tag:blogger.com,1999:blog-86656222692113464942024-03-05T12:14:10.695-05:00Baking With Em&MBaking their way through residency, one cookie at a timeEmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-8665622269211346494.post-51553415165705661922019-07-27T21:28:00.001-04:002019-07-27T21:50:43.099-04:00Crème BrûléeI've been wanting to make this one for a while! I finally bit the bullet and bought some ramekins and a butane torch, and I've never looked back since. Amazon is a dangerous (or wonderful?) place with all the fun kitchen gadgets you could ask for.<br />
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<a name='more'></a>Crème Brûlée is something that I've always loved to eat, but seemed strangely difficult to make. This couldn't be farther from the truth though. Five simple ingredients (eggs, half and half, vanilla, sugar, salt) and you're ready to go. And although I must admit it's super fun with a butane torch, I've read other places that using your oven broiler can be another option to get that crispy burnt golden top.<br />
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Ingredients:<br />
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2 cups half and half (or heavy/light cream)<br />
1/8 teaspoon salt<br />
1 teaspoon vanilla extract (or 1 vanilla bean, split lengthwise)<br />
5 egg yolks<br />
1/2 cup sugar, plus some extra for the crispy topping<br />
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(Recipe adapted from NYT)<br />
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First, preheat oven to 325 F.<br />
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In a saucepan, combine the half and half with the salt, and heat to medium heat. Let it sit for a few minutes and then add the vanilla extract. If using the vanilla bean, you can heat it with the half and half, just remove after letting the mixture sit.<br />
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In a separate bowl, beat the yolks and sugar until light and fluffy. Stir half of the cream mixture into the egg mixture. Mix until homogenous. Then mix this well with the rest of the cream (off heat).<br />
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At this time, use a kettle and heat water until boiling. You'll use this later for pouring around the ramekins.<br />
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Pour the final mixture into 5 6oz. ramekins. I found that it helped to arrange these in a 8x8 pan. Put the pan into the oven and pour the boiling water around the ramekins until it's about halfway up the sides of the ramekins. Bake 45 min to an hour until the centers are barely set.<br />
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Refrigerate for a few hours (can keep up to a few days).<br />
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When you're ready to serve, sprinkle a moderate amount (I found a tablespoon or so was enough) of granulated sugar evenly over the top of each custard. Heat with the butane torch until you get a bubbly dark caramel brown topping. Personally I like it when it's borderline burnt.<br />
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If using the broiler, put the ramekins into the oven for approximately 5 min until the same desired topping is achieved. <br />
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Let the top cool slightly and solidify. Dig in and enjoy!<br />
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<br />Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-47092705027963845812019-01-25T21:14:00.004-05:002019-01-25T21:43:49.864-05:00AlfajoresRecently over the holidays Em&M were finally reunited! With busy schedules and living in polar opposite directions over the US, these family gatherings are always the best. This holiday we went on a bit of a baking frenzy, but my favorite recipe that we finally got to try was alfajores.<br />
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When we visited Chile we treasured these delicate dulce de leche sandwich cookies as a pre/mid/post hike snack. You really don't need an excuse to eat cookies, right? Note that if making the dulce de leche (vs. store bought), allow for a few extra hours for boiling and cooling the filling.<br />
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Ingredients<br />
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<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">1 vanilla bean, preferably Mexican</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">4 ounces all-purpose flour (3/4 cup plus 1 tablespoon; 115g)</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">3 ounces tapioca starch (3/4 cup; 85g)</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">2 ounces powdered sugar (1/2 cup; 55g), plus more for dusting</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon (1g) Diamond Crystal kosher salt</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon (1g) baking powder</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">2 large egg yolks, cold</span></li>
<li class="ingredient" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;"><span style="font-family: "georgia" , "times new roman" , serif;">1 can sweetened condensed milk</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Directions (Recipe adapted from Serious Eats)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Note: Dulce de leche filling </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">This can either be store-bought, or in our case we just took a can of sweetened condensed milk and boiled it (paper wrapper removed) in a large pot of water- enough so it's completely submerged. Place the can on it's side in the pot so it doesn't keep on bobbing in the pot. </span></span><span style="caret-color: rgb(61, 65, 74); font-family: "georgia" , "times new roman" , serif;">Depending on how dark you want your dulce de leche to be, it can take anywhere from 2-3 hours of boiling, plus allowing time for it to fully cool once removed from the hot water bath. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Preheat oven to 350 F, adjust rack to middle position.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Split vanilla bean lengthwise, scrape out the seeds. Combine seeds with flour, tapioca starch, powdered sugar, salt, baking powder, and butter in a food processor. Pulse until fine and sandy. Add egg yolks and pulse until the dough forms. *Note when we did this initially it appeared like the fine meal wouldn't form a dough. But have faith and keep processing-- it'll eventually form.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Divide your dough in half.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Using one half, place onto powdered-sugar dusted surface, and dust some more sugar on top. Roll dough until approximately 6 inches across, and about 1/4 inch thick. Slide a thin offset spatula under the dough to loosen. Cut dough into 2-inch rounds using cookie cutter. Arrange the cutouts on a parchment-lined sheet pan, 1/2 inch in between cookies. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Gather scraps and re-kneed and re-roll, cut. Repeat the above process with the other half of the dough, for a total of about 40 cookie halves give or take.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Bake until just beginning to brown around the edges (about 12-15 min depending on how hot your oven is). Cool to room temp right on the sheet pan. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Once dulce de leche filling and cookies are fully cooled, transfer the dulce de leche to a plastic bag or pastry bag and pipe a dollop onto the center of the cookies. We noted that the cookies were pretty fragile when peeling off the parchment paper, so just use a spatula if you need it. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Top the filled cookie with a second wafer cookie and press gently until secure. D</span></span><span style="caret-color: rgb(61, 65, 74); font-family: "georgia" , "times new roman" , serif;">ust with powdered sugar (just on one side) and serve. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">Cookies keep 24 hours at room temp, or up to 1 week in an airtight container in the fridge.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(61, 65, 74);">I'll bet you these will become your next favorite cookie. Enjoy!</span></span></div>
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Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-2715125800813608422018-02-18T20:26:00.000-05:002018-04-07T19:49:14.343-04:00The Ultimate Granola Bar<div class="MsoNormal">
Recently, M and I went on the ultimate sister trip and ventured to Chilean Patagonia. It's always been a dream of ours, and the experience was nothing short of surreal. I remember the day we arrived, M took out and laughed at a perhaps grossly large bag of protein bars I had brought in my backpack. I thought it was a good way to prepare for the possible hangry hiking episodes that might occur.<br />
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And as we read the ingredients, we realized how many ingredients were in each and exactly how much sugar was in each as well. M had said she and her fiancé had made their own healthy bars in the past, and not wanting to miss out on the fun, I was determined to make my own bars once we came back home!</div>
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Enter the ultimate raw bar! I say ultimate, because its so surprisingly flavor-packed, packed with healthy fats, and easy to make with the few ingredients it calls for. Plus, no added sugars besides the natural sweetness from the dates. But fair warning-- a lot of the ingredients' amounts have leeway and I estimated for the majority. </div>
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<b>Ingredients</b></div>
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Rolled oats<o:p></o:p></div>
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Chia seeds<o:p></o:p></div>
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Walnuts (optional)<o:p></o:p></div>
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Pumpkin pepitas (or sunflower seeds, whatever you prefer)<o:p></o:p></div>
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Medjool dates (pitted)<o:p></o:p></div>
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Coconut oil<o:p></o:p></div>
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Salt/Pepper<o:p></o:p></div>
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Shredded unsweetened coconut flakes<o:p></o:p></div>
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Preheat oven to 350. (you only use the oven to toast your oats)<o:p></o:p></div>
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Pour roughly 3-4 cups of rolled oats in a mixing bowl. Add a small handful (or
more) of chia seeds, chopped walnuts (handful), and pepitas (handful), and a pinch
salt/pepper. Mix thoroughly. Add about 4 table spoons of liquefied coconut oil, enough
to coat all the oats evenly. Spread the mixture in a thin layer on a baking sheet covered with
parchment paper. Bake 13-15 min, until oats are golden brown. Mix halfway through.<o:p></o:p></div>
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Cool the granola mixture. </div>
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While it’s cooling, unpit 10-12
dates (as sweet or unsweet as you like, add/subtract as needed). Chop dates in
small pieces, then add to cooled granola mixture. This is where you may need to
use your hands or a larger spoon. Using your hands, squish dates and oats
together so dates are no longer in piece-form, but completely flattened until
all dates and granola are mixed together homogeneously. Mixture should be cohesive with
not much in the way of free floating oats. In a pan (I used 9x9) with parchment paper, pour
mixture into pan and flatten until evenly pressed and compact into the pan.
Sprinkle generously with coconut flakes on top, and gently press into granola mixture
so it sticks.<o:p></o:p></div>
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Cover the pan with foil, and place into freezer for 2-3 hours at
least. </div>
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<br /></div>
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Remove, and cut into bars. Wrap with paper and tie with
string, and place your bars in a Tupperware or plastic bag in the fridge for
storing (the cold helps the bar stick together). And that's it! Perfect snack for breakfast,
post-workout, or dessert.<o:p></o:p></div>
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<br /></div>
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A shot of Lago Sofía in Patagonia.</div>
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Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-28815831608240904992017-11-20T18:13:00.002-05:002017-11-21T19:35:33.236-05:00Pumpkin RollThe classic pumpkin roll: this recipe always seemed like an elusive one to get the hang of, or even attempt when we were younger. But! Seeing as how the interview trail has given me some down-time at home, plus the chance to celebrate Thanksgiving with family for the first time in 3 years, I decided to try my hand at it.<br />
<br />
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It's totally acceptable to replicate this at Friendsgiving in January, right?<br />
<div>
<a name='more'></a><br /></div>
Ingredients<br />
<br />
The cake:<br />
3/4 cup all-purpose flour<br />
1/4 tsp salt<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp freshly ground ginger<br />
1 cup granulated sugar<br />
2/3 cup pumpkin purée<br />
1 tsp vanilla extract<br />
3 large eggs<br />
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The filling:<br />
8 oz. cream cheese, softened to room temp<br />
2 tbsp unsalted butter<br />
1 tsp vanilla<br />
1 cup powdered sugar, more for liberal dusting<br />
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Preheat the oven to 350 degrees.<br />
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First, line a 15x10 inch jelly roll pan with parchment paper. Leave an extra inch of parchment paper along the border so you can lift the cake out with a little more ease. You can also lightly grease the parchment paper with baking spray if you want, but I didn't!<br />
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In a large bowl, whisk most of the dry ingredients (flour, salt, baking soda, baking powder, and cinnamon). In a separate bowl, mix the wet ingredients (eggs, sugar, vanilla, ginger, and pumpkin purée) until smooth.<br />
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Slowly add the dry ingredients to the bowl of wet ingredients, and stir until just combined. Spread the mixture evenly into the lined pan.<br />
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Bake approximately 14 minutes until cake "springs" back to the touch. I would check at 13 min, and every minute after. Over-baking= more unwanted cracks!<br />
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Once baked, immediately lift the parchment paper and cake out of the pan, and starting at one end start to gently roll the cake with the parchment paper. It'll be hot, but the cake does better when it's rolled warm. Cool the cake completely approximately 1 hour until room temp.<br />
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While the cake is cooling, time to make the frosting filling!<br />
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Mix the softened cream cheese, butter, vanilla, and powdered sugar with a mixer until fluffy.<br />
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Once the cake roll is cooled, unroll it slowly. It may have minor cracks that don't run the whole thickness of the cake, so don't worry <span style="text-align: center;">if there are some small ones. As long as the outside is intact that's what shows!</span><br />
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Smooth on the filling in an even layer over the cake, and then roll up the cake again like before. As you roll, slowly remove the parchment paper, avoiding strong tugging because this may also cause the cake to crack. Cover the cake with plastic wrap and refrigerate for at least an hour before serving.<br />
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Before serving, lightly dust or sprinkle with powdered sugar using a sieve. Cut about 1/2-1 in. from the ends of the cake to create a straight edge on both sides to make it uniform.<br />
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The cake should be stored in the fridge, covered with plastic wrap and foil. It may be made to store up to 2 days before serving. The cake can also be frozen after rolling completely, for up to 3 months- just thaw overnight in the refrigerator before serving.<br />
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Notes:<br />
Baking time is super important for this cake.<br />
This is actually the second cake I made today. The first one I slightly over-baked :(, and when I went to unroll the cake before icing, there were enormous cracks that ran the entire cake. With the Great British Bake Off playing in the background, I decided to make a second batch while closely watching the cake to avoid over-baking it, and this time--success!<br />
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Enjoy and happy thanksgiving!<br />
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<br />Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-43317223873224045422017-09-13T14:55:00.000-04:002017-09-13T14:55:24.462-04:00Peach and Blackberry CobblerOur thoughts and prayers go out to all those affected by Hurricane Irma at home and abroad. Having spent the last seven years in Miami, some say a hurricane was bound to hit South Florida, but that doesn't diminish the damage and difficulties that some homes and families face.<br />
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My friends and I evacuated to Tampa last week, and luckily only a Category 2 was recorded over the weekend there. I did get the chance to put up hurricane shutters for the first time though! Does that make me a real Floridian?<br />
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Fortunately, my apartment building in Miami still had power and minimal damage, so we returned from Tampa yesterday. Taking advantage of some of the down-time in between cleaning up the apartment and getting back into a routine, it was a day for baking. Peaches are in season so I thought cobbler was a good idea!<br />
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Ingredients<br />
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1/4 cup butter, softened<br />
1/3 cup sugar<br />
1 cup sifted flour<br />
1 tbsp baking powder<br />
1/4 teaspoon salt<br />
1/2 cup almond milk<br />
3 cups sliced peaches<br />
1 cup fresh blackberries<br />
1/4 cup cinnamon sugar (sprinkled on top)<br />
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Preheat oven to 350 degrees.<br />
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Cream the butter and sugar together until fluffy.<br />
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For the batter: add flour, baking powder, alternating with milk to the mix.<br />
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Place batter in a buttered 8x8 pan (I used a pie dish, it worked just fine!). Placing the batter on the bottom as opposed to the top, as in most cobblers, lets you have more of a chewy crust as opposed to crispy.<br />
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Place sliced peaches and berries on top, and then sprinkle generously with cinnamon and sugar.<br />
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Bake 1 hour and a half, or until crust is fully cooked through.<br />
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Cool before serving, or refrigerate and microwave before eating (tastes even better the day after!). Serve with some vanilla ice-cream for an extra treat. 😊<br />
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Stay safe, to everyone who is waiting for power, water, or AC to be restored, or those waiting to get the all-clear to return home.<br />
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<br />Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-58185334190205662302017-09-02T16:56:00.002-04:002017-09-02T17:03:01.691-04:00Walnut Pastry CupsFall is in the air!<br />
Ok fine, it's only early September but I think that's enough for a fall-themed treat. This year has already flown by.<br />
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<span style="text-align: start;"> This recipe is almost Christmas-worthy. Sorry is it too early to be thinking about Christmas? </span></div>
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Ingredients<br />
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Pastry Cups<br />
- 1 stick butter, softened<br />
- 3 oz. cream cheese, room temperature<br />
- 1 cup flour<br />
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Filling<br />
- 1 cup walnuts, chopped<br />
- 1 cup light brown sugar<br />
- 1 egg<br />
- 1/2 cup dried cranberries (optional)<br />
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Preheat the oven to 350. You will need a 24-mini cupcake tin.<br />
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For the pastry cups, mix well the three ingredients together. Divide the dough roughly into fourths, cover in a bowl, and chill in the refrigerator for 1 hour. After an hour, take the dough out, and further divide each fourth into six (24 total). Roll the pieces of dough into a ball and then flatten into the mini cupcake mold.<br />
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Chill again in the refrigerator for 30 min.<br />
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While the dough is chilling, you can start the filling. Just mix the three (or four!) ingredients in a bowl until well distributed. The cranberries give the pastry filling a nice tart kick, plus it makes it taste more fall!<br />
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Take the pastry cups out of the fridge, and evenly distribute the filling into each cup.<br />
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Bake for 30 minutes or until pastry is a light golden brown. Cool for 15 minutes in the tin, then take out and cool on a wire rack. Slip them into a mini cupcake liner before bringing these treats to a friend's, and sprinkle confectioner's sugar on top if you want!<br />
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<br />Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-16770134872333950742017-08-19T17:34:00.000-04:002017-09-02T21:26:41.107-04:00Cocoa Crinkle CookiesI'm a big fan of chocolate. Now then add chocolate with cocoa and I'm sold. Put those two in cookie form and I know it's heaven! These are super indulgent (aka super yummy), and simple to make.<br />
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Here at Em&M we're tried and true fans of America's Test Kitchen, and one of the best things they do is try different brands of the same ingredient, all in search of the kind that'll make the perfect cookie.<br />
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Here they recommended Hershey's Natural Cocoa Unsweetened, but any natural or Dutch-processed cocoa will work.<br />
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(Recipe adapted from ATK)<br />
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Ingredients<br />
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(Makes 20-22 cookies depending on how big you choose to make them)<br />
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1 cup all purpose flour<br />
1/2 cup unsweetened cocoa powder<br />
1 teaspoon baking powder<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 cups brown sugar (packed)<br />
3 large eggs<br />
2 tbsp instant coffee or espresso powder<br />
1 tsp vanilla extract<br />
4 ounces unsweetened chocolate, chips or chopped<br />
4 tbsp unsalted butter<br />
1/2 cup granulated sugar<br />
1/2 cup confectioners' sugar (for dusting)<br />
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Preheat oven to 325.<br />
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Adjust oven rack to the middle, and line 2 baking sheets with parchment (or foil--who else is guilty of this? parchment paper always seems to disappear from our kitchen).<br />
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Whisk dry ingredients together: flour, cocoa, baking powder, baking soda, and salt all together in a bowl.<br />
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Then whisk brown sugar, eggs, espresso powder, and vanilla together. Microwave the chocolate and butter in a separate bowl, stirring occasionally until melted.<br />
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Mix chocolate mixture into the egg mixture until combined. Then fold in the flour mixture until no dry streaks remain. Let the dough sit at room temp for 10 min.<br />
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Place granulated sugar and confectioners' in two separate shallow bowls or plates, and divide the dough into 2-tbsp portions. Roll into balls, and drop directly into the granulated sugar and roll it to coat. Then transfer to confectioners' sugar and roll to coat.<br />
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Space evenly on baking sheets, and bake for about 12 min. (rotating halfway) until cookies are puffed, cracked, and edges have just started to set (the center will still be soft and gooey!). It's okay for the cookies to look raw between the cracks, it's cooked I promise.<br />
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Cool completely and then enjoy!<br />
<br />Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-5374077931325684972017-07-15T20:57:00.000-04:002017-10-05T17:09:49.833-04:00Açaí bowlAçaí bowls!<br />
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Ever since having one of these delicious bowls at a farmer's market at school, I not only felt like I was transported to some tropical island (living in Miami doesn't make that too much of a stretch of the imagination), but I also came to crave them weekly. And then the craving became daily. Aaand then it became clear I needed to learn how to make them myself for the sake of my wallet 😅.<br />
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As you can see, I tried my hardest (and failed) to make this look beautiful but by the end I became impatient and too excited to eat the whole thing. Priorities.<br />
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The great thing about these is that you can approximate quantities and sub-in/take out any ingredient you want depending on your individual tastes.<br />
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<u>The base</u><br />
~1/2 cup unsweetened almond milk or soy milk<br />
1 pack frozen açaí (soften for 15-20 seconds under hot water from the sink while still in the sealed pack, then break into few pieces and put into blender)<br />
Frozen ripe banana pieces (3-4, we recommend cutting the bananas into thirds or fourths depending on the size, and freezing the bananas for future use in açaí bowls or smoothies. When they're almost over-ripe, store in freezer bag)<br />
Frozen strawberries<br />
Frozen peaches or nectarines<br />
Frozen mango pieces<br />
1-2 unseeded medjool dates<br />
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<u>Toppings</u><br />
1-2 tbsp. almond butter<br />
Unsweetened coconut flakes<br />
Chia seeds<br />
Cocoa nibs<br />
Banana, kiwi slices, any fruit you wish<br />
Granola<br />
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You'll need either a strong blender or food processor to make these. I used a food processor since we don't have a blender in my apartment, and it worked just as well!<br />
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Add all base ingredients into blender/food processor. The frozen bananas allow the base to have a thicker, almost ice-cream-like consistency. I usually added 3-4 strawberries, peaches, mango pieces each. If you want a more liquid consistency, consider adding more almond milk or using non-frozen bananas.<br />
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Note: You can buy frozen açaí packs from Publix or Whole Foods, and they usually come in a package of 4 individual serving packs. Take it from an açaí addict who has tried any frozen açaí I can get my hands on, my favorite is from Trader Joe's. Taste-wise, I prefer these since they seem to have a less watered down flavor compared to Sambazon sold at other grocery stores, and has almost a deeper chocolate-y undertone. But now it sounds like I'm talking about wine, so I'll stop boring you and telling you all about my love for anything TJ's.<br />
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Pulse and blend the ingredients until it's homogenous and no spare chunks of banana or fruit remain. You should get a beautiful dark purple colored mixture.<br />
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Then, top with as many or as little ingredients as you want! Serve immediately.<br />
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<b>Protip*</b>: Since most of the ingredient quantities are approximated, I often found I had more than one or two servings of the base when I was done making it. With extra base, you can spoon into ziplock bag and freeze in freezer until you want it next time. Just soften like you did with açaí pack under the sink, and blend again! Just like new 😁.<br />
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People have criticized these bowls for causing sugar spikes akin to other desserts, but if you monitor your portion size and choose ingredients/ toppings without added refined sugars, it's a great source of vitamins, fiber, and it's fun to eat!<br />
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What do you all like to put on your açaí bowls?<br />
<br />Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-24848043650684669332015-02-03T16:57:00.000-05:002017-09-02T17:02:22.943-04:00Ultimate Chocolate Cake with Chocolate Buttercream Frosting<span style="font-family: "georgia" , "times new roman" , serif;">It's another birthday cake! This is for the individual who wants to be buried alive in chocolate. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Cake (makes a 3-layer 9-inch cake)</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />2 sticks unsalted butter, at room temperature<br />2 cups firmly packed dark brown sugar<br />2/3 cup granulated sugar<br />4 large eggs<br />2 cups buttermilk<br />2 teaspoons vanilla extract<br />2 3/4 cups all-purpose flour<br />1 1/3 cups cocoa<br />1/2 teaspoon baking soda<br />1 teaspoon baking powder<br />pinch of salt</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Chocolate Buttercream Frosting<br />3 ounces unsweetened chocolate, melted and cooled<br />4 cups confectioners’ sugar (no need to sift)<br />2 sticks unsalted butter, at room temperature<br />2 tablespoons half-and-half or whole milk<br />1 teaspoon vanilla extract</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat to 350 degrees. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Spray pans with cooking spray, dust with flour, and line with parchment paper. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Beat butter and sugars together until fluffy. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add in eggs 1 at a time.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add in buttermilk and vanilla extract.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In separate bowl, mix flour, cocoa, baking soda, baking powder together, and salt. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Slowly add dry to wet ingredients. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bake 20-25 minutes. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">For frosting:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Beat butter and confectioners' sugar together. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add in melted chocolate, milk, and vanilla extract slowly. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">For a thicker frosting, add in 1/2 cup confectioners' sugar.</span></div>
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EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-75697239352186575502014-08-08T21:48:00.003-04:002017-09-21T21:26:03.214-04:00Em takes Spain...and a cooking classSo we'll admit it. We've been off the web for quite some time now...more than 8 months?! But much has happened since then. Between the two of us we've moved into two different apartments, moved to two new cities, had 2 graduations, and explored a good part of Europe!<br />
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Having been abroad for the first 5 months of this year, I felt it fitting to write a post about what I'd been up to. Being severely affected by the travel bug (not an actual disease, no worries, just a love for travel) I finally thought it was time to sit down and make an update. There's nothing like traveling to give you greater perspective. Spending the better part of these months in Sevilla, Spain and studying abroad, I was luckily able to take two cooking classes along with a flamenco and music history class.<br />
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But where does one even begin <span style="font-family: "georgia" , "times new roman" , serif;">when living in the land of famed jam<span style="background-color: white; line-height: 20.22222328186035px;">ón, sinfully wonderful churros con chocolate, and ice cold tinto verano and sangria</span></span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-weight: bold; line-height: 20.22222328186035px;">?</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-weight: bold; line-height: 20.22222328186035px;"> </span>I readily admit I'm no expert in Spanish cuisine, but I can't help but write down and try to share some of my favorite recipes I was lucky to have learned.<br />
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<a name='more'></a><b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Torrijas</span></b><br />
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">1 Litre Leche (1 liter milk)<o:p></o:p></span></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Huevos (eggs)<o:p></o:p></span></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Azúcar (sugar)<o:p></o:p></span></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Piel de un limón (peel of a lemon, no juice)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Canela
(cinnamon)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">This
dessert is typical of Semana Santa, or Holy Week in Andalucía. Rich foods such
as torrijas or pestiños are eaten to break the fasting at the end of Lent.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">In
a pot, add 1 liter of milk (semidesnatada is fine), skins of one lemon, and a
stick of cinnamon. You want to avoid adding juice of the lemon to the milk
because this will cause curds to form.</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Add as much white sugar as you want, to
taste. Place on stove and heat. Cut the day old bread into approximate fourths.
Then coat each piece of bread in milk, then the egg (beaten mixture). Then fry
in olive oil until golden brown. </span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Place fried pieces in a large bowl, and add in
the warmed milk and cinnamon mixture. Set it down and then place another large
plate or bowl on top to create a weight that will allow the bread to soak up
the milk mixture. More sugar or cinnamon may be added to taste.</span><br />
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Pestiños<o:p></o:p></span></b></div>
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<i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Ingredients<o:p></o:p></span></i></div>
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<br /></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">anis y matla uva ~100 ml<o:p></o:p></span></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">aceite de oliva (olive oil) ~100 ml <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">limón
y naranja zest (lemon and orange zest)<o:p></o:p></span></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">harina (flour) ~3/4 of a kilo<o:p></o:p></span></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">azúcar (sugar)<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">sesame<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">This
is a common postre consumed in Andalucía during Christmas or during Holy Week.
Because it is so rich, it is usually eaten to end the fasting during Lent as well.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">Cut
off the peel of the lemon and orange. Then pour about a cup of the olive oil in
the pan, and throw in the citrus peels. Pour a cup of anis into a bowl. When
the peels have a bit of golden color and are fried, put the peels into a
separate bowl. Pour some dried anis and sesame seeds into the oil now (you
don't have to add more heat to the pan, the oil should be hot enough now). Pour
this into the bowl of wine after a little frying.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">Taking the flour, sift it
into the bowl containing the white liquor of anis and mix. Then with hands,
knead the dough until it doesn't stick to your hands. Cover the dough and wait
about 30 min to 1 hour to let the dough rest. Remember, you can also make this
postre using honey or cinnamon to coat. Taking the rested dough, pinch some off
and roll into a ball and using a rolling pin roll it out into a thin layer.
Using the cookie cutter, cut a circle and taking the two sides of the circle,
fold into the center. Fry in olive oil until golden brown and then coat in
cinnamon sugar.</span></div>
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<b><span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Sultanas
de coco<o:p></o:p></span></b></div>
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<i><span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">Ingredients<o:p></o:p></span></i></div>
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<br /></div>
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<span lang="ES-US" style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">250 grams coconut powder<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">250
grams sugar<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;">3
to 4 eggs (depending on the ratio)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">Beat
the eggs, then add in coconut powder about 1/4 of a kilo. Next add in the sugar
to the mixture. Chill this in fridge for as long as possible as it is easier to
shape when cold. Taking the mixture, form a ball, and create a sort of pyramid
or whatever shape pleases you so long as it has a flat bottom. Bake at 180˚C
for about 10 minutes or until the sultanas are starting to be light brown in
color.</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"> </span></div>
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<br />Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-78466366291922598192013-12-23T15:52:00.000-05:002013-12-23T15:52:23.325-05:00Holiday Cookies<span style="font-family: Georgia, Times New Roman, serif;">It's mid-December and the past few months have flown by. I've made these <a href="http://bakingwithemandm.blogspot.com/2011/03/ginger-molasses-cookies.html">Ginger Molasses Cookies</a> about 20 times already before finally succumbing to the holiday spirit to make these Holiday Cookies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Holiday cookies were never my favorite. They seemed dull and tasteless, sometimes totally terrible. But with my trusty ATK baking book in hand, these cookies were a hit! I usually take recipes and rework them, but this was the one time when I didn't dare. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We also ran out of red food coloring...so the cookies are blue and green. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Recipe (from </span><a href="http://cooksillustrated.com/" style="font-family: Georgia, 'Times New Roman', serif;">America's Test Kitchen</a><span style="font-family: Georgia, 'Times New Roman', serif;">) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">*If you don't have superfine sugar, process 1 cup granulated sugar in a food processor for about 30 seconds, then measure out 3/4 cup. Dough scraps can be patted together, chilled, and rerolled one time. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cup flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup superfine sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 sticks unsalted butter, cut into 1/2 inch pieces, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp cream cheese, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Whisk flour, sugar, salt together in large bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Use mixer to beat in butter into the flour mixture, one piece at a time.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Continue to beat until crumbly and slightly wet.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Beat in cream cheese and vanilla until dough begins to form large clumps, about 30 seconds. Knead by hand until forms large cohesive mass.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Transfer to clean counter and divide into 2 even pieces.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Press into 4 in disk, wrap in plastic wrap and refrigerate for 30 minutes. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Roll out dough between 2 sheets of parchment paper to 1/8 in. thickness</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">With dough sandwiched between parchment paper, refrigerate for about 10 minutes. </span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat to 375 degrees. Line baking sheets with parchment paper.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Stamp out cookies with cookie cutters, transfer to baking sheet, about 1 inch apart.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bake 8-10 minutes, until golden brown. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Let cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cookie Glaze</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cup confectioner's sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp whole milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp cream cheese, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">food coloring (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Whisk all ingredients until smooth. </span>EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-82774903472127908862013-10-10T09:10:00.000-04:002013-10-10T09:10:07.637-04:00Rustic Apple Tart<span style="font-family: Georgia, 'Times New Roman', serif;">On the way to hiking in New Hampshire, we spotted an apple orchard. And after a few hours of hiking in the chilly mountain air, it was the perfect place to stop. All hunger pains can be cured with mulled apple cider and cider doughnuts. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from Cook's Illustrated)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Crust<br />1 1/2 cups all-purpose flour<br />a pinch of salt<br />10 tbsp unsalted butter, into 1/4-inch pieces, chilled<br />4-6 tablespoons ice water</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">5-6 apples, peeled, cored, and cut into 1/4 inch slices</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp lemon juice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cinnamon<br /><br />Process flour, salt, and butter pieces in food processor until resembles coarse cornmeal or sandy. Continue to pulse, adding water 1 tbsp at a time, until dough comes together and forms ball. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Turn dough and crumbs onto sheet of plastic wrap and flatten into 6 inch disk. Wrap dough tightly in wrap and refrigerate for 1 hour. Before rolling dough out, let sit on counter for 10 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Dough can be refrigerated up to 2 days or frozen up to 1 month</i>. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roll dough into 12 inch round between 2 sheets of parchment paper. Transfer to rimmed baking sheet and refrigerate for 20 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat to 375 degrees. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Toss apples, sugar, lemon juice, and cinnamon together in large bowl.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove top sheet of parchment paper from dough. Stack apples in circular wall, leaving 2 1/2 inch border of dough around the edge. Fill in middle with rest of apples. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fold the outermost 2 inches of dough over fruit, pleating every 2-3 inches as needed.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake about 1 hour, rotating halfway through. Let cool on baking sheet for 10 minutes, then transfer to wire rack. Let cool for 25 minutes. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-49131487442180549482013-08-29T16:09:00.002-04:002013-08-29T19:59:59.080-04:00Blueberry Peach Hand Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFIDK6JoWpPXfQHCqK2LmyeO1WMA1SQ7yxpPcysqPoeewy_GpQiUB7ryoHuQNCdaeifnwkq0C95LqBowj5S6FyaHacvtOuTO2D17i0m-xZxyXgXjP68SLiaG6xReMZF6KLGAJSHWECQra/s1600/DSC03526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFIDK6JoWpPXfQHCqK2LmyeO1WMA1SQ7yxpPcysqPoeewy_GpQiUB7ryoHuQNCdaeifnwkq0C95LqBowj5S6FyaHacvtOuTO2D17i0m-xZxyXgXjP68SLiaG6xReMZF6KLGAJSHWECQra/s400/DSC03526.JPG" width="400" /></a></div>
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<span style="font-family: inherit;">As summer winds down and school starts again, final celebrations of summer freedom are in full swing. A perfect summer treat for a picnic or gathering is a hand pie: minimal mess but a lot of summer fruit and flavor!</span></div>
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The layers of pastry are light and crisp, with peaches that are sweet with just the right amount of tart. </div>
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<span style="font-family: inherit;">Recipe modified from <a href="http://smittenkitchen.com/blog/2008/08/bourbon-peach-hand-pies/">Smitten Kitchen</a></span><br />
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<span style="font-family: inherit;">Yield: 16 pies, give or take depending on size of cutter</span></div>
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<span style="font-family: inherit;">Pastry:</span></div>
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<span style="font-family: inherit;"> 2 1/2 cups all purpose flour</span></div>
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<span style="font-family: inherit;"> 1/2 tsp salt</span></div>
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<span style="font-family: inherit;"> 2 sticks unsalted butter, cut
into pieces</span></div>
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<span style="font-family: inherit;"> 1/2 cup sour cream</span></div>
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<span style="font-family: inherit;"> 2 tsp fresh lemon juice</span></div>
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<span style="font-family: inherit;"> 1/2 cup ice water</span></div>
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<span style="font-family: inherit;">Filling:</span></div>
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<span style="font-family: inherit;"> 1 cup peaches, sliced</span></div>
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<span style="font-family: inherit;"> 1/2 cup blueberries</span></div>
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<span style="font-family: inherit;"> 2 tbsp sugar</span></div>
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<span style="font-family: inherit;"> 1/4 cup flour</span></div>
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<span style="font-family: inherit;"> 1/2 tsp vanilla extract</span></div>
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<span style="font-family: inherit;">finish:</span></div>
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<span style="font-family: inherit;"> 1 egg whisked well</span></div>
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<span style="font-family: inherit;"> 1/4 cup sugar, + 1 teaspoon
cinnamon coating sugar</span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">For
the pastry dough, first place dry ingredients (flour, salt) in a stand mixer or
food processor. Then, adding chunks of butter mix/pulse until the butter is
broken down into varying sizes, while incorporated with the flour. <o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">In
a small bowl, whisk together the sour cream (I used plain yogurt, in a 1:1
substitution), lemon juice, and ice cold water.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Making
a little well in the middle of the flour mixture, pour about half of the water
mixture into the well. Using your hands, mix the liquid and flour until large
lumps form. If more water is needed, add the rest of your water mixture. The
dough shouldn't be too moist, but have a mix of dry and moist areas so the
dough just holds. Cover with plastic wrap and refrigerate for at least 1 hour.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Unwrap
the chilled dough and using a rolling pin, roll into a rectangle about 9"
by 14". It's normal for the chunks of butter to still be visible;
eventually they'll just become streaks.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">For
this first turn fold the dough into thirds like a letter, with the seam on the
left side. Chill for at least 30 minutes.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">For
the second turn, orient the dough so the seam is at the bottom, and then again
roll it out to the rectangle. Chill 30 minutes.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">For
the third turn, again orient the dough so the seam is at the bottom, and roll
it out, then chill for at least 2 hours.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Make
sure your work surface is well-floured. You'll find the longer you let the
dough sit at room temp, the harder it is to manage because it tends to be
unforgiving and sticks to the rolling pin and surface. Roll out the dough so
it's only 1/8 in thick (give or take). Cut into 4 1/2 inch circles (you can use
a cookie cutter or even a bowl, by flipping it over and then using a knife to
carve it out).<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Remaining
dough scraps can be rolled together, chilled and covered, and then re-rolled to
get more dough circles.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Keep
dough circles chilled while you prepare the filling.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Filling:
Peel the peaches (doesn't have to be perfect, actually, I prefer some skin!),
and chop into small pieces. Mix with the blueberries, flour, sugar, and
vanilla. (*Note: If you prefer a sweeter filling, add an extra 2 or more tablespoons) Fill circles with 1 to 2 tablespoons filling and fold into a half
moon. Seal the hand pie and using a fork, press the edges of the dough together
for a decorative edge.<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Place
hand pies into the refrigerator for at least an hour to overnight. Brush each
with egg wash, and then sprinkle a sanding of the sugar/cinnamon mixture over
the pies. (Unbaked pies that are well-wrapped and frozen, can last for up to
one month.)<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Preheat
oven to 375 degrees Fahrenheit, and line the chilled pies on parchment paper on
a cookie sheet.</span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #111111;"><span style="font-family: inherit;">Bake
until hand pies are golden brown and layers are peeking through. This should
take between 25 to 35 minutes. Remove pies from the oven and then cool before
serving.</span><span style="font-family: Helvetica, sans-serif;"><o:p></o:p></span></span></div>
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Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-64306065110574249182013-07-24T20:27:00.006-04:002013-07-24T20:27:52.107-04:00Lemon Layer Cake<span style="font-family: Georgia, Times New Roman, serif;">Lesson #1: Don't try to finish a whole 2 layer cake with just 3 people. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It is ambitious. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Here is a delicious lemon cake that can induce multiple sugar comas, so bake away!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">As usual, the frosting was the most challenging portion of the cake. The original recipe calls for a significant amount of lemon juice in the frosting, but in reality, that turns the frosting into a goopy jello mess. It's more "icing" than a thick frosting. The recipe below will yield much better frosting results!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from Serious Eats)</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />3 cups all purpose flour<br />2 1/2 teaspoons baking powder<br />1 teaspoon kosher salt<br />2 sticks unsalted butter, at room temperature<br />2 cups sugar<br />1 teaspoon vanilla extract<br />4 large eggs<br />1/2 cup milk<br />1 1/2 teaspoons lemon zest<br />1/4 cup fresh lemon juice</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Frosting</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />2 sticks unsalted butter, at room temperature<br />6-8 cups of confectioner's sugar<br />2 tbsp fresh lemon juice<br />1 tablespoon lemon zest<br /><br />Preheat oven to 350°F. Butter and flour two 9 inch cake pans. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In a small bowl, whisk together flour, baking powder, and salt. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat in vanilla. Beat in eggs, one at a time. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat in half of the flour mixture. Beat in milk. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat in remaining flour mixture. Beat in lemon juice and lemon zest.<br /><br />Pour batter into prepared cake pans. Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes. Let cake cool in pans for fifteen minutes, then turn out onto a wire rack.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">Frosting:<br />Beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Beat frosting begins to get fluffy. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Candied Lemon Decoration:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Thinly slice 1 lemon and simmer in saucepan with 1 cup water and 1/2 cup sugar for 5-7 minutes. Cool for decoration. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Summertime in the Commons!</span><br />
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<br />EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-65658589224355729432013-06-23T21:22:00.000-04:002013-06-23T21:22:49.223-04:00Black Bottom Cupcakes<span style="font-family: Georgia, Times New Roman, serif;">Recently, baking tends to come in spurts. I bake in between work, after shelf exams, or before a marathon study period. If I'm running short on time, but have the urge to bake, I choose something simple and fast -usually one I've made before. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">But for special occasions? Although they are my favorite, plain old chocolate chip cookies don't always cut it. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So I give you these Black Bottom Cupcakes. They are both quick and easy, but also a step up from the basic cookie. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from <a href="http://www.cooksillustrated.com/">America's Test Kitchen</a>)<br /><br />Filling<br />8 ounces cream cheese, softened<br />1/4 cup (1.75 ounces) sugar<br />1/8 teaspoon salt<br />1 large egg white<br />1 tablespoon sour cream<br />1/4 cup (1.5 ounces) semisweet mini chocolate chips (Do not substitute regular chocolate chips for the miniature chips here; regular chips are much heavier and will sink to the bottom of the cupcakes.)<br /><br />Cupcakes<br />3/4 cup (3.75 ounces) all-purpose flour<br />2/3 cup (4.66 ounces) sugar<br />1/4 cup (0.75 ounce) Dutch-processed cocoa powder<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />3/4 cup water, room temperature<br />6 tablespoons sour cream, room temperature<br />4 tablespoons (1/2 stick) unsalted butter, melted and cooled<br />1/2 teaspoon vanilla extract<br /><br /><br />1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners.<br />2. For the filling: Beat the cream cheese, sugar, and salt together in a medium bowl with an electric mixer on medium speed until smooth, about 30 seconds. Beat in the egg white and sour cream until combined, about 30 seconds. Stir in the chocolate chips.<br />3.For the cupcakes: Whisk the flour, sugar, cocoa, baking soda, and salt together by hand in a large bowl. Whisk in the water, sour cream, melted butter, and vanilla until just incorporated.<br />4. Using a greased 1/4 cup measure, portion the batter into each muffin cup. Spoon a rounded tablespoon of the cream cheese mixture onto the center of each cupcake.<br />5. Bake the cupcakes until the tops just begin to crack, 18 to 22 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before serving.</span><br />
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EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com2tag:blogger.com,1999:blog-8665622269211346494.post-44580090204014053542013-05-06T22:46:00.000-04:002013-05-06T22:48:58.885-04:00Chocolate Chip Cookie in a Cup<br />
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<span style="font-family: Georgia, Times New Roman, serif;">There's been a bit of an absence, but life has a certain way of getting a little crazy. But I would like to dedicate this to my beloved city.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I've spent the past six years of my life in Boston. I've grown from a wide-eyed teenager to a seasoned Bostonian. From roaming the miles of Commonwealth Avenue, to getting lost in Beacon Hill, to learning to become a physician in the heart of the South End, m</span><span style="font-family: Georgia, 'Times New Roman', serif;">y friends and I owe a lot to this city. I am continually thankful to the spectators, runners, first responders, and medical personnel for their strength and bravery. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Boston Strong. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">This the perfect thing for when you're craving dessert, but only have 5 min to spare! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from <a href="http://www.number-2-pencil.com/2012/03/06/chocolate-chip-cookie-in-cup/">Number 2 Pencil</a>)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />1 Tablespoon Butter<br />1 Tablespoon Granulated White Sugar<br />1 Tablespoon of firmly packed Dark Brown Sugar<br />3 Drops of Vanilla Extract<br />1 Egg Yolk (discard the egg white or save for different recipe)<br />Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup<br />1 heaping tablespoons of Semi Sweet Chocolate Chips</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Start by melting your butter in the microwave. Butter should just be melted, not boiling.<br />Add sugars, vanilla and salt. Stir to combine.<br />Separate your egg and add the yolk only to your cup. Stir to combine.<br />Add flour, then stir again. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Measure a scant, slightly less than full, ¼ cup of all-purpose flour.<br />Add the chocolate chips, and give a final stir.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now your mixture will look like cookie dough.<br />Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine took 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.<br />Serve warm.</span></div>
EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-41703790241798747282013-04-15T13:10:00.000-04:002013-04-15T13:10:18.069-04:00New York Style Crumb Cake<span style="font-family: Georgia, Times New Roman, serif;">I have now officially made this twice in 2 weeks. Both times, on awards ceremony nights. It might just be the official cake of awards nights!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I was deciding between making a chocolate chip cookie pie or this crumb cake again, and honestly, the crumb cake was just too good the first time. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Recipe (adapted from Cook's Illustrated)</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-decoration: underline;">For the Crumb Topping</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup granulated sugar (2 2/3 ounces)<br />1/3 cup dark brown sugar (2 2/3 ounces)<br />3/4 teaspoon ground cinnamon<br />1/8 teaspoon table salt<br />8 tablespoons unsalted butter (1 stick), melted<br />1 3/4 cups cake flour (7 ounces)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-decoration: underline;">For the Cake</span><br />1 1/4 cups cake flour (5 ounces) **<br />1/2 cup granulated sugar (3 1/2 ounces)<br />1/4 teaspoon baking soda<br />1/4 teaspoon table salt<br />6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened<br />1 large egg<br />1 large egg yolk<br />1 teaspoon vanilla extract<br />1/3 cup buttermilk<br />Confectioners' sugar for dusting</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">DIRECTIONS:</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">1. <span style="text-decoration: underline;">To make the Topping</span>: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2. <span style="text-decoration: underline;">To make the Cake</span>: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.</span><br />
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**<span style="font-family: Georgia, 'Times New Roman', serif; line-height: normal;">ATK advised against substituting all-purpose flour for cake flour...but I did it! I thought the cake was great despite this ill-advised substitution. </span></div>
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EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-8021896885443527682013-03-25T18:23:00.000-04:002013-03-27T16:12:51.736-04:00Chocolate Chip Cookie Pie<span style="font-family: Georgia, Times New Roman, serif;">Just kidding. There's no pie. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is really just a giant cookie baked in a pie dish. Like the cookie cakes at Wegmans we get every year for birthdays. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We were craving something sweet and delicious, but limited on time (as always) and ingredients. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The solution? A giant 9.5 inch cookie!</span><br />
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<a href="http://1.bp.blogspot.com/-zmH9vW3g--k/UVDLGF-j0QI/AAAAAAAAA7Y/sRnqfrdnBic/s1600/IMG_0944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-zmH9vW3g--k/UVDLGF-j0QI/AAAAAAAAA7Y/sRnqfrdnBic/s400/IMG_0944.JPG" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from Serious Eats)</span><br />
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1 cup flour</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1/2 tsp baking soda </span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1/2 tsp salt</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">8 tbsp unsalted butter, at room temp</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1/4 cup packed light brown sugar</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1/2 cup sugar</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1/2 tsp vanilla extract</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1 egg</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1/3 cup chocolate chips**</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">1. Preheat to 375, grease pie pan.</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">2. In small bowl, whisk flour, baking soda, and salt. </span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">3. Beat brown sugar, sugar, and butter together. </span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">4. Add vanilla and egg until combined. </span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">5. Add flour mixture to wet and add in chocolate chips until just combined. </span></span><br />
<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">6. Bake for 20-22 minutes</span></span></div>
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<span style="color: #2c2c2c; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 25.59375px;">*more/less depending on how chocolate-y you like it; 1/2 cup is very chocolatey!</span></span><br />
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EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com3tag:blogger.com,1999:blog-8665622269211346494.post-22048738528803187052013-03-04T22:00:00.000-05:002013-03-04T22:03:05.610-05:00PB&J Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mWHQuzt-hTg/UTVbrhAVSuI/AAAAAAAAA6o/IwktK2hFPoo/s1600/IMG_0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-mWHQuzt-hTg/UTVbrhAVSuI/AAAAAAAAA6o/IwktK2hFPoo/s400/IMG_0817.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Peanut butter and jelly might be one of the best combinations in the world. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">That is...unless if you're deathly allergic to nuts. Then...not so much. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">PB&J in bar form? Genius. </span><br />
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<a href="http://2.bp.blogspot.com/-ZKhifcMg9gI/UTVbrqKkErI/AAAAAAAAA6s/q3dgtoCs2nE/s1600/IMG_0816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ZKhifcMg9gI/UTVbrqKkErI/AAAAAAAAA6s/q3dgtoCs2nE/s400/IMG_0816.JPG" width="400" /></a></div>
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<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from ATK)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">2 cups unbleached all-purpose flour</span><br /><span style="background-color: white;">1 teaspoon baking powder</span><br /><span style="background-color: white;">3/4 teaspoon salt</span><br /><span style="background-color: white;">12 tablespoons (1 1/2 sticks) unsalted butter, softened</span><br /><span style="background-color: white;">1 1/2 cups sugar</span><br /><span style="background-color: white;">2 large eggs</span><br /><span style="background-color: white;">1 cup chunky peanut butter</span><br /><span style="background-color: white;">1 teaspoon vanilla extract</span><br /><span style="background-color: white;">1 1/2 cups raspberry jam</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Adjust an oven rack to the middle position and heat the oven to 350. Line a 13-by- 9-inch baking pan with two layers of foil, (leaving several inches of foil hanging over the edge of the pan to create handles for lifting the bars out of the pan later) and grease the foil. Whisk the flour, baking powder and salt together in a medium bowl.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time. Beat in the peanut butter and vanilla until combined, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly add the flour mixture until just incorporated, about 30 seconds.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Reserve 1 cup of the dough for the topping. Press the remaining dough evenly into the prepared baking pan. Bake the crust until just beginning to turn golden, about 15 minutes. Meanwhile, stir the peanuts into the reserved dough for the topping.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Spread the jam evenly over the hot crust, then drop small pieces of the topping evenly over the jam. Bake until the jam is bubbling and the topping is golden, about 45 minutes, rotating the pan halfway through baking.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Let cool completely in the pan set on a wire rack, about 2 hours. Remove from the pan using the foil, cut into squares, and serve.</span></div>
<span style="font-family: arial, verdana, sans-serif; font-size: 12px; margin: 0px; padding: 0px;"><br /> <a href="http://3.bp.blogspot.com/-EK9xM1JeNHM/UTVbq4qw-OI/AAAAAAAAA6g/fjcNbATAD4I/s1600/IMG_0815.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://3.bp.blogspot.com/-EK9xM1JeNHM/UTVbq4qw-OI/AAAAAAAAA6g/fjcNbATAD4I/s400/IMG_0815.JPG" width="400" /></a></span>EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-8064417730321122342013-02-21T20:59:00.000-05:002013-02-21T20:59:01.068-05:00Chocolate Chip Muffins<span style="font-family: Georgia, Times New Roman, serif;">Baking is therapeutic. The measuring, pouring, mixing, rising, and kneading all calm my brain's chaos and helps make sense of the craziness. Almost every weekend, I feel the need to turn on the oven and bake some cookies or bars to relieve the stress of that week. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Punching down dough can relieve the day's frustration. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Scraping out batter remnants from the bowl gives me so much satisfaction. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Plus, having a delicious and tangible final product makes you feel oh-so-much-better. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">These chocolate chip muffins are simple and classic. They're perfect as a quick breakfast item to bring to a friend's, class, or work. </span></div>
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<a name='more'></a><span style="font-family: Georgia, 'Times New Roman', serif;">Recipe</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3 cup flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pinch salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup plain yogurt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 lg eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 stick butter, melted and cooled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup chocolate chips</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat to 375 degrees. Line muffin tin. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Whisk flour, sugar, baking powder, baking soda, salt in large bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In medium bowl, whisk yogurt and eggs together until smooth. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fold yogurt mixture into flour mixture with rubber spatula until just combined. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fold in melted butter.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fold in chocolate chips.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bake 16-20 min, until golden brown and inserted tooth pick has few crumbs. Makes 22 muffins. </span>EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-43716216889215927682013-02-09T13:13:00.001-05:002013-02-09T13:22:26.266-05:00Congo Bars<span style="font-family: Georgia, Times New Roman, serif;">Blizzard!! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Travel ban? Not that I really want to be outside during a snow storm, but now that I'm not allowed to... </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">No worries. It's time to teach my Californian friends how to make snow men!! If you're stuck inside this weekend, bake away!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It's getting to be a rare occasion that Em&M are reunited... the hazards of growing up! But guaranteed we bake something when we are!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">These Congo Bars were just one of a few baking projects we attempted over Christmas break. They are deliciously soft and have the perfect amount of coconut and chocolate!</span><br />
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<a href="http://4.bp.blogspot.com/-xHr4daGxqF8/UQ7jD5EaDDI/AAAAAAAAA5Y/cqbkcqNrgyc/s1600/IMG_0603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-xHr4daGxqF8/UQ7jD5EaDDI/AAAAAAAAA5Y/cqbkcqNrgyc/s400/IMG_0603.JPG" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from ATK)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 stick butter, melted</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup packed brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 lg eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tsp vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup semisweet chocolate chips</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup toasted pecans, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup toasted sweetened shredded coconut</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat to 350 degrees, line a 13x9 in baking pan with foil sling and grease foil. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Whisk flour, baking powder, salt together in bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In large bowl, whisk butter and sugar.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Stir in flour mixture, until just incorporated. Stir in chips, nuts, and coconut.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Scrape batter into pan and smooth top.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bake 22-25 min, until few moist crumbs on inserted toothpick. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">P.S. Happy Chinese New Year! Check out <a href="http://www.google.com.tw/">http://www.google.com.tw/</a> for their New Year's themed doodle. Year of the Snake!</span><br />
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<img alt="google-chinese-new-year-doodle" height="298" src="http://www.techinasia.com/techinasia/wp-content/uploads/2013/02/google-chinese-new-year-doodle.jpg" width="400" />EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-36913392077059691302013-01-30T18:21:00.000-05:002013-01-30T18:21:16.006-05:00Classic Brownies<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Brownie time!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Normally, I'm no stranger to brownies from a box. Actually, I usually prefer them from a box. They're super fast and easy and most perfectly fudgy. But it was a special occasion, so brownies from scratch!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">These were deliciously fudgy, but it you like brownies more cake-like, bake or mix them for a tad longer.</span></div>
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from ATK)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 stick butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 oz unsweetened chocolate, chopped coarse</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2/3 cup flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 lg eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup pecan/walnuts (optional)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat to 350 degrees. Line an 8 in square baking pan with foil sling and grease foil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Melt butter and chocolate together in the microwave, stirring often. Let mixture cool slightly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Whisk together flour, baking powder, salt.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In large bowl, whisk together sugar, eggs, and vanilla. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Whisk in melted chocolate mixture until combined.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Stir in flour mixture until just incorporated.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Scrape batter into prepared pan, bake 22-27 minutes. </span><br />
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EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-46565751209277809732013-01-20T18:23:00.001-05:002013-01-26T17:19:01.644-05:00Birthday Cakes: Marble Layer Cake and Coffee Buttercream Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-E3eJBOR-ApQ/UPrSX3tS0SI/AAAAAAAAA4c/0lgDx4n-21w/s1600/December.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="456" src="http://2.bp.blogspot.com/-E3eJBOR-ApQ/UPrSX3tS0SI/AAAAAAAAA4c/0lgDx4n-21w/s640/December.jpg" width="620" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Birthdayyyyy cakeeee. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Over the past couple of years, I've made cakes or birthday desserts for my friends. I love baking process and then celebrating with everybody... but I seriously dislike the frosting and decorating portion. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">le sigh. I'll never get it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The latest in the birthday cake extravaganza? Marble cake with coffee frosting! </span><br />
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<a href="http://1.bp.blogspot.com/-SUqbNI0Q4lg/UPspk1QB-bI/AAAAAAAAA40/yj8lSO1CAlg/s1600/IMG_0716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-SUqbNI0Q4lg/UPspk1QB-bI/AAAAAAAAA40/yj8lSO1CAlg/s400/IMG_0716.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from<a href="http://www.cooksillustrated.com/"> ATK</a>)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Marble Cake:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk, room temp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 lg eggs, room temp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 3/4 cup flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 sticks unsalted butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup cocoa powder</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat to 350 degrees. Grease and flour 2 8 or 9-inch cake pans, then line with parchment paper. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Whisk milk, eggs, and vanilla together in small bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In large bowl, whisk flour, sugar, baking powder, salt.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Beat butter into flour mixture, one piece at a time, until resembles moist crumbs.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Beat in all but 1/2 cup of milk mixture then beat until fluffy. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add in and slowly beat rest of milk mixture. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Transfer 1/3 of batter into separate bowl and stir in cocoa until combined. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Scrape half yellow batter into pans.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Scrape chocolate batter into pans, then run butter knife through to make swirls. Gently tap pans on counter to settle batter.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bake 20-25 minutes, until inserted toothpick has a few crumbs. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cool in pans for 10 min, invert and cool on wire rack. Cool completely before frosting</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Coffee Buttercream Frosting recipe</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp coffee</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp vanilla</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 stick butter, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cup confectioner's sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg yolk, beaten</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Mix coffee and vanilla in small cup until dissolved</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Beat butter until fluffy. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add sugar and beat. Add coffee and egg to frosting. Beat until fluffy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A few other birthday cakes...</span><br />
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<a href="http://bakingwithemandm.blogspot.com/2012/05/carrot-layer-cake.html" style="line-height: 18px;"><span style="background-color: white; color: blue; font-family: Georgia, Times New Roman, serif;">Carrot Layer Cake from America's Test Kitchen</span></a><br />
<span style="background-color: white;"><u><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></u></span>
<a href="http://bakingwithemandm.blogspot.com/2012/07/lemon-buttermilk-sheet-cake.html" style="line-height: 18px;"><span style="background-color: white; color: blue; font-family: Georgia, Times New Roman, serif;">Lemon Buttermilk Sheet Cake</span></a><br />
<span style="background-color: white;"><u><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></u></span>
<a href="http://bakingwithemandm.blogspot.com/2011/06/red-velvet-cake.html" style="line-height: 18px;"><span style="background-color: white; color: blue; font-family: Georgia, Times New Roman, serif;">Red Velvet Cake</span></a><br />
<span style="background-color: white;"><u><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></u></span>
<a href="http://bakingwithemandm.blogspot.com/2012/04/velvet-devils-food-cake-with-peanut.html" style="line-height: 18px;"><span style="background-color: white; color: blue; font-family: Georgia, Times New Roman, serif;">Velvet Devil's Food Cake</span></a><br />
<span style="background-color: white;"><u><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></u></span>
<a href="http://bakingwithemandm.blogspot.com/2012/10/wellesley-fudge-cake.html" style="line-height: 18px;"><span style="background-color: white; color: blue; font-family: Georgia, Times New Roman, serif;">Wellesley Fudge Cake</span></a>EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com0tag:blogger.com,1999:blog-8665622269211346494.post-18760681536080575242013-01-03T21:27:00.001-05:002013-01-03T21:27:33.400-05:00Pumpkin Bread Re-Do<span style="font-family: Georgia, Times New Roman, serif;">The last time I made pumpkin bread, I was less than impressed. Maybe the recipe wasn't the best, maybe my oven was on strike... whatever it was, I was disappointed.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">But my love of pumpkin has been restarted, beginning with pumpkin ice cream and those pumpkin whoopie pies. Plus, I was inspired by my friend who legit buys whole pumpkins to make pumpkin bread. I, forever the lazy person, just got a can of pumpkin from the store. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This bread is much better than the last and makes 2 loaves! It's the perfect pumpkin flavor and texture.</span><br />
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<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;">Recipe (adapted from Joy of Baking)</span><br />
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;"><span class="value">3 1/2 cups flour</span></span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;"><span class="value">1 tsp baking powder </span></span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;"><span class="value">1 tsp baking soda</span></span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 teaspoons ground cinnamon</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon ground ginger</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon ground cloves (optional)</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">4 large eggs, room temperature</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;"><span class="value">2 cups white sugar</span></span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;"><span class="value">1 cup (226 grams) unsalted butter</span> melted and cooled to room temperature</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;"><span class="value">1 - 15 ounce can pumpkin</span></span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup (120 ml) water</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">1tsp vanilla extract</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices.</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">In another large bowl, whisk eggs until lightly beaten. Add the sugar and melted butter and whisk to combine. Whisk or stir in the pumpkin, water, and vanilla extract.</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Bake the breads for about 55 -<span class="cooktime">65 minutes<span class="value-title" title="PT1H5M"></span></span>, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). </span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.</span></span></div>
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<span class="bod"><span style="font-family: Georgia, Times New Roman, serif;">Makes 2 loaves.</span></span></div>
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EmandMhttp://www.blogger.com/profile/15793708713404053707noreply@blogger.com1tag:blogger.com,1999:blog-8665622269211346494.post-90545483706493453482012-12-20T14:40:00.001-05:002012-12-20T15:17:57.919-05:00Raspberry Almond Shortbread Thumbprints<div>
Ahhh. There's no place like home for the holidays... *aand cue music.<br />
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It's crazy that another year is coming to an end. The last time I was home it was summer, and now it's a chilly winter! Now all we need is some snow...<br />
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This cookie is a classic for the holidays. It's the perfect combo of sweet, crunchy, buttery goodness that we all crave after finals and amidst holiday craziness.<br />
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Funny story, I didn't realize the recipe we had called for almond extract instead of ground almonds until I had already bought the almonds and was about to begin...whooops!<br />
So this recipe is actually a bit different from the original, but the result is equally tasty.<br />
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Do let us know if you try it/have any good experiences with the classic thumbprint cookie. We'd love to hear your take on this holiday recipe.<br />
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Recipe</div>
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Cookie:<br />
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2 eggs (yolks and whites separated)</div>
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14 tbsp butter (about 1 3/4 sticks)</div>
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1/2 cup sugar</div>
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1 tsp vanilla extract</div>
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1 cup ground almonds</div>
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2 cups flour</div>
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1/4 tsp baking soda</div>
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1/4 tsp salt<br />
Raspberry jam </div>
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Glaze (optional):</div>
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1/2 cup confectioner's sugar</div>
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2 tsp milk or water</div>
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Makes: about 2 dozen<br />
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In a large bowl sift flour, baking soda, and salt together. In a separate bowl, use an electric mixer to beat sugar and softened butter together until fluffy. Separate egg whites from yolks and beat yolks into sugar mixture. Add vanilla.<br />
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Add in flour mixture and 1/4 cup of ground almonds; then refrigerate dough for about half an hour. Preheat oven to 350 degrees Fahrenheit.<br />
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Line two cookie sheets with parchment paper. Roll dough into balls about 1 inch in diameter. To coat with ground almonds, dunk dough balls into egg white (from before) and then into the bowl with the remaining ground almonds. This allows the almonds to adhere to the outside.<br />
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Place dough balls on cookie sheet and using thumb or spoon (I used a teaspoon), press down slowly into the middle of the dough to form a deep indent. Fill indent full, but not overflowing, with raspberry jam.<br />
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Bake for about 15 mins. or until firm and golden in color, rotating sheets half way through.<br />
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*You may wish to drizzle glaze over top of cookies after cooled.<br />
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While shopping the other day, I found this: maybe M could've used it in the <a href="http://bakingwithemandm.blogspot.com/2012/12/pumpkin-whoopie-pies.html">last post</a>? oh well! :)<br />
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Em&Mhttp://www.blogger.com/profile/15515541921811331322noreply@blogger.com0