tag:blogger.com,1999:blog-58927638995743777692024-03-14T01:27:03.535-07:00Dunk TwiceBecause once is never enough.Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-5892763899574377769.post-50389579038273944462011-05-05T07:18:00.000-07:002011-05-05T07:52:24.319-07:00Allspice Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5105/5689930805_897d751113.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 467px;" src="http://farm6.static.flickr.com/5105/5689930805_897d751113.jpg" alt="" border="0" /></a><br />Friends.... I am feeling a wee bit inflicted this past week.<br /><br />There seems to be so much going on.<br /><br />Tsunamis. Tornados in Alabama. Osama bin Laden dying. Friends betraying friends. New job offers. Crossroads in life...<br /><br />And me getting a car.<br /><br />Which isn't exactly inflicting to ME...moreso to the people who will be driving with me on the road.<br /><br />I can just hear it now...<br /><br />"Hey <span style="font-weight: bold;">GRANDMA</span>. <span style="font-style: italic;">GET OFF THE FREAKIN' ROAD</span>. I have to be at work in 5 <span style="font-style: italic;">MINUTES</span>. You're doing 20 <span style="font-weight: bold;">IN A FAST LANE</span>."<br /><br />Yes... that's right. I'm a grandma driver. I do the speed limit. I check three times before I cross the street. You might as well throw a walker at me and call it a day, I'd probably get to work faster that way than driving.<br /><br />But at least I have transportation!<br /><br />Now I just need money.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5189/5689931377_c84fdaa968.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 378px; height: 500px;" src="http://farm6.static.flickr.com/5189/5689931377_c84fdaa968.jpg" alt="" border="0" /></a><br />In fact, having no money is kind of what brought me to this recipe to begin with. These cookies are very easy to make and you probably have all the ingredients sitting in the back of your cabinet somewhere collecting dust because that one reason you bought them you forgot to use them for and now it's too late because you already used the other ingredients and you're too lazy to go to the store and get them.<br /><br />Yeah, that's right. I know your dirty kitchen secrets. Its okay. Mine are probably the same. If you must know, I bought the raisins and dried cherries in this for a chicken salad ( that I never made ) and the oats for breakfast (which I also never made due to my incompetence in making oatmeal).<br /><br />So when I got the urge to make cookies, I immediately thought Oatmeal. Then I thought to use both the raisins and dried cherries and use them up (I didn't have enough in each packet to just use one flavor). And while I began to make the sweet doughy concoction, it occurred to me that while looking through my spice cabinet that I had no cinnamon whatsoever.<br /><br />Then, I dropped dead of shock. Because this NEVER. HAPPENS.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5148/5690505568_58ee3c33e2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 344px; height: 500px;" src="http://farm6.static.flickr.com/5148/5690505568_58ee3c33e2.jpg" alt="" border="0" /></a>I always have cinnamon around. Cinnamon is my mistress. My other lover. The boy next door. It's my favorite spice of all time. When I didn't see any in the cabinet I just about freaked out. Then I stuck my finger in the cookie dough and ate off a spoonfuls worth. Then I felt better.<br /><br />I tried looking for the closest possible spice. Nutmeg? Oh god, no. Ever since that one time I tried to make Alfredo sauce by scratch and threw like 2 tablespoons of nutmeg in the sauce, nutmeg and I have never seen eye to eye. Cloves? WAY too strong and dark. Ginger? I just had a feeling that wouldn't bear well with the raisins and dried cherries. So, almost at the end of my rope, I kept looking until at the very back of the cabinet I saw my savior:<br /><br />Allspice.<br /><br />Allspice doesn't get much attention, but it should. It's a great substitute for cinnamon, since it basically carries all the spices in (cinnamon, nutmeg, cloves, etc) without being too overpowering. In fact, when I made this cookies I thought it tasted BETTER than cinnamon did. It just gave them this different, spicy edge to it that complimented the dried fruit PERFECTLY. I'm actually really excited about it, too, because who knows what else it's good with? dried apricots, maybe? allspice chocolate chip cookies? we shall see.<br /><br />In the meantime though, if you're in a cookie crunch and you don't have all the ingredients you wish you did... make these. I'm sure if you don't have allspice you can sub out cinnamon, but it won't taste the same. This recipe is a good base recipe for any additions, really, so just use your imagination.<br /><br />You may come up with one of your favorite cookies ever.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5268/5689931037_172e225660.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 365px; height: 500px;" src="http://farm6.static.flickr.com/5268/5689931037_172e225660.jpg" alt="" border="0" /></a><span style="font-size:130%;">Allspice Oatmeal Cookies with Raisins and Dried Cherries<br /><br /></span><div style="text-align: left;"><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-size:85%;"></span>1/2 cup butter, softened<br />3/4 cup brown sugar, packed<br />1 egg<br />1 teaspoon vanilla extract<br />1/2 cup all-purpose flour<br />3/4 cup whole wheat flour<br />1 1/4 teaspoon allspice<br />1 teaspoon baking soda<br />1/2 cup each raisins and dried cherries or other dried fruit of choice<br />1 3/4 cup rolled or quick cooking oats (not instant!)<br /><br /><span style="font-weight: bold;">Instructions:</span><br /><br />1. Preheat oven to 350F. Prepare a cookie sheet pan.<br /><br />2. Cream together the butter, brown sugar, egg and vanilla on low setting until smooth.<br /><br />3. In a separate bowl, combine the flour, allspice, and baking soda. Add into butter mixture and mix until there are no traces of flour left.<br /><br />4. Fold in dried fruit and oats by hand with a spatula.<br /><br />5. Drop the cookies by tablespoonfuls (I made mine a bit bigger) about 2 inches away from eachother on the pan in case they spread (mine didn't). Bake for about 8-10 minutes, or until the cookies are done around the edges but still a little raw in the middle. Cool on pan for 2 minutes then move onto wire wrack to cool completely. Devour immediately.<br /><br />Makes 1 1/2 dozen cookies depending on how big you make them.<br /></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-10642213176208958872011-04-20T07:05:00.001-07:002011-04-20T07:30:49.838-07:00Vanilla Cupcakes with Vanilla Bean Lemon Buttercream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5222/5637876870_6367d5b65d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 380px; height: 500px;" src="http://farm6.static.flickr.com/5222/5637876870_6367d5b65d.jpg" alt="" border="0" /></a>Sometimes, I forget why I love baking.<br /><br />I get so caught up in all the hustle and bustle of the day that I just...forget. I forget what butter and sugar look like mixed together. I forget what it's like to feel dough kneaded between my fingers. I forget what it's like to spread homemade icing on a cake, or pressing down buttery delicious graham cracker crumbs into a springform pan. I forget the heat of the oven, the smell of freshly baked cinnamon apple muffins, the first bite into a homemade cookie...<br /><br />I forget all of the things that are so important to me. That keep me calm, balanced, and happy.<br /><br />Baking has always been my get-away vacation from the norm. It's time I spend alone in a kitchen with nothing but frantic ideas. It's relaxing, for the most part. And even when it's not -- even when you take a task on so great that you end up curled into a ball on the kitchen floor with icing in your hair and a mess on the counters... you still feel like you conquered the world once that awesome dessert you spent 5 hours to perfect is on your table ready to be served, its demanding presence drawing everyone in.<br /><br />They ooh, and ahh, and smile, and become happy with each bite. Therefore, making you happy in the process. Because not only did you totally kick that recipes BUTT, but you made people smile and forget their problems.<br /><br />Baking is a gift. And I need to find more time in my life to do it.<br /><br />That's why I forced myself in the kitchen yesterday. Though I dreaded the pile of dishes that would follow, I proceeded with confidence. I thought up a recipe. I mixed it all together. I baked them at 350F. And then I frosted them.<br /><br />Thus, the birth of Vanilla Cupcakes with Vanilla Bean Lemon Buttercream.<br /><br />And despite the natural light outside not doing well for my little starter DSLR, I went ahead and posted anyway.<br /><br />'Cause honestly? These cupcakes could make anyones day ten times better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5303/5637301471_56041529f0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 399px; height: 500px;" src="http://farm6.static.flickr.com/5303/5637301471_56041529f0.jpg" alt="" border="0" /></a>I've never actually used real vanilla bean in a recipe before, so I was excited when I did for this one. I practically jumped around the room, showing everyone my vanilla bean.<br /><br />I must've sounded like some kind of Ina Garten obsessed freakshow.<br /><br />"Look! LOOK! It's a VANILLA BEAN. A <span style="font-style: italic;">REAL VANILLA BEAN</span>! Oh my God. It's the pod and everything! Holy crap! I've only seen this on the<span style="font-style: italic;"> teevee</span>!"<br /><br />Sadly, no one seemed as enthralled by it as I was.<br /><br />Whatever. Don't judge me.<br /><br />Anyway, I'm glad I mixed this into the buttercream. It added a fantastic vanilla flavor that I just loved. I used just a little bit of lemon, not enough to overpower it. I didn't want to get rid of that vanilla bean flavor. But you can definitely taste undertones of it. And when your teeth hit the perfect, fluffy vanilla cupcake underneath, you will be in spring HEAVEN.<br /><br />It's really great to make for any spring-time get together, for church or just for friends coming over for a bit. I highly recommend eating it outside with a pitcher of lemonade while it's nice and sunny...preferably by a pool :) (If you don't have a pool, that's ok -- i'm sure those weird neighbors across the street wont mind you using theirs.)<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5270/5637877056_6c0bd6a874.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 379px; height: 500px;" src="http://farm6.static.flickr.com/5270/5637877056_6c0bd6a874.jpg" alt="" border="0" /></a><span style="font-weight: bold;"><span style="font-size:130%;">Vanilla Cupcakes with Vanilla Bean Lemon Buttercream<br /><br /></span></span><div style="text-align: left;"><span style="font-weight: bold;">INGREDIENTS:<br /><br />Vanilla Cupcakes<br /></span>1 1/2 cups all-purpose flour<br />1 cup sugar<br />1 1/2 teaspoon baking powder<br />1 stick butter (8tbsp), room temperature <span style="font-weight: bold;">(VERY important!)</span><br />1 egg<br />2 egg yolks<br />1/2 cup sour cream or full-fat yogurt<br />1 1/2 tsp vanilla extract<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span><br />Vanilla Bean Lemon Buttercream<br /></span>1 vanilla bean<br />1 large lemon (or 2 small)<br />1 tbsp vanilla extract<br />2 sticks butter (16tbsp), room temperature<br />3-4 cups powdered sugar<br /><br /><span style="font-weight: bold;">INSTRUCTIONS:</span><br /><br />1. Preheat oven to 350F. Place cupcake liners in a 12pc cupcake pan or spray with nonstick spray or bakers spray.<br /><br />2. In an electric mixer with a paddle attachment (or hand mixer), combine the flour, sugar and baking powder together. Add in the butter, eggs, vanilla, and sour cream/yogurt, and mix for 30 seconds (or 1 minute for hand mixer) until the dough is smooth with no clumps, making sure to scrape down the sides.<br /><br />3. Disperse batter evenly into cupcake pan. Place in the oven and bake for 20-25 minutes or until tops are pale golden and a toothpick through the middle cupcake comes out clean. Once done, leave to cool on a wire wrack.<br /><br />4. Meanwhile, make the frosting. To a bowl, add the butter, vanilla extract, the<span style="font-weight: bold;"> zest </span>of 1 large lemon, and the<span style="font-weight: bold;"> juice</span> of the same lemon. Mix together briefly to combine. Using a sharp knife, cut down the middle of the vanilla bean and scrape the beans inside out and into the mixing bowl. Mix again until the beans are incorporated into the butter. Add 3-4 cups gradually to the bowl until your frosting has the consistency you like, checking for taste after each addition (make sure it's not TOO sweet!)<br /><br />5. Once cupcakes are cooled COMPLETELY, frost cupcakes as you desire (I just swirled them on with a knife... I'm simple.)<br /><br /></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-36069946741089870562011-04-04T17:59:00.000-07:002011-04-04T18:30:44.436-07:00Cinnamon Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5135/5587221565_db2545cf08.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5135/5587221565_db2545cf08.jpg" alt="" border="0" /></a><br />Before I talk about these beautiful, delicious rolls of love... let me tell you 5 reasons why these should not invoke any guilty conscious in you when you make them (and eat all of them).<br /><br />1. Cinnamon. Cinnamon is good for you. It's high in <span style="font-weight: bold;">antioxidants</span>, helps <span style="font-weight: bold;">digestion</span>, and also lowers<span style="font-weight: bold;"> stress</span>!<br /><br />2. Has enough carbohydrates to make you want to <span style="font-weight: bold;">wrestle a bear.</span> And really, hasn't<span style="font-style: italic;"> everyone </span>always wanted to wrestle a bear before?<br /><br />3. You actually can tell people what ingredients go in them! Bet you can't do that with your regular old supermarket cinnamon rolls.<br /><br />4. They give you a <span style="font-weight: bold;">work-out</span>! Rollin' the dough out for these babies is like running a marathon. You'll have so much arm muscle after this you'll be able to lift up a car! <span style="font-style: italic;">(disclaimer: please do not actually attempt said statement after eating cinnamon rolls as it may cause hip displacement or other injuries to vital areas)</span><br /><br />5. It makes 7 pans. 7. Pans. What are you going to do with 7 pans of cinnamon rolls?! You practically <span style="font-style: italic; font-weight: bold;">have</span> to give them away! This recipe actually ENCOURAGES will-power, selflessness, and kindness to your neighbors! (even if you're still pissed at them for stealing your mail for a year)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5180/5587814884_2c223f0e0d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5180/5587814884_2c223f0e0d.jpg" alt="" border="0" /></a>Now that we've gotten that over with, we can continue with how amazing these cinnamon rolls are. They will make men propose to you. Make your manager give you a raise. They'll make you the most popular chick (or guy) around. Soon enough, people will be begging you to make more. In fact, they'll <span style="font-style: italic;">demand</span> it. They are <span style="font-weight: bold;">that </span>good.<br /><br />Just don't tell anyone it has four and a half sticks of butter in it. Especially not Jillian Michaels. She might come to my house and make me do burpies.<br /><br />I hate burpies.<br /><br />Really, though, if you want to make a special treat... This is it. This recipe makes A LOT of cinnamon rolls... so if you make the full recipe, be prepared to give some away. I gave two batches to my neighbor, three to my work (they were gone two days), and froze the last two. They are better than any cinnamon rolls you'll buy from a bakey. And people will be super impressed when you tell them you made them yourself. I highly recommend starting the night before and finishing it in the morning. You can easily freeze these like I did after their done baking or before you put them in the oven. Either way, people will be singing your praises.<br /><br />Just make sure you save one for yourself.<br />Remember: Cinnamon rolls make your digestion better.<br /><br />And who doesn't like being regular?<br /><br />Right?<br />...Right?<br /><br />...<br /><br />*cricket*<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5258/5587221705_44bdda956f.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5258/5587221705_44bdda956f.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Better Than Supermarket Cinnamon Rolls with Maple Frosting</span><span style="font-style: italic;"><br /></span><div style="text-align: left;"><span style="font-size:130%;"><br /><span style="font-weight: bold;">INGREDIENTS</span></span><span style="font-style: italic;"><br /><br /></span><span style="font-weight: bold;">Rolls:</span><span style="font-style: italic;"><br /></span>1 quart whole milk<br />1 cup vegetable oil<br />1 cup sugar<br />2 packages active dry yeast (o.25 oz packets)<br />8 cups (plus 1 cup flour, separated) all-purpose flour<br />1 teaspoon (heaping) baking powder<br />1 teaspoon (scant) baking soda<br />2 cups butter (4 sticks butter), melted<span style="font-style: italic;"><br /></span>2 cups sugar<br />Generous amount of ground cinnamon<span style="font-style: italic;"><br /><br /><br /></span><span style="font-size:100%;"><span style="font-weight: bold;">Maple Frosting<br /><br /></span>2lbs powdered sugar (1 large bag)<br />1/4 cup real maple syrup<br />1/2 cup milk<br />1/4 cup melted butter<br />1/4 cup brewed coffee<br />1/8tsp salt<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">INSTRUCTIONS</span></span><br /></span></div><div style="text-align: left;"> </div><p style="text-align: left;">1. Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. </p><div style="text-align: left;"> </div><p style="text-align: left;">2. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).</p><div style="text-align: left;"> </div><p style="text-align: left;">3. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. </p><div style="text-align: left;"> </div><p style="text-align: left;">4. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. </p><div style="text-align: left;"> </div><p style="text-align: left;">5. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. </p><div style="text-align: left;"> </div><p style="text-align: left;">6. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.</p><div style="text-align: left;"> </div><p style="text-align: left;">For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.</p><div style="text-align: left;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-71313153007465229092011-03-26T21:55:00.000-07:002011-03-26T22:15:35.530-07:00New York Style Crumbcake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5253/5562834071_67942e992d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm6.static.flickr.com/5253/5562834071_67942e992d.jpg" alt="" border="0" /></a><br />Every once in awhile, when my father wanted to treat us, he would drive us after church to a bakery called "Entenmans" off the side of the highway. I remember walking in and just looked at the boxes and boxes of pound cakes, chocolate donuts, cream cheese danishes and chocolate chip cookies. I would look through them excitedly, not straying far from my father. He would smile at me and say, "pick one thing you want", while picking out some things for himself and the rest of the family. My eyes would get wide with excitement, and I would stand there, stuck with a choice that as a child seemed so absolutely life-threatening. If I got the chocolate chip cookies, I wouldn't have any orange pound cake. But if I got the pound cake, then I wouldn't get any chocolate chip cookies. I remember always standing there anxiously, thinking hard.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5097/5563409212_ae0c4b8d64.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 420px; height: 500px;" src="http://farm6.static.flickr.com/5097/5563409212_ae0c4b8d64.jpg" alt="" border="0" /></a><br />But there was one item that they sold there that I was honestly addicted to. One of the best things I had ever eaten: New York Style Crumbcake. It had a brilliant small crumb on top, moist cake underneath and powdered sugar all around. If I ever came to a fork in the road about what I wanted, my hands immediately went for the crumb cake. I would constantly sneak into the kitchen, grabbing another slice, until my father would ask who was eating all of the crumb cake and I'd keep my mouth closed and grin to myself sheepishly.<br /><br />Unfortunately the bakery near me closed down, and now we can only buy some in packages at the super market, which never tasted exactly like the ones that came from the place we went to. And no matter how hard I've tried, I've never been able to completely mimic the taste in a recipe. But I've come damn close with this cake. Infact, I am perfectly fine with settling for this if I cannot get the best, because aside from a bit of dryness at the cake part underneath, this crumb cake was 100% DELICIOUS. And if you are a fan of the crumb cake, then you will like this. I do recommend using something to keep the cake moister or richer... Maybe more butter, or perhaps sour cream in place of buttermilk. Either way, it's an awesome way to treat yourself or just eat something new. Just makes sure you poor some powdered sugar all over these... It's just not right without it.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5266/5562833997_6bdabb7eb0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 432px; height: 500px;" src="http://farm6.static.flickr.com/5266/5562833997_6bdabb7eb0.jpg" alt="" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">New York-Style Crumb Cake</span><br /></span></div><span> Adapted from</span><span style="font-style: italic;"> <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a></span><br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">INGREDIENTS:</span></span><br />For the crumb topping:<br />1/3 cup granulated sugar<br />1/3 cup dark brown sugar<br />1/8 teaspoon salt<br />3/4 teaspoon ground cinnamon<br />1/2 cup (1 stick) unsalted butter, melted, still warm<br />1 3/4 cups cake flour<br /><br />For the cake:<br />1 1/4 cups cake flour<br />1/2 cup granulated sugar<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />6 tablespoons unsalted butter, at room temperature<br />1 large egg<br />1 large egg yolk<br />1 teaspoon pure vanilla extract<br />1/3 cup buttermilk, at room temperature<br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">DIRECTION</span></span><br />Set an oven rack to the upper-middle position and preheat the oven to 325 degrees. Spray an 8-inch square baking dish with nonstick cooking spray and line it with a strip of parchment paper or aluminum foil that is just shy of the width of the dish and long enough to overhang the sides of the dish. Spray the parchment paper with nonstick spray as well.<br /><br />In a medium bowl, stir together all the ingredients for the crumb topping until they form a smooth dough. Let the dough rest for 10 minutes while you prepare the cake.<br /><br />In the bowl of an electric mixer, stir together the cake flour, sugar, baking soda and salt at low speed. With the mixer running on low, add the butter chunks one at a time, letting each one incorporate into the dry ingredients before adding another. When the mixture resembles even, moist crumbs, add the egg, egg yolk, vanilla and buttermilk, and increase the speed to medium. Beat until the batter is light and fluffy, about 2 minutes. Scrape the batter into the prepared pan.<br /><br />Break apart the crumb topping into large pea-sized pieces, rolling them slightly in between your fingertips to get them to hold their shape. Spread the crumbs in even layer over the batter. Bake until the crumbs are golden and a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Lift the cake out of the pan using the parchment handles. Dust with confectioners' sugar just before serving.Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-70037336112751690282011-03-04T08:13:00.000-08:002011-03-04T09:54:31.266-08:00Dulce De Leches Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5100/5496728513_ffdf7e91ee.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 372px; height: 500px;" src="http://farm6.static.flickr.com/5100/5496728513_ffdf7e91ee.jpg" alt="" border="0" /></a><br />For some reason, gossip never seems to go out of style no matter how old you are. You could be 40 years old and still stuck in a inferno of twisted stories. Sure, they may start off innocent. One person telling another person that they saw some hot golfer guy that lives down the street from them helping Crazy Old Lady Tooters with her groceries. Then the person you told says something about it to someone else, then that someone else says it to someone, and suddenly it turns into:<br /><br /><span style="font-style: italic;">"Did you hear about what's going on with Crazy Old Lady Tooters that lives down the street?! I heard she's having an affair with the hot golfer guy that's married to that one chick that works at Kmart... I even heard that he got her pregnant! I know she's like 5038 years old but oh, my, GOD!"<br /><br /></span>Then someone decides it would be a good idea to actually <span style="font-weight: bold;">ask</span> the people in question what's going on instead of<span style="font-weight: bold; font-style: italic;"> assuming</span> something<span style="font-style: italic;">. </span>Nine out of ten times they hear something completely different than what their peers said. What was thought to be an affair actually turns into Crazy Old Lady Tooters needing help putting away her groceries because she was too weak to put them up in her cabinets, and hot golfer guy was just being a good ol' gentlemen. No affair. No pregnancy. No bomb conspiracies. No wife who works at kmart being cheated on.<br /><br />Rumors. They can get sticky pretty fast.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5216/5496728455_004e1201b7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 374px; height: 500px;" src="http://farm6.static.flickr.com/5216/5496728455_004e1201b7.jpg" alt="" border="0" /></a>Unfortunately, no matter where you go in life, rumors will eventually find their way to you. I'm currently stuck in one that has been blown so much out of logic that at this point all I can do is laugh that anyone could even come up with stuff. It really is ridiculous. I like a good story now and then, but life isn't a Jerry Springer Show. When it comes to gossiping, I try to keep my mouth shut. I've always lived by the philosophy that whatever people tell me, I won't go blabbing to someone else unless I want to know the truth. And in that case,<span style="font-style: italic;"> </span>why not just ask that person straight up? This is one of my favorite bible verses concerning this:<br /><br /><i> “A gossip betrays a confidence, but a trustworthy man keeps a secret.” </i><span style="font-weight: bold;">Proverbs 11:13</span><br /><br />I try to live by this verse when it concerns gossip. Afterall, no one needs to know eachothers private lives.<br /><br />Now, if you're going to spread rumors about me... At least have it to do something with my baking. Good rumors. Like, "hey, I heard Alex bakes a mean dulce de leches cheesecake"... that, I can live with. Totally. Absolutely. Go right ahead and say stuff about me if you're gonna be saying that.<br /><br />While you're at it, mention that my dulce de leches has a spiced graham cracker and almond crust. And that it's got a sour-cream dulce de leches swirl on top. Tell them it's absolutely splendid, not too sweet not too bitter... A beautiful medium.<br /><br />And tell them that I will totally make one for them, too.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5100/5496728513_ffdf7e91ee.jpg"><br /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5212/5496728641_6bf024235c.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 500px;" src="http://farm6.static.flickr.com/5212/5496728641_6bf024235c.jpg" alt="" border="0" /></a><br /><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-size:130%;">Dulce De Leches Cheesecake<br /></span></span></span><div style="text-align: left;"><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span></span><span style="font-weight: bold;font-size:100%;" >INGREDIENTS<br /><br /></span></span><span style="font-size:100%;"><span style="font-weight: bold;font-size:100%;" >Crust:<br /> </span><span style="font-size:100%;">1 1/2 cup graham cracker crumbs (about 12 crackers)<br />3 tablespoons granulated sugar<br />6 tablespoons butter, melted and still warm (not scorching hot) to the touch<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />3/4 cups almonds</span></span><br /><span style="font-size:100%;"><span style="font-weight: bold;font-size:100%;" ><br />Cheesecake:<br /></span><span style="font-size:100%;">3 8oz packages of cream cheese, room temperature<br />1 cup granulated sugar<br />2 tablespoons flour<br />1 teaspoon vanilla extract<br />1 teaspoon almond extract <span style="font-weight: bold; font-style: italic;">(can replace with vanilla extract)</span><br />3 eggs, room temperature<br />1/2 cup homemade or store bought dulce de leches (from a 14 oz. can)<br /><br /><span style="font-weight: bold;">Topping:<br /></span>2 cups full-fat sour cream<br />3 tablespoons granulated sugar <span style="font-style: italic; font-weight: bold;">(I added more sugar to this cause I like the topping more sweet, but add more to your own preference)</span><br />1/2 cup or whatever remains of the dulce de leches<br />1/4 cup slivered almonds (to decorate)<span style="font-weight: bold;"><span style="font-weight: bold;"> </span><br /><br /></span></span><span style="font-size:100%;"></span><span style="font-weight: bold;font-size:100%;" ><br />DIRECTIONS:</span><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span></span></span><span style="font-size:100%;"><span style="font-weight: bold;"></span></span></div></div><br />1. Preheat your oven to 320 degrees. Spray a 9in springform pan with non-stick baking spray.<br /><br />2. To make the crust, take all of the crust ingredients and pulse together in a food processor or blender until fully combined. Press into the springform pan, moving up the sides about an inch or two. Put the crust into the oven for about 10 minutes or until slightly brownish. Take out and let cool while you make the cheesecake filling.<br /><br />3. Using an electric mixer or handmixer, on a low speed combine the cream cheese with the sugar, extracts, and flour until smooth. Add in eggs one at a time, making sure to mix each egg in completely before adding another. Be careful not to overmix. Reserve 1/2 cup of the cheesecake and set to the side.<br /><br />4. Pour the filling into the cooled crust. Pour the 1/2 cup of dulce de leches into the reserved 1/2 cup of the cheesecake filling. Whisk together, then drop spoonfuls of the cheesecake dulce de leches filling into the regular cheesecake filling. Swirl together with a butter knife.<br /><br />5. Bake cheesecake for about an hour or until the cheesecake wiggles only slightly in the middle and the outside of the cheesecake is set.<br /><br />6. Run a knife around the side of the cheesecake to loosen. Let cool at room temperature for another hour, then pop into the fridge for 5 hours or overnight.Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-21926605134239745512011-02-25T21:35:00.000-08:002011-02-25T22:06:51.970-08:00Donut Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5294/5478310970_d70aac37e0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 348px; height: 467px;" src="http://farm6.static.flickr.com/5294/5478310970_d70aac37e0.jpg" alt="" border="0" /></a><br />Lately, I've been finding myself missing out on my morning "me" time. You know, that point in the day where you're actually by yourself and stalking checking out other peoples facebooks...<br /><br />If you have kids, this part of your life is probably missing. Don't fret, it isn't gone forever. Unless you're my mom, who hasn't had a kid in years and still has them in her house at all times.<br /><br />Apparently it's because she makes killer hot wings. But I think they just are fascinated by the fact that she wears a weave.<br /><br />Actually, I probably wasn't suppose to mention that on the internet...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5051/5478310998_e1a9d8603a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 345px; height: 418px;" src="http://farm6.static.flickr.com/5051/5478310998_e1a9d8603a.jpg" alt="" border="0" /></a><br />Anyway, "me" time... It's something I literally go out of my way to obtain. If I don't have a moment in the day where I'm literally by myself for an hour or two, I usually am in a horrible mood for the whole day. I just can't stand going a day without being able to sit down and just chill out. I like to get up early, early in the morning and do this. Everyone's sleeping and I can check my e-mail/facebook/etc in peace without having to worry about talking to anyone or doing anything. It's also my prime time to write, do devotionals, and pray.<br /><br />But mostly, it's a time to enjoy my first meal of the day. Which for me is a big deal, because I absolutely love breakfast. If I had it my way, I'd probably eat breakfast for lunch and dinner as well. Whether it be waffles, pancakes, eggs/bacon sandwich, grilled cheese, yogurt and granola or apples with milk... I don't care. All I know is that I seriously dig breakfast.<br /><br />Plus there's that whole bacon deal... Did I ever mention I used to eat plates of bacon for breakfast?<br /><br />I also had really bad acne...<br /><br />Yeah... Something to think about.<br /><br />I also used to love to eat those powdered donut balls from Dunkin' Donuts. My Dad would occasionally buy them on Sunday mornings before church. Whenever he did, they were guaranteed to be gone by that night. I would sneak away with about five of them, washing them down with a cold glass of milk. Since I've moved to Louisiana, I scarcely have seen any Dunkin' Donuts... so those powdered donut holes haven't been in my life.<br /><br />But thankfully, I found a substitute.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5137/5478311048_eb59f90fc5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 345px; height: 461px;" src="http://farm6.static.flickr.com/5137/5478311048_eb59f90fc5.jpg" alt="" border="0" /></a>These babies are called Donut Muffins. While they can be rolled in coarse sugar or cinnamon sugar, I went with the powdered variety. Why? Because it's literally like biting into the love child of a beignet and a powdered donut. These babies are made with a good amount of butter, then brushed with MORE butter when they get out of the oven. Sweetened mostly by the powdered sugar, these beauties come out clean and neatly domed without the need of smoothing out the dough. They are soft, perfect, pillowy, and absolutely need to be drunk with milk or coffee. No doubt about it. And don't invite tea to the party. Save the biscotti for that.<br /><br />Now, with a whole arsenal of these wrapped up and ready to be warmed and eaten, I'm definitel going to try a little bit harder to get that "me" time. I am literally counting down the hours until I can wake up and eat this delicious morsel. Maybe it's not the healthiest breakfast... but it's good for a treat every now and then. Hey, I won't tell if you won't.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5171/5478311082_e51d55a3b6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 351px; height: 406px;" src="http://farm6.static.flickr.com/5171/5478311082_e51d55a3b6.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">Donut Muffins</span><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">INGREDIENTS:</span><br /></div></div>3 cups unbleached all-purpose flour<br />2 ½ tsp baking powder<br />¼ tsp baking soda<br />Scant 1 tsp salt<br />½ tsp freshly ground nutmeg<br />¾ cup plus 1 Tbs whole milk<br />2 Tbs buttermilk<br />1 ½ sticks (6 ounces) unsalted butter, at room temperature<br />¾ cup plus 2 Tbs granulated sugar<br />2 large eggs<br /><br /><span style="font-weight: bold;">TOPPING</span><br />4 - 6 Tbs unsalted butter<br />1 ½ - 2 cups powdered sugar OR 1/2 cups cinnamon sugar OR 1/2 cup coarse sugar<br /><br /><span style="font-weight: bold;">DIRECTIONS:</span><br /><br />1.Preheat the oven to 350. and set a rack to the middle position. Spray a standard-size muffin tin with cooking spray.<br /><br />2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to mix them thoroughly. Set aside.<br /><br />3. Combine the milk and the buttermilk in a measuring cup, and set aside.<br /><br />4. Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, in a large mixing bowl with electric beaters nearby), and beat on medium speed for a few seconds, until the butter is soft and creamy. With the motor running, add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. It should look light, fluffy, and wonderfully creamy, like frosting. This could take a couple of minutes.<br /><br />5. Add the eggs one at a time, beating until they are just combined.<br /><br />6. With a wooden spoon, mix ¼ of the flour mixture into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with the dries. Mix until the dough is smooth and well combined, but do not overmix.<br /><br />7. Divide the batter between the cups of the muffin tin. Bake until the muffins are firm to the touch and a toothpick inserted in the center comes out clean, about 25-32 minutes.<br /><br />8. When the muffins are still slightly warm prepare the topping: melt the butter in the microwave or on the stovetop, and pour the powdered sugar/cinnamon sugar/sugar into a deep bowl.<br /><br />9. Using a pastry brush and working one muffin at a time, lightly brush the entire outside of the muffin with butter, and then roll it in the powdered sugar/sugar/cinnamon sugar. Shake off any excess, and place the finished muffins on a rack or serving platter. Serve.Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-19885571054596648222011-02-16T17:13:00.000-08:002011-02-17T21:20:03.134-08:00Tres Leches Cake (Three Milk Cake)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5212/5449159541_363a620aa0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 403px; height: 500px;" src="http://farm6.static.flickr.com/5212/5449159541_363a620aa0.jpg" alt="" border="0" /></a>So I decided to go pink on Valentine's Day.<br /><br />Real pink.<br /><br />As in... Pink eye pink. Or should I say blood red.<br /><br />Yeah. A box of chocolates has never been more needed.<br /><br />It wouldn't have been so bad if I didn't have to go to the ER two days before Valentine's Day and have my eye forced open by a doctor because it was swollen shut. I was literally blind for the entirety of Saturday. I have never felt so helpless in my life before. You don't realize how much you need your eyes to do everything until you have nothing anymore.<br /><br />So unfortunately, I spent my Valentine's Day inside, making this delicious Three Milk Cake.<br /><br />In other words, it wasn't that bad. Plus, eye pain is the perfect excuse for second helpings of anything.<br /><br /><span style="font-style: italic;">"But sweetie, my eye</span> likes<span style="font-style: italic;"> calories... it needs the energy to feel better!"</span><br /><br />My boyfriend totally fell for it.<br />My doctor... ehh,<span style="font-style: italic;"> not so much.</span><br /><br />But what do they know anyway.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5012/5449768818_6b16795010.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 378px; height: 500px;" src="http://farm6.static.flickr.com/5012/5449768818_6b16795010.jpg" alt="" border="0" /></a>Tres Leches Cake, or Three Milk Cake, is a dessert quite popular in Latin America. Not only is it ridiculously easy but it's ridiculously delicious and most of the ingredients are pantry staples. I made it for my boyfriends mother, whose birthday falls on Valentine's Day. When I asked her what she wanted, it seemed to be a tie between a cheesecake and Tres Leches Cake.<br /><br />Obviously, if she picked this over cheesecake, that says something.<br /><br />My favorite part about this cake is the fact that it's a sponge and it literally does not dry out. Even if you leave it at room temperature or leave a piece uncovered in the fridge on accident, you wont have a dried out piece of cake. It stays moist and delicious, usually with a small pool of milk underneath. And the whipped cream on top stays soft and fluffy. Just the way it's suppose to be.<br /><br />If you ever make a dessert for any Puerto Rican, Mexican, Honduran, etc, in your life, I guarantee you they will love it if you bring this to their house as a dessert. Just make sure you bring more than one.<br /><br />Us hispanics like our food in bulk.<br /><br />Don't judge.<br /><br /><span style="font-style: italic;">(P.S. Do not, and I repeat, DO NOT buy premade whipped topping for this cake. It will not taste the same. If you're gonna make the cake, you gotta go with homemade topping.)</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5211/5449768894_f44a580fb1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 413px; height: 500px;" src="http://farm6.static.flickr.com/5211/5449768894_f44a580fb1.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Tres Leches Cake</span></span><br /><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >(adapted from the Pioneer Woman Cooks)</span><br /><div style="text-align: left;"><span style="font-weight: bold;">INGREDIENTS:</span><br /><br /></div><div style="text-align: left;">1 cup All-purpose Flour<br />1-½ teaspoon Baking Powder<br />¼ teaspoons Salt<br />5 whole Eggs<br />1 cup Sugar, Divided<br />1 teaspoon Vanilla<br />⅓ cups Milk<br />1 can Evaporated Milk<br />1 can Sweetened, Condensed Milk<br />¼ cups Heavy Cream<br /><br /><span style="font-weight: bold;">WHIPPED TOPPING</span><br />1 pint Heavy Cream, For Whipping<br />5 Tablespoons Sugar </div><h4 style="text-align: left;">INSTRUCTIONS:</h4><div style="text-align: left;"> </div><p style="text-align: left;">1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.</p><div style="text-align: left;"> </div><p style="text-align: left;">2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.</p><div style="text-align: left;"> </div><p style="text-align: left;">3. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.</p><div style="text-align: left;"> </div><p style="text-align: left;">4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.</p><div style="text-align: left;"> </div><p style="text-align: left;">5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.</p><div style="text-align: left;"> </div><p style="text-align: left;">6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. While cake is cooling, stick your mixing bowl and your spinners (whether its from a kitchenaid or handmixer) into the freezer along with the heavy cream for the whipped topping.<br /></p><div style="text-align: left;"> </div><p style="text-align: left;">7. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.</p><div style="text-align: left;"> </div><p style="text-align: left;">8. Allow the cake to absorb the milk mixture for 30 minutes.<br /></p><p style="text-align: left;">9. To ice the cake, take out your thoroughly chilled mixing bowl and spinners and whip 1 pint heavy cream with 5 tablespoons of sugar until thick and spreadable.<br /></p><p style="text-align: left;">10. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.</p></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-29857052623247619692011-02-05T09:31:00.000-08:002011-02-05T21:57:01.492-08:00Orange Mini Bundt Cakes with Orange Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5056/5418502921_b0795dc5e4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 377px; height: 500px;" src="http://farm6.static.flickr.com/5056/5418502921_b0795dc5e4.jpg" alt="" border="0" /></a>Holidays seemed to have kicked me straight in the butt this year. Usually, I'd be baking up a storm all the way 'till Valentine's Day but I seem to have taken a long hiatus from the kitchen despite my beautiful new KitchenAid that I got for Christmas.<br /><br />It definitely made things a heck of a lot easier... Though I'm pretty sure I pulled some kind of weird shoulder muscle getting that hunk of a machine out of the box and onto the counter.<br /><br />Homegirl needs to go on a diet ASAP.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5218/5418502747_4853ac2c4a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 500px;" src="http://farm6.static.flickr.com/5218/5418502747_4853ac2c4a.jpg" alt="" border="0" /></a>Maybe Christmas and New Years burned me out. Shafted along with Chris's 22nd birthday and our anniversary, blogging kind of had to take a backseat for a bit.<br /><br />But now I'm back. And the Florida sunshine has not followed me into Louisiana territory.<br /><br />I'm pretty sure it was so cold one night I could see my breath <span style="font-style: italic;">inside the car.<br /><br />With the heater on.<br /><br /></span>Totally not awesome.<span style="font-style: italic;"><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5051/5419105848_e01fc9ee5c.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 377px; height: 500px;" src="http://farm6.static.flickr.com/5051/5419105848_e01fc9ee5c.jpg" alt="" border="0" /></a><br />Among my KitchenAid I did get a lot of more cool gadgets...AKA, this awesome mini bundt pan. Along with one of those brownie pans, a gorgeous glass cake platter (that turns into a punch bowl), and some other little baking goodies in my stocking. Yeah... I got out good this year. And yes, I do still get a stocking. My mother and I made an agreement that I get to have a stocking until I'm married. And I'm not married yet. So there.<br /><br /><br />While I've made a couple of things already with this pan, It's really fun to make bite-sized versions of little cakes that just look so beautiful glazed or even dusted with powdered sugar. This cake in particular was delicious. Soaked up with an orange syrup and then finished with a zesty citrus glaze...if you're a fan of oranges, this is right up your alley.<br /><br />I'll be posting more often soon, so be on the lookout for new posts. BTW, you can totally make these in a cupcake pan as well or double the recipe for a full-size bundt cake Just sayin'.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5136/5418503009_428a0eca16.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 376px; height: 500px;" src="http://farm6.static.flickr.com/5136/5418503009_428a0eca16.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: center;"><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Orange Mini Bundts with Orange Glaze<br /></span><span style="font-style: italic;font-size:85%;" >(makes 12 mini bundt cakes or cupcakes)</span><span style="font-weight: bold;"><br /></span></span></div><span style="font-size:130%;"><span style="font-weight: bold;"></span></span></div><p style="text-align: left;"><span style="font-weight: bold;">Bundt Cake Ingredients:</span><br /></p><p style="text-align: left;">1 3/4 cups unbleached, all-purpose flour<br />1 1/2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon kosher salt<br />8 tablespoons (1 stick) unsalted butter<br />1 cup granulated sugar<br />3 eggs<br />1 teaspoon pure vanilla extract<br />zest of 2 oranges<br />1 cup sour cream</p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-weight: bold;">Orange Syrup Ingredients:</span><br />1/3 cup freshly squeezed orange juice<br />1/3 cup sugar<br />1/2 teaspoon vanilla</p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-weight: bold;">Glaze Ingredients:</span><br />1 1/2 cup confectioner’s sugar<br />1 tablespoon cream<br />2 tablespoons freshly squeezed orange juice</p><p style="text-align: left;"><span style="font-weight: bold;">INSTRUCTIONS:</span><br /></p></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5058/5419106136_76cc008dc3.jpg"></a><p>1. Preheat the oven to 325 degrees. Spray a mini bundt pan with nonstick cooking spray (or line a standard muffin tin with 12 cupcake papers). In a medium size bowl, combine flour, baking powder, baking soda, and salt.</p> <p>2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar and mix until light and fluffy, about 2 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and zest. Incorporate sour cream.</p> <p>3. With the mixer on low, slowly add in dry ingredients and mix until well-incorporated, scraping down the bowl as necessary. Fill each bundt mold halfway with batter (if there is any extra, pour into cupcake liners in a muffin tin). Bake for 15-20, or until a toothpick entered into the center bundt comes out clean.</p> <p>5. For the glaze: While the cakes are baking, in a small saucepan set over medium heat, combine sugar and orange juice. Boil for 1 minute. When the cakes come out of the oven, allow to cool for 5 minutes, then invert on a wire cooling rack. Pour warm syrup over each of the cakes.</p> <p>6. Combine all ingredients for the glaze in a small bowl and drizzle over warm or cool cakes.</p>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-21078252051266259182010-12-20T17:54:00.001-08:002010-12-26T14:52:30.308-08:00Carrot Cake with Brown Sugar Cream Cheese Frosting<div><br /></div><img src="http://farm6.static.flickr.com/5289/5279170426_748a4d6819.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 379px; height: 500px;" border="0" alt="" />You know how whenever you're having a really bad day, and you say to yourself, "it can't get any worse" and then ten minutes later it gets worse?<div><br /></div><div>Yeahhhh... That was Sunday.</div><div><br /></div><div>This weekend was my mother and I's birthday weekend. I get told a lot that my birthday kind of gets shafted, you know, with my mom's birthday the day before mine and Christmas 6 days away. You'd think it'd be like, "oh cool! I get double the presents!" but that's totally not the case. </div><div><br /></div><div>It's more like... "oh, cool! my birthday present is my Christmas present too!"</div><div><br /></div><div>*Awkward silence*</div><div><br /></div><div>"<i>....waaaaaaaaitaminute.</i>"</div><div><br /></div><div>Yeah.</div><div><br /></div><div>Totally not bitter or anything like that. Nope.</div><div><br /></div><div>Kidding, in all honesty, I don't really mind. After I turned 15 I got really weird about birthdays. I just never liked them after that. Call me crazy, but a whole day devoted to me is not something I'm too into. And no, it's not because I'm Ms. Humble ;) It's because that every time my birthday rolls around, something happens that ends up ruining my whole day. Don't believe me? I can pretty much list every single birthday since I was 14 where somethings gone wrong. It's crazy.</div><div><br /></div><div>My birthday is like an excuse for the universe to play russian roulette or rather, "let's-press-all-of-alex's-buttons" day. So I prefer to skip the whole birthday thing. It just makes it easier.</div><div><div><br /></div><div><br /></div><div><img src="http://farm6.static.flickr.com/5042/5279170718_b82e1a867b.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 373px;" border="0" alt="" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5007/5279170326_14bc2ce24e.jpg"></a></div><div>However, this year, I decided to bite the bullet and do something.</div><div><br /></div><div>Instead of being a "party-pooper" on my own birthday, I went ahead and planned to do something I actually wanted to do. What better excuse? It's my birthday. You gotta do it, or else you'll end up on Santa's naughty list and get no presents.</div><div><br /></div><div>At least that's what I tell my nieces and nephews.</div><div><br /></div><div>What? It's the only perk of having a birthday close to Christmas. ;)</div><div><br /></div><div>Anyway, I decided I wanted to bake my own cake (aka the only cake I'll eat besides rum cake), have all my family members over to play a board game, and just really spend time with my family. Something that I have been lacking horribly the past 5 months.</div><div><br /></div><div>The day didn't start off bad... In fact, it was great. Filled with new york crumb cake and lots of (caffeinated) tea. It was wonderful. Church was awesome, and everyone sang me happy birthday, which caused me to sink into my chair, turn into a tomato and run to North Korea.</div><div><br /></div><div>Then, all it took was a text message. Our vacuum had broken in the middle of my mother cleaning the house back at home. "Ok, figures," I think to myself, "at least that's all it was". </div><div><br /></div><div>That should've been the first sign.</div><div><br /></div><div>Next thing you know, I realize I have no ingredients for the cake I want to make. Ok, another bump in the road, not too bad... Go to the store, get the ingredients, and then see that I forgot the most crucial part of carrot cake.</div><div><br /></div><div>Carrots.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5007/5279170326_14bc2ce24e.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 370px; height: 500px; " src="http://farm6.static.flickr.com/5007/5279170326_14bc2ce24e.jpg" border="0" alt="" /></a><br /><div style="text-align: left;">So, there goes another trip to the store. I start to get jittery at this point, watching the clock all the while. I get home and try to get going as quickly as possible. I get all my ingredients ready, set everything up, butter my cake pans, preheat the oven....</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And then the oven catches on fire.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Yeah.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fire.</div><div style="text-align: left;">Flames.</div><div style="text-align: left;">Fiery flamey flames.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Next thing I know the whole house is filled with smoke and my neighbors are asking if I'm letting Bob Marley stay at my house. The smoke is so dense I can barely see the other side of the kitchen, and as the oven stays on it's not getting any better.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It's at this point that the universe wins and Alex goes into breakdown mode.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">"I knew this was going to happen," I cried, shaking an invisible fist to the universe. "This always happens!"</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Thankfully, my mom was there. And since she can magically make everything better, the day didn't end in disaster and fiery flames. She helped me calm down, clean up the oven, keep baking, and get everything done in time.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And you know what? Everything came out perfectly. The cake. The frosting. The party. The everything.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Overall, I did have a good birthday. And I had a freakin' delicious carrot cake to go with it. I honestly adore carrot cake. Probably the only cake I'll ever eat. And the brown sugar cream cheese frosting was such a complement to the cake... I loved it. The best part about this cake is that it has virtually no fat in it. I had even used 0 calorie granulated sugar and it was still amazing. I kept it moist with 0% greek yogurt and REAL brown sugar. The taste was tremendous and just lightly spiced. Over all the cake came out great. Although there is no coconut in this cake. I'm seriously against coconut in carrot cake... Sue me.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" ><b>Carrot Cake with Brown Sugar Cream Cheese Frosting</b></span></div><div style="text-align: center;"><span class="Apple-style-span" ><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>INGREDIENTS:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 16px; "><div style="text-align: left; "><span class="Apple-style-span" >2 cups flour</span></div><div style="text-align: left; "><span class="Apple-style-span" >2 teaspoons ground cinnamon</span></div><div style="text-align: left; "><span class="Apple-style-span" >2 teaspoons baking soda</span></div><div style="text-align: left; "><span class="Apple-style-span" >1 teaspoon ground ginger</span></div><div style="text-align: left; "><span class="Apple-style-span" >1/2 teaspoon ground cloves</span></div></span></span></div><div style="text-align: left;"><span class="Apple-style-span" >1 cup greek yogurt (fat-free works fine)</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 cup brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 cup granulated sugar (zero calorie sugar substitutes work fine for this cake)</span></div><div style="text-align: left;"><span class="Apple-style-span" >4 eggs (I used 1 cup egg substitute)</span></div><div style="text-align: left;"><span class="Apple-style-span" >1/2 cup crushed pineapple, drained of most its juice</span></div><div style="text-align: left;"><span class="Apple-style-span" >2 teaspoons vanilla extract</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 cup chopped walnuts (I used more than this cause I love walnuts in carrot cake)</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 cup golden raisins</span></div><div style="text-align: left;"><span class="Apple-style-span" >3 cups grated carrots (I finely grate mine to a pulp)</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>BROWN SUGAR CREAM CHEESE FROSTING INGREDIENTS:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" >8oz cream cheese, room temperature ( I used fat-free)</span></div><div style="text-align: left;"><span class="Apple-style-span" >1/2 cup butter, room temperature (I used light)</span></div><div style="text-align: left;"><span class="Apple-style-span" >1/2 cup brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" >1/2 teaspoon vanilla extract</span></div><div style="text-align: left;"><span class="Apple-style-span" >1/2 teaspoon ground cinnamon (or pumpkin pie spice)</span></div><div style="text-align: left;"><span class="Apple-style-span" >3 cups powdered sugar (add more as needed)</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b>DIRECTIONS:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" ><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" >1. Whisk together flour, baking soda, spices and salt in a medium bowl. Set aside.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >2. Preheat your oven to 350F degrees. Grease 1 9x13 inch pan or 2 8x8 cake pans with butter and flour.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >3. Mix together greek yogurt and sugars until fully combined. Mix in egg substitute until incorporated (if using real eggs, beat in one at a time), and then proceed to mix in the crushed pineapple and vanilla extract. </span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >4. Gently fold in walnuts, raisins and carrots, being careful not to overmix.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >5. Pour into prepared cake pans and bake at 350F for about 40-50 minutes or until a toothpick comes out of the center clean and the cake is a slightly dark golden brown.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >6. While cake is cooling, make the frosting. Blend together the cream cheese, butter, brown sugar, vanilla extract and cinnamon until smooth. Add in powdered sugar 1 cup at a time until you've reached a stiff, smooth frosting. In other words, if you use a spatula to pick up the frosting from the bowl and the frosting is dripping off your spatula, you need more powdered sugar. Set the frosting aside or put in covered container in the fridge until cake is cooled and ready.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >7. </span><span class="Apple-style-span" style="font-size: small; ">Cool in pan for 10 minutes before transferring to a plate. Cover with plastic wrap and refrigerate until you are ready to frost (this is also helpful for cooling the cake down quicker so the frosting does not melt). Once cake is cooled, frost with brown sugar cream cheese frosting any way you'd like.</span></div><div style="text-align: center;"><br /></div></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com1tag:blogger.com,1999:blog-5892763899574377769.post-42899463223049060872010-12-14T18:31:00.000-08:002010-12-14T19:03:04.313-08:00Hot Chocolate Bars<div style="text-align: center;"><br /></div><img src="http://farm6.static.flickr.com/5169/5260293987_c3d92f93f5.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 377px; height: 500px;" border="0" alt="" />So I've decided that Mother Nature is having a temper tantrum this week.<div><br /></div><div>I'm not sure what happened. Maybe she got up on the wrong side of the bed. Maybe the sun burned her favorite pair of shoes (I mean, what women wouldn't get pissed over that?). Maybe she just likes picking on poor traveling families just trying to have a nice vacation at Disney World.</div><div><br /></div><div>Or maybe God didn't want the north to have all the fun this winter.</div><div><br /></div><div>I don't know. All I know is that I woke up Sunday morning and it was bright and sunny out and now it's 20 degrees outside.</div><div><br /></div><div>In <b>Florida.</b></div><div><br /></div><div>Excuse me, but... <i><b>WHAT IS GOING ON HERE?</b></i></div><div><i><b><br /></b></i></div><div><i><b><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><div>You know it's cold in Florida when shops close down early because <i>no one is leaving their house.</i> Seriously. Us Floridians aren't like other people. We don't go, "oh, it's cold out, better take out my warm clothes!". Uhm, no. Us Floridians don't <i>have</i> warm clothes. We have 500 tank tops and maybe one hoodie thats stuck in the back of our closet underneath our shorts.</div><div><br /></div><div> If you have lived in Florida for over 6 years (or all of your life), you don't go outside during winter. You stay inside, eat a lot of comfort food, and don't get out of bed until the sun comes out and makes it all better.</div><div><br /></div><div>In other words, native Floridians go into hibernation during the winter, leaving the poor traveling families who thought they were going somewhere <i>warm</i> for winter in the freezing cold.</div><div><br /></div><div>At least there are no lines at Disney. Ha ha...ha...</div><div><br /></div></span></b></i></div><div><div><div><div><br /></div><div><img src="http://farm6.static.flickr.com/5049/5260901258_fc148ab236.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 378px; height: 500px;" border="0" alt="" /></div><div><div>I don't really like the winter. I used to be in love with it, but now it bugs me. I don't like being cold and numb. I do, however, like being snug. The best part about the winter is being able to cuddle under your blankets, and drink hot chocolate, with the heat blasting and fuzzy neon green socks on your feet...</div><div><br /></div><div>Okay, maybe the fuzzy neon green socks are just me.</div><div><br /></div><div>I do love drinking good hot chocolate during the winter though. And not the things that come out of the packet. I mean real melted chocolate in a cup with the fluffiest marshmallows you can imagine, and maybe some whipped cream on top. There is nothing better than curling up on the sofa and drinking real hot chocolate with marshmallows.</div><div><br /></div><div>Except...maybe, baking hot chocolate BARS with marshmallows.</div><div><br /></div><div>Yeah, now you're talking.</div></div><div><br /></div><div><br /></div><div><img src="http://farm6.static.flickr.com/5127/5260901164_7422813091.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 379px; height: 500px;" border="0" alt="" />These bars awesome because of four reasons:</div><div><br /></div><div>(1) They took less than 10 minutes of prep work.</div><div>(2) They have marshmallows on top.</div><div>(3) Chocolate.</div><div>(4) ONLY ONE DIRTY DISH. Emphasis on <b><i>ONE ONE ONE ONE.</i></b></div><div><br /></div><div>I'm all about using one bowl. It calms my soul and helps me sleep at night.</div><div><br /></div><div>While the bars have more of a brownie texture, you can definitely taste the hot chocolatey taste in them. If I could, I probably would've either added maybe some espresso to the mix or more powdered hot chocolate to give it an extra POW, but I think it did just fine as is. And the marshmallows? Awesome touch. These definitely need to be cooled completely before cutting, or else you'll have a marvelous gooey mess on your hands. Trust me, I know from experience.</div><div><br /></div><div>But hey, if you like melted marshmallows and half-baked chocolate goo all over your fingers and counter-top, more power to you!</div><div><br /></div><div>Just don't expect me to come over and clean your kitchen.</div><div><br /></div><div>It's too cold for that sort of thing.</div><div><br /></div><div><img src="http://farm6.static.flickr.com/5088/5260293811_38dec70116.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 405px; height: 500px;" border="0" alt="" /><div style="text-align: center;"><b><span class="Apple-style-span" >Hot Chocolate bars with Marshmallow Topping</span></b></div></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><br /></div><div><b>INGREDIENTS:</b></div><div>1/2 cup butter</div><div>1/3 cup dark chocolate (I used semi-sweet)</div><div>1/2 cup hot chocolate powder (I would up this to maybe 3/4 cup next time)</div><div>1 egg</div><div>2 tablespoons milk or heavy cream</div><div>1/2 cup sugar</div><div>1 1/2 cup flour</div><div>2 teaspoons baking powder</div><div>2 cups marshmallows</div><div><br /></div><div><b>DIRECTIONS:</b></div><div><br /></div><div>1. Preheat your oven to 350F. Line a 8x8 pan with foil or parchment paper and spray with nonstick cooking spray or butter it.</div><div><br /></div><div>2. Melt the 1/2 cup butter with the chocolate. Stir until smooth and glossy. Pour into a large mixing bowl. (I just melted the butter/chocolate together in the microwave in my mixing bowl)</div><div><br /></div><div>3. Add in chocolate powder, egg, milk/cream, and sugar. Whisk until thoroughly combined.</div><div><br /></div><div>4. Add flour and baking powder (you don't have to whisk together beforehand), mix until there are no signs of flour left.</div><div><br /></div><div>5. Press into your prepared 8x8 pan.</div><div><br /></div><div>6. Bake for 15 minutes. Top with marshmallows and then bake for an extra 2 minutes or until the top of the marshmallows are just slightly brown. For better presentation, use the back of a spoon to gently push the marshmallows down into the bars without smashing them completely.</div></div></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-66917936022549478372010-12-09T07:52:00.000-08:002010-12-09T08:31:14.710-08:00Banana Nut Bread<div><br /></div><img src="http://farm6.static.flickr.com/5087/5238372695_0ae3728617.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 363px; height: 500px;" border="0" alt="" />I'm still not quite sure what part of me thought it was a good idea to get on an airplane during the Holidays and think that somehow nothing would go wrong.<div><br /></div><div>I hate airplanes.</div><div><br /></div><div>Wait, no, let me correct myself... I hate <i>airports.</i></div><div><i><br /></i></div><div>They are a pain. A big pain. Like... stepping on a bunch of lego's kind of pain. For one, all the food there is too expensive... even if it's just one little piece of fruit! I was in layover in Tennessee and you know how much it cost for one tiny palm sized apple!? $1.30! I could buy like... a whole POUND of apples for less than that. It was riiiiiiidiculous.</div><div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5209/5238372751_fe060ff72f.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 403px; height: 500px; " src="http://farm6.static.flickr.com/5209/5238372751_fe060ff72f.jpg" border="0" alt="" /></a>Not only that, but God forbid your flight delays. You know what there is to do at an airport if you're stuck there for an extra hour? nothing. You could walk around the whole airport... but then you start to feel really weird because you keep passing by the same stores and the people that work there start to give you funny looks like they've never seen someone stuck at an airport before.</div><div><br />Not to mention the fact that going through security takes five hours. Five hours of which you feel like you have to throw all your clothes off in lightspeed because somehow you ALWAYS end up in front of the one person who only takes like....a laptop and flip-flops. </div><div><br /></div><div>All the while, you have to worry about being one of those selected people who get the majorly violating pat-down that will give you nightmares of security people touching you in weird places while you sleep. Keep your hands to yourself, please.<br /><div style="text-align: center;"><br /></div><img src="http://farm6.static.flickr.com/5163/5238372663_8424a3f58a.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 401px; height: 500px;" border="0" alt="" /><div style="text-align: left;">The worst part about it wasn't the security though. Or the one hour delay. Or the fact that we couldn't even leave the plane because for some reason the plane door wouldn't unlock, so we had to wait 15 minutes. It was the fact that before the flight I had meant to bring a slice of banana nut bread with me and I totally forgot.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I made banana nut bread before I left for what seems like the first time in ages. For years I've been searching for the banana nut bread that tastes most like the one my grandmother made, but I haven't been able to yet. I'm certain she made hers with walnuts, but for lack of time, I subbed out pecans. While the bread is still absolutely delicious, and probably one of the better recipes I've used, it still isn't my grandmothers bread. One day, I'll make it. But for now, this one will definitely do.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It uses up at least 5 BLACK bananas. Yes, BLACK bananas. Don't use them if their spotted. Wait until they are completely dark as night black. That's when the banana flavor is most prominent and sweet. And though you can use less than 5, I really recommend 5. It gives the bread a nice banana flavor that melds beautifully with the nuts, brown sugar, and dash of cinnamon. I also added a nice sugar crust to the top, which gives it a slight crunch when you eat it. It's perfect with peanut butter or nutella, or toasted with butter. And the slices are thick and well kept together enough that it can totally be made into french toast. So really, this banana bread is just all kinds of awesome.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Maybe if all the people work at the airport had this kind of bread for breakfast, they'd be less cranky. Including me.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5162/5238372831_9e6db9e976.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 364px; height: 500px;" src="http://farm6.static.flickr.com/5162/5238372831_9e6db9e976.jpg" border="0" alt="" /></a><div style="text-align: center;"><b>Banana Nut Bread</b></div></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>INGREDIENTS:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">2 cups all-purpose flour</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">1/2 cup butter, melted</div><div style="text-align: left;">3/4 (packed) brown sugar</div><div style="text-align: left;">2 large eggs, beaten</div><div style="text-align: left;">2 1/3 cups mashed black bananas (5 bananas)</div><div style="text-align: left;">1 teaspoon ground cinnamon</div><div style="text-align: left;">1/2 teaspoon vanilla extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>DIRECTIONS:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">1. Preheat oven to 350F. Lightly grease 9x5-inch loaf pan.</div><div style="text-align: left;">2. In large bowl, combined the mashed bananas with the melted butter and brown sugar until smooth. Stir in eggs, vanilla extract and cinnamon.</div><div style="text-align: left;">3. Sprinkle the baking soda and salt over the mixture. Stir together.</div><div style="text-align: left;">4. Sift in the 2 cups of flour, and then mix until there is no signs of flour left. Do not overmix. It's dangerous for your banana breads soul.</div><div style="text-align: left;">5. Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until a toothpick comes out the middle mostly clean. Allow bread to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Sans', arial, sans; font-size: 14px; "><span></span></span></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-68205107440561211432010-12-02T06:59:00.000-08:002010-12-02T11:02:08.230-08:00Upside-Down Pear Gingerbread Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5084/5221993165_2eebec8a3a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5084/5221993165_2eebec8a3a.jpg" alt="" border="0" /></a>I am not good at Christmas shopping.<br /><br />Actually, that's a lie. I'm not bad at Christmas shopping at all.<br /><br />I just have some issues when it comes to it.<br /><br />For example, when I'm Christmas shopping, economic value goes straight out the window. It then becomes what I would like to call the "Aunt" value. In layman terms, <span style="font-style: italic;">what can I buy all my nieces and nephews that can trump the other 20 other uncles and aunts?</span><br /><br />Suddenly, it's like I do not see price-tags on anything. Instead, I see a "lame" to "awesome" value of everything I contemplate buying my nieces and nephews. $2 dollar stuffed polar bear at walmart with a funky smell? Lame. Freakin' incredibly huge stuffed polar bear/pillow that smells like victory? <span style="font-weight: bold; font-style: italic;">Totally awesome.</span><br /><br />Christmas. It's a time for giving, loving, family, being thankful... and competition.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5210/5222592924_cc478e55c2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 374px; height: 500px;" src="http://farm6.static.flickr.com/5210/5222592924_cc478e55c2.jpg" alt="" border="0" /></a><br />Of course, this has put in motion some minor setbacks. Like...buying one niece #1 two things and niece #2 just one thing because I saw something niece #1 might like and therefore grabbed it and rang it up without thinking twice.<br /><br />And then returning it once I realized I had already bought her a present. And then having a huge argument with myself on whether or not I should just buy everyone two things or just stick with one thing for all. Thus bringing me into a spinning mental state of what I should do ending in me being in the fetal position in the parking lot of Toys'R'Us.<br /><br />Which isn't really an odd thing to witness this time of year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5250/5222592942_de72c7d7d4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 348px; height: 500px;" src="http://farm6.static.flickr.com/5250/5222592942_de72c7d7d4.jpg" alt="" border="0" /></a><br />Either way, Christmas shopping is both a blessing and a curse. Which is why after I come home from a nights worth of fighting with my brain about the whole Christmas present deal, I go into my kitchen and I bake something that fills the house with a very simple reminder. It's not about who gets the best gift, but about the fact that someone cared enough to get one for you.<br /><br />I baked this the morning of one of those crazy Christmas shopping days, and honestly, just how beautiful it came out and how wonderful the apartment smelled afterward was enough to get me ready for the day.<br /><br />It's a <span style="font-weight: bold;">Upside-Down Pear Gingerbread Cake.</span> You may think that sounds odd, but pears are often quite complimentary for gingerbread. Right next to apple, it has a fruity sweetness that works in harmony with the spices inside the cake. It is an incredibly fragrant cake that has a glossy brown sugar shine on the top. The white chocolate drizzle is spiced with pumpkin spice, but if you don't have that on hand, a dash each of ground cinnamon/ginger/nutmeg/cloves will do the trick just fine. It really does complete the cake, I think. This is <span style="font-weight: bold; font-style: italic;">incredibly moist. </span>I'm sure if this cake was an aunt, it'd probably win the "awesome" award right off the bat (<span style="font-style: italic;">unless, of course, its competition was a cheesecake</span>). With just the right amount of spices, and caramlized pear slices on top... it makes a perfect brunch, breakfast, or light dessert. Plus, it makes your house smell like heaven. Who wouldn't want that?<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5088/5221995463_171813c6f4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 378px; height: 500px;" src="http://farm6.static.flickr.com/5088/5221995463_171813c6f4.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Upside-Down Pear Gingerbread Cake</span><br /><address> (adapted from <a href="http://www.epicurious.com/recipes/food/views/Upside-Down-Pear-Gingerbread-Cake-106181">Gourmet</a>)<br /></address><div style="text-align: left;"><span style="font-weight: bold;">INGREDIENTS:</span><span style="font-style: italic;"><br /></span>2 ripe pears<br />1/4 cup of salted butter, melted<br />1/2 cup of packed light brown sugar<br />2 1/2 cups of flour<br />1 1/2 teaspoons of baking soda<br />1 teaspoon of ground cinnamon<br />1 teaspoon of ground ginger<br />1/2 teaspoon of ground cloves<br />1/2 teaspoon of salt<br />1 cup of molasses<br />1 cup of boiling water<br />1/2 cup of salted butter, softened<br />1/2 cup of packed light brown sugar<br />1 large egg, lightly beaten<br /><br /><span style="font-weight: bold;">DIRECTIONS:</span><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-weight: bold;">1.</span> Preheat oven to 350F. Peel and core pears and cut each into thin slices. Arrange pears in the bottom of an 8 inch springform pan. Drizzle with melted butter and sprinkle with brown sugar.</p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-weight: bold;">2. </span>Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a mixer at medium speed until creamy, about 2 minutes, then alternately mix in one third of the flour mixture and half of the molasses mixture at low speed until smooth, starting and ending with the flour mixture. Pour batter over topping, being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.</p><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-weight: bold;">3.</span> Cool cake in pan on a rack for 5 minutes. Run a thin knife around the edge, then remove sides and invert a large plate with a lip over the bottom of the cake and, using pot holders to hold the pan and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.<br /></p></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com1tag:blogger.com,1999:blog-5892763899574377769.post-62108286086742432812010-11-21T21:25:00.001-08:002010-11-21T21:45:20.811-08:00Pumpkin Pie Butterscotch Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4147/5196994969_582f2b6c9d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 337px; height: 500px;" src="http://farm5.static.flickr.com/4147/5196994969_582f2b6c9d.jpg" alt="" border="0" /></a>So I was wondering if I was the only person currently with 5 cans of pumpkin puree in their pantry? No? Good.<br /><br />I wouldn't want to feel like the only one who has been trying to figure out a way to make the most of an abundance of pumpkin. Apparently, thanksgiving in all it's turkey glory cannot come fast enough for me to use up all of this pumpkin that I bought a month ago thinking to myself it would be a smart investment to get it now before it disappears thanksgiving week and I'm having panic attacks in the kitchen ripping my hair out because the pumpkin shortage of '09 has come back to haunt me.<br /><br />By the look of my local supermarkets, I think I acted a <span style="font-style: italic;">little</span> too quickly.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4089/5196995041_cb1fd250a8.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 379px; height: 500px;" src="http://farm5.static.flickr.com/4089/5196995041_cb1fd250a8.jpg" alt="" border="0" /></a><br />I can't really be upset about it though. Because if I had never bought those numerous cans of pumpkin puree, I would've never stumbled upon these addicting Pumpkin Pie Butterscotch Bars.<br /><br />That's right.<br /><br />Pumpkin. Pie. <span style="font-style: italic;">Butterscotch</span>. <span style="font-weight: bold; font-style: italic;">Bars</span><span style="font-weight: bold;"></span>.<br /><br />Now, I don't usually go off the map for thanksgiving and make anything outside of pie or cheesecake.... but honestly, I would have no shame in bringing these crustless square beauties. Delicious does not even begin to describe. It is far better than any pumpkin pie or cheesecake I have ever had or made. And I do not take my pumpkin desserts very lightly.<br /><br />As you can probably tell from the pictures, my bars are very custard-y. That's because I took 'em out of the oven a little bit earlier than I was suppose to. Do I regret it? NO. In fact, I think they taste better this way. Sure, you'll have to eat it with a napkin next to you but that is a sacrifice I'm willing to make. I'm sure any trees that had to die in order for me to use said napkin would do the same thing in my place. I'm positive of it. Yup.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4127/5196994981_5d63d44c84.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 374px; height: 500px;" src="http://farm5.static.flickr.com/4127/5196994981_5d63d44c84.jpg" alt="" border="0" /></a>While the pumpkin pie bars themselves are ahhhmazing on their own (due to the fact that this baby is packed with brown sugar and butter up the wa-hoo), the butterscotch chips are a must and I would not recommend leaving them out less you may cause me to cry at night for your loss. It's worth the extra $$$, I promise you that. The caramelized taste paired with the sweetness of the butterscotch chips just tie the flavors together so beautifully that it's hard to believe I have gone so long without realizing the potential of using the two together.<br /><br />If you are looking for a thanksgiving pumpkin dessert that differs from the norm while still staying on the same track of a "pumpkin" theme... then I swear by this recipe. I cannot imagine any person being able to pass a second helping of these up. It's just not possible.<br /><br />Please. Make these. If you are a pumpkin fan: MAKE THEM. Eat them. Eat them lots. Eat them lots, get a tummy ache, and send the rest to your neighbor. Or make them for thanksgiving and watch everyone else eat them and sing your praises until your ego is so big you decide you deserve a shot of rum in your egg nog. I won't tell. Just please, please, PLEASE.... <span style="font-style: italic;">Make these.</span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4154/5196995017_60689a2382.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 396px; height: 500px;" src="http://farm5.static.flickr.com/4154/5196995017_60689a2382.jpg" alt="" border="0" /></a><br />Pumpkin Pie Butterscotch Bars<br />(Recipe adapted from Brown Eyed Baker)<br /><div style="text-align: left;"><span style="font-weight: bold;">INGREDIENTS:</span><br />2 cups all-purpose flour<br />2½ teaspoons cinnamon<br />1 teaspoon ground ginger<br />¼ teaspoon ground nutmeg<br />½ teaspoon salt<br />1 cup (8 ounces) butter, melted<br />2 cups dark brown sugar<br />2 eggs<br />2 teaspoons vanilla extract<br />1 can (15 oz) pumpkin<span style="text-decoration: underline;"></span><br />1 2/3 cups butterscotch chips<br /><br /><span style="font-weight: bold;">TOPPING:</span><br />2 tablespoons granulated sugar<br />1 teaspoon ground cinnamon<br />2 tablespoons flour<br /><br /><span style="font-weight: bold;">DIRECTIONS:</span><br /></div><div style="text-align: left;"> <p><span style="font-weight: bold;">1.</span> Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and line with parchment paper, leaving an overhang on both sides.</p> <p><span style="font-weight: bold;">2. </span>In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg and salt; set aside.</p> <p><span style="font-weight: bold;">3.</span> In a large bowl whisk together the sugar and butter. Add the eggs and vanilla extract and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.</p> <p><span style="font-weight: bold;">4.</span> Scraped the batter into the pan and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon, and then sprinkle evenly over the top of the batter. Bake for about 30 minutes, or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.<br /></p></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-51408564092406270962010-11-18T07:17:00.000-08:002010-11-18T07:50:11.063-08:00Toffee Almond Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1369/5178974476_e940eaa208.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 371px;" src="http://farm2.static.flickr.com/1369/5178974476_e940eaa208.jpg" alt="" border="0" /></a>Every time this year, there is an outburst of random acts of kindness. It's like, as soon as Halloween is over, everyones got the satan out of them (Okay, not everyone, but some people) and they all want to start sending out cookies and calling up relatives and oohh, santa's comin', you better be good! kind of deal to all the children. It's almost as if people suddenly realize, "oh CRAP, Christmas is coming... better get my sunday best on!" -- y'know, that kind of thing...<br /><br />It's also the time of year where donators start popping up everywhere. Outside your shopping mall. Inside your grocery store, stalking you down dorito lane. After any transaction you make, you are usually asked to decide whether you would like to donate to so-and-so's foundation or not and that it goes to a great cause and it will only cost you $$ amount of money.<br /><br />I know this, because I'm doing it at my store as well.<br /><div style="text-align: center;"><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1020/5178974456_1df2c9f3ea.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 401px; height: 500px;" src="http://farm2.static.flickr.com/1020/5178974456_1df2c9f3ea.jpg" alt="" border="0" /></a><br /><div style="text-align: left;">Never doing a donation run before during the holidays has shown me a lot about people. It has shown me: 1. how giving people can be; and: 2. how downright ridiculously unreasonable people can be. Sure, if a donation is like, over 7 dollars, I can imagine the pause in someones thought process when you ask them if they'd like to donate. But when someone is asking you if you'd like to donate $1.25 to a local childrens hospital charity, and you say "no, I can't right now" and then hand me a $100 dollar bill to pay for your $20 dollar purchase, there is something very, very, <span style="font-style: italic;">very</span> wrong.<br /><br />Sure, there are some of you out there who really can't donate. And I can understand that. But those of you who can... should. Not because Santa or God is watching over you but because it's the right thing to do. I don't always want to spend that extra 4-5 dollars as a donation, but you know what? I get paid. I have a job. Five bucks cut from my salary won't hurt me. And if it doesn't hurt you, then really, is there any reason not to do it? Nope.<br /><br />I don't mean to get on anyones case about it. I know people have been ripped off by christmas charities before and we're all a little wary of where our money goes. But still. Helping is helping, and yes, even a $1.25 makes a difference.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1305/5178974398_6c4ae90922.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 393px; height: 500px;" src="http://farm2.static.flickr.com/1305/5178974398_6c4ae90922.jpg" alt="" border="0" /></a>Now that I've gotten that out of the way... these cookies are very good. Slivered almonds and 1 cupful of toffee make these a great little gift to anyone (who doesn't have a nut allergy). If you wanted to, you could also use milk-chocolate covered toffee. Either one tastes amazing. The cookies are a little on the soft side, making them perfect for dunking twice since they soap up the liquid fast and then it's just a brilliant symphony of toffee, cool milk or hot coffee and the subtle crunch of almonds in your mouth. Yeah, these babies are good for any time of the day.<br /><br />If you wanted to, you could probably throw in 1/2 cup of oatmeal in there too if you want a chewier cookie. I was going to do that, but unfortunately I didn't have enough oatmeal. Thus, my dreams were ruined forever.<br /><br />Make the cookies. Make donations when you can. Make cookie donations when you can. Helping in any way is better than doing nothing. Even if it's just $1.25, I promise you it's worth it. Just cause you can't see a sick child in front of you, doesn't mean they don't exist.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4147/5178974436_57fe1f2c40.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 383px; height: 500px;" src="http://farm5.static.flickr.com/4147/5178974436_57fe1f2c40.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Toffee Almond Cookies<br /><br /></span></span><div style="text-align: left;"><span style="font-size:130%;"><span style="font-size:100%;">INGREDIENTS</span></span><br />1/2 cup softened butter<br />1/2 cup white sugar<br />1 cup brown sugar<br />1 1/2 tsp vanilla extract<br />2 eggs<br />2 1/4 cups AP flour<br />1/2 tsp salt<br />1 tsp baking soda<br />1 cup of toffee pieces, milk chocolate or otherwise<br />1 cup almond slivers<br /><br /><span style="font-weight: bold;">DIRECTIONS:</span><br /><div>1. Preheat oven to 375 degrees.<br /><br /></div><div>2. Mix dry ingredients together in a separate bowl: all purpose flour, baking soda, & salt.<br /><br /></div><div>3. Cream together butter & both sugars. Add eggs & vanilla, mix well. Slowly incorporate the dry mixture into the sugar mixture.<br /><br /></div><div>4. Stir in the chocolate chips, toffee pieces, & almond slivers.<br /><br /></div><div>5. Drop by tablespoons onto baking sheet. Bake 8-10 minutes. Let cool completely on wire wrack.<br /></div><br /><span style="font-size:130%;"><span style="font-weight: bold;"></span></span></div></div><br /></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-55987392378715166142010-11-12T08:26:00.000-08:002010-11-13T08:20:46.190-08:00Brown Sugar Bundt Cake with Maple Espresso Glaze<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4089/5169778044_3503c7e826.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 377px; height: 500px;" src="http://farm5.static.flickr.com/4089/5169778044_3503c7e826.jpg" alt="" border="0" /></a><br />A long time ago, when I was a itty-bitty Alex who liked to run around in her PJ's all day and refused to wear actual clothes until she was well past 8 years old, my Mother baked me my own cake for my birthday.<br /><br />It was a lovely box mix yellow cake with lovely Pillsbury white frosting slathered all over it. She made it in her Bundt Cake pan, and after she had frosted it completely, she decided it would be a great idea to stick a little doll figure angel in the middle of the cake. She then had an even better idea, which was to surround said doll figure with candles.<br /><br />Candles.<br /><br />Lit. Candles.<br /><br />With fire.<br /><br /><span style="font-style: italic;">Fiery candles of </span><span style="font-weight: bold;">death</span><span style="font-style: italic;">.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4024/5169778032_fcd7fe1680.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 379px; height: 500px;" src="http://farm5.static.flickr.com/4024/5169778032_fcd7fe1680.jpg" alt="" border="0" /></a> I don't think anyone in the room thought it was the best idea, but she went with it anyway. And as she lit the candles, I still remember to this day the image in my head of that poor helpless doll sitting on top the middle of a thickly frosted bundt cake, surrounded in flames. As if the doll was being made as an ancient sacrifice to Chthulu and the candles were the natives lighting their torches getting ready for the sacrifice to their angry God.<br /><br />Ok, so I wasn't exactly thinking <span style="font-style: italic;">that</span> when I was a kid. But when I think about it today, that's all I see.<br /><br />Now-a-days, It's hard for me to look at a bundt cake without thinking about that moment. It's not often that I eat bundt cakes. Anyone who knows me knows that I don't like cake. It's not my preferred dessert of choice and given the chance I will always pick something other than cake at the dessert table or party. Sure, I'll try it to be nice, but that's about as far as it goes for me. As I've touched on numerous times in my blog, it's no specific thing about cake that makes me dislike it. I just don't like the cake/frosting combo. Doesn't sit well with me or my tummy.<br /><br />The thing about cake is that often, it has a dry crumb that gives it that kind of "stick to the roof of your mouth" chew that can be both unpleasant and yucky to many people. Dry crumbs are often caused by 1. using cake mix and 2. having not enough moisture in your cake. I've always thought anyone who can pull off a moist but not "wet" cake had a one in a million skill of being able to perfect the balance between a cake that has enough dryness in it to keep it together but has enough moisture to make it both tender, sweet, and melt-in-your-mouth quality.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1257/5169777998_293f858ac6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 380px; height: 500px;" src="http://farm2.static.flickr.com/1257/5169777998_293f858ac6.jpg" alt="" border="0" /></a><br />This cake...is nothing like that. In fact, it's a superb way to end any meal, or start any day with a thick slice for breakfast. The glaze on top is subtley sweet, giving a perfect finish to the caramely tasting insides. The crumb is both moist and satisfying, and the chocolate chips inside are just a fantastic added bonus that ties it all together and makes it much more than just a regular ol' cake with some glaze on it. Even I myself could be found picking off pieces of this cake here and there throughout the day. And that's definitely saying something.<br /><br />If you wanted to, you could make the glaze a lot thicker. I like a thinner glaze on my cakes, so I used a bit more heavy cream. But if you like a thicker, more visually apparent glaze, go ahead and stick with the recipe below. And please, do not disclude the chocolate chips. They are worth the extra trip to the store. Promise.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1315/5169778018_fba6524e5b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 383px; height: 500px;" src="http://farm2.static.flickr.com/1315/5169778018_fba6524e5b.jpg" alt="" border="0" /></a><span style="font-weight: bold;font-size:130%;" >Brown Sugar Bundt Cake with Maple Espresso Glaze</span><br />(Recipe by <a href="http://www.epicurious.com/recipes/food/views/Brown-Sugar-and-Chocolate-Chip-Pound-Cake-with-Maple-Espresso-Glaze-240120">Bon Appétit</a>)<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">INGREDIENTS:</span><br /></div><br /><div><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><strong>Cake:</strong><br />Nonstick vegetable oil spray<br />1 12-ounce package semisweet chocolate chips<br />3 cups all purpose flour, divided<br />2 teaspoons baking soda<br />1 teaspoon baking powder<br />3/4 teaspoon salt<br />1 cup (2 sticks) unsalted butter, room temperature<br />1 1/2 cups (packed) golden brown sugar<br />2 1/2 teaspoons vanilla extract<br />1 teaspoon maple extract<br />4 large eggs<br />1 cup buttermilk <br /><br /> <strong>Glaze:</strong><br />1 cup powdered sugar<br />2 tablespoons pure maple syrup<br />2 tablespoons (or more) whipping cream<br />1 1/2 teaspoons instant espresso powder<span><br /><br /></span><div><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><p class="instructions"><strong>DIRECTIONS:</strong></p><p class="instructions">1. Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.<br /></p><p class="instructions">2. Mix chocolate chips and 2 tablespoons flour in medium bowl.</p><p class="instructions">3. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.</p><p class="instructions">4. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition.<br /></p><p class="instructions">5. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly. </p> <p class="instructions"> 6. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.<strong></strong></p><p class="instructions"><strong>7. For the glaze, </strong>Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. <b>DO AHEAD:</b><i> Can be made 1 day ahead. Cover with cake dome and let stand at room temperature</i><span><a style="color: rgb(0, 51, 153);" href="http://www.epicurious.com/recipes/food/views/Brown-Sugar-and-Chocolate-Chip-Pound-Cake-with-Maple-Espresso-Glaze-240120#ixzz15BDfWgjO"></a></span></p></div></div></div></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com2tag:blogger.com,1999:blog-5892763899574377769.post-39930236184884793642010-11-04T09:57:00.000-07:002010-11-04T10:20:43.683-07:00Brownie Mosaic Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1424/5145766721_8e41a7acb6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 372px;" src="http://farm2.static.flickr.com/1424/5145766721_8e41a7acb6.jpg" alt="" border="0" /></a>This cheesecake is magical.<br /><br />In one bite, it can do so many different things.<br /><br />It will change your life.<br />It will change your perspective of everything.<br />It will make you question reality.<br /><span style="font-style: italic;">How can something taste </span>so <span style="font-style: italic;">good?</span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1317/5145766753_4ca5cbd263.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 367px;" src="http://farm2.static.flickr.com/1317/5145766753_4ca5cbd263.jpg" alt="" border="0" /></a>It will impress your drama-queen manager who is always PMSing. Even if he's a guy.<br />It will make your boyfriend stop playing Fable 3 and Halo: Reach for more than just a potty break.<br />It will cause odd and excessive groaning/moaning noises from everyone that eats it.<br />It will make anyone who hates you, love you. Forever.<br />It pretty much brings all the boys to the yard. And not for milkshakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4061/5146366444_07cb3aa958.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 376px; height: 500px;" src="http://farm5.static.flickr.com/4061/5146366444_07cb3aa958.jpg" alt="" border="0" /></a>This cheesecake...is just far too much.<br /><br />Smooth. Creamy. Sweet enough to balance out the brownies. Decadent enough to satisfy with one serving, but addicting enough to go back for more sometime around midnight when no one can see you lick it off the fork. Oh, and a chocolate wafer crust to top it all off.<br /><br />Yeah. You can't really get better than this without enticing a heart attack on yourself.<br /><br />The best part about this cheesecake is that it's easy. Sure, it includes some patience. But it's so very, very worth it. If you've got a big event coming up, or maybe just want to do something nice for someone... this is the way to go. Plus, it looks so impressive when you cut into it. The brownie chunks make such a beautiful pattern, it will make anyone "ooh" and "aah" all over again when they take a slice. Please, make this cheesecake. You won't regret it.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4032/5145766793_0eb9bf772c.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 374px;" src="http://farm5.static.flickr.com/4032/5145766793_0eb9bf772c.jpg" alt="" border="0" /></a> <br /></div><div style="text-align: center;">Brownie Mosaic Cheesecake<br />(recipe from Smitten Kitchen)<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Brownie Ingredients:<br /><span style="font-weight: bold;"><br /></span></span>1 family-size box of brownie mix, baked as directed<br />or<br />1 9x13 pan of your favorite brownie recipe<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Crust:<br /></span></span><span style="font-style: italic;">(measurements to double crust in parenthesis)</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span>1 1/2 cups or 5 ounces <span style="font-style: italic;">(3 cups or 10 ounces to double)</span> finely ground cookies such as chocolate wafers. Or Chocolate Teddy Grahams.<br />5 tablespoons <span style="font-style: italic;">(10 tablespoons to double)</span> unsalted butter, melted<br />1/3 cup <span style="font-style: italic;">(2/3 cup to double)</span> sugar<br />1/8 <span style="font-style: italic;">(1/4 teaspoon to double)</span> teaspoon salt<br /><br /><span style="font-weight: bold;">Cheesecake</span><br /><br />3 (8 ounce) packages cream cheese, softened<br />4 large eggs<br />1 teaspoon vanilla<br />1 cup sugar<br />2 cups brownie cubes<br /><br /><span style="font-weight: bold;">Chocolate Ganache:<br /></span>3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels<br />2 ounces butter<br />1/4 cup heavy cream<br />1/2 teaspoon vanilla extract<br />1 tablespoon confectioners sugar<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><span style="font-weight: bold;">Directions:<br /><br />1. </span></span></span>Bake brownies as directed on the box or bake your own recipe. Once brownies are cool, store in the refrigerator or freezer before you cut them for cleaner cuts.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />2. </span></span></span>Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.<br /><br /><span style="font-weight: bold;">3.</span> Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F. <p><span style="font-weight: bold;">4.</span> Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.</p> <p><span style="font-weight: bold;">5. </span>Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. </p> <p>When completely cool, top glaze.</p></div></div><span style="font-weight: bold;">6</span>. To make the ganache, grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice.<br /><br /><span style="font-weight: bold;">7. </span>Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com1tag:blogger.com,1999:blog-5892763899574377769.post-73893396363164322282010-10-28T09:48:00.000-07:002010-10-28T10:15:02.249-07:00Apple Muffins with Maple Icing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1048/5114485955_ab14c56354_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 445px; height: 587px;" src="http://farm2.static.flickr.com/1048/5114485955_ab14c56354_z.jpg" alt="" border="0" /></a>Apples. I love them. No, seriously, I love them.<br /><br />There hasn't been a time in my life where apples have not been present in whatever place I'm housing. It's true.<br /><br />Ask my Dad. He has the Costco receipts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4128/5115087178_dea57dfd42.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4128/5115087178_dea57dfd42.jpg" alt="" border="0" /></a><br />When fall comes around, I get giddy. Sure, apples are widely available at all times of the year but it's this time in specific that they really start to get tasty. Not only that, but you've got a wide variety at your disposable. Granny Smith. Jazz. Red Delicious. Fuji. Pink Lady. And I guess we can include the Grapple in there, too (although I am not a fan of the grape/apple hybrid species).<br /><br />Out of all of them, I prefer my Red Delicious and Fuji. Fuji when I want something a little lighter and sweeter. Red Delicious when I want that CRUNCH every time I bite in. Yeah, i'm a crunchy-sweet-apple fan.<br /><br />Which means I hate Granny Smith. In everything. Including Apple Pie. I don't know who decided a tart apple would be the best kind of apple to use for pie, but I highly disagree on all levels. That clever Granny Smith may look all sparkling green in the apple bin... but it's just to fool you. No wonder they call them Granny Smith. It's like biting into a bitter old lady with 9 cats. Grainy. Tart. Yuck.<br /><br />No offense to bitter old ladies with 9 cats or Granny Smith fans... I love <span style="font-style: italic;">you.</span> Just not the apples. Sorry.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1332/5114485927_6455024e07.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 389px; height: 500px;" src="http://farm2.static.flickr.com/1332/5114485927_6455024e07.jpg" alt="" border="0" /></a><br />These apple muffins in particular are fantastic. And while you could go ahead and use Granny Smith if that's your preference, I prefered a combo of my two favorites: Fuji and Red Delicious. One of each, to be specific. And as unhealthy as they may look, the only guilty thing about these babies is the brown sugar topping and perfect maple icing that pairs along with it. Seriously. Maple Icing... Where have you been all my life? I could have sat there dunking apple pieces in that stuff until I had a sugar stroke. No lie.<br /><br />They are made primarily with applesauce in replace of butter and oil, with a little bit of yogurt to help keep them moist. I sifted the flours together twice to get a more light crumb but you can just go ahead and whisk them if you prefer. They are loaded with cinnamon and have just a tad bit of actual sugar in them. I couldn't really find one recipe for these in specific so I just ended up mixing some recipes together and bam: Apple Muffins.<br /><br />By the way, these are worth going to the store and buying real maple syrup for. Don't use that fake pancake stuff. It's not the same AT ALL.<br /><br />I hope you all are enjoying apple season as much as I am. Even if you do like Granny Smith.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1048/5114485955_ab14c56354_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 445px; height: 587px;" src="http://farm2.static.flickr.com/1048/5114485955_ab14c56354_z.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Apple Muffins with Maple Icing</span></span><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Ingredients:</span><br />1 cup whole wheat flour<br />1 cup all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1 tablespoon cinnamon<br />1 cup unsweetened applesauce<br />1/4 cup granulated sugar<br />2/3 cup brown sugar<br />2 egg whites, lightly beaten<br />1/2 cup plain fat-free yogurt<br />2 medium sized apples, cored and coarsely chopped<br />1/4 cup toasted slivered almonds (optional)<br /><br /><span style="font-weight: bold;">Crumble Topping:</span><br />1/4 cup brown sugar or granulated sugar<br />1/4 cup oats, rolled or quick-cooking<br />1/4 cup whole wheat flour<br />1/2 teaspoon ground cinnamon<br />3-4 tablespoons butter, cold<br />handful of toasted slivered almonds, optional<br /><span style="font-weight: bold; font-style: italic;">(if you like A LOT of topping, double this)</span><br /><br /><span style="font-weight: bold;">Maple Icing:</span><br />1/3 cup powdered sugar<br />2 tablespoons REAL maple syrup (NO PANCAKE SYRUP)<br />1 teaspon to 1 tablespoon milk, to thin<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Preheat oven to 400F degrees. Prepare muffin tins with nonstick cooking spray or liners.<br />2. Sift or whisk the flours, baking soda, baking powder, cinnamon and salt together in a medium bowl. Set aside.<br /><br />3. Whisk together the sugars and applesauce in a large mixing bowl. Add eggs and yogurt. Mix until smooth.<br /><br />4. Combine the flour with the applesauce mixture and stir until no trace of flour remains. Mixture will be thick. Fold in chopped apples and almond slivers, if using.<br /><br />5. To make the crumble topping, combine brown sugar, cinnamon, flour, oats, and almonds together. Using a pastry cutter or your fingers, cut in the butter in small pieces until mixture is crumbly.<br /><br />5. Distribute batter evenly between muffin cups, sprinkling the crumble topping on each one as desired. Bake at 400F for 18-20 minutes (NOTE: Mine were done in 14 minutes so make sure to check them with a toothpick a little earlier on). Cool on wire rack when done.<br /><br />6. While muffins are baking, make the maple icing. Simply whisk together the powdered sugar, maple syrup. Add milk in teaspoonfuls until icing drizzles easily off the tip of a spoon or fork.<br /><br />7. Once muffins are done and cooled, drizzle maple icing on each one. Don't be flimsy with it either. I'm watching you.<br /><br />Makes 16-18 Muffins.<br /></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-15199589714261257092010-10-23T21:59:00.000-07:002010-10-23T22:35:32.703-07:00Red Velvet Cupcakes with Cream Cheese Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1064/5109121399_80f9d8fdf6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 443px; height: 485px;" src="http://farm2.static.flickr.com/1064/5109121399_80f9d8fdf6.jpg" alt="" border="0" /></a><br /><br />I have an aversion to cupcakes.<br /><br />I don't know why or what it is about cupcakes that are unappealing/unappetizing to me. And I'm not talking about just a particular part of the cupcake. I don't eat the cake and leave the frosting or vice versa. No, I just flat out leave the whole thing in tact.<br /><br />It doesn't even matter if they are homemade or store-bought. If the frosting is cream cheese or buttercream. Either way, chances are I'm going to pass them by the dessert table and go straight for the out of the box brownies.<br /><br />I didn't realize how alone I was in this feeling until my co-workers and I had a huge discussion about cake and desserts in the break room one night, where I stated briefly that I "didn't like to eat cupcakes".<br /><br />The jaws dropped to the floor and it was like in seconds I was Jason Bourne trying to figure out what was wrong with me and why everyone wanted me dead. "You don't like cupcakes?!" they exclaimed, following with statements like: "cupcakes are my favorite! how can you not like cupcakes?" "I've never met anyone who didn't like cupcakes!" "<span style="font-style: italic;">Alex, you can't be a baker and not like cupcakes.</span>" As I sat there, my reputation as a baker diminished for my dislike of cake and frosting and everything else, I decided to do what any hard-headed baker would do.<br /><br />I asked someone what their favorite cupcake was and I baked it that very week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1380/5109121407_a4b0da8cae.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 424px; height: 444px;" src="http://farm2.static.flickr.com/1380/5109121407_a4b0da8cae.jpg" alt="" border="0" /></a><br />Of course, out of all the types of cupcakes that could be requested, Red Velvet made it's way to the top of the list. Sure, yeah. Pick the cake with the five gallons of food coloring in it, I thought, as I grumpily grabbed a whole bottle of it from the grocery shelf. Three dollars to prove my worth. All because of a cupcake debate.<br /><br />As I woke up that very morning at 9AM to bake those cupcakes to take to work, I couldn't help but try to figure out in my head all the reasons of why I don't like cupcakes. So far, this is all that I have:<br /><br />1. I ate too much pillsbury chocolate frosting out of the can as a child, and have ruined myself forever.<br /><br />2. I ate five cupcakes at a party once and ended up puking up sprinkled cake mix, and have ruined myself forever.<br /><br />3. Frosting cupcakes sucks.<br /><br />4. Frosting cupcakes suck when you have no pastry bags.<br /><br />5. Frosting cupcakes suck when you have no frosting tips.<br /><br />6. Frosting cupcakes sucks.<br /><br />7. I am too impatient to frost a cake or a cupcake and make it look nice.<br /><br />8. I am too impatient to bake five hundred cupcakes and make them look nice.<br /><br />9. I am too impatient.<br /><br />10. At least when you eat 5 cookies as a midnight snack you don't have 5 empty wrappers waiting on the desk/counter/trashcan to give you a guilt-trip in the morning.<br /><br />11. In fact, why the hell do cupcakes have to have wrappers? What makes them so special that I have to spend an extra 2 dollars just to make them look pretty? They already have frosting, <span style="font-style: italic;">what more do you want from me!?</span><br /><br />12. Cupcakes are divas. Divas with wrappers. And sprinkles.<br /><br />13. I'm poor.<br /><br />Now that I think about it, I'm pretty sure that my relationship with cupcakes has absolutely nothing to do with that list and I just am one of those people who prefer the apple to the orange. But at least I can go home happy knowing that while I may not like everything that I bake, at least I can bake it and know it will taste good regardless. Even if it doesn't have sprinkles on it. Or a wrapper. Whatever.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4112/5109719608_9a0ba744da.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 378px; height: 500px;" src="http://farm5.static.flickr.com/4112/5109719608_9a0ba744da.jpg" alt="" border="0" /></a><br />These cupcakes will definitely hit home for any red velvet cake fan. Please, do not skimp on this one. The cream cheese frosting is a must, as is the cake flour. If you leave those two out, you will only be left with an unsatisfying heavy cake that is most definitely not red velvet. And just a tip: Don't forget to check if you have enough red food coloring. 2 tablespoons is more than that little container you get when you buy a pack of assorted colors. Trust me on this one. I know from experience... and failed "pink" velvet cakes.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Red Velvet Cupcakes with Cream Cheese Frosting</span><br /><span style="font-size:85%;"><span style="font-style: italic;">(Adapted from <a href="http://annies-eats.com/2010/09/17/red-velvet-cupcakes/">Annie Eats</a>)</span></span><br /></div><p><span style="font-style: italic;"></span><em></em><span style="font-size:130%;"><span style="font-weight: bold;">INGREDIENTS:</span></span></p><p><span style="font-weight: bold;">For the cake:</span><br />2½ cups cake flour<br />1½ cups sugar<br />1 tsp. baking soda<br />1 tbsp. cocoa powder<br />1 tsp. salt<br />2 large eggs<br />1½ cups vegetable oil<br />1 cup buttermilk<br />2 tbsp. (1 oz.) liquid red food coloring<br />1 tsp. vanilla extract<br />1 tsp. distilled white vinegar</p> <p><span style="font-weight: bold;">For the frosting: </span><br />8 oz. cream cheese<br />5 tbsp. unsalted butter, at room temperature<br />2 tsp. vanilla extract<br />2½ cups confectioners’ sugar, sifted</p><p><br /></p><p><span style="font-weight: bold;">DIRECTIONS:</span><br /><em style="font-weight: bold;"></em></p><p><em style="font-weight: bold;"></em>1. Preheat the oven to 350° F. Line cupcake pans with paper liners.<br /></p><p>2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.<br /></p><p>3. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.</p> <p>4. Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.<br /></p><p>5. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.</p> <p>6. <span style="font-weight: bold;">To make the frosting</span>, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.<em></em></p>Yield: 24 CupcakesAlexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-51623868094939119452010-10-18T14:08:00.000-07:002010-10-19T16:08:44.909-07:00Spiced Pumpkin Cheesecake<a href="http://farm5.static.flickr.com/4125/5094207543_b7abf6998e.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 471px; height: 436px;" src="http://farm5.static.flickr.com/4125/5094207543_b7abf6998e.jpg" alt="" border="0" /></a>I have come to the conclusion that I have a problem.<br /><br />Don't worry! It's not the kind of problem that includes the use of anti-itching cream in odd places or anything like that.<br /><br />It's more of a personal thing. You know. Like a, "what the heck was God thinking when he made me?" problem.<br /><br />No offense to you, God. We're still homies.<br /><br /><a href="http://farm5.static.flickr.com/4090/5094206585_0279f2c3a5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 391px; height: 500px;" src="http://farm5.static.flickr.com/4090/5094206585_0279f2c3a5.jpg" alt="" border="0" /></a>I guess the problem, more or less, is my attitude in the kitchen. It's like... as soon as I walk into the kitchen, I turn into the Hispanic/American hybrid female version of Ramsey. And instead of having a spatula in my grasp, I have a hand-mixer on high, ready to kick someones butt if they even look at what I'm doing. Isn't that horrible?'<br /><br />You'd think having such a passionate love for baking and cooking would give me a sense of patience. In reality, I am probably the least patient person in the world. And if someone gets in my way when I'm cooking, or says something like, "are you <span style="font-style: italic;">sure</span> you wanna use <span style="font-style: italic;">that</span> much cinnamon?" while I'm in the middle of making snickerdoodles, then I cannot account for the words that may pass my lips.<br /><br />Example: This pumpkin cheesecake. It was not easy to make. There were many trials. And I was not alone in making it.<br /><br /><a href="http://farm5.static.flickr.com/4132/5094808016_06e0d90b44.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 486px; height: 433px;" src="http://farm5.static.flickr.com/4132/5094808016_06e0d90b44.jpg" alt="" border="0" /></a>I've made pumpkin cheesecake before. I've made a lot of varieties. When I saw the recipe for Rose Levy's pumpkin cheesecake, I couldn't resist. But at the same time, I saw another recipe that called for ginger, nutmeg, allspice and cinnamon in the batter; spices which were lacking in Rose's recipe. I decided to just combine the two and see where it got me. Not only that, but I decided to ask my boyfriend to join me, as he is a huge pumpkin cheesecake fan and I thought it would be fun...<br /><br />Until he tried to take the cream cheese out of its package with a whisk because he didn't want to get his fingers messy.<br /><br />It all just went downhill from there.<br /><br />Now that I think about it, working on something like cheesecake with someone who has never baked something from scratch before may not have been a good idea. And although I was thankful for the time spent together, I won't deny the fact that at one point I wanted to just throw the whole batter out into the sink and call it a day. Gratefully that didn't happen, because regardless of the whole batter being funky issue, the cheesecake still came out perfectly firm, uncracked, and delicious. Although I wasn't a huge fan of it (I'm not a pumpkin cheescake person), the spices did meld together perfectly and I think it made all the difference in the cheesecake. That, and an awesome crust that I pretty much almost ate by the fistful by itself.<br /><br />But really. This whole impatience with other people in the kitchen thing... am I the only one? I would honestly rather wait 20 minutes for lunch then work with someone else in a small kitchen so we can make our own lunches at the same time. It just doesn't work for me.<br /><br />Either way, this cheesecake did come out awesome. I didn't have a food processor so the recipe itself didn't work out for me exactly the way I wanted it to. If you do have a food processor, great! Maybe it'll work out for you. But I didn't. So, if you only have a hand mixer, I'm going to include both ways to make this cheesecake with and without a food processor. And if you do happen to make this with someone else less baking savvy, and you have the same kitchen temper I do... let them make the crust.<br /><br />Trust me.<br /><br />It might save their life.<br /><br />(P.S: I do love my boyfriend for helping me out with it, and he is still alive. Just wanted to make that clear before someone calls the police.)<br /><br /><br /><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4108/5094807326_f2f2ec64fe.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 370px;" src="http://farm5.static.flickr.com/4108/5094807326_f2f2ec64fe.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Spiced Pumpkin Cheesecake w/Gingersnap Pecan Crust<br /></span><span style="font-size:85%;">(Tweaked from Rose Levy Beranbaum's Pure Pumpkin Cheesecake Recipe)</span></span><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /></span></span><div style="text-align: left;"><span style="font-weight: bold;font-size:100%;" >Crust:<br /></span><span style="font-size:100%;">4 1/2 oz gingersnaps (about 17 2-in. cookies)</span><span style="font-weight: bold;font-size:100%;" ><br /></span><span style="font-size:100%;">1/2 cup finely chopped pecans, toasted<br />1 tsp ground cinnamon<br />1 tablespoon sugar<br />4 tablespoons butter, melted<br /><span style="font-style: italic;">(<span style="font-weight: bold;">NOTE:</span> I doubled the crust for mine and it worked out fine)</span><br /></span><span style="font-weight: bold;font-size:100%;" ><br />Cheesecake:</span><span style="font-size:100%;"><br />16oz cream cheese, softened<br />15oz pure pumpkin puree (not pumpkin pie mix, preferably Libby's)<br />1 cup granulated sugar<br /></span>1 teaspoon ground cinnamon<br />½ teaspoon ground ginger<br />¼ teaspoon freshly grated nutmeg<br />¼ teaspoon ground cloves<br />¼ teaspoon ground allspice<br />½ teaspoon salt<span style="font-size:100%;"><br />2 eggs<br />2 egg yolks<br />1 teaspoon vanilla extract<br />2 cups heavy cream, chilled <span style="font-style: italic;">(<span style="font-weight: bold;">NOTE</span>: I had to substitute 2 cups full fat evaporated milk for this since there was no heavy cream left at the store, feel free to do the same if you're watching your budget)<br /><br /></span><span style="font-weight: bold;">For Garnish:</span><br />Whipped Cream<br />Crumbled Gingersnaps<br />Caramelized Pecans<span style="font-style: italic;"><br /></span><br /></span><span style="font-weight: bold;font-size:100%;" ><br />Directions:</span><br /><span style="font-size:130%;"><span style="font-weight: bold;"></span></span></div></div><em></em> <p>1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x 2 1/2 -inch or higher springform pan.</p> <p><em style="font-weight: bold;">To make the crust:</em><br />2. In a food processor, process the cookies with the pecans, sugar, salt and cinnamon (if using) until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated.</p> <p>3. Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides. Lay plastic wrap over the crumbs to keep them from sticking to your fingers. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Wrap the outside of the pan with a double layer of extra-wide heavy-duty aluminum foil to prevent water leaking in from the water bath .</p> <p><em style="font-weight: bold;">To make the filling:</em><br />4. In a small, heavy saucepan, combine the pumpkin puree and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly, about 5 minutes. Turn the heat to low and cook stirring constantly, until the mixture has darkened somewhat, about 5 minutes. Set aside.<br /></p><p><span style="font-weight: bold;">FOOD PROCESSOR WAY:</span><br /></p> <p>5. Scrape the pumpkin mixture into a large food processor and process for 1 minute with the feed tube open (so steam can escape), scraping down the sides. With the motor running add the chilled cream. Add the softened cream cheese and process for 30 seconds or until smoothly incorporated, scraping down the sides two or three times. Add the eggs and yolks and process for about 5 seconds, just until incorporated.</p><p><span style="font-weight: bold;">HAND MIXER WAY:</span></p><p>5. Scrape pumpkin mixture into a large mixing bowl with cream cheese. Blend together until completely incorporated and smooth. Add the eggs and yolks until just incorporated. Add chilled heavy cream until smooth, remembering to scrape down the sides.<br /></p><p></p><p><em style="font-weight: bold;">To bake the cheesecake:</em><br />6. Pour the batter into the prepared pan. Set the pan in a larger pan (a 12×2-inch cake pan or a roasting pan and surround it with 1 inch of very hot water. Bake the cheesecake for 45 minutes. Turn off the oven without opening the door and let the cheesecake cool for 1 hour.</p> <p>7. Transfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.</p> <p>8. Unmold cheesecake onto serving platter. Garnish as desired.</p>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-87245903260143409282010-10-11T08:19:00.000-07:002010-10-11T14:16:00.530-07:00Persimmon Coffee Cake<a href="http://farm5.static.flickr.com/4085/5072040306_d5f9e10ea2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 417px; height: 500px;" src="http://farm5.static.flickr.com/4085/5072040306_d5f9e10ea2.jpg" alt="" border="0" /></a><br />Fuyu Persimmons.<br /><br />Does anyone else know what they are? Huh? Anyone out there?<br /><br />Hello? Japan? Can you please explain yourself, here? Because I seriously need to know why these haven't been apart of my life until now. What else are you hiding from me?<br /><br />Fuyu Persimmns. They blow my mind.<br /><br /><a href="http://farm5.static.flickr.com/4126/5072040290_4265661e61.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 391px;" src="http://farm5.static.flickr.com/4126/5072040290_4265661e61.jpg" alt="" border="0" /></a>Upon my first meeting of the Fuyu Persimmon (not to be confused with its sister fruit, Hachiya Persimmon), I thought it was a tomato. Imagine my surprise when I brought a buttload of them home under the impression that I'd be eating BLT's all week, only to be told that those were definitely not tomatoes, but a fruit instead (yes, I know tomatoes are technically a fruit but I would rather not get into a political discussion about fruit today). I didn't believe it until I ran a knife through it and heard the familiar *crunch* noise that followed. It was as if I was cutting a juicy, firm, ripe apple. Except the taste was entirely different. Subtly sweet with a hint of what seems like cinnamon or honey, Fuyu Persimmons quickly became one of my favorite fruit the minute I snacked on it.<br /><br />Which is why I had to take a perfectly healthy fruit and throw it in some butter and brown sugar and make a coffee cake.<br /><br />What? It's only the logical thing to do.<br /><br /><a href="http://farm5.static.flickr.com/4131/5072040224_3a585ff011.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 382px; height: 500px;" src="http://farm5.static.flickr.com/4131/5072040224_3a585ff011.jpg" alt="" border="0" /></a><br />In most persimmon recipes, they tell you to puree the fruit first due to its hard texture. But I merely chopped these up, threw them with some baking powder and then folded them into the batter like you would do for apples or pears. The result was a still slightly firm but mostly soft fruit buried within the coffee cake, giving bursts of flavor in every bite. Not only that, but the perfect crumble on top brings it all together for an awesome sunday morning treat or weekday brunch.<br /><br />Or just a snack every time you pass by the kitchen. I'm not kidding. You won't be able to pass by this without grabbing little bits here and there.<br /><br />I plan on experimenting with this fruit a little more since I still have quite a few left over. If you want you could easily substitute the persimmons for apples, pears, or any other fall fruit.<br /><br />Just don't confuse them for tomatoes. It might mess up everything. Especially if you planned to use them for spaghetti sauce. Although, Fuyu Persimmon Spaghetti Sauce might turn out pretty awesome... Y'never know.<br /><br /><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4105/5072040270_75cc768142.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 397px; height: 500px;" src="http://farm5.static.flickr.com/4105/5072040270_75cc768142.jpg" alt="" border="0" /></a><br />Fuyu Persimmon Coffee Cake<br /><div style="text-align: left;"><br /><span style="font-weight: bold;">Coffee Cake Ingredients:<br /></span>1 cup whole wheat flour<br />1 cup all-purpose flour<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>1 teaspoon ground cinnamon<br />1teaspoon ground cloves<br />1/4 teaspoon nutmeg<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>2 teaspoon baking powder, divided<br />1 stick butter, softened<br />1 1/2 cup granulated sugar<br />2 eggs<br />2 teaspoons vanilla extract<br />3 cups chopped fuyu persimmons (3 medium persimmons, chopped)<br />1/2 cup of golden raisins (optional)<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>Crumble Topping Ingredients:<br /></span>1/2 all-purpose flour<br />1/4 cup brown sugar, packed<br />1 1/2 teaspoon ground cinnamon<br />1/4 cup butter, cold<br />powdered sugar (optional)<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Directions:<br /></span></span></span>1<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">. </span></span></span>Preheat oven to 350F. Butter and flour a 9x13in. pan. Stir 1 teaspoon baking powder with chopped fuyu persimmons in a medium bowl to coat. Set aside.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />2.</span></span></span> Sift together all dry ingedients (flour through 1 teaspoon baking powder) in a medium bowl and set aside.<br /><br />3. Mix together butter and sugar until creamy. Blend in eggs and vanilla until the batter is light and fluffy. Fold in the fuyu mixture into the batter.<br /><br />4. Blend the flour mix into the fuyu mix until no trace of flour remains.<br /><br />5. In a seperate bowl, make the crumble topping. Whisk together flour, brown sugar, and cinnamon. Cut in the butter with a pastry cutter or your fingers until the batter is crumbly.<br /><br />6. Pour the fuyu batter into the 9x13 pan, sprinkle the crumble topping evenly ontop.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span></span></div></div>5. Bake at 350F for 30-50 minutes or until a knife/toothpick comes out without crumbs when inserted into the middle. Let cool on a wire rack. Dust with powdered sugar if desired.Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-48786193591681199242010-10-08T07:43:00.000-07:002010-10-11T07:21:59.247-07:00Reeses Peanut Butter Bar Blondies<a href="http://farm5.static.flickr.com/4153/5062703978_2621fae1d6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 379px; height: 500px;" src="http://farm5.static.flickr.com/4153/5062703978_2621fae1d6.jpg" alt="" border="0" /></a><br />Before I get into how awesome these blondies are, let me tell you a little bit about someone else who is just as equally awesome.<br /><br /><a href="http://farm5.static.flickr.com/4125/5062123615_f129a025d2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm5.static.flickr.com/4125/5062123615_f129a025d2.jpg" alt="" border="0" /></a><br />My sister.<br /><br />Y'see, my sister is a little out there. She's a little strange. Possibly because she's related to me. Or maybe it's the other way around... whatever. Either way, my sister is in her own way one of the most special people I've ever met.<br /><br />She's not TOO complicated. She enjoys the simple things in life. Like Lost. And Dexter. And Bones. She also was the person who got me hooked on The Fringe... which I haven't decided if that's a good thing or not.<br /><br /><a href="http://farm5.static.flickr.com/4147/5062703836_bd4c22ee64.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 406px; height: 500px;" src="http://farm5.static.flickr.com/4147/5062703836_bd4c22ee64.jpg" alt="" border="0" /></a><br />When she was pregnant with her first kid, my sister craved starbursts and hersheys kisses. When I was younger, I would snuggle up to her and watch her play Zelda while we ate chocolate together. And then she'd get pissed off and go "What the hell do I do?" every five minutes. I'd just watch intently, trying to memorize everything she did so I could do it, too.<br /><br />When my sister reads a good book, or gets hooked on a good videogame, she won't put it down until she's beat it. And I am not kidding. The freaking apocalypse could be going on but she'll still be balled up on the couch reading the next Nora Roberts series. It's a little scary.<br /><br /><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc1/hs157.snc1/5855_118401591703_684096703_2412655_5197891_n.jpg"><br /></a><a href="http://farm5.static.flickr.com/4145/5062112729_2a5711d68c.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 347px; height: 294px;" src="http://farm5.static.flickr.com/4145/5062112729_2a5711d68c.jpg" alt="" border="0" /></a><br />My sister also rocked the punk dreads look when she was my age. Just sayin'.<br /><br />My sister can rival any man in anything. Case in point: <span style="font-style: italic;">My mother called my sister instead of my 4 other brothers to come kill a mouse in our house.</span> If that doesn't prove it, I don't what does. This fact also includes burping contests. Please don't ask me how I know.<br /><br />I'm still trying to forget the many dinners spent having my sisters large belch blown in my face. Thanks, sis.<br /><br /><a href="http://farm5.static.flickr.com/4090/5062093687_af2d00a1fd.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 403px; height: 500px;" src="http://farm5.static.flickr.com/4090/5062093687_af2d00a1fd.jpg" alt="" border="0" /></a><br />My sister likes wine. And chocolate. And cheese. She has a tongue ring which really grosses me out. Her laugh can fill up a room. She has a beautiful singing voice and used to be in choir. And she somehow attracts every over-possessive bi-polar weirdo freak out there (I think it's due to the tongue ring, personally...). She also wanted to go to Culinary School to be a Pastry Chef, like myself. Except she wanted to decorate cakes, and open up her own shop dedicated to it. If I had a million dollars, I'd send her to Culinary School so she could do it.<br /><br />Even though sister can be a stubborn hard-ass, it's cause she has been through hell and back. She is one of the most strongest people I've ever known, hands down. She single-handedly raised two awesome kids. Worked her butt off for everything she has, and yet still offers to help others with a genuine smile on her face. Her faith is inspiring to me. Lets me know that if she can still keep her head up after all that's happened to her, that I can definitely do the same.<br /><br /><a href="http://farm5.static.flickr.com/4124/5062703628_faf4f884d4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 500px;" src="http://farm5.static.flickr.com/4124/5062703628_faf4f884d4.jpg" alt="" border="0" /></a><br />And if I could be anywhere right now, I'd be at her house making her these Reeses Peanut Butter Bar Blondies. Because she's worth it. Because she likes Reeses. And because it would make me feel better to share these instead of eating them all myself. That, and I kind of owe her after all the years of her putting up with me going into her room and reading her diary, which was in cursive, so I couldn't read it anyway.<br /><br />Yeahhh... Sorry about that, sis.<br /><br />But really, my sister is just as awesome as these blondies. And, also like my sister, they should come with a warning label. So just in case you couldn't already tell, you probably shouldn't eat these blondies if:<br /><br />1. You don't like peanut butter. In which case, what the heck is wrong with you?<br />2. You are dieting.<br />3. You have no one to share with.<br />4. You don't have milk in the house.<br /><br />If none of the above apply to you, then please.. for the love of all that is holy: Make. These. Share. These. Eat. These. They are so good it's ridiculous. And if you're a fan of peanut butter, you'll go nuts. If you can't find Reeses Peanut Butter Bars (not to be confused with PB cups), you can substitute reeses pb & choco chips, or reeses pb cups chopped up.<br /><br />Either way, don't miss out on these. They are too good.<br /><br /><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4148/5062703694_15c08f3715.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4148/5062703694_15c08f3715.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;"><span style="font-size:130%;">Reeses Peanut Butter Bar Blondies</span><br /></span><div style="text-align: left;"><span style="font-weight: bold;"><br /><span style="font-size:130%;">Ingredients:</span><br /></span>2 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1 stick butter, softened<br />1 1/2 cups brown sugar, packed<br />1/2 cup chunky peanut butter<br />1 teaspoon vanilla extract<br />2 eggs<br />2 king-sized reeses peanut butter bars, chopped<br />1/2 cup peanut butter & chocolate chips (found with the bags of semi-sweet chocolate chips)<br />1/2 cup finely chopped honey-roasted peanuts (optional)<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Directions:</span></span><br /><br />1. Preheat oven to 350F and grease a 9x13 pan with non-stick spray.<br /><br />2. Mix butter and brown sugar together until light and creamy. Mix in eggs, peanut butter, and vanilla until smooth.<br /><br />3. Combine the dry ingredients (flour through salt) together in a seperate bowl. Mix into peanut butter batter until no trace of flour remains.<br /><br />4. Fold in Reeses bars. peanut butter & chocolate chips, and peanuts.<br /><br />5. Pour into prepared pan and bake for about 20-25 minutes or until a knife/toothpick in the center comes out clean.<br /><br />6. Let cool before cutting into 24 squares.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><span style="font-weight: bold;"></span></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com1tag:blogger.com,1999:blog-5892763899574377769.post-81275761645029921792010-10-05T10:04:00.000-07:002010-10-06T07:14:06.492-07:00Roasted Banana Muffins with Brown Sugar Topping<a href="http://farm5.static.flickr.com/4152/5054888396_f60ac8c2e7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 374px; height: 500px;" src="http://farm5.static.flickr.com/4152/5054888396_f60ac8c2e7.jpg" alt="" border="0" /></a><br />Bananas.<br /><br />Gwen Stefani and I can relate to them.<br /><br />Because apparently, a lot of things make me bananas.<br /><br /><a href="http://farm5.static.flickr.com/4104/5054888690_f2a2f3c0d0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 406px;" src="http://farm5.static.flickr.com/4104/5054888690_f2a2f3c0d0.jpg" alt="" border="0" /></a><br />For example, when I walk past the kids section of our bookstore on a saturday night after a family of six have been sitting there for 3 hours.<br /><br />I go bananas.<br /><br />When it's 8 in the morning and I am ready for my cuppa coffee only to find that the coffee bin is bone-dry empty,<br /><br />I go bananas.<br /><br />When my bank decides to withhold 300+ dollars from me for 2 weeks just 'cause they feel like it,<br /><br />I go bananas.<br /><br /><a href="http://farm5.static.flickr.com/4150/5054888888_d8a85e7bf3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 417px;" src="http://farm5.static.flickr.com/4150/5054888888_d8a85e7bf3.jpg" alt="" border="0" /></a><br />When I'm in a public bathroom and at the last possible second I realize that there is no toilet paper left for the stall,<br /><br />I go bananas.<br /><br />And then I panic and start having violent convulsions and delusional thoughts about how I am going to get said toilet paper without coming into another humans contact or leaving the stall with my pants on the ground.<br /><br />But mostly I just go bananas.<br /><br /><a href="http://farm5.static.flickr.com/4148/5054888044_a915f2c02b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 432px;" src="http://farm5.static.flickr.com/4148/5054888044_a915f2c02b.jpg" alt="" border="0" /></a><br />The point is, bananas and I have a long history together. I know how bananas feel. Which is why I couldn't help but feel just a little bit bad when I threw them in the oven, roasted them until they were caramelized and then mashed them all together to make a muffin.<br /><br />But then I ate them with some coffee, and I didn't feel bad anymore.<br /><br /><a href="http://farm5.static.flickr.com/4146/5054890300_447aa0dd13.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm5.static.flickr.com/4146/5054890300_447aa0dd13.jpg" alt="" border="0" /></a><br />These muffins are incredibly moist, low in sugar, and really not that bad nutritional wise for you. Especially if you skip the brown sugar topping (but that might drive <span style="font-style: italic;">you</span> bananas). Since I didn't completely mash them up they have little chunks of banana sticking out here and there making them really visually pleasing when you open them up. Made with mostly whole wheat flour, no eggs, 3 lovely black as night bananas and 1/2 cup sugar, they are an appropriate breakfast item especially if you schmear some all natural peanut butter on top. Mmm.<br /><br />Try 'em out. Their delicious, and roasting them doesn't take too long and certainly makes all the difference.<span style="font-size:130%;"><br /></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Roasted Banana Muffins with Brown Sugar Topping</span></span><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Banana Muffin Ingredients:<br /></span>1 1/2 cup whole wheat flour <span style="font-style: italic;">(I used 1 cup whole wheat, 1/2 cup all-purpose)</span><br />1 teaspoon baking soda<br />1 teaspoon baking powder<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>1/4 teaspoon salt<br />1/2 teaspoon cinnamon<br />1/4 teaspoon nutmeg<br />1/2 cup white sugar or brown sugar <span style="font-style: italic;">(I used white)</span><br /><div style="text-align: left;">3 very ripe bananas<br />1 egg, whisked <span style="font-style: italic;">(optional, I omitted and it came out great)</span><br />1/3 cup fat-free sour cream<br />1/2 teaspoon vanilla extract<br /><br /><span style="font-weight: bold;">Brown Sugar Topping</span><br />1 tablespoon quick cooking oats<br />1 tablespoon whole wheat flour<br />1/3 cup brown sugar<br />dash of cinnamon<br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;">1</span>. Preheat oven to 425F<br /><br /><span style="font-weight: bold;">2.</span> First, make 3 in. slits into the bananas skin. Place them into the oven (or a conventional oven) for 15-20 minutes or until juices start flowing out of the slits. Remove from oven and let them cool down a bit. Reduce oven heat to 350F.<br /><br /><span style="font-weight: bold;">3</span>. In a small bowl, whisk together dry ingredients (flour through nutmeg)<br /><br /><span style="font-weight: bold;">4</span>. Briefly mash bananas together with the sugar, sour cream, vanilla and egg if using until it just combined and still chunky in some areas.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span><span style="font-weight: bold;">5</span>.<span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span>Fold flour mixture with banana mixture until there is no trace of flour left. Do not overmix.<br /><br /><span style="font-weight: bold;">6</span>. Pour into prepared muffin tin about 3/4th full.<br /><br /><span style="font-weight: bold;">7</span>. In another small bowl mix the topping ingredients together. Sprinkle evenly over all muffins.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span><span style="font-weight: bold;">8</span>. Bake muffins at 350F for about 10-15 minutes or until a knife inserted in the center comes out clean.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span>Makes 12 regular sized muffins and 16-17ish mini muffins.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></div><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-92041483534582809952010-10-04T07:46:00.000-07:002010-10-04T08:25:33.888-07:00Chocolate Crunch Chunk Cookies<a href="http://farm5.static.flickr.com/4144/5051342818_f484f1a9b2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 388px; height: 500px;" src="http://farm5.static.flickr.com/4144/5051342818_f484f1a9b2.jpg" alt="" border="0" /></a>I think my body is seasonally confused.<br /><br />Yeah... Awkward.<br /><br />Seriously, though. Autumn is well on its way to arriving full blast here, and instead of eating warm bowls of oatmeal for breakfast, sipping hot tea and enjoying warm comfort meals like lasagna and soup, all I crave is summer foods.<br /><br />Cold yogurt and fruit. Frappucinos. Ice-cream sandwiches. Cool salads. And milk. Lots and lots of nice, out of the fridge milk.<br /><br />It's becoming a bit of a problem.<br /><br /><a href="http://farm5.static.flickr.com/4109/5050724297_27fd640bf8.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 391px; height: 500px;" src="http://farm5.static.flickr.com/4109/5050724297_27fd640bf8.jpg" alt="" border="0" /></a>Although I am bursting at the seams with excitement for the forthcoming events like Halloween, Thanksgiving and Christmas, I feel like I am still stuck in summer, even though the temperatures have dropped. Maybe it's because I didn't get enough strawberries this year. Maybe it's because back in Florida we don't have a "fall", we just have a summer and 3 months of "winter". Honestly, I have no idea. But i'm still waiting for my christmas cookie bug to set in.<br /><br />And with all of the cool milk and scoops of ice-cream that have been consumed lately, I figure the time is right for some cookies. Cookies, unlike pumpkin pie and blueberry cobbler, is a thing that can be enjoyed at any season. There is no confusion with cookies. It's kind of like God created three things: Man, Woman, and Cookies. It's just meant to be there.<br /><br />Yeah, I totally just put cookies on the same level as human creation. Sorry.<br /><br /><br /><a href="http://farm5.static.flickr.com/4132/5051342888_de0fb91c3a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 370px;" src="http://farm5.static.flickr.com/4132/5051342888_de0fb91c3a.jpg" alt="" border="0" /></a><br />These are probably one of the best chocolate chip cookies I've ever made. I don't say that lightly because Lord knows I've made way too many (mostly failed) chocolate chip cookies. While they aren't my absolute favorite chocolate chip cookies ever, they do scale right up there in the top 10. These aren't just filled with chocolate chunks, either. They have bits of Ghirardeli's milk deluxe crisp chocolate bars in them as well, making them particularly yummy. If you don't want to shell out the cash for a Ghirardeli bar, you can just settle for a normal crunch bar. It won't be as rich, but it gets the job done. If you can get the Ghirardeli though, I'd definitely pull towards that one. It balances out nicely with the semi-sweet chocolate chunks. Oh, and for extra good measure, I threw some cornflakes in there for added texture. You can always use rice krispy cereal, too. Or just omit it all together if you're a cookie purist.<br /><br />Either way, they are deliciously chewy. Make sure to cool them on the sheets while they are still underbaked if you like 'em chewy like me. If you like them on the softer side, just remove them immediately once they are light brown around the edges. And if you like them crisp, leave them in till they are nice and brown all over. Proceed to eat with cold milk. Or hot coffee, if your body is not seasonally confused.<br /><br /><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4146/5051342956_6f3cb3b6f6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 352px;" src="http://farm5.static.flickr.com/4146/5051342956_6f3cb3b6f6.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chocolate Crunch Chunk Cookies<br /></span></span><div style="text-align: left;"><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:100%;"><span style="font-weight: bold;"><br /><span style="font-weight: bold;"><span style="font-size:130%;">Ingredients:</span><br /></span></span></span></span><span style="font-size:100%;">12 tablespoons butter, melted<br />1 cup light brown sugar, packed<br />1/2 cup granulated sugar<br />2 large eggs<br />1 teaspoon vanilla extract<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt (omit if butter is already salted)<br />2 cups all-purpose flour (I used 1 1/2 cups all purpose and 1/2 cup whole wheat)<br />1/2 cup semi-sweet chocolate chunks<br />2 Ghirardeli Milk Deluxe Crisp Bars (8 squares in each bar) or 2 king-sized crunch bars (8 squares in each bar), roughly chopped<br />1 cup cornflakes<br /><br /><span style="font-weight: bold;font-size:130%;" >Directions:</span><br /><span style="font-size:100%;">1. Melt butter in a sauce pan, then mix with brown sugar and white sugar. Let mixture cool before mixing in the eggs and vanilla until thoroughly combined.<br /><br />2. Mix in the baking soda and salt.<br /><br />3. With a wooden spoon, fold in two cups of flour into the batter until no traces are left.<br /><br />4. Fold in chocolate chunks and chocolate crunch bars. Then fold in the cornflakes right after.<br /><br />5. Chill for 1 hour or until firm.<br /><br />6. Preheat oven to 350 degrees, and bake cookies for 8-12 minutes. For chewy cookies, take out of the oven when the sides are brownish but middles are still underbaked and leave to cool on the hot pan for 3 minutes. For soft cookies, take out of the oven when sides are light brown and remove from pan onto cooling rack. For crispier cookies, leave in oven for about 10 minutes or until brown all over. Remove from oven and pan and place on cooling rack.</span><br /></span><span style="font-weight: bold;"><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span><span style="font-size:130%;"><span style="font-weight: bold;"></span></span></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-11509827323321231262010-10-02T08:05:00.000-07:002010-10-02T10:48:56.790-07:00Lemon Bars with Crumble Topping<a href="http://farm5.static.flickr.com/4087/5043925435_1f654dc034.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 420px; height: 500px;" src="http://farm5.static.flickr.com/4087/5043925435_1f654dc034.jpg" alt="" border="0" /></a>Have you ever gone to a cafe', or a bakery, or just any eatery in general and saw one of their perfect looking desserts behind the glass display and thought to yourself, "oh my gosh, I HAVE to try THAT"? Then you get all excited, thinking of what it will taste like, how someone could come up with it, how you totally should spend that $2 dollar price tag for it on something that matters like AA batteries for your camera, and how darn cute it looks all nicely presented amongst the other desserts. You savor the moment when you ring it up, sit down, take a quick sip of your freshly brewed coffee and finally, you dig into your 2 dollar treat without skepticism.<br /><br />And for a brief moment there is a quiet line between the excitement, and then the disappointment that follows.<br /><br />You get mad. You bite your cheek. You stare at it and say, "that's...not what I expected" and you push your plate away and ask if someone else wants it. For the rest of that evening, you are sad and let down that you didn't get what you expected or wanted. And then your husband/boyfriend/best friend/girl friend/family member is all like, "OH MY GOSH THIS IS DELICIOUS" and you stare at the dessert being gobbled up with longing eyes until you collapse in a pit of tears and shake your fist at the dessert Gods for doing this awful thing to you and making you waste 2 dollars and now you can't buy the camera batteries and everything is ruined forever.<br /><br />Orrrrrrr... maybe that's just me who does that.<br /><br /><br /><a href="http://farm5.static.flickr.com/4124/5043925369_848b740621_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 588px; height: 437px;" src="http://farm5.static.flickr.com/4124/5043925369_848b740621_z.jpg" alt="" border="0" /></a><br />Seriously, though, I think we've all had that happen to us once. As you can probably tell, it happened to me recently. I had seen a "lemon crumble bar" in the display of the cafe' I regularly go to on my break. I've tried most of their desserts already but this one in particular stood out to me because not once had I ever considered a lemon bar with a crumbled topping before. Sure, you have your raspberry oatmeal bars with the oatmeal streusal on top, and your muffins with a brown sugar crumble... but lemon bars? I never considered. Never thought about it. So I was both deathly curious and excited to try it.<br /><br />Except, when I did, the lemon bar didn't taste good at all. It tasted like biting into chewy, not crumbly, shortbread, with a dry, not sweet at all topping, and a very dense lemon custard in the middle. Even the lemon flavor was not very prominent. I could taste no sign of a zest or anything like that. And after baking many lemon bars before, I could not understand why this one tasted nothing like the ones I had made or eaten previously. Disappointed, I gave the rest to a co-worker that loved it and said I was crazy.<br /><br />I may be crazy, but that lemon bar wasn't lovely at all. And I was not about to sit there in wonder about what it <span style="font-style: italic;">could have</span> tasted like. I was going to find out. And I did.<br /><br /><a href="http://farm5.static.flickr.com/4127/5043925639_87b520da83.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 371px;" src="http://farm5.static.flickr.com/4127/5043925639_87b520da83.jpg" alt="" border="0" /></a><br />Besides the caramelized crust due to a little too much time in the oven, this lemon bar was exactly what I was expecting, and more. Prominent lemon taste, with lemon zest in the shortbread crumble on top. Simple ingredients. Easy to make. And worth the time to go make it myself. I was really happy with the results of the topping with the lemon bar. Totally balanced each other out, and a small slice is more than satisfying. Not too sweet or too tart. I was tempted to go back into the cafe' with this tart and let them sell this instead. But then that might not be the best idea in the world.<br /><br />It may be a good lemon bar but I don't think it warrants banishment from coffee. Actually, I don't think anything is worth banishment from coffee.<br /><br /><div style="text-align: center;">Word.<a href="http://farm5.static.flickr.com/4149/5044548646_b48443db32.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4149/5044548646_b48443db32.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Lemon Bars with Crumble Topping</span></span><br /><br /><div style="text-align: left;"><span style="font-weight: bold;font-size:130%;" >Shortbread Base Ingredients:</span><br />1 cup + 2 tablespoons all-purpose flour<br />1/2 cup + 1 tablespoon icing sugar or powdered sugar<br />1 stick of cold butter<br /><br /><span style="font-weight: bold;font-size:130%;" >Lemon Filling:</span><br />2 large eggs<br />3/4 cup granulated sugar<br />1/4 cup FRESH lemon juice (no bottled stuff here, people!)<br />1 tsp lemon zest (zest of two small lemons)<br /><br /><span style="font-weight: bold;font-size:130%;" >Crumble Topping:</span><br />1/2 cup all-purpose flour<br />1/2 cup granulated sugar<br />zest of one small lemon<br />4 tablespoons butter, softened<br />powdered sugar (optional)<br /><br /><span style="font-weight: bold;font-size:100%;" >Directions:</span><br /><span style="font-weight: bold;">1.</span> Preheat your oven to 350F. Then, make the shortbread base. Whisk flour and powdered sugar together until combined. Using a pastry cutter (or your fingers), add the cold butter in by small amounts until the dough is crumbly. Press into a greased 8 or 9in. tart pan. Poke the crust with a fork all over.<br /><br /><span style="font-weight: bold;">2. </span>Place crust into oven for 15 minutes or until a pale golden. Leave on a cooling rack to cool.<br /><br /><span style="font-weight: bold;">3.</span> To make the lemon filling, mix the eggs together until frothy with a handmixer or kitchenaid. Add the sugar, lemon juice, and lemon zest. Pour into cooled shortbread crust. Bake for around 18 minutes.<br /><br /><span style="font-weight: bold;">4.</span> While the filling is baking, make the crumble topping. Combine the sugar and lemon zest together first to let the sugar draw out the flavors of the zest. You can do this by pinching the sugar and zest together with your fingers until the sugar is lemony and fragrant. Add in the flour, whisk to combine. Add in the butter until your dough resembles a crumbly mixture.<br /><br /><span style="font-weight: bold;">5. </span>After 18 minutes have passed, take the lemon bars out and sprinkle the crumble evenly over it. Return back to the oven and bake for an additional 5-8 minutes.<br /><br /><span style="font-weight: bold;">6. </span>Once your topping is slightly golden, take the lemon bars out to cool. Sift powdered sugar over it before serving. Store in refrigerator or at room temperature (I like mine cold from the fridge).<br /></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com0tag:blogger.com,1999:blog-5892763899574377769.post-9453409188246481332010-09-26T07:12:00.000-07:002010-09-26T08:02:55.902-07:00Pumpkin Spice Loaf with Cream Cheese Glaze<a href="http://farm5.static.flickr.com/4096/5025772397_e44641d028.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 385px;" src="http://farm5.static.flickr.com/4096/5025772397_e44641d028.jpg" alt="" border="0" /></a><br />The fact that October is in 4 days hasn't hit me yet. The fact that Halloween is at hand and I feel like we're still just getting over Easter is bugging me. I've never been one to lose count of the months, or the days. Now it feels like the complete opposite.<br /><br />And that whole Christmas is in 3 months thing...<br /><br />Yeah. 3 months. I know everyone reading this just felt their stomach drop.<br /><br />Even though fall is here it doesn't feel like it yet. Sure, we've put up all our fancy fall specials in the cafe of our store. Canned pumpkin is making its return full blast and Winter Squash is goin' for 69 cents a pound at the store. It should feel like it's Autumn, but where's the cold? Kind of hard to enjoy my butternut squash soup on a chilly night when it's hot enough to still be drinking pink lemonade and eating overpriced strawberries.<br /><br /><a href="http://farm5.static.flickr.com/4087/5026387366_0d06e1ff76.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 374px;" src="http://farm5.static.flickr.com/4087/5026387366_0d06e1ff76.jpg" alt="" border="0" /></a><br />Regardless of the humidity, I'm still trying to get into the set of things. I know that as soon as I get that whiff of winter on a chilly, foggy morning here, I'll get the Christmas bug. I like to call it my CCD. <span style="font-weight: bold;">C</span>hristmas <span style="font-weight: bold;">C</span>ookie <span style="font-weight: bold;">D</span>isorder. It begins whenever the first smell of winter arrives, and leaves any time after the store stops selling those awesome Danish Butter Cookies that come in the dark blue tins... Dang, those things are good.<br /><br />This loaf is one of those things helping me remind myself that yes, it is almost October. Yes, there is pumpkin to be eaten. Yes, I do not have any freakin' idea what to get anyone for Christmas and Yes, this Pumpkin Spice Loaf goes great with Coffee or if you're feeling really ambitious, a Pumpkin Spice Latte'. Hey, man, if you're gonna go all the way.... ;)<br /><br />The bread itself is moist, a little less sweeter than you're normal pumpkin bread just because I went ahead and cut the sugar in half so I wouldn't get a blood rush in the morning when I ate it for breakfast. It's virtually fat-free, replacing all the oil with unsweetened applesauce and only using one whole egg. The bread still stays delicious, though I could've definitely amped up the "spice" part of it, but I feared the end result would be a little too hardcore for my cinnamon-hating other half to handle. I'd say when and if you do make the bread, definitely throw in 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, and maybe even add 1/4 teaspoon of allspice. Or you can just go with a healthy dose of pumpkin pie spice and call it a day. Whatever makes your skirt fly up.<br /><br />Though the bread part of it is pretty much good for snacking and breakfast, the unsweet undertones of the bread are balanced out completely by the cream cheese frosting.<br /><br /><a href="http://farm5.static.flickr.com/4146/5026387332_626d3a40ec.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 367px;" src="http://farm5.static.flickr.com/4146/5026387332_626d3a40ec.jpg" alt="" border="0" /></a>And yes. It is to die for. You will have leftovers. Use them wisely. As in.... insert spoon into vat of frosting and proceed to put it in your mouth. Don't worry! Even the frosting isn't that bad for you... Or at least that's what we can pretend.<br /><br />I'm going to keep trying to get my mindset in the Autumn mood. Maybe buy a few fuzzy jackets. Make a few Christmas Cookies ahead of time. Eat some gingersnaps. Eat some gingersnaps in a crust with Pumpkin Pie. Eat some gingersnap in a crust with Pumpkin Cheesecake Pie. Heck, maybe I'll actually carve a pumpkin this year and make it look like Elvis.<br /><br />And then I'll make another loaf of pumpkin spice bread. And eat all the frosting for breakfast. Yep. That sounds like a plan.<br /><br /><a href="http://farm5.static.flickr.com/4085/5026387430_616f2e914f.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 374px;" src="http://farm5.static.flickr.com/4085/5026387430_616f2e914f.jpg" alt="" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:130%;">Pumpkin Spice Loaf with Cream Cheese Glaze<br /></span></span><div style="text-align: left;"><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:100%;"><br />Pumpkin Spice Loaf Ingredients:<br /></span></span></span></span><span style="font-size:100%;">1 cup of pure canned pumpkin<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><span style="font-size:100%;">3/4 cup unsweetened applesauce<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span></span><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-size:100%;">1 egg white<br />1 egg<br />1 teaspoon vanilla extract<br />1/2 cup granulated sugar<br />1/4 cup brown sugar<br />1 1/4 cup whole wheat flour<br />1/2 cup all-purpose flour<br />2 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1 teaspoon ground cinnamon (I would up this to 2 teaspoons next time)<br />1/2 teaspoon ground ginger (I would up this to 1 teaspoon next time)<br />1/4 teaspoon ground nutmeg<br />1/8 teaspoon ground cloves<br />1/4 teaspoon ground allspice (optional, but it wouldn't hurt)</span><br /><br /><span style="font-weight: bold;"><span style="font-size:100%;">Cream Cheese Glaze<br /></span></span><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-size:100%;">4 tablespoons butter, room temperature (I used I Can't Believe It's Not Butter Light and it tasted fine)<br />4 oz 1/3 less than fat cream cheese, room temperature<br />2 cups powdered sugar<br />1/2 teaspoon vanilla extract<br /><span style="font-weight: bold;">(yes, you will have leftover glaze. If you do not want leftover glaze, cut the ingredients in half)</span></span><br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">Directions:<br />1. </span><span style="font-size:100%;">Preheat oven to 325F.</span><br /><span style="font-weight: bold;"><span style="font-weight: bold;">2. </span></span><span style="font-size:100%;">Combine all wet ingredients, pumpkin through vanilla extract, into a medium bowl. In a larger mixing bowl, whisk together all dry ingredients, flours through allspice.<br /><span style="font-weight: bold;">3</span>. Mix the wet ingredients into the dry until no trace of flour is left<br /><span style="font-weight: bold;">4</span>. Pour the mixture into a well greased 9x5in. loaf pan, making sure the batter is even and flat on the surface.<br /><span style="font-weight: bold;">5</span>. Bake at 325F for 50-60 minutes or until a tooth pick inserted in the center comes out clean.<br /><span style="font-weight: bold;">6.</span> Meanwhile, while bread is baking, make the glaze. Mix together the cream cheese, butter, and vanilla until smooth. Add powdered sugar by 1/2 cupfuls, waiting until each one is incorporated until adding more. Once you've got the desired consistency, set aside.<br /><span style="font-weight: bold;">7</span>. When bread is finished baked, leave to cool in the pan for 5 minutes before taking it out and cooling completely on a wire wrack. Once bread is cooled, top off with half of the cream cheese mixture. Cover the bowl with plastic wrap and keep the rest in the fridge for later baking adventures. Or you can go all out and just pour all of that glaze on top of the bread. Whatever strikes your fancy. ;)<br /><br />Serves 12 generously.</span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;"></span></span> </span></span></span></span></span></span><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:85%;">Or just one really ravenous lady at breakfast.</span></span></span><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-size:85%;"><br /></span></span></span></span></span></span><span style="font-weight: bold;"></span></div></div>Alexandrahttp://www.blogger.com/profile/09357181032652742977noreply@blogger.com1