tag:blogger.com,1999:blog-38490615239435008182024-03-13T22:08:43.467-07:00west side bakerBaking is my comfort, my passion,
my addiction.Unknownnoreply@blogger.comBlogger238125tag:blogger.com,1999:blog-3849061523943500818.post-41895555190428646642016-07-03T15:04:00.000-07:002016-07-03T15:04:06.525-07:00Nanaimo Ice Cream Bars: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-_93mfgfWCVs/V3mDkB5ciLI/AAAAAAAADHQ/CN11YZYLft4p8_yeGde-lyz8nEQLxdo0wCLcB/s1600/raw%2Bnanaimo%2Bbars1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-_93mfgfWCVs/V3mDkB5ciLI/AAAAAAAADHQ/CN11YZYLft4p8_yeGde-lyz8nEQLxdo0wCLcB/s640/raw%2Bnanaimo%2Bbars1.jpg" width="472" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I miss baking with my Baked Sunday Morning friends. I really enjoyed baking from the "<i>Baked</i>" Cookbooks. My life has taken a different path lately...I am on the road to health and wellness and making baked goods every other Sunday is no longer something I should do. I still do traditional baking occasionally when I have a special event of holiday to bake for. Now my baking is vegan, refined sugar free and gluten free. When I saw that Nanaimo bars were next on the list to be made....I remembered seeing a vegan Nanaimo bar recipe that I saved and wanted to try...so no better time than now! </span></div>
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<span style="font-family: Verdana, sans-serif;">There is no dairy, no refined sugar and no gluten in these bars. I wouldn't call them low calorie, but I would call them healthy and DELICIOUS!</span></div>
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<a href="https://3.bp.blogspot.com/-tky4Qsk3Gsk/V3mDj5tKAMI/AAAAAAAADHI/PZNwAw2YcEEoylhm_bVFem3gpCi54gx-gCLcB/s1600/raw%2Bnanaimo%2Bbars3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://3.bp.blogspot.com/-tky4Qsk3Gsk/V3mDj5tKAMI/AAAAAAAADHI/PZNwAw2YcEEoylhm_bVFem3gpCi54gx-gCLcB/s640/raw%2Bnanaimo%2Bbars3.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I used dates, walnuts, granola, cacao powder and coconut oil for the bottom layer. Cashew cream is the middle layer and cacao powder, coconut oil and maple syrup made up the top layer. You freeze these babies...so hey, that is close enough to ice cream for me!</span></div>
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<a href="https://4.bp.blogspot.com/-dede7ildU-8/V3mDkdLAJZI/AAAAAAAADHU/r-RJl8_iQe04-xsyFrZTFPD5E55BFlYdQCLcB/s1600/raw%2Bnanaimo%2Bbars4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://4.bp.blogspot.com/-dede7ildU-8/V3mDkdLAJZI/AAAAAAAADHU/r-RJl8_iQe04-xsyFrZTFPD5E55BFlYdQCLcB/s320/raw%2Bnanaimo%2Bbars4.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Your traditional Nanaimo bar is delicious...I have made my fair share of them and if you would like the recipe you can find it <a href="http://bakedsundaymornings.com/2016/06/19/oven-nanaimo-ice-cream-bars/" target="_blank">here</a></span><br />
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<span style="font-family: Verdana, sans-serif;">I am posting the recipe I used to make these delicious and healthy bars below.</span><br />
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<span style="font-family: Verdana, sans-serif;">As Always...</span></div>
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<span style="font-family: Verdana, sans-serif;">Be sweet,</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chelly</span></div>
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<span style="font-family: Verdana, sans-serif;">Raw Nanaimo Bars</span></div>
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<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.catchingseeds.com/raw-nanimo-bars/" target="_blank">Catching Seeds</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Crust Ingredients: </span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups dates (soaked in hot water to soften if hard)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups walnuts</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granola (no oat granola...mine had seeds and coconut in it)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tbsp of raw cacao powder</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch salt (I omitted this...the granola tasted salty enough to me)</span></div>
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<span style="font-family: Verdana, sans-serif;">Custard Layer:</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups of raw cashews (soaked 4-6 hours to soften) then drain</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup maple syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp of vanilla paste</span></div>
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<span style="font-family: Verdana, sans-serif;">Chocolate Layer:</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup coconut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup raw cacao powder</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tbsp maple syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch salt</span></div>
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<span style="font-family: Verdana, sans-serif;">Prepare a 8x8 baking dish by lining it with parchment paper you want a sling to lift out the bars.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add all of the crust ingredients into a food processor and pulse until it is broken down into small pieces and begins to stick together. You might need to scrape it down once or twice to make sure you get it all. Press into the bottom of the prepared pan and set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the filling ingredients into your clean food processor and process until it is silky smooth. I had to add a little bit of coconut milk to get the desired consistency that I wanted only because I don't think I let the cashews soak long enough. Pour over crust ingredients and freeze for 45-60 minutes until set.</span></div>
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<span style="font-family: Verdana, sans-serif;">Once the filling is set, put all your top layer ingredients in a small sauce pan and heat until just combined. Pour over the bars and spread out the mixture...it should harden up right away because the bars are cold and frozen...if not, just stick in the freezer. Cut into 16 bars and enjoy! Keep leftovers frozen.</span></div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3849061523943500818.post-27757893375058329752016-05-23T13:13:00.000-07:002016-05-23T13:14:08.717-07:00Twix Bars (GF, refined SF, Paleo)<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-M-CraLxqu34/V0NU358rdVI/AAAAAAAADFk/dWsfSNQ_TqMfXi1lwu_Evy7PLv6k84z9wCLcB/s1600/twix1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-M-CraLxqu34/V0NU358rdVI/AAAAAAAADFk/dWsfSNQ_TqMfXi1lwu_Evy7PLv6k84z9wCLcB/s640/twix1.jpg" width="350" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I have been itchin' to do another post...I have been absent for far too long! </span></div>
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<span style="font-family: "verdana" , sans-serif;"> I love to bake and miss my baking so I have been collecting lots of vegan, refined sugar free and gluten free recipes for some time now. With and upcoming visit at work by the big wigs (I always make them something sweet), I decided to make them something healthy for a change.</span></div>
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<a href="https://1.bp.blogspot.com/-gQJsMXEZu2I/V0NU33oN3-I/AAAAAAAADFo/1OA96ZCK2MceRVlsmhG2WkCJCPYDEzAEwCLcB/s1600/twix2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://1.bp.blogspot.com/-gQJsMXEZu2I/V0NU33oN3-I/AAAAAAAADFo/1OA96ZCK2MceRVlsmhG2WkCJCPYDEzAEwCLcB/s320/twix2.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">While these don't really look healthy...they are, I promise! Of course you don't want to eat the whole batch in one sitting (like I used to do!) You want to just have one...and it will be difficult, because these are delicious!</span></div>
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<a href="https://3.bp.blogspot.com/-HxIX1NLcI98/V0NU4O-ltEI/AAAAAAAADFw/3Pywk1AsWZkGBcgjuPDlbiFh1ZaH4GBngCLcB/s1600/twix3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://3.bp.blogspot.com/-HxIX1NLcI98/V0NU4O-ltEI/AAAAAAAADFw/3Pywk1AsWZkGBcgjuPDlbiFh1ZaH4GBngCLcB/s640/twix3.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">For the crust, you use coconut flour, maple syrup and coconut oil. The middle section is organic almond butter, maple syrup, coconut oil and vanilla. The chocolate topping is coconut oil, organic cacao powder and maple syrup. Then you sprinkle some flaked sea salt on top, I also sprinkled some cacao nibs. It went together very easily and took no time at all! </span></div>
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<a href="https://1.bp.blogspot.com/-bzzIW6f5fIM/V0NU4hxGYDI/AAAAAAAADF0/69Q9MpA7V_MTbHti0GnTawf7ojwZkhj0ACLcB/s1600/twix4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-bzzIW6f5fIM/V0NU4hxGYDI/AAAAAAAADF0/69Q9MpA7V_MTbHti0GnTawf7ojwZkhj0ACLcB/s320/twix4.jpg" width="175" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">This is a great treat!</span></div>
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<span style="font-family: "verdana";">Be sweet</span></div>
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<span style="font-family: "verdana"; font-size: x-large;">Chelly</span></div>
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<span style="font-family: "verdana";"><strong>Homemade Twix Bars</strong> (paleo, GF and refined SF)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><em>Ingredients</em></span><br />
<span style="font-family: "verdana" , sans-serif;">For the shortbread crust<br />•⅔ cup coconut flour<br />•¼ teaspoon kosher salt<br />•3 tablespoons pure maple syrup<br />•⅓ cup coconut oil, solid</span><br />
<span style="font-family: "verdana" , sans-serif;">For the caramel filling<br />•½ cup creamy almond butter<br />•⅓ cup pure maple syrup<br />•⅓ cup coconut oil, melted<br />•1 teaspoon vanilla extract<br />•¼ teaspoon kosher salt</span><br />
<span style="font-family: "verdana" , sans-serif;">For the chocolate topping<br />•¼ cup coconut oil, melted<br />•¼ cup cocoa powder<br />•2 tablespoons maple syrup<br />•½ teaspoon flaky sea salt</span><br />
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<span style="font-family: "verdana" , sans-serif;"><em>Directions</em><br />1.Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” square pan with coconut oil.<br />2.Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.<br />3.Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.<br />4.For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.<br />5.For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-89532046836809795052016-03-15T19:00:00.001-07:002016-03-15T19:00:47.150-07:00Spraker's Pineapple Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://3.bp.blogspot.com/-6bbQ7Qj37Nc/VuYfJaZ5xSI/AAAAAAAADD0/Elbx3K6xLf0pPsS0Xg2Du81TDENJSVHhQ/s1600/sprakers%2B%2Bpineapple%2Bupside%2Bdown%2Bcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="https://3.bp.blogspot.com/-6bbQ7Qj37Nc/VuYfJaZ5xSI/AAAAAAAADD0/Elbx3K6xLf0pPsS0Xg2Du81TDENJSVHhQ/s640/sprakers%2B%2Bpineapple%2Bupside%2Bdown%2Bcake1.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">When I was a child, </span></div>
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<span style="font-family: "verdana" , sans-serif;">we had a neighbor that lived across the street, that made the </span></div>
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<span style="font-family: "verdana" , sans-serif;">most incredible pineapple upside down cake. </span></div>
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<span style="font-family: "verdana" , sans-serif;">She made it in a cast iron skillet with lots of butter and brown sugar.</span></div>
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<span style="font-family: "verdana" , sans-serif;">She reminded me of Aunty Em from the Wizard of Oz. </span></div>
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<span style="font-family: "verdana" , sans-serif;">The crispy edges, the pillowy buttery inside and the sweetness of the caramelized pineapple were heaven on a plate. </span></div>
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<span style="font-family: "verdana" , sans-serif;">This is her recipe. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I can remember the sweet smell and the taste </span></div>
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<span style="font-family: "verdana" , sans-serif;">like it was yesterday...and makes me believe that </span></div>
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<span style="font-family: "verdana" , sans-serif;">there is no place like home!</span></div>
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<a href="https://4.bp.blogspot.com/-3cVqXIkZ9RI/VuYfL4xHF8I/AAAAAAAADD8/hhuQX5-AVmcXBKWA2w2h9vTS2Dt8E9jYQ/s1600/sprakers%2Bpineapple%2Bupside%2Bdown%2Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="569" src="https://4.bp.blogspot.com/-3cVqXIkZ9RI/VuYfL4xHF8I/AAAAAAAADD8/hhuQX5-AVmcXBKWA2w2h9vTS2Dt8E9jYQ/s640/sprakers%2Bpineapple%2Bupside%2Bdown%2Bcake3.jpg" width="640" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">Enjoy!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Be sweet</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Chelly</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Spraker's Pineapple Upside Down Cake</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">Into a large cast iron skillet melt 4 T butter and I cup brown sugar. Stir well until melted together. Remove from fire and partially cool. Place drained sliced pineapple 4-5 slices on top of butter and sugar and cover with the following batter:</span><br />
<span style="font-family: "verdana" , sans-serif;">1 1/2 cup sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup pineapple juice</span><br />
<span style="font-family: "verdana" , sans-serif;">3 eggs separated</span><br />
<span style="font-family: "verdana" , sans-serif;">2 t baking powder</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 t vanilla</span><br />
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<span style="font-family: "verdana" , sans-serif;">Add beaten yolks to juice and sugar then add vanilla. Whisk together the flour and baking powder and add to juice mixture. Stiffly beat egg whites and fold into the batter. Bake in moderate oven (350) for 45 minutes. Invert pan on serving platter when still warm. Serve with whipped cream.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3849061523943500818.post-52611636753702178612016-02-14T12:37:00.003-08:002016-02-14T13:00:43.749-08:00Conversation Heart Cakes: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-x_jMUFxfNzA/VsDiNq0BVgI/AAAAAAAADCo/i5TOCj2lEEQ/s1600/conversation%2Bhearts4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-x_jMUFxfNzA/VsDiNq0BVgI/AAAAAAAADCo/i5TOCj2lEEQ/s640/conversation%2Bhearts4.jpg" width="600" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Here I go again...trying to make a reasonably healthy version of a "Baked" recipe. This time I was shooting for a gluten, sugar and dairy free version of these cute little valentine treats. By Joe....I think I may have done it!</span></div>
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<a href="https://3.bp.blogspot.com/-nFgfUN8LLCI/VsDiKq0UT0I/AAAAAAAADCk/S3kKm1vQ-t4/s1600/conversation%2Bhearts3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="622" src="https://3.bp.blogspot.com/-nFgfUN8LLCI/VsDiKq0UT0I/AAAAAAAADCk/S3kKm1vQ-t4/s640/conversation%2Bhearts3.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I substituted coconut oil for the vegetable shortening and butter, applesauce for the eggs, coconut sugar for the sugar, gluten-free flour for the cake flour and unsweetened almond milk for the buttermilk. I decided to just leave off the frosting all together and use a little confectioner sugar sprinkle instead. I also used organic cocao powder for the cocoa.</span></div>
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<a href="https://4.bp.blogspot.com/-F9seYHPeG04/VsDiKlPWr1I/AAAAAAAADCg/2h5pFa9x8Ik/s1600/conversation%2Bhearts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://4.bp.blogspot.com/-F9seYHPeG04/VsDiKlPWr1I/AAAAAAAADCg/2h5pFa9x8Ik/s640/conversation%2Bhearts1.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">They turned out pretty well...a little too sweet. I am new at using coconut sugar and I am not quite sure about the amounts to use yet. They would be great with a little dairy free ice cream on them! I am going to chalk this on up to a success. <a href="http://bakedsundaymornings.com/2016/02/13/leave-your-links-conversation-heart-cakes/" target="_blank"> Please go see what the other bakers did with this challenge</a>.</span></div>
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<span style="font-family: "verdana" , sans-serif;">As always</span></div>
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<span style="font-family: "verdana" , sans-serif;">Be sweet </span></div>
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<span style="font-family: "verdana" , sans-serif;">Happy Valentines Day</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Chelly</span></div>
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<span style="font-family: "verdana" , sans-serif;">The original recipe <a href="http://bakedsundaymornings.com/2016/02/02/in-the-oven-conversation-heart-cakes/" target="_blank">here</a>.</span></div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3849061523943500818.post-1990976682548961772016-01-01T13:54:00.001-08:002016-01-03T11:24:38.759-08:00Ugly but Good Cookies, Brutti Ma Buoni: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-U-f6C-SA13k/VobzVVzOW9I/AAAAAAAAC_4/LeWUpaCYjdY/s1600/brutti%2Bbuoni1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-U-f6C-SA13k/VobzVVzOW9I/AAAAAAAAC_4/LeWUpaCYjdY/s640/brutti%2Bbuoni1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">These light incredibly delicious cookies are quite possibly my most favorite cookie of all time. Move over macarons...these are the bomb!</span></div>
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<a href="http://3.bp.blogspot.com/-fNd0RLW5j_A/VobzVUijGgI/AAAAAAAAC_8/wYxxkVSQkIw/s1600/brutti%2Bbuoni2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-fNd0RLW5j_A/VobzVUijGgI/AAAAAAAAC_8/wYxxkVSQkIw/s640/brutti%2Bbuoni2.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I really hate to admit it, but I could eat an entire plate of these little gems. These are meringue cookies with nuts added to them. The 'Baked' version adds cocoa, pistachios and chocolate chips. </span></div>
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<span style="font-family: Verdana, sans-serif;">Can you say HEAVEN!</span></div>
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<a href="http://3.bp.blogspot.com/-wwq8H7tXDG8/VobzWJ_1Y3I/AAAAAAAADAQ/js0nRZP9Skw/s1600/brutti%2Bbuoni5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wwq8H7tXDG8/VobzWJ_1Y3I/AAAAAAAADAQ/js0nRZP9Skw/s320/brutti%2Bbuoni5.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Easy and quick and no farting around trying to get </span></div>
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<span style="font-family: Verdana, sans-serif;">feet or the perfect macaronage....</span></div>
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<span style="font-family: Verdana, sans-serif;">I adore these cookies!</span><br />
<span style="font-family: Verdana, sans-serif;">Oh, and I don't think they are ugly at all!</span></div>
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<a href="http://2.bp.blogspot.com/-6UqXvA_Turg/VobzWV0saeI/AAAAAAAADAc/A38lWkCXmMg/s1600/brutti%2Bbuoni7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-6UqXvA_Turg/VobzWV0saeI/AAAAAAAADAc/A38lWkCXmMg/s640/brutti%2Bbuoni7.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-02V8aU0yWKI/Vol1ZlugDdI/AAAAAAAADA8/VKEFve1LxMM/s1600/brutti%2Bbuoni8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="http://1.bp.blogspot.com/-02V8aU0yWKI/Vol1ZlugDdI/AAAAAAAADA8/VKEFve1LxMM/s640/brutti%2Bbuoni8.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">You can get the recipe<a href="http://bakedsundaymornings.com/2015/12/21/in-the-oven-brutti-ma-buoni-ugly-but-good-cookies/" target="_blank"> here</a></span></div>
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<a href="http://2.bp.blogspot.com/-ZRAjNlzrqQ4/VobzVGNQ0QI/AAAAAAAAC_0/lYandBzBNRc/s1600/BSMbanner_baked-300.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZRAjNlzrqQ4/VobzVGNQ0QI/AAAAAAAAC_0/lYandBzBNRc/s1600/BSMbanner_baked-300.png" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Success!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy</span></div>
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<span style="font-family: Verdana, sans-serif;">Be Sweet</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chelly</span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3849061523943500818.post-23027769555682483812015-12-22T20:29:00.001-08:002015-12-25T18:39:14.180-08:00Cranberry Cake with White Chocolate Italian Meringue Buttercream <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ql3hVMaSuvo/Vnobi0O4dkI/AAAAAAAAC-U/FuAJY4zVLmY/s1600/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="http://1.bp.blogspot.com/-Ql3hVMaSuvo/Vnobi0O4dkI/AAAAAAAAC-U/FuAJY4zVLmY/s640/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Here it is Christmas time again...the time flies so quickly anymore. Christmas used to feel so far away when I was a child now it just comes so fast, it almost takes me by surprise. I make a cake each year for our Christmas eve celebration with family and close friends. It all started when my Mom wanted to have a little cake so we could sing happy birthday to Jesus. And here it has become a tradition and my cakes keep getting bigger and better.</span></div>
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<a href="http://3.bp.blogspot.com/-I4DLvzaP6xI/Vnobjr2o-9I/AAAAAAAAC-g/UhhKa-Qu_AY/s1600/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-I4DLvzaP6xI/Vnobjr2o-9I/AAAAAAAAC-g/UhhKa-Qu_AY/s640/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream3.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Here is this years 'Jesus' cake. It is a beautiful white cake filled with a spiced cranberry jelly and covered with a white chocolate buttercream then decorated with sugared cranberries. It was quite a process.</span></div>
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<a href="http://4.bp.blogspot.com/-MUL-xWf-wOk/VnobkIcsu1I/AAAAAAAAC-k/Fh_XwomRNr0/s1600/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-MUL-xWf-wOk/VnobkIcsu1I/AAAAAAAAC-k/Fh_XwomRNr0/s640/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream5.jpg" width="494" /></a></div>
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<span style="font-family: Verdana, sans-serif;">First you made 2 cake layers and then put them in the freezer so you could slice them in half. While the cake was freezing, you made the cranberry filling. It had cinnamon, ginger, nutmeg and cloves in it ...the house smelled wonderful as it was on the stove top...it made it smell like Christmas. The filling then needed to chill in the fridge overnight. </span><br />
<span style="font-family: Verdana, sans-serif;">So off to bed I went...on to day 2.</span></div>
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<a href="http://1.bp.blogspot.com/-izpPpHYEB5Q/VnobkjSXHUI/AAAAAAAAC-w/05Pe_w8pOK0/s1600/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-izpPpHYEB5Q/VnobkjSXHUI/AAAAAAAAC-w/05Pe_w8pOK0/s640/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitalian%2Bbuttercream6.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The buttercream was made first thing in the morning, then I sliced the cake layers and assembled the cake. The cranberries were sugared and the cake frosted and then decorated.</span></div>
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<span style="font-family: Verdana, sans-serif;">I think it looks like a holiday! I hope it tastes as wonderful as it looks! I will post a picture of a slice after we cut into it.</span></div>
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<a href="http://4.bp.blogspot.com/-q3n6sPVNLKU/Vn39aZz5SZI/AAAAAAAAC_Q/f4OZUAiCoOw/s1600/cranberry%2Bcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://4.bp.blogspot.com/-q3n6sPVNLKU/Vn39aZz5SZI/AAAAAAAAC_Q/f4OZUAiCoOw/s320/cranberry%2Bcake2.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-A9d4thUbtSQ/Vn39afgKxpI/AAAAAAAAC_U/3XTFGfmmQiM/s1600/cranberry%2Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-A9d4thUbtSQ/Vn39afgKxpI/AAAAAAAAC_U/3XTFGfmmQiM/s320/cranberry%2Bcake3.jpg" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-AkJYCJqYFH0/Vn39appq9TI/AAAAAAAAC_Y/wkUkRrLfZOc/s1600/cranberry%2Bcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-AkJYCJqYFH0/Vn39appq9TI/AAAAAAAAC_Y/wkUkRrLfZOc/s320/cranberry%2Bcake4.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Merry Christmas To All!</span></div>
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<span style="font-family: Verdana, sans-serif;">Be Sweet</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chelly</span></div>
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<a href="http://3.bp.blogspot.com/-bG0nko3G71Y/VnobktPPBUI/AAAAAAAAC-4/RSkK3aRiFm0/s1600/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitaltian%2Bbuttercream2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-bG0nko3G71Y/VnobktPPBUI/AAAAAAAAC-4/RSkK3aRiFm0/s200/cranberry%2Bcake%2Bwith%2Bwhite%2Bchocolate%2Bitaltian%2Bbuttercream2.jpg" width="198" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Christmas White Chocolate Cranberry Layer Cake</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">source: <a href="http://www.pineappleandcoconut.com/recipes/christmas-white-chocolate-cranberry-layer-cake/" target="_blank">Pineapple and Coconut</a></span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>For the Cake</b></span><br />
<span style="font-family: Verdana, sans-serif;">3⅓ c cake flour</span><br />
<span style="font-family: Verdana, sans-serif;">4 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">½ tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup plus 2 Tbsp unsalted butter, room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract or seeds from one vanilla bean</span><br />
<span style="font-family: Verdana, sans-serif;">6 large egg whites</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup milk, room temperature (full fat NOT low or non fat)</span><br />
<span style="font-family: Verdana, sans-serif;"><b>For the filling</b></span><br />
<span style="font-family: Verdana, sans-serif;">3 cups fresh cranberries</span><br />
<span style="font-family: Verdana, sans-serif;">⅔ granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">½ tsp ground nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">¼ tsp ground ginger</span><br />
<span style="font-family: Verdana, sans-serif;">¼ tsp ground allspice</span><br />
<span style="font-family: Verdana, sans-serif;">⅛ tsp ground cloves</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup cranberry jelly or preserves (I used canned jellied cranberries)</span><br />
<span style="font-family: Verdana, sans-serif;">¼ c cranberry juice</span><br />
<span style="font-family: Verdana, sans-serif;"><b>For the buttercream</b></span><br />
<span style="font-family: Verdana, sans-serif;">6 large egg whites, room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 ½ cups granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">½ c water</span><br />
<span style="font-family: Verdana, sans-serif;">¼ tsp sea salt</span><br />
<span style="font-family: Verdana, sans-serif;">8 ounces white chocolate, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1 ½ lbs butter, cut into pieces, slightly cooler than room temperature</span><br />
<span style="font-family: Verdana, sans-serif;"><b>For the sparkling cranberries</b></span><br />
<span style="font-family: Verdana, sans-serif;">3 cups fresh cranberries</span><br />
<span style="font-family: Verdana, sans-serif;">1 c water</span><br />
<span style="font-family: Verdana, sans-serif;">½ c cranberry juice</span><br />
<span style="font-family: Verdana, sans-serif;">1 ½ cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup organic sugar( larger granule sugar than regular sugar)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup super fine sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">Instructions:</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>For the Cake</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 Deg F. Grease the bottom of two 9” cake pans with butter and line with parchment paper circles on the bottom only. Grease with butter again and lightly flour, tapping out any extra.</span><br />
<span style="font-family: Verdana, sans-serif;">In a medium bowl sift together the flour, salt and baking powder. Set aside</span><br />
<span style="font-family: Verdana, sans-serif;">Ina bowl of a stand mixer, cream the butter on medium until light and fluffy. Add in the sugar and beat again for 2-3 minutes, scraping down the sides when necessary. Add in the egg whites in thirds, beating well between each addition. Add in the flour mixture alternating with the milk, ending with flour until it is barely incorporated. Add in the vanilla and mix on medium about 20 more seconds. Scrape down the sides and divide the mixture evenly amongst the cake pans. Bake for 30-35 min, rotating pans a about 20 minutes into baking, and test for doneness with a toothpick. Let the cakes cool in the pans for 10 minutes and then invert onto a cooling rack to cool for another hour. Wrap in plastic wrap and freeze until the cakes are very firm.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>For the filling</b></span><br />
<span style="font-family: Verdana, sans-serif;">In a saucepan combine 2 cups of the cranberries along with the rest of the ingredients. Bring to a simmer and remove from the heat as soon as most of the cranberries have popped open. Add in the remaining cranberries and transfer the filling to an airtight container. Chill completely. The filling can be made several days ahead of time. Bring to room temperature before cake assembly</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>For the buttercream</b></span><br />
<span style="font-family: Verdana, sans-serif;">Place the egg whites in the bowl of a stand mixer and have the whisk attachment in place. In a high sided sauce pan combine the sugar, salt and water and place over medium-high head. Clip on a candy thermometer and stir the mixture until the sugar has dissolved. Stop stirring and bring the mixture to a boil. Once it gets to about 220 degrees turn the mixer on high to whip the egg whites to a stiff peak. Keep the mixer running but drop it to medium speed, and watch the temperature on the sugar mixture. Once it reaches 245 deg F remove the pan from the stove and carefully pour the syrup into the egg whites. Once its all in, bring the speed back up to high and whip for 5-7 minutes, or until the bowl feels cool to the touch. In the meantime heat the white chocolate in a microwave safe bowl until its melted. Let cool slightly. Once the mixer bowl is cool to the touch, add in the butter one tablespoon at a time, stopping to scrape down the sides when needed. Once all the butter is in and its fully incorporated, whip on high until the buttercream is light and fluffy. Add in the melted white chocolate and mix on medium until well combined. If frosting cake same day, leave the buttercream at room temperature. If not, transfer to an airtight container and keep refrigerated until ready to use. Bring the buttercream fully to room temperature and then mix on low to get it back to the right consistency.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>For the sugared cranberries</b></span><br />
<span style="font-family: Verdana, sans-serif;">Rinse the fresh cranberries and pick out any mushy ones. Transfer to a bowl and set aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Combine the sugar, water, and cranberry juice in a saucepan over medium heat. Stir until the sugar is dissolved. Don’t bring to a boil. Once almost at a simmer remove from the heat and add the cranberries. Pour into an airtight container and immediately refrigerate at least 4 hours if not, overnight. The longer the better the chance of the sugar sticking</span><br />
<span style="font-family: Verdana, sans-serif;">Once they are ready, drain the cranberries reserving the simple syrup, and toss the cranberries with the organic or larger grained sugar. Let dry for an hour and then toss again in a smaller grained sugar and let dry completely. These can be made up to two days ahead of time</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>For Cake assembly</b></span><br />
<span style="font-family: Verdana, sans-serif;">Take the frozen cakes and let thaw slightly. Cut each cake in half so you have 4 equal cake rounds. Place one with cut side up on a cake plate or stand .Lightly brush the top of the cake with reserved simple syrup from the sugared cranberries. Spread on a thin layer of buttercream, about ⅔ c, and top with some of the cranberry filling. If you want to pipe a ring around the cake edges to keep the filling from spilling out the sides, use a pastry bag with a small, ¼ “ round pastry tip and pipe a circle around the edges. Repeat with remaining layers ending with the last layer on top, bottom side up. Brush the last layer with the cranberry simple syrup.</span><br />
<span style="font-family: Verdana, sans-serif;">Spread on a thin coat of the buttercream icing to seal in the crumbs. Chill until it is set. Once chilled, finish frosting with the rest of the buttercream, smoothing as best as you can. Top with the sugared cranberries and place them around the bottom of the cake. Chill again until ready to serve. Cut the cake when cold with a hot, sharp knife. Serve the cake at room temperature.</span><br />
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<span style="font-family: Verdana, sans-serif;">This is a great tutorial for Italian Meringue Buttercream!</span><br />
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<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/IxWmiHRTMz8" width="459"></iframe>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-47280172057995622902015-12-20T14:43:00.004-08:002015-12-20T14:53:17.658-08:00Not so "Whoopie" Pies: Baked Sunday Mornings<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Brown Sugar Oatmeal Whoopie Pies with Maple Marshmallow Filling</b></span></div>
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<a href="http://1.bp.blogspot.com/-jyr_xuBPFB4/Vncs5kR184I/AAAAAAAAC90/O24iey1WSTo/s1600/whoopie%2Bpies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-jyr_xuBPFB4/Vncs5kR184I/AAAAAAAAC90/O24iey1WSTo/s320/whoopie%2Bpies.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I must have done something wrong, because these whoopie pies had a really funny taste to them...not a delicious oatmeal cookie taste at all. My marshmallow filling was really hard to work with and quite goopy. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I guess I struck out on this one! </span><span style="font-family: verdana, sans-serif;">Not my favorite 'Baked' goodie.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Oh well...</span><span style="font-family: "verdana" , sans-serif;">better luck next time </span><span style="font-family: verdana, sans-serif;">*sigh*</span></div>
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<span style="font-family: "verdana" , sans-serif;"> Next up for the Baked group is an Italian cookie, </span><span style="background-color: white; color: #333333; font-family: verdana, sans-serif; line-height: 24.375px;">Brutti Ma Buoni...</span></div>
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<span style="background-color: white; color: #333333; line-height: 24.375px;"><span style="font-family: "verdana" , sans-serif;">sounds like it is more up my alley! We shall see!</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 24.375px;"><span style="font-family: "verdana" , sans-serif;">Until then...</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 24.375px;"><span style="font-family: "verdana" , sans-serif;">Be Sweet</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Chelly</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-66004343076642039182015-12-03T17:43:00.004-08:002015-12-03T17:43:45.219-08:00Double Chocolate French Macarons: ABC<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jwb97SJHSl4/VmDtXEXHMFI/AAAAAAAAC9k/9jQhniVbT8s/s1600/chocolate%2Bmacarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="http://2.bp.blogspot.com/-jwb97SJHSl4/VmDtXEXHMFI/AAAAAAAAC9k/9jQhniVbT8s/s640/chocolate%2Bmacarons.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I simply love macarons. I am getting better each time I make them....but still have not perfected them. I am a stubborn old gal, so I am not giving up! The ABC bakers had a macaron challenge last month. We are baking from <i>Scientifically Sweet </i>a blog by Christina Marsigiliese. I tried this recipe about a few weeks ago and it was a total fail...my macarons had no feet! I have never made a macaron that did not have feet! So I gave it another shot I got feet, but they were just a little flat. Oh well, like I said, I will persist. I will give it another shot another day.</span></div>
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<span style="font-family: Verdana, sans-serif;">All in all, flat...with feet or without they are all soooo delicious. </span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe for these macarons is<a href="http://www.christinamarsigliese.com/2011/03/double-chocolate-french-macarons.html" target="_blank"> here</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Until next time</span></div>
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<span style="font-family: Verdana, sans-serif;">Be sweet</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chelly</span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3849061523943500818.post-5385853693081072792015-11-26T19:07:00.001-08:002015-11-26T19:07:37.744-08:00Thanksgiving Pies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CaUbHp8Pl_o/VlfI3uWQQtI/AAAAAAAAC88/LqwMj9F_2Z4/s1600/thanksgiving%2Bpies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-CaUbHp8Pl_o/VlfI3uWQQtI/AAAAAAAAC88/LqwMj9F_2Z4/s640/thanksgiving%2Bpies1.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-86348262799050271592015-11-18T18:23:00.003-08:002015-11-18T18:23:44.620-08:00Brown Butter Apple Cranberry Galette: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lz0MtHlFmus/Vk0vCJiAGcI/AAAAAAAAC8Q/IStuJlWvtsQ/s1600/galette4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-lz0MtHlFmus/Vk0vCJiAGcI/AAAAAAAAC8Q/IStuJlWvtsQ/s640/galette4.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">A beautiful flaky crust...rich and buttery, not too sweet and a cinch to make!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Who could ask for more?</span></div>
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<a href="http://2.bp.blogspot.com/-wjX4U7-KRJk/Vk0vB9HYEZI/AAAAAAAAC8U/LGNpFsM39AU/s1600/galette3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-wjX4U7-KRJk/Vk0vB9HYEZI/AAAAAAAAC8U/LGNpFsM39AU/s640/galette3.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">A perfect rainy day project.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Now, if I only had some ice cream............... </span></div>
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<a href="http://1.bp.blogspot.com/-lOtOczy5188/Vk0vCeOseaI/AAAAAAAAC8Y/rOHinxxAwbI/s1600/galette5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="http://1.bp.blogspot.com/-lOtOczy5188/Vk0vCeOseaI/AAAAAAAAC8Y/rOHinxxAwbI/s640/galette5.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Recipe <a href="http://bakedsundaymornings.com/2015/11/11/in-the-oven-brown-butter-apple-cranberry-galette/" target="_blank">here</a></span><br />
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<a href="http://www.bakedsundaymornings.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Baked Sunday Mornings" border="0" src="http://bakedsundaymornings.com/wp/wp-content/uploads/2012/08/BSMbanner_baked-300.png" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Until next time</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chelly</span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3849061523943500818.post-672648882855450082015-11-08T08:43:00.004-08:002015-11-08T17:43:39.038-08:00Salted Caramel Apple Cake: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kww9_p1lEJk/Vj93HDKZwRI/AAAAAAAAC6w/TlgfqsL5uF4/s1600/salted%2Bcaramel%2Bapple%2Bcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="http://1.bp.blogspot.com/-kww9_p1lEJk/Vj93HDKZwRI/AAAAAAAAC6w/TlgfqsL5uF4/s640/salted%2Bcaramel%2Bapple%2Bcake1.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I am going way back on this one. I love to bake along with the Baked Sunday Mornings group when I can, although there have been so many<span style="background-color: white;"> </span>wonderful bakes that I have missed for one reason or the other and this delicious looking cake was one of them. This recipe can be found in the<i> Baked Explorations</i> cookbook and the recipe is not "salted" but since I was going rogue, I thought I may as well go full tilt! I went salted! The rest of the group is making a tapioca pudding that sounds like it is to die for but we are celebrating my sister's birthday today and I wanted to make her a cake, so I scoured through all the recipes that I missed in the past with this group and found this little gem. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I had to make applesauce and caramel sauce before making this cake. The homemade applesauce, which went into the cake, was lovely (I should have made more!) and the caramel sauce went into the frosting, was easy to make and turned out thick and rich. The frosting was interesting, you made it with flour, granulated sugar, milk and butter (ofcourse). I halved the recipe because I did not need a big 3 layer cake and it made a really nice 2 layer cake, </span></div>
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<span style="font-family: "verdana" , sans-serif;">perfect for our gathering.</span></div>
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<a href="http://3.bp.blogspot.com/-ZipbYrlMsqI/Vj93AxHM23I/AAAAAAAAC68/TuBFhYjBz10/s1600/salted%2Bcaramel%2Bapple%2Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://3.bp.blogspot.com/-ZipbYrlMsqI/Vj93AxHM23I/AAAAAAAAC68/TuBFhYjBz10/s320/salted%2Bcaramel%2Bapple%2Bcake3.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">It certainly looks tasty. </span><span style="font-family: "verdana" , sans-serif;">I will not know until we cut into it later on today.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I will post a picture of a cut piece later tonight.</span><br />
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<a href="http://3.bp.blogspot.com/-BtOXZfLfSes/Vj_5bNgA7sI/AAAAAAAAC7c/Tg1tUejofHU/s1600/salted%2Bcaramel%2Bapple%2Bcake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="http://3.bp.blogspot.com/-BtOXZfLfSes/Vj_5bNgA7sI/AAAAAAAAC7c/Tg1tUejofHU/s640/salted%2Bcaramel%2Bapple%2Bcake5.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Oh yeah...everyone loved it!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Be sweet!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Enjoy!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;">Chelly</span></div>
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<span style="font-family: "verdana" , sans-serif;">recipe can be found <a href="http://bakedsundaymornings.com/?s=caramel+apple+cake" target="_blank">here</a></span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3849061523943500818.post-14724725747229815012015-10-14T17:20:00.000-07:002015-10-14T17:22:23.309-07:00Dahlia Bakery Chocolate Truffle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-egqBgN4lfJc/Vh7tbmWhuOI/AAAAAAAAC6E/bsFBe-9P5Ek/s1600/chocolate%2Btruffle%2Bcookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="http://1.bp.blogspot.com/-egqBgN4lfJc/Vh7tbmWhuOI/AAAAAAAAC6E/bsFBe-9P5Ek/s640/chocolate%2Btruffle%2Bcookies1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">These cookies taste the the edges of a brownie....sooo good! </span></div>
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<span style="font-family: Verdana, sans-serif;"> A little crunch when you bite into it and a soft, </span></div>
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<span style="font-family: Verdana, sans-serif;">decadent, over the top chocolatey center.</span></div>
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<span style="font-family: Verdana, sans-serif;">A chocolate lovers dream!</span></div>
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<a href="http://4.bp.blogspot.com/-_qOqGPwf0-E/Vh7tb7SAHcI/AAAAAAAAC6I/0xbbC8uEfLA/s1600/chocolate%2Btruffle%2Bcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="http://4.bp.blogspot.com/-_qOqGPwf0-E/Vh7tb7SAHcI/AAAAAAAAC6I/0xbbC8uEfLA/s640/chocolate%2Btruffle%2Bcookies2.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-oV4IrLp0fG8/Vh7tcKJcK2I/AAAAAAAAC6M/SVpGd8Krufg/s1600/chocolate%2Btruffle%2Bcookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-oV4IrLp0fG8/Vh7tcKJcK2I/AAAAAAAAC6M/SVpGd8Krufg/s640/chocolate%2Btruffle%2Bcookies3.jpg" width="330" /></a></div>
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<span style="font-family: Verdana, sans-serif;">These should be illegal!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">Chelly</span></div>
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Dahlia Bakery Chocolate Truffle Cookies</div>
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Adapted from <a href="http://www.insockmonkeyslippers.com/dahlia-bakery-chocolate-truffle-cookies" target="_blank">In Sock Monkey Slippers</a></div>
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MAKES ABOUT 30 COOKIES (3 1⁄2 INCHES IN DIAMETER) (<i>I got 35)</i><br />
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SPECIAL EQUIPMENT: ELECTRIC MIXER, 2- OUNCE ICE CREAM SCOOP<br />
(OPTIONAL BUT RECOMMENDED)<br />
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1 1⁄4 cups (7 1⁄8 ounces/205 grams) all-purpose flour<br />
3 tablespoons plus 1 teaspoon (3 ⁄4 ounce/20 grams) unsweetened cocoa powder<br />
1⁄2 teaspoon baking powder<br />
1⁄2 teaspoon salt<br />
1 pound plus 4 ounces (567 grams) bittersweet chocolate, chopped<br />
1⁄2 cup plus 2 tablespoons (1 1⁄4 sticks/5 ounces/140 grams) unsalted butter, softened<br />
2 1⁄4 cups (1 pound plus 1⁄4 ounce/460 grams) sugar<br />
6 large eggs at room temperature (see “How to Bring Ingredients to Room Temperature,” page 12)<br />
1 tablespoon pure vanilla extract<br />
Generous 2 cups (12 ounces/340 grams) bittersweet chocolate chips (<i>I used semisweet choc. chips)</i><br />
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1. Preheat the oven to 350°F.<br />
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2. In a bowl, sift together the flour, cocoa, and baking powder. Stir in the salt and set aside. Place the chopped chocolate in a heatproof bowl over a saucepan of very hot but not boiling water (the bottom of the bowl should not touch the water), stirring occasionally until the chocolate is melted and smooth. Remove the bowl from the water and allow to cool for 5 to 10 minutes.<br />
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3. Combine the butter and sugar in the bowl of an electric mixer with the paddle attachment and cream on medium speed until well combined. Add the eggs, one at a time, mixing on medium speed until the eggs are incorporated. (Tip: Break the eggs into a bowl and tip them into the mixer bowl one at a time.)<br />
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4. Increase the speed to high and beat for a few minutes until the mixture is very light, creamy, and pale in color, scraping the bowl down as needed. Add the melted chocolate and the vanilla extract and mix just until combined. Remove the bowl from the mixer and fold in the dry ingredients using a rubber spatula. Fold in the chocolate chips.<br />
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5. Start scooping the cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which will make it more difficult to portion. The easiest way to portion the cookies is with a 2- ounce ice cream scoop. Pack the scoop only about three- quarters full. Or use a scant 1 ⁄4 cup or 11 ⁄2 ounces of cookie dough for each cookie.<br />
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6. Scoop the cookies onto parchment- lined baking sheets, placing them about 2 inches apart. Flatten each mound of dough slightly with your hand. (Tip: You can use a dampened hand, because the dough is sticky.)<br />
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7. Soon after the cookies are scooped, put them in the oven and bake them. If you are baking in batches, don’t refrigerate the scooped dough, but leave them at room temperature. These cookies will not spread properly if the dough is chilled first.<br />
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8. Bake the cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating the pan about halfway through the baking time. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks.<br />
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9. Remove the pans from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. They stick to the paper a bit, but you can scrape them off with a sturdy metal spatula easily enough.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-7117365465959516672015-09-29T16:58:00.003-07:002015-10-03T21:22:38.526-07:00Spiced Apple Cream Cheese Coffee Cake: ABC<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lNP-UThCZt0/Vgsie97sgEI/AAAAAAAAC4w/OCEGZrzSSXY/s1600/apple%2Bcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-lNP-UThCZt0/Vgsie97sgEI/AAAAAAAAC4w/OCEGZrzSSXY/s640/apple%2Bcake1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This looked too good to pass up. </span><br />
<span style="font-family: Verdana, sans-serif;">cake with a layer of cheesecake and then spiced apples on top....</span><br />
<span style="font-family: Verdana, sans-serif;">how could you go wrong? Well, I managed to go wrong somehow! The cake was dry, the cheesecake layer was barely there the only good thing </span><br />
<span style="font-family: Verdana, sans-serif;">was the spiced apples on top. </span></div>
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<a href="http://4.bp.blogspot.com/-SLRBDx-x5UA/VgsilGWyRhI/AAAAAAAAC44/q4mzpaEbRRg/s1600/apple%2Bcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="http://4.bp.blogspot.com/-SLRBDx-x5UA/VgsilGWyRhI/AAAAAAAAC44/q4mzpaEbRRg/s640/apple%2Bcake2.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I think this could be a great recipe...maybe I did </span><br />
<span style="font-family: Verdana, sans-serif;">something wrong....dunno. But I would love to try it again only </span><br />
<span style="font-family: Verdana, sans-serif;">with a different cake recipe and more of a cheesecake layer. </span><br />
<span style="font-family: Verdana, sans-serif;">The concept is good, my execution perhaps not so good.</span></div>
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<span style="font-family: Verdana, sans-serif;">I haven't really had much luck with any of the </span><br />
<span style="font-family: Verdana, sans-serif;">recipes from <a href="http://www.christinamarsigliese.com/2011/12/spiced-apple-cream-cheese-cake.html" target="_blank">Scientifically Sweet</a>.</span></div>
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<a href="http://4.bp.blogspot.com/-3SW1y7CARrQ/VgsilTnHkZI/AAAAAAAAC48/lia0r7M0vV8/s1600/apple%2Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-3SW1y7CARrQ/VgsilTnHkZI/AAAAAAAAC48/lia0r7M0vV8/s640/apple%2Bcake3.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">My finished product did not even come close to what was pictured from the source...and for recipe <a href="http://www.christinamarsigliese.com/2011/12/spiced-apple-cream-cheese-cake.html" target="_blank">see here</a>. But I have to say it improved the after it sat in the fridge for a day or two. Hubby liked it...he ate 3 pieces! </span></div>
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<span style="font-family: Verdana, sans-serif;">Just meh for me....</span></div>
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</span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3849061523943500818.post-45140954584558918312015-09-17T10:49:00.000-07:002015-09-17T11:17:12.433-07:00Chocolate Covered Cheesecake Bites<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-9R3U2lfxQC8/Vfr5itTa9BI/AAAAAAAAC4A/3SwGJG0pw2Y/s1600/cheesecake%2Bbites3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-9R3U2lfxQC8/Vfr5itTa9BI/AAAAAAAAC4A/3SwGJG0pw2Y/s640/cheesecake%2Bbites3.jpg" width="358" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Here I go again, baking while juicing is not an easy feat, but I enjoy </span></div>
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<span style="font-family: Verdana, sans-serif;">baking and even though I know now that it is not the healthiest of hobbies </span></div>
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<span style="font-family: Verdana, sans-serif;">I still am obsessed by it and enjoy doing it. Only now, I don't eat </span></div>
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<span style="font-family: Verdana, sans-serif;">any or </span><span style="font-family: Verdana, sans-serif;">as much as I did before. One of these days, </span></div>
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<span style="font-family: Verdana, sans-serif;">I will start to learn to bake vegan style....but until then, </span></div>
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<span style="font-family: Verdana, sans-serif;">I am going to </span><span style="font-family: Verdana, sans-serif;">continue to do what I love.</span></div>
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<span style="font-family: Verdana, sans-serif;">This time I am baking for work. We have corporate visits a few times a year and I always bake a little treat for them. I found these cheesecake bites on my favorite past time... Pinterest. I know, I know, I really need to get a life! </span></div>
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<a href="http://1.bp.blogspot.com/-jbIaYvvc8X8/Vfr5idR5IzI/AAAAAAAAC38/6HOIH63mC08/s1600/cheesecake%2Bbites5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-jbIaYvvc8X8/Vfr5idR5IzI/AAAAAAAAC38/6HOIH63mC08/s640/cheesecake%2Bbites5.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">These are quick and easy. It is just cheesecake baked in a 8x8 pan then cut up into little squares and dipped in chocolate. Easy peasy and you have a great little sweet for any occasion!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>CHOCOLATE COVERED CHEESECAKE BITES</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b>adapted from <a href="http://www.handletheheat.com/chocolate-covered-cheesecake-bite/" target="_blank">Handle the Heat</a></b></span><br />
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<span style="font-family: Verdana, sans-serif;">Yield: 36 bites</span><br />
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<span style="font-family: Verdana, sans-serif;">INGREDIENTS:</span><br />
<span style="font-family: Verdana, sans-serif;">For the crust:</span><br />
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<span style="font-family: Verdana, sans-serif;">9 whole graham crackers</span><br />
<span style="font-family: Verdana, sans-serif;">1 stick (4 ounces) unsalted butter, melted</span><br />
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<span style="font-family: Verdana, sans-serif;">For the filling:</span><br />
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<span style="font-family: Verdana, sans-serif;">2 (8 ounce) packages cream cheese, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup sour cream</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon fine sea salt</span><br />
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<span style="font-family: Verdana, sans-serif;">For the chocolate coating:</span><br />
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<span style="font-family: Verdana, sans-serif;">16 ounces semisweet chocolate</span><br />
<span style="font-family: Verdana, sans-serif;">4 tablespoons coconut oil</span><br />
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<span style="font-family: Verdana, sans-serif;">DIRECTIONS:</span><br />
<span style="font-family: Verdana, sans-serif;">To make crust:</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small bowl combine graham cracker crumbs and butter. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.</span><br />
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<span style="font-family: Verdana, sans-serif;">To make filling:</span><br />
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<span style="font-family: Verdana, sans-serif;">Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that's fine.</span><br />
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<span style="font-family: Verdana, sans-serif;">Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.</span><br />
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<span style="font-family: Verdana, sans-serif;">To coat in chocolate:</span><br />
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<span style="font-family: Verdana, sans-serif;">Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.</span><br />
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<span style="font-family: Verdana, sans-serif;">Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.</span><br />
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<span style="font-family: Verdana, sans-serif;">Adapted from Taste of Home</span><br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3849061523943500818.post-51456348134948918002015-08-12T17:20:00.001-07:002015-08-12T17:20:25.302-07:00Apricot and Almond Olive Oil Cake: ABC<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KedOMO-P4PA/VcvdC71AHbI/AAAAAAAACzg/WJYHNG4jllM/s1600/apricot%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-KedOMO-P4PA/VcvdC71AHbI/AAAAAAAACzg/WJYHNG4jllM/s640/apricot%2Bcake.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">It has been an age since I have baked along with my ABC group. The Avid Bakers have been baking some wonderful and beautiful goodies without me....like <a href="http://www.karenskitchenstories.com/2015/05/browned-butter-chocolate-chip-banana.html" target="_blank">Brown Butter Banana Bread</a>, <a href="http://hanaaskitchen.blogspot.com/2015/06/abc-tender-loving-crackle-cookies.html" target="_blank">Tender Loving Crackle Cookies</a> and <a href="http://hanaaskitchen.blogspot.com/2015/07/abc-hazelnut-rocher-cake.html" target="_blank">Hazelnut Rocher Cake</a>. </span></div>
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<span style="font-family: Verdana, sans-serif;"> They all looked so good!</span></div>
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<a href="http://3.bp.blogspot.com/-XASGADhOleo/VcvdCnQIipI/AAAAAAAACzc/TGS8RdghqBM/s1600/apricot%2Bcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-XASGADhOleo/VcvdCnQIipI/AAAAAAAACzc/TGS8RdghqBM/s640/apricot%2Bcake1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When I saw this cake, I thought that possible I could make a healthier version...so today, I gave it a try.</span></div>
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<span style="font-family: Verdana, sans-serif;">First I halved the recipe. It is only my husband and I here and I am on a quest to drop weight and my husband is a diabetic, so as hard as it is...we </span></div>
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<span style="font-family: Verdana, sans-serif;">really don't eat many</span><span style="font-family: Verdana, sans-serif;"> sweets. So half sounded like a good place to start.</span></div>
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<span style="font-family: Verdana, sans-serif;">I used almond milk instead of regular milk and stevia instead of sugar. </span></div>
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<a href="http://3.bp.blogspot.com/--YZslb_JRjw/VcvdC8SFpBI/AAAAAAAACzk/_WTUZtzPC3c/s1600/apricot%2Bcae3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="http://3.bp.blogspot.com/--YZslb_JRjw/VcvdC8SFpBI/AAAAAAAACzk/_WTUZtzPC3c/s640/apricot%2Bcae3.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I think I got a fairly good result. The cake was very moist and had only a hint of sweetness which played very well with the tartness of the apricots. The almond milk added to the almond flavors in the cake. </span><span style="font-family: Verdana, sans-serif;">I liked </span></div>
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<span style="font-family: Verdana, sans-serif;">the crunch of the slivered almonds on top. </span></div>
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<span style="font-family: Verdana, sans-serif;">I will give it a thumbs up!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Apricot & Almond Olive Oil Cake</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">adapted from <a href="http://www.christinamarsigliese.com/2015/05/apricot-almond-olive-oil-cake.html" target="_blank">Scientifically Sweet</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Makes one 9-inch cake</span></div>
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<span style="font-family: Verdana, sans-serif;">¾ cup plus 2 tbsp (175g) sugar (used Stevia)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup (230 ml) milk ( I used almond milk)</span></div>
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<span style="font-family: Verdana, sans-serif;">finely grated zest of 1 lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">1 vanilla bean, split and seeds scraped</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup plus 1 tbsp (100 ml) extra virgin olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">2 eggs, lightly beaten</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/3 cups (190 g) all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">¼ cup (25g) ground almonds</span></div>
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<span style="font-family: Verdana, sans-serif;">1 ½ tsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp baking soda </span></div>
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<span style="font-family: Verdana, sans-serif;">¼ tsp salt </span></div>
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<span style="font-family: Verdana, sans-serif;">5-6 apricots, cut into quarters</span></div>
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<span style="font-family: Verdana, sans-serif;">flaked almonds, for sprinkling</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat your oven to 350°F/180°C. Lightly butter and flour a 9x9 inch round springform cake pan and line the base with parchment paper.</span></div>
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<span style="font-family: Verdana, sans-serif;">Place the sugar, milk, lemon zest and scraped vanilla bean seeds with the pod in a medium saucepan over low heat and bring just barely to a simmer while stirring frequently to dissolve the sugar. Do not let it boil. Remove from heat, cover and set aside for 15 minutes to infuse and cool down.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk through ground almonds. Add the olive oil, beaten eggs and cooled milk mixture and whisk gently to form a smooth batter. </span></div>
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<span style="font-family: Verdana, sans-serif;">Pour the batter into the prepared pan and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Transfer to a wire rack to cool in the pan for 10 minutes before removing the sides and leaving to cool completely. </span></div>
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<span style="font-family: Verdana, sans-serif;">If you are using very small apricots, they may plummet to the bottom of the tin during baking. To avoid this, make a double layer of apricot quarters.</span></div>
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3849061523943500818.post-40413410114016069552015-08-01T18:38:00.001-07:002015-08-02T15:31:05.484-07:00Everyone's Favorite Birthday Cake: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-OWaQEcFXSCU/Vb1vQ1fXEfI/AAAAAAAACwU/Hh6N63mgxp8/s1600/birthday%2Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-OWaQEcFXSCU/Vb1vQ1fXEfI/AAAAAAAACwU/Hh6N63mgxp8/s640/birthday%2Bcake3.jpg" width="360" /></a></div>
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<span style="font-family: Verdana, sans-serif;">It goes to show how much I love to bake...I am 3 days into a 28 day juice cleanse and here it is, my hubby's birthday. I always make him a carrot cake (his favorite). But, the baked group is making this cake. How could I not make it? I made it through the whole thing...not even a lick from my finger. I try to look at it as a piece of art or a craft and try to disassociate the fact that it is edible. Well, it seemed to work....this time, anyway. I have to admit it was hard not to lick the fingers...if I wear gloves it helps alot! </span></div>
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<span style="font-family: Verdana, sans-serif;">Such a sad thing to be so addicted to sugar.</span></div>
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<a href="http://2.bp.blogspot.com/-K7-bHy2h-vo/Vb1vRkOqnZI/AAAAAAAACwk/eGqt1sacGfg/s1600/birthday%2Bcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://2.bp.blogspot.com/-K7-bHy2h-vo/Vb1vRkOqnZI/AAAAAAAACwk/eGqt1sacGfg/s640/birthday%2Bcake4.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The cake is a sour cream cake and it smelled heavenly when it</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: right;">was baking...it looked like it was moist... </span></div>
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<span style="font-family: Verdana, sans-serif;">My hubby said it was. </span></div>
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<span style="font-family: Verdana, sans-serif;">The frosting is a chocolate cream cheese frosting...</span></div>
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<span style="font-family: Verdana, sans-serif;">what is not to like about that!</span></div>
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<span style="font-family: Verdana, sans-serif;">I halved the recipe, as I usually do. It made a cute little six inch cake.</span></div>
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<a href="http://2.bp.blogspot.com/-yoPh_2yTy-g/Vb1vfJFeKyI/AAAAAAAACxU/uHkcZWDGT4E/s1600/birthday%2Bcake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="http://2.bp.blogspot.com/-yoPh_2yTy-g/Vb1vfJFeKyI/AAAAAAAACxU/uHkcZWDGT4E/s640/birthday%2Bcake7.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> My husband like the cake. He said the frosting was very rich. </span></div>
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<span style="font-family: Verdana, sans-serif;">I think he missed his carrot cake. </span></div>
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<span style="font-family: Verdana, sans-serif;">I did a frosting technique that I have been wanting to try for some time now....</span></div>
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<span style="font-family: Verdana, sans-serif;">I need more practice...LOL!</span></div>
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<span style="font-family: Verdana, sans-serif;">It certainly looked delicious. I am putting a piece in the freezer so I can</span></div>
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<span style="font-family: Verdana, sans-serif;">give it a try at a later date!</span></div>
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<span style="font-family: Verdana, sans-serif;">Happy Birthday Don!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<img src="http://signatures.mylivesignature.com/54489/123/B14F96F811F8A00424DA1C82CCBFAD98.png" /></div>
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<span style="font-family: Verdana, sans-serif;">Recipe <a href="http://bakedsundaymornings.com/2015/07/21/in-the-oven-everyones-favorite-birthday-cake/" target="_blank">here</a>.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3849061523943500818.post-17022197982344545692015-07-18T15:41:00.001-07:002015-07-18T15:41:30.701-07:00Gonzo Cake: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NU82hpabo_U/VarQ7_W4M3I/AAAAAAAACsc/LVd5d72PE9Q/s1600/gonzo%2Bcake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-NU82hpabo_U/VarQ7_W4M3I/AAAAAAAACsc/LVd5d72PE9Q/s640/gonzo%2Bcake6.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">It has been an age since I have baked </span></div>
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<span style="font-family: Verdana, sans-serif;">along with my Baked Sunday Mornings friends...but I just </span></div>
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<span style="font-family: Verdana, sans-serif;">couldn't resist giving this purple velvet cake a go. </span></div>
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<span style="font-family: Verdana, sans-serif;">Purple?? </span></div>
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<span style="font-family: Verdana, sans-serif;">Well maybe a dull greyish kinda purple...lol! </span></div>
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<span style="font-family: Verdana, sans-serif;">I guess I needed </span></div>
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<span style="font-family: Verdana, sans-serif;">a little more food coloring. </span></div>
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<a href="http://2.bp.blogspot.com/-BuYmvHuUCHw/VarQ7P3M-2I/AAAAAAAACsA/KWHvGv3RLxk/s1600/Gonzo%2BCake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://2.bp.blogspot.com/-BuYmvHuUCHw/VarQ7P3M-2I/AAAAAAAACsA/KWHvGv3RLxk/s320/Gonzo%2BCake3.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I halved the recipe and made a cute little cake and the lavender is so lovely out in my garden that I decided to put a few sprigs on top...I know it is a little deceiving because there is no lavender flavor in the cake, but pretty, right?</span></div>
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<a href="http://3.bp.blogspot.com/--kt9NIttBv0/VarQ7asx7CI/AAAAAAAACsM/8orBGk2gy7c/s1600/gonzo%2Bcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://3.bp.blogspot.com/--kt9NIttBv0/VarQ7asx7CI/AAAAAAAACsM/8orBGk2gy7c/s320/gonzo%2Bcake4.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This cake has purple yam powder in it....yes, you read it right...purple yam powder. I got mine from<a href="http://www.amazon.com/Powdered-Purple-Yam-Ube-115g/dp/B006OT6XRK" target="_blank"> Amazon</a>, although I probably could have found it at <a href="http://www.junglejims.com/" target="_blank">Jungle Jim's</a>...but that is on the other side of God's country...so I opted to order it...and it came just in time!</span></div>
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<a href="http://3.bp.blogspot.com/-d-BOVhtQsqY/VarQ9B-RNyI/AAAAAAAACtA/lLyucOt2llQ/s1600/gonzo%2Bcake92.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-d-BOVhtQsqY/VarQ9B-RNyI/AAAAAAAACtA/lLyucOt2llQ/s320/gonzo%2Bcake92.jpg" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I think my cake turned out a bit dense, but it still had a nice flavor...not sickeningly sweet and the cream cheese frosting complimented it nicely.</span></div>
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<a href="http://3.bp.blogspot.com/-BaFgKugC-sk/VarQ8gMIeOI/AAAAAAAACs4/OwRCq8LHXEk/s1600/gonzo%2Bcake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BaFgKugC-sk/VarQ8gMIeOI/AAAAAAAACs4/OwRCq8LHXEk/s320/gonzo%2Bcake9.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-kKW0D2IDp2M/VarQ87boSBI/AAAAAAAACs0/hDizpjgdyXc/s1600/gonzo%2Bcake91.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kKW0D2IDp2M/VarQ87boSBI/AAAAAAAACs0/hDizpjgdyXc/s320/gonzo%2Bcake91.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">It was nice to once again bake along with the BSM group! Missed you guys!</span></div>
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<a href="http://2.bp.blogspot.com/-sgUaMEUlfjg/VarQ8D1qmtI/AAAAAAAACtE/YgOzLwCoP9U/s1600/gonzo%2Bcake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-sgUaMEUlfjg/VarQ8D1qmtI/AAAAAAAACtE/YgOzLwCoP9U/s320/gonzo%2Bcake7.jpg" width="209" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next up is Everyone's Favorite Birthday Cake...that falls right on my husbands birthday, so I will probably be baking along with that one!!!</span></div>
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<span style="font-family: Verdana, sans-serif;">Til then</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">Recipe posted<a href="http://bakedsundaymornings.com/2015/07/06/in-the-oven-gonzo-cake/" target="_blank"> here</a></span></div>
Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3849061523943500818.post-85403878785723121302015-07-17T19:41:00.000-07:002015-07-17T20:57:51.851-07:00Yes I CANnoli Cake!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-nnzDzrK3Zmg/ValRKGBCpRI/AAAAAAAACqI/HVZ7L4UbUa4/s1600/cannoli%2Bcake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="http://3.bp.blogspot.com/-nnzDzrK3Zmg/ValRKGBCpRI/AAAAAAAACqI/HVZ7L4UbUa4/s640/cannoli%2Bcake7.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This Italian girl loves a good cannoli! </span></div>
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<span style="font-family: Verdana, sans-serif;">This Italian girl can make a pretty mean cannoli. </span></div>
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<span style="font-family: Verdana, sans-serif;"> And now this Italian girl made a nice Cannoli Cake!</span><br />
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<a href="http://2.bp.blogspot.com/-nu-JfHCjLH4/Vam8_vMpxrI/AAAAAAAACqo/XC1hGUhgAnE/s1600/cannoli%2Bcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nu-JfHCjLH4/Vam8_vMpxrI/AAAAAAAACqo/XC1hGUhgAnE/s320/cannoli%2Bcake4.jpg" width="234" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Another birthday is upon us...it is my step son's Alex's birthday and his girl is having a suprise party for him. She asked me to make the cake. Well, I knew that Alex loved it when I made my yearly cannolis for our end of summer bash. One year I wasn't going to make them and he asked me to make them if he went and got the cannoli shells...he had to go drive an hour away to get them. What can I say, I think he likes them. He also loves chocolate soooo a Chocolate Cannoli Cake it was!</span></div>
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<a href="http://2.bp.blogspot.com/-vl7stU4jqSM/ValRIKhrlpI/AAAAAAAACp4/XrTnEbjE7v4/s1600/cannoli%2Bcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-vl7stU4jqSM/ValRIKhrlpI/AAAAAAAACp4/XrTnEbjE7v4/s640/cannoli%2Bcake2.jpg" width="358" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I discovered that making your own ricotta cheese is very easy and economical as well! Not to mention it tastes a whole lot better...the store bought stuff does not even compare! I used lemon juice instead of vinegar for this filling.</span><br />
<span style="font-family: Verdana, sans-serif;">Here is a great tutorial!</span><br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/FEgrJhaRfeo" width="480"></iframe>
<span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;">I made a chocolate layer cake 2 layers in a 9 inch pans and cut those in half.</span><br />
<span style="font-family: Verdana, sans-serif;">I used this recipe for the<a href="http://www.foodnetwork.com/recipes/chocolate-layer-cake-recipe.html#sni-reviews" target="_blank"> cake</a>. It is easy and delicious! You will have extra batter left over...always good to make some cupcakes!</span><br />
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<a href="http://3.bp.blogspot.com/-reMbrvOgH4c/ValRILTw8nI/AAAAAAAACp0/maPG7MgfMHA/s1600/cannoli%2Bcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-reMbrvOgH4c/ValRILTw8nI/AAAAAAAACp0/maPG7MgfMHA/s640/cannoli%2Bcake1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">While the cannoli cream was chilling I made the buttercream frosting.</span><br />
<span style="font-family: Verdana, sans-serif;">It didn't make a whole lot but it was the perfect amount for what I needed. I crumb coated the cake before frosting it and let it sit in the fridge for an hour. The frosting was gorgeous!! I frosted the top and very sparingly frosted the sides and pressed chocolate chips into it. I put the rest of the frosting in a piping bag and piped a nice decoration on the top and bottom edge.</span><br />
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<a href="http://4.bp.blogspot.com/-yhQmUEz81E4/ValRH8afk0I/AAAAAAAACps/wWSnAkkYdzY/s1600/cannoli%2Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-yhQmUEz81E4/ValRH8afk0I/AAAAAAAACps/wWSnAkkYdzY/s640/cannoli%2Bcake3.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Rich chocolate cake layers filled will creamy cannoli cream then frosted with a luscious cream cheese buttercream.</span></div>
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<span style="font-family: Verdana, sans-serif;">A beautiful and hopefully tasty cake for someone special in my life!</span></div>
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<span style="font-family: Verdana, sans-serif;">Happy Birthday Alex!</span></div>
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<a href="http://2.bp.blogspot.com/-xGUZ-408iXs/ValRJpMAcCI/AAAAAAAACqQ/NKX60qc6BVo/s1600/cannoli%2Bcake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-xGUZ-408iXs/ValRJpMAcCI/AAAAAAAACqQ/NKX60qc6BVo/s640/cannoli%2Bcake6.jpg" width="358" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Until next time...</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<img src="http://signatures.mylivesignature.com/54489/123/B14F96F811F8A00424DA1C82CCBFAD98.png" /></div>
<div class="ERSName" itemprop="name" style="color: #666666; font-size: 32px; font-stretch: normal; margin: 0px 0px 15px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">The Best Cannoli Cake</span></div>
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<a class="pib-hover-btn-link" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fabeautifulbite.com%2Fthe-best-cannoli-cake%2F&media=http%3A%2F%2Fabeautifulbite.com%2Fwp-content%2Fuploads%2F2015%2F02%2FThe-Best-Cannoli-Cake.jpg&description=" style="background-attachment: initial; background-clip: initial; background-image: url(http://abeautifulbite.com/wp-content/plugins/pinterest-pin-it-button-pro//assets/pin-it-buttons/set01/b04.png) !important; background-origin: initial; background-position: 0px 0px; background-repeat: no-repeat; background-size: initial; border: none; color: #d31968; display: block; height: 27px !important; left: 20px; opacity: 0; position: absolute; text-decoration: none; top: 75px; width: 58px !important;"></a></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from:<a href="http://abeautifulbite.com/the-best-cannoli-cake/" target="_blank"> A Beautiful Bite</a></span></div>
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<span class="ERSRHSLabel" style="float: left; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; text-align: right; width: 84px;"><span style="font-family: Verdana, sans-serif;">Prep time:</span></span><time class="ERSRHSValue" datetime="PT10H" itemprop="prepTime" style="overflow: hidden;"><span style="font-family: Verdana, sans-serif;">10 hours</span></time></div>
<div class="ERSRHSItem" style="clear: both; line-height: inherit; margin: 0px 0px 7px; padding: 0px;">
<span class="ERSRHSLabel" style="float: left; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; text-align: right; width: 84px;"><span style="font-family: Verdana, sans-serif;">Cook time:</span></span><time class="ERSRHSValue" datetime="PT35M" itemprop="cookTime" style="overflow: hidden;"><span style="font-family: Verdana, sans-serif;">35 mins</span></time></div>
<div class="ERSRHSItem" style="clear: both; line-height: inherit; margin: 0px 0px 7px; padding: 0px;">
<span class="ERSRHSLabel" style="float: left; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; text-align: right; width: 84px;"><span style="font-family: Verdana, sans-serif;">Total time:</span></span><time datetime="PT10H35M" itemprop="totalTime"><span style="font-family: Verdana, sans-serif;">10 hours 35 mins</span></time></div>
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<div class="ERSSummary" itemprop="description" style="color: #666666; font-size: 13px; line-height: 18px; margin: 15px 0px 10px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">I did not make the cannoli for this cake, because of time restraints...but I do think that they would be an awesome addition. Although if I would have done it I would not have done so many of them piled on top....maybe 10-12 of them...one for each serving.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">2 9" Chocolate cake layers split in half </span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">36 Mini cannoli shells ( did not use these)</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif; line-height: inherit;">1 cup Chocolate morsels if you'd like to dip your cannoli ends</span></li>
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<span style="font-family: Verdana, sans-serif;">For the Cannoli Filling:</span></div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">32 oz Ricotta cheese, drained overnight (see notes) (Made my own...I used a gallon of milk and drained it overnight)</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 cup Confectioners sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 cup Granulated sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 cup Heavy cream</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">6 oz Mini chocolate morsels</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">(I put a little 1/2 t vanilla and 1/2 t almond extract in mine)</span></li>
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<span style="font-family: Verdana, sans-serif;">For the Buttercream Frosting</span></div>
<ul style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">3 cups Confectioners sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 cup softened butter ( I used 1/2 cup butter and 1/2 cup cream cheese)</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 tsp Vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 Tbsp heavy cream</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">2 cups Mini chocolate morsels for coating exterior of cake</span></li>
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<div class="ERSInstructions" style="color: #666666; font-size: 13px; line-height: 18px; margin: 0px 0px 10px; padding: 0px;">
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<span style="font-family: Verdana, sans-serif;">Instructions</span></div>
<ol style="line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">Prepare ricotta the night prior to assembling the cake. Place ricotta in a cheesecloth lined strainer and pull cheesecloth over ricotta to make a sack. Secure the ends and place a small plate overtop the sack and top with a heavy can. (I used a 28oz can of tomatoes) Place in fridge and allow the excess water to drain off overnight. This is a CRUCIAL step.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">If dunking cannoli shells in chocolate, heat morsels over medium heat in a double boiler until melted and smooth. Dunk cannoli ends in chocolate, shake excess off and place on parchment paper to harden. You can speed this up by placing the cannolis in the fridge.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">For the filling, mix together the drained ricotta and both sugars. Using a stand or hand mixer, beat cream until stiff peaks form. Fold the cream into the cheese/sugar mixture. Gently mix in the chocolate morsels. Place in fridge while you make the buttercream frosting.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">For the buttercream, using a hand or stand mixer, beat the sugar and butter until smooth. Add vanilla extract and cream. Beat until fluffy. If too stiff, add a little more cream.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">For assembly:</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">Place one halved cake layer on a cake plate. Smooth about one cup of filling overtop. Place another cake layer on top of filling and repeat until all layers are in place. Set aside remaining filling to use for mini cannolis.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">Scrape any filling that has oozed off the sides of the cake. Place in fridge for at least two hours.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">After it sets for two hours, frost the tops and sides of the cake. Press chocolate morsels around the exterior of the cake to coat.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">Using a piping bag, fill cannolis with leftover filling. Place filled cannolis on top of the cake in a large pile.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">Enjoy!</span></li>
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<span style="font-family: Verdana, sans-serif;">Notes</span></div>
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<span style="font-family: Verdana, sans-serif;">Please be sure to read my instructions on draining the ricotta. It will make or break this cake. You must drain it overnight. </span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3849061523943500818.post-69733951549382908772015-07-02T14:29:00.001-07:002015-07-02T14:29:29.854-07:00Mexican Quinoa Salad with Orange Lime Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Sx2uz4zjYuk/VZWpY8N9EZI/AAAAAAAACoc/wL1yBoW_cZg/s1600/mexicanquinoasalad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-Sx2uz4zjYuk/VZWpY8N9EZI/AAAAAAAACoc/wL1yBoW_cZg/s640/mexicanquinoasalad1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Loving all these beautiful salads! Here is another winner! Packed with goodness and flavor! Assembles in less than 30 minutes. I forgot to add the orange segments but I did add some grape tomatoes. I think the oranges would have been very tasty...mad I forgot!! Next time!</span></div>
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<span style="font-family: Verdana, sans-serif;">The dressing is the bomb! </span></div>
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<span style="font-family: Verdana, sans-serif;">Be healthy!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<img src="http://signatures.mylivesignature.com/54489/123/B14F96F811F8A00424DA1C82CCBFAD98.png" /></div>
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<span style="font-family: Verdana, sans-serif;"><b>MEXICAN QUINOA SALAD WITH ORANGE LIME DRESSING</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">adapted from <a href="http://minimalistbaker.com/mexican-quinoa-salad-with-orange-lime-dressing/" target="_blank">Minimalist Baker</a></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Prep time</span><br />
<span style="font-family: Verdana, sans-serif;">15 mins</span><br />
<span style="font-family: Verdana, sans-serif;">Cook time</span><br />
<span style="font-family: Verdana, sans-serif;">15 mins</span><br />
<span style="font-family: Verdana, sans-serif;">Total time</span><br />
<span style="font-family: Verdana, sans-serif;">30 mins</span><br />
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<span style="font-family: Verdana, sans-serif;">Serves: 2-3</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">SALAD</span><br />
<span style="font-family: Verdana, sans-serif;">5-6 cups Mixed Greens</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup cooked quinoa (red or white)*</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup fresh or canned corn</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup red onion, diced</span><br />
<span style="font-family: Verdana, sans-serif;">1 orange, segmented (I forgot the orange segments! geesh!)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 ripe avocado, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup fresh cilantro, chopped or torn</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">DRESSING</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 ripe avocado</span><br />
<span style="font-family: Verdana, sans-serif;">1 large lime, juiced (~4 Tbsp)</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp orange juice</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 tsp sweetener of choice (maple syrup, agave, cane sugar, etc.)</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 tsp hot sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp cumin powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)</span><br />
<span style="font-family: Verdana, sans-serif;">Healthy pinch each sea salt and black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp fresh minced cilantro (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 Tbsp extra virgin olive oil or avocado oil ( I only used 1 tbsp oil)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Instructions</span><br />
<span style="font-family: Verdana, sans-serif;">Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.</span><br />
<span style="font-family: Verdana, sans-serif;">Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I added more hot sauce, orange juice and salt.</span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-34989033764158752602015-06-28T08:53:00.002-07:002015-06-28T08:55:29.730-07:00Gluten Free Sweet and Sour Thai Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pHLPX1OHQXI/VZAWM127ZiI/AAAAAAAACn4/pqAynfWuK4Y/s1600/thai%2Bcucumber%2Bsalad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-pHLPX1OHQXI/VZAWM127ZiI/AAAAAAAACn4/pqAynfWuK4Y/s640/thai%2Bcucumber%2Bsalad1.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Just finished a 30 day juice cleanse and this is the first thing I ate when I broke the fast. I was looking for a salad with a light dressing and lots of flavor. This fit the bill! It has spiralized cucumber and carrots instead of noodles. (Love my spiralizer!) I used less olive oil than the dressing called for and you could use agave nectar instead of honey if you wanted this dish to be vegan. It is delicious and even better the next day!</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>GLUTEN-FREE SWEET AND SOUR THAI CUCUMBER PASTA SALAD</b></span><br />
adapted from<a href="http://peasandcrayons.com/2014/04/gluten-free-sweet-and-sour-thai-cucumber-pasta-salad.html" target="_blank"> Peas & Crayons</a><br />
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">PREP TIME</span><br />
<a href="http://4.bp.blogspot.com/-XE4DWhHjQto/VZAWM740vmI/AAAAAAAACn0/F3WTyDPr2eY/s1600/thai%2Bcucumber%2Bsalad2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-XE4DWhHjQto/VZAWM740vmI/AAAAAAAACn0/F3WTyDPr2eY/s400/thai%2Bcucumber%2Bsalad2.jpg" width="285" /></a><span style="font-family: Verdana, sans-serif;">15 mins</span><br />
<span style="font-family: Verdana, sans-serif;">TOTAL TIME</span><br />
<span style="font-family: Verdana, sans-serif;">15 mins</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Serves: 2</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">INGREDIENTS</span><br />
<span style="font-family: Verdana, sans-serif;">3 TBSP fresh lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">3 TBSP extra virgin olive oil (I used 1tbsp)</span><br />
<span style="font-family: Verdana, sans-serif;">2 TBSP white vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">¼ tsp salt [plus extra, to taste]</span><br />
<span style="font-family: Verdana, sans-serif;">⅛ tsp dill [fresh or dried]</span><br />
<span style="font-family: Verdana, sans-serif;">⅛ tsp garlic powder</span><br />
<span style="font-family: Verdana, sans-serif;">½ tsp fresh minced garlic</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups chickpeas [canned or cooked from dry]</span><br />
<span style="font-family: Verdana, sans-serif;">¼-1/2 cup fresh chopped cilantro, plus extra to garnish</span><br />
<span style="font-family: Verdana, sans-serif;">1.5 large english cucumbers</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup chopped green bell pepper</span><br />
<span style="font-family: Verdana, sans-serif;">¼ cup finely minced onion</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 extra large carrots</span><br />
<span style="font-family: Verdana, sans-serif;">2 TBSP honey</span><br />
<span style="font-family: Verdana, sans-serif;">2 TBSP rice vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">½-1 TBSP sesame seeds</span><br />
<span style="font-family: Verdana, sans-serif;">½-1 TBSP chia seeds</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">INSTRUCTIONS</span><br />
<span style="font-family: Verdana, sans-serif;">Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.</span><br />
<span style="font-family: Verdana, sans-serif;">In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!</span><br />
<span style="font-family: Verdana, sans-serif;">Next, using a spiralizer or tool of choice [see above for options] curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.</span><br />
<span style="font-family: Verdana, sans-serif;">Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. (also topped mine with some raw cashews...just a handful)</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-53931059777700803352015-05-24T17:50:00.000-07:002015-05-24T17:50:25.157-07:00Can She Bake a Cherry Pie?<div class="separator" style="clear: both; text-align: center;">
</div>
<h2 style="text-align: center;">
CHERRY CRUMB PIE</h2>
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<a href="http://1.bp.blogspot.com/-8FsTHgCJVRQ/VWJvTbaUMMI/AAAAAAAACkw/conXncQHQ4Q/s1600/cherrypie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-8FsTHgCJVRQ/VWJvTbaUMMI/AAAAAAAACkw/conXncQHQ4Q/s640/cherrypie2.jpg" width="514" /></a></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">This has been on my list of pies to bake for eons! </span></div>
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<span style="font-family: Verdana, sans-serif;">I have always wanted to bake a cherry pie from scratch and finally did.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="http://2.bp.blogspot.com/-j9IpMf1iSzA/VWJvTyt5qYI/AAAAAAAACk4/__Sf3FDUWqM/s1600/cherrypie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-j9IpMf1iSzA/VWJvTyt5qYI/AAAAAAAACk4/__Sf3FDUWqM/s640/cherrypie3.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-NX9RbODA2Qs/VWJvVqj-2lI/AAAAAAAAClI/d9cj1U3lOqc/s1600/cherrypie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-NX9RbODA2Qs/VWJvVqj-2lI/AAAAAAAAClI/d9cj1U3lOqc/s640/cherrypie4.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-6ti8lIoxjrM/VWJvV-PDAjI/AAAAAAAAClM/G7MZEHf02ss/s1600/cherrypie5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-6ti8lIoxjrM/VWJvV-PDAjI/AAAAAAAAClM/G7MZEHf02ss/s640/cherrypie5.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Hubby gave it a double thumbs up!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<h1 class="style7" style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Cherry Crumb Pie</span></h1>
<div>
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.alanskitchen.com/PENN_DUTCH/Pies/Cherry_Crumb_Pie.htm" target="_blank">Alan's Kitchen</a></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></div>
<div class="style1" style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Makes 1 pie<i><span class="style1"></span></i></span></div>
<div style="text-align: left;">
<i><span style="font-family: Verdana, sans-serif;"><span class="style1">Prep Time: 15 min</span><br class="style1" /><span class="style1">Baking Time: 40 min</span></span></i></div>
<h2 style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Ingredients:</span></h2>
<ul>
<li><div class="style48" style="line-height: 24px;">
<span class="style1" style="font-family: Verdana, sans-serif;"><strong> 1/2</strong> recipe Sweet Pastry</span></div>
</li>
<li><div class="style48" style="line-height: 24px;">
<span class="style12" style="font-weight: bold;"><span style="font-family: Verdana, sans-serif;">Filling</span></span></div>
<ul>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"><strong>2-1/2</strong> cups sour cherries</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>1/2</strong> cup granulated sugar</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>1/2</strong> cup light brown sugar</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>2</strong> Tablespoons flour</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>2</strong> Tablespoons butter</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>1/2</strong> cup water or cherry juice</span></div>
</li>
</ul>
</li>
<li><div class="style48" style="line-height: 24px;">
<span class="style12" style="font-weight: bold;"><span style="font-family: Verdana, sans-serif;">Crumbs</span></span></div>
<ul>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>3/4</strong> cup flour</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>3/4</strong> cup sugar</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>1/4</strong> teaspoon salt</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>1/4</strong> cup butter</span></div>
</li>
<li class="style1"><div class="style48" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"> <strong>1/2</strong> teaspoon nutmeg or cinnamon</span></div>
</li>
</ul>
</li>
</ul>
<h2 style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Directions:</span></h2>
<div class="style37" style="font-style: italic; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350<span class="style39">°</span> F.</span></div>
<ol>
<li><div class="style46" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"><span class="style1"><strong><span class="style30" style="text-transform: uppercase;">USE</span></strong> half of recipe for <span style="color: black;"><span style="color: black;">Sweet Pastry</span>, </span>roll out bottom crust, and line 9-inch pie dish. </span>Dredge with a little flour and sugar and dot with butter. <span class="style30" style="text-transform: uppercase;"><strong> </strong></span>In a saucepan, add and mix flour, sugar, and water or cherry juice to a smooth paste. </span></div>
</li>
<li class="style1"><div class="style46" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"><strong><span class="style30" style="text-transform: uppercase;">COOK</span></strong> over low heat until mixture thickens. Add balance of butter and cook a minute longer. Remove from heat, mix with cherries, cool, then pour into pie shell.</span></div>
</li>
<li class="style1"><div class="style46" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"><strong><span class="style30" style="text-transform: uppercase;">FOR</span></strong> crumbs, mix flour, sugar, and salt, blend with butter, add nutmeg or cinnamon (or substitute vanilla or lemon juice) and when mixture breaks into crumbs sprinkle thickly over cherries. Bake for 35-40 minutes.</span></div>
</li>
</ol>
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<h1 class="style1" style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Sweet Dough</span></h1>
<h2>
<span style="font-family: Verdana, sans-serif; font-size: small;">Ingredients:</span></h2>
<ul>
<li><span style="font-family: Verdana, sans-serif;"> <strong>1</strong> cup sifted flour</span></li>
<li><span style="font-family: Verdana, sans-serif;"><strong>1/2</strong> cup sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;"><strong>1/4</strong> cup butter and lard, mixed (1/8 cup butter & 1/8 cup lard)</span></li>
<li><span style="font-family: Verdana, sans-serif;"> <strong>1</strong> egg</span></li>
</ul>
<h2>
<span style="font-family: Verdana, sans-serif; font-size: small;">Directions:</span></h2>
<div class="style43" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"><strong>1</strong>) <strong>Mix</strong> ingredients into dough, form into ball, and chill. Roll out lightly on floured board. Line pie dish with pastry and chill again. </span></div>
<div class="style43" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"><strong>2</strong>) <strong>For</strong> pies with strips on top, reserve 1/3 of the dough and add to it:</span></div>
<div class="style42" style="line-height: 24px; margin-left: 40px;">
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking powder<br />2 Tablespoons milk</span></div>
<div class="style43" style="line-height: 24px;">
<span style="font-family: Verdana, sans-serif;"><strong>3</strong>) <strong>Mix</strong> again and roll out. Cut in strips and place on top of pie, all in one direction. These strips may not be crossed because they puff up. Use for fruit and berry pies.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-36416088168543644422015-05-21T17:51:00.000-07:002015-05-21T17:54:38.720-07:00Cinnamon Bun Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jALyA7_ICV0/VV57YaqRMNI/AAAAAAAACiY/J3S4CMPyIUY/s1600/Cinnamon%2BBun%2BCookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="http://3.bp.blogspot.com/-jALyA7_ICV0/VV57YaqRMNI/AAAAAAAACiY/J3S4CMPyIUY/s640/Cinnamon%2BBun%2BCookies2.jpg" width="640" /></a></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Soft Buttery goodness rolled up with cinnamon deliciousness.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">A lovely cookie!</span></div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-1Lth2UNMWzo/VV57XDnRIUI/AAAAAAAACiQ/VJ7HXcrkLb0/s1600/Cinnamon%2BBun%2BCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-1Lth2UNMWzo/VV57XDnRIUI/AAAAAAAACiQ/VJ7HXcrkLb0/s640/Cinnamon%2BBun%2BCookies.jpg" width="586" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">My roll did not turn out as tight as it should have but it still tasted wonderful...it helps if you watch the video on how to make a rolled cookie log. I didn't do it until after the cookies came out of the oven. That's what I get for being so impatient! Watch the video! </span></div>
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<span style="font-family: Verdana, sans-serif;">cinnamon bun cookies</span></h2>
<div>
<span style="font-family: Verdana, sans-serif;">source:<a href="http://wannacomewith.com/2014/02/cinnamon-bun-cookies/" target="_blank"> wanna come with?</a></span></div>
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<span style="font-family: Verdana, sans-serif;">INGREDIENTS</span></h3>
<div style="font-size: 14px; line-height: 25px; margin-bottom: 1.1em; margin-top: -14px;">
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<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="font-size: 14px; line-height: 25px; margin-bottom: 1.1em; margin-top: -14px;">
<span style="font-family: Verdana, sans-serif;">1 cup unsalted butter at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup granulated sugar</span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="font-size: 14px; line-height: 25px; margin-bottom: 1.1em; margin-top: -14px;">
<span style="font-family: Verdana, sans-serif;">3/4 cup confectioners' sugar</span></div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="font-size: 14px; line-height: 25px; margin-bottom: 1.1em; margin-top: -14px;">
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="font-size: 14px; line-height: 25px; margin-bottom: 1.1em; margin-top: -14px;">
<span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons grated orange zest</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon pure vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1 large egg</span></div>
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<span style="font-family: Verdana, sans-serif;">2-1/4 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">FOR THE CINNAMON SMEAR</span></h3>
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<span style="font-family: Verdana, sans-serif;">5 tablespoons plus 2 teaspoons unsalted butter, softened</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup packed light brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons light corn syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon ground cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon pure vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">FOR THE GLAZE</span></h3>
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<span style="font-family: Verdana, sans-serif;">1/2 cup confectioners' sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons light corn syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon pure vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon water</span></div>
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<span style="font-family: Verdana, sans-serif;">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, salt, zest, and vanilla together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, beating well to incorporate.</span></div>
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<span style="font-family: Verdana, sans-serif;">Turn the mixer down to low and add the flour, mixing until just barely combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">On a sheet of wax or parchment paper (whatever your preference), roll the dough out to approximately 12" square (or more if you want to get more spirals – see my <a href="http://wannacomewith.com/2014/02/cinnamon-bun-cookies/#spirals" style="border-bottom-color: rgb(131, 131, 131); border-bottom-style: dotted; border-width: 0px 0px 1px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">comment</a> above). When it comes time to roll into a log, the paper makes it easier to lift the edge and handle the dough.</span></div>
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<span style="font-family: Verdana, sans-serif;">MAKING THE ROLL</span></h4>
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<span style="font-family: Verdana, sans-serif;">In the bowl of a stand mixer fitted with the paddle attachment, combine all of the cinnamon smear ingredients and beat on medium speed until light and fluffy, about 2 or 3 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Spread the cinnamon mixture on top of the rolled out cookie dough.</span></div>
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<span style="font-family: Verdana, sans-serif;">Roll the dough into a log shape. Once you get an edge started rolling by just folding it over slightly, you can simply lift the paper edge and use it to guide the dough to continue rolling. There's a <a href="http://www.youtube.com/watch?v=AfocGR0f2hQ#t=0m30s" style="border-bottom-color: rgb(131, 131, 131); border-bottom-style: dotted; border-width: 0px 0px 1px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="pinwheel cookies video">video here</a> that shows what I mean about lifting the paper edge to create the roll. The ends of the log will likely be a bit gappy, so you can just smoosh them in to form a flat edge. The first slice from each end will not have the pretty spiral, but there won't be any wasted dough.</span></div>
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<span style="font-family: Verdana, sans-serif;">Wrap the log in plastic wrap or the parchment paper you used to roll it out and gently squeeze the log to ensure there are no air pockets inside. You can then roll the log a few times to smooth it back out if necessary.</span></div>
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<span style="font-family: Verdana, sans-serif;">Transfer the dough to the freezer for at least 15-20 minutes, until firm.</span></div>
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<span style="font-family: Verdana, sans-serif;">When ready to bake, preheat the oven to 375°F.</span></div>
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<span style="font-family: Verdana, sans-serif;">Remove the dough log from the freezer and using a sharp knife, cut the dough into 1/4" slices. Give the log a quarter roll after each cut so it doesn't develop a flat edge from constantly pressing on the same side.</span></div>
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<span style="font-family: Verdana, sans-serif;">Transfer the cut slices to your prepared cookie sheets and bake for about 12-14 minutes, rotating the baking sheet halfway through, until they’re lightly golden around the edges. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.</span></div>
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<span style="font-family: Verdana, sans-serif;">GLAZING THE COOKIES</span></h4>
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<span style="font-family: Verdana, sans-serif;"><span id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; font-size: 13px; line-height: 20.796875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><span class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; font-size: 13px; line-height: 20.796875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></span><br />
<div class="instruction" id="zlrecipe-instruction-13" itemprop="recipeInstructions" style="font-size: 14px; font-weight: 300; line-height: 25px; margin: 1.1em 0px;">
<span style="font-family: Verdana, sans-serif;">Combine all the ingredients for the glaze in a small bowl and whisk together. Add additional water if it seems too thick. Using a pastry brush, apply a thin coat to the top of each cookie. Allow to sit at room temperature to dry completely</span></div>
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<span style="font-family: Verdana, sans-serif;">Yields approximately 4 dozen cookies</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3849061523943500818.post-66434926330802843252015-04-15T13:53:00.000-07:002015-04-26T07:28:05.407-07:00Oatmeal Chocolate Chip Cake with Cream Cheese Frosting: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-UmY7EbLAh1Y/VS7IVZf75mI/AAAAAAAAChA/HsnEw2freq0/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UmY7EbLAh1Y/VS7IVZf75mI/AAAAAAAAChA/HsnEw2freq0/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake6.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Okay, okay I know I said I wouldn't be back until May 24th... but I just had to bake something for my coworker who is leaving this Saturday. </span></div>
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<span style="font-family: Verdana, sans-serif;">I know she likes chocolate chip cookies, so I think she would like these cupcakes. This is suppose to be a cake, but when I bring something to work I like to make it into easy and manageable portions...so cupcakes it was! </span></div>
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<span style="font-family: Verdana, sans-serif;">I did have some batter left, so I made a small </span></div>
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<span style="font-family: Verdana, sans-serif;">cake ( hubby will be happy again!) </span></div>
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<a href="http://3.bp.blogspot.com/-6JVXuCjukcU/VS7IUXILOvI/AAAAAAAACgs/l9AA9OpoB-8/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6JVXuCjukcU/VS7IUXILOvI/AAAAAAAACgs/l9AA9OpoB-8/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This cake is from the <i>Baked Exlorations</i> cookbook. I missed this one too for some crazy reason or the other. They describe it as a coffee cake that tastes like a chocolate chip cookie. I can't say if it does because I have not tasted this one. (Still juicing...4 more weeks to go!) It looks like a snack cake to me, very much like a carrot cake texture and crumb. </span></div>
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<span style="font-family: Verdana, sans-serif;">It looks damn good!</span></div>
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<a href="http://4.bp.blogspot.com/-IpQgKIqsjHw/VS7IUkcBJ8I/AAAAAAAACg4/df7bW_J0VKc/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IpQgKIqsjHw/VS7IUkcBJ8I/AAAAAAAACg4/df7bW_J0VKc/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake3.jpg" height="640" width="548" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The oatmeal that goes in the cake not put in dry, you hydrate it with boiling water and melted butter....oh my! I love butter in my oatmeal. That right there made me more hungry than anything else! Anyway, the oatmeal is added to an egg mixture with the sugars, baking soda, baking powder, salt and cinnamon. Then the flour is added in. You put vanilla over the chocolate chips and give it a mix, then sprinkle on a little flour and get them all nice and coated. ( I learned this trick from the Barefoot Contessa with the Outrageous Brownies...it is so the chips don't sink to the bottom!) The coated chips are added to the batter.</span></div>
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<a href="http://2.bp.blogspot.com/-mxBZPFAmk_g/VS7IVnzFnUI/AAAAAAAAChM/3ING0Yd9yHE/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mxBZPFAmk_g/VS7IVnzFnUI/AAAAAAAAChM/3ING0Yd9yHE/s1600/oatmeal%2Bchocolate%2Bchip%2Bcake9.jpg" height="566" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">These are really easy to make. I baked my cupcakes for 20 minutes and left the cake in for another 10. The frosting is just your typical cream cheese frosting. They say you can opt to not frost the cake if you want, but I can't pass up cream cheese frosting...that's just not how I roll. I made some chocolate chip cookies for decoration. </span></div>
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<span style="font-family: Verdana, sans-serif;">I think they look pretty good! </span></div>
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<span style="font-family: Verdana, sans-serif;">Recipe is <a href="http://bakedsundaymornings.com/2011/10/08/in-the-oven-oatmeal-chocolate-chip-cake-with-cream-cheese-frosting/" target="_blank">here</a></span></div>
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<span style="font-family: Verdana, sans-serif;">The group is making a buttery pound cake with a salted caramel glaze....Oh my! The sounds so sinfully good. </span></div>
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<span style="font-family: Verdana, sans-serif;">Until next time,</span></div>
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<span style="font-family: Verdana, sans-serif;">Be sweet and Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">Everyone loved this cake! I took a taste and yes, it is a keeper! </span></div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3849061523943500818.post-76551246860733040172015-04-07T17:05:00.001-07:002015-04-13T19:27:25.552-07:00Oatmeal Peanut Butter Chocolate Chip Scones: Baked Sunday Mornings<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-h1N9Odjmivo/VSRqcY3WGUI/AAAAAAAACdU/_s5PueF28Ws/s1600/oatmeal%2Bpeanut%2Bbutter%2Bscones2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-h1N9Odjmivo/VSRqcY3WGUI/AAAAAAAACdU/_s5PueF28Ws/s1600/oatmeal%2Bpeanut%2Bbutter%2Bscones2.jpg" height="558" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Every Easter we go to my sisters house for Brunch and I make scones. The Baked group is scheduled to make a delicious sounding coconut cake this week so I just had to go rogue because cake, as good as it sounds doesn't fill the bill! So I scoured through the past Baked recipes that I did not get a chance to partake in and I found these scones. They are from the <i>Baked Elements </i>cookbook and I remember wanting to try them...not sure why I didn't, but it gave me the perfect excuse to bake them up for Easter. And so I did! Everyone enjoyed these yummy treats. I will definitely add them to my favorite scone recipes!</span></div>
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<a href="http://2.bp.blogspot.com/-PLiX4luc9Do/VSRqa2l6JyI/AAAAAAAACdM/gWvL1Bkpj4k/s1600/oatmeal%2Bpeanut%2Bbutter%2Bscones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PLiX4luc9Do/VSRqa2l6JyI/AAAAAAAACdM/gWvL1Bkpj4k/s1600/oatmeal%2Bpeanut%2Bbutter%2Bscones.jpg" height="584" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The recipe only makes 8 scones but I made them smaller because I make two or three kinds then everyone can taste them all. I only made two kinds this year, the other was a lemon blueberry scone which was delish also!</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-oIaeRj8Iu-s/VSRtv_QO6uI/AAAAAAAACdo/gfpr2o8nn5A/s1600/easter%2Bscones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oIaeRj8Iu-s/VSRtv_QO6uI/AAAAAAAACdo/gfpr2o8nn5A/s1600/easter%2Bscones.jpg" height="237" width="320" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">The oatmeal scones were your typical scone recipe with oats, brown sugar, chocolate chips and chunky peanut butter added to it. Get the recipe <a href="http://bakedsundaymornings.com/?s=oatmeal+scones" target="_blank">here</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">You really should try it...so easy and so delicious!</span></div>
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<span style="font-family: Verdana, sans-serif;">If you are curious to see what the other bakers did with the Coconut Cake...well, just take a peek <a href="http://bakedsundaymornings.com/2015/04/12/roundup-easter-coconut-sheet-cake/" target="_blank">here</a>. </span></div>
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<span style="font-family: Verdana, sans-serif;">Until next time,</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">(Which will be awhile....I am on one of my infamous juice fasts and I am taking it all the way into May. </span><span style="font-size: x-small;">I will be back for the Red Wine Chocolate Cupcake with Chocolate Glaze....</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">How good does that sound!!!)</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Be sweet and Enjoy!</span></div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3849061523943500818.post-90889711430998936002015-04-01T17:07:00.000-07:002015-04-01T17:21:51.591-07:00Fudgy No Butter Brownies: ABC<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">The Avid Bakers are getting their challenges from <i><a href="http://www.christinamarsigliese.com/2014/01/fudgy-no-butter-brownies-gluten-free.html" target="_blank">Scientifically Sweet</a></i> a beautiful baking blog by Christina Marsigliese. This is my second bake from her recipes, while I was disappointed with the lemon loaf, I was very hesitant to try this recipe not only because of my first failed attempt but because this recipe although it has no butter it has a ridiculous amount of sugar! I was intrigued because these brownies are made with almond flour so they are gluten free but the 2 cups of confectioners sugar really turned me off. Well, I love brownies so I thought that I would give it a shot. I really thought that I would add less sugar </span><br />
<span style="font-family: Verdana, sans-serif;">but I decided to follow the recipe as written. </span><br />
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<span style="font-family: Verdana, sans-serif;">Yes, these brownies did turn out very dense and fudgy which I liked. I even liked the little bits of almonds throughout the brownies from the almond flour, but I should have followed my instinct...these are way too sweet!</span></div>
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<span style="font-family: Verdana, sans-serif;">I won't be making these again. I wasn't as disappointed with this recipe as I was with the lemon loaf but there was way too much sugar and I missed the butter. Sorry...nothing can beat Ina Garten's <a href="http://sweetabandon-starlily.blogspot.com/2013/08/outrageous-brownies.html" target="_blank">Outrageous Brownies</a>. </span></div>
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<span style="font-family: Verdana, sans-serif;">I will try the next recipe...Brown Butter Banana Bread. Sounds delicious. </span></div>
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<span style="font-family: Verdana, sans-serif;">We will see!</span></div>
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<span style="font-family: Verdana, sans-serif;">Until then</span></div>
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<span style="font-family: Verdana, sans-serif;">Be sweet and </span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Calibri, sans-serif;"><b><span style="font-size: large;">Fudgy No-Butter Brownies (gluten-free, dairy-free)</span></b><o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif; font-size: x-small;">Scientifically Sweet</span></div>
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<span style="font-family: Calibri, sans-serif;"><i>Makes 16 brownies</i><o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">2 cups (300 g) icing/confectioner’s sugar<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">2/3 cup (56 g) unsweetened natural cocoa powder<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">200 g (about 2 cups) ground almonds/almond meal<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">½ tsp salt<br />2 large eggs, at room temperature<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">1 large egg white<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">2 tbsp water<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">1 tsp pure vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">5 oz (about 2/3 cup) best quality dark chocolate chips or chopped bittersweet chocolate, plus extra for topping<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Preheat your oven to 350 degrees F. Line the bottom and sides of an 8×8-inch pan with parchment paper, letting it hang over the edges of pan.<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Sift icing sugar and cocoa into a large mixing bowl. Add almond meal and salt and stir to combine. Add whole eggs, egg white, water and vanilla extract and stir until smooth. The batter will be thick. Stir through bittersweet chocolate.<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Scrape batter into your prepared pan, smooth the top and scatter extra chocolate over top. Bake until a shiny crust forms and a skewer inserted into the center comes out with a few moist sticky bits, about 25-30 minutes.<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Transfer pan to a wire rack and let cool slightly. For neat slices, let cool completely before slicing.<o:p></o:p></span></div>
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Unknownnoreply@blogger.com7