06:42.100-06:00Sticking to resolutions with some healthy granola.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">My New Year’s resolutions have come and gone. I know, it’s shocking how quickly I can fail. I’m not sure about you, but my list was a hefty one this year. I’m telling you, I was totally motivated writing that list while I was sitting on the sofa watching netflix and eating maple cashew brittle. I wanted to make things happen! The new year was going to be the best one yet! Then the new year arrived and I was still sitting on the sofa watching netflix, but this time I was eating my leftover deer jerky from my brother, Randy. I’m not completely blaming myself, don’t worry. I’m partly blaming the Polar Vortex for my unmotivated self. It’s hard to get up and go when your home is so wonderfully cozy, filled with TV, books, old records, internet and a rad husband. In order to go outside you need layers, layers, and more layers. And that's just to take out the trash. It's so cold that when you throw a pot of boiling water into the air it turns to snow and ice. Oh, Minnesota. Sometimes you make living hard.<br /><br />One resolution that we actually are trying to keep in this house is the “eating better” one. We both plan on living to be well in to our hundreds, which means I need to stop baking us cakes and cookies and start preparing some healthier options in the kitchen. Which leads us to this granola. I love granola, but have you ever looked at how much sugar and fat is in that tiny little bag?! It’s outrageous! This recipe I’m giving you for granola has no refined sugar, oil, or butter. Instead, it’s full of healthy seeds and nuts. Woo! It has a little less of a sweet taste, but it’s seriously good. I’m pretty confident when I say it’s our favorite granola. Ever. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b><br />Healthy Granola</b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Adapted from<a href="http://www.barnesandnoble.com/listing/2689138050132?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-Book_25To44-_-Q000000633-_-2689138050132" target="_blank"> The Earthbound Cook</a></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />4 cups old-fashioned rolled oats<br />1 cup shredded unsweetened coconut<br />1 cup unsalted sunflower seeds<br />1 cup raw pumpkin seeds<br />1 ½ cups chopped almonds<br />½ cup ground flaxseed (fiber!)<br />½ cup white sesame seeds<br />1 ½ Tablespoons ground cinnamon<br />1 12-ounce can apple juice concentrate, thawed<br />1/3 cup molasses<br />¼ cup honey<br />1 ½ cups golden raisins (or raisins or craisins)<br /><br /><br />Please put two racks towards the center of your oven. You’ll fill two pans with this recipe so you will have to bake them at the same time. Preheat the oven to 325 degrees. <br /><br />Put the oats, coconut, sunflowers seeds, pumpkin seeds, almonds, flaxseed, sesame seeds, and ground cinnamon in a very large bowl and stir to combine.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">In a small bowl, combine the apple juice, molasses, and honey. Whisk them until the molasses and honey dissolve. Pour the liquid mixture over the oat mixture and stir until the oats are coated. <br /><br />Divide the granola between two rimmed baking sheets, spreading it out on the sheets. Bake granola until it is brown, dry, and fragrant, about 35-45 minutes. TIP: while baking, switch the positions of the baking sheets several times. Also, stir the granola each time you do that. Otherwise it will burn, or some will be undercooked. Watch it carefully the last ten minutes. Trust me on this one, buddy. <br /><br />After you take out the pans, stir in the raisins while the granola is still hot. Then let it cool completely on the baking sheets. Stir a few times while it’s sitting on the pans cooling. This granola will store in an airtight container at room temperature for up to 4 weeks! You can also freeze it up to 6 months. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />This tastes excellent with yogurt. Just saying. </span><br />
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<br />Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-28280196704456329022014-01-19T12:28:00.000-06:002014-01-19T12:28:08.003-06:00Salted Honey Shortbread....and a wedding. <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">A new year has started, and I’m finally getting rest from the last one. I married my husband (!) in August and we traveled a bit after, which means we had an incredibly busy year. Planning. Planning. Planning. I honestly had no idea that a DIY wedding was that much work. Good thing we had a little help, by little I mean giant, enormous amounts of help. It shouldn’t be too surprising to hear that one of my favorite things to plan was the dessert table. And yes, we had an entire table devoted to our favorite desserts to share with the people we love, who all coincidentally also love treats. It worked out perfect. My mother and I made the items ourselves that were to go on the table, including our wedding cake that Jim and I forgot to cut and is now stashed in her freezer for our first anniversary. I bet that won’t be stale at all, guys.<br /><br />I’m going to share with you one of my husband’s (!) favorite treats. It was actually the first item he suggested for our dessert table. The man I married LOVES this shortbread. I made this for the first time a few years ago and he immediately gobbled it down. The only way I got him to stop was by revealing how much butter was in those little bars. That little bit of information may have put a stop to the gobbling. This shortbread is a recipe that I will continue to make for as long as I bake. I’m excited to share it with you. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> What I like about this recipe is that there is little effort that goes into this tasty treat. Also, the list of ingredients is seriously small. There are only five ingredients! As Ina would say, ‘How easy is that?!’. Yup, I’m officially quoting Ina Garten, The Barefoot Contessa. Deal with it. Since there are so few ingredients, the ones you do need should be of quality. I buy my honey from a local beekeeper that sells his goods at the farmers market. I had no idea there were so many different kinds of honey, so the honey I use on my shortbread always changes to whatever looked interesting that week. Another thing to buy of quality is the salt. I use Fleur de Sel to sprinkle on this because it’s my favorite finishing salt, but you can use any sort of salt you would like. To each his own. Hope this recipe helps make your home as happy as ours. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><u><b>Salted Honey Shortbread</b></u></span><br /><br />1 2/3 cups all-purpose flour<br />1/3 cup granulated sugar<br />¾ cup cold, unsalted butter cut into pieces<br />3 Tablespoons honey (your choice!)<br />1 teaspoon salt (also your choice!)<br /><br />Grease a rectangular tart pan with spray or butter, I use the ladder. Seems to work best for me. In either a food processor or with your mixer, mix the flour and sugar. Then add the butter and pulse or mix until the ingredients are incorporated and the mixture is sandy. Press the dough evenly into the prepared pan with your fingers. Make sure it’s solid and compact. Refrigerate until it’s chilled, at least 30 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 350 degrees. Using a fork, poke the dough evenly all over. Put the pan on a centered rack in the oven and bake until golden, for about 40-45 minutes.<br /><br />Heat the honey in the microwave until warm, about 10 seconds. Pour the honey over the shortbread and spread it all over with a pastry brush and sprinkle with your salt. Put the shortbread back into the oven and bake it for about 3 more minutes. Take our the pan and let cool. Cut. Enjoy!</span><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Whoa! Summer is almost over. I realized this because the Minnesota State Fair starts this week, which means it's almost Labor Day, which means school starts soon in Minnesota. It all comes together nicely, doesn't it? The other fantastic thing that's happening this time of year is the abundance of tomatoes at the farmers markets and in personal gardens. Beware because I'm about to brag... the first picture below is a sample of my personal garden success. My first garden! It's pretty rad, right? I think so!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">As I was saying, before the bragging began, the abundance of tomatoes present in Minnesota right now is awesome. I have found several tomato recipes that I'm going to be testing out in the next several days, but after getting my first of many Minnesota tomatoes several weeks ago, I chose to make salsa. In fact, I have made this salsa several times and so has my sister after telling her how good it was. If you don't like spicy foods this salsa might not be for you, but you can also adjust the spice of the salsa to your liking. I hope you get a chance to make this. It has honestly become one of my personal favorites. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><u><b><span style="font-size: large;">Roasted Red Salsa</span></b></u></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from <a href="http://oneparticularkitchen.com/2009/05/19/salsa/">One Particular Kitchen</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">15-20 full size Roma tomatoes</div><div style="font-family: "Trebuchet MS",sans-serif;">2 large or 3 medium yellow onions</div><div style="font-family: "Trebuchet MS",sans-serif;">15-20 Serrano peppers* (the amount you choose depends on the level of spice you'd like)</div><div style="font-family: "Trebuchet MS",sans-serif;">8-10 garlic cloves</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons sea salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Directions</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat your oven to 375 degrees. Slice tomatoes, onions and peppers in half and put on cookie sheet with garlic. Place items cut side up on the pan.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Roast vegetables for about 30-45 minutes until onions are soft and translucent. The peppers should be charred a little as well as the tomatoes. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Cool vegetables slightly after taking them out of the oven. Put roasted items and salt through a food processor or blender and blend until completely smooth. I have a smaller food processor so I did it in several batches and then mixed them all together when I was finished.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This recipe makes several cups worth of salsa and make sure you keep it refrigerated. Enjoy.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>*WARNING:</b> When slicing the hot peppers please wear rubber gloves. Don't be a hero.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-35614494960190808942012-07-22T19:57:00.000-05:002012-07-22T19:57:07.611-05:00Cherry Galette<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-fLe-hkJlC7A/UAxvqFNxf1I/AAAAAAAABBQ/CyuHnYHp954/s1600/photo%2528291%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-fLe-hkJlC7A/UAxvqFNxf1I/AAAAAAAABBQ/CyuHnYHp954/s320/photo%2528291%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">An abundance of cherries I did have. My eyes were larger than my stomach when I bought them all. I wasn't quite sure what to bake with the extras I had since I rarely bake with fresh cherries. The pitting and the mess are somewhat annoying to me. Even though I have one of those fancy pitters with a splash guard, the juice still tends to splatter quite a bit. Okay, I'll stop complaining about a little juice splatter. This galette ended up being worth the tiny inconvenience of the cherry juice mess. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Last weekend I made my first galette and I haven't been able to get it out of my head. This particular galette was a savory one that smelled and tasted fantastic, but I figured a sweet one would taste just as swell. This particular cherry recipe ended up being pretty juicy and leaked a bit onto the pan. So, make sure you use a pan with somewhat of a siding on it so it doesn't leak all over your oven. It will make your life easier. Also, let the galette cool completely so the filling can set and be easier to slice. I hope you get a chance to make this cherry galette or any kind of galette for that matter. You won't be sorry! Enjoy.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Cherry Galette</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Instructions:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>For the galette</u>: </div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup all-purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons granulated sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon kosher salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 pound (1 stick) cold, unsalted butter diced</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons ice water</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Cherry filling</u>: </div><div style="font-family: "Trebuchet MS",sans-serif;">3 1/2 cups pitted fresh cherries </div><div style="font-family: "Trebuchet MS",sans-serif;">4 tablespoons cornstarch</div><div style="font-family: "Trebuchet MS",sans-serif;">2/3 to 3/4 cup sugar (adjust this according to the sweetness of your cherries)</div><div style="font-family: "Trebuchet MS",sans-serif;">1/8 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp cardamom </div><div style="font-family: "Trebuchet MS",sans-serif;">1 tsp lime</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon almond extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon cold unsalted butter, cut into small bits</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Egg wash</u>: </div><div style="font-family: "Trebuchet MS",sans-serif;">1 egg, beaten with 2 tablespoons water</div><div style="font-family: "Trebuchet MS",sans-serif;">sanding sugar, optional</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Directions:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Make the dough</u>: Whisk together the flour, sugar and salt in a large bowl. Sprinkle bits of butter over the flour mixture and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of small peas. Add ice water and with your fingertips, mix in the liquid until large lumps form. Pat the lumps into a ball. Cover with plastic wrap and refrigerate for at least 1 hour.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Cherry filling</u>: Stir together the cherries, cornstarch, cardamom, sugar, salt, lime and almond extract gently together in a large bowl. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-dtB1DK9UeIc/UAxv57oduOI/AAAAAAAABBc/99JoM-VlAjI/s1600/photo%2528293%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-dtB1DK9UeIc/UAxv57oduOI/AAAAAAAABBc/99JoM-VlAjI/s320/photo%2528293%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Prepare galette</u>: Preheat your oven to 400 degrees. On a floured work surface, roll the dough out into an 11-inch round. Transfer to a parchment lined baking sheet. Spread the cherry mixture around on the galette leaving a 2-inch border. Fold the border over the filling, pleating it to make a circle. The center of the galette will be open. Brush the crust with the egg yolk glaze and sprinkle with sanding sugar if you wish to, which I did.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-dFnoYkP4xGg/UAxxB1hcIPI/AAAAAAAABCk/IZ2DMknVxOI/s1600/photo%2528299%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-dFnoYkP4xGg/UAxxB1hcIPI/AAAAAAAABCk/IZ2DMknVxOI/s320/photo%2528299%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-R0CKRfXR9Ns/UAxxJFkgvfI/AAAAAAAABCw/v4E1RE1e91Y/s1600/photo%2528298%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-R0CKRfXR9Ns/UAxxJFkgvfI/AAAAAAAABCw/v4E1RE1e91Y/s320/photo%2528298%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-n1c51rv-k_Y/UAxxN2GYSHI/AAAAAAAABC8/xAXTQYB8Qco/s1600/photo%2528297%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-n1c51rv-k_Y/UAxxN2GYSHI/AAAAAAAABC8/xAXTQYB8Qco/s320/photo%2528297%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Bake the galette until it's golden brown, 30 to 40 minutes. Remove from the oven, let stand for about 20 minutes, then slide the galette onto a serving plate. Cut into wedges and serve at room temperature. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-Xv4_lvXHCs8/UAxxcuH866I/AAAAAAAABDI/FUCsi13P44U/s1600/photo%2528301%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Xv4_lvXHCs8/UAxxcuH866I/AAAAAAAABDI/FUCsi13P44U/s320/photo%2528301%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com1tag:blogger.com,1999:blog-42209388732520895.post-68581441577161757942012-07-15T20:04:00.000-05:002012-07-15T20:04:58.060-05:00We all scream. Ice cream.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YbqX7eOAn3c/UANjHGAAcDI/AAAAAAAAA_o/hl6f01ZralU/s1600/photo%2528287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YbqX7eOAn3c/UANjHGAAcDI/AAAAAAAAA_o/hl6f01ZralU/s320/photo%2528287%2529.JPG" width="320" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">It's that time again. The third Sunday of July is here, which means it's National Ice Cream Day. Last year at this time I was sweating uncontrollably and shaking my ass off making homemade ice cream in a bucket with ice. This year I'm sitting in our comfortably air-conditioned home using an electric ice cream machine. Life is grand sometimes, isn't it? Just so you know, I'm somewhat addicted to my new fancy machine. All you have to do is flip a little switch and it churns the ice cream for you. Genius. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I had this new fancy machine on my hands which meant I needed to find a recipe book. Well, I have found the ultimate ice cream book, man. I have made at least 6 recipes from this particular book and there is no stopping me. I've set a goal to try and make every single one of these ice creams and I couldn't be more excited. Yes, I do realize I'm a giant nerd. Anyway, this book, Jeni's Splendid Ice Creams at Home, categorizes all of the ice cream recipes into groups of the seasons and it includes recipes for waffle cones, which hopefully will be happening for me sometime soon. I just need that waffle cone iron....one day my friend, one day.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Recently I made a beet and poppy seed ice cream as well as a sweet corn and raspberry sauce ice cream and have a few photos to share. I'm also going to share the base ice cream recipe for this book and a link to Saveur magazine which has several links to a few of her recipes. The two I made are both listed on this site so you should take a look!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Jeni's Ice Cream Base </div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base">Recipe from Saveur Magazine Article</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.barnesandnoble.com/w/jenis-splendid-ice-creams-at-home-jeni-britton-bauer/1101121197">Jeni's Splendid Ice Creams at Home</a> (buy it!)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">INGREDIENTS</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups milk</div><div style="font-family: "Trebuchet MS",sans-serif;">4 tsp. cornstarch</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cups heavy cream</div><div style="font-family: "Trebuchet MS",sans-serif;">2/3 cup sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tbsp. light corn syrup</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp. kosher salt</div><div style="font-family: "Trebuchet MS",sans-serif;">3 tbsp. cream cheese, softened</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><h4 style="font-family: "Trebuchet MS",sans-serif;">Directions for homemade ice cream:</h4><div style="font-family: "Trebuchet MS",sans-serif;">In a bowl, stir together 1/4 cup milk and the cornstarch; set that mixture aside. In a medium to large size saucepan, whisk together the remaining milk and the cream, sugar, syrup, and salt. Bring this to a boil over medium-high heat. Cook for 4 minutes and stir in milk and cornstarch mixture. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag and seal, and put into a bowl of ice water until chilled, about 30 minutes. Pour mixture into an ice cream maker and process according to your manufacturer's instructions. Transfer ice cream to a storage container and freeze until set, around 4 hours. Makes about 1 quart.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Just a note, when you pour the ice cream mixture into the ice cream maker you can add to it. Chocolate chips, herbs, candies and nuts. Whatever you desire on/in your ice cream will work.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Best of luck.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">p.s. my friend, Reba, took that picture on the top of my post. It was rad so I asked to use it. </div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-38972239076623020652012-05-22T19:43:00.000-05:002012-05-22T19:43:03.948-05:00Citrus Buttermilk Sheet Cake with Duck Eggs<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Z5SpAycv5oY/T7wruCCodcI/AAAAAAAAA9Q/AoegsklQVoY/s1600/photo%2528273%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Z5SpAycv5oY/T7wruCCodcI/AAAAAAAAA9Q/AoegsklQVoY/s320/photo%2528273%2529.JPG" width="320" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Yesterday was my birthday and I decided to bake myself a cake. I still have the dreaded ‘tiny oven’, so I chose a boring sheet cake instead of a pretty layered one. Poor me, I know. This wasn’t just any sheet cake though, it was made with fresh duck eggs. There is a rad little family I know that has ducks and chickens in their backyard and they donated some fresh duck eggs to my kitchen. Thank you, friend Oliver! You may be asking yourself, ‘what’s the big deal with duck eggs?‘. I didn’t know either until last year when I read about the benefits of baking with them. These eggs have more protein than chicken eggs do, which gives them more structure when cooked. Extra protein creates more loft in cakes which makes it so much better! Isn’t it wonderful?! Using duck eggs in your baked goods results in fluffier, moister and richer cakes than those made with chicken eggs. Jamie Oliver told me this and I totally believe him. Just in case you don’t have the faith in Jamie Oliver that I do, there are a few other websites that talk about the benefits of using these eggs in your cakes and I will post the addresses at the end of my rant if you want to learn more. </div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-idNBJh8Jwjs/T7wr93YKd8I/AAAAAAAAA9c/OHUNLVwU5rw/s1600/photo%2528271%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-idNBJh8Jwjs/T7wr93YKd8I/AAAAAAAAA9c/OHUNLVwU5rw/s320/photo%2528271%2529.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HZbmfL4vqgs/T7wsEY2rATI/AAAAAAAAA9o/8YJyN1DyxaE/s1600/photo%2528272%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HZbmfL4vqgs/T7wsEY2rATI/AAAAAAAAA9o/8YJyN1DyxaE/s320/photo%2528272%2529.JPG" width="320" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;">I usually buy my duck eggs from Seward Co-op, who actually gets them from <a href="http://ltdfarm.com/">LTD Farms</a>, but I was so excited to get my first eggs of the year from my generous friends. It was really cool being able to see the actual ducks that produced the eggs I was about to use. I love the texture, which almost feels waxy to me, and the look of the shell of the duck egg too. They are much thicker and are a little bit more difficult to break into. Since they have a thicker shell it gives them a longer shelf life. Who knew?! You can keep duck eggs for about three weeks in the refrigerator, some can last longer but you just have to check them over. It all depends on the freshness of the egg when you receive it to see how long you can keep it in your refrigerator. Makes sense, right? Once you crack that duck egg open, you’ll notice that the egg white is thicker and the yolk is a super bright yellow. If you have a chance to, I would recommend baking with duck eggs at least once to try it out. I have even tried them in cookies and they worked great. </div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zrmqMTOEm_M/T7wsVNLYkuI/AAAAAAAAA90/8Ethga_eAwQ/s1600/photo%2528274%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-zrmqMTOEm_M/T7wsVNLYkuI/AAAAAAAAA90/8Ethga_eAwQ/s320/photo%2528274%2529.JPG" width="320" /></a></div><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Back to my birthday cake. I chose this particular cake because it seemed light and fresh. Perfect for a May birthday. We found out that this cake tastes best the day it is made. The next day it gets just a little dry, but it’s still quite edible. On top of this particular cake it has just a simple powdered sugar glaze. The glaze seriously took me about a minute to make with a whisk. One of the best parts of the whole thing is the sprinkle of reserved citrus sugar on top of the glaze. It added a crunch and a little more sweetness to it. This cake would actually be great to bring along to a picnic or something this summer. Super easy to make. Hope you get to give it a shot. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Citrus Buttermilk Sheet Cake</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from Cook’s Country</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>For the Cake</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">2 ½ cups cake flour, sifted</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">½ teaspoon baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">½ teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">¾ cup buttermilk, room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons grated lemon and orange zest</div><div style="font-family: "Trebuchet MS",sans-serif;">¼ cup lemon and orange juice, mixed</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1 ¾ cup granulated sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">12 tablespoons unsalted butter, room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">3 large eggs plus 1 large yolk, room temperature OR 3 duck eggs</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Glaze</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">3 cups confectioners’ sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons lemon juice</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons buttermilk</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Directions for Cake</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 325 degrees. Butter a 9X13-inch baking dish. Sift flour baking powder, baking soda, and salt together in a bowl. Combine buttermilk, lemon/orange juice, and vanilla in a small bowl or liquid measuring cup.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LiCA46qL8c4/T7wstxcMKfI/AAAAAAAAA-M/raEvByYhhbc/s1600/photo%2528276%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-LiCA46qL8c4/T7wstxcMKfI/AAAAAAAAA-M/raEvByYhhbc/s320/photo%2528276%2529.JPG" width="320" /></a></div><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Using your mixer, beat granulated sugar and lemon/orange zest on medium speed until moist and fragrant, about 1 minute. Transfer ¼ cup of the sugar mixture to a small bowl and cover it for later use. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 to 3 minutes. Beat in eggs and yolk, one at a time. Mix each egg until incorporated. Make sure your mixing speed is on low and then add flour and buttermilk mixtures alternating between the two beginning and ending with the flour. Mix until smooth, but don’t over mix. </div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-B_Kl9NyGYts/T7wtJicnTCI/AAAAAAAAA-k/njkSWAs9gIc/s1600/photo%2528278%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-B_Kl9NyGYts/T7wtJicnTCI/AAAAAAAAA-k/njkSWAs9gIc/s320/photo%2528278%2529.JPG" width="320" /></a></div><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Scrape batter into buttered baking dish and smooth out the top. Bake about 25-30 minutes until cake is golden brown or toothpick inserted comes out clean. Let cool on wire rack for at least 10 minutes. </div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OXzlnWXUau0/T7wteX0u9BI/AAAAAAAAA_I/quHfgir7RDw/s1600/photo%2528281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OXzlnWXUau0/T7wteX0u9BI/AAAAAAAAA_I/quHfgir7RDw/s320/photo%2528281%2529.JPG" width="320" /></a></div><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Directions for Glaze</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">Whisk confectioners’ sugar, lemon juice, and buttermilk together until smooth. You may have to add a little extra lemon juice to make it a little more runny. I did. Gently spread glaze over warm cake and sprinkle evenly with your reserved citrus sugar mixture. Let cool completely, at least 2 hours. Serve when ready!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Resources for learning about duck eggs</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<a href="http://ltdfarm.com/">LTD Farm</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><a href="http://urbanhomestead.org/journal/2008/05/22/duck-eggs-2/"><span style="font-family: "Trebuchet MS",sans-serif;">Urban Homestead</span> </a><br />
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</div><a href="http://www.localharvest.org/blog/19467/entry/how_to_use_duck_eggs" style="font-family: "Trebuchet MS",sans-serif;">Local Harvest</a>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-66896704922836740632012-05-11T18:30:00.000-05:002012-05-11T18:30:44.506-05:00Cake and Pie for Pa<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-glBQTm5jX_o/T62gQqfk2FI/AAAAAAAAA80/vzlPQXPutSY/s1600/photo%2528269%2529.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="320" src="http://2.bp.blogspot.com/-glBQTm5jX_o/T62gQqfk2FI/AAAAAAAAA80/vzlPQXPutSY/s320/photo%2528269%2529.JPG" /></a></div><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">It’s been a busy last few weeks. My god. It’s not that I’ve been slacking in the baking department, it’s that I’ve been slacking in the ‘sharing the recipes with you’ department. Last weekend we went to North Dakota to celebrate my father’s 60th birthday and I made way too many desserts. If you know me at all that probably wouldn’t surprise you very much. Go big or go home, right?? My dad only turns 60 once, ya know. I made my dad a silly cake, well, several silly cakes, but one in particular that is my favorite kind of birthday cake to make. The recipe's turned out every single time I’ve made it, which has been many. Also, I made the actual cake layers on Thursday and we ate them on Saturday and you never would have known. It stayed so fresh and it was durable! It traveled extremely well. I just wrapped the layers separately and several times in plastic wrap and that’s it. I was so nervous about traveling with the cake layers but it couldn’t have worked out any better. To decorate the cake I used a simple vanilla butter cream frosting and just dyed it blue. The cake itself was citrus-y and pretty dense. It’s a very filling cake and can feed several people if you cut the slices an appropriate size, but you don’t have to do that either. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">My father dislikes cake, quite a bit actually. I know, he’s crazy. So, I also made him a pie as well. I cheated and used a Pillsbury already made crust, I was in a time crunch, people! I decided on a Rhubarb-Strawberry pie. I was selfish and made one of my personal favorites. It was pretty delicious, I’m not going to lie. I don’t have many pictures to share with you in this post so I thought I would share two recipes to make up for it. The delicious pie and the delightful cake. I hope you enjoy and get a chance to make at least one of them. I’m hoping to post more rhubarb recipes in the near future, it is my favorite seasonal item after all.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Yellow Birthday Cake</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Adapted from Barefoot Contessa</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">18 tablespoons (2 ¼ sticks) unsalted butter, at room temperature</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 cups sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 extra-large eggs, at room temperature</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 ounces (about 1 cup) sour cream, at room temperature </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 ½ teaspoons pure vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Zest of ½ lemon and ½ orange</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 cups all-purpose flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup cornstarch</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking soda</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 350 degrees. Butter and flour two 9-inch round cake pans. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. On low speed, add the eggs, two at a time, then the sour cream, vanilla and both citrus zests. Scrape down the bowl as needed to make sure it is mixed well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and mix just until smooth. Don’t over mix. Pour finished batter evenly into the two pans and tap them on the counter to get rid of any air bubbles. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Bake for 35-40 minutes or until a toothpick comes out clean. Cool in pan for at least 10 minutes before removing from pan.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">*note: Ina says to bake with room temperature ingredients. So if her recipe says room temperature in the list she means it. I’ve always listened to that rule and my cake has always turned out. I’d trust her, folks.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Buttercream Frosting</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Rhubarb-Strawberry Pie</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Adapted from Smitten Kitchen</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3 ½ cups rhubarb about 1 ½ pounds, untrimmed), in ½-inch thick slices</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 ½ cups (about 1 pound), hulled and sliced </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">½ cup granulated sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">¼ cup light brown sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon lemon juice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">¼ teaspoon salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">½ teaspoon cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">½ teaspoon cardamom, optional</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">¼ cup quick-cooking tapioca</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons unsalted butter, cut into small pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 400 degrees. Put pie crust into 9-inch pie plate. I bought my crust but you can make your own using any recipe you may have for butter pie crust.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Stir together rhubarb, strawberries, sugars, spices, lemon, salt, and tapioca in a large bowl. Pour filling into the bottom pie crust and dot with unsalted butter. Lay the top layer crust on top of filling mound and cut slits in it to let out the steam. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Transfer pie to baking sheet and brush with egg yolk mixture over dough. I also sprinkled a tablespoon of granulated sugar on top of the egg wash to make it a little more decorative. Bake for 20 minutes at 400 degrees and then reduce temperature to 350 degrees and bake for an additional 30-35 minutes, until the pie is golden and the juices bubble visibly. I put my pies in the middle rack of the oven, I don’t like burnt crust!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Transfer pie to wire rack to cool. Seriously, let this pie fully cool down before you decide to slice it. It takes several hours. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jzWu7C4dKCI/T62gYW4MzAI/AAAAAAAAA9A/KdDG1GbZPis/s1600/photo%2528270%2529.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="320" src="http://1.bp.blogspot.com/-jzWu7C4dKCI/T62gYW4MzAI/AAAAAAAAA9A/KdDG1GbZPis/s320/photo%2528270%2529.JPG" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com1tag:blogger.com,1999:blog-42209388732520895.post-60785123392390046532012-04-15T15:53:00.000-05:002012-04-15T15:53:11.605-05:00Old-Fashioned Cupcakes with Buttercream Frosting<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I want to share something with you that I stole from my brother's house today that made me incredibly happy.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-PTCVHrlxtaw/T4sxrHeQlyI/AAAAAAAAA8Q/wc2rGnEbD2g/s1600/photo%2528268%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PTCVHrlxtaw/T4sxrHeQlyI/AAAAAAAAA8Q/wc2rGnEbD2g/s320/photo%2528268%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">For me, nothing beats the lilac's smell and it's most definitely my favorite flower. I just wanted to share with you that they are officially out and about. Sniff them while you can people, they aren't here long. If someone wanted to bottle one of the most familiar smells of my childhood it would be the smell of the lilac. My grandparents, who lived across the woods from us, had huge lilac bushes that spread out across the areas on both sides of their driveway. If I remember correctly, my grandfather hated the smell of those flowers, but I can't/couldn't get enough of them. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Getting back on track, I also wanted to share with you my new favorite birthday cupcake! I've made these cupcakes a few times now, and they have turned out every single time. I recently got <i>The Back in the Day Bakery Cookbook</i> and it is awesome. And cute. There are very few cookbooks where I've wanted to bake every single thing in them. This is definitely one of those books for me. The cool thing about these cupcakes is that it's a one bowl kind of deal. Easy clean-up, man. I had never made a cupcake that you mixed the butter in with all the dry ingredients right off the bat. Normally the flour and such is added towards the end. For me, this way makes the baking process that much easier. I love it. I'm not exactly sure how doing it this way benefits the cupcake, but it's working.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">After making the frosting that pairs with these cupcakes, I found my new favorite. Holy smokes it's good. This buttercream recipe also makes a ton of frosting so feel free to apply generously on top of each tiny cake. These cupcakes are soft and moist and have a really great flavor. They have a fine crumb and are a little bit messy, but so worth the few crumbs on your shirt when you've finished. I hope you get a chance to make these!</div><div style="font-family: "Trebuchet MS",sans-serif;"><b> <span style="font-size: large;"><br />
</span></b> <span style="font-size: large;"><b>Old-Fashioned Cupcakes with Buttercream Frosting</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from <a href="http://www.barnesandnoble.com/w/the-back-in-the-day-bakery-cookbook-cheryl-day/1106655113">The Back in the Day Bakery Cookbook</a> </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup whole milk</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon pure vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1 3/4 cups cake flour </div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cups unbleached all-purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 teaspoon fine sea salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, at room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">4 large eggs, at room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Directions</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 350°F. Line 24 cupcake cups with paper liners.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In a large measuring cup or a small bowl, mix together the milk and vanilla and set aside.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In the bowl of a stand mixer fitted with the paddle attachment, combine both flours, I sifted them, and then the sugar, baking powder, and salt and mix on low speed for 2 to 3 minutes, until thoroughly combined. With the mixer on low speed, add the cubed butter a few pieces at a time, mixing for about 2 minutes, until the mixture resembles coarse sand. There might be a few larger chunks of butter left, but that's OK. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Turn the speed to low, seriously low, and gradually add the milk and vanilla, then mix for another 1 to 2 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Remove the bowl from the mixer and incorporate any ingredients that may have gathered at the bottom and sides of the bowl, making sure the batter is completely mixed.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each baking cup about two-thirds full. I prefer to use the ice cream scoop, just depends on personal preference. Bake for 20 to 25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. My oven leans more towards the 25-30 minute mark. So keep your eye on them after 20 minutes or so. Let cool for at least 20 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><u><br />
</u></div><div style="font-family: "Trebuchet MS",sans-serif;"><u><b>Buttercream Frosting</b></u></div><div style="font-family: "Trebuchet MS",sans-serif;"><i></i></div><div style="font-family: "Trebuchet MS",sans-serif;">2 sticks unsalted butter, at room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">6 to 7 cups confectioners’ sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup whole milk</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Directions</u>: </b></div><div style="font-family: "Trebuchet MS",sans-serif;">In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, 2 to 3 minutes. Add 4 cups of the confectioners’ sugar, the milk, and vanilla and mix on low speed until smooth and creamy, 2 to 3 minutes. Gradually add up to 3 cups more sugar, mixing on low speed, until the frosting reaches the desired light and fluffy consistency, 3 to 5 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Using a spatula or a butter knife, spread the tops of the cupcakes with swirls of frosting. Top with sprinkles, if desired. The cupcakes can be stored in an airtight container at room temperature for up to 2 days.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/--owr3x969Vs/T4sx16rV1NI/AAAAAAAAA8c/MVVfCT5eepo/s1600/photo%2528264%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/--owr3x969Vs/T4sx16rV1NI/AAAAAAAAA8c/MVVfCT5eepo/s320/photo%2528264%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-S2zPuWmkbXI/T4sx7GA7WyI/AAAAAAAAA8o/OkT1X1luWbU/s1600/photo%2528265%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-S2zPuWmkbXI/T4sx7GA7WyI/AAAAAAAAA8o/OkT1X1luWbU/s320/photo%2528265%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-5FNenupblCM/T4sxfuJddpI/AAAAAAAAA74/xGfwieYn2Zo/s1600/photo%2528266%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5FNenupblCM/T4sxfuJddpI/AAAAAAAAA74/xGfwieYn2Zo/s320/photo%2528266%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-27bqpfyISME/T4sxkgKgHOI/AAAAAAAAA8E/tzLrhWj8cos/s1600/photo%2528267%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-27bqpfyISME/T4sxkgKgHOI/AAAAAAAAA8E/tzLrhWj8cos/s320/photo%2528267%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-37995774446096070422012-04-05T20:26:00.000-05:002012-04-05T20:26:40.891-05:00Giant Peep Cake<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-YYFiUPj0fZg/T34zNcskSPI/AAAAAAAAA5A/hkO6JUjTVvE/s1600/photo%2528260%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YYFiUPj0fZg/T34zNcskSPI/AAAAAAAAA5A/hkO6JUjTVvE/s320/photo%2528260%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Sometimes I feel sorry for the Peep. I feel like it's the one Easter candy people love to hate. I was one of those people who hated on the Peep until a while ago after I had actually tried one. It's marshmallow, people. That's all. It just happens to be covered in sugar and have no taste. Three years ago I was with my nephew at the Target in downtown Minneapolis. It was a few weeks before Easter and we were cruising the candy isle because that is apparently what we like to do together. Tommy, my then 8 year old nephew, spotted an entire section dedicated to Peeps and in that section was every color Peep you could imagine. So, naturally, we bought them all. In the end we probably ended up with all of the colors in the rainbow and they all ended up tasting the exact same. I think he was a little bummed to find out that they weren't different flavors, just chemically colored different. I love that kid. When I see Peeps hitting the candy isle every spring I think of Tommy.....and my mother. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">My mother is another Peep-eater. Four Easters ago I watched her put one in the microwave first before she ate it. What?? She said it tasted better. First, how can it taste any different? Second, why would someone ever try that out to begin with? But, I guess I shouldn't ask such silly questions. As kids we received Easter baskets from the Easter Bunny every year until we moved out of the house. In those baskets would be a sleeve of Peeps. None of us would ever end up eating them so my mother would have a stack of Peeps to herself by the end of the day. Funny how things work out that way. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I saw this cake in the new issue of Food Network Magazine and I thought to myself, 'who in the hell would make this?', and that's when I decided that I would be the one. It made me laugh and think of good memories I've had with Peeps, so that's why I ended up wanting to make it. Just because it made me smile. Hope it does the same for you. Happy Easter! </div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: x-large;">Giant Peep Cake</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peep-cake-recipe/index.html">Food Network Kitchen </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Yellow Cake</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from<a href="http://smittenkitchen.com/2009/07/best-birthday-cake/"> Smitten Kitchen</a></div><div style="font-family: "Trebuchet MS",sans-serif;">*Food Network used boxed cake mixes. I did not. I like to do things the hard way.</div><div style="font-family: "Trebuchet MS",sans-serif;">**Note: you have to make two recipes of this cake to complete the peep cake.</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;"><br />
</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Ingredients</u>:</b> </span></div><div style="font-family: "Trebuchet MS",sans-serif;">4 cups plus 2 tablespoons cake flour (not self-rising)</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 teaspoons baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon table salt</div><div style="font-family: "Trebuchet MS",sans-serif;">2 sticks unsalted butter, softened</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons pure vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">4 large eggs, at room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups buttermilk, well-shaken</div><div style="font-family: "Trebuchet MS",sans-serif;"><u><b><br />
</b></u></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Cake Baking Directions</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350°F. Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl. Make both cake mixes; divide the batter among the pan and bowls.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Sift together flour, baking powder, baking soda, and salt in a medium bowl. (sifting rocks!) In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add the eggs 1 at a time, beating well after each addition. Beat in buttermilk until just combined on low speed. Add flour mixture in three batches, mixing until each addition is mixed in. Don't over mix.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Bake at 350 degrees until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and about 50 minutes for the large bowl. Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Ingredients for Frosting and Decorations</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups sugar </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon cream of tartar </div><div style="font-family: "Trebuchet MS",sans-serif;">Pinch of salt </div><div style="font-family: "Trebuchet MS",sans-serif;">3 large egg whites </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon vanilla extract </div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon almond extract </div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon yellow food coloring </div><div style="font-family: "Trebuchet MS",sans-serif;">Yellow sanding sugar, for coating </div><div style="font-family: "Trebuchet MS",sans-serif;">black piping frosting</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Directions for building the cake</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Trim the flat sides of the bowl cakes with a serrated knife to make level. They may have gotten a little uneven on top while baking. You want them flat so it's easy to stack. Using a chef's knife, cut the 4 corners off the rectangular cake and set aside three of the cake triangles for the tail and beak. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Put the flat cake on a cake board or platter and use toothpicks to attach two cake triangles to a short end for the tail. Position the large bowl cake on the flat cake as shown, then top with the small bowl cake; insert a skewer through the cakes to secure. Trim another cake triangle to make a beak; attach to the small bowl cake with toothpicks.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u>Make the frosting</u>:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly, seriously slowly, beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes. Beat in the vanilla and almond extracts and the food coloring.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape. This frosting actually works really great for shaping. With the edge of an offset spatula, use some frosting to extend the beak and tail. Coat the cake with yellow sanding sugar. Refrigerate, uncovered, 15 minutes. Draw circles/ovals for the eyes with black frosting. Remove the skewer and toothpicks as you cut the cake. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-cORnxKMA4eE/T340ujq3nGI/AAAAAAAAA7c/tCh7hyXBQ4s/s1600/photo%2528261%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cORnxKMA4eE/T340ujq3nGI/AAAAAAAAA7c/tCh7hyXBQ4s/s320/photo%2528261%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Good Luck.</span>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com2tag:blogger.com,1999:blog-42209388732520895.post-7724040029469175572012-03-12T20:15:00.002-05:002012-03-12T20:20:58.345-05:00Irish Soda Bread<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1FxmcFAHTbM/T16MZS5wMfI/AAAAAAAAA3o/l67at2DzGz8/s1600/photo%2528248%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-1FxmcFAHTbM/T16MZS5wMfI/AAAAAAAAA3o/l67at2DzGz8/s320/photo%2528248%2529.JPG" width="320" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">I just thought you would like to know that my family is not Irish, even though my younger brother Dave has a red beard. It's weird actually, because he has dark brown hair on his head. His red beard remains a mystery... Anyway, in our house growing up we always celebrated St. Patrick's Day, but it might have had to do with the fact that it was my older brother's birthday. I remember seeing this one specific picture of my brother Ryan when he was like three or something, and he was sitting next to a big round cake with a giant leprechaun frosted on it. The happy leprechaun had a huge red beard, green hat and was smoking a pipe. I really do hope that I am remembering that picture correctly and didn't just make that up. What a weird thing to imagine. Moving on. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>Last week I asked my brother what kind of treat he would like me to make him on his St. Patrick's Day birthday, and he said anything with rhubarb. Ya know, I had big plans for some sort of stout cake with Irish cream frosting, or something St. Patty's Day themed, but he had to go and ruin everything since it's his birthday or whatever. I kid, I kid. On St. Patrick's Day I will be using frozen rhubarb, because I can't find it fresh, and making my brother a rhubarb bar that I will be concocting all on my own. Wish the both of us luck. Maybe some Irish luck, that's good, right? <br />
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Since I love all holidays, I couldn't go through this one without making some sort of traditional Irish treat. I've been hearing people talk about Irish Soda Bread for a while now, so I thought I would finally give it a try. It turned out to be the easiest bread I've ever made, with maybe the exception of banana bread. I was incredibly excited about it because it ended up tasting so good, especially warm out of the oven with a little butter on it. I prefer the full-fat unsalted butter to accompany my bread, yup. I was even more excited about this stuff when it was cooled and I could slice it perfectly. This bread was toaster ready, man. I will definitely be keeping this recipe and making this Irish Soda Bread again. This recipe was so easy to understand and follow through with. I hope you get a chance to make it within the next week to get in the holiday spirit. Enjoy!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Irish Soda Bread</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from <a href="http://www.blogger.com/goog_1392190634">Saveur</a><b><a href="http://www.saveur.com/article/Recipes/Irish-Soda-Bread"> </a></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4 cups flour</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">4 tablespoons butter, cubed</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup raisins</div><div style="font-family: "Trebuchet MS",sans-serif;">1 egg, lightly beaten</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups buttermilk<b><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat your oven to 425°. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl. I recently found out how much of a difference sifting actually makes. I'll never skip this step again.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Using a pastry cutter or two knives or your fingers if you'd like, work butter into flour mixture until it resembles coarse meal, then stir in raisins. You could also use golden raisins or currants if you'd like. It just depends on your taste.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon or spatula until dough is too stiff to stir. Dust hands with some flour, and then gently knead dough in the bowl just long enough to form a rough ball. Transfer dough to a lightly floured surface and shape into a round loaf.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Transfer dough to a baking sheet with parchment paper. Using a serrated knife or bench knife, score top of dough about 1/2'' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 40- 50 minutes. Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-v1mUnKm4BhU/T16M-k46A5I/AAAAAAAAA4k/Adk9VhdRBj4/s1600/photo%2528247%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-v1mUnKm4BhU/T16M-k46A5I/AAAAAAAAA4k/Adk9VhdRBj4/s320/photo%2528247%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-9872737251736264252012-03-04T19:57:00.000-06:002012-03-04T19:57:35.978-06:00Blood Orange Sandwich Cookies<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;">
<a href="http://3.bp.blogspot.com/-6PKODV15Eiw/T1QGXENofKI/AAAAAAAAA2g/UjQTggnyWN0/s1600/photo%2528234%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-6PKODV15Eiw/T1QGXENofKI/AAAAAAAAA2g/UjQTggnyWN0/s320/photo%2528234%2529.JPG" width="320" /></a></div>
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I'm
not quite sure if I should be embarrassed by this or not, but I had never tasted a blood orange until this year. I've seen them before, like in the
opening credits for the show Dexter, but never had
tried one myself. Until, thanks to my pal, Kelsey, I enjoyed freshly
squeezed blood orange juice from her new juicer! Thanks for getting me
hooked, lady. These oranges are more tart and a little more messy, but
they are my new favorite orange. I wanted to bake with them while I had a
a giant bag around the house. I decided on a sandwich cookie that had a
flavored cream in the middle. I made the right decision, folks. This
cookie is good and really rich. One of these cookies will cure any sort
of sweet tooth you may be having.</div>
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While cutting these
oranges you may want to lay down parchment paper or something because
they squirt everywhere and the juice is blood red. Sooooo, don't wear
white. I've warned you now, so proceed with caution. Don't get me wrong, the juice won't be splattering your walls like blood, but a few several
drops will squirt out! These cookies aren't difficult to get done. The hardest part is maybe rolling out the dough, but even that isn't too difficult. Just make sure you keep your surface floured and don't roll the dough too thin. I also think that the cream turned out to be a really pretty pink from the dark red juice. Hope you get a chance to make these, they are worth the effort!</div>
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<b><span style="font-size: large;">Blood Orange Sandwich Cookies</span></b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
Adapted from <a href="http://www.marthastewart.com/353737/pink-grapefruit-sandwich-cookies">Martha Stewart</a></div>
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<b><u>Ingredients for cookie</u>:</b></div>
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Grated zest of 2 blood oranges</div>
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1/4 cup freshly squeezed blood orange juice</div>
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1 cup sugar</div>
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1 1/2 cups all-purpose flour, plus more for work surface</div>
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3/4 cup cake flour (not self-rising)</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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1/2 cup (1 stick) unsalted butter, room temperature</div>
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2 large egg yolks</div>
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<b><u>Ingredients for blood orange cream filling</u>: </b></div>
<div class="item-list" style="font-family: "Trebuchet MS",sans-serif;">
1/2 cup (1 stick) unsalted butter, softened<br />
2 cups confectioners' sugar<br />
1 tablespoon honey<br />
3 tablespoons freshly squeezed blood orange juice</div>
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<b><u>Directions for cookie</u>:</b> </div>
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Preheat oven to 350 degrees. Line a baking sheet with parchment
paper, set aside. In a small bowl, combine blood orange zest with 1 tablespoon sugar,
set aside. In a medium bowl, whisk together both flours, baking powder,
and salt, set aside.</div>
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In the bowl of an electric mixer, beat butter and remaining sugar on medium speed until
light and fluffy, about 2 minutes, scraping down sides of bowl if you need to. Add egg yolks, and beat until combined, scraping down sides of
bowl. Beat in zest-sugar mixture that you have set aside, then add flour mixture
in two batches, alternating with the juice, and beat to combine.</div>
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Turn out dough onto a piece of plastic wrap, and shape into a
1-inch-thick disk. Wrap it up in plastic, and refrigerate until firm, about 30
minutes. You can also throw it in the freezer for half that time.</div>
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On a lightly floured work surface, roll out disk to 1/8 inch
thick. Using a round cookie cutter, cut out rounds and place about 1 inch apart
on prepared sheet. Bake, rotating sheet halfway through, until edges are
golden, 15 to 18 minutes. Transfer sheet to a wire rack to cool 5
minutes. Transfer parchment paper and cookies to rack to cool
completely.</div>
<div class="item-list" style="font-family: "Trebuchet MS",sans-serif;">
Using an offset spatula, spread 1 tablespoon filling onto flat
sides of half the cookies. Sandwich with remaining cookies, keeping flat
sides down. </div>
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<b><u>Directions for cream filling</u>:</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
In the bowl of an electric mixer, beat
butter and sugar until light and fluffy, about 4 minutes. Also, before you but in the confectioners' sugar I would sift it first just to make sure there won't be any lumps. That way your frosting won't get over-mixed. Next, beat in
honey. Add blood orange juice, 1 tablespoon at a time, until filling holds together
and is smooth and creamy, about 2 minutes. Then you can transfer the cream to a small bowl,
cover it, and set aside until ready to use.</div>
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*Oh! One more thing, you can keep these cookies refrigerated for up to 3 days! Enjoy.</div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com1tag:blogger.com,1999:blog-42209388732520895.post-65885633873448910842012-02-21T20:16:00.000-06:002012-02-21T20:16:08.558-06:00Carrot Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-yG4_27DP87g/Ty62tMqHaJI/AAAAAAAAA0M/sdu5XojrfLQ/s1600/photo%2528223%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yG4_27DP87g/Ty62tMqHaJI/AAAAAAAAA0M/sdu5XojrfLQ/s320/photo%2528223%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I've been pretending for several months now that my oven can bake layer cakes. Well, it can't. I've ruined/thrown away more cakes than I would like to admit. I'm convinced that I have the smallest, most irritating oven known to man, other than the 'Easy Bake Oven'. But some days it feels like I'm baking in that 'Easy Bake Oven', but mine just has a stove top attached to it as well. Maybe I exaggerate sometimes, but just a little. I promise. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">My problem is that I can't bake both the cakes for the layer cake at the same time. Unfortunately, my oven isn't wide or long enough to do so. I also can't bake on separate racks because then one cake would be way too close to the top while the other cake would be way too close to the bottom and they wouldn't bake evenly. Waa-waa. Why don't I just bake one cake at a time you ask? Well, a lot of recipes that I have come across frown on doing that and I've found out first hand that it doesn't work the best either. The whole situation is just one giant UFFDA.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">My dream of becoming a 'Layered Cake Master' will have to be put on hold until I have the luxury of a somewhat regular sized oven. Until then, I have turned to cupcakes. For some reason I have it in my head that cupcakes don't seem as fancy or special as a layer cake, but they will have to do for now. I'm going to try and be positive about my misfortune and hopefully come to the realization that cupcakes are special too. Right??? I'm warning you now, expect a lot of cupcake recipes in the coming months and if you have any suggestions let me know! I chose carrot cupcakes because I found some awesome, colored carrots, but you can use any carrots that make you happy. You could even buy a bag of already shredded carrots, which is what I wished I would have done about half way through shredding these. I just thought you should know that these cupcakes are really, really good. Also, I paired them with my favorite cream cheese frosting recipe. Enjoy!</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;"><br />
</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Carrot Cupcakes with Cream Cheese Frosting </span></b></div><div style="font-family: "Trebuchet MS",sans-serif;">Base of this recipe came from <a href="http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/">Smitten Kitchen</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups all purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons ground cinnamon</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon ground nutmeg</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon ground ginger</div><div style="font-family: "Trebuchet MS",sans-serif;">1/8 teaspoon ground cloves </div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cups canola oil</div><div style="font-family: "Trebuchet MS",sans-serif;">4 large eggs</div><div style="font-family: "Trebuchet MS",sans-serif;">3 cups grated peeled carrots, I used colored carrots, you can use any.</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cups coarsely chopped walnuts </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup raisins</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350°F.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Line 24 cupcake molds with papers.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Whisk flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-SDlJD4QPxNE/T0RKrg06VWI/AAAAAAAAA1k/eG-uokJ9vA4/s1600/photo%2528224%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SDlJD4QPxNE/T0RKrg06VWI/AAAAAAAAA1k/eG-uokJ9vA4/s320/photo%2528224%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-E1fvek8rGVY/T0RKxod5oQI/AAAAAAAAA1w/F1rleNZSB4c/s1600/photo%2528225%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-E1fvek8rGVY/T0RKxod5oQI/AAAAAAAAA1w/F1rleNZSB4c/s320/photo%2528225%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Divide batter among cupcake molds, filling 3/4 of each.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-HjICsxRAOu4/T0RK4MPPABI/AAAAAAAAA18/UDYdleEXomI/s1600/photo%2528226%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-HjICsxRAOu4/T0RK4MPPABI/AAAAAAAAA18/UDYdleEXomI/s320/photo%2528226%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Bake cupcakes 20-22 minutes, or until a tester inserted into the center of one comes out clean. Let them cool in pans for a few minutes, then transfer cupcakes to a cooling rack. Let cool completely before icing them.</div><div style="font-family: "Trebuchet MS",sans-serif;"><u></u></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-_p-MGd6JD64/T0RLBYIKF_I/AAAAAAAAA2I/iYdo01pZJiQ/s1600/photo%2528227%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-_p-MGd6JD64/T0RLBYIKF_I/AAAAAAAAA2I/iYdo01pZJiQ/s320/photo%2528227%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Cream Cheese Frosting:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">8-ounce package cream cheese, softened</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 sticks (12 Tablespoons) unsalted butter, room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">3 1/2 cups confectioners’ sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon lemon juice</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In a stand mixer beat all the ingredients on medium until fluffy.</div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com1tag:blogger.com,1999:blog-42209388732520895.post-89775592205739337732012-02-05T13:20:00.000-06:002012-02-05T13:20:53.170-06:00Stout Brownies<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-zG_pCm-yuNY/Ty6oe2OrnHI/AAAAAAAAAy4/7qX02UMA4fI/s1600/photo%2528221%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-zG_pCm-yuNY/Ty6oe2OrnHI/AAAAAAAAAy4/7qX02UMA4fI/s320/photo%2528221%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I realize that a lot of people get excited for the Super Bowl, but I'm not one of them. The reason I show any excitement at all really is because it means that baseball is right around the corner. Spring training starts soon! Woo-hoo! Since I am a baseball fan, I understand people's excitement for the game of football. For others, it might just be a reason to party and have a good time. Oh, and eat. Well, I'm joining the party this year with Chocolate-Stout Brownies. There is beer in these brownies so it's like a party for your mouth, right?? Yeah, I thought so.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I had only two small problems, if you want to call them that, with this cake. My glaze came out pretty thick but I'm wondering if it's because I melted the butter with the chocolate and it says to stir the butter in after the chocolate is melted. Could it really have made that much of a difference? Must have. It was still great tasting, somewhat like a ganache, but I think it was supposed to be a thin layer that somewhat hardened. Mine totally did not do that. It was like a big piece of gooey, delicious cake. The other 'problem' was that I forgot to grease the foil before I poured in the batter. Yeah, I wouldn't recommend forgetting to do that. My brownies were quite difficult to get out in one piece. I would still recommend these brownies. The issues I had with them were completely my fault and didn't harm the taste of them at all. I hope your Super Bowl 'holiday' is wonderful and your team wins and gets that big trophy and stuff. In our house, we will be eating junk food and watching Law and Order. Shocker. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;"><span style="font-weight: normal;">Chocolate-Stout Brownies</span></span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">Adapted from <a href="http://www.bonappetit.com/recipes/2012/02/chocolate-stout-brownies">bon appetit </a></span></span></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><h3><span style="font-size: small;"><b>Ingredients:</b></span><span class="ingredient"><span class="quantity"> </span></span></h3></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="quantity">1 cup stout </span></span><br />
<span class="ingredient"><span class="quantity">16</span> <span class="unit">ounces</span> <span class="name">bittersweet chocolate, chopped, divided</span> </span><span class="ingredient"> <span class="quantity"> </span></span></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="quantity"></span><span class="name">2 1/4 sticks unsalted butter</span> </span><span class="ingredient"> <span class="quantity"> </span></span></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="quantity">1 1/2</span> <span class="unit">cups</span> <span class="name">sugar</span> </span><span class="ingredient"> <span class="quantity"> </span></span></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="quantity">3</span> <span class="name">large eggs</span> </span></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"> </span><span class="ingredient"> <span class="quantity">1</span> <span class="unit">teaspoon</span> <span class="name">vanilla extract</span> </span></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"> </span><span class="ingredient"> <span class="quantity">3/4</span> <span class="unit">cup</span> <span class="name">all-purpose flour</span> </span></div><div class="ingredient-sets" style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"> </span><span class="ingredient"> <span class="quantity">1 1/2</span> <span class="unit">teaspoons</span> <span class="name">kosher salt, divided</span> </span> <span class="instructions"> </span></div><div class="ingredient-sets"><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"> </span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"><b>Directions</b>: </span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"><br />
</span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions">Preheat oven to 350°. Line a 9 inch metal baking pan with foil, leaving an overhang. Bring stout to a boil in a sauce pan; cook until reduced to 1/2 cup, about 10-12 minutes. Let cool. Reserve 1/4 cup stout.</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span class="instructions"><a href="http://2.bp.blogspot.com/-5nTKXCBeolk/Ty6otvE_6WI/AAAAAAAAAzE/KWaHQOEPhW4/s1600/photo%2528222%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5nTKXCBeolk/Ty6otvE_6WI/AAAAAAAAAzE/KWaHQOEPhW4/s320/photo%2528222%2529.JPG" width="320" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"><br />
<br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"> </span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions">Stir 12 oz. chopped, bittersweet chocolate and 1 cup, cut-up butter in a medium bowl, I use glass, set over a saucepan of simmering water until melted and smooth. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-w0rsKItWes8/Ty6o4I8lXpI/AAAAAAAAAzQ/YrsUMkn31oE/s1600/photo%2528219%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-w0rsKItWes8/Ty6o4I8lXpI/AAAAAAAAAzQ/YrsUMkn31oE/s320/photo%2528219%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-iQirMlphLMM/Ty6o9eFWthI/AAAAAAAAAzc/0Q-BHWnKVo8/s1600/photo%2528218%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-iQirMlphLMM/Ty6o9eFWthI/AAAAAAAAAzc/0Q-BHWnKVo8/s320/photo%2528218%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"> </span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions">Whisk sugar, eggs, and vanilla in a large bowl to mix. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Stir in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span class="instructions"><a href="http://2.bp.blogspot.com/-xoHxg4GU6F8/Ty6pIS70iMI/AAAAAAAAAzo/F2f6LQrp4QA/s1600/photo%2528217%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-xoHxg4GU6F8/Ty6pIS70iMI/AAAAAAAAAzo/F2f6LQrp4QA/s320/photo%2528217%2529.JPG" width="320" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span class="instructions"><a href="http://1.bp.blogspot.com/-03OPOg1MnWs/Ty6pPBoQZdI/AAAAAAAAAz0/LLxhN4cmRUQ/s1600/photo%2528216%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-03OPOg1MnWs/Ty6pPBoQZdI/AAAAAAAAAz0/LLxhN4cmRUQ/s320/photo%2528216%2529.JPG" width="320" /></a></span></div><span class="instructions" style="font-family: "Trebuchet MS",sans-serif;"><br />
</span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"> </span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions">Bake brownies until surface begins to crack and a tester comes out with a few moist crumbs attached, 40-45 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 oz. chocolate in a medium bowl set over a sauce pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"> </span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions">Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. <i></i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions"> </span></div><div class="text" style="font-family: "Trebuchet MS",sans-serif;"><span class="instructions">Using foil overhang, lift brownie from pan; cut into squares. I managed to forget to grease my foil before I poured the batter into the pan. Oops. My brownies stuck to the bottom so they didn't look as neat and pretty as they should have, but they were still tasty. Don't forget to use some non-stick spray!</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span class="instructions"><a href="http://2.bp.blogspot.com/-h5qh25qlRZo/Ty6pXNLZWuI/AAAAAAAAA0A/i3VNaTAcFlw/s1600/photo%2528220%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-h5qh25qlRZo/Ty6pXNLZWuI/AAAAAAAAA0A/i3VNaTAcFlw/s320/photo%2528220%2529.JPG" width="320" /></a></span></div><span class="instructions"><br />
<br />
</span> </div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-40014321906029119762012-01-23T19:17:00.000-06:002012-01-23T19:17:47.068-06:00Key Lime Pie with Meringue Topping<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iPk802se6YU/Tx4B3GCrsxI/AAAAAAAAAxM/2LW4itJDmr4/s1600/photo%2528208%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-iPk802se6YU/Tx4B3GCrsxI/AAAAAAAAAxM/2LW4itJDmr4/s320/photo%2528208%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Today just happens to be National Pie Day and I have chosen to participate. Awesome, I know! I love pie and to be honest, it's probably my dessert of choice. There is something so simple and somewhat old-fashioned about pie that gets me. It's classic and it always has been and always will be around. There are SO many different kinds of options for pie, some require more skill than others and some can cost a ridiculously high amount of money. But pie can also be the easiest, cheapest dessert you can choose to make. The decision is all yours, and the possibilities are endless. Savory or sweet, man, pie can do it all. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I chose to do Key Lime Pie on National Pie Day because it's my favorite pie of all time. Bold statement, but very true. I found a recipe that included meringue on top of this pie and I was sold. Meringue just happens to be my favorite pie topping. This particular meringue recipe turned out perfect, it looks and tastes just like how my grandma's does on her rhubarb pie and that is exactly what I wanted. I was way more excited about this than I should have been. I'm super cool, ya know. I have officially conquered meringue and I'm damn proud of it. Now, this recipe is based off one from Paula Deen and her Food Network gang. This is the first recipe I've ever made from Paula Deen's recipe collection. Recently the popular southern cook has been getting some (a ton) of bad press because of her health issues, selling diabetes pills, and use of butter or something, but I decided to give her a chance anyway. Even if you are despising Paula Deen at the moment, don't take it out on this pie. It's great. It's better than great. I plan on using this recipe many more times. Happy National Pie Day to you and I hope you're able to get a slice, or two. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Key Lime Pie with Meringue Topping</span></b><u> </u></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from Paula Deen on <a href="http://www.foodnetwork.com/recipes/paulas-home-cooking/key-lime-pie-with-meringue-topping-recipe/index.html">Food Network.com</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Crust</u>: </div><div class="item-list" style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups graham crackers, finely ground (about 12 crackers)<br />
5 tablespoons unsalted butter, melted<br />
1/4 cup sugar<br />
1/8 teaspoon salt<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Filling</u>: </div><div style="font-family: "Trebuchet MS",sans-serif;">3 large egg yolks </div><div style="font-family: "Trebuchet MS",sans-serif;">1 (14-ounce) can sweetened condensed milk</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons grated lime zest </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup freshly squeezed lime juice </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup heavy cream</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Meringue</u>: </div><div style="font-family: "Trebuchet MS",sans-serif;">4 egg whites </div><div style="font-family: "Trebuchet MS",sans-serif;">6 tablespoons sugar </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon cornstarch</div><div style="font-family: "Trebuchet MS",sans-serif;">Pinch salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Directions</u>: </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="instructions" style="font-family: "Trebuchet MS",sans-serif;"><div class="instruction">Preheat the oven to 350 degrees F. </div><br />
<div class="item-list">Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 10 to 12 minutes. Let cool completely on a wire rack.</div><br />
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In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Mine only took about 25 minutes. Remove pie from oven. <br />
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Meanwhile, in a medium bowl beat the egg whites until soft peaks form, which will take several minutes. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Spread it out to the ends of you can. The meringue tends to shrink a bit. Bake for 10 to 12 minutes. Serve pie warm or at room temperature<br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-uLiZmCEvQKE/Tx4CyBdbGEI/AAAAAAAAAyg/tb4xXCSlZ0M/s1600/photo%2528210%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-uLiZmCEvQKE/Tx4CyBdbGEI/AAAAAAAAAyg/tb4xXCSlZ0M/s320/photo%2528210%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-YM4KIwI157Y/Tx4C4USbWJI/AAAAAAAAAys/qB0Ye4rO960/s1600/photo%2528211%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-YM4KIwI157Y/Tx4C4USbWJI/AAAAAAAAAys/qB0Ye4rO960/s320/photo%2528211%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-47124152261234263192012-01-22T15:31:00.000-06:002012-01-22T15:31:51.408-06:00Cranberry-Creme Fraiche Bundt Cake<div style="font-family: "Trebuchet MS",sans-serif;">This recipe will be my official farewell to cranberries, until next year that is. To be honest, I've gotten sick of them. Every year I get so excited for fresh cranberries to get stocked in our grocery store and I bake with them until I can't stand it anymore. This year I even made jam from them, which I will do again. Cranberries are just a nice distraction for me until rhubarb rolls back around. Rhubarb is my true love and I miss it dearly. Yes, I realize I'm a very strange person. In all honesty, rhubarb is probably my favorite thing to bake with and it makes me sad that I still have several months to wait for it. Don't you feel sorry for me? I do.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I will admit it, cranberries have been good to me this year and this newest cake is quite swell. I was a flipping through a cookbook and one of the reasons I stopped on this cake's page and decided to make it was because of the bright pink glaze. It looked interesting and tasty. I figured I should make one more thing with my winter friend, the cranberry. Hope you get a chance to make it before the cranberries disappear.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Cranberry-</span><span style="font-size: large;">Crème Fraîche Bundt Cake</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;">Recipe adapted from <a href="http://www.barnesandnoble.com/w/cake-simple-christie-matheson/1101004161">Cake Simple</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup unsalted butter, at room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups all-purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon cinnamon </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">2 eggs</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup crème fraîche (recipe follows)</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 c. whole-berry cranberry sauce (recipe follows)</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup chopped toasted almonds</div><div style="font-family: "Trebuchet MS",sans-serif;">Cranberry Glaze (recipe follows)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 350°F. Spray the inside of a 10-cup bundt pan with a non-stick baking spray.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Whisk the flour with the baking soda, baking powder, cinnamon, and salt in a medium bowl until thoroughly combined.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">With the mixer on low, add the flour mixture (in three increments) alternating with the crème fraîche (in two increments), beginning and ending with the flour and beating after each addition until just combined.</div><div style="font-family: "Trebuchet MS",sans-serif;">Pour half the batter into the prepared pan. Swirl half the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter. Sprinkle the almonds over the top. Bake for 50 to 55 minutes, until golden brown on top.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Transfer the cake to a serving plate and drizzle the glaze over the cooled cake. The cake will keep in an airtight container at room temperature for up to 2 days.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Crème Fraîche</span></b> (I bought mine, nobody will judge you if you do as well.)</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups heavy cream</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons buttermilk</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Combine the heavy cream with buttermilk, cover tightly, and let sit at room temperature (in a warm room) for at least 8 hours. Stir the mixture, it should be thick and creamy. If it hasn't thickened completely, cover the mixture again and let it sit in a warm place for another 2 to 3 hours and check it again. when it has a nice, thick consistency, it will keep in an airtight container in the refrigerator for up to two weeks.</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;"><br />
</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Whole Berry-Cranberry Sauce</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;">12 ounces fresh cranberries</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 cup water</div><div style="font-family: "Trebuchet MS",sans-serif;">2/3 cup brown sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/3 cup granulated sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In a medium saucepan over medium-high heat, combine the cranberries with the water, brown sugar, granulated sugar, and salt and cook for about 15 minutes, or until the sauce has thickened and most of the liquid has reduced. After about 10 minutes of cooking, remove about 1 tablespoon of the liquid for the cranberry glaze. Let the sauce cool completely before using it in the cake. The sauce keeps in an airtight container in the refrigerator for up to 3 days. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Cranberry Glaze* </b></span></div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup confectioners’ sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon pure almond extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon cranberry juice (reserved from making the cranberry sauce)</div><div style="font-family: "Trebuchet MS",sans-serif;">*I added a little orange juice to make the glaze a little smoother. It was pretty stiff before I added a little more liquid. You could also reserve more cranberry juice as well.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-hgaP6dF_k44/TxJU0oCcuII/AAAAAAAAAtM/3YrK_YyzSTA/s1600/photo%252850%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-hgaP6dF_k44/TxJU0oCcuII/AAAAAAAAAtM/3YrK_YyzSTA/s320/photo%252850%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com2Minneapolis, MN, USA44.9799654 -93.26383609999999244.899412399999996 -93.33152059999999 45.0605184 -93.1961516tag:blogger.com,1999:blog-42209388732520895.post-33840124458388965572012-01-16T11:29:00.000-06:002012-01-16T11:29:46.921-06:00Coconut Thumbprint Cookies with Salted Caramel<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-frtg5sVHpaI/TxROLC8jcyI/AAAAAAAAAtc/BcnfIDdQPpI/s1600/photo%2528146%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-frtg5sVHpaI/TxROLC8jcyI/AAAAAAAAAtc/BcnfIDdQPpI/s320/photo%2528146%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I wanted to share these cookies with you because I think they are incredibly rad. I'm not even that much of a fan of coconut, not at all actually, but I still enjoyed these treats quite a bit. I'm pretty much a sucker for anything oozing with caramel and judging from the reaction my fella gave me after trying one, these might be the best thing I've baked in a while. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The awesome thing about these cookies is that they aren't at all difficult to make, though they do tend to be a bit time consuming. I warned you, remember that. The strangest part of preparing these cookies was the process of dipping them in the egg wash and then rolling them in the coconut. It was weird, don't ask me why. Moving on, the salted caramel turned out to be easy to prepare as well. The hardest part about the sauce is unwrapping the caramels and making sure it doesn't burn while you're cooking it. When the recipe says to constantly stir, you seriously need to constantly stir. This sauce will burn and stick to that pot of yours and then you will be cursing my name while you are trying to clean it out. Trust me, I figured this part out the hard way and my pot is still soaking. Hope you get a chance to try these out. Enjoy!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span class="Apple-style-span" style="font-size: medium;">Coconut Thumbprint Cookies with Salted Caramel</span></b>Recipe from <a href="https://martha.zt01.net/MSL/1/msl_july_google/landing/msl_google.php?gclid=CKXKjP_s1K0CFcobQgodo2jCKQ">Martha Stewart Living</a> Feb 2012 </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">3 sticks unsalted butter, room temperature</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup white sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tsp. pure vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">3 1/2 cups all purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp salt</div><div style="font-family: "Trebuchet MS",sans-serif;">2 large eggs beaten</div><div style="font-family: "Trebuchet MS",sans-serif;">12 ounces sweetened flaked coconut</div><div style="font-family: "Trebuchet MS",sans-serif;">44 small soft caramel candies (12 oz.)</div><div style="font-family: "Trebuchet MS",sans-serif;">6 tablespoons heavy cream</div><div style="font-family: "Trebuchet MS",sans-serif;">Flaky Sea Salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until it is pale and fluffy, then add vanilla. With your mixer on low, gradually add flour and 1/2 tsp salt and beat to combine. Using plastic wrap, press dough together, and roll into 1 1/4-inch balls. Dip each ball into the beaten egg, shake off any excess egg, and then roll in coconut. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Place balls on parchment-lined baking sheet and press and indentation of your thumb into each cookie. Bake for 10 minutes, then remove sheet from oven and re-press indentations. After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-LOOORQL5w8E/TxRQti4vBaI/AAAAAAAAAuk/v45m3wNFVQQ/s1600/photo%2528113%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-LOOORQL5w8E/TxRQti4vBaI/AAAAAAAAAuk/v45m3wNFVQQ/s320/photo%2528113%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">For caramel: Place unwrapped caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels have melted and the mixture is smooth, 4-6 minutes. Spoon caramel into the indentations of each cookie and sprinkle with sea salt. If the caramel starts to harden, rewarm it on low heat! (Store in airtight containers for up to 2 days.)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-ITKQQ6A5GaI/TxRQ-EuYpkI/AAAAAAAAAu8/emX5_dGkaKs/s1600/photo%2528145%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ITKQQ6A5GaI/TxRQ-EuYpkI/AAAAAAAAAu8/emX5_dGkaKs/s320/photo%2528145%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-IRHFtrY1mB8/TxRRZQRHkAI/AAAAAAAAAvI/hL8J2HXa2Cc/s1600/photo%2528146%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-IRHFtrY1mB8/TxRRZQRHkAI/AAAAAAAAAvI/hL8J2HXa2Cc/s320/photo%2528146%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com2tag:blogger.com,1999:blog-42209388732520895.post-6390378147469708362012-01-03T19:50:00.007-06:002012-01-06T20:33:54.305-06:00Part II: My Holiday CookiesI recently fell in love with Rustica, the bakery, and their chocolate chip shortbread cookies. In this list of cookies, there is a recipe which is my attempt to copy them. They don't quite taste the same, but they are still quite good. Along with that one, there is a few more of my holiday cookies. They are all pretty quick and simple, which is how I like my holiday baking. If you received any of my holiday goodies and there was a cookie in there that isn't on this list, let me know and I will get you the recipe! Enjoy.<br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Grammy's Chocolate Cookie</div><a href="http://www.marthastewart.com/316883/grammys-chocolate-cookies" style="font-family: "Trebuchet MS",sans-serif;">http://www.marthastewart.com/316883/grammys-chocolate-cookies</a><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Snickerdoodle</div><a href="http://www.flourbakery.com/p153.php?pageID=192" style="font-family: "Trebuchet MS",sans-serif;">http://www.flourbakery.com/p153.php?pageID=192</a><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Chocolate Chip Shortbread</div><a href="http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe/index.html" style="font-family: "Trebuchet MS",sans-serif;">http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe/index.html</a><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Nutmeg Maple Butter Cookie</div><a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/" style="font-family: "Trebuchet MS",sans-serif;">http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/</a><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Peanut Butter Kisses</div><a href="http://www.hersheys.com/recipes/5191/Peanut%20Butter%20Blossoms.aspx" style="font-family: "Trebuchet MS",sans-serif;">http://www.hersheys.com/recipes/5191/Peanut%20Butter%20Blossoms.aspx</a><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Surprise Kisses</div><a href="http://www.food.com/recipe/surprise-kisses-46689" style="font-family: "Trebuchet MS",sans-serif;">http://www.food.com/recipe/surprise-kisses-46689</a><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-yNdoJLAMtjw/TwOxYjBfMrI/AAAAAAAAAqc/ISZM3gCnSwM/s1600/photo%2528192%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-yNdoJLAMtjw/TwOxYjBfMrI/AAAAAAAAAqc/ISZM3gCnSwM/s320/photo%2528192%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Sugar Cookie</div><a href="http://www.flourbakery.com/p153.php?pageID=192" style="font-family: "Trebuchet MS",sans-serif;">http://www.flourbakery.com/p153.php?pageID=192</a>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-28156278847923566032012-01-03T19:28:00.001-06:002012-01-05T20:33:07.788-06:00Part I: My Homemade Holiday Candies<div style="font-family: "Trebuchet MS",sans-serif;">
I haven't posted for a while and I really don't have any excuses, unless you count being addicted to the television show 'Law and Order'. It's streaming on Netflix and I can't seem to stop watching it, therefore no time for anything somewhat productive. Yes, I may be addicted to crime TV, but I finally shut it off to tell you about my holiday treats. I made SO many different things this year and I couldn't choose which treat I liked the best, so I decided to give you a list of some of my favorites with a link to the original recipe. This first post is just of the candies that I thought turned out to be quite tasty. Most of my recipes this year came from Martha Stewart. Even though her recipes are sometimes difficult and don't always turn out, her golden caramel recipe is probably the best thing I made this holiday season.</div>
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I'm planning on doing a separate post on the holiday cookies I made, so stay tuned! I know Christmas is over, but you can always try these recipes now or save them until next year. All of the recipes I'm posting work great and I had zero problems with them! Shocking, I know. Hope you enjoy. </div>
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Golden Caramels</div>
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<a href="http://www.marthastewart.com/341879/golden-caramels">http://www.marthastewart.com/341879/golden-caramels</a></div>
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Honey-Pecan Granola</div>
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<a href="http://www.marthastewart.com/332399/honey-pecan-granola">http://www.marthastewart.com/332399/honey-pecan-granola</a></div>
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Cherry, Almond and Cinnamon Granola</div>
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<a href="http://www.foodnetwork.com/recipes/ina-garten/cherry-almond-and-cinnamon-granola-recipe/index.html">http://www.foodnetwork.com/recipes/ina-garten/cherry-almond-and-cinnamon-granola-recipe/index.html</a></div>
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Peanut Brittle</div>
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<a href="http://www.startribune.com/lifestyle/taste/111947269.html">http://www.startribune.com/lifestyle/taste/111947269.html</a></div>
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Old-Fashioned Butter Crunch Candy</div>
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<a href="http://www.cooksillustrated.com/recipes/login.asp?docid=7277">http://www.cooksillustrated.com/recipes/login.asp?docid=7277</a></div>
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Chocolate-Covered Almond Pralines</div>
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<a href="http://www.marthastewart.com/865710/chocolate-covered-almond-pralines">http://www.marthastewart.com/865710/chocolate-covered-almond-pralines</a></div>
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Creamy Peanut Butter Cup</div>
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<a href="http://www.marthastewart.com/355516/peanut-butter-cups">http://www.marthastewart.com/355516/peanut-butter-cups</a> </div>
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Hope you had a happy holiday!</div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-3165830335563019422011-12-05T18:49:00.000-06:002011-12-05T18:49:55.649-06:00Jelly Filled Doughnuts<div style="font-family: "Trebuchet MS",sans-serif;">I feel sort of bad for these doughnuts because I had a rotten attitude towards them from the beginning. I wasn't sure if I was making them right or not, or if they were turning out. I just recently started baking with yeast. It seems that every recipe's ingredients are somewhat similar, but the outcome is so drastically different. I'm just inexperienced in the dough making field I guess. Well, turns out I had nothing to worry about because they worked great, but I was a jerk towards them until I was able to taste one. I like having spoilers for a few things in my life. I like spoilers during bad romantic comedies, action movies and I like them while I'm baking with yeast. I enjoy knowing what's coming next, especially when I have invested 6 hours into one recipe. </div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;">These doughnuts looked soooo easy in this month's issue of Food Network Magazine. Some guy, named Chuck, said to, 'Try this at home...'. I'm sure Chuck is a really nice guy, but I don't totally trust him yet. His instructions were very vague and I kept worrying throughout the process if what I was doing was right. There was no reassurance with Chuck's instructions, and I guess that's what I needed. There were many pictures along with his recipe, but I like words. Just sayin'. I truly enjoy all the extra fluff some people put into their recipes. You know, the drawn out paragraphs and such. I think that's why I really love Cook's Illustrated Magazine. They write down every possible step there ever could be. I realize that for some recipes that it's unnecessary, but when you're dealing with a gallon of hot grease on your stove top, you should probably know what the hell you're doing. I may or may not try this recipe again. Maybe now that I know what to expect, I'll be a little more excited to make these. I'm going to leave you with Chuck's parting words dealing with this recipe, "Try these with whatever fillings you have on hand, like peanut butter and jelly. Or use Nutella-it's the bomb." Oh, OK Chuck. I'll do that.</div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u><b><span style="font-size: large;">Jelly Filled Doughnuts</span></b></u></div><div style="font-family: "Trebuchet MS",sans-serif;">Recipe from Chuck Hughes, <a href="http://www.foodnetwork.com/food-network-magazine/package/index.html">Food Network Magazine</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup warm milk</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon active dry yeast</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 cup granulated sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">2 large eggs</div><div style="font-family: "Trebuchet MS",sans-serif;">2 to 2 1/4 cups all-purpose flour, plus more for dusting</div><div style="font-family: "Trebuchet MS",sans-serif;">4 tablespoons unsalted butter, cut into pieces and softened</div><div style="font-family: "Trebuchet MS",sans-serif;">Vegetable oil, for brushing and deep-frying</div><div style="font-family: "Trebuchet MS",sans-serif;">Jelly or jam, for filling</div><div style="font-family: "Trebuchet MS",sans-serif;">Confectioners' sugar, for dusting</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1. Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast on top and stir to dissolve; let stand until foamy, about 5 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-7GMVAsyGmOA/Tt0KWIPloxI/AAAAAAAAAlI/jAXOC-d7I9w/s1600/photo%2528164%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-7GMVAsyGmOA/Tt0KWIPloxI/AAAAAAAAAlI/jAXOC-d7I9w/s320/photo%2528164%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2. Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended. Add 2 cups flour and mix with the dough hook to combine, stopping to scrape down the bowl. (The dough will be stick; if it's too wet, add the remaining 1/4 cup flour.) Add the butter and mix until smooth.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-aYIFZ7kI7Vk/Tt0KxGp8o9I/AAAAAAAAAl4/sbM_l1bJZtc/s1600/photo%2528168%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-aYIFZ7kI7Vk/Tt0KxGp8o9I/AAAAAAAAAl4/sbM_l1bJZtc/s320/photo%2528168%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">3. Brush a large bowl with vegetable oil; add the dough and cover with plastic wrap. let rise in the refrigerator, at least 4 hours or overnight.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-uLhwIL-oelY/Tt0K4BONxiI/AAAAAAAAAmE/UPyOFQcER5Y/s1600/photo%2528169%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-uLhwIL-oelY/Tt0K4BONxiI/AAAAAAAAAmE/UPyOFQcER5Y/s320/photo%2528169%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4. Line 2 baking sheets with parchment paper and dust with flour. Dust a clean surface with flour; turn out the dough onto the surface. Dust the dough with flour, then gently pat it out to make it easier to roll. Using a rolling pin, roll out the dough until about 1/2 inch thick. Cut the dough into 1 1/2-inch rounds with a cookie cutter; transfer to the prepared baking sheets. Re-roll the scraps and cut out more rounds. Dust the dough rounds lightly with flour, cover with plastic wrap and let rest 1 hour in a warm place.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-LwOtAiHoCWY/Tt0LBGb2sUI/AAAAAAAAAmQ/WtFF3YRKO3s/s1600/photo%2528170%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-LwOtAiHoCWY/Tt0LBGb2sUI/AAAAAAAAAmQ/WtFF3YRKO3s/s320/photo%2528170%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-94wOxArn3aE/Tt0LPtNcCaI/AAAAAAAAAmo/StkCzj_eBmI/s1600/photo%2528172%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-94wOxArn3aE/Tt0LPtNcCaI/AAAAAAAAAmo/StkCzj_eBmI/s320/photo%2528172%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-XBW4qSEXKj8/Tt0LWLUx9BI/AAAAAAAAAm0/hRRg0I7VQMQ/s1600/photo%2528173%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-XBW4qSEXKj8/Tt0LWLUx9BI/AAAAAAAAAm0/hRRg0I7VQMQ/s320/photo%2528173%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-KFkiCt2JdF0/Tt0Laq6Qm-I/AAAAAAAAAnA/DzOrdf7ILvo/s1600/photo%2528174%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KFkiCt2JdF0/Tt0Laq6Qm-I/AAAAAAAAAnA/DzOrdf7ILvo/s320/photo%2528174%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">5. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 360 degree. I used a candy thermometer, worked out fine. Working in batches, fry the doughnuts, turning, until golden brown, 1 to 1 1/2 minutes total. Using tongs or a skimmer, remove to paper towels to drain.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-GWJhiNLEiBo/Tt0LhN69yXI/AAAAAAAAAnM/9zF_G1BOa-Q/s1600/photo%2528175%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-GWJhiNLEiBo/Tt0LhN69yXI/AAAAAAAAAnM/9zF_G1BOa-Q/s320/photo%2528175%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">6. Fit a pastry bag with a 1/8-inch round tip; place the bag in a glass and cuff the open end over the glass. Fill the bag with jelly. Insert the pastry tip into the side of a doughnut and gently squeeze to fill repeat with the remaining doughnuts. Dust with confectioners' sugar and serve warm.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-AC1tKZVAa5c/Tt0LoSOqCAI/AAAAAAAAAnY/oRXhfJNe3hA/s1600/photo%2528176%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-AC1tKZVAa5c/Tt0LoSOqCAI/AAAAAAAAAnY/oRXhfJNe3hA/s320/photo%2528176%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-aSZ0_wsis7s/Tt0L0DZO_HI/AAAAAAAAAnw/VVU36I07Hgs/s1600/photo%2528178%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-aSZ0_wsis7s/Tt0L0DZO_HI/AAAAAAAAAnw/VVU36I07Hgs/s320/photo%2528178%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">*I used my homemade strawberry jam for the filling, but you can use any flavor you'd like. Also, I skipped the jam for some of them and just used confectioners' sugar to roll them in. I'd almost say just the sugar ended up tasting the best, but that's just me. Enjoy!</div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com1tag:blogger.com,1999:blog-42209388732520895.post-88981296378815437622011-11-28T19:30:00.000-06:002011-11-28T19:30:32.143-06:00Cinnamon-Pear Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-660GhiMW_qM/TtQySPSuCOI/AAAAAAAAAjo/C-nvRxrQQYc/s1600/photo%2528159%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-660GhiMW_qM/TtQySPSuCOI/AAAAAAAAAjo/C-nvRxrQQYc/s320/photo%2528159%2529.JPG" width="320" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">Along with my traditional Thanksgiving pies, I decided to make something that was a little different this year to go with them. This particular cheesecake appealed to me because there was a layer of pears on the bottom and a layer of sour cream on top. Yup, sour cream is what actually sold me. Don't judge. Actually, whenever I see/eat sour cream I think of my youngest brother, Randy. When it's available at our family meals, he eats so much it would possibly make you gag. It's as if he has the last container of sour cream on Earth, and if it all doesn't get eaten on top of those enchiladas he is having, the world will end. Silly things like that is why I love my family, which brings me back to Thanksgiving, because I'm thankful for my family.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The original recipe for this cake uses gingersnaps and ginger, but my boyfriend doesn't enjoy the ginger spice, so I swapped it for cinnamon graham crackers and cinnamon instead. Aren't I thoughtful?! For the most part, this cheesecake is so easy to make. It sits either in the oven or in the fridge for the majority of the time. You do need to think ahead because it's sort of a waiting game. It needs to bake, then cool, and then be refrigerated for at least 4 hours. It really is worth the effort and my only complaint was that the crust was a little difficult to get out of the pan intact, but it might have also been user error, I do tend to mess up from time to time. Shocking, I know. As I said earlier, I used a different type of cookie/cracker for my crust. You could use the original gingersnaps, or try crushed vanilla wafers, honey graham crackers, whatever. This recipe is flexible, and for that reason alone it's a keeper. I hope you get a chance to make this! It's pear season, and you can use any kind. Enjoy!</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><u><span style="font-size: large;">Cinnamon-Pear Cheesecake</span></u></b></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/gingersnap-pear-cheesecake-10000001548233/index.html">Real Simple Magazine</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="recipeIngred" style="font-family: "Trebuchet MS",sans-serif;"><h3>Ingredients</h3><span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">6 tablespoons </span><span itemprop="name">unsalted butter, melted</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 cups </span><span itemprop="name">crushed cinnamon graham crackers</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 ripe pears, any kind!, peeled, cored, and sliced</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 teaspoon ground cinnamon</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">16 ounces </span><span itemprop="name">cream cheese, at room temperature</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/4 cups </span><span itemprop="name">granulated sugar</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 eggs, large</span><a href="http://www.realsimple.com/food-recipes/ingredients-guide/eggs-00000000039308/index.html"><span itemprop="name"></span></a></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 teaspoons vanilla extract</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup sour cream, at room temperature</span><a href="http://www.realsimple.com/food-recipes/ingredients-guide/sour-cream-00000000039369/index.html"><span itemprop="name"></span></a></span> </div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div class="recipeDirections" style="font-family: "Trebuchet MS",sans-serif;"><h3>Directions</h3><ol><li>Heat oven to 350° F.</li>
<li>In a medium bowl, combine the butter and crushed cinnamon graham crackers . Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes, not any longer. </li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OpldO3d5q0I/TtQyirUZujI/AAAAAAAAAj0/vCu7ypHcQpY/s1600/photo%2528156%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OpldO3d5q0I/TtQyirUZujI/AAAAAAAAAj0/vCu7ypHcQpY/s320/photo%2528156%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z--cNc2hpds/TtQym4srs4I/AAAAAAAAAkA/uvHSrdU7aPA/s1600/photo%2528157%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-z--cNc2hpds/TtQym4srs4I/AAAAAAAAAkA/uvHSrdU7aPA/s320/photo%2528157%2529.JPG" width="320" /></a></div><li>In a small bowl, toss the pears and cinnamon. Line the cooled crust with the pears, overlapping the slices slightly. </li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-g7ppjGt9ghg/TtQza1OWRoI/AAAAAAAAAkk/y6T8MyXMKT0/s1600/photo%2528158%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-g7ppjGt9ghg/TtQza1OWRoI/AAAAAAAAAkk/y6T8MyXMKT0/s320/photo%2528158%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y0-NsC-sFnI/TtQzf2DH0LI/AAAAAAAAAkw/DLBVtstd_wc/s1600/photo%2528160%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-y0-NsC-sFnI/TtQzf2DH0LI/AAAAAAAAAkw/DLBVtstd_wc/s320/photo%2528160%2529.JPG" width="320" /></a></div><li>In a large bowl, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. </li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-07SWVr7y8zk/TtQznnA94JI/AAAAAAAAAk8/Zz8Z4ERWdF8/s1600/photo%2528161%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-07SWVr7y8zk/TtQznnA94JI/AAAAAAAAAk8/Zz8Z4ERWdF8/s320/photo%2528161%2529.JPG" width="320" /></a></div><li>Bake until the top is barely set but still a little wibbly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on. </li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9lfyec6W2qg/TtQzRzPG2-I/AAAAAAAAAkY/40DQhg2oULk/s1600/photo%2528162%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9lfyec6W2qg/TtQzRzPG2-I/AAAAAAAAAkY/40DQhg2oULk/s320/photo%2528162%2529.JPG" width="320" /></a></div><li>In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving. </li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KUk7Vt6DIeM/TtQzIfF_u0I/AAAAAAAAAkM/t0VPrD9igN8/s1600/photo%2528163%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KUk7Vt6DIeM/TtQzIfF_u0I/AAAAAAAAAkM/t0VPrD9igN8/s320/photo%2528163%2529.JPG" width="320" /></a></div></ol></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-38320852717197454412011-11-22T21:00:00.001-06:002011-11-22T21:01:58.174-06:00Cranberry Spice Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w8J3C2yEC8w/Tsxf3YcVglI/AAAAAAAAAhM/BUl6LbtQT_s/s1600/photo%2528155%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-w8J3C2yEC8w/Tsxf3YcVglI/AAAAAAAAAhM/BUl6LbtQT_s/s320/photo%2528155%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">In case you were wondering, five pounds of cranberries is a lot. Seriously, trust me. I let a sweet, little older lady talk me into getting five pounds of cranberries at her cranberry bog earlier this fall, and she had me leaving thinking it was a great idea. What was I thinking? I, of course, needed to use every last one of those cranberries as if wasting any of them would somehow harm the elderly woman. I did it, I succeeded. I used that entire bag of fresh cranberries before they went bad, which was about three weeks. I managed to make cakes, breads and jam out of that giant bag of cranberries.. I'm not complaining, it just always sounds like I am. Those were some amazingly fresh cranberries. Right off the bog, can't beat it.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-TxBTAo6PDaU/TsxgAEWV15I/AAAAAAAAAhY/_lgEH742JTw/s1600/photo%2528145%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-TxBTAo6PDaU/TsxgAEWV15I/AAAAAAAAAhY/_lgEH742JTw/s320/photo%2528145%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-kBgs6wuObx0/TsxgE4XclvI/AAAAAAAAAhk/WtpG9MTTelE/s1600/photo%2528147%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-kBgs6wuObx0/TsxgE4XclvI/AAAAAAAAAhk/WtpG9MTTelE/s320/photo%2528147%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Until last month, I had never been near a cranberry bog. Well, without knowing it anyway. I was driving in Wisconsin with three other ladies and there was a sign for "Fresh Cranberries". I wanted to stop, wait, I needed to stop. I thought it would end up being some guy standing behind some sort of table handing out cranberries for an absurd amount of money. I was completely wrong. About a half of a mile down the road from the sign was an insanely beautiful cranberry bog. We just happened to be at the right place at the right time. Apparently if we would have gotten there an hour later there wouldn't even have been a cranberry in sight. They were shipping them off. This is where the older woman comes in, lets call her Inga. Well, Inga is quite the business woman. She had her shop set up in an old shed and she knew her cranberries. In fact, she has her own cookbook. Which, by the way, three of us bought for $3. Thanks, Inga. I have to admit, I haven't made anything from her cookbook, but the pictures are beautiful.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-pfKWI780ZfI/TsxgY-mCzLI/AAAAAAAAAh8/T7VTGrEsvx8/s1600/photo%2528144%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-pfKWI780ZfI/TsxgY-mCzLI/AAAAAAAAAh8/T7VTGrEsvx8/s320/photo%2528144%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-sA5zRTWyCes/TsxgdqjD6QI/AAAAAAAAAiI/uuHIoXJ7i4A/s1600/photo%2528143%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-sA5zRTWyCes/TsxgdqjD6QI/AAAAAAAAAiI/uuHIoXJ7i4A/s320/photo%2528143%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-A5Qi-uM9Ycc/TsxgiCq0GUI/AAAAAAAAAiU/6wMP2Hmlwuw/s1600/photo%2528142%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-A5Qi-uM9Ycc/TsxgiCq0GUI/AAAAAAAAAiU/6wMP2Hmlwuw/s320/photo%2528142%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I really enjoy baking with cranberries. In fact, it's one of my favorite things to bake with. Fresh cranberries are only around for a very limited time and I can't stop using them while they are here. I made a cranberry spice cake that I, and my guests, enjoyed very much. To me it almost tastes more citrus-y than spicy, but either way it's delicious. The lemon glaze is swell. 'Tis the season, enjoy the fresh cranberries while you can. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Cranberry Spice Cake</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.bonappetit.com/recipes/2011/11/cranberry-spice-cake">From Bon Appetit</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Cake</u>:</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups all-purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 teaspoon cinnamon</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon ground cardamom</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">2 cups fresh cranberries</div><div style="font-family: "Trebuchet MS",sans-serif;">2/3 cup sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">2/3 cup packed dark brown sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup vegetable oil</div><div style="font-family: "Trebuchet MS",sans-serif;">2 large eggs</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup sour cream</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon freshly grated orange zest</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons freshly grated lemon zest</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1/3 cup apple cider</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Lemon Glaze</u>:</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup powdered sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons freshly grated lemon zest</div><div style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons lemon juice</div><div style="font-family: "Trebuchet MS",sans-serif;">1/8 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Cake</u>: Preheat oven to 350 degrees. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper and coat paper with spray. Whisk flour and next five ingredients in a medium bowl and set aside. Pule cranberries in a food processor until finely chopped but not pureed, set aside.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-8D_14zFjVTg/TsxgRRrtSII/AAAAAAAAAhw/0PPiCgpmoF0/s1600/photo%2528154%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-8D_14zFjVTg/TsxgRRrtSII/AAAAAAAAAhw/0PPiCgpmoF0/s320/photo%2528154%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between addition. Whisk in sour cream, orange zest, lemon zest, and vanilla.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-8oHErFcbI2U/TsxgyJ2VwjI/AAAAAAAAAig/vjpH6pJwy-0/s1600/photo%2528148%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8oHErFcbI2U/TsxgyJ2VwjI/AAAAAAAAAig/vjpH6pJwy-0/s320/photo%2528148%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Bake until tester inserted comes out clean, about 1 hour to 1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a knife around inside of pan to release cake. Turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-0BVbQphrt44/Tsxg8N4H2_I/AAAAAAAAAis/ZHTJ8gapc-s/s1600/photo%2528149%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-0BVbQphrt44/Tsxg8N4H2_I/AAAAAAAAAis/ZHTJ8gapc-s/s320/photo%2528149%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-taq4exz5-Dg/TsxhBm1_RcI/AAAAAAAAAi4/3m4l4LFYo0M/s1600/photo%2528151%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-taq4exz5-Dg/TsxhBm1_RcI/AAAAAAAAAi4/3m4l4LFYo0M/s320/photo%2528151%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-VLwS_VouSn4/TsxhKgzPk4I/AAAAAAAAAjE/_vXEovXeDGo/s1600/photo%2528150%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;">Lemon Glaze: Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-1HINgxKiiuc/Tsxh2V6xlCI/AAAAAAAAAjc/u2J-e84ur5I/s1600/photo%2528150%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1HINgxKiiuc/Tsxh2V6xlCI/AAAAAAAAAjc/u2J-e84ur5I/s320/photo%2528150%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/--XOicKIhJvE/TsxhPBfH9CI/AAAAAAAAAjQ/YnC8i_g3m4o/s1600/photo%2528153%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/--XOicKIhJvE/TsxhPBfH9CI/AAAAAAAAAjQ/YnC8i_g3m4o/s320/photo%2528153%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-53905770003084085842011-11-07T19:08:00.000-06:002011-11-07T19:08:28.932-06:00Salty Sweet Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TM-uFwNU6ik/Trh7-0NaIWI/AAAAAAAAAfE/ePYY_K4bGKI/s1600/photo%2528139%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-TM-uFwNU6ik/Trh7-0NaIWI/AAAAAAAAAfE/ePYY_K4bGKI/s320/photo%2528139%2529.JPG" width="320" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">It's November, which means it's National Peanut Butter Month! I have a few peanut butter facts for you to enjoy. Ok, did you know that it takes about 540 peanuts to make a 12-ounce jar of peanut butter? Fact. By law, any product labeled "peanut butter" in the United States must be at least 90 percent peanuts. Which completely makes sense, by the way. Also, did you know that peanut butter was the secret behind "Mr. Ed," TV's talking horse? Fascinating, I know. AND, the average American consumes more than six pounds of peanuts and peanut butter products each year. Whoa. Peanut butter is one amazing treat. </div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3WXMyif0_7E/Trh8INS_XGI/AAAAAAAAAfQ/YI7DNEM-L90/s1600/photo%2528141%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3WXMyif0_7E/Trh8INS_XGI/AAAAAAAAAfQ/YI7DNEM-L90/s320/photo%2528141%2529.JPG" width="320" /></a></div><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">A few weeks ago, I made homemade peanut butter out of Minnesota peanuts and I mostly wanted that peanut butter for baking. I got to make a type of peanut butter cookie out of that jar of peanut butter and I was very please with the results. I was a little nervous about baking with it because I had never used homemade peanut butter in any sort of recipe before, but it held up amazingly well. I also used some of the leftover peanuts in these cookies as well. I want to say these cookies were better than any peanut butter cookie I'd ever had because I used the freshest main ingredient I could get. Even if you don't make your own peanut butter, I think you will completely love these cookies. I'll definitely make them again. Enjoy!</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: large;">Salty Sweet Peanut Butter Cookies</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;">Adapted from <a href="http://smittenkitchen.com/2007/12/peanut-butter-cookies/">Smitten Kitchen</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cups all-purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 teaspoon baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon cinnamon </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup unsalted butter</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup peanut butter</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 cup sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup brown sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 egg</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon milk</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon vanilla</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup chopped peanuts</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 cup chocolate chips</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">*1/4 cup sugar for rolling</div><div style="font-family: "Trebuchet MS",sans-serif;">*Sea Salt for sprinkling</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Directions:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, cinnamon and the salt. Whisk together and set aside.</div><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chopped peanuts and chocolate chips. Put the leftover 1/4 cup sugar in a small bowl. Drop by rounded teaspoonfuls into the sugar, roll around until coated, then place onto cookie sheets. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten cookies. Sprinkle lightly with sea salt. Bake for 10 to 12 minutes. Do not over-bake. Cookies may appear to be underdone, but they are not.<br />
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Cool the cookies on the sheets for 1 to 2 minutes, then carefully remove them to a rack to cool completely.</div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AD3PS2Lgmmw/Trh8YHzXq3I/AAAAAAAAAfc/DiczQsWEXTU/s1600/photo%2528137%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-AD3PS2Lgmmw/Trh8YHzXq3I/AAAAAAAAAfc/DiczQsWEXTU/s320/photo%2528137%2529.JPG" width="320" /></a></div><br />
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</div><span style="font-family: "Trebuchet MS",sans-serif;">***I was recently interviewed about my peanut butter making and if you are interesting in listening you can check that out </span><a href="http://mplsfarmersmarket.tumblr.com/day/2011/11/01/" style="font-family: "Trebuchet MS",sans-serif;">HERE</a><span style="font-family: "Trebuchet MS",sans-serif;">. If for some reason this link doesn't work, email me at: nimmowblog@gmail.com and I will personally email you the link. Thanks!</span>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com1tag:blogger.com,1999:blog-42209388732520895.post-53236240417150113492011-10-31T18:51:00.000-05:002011-10-31T18:51:07.155-05:00Candy Corn Sugar Cookies<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-eoxtD91yHnE/Tq8pKxE-QEI/AAAAAAAAAdA/pPa38Qe-rlQ/s1600/photo%2528121%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-eoxtD91yHnE/Tq8pKxE-QEI/AAAAAAAAAdA/pPa38Qe-rlQ/s320/photo%2528121%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Happy Halloween! If there was one thing my parents always had in the house on Halloween it was candy corn. I hate admitting this, but I actually love the stuff. Every year I talk about how disgusting those little candies are and then I actually eat one and I am once again hooked. Immediately. I found out some candy corn trivia today, and apparently it has been around since the 1880s, and it was the created by the same company that ended up creating the Jelly Belly jelly bean. Yup, I'm always full of useless information, but I bet you feel good knowing that by buying that candy corn you are keeping up a tradition. My mother always put our candy corn in a dish next to those disgusting waxy type sugary pumpkins. You know the ones, right? They are about the size of a quarter, and orange with a little green top. I think they are made out of almost the same exact type of sugar mess that the candy corn is made out of, but six times the size and after eating one your teeth have a coating on them. They also don't really have a flavor. At all. I don't recommend the pumpkins, but to be honest, I think those were my mom's favorite. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Somebody is loving on these candy corns because they sell about 9 BILLION kernels every year. I contributed this year because we have around 100 kernels in our house. Who knew that candy corn was such a gold mine?! Anyway, I decided to use this tiny treat in my Halloween cookie this year. The Candy Corn Sugar Cookie was Martha Stewart's Cookie of the Day, and now it is also my cookie of the day. I hope you have a safe and fun Halloween and maybe you can use your leftover candy corn with these cookies. They are quite tasty and come in two easy flavors. Enjoy and here is the recipe:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="ingredients recipe-section" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b><u><br />
Candy Corn Sugar Cookies </u></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">Recipe from <a href="http://marthastewart.com/">Martha Stewart</a> cookie of the day</span> </span><br />
<h2><span style="font-size: small; font-weight: normal;"> Ingredients</span> </h2><div class="item-list">4 tablespoons unsalted butter, very soft <br />
1/2 cup sugar <br />
1 large egg yolk<br />
1/4 teaspoon vanilla extract<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon salt<br />
3/4 cup all-purpose flour, (spooned and leveled)<br />
About 36 candy corns</div></div><div class="recipe-section instructions" style="font-family: "Trebuchet MS",sans-serif;"><h2 style="font-weight: normal;"><span style="font-size: small;"><b>Directions</b></span></h2><div class="item-list">Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms. It will be quite crumbly.<br />
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</div><div class="item-list">Scoop out teaspoons of dough, and roll into balls. Place balls on baking sheets, 2 inches apart.<br />
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</div><div class="item-list">Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch. They will also crack a little on the sides. 10 to 12 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-F6D-AShUypU/Tq8wOxqm8iI/AAAAAAAAAeU/37_JSFV7MD0/s1600/photo%2528125%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-F6D-AShUypU/Tq8wOxqm8iI/AAAAAAAAAeU/37_JSFV7MD0/s320/photo%2528125%2529.JPG" width="320" /></a></div><br />
<div class="item-list">Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.</div></div><h2 style="font-family: "Trebuchet MS",sans-serif;"></h2><div style="font-family: "Trebuchet MS",sans-serif;">*Chocolate Variation: Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-HyEVkuy4n2c/Tq8wYHbsfAI/AAAAAAAAAeg/0DdUHaH4oSs/s1600/photo%2528124%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-HyEVkuy4n2c/Tq8wYHbsfAI/AAAAAAAAAeg/0DdUHaH4oSs/s320/photo%2528124%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-iLnH9lkRQIc/Tq8wdqESZiI/AAAAAAAAAes/8EWUZyKg9EI/s1600/photo%2528123%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-iLnH9lkRQIc/Tq8wdqESZiI/AAAAAAAAAes/8EWUZyKg9EI/s320/photo%2528123%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-JPqQLjdSqiM/Tq8wi_nV5_I/AAAAAAAAAe4/myw0QRcgS1A/s1600/photo%2528122%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-JPqQLjdSqiM/Tq8wi_nV5_I/AAAAAAAAAe4/myw0QRcgS1A/s320/photo%2528122%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com0tag:blogger.com,1999:blog-42209388732520895.post-89846104759684501222011-10-24T20:14:00.000-05:002011-10-24T20:14:45.770-05:00Homemade Peanut Butter<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-60CTEBuSlKc/TqX65mlQcfI/AAAAAAAAAZ0/x3K0GiYdQ2c/s1600/photo%2528112%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-60CTEBuSlKc/TqX65mlQcfI/AAAAAAAAAZ0/x3K0GiYdQ2c/s320/photo%2528112%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Today is National Food Day and I figured I would make something from scratch and have the root ingredient of the recipe come from a local farmer. I may sound naive, but I had no idea that area farmers grew peanuts. I recently saw raw, dry peanuts at the Minneapolis Farmers Market and decided to give roasting/shelling/peanut-buttering a try. It turns out that the smell of peanuts roasting is quite a warm and inviting smell. The smell alone is worth the extra effort.<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">If you are wondering what this whole National Food Day is, check out the website here: <a href="http://www.foodday.org/">foodday.org</a>. It's to inform you on how to help support your local farmers and the real food that they grow.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This roasting/shelling/peanut-buttering process took a while, I'm not going to lie. Luckily I had a very patient, wonderful man helping me shell and remove the skins and I am incredibly grateful for him. Without his help I may have ripped out my hair. But, all that work is worth the end result. The taste of this peanut butter is incredible, it's warm and rich. It's not as smooth as store bought peanut butter, but it's not exactly chunky either. I have a smaller food processor so maybe if you have a larger, more powerful one it will smooth out those little lumps a bit better. I plan on using my peanut butter later in the week for peanut butter cookies. I'll keep you posted on how they taste with the homemade peanut butter!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Homemade Peanut Butter</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">15 ounces roasted peanuts* (you can either buy them or roast them yourself)</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon honey</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tablespoon peanut oil</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Instructions</b></div><div style="font-family: "Trebuchet MS",sans-serif;">Add peanuts and honey into the bowl of a food processor. Process for about 1 minute and then scrape down the sides of bowl. Add peanut oil and continue to process until mixture is smooth. You can store peanut butter in the refrigerator for two weeks.<br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>*Roasting Raw Peanuts</b></div><div style="font-family: "Trebuchet MS",sans-serif;">2 pounds of raw in-shell peanuts</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons of peanut oil</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons of sea salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Instructions</b></div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 350 degrees. Rinse peanuts under cold water to remove any dirt that was left on them. Pat peanuts dry and toss with peanut oil and salt. Spread peanuts into a thing layer over two half sheet pans.</div><div style="font-family: "Trebuchet MS",sans-serif;"> Roast for 30 minutes, rotating pans halfway through. Allow peanuts to cool before shelling. To remove the skin, place a kitchen towel on the counter with nuts on top. Fold the towel over and rub the towel against the nuts to separate the skin from the peanuts.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com3tag:blogger.com,1999:blog-42209388732520895.post-78199938161967057652011-10-18T19:21:00.000-05:002011-10-18T19:21:46.988-05:00Pumpkin Spice Bundt Cake with Salted Caramel Glaze<div style="font-family: "Trebuchet MS",sans-serif;"> If there is one thing my family has prepared me for in life, it's a good old competition. We might be one of the most competitive families you'll ever meet and it's awesome.....sometimes. I've honestly pushed myself to try/do so many things that I wouldn't normally do because of my siblings. For example, I ran a 7K without any training just because I wanted to beat my brothers and sister. I'm not a runner and my body told me that loud and clear the next day. We may compete at everything we do, but at least we are spending time together and I have some amazing memories plus some pretty awful ones as well! So, when I saw that there was going to be a baking competition in Spooner, Wisconsin the same weekend I was going to be staying in a cabin there, I had to sign up. Apparently I can't say no to a competition, and why should I? Spooner was having their annual Jack-O-Lantern Festival and I felt the need to compete against the locals. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Apparently small towns take this stuff seriously. Like, really seriously. There were 3 older lady judges that tasted each entry, which there were many of. There was also four different categories and mine was entered into the 'Harvest cakes, breads and more' category. There were five different categories in which they judged each entry. Those categories were: overall presentation, overall taste, overall texture, use of featured harvest food item, and recipe. With all 3 judges combined, out of 75 possible points, I received a 72. I received 2nd place for this cake so whoever got first got close to a perfect score. That's pretty awesome. The only complaint these ladies had with my cake was with the amount of cloves used. They said it was just a little too strong, so in the recipe below I took out some of the cloves I had used and brought it down to 1 teaspoon. I hope you have a bundt pan so you can try this cake! It slices well and has really warm spice flavors. The salted caramel glaze is really tasty too. It's creamy and smooth and would even be good with just apples, which is how my friends wanted to eat the leftovers. Happy baking-</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"> <b><u>Pumpkin Spice Bundt Cake with Salted Caramel Glaze </u></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>CAKE</b></div><div style="font-family: "Trebuchet MS",sans-serif;">3 1/4 cups all-purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons ground cinnamon</div><div style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon ground cloves</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon ground nutmeg</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon ground allspice</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon salt</div><div style="font-family: "Trebuchet MS",sans-serif;">2 3/4 cups granulated sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup vegetable oil</div><div style="font-family: "Trebuchet MS",sans-serif;">4 eggs, large</div><div style="font-family: "Trebuchet MS",sans-serif;">15-ounces pumpkin, one can</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>GLAZE</b></div><div style="font-family: "Trebuchet MS",sans-serif;">6 tablespoons unsalted butter</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup packed dark brown sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup heavy whipping cream</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons light corn syrup</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon sea salt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>TO MAKE THE CAKE:</b> Preheat the oven to 350 degrees. Grease a 12-cup bundt pan with a baking spray with flour.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Whisk together the flour, cinnamon, baking powder, cloves, nutmeg, allspice, baking soda, and salt in a large bowl.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Combine the granulated sugar and oil in a large bowl and mix until moistened. Add the eggs, one at a time, beating well after each egg. Beat in the pumpkin. Slowly beat in the flour mixture, beating just until blended and smooth. Pour into the bundt pan.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://1.bp.blogspot.com/-PwRU5q_G78Y/Tp4QZreymHI/AAAAAAAAAYs/1fFDHRaTMTc/s1600/photo%2528106%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-PwRU5q_G78Y/Tp4QZreymHI/AAAAAAAAAYs/1fFDHRaTMTc/s320/photo%2528106%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Bake for 55 to 60 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minute. Invert the cake onto a wire rack and remove the pan. Cool completely.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-8aanMMNHRsM/Tp4QqVOG96I/AAAAAAAAAZQ/iwhSPCp7ARg/s1600/photo%2528109%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8aanMMNHRsM/Tp4QqVOG96I/AAAAAAAAAZQ/iwhSPCp7ARg/s320/photo%2528109%2529.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>TO MAKE THE GLAZE:</b> Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, cream, and corn syrup. Bring to a boil over medium-high heat and boil for 3 minutes or until slightly thickened, stirring occasionally. Stir in the salt.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Pour glaze oven the cake while the glaze is still warm and cake has cooled. Serve and enjoy!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-nUZGEtalvnI/Tp4Q0hwJRdI/AAAAAAAAAZc/ZCJxLHkzsR0/s1600/photo%2528110%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-nUZGEtalvnI/Tp4Q0hwJRdI/AAAAAAAAAZc/ZCJxLHkzsR0/s320/photo%2528110%2529.JPG" width="320" /></a></div>Mary Holwegerhttp://www.blogger.com/profile/14866803987632122027noreply@blogger.com1