tag:blogger.com,1999:blog-31560962147894000862024-03-13T19:05:41.911-07:00frankie's foodsFrankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-3156096214789400086.post-92181203771068241682015-11-04T14:16:00.001-08:002015-11-04T14:16:08.144-08:00The Competitive Landscape of Blogging & MoreThis blog was started over 9 years ago while I was trapped in my parent's small apartment in Hong Kong. They had moved there when I left for college and I was there for the summer, enduring the crowded transportation, smokey air & conversations which I could not understand, while my friends were enjoying their beautiful Southern California summers at the beach.<br />
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With our almost doll-house sized kitchen, I learned to re-fall in love with a dormant passion of mine - baking. I scoured the internet for food blogs and taught myself everything from my first marshmallow fondant to how to use what was available in the British/Chinese supermarkets for American recipes. I took a couple Wilton cake decorating classes while I was out there and quickly got hooked on the aesthetics of food. From there, I came back to school in San Diego and continued to fill my roommate's bellies and kitchen counters with cookies, bars, cakes & more. I loved food. I loved food with the passion that fills a naive college student who spends her money on flour, butter & sugar, instead of vodka and slinky dresses (although slightly dangerous trips to Tijuana to go clubbing and slinky dresses were not entirely avoided).<br />
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I blogged about what I made because I was in love with what I was doing. I loved the process, the sugar, and the delicious outcome. I joined the Daring Bakers (I'm not even sure if they are still active?) and proudly posted my rendition of each of the monthly challenges. Garnering a following, advertisers, and social media promotion were the last thing on my mind. I baked and baked until I graduated college. I came full circle, back to my parents house in Orange County, CA, and continued baking as I looked for a "real" job in the "real" world.<br />
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I slowly began to realize that the "real" world and the advent of social media, advertisers and increasing number of bloggers was creating a competitive blogging landscape. With the low barrier of entry and rising culture of the foodie, being a food blogger was almost trendy. And it was clear that the intention of many was to make money off of doing it. So like the hipster I was (am?!), I abruptly stopped blogging.<br />
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Fast forward to today, where I am sitting in my apartment with a full time job I used to love, a dying career in entertainment, a failed start-up, and a shiny new event planning company. When I was younger, I thought the "right" path was to go to college, get a full time job like you see in the movies (no one tells you about all the entry level stuff you have to deal with), marry a good man and have a house and kids. While many of my friends have followed this path and are perfectly happy, I have come to realize that life is like walking through a paintball field in a white t-shirt and no protection. Although, I'm not a plain white t-shirt kind of girl anyway.<br />
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<tr><td class="tr-caption" style="text-align: center;">A photo of what isn't going to be happening, anytime soon. </td></tr>
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<span style="font-size: 12.8px; text-align: center;">Peanut butter filled dark chocolate cake with my favorite, not-too-sweet <a href="http://ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling/">flour frosting</a>. </span><br />
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3 T Flour<br />1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)<br />1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)<br />1/2 C sugar (that’s granulated sugar, not powdered sugar)<br />1 t vanilla extract, or other flavor if you wish.</div>
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Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.<br />Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.</div>
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Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.</div>
<span style="color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; text-align: justify;">It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved</span><span style="font-size: 12.8px; text-align: center;">.</span><br />
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<span style="font-size: 12.8px; text-align: center;">Via <a href="http://ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling/">Our Best Bites </a></span><br />
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<br />Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-72079088118803003872011-07-11T20:41:00.000-07:002011-07-11T21:49:20.785-07:00Cake Pop[sicles]<div><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/-zpIkpPKvEO4/ThvCpt-kYMI/AAAAAAAAB4s/0Pcsj7gRp84/s1600/cakepopsicles+006.jpg"><img id="BLOGGER_PHOTO_ID_5628306181302018242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/-zpIkpPKvEO4/ThvCpt-kYMI/AAAAAAAAB4s/0Pcsj7gRp84/s320/cakepopsicles%2B006.jpg" border="0" /></a>Cake pops/cake balls/cake truffles/whatever you want to call cake crumbs and frosting mashed together are an ingenius fad! Because bakeries can charge money for cute balls of cake scraps and leftover frosting- really, smarter than the cupcake thing, the frozen yogurt thing, the food truck thing, and the next food fad thing.<br /><br /><a href="http://4.bp.blogspot.com/-pdU5c9a1SLA/ThvFYyOLZVI/AAAAAAAAB44/Z3-cJe2MIoI/s1600/cakepopsicles+016.jpg"><img id="BLOGGER_PHOTO_ID_5628309188918338898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/-pdU5c9a1SLA/ThvFYyOLZVI/AAAAAAAAB44/Z3-cJe2MIoI/s320/cakepopsicles%2B016.jpg" border="0" /></a>After trimming and frosting the mermaid/underwater cake in the previous post below, I had loads of leftover pink cake, chocolate cake, cream filling and buttercream. The solution? Cake popsicles! Because that frozen mush of cake crumbs and frosting really does taste amazing frozen and is funner to eat on a popsicle stick ;)<br /><br />These were made the exact same way as cake pops/cake truffles- by turning the cake scraps into crumbs (I used a food processor) and adding frosting a bit at a time until it became solid enough to mold. I shaped the cake into popsicle shapes, stuck a large popsicle stick through them and let them chill out in the freezer on a wax paper lined cookie sheet. After a couple hours they were solid enough to dip into chocolate, sprinkles, nuts, and anything else that you can think of.<br /><div><br />Store these in the freezer and try them cold- after all, they are popsicles :) <img id="BLOGGER_PHOTO_ID_5628312223016663826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-S2JOTb2QGY8/ThvIJZHluxI/AAAAAAAAB5E/iE44Is9XnyM/s320/cakepopsicles%2B017.jpg" border="0" /></div></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com3tag:blogger.com,1999:blog-3156096214789400086.post-24484916244207960802011-07-10T21:40:00.000-07:002011-07-11T21:31:49.840-07:00Mermaid Cake!<div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><a href="http://3.bp.blogspot.com/-mxalO1aZX1k/Thp_WijIXlI/AAAAAAAAB4g/zRCwc9S1B1E/s1600/mermaid%2B003.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://3.bp.blogspot.com/-mxalO1aZX1k/Thp_WijIXlI/AAAAAAAAB4g/zRCwc9S1B1E/s200/mermaid%2B003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5627950709560860242" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn4aYkQcWT4v1MTQOUTF0JPjsXVdlMDB_ldn1ElHgie4O4rCPei08T3Gsly0rrghtpRRZyz_Z28qsJAFEzM4FHpzgMipUYElEJ_otZ218WAgaaoVZpzoxktyWulaEnZ1nfrcduoHc8go/s1600/mermaid+041.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn4aYkQcWT4v1MTQOUTF0JPjsXVdlMDB_ldn1ElHgie4O4rCPei08T3Gsly0rrghtpRRZyz_Z28qsJAFEzM4FHpzgMipUYElEJ_otZ218WAgaaoVZpzoxktyWulaEnZ1nfrcduoHc8go/s320/mermaid+041.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5627950551431805938" /></a><br /><a href="http://2.bp.blogspot.com/-h1RMJG6fGtA/Thp-4ZzAIHI/AAAAAAAAB4Q/TdEdQR00qXo/s1600/mermaid%2B038.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-h1RMJG6fGtA/Thp-4ZzAIHI/AAAAAAAAB4Q/TdEdQR00qXo/s320/mermaid%2B038.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5627950191815434354" /></a><div style="text-align: center;">This is a mermaid cake made for my good friend's daughter, Mahea. It was her 4th birthday on Saturday and we celebrated at Seascape Kids in Anaheim. This is us having fun in the play structure and on the slide :) Yes, I got pelted in the face by the foam ball gun several times. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="http://4.bp.blogspot.com/-3-YKCH-Aeao/ThvNYc6xu6I/AAAAAAAAB5Q/O5y_ehmeUaU/s200/mahea1.jpg" /></div><div style="text-align: center;"><img src="http://2.bp.blogspot.com/-orxltsAvDxI/ThvNhZUbDdI/AAAAAAAAB5Y/Gv5dVNx2z0Q/s200/Mahea2.jpg" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The top tier of her cake was a white (pink) cake with vanilla cream and the bottom tier was a chocolate cake with vanilla cream filling. The blue is buttercream and all the accents are marshmallow fondant. She wished for a mermaid cake this year so that was the idea :) Happy Birthday Mahea!! </div><div style="text-align: center;"> </div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-71598326683233279952011-03-27T21:14:00.000-07:002011-03-27T21:28:10.907-07:00March 2011 Daring Baker's Challenge<a href="http://1.bp.blogspot.com/-MssqKDi7MUY/TZAM0_XTH8I/AAAAAAAAB3I/gJVn9s2xxBU/s1600/coffeecake%2B007.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-MssqKDi7MUY/TZAM0_XTH8I/AAAAAAAAB3I/gJVn9s2xxBU/s320/coffeecake%2B007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588981242068672450" /></a><br /><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px; ">The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.</span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span"></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;">I chose to do a Blueberry-Lemon Coffee Cake- Instead of the chocolate, cinnamon and walnuts, I studded the meringue with fresh blueberries, dollops of lemon curd and lemon zest. I also threw a couple teaspoons of zest into the dry ingredients for the dough. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;">Love the cake- not too sweet, soft, moist and very beautiful.<br /></span></span><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>FILLED MERINGUE COFFEE CAKE</strong><br />Makes 2 round coffee cakes, each approximately 10 inches in diameter<br />The recipe can easily be halved to make one round coffee cake</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Ingredients</em><br />For the yeast coffee cake dough:</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">4 cups (600 g / 1.5 lbs.) flour<br />¼ cup (55 g / 2 oz.) sugar<br />¾ teaspoon (5 g / ¼ oz.) salt<br />1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast<br />¾ cup (180 ml / 6 fl. oz.) whole milk<br />¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)<br />½ cup (135 g / 4.75 oz.) unsalted butter at room temperature<br />2 large eggs at room temperature</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ - 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version)</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>For the meringue:</em></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">3 large egg whites </p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">at room temperature<br />¼ teaspoon salt<br />½ teaspoon vanilla<br />½ cup (110 g / 4 oz.) sugar</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>For the filling:</em></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Jamie’s version:</em><br />1 cup (110 g / 4 oz.) chopped pecans or walnuts<br />2 Tablespoons (30 g / 1 oz.) granulated sugar<br />¼ teaspoon ground cinnamon<br />1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Ria’s version:</em><br />1 cup (130 g / 5 oz.) chopped cashew nuts<br />2 Tablespoons (30 g / 1 oz.) granulated sugar<br />½ teaspoon garam masala (You can make it at home – recipe below - or buy from any Asian/Indian grocery store)<br />1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Egg wash</em>: 1 beaten egg<br />Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">**Garam (means “hot”) masala (means “mixture”) is a blend of ground spices and is used in most Indian savory dishes. It is used in limited quantities while cooking vegetables, meats & eggs. There is no “one” recipe for it as every household has a</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "> recipe of their own. Below, I am going to share the recipe which I follow.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">4 or 5 sticks (25 g) Cinnamon Sticks (break a stick and open the scroll)<br />3 ½ tablespoons (25 g / less than an ounce) Cloves, whole<br />100 g. (3.5 oz.) Fennel seeds<br />4 tablespoons (25 g / less than an ounce) Cumin seeds<br />1 ½ tablespoons (10 g / less than half an ounce) Peppercorns<br />25 g (less than half an ounce) G</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">reen Cardamom pods</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">In a small pan on medium heat, roast each spice individually (it hardly takes a minute) until you get a nice aroma. Make sure you stir it throughout so that it doesn’t burn. As soon as each spice is roasted, transfer it to a bowl to cool slightly. Once they are all roasted, grind into a fine powder by using a coffee grinder, or pestle & mortar. Store in an airtight container and use as needed.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Directions:</em></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Prepare the dough:</em></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flou</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><img src="http://1.bp.blogspot.com/-mJJsamKn_A8/TZANiDgqyfI/AAAAAAAAB3Q/fK3qIiAXLdw/s320/coffeecake%2B001.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5588982016275827186" />r remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Prepare your filling</em>:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Once the dough has doubled, make the meringue:<br />In a clean </p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><em>Assemble the Coffee Cakes:</em></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Line 2 baking/cookie sheets with parchment paper.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Now, roll up the</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><img src="http://2.bp.blogspot.com/-CdchZJhhyJU/TZANxMubg2I/AAAAAAAAB3Y/F5UZO4Z476U/s320/coffeecake%2B011.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 283px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5588982276447503202" /> dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Using kitchen scisso</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">rs or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Repeat with the remaining dough, meringue and fillings.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Preheat the oven to 350°F (180°C).</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><br /></p><p></p><p></p><p></p></span></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com3tag:blogger.com,1999:blog-3156096214789400086.post-1534365666733528932011-02-02T17:51:00.000-08:002011-02-02T18:27:00.195-08:00Mrs.Field's SUPERFUDGEBROWNIES and prostitution<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_xv22RQ-9vQE/TUoMBmmQ3LI/AAAAAAAAB2M/nlWqolQX8WI/s1600/superfudgebrownies%2B003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 248px; height: 320px;" src="http://3.bp.blogspot.com/_xv22RQ-9vQE/TUoMBmmQ3LI/AAAAAAAAB2M/nlWqolQX8WI/s320/superfudgebrownies%2B003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5569277110877478066" /></a>I've been thinking...would you call modeling "facial prostitution"? I mean, it's using your face to make money right? "Hi, I'm a facial prostitute". But by that logic, you would call other professions "brain prostitution" because you use your brain to make money! Hm. Lame/doesn't make sense? Ok thought so. Plus extremely unrelated to brownies. Which trump prostitution any day! <div><br /></div><div>I am on Team Fudgey as far as brownies go...I like things rich (like my men ((hehe sorry boyfriend! lets see how long it takes for you to notice this)) ), decadent and very sweet. I've found that brownies/cookies that use melted chocolate and butter instead of cocoa powder produce a chewier, richer and fudgier texture. </div><div><br /></div><div>I've been scouring different brownie recipes recently looking for lots of melted chocolate, butter, sugar and eggs with very little flour. I was flipping through the Mrs.Field's Cookie Book (which does not include the recipe for her famous chocolate chip cookies sorry!) and came across her recipe for Super Fudge Brownies. I'll be honest, the cookie book looks like it's from the 80s or something with funky pictures and a kind of un-interesting layout. Normally I don't like trying recipes that are in recipes books with weird aesthetics (recipe-book-discrimination, sorry) but I loved that her brownie recipe did not include any leavening agents and fit what I was looking for. So I tried it ...and loved it.</div><div><br /></div><div>You know a brownie recipe is fudgey when it <i>looks</i> like fudge- the candy. Anyone on Team Fudgey would absolutely adore these brownies. They are dense, rich, and almost melt in your mouth. They remind me of a flourless chocolate cake with a truffle-like texture and deep, dark chocolate taste. </div><div><br /></div><div>It's too bad that I have to wear coconuts on Friday or else I'd eat the whole pan. </div><div><br /></div><div>Super Fudge Brownies</div><div><i>Mrs.Fields Cookie Book</i></div><div><i><br /></i></div><div><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TUoR6Ck7xlI/AAAAAAAAB2Y/AwkgfJvP_6o/s320/superfudgebrownies%2B008.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 256px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5569283578018907730" /></div><div><i></i>6 oz. unsweetened baking chocolate</div><div>1 cup salted butter, softened</div><div>4 large eggs</div><div>2 cups white sugar</div><div>1 Tbsp. pure vanilla extract</div><div>1/2 cup all-purpose flour</div><div>pinch salt</div><div>1 cup (6 oz) semisweet chocolate chips</div><div><br /></div><div>Yield: 16 brownies (2 inch squares)</div><div><br /></div><div>1. Pre-heat oven to 300F. Grease an 8x8 inch baking pan.</div><div>2. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth.</div><div>3. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color- about 5 minutes. Add sugar and blend on low until thoroughly combined. </div><div>4. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth, scraping down the sides of the bowl. Add flour and pinch salt. Mix thoroughly.</div><div>5. Pour batter into greased pan. Smooth surface with a spatula and spirnkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes. The batter should be set and a toothpick inserted in the center should come out clean or with a few moist crumbs. Do not overbake.</div><div>6. Cool to room temperature. Cover and refrigerate for at least 1 hour. To cut brownies, dip a sharp knife in hot water and wipe dry. Use warm knife to slice brownies. Serve chilled. </div><div><div><br /></div><div><br /></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com20tag:blogger.com,1999:blog-3156096214789400086.post-32351874438193536072010-12-18T01:13:00.000-08:002010-12-18T01:35:26.204-08:00Marshmallows!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_xv22RQ-9vQE/TQx7ka1RVUI/AAAAAAAAB1k/I17K0kyLEbs/s1600/marshmallows%2B047.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TQx7ka1RVUI/AAAAAAAAB1k/I17K0kyLEbs/s320/marshmallows%2B047.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5551948306249241922" /></a>The minute I got my stand mixer, I knew one of the first things I wanted to make was homemade marshmallows. I'm one of those marshmallow people who just loves marshmallows and could eat them for days. But homemade marshmallows require a good beating- like 12 minutes of beating straight. And I was not about to do that with a hand mixer!! <div><br /></div><div>Homemade marshmallows are 100 million zillion thousand times fluffier, lighter, and more addicting than regular marshmallows from the bag. In fact, once you go homemade marshmallow, store bought ones will feel like rubbery slabs of sugar. Homemade marshmallows also leave room for flavoring, decorating, or turning into other candies (caramel covered marshmallows hello delicious!) </div><div><br /></div><div>I made this batch of marshmallows for my marshmallow-addicted cousins (runs in the family). I</div><div> decided to portion out the batter and make four types- vanilla, strawberry, mocha and chocolate swirl. I used fresh strawberry puree for the strawberry flavor, a concentrated chocolate and coffee paste (hot water + cocoa + instant espresso) for the mocha and melted chocolate chips for the chocolate swirl. The strawberry ones took on a weird texture but the rest of them were delicious! Of course the sprinkle covered marshmallow was the first to go, but the runner up was the mocha. The chocolate swirled into the marshmallow tasted like a candy bar because of the contrasting textures of the chocolate and soft candy- yum! The ingredients are simple and the only difficult thing about these candies is waiting for them to set overnight. Mix and match with different flavors, colors, shapes and sizes- you really can't go wrong with these! Unless you are a marshmallow hater. In which case, go away. </div><div><br /></div><div>Marshmallows</div><img src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TQx_yMpbK9I/AAAAAAAAB1w/t0fHs4r5eXI/s320/marshmallows%2B031.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5551952941006138322" /><div><br /></div><div>3 packets of knox gelatin</div><div>1/2 cup cold water</div><div>2 cups sugar</div><div>2/3 cup corn syrup</div><div>1/4 cup water</div><div>1/4 tsp. salt</div><div>1 tablespoon vanilla. </div><div><br /></div><div>1. Line a 9x12 inch pan with saran wrap and light oil it. set aside. </div><div>2. In the bowl of electric mixer, sprinkle gelatin over 1/2 cup cold water. Let soften for 10 minutes. </div><div>3. Meanwhile, combine sugar, corn syrup and 1/4 cup water in small saucepan. Bring mixture to a hard, rolling boil and boil for 1 minute. </div><div>4. pour the boiling syrup into soaked gelatin and turn on the mixer using whisk attachment at high speed. </div><div>5. add the salt and beat for 12 minutes. After 12 minutes, add vanilla extract and beat to incorporate (or add another flavoring/add ins of your choice i.e. peppermint extract, mocha slurry, chocolate swirls, etc.) </div><div>6. scrape the marshmallow into the prepared pan and spread evenly (grease hands or spatula to help). Place another piece of lightly oiled plastic wrap on top of marshmallow to seal it. Let mixture sit overnight until cool and set. </div><div>7. Cut marshmallows with a sharp oiled knife or kitchen scissors. Dredge pieces in a mixture of equal parts cornstarch and powdered sugar. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 14px; color: rgb(51, 51, 51); line-height: 22px; "><p align="center" style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.3em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.3em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></p></span></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com2tag:blogger.com,1999:blog-3156096214789400086.post-15403713000581984962010-12-18T00:50:00.000-08:002010-12-18T01:13:53.539-08:00Chewy, Buttery & Tasty Low Fat Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbg9EmhxKYp2g7nHlfJKNSnYi6ZxTLknnpi1ujM8E_9KtcQkmxfbJ3h0qJuqOPClWCjevVAkn_iyRzoAv9jzxcikuRTG1q1S7BifFr0J9yUA9zLdodnp8h_iFvdlTxMTO6Db3VFonY9jQ/s1600/lowfatchocchip+002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 254px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbg9EmhxKYp2g7nHlfJKNSnYi6ZxTLknnpi1ujM8E_9KtcQkmxfbJ3h0qJuqOPClWCjevVAkn_iyRzoAv9jzxcikuRTG1q1S7BifFr0J9yUA9zLdodnp8h_iFvdlTxMTO6Db3VFonY9jQ/s320/lowfatchocchip+002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5551942137006862018" /></a>You know the search for the perfect chocolate chip cookie? I think my journey has ended and my perfect cookie is LOW FAT!!! *dies* This recipe comes from <a href="http://www.amazon.com/Americas-Test-Kitchen-Family-Baking/dp/B001TJGBHW/ref=sr_1_2?ie=UTF8&qid=1292662392&sr=8-2">America's Test Kitchen Family Baking Book</a>. Since all the recipes in the book are tested over and over again a couple dozen times to make sure they work, I knew I could trust this suspicious "low fat" cookie recipe. <div><br /></div><div>These cookies are ridiculous. I gave one to my brother and he asked for a second one. He's a pro at detecting "weird" ingredients and the first one to turn his nose up at "low fat" foods but he had no idea! They come out of the oven with crispy edges and are chewy throughout- they also STAY chewy for days. They are the PERFECT CHEWY CHOCOLATE CHIP COOKIE. EXCITED!!! What's the secret ingredient?! How is this done?!</div><div><br /></div><div>Dates! I've been on a date kick lately because I recently discovered how much I love <a href="http://www.larabar.com/">lara bars</a>- they are these food bars made with all fruit and nuts- no sugar, no additives and no preservatives. And they come in flavors like apple pie, carrot cake and peanut butter cookie. And they TASTE EXACTLY LIKE THOSE THINGS. no joke. *dies again* Anyway the point is, they are held together by dates and so in an attempt to recreate these bars at home, I had a giant tub of dates in my fridge. Which just so happen to be the secret to these cookies. </div><div><br /></div><div>These cookies are low fat because they cut out a majority of the butter in exchange for date puree- weird but it works. To mask the flavor of the dates and pump up that amazing butter flavor, the butter is browned in a pan over the stove before going into the batter. Browning butter brings out all kinds of luscious buttery flavors and it works like a gem in this recipe. I also thought that as long I was trying to make "healthy" cookies, I would add some whole grain. So I swapped a cup of the all purpose flour with white whole wheat flour. I'm so bad. Yet these cookies are so good. </div><div><br /></div><div>Don't be afraid of the dough seems kind of weird a dry- it comes together when you roll it into a ball and while it bakes somehow. I also don't think it is necessary to bother with their method of shaping the cookies- I think using a cookie scoop would be quicker and they would look fine. </div><div><br /></div><div>Big and Chewy Light Chocolate Chip Cookies </div><div><br /></div><div>1/4 cup dried dates (chopped) or whole dates</div><div>3 tablespoons unsalted butter</div><div>1 cup all purpose flour</div><div>1 cup white whole wheat flour (or all purpose flour but you know you want your fiber) </div><div>1/2 tsp. baking soda</div><div>1/2 tsp. salt</div><div>1 1/4 cups packed light brown sugar</div><div>1 egg</div><div>2 tsp. vanilla extract</div><div>1/2 cup chocolate chips </div><div><br /></div><div>1. Preheat oven to 325 degrees. Line baking sheet with silpat or parchment paper. </div><div>2. If your dates are dried, bring 1 cup of water to boil and add dried dates. Boil till dates are tender and puree in the food processor until you have a thick paste. If your dates aren't dried, skip the boiling and go straight to pureeing them. You should have a little over 1/4 cup of date puree. </div><div>3. Cook butter in a small saucepan over medium heat until nutty smelling and brown, about 4 minutes. let cool. </div><div>4. Whisk flour, baking soda and salt together in a separate bowl. In a large bowl, beat the melted butter, brown sugar and date puree together until smooth about 1-2 minutes. Beat in the egg and vanilla until combined about 30 seconds, scraping the sides. </div><div>5. reduce mixer to low and add flour mixture until combined. reserve 2 tablespoons chocolate chips then mix in remaining chips until incorporated. </div><div>6. Working with 2 tablespoons of dough at a time, roll dough into balls, tear the balls in half and press back together with the torn side up. (or skip this step and roll dough into regular balls and place on cookie sheet) Lay the cookies jagged side up on the prepared baking sheets, spaced about 2 inches apart. press the remaining chocolate chips evenly into cookies. </div><div>7. bake cookies, one sheet at a time, until the edges are set adn beggining to brown but the centers are still soft and puffy, 15- 20 minutes, rotating the sheet halfway through baking. (My cookies only took around 13-14 minutes) </div><div>8. let the cookies cook on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely. </div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-92161966675453871652010-12-18T00:35:00.000-08:002010-12-18T00:50:05.715-08:00Flourless Chocolate Cake<span class="Apple-style-span" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_xv22RQ-9vQE/TQxyokMg9UI/AAAAAAAAB1M/fmG9BfZ7ng4/s1600/felipa%2B010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TQxyokMg9UI/AAAAAAAAB1M/fmG9BfZ7ng4/s320/felipa%2B010.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5551938481877480770" /></a>This cake is chocolate lover's heaven- It feels like a cross between the most decadent, smooth, melt-in-your-mouth truffle, luscious piece of fudge and pure ganache. It is so rich that you only need a thin sliver to satisfy any chocolate craving. It feels like it came from a gazillion star restaurant from the finest pastry chef but in reality there's only six simple ingredients and it's a breeze to make. It will also taste exactly like the chocolate you decide to use so pick carefully and adjust sugar to suit your needs. I halved the recipe and made it in a 9 inch pie tin lined with parchment paper- it made the water bath so much easier with no need to use a bunch of foil to make sure the springform pan is leakproof. </span><div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Flourless Chocolate Cake </span></div></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >1/2 cup coffee</span></div><div><span class="Apple-style-span" >1/4 tsp. salt</span></div><div><span class="Apple-style-span" >1/2 cup sugar</span></div><div><span class="Apple-style-span" >18 ounces semi-sweet or dark chocolate (3 cups chips)</span></div><div><span class="Apple-style-span" >1 cup unsalted butter</span></div><div><span class="Apple-style-span" >6 eggs (room temp)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" >Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round springform pan, dust with cocoa and set aside.</span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 16px; ">If your coffee is hot, stir in the salt and sugar till dissolved. If not, combine ingredients in a small saucepan over medium heat until sugar and salt are dissolved.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" >Either in the top half of a double boiler or in a microwave oven melt the chocolate. Pour the chocolate into the bowl of an electric mixer.</span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 16px; ">Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot coffee mixture slowly so it doesn't slosh. Scrape down sides of bowl occasionally to make sure all chocolate is incorporated. Slowly beat in the eggs, one at a time.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" >Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.</span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" >Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.</span></span></li></ol></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-19768236598621004162010-11-02T22:35:00.000-07:002010-11-02T23:53:39.850-07:00Krispy Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_xv22RQ-9vQE/TND1bwZsCEI/AAAAAAAABx4/filTPt9skJE/s1600/crunchyoatmeal+004.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TND1bwZsCEI/AAAAAAAABx4/filTPt9skJE/s320/crunchyoatmeal+004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5535193799236257858" /></a>There used to be a tiny little shop next to my grandma's house called Kelly's Kookies. My mom always thought it wouldn't last long because any shop who spelled 'cookies' with a "K" was bound to be a fail. Evidently not though! Kelly's Kookies just opened up a new shop in the Westside Pavilion in LA and my family still likes to eat and give the cookies as gifts. <div><br /></div><div>My mom is always talking about the <i>crispy</i> oatmeal cookies from Kelly's Kookies. And I always tell her that NO ONE likes crispy cookies (except her)! But she kept on talking about them so finally I decided to accept the challenge! I took a look at the Kelly's Kookies website and found out that the cookies are called Krispy Oatmeal Cookies- which means they have rice krispies in them. The only crispy oatmeal cookie recipe I could find is one from Cook's Illustrated but there is no rice krispies in them. I divided the dough and did 4 experimental batches. Two had rice krispies and two didn't but all batches yielded crisp, buttery oatmeal cookies that have made me change my mind about crispy cookies. The ones that have rice krispies have an extra crunch to them and a nice texture. They make the cookies feel very light but you still get the wonderful taste of butter and oats. If you leave the krispies out they're just as good ;)</div><div><br /></div><div>This recipe can be modified to suite your tastes (as long as you think you like crispy cookies!) Throw in a handful of nuts, chocolate chips or pump up the cinnamon spice- anything goes! </div><div><br /></div><div><p class="MsoNormal"><span class="apple-style-span"><span style="font-size:10.0pt; line-height:115%;mso-ascii-font-family:Calibri;mso-hansi-font-family:Calibri; color:black">Thin and Crispy Oatmeal Cookies</span></span><span style="font-size:10.0pt;line-height:115%;mso-ascii-font-family:Calibri; mso-hansi-font-family:Calibri;color:black"><br /><span class="apple-style-span">Slightly modified from Cook's Illustrated</span><span class="apple-converted-space"> </span><br /><br /><span class="apple-style-span">Makes 24 cookies</span></span></p><p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;mso-ascii-font-family:Calibri; mso-hansi-font-family:Calibri;color:black"><span class="apple-style-span"></span><br /><span class="apple-style-span">1 cup unbleached all-purpose flour (5 ounces)</span><span class="apple-converted-space"> </span><br /><span class="apple-style-span">3/4 teaspoon baking powder </span><span class="apple-converted-space"> </span><br /><span class="apple-style-span">1/2 teaspoon baking soda </span><span class="apple-converted-space"> </span><br /><span class="apple-style-span">1/2 teaspoon table salt </span><span class="apple-converted-space"> </span><br /><span class="apple-style-span">14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees</span><br /><span class="apple-style-span">1 cup granulated sugar </span><br /><span class="apple-style-span">1/4 cup packed light brown sugar </span><br /><span class="apple-style-span">1 large egg </span><span class="apple-converted-space"> </span><br /><span class="apple-style-span">1 teaspoon vanilla extract </span><span class="apple-converted-space"> </span><br /><span class="apple-style-span">2 1/2 cups old-fashioned rolled oats<br />2 cups rice krispies cereal (optional- if want really really crispy all the way through)<br />dash of cinnamon (optional)<br /></span><br /><br /><span class="apple-style-span">1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper/wax paper/silpat. Whisk flour, baking powder, baking soda, and salt (and cinnamon if using) in medium bowl.</span><br /><br /><span class="apple-style-span">2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.</span><span class="apple-converted-space"> If using rice krispies and/or chocolate chips, stir/fold them in using the spatula making sure they are incorporated into the dough. You've got to really press the krispies into the dough to get them incorporated.</span><br /><br /><span class="apple-style-span">3. Use small cookie scoop or<span style="mso-spacerun:yes"> your hands, </span>roll balls about 1 rounded tablespoon. Place cookies on prepared baking sheets, spacing them about 21/2 inches apart. Using fingertips, gently press each dough ball to 3/4-inch thickness to make flatter. </span><br /><br /><span class="apple-style-span">4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 14 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet. Cookies will crisp up as they cool.</span><o:p></o:p></span></p></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com1tag:blogger.com,1999:blog-3156096214789400086.post-1182745232141983952010-10-29T17:25:00.000-07:002010-11-02T22:29:51.083-07:00Caramel Apples<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_xv22RQ-9vQE/TMtmPxht5HI/AAAAAAAABxs/b-_kfcikPrw/s1600/caramel+apples.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TMtmPxht5HI/AAAAAAAABxs/b-_kfcikPrw/s400/caramel+apples.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5533628988333614194" /></a><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">I've been eyeing those caramel apples in the window of Rocky Mountain Chocolate Factory for a few months now. I'm not a big fan of caramel apples myself but they just <i>look</i> so gorgeous! I decided to try my hand at them and they are very very easy to make (even the caramel from scratch!) and very cheap. I'd say the cost of ingredients was about $10 for a dozen "gourmet" caramel apples- You can only get 1 fancy caramel apple for that price at the shop ;) </span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">I used a caramel candy recipe and modified the instructions to make it apple dip-able. I made four different types- stealing two of the most popular ones from the chocolate shop. There is regular with chocolate drizzle, regular with chocolate and peanuts, snickers and apple pie. The snickers caramel apple was made by rolling the apple in chopped up snickers bars and drizzling dark chocolate all over it. The apple pie flavor was made by dipping the caramel apple in white chocolate, then rolling it in a mixture of crushed cinnamon toast crunch cereal, brown sugar and cinnamon. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">I got a chance to try the plain flavor, the snickers caramel apple and the one rolled in chocolate and peanuts- now I understand why caramel apples are so popular! The sweet, soft and sticky caramel balances out the granny smith apple perfectly. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Caramel Apples </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><p class="MsoNormal" style="margin:0in;margin-bottom:.0001pt;text-indent:-.25in; line-height:12.0pt;mso-list:l0 level1 lfo1;tab-stops:list .5in"><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 cup butter <o:p></o:p></span></span></p> <p class="MsoNormal" style="margin:0in;margin-bottom:.0001pt;text-indent:-.25in; line-height:12.0pt;mso-list:l0 level1 lfo1;tab-stops:list .5in"><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 pound light brown sugar (2.5 cups)<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin:0in;margin-bottom:.0001pt;text-indent:-.25in; line-height:12.0pt;mso-list:l0 level1 lfo1;tab-stops:list .5in"><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 (14 ounce) can sweetened condensed milk<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin:0in;margin-bottom:.0001pt;text-indent:-.25in; line-height:12.0pt;mso-list:l0 level1 lfo1;tab-stops:list .5in"><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 cup light corn syrup<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin:0in;margin-bottom:.0001pt;text-indent:-.25in; line-height:12.0pt;mso-list:l0 level1 lfo1;tab-stops:list .5in"><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/2 tsp salt<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin:0in;margin-bottom:.0001pt;text-indent:-.25in; line-height:12.0pt;mso-list:l0 level1 lfo1;tab-stops:list .5in"><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 1/2 teaspoons vanilla extract<br /><!--[if !supportLineBreakNewLine]-->12 Large Granny Smith Apples or 16-20 small ones <o:p></o:p></span></span></p><p class="MsoNormal" style="margin:0in;margin-bottom:.0001pt;text-indent:-.25in; line-height:12.0pt;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">12</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; text-indent: -0.25in; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" >B<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" >Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores. (Tip: use a clean pencil sharpener to sharpen thick wooden sticks) Put in fridge.</span></span></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 12.0pt"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="line-height: 12pt; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Pour caramel into a metal bowl. Cool until temperature reaches 200 F. Take apples out of fridge one by one and dip in caramel. Place on a silpat or waxed paper. The caramel will drip down the sides of the apple a little. Put the apples back in the fridge for 10-15 minutes. If you have extra caramel,use it to dip marshmallows, </span></span></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">pretzels, potato chips</span></span></span><span class="Apple-style-span" style="line-height: 12pt; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"> or anything else cool in your pantry that would taste good dipped in caramel. </span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="line-height: 12px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">After 10-15 minutes the caramel will have hardened a little. Take the apples out of the fridge 1 by 1 and press the pooled caramel back onto the apple. Now roll in whatever coatings you want or dip in chocolate! Chill for at least an hour and serve. </span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 11px; line-height: 12px;"><br /></span></span></p></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-77303888000697416452010-10-27T00:00:00.000-07:002010-10-27T00:00:00.776-07:00The Daring Bakers Deep Fry Stuff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_xv22RQ-9vQE/TMTk42eW_mI/AAAAAAAABws/tANQjZZPtWI/s1600/donuts+002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TMTk42eW_mI/AAAAAAAABws/tANQjZZPtWI/s320/donuts+002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531797907664469602" /></a><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.</span><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">Yah! doughnuts. or donuts. I'm not sure which one is correct? I started off with Alton Brown's recipe for yeasted donuts- they turned out crispy on the outside and very light and airy on the inside! Man homemade donuts are so much better than the ones from the shop! The only downside is watching the big pan of oil you are frying the donuts in...and then eating several donuts, with the picture of the pan of oil in your head. Thinking about all that oil that seeped into the donut...But it doesn't matter. Because they are delicious! </span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">I decided to make several different kinds because I'm crazy. I made a s'mores donut which was a regular donut filled with homemade marshmallow creme and topped with chocolate frosting and graham cracker crumbs. Then I made a coconut cream filled donut topped with toasted coconut. Then there are the standards- cinnamon sugar, regular glazed, powdered sugar and chocolate sprinkle. And FINALLY I made one very special donut. This is the kind of donut that they would have at the county fair (except they would probably find a few other ways to make it </span></div><img src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TMTmWyfs6_I/AAAAAAAABw4/jSiHcQ9WbVo/s320/donuts10.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 226px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5531799521504062450" /><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">more fattening). This special, lone donut, was an oreo cookie filled donut! I contemplated doing cookies and cream filled but then I figured, why not just put the whole oreo in there? So I did and it was amazing- it tasted like a cookies and cream donut.Now I wish I had</span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "> thought of other things I could have stuffed into the donut dough before deep frying but hey there's always the next deep fry session! </span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">The dough for the yeasted donuts was very very soft- it didn't really come together after adding the amount of flour stated on the recipe. It kind of just poured out but I think that was the key to such a light and fluffy outcome. It was also really hard to keep the donuts a nice shape since the batter was so soft. Next time I might just add more flour anyway so I can get prettier donuts! If you know me, you know I have a dislike of ugly food- I'm sorry ugly food! </span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">In the end, this was a really cool challenge. The amount of oil that I used (and splattered all over the kitchen) was unsettling but you only make donuts once in a while right? :) I got up extra early to make these and so my mom ate a few and I gave the rest of them to my relatives ...along with a coconut cream cake and a mocha cream cake. You see, I had a lot of extra coconut cream filling and I had also made some coffee cream filling (except I decided not to use it to fill any donuts not sure why) so I had to find a use for the extras...But who doesn't appreciate a home made donut and two full sized cakes?! Yummmm scrumptious! </span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Yeast Doughnuts:</strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Preparation time:<br />Hands on prep time - 25 minutes<br />Rising time - 1.5 hours total<br />Cooking time - 12 minutes</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Ingredients</strong><img src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TMTn3SdeIEI/AAAAAAAABxE/FGJ3g9598JE/s320/donuts.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5531801179352080450" />Milk 1.5 cup / 360 ml<br />Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)<br />Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz<br />Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)<br />Eggs, Large, beaten 2<br />White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz<br />Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz<br />Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz<br />All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface<br />Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Directions:</strong></p><ol style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: decimal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Place the shortening in a bowl and pour warmed milk over. Set aside.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.</li></ol></span></span></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com3tag:blogger.com,1999:blog-3156096214789400086.post-11808787355860267002010-10-24T18:17:00.000-07:002010-10-24T18:59:55.463-07:00Coconut Cream Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_xv22RQ-9vQE/TMTcY0y7sVI/AAAAAAAABwg/34B7rPkt3ak/s1600/coconut+1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 222px; height: 320px;" src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TMTcY0y7sVI/AAAAAAAABwg/34B7rPkt3ak/s320/coconut+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531788561365053778" /></a><br />This cake came about as an excuse to use up lots of extra coconut cream filling. It's a double layer white cake brushed with a simple syrup, filled and topped with a light coconut cream and sprinkled with toasted coconut. <div><br /></div><div>I really wanted to try out <a href="http://bakingbites.com/2005/04/cooking-school-white-cake-and-buttercream/">this </a>white cake recipe because the method is different than other white cakes. You are basically cutting in the butter as you would when making a pie crust and then adding the wet ingredients- it turned out great! Moist with a nice crumb. I'll definitely be using it again the next time I need a scratch white cake. <div><br /></div><div>The coconut cream isn't actually made with any coconut- it's flour frosting/filling with coconut extract added to it. Flour frosting/filling is my new favorite thing- it's absolutely amazing! You use butter/margarine/crisco (or any combination of the three) , regular white granulated sugar and paste you make out of flour and milk. It sounds weird but it makes an amazing amazing frosting or filling that is light, fluffy, not tooth achingly sweet and can even pipe well! (It pipes best if you use real butter). You can add extracts or cocoa powder to it to make any flavor you want too! No more worrying about egg whites and butter with Italian Meringue buttercream or the 2 pounds of powdered sugar needed for American buttercream! This one is hands down the best because everyone will enjoy it! </div></div><div><br /></div><div>Flour frosting/filling</div><div><br /></div><div>1/2 cup flour</div><div>1 cup milk</div><div>1 cup sugar</div><div>1 cup butter/crisco/margarine (I used half margarine and half crisco because I left my cake sitting out)</div><div>1 teaspoon vanilla (I used about 2 teaspoons of coconut extract in addition to the vanilla for this cake) </div><div><br /></div><div>1. whisk together the flour and milk in a small saucepan. cook over low-medium heat whisking constantly so there are no lumps. it will get really thick and gloppy- thicker than glue, but thats what you want! </div><div><br /></div><div>2. if there are lumps, you can press the mixture through a sieve. let the mixture cool to room temperature. you can do this by either sticking it in the freezer for 5-10 minutes, fridge for 20-30 minutes or let it sit on the counter. it must be room temperature though! no warm goop!</div><div><br /></div><div>3. while your goop is cooling, beat butter/crisco/margarine together in mixer (use whisk attachment if using stand mixer) until super light and fluffy (a couple minutes). </div><div><br /></div><div>4. add in goop. beat on high speed until the mixture becomes light, fluffy, smooth and delicious! it might look weird and curdled at one point but just keep beating. finally add in your vanilla extract, beat to combine and you're good to go!</div><div><br /></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com1tag:blogger.com,1999:blog-3156096214789400086.post-12053954071987218282010-10-19T00:51:00.001-07:002010-10-19T01:08:55.209-07:00Cheesecake Cheesecake!<span class="Apple-style-span" style="font-size: medium;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_xv22RQ-9vQE/TL1OPBWxA6I/AAAAAAAABv0/J-2DcRS7hTk/s1600/trees+019.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 253px; height: 320px;" src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TL1OPBWxA6I/AAAAAAAABv0/J-2DcRS7hTk/s320/trees+019.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5529661937449763746" /></a><span class="Apple-style-span" style="font-size: medium;">My grandma gave me a giant block of cream cheese last week for no reason at all...so I agonized over the different cheesecake options for a few days and finally decided on cheesecake brownies and cookie dough cheesecake bars. I used the</span><a href="http://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"> cheesecake marbled brownies recipe </span></span></a><span class="Apple-style-span" style="font-size: medium;">from Smitten Kitchen and the chocolate chip cookie dough cheesecake bar recipe thats been floating around the internet on several blogs. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The cheesecake swirl in the brownies balances out the fudgy brownie perfectly! Even my mom liked them- and she thinks everything is way too sweet. But I liked them too! And I love anything sweet! They're super addicting and have the perfect ratio of delicious velvety cheesecake to brownie! </span></div><img src="http://3.bp.blogspot.com/_xv22RQ-9vQE/TL1PwM83ZbI/AAAAAAAABwA/VZeAkq9PGhk/s320/trees+007.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 230px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5529663607009666482" /><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The chocolate chip cookie dough bars were just like everyone has said...out of this world! </span></div><div><span class="Apple-style-span" style="font-size: medium;">Since some people said the cookie dough ended up a bit dry, I added milk to mine. This and maybe the use of margarine caused them to melt seamlessly onto the cheesecake bars making for a better presentation, but still a big, chewy cookie dough texture and flavor! Oh yum these were so scrumptious! The sweet gooey cookie dough balanced out with the smooth cheesecake and it all came together with a great crust and dark chocolate drizzle! </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Chocolate Chip Cookie Dough Cheesecake Bars </span></div><div><span class="Apple-style-span" style="line-height: 20px; "><span><span class="Apple-style-span" style="font-size: medium;">Crust<br /><br />1 1/2 cups graham cracker crumbs<br />5 Tablespoons butter, melted<br />2/3 cup miniature chocolate chips<br /><br />Cookie Dough<br /><br /></span></span><span class="Apple-style-span" style="font-size: medium;">5 tablespoons unsalted butter, at room temperature<br />1/3 cup packed light brown sugar<br />3 Tablespoons granulated sugar<br />1/8 teaspoon salt<br />1 teaspoon vanilla extract</span></span></div><div><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-size: medium;">1 Tablespoon milk<br />3/4 cup all-purpose flour<br />1 cup semisweet chocolate chips<br /><br />Cheesecake Filling<br /><br />10 ounces cream cheese, at room temperature<br />1/4 cup granulated sugar<br />1 large egg, at room temperature<br />1 teaspoon vanilla extract</span></span></div><div><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: 13px; color: rgb(111, 60, 27); line-height: 20px; "><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Prreheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. </span></span></p><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips.<br /></span></span></p><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool</span></span></p><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, vanilla extract and milk at medium speed until smooth. Decrease mixer speed to low and add flour Mix just until incorporated. Stir in chocolate chips. Set aside.</span></span></p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. (I used a food processor for this step)</span></span><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.</span></span></p><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Bake about 30 minutes, or until set. Transfer to wire rack.</span></span></p><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Drizzle chocolate to decorate after the pan has cooled. </span></span></p><p><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. (I chilled them for a few hours first- I like cheesecake cold and it makes for more gooey and delicious cookie dough on top) </span></span></p></span></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-91665311763758974442010-10-15T10:17:00.000-07:002010-10-15T10:49:36.267-07:00Fluffy Japanese Cheesecake<span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_xv22RQ-9vQE/TLiNH0MCe_I/AAAAAAAABvc/PLzgHYriHZ4/s1600/dennis+006.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TLiNH0MCe_I/AAAAAAAABvc/PLzgHYriHZ4/s320/dennis+006.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5528323708005022706" /></a><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">It was my dad's birthday a few weeks ago and my family is all about "light, NOT TOO SWEET" desserts. It completely rules out most frosted cakes and traditional birthday sweets so I had to do a little digging. My mom told me that my dad really really enjoyed this "thing from the bakeries in Hong Kong that is labeled 'blueberry cheesecake' but it's not a cheesecake, it's more like a sponge cake and is really light". A few years ago I tried a recipe for </span></span><a href="http://allrecipes.com/Recipe/Japanese-Cheesecake/Detail.aspx"><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Japanese cheesecake</span></span></span></a><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> that I found on Allrecipes.com and it seemed to fit the bill. Light, fluffy, not too sweet but also a 'cheesecake'. I wanted to find a better recipe though, and possibly something that incorporated blueberries, so I searched the food blogs and finally found it- </span></span><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><a href="http://www.notquitenigella.com/2009/11/25/japanese-soft-cotton-blueberry-rare-cheese-cheesecake/">Japanese Cotton Soft Rare Cheese Cheesecake</a></span></span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">. I just call it Fluffy Japanese Cheesecake though because cheesecake with the words 'cotton' and 'rare cheese' is a little intimidating. I also used google to painstakingly roughly translate all the measurements because I don't own a kitchen scale! In the end, my family really liked it telling me that it was "light and not too sweet". Go figure!!</span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Japanese Fluffy Cheesecake<br /></span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">For soft cotton cheesecake</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">50 g/2ozs butter (4 Tablespoons)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">9 ozs cream cheese (1 block plus a little)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">100 ml/3 fl ozs milk (A little less than 1/2 cup)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">60g/2 ozs plain flour (1/2 cup plus 1 teaspoon)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">20g/1 oz cornflour (1 tablespoon plus 1 teaspoon)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 tablespoon lemon juice</span></span></span><span class="Apple-style-span" style="line-height: normal; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">150g/5 ozs fine granulated sugar (3/4 cup)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">6 eggs separated</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 tsp. cream of tartar</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">For Rare Cheese cheesecake (Blueberry filling)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">100gm fresh or frozen blueberries (a little less than 1 cup)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">125gm cream cheese (1/2 block)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">100gm fresh cream (1/2 cup)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">3 tbsp fresh milk</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">30gm sugar (1/4 cup)</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">¼ tbsp lemon juice</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2½ tsp gelatin</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">¼ cup hot water</span></span></span></li></ul></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; line-height: normal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Melt cream cheese, butter and milk over a double boiler. Cool the mixture over an ice bath.Add the flour, cornstarch, 6 egg yolks, lemon juice and mix well.</span></span></span></span><img src="http://3.bp.blogspot.com/_xv22RQ-9vQE/TLiStS3fNII/AAAAAAAABvo/F5XdhmzY6Ak/s320/dennis+003.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5528329849453622402" /></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Whisk 6 egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.</span></span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Place a kettlefull of water to boil. Whisk in one third of the egg white mixture to the cheese mixture to lighten. Then add the rest in third batches and fold in carefully, making sure that the egg whites are thoroughly combined gently. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap two layers of foil around the tin to prevent water seeping in. Place in a large baking dish.</span></span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Carefully pour the boiling water around the cheesecake to make a water bath. Bake cheesecake in the water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Chill thoroughly.<br /></span></span></span></span><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />Makes 1 (8-inch) cheesecake, 12 servings<br /><br />Instructions for Blueberry Rare Cheese cheesecake<br /><br />1. Line the same 8 inch springform baking tin with parchment. In a small bowl, mix together gelatin with hot water and stir briskly with a fork until all of the gelatine is dissolved.<br />2. Blend all remaining ingredients in a food processor. Add gelatine mixture and pulse until mixed. Scrape into prepared tin and cover with cling wrap and refrigerate until set.</span></span></span></li></ol><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space:pre"> </span></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-tab-span" style="white-space:pre"> </span>T</span>o Assemble<br /><br /></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space:pre"> </span>1. Split cooled cheesecake in half lengthwise. Carefully place the blueberry filling on the bottom half and then </span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><span class="Apple-tab-span" style="white-space:pre"> </span>replace the top half. Garnish with freshly whipped cream and blueberries. </span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><br /></li></ul></span></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com1tag:blogger.com,1999:blog-3156096214789400086.post-25113066515479045782010-10-03T01:40:00.000-07:002010-10-03T01:49:36.715-07:00Golf Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_xv22RQ-9vQE/TKhClxddyzI/AAAAAAAABvQ/jIUYHypHJfQ/s1600/golf+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_xv22RQ-9vQE/TKhClxddyzI/AAAAAAAABvQ/jIUYHypHJfQ/s400/golf+008.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5523738159669431090" /></a><br />This cake was made for a friend's mom- She likes to golf so my friend requested a golf cake for the surprise birthday party they were throwing her. It's half chocolate cake with chocolate frosting and half yellow cake with vanilla frosting. The trees are sugar cones with royal icing and the figure is gum paste. I tried my best to make it look like the picture we had drawn out!Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com1tag:blogger.com,1999:blog-3156096214789400086.post-30823720882715934622010-09-27T00:36:00.000-07:002010-09-27T00:36:00.231-07:00<div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The September 2010 Daring Bakers’ challenge was hosted by Mandy of “</span></span><a href="http://www.mandymortimer.com/" style="text-decoration: none; color: rgb(170, 0, 18); "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">What the Fruitcake?!</span></span></a><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.</span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">This challenge was an excellent opportunity for me to try out glace icing. I've used ro</span></span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">yal icing to decorate sugar cookies countless times in the past but I was curio</span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">us about glace icing which is supposed to taste better, not set up as hard, doesn't require 7 minutes in the mixer and doesn't use any meringue powder. I used the recipe below and it was gorgeous- easy to work with, easy to pipe and tasted great. To make a chocolate version I just threw in about 2 tablespoons of cocoa powder and it yielded a rich, fudgy frosting that was just as easy to work with. This will def</span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">initely be my new staple sugar cookie icing!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The basic sugar cookie recipe we were provided with was also fantastic</span></span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">. I'm gl</span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">ad this challenge forced me to try a different recipe because I absolutely love this one! It created cookies that were chewy, sturdy, and h</span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">eld their shape perfectly. I wouldn't be afraid to use this recipe with a rea</span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">lly intricate cookie cutter because I know it would hold its shape. Also going to be a new staple recipe!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">As for the shapes and decoration, Mandy asked us to create sugar cookies that reflected what September meant to us. As I was looking in my cupboard for some cutters and inspiration, I had a whole slew of ideas that I couldn't resist trying.<br /></span></span></span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The first idea (my personal favorite) was donut sugar cookies. I happened </span></span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">to find my donut cutter while I was rummaging around and I knew I had</span></span></span><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> to use it! Who doesn't love a dessert that has frosting and sprinkles? </span></span></span></div><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TJ-vPxdPeLI/AAAAAAAABus/7dytS5izuHY/s320/sugarcookies2.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521324353688402098" /><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">And then of course I had to include the dreaded jelly donut....</span></span></span></div><div><img src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TJ-vJdb26-I/AAAAAAAABuk/Vp47equz12g/s320/sugarcookies4.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521324245234674658" /><img src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TJ-vFOpEEWI/AAAAAAAABuc/UGxcB2FJwBM/s320/sugarcookies8.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521324172544053602" /><img src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TJ-vA_XYYRI/AAAAAAAABuU/lUY8rv-lvag/s320/sugarcookies7.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521324099723878674" /><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">September also means trying out my new cookie cutter...that I bought in September ;) Ice cream sundae cookies!<br /><br /></span></span><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TJ-u5jRI1fI/AAAAAAAABuM/SfkFHupSXR4/s320/sugarcookies5.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521323971922417138" /><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">September is...hanging out with my amazing boyfriend! </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /><br /></span></span></div><div><img src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TJ-uvIE7b1I/AAAAAAAABuE/3hJsiG9uI1o/s320/sugarcookies9.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 274px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521323792824758098" /><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">September is...Thanking someone.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">This month a friend of mine has been helping me a lot with the grueling job hunt. She's been giving me endless tips, advice and help! Right now she's a fashion designer and she's giving me the opportunity to model one of her looks in an upcoming fashion show. I wanted to thank her for all of her help so I decided to make cookies based on the themes that her designs are inspired by- water, fire and nature.<br /></span></span><img src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TJ-uAPKQBRI/AAAAAAAABt0/0EFTUXBLgWg/s320/sugarcookies3.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 198px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521322987272275218" /><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">This cookie here is a layer cake cookie- I saw an example of it somewhere and I thought it was the cutest thing ever! I also wanted to do several flavors (boston cream pie, rasberry, etc) but I ran out of cookies! </span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 14px; "><img src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TJ-t64CV4XI/AAAAAAAABts/-xT63OtpzFM/s320/sugarcookies6.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5521322895165743474" /></span></span></div><div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Overall this was a fantastic challenge that allowed me to get super creative! Love the recipes and the cookies! Happy September!</span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Basic Sugar Cookies:</span></span></strong><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />Makes Approximately 36x 10cm / 4" Cookies</span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature<br />400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour<br />200g / 7oz / 1 cup Caster Sugar / Superfine Sugar<br />1 Large Egg, lightly beaten<br />5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean</span></span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Directions</span></span></strong><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming<br />creamy in texture.<br />• </span></span><em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during<br />baking, losing their shape.</span></span></em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.<br />Add the sifted flour and mix on low until a non sticky dough forms.<br />• </span></span><em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid<br />flour flying everywhere.</span></span></em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />• Knead into a ball and divide into 2 or 3 pieces.<br />• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)<br />• Refrigerate for a minimum of 30mins.<br />• </span></span><em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an<br />hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and<br />then it’s also been rolled out while still soft making it easier and quicker.</span></span></em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />• Once chilled, peel off parchment and place dough on a lightly floured surface.<br />• Cut out shapes with cookie cutters or a sharp knife.<br />• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.<br />•</span></span><em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Tip: It’s very important you chill them again otherwise they’ll spread while baking.</span></span></em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />• Re-roll scraps and follow the above process until all scraps are used up.<br />• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.<br />• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.<br />• </span></span><em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in<br />some cookies being baked before others are done.</span></span></em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />• </span></span><em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.</span></span></em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br />• Leave to cool on cooling racks.<br />• Once completely cooled, decorate as desired.<br />• </span></span><em><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated<br />cookies can last up to a month.</span></span></em></p><div><em><br /></em></div></span></div></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com11tag:blogger.com,1999:blog-3156096214789400086.post-26129376548362704842010-09-07T13:54:00.001-07:002010-09-09T00:32:42.655-07:00Char Siu Bao<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_xv22RQ-9vQE/TIamzSCKL5I/AAAAAAAABro/N9t3fhddU6E/s1600/charsiubao+019.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TIamzSCKL5I/AAAAAAAABro/N9t3fhddU6E/s320/charsiubao+019.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5514278193706184594" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Char Siu Bao is my absolute most favorite dim sum food. It's a white steamed bread with a bbq pork filling. This is probably my 5th or 6th attempt at making it and finally I'm satisfied. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The first few times I tried to make this bread was a few years ago and I couldn't get the filling right but I thought the bread was okay. When I recently tried to make it again, I was happy with the filling but the bread was terrible. My third recent attempt finally succeeded and I was </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">left with a tasty pork filling and soft, fluffy, slightly sweet bread. The texture of the bread is not exactly the same as the baos found in dim sum restaurants but the taste is similar (Probably due to the all-purpose flour) I will definitely try to make the bread again in the future but for now, this recipe is</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> good for my char siu bao cravings! </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">I guess you could say I cheated because I used store bought char siu sauce to marinate the meat but I didn't want to take a chance at a bad marinade recipe! The meat was juicy and spot on so I'm happy! </span></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmt3CPQBhPTf9gxd2-ww1qwgz4XIyCfjOR-aMWibmpdffJTpTt7FIjh6K0Um9N8i7AqA087341kw7zoU3EWJcZsUdlAs2q51-gQMEePOdJBjOaJTNIrRrYEWlQz8tOYF-gYP_ImROV5_g/s320/charsiubao+003.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514283079723120866" /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The dough is very soft and easy to work with and the meat is dead easy with a jar of sauce (Lee Kum Kee Char Siu Sauce!). If you're a dim sum crazy like I am ... go for it. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Char Siu </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> 2 lbs. pork butt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">about 1/2 cup char siu sauce</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 or 3 cloves chopped garlic </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">honey </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1. Cut pork butt into 8 pieces. Arrange in a bowl or baking pan and cover with enough char siu sauce to coat each piece. Sprinkle salt, sugar and chopped garlic all over meat. Cover and marinate overnight in fridge. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2. When ready to roast, preheat oven to 375 F. Place meat on a rack in a large roasting pan. There will be some marinade left at the bottom of the bowl or baking pan. Reserve this for later use.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3. Bake meat for about 25 minutes until meat is no longer pink. </span></span></div><img src="http://3.bp.blogspot.com/_xv22RQ-9vQE/TIawGeB1j8I/AAAAAAAABr0/ovSkpKLRyV4/s200/charsiubao+005.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 158px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514288418948222914" /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4. While meat is baking, mix equal parts honey and marinade to make a sauce. After meat is finished baking, baste with your honey/marinade mixture and turn oven onto broil. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">5. Broil meat until edges start to char.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Char Siu Bao Filling</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Adapted from </span></span><a href="http://rasamalaysia.com/char-siew-bao/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Rasa Malaysia </span></span></a></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 lb char siu, diced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 small onion, diced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon soy sauce</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon oyster sauce</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 tablespoon sesame oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">red food coloring [optional] </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/4 cup cold water + 2 teaspoons corn starch </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1. Add oil to a saucepan. Sauté onion 1 - minutes. Add everything into the pan except the water/cornstarch mixture. Stir fry for a minute or so. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2. Add water/cornstarch mixture and mix until thickened - about a minute or so as well. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3. Allow to cool before using. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Steamed (or baked) Bun </span></span></div><div><a href="http://www.justhungry.com/2004/04/steamed_buns_wi.html"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Just Hungry </span></span></a></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.justhungry.com/2004/04/steamed_buns_wi.html"></a></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 packet (2 1/2 tsp) active dry yeast</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "></span></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/4 cup warm water (110F)</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "></span></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 cups ap flour (bleached, if possible)</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "></span></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/4 cup sugar</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "></span></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 cup warm water</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "></span></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 cup warm milk</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "></span></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tbsp shortening, melted</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "></span></span></span><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 tsp baking powder</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><div align="center"></div><div align="center"></div><div align="center"></div></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 68, 68); line-height: 13px; "><div align="left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1. In a large bowl, combine yeast and 1/4 cup water. Let stand for 5 minutes, until foamy. Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well. Add remaining flour</span></span></div><div align="left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">gradually until the dough comes away from the sides of the bowl. </span></span></div><div align="left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2. Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl and cover in plastic wrap. Allow 45-60 minutes to rise. </span></span></div><div align="left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3. Cut 12 3-inch squares of parchment paper (I made 8 giant baos with this recipe)</span></span></div><div align="left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4. Turn dough out onto a lightly floured surface and flatten. Divide dough into 12 (or 8) pieces. Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter, but you'll get the hang of it quickly without measuring). Place about 2 tbsp filling in the center of the dough and close the dough around the filling pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet. Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.</span></span></div><div align="left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">6. Steam buns for 15 minutes, in batches if necessary, until springy to the touch. Serve hot.</span></span></div><div align="left"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></span></div><div><span class="Apple-style-span" style="font-family:arial;">Update: If you liked the baked version, this dough recipe works! It yields a crispy bottom and golden top with a soft, fluffy interior. For the baked bao, you will need:</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">1 egg yolk beaten with 1 tablespoon water </span></div><div><span class="Apple-style-span" style="font-family:arial;">2 teaspoons sugar dissolved in 1 tablespoon hot water </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">While the filled dough is rising, preheat the oven to about 385 C. When the oven is heated, put the filled baos on a parchment paper or silpat and put into the oven for 10 minutes. After 10 minutes, take the baking sheet out and brush the tops with the egg yolk/water mixture. Put back into the oven for 5 minutes. After the baos are a nice dark brown, remove from oven and brush the tops with the</span></div><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TIiGafWUAeI/AAAAAAAABsM/KSxAf9UtZEQ/s320/bakedbao+003.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514805533364978146" /><div><span class="Apple-style-span" style="font-family:arial;"> sugar/water mixture. Enjoy! </span></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com1tag:blogger.com,1999:blog-3156096214789400086.post-52047568328255669592010-09-07T13:24:00.000-07:002010-09-07T13:54:35.333-07:00Twinkie Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_xv22RQ-9vQE/TIafrRMpAdI/AAAAAAAABrc/1vje1pKQhf0/s1600/chocmarshmallowcake+011.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 250px; height: 320px;" src="http://3.bp.blogspot.com/_xv22RQ-9vQE/TIafrRMpAdI/AAAAAAAABrc/1vje1pKQhf0/s320/chocmarshmallowcake+011.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5514270359461364178" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I discovered a new love and it's seven minute frosting. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I made this cake for a cousin of mine who just graduated high school. He's a boy so I figured he would like something really really chocolately and really really sweet. I was pretty upset with the appearance of this cake but the taste was phenomenal (for those with a sweet tooth). </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Seven minute frosting is basically a pillowy frosting made out of egg whites and sugar. It tastes exactly like marshmallows and pairs perfectly with anything chocolate. I used this to fill layers of chocolate cake and fudge frosting which resulted in a rich cake that tasted a lot like a Twinkie. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Seven Minute Frosting (To just fill two layers of a cake, half the recipe) </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><ul tabindex="0" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 3/4 cups sugar</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup water</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 egg whites, room temperature</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon cream of tartar</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1. In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">My Favorite Fudge Frosting (triple the recipe to fill and frost 9 inch layer cake)</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups powdered sugar</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">5 tbsp cocoa</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/8 tsp salt </span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 tbs. soft butter or margarine</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4-5 tbsp heavy cream or milk </span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1. Combine all ingredients with enough milk to reach desired consistency. Beat until smooth. </span></span></span></div></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chocolate Cake </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups white sugar</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 3/4 cups all-purpose flour</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 cup unsweetened cocoa powder</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 1/2 teaspoons baking powder</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 1/2 teaspoons baking soda</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon salt</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 eggs</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup milk</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup vegetable oil</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons vanilla extract</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup hot coffee</span></span></li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal; "><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.</span></span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the coffee last. Batter will be thin. Pour evenly into the prepared pans.</span></span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.</span></span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">When cakes have cooled, level the tops if necessary. Split each layer in half to create 4 layers. </span></span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Put a smear of frosting on your cake board and place first layer down. Pipe a dam of fudge frosting along the outer edge. Fill with seven minute frosting and place second layer on top. </span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Spread fudge frosting on second layer and place a third layer. Pipe another dam of fudge frosting and fill with seven minute frosting. Place last layer on top and frost entire cake with fudge frosting. Let chill for at least 2 hours. </span></span></span></li></ol></span></span></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com1tag:blogger.com,1999:blog-3156096214789400086.post-82708034538282461862010-09-07T12:46:00.000-07:002010-09-07T13:24:15.780-07:00Yogurt<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_xv22RQ-9vQE/TIaZQuy33mI/AAAAAAAABrE/UZo4xvYrlIY/s1600/yogurt+003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TIaZQuy33mI/AAAAAAAABrE/UZo4xvYrlIY/s320/yogurt+003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5514263306480115298" /></a>I recently learned to love Greek yogurt. Before I thought yogurt was supposed to be sweet and fruity (Yoplait!) and I thought Greek yogurt was odd, sour and way too thick. But then I learned about tzatziki sauce, discovered that yogurt was the absolute perfect fat free and healthy way to replace sour cream in Mexican food and about how much healthier it was than all the other processed yogurts with additives and artificial sweeteners. <div><br /></div><div>I started buying Greek yogurt and it was about $3-4 for 16 ounces (two cups). It was a b</div><div>it pricey so I only bought it once in a while. I then stumbled upon the crock pot yogurt recipe flying around the internet. I looked at different blogs and saw that it wasn't fail proof so I avoided trying it for a long time. Finally, after a burst of making a lot of tzatziki sauce, I decided to go for it. After all, the only ingredients I needed to get started were about a cup of store bought yogurt (which I had in my fridge) and a half gallon of milk (~$2). I ended up following the recipe <a href="http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html">here</a>, using 2% milk and taking in suggestions from the comments about how to keep my yogurt warm. Warmish, unrefrigerated milk might be scary to some people and it definitely made me have my doubts at first but after the first time around, I got used to it and started seeing my yogurt as a pet/plant. That was growing in my cold oven. </div><div><br /></div><div>This yogurt recipe makes about 8 cups of yogurt but since I like to strain mine to make it thick</div><div> (like sour cream) it yields about 3-4 cups. It is tangy like Greek yogurt but you can add your own sweeteners and blend in any combination of fruit you want. Once you make the yogurt for the first time, you can use it to keep making more yogurt- you never have to buy store bought yogurt again. If you're a fan of plain yogurt, don't let the recipe freak you out. It makes yogurt just as good as the pricey kind you find at the store. </div><div><br /></div><div>Crock Pot Yogurt </div><div> - 8 cups of milk, or half a gallon. Many people suggest using whole milk first but I used 2% with good results. </div><div>- 1/2 cup store bought yogurt with live and active cultures</div><div>- thick towel </div><div><br /></div><div>1. Pour milk into crock pot. Set crock pot to low for 2 1/2 hours. </div><div>2. Turn crockpot off and unplug. Leave it there with the lid on for 3 hours. </div><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TIacl6dM-uI/AAAAAAAABrQ/2iuuUdki-PU/s320/yogurt.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 272px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514266968922585826" /><div>3. After the 3 hours, scoop out a cup or two of the lukewarm milk and whisk it together with your 1/2 cup of store bought yogurt. Dump the entire thing back into the crockpot and stir. </div><div>4. With crockpot still off/unplugged, wrap a towel around the entire thing and let it sit for 8 hours. I like to put the wrapped crockpot into the oven and then pour some hot water into a container and let it sit next to the wrapped crockpot. The hot water kind of keeps the inside of the oven warm (for a while anyway) and putting everything in the oven is a bit warmer than leaving it on the counter. </div><div>5. After 8 hours (or overnight, I've left it for as long as 10 before) the contents in your crockpot should have thickened. This is your yogurt! Finished! Make sure to save 1/2 a cup of it if you want to make yogurt again. You don't have to do anything special- just don't eat 1/2 a cup of it and use it instead of the store bought yogurt next time. </div><div><br /></div><div>It might be a little thin once it's finished. You can either put it in the fridge and it will thicken a little or strain it to get Greek style yogurt. </div><div><br /></div><div>To strain: Line a sieve with coffee filters or cheesecloth. Pour yogurt into strainer and set over a bowl to catch the whey that will be strained out. There will be a lot of liquid that gets strained out (2 cups or more) so make sure you set it over a big bowl. </div><div><br /></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-90498154760566433322010-09-07T12:36:00.000-07:002010-09-07T12:46:40.916-07:00Morning Glory Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_xv22RQ-9vQE/TIaUz16lw2I/AAAAAAAABq4/YdbIOVIaibk/s1600/morningglory+006.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_xv22RQ-9vQE/TIaUz16lw2I/AAAAAAAABq4/YdbIOVIaibk/s320/morningglory+006.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5514258412128813922" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">These muffins are easy, tasty and most of all, very very healthy. They taste a lot like carrot cake with two full cups of shredded carrots and moist nutty interiors! They are breakfast muffins but can easily be eaten for dessert with a smear of cream cheese frosting. I've changed the recipe to be whole wheat, reduced the sugar and replaced a lot of the oil with apple sauce. I have a mad crazy sweet tooth but nothing was missed. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Morning Glory Muffins<br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 white whole wheat flour ( or 1 cup whole wheat + 1 cup all purpose) </span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 cups white sugar</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons baking soda</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons ground cinnamon</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">dash nutmeg</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups shredded carrots</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup raisins</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped walnuts</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 apple - peeled, cored and shredded</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 eggs</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup vegetable oil</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 ripe banana, mashed </span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons vanilla extract</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal; "><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt. Stir in the carrot, raisins, nuts, and apple.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a separate bowl, beat together eggs, oil, banana and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.</span></span></span></li></ol></span></span></div></span></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-79979756821792497302010-08-27T00:00:00.000-07:002010-08-27T00:00:05.768-07:00The Daring Baker's August Challenge<span class="Apple-style-span" style="font-size: small;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_xv22RQ-9vQE/THX_j4CUtqI/AAAAAAAABqI/kbbDhvjYJDU/s1600/bakedalaska1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_xv22RQ-9vQE/THX_j4CUtqI/AAAAAAAABqI/kbbDhvjYJDU/s320/bakedalaska1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5509590710960305826" /></a><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;">The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.</span></span><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I've been thinking about trying to make baked alaska cupcakes for a long time but I never had the excuse. I don't throw</span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> dinner parties and baked alaska must be 'made to order' so I just didn't have the chance. This challenge was my perfect chance! </span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Browning the butter for the browned butter pancake was a little nerve wracking. It can't be cooked too much or else it will burn and it can't be cooked too little or else the flavor won't be there. The pound cake itself was absolutely delicious- it had a nutty flavor that I have never</span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> tasted before because I've never eaten anything with browned butter! </span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;">For the ice cream, I decided to make a soy vanilla type. My mom is lactose intolerant but I wanted her to try this dessert because she mentioned baked alaska recently. I also wanted to tweak a soy vanilla ice cream I had made in the past but it was too sweet. I decided to try a different method for making the ice cream which was "by hand" except with the help of a food processor. I'd call this the food processor method. Instead of freezing the ice cream in a pan and stirring it every half hour, I put the custard mixture into the bowl of a food processor with the blade in. I put the whole thing in the freezer and took it out and just turned it on for a minute or two every half hour. It was an interesting new process and it worked well! The food processor broke up the ice crystals quickly and effortlessly. A plus was that I could easily scrape the bowl with a knife or spatula whereas when I use an ice cream machine, the ice cream gets frozen onto the sides of the bowl.</span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Finally for the meringue I used a double broiler and cooked the whites and sugar over the stove a bit to make sure to kill anything that might potentially be dangerous (salmonella egg recall here recently). </span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/THYNr5KwZcI/AAAAAAAABqU/0MRj1xfIKbs/s320/bakedalaska2.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509606241865852354" /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small; ">As for the assembly of the dessert, I divided the batter into some muffin tins with liners and some that were greased and floured. Both worked well and easily came out of the pan. After they cooled, I used the cone method to hollow them out. I then scooped ice cream into the pound cake "cupcake" and piped my meringue around it to get the look of piped frosting. I used a mini blow torch (I've been looking for a good excuse to use it!) and browned the meringue. </span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;">The dessert itself is absolutely amazing. The mixture of the cold and creamy ice cream with the nutty browned butter pound cake and sweet toasty meringue is delicious. The dessert itself is not that difficult to make, just make sure you seal in the ice cream with the meringue or else you'll melt it! I'm really happy with my baked alaska 'cupcake' idea and I intend to try more combinations and flavors in the future. As for the pound cake and ice cream, I will also definitely be making those again too! Absolutely love this challenge! </span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 11px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Brown Butter Pound Cake</strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter<br />2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)<br />1 teaspoon (5g) baking powder<br />1/2 teaspoon (3g) salt<br />1/2 cup (110g) packed light brown sugar<br />1/3 (75g) cup granulated sugar<br />4 large eggs<br />1/2 teaspoon pure vanilla extract</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">3. Whisk together cake flour, baking powder, and salt.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">5. Stir in the flour mixture at low speed until just combined.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan.[Or, cupcake tins that are lined with papers or greased and floured] Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes. [about 15-20 minutes for cupcakes]</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><b>Soy Vanilla Ice Cream </b></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">1/2 Cup Powdered Sugar [Original recipe calls for 1 Cup but it was way too sweet...for my mother's taste =P ]</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">4 Egg Yolks</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">1 tsp. cornstarch</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">2 Cups soy milk </p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">1 tsp. vanilla extract</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><br /></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">1.<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">2.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">3.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">Add the vanilla extract.</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:arial, helvetica, clean, sans-serif;font-size:100%;color:#333333;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">4.</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">Gently heat the mixture until it thickens.</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">5.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">Let the mixture cool in the refrigerator for 3-4 hours.</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">6.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: arial, helvetica, clean, sans-serif; line-height: 18px; font-size: 13px; ">Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.</span></p></span></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:11px;"><br /></span></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com2tag:blogger.com,1999:blog-3156096214789400086.post-82805127480799802842010-07-31T14:52:00.000-07:002010-07-31T14:57:37.593-07:00Wedding cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_xv22RQ-9vQE/TFSbNJah73I/AAAAAAAABpo/uKiXb_UUTbY/s1600/melia+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TFSbNJah73I/AAAAAAAABpo/uKiXb_UUTbY/s400/melia+004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5500191695094017906" /></a>These are flooded sugar cookies for a friend's wedding celebration. I tried to model the design of the cake and dress after the real thing. Wedding cookies are so fun- I hope someone else gets married soon! :)Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com2tag:blogger.com,1999:blog-3156096214789400086.post-72170499608760760662010-07-31T14:31:00.000-07:002010-07-31T14:51:58.936-07:00Old Fashioned Fudge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_xv22RQ-9vQE/TFSWZj0T2TI/AAAAAAAABpc/puhgxc0lfAg/s1600/fudgetruffle+005.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TFSWZj0T2TI/AAAAAAAABpc/puhgxc0lfAg/s320/fudgetruffle+005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5500186410781759794" /></a><span class="Apple-style-span" style="font-size: small;">All my life I've been making the type of homemade fudge with marshmallow creme and chocolate chips. It's pretty delicious and addictive but it requires ingredients that I don't always have on hand and the texture just doesn't compare to </span><i><span class="Apple-style-span" style="font-size: small;">real</span></i><span class="Apple-style-span" style="font-size: small;"> fudge. Real fudge consists of just sugar, cocoa, milk, a bit of butter and a splash of vanilla. If done correctly, those simple ingredients will yield you a dreamy creamy chocolatey fudge similar to the ones you see being made on the marble slabs at the county fair. It may seem easy but homemade old fashioned fudge is almost like French macarons- it takes practice and can be very finicky. You boil the first few ingredients up until a certain temperature and then add the rest and beat like crazy until it starts to thicken. Getting it up to the right temperature and beating the mixture is very time consuming and tiring. If you do attempt it and get it right though, I guarantee you will not be disappointed. </span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I used my electric hand mixer to beat the fudge instead of a wooden spoon. It took about 10+ minutes for it to start losing its sheen - and then my electric mixer broke. I had been having some problems with it and of all times, it decided to die on me while I was in the middle of this </span><i><span class="Apple-style-span" style="font-size: small;">very important </span></i><span class="Apple-style-span" style="font-size: small;">step. I patted the fudge into the pan anyway and because it was underbeaten, it was just a little too soft to cut into firm pieces. I decided to turn them into truffles by scooping what was in the pan into little balls, freezing them (so they would hold their shape) and then dipping them in chocolate. They ended up being very very sweet, rich and delicious- a very good spin on a classic truffle.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Old Fashioned Fudge</span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">2 cups white sugar</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">1/2 cup cocoa</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">1 cup milk</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">4 tablespoons butter</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal; "><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Grease an 8x8 inch square baking pan. Set aside.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Combine sugar, cocoa and milk in a large pot with high sides. The mixture will eventually bubble up and almost triple in size. Stir to blend, then bring to a boil, stirring constantly. Reduce heat, simmer and DO NOT STIR. </span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). This could take anywhere from 20 minutes to an hour. Don't rush it. </span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Remove from heat. Add butter or margarine and vanilla extract. Beat like mad with a wooden spoon until the fudge loses its sheen*. DO NOT UNDER BEAT or else fudge won't set up. </span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">Pour into prepared pan and let cool. Cut into about 60 squares.</span></span></span></li></ol><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size: small;">* I used an electric mixer here instead- I have no idea how one would be able to do it with a wooden spoon! It was tiring even with the mixer!</span></span></div></span></span></div></span></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0tag:blogger.com,1999:blog-3156096214789400086.post-9011738297136073942010-07-28T00:07:00.000-07:002010-07-28T22:29:09.590-07:00Daring Baker's Swiss Roll Ice Cream Bomb<span class="Apple-style-span" style="font-size:small;"><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_xv22RQ-9vQE/TE_Xg87tfAI/AAAAAAAABoY/0yEI-ScqVEg/s1600/bombe+1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TE_Xg87tfAI/AAAAAAAABoY/0yEI-ScqVEg/s320/bombe+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5498850631155022850" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;">The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.</span></span><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"></span></span><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;">This ice cream bomb looks crazy. It looks like a brain. Swirly brainish looking things scare me a lot- its just kind of a thing I have.To make it less brain-ish looking I decided to mold it into the shape of a traditional round cake instead of a dome but it still has that creepy swirly thing going on.</span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"> The challenge was to make the swiss roll, two different ice creams, a fudge and then mold everything into a bombe. I also attempted to put a little Mexican twist on mine by making Mexican hot chocolate ice cream and horchata (cinnamon rice milk) ice cream. Instead of fudge, I made some homemade dulce de leche and then I spiced the chocolate swiss roll and filling with some cinnamon. </span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;">The recipes that I made up and used for the ice cream turned out to be not as flavorful as I would liked them to have been. The Mexican hot chocolate ice cream was made with Mexican hot chocolate powder, whole milk and eggs with some extra cinnamon and cayenne to kick up the flavor. The horchata ice cream was basically just homemade horchata made with whole milk instead of water and then with some egg yolks added to thicken it up into a custard. </span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;">I own an ice cream machine but I wanted to try to make one of the ice creams by hand this time. I made the chocolate in the machine and then used the freezing and stirring every half hour method for the horchata. To my surprise, the method by hand yielded a much fluffier, lighter ice cream than the machine did. This could have been due to the small amount of ice cream that I made (so a lot of it froze to the bowl of the ice cream machine itself instead of being churned). </span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;">I used a small stock pot to form the bomb into the shape I wanted. When it came time to cut, the Mexican hot chocolate ice cream was frozen solid! I wasn't a big fan of the bomb taste-wise because of the way my ice creams turned out but I LOVE the idea and the presentation is pretty neat [for people who aren't scared of swirly things like me]. I'll definitely be making this again except maybe with some different ice creams and flavor combos. </span></span><div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-size:11px;"><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size:small;">S</span><span class="Apple-style-span" style="font-size: small;">wiss roll ice</span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TFENkT7XH5I/AAAAAAAABpE/Q3cwZrwHgeA/s200/bombe+008.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5499191537471790994" /><span class="Apple-style-span" style="font-size: small;"> cream cake</span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">(inspired by the recipe of the same name from the Taste of Home website)</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size: small;">The Swiss rolls-</span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size: small;">Preparation time</span></strong><span class="Apple-style-span" style="font-size: small;">- 10</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">minutes</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TFENTKpApYI/AAAAAAAABo8/sJnhJV6nu1c/s200/bombe+020.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5499191242921125250" /><span class="Apple-style-span" style="font-size: small;">Baking time</span></strong><span class="Apple-style-span" style="font-size: small;">- 10-12 minutes</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size: small;">Rolling and cooling time</span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">- at least 30 minutes</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size: small;">Filling</span></strong><span class="Apple-style-span" style="font-size: small;">-5-8 minutes</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size: small;">Filling and rolling</span></strong><span class="Apple-style-span" style="font-size: small;">- 5-10 minutes</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size: small;">Ingredients-</span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">6 medium sized eggs</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 C / 225 gms caster sugar /8 oz+ extra for rolling</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><img src="http://4.bp.blogspot.com/_xv22RQ-9vQE/TFEM1Ylz7uI/AAAAAAAABo0/aClIrYKlTDM/s200/bombe+024.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5499190731269730018" /><span class="Apple-style-span" style="font-size: small;"> unsweetened cocoa powder, sifted together</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">2 tblsp /30ml / 1 fl oz of boiling water</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">a little oil for brushing the pans</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">For the filling-</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">2C / 500 mls/ 16 fl oz of whipping cream</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="font-size: small;">5 tblsp / 70gms/2.5oz of caster sugar</span></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="font-size: small;">Method-</span></strong></p><ol style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: decimal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Repeat the same for the next cake as well.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Divide the cream mixture between the completely cooled cakes.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;">Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.</span></li></ol><div><span class="Apple-style-span" style="font-size: 11px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Assembly-</strong></p><ol style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: decimal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong> </strong>Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong> </strong>Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong> </strong>Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong> </strong>Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong> </strong>Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong> </strong>Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.</li></ol></span></div></span></span></span></div></div></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com1tag:blogger.com,1999:blog-3156096214789400086.post-32498189457062503222010-07-19T12:24:00.000-07:002010-07-19T13:11:04.762-07:00Day 4 (dessert)<span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_xv22RQ-9vQE/TESpgVsK24I/AAAAAAAABoA/xQc5Qgou1mI/s1600/icecrmsandwich+012.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 254px; height: 320px;" src="http://2.bp.blogspot.com/_xv22RQ-9vQE/TESpgVsK24I/AAAAAAAABoA/xQc5Qgou1mI/s320/icecrmsandwich+012.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5495703818342161282" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';">Double Fudge Cookie and Cookies and Cream ice cream sandwiches. My brother bought a giant tub of cookies and cream ice cream in anticipation of his friends coming over. Well for some strange reason these particular boys eat like birds so the entire tub was still sitting in the fridge the day before they were about to leave. I decided to remedy this by making ice cream sandwiches :) The chocolate cookie recipe is delicious- soft, chewy and very very chocolatey. Paired with cookies and cream ice cream, it was absolutely phenomenal. </span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Chocolate Chocolate Chip Cookie </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">1 cup butter, softened</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">1 cup white sugar</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">1/2 cup brown sugar</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">2 eggs</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">2 teaspoons vanilla extract</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">2 cups all-purpose flour</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">2/3 cup cocoa powder</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">3/4 teaspoon baking soda</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">1/4 teaspoon salt</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">2 cups semisweet chocolate chips</span></span></li></ul><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal; "><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">Preheat oven to 350 degrees F (175 degrees C).</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">In large bowl, cream butter and sugars together until light and fluffy. Add eggs one at a time, mixing well after each egg and then add vanilla extract. Combine the flour, cocoa, baking soda, and salt in a separate bowl; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls* onto ungreased cookie sheets.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">Bake for 8 to 10 minutes in the preheated oven, or just until set. When you pull the cookie sheet out of the oven, rap it onto the counter a few times to deflate the cookies in order to make them chewier. Then cool on the cookie sheets until they are set and firm enough to transfer to wire racks.<br /><br /></span></span></span></li></ol><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">*A large cookie scoop or ice cream scoop will yield bigger, more store-like cookies, better for making ice cream sandwiches with. I used a large cookie scoop and baked the cookies for 13 minutes, turning once halfway through.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">To make the ice cream sandwiches:</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">First way (the way that I used, and decided that a different way might be better): Sandwich scoops of softened cookies and cream ice cream between cookies. Individually wrap in plastic wrap and store in freezer. Because the cookies are so soft, it's difficult to sandwich without them squishing...try the second way!</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><img src="http://3.bp.blogspot.com/_xv22RQ-9vQE/TESuSFbo6WI/AAAAAAAABoM/GFCkiBPu3cQ/s320/icecrmsandwich+005.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5495709071017830754" /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;">Second way (the way that I came up with that might be better than the first way): Place cooled cookies on a cookie sheet, fitting as many as you can and making sure they aren't touching. Place cookie sheet in freezer and freeze until all the cookies are frozen solid (overnight) . Then sandwich scoops of cookies and cream ice cream between the cookies, individually wrap and store in freezer. </span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;"> </span></span></span></div></span></span></div></span></div>Frankiehttp://www.blogger.com/profile/07027122853818862844noreply@blogger.com0