tag:blogger.com,1999:blog-16283211529821472282024-03-05T20:38:21.534+07:00Lisa is HungryA food blog by a hungry teenager.Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1628321152982147228.post-42447615278763095582011-06-19T17:05:00.001+07:002011-06-19T17:07:34.540+07:00Lisa is Hungry is Moving!I know it's been a long while.<div>Anyway, I am happy to announce that I will be moving my blog to Wordpress. New recipes will be posted on my new blog.</div><div><br /></div><div><a href="http://lisaishungry.wordpress.com"><span class="Apple-style-span" ><b>http://lisaishungry.wordpress.com</b></span></a></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com0tag:blogger.com,1999:blog-1628321152982147228.post-88865607742619192982010-09-28T22:38:00.004+07:002010-09-28T22:51:28.210+07:00An Update: Its Been A While<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhOOlz6fKZK0eyyNKv4D9a5gDeXm0YcvBG3075-SnSJm2ndV1LmeiZxdvUKiQomiejCBoUcVTtYhCjfPqw1I5zxyfaLgHTJ9Qv-XtOqDLQJw-rLXEZcLGurqiIX2byCT-i1S12uvYebac/s1600/DSC_0468.JPG"><img id="BLOGGER_PHOTO_ID_5521991443571850018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhOOlz6fKZK0eyyNKv4D9a5gDeXm0YcvBG3075-SnSJm2ndV1LmeiZxdvUKiQomiejCBoUcVTtYhCjfPqw1I5zxyfaLgHTJ9Qv-XtOqDLQJw-rLXEZcLGurqiIX2byCT-i1S12uvYebac/s400/DSC_0468.JPG" border="0" /></a><br /><div>Senior year is pretty awesome. It is also extremely busy and unfortunately, this blog has taken the back burner on my priority list for the past month. I have, however, still been cooking! Here is a photo of mini-cupcakes I recently made for my cross country team using <a href="http://lisa-is-hungry.blogspot.com/2010/07/im-barbie-girl-in-barbie-world.html">this</a> recipe. It's a bittersweet moment to be saying goodbye to my last year of high school varsity athletics as the cross country season comes to a close. The sprinkles are black and yellow for my school colors to pep people up for the upcoming cross country competition next week that ends the season. Go Panthers!</div><div> </div><div>I will most likely be blogging on and off for the rest of this semester while college applications and senior-year stress prevail. However, be prepared for regular blog posts as usual come begining of next year!</div><div> </div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com3tag:blogger.com,1999:blog-1628321152982147228.post-44599482733403993572010-08-30T21:09:00.004+07:002010-08-30T22:19:23.841+07:00An Albino Brownie<img id="BLOGGER_PHOTO_ID_5511206942680908690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9a7o7DupbeH2qtUawO8NhE7g8WSvRt3neGzVd6eXG4enhWQId6vHPRqy9slZ2Jl-5J-yKnxRYFmuc67POoEZI1qevDCw0p3DPtj9Z2WgF1KUS1YRuqSszn_3eaaBm1K1LJPUU4Zs-UaS/s400/DSC_0385.JPG" border="0" /><br /><div align="center"><em>(above) </em>Chewy Chocolate Chunk Oatmeal <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Blondies</span></div><div align="center"> </div><div align="left">Bar cookies are super easy and quick to make. Why? Simply press dough into the pan and bake! Life is a lot easier with out scooping, rolling, cutting and shaping dough into neat individual cookies. I was really <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">surprised</span> when I found out that none of my friends knew what <span class="blsp-spelling-error" id="SPELLING_ERROR_2">blondies</span> were. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Blondies</span> are basically vanilla brownies or brownies minus the chocolate. These <span class="blsp-spelling-error" id="SPELLING_ERROR_4">blondies</span> are chewy, sweet and buttery. My brother thinks that these blondies are a bit granola-bar like but I disagree. They are more like an oatmeal chocolate chip cookie in bar form. The chocolate chunks were a wonderful addition as nothing makes your day like biting into a chunk of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">melty</span> chocolate goo. Of course, you can add whatever you like to the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">blondies</span> such as M&Ms, nuts and chocolate chips, or you could just make them plain. Light bulb moment: white chocolate chip macadamia nut <span class="blsp-spelling-error" id="SPELLING_ERROR_7">blondies</span>. Those would be <u>amazing</u>!</div><div align="left"> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLg5U8qXygKF2czjSoEFZBwrxwAZ8ddM_0p-9xTh7TZVcpXutXTwXyYsUmjT7jVR2KeJ4zdWqHmIA_E0MfZ48OI7Fdi0_XgVvXcx-GkAty8NKDcbykNwmkQZbHa5s4wR_VIucRCWrUUKAw/s1600/DSC_0338.JPG"><img id="BLOGGER_PHOTO_ID_5511210205898688242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLg5U8qXygKF2czjSoEFZBwrxwAZ8ddM_0p-9xTh7TZVcpXutXTwXyYsUmjT7jVR2KeJ4zdWqHmIA_E0MfZ48OI7Fdi0_XgVvXcx-GkAty8NKDcbykNwmkQZbHa5s4wR_VIucRCWrUUKAw/s400/DSC_0338.JPG" border="0" /></a> <em>(above) </em>You start by creaming together brown sugar and butter.</div><div align="center"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZ4fFFI5jdEdnJ1JyjRYxNaGgpwO3nxwy4lAs4-xznY-fVO5o76xWfZfjE3wkaw7tUOOYza9PL8CVVA8jksLcBgFBu0v2i9dRwrjwf3yfdGGl9gZ3iEOiNYLz6BFrxv0gfWCsikNrL7TL/s1600/DSC_0347.JPG"><img id="BLOGGER_PHOTO_ID_5511210196864855682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZ4fFFI5jdEdnJ1JyjRYxNaGgpwO3nxwy4lAs4-xznY-fVO5o76xWfZfjE3wkaw7tUOOYza9PL8CVVA8jksLcBgFBu0v2i9dRwrjwf3yfdGGl9gZ3iEOiNYLz6BFrxv0gfWCsikNrL7TL/s400/DSC_0347.JPG" border="0" /></a> <em>(above) </em>I decided to coarsely chop 4oz of semi-sweet chocolate to create chocolate chunks.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRE0xPnbtc1NIlBYXUDC7hT6rYf0TSZ_uY57ayxhIkGippyYX4JLtKz79I-t2fONoOKntgajQaSMIC7VQYr5DgzEB72cNVPQJlBmgxuYBtbhk5fAJZjDZ7O2JzStXg06IxkdERLBRTR4Q/s1600/DSC_0356.JPG"><img id="BLOGGER_PHOTO_ID_5511210187534565826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRE0xPnbtc1NIlBYXUDC7hT6rYf0TSZ_uY57ayxhIkGippyYX4JLtKz79I-t2fONoOKntgajQaSMIC7VQYr5DgzEB72cNVPQJlBmgxuYBtbhk5fAJZjDZ7O2JzStXg06IxkdERLBRTR4Q/s400/DSC_0356.JPG" border="0" /></a> <em>(above)</em> I added some extra oats and chocolate chunks to sprinkle on top of the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">blondie</span> before baking.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzVaxMw_SBA_LhBrQX3Ujakr7VB7akZbL8cyfj5nJsUPIGQkqZvUw_ksb__5igwO6W32b-IDfuk8JWKHyykJsEbNpWDN1cwU_t9jTuACyssWdZCkjxHEZDwU6cyZMeBZHO_CX81VJ-0Yo/s1600/DSC_0365.JPG"><img id="BLOGGER_PHOTO_ID_5511210181394551314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzVaxMw_SBA_LhBrQX3Ujakr7VB7akZbL8cyfj5nJsUPIGQkqZvUw_ksb__5igwO6W32b-IDfuk8JWKHyykJsEbNpWDN1cwU_t9jTuACyssWdZCkjxHEZDwU6cyZMeBZHO_CX81VJ-0Yo/s400/DSC_0365.JPG" border="0" /></a> <em>(above)</em> This recipe makes 16 pieces of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">blondie</span>.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJJG8tBTpwtT-6HZC2PNoAP2prR9DKf6LWCpf8ZMwTVji6CZ0ivoaOGuEpmSfsVcJWH1FBOzsUxoyoQ1r6kxu2AbdsoEQwiDye4ZFYtE8pER9PQYL-_HwoDbq4fopBBPm5ZEkuT7zFmqv/s1600/DSC_0387.JPG"></a><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl5aBSLF8qFX23uc-IYfGLFMDITuLJXO-WzEgDNI9mG5HfMR5r_bY1MosiJ4S5zm7uyksD7he6mBmR6NEt2s2AH9tL91IQ3ABHgpZei71Nc4ZRHXI8N332kFb2W9z7MRU7r6ks8sGggBK/s1600/DSC_0390.JPG"><img id="BLOGGER_PHOTO_ID_5511206951892206098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl5aBSLF8qFX23uc-IYfGLFMDITuLJXO-WzEgDNI9mG5HfMR5r_bY1MosiJ4S5zm7uyksD7he6mBmR6NEt2s2AH9tL91IQ3ABHgpZei71Nc4ZRHXI8N332kFb2W9z7MRU7r6ks8sGggBK/s400/DSC_0390.JPG" border="0" /></a><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfokWA73MWbuHmnUsGzuYlsPoco5tTpk_OIIOKHUJEMo96lNjfoRgWozFG-JPJR38wEmKgtaCNpfSJIAQFYfr9nPrZMjtjgWEVKJIQkXN6eOv6GZrLzqKAVKajuIPH1e8GyohvjEOkMGSS/s1600/DSC_0369.JPG"><img id="BLOGGER_PHOTO_ID_5511206933032156018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfokWA73MWbuHmnUsGzuYlsPoco5tTpk_OIIOKHUJEMo96lNjfoRgWozFG-JPJR38wEmKgtaCNpfSJIAQFYfr9nPrZMjtjgWEVKJIQkXN6eOv6GZrLzqKAVKajuIPH1e8GyohvjEOkMGSS/s400/DSC_0369.JPG" border="0" /></a> </div><div align="left"><strong>Chewy Chocolate Chunk Oatmeal <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Blondies</span></strong></div><div align="left">Adapted from <a href="http://www.marthastewart.com/recipe/chewy-oatmeal-blondies?comments_page=1&#conversation-container%0A">Martha Stewart</a><br /><u>Ingredients:</u><br />1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan<br />1/2 cup packed light-brown sugar<br />1 large egg</div><div align="left">1/2 teaspoon vanilla extract<br />1 cup all purpose flour</div><div align="left">1/2 cup white sugar</div><div align="left">1 teaspoon baking powder</div><div align="left">1/4 teaspoon salt</div><div align="left">4oz semi-sweet chocolate, chopped into chunks + extra for topping<br />1 cup old-fashioned rolled oats </div><div align="left"><br /><u>Directions:</u></div><ol><li><div align="left">Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.</div></li><li><div align="left">Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla, and beat until combined. In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">separate</span> bowl, whisk together flour, white sugar, baking powder and salt. With mixer on low, gradually add in flour mixture; mix just until combined. Mix in 3/4 cup oats. Mix in chocolate chunks. Pour batter into prepared pan.</div></li><li><div align="left">Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats and extra chocolate chunks, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.</div></li><li><div align="left">Using overhang, transfer <span class="blsp-spelling-error" id="SPELLING_ERROR_12">blondie</span> (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.</div></li></ol></div></div></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com3tag:blogger.com,1999:blog-1628321152982147228.post-60378478251031601762010-08-21T21:18:00.005+07:002010-08-21T22:29:15.289+07:005-Stars!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4h-Y3H0f5225Ef3LGkbW1xinV3HUZ9qoDPSDj70d2vnPXkXRQaHpW5PNtsSc1wm0C8cAX7cDLJNnybu4gKM2h3dldP1E0R6JYKQXedGoLpKL38C2gY9PxUvTcNo2QcF2jWagEj4HKe8f5/s1600/DSC_0321.JPG"><img id="BLOGGER_PHOTO_ID_5507875019104026610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4h-Y3H0f5225Ef3LGkbW1xinV3HUZ9qoDPSDj70d2vnPXkXRQaHpW5PNtsSc1wm0C8cAX7cDLJNnybu4gKM2h3dldP1E0R6JYKQXedGoLpKL38C2gY9PxUvTcNo2QcF2jWagEj4HKe8f5/s400/DSC_0321.JPG" border="0" /></a> <em>(above)</em> 5-Star Carrot Cupcakes with Cream Cheese Frosting</div><div align="center"> </div><div align="left">If a recipe has almost 3,000 five-star ratings from people all over the world, you know its got to be good. Today I tried <a href="http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx">this</a> recipe from Allrecipes.com and was not disappointed. Why do I like this recipe? </div><ol><li><div align="left">Its easy and surprisingly quick to make.</div></li><li><div align="left">The cake is pretty much as good as carrot cake can get.</div></li><li><div align="left">I'm going to consider it healthy. It has <em>a lot</em> of carrots in it, really!</div></li><li><div align="left">The frosting is now my stand-by cream cheese frosting.</div></li></ol><p align="left">I halved the original recipe to make twelve cupcakes. I also made quite a few alterations after reading the reviews it got on the website. I used a half light brown sugar and half-white sugar combination in the cake and added a quarter teaspoon of allspice and an extra half teaspoon of cinnamon to the half-batch I made. I also used a little more than half the confectioners sugar called for in the frosting. As you can see, each cupcake got a generous dollop of frosting, which was perfect since the frosting (with the alteration) wasn't overwhelmingly sweet. I love the frosting for its rich and creamy texture and flavor. You can see from the photos that it pipes nicely as well.</p><div align="left"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcUd24R1y5QdRB6eetajwqCcczqiAMa18xRzDRUH6cM3R00hTWnqZs1G0YqVah7rqLZVXTmczXtnhA4y6aploAH-6dSn_fJqzx4hWTiKygfTzWQifhf-jgGap0if5IfoSH4x7a_mHw2wu/s1600/DSC_0259.JPG"><img id="BLOGGER_PHOTO_ID_5507875005382204162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcUd24R1y5QdRB6eetajwqCcczqiAMa18xRzDRUH6cM3R00hTWnqZs1G0YqVah7rqLZVXTmczXtnhA4y6aploAH-6dSn_fJqzx4hWTiKygfTzWQifhf-jgGap0if5IfoSH4x7a_mHw2wu/s400/DSC_0259.JPG" border="0" /></a> <em>(above) </em>The wet ingredients + the sugar(s).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3tphjHvfTVXTgvO1nzp9w9ss19Ce4ZgFqnRwgfCZCVwctpyNCHIeW05655hIy-d4AWUFyM2IEWqEq2AXwHeSsGlSg5h7ENMurZpevVA90wyzI0Qe6hT6rDxPrhy5RBM-URSWIoLxOr7r6/s1600/DSC_0263.JPG"><img id="BLOGGER_PHOTO_ID_5507874997517379346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3tphjHvfTVXTgvO1nzp9w9ss19Ce4ZgFqnRwgfCZCVwctpyNCHIeW05655hIy-d4AWUFyM2IEWqEq2AXwHeSsGlSg5h7ENMurZpevVA90wyzI0Qe6hT6rDxPrhy5RBM-URSWIoLxOr7r6/s400/DSC_0263.JPG" border="0" /></a> <em>(above)</em> I halved the recipe and used 1 1/2 cups of shredded carrots (around 1 1/2 large carrots).<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYX6kD_juxWnX6Ub36hxK4BEFp9rvJKA_IImMwzjn2pX9sE0HBOq1r68tXfzbuCwUisGHWotCL5MI9eS7UV8HiauZtBRK7okgJPOhtVyvVI4B_KhVfnRtKjZNLpPRdLbblaoWtoxw9tts9/s1600/DSC_0272.JPG"><img id="BLOGGER_PHOTO_ID_5507874984832766242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYX6kD_juxWnX6Ub36hxK4BEFp9rvJKA_IImMwzjn2pX9sE0HBOq1r68tXfzbuCwUisGHWotCL5MI9eS7UV8HiauZtBRK7okgJPOhtVyvVI4B_KhVfnRtKjZNLpPRdLbblaoWtoxw9tts9/s400/DSC_0272.JPG" border="0" /></a> <em>(above)</em> Halving the recipe gives you twelve perfectly sized cupcakes.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNGJvhZ5t_81fo3jggHHomSot5YqJ7F_6xt7IA0AndFFFmD2kbessn-izjxq_jBsrG-0y3wY-tlwY6wMQKFOifjtkyGcLFA2mkns1wmroQNYR4UsIztNM1v-XnrNTkk3mFth-maI2WPDA/s1600/DSC_0291.JPG"><img id="BLOGGER_PHOTO_ID_5507874972213329122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNGJvhZ5t_81fo3jggHHomSot5YqJ7F_6xt7IA0AndFFFmD2kbessn-izjxq_jBsrG-0y3wY-tlwY6wMQKFOifjtkyGcLFA2mkns1wmroQNYR4UsIztNM1v-XnrNTkk3mFth-maI2WPDA/s400/DSC_0291.JPG" border="0" /></a> <em>(above)</em> I like how the tops of the cupcakes don't have too much of a dome.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnFo38-ECXy4x-NvJlgPy-utFwbCMJaqMuUjuC_PyxalMDa-yezY2N8UZuw4yslkVUK6oG43jL8F6PdB5jgN3cr71B_roLBkMShxspfbDYdBiucTSAD_gTgLeyLfa5n527C-rll2rwGwY/s1600/DSC_0301.JPG"><img id="BLOGGER_PHOTO_ID_5507872268800740962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnFo38-ECXy4x-NvJlgPy-utFwbCMJaqMuUjuC_PyxalMDa-yezY2N8UZuw4yslkVUK6oG43jL8F6PdB5jgN3cr71B_roLBkMShxspfbDYdBiucTSAD_gTgLeyLfa5n527C-rll2rwGwY/s400/DSC_0301.JPG" border="0" /></a> <em>(above)</em> Making the frosting (cream cheese left, butter right).<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotIOsjC9r_S6GQ-oz1h64cHqArCpAYxiUpRA4ZmDGF7C5MZyQjmULpBkWCVe7OD8A5Zzg3x0Clf0Nq_d_jAifUHpz9GMy0O-LJ-G-CAa7d17sET2gGIzWILRWs4SUbuZxPQNvV9tjqY-m/s1600/DSC_0305.JPG"><img id="BLOGGER_PHOTO_ID_5507872255028315026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotIOsjC9r_S6GQ-oz1h64cHqArCpAYxiUpRA4ZmDGF7C5MZyQjmULpBkWCVe7OD8A5Zzg3x0Clf0Nq_d_jAifUHpz9GMy0O-LJ-G-CAa7d17sET2gGIzWILRWs4SUbuZxPQNvV9tjqY-m/s400/DSC_0305.JPG" border="0" /></a> <em>(above) </em>I didn't use a frosting tip to ice these. Instead, I used a frosting bag with just the coupler. I like the look of these!<br /><br /><img id="BLOGGER_PHOTO_ID_5507872220972677234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcNeqX2-IvdG9OEakqln9sG1-ZxbJrt_4XqFCx0wOIeUlOxg_qZ056WUyHYlIIKQZPucGxN_IANEtUs3TJz0LkmaNrZFkgUgDiFgZAA7kIrXOFGrBJ21cvGGgt6xocIZ-weVlfhodlmMl/s400/DSC_0324.JPG" border="0" /><em>(above) </em>Carrot cupcakes.<br /><br /><div align="left"><img id="BLOGGER_PHOTO_ID_5507872235554311010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4yJve_ZyPI-CJyguWgxCKCnqbKR5hsy3gC3MBdJGFfFfcruQsK-EwyClHvZIkRYfnPW5jbEREui7mKTGFZ3Pqu4EvEVfm5AJvyFnbddeKUjG0svZsWj56Z9uajk8RMZ89YvkNExyF_VC/s400/DSC_0333.JPG" border="0" /><br /><strong>Five-Star Carrot Cupcakes</strong></div><div align="left">Makes 24 cupcakes </div><div align="left">Adapted from <a href="http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx">Allrecipes.com</a></div><div align="left"> </div><div align="left"><u>Ingredients:</u><br />4 eggs<br />1 1/4 cups vegetable oil<br />1/2 cup white sugar</div><div align="left">1/2 cup brown sugar<br />2 teaspoons vanilla extract<br />2 cups all-purpose flour<br />2 teaspoons baking soda<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />3 teaspoons ground cinnamon</div><div align="left">1/2 teaspoon allspice<br />3 cups grated carrots<br />1 cup chopped walnuts<br />1/2 cup butter, softened<br />8 ounces cream cheese, softened<br />2 cups confectioners' sugar<br />1 teaspoon vanilla extract<br /><br /><u>Directions:</u></div><ol><li><div align="left">Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.<br />In a large bowl, beat together 4 eggs, oil, white sugar, brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, allspice and cinnamon. Stir in carrots. Fold in walnuts. Divide evenly into two 12-cup cupcake pans.</div></li><li><div align="left">Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cupcakes from pan and let cool on a wire rack.</div></li><li><div align="left">To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.</div></li></ol><div align="left"><strong>Notes:</strong> The above recipe has my alterations included. It is also makes double of what I made today since I halved the recipe. You can find the original recipe <a href="http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx">here</a>.</div></div></div></div></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com4tag:blogger.com,1999:blog-1628321152982147228.post-35509157464094871812010-08-13T23:34:00.007+07:002010-08-14T00:55:22.766+07:00Movie Night?<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGYYH0ITfxK91wKuy_kzwjmZ9m0dzaocl-Z6iUvySo6lijucTFIdn_syDnLWq5YFG-n1v32FH1YJvoKDZ_cErysMbMz33AG8_7ED-lIbyYKPdehBzM6gVdsPbtqTtD1UTuXrOCVgHlTvK/s1600/DSC_0245.JPG"><img id="BLOGGER_PHOTO_ID_5504941340820178402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGYYH0ITfxK91wKuy_kzwjmZ9m0dzaocl-Z6iUvySo6lijucTFIdn_syDnLWq5YFG-n1v32FH1YJvoKDZ_cErysMbMz33AG8_7ED-lIbyYKPdehBzM6gVdsPbtqTtD1UTuXrOCVgHlTvK/s400/DSC_0245.JPG" border="0" /></a> <em>(above) </em>Crunchy Caramel Popcorn</div><div align="center"><br /><div align="left">I love sugar on my popcorn. I have been witnessed dumping spoonfuls of sugar into bags of the plain popcorn sold every week at school to the chagrin of my disgusted friends. "Sugar? On popcorn?!", they think. I really don't think they should be that shocked though because it's pretty evident that I have a ridiculously <u>big</u> sweet tooth. Because sugar + popcorn = really really delicious, I decided to make my own caramel corn.</div><div align="left">In this recipe, popped popcorn is thrown in a simple caramel sauce and baked in the oven until crispy; the result is a wonderfully crunchy, sweet caramel popcorn. It wasn't exactly like movie <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">theater</span> popcorn though, because the coating wasn't as smooth and shiny. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Nonetheless</span>, this popcorn was delicious and a perfect snack to stash away in zip lock bags. I would highly recommend that you let the caramel sauce cool down before pouring it over the popped popcorn to avoid popcorn shrinkage. I also cut the baking time to around 25 minutes. I might try adding in chopped cashews as the recipe suggests to add different flavors and textures.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwHKNBaaidsUC4PkSpGLd094Lih26SJZ1F07e_7bgsMpPPuirRF-nPmjEre22JT-LlzsIO3jUnl_0V_Dwk6nmSJNWbXTVQZ-DM54WuCtfb93_rkkG-txI5nmil6eg1q_ZOJaXfvB2WEKl/s1600/DSC_0192.JPG"><img id="BLOGGER_PHOTO_ID_5504938035167383090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwHKNBaaidsUC4PkSpGLd094Lih26SJZ1F07e_7bgsMpPPuirRF-nPmjEre22JT-LlzsIO3jUnl_0V_Dwk6nmSJNWbXTVQZ-DM54WuCtfb93_rkkG-txI5nmil6eg1q_ZOJaXfvB2WEKl/s400/DSC_0192.JPG" border="0" /></a><em>(above</em>) Half a cup of popcorn kernels makes a surprisingly large amount of popped popcorn.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENqY9P0pL9Dm5fgsQB49O1PhWe8uAtWJb8q1WrQXoZpI_SStI4v0gVpY4cAwP-4uJ25I-nQ1pA1tuqNEHTJUvUoTzb-YxVmhowRQnPQR3KEClWGdBXYb4zFrpE-hod1kydpG86dLNkGZQ/s1600/DSC_0199.JPG"><img id="BLOGGER_PHOTO_ID_5504938026123695618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENqY9P0pL9Dm5fgsQB49O1PhWe8uAtWJb8q1WrQXoZpI_SStI4v0gVpY4cAwP-4uJ25I-nQ1pA1tuqNEHTJUvUoTzb-YxVmhowRQnPQR3KEClWGdBXYb4zFrpE-hod1kydpG86dLNkGZQ/s400/DSC_0199.JPG" border="0" /></a> <em>(above)</em> A big pot of fresh, plain popcorn!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TaMqmSj7Ivl4QfOXYdUYtfOYjOQD7WTKQrjvU-PGchZqrV8-KrtrjFNorZDfLcc53hRYBd_AZAe4QyR8JqRRLI1gIDUU2VCxUZQ2ms9cPaTuqUwuM6K1vlO1pkzbWrhWJVMdouR9xu3q/s1600/DSC_0203.JPG"><img id="BLOGGER_PHOTO_ID_5504936299680506402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TaMqmSj7Ivl4QfOXYdUYtfOYjOQD7WTKQrjvU-PGchZqrV8-KrtrjFNorZDfLcc53hRYBd_AZAe4QyR8JqRRLI1gIDUU2VCxUZQ2ms9cPaTuqUwuM6K1vlO1pkzbWrhWJVMdouR9xu3q/s400/DSC_0203.JPG" border="0" /></a> <em>(above)</em> Butter, brown sugar, water and salt create the caramel coating.<br /><div> </div><img id="BLOGGER_PHOTO_ID_5504938048432633538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hBQKw7m-hZa9x20qPZaz8gbgG8aAkSBZCG24oL3tKl52ooMVVviAx7fsK7tizsd0kdyCy6ocYQfizbk15puHZkazDyyMtGjIr5w2HkFb1X2ds8ajFOqc5IjHpwzr8PIdSQGLC0UZUNGe/s400/DSC_0216.JPG" border="0" /><em>(above) </em>The popcorn coated in the caramel - before baking.</div><div><br /><div><div><img id="BLOGGER_PHOTO_ID_5504941336732605474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlEan8_5jD7dOLeKKvPJxHRWOQzYyEeVCI8nIEez4ZSTwpUPZVX6BppJvUNbbiFsn0FFegt5XTvh8_AHh3vvfDXVcnIo9eeXpYIWgEotkYL8ka-lME7oahlpsIYnJmNbNtu91bnhZeRHt/s400/DSC_0252.JPG" border="0" /><em>(above) </em>Caramel popcorn!</div><div> </div><div align="left"><strong>Crunchy Caramel Corn</strong></div><div align="left">Serves 6</div><div align="left">Recipe adapted from <a href="http://www.marthastewart.com/recipe/crunchy-caramel-corn">Martha Stewart</a></div><div align="left"> </div><div align="left"><u>Ingredients:</u><br />1/2 cup corn kernels</div><div align="left"><div align="left">1 tablespoon vegetable oil</div><div align="left">4 tablespoons butter, plus more for baking sheet<br />1 cup cashews, coarsely chopped (optional)<br />1/2 cup packed light-brown sugar<br />Coarse salt<br /><br /><u>Directions:</u></div></div><ol><li><div align="left">In a large heavy-bottom saucepan, stir together 1 tablespoon oil and 1/2 cup popcorn kernels; cover partially with lid to allow steam to escape.Cook over medium heat until popping slows, 4 to 6 minutes. Remove from heat; let stand (covered) until popping stops, 1 minute.</div></li><li><div align="left">Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.</div></li><li><div align="left">In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.</div></li><li><div align="left">Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool. Store in airtight container up to 1 week.</div></li></ol></div></div></div></div></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com3tag:blogger.com,1999:blog-1628321152982147228.post-54832373941978562572010-08-08T20:33:00.003+07:002010-08-08T21:31:46.194+07:00Peanut Butter Granola Bites<img id="BLOGGER_PHOTO_ID_5503033545777604018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpD60M5D4P8LcYzbusBdvtVCI3IK-yT-rqTguATJFo4EjIu_7gIB06BhrH3N9f20eJzaXW80D_vYF10Tj7U4CcMXAjobtrM4LYkHHdqUdrH60gj4FrK9Z-W_Y5zljX2PV0fzRCowBoxitA/s400/DSC_0182.JPG" border="0" /><br /><div align="center"><em>(above)</em> Peanut Butter Granola Bites</div><div align="left"> </div><div align="left">It's hard to believe that school is already starting after two wonderful months of summer. To be honest, I'm kind of excited for school to start - I actually miss it and I can't wait for cross country season to start. Oh yeah, and I'll also be a senior in high school. </div><div align="left">After seeing <a href="http://www.joythebaker.com/blog/2010/08/no-bake-peanut-butter-banana-granola-bites/#more-3230">Joy the Baker's</a> post on these granola bites, I just had to make them. These granola bites taste <span class="blsp-spelling-error" id="SPELLING_ERROR_0">a lot</span> like <a href="http://www.quakeroats.com/products/oat-snacks/chewy-granola/chocolate-chip.aspx">Quaker Chewy Granola Bars</a> and might even be able to pass of as being healthy. They sound like the perfect <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>-workout snack and maybe even breakfast. I customized these chewy granola balls by adding in some dessicated coconut and chocolate chips. I stirred in the chocolate chips when the granola mix was still warm, so there were swirls and gobs of chocolate throughout the granola bites. You could also use mini-chocolate chips and stir them in once the granola mixture has cooled off a bit so that they don't melt. Oh, and a helpful tip. Let the mixture come to room temperature for easy scooping. </div><div align="center"> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_V2AKNgnHylGOZmYFAWBNMNXpm2oLe4igOdEu3ZRUwefPCS_VjvYBCT1dBSlX1Gy0RWBJK_-FRzX0DRAVdln5nAlD3sG8qUpAJjrTZtZ8jZr9JVyMNVSC7VBczGTUWRlhEhVSSY2r0WTk/s1600/DSC_0129.JPG"><img id="BLOGGER_PHOTO_ID_5503037796804160066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_V2AKNgnHylGOZmYFAWBNMNXpm2oLe4igOdEu3ZRUwefPCS_VjvYBCT1dBSlX1Gy0RWBJK_-FRzX0DRAVdln5nAlD3sG8qUpAJjrTZtZ8jZr9JVyMNVSC7VBczGTUWRlhEhVSSY2r0WTk/s400/DSC_0129.JPG" border="0" /></a> <em>(above) </em>I used Rice <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Krispie</span> cereal and unsweetened dessicated coconut<em>.</em></div><div align="center"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ouuBuoLYWsGm-30Fg4iwQOAVnUPVjwMJ7WvrCuuhtomfV9Hk0lRrEkJJdW1fV4szezEMsfix8EkIHiZo2S0tRiApdwzdBpkRmgbTOksZxH51Tm_6xlTfRNwvOB3XuhK3fR_YFalIWmyD/s1600/DSC_0137.JPG"><em><img id="BLOGGER_PHOTO_ID_5503037787741412242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ouuBuoLYWsGm-30Fg4iwQOAVnUPVjwMJ7WvrCuuhtomfV9Hk0lRrEkJJdW1fV4szezEMsfix8EkIHiZo2S0tRiApdwzdBpkRmgbTOksZxH51Tm_6xlTfRNwvOB3XuhK3fR_YFalIWmyD/s400/DSC_0137.JPG" border="0" /></em></a><em> (above</em>) Combine butter, peanut butter and honey in a pot and warm it up on a stove.<br /><br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkIwrdfBnxxPFkK3e_094oguGfPkaNe1TJ9W2p5YXq-XUEzz2DMlVo9nvR928zK23Mj1sTCmxk5S-PzV_z7-_2892IbV8HHngOU3Z51tlg8rzZBM3c_aM_e22kGswdA1ahLJhAHDoBZyd/s1600/DSC_0153.JPG"><img id="BLOGGER_PHOTO_ID_5503035961702056610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkIwrdfBnxxPFkK3e_094oguGfPkaNe1TJ9W2p5YXq-XUEzz2DMlVo9nvR928zK23Mj1sTCmxk5S-PzV_z7-_2892IbV8HHngOU3Z51tlg8rzZBM3c_aM_e22kGswdA1ahLJhAHDoBZyd/s400/DSC_0153.JPG" border="0" /></a> <em>(above) </em>The warm peanut butter mixture is poured and mixed into the dry ingredients.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoTEd3S0d8Xhdb02D447Vh1K6KU-dfKj2j-dM-gM5sG3GMREb1P2v7Fjq6T8byvdPfSwcO7R_Qb97oKgUpnEY7WJSbu1s8cr_RXIyNLPQrReWoTvfi5TbwRqztxRfbMER-uiIY2VECl9H/s1600/DSC_0154.JPG"><img id="BLOGGER_PHOTO_ID_5503035957089632930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoTEd3S0d8Xhdb02D447Vh1K6KU-dfKj2j-dM-gM5sG3GMREb1P2v7Fjq6T8byvdPfSwcO7R_Qb97oKgUpnEY7WJSbu1s8cr_RXIyNLPQrReWoTvfi5TbwRqztxRfbMER-uiIY2VECl9H/s400/DSC_0154.JPG" border="0" /></a> <em>(above)</em> I added in 3 tablespoons of chocolate chips into the granola mixture. I added them in when the mixture was still a bit warm, so most of them just melted into the granola.<br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4VfG-ZBtdxlO1zSahLMtOjPvOG5C_lGExC-6CmXqH-FXkSHT0HymT_QQqxpqz85I3EGzWT-7RTTeQtiATJhw33e8wE3gl-lMnxNlNUGM0LchUAgEdr9gFZHwRXgciZ4atalH65ACTkGn/s1600/DSC_0162.JPG"><img id="BLOGGER_PHOTO_ID_5503035923643307954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4VfG-ZBtdxlO1zSahLMtOjPvOG5C_lGExC-6CmXqH-FXkSHT0HymT_QQqxpqz85I3EGzWT-7RTTeQtiATJhw33e8wE3gl-lMnxNlNUGM0LchUAgEdr9gFZHwRXgciZ4atalH65ACTkGn/s400/DSC_0162.JPG" border="0" /></a> <em>(above)</em> I used a cookie scoop to scoop out the granola mixture.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4FTMOktD2_I88AedHRpO8T5883NzDEtOqR_HfZFX_sF9RSDHB-uaP95dF65XCgAhuEhtkXjw5oqXL6p8l3Rhx1TQsWxlHIMRNixs1d-71sX5dxg3mvbbUCQzGk-QO_TscgexJMTl8uzS/s1600/DSC_0166.JPG"><img id="BLOGGER_PHOTO_ID_5503035917757320706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4FTMOktD2_I88AedHRpO8T5883NzDEtOqR_HfZFX_sF9RSDHB-uaP95dF65XCgAhuEhtkXjw5oqXL6p8l3Rhx1TQsWxlHIMRNixs1d-71sX5dxg3mvbbUCQzGk-QO_TscgexJMTl8uzS/s400/DSC_0166.JPG" border="0" /></a> <em>(above) </em>I recommend scooping out the granola after it has firmed up a bit (around room temperature).</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM7l8AmrYV9RzqRpG9huyBMc1xxpHADU6BJHI2VtvmE4TZcHuGyonoeNi0r5UcgBmoXCGyGtGsCo9SvW-3Vv17P5mHy9GI-rhtQd419ulJFnXc4E5VCaiVRXHXxROxk6aGNOX0JUooOHj/s1600/DSC_0167.JPG"><img id="BLOGGER_PHOTO_ID_5503033582214867410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM7l8AmrYV9RzqRpG9huyBMc1xxpHADU6BJHI2VtvmE4TZcHuGyonoeNi0r5UcgBmoXCGyGtGsCo9SvW-3Vv17P5mHy9GI-rhtQd419ulJFnXc4E5VCaiVRXHXxROxk6aGNOX0JUooOHj/s400/DSC_0167.JPG" border="0" /></a> <em>(above)</em> Scoop out the granola bites on parchment paper.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtxdo-6gcLg4SU1HYvHQjDxgqlYxv0X2zRJjlGYR56KjGgDmBSWf2w2q5_s9rNVGht1_ipUdZbUAs4FKU1XG7ZUTVvZ9Qqa6Hf9gwQxocgLxsI9KGzKSBdT9gumg4KXvPaTA-6snfwnlZ/s1600/DSC_0173.JPG"><img id="BLOGGER_PHOTO_ID_5503033568272858418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtxdo-6gcLg4SU1HYvHQjDxgqlYxv0X2zRJjlGYR56KjGgDmBSWf2w2q5_s9rNVGht1_ipUdZbUAs4FKU1XG7ZUTVvZ9Qqa6Hf9gwQxocgLxsI9KGzKSBdT9gumg4KXvPaTA-6snfwnlZ/s400/DSC_0173.JPG" border="0" /></a> <em>(above)</em> Transfer the chilled granola balls into mini-cupcake liners.<br /><div><br /><div align="left"><strong>Peanut Butter Granola Bites<br /></strong>adapted from <a href="http://www.joythebaker.com/blog/2010/08/no-bake-peanut-butter-banana-granola-bites/#more-3230">Joy the Baker</a><br />makes 24 balls</div><div align="left"><u>Ingredients:</u><br />1/3 cup honey<br />1/4 cup natural peanut butter<br />2 tablespoons unsalted butter<br />1 cup cold cereal like Rice <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Krispies</span><br />1 cups old-fashioned rolled oats<br />1/4 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">unsweetened</span> dessicated coconut</div><div align="left">3 tablespoons chocolate chips (optional)</div><u></u></div><div> </div><div><u></u><div align="left"><u>Directions:</u><br /></div><ol><li><div align="left">In a small saucepan over medium heat, stir together the maple syrup or honey, peanut butter and butter. Heat until the butter is melted and the peanut butter is loosened.</div></li><li><div align="left">Combine cereal, oats and coconut in a medium bowl. Pour the warm peanut butter mixture over the dry ingredients and fold tom combine. Stir until all of the dry ingredients are moistened by the peanut butter mixture. Allow the mixture to cool a bit for easier scooping. Mix in chocolate chips if desired.</div></li><li><div align="left">Using a small scoop, scoop mixture onto a wax paper lined baking sheet. Press balls together with clean and damp fingers if they break apart a bit. Place in the fridge for about 15 minutes to harden and set. Place balls in cupcake liners and store in an airtight container in the fridge for up to a week.</div></li></ol><div></div></div></div></div></div></div></div></div></div></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com11tag:blogger.com,1999:blog-1628321152982147228.post-52409553075953643582010-07-29T21:47:00.007+07:002010-07-30T21:41:44.388+07:00I'm a Barbie Girl, In a Barbie World<div align="center"><img id="BLOGGER_PHOTO_ID_5499560697992157970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKsc2M_NAxDf3qGrjaibfugViNdrHqBbrzvgXg624jItAQ5XoMxs5HtFamehfW985QGsbzpe5BPP5OMNANovC0mx6H-635Bgs8sCoWGq7-CMqj0SojZb0ZLV9hsUnvbiIxc7C3wp2cxbr/s400/DSC_0120.JPG" border="0" /><em>(above)<strong> </strong></em>Barbie Cupcakes - white cupcakes with butter frosting.<br /><div align="center"></div><p align="left">I believe that this is the sort of cupcake that make cupcake bakeries famous; in fact, I <em>know</em> it. Vanilla cupcakes with pink <span class="blsp-spelling-error" id="SPELLING_ERROR_0">buttercream</span> frosting (nicknamed the "Barbie Cake") were actually the first type of cupcake that Magnolia Bakery ever sold. The best memories I have of barbies is my sister ripping the heads off her barbie dolls.</p><p align="left">I tried a new recipe and made white cupcakes with butter frosting that I tinted pink. The cupcakes (which technically <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">aren't</span> even white because they contain egg yolks) are honestly, really really good. The cake has a texture that I can only really describe as fluffy and has a good, sweet buttery flavor to it. If you are going to try one vanilla cupcake recipe from my blog, I'd recommend this one. The frosting, by the way, is wonderful as well. I usually ignore recipes for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">buttercream</span> frosting and just dump enough icing sugar until the frosting seems right. Don't do that. Follow this recipe and you will get a lovely, light and creamy frosting that unlike many <span class="blsp-spelling-error" id="SPELLING_ERROR_3">buttercreams</span>, isn't overwhelmingly sweet.</p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYCDWMjyY_G2XpTn7BVt1jNNhdcGQwLmckmHTJEmRnYd2sN4iLPWEv4slHieX6G3pODTWetcdtqCckN0mT-vkynJRdGxNly1FB-Ca0HvoHKGuLlkzts7nOkM9GKmsBDwrdZ97ET4RVM4G/s1600/DSC_0034.JPG"><img id="BLOGGER_PHOTO_ID_5499561986217452690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYCDWMjyY_G2XpTn7BVt1jNNhdcGQwLmckmHTJEmRnYd2sN4iLPWEv4slHieX6G3pODTWetcdtqCckN0mT-vkynJRdGxNly1FB-Ca0HvoHKGuLlkzts7nOkM9GKmsBDwrdZ97ET4RVM4G/s400/DSC_0034.JPG" border="0" /></a> <em>(above)</em> Evenly fill the cups with batter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiomHW57xq1M_07btzOAWcqgDaY08E8hkBjSIJoB6_K9nW_Npoa5gcQvjhoa0eoeX5jgQjEFZ7Wx40Wk2A_viD2B-7edQaTTviwLoqriZ4h_-VXzuQ91WDuu4aLke3vJ70svo8uXhuyJI/s1600/DSC_0045.JPG"><img id="BLOGGER_PHOTO_ID_5499561981113539586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiomHW57xq1M_07btzOAWcqgDaY08E8hkBjSIJoB6_K9nW_Npoa5gcQvjhoa0eoeX5jgQjEFZ7Wx40Wk2A_viD2B-7edQaTTviwLoqriZ4h_-VXzuQ91WDuu4aLke3vJ70svo8uXhuyJI/s400/DSC_0045.JPG" border="0" /></a> <em>(above)</em> These cupcakes were done after around 13-14 minutes.<br /><br /><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLFql3gLke37s6aEj2MbVxosHZxUL132fxCnGFnOXUOKeAXpaPcLsaRKDAlF-2g_BASiNjewa2OKW8r915MiXjcqeQttXYH06JQbtBg7CgXXfJzCQlRjzYsA1u_a6LBl_5zKSGb6KgOFt/s1600/DSC_0106.JPG"><img id="BLOGGER_PHOTO_ID_5499343072713422050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLFql3gLke37s6aEj2MbVxosHZxUL132fxCnGFnOXUOKeAXpaPcLsaRKDAlF-2g_BASiNjewa2OKW8r915MiXjcqeQttXYH06JQbtBg7CgXXfJzCQlRjzYsA1u_a6LBl_5zKSGb6KgOFt/s400/DSC_0106.JPG" border="0" /></a><em>(above) </em>The cupcakes, frosted and sprinkled!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPqkaypw0UOJ17m4xjeJLlkfEpS7TD6cftE-IOK6SAmR4EDe9zO8IKysy6CKMo7Ff21uJn6DlIhHzIMgrhpPEKD6pJlTGMVtHO2eE7NgUB1LU0X9TfVUvVE4wQTmMb-7SyUS0zqvU2hoo/s1600/DSC_0119.JPG"><img id="BLOGGER_PHOTO_ID_5499343064689282162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPqkaypw0UOJ17m4xjeJLlkfEpS7TD6cftE-IOK6SAmR4EDe9zO8IKysy6CKMo7Ff21uJn6DlIhHzIMgrhpPEKD6pJlTGMVtHO2eE7NgUB1LU0X9TfVUvVE4wQTmMb-7SyUS0zqvU2hoo/s400/DSC_0119.JPG" border="0" /></a> <em>(above) </em>Sweet, cute and pretty. It's pretty clear why these cupcakes are named after barbie.<br /><br /><img id="BLOGGER_PHOTO_ID_5499560697051337026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsN5xpiIv-f7kpKfAbF1Y88OJV3VFHRhFXSL-fwyV9jPNe0Le9fRw_SCAfFGaZl5yo1a6tLfhmAMFtDEOSDhdHkClrKMo6ax9joexJQsMsAEjoi6emVHLZOkIgjp9aBmoZfw_6tfgjCxC/s400/DSC_0121.JPG" border="0" /> </div><div align="left"><strong></strong> </div><div align="left"><strong>White Cupcakes</strong></div><div align="left">Makes 12 cupcakes</div><div align="left">Recipe from <a href="http://www.joyofbaking.com/WhiteCupcakes.html">Joy of Baking</a></div><div align="left"><u>Ingredients:</u></div><div align="left">1 3/4 <span style="color:#333333;">cups (175 grams) sifted cake </span><span style="color:#333333;">flour</span><br /><span style="color:#333333;">2 teaspoons </span><span style="color:#333333;">baking powder</span><br /><span style="color:#333333;">1/4 teaspoon salt<br />1/2 cup (113 grams) unsalted </span><span style="color:#333333;">butter</span><span style="color:#333333;">, at room temperature<br />1 cup (200 grams) granulated white </span><span style="color:#333333;">sugar</span><span style="color:#333333;">, divided<br />2 large </span><span style="color:#333333;">eggs</span><span style="color:#333333;">, separated<br />1 teaspoon pure </span><span style="color:#333333;">vanilla</span><span style="color:#333333;"> extract<br />1/2 cup (120 ml) milk<br />1/8 teaspoon cream of tartar</span></div><span style="color:#333333;"></span><br /><u><span style="color:#333333;"></span></u><u><span style="color:#333333;"></span></u><br /><u><span style="color:#333333;"></span></u><div align="left"> </div><div align="left"><u>Directions:</u></div><ol><li><div align="left">Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners. <span style="color:#333333;">In a mixing bowl </span><span style="color:#333333;">sift</span> <span style="color:#333333;">or whisk together the flour, baking powder, and salt. Set aside. </span></div></li><li><div align="left"><span style="color:#333333;">In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. </span><span style="color:#333333;">Scrape down </span><span style="color:#333333;">the sides of the bowl.Beat in the vanilla extract. </span><span style="color:#333333;">Then,with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. </span></div></li><li><div align="left"><span style="color:#333333;">In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then </span><span style="color:#333333;">fold</span> <span style="color:#333333;">in the remaining whites until combined. Do not over mix the batter or it will deflate. </span></div></li><li><div align="left"><span style="color:#333333;">Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. </span></div></li></ol><p align="left"><strong><span style="color:#333333;">Butter Frosting</span></strong></p><p align="left"><span style="color:#333333;">Recipe from <a href="http://www.joyofbaking.com/WhiteCupcakes.html">Joy of Baking</a></span></p><p align="left"><u><span style="color:#333333;">Ingredients:</span></u><br />2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted<br />1/2 cup (113 grams) unsalted butter, room temperature<br />1 teaspoon pure <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">vanilla extract</span><br />2-3tablespoons milk or light cream</p><p align="left"><u>Directions:</u></p><ol><li><div align="left">In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. </div></li><li><div align="left">With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes). Tint the frosting with desired food color.</div></li></ol></div></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com6tag:blogger.com,1999:blog-1628321152982147228.post-26688009884245759362010-07-25T15:32:00.009+07:002010-07-26T22:28:08.781+07:00Chocolate Lava Cake<div align="center"><img id="BLOGGER_PHOTO_ID_5498034800795289730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85Vq2A7a37_HtWA1xDuGbQ2Ch6BAaVlnu6WLz_AQage6AHEdMM_ItRiiU4lNEo5LhiEkXjmeennrQjYr3qdx-4WJS9Y2S_q2CKUA4G19PSMLp6nvT1hJpIkv6ffwNQAZ5D2D-SJwwbsYE/s400/DSC_0025.JPG" border="0" /><em>(above)</em> Chocolate Lava Cake<br /><div> </div><div align="left">In need of a chocolate fix? Well, this will pretty much do it. Today I tried Alton Brown's "Chocolate Lava Muffins". The recipe is incredibly simple and the ingredients equally so. The only really difficult thing you have to watch out for is the baking time. Do it just right, and you will get a chocolate cake with an ooey-gooey chocolate filling. Do it wrong and overbake it, and you'll end up with a delicious brownie. I ended up slightly overbaking it. I did get a bit of gooey filling (so I can tell you <em>just</em> how delicious it is!) but not as much as I would have liked. Do me a favor and bake it for less than 10 minutes. You really won't want to miss out on the gooey chocolate filling that gives chocolate lava cake its name. If you're up for it, sift some powered sugar over the cake and serve on a plate drizzled with chocolate sauce.<br /></div><img id="BLOGGER_PHOTO_ID_5498225408706122290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB1As02b3VbXVJxIly0Z5izzHCqM37Z4GhI6IswjXxbTgbq5cqnL_KFDIJl1Jjs4xoRg_aZR11IscXK40MkVV43OZdhfjc00JGy0-0_5DPUyOpkjqtriikts2NxsY6_3VM45whwnDLULU/s400/DSC_0902.JPG" border="0" /><em>(above)</em> Use lots of semi-sweet chocolate...</div><div align="center"><br /><div><img id="BLOGGER_PHOTO_ID_5498222863703350370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNKZfCDNkNx1TYktV0-Kft1ySfY2lg94x2UXX_VYW7ZxP3n2uBvqvTvc7E2XQLahEdxG-Y9e50PFC2hq3qvgBPFvYQ8R7Hx6qQe6F-oHoNreHxSl2cimmMSMDmTWsV1kwi9_fXqGSw5MG/s400/DSC_0908.JPG" border="0" /><em>(above)</em> ...and melt it down with some butter...</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZE64F3ZaYSRH6q9Y43s9sxYiNL33N4E1osWczFdxtZIHveR9DznSoP584bZzE5wPFPouOnl_VeSUt8efj70bQucmpIHMojhexNvBvLE2NsVcmDg6-XmqFeNsjQwRzvrPRpzj4k7Y63myz/s1600/DSC_0913.JPG"><img id="BLOGGER_PHOTO_ID_5498226197790649266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZE64F3ZaYSRH6q9Y43s9sxYiNL33N4E1osWczFdxtZIHveR9DznSoP584bZzE5wPFPouOnl_VeSUt8efj70bQucmpIHMojhexNvBvLE2NsVcmDg6-XmqFeNsjQwRzvrPRpzj4k7Y63myz/s400/DSC_0913.JPG" border="0" /></a> <em>(above) </em>...until it all melts together.<br /><br /><img id="BLOGGER_PHOTO_ID_5498226717950825410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaHkdsEb7USfhJ8u6Ss5uSoIZzsr0OknfmpioJ1TdOdRD9PO9vMz7_FfZFYmITK1nWa1T3QTeg2g_842rxkpQM3hbMNLm2-lAYpsctJGVROI2ZcqClYhC-oWYwSznPESeR2dHfxvYJmFV/s400/DSC_0920.JPG" border="0" /><em>(above)</em> A bit of sugar, flour and salt. Thats all the dry ingredients. Seriously.<br /><br /><img id="BLOGGER_PHOTO_ID_5498228881587088034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0TT3enjQ0PG8n8No5woia6_RwNsrNSQ_rKDvvN7x6Gf5tH_TUsQ_DlHI3JYqzFnmTKY-WSHfuaGMLTpogjf9umXn2x9c3WvEDI3dRQHxyGuWiaeMVtF1FofZanIHOIAtkN3hyKZO0okx/s400/DSC_0942.JPG" border="0" /><em>(above) </em>I've heard that some people have problems getting these cakes out of the pan so I buttered the cups generously and then dusted them with cocoa powder.<br /><br /><img id="BLOGGER_PHOTO_ID_5498228891188825698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLv77ZlufLxZ2ZB5oKimQ65j72TkEafZANrGmPRsPehCrzV0UApH-Zom8ln1sk1HyVKnnnvMq7ea1MGDuWRJnMwDY9HxutPLOrr_AppkUPGAZYkxd2p6vRTMOceS77S_CbXuC1-guAzFX_/s400/DSC_0954.JPG" border="0" /><em>(above)</em> I used half a recipe that made 6 cakes. Look at my new 12-cup cupcake tin! Pretty. </div><div><div><br /><img id="BLOGGER_PHOTO_ID_5498232188146505922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oLAS2Hj4CEdZipkYOfs3BfAuvIoYgnjcR5ZsIDYc6u6gWNIX8X8aVROF6OZkOOy1CsyHKT8Up6HRV8S3Xsh4KNTI99rHeDKTtKXREYCnOcdB4XsX85ySZDDrZP_8VIUEYyogM5aQ3wZW/s400/DSC_0965.JPG" border="0" /><em>(above)</em> All baked up! Although possibly a little overdone.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5498232207026356418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kt_KtimriQmRzjwb9D20veihQMeGy2sUbZFAcyhR87e98SYt0HHa61qZoDo_llNU60wUD3bewWnBjF7vbJIfZDPFF9h6wma5SeOJMoPP8bGpkwyAvU-DG6o8sZuv7gxCXU-dCx09p9kC/s400/DSC_0971.JPG" border="0" /><em>(above) </em>The cakes.</div><div> </div><div> </div><div align="left"><strong>Chocolate Lava Muffins</strong></div><div align="left">Recipe from <a href="http://www.foodnetwork.com/recipes/alton-brown/chocolate-lava-muffins-recipe2/index.html">Alton Brown</a></div><div align="left">Makes 12 cakes<br /><u>Ingredients</u><br />8 ounces semisweet chocolate chips<br />1 stick butter<br />1/2 teaspoon vanilla extract<br />1/2 cup sugar<br />3 tablespoons flour<br />1/4 teaspoon salt<br />4 eggs<br />Butter, to coat muffin tin<br />1 tablespoon cocoa powder<br /><br /><u>Directions</u></div><ol><li><div align="left">Preheat the oven to 375 degrees F. </div></li><li><div align="left">Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.<br />In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.</div></li><li><div align="left">Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey</div></li></ol></div></div></div></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com5tag:blogger.com,1999:blog-1628321152982147228.post-33984339610163885092010-07-08T18:11:00.006+07:002010-07-08T23:36:30.906+07:00An Apple A Day<div align="center"><img id="BLOGGER_PHOTO_ID_5491574402789787602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbBuUa1A-hiIHcO4dVWLAQwS54qOFOw4uYrN03x-mZZvDjJhxVbjOge5tyY86OmnUN3m0OpI2u0hRYyRbqQKgsVpFFtO8VuzmpPdB45Ia4PpXHo9RsH4tv-ss_cakOeJKQk47tI3CC0Sy/s400/DSC_0869.JPG" border="0" /><em>(above)</em> Applesauce.<br /><br /><div align="left">It's my birthday and I'm not baking a cake. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Surprised</span>? I am. But I have a valid reason! I'm going on vacation in two days and there is no way I or my family can finish an entire cake in that period of time. So, the birthday-cake-baking will have to be delayed. On that note, since I'm going to be away, I won't be blogging for a week or two. However, despite the lack of cake, I still have a birthday dinner which involves honey-glazed ham. To accompany the ham, I made apple sauce. For many of us, I am sure, applesauce was probably the first food we ever ate. Baby food aside, applesauce has many uses whether it be in baking or as an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">accompaniment</span> to a savory dish. However, feel free to season the applesauce with cinnamon or nutmeg and eat it right out of the bowl. It makes a great breakfast and goes well mixed in oatmeal or eaten with yogurt.<br /></div><div align="left"><strong>Site note:</strong> This is my 25<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span> post on this blog! How about that? Now I have two things to celebrate today!<br /></div><div align="center"><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7HPz6pCCIJcoy80w3uQjvA2KM32cYInA7oxWNUroHsCfG8DkgtckwRWvbJfk1gC1A_HNpfHrIMRuAZPHEYghIGO78kHLs8P22QRiAbwzGSEuvwSxbWz0lEapitqXvxNZ2EiGxQVIrhw5/s1600/DSC_0800.JPG"><img id="BLOGGER_PHOTO_ID_5491494130288323378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7HPz6pCCIJcoy80w3uQjvA2KM32cYInA7oxWNUroHsCfG8DkgtckwRWvbJfk1gC1A_HNpfHrIMRuAZPHEYghIGO78kHLs8P22QRiAbwzGSEuvwSxbWz0lEapitqXvxNZ2EiGxQVIrhw5/s400/DSC_0800.JPG" border="0" /></a> <em>(above) </em>Wash and dry apples.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhxCEU6hX3Sgp0r8ZFXjrB-U8x9b_AGz36jIZk56jIRfG5SGsT8SUlK19R0k33IldCYKaI0Ufj0xGs-bjwTVB4B8Ac5QWAkt3g-U43lMXCFBnuZ7wPvpvffUiNvI45rZipnE-ykbtEQ7a/s1600/DSC_0803.JPG"><img id="BLOGGER_PHOTO_ID_5491494118710595730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhxCEU6hX3Sgp0r8ZFXjrB-U8x9b_AGz36jIZk56jIRfG5SGsT8SUlK19R0k33IldCYKaI0Ufj0xGs-bjwTVB4B8Ac5QWAkt3g-U43lMXCFBnuZ7wPvpvffUiNvI45rZipnE-ykbtEQ7a/s400/DSC_0803.JPG" border="0" /></a> <em>(above) </em>Peel apples and spritz with lime or lemon juice to keep the apples from browning.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5491497850621824082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF5CiZFg5QWsUNqyt9rWIwHoW45_DR2upKxkyxE2Wly0k4TxytVomADpcqcCS7g8NN-20Sv9ybZ7I3FQwNkrd50UexdsDgmYNT3X5m2VlZELXEE86BlgruqMkFi_GqeXh5TrZx6vkI-WX/s400/DSC_0816.JPG" border="0" /><em>(above)</em> Dice the apples into chunks (mine were around 0.75 inch squares in size).<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagZnaVNZCVWwmVnmw2uCb6W3ML_AuSYfgbquZ2JFHCiI5_8-x_pjVZSQwqeoCRGemL-i8cDZmwS2zQgqnVxJOV9rw-uwzYk81LrXMa_1raQbpeurb_Jj9SqrkpsyvzW7X_MWuMrj4omzy/s1600/DSC_0826.JPG"><img id="BLOGGER_PHOTO_ID_5491494100666139810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagZnaVNZCVWwmVnmw2uCb6W3ML_AuSYfgbquZ2JFHCiI5_8-x_pjVZSQwqeoCRGemL-i8cDZmwS2zQgqnVxJOV9rw-uwzYk81LrXMa_1raQbpeurb_Jj9SqrkpsyvzW7X_MWuMrj4omzy/s400/DSC_0826.JPG" border="0" /></a> <em>(above)</em> Heat a pot filled up with enough water to cover the apples. Once the water is boiling, pour in the apple chunks and let them cook for around 10 minutes or until tender.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE0qsHI0nRvKY5Gb0p9kQ4cmbLl6r8Z_Zsr503AHAlxSvBwoQAw8Ke7r3FqcRKOd7xKfhvo97u24Kx-fT75IpRyDb9UMEQk0pVQlK_wj5PQbEy-i5ERJXs2GAqEg1cIaJoJF96AebLYTa/s1600/DSC_0845.JPG"><img id="BLOGGER_PHOTO_ID_5491494092580379250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE0qsHI0nRvKY5Gb0p9kQ4cmbLl6r8Z_Zsr503AHAlxSvBwoQAw8Ke7r3FqcRKOd7xKfhvo97u24Kx-fT75IpRyDb9UMEQk0pVQlK_wj5PQbEy-i5ERJXs2GAqEg1cIaJoJF96AebLYTa/s400/DSC_0845.JPG" border="0" /></a> <em>(above)</em> Drain the apples and let them cool until they are warm in temperature. Pour them into a blender and blend until smooth. Add sugar and lemon juice to taste.<br /></div><div><img id="BLOGGER_PHOTO_ID_5491571939589535730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJogKiWa2-VIZ6oGVSjEmyTw3T6qpgtLxbHSundAzWYSgNhA-eahKRX2cn2qfGg8LOmPx6r7nsu8Z-gq0BPcQPMLcgfsfbDVFbohCPfsOHVY4gzsYQZD7EQWd86o5AObVWmeBZI0J1Gpt/s400/DSC_0873.JPG" border="0" /><em>(above) </em>Applesauce</div></div></div></div></div></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com1tag:blogger.com,1999:blog-1628321152982147228.post-13873091445102246242010-07-05T20:45:00.007+07:002010-07-05T22:30:40.371+07:00Peanut Butter - A Runner's Food<div align="center"><img id="BLOGGER_PHOTO_ID_5490430506735769394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWCDI1beaupQVexEV2ivrD73hXXvHiJfVFvFvV2AoycwOo-8EpujwKzMvNQEQck3GTLdIfdAbgID82SLgrNR1hwoE9VTlIkkKjmeOdKcu3sGqvsrGcjvGaI8oG5rqWvpnGx-ekhaw3p1u/s400/DSC_0775.JPG" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwELFfkViSZ5tikcKjjPYrGg5IpoWhr4VWAgMVzq0UiD1lMUAFGYkQZpPiQHhclJJXjkz4kE0jV7XMbjdhLTajeYPQdParf83Nt0e_TiN_fUJZWg2eWxBVJ_aTkMbghz4rqbfRMY9-VmI/s1600/DSC_0742.JPG"></a> <em>(above)</em> Oatmeal Peanut Butter Sandwich Cookies<br /><br /><div align="left">I've spent a good part of my summer running a few miles every couple of days. There is something really nice about running that a lot of people just don't really get. I can see why people hate it, I really can. The biggest reason most people running is that it hurts like hell. I agree wholeheartedly, but to me, that is kind of the reason why I love it so much. Running pushes you to be stronger both mentally and physically; it forces you to go outside your comfort zone to achieve a new level of personal fitness and mental strength. You may be wondering why I am talking so much about running and how in the world it connects to this post. Easy: 1. I am a cross country runner and therefore live and breathe running and 2. peanut butter is an awesome food for runners. Peanut butter gives you the protein and energy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">necessary</span> for an athlete in training. These cookies have one full cup of peanut butter crammed into them. Eh, maybe just this once we can get away with calling these a health food (when we all know its really... not). Delicious <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">nonetheless</span>.</div><div align="left"> </div><div align="left">I've heard that these cookies are comparable to Nutter Butters or Girl Scout Do-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">si</span>-do cookies. I honestly wouldn't know since I haven't tried either of those. All I know is that these cookies are really really good. The crispiness of the cookie and chewiness of the oatmeal, along with the creamy peanut butter filling gives an explosion of textures and flavors that scream heaven. Are they as good as a runner's high? Unlikely. The only thing that could make these cookies better? Dunking them in chocolate. But then again, chocolate makes everything better.</div><div align="left"><br /> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5at2oKpJF-cYFfEZNJ8YHIGgvn1PWnIsb4aISMpK-1MOTfGXkzafQKszRcSaAmRcHblRug9kvXHqXWCBkhIuc5oPJuzY14Jjle8DkIoSe_o_rVF94dsrYvmCDR9Us8AiTk0rVt23Ac4L/s1600/DSC_0745.JPG"><img id="BLOGGER_PHOTO_ID_5490434401304463506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5at2oKpJF-cYFfEZNJ8YHIGgvn1PWnIsb4aISMpK-1MOTfGXkzafQKszRcSaAmRcHblRug9kvXHqXWCBkhIuc5oPJuzY14Jjle8DkIoSe_o_rVF94dsrYvmCDR9Us8AiTk0rVt23Ac4L/s400/DSC_0745.JPG" border="0" /></a> <em>(above)</em> I baked 12 cookies per tray.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNe_tS7h82R5-VAgzxPjIutKutmyc4r1Lpwr0daUKGj2Ph108IBSFXqHrCA6ge6irQewTtfBkA6oodWak8hjWHv88iDC3YANf0YyRdpFdLTlnAi48pxRaHRgIPaTeh-vJE0-SfjWiwyIhp/s1600/DSC_0762.JPG"><img id="BLOGGER_PHOTO_ID_5490434383990596642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNe_tS7h82R5-VAgzxPjIutKutmyc4r1Lpwr0daUKGj2Ph108IBSFXqHrCA6ge6irQewTtfBkA6oodWak8hjWHv88iDC3YANf0YyRdpFdLTlnAi48pxRaHRgIPaTeh-vJE0-SfjWiwyIhp/s400/DSC_0762.JPG" border="0" /></a> <em>(above)</em> I noticed that a 9 minute baking time will give you crisp cookies while 8 minutes produce chewier cookies.</div><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5490424841928569330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgcQomdRscmTsklVAJxy8_DZbYnTH9UGrYl27K0wRfw-UvFfhO8xe4WZYHUupXkPIHrwhQLf00UaLN6CeipgstWlMPVhseZ8EEgkp7O49uY9zAggyCPP44TWBcmH808zuTAZRkElHDn7_/s400/DSC_0753.JPG" border="0" /></div><div><em>(above)</em> Peanut butter and butter are key ingredients to the cream filling. I think this is my favorite photo out of this post. Is it weird that I enjoy staring at a photo of peanut butter?</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5490424821613844946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CjKUJIn1s7mtbVTlxET-Lh7sT-fhxuMHBipau6IsabEd-CQgWvXOMWfeZk7l4BwqCzMDGN2sUkO_MPUy3c3fLijB2k9jzg8O7IzKBtUkFcDo7Qfd4Y7m6vGhkdWgvL0yoT8yk5W_oIyg/s400/DSC_0772.JPG" border="0" /><em>(above)</em> I distributed the cream filling with a makeshift piping bag (a plastic baggie with a corner snipped off). I actually went back and added a bit more filling to the cookies you see above before I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sandwiched</span> them together. Be sure to pair up the cookies as best as you can according to shape and size.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpo_ippmhn_5_lYVYwxBTc2R1eGt9PBqvuF_Z_YrgMBNj6LwGVhVdh3J8K9T71AEpSmgvofkonWBremcvpBfGqn42TUge5V5BtC7MMwF1QD9PvV3aHrEIiGA-udfwWV2Oqwzq1wqu6Qm7/s1600/DSC_0787.JPG"><img id="BLOGGER_PHOTO_ID_5490430497407278802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpo_ippmhn_5_lYVYwxBTc2R1eGt9PBqvuF_Z_YrgMBNj6LwGVhVdh3J8K9T71AEpSmgvofkonWBremcvpBfGqn42TUge5V5BtC7MMwF1QD9PvV3aHrEIiGA-udfwWV2Oqwzq1wqu6Qm7/s400/DSC_0787.JPG" border="0" /></a><em>(above)</em> The cookies - paired, creamed and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">sandwiched</span>.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaKJ_FZSU-UrCjM_S8EYQbu5-SGmyD4ZevFfwvEfwOKSVTjcOG5kknNMHK2sKnIbwS2uHKVJBqnapjp2UaZxgkmT7bPEp_LZbfU-5FZwj2I8N_kxWEIWO_MPnimXMsDE1ZQsL9odoWb0y/s1600/DSC_0793.JPG"><img id="BLOGGER_PHOTO_ID_5490430474622610322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaKJ_FZSU-UrCjM_S8EYQbu5-SGmyD4ZevFfwvEfwOKSVTjcOG5kknNMHK2sKnIbwS2uHKVJBqnapjp2UaZxgkmT7bPEp_LZbfU-5FZwj2I8N_kxWEIWO_MPnimXMsDE1ZQsL9odoWb0y/s400/DSC_0793.JPG" border="0" /></a> <em>(above) </em>The cookies with their peanut butter cream filling.<br /><br /><div align="left"><strong>Oatmeal Peanut Butter <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Sandwich</span> Cookies</strong></div><div align="left">Original recipe from <a href="http://allrecipes.com/Recipe/Oatmeal-Peanut-Butter-Cookies-III/Detail.aspx"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Allrecipes</span></a></div><div align="left"><u>Ingredients:</u><br />3/4 cup all-purpose flour<br />1/2 teaspoon baking soda<br />1/4 teaspoon baking powder<br />1/2 teaspoon salt<br />1/2 cup butter, softened<br />1/2 cup peanut butter<br />1/2 cup white sugar<br />1/2 cup packed light brown sugar<br />1 egg<br />1 teaspoon vanilla extract<br />1 cup quick cooking oats<br />3 tablespoons butter, softened<br />1 cup confectioners' sugar<br />1/2 cup smooth peanut butter<br />2 1/2 tablespoons heavy whipping cream</div><div align="left"><br /><u>Directions:</u></div><ol><li><div align="left">In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.</div></li><li><div align="left">In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.</div></li><li><div align="left">Drop by rounded teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.</div></li><li><div align="left">To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.</div></li></ol><p align="left">Notes: I used milk instead of the cream and reduced the amount to around a tablespoon plus a little more.</p></div></div></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com4tag:blogger.com,1999:blog-1628321152982147228.post-53462407783232997392010-07-01T20:08:00.008+07:002010-07-02T01:27:23.294+07:00California Girls, We're Unforgettable...<div align="center"><img id="BLOGGER_PHOTO_ID_5488924355988806882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1ntjkC7toqm_934X8a7_gCfitCqKQUwoubJ33XPfsIxOl1JCOKQc1w35oEsqKPJ5opun-3u1XDFPzbg9D5wtusuhTHCkQtcroReV6cMacRt0q5qWzjTQ2x_FmYXkQ7AWS5VxPHs-RkZk/s400/DSC_0731.JPG" border="0" /><em>(above)</em> California Rolls</div><div align="center"><br /></div><div align="left">I have been converted. After trying three of his recipes (all of which have passed with flying colors) I can now officially say that I am an Alton Brown fan. I made these <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">California</span> rolls using Alton Brown's recipe for sushi rice and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">California</span> rolls. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Crabmeat</span>, cucumber and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">avocado</span> surrounded by seaweed, seasoned rice and toasted sesame seeds make a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">pleasantly</span> refreshing (and not to mention delicious) summer lunch. Rolling the rolls was a bit of a tricky process, but I figured out that they key to making the best rolls is actually to use as little rice as possible (just enough to cover the seaweed). A rice overload will not only make it difficult to roll up the sushi but create less room for the oh-so-very-important fillings. There were a couple of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">ingredients</span> that I had to go out of my way to buy such as the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Japanese</span> rice, rice vinegar, seaweed and crab meat. That being said, I think that it is worth it to double the recipe as getting all the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">ingredients</span> together can be kind of a pain. However, I must note that once you get the hang of it, making the rolls can be a pretty fast process. It's mainly the extra-ingredient shopping that can get a bit tedious. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Nonetheless</span>, these rolls are delicious and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">definitely</span> much more economical if you ever have a craving for sushi.</div><div align="left"> </div><div align="left">Oh, on a side note, did you get the title reference? It was pretty obvious. You know, the Katy Perry song that has been playing on the radio repeatedly all summer? California Gurls? California rolls? Sorry for the corny pun, but I just had to do it.<br /><br /><br /></div><div align="center"><em></em><img id="BLOGGER_PHOTO_ID_5488984096770482018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjTOZwnHMfc-h3x2f5NIAMPHO-UT7Lb6b0AxPC-KbJr99nO4GpvwpxYE_fCIcPDFEz9_mDKs-F4_8QAEpE9t4Vrga-PghdYh9GqFfPGVgCun9HVsvmLCAa0hyni6DSv2-ObJf1eN4zVSM/s400/DSC_0685.JPG" border="0" /></div><div align="center"><em>(above)</em> Sushi rice at room temperature.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5488994409428958050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTH40IpNd1TVZdOShW4UcmQDTFdcFSTdT5bT9n8nI8lMi33g1ALSmEFUg5y2j1EsxWzuNNIosZatotU7rU3RdDklbehVdFp0JzNLrBTEMtWKUmuy_qofe4IYx2XnH6qwY7gFVr9RAA5AX/s400/DSC_0690.JPG" border="0" /><em>(above)</em> I toasted white sesame seeds on an non-stick frying pan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQONsXChiWwiQWlJtcJSHlY1-IQpop1_tnBBBybFEUa0WT0DWF5HCNk_Y4OMv3k2OPIHCERH3ncRtrkPMjw4OFR5S8KhnGnaUzTiJO4pCSrVoXBkWP_cc7BmkxrGLxSAY30E0iPFxKb4N/s1600/DSC_0694.JPG"><img id="BLOGGER_PHOTO_ID_5488994417414769058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQONsXChiWwiQWlJtcJSHlY1-IQpop1_tnBBBybFEUa0WT0DWF5HCNk_Y4OMv3k2OPIHCERH3ncRtrkPMjw4OFR5S8KhnGnaUzTiJO4pCSrVoXBkWP_cc7BmkxrGLxSAY30E0iPFxKb4N/s400/DSC_0694.JPG" border="0" /></a> <em>(above)</em> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Preparation</span> is key to making <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">California</span> rolls, so be sure to prepare the crab sticks, cucumber and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">avocado</span> ahead of time. A squeeze of lime will prevent the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">avocado</span> from browning.<br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC1nabYw6ffud7kuhHtIYa0Y0U9b-UxzWXBNEnw8X5kjdCG544oh3B8_QDS3XoeOqftFBatqyPPUm28TarhcCbp5Rdgwy1wOdx8_pIytYZ3st-Kg-I1ZYEwtI9QoHY0GxTYuvQuVFU7gO/s1600/DSC_0717.JPG"><img id="BLOGGER_PHOTO_ID_5488933100218908706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC1nabYw6ffud7kuhHtIYa0Y0U9b-UxzWXBNEnw8X5kjdCG544oh3B8_QDS3XoeOqftFBatqyPPUm28TarhcCbp5Rdgwy1wOdx8_pIytYZ3st-Kg-I1ZYEwtI9QoHY0GxTYuvQuVFU7gO/s400/DSC_0717.JPG" border="0" /></a><em>(above)</em> Serve with soy sauce.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UXDYKEi0ghZzVfUqdUDWjuEUi8zmYBzl4okvfTOlYsEp9B_85IKfP7sDjWPHPjLKaImX3106pJLWHNaPQUeCHuGIvMOR888jbAq_iBIRCj1JRbvZJp1L1i7Vi_kB3o0cEEs_njAhIxwI/s1600/DSC_0729.JPG"><img id="BLOGGER_PHOTO_ID_5488931975879080610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UXDYKEi0ghZzVfUqdUDWjuEUi8zmYBzl4okvfTOlYsEp9B_85IKfP7sDjWPHPjLKaImX3106pJLWHNaPQUeCHuGIvMOR888jbAq_iBIRCj1JRbvZJp1L1i7Vi_kB3o0cEEs_njAhIxwI/s400/DSC_0729.JPG" border="0" /></a> <em>(above)</em> California Rolls</div><div align="left"><br /><br /><strong>California Rolls</strong></div><div align="left">Recipe from <a href="http://www.foodnetwork.com/recipes/alton-brown/california-roll-recipe/index.html">Alton Brown</a></div><div align="left">Makes 24 pieces</div><div align="left"><u>Ingredients:</u><br />Juice of 1/2 lemon<br />1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces<br />4 sheets <span class="blsp-spelling-error" id="SPELLING_ERROR_14">nori (seaweed)</span><br />1/2 batch sushi rice, recipe follows<br />1/3 cup sesame seeds, toasted<br />1 small cucumber, peeled, seeded, and cut into matchstick-size pieces<br />4 <span class="blsp-spelling-error" id="SPELLING_ERROR_15">crabsticks</span>, torn into pieces<br /></div><div align="left"><u>Directions:</u></div><ol><li><div align="left">Squeeze the lemon juice over the avocado to prevent browning.</div></li><li><div align="left">Cover a bamboo rolling mat with plastic wrap. Cut <span class="blsp-spelling-error" id="SPELLING_ERROR_16">nori</span> sheets in half crosswise. Lay 1 sheet of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">nori</span>, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">nori</span>. Sprinkle the rice with sesame seeds. Turn the sheet of <span class="blsp-spelling-error" id="SPELLING_ERROR_19">nori</span> over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. </div></li><li><div align="left">Cut each roll into 6 pieces.<br /></div></li></ol><div align="left"><strong>Sushi Rice</strong></div><div align="left">Recipe from <a href="http://www.foodnetwork.com/recipes/alton-brown/california-roll-recipe/index.html">Alton Brown</a><br /><u>Ingredients:</u><br />2 cups sushi or short grain rice<br />2 cups water, plus extra for rinsing rice<br />2 tablespoons rice vinegar<br />2 tablespoons sugar<br />1 tablespoon kosher salt<br /></div><div align="left"><u>Directions:</u> </div><ol><li><div align="left">Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.</div></li><li><div align="left">Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.</div></li><li><div align="left">Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or <span class="blsp-spelling-error" id="SPELLING_ERROR_20">sashimi</span>.</div></li></ol><div align="left">Notes: I used a rice cooker to cook the rice. I also followed the directions printed on my bag of rice and used 1.3 cups of water for every cup of rice. I did not have kosher salt, so I used one teaspoon of table salt.</div></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com3tag:blogger.com,1999:blog-1628321152982147228.post-29750423410762348492010-06-25T20:55:00.010+07:002010-06-27T00:08:00.442+07:00Classic Homemade Pizza<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcvhlWAKudk_zntuGga9f2vehzPbEt9jFzm8g9y47lriWd0VKJo2q0x-5pyFN8509XjLpCdURcTs5hzKR0zo3pTFAQ3MPPmAm31u4kfcagVi7fJ6W6LgKRzuO_HcWpws5SoV1KgO3VguQ/s1600/DSC_0653.JPG"><img id="BLOGGER_PHOTO_ID_5487122046965429490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcvhlWAKudk_zntuGga9f2vehzPbEt9jFzm8g9y47lriWd0VKJo2q0x-5pyFN8509XjLpCdURcTs5hzKR0zo3pTFAQ3MPPmAm31u4kfcagVi7fJ6W6LgKRzuO_HcWpws5SoV1KgO3VguQ/s400/DSC_0653.JPG" border="0" /></a> <em>(above)</em> Homemade Pizza - featuring Easy Pizza Sauce and Basic Pizza Dough</div><div align="center"><br /></div><div align="left">I can't say this enough, but one thing that this blog has made me do is to try out new things all the time. So, today I made my very first entirely homemade pizza. This meant no 1. ordering out for delivery (which has become a rather bad habit for, well lets admit it... all of us), 2. using frozen pizza dough, and 3. using jarred tomato sauce. The pizza sauce seems too easy to be true. Practically all you have to do is mix some ingredients which you probably already have laying around the house together and let them sit for a while. The sauce was pretty tasty, and lets not forget, oh so simple. One thing I didn't like too much though was that the oil in the sauce separated a little on the pizza and bled into the crust, leaving orange oil-stains on the crust. </div><div align="left"></div><div align="left"> </div><div align="left">Lets talk about dough - pizza dough. I added in half a teaspoon of sugar to the dough just to give the yeast a little boost. It probably didn't make much of a difference but it sure didn't hurt either. The dough created a solid, standard pizza - <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">definitely</span> a keeper. I didn't have a pizza stone so I just slid my pizza onto a hot cookie sheet in the oven. This resulted in a crust that wasn't as crispy as I would have liked. However, this pizza is perfect when re-heated as leftovers, when the pizza can crisp up nicely as it warms in the toaster oven.</div><div align="left"></div><div align="left"> </div><div align="left">I topped the pizzas with some shredded cheese. I will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">definitely</span> try this recipe again with toppings such as sliced bell peppers and onion, but under no circumstances pineapple. Many, I know, will disagree, but pineapple does not belong on pizza.</div><div align="left"><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5486711568123460738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_jXNC0gAYFNJ4HzCfdCJNlqYUzcAIvXfTCCrzlZkYaV-A3_w2UAGCGHnSMMi2m4aUlquZUnB7LSGokdOTBtvlncon69B2TWgH-_0F6ruA2epevxFjKxKz_Si0N_BHySgLXYVGMFDw3Dp/s400/DSC_0577.JPG" border="0" /></div><div align="center"><em>(above)</em> So the above + a cup of water is really all you need to make pizza sauce. You don't even have to cook it over the stove. Amazing. </div><div align="center"><br /> </div><div align="center"><img id="BLOGGER_PHOTO_ID_5486711575815695394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NaOK2uW2szZQ9LJi-fN2r_UQy8YhQqNusCm-ejvNktf0iPOvL8KJc2rddbyWmpjmT17B25u1awFRY9Qx6cvM53GwLQkE2wKc7-_STYiVJQaITqSfzRJQM4-o0GBAqUZvCSCNpebtelRi/s400/DSC_0589.JPG" border="0" /> <em>(above)</em> The finished pizza sauce! You may want to beat the sauce with a spoon or fork (in the same motion as you would when beating an egg) if you are having trouble combining the oil into the sauce.<br /><br /><img id="BLOGGER_PHOTO_ID_5487119385004621410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTJSmR8xTXY64Yb9rFdGZtgXSG4twev_SFPKHJ4fHCG2XrWK5eYS1Y1rdbtRgezUO2Z6LonZWoOK2Rf7wOGOxsivjTZ_LL2oGpoPDo6dre42YxHr3UljtniD5YdeIHEJe8VJ_AWPlMUx_/s400/DSC_0618.JPG" border="0" /> <em>(above)</em> I divided the dough I made into two balls in order to create two 9 inch pizzas. You will want to roll out the dough on a lightly floured surface.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hXP8bnR6UzirEcsXsQu41muqn4On0AkkepXDbx6es0ToYcDxYf2ZgviIdrYCza6xvwj2x8tSZWPOPPFPR8Km9_QJlZSSqfthoSOMKYMa5z_OlGTofXoCxsbB5ZINf2qj0LvMkWSFI_6U/s1600/DSC_0623.JPG"><img id="BLOGGER_PHOTO_ID_5486711592712427282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hXP8bnR6UzirEcsXsQu41muqn4On0AkkepXDbx6es0ToYcDxYf2ZgviIdrYCza6xvwj2x8tSZWPOPPFPR8Km9_QJlZSSqfthoSOMKYMa5z_OlGTofXoCxsbB5ZINf2qj0LvMkWSFI_6U/s400/DSC_0623.JPG" border="0" /></a><em>(above</em>) Pizza dough rolled out.<br /><br /><img id="BLOGGER_PHOTO_ID_5487119407809845058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pqn42im4R8hLJKTWvWXGQx_LVsDcG1XDKMRGyn8wH86exUkrThgORpU7WXQCR3T32kCw-B4MY1wxA1GC6PCA9EgHwfGZmDlKIZLElLetaBqouZ45rsBfoOjET117qYb4c4fTw5z_KYMU/s400/DSC_0629.JPG" border="0" /> <em>(above)</em> You are going to want to grate up some mozzarella cheese.<br /><br /><img id="BLOGGER_PHOTO_ID_5487119417175921474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QGjcwhxrZJpJ9lWEDSe9ezCHeVseOrz4MznKGsv9oA7OIWLtJaeF1UVTSpHDJH0AYY0usWuwoQqKnSEeSjivzTzLzNXaxbK01QlRTXCA3IMCa-gBugVhFeg3HQ-3FZ6VYqzZLbZjrFCO/s400/DSC_0637.JPG" border="0" /></div><div align="center"><em>(above) </em>The pizza topped with pizza sauce and shredded cheese.</div><div align="center"> </div><div align="center"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5487119395972283858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-BfoqjZJhjkz7ApDAPMWvNfqOcwdaW8zwSZe8psemxLwD-37cjf8e5D_11N1CkzHR8ycN1GL82d2Yw2oi9CX8dbCm7-V3Jh4NS4U-R2oNriZWNeH7F7rj6JumMzLAl7xHmk1bFoCqf_f/s400/DSC_0680.JPG" border="0" /> <em>(above) </em>The pizza, all baked up!</div><div align="left"><br /><strong>Basic Pizza Dough</strong></div><div align="left">Makes 2 large pizzas</div><div align="left">Recipe from <a href="http://annies-eats.com/2008/08/15/perfect-pizza-crust/">Annie's Eats</a><br /><u>Ingredients:</u><br />½ cup warm water (about 110°)<br />1 envelope (2 ¼ tsp.) instant yeast<br />1 ¼ cups water, at room temperature<br />2 tbsp. extra-virgin olive oil<br />4 cups (22 oz.) bread flour, plus more for dusting<br />1 ½ tsp. salt<br />olive oil or non-stick cooking spray for greasing the bowl<br /><br /><u>Directions:<br /></u></div><ol><li><div align="left">Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine. </div></li><li><div align="left">Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.</div></li><li><div align="left">To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.</div></li><li><div align="left">Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.</div></li></ol><p align="left">Notes: I halved the entire recipe. This created two 9 inch pizzas. I added in half a teaspoon of sugar to the yeast/ warm water mixture. I did not have a pizza stone so I slid my pizza onto a hot cookie sheet.</p><p align="left"><strong>Easy Pizza Sauce</strong></p><p align="left">Adapted from <a href="http://allrecipes.com/Recipe/Easy-Pizza-Sauce-I/Detail.aspx"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Allrecipes</span></a></p><p align="left"><u>Ingredients:</u><br />1 (6 ounce) can tomato paste<br />1 cup water<br />1/4 cup extra virgin olive oil<br />2 cloves garlic, minced<br />salt to taste<br />ground black pepper to taste<br />1/2 tablespoon dried oregano<br />1/2 tablespoon dried basil<br />1/2 teaspoon dried rosemary, crushed<br /><u>Directions:</u></p><ol><li><div align="left">Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well.</div></li><li><div align="left">Let stand several hours to let flavors blend. No cooking necessary, just spread on dough.</div></li></ol>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com3tag:blogger.com,1999:blog-1628321152982147228.post-16464904820464500532010-06-21T17:31:00.014+07:002010-06-21T21:45:53.885+07:00Chiffon Cupcakes<div align="center"><img id="BLOGGER_PHOTO_ID_5485176656993473298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpihNheJiL_WND3kad2KDQ_QJMp4WrO6g9i2w5MzOHAuOdNLvOQaRfZxv6uL5jw2PYvv1nr6_gcZ5NNexCRx68JZdFXE_o6dbH9M_OCmB8rI5llsdMtRIe-aZ8Zyg5GZxRDWV5jcZ-Mf1z/s400/DSC_0561.JPG" border="0" /><em>(above)</em> Chiffon Cupcakes with Chocolate Frosting</div><br /><div align="left">My obsession with cupcakes continues as I venture into a new type of cake - the chiffon cake. Up to this point I have never made chiffon cake. In fact, I'm not quite sure if I had ever even tried it. Anyway, chiffon cake is unique in the sense that it uses beaten egg whites for leavening and oil instead of the traditional butter. This results in a fragrant vanilla-scented cake that is spongy and light in texture. It is very similar (if not the same!) to the cakes seen in many Asian bakeries. I chose to top these chiffon cupcakes with my favorite <a href="http://lisa-is-hungry.blogspot.com/2010/06/double-dose-of-chocolate.html">chocolate frosting</a>. I wanted to try a new chocolate butter cream recipe, but I felt that the heaviness of a sugary chocolate butter cream just wouldn't pair up with the light cake. I can't wait to use this cake recipe (which I highly recommend!) with different combinations of flavors and frostings. I can imagine that a lemon-scented chiffon cake (with lemon zest mixed into the cake batter!) and a cream cheese frosting would go together brilliantly. Or perhaps sliced strawberries and some fresh whipped cream? Yum.<br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bAyG9XtoBJ7UGkY9N0Kqf0B1a-NHUPgPbvRBYF9y7eQMg-w-Miuw5o5B_cNBaT7Nhcgctz3DELF1l2hoK8TZ3HKkl86Vf9Vam0zyhDEoaOIjvP8_HiT5MeEnsalSJpJSIYWVn7NUF_sW/s1600/DSC_0479.JPG"><img id="BLOGGER_PHOTO_ID_5485183737831857586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bAyG9XtoBJ7UGkY9N0Kqf0B1a-NHUPgPbvRBYF9y7eQMg-w-Miuw5o5B_cNBaT7Nhcgctz3DELF1l2hoK8TZ3HKkl86Vf9Vam0zyhDEoaOIjvP8_HiT5MeEnsalSJpJSIYWVn7NUF_sW/s400/DSC_0479.JPG" border="0" /></a> <em>(above)</em> The beaten egg yolks at the "ribbon" stage.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoW1ctgWaQcVYEyPeqlwTmSopfK7fHfOjaKyaXvMYfYeFzbv_KZkRoliJvh52bsaYgdaliNCx2B153EYParCBNXFoLR67pMxUmmccffnDqqMRYteM6yAGH4rLTRiCf3QnKw4kD82y-G0_/s1600/DSC_0486.JPG"><img id="BLOGGER_PHOTO_ID_5485182386335123074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoW1ctgWaQcVYEyPeqlwTmSopfK7fHfOjaKyaXvMYfYeFzbv_KZkRoliJvh52bsaYgdaliNCx2B153EYParCBNXFoLR67pMxUmmccffnDqqMRYteM6yAGH4rLTRiCf3QnKw4kD82y-G0_/s400/DSC_0486.JPG" border="0" /></a> <em>(above)</em> 1/3 of the beaten egg white ready to be folded in.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfe8xZO5LRtP1SV6s9Kv_lX6YZLPYSgxR8-M83GknudKzE-gelT1SFDO6ayBkZ8U5rPVHhcQtuNfA0vHbdnxF38XxdhoOgppRUKXnzYrzhx4kYRTeM0QmXZbtUJyRFB7gnQtX0VoxwldZ/s1600/DSC_0491.JPG"><img id="BLOGGER_PHOTO_ID_5485182379187787234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfe8xZO5LRtP1SV6s9Kv_lX6YZLPYSgxR8-M83GknudKzE-gelT1SFDO6ayBkZ8U5rPVHhcQtuNfA0vHbdnxF38XxdhoOgppRUKXnzYrzhx4kYRTeM0QmXZbtUJyRFB7gnQtX0VoxwldZ/s400/DSC_0491.JPG" border="0" /></a> <em>(above)</em> The folding in of the egg whites.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwZ-OVRqPphn1qvj2aqXRasVd69PJJvrpk-bk8ChGi__W8rGS6wpJ5YoVkI-bW6EzQ4eH6hMDcoNyfb3EHwT0t7tAm1y7xNd0pmgqymOXiEVb4_vtqnEsL_P3XaOOIPzv9u13RJ-FwBS6/s1600/DSC_0494.JPG"><img id="BLOGGER_PHOTO_ID_5485182368356808530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwZ-OVRqPphn1qvj2aqXRasVd69PJJvrpk-bk8ChGi__W8rGS6wpJ5YoVkI-bW6EzQ4eH6hMDcoNyfb3EHwT0t7tAm1y7xNd0pmgqymOXiEVb4_vtqnEsL_P3XaOOIPzv9u13RJ-FwBS6/s400/DSC_0494.JPG" border="0" /></a> <em>(above)</em> You can see how much the egg white lightens up the batter!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IPYJ0EY570p-otpBQdpqkG4fyp2sntm9EfJaWz2X4VRxIkiC9Lzh1qo-KnCqIjzpx6ZeKXWU3iIGPPYvGTnVbzylMrFPSrxhV67W-o2SQe-Hm60YEmkXf08ZXbV8sxp8cnLOBJlbNMt1/s1600/DSC_0497.JPG"><img id="BLOGGER_PHOTO_ID_5485182359130528674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IPYJ0EY570p-otpBQdpqkG4fyp2sntm9EfJaWz2X4VRxIkiC9Lzh1qo-KnCqIjzpx6ZeKXWU3iIGPPYvGTnVbzylMrFPSrxhV67W-o2SQe-Hm60YEmkXf08ZXbV8sxp8cnLOBJlbNMt1/s400/DSC_0497.JPG" border="0" /></a> <em>(above)</em> The batter is divided into paper cups. [Not shown: I smoothed the tops of the cupcakes before putting it in the oven. I don't know if this made a difference in the outcome]<br /><br /><img id="BLOGGER_PHOTO_ID_5485179434385549634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_70Jpj4yjABnLmcIluunQJrbhF3gJ4ZFd2xkVQ9AjhpCZqOSPZd_pj5zLs0eebvVA-eAmMPpJkWAe2CCp9BKs-Z464x7cWns6_yZNGJzNfM8jFvjZo22FgFwTlLF1bU1MWhDj-BAvo9zH/s400/DSC_0536.JPG" border="0" /><br /><em>(above)</em> I recently bought these mini cupcake baking cups and I wanted to test them out! Aren't they cute?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSHRUzWn-tnbcSd0LPpgb_q4cBcuwBgysI0PkLXCOiqLQq8SsLluuGmXWlTtZ6-TSuvThr7IIdC3kK1ECkqT9Xna8M7TMGYylEaBkpEMcfP0JU-KxG9la9jOvsy0LWBwBtP7_eQSpMcnp/s1600/DSC_0501.JPG"><img id="BLOGGER_PHOTO_ID_5485182347057952786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSHRUzWn-tnbcSd0LPpgb_q4cBcuwBgysI0PkLXCOiqLQq8SsLluuGmXWlTtZ6-TSuvThr7IIdC3kK1ECkqT9Xna8M7TMGYylEaBkpEMcfP0JU-KxG9la9jOvsy0LWBwBtP7_eQSpMcnp/s400/DSC_0501.JPG" border="0" /></a><em>(above)</em> The chiffon cupcakes baked! They took around 11 minutes. The cakes rise in the oven and fall a bit during the cooling process. Just thought you should know.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvXq5XFeATCqeMijssnAy1bWrm1U9s4Tq1DqhEbpw675SXPyO2evK8BcxScqS2Yv37qpfLz2lfGZvfywded1Yje1DcgP3yohrpZ3qQ5k-0QH-F0iikF23pMti1A4CXLBcv8026eCahr7h/s1600/DSC_0521.JPG"><img id="BLOGGER_PHOTO_ID_5485179454240719602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvXq5XFeATCqeMijssnAy1bWrm1U9s4Tq1DqhEbpw675SXPyO2evK8BcxScqS2Yv37qpfLz2lfGZvfywded1Yje1DcgP3yohrpZ3qQ5k-0QH-F0iikF23pMti1A4CXLBcv8026eCahr7h/s400/DSC_0521.JPG" border="0" /></a><em>(above)</em> I guess I was a little skimpy with the batter with the first tray of cupcakes. This is the shortest cupcake. Look at the texture! It is light and spongy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOz7aO4XggcKG2bsjMdO1iQbaacBE2ei4OqHhwW7YACXeSPineoWP49tTh18ELhg0eGwRio8J2jBN9FN9dhYM1lL6ELQ8yikDc5JsoHwWMtfZbXaDo6Qns9TlIQ2GEdLXx864LvteIrcG2/s1600/DSC_0538.JPG"><img id="BLOGGER_PHOTO_ID_5485179424004146962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOz7aO4XggcKG2bsjMdO1iQbaacBE2ei4OqHhwW7YACXeSPineoWP49tTh18ELhg0eGwRio8J2jBN9FN9dhYM1lL6ELQ8yikDc5JsoHwWMtfZbXaDo6Qns9TlIQ2GEdLXx864LvteIrcG2/s400/DSC_0538.JPG" border="0" /></a><em>(above)</em> The cupcakes baked up and cooled.<br /><div><br /></div><div><em></em><img id="BLOGGER_PHOTO_ID_5485176702077319730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhASSlJbzTAb-x39nwCwL_2M0j0KwxBcrxPuOdljh3B0rWMLv6IvMepABDtt-iWf7OGpN4v4OmykLQwla8JuR862Bx0WDdZd4W2vHyhQzhgPL61EnpFjE9hRvgDp2Z0Bq9RWKgcVilPrWV/s400/DSC_0551.JPG" border="0" /><em>(above)</em> The mini cupcakes, frosted.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoXhWTvdW9VaUK77bvfvFv-Vb75BdCzHwq6ivUZBgI7_n9-PnXiwL3V_OK38pLg1CoS3qX2ikkMf6dMGTi775GgrALma6KB3gW5vewoLZWsK-zdJwqc7bVJJlO9RpNGnzAk2zTZyEeiOw/s1600/DSC_0558.JPG"><img id="BLOGGER_PHOTO_ID_5485176686787292466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoXhWTvdW9VaUK77bvfvFv-Vb75BdCzHwq6ivUZBgI7_n9-PnXiwL3V_OK38pLg1CoS3qX2ikkMf6dMGTi775GgrALma6KB3gW5vewoLZWsK-zdJwqc7bVJJlO9RpNGnzAk2zTZyEeiOw/s400/DSC_0558.JPG" border="0" /></a><em>(above)</em> Cupcakes - frosted and sprinkled.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-FMRWv_UY57qu-FTbPywXwjtmiENwW6LdcPnZpIvrdchx_Xmfov_ODjmkCm5xNlollKHM7rudc_ZUaQCLjODv2pnWzzrI7oKk3ZQLNjQXp2KIW7jM0-91xeFfqnyqDNQarMutfh2UNsa/s1600/DSC_0549.JPG"><img id="BLOGGER_PHOTO_ID_5485176670969006610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-FMRWv_UY57qu-FTbPywXwjtmiENwW6LdcPnZpIvrdchx_Xmfov_ODjmkCm5xNlollKHM7rudc_ZUaQCLjODv2pnWzzrI7oKk3ZQLNjQXp2KIW7jM0-91xeFfqnyqDNQarMutfh2UNsa/s400/DSC_0549.JPG" border="0" /></a><em>(above</em>) More cupcakes. </div><div align="center"> </div><div align="center"> </div><div align="center"></div><div align="center"></div><div align="left"><strong>Side note:</strong> Last week I received a lovely award from the very sweet Adriana from <a href="http://bittersweetbaker.wordpress.com/">Bittersweet Baker</a>. Thank you for thinking of me! </div><div align="left"><br /> </div><div align="left"><img id="BLOGGER_PHOTO_ID_5485207792953273186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 245px; CURSOR: hand; HEIGHT: 305px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiwxLKIeyhbRvy8SXaOupZF4l4yTJcNZum6osha5PWUFBrW_uaIkRZQ6tl8J7cImpFBfTdhJlmTRXOPGT1bJszDwl56dY7XkCOVUxeiO6HMW9LqImC88ZlizWYMTGBJWXyu-2GX0pdb9z/s400/Picture_6+(1).png" border="0" /></div><div align="left">I'm sharing the love with 10 other food bloggers:</div><div align="left"><a href="http://kathrynannew.wordpress.com/">Just Eat It</a></div><div align="left"><a href="http://thenovicechefblog.com/">The Novice Chef</a></div><div align="left"><a href="http://gracessweetlife.com/">La Mia Vita Dolce</a></div><div align="left"><a href="http://aibakecake.wordpress.com/">Ai Bake Cake</a></div><div align="left"><a href="http://zoomyummy.com/">Zoom Yummy</a> </div><div align="left"><a href="http://itsthecookiemonster.wordpress.com/">It's the Cookie Monster</a></div><div align="left"><a href="http://buttercreambarbie.blogspot.com/">Buttercream Barbie</a></div><div align="left"><a href="http://blueridgebaker.blogspot.com/">Blue Ridge Baker</a></div><div align="left"><a href="http://janessweets.blogspot.com/">Jane's Sweets</a></div><div align="left"><a href="http://www.teen-cooking.blogspot.com/">Teen Cooking Queens</a></div><div align="left"> </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">10 things that make me happy:</div><div align="left"><ol><li><div align="left">Running</div></li><li><div align="left">Chick flicks</div></li><li><div align="left">Accomplishing new things</div></li><li><div align="left">Pad Thai</div></li><li><div align="left">Frosting cupcakes</div></li><li><div align="left">Listening to Owl City or Taylor Swift</div></li><li><div align="left">Hot chocolate</div></li><li><div align="left">Toothpaste that makes your teeth feel all clean and polished</div></li><li><div align="left">Kind words</div></li><li><div align="left">Long, rambley chats with friends during sleepovers</div></li></ol></div><div align="left">The rules are: Copy and paste the award on your blog. List who gave the award to you and use a link to their blog. List 10 things that make you happy. Pass the award on to 10 other bloggers and visit their blog to let them know!</div><div align="left"> </div><div align="left"> </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><strong>Chiffon Cupcakes</strong></div><div align="left">Recipe from <a href="http://www.foodnetwork.com/recipes/good-eats/chiffon-cupcakes-recipe/index.html">Alton Brown</a> on the Food Network, with slight adaptations</div><div align="left">Makes 24 cupcakes<br /><u>Ingredients:</u><br />5 1/4 ounces cake flour<br />1 1/2 teaspoons baking powder<br />1 teaspoon kosher salt<br />5 large eggs, separated<br />6 ounces sugar, divided<br />1/4 cup water<br />1/4 cup vegetable oil<br />1 teaspoon vanilla extract<br />5/8 teaspoon cream of tartar</div><div align="left"><br /><u>Directions:</u></div><ol><li><div align="left">Preheat oven to 325 degrees F. Place paper liners into 2 (12-cup) muffin tins and set aside. </div></li><li><div align="left">In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.<br />Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.</div></li><li><div align="left">Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.</div></li><li><div align="left">Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven. Bake for 10-15 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.</div></li></ol></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com10tag:blogger.com,1999:blog-1628321152982147228.post-63120063814354141382010-06-15T14:15:00.015+07:002010-06-15T23:52:41.343+07:00A Piece of Cake!<div align="center"><img id="BLOGGER_PHOTO_ID_5482898472920782258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrWxj_o5IvjIujo9AmpiBcO-eVRLrTYLycH1CECFzwc13wmLM8bHAdmTE27Uw6vTTPMQfF23vKpAN_PtY_zrg4S1qWVNjkJetsitztIsDD-zqfPzmIGVQWCg9Heaa_TPHt4xeZ0Hzei7Z/s400/DSC_0433.JPG" border="0" /><em>(above)</em> Frosted Yellow Layer Cake with Strawberry Jam Filling<br /></div>Sunday was my sister's 20<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> birthday and a brilliant excuse to make a layer cake. While I strongly believe that cakes should be an equally everyday sort of thing as well as celebratory, for some reason I find myself making layer cakes only during celebrations. Why? I have no idea. Maybe it has to do with my cupcake obsession. I mean, cupcakes are cute, portable, delicious, and easy to share, so it makes sense why I like to make cake in cupcake form. Nonetheless, I rarely make layer cakes and in fact, this time was the first time I had ever made a cake with 1. a shell border and 2. a filling. Since my sister doesn't like chocolate (weird, I know, but more chocolate for me!), I made a yellow cake with vanilla frosting and a strawberry jam filling. I used a cake recipe from <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/">Smitten Kitchen</a>.The taste and appearance were both acceptable but I think it could have been a tad moister. Then again, I baked the cake two days in advance and wrapped it in plastic wrap to store it in the fridge, so I can't exactly give an accurate review. After making <a href="http://www.ourbestbites.com/2010/05/chocolate-frosting.html">Our Best Bite</a>'s delicious chocolate frosting, I decided to use the vanilla version of it. I have to say, I think that the chocolate version was better. However, that could just be because of the fact I like chocolate more than vanilla in general anyway. With the vanilla version, you really have to make sure that you use high quality butter or else it will taste really cheap. In addition, you may not want to dump the whole teaspoon of vanilla extract in all at once like I did because it changes the color of the frosting to an off-white. Other than that, the frosting had a wonderful texture and a not-too-sweet flavor.<br /><br /><strong>Side note:</strong> Thank you all for your wonderful comments! I really appreciate all of them and keep them coming!<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHe2Cev0tbIJYMMyLIZaHm64AwTIJzLgf9CbqKRcArzPG1jtxE5FJeo0it3mZQMj6BVK6sf3mSFP_FGOvUXEgl73R4CGa2iS59flIVn3n5AHeCxKHq5CbgBrijuteCErvOkmr7pyXp8o9/s1600/DSC_0329.JPG"><img id="BLOGGER_PHOTO_ID_5482909090164267490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHe2Cev0tbIJYMMyLIZaHm64AwTIJzLgf9CbqKRcArzPG1jtxE5FJeo0it3mZQMj6BVK6sf3mSFP_FGOvUXEgl73R4CGa2iS59flIVn3n5AHeCxKHq5CbgBrijuteCErvOkmr7pyXp8o9/s400/DSC_0329.JPG" border="0" /></a> <em>(above)</em> Buttermilk is pretty much nonexistent where I live so improvising was nessasary. I used <a href="http://www.joythebaker.com/blog/2009/10/the-best-buttermilk-substitutions/">Joy the Baker</a>'s tip of mixing 1 cup of milk with 1 3/4 teaspoon cream of tartar. Taking Joy's advice, I mixed the cream of tartar with 2 tablespoons of the milk before dumping the rest in to avoid lumps.<br /><br /><img id="BLOGGER_PHOTO_ID_5483005762110280418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnA8RJ8zfmRVJj5xzk0gtksESwZfoHRWAQz4GKK0r0GDEy3vI2YMz5ZyzyZOsJTX1wmkQXS897EJfMsi2Rdh2kIqcmCLjmOQ9fv1gtPjgMEMXycN_sppiZTwoZXcT25xvo5LJAU307HZjR/s400/DSC_0339.JPG" border="0" /><em>(above)</em> Cake pan ready to go! Give it a couple of taps against the counter to get rid of air bubbles.<br /><br /><img id="BLOGGER_PHOTO_ID_5482976462692698386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-k8iXMLtrnxM7nVaxFAb6EhyXCLTH7nZkROAwBbabxgl_c6OxT3a7jQw1xcp6SQSBpeO_q2L3OM5bD-VZnL_9sjQ_xtKg1M8H3nwgBo-BNvslVZudO8YqLKQPiVg5vfyYbHlcGB-kc5Er/s400/DSC_0343.JPG" border="0" /> <em>(above)</em> The cake, all baked up! I was glad that the cake didn't dome too much.<br /><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5482938450626583186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx7YYYBAz8rEvqyV5WaY3I8-pbLVwcZVF1zAf5E4005Z1jouIq-RCBd1Y0ojBEItVbfhEFRB9fg0vdrAFZ0-y8oZ7J1vsVQlqiQPPlNBcwzJoUqbMbjzWkoHBbkwxR04o8Hdr0W3NIuAi/s400/DSC_0366.JPG" border="0" /> <em>(above)</em> I halved the recipe and only made one layer. I leveled the top of the cake using a long, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">serrated</span> knife. I put 4 toothpicks around the cake to help 'guide' me so that I could split the cake in half <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">relatively</span> evenly.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5482909071716258754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5xXRmky8K9ycGR409ZBu5afijksM9YuFGqBRTJSqjh0eQUZvQIBkQwoaxCO1b-tSGkouviYeL-Rx4ItXr1M4AVzIMPUeTtfuYmROmZvAK_2bExLzoie2KjOX7KS-sfXOm1b6ZR59yYCY/s400/DSC_0358.JPG" border="0" /> <em>(above)</em> Cooking the flour base of the frosting.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3SFoOGof4LNQD66aJEeBkTXMvd5D7kqKtRlPJMKkq7Fia0Sepb0n1BcmhmMtX9TDgU2SymI9XvLenoM-xzNB1S2KF4RvI6jBeO8PKbeufIpH-DqKHbwaByYoVdeVn7kWRDqNWK2KwJd7/s1600/DSC_0367.JPG"><img id="BLOGGER_PHOTO_ID_5482909058513622274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3SFoOGof4LNQD66aJEeBkTXMvd5D7kqKtRlPJMKkq7Fia0Sepb0n1BcmhmMtX9TDgU2SymI9XvLenoM-xzNB1S2KF4RvI6jBeO8PKbeufIpH-DqKHbwaByYoVdeVn7kWRDqNWK2KwJd7/s400/DSC_0367.JPG" border="0" /></a><br /><em>(above)</em> Pipe a ring of frosting around the first layer of cake so that the filling will not squish out.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5482906400381476466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaEUc2XLkNqYit16dJ7TcgPavJ212416iJjZk2EF0JnANAk-U6nmsg77hbWWec7bsNZaRXHcdNvWTWarj27xsTqSBhqgnNYd98TiVDe0T3PhYJ2-iKRfgtrT7OmYeN1N7V7VtVMzDLqe1/s400/DSC_0372.JPG" border="0" /> <em>(above)</em> The cake is filled with strawberry jam. If the jam is too hard to spread, you can pop it in the microwave for a couple of seconds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsNLBEJFI-JggLJzCeGH4fSb0LwOFZEiWpc4bfYW36lboPBS7Tpqxk-5q0cUO3hO8tBJLm7zCaa15JxhzAUB7o1kKYY2jQSOBI-JqHzehG9Qcw0cTJNfvAahTX5whQez9E9detvv57Kc2/s1600/DSC_0379.JPG"><img id="BLOGGER_PHOTO_ID_5482906398828148338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsNLBEJFI-JggLJzCeGH4fSb0LwOFZEiWpc4bfYW36lboPBS7Tpqxk-5q0cUO3hO8tBJLm7zCaa15JxhzAUB7o1kKYY2jQSOBI-JqHzehG9Qcw0cTJNfvAahTX5whQez9E9detvv57Kc2/s400/DSC_0379.JPG" border="0" /></a> <em>(above)</em> On goes the top layer!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3j9YPfzblGJQY75V7VV5kjLEI-YmpsQsKxP9eNEY8K802o8F0UDLMlGYl5uK8NiWwq4VbrM5423qEr8ZaoMIkgKRUwEq7wWC5BL7Uyf9IvBfNYxouD6YaugIHGz1XHlRFBS12yc_VJBj-/s1600/DSC_0381.JPG"><img id="BLOGGER_PHOTO_ID_5482906383366397026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3j9YPfzblGJQY75V7VV5kjLEI-YmpsQsKxP9eNEY8K802o8F0UDLMlGYl5uK8NiWwq4VbrM5423qEr8ZaoMIkgKRUwEq7wWC5BL7Uyf9IvBfNYxouD6YaugIHGz1XHlRFBS12yc_VJBj-/s400/DSC_0381.JPG" border="0" /></a> <em>(above)</em> So you want to frost on a 'crumb coat' or thin layer of frosting first. It should look messy and highly unattractive. This is <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ok</span>. We will cover it up later. Pop the cake in the freezer or fridge for a couple minutes so the frosting can harden a little bit.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICwYPwBPQ-rBDg0D1YOn7gdWjUP7udTsVlM1Q5L934dBjlHzII24ILWNy_Gm0Rsz0tjqSySj4mCarqK3HdVAjhJ7sF0wLNRwZn6ALepXoTaxOnTKoWPyE_c978Ggr3sQ7NB5rVI5MngWl/s1600/DSC_0386.JPG"><img id="BLOGGER_PHOTO_ID_5482906366053865410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICwYPwBPQ-rBDg0D1YOn7gdWjUP7udTsVlM1Q5L934dBjlHzII24ILWNy_Gm0Rsz0tjqSySj4mCarqK3HdVAjhJ7sF0wLNRwZn6ALepXoTaxOnTKoWPyE_c978Ggr3sQ7NB5rVI5MngWl/s400/DSC_0386.JPG" border="0" /></a> <em>(above)</em> Using a spatula, spread on the rest of the frosting (unless you want to make a piped border).<br /></div><img id="BLOGGER_PHOTO_ID_5482979598205760578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CiHCMnuknbksMnJb-WDxoTSujLlqb_0gYjBJ3CmogtGz38pRr4m-aK414o2i2n6AHi1pFyDgPZsEqM_IuRcOjeWeUnUbYul42NYteArQ8BIlnQDAFVu-H_uvkRGsN0VhsFxHK5jvs4D0/s400/DSC_0371.JPG" border="0" /><em>(abo<span class="blsp-spelling-error" id="SPELLING_ERROR_6">ve</span>)</em> This was my first time making a shell border! I practiced on parchment paper before I decorated the cake. Comment if you would like me to post a how-to or demonstration.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvz5DHYVNnG8VOq69aR30bH0VKnIIj3Bab21DyQ4cBSBBm_OTVVYftYBupRP_TX34zHFTl7ts9qVEEm-gRo8hZZAgNS7WE12FCmkSuMqQCGweZ_bXbhP9nPnUypZxSktGzhLMAMWNg7wO/s1600/DSC_0400.JPG"><img id="BLOGGER_PHOTO_ID_5482906357890564898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvz5DHYVNnG8VOq69aR30bH0VKnIIj3Bab21DyQ4cBSBBm_OTVVYftYBupRP_TX34zHFTl7ts9qVEEm-gRo8hZZAgNS7WE12FCmkSuMqQCGweZ_bXbhP9nPnUypZxSktGzhLMAMWNg7wO/s400/DSC_0400.JPG" border="0" /></a><em>(above</em>) I didn't have enough frosting (even though I tried to save some!) so I added in some butter and icing sugar to create a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">butter cream</span>. I added in some blue food coloring as well and gave it a mix.<br /></div><img id="BLOGGER_PHOTO_ID_5482976484998092034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eL9w3wgIKU3coRM2cYLhMXxsSFSiDvN_7lFo4GcDMysed9R-zA-FxZPuX5mdY5NyQO6LQMArXa7KNUsEdlfCwo762Cs4jSzI14Vh4jBhF8du5LWy9dYCW7zNKORKtyg_BONS8hBt2we6/s400/DSC_0398.JPG" border="0" /> <em>(above)</em> The cake all frosted and decorated! I used a homemade <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">parchment</span> paper icing bag to do the lettering. </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5483004506852570738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvd_dXTcE5EeloNXrvXc0M0aJvoAPl_zuHUMHQSabL5NY6ybk7wg9MMRygXFyY82_Xz8B8drdW-GPh2yHlE4ZyjtKLgPkHGO-P79Tj9uur_6ssY09-QlOzdCbdYtfb4QczIA3PFJ450x2/s400/DSC_0415.JPG" border="0" /><em>(above)</em> A cross section of the cake. You can see the jam filling and the blue shell border.<br /><img id="BLOGGER_PHOTO_ID_5483005770293440354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuRojH9AN25M4mCBznnk3o7NyR04p7tUlLJeEy2K1c1flDITT7d0EHI3laDYM7u3jvgCu7Nhvs0FomfP0kaeGKG-P1jtbcKU4oRZERo-dvEtiFT73_Ssl_3-RIqo9LNGtrjA-HmHGVLXB/s400/DSC_0440.JPG" border="0" /><em>(above)</em> A close-up of the shell border. I think I did a pretty good job considering it was my first time.<br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dnWb6gcPsPmHUSZ6c6ftvKaDu_UCjiRyG31gtVAvc_VXwP8SFd_bXjAozPgY2_jTjGQkgGNNH-ML3Eu-3uU978FBLpwnhp1pA6W1xiuxetT8W9Tm4uVLqNFiCsRSuERDSrqHyKyY3CY7/s1600/DSC_0435.JPG"><img id="BLOGGER_PHOTO_ID_5482901755986569570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dnWb6gcPsPmHUSZ6c6ftvKaDu_UCjiRyG31gtVAvc_VXwP8SFd_bXjAozPgY2_jTjGQkgGNNH-ML3Eu-3uU978FBLpwnhp1pA6W1xiuxetT8W9Tm4uVLqNFiCsRSuERDSrqHyKyY3CY7/s400/DSC_0435.JPG" border="0" /></a> <em>(above)</em> A piece of cake! (pun intended) At least <strong>I</strong> think I'm funny =D<br /><div align="left"><br /><strong>Best Yellow Layer Cake</strong><br /></div><div align="left">Recipe from <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/">Smitten Kitchen</a><br />Makes two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake </div><div align="left"><u>Ingredients:</u> </div><div align="left">4 cups plus 2 tablespoons cake flour (not self-rising)</div><div align="left">2 teaspoons baking powder<br />1 1/2 teaspoons baking soda</div><div align="left">1 teaspoon salt</div><div align="left">2 sticks (1 cup) unsalted butter, softened<br />2 cups sugar</div><div align="left">2 teaspoons pure vanilla extract</div><div align="left">4 large eggs, at room temperature<br />2 cups buttermilk, well-shaken</div><br /><div align="left"><u>Directions:</u> </div><ol><li><div align="left">Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment.</div></li><li><div align="left">Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.</div></li><li><div align="left">Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.<br /></div></li></ol><div align="left"><strong>Perfect Cupcake Frosting and Filling</strong><br />Recipe from <a href="http://sites.google.com/a/ourbestbites.com/our-best-bites-recipes/cupcake-frosting-and-filling">Our Best Bites</a><br />Generously frosts 12 cupcakes</div><div align="left"><u>Ingredients:</u> </div><div align="left">3 tablespoons flour</div><div align="left">1/2 C milk </div><div align="left">1/2 C real butter</div><div align="left">1/2 C sugar</div><div align="left">1 teaspoon vanilla extract, or other flavor if you wish<br /></div><div align="left"><u>Directions:</u> </div><ol><li><div align="left">Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding. Strain and then let it cool completely to room temperature or chill it in the fridge.</div></li><li><div align="left">In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy.</div></li><li><div align="left">Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed for around 7 minutes or until light and fluffy. Use it to fill cupcakes or other pastries, or as a frosting on top. </div></li></ol><div align="left"></div><div align="left">Notes: For the frosting, add the vanilla extract a little at a time (maybe in 1/4 teaspoon intervals). You may not wish to dump the entire teaspoon of vanilla extract in because it changes the color of the frosting slightly. In addition, this recipe makes <em>just</em> enough to frost a one-layer round nine inch cake. </div></div><br /></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com1tag:blogger.com,1999:blog-1628321152982147228.post-39034523011874652962010-06-10T17:33:00.008+07:002010-06-11T14:08:27.261+07:00The Chewy<div align="center"><img id="BLOGGER_PHOTO_ID_5481093977490625202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6rhZaM2IuD6DSQmzKN01K0pv1OgYHci_gNet5ot0WexeMcFRab1u_rExyvYQs2O8HalCEoXDJbyAAk3hnaVMNaGnPvR-G76_SLhQ9ugQt7lnn7jcKLx80gCTCKNe0rcWKnFl1p6_oLpf/s400/DSC_0318.JPG" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85wzE2czvqtpWjncptlh_qx42dX-FH0w7QJ1dP8qkNPnYUVONTdBa_EHcyVkza4HI7ZOOIV7Ld8g0ulPPS5A5BA1aBO7mPHildMiG8unLNL8XDWYccC4b1C1zW6KOEvJRZumIZtQfmZR2/s1600/DSC_0284.JPG"></a> <em>(above)</em> Alton Brown's "The Chewy" Chocolate Chip Cookies </div><div align="center"><br /><div align="left"></div><div align="left">See the cookies? They are delicious. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Definitely</span> the best chocolate chip cookies I've ever made. This, Alton Brown, is now my go-to recipe for chocolate chip cookies (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">CCCs</span>). I don't think I can rave enough about these. Where should I start? Well, for one, I think these are the most attractive <span class="blsp-spelling-error" id="SPELLING_ERROR_2">CCCs</span> I've ever made, not to mention the best tasting. The batter smells <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">reminiscent</span> of butterscotch and the cookies are excellent. They are just the right combination of soft and chewy, and pretty much sum up anything you could ever ask for out of a cookie. I guess its a little weird that I'm spending the first week of my summer vacation raving about cookies, but hey, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">that's</span> what I do - I'm a food blogger (...and a baker ..and a girl who eats copious amounts of baked goods... you get the picture?). I did follow the recipe (almost) to the T, even buying a bag of bread flour just to make these. However, I didn't have kosher salt so I used a scant half teaspoon of regular table salt.</div><div align="left"><br /></div><img id="BLOGGER_PHOTO_ID_5481096015746147618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQ2bBd_PZ2xgCqYtzY6tSj1QSHg8I5QcvG1KSPvZ9eVxTWI84-zMDmhRBSbHnFKbdRxeC7z5gLOWxdRhXLMVoqUJOU2IVC7ytgS5ucPwbaKNurOpPVe4a7SKSNkevA0DE3JH6jxtEN6Vd/s400/DSC_0249.JPG" border="0" /><em>(above)</em> The melting your butter. Heat it up and stir it until it <em>just</em> melts and the chunks <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">disappear</span>.</div><div align="center"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_-NjIABmkqMzZu8fKY_3ZtHbAFEpHIfQ76gExdxFmaCAe3Rld4_iw2CYAEX28Uw32V5S7vmeKIjoq_Fy7_X7TcPYLOFieXMq05A6IoE6BtlO9n1xz1-i_VJqX9hygRxx9CD5y2__Mz_S/s1600/DSC_0252.JPG"><img id="BLOGGER_PHOTO_ID_5481096023699319890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_-NjIABmkqMzZu8fKY_3ZtHbAFEpHIfQ76gExdxFmaCAe3Rld4_iw2CYAEX28Uw32V5S7vmeKIjoq_Fy7_X7TcPYLOFieXMq05A6IoE6BtlO9n1xz1-i_VJqX9hygRxx9CD5y2__Mz_S/s400/DSC_0252.JPG" border="0" /></a> <em>(above)</em> "Creaming" (its not really creaming, more like mixing it until it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">resembles</span> sludge) the butter and sugars.<br /><br /><img id="BLOGGER_PHOTO_ID_5481093986801044178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vKlnfTrh2oM2kmDB97I0Lx2ANit6gjoHE_JtYo55v2QOf8WKHsR85hSHNeBDau2d9be99T1ioPZaNOckwu4U9K7QMMsKmS4e4K7l47Q_SOTRrMMkTbEJyQNMSxHnqWIsTDfL562y4Sv3/s400/DSC_0255.JPG" border="0" /><em>(above)</em> I made my cookies smaller than <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Alton's</span>. I let my dough chill for one hour and scooped it out by rounded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">tablespoonfuls</span>.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5481096032230742850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiR4RPu_tLEaR25yiKXnCz-AX4MnF0IRYWizI9wR_lE2LpTGBYHND4Ag4zge_ZVbdt31t22VQXR0x4GFm6WNd8A-izkdSGndW84VKy9u2YiOlOjlFQxq00CyiVLli2gybPTwOW6UhGUZQ/s400/DSC_0261.JPG" border="0" /><em>(above)</em> Slightly undercooked cookies. </div><div align="left">Since I made my cookies smaller, the baking time also had to be adjusted. I baked then for around 7 and a half minutes. One pan of my first batch came out a little undone, but the other pan was perfect. One pan always seems to cook things just a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">smidgen</span> faster than the other, which can be really annoying. It took me a while to figure out how long to bake it on each pan (it really depends on how <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">temperamental</span> your pan is). By the way, the cookie was still tasty <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">nonetheless</span>.<br /><br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK6SFRcPKr3X4JkLjdUHiOQu0_rd06DPuJmPvh94sznbqWjpN14UwGh61ZG6jzOm445rFzOy92brbpaO6zeHUjGuyMaAamjbejGQvUkhBJLS8GSOGPG5A-lfeAMWbhHobt36XdFQ5qSYw/s1600/DSC_0291.JPG"><img id="BLOGGER_PHOTO_ID_5481094005915211602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCK6SFRcPKr3X4JkLjdUHiOQu0_rd06DPuJmPvh94sznbqWjpN14UwGh61ZG6jzOm445rFzOy92brbpaO6zeHUjGuyMaAamjbejGQvUkhBJLS8GSOGPG5A-lfeAMWbhHobt36XdFQ5qSYw/s400/DSC_0291.JPG" border="0" /></a> <em>(above)</em> The most amazing <span class="blsp-spelling-error" id="SPELLING_ERROR_12">CCCs</span>. I commend you, Alton Brown.<br /><br /><br /><strong>The Chewy (Chocolate Chip Cookies)</strong></div><div align="left"><u>Ingredients:</u><br />2 sticks unsalted butter<br />2 1/4 cups bread flour<br />1 teaspoon kosher salt<br />1 teaspoon baking soda<br />1/4 cup sugar<br />1 1/4 cups brown sugar<br />1 egg<br />1 egg yolk<br />2 tablespoons milk<br />1 1/2 teaspoons vanilla extract<br />2 cups semisweet chocolate chips<br /></div><div align="left"><u>Directions:</u></div><ol><li><div align="left">Heat oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.</div></li><li><div align="left">Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.</div></li><li><div align="left">Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.<br /></div></li></ol><div align="left">Recipe from Alton Brown on Food Network. The recipe can also be found <a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html">here</a>. </div><div align="left"></div><div align="left">Notes: I substituted the kosher salt with a scant half teaspoon of table salt. I made smaller cookies (rounded tablespoonfuls of dough) and baked them for approximately 7 - 9 minutes, depending on the pan. The recipe made a little over 3 dozen of these cookies. </div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com4tag:blogger.com,1999:blog-1628321152982147228.post-8088644346355326542010-06-06T15:02:00.009+07:002010-06-06T17:22:34.592+07:00A Double Dose of Chocolate<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjKYFTdPadneaSBKhqNZQSNW_PehVot3P3meTobGbCZoQFfb3FJHYDY-NA7Dn3rg95VVCYNSoc1FGPv9ZqzCdhMqelVN1_s1r6wnj6SNyLYevWa7in5KZncf6kbHUze3awnKMPeVdf3Li/s1600/DSC_0207.JPG"><img id="BLOGGER_PHOTO_ID_5479576063768590882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjKYFTdPadneaSBKhqNZQSNW_PehVot3P3meTobGbCZoQFfb3FJHYDY-NA7Dn3rg95VVCYNSoc1FGPv9ZqzCdhMqelVN1_s1r6wnj6SNyLYevWa7in5KZncf6kbHUze3awnKMPeVdf3Li/s400/DSC_0207.JPG" border="0" /></a> <em>(above)</em> Vegan Chocolate Mini-Cupcakes with Chocolate Frosting<br /></div><div align="left">"I'll probably never meet another girl who will be able to [bake] a cupcake and read a textbook at the same time, all while running a 5K. Don't lie, you know you can do that with one hand tied behind your back" - this wonderful little quote was left in my yearbook by my friend, Tara. In order to celebrate the last day of junior year, I made cupcakes with the best frosting ever. This frosting is awesome. Unlike its traditional <span class="blsp-spelling-error" id="SPELLING_ERROR_0">butter cream</span> counterparts, it isn't overly sweet, so you can pipe copious amounts of the stuff on cupcakes. Its creamy with a good dose of chocolate infused in it (this is probably due to the fact that actual melted chocolate is also beaten in!). The recipe is from <a href="http://www.ourbestbites.com/">Our Best Bites</a>. And guess what? <span class="blsp-spelling-error" id="SPELLING_ERROR_1">There is</span> a vanilla version of this frosting too, which I will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">definitely</span> try soon.<br /></div><div align="center"><br /></div><p align="center"><img id="BLOGGER_PHOTO_ID_5479570670613265026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_V-Ri22AG33p4BEzEQTLq_6BQFBf8sCaZbtyPxJvMKMnoby3ndNpMTOxWU_emuGiu7lBvHCjr5a-Rp_nqnr-cFFjPj6NRPeChZeziQ5yT2XGMICA30bdHg_QyM4JjxERwQXD1wOujMkk/s400/DSC_0151.JPG" border="0" /><em>(above)</em> I baked up a half recipe (enough to make 12 standard size cupcakes) of <a href="http://lisa-is-hungry.blogspot.com/2010/05/i-cant-believe-its-not-butter.html">Vegan Chocolate Cupcakes</a>. I made 6 standard size cupcakes and around 36 mini ones (cute!).<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5479572976699322914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPIt5fTGnKofDX0YLoRIVonH8h_kRVzGi8oFNNBWFAeuJltVIv-cX1rc6w8XNruNvYY0DQ6i_40YHGtihjNZYk6N6usXUd9o3NI9NYyEx6mlCr1EyYISJGAfgJq07Gh2fT4YBvje5B2ib/s400/DSC_0158.JPG" border="0" /><em>(above)</em> So first things first, you're going to want to melt some chocolate. 30 minutes on High in the microwave should do the trick.</p><p align="center"><br /></p><img id="BLOGGER_PHOTO_ID_5479592028693638658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWdUUgTXFBnIY5tOSFYJCa6byp9LTyapf4pJrtKOhRiaTjsuJ__j_MiqCpBNOslcWgdJOhfGa028PV8QAvkO9Yx6q6CwgA6N6OPC99BgIgnX9VYlVp48Rrqk5xYIgEYnAWBMP3ybpZGnh/s400/DSC_0130.JPG" border="0" /> <p align="center"><em>(above)</em> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ok</span>, so I didn't have any milk. I mixed water with coffee creamer until it looked (and tasted!) kind of like milk.<br /></p><p align="center"><img id="BLOGGER_PHOTO_ID_5479570653491192738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_BUYgirpn9_L1qrb4eGSbmp1_kqg7nrBJLqmThfKV1yb2fIQ77-XTv2L40em67QPwsb7DHFjETG-0FyIPtSqlaE9V8jbLtWzZXw0-89kXCjatZccb6LOOXBQ9bSy3ostk8XD9dRxSuEN/s400/DSC_0138.JPG" border="0" /><em>(above)</em> In the pot: Sugar, flour, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">cocoa</span> powder.<br /></p><p align="center"><img id="BLOGGER_PHOTO_ID_5479570663029644562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZxkHWNeWooP4jPWdTXG2_7cCaS8mQJxDMKT1u6Anv8L8W4tEvg-4HdounsWyvsdnPjqj3gJujvbUEv4qC0fT8v9oypr9d_JemnjQ5nOGaCp2woSu-LOcN9w5Gj8RSF_PLXGlm28NwMle/s400/DSC_0144.JPG" border="0" /> <em>(above)</em> Milk, or in my case diluted coffee creamer is mixed in with the other ingredients and cooks until it is thickened. There <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">weren't</span> any visible lumps so I didn't bother straining the mixture. Let the mixture chill in the fridge. </p><img id="BLOGGER_PHOTO_ID_5479572990359780642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCU3RASz2JNFDpqMnhYTTK1qTb0W1D6GUY3OlZT_DmbOPjt9AEtMjApf0mTdICHbmOXr8zzTZl5bD-CS36sq2s6OAbc1HdZKcWN6RjuFmBNIJCjKTi6TvNQJFIrmxTwZG8OlGANDqH1_4/s400/DSC_0161.JPG" border="0" /> <p align="center"><em>(above)</em> Beat the butter until creamy</p><img id="BLOGGER_PHOTO_ID_5479594151349587298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIZufnoUMtHgPNBIgHOyGGByQsDoFm4e6jTJwSUJ9sffgFc5yjGUtJBJb4Iwupuh73Ix6wvOWJNvmjI3Kgm1Zdg2gPW6C0tQnu2ksYgcQDkPLc1kEq3yyjHHmh5Gcl1pSGGceEheBzb60/s400/DSC_0165.JPG" border="0" /> <p align="center"><em>(above) </em>...add in the chilled chocolate mixture.</p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty4TIJ47A0SqRCG0qYcw2uHTNOS6-_roBZuesNwlZOalOc63f3RhV2I_mgfyoCU4ocKNXjp-_I0PazHLlp0wQ1Svz702xgvDfhfz0s3xR95_U8zFd85AMIVBRqKIDmwwG39QQZMHzyRaV/s1600/DSC_0167.JPG"><img id="BLOGGER_PHOTO_ID_5479573009039385074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty4TIJ47A0SqRCG0qYcw2uHTNOS6-_roBZuesNwlZOalOc63f3RhV2I_mgfyoCU4ocKNXjp-_I0PazHLlp0wQ1Svz702xgvDfhfz0s3xR95_U8zFd85AMIVBRqKIDmwwG39QQZMHzyRaV/s400/DSC_0167.JPG" border="0" /></a> <em>(above) </em>...and add in the cooled melted chocolate.<br /><img id="BLOGGER_PHOTO_ID_5479573022307803522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR1e77W75HBNs2nBkgm8pW0MwDEjh4ghpb-x6VbioQuy3QAfmULRZ1hhCjt_RBfPoW25imYYcMcWekk_zuG1mkYUwUPU9BYYXLjifYKZ-L4A_N6dkwTImxzegr2UlMV8lSQEEEUixKoKG/s400/DSC_0173.JPG" border="0" /><em>(above)</em> After all of that, you are left with a creamy, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">luscious</span> chocolate frosting ready to be piped. Yum. </div><div align="center"><br /><img id="BLOGGER_PHOTO_ID_5479576035734254514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ovb-Oit6HM1Gtt5nkjCntf1fRmlWRnuSzLVNVb-gnwvHigbA90UrPvp0PZ_fUUw_1InRzjYwVAkJggZ1dOYO0SyPj0oHhDbTu46bD7pNY5wUFJzcaufpMr2F10Ub8_3GFLdWnWK2y0Rt/s400/DSC_0178.JPG" border="0" /> <em>(above)</em> I had a difficult time deciding which sprinkles to use. I can be quite indecisive.<br /><br /><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5479576050236658306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49eks-2lgyj68OgHJqbacrMlpng8QGiZ6ip6oDqaWFS4T12CfhXupnHtWqfmDlvdCoYzeHq3PtFApZhEBeYxOQjEncHK77BXij92Ogpr4pLNwyGIM7Az5IDsDA5DyY6UbXprSWkTQeGah/s400/DSC_0179.JPG" border="0" /> <em>(above)</em> I settled with these colorful flower sprinkles. </div><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5479586853028624466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 290px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqOKF_N8qzIh2zbiq3gm_lp6PvYOCjDs_t4b_GWB3wXUGuCzhlgM5O02RBb9feX2-lhPFvbGwLg5vYStJjvXJTeLryEeU0v1fGk5gdzs64TL4UREr0KCjprPRg7zc00HFwVwO9Gj-0Uvn/s400/DSC_01862.JPG" border="0" /> <em>(above)</em> A frosted mini cupcake!</div><div align="left"><br /><strong>Chocolate Frosting</strong><br /></div><div align="left">Recipe adapted by <a href="http://www.ourbestbites.com/">Our Best Bites</a> from <a href="http://www.visionsofsugarplum.com/">Sugar Plum</a><br /></div><div align="left">Makes enough to frost 24 cupcakes</div><div align="left"><u>Ingredients:</u><br /></div><div align="left">2/3 cup granulated sugar</div><div align="left">1/3 cup all-purpose flour<br />3 tablespoons unsweetened cocoa powder</div><div align="left">1 cup milk</div><div align="left">1 cup real butter, softened</div><div align="left">1 cup semi-sweet chocolate chips, melted<br />Optional: Additional cocoa powder as needed </div><br /><br /><div align="left"><u>Directions:</u><br /></div><ol><li><div align="left">Melt your chocolate chips if you haven't already and set aside to cool. You obviously don't want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able. </div></li><li><div align="left">In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.</div></li><li><div align="left">When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. </div></li><li><div align="left">Spread or pipe frosting on to cupcakes or cake.</div></li></ol>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com3tag:blogger.com,1999:blog-1628321152982147228.post-24570427749567500802010-05-28T20:04:00.008+07:002010-05-28T21:54:47.741+07:00A Double Dose Of Vanilla<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LY44fMzWi1WX4i0CnXNa-s5XiBeHh4YxD3yKwZyv-4Sd2dA92bMJUUUeylfCO6HLn6I0bAdhDNriHqy3FxqNIl4EGtkmfmYeCX4gK30GpghxtT0qtvD_ZPtXiTtkzbhIcXYEbNLMkym3/s1600/DSC_0105.JPG"><img id="BLOGGER_PHOTO_ID_5476313204595855410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LY44fMzWi1WX4i0CnXNa-s5XiBeHh4YxD3yKwZyv-4Sd2dA92bMJUUUeylfCO6HLn6I0bAdhDNriHqy3FxqNIl4EGtkmfmYeCX4gK30GpghxtT0qtvD_ZPtXiTtkzbhIcXYEbNLMkym3/s400/DSC_0105.JPG" border="0" /></a> <em>(above)</em> Vanilla Cupcakes with Vanilla Buttercream Frosting<br /></div><div align="left">Mmmm. Cupcakes. The photo above makes me happy. The frosted cupcake with colorful sprinkles cheer me up, especially with exams coming up on Monday. It is somewhat reassuring to know that no matter how badly I do on the exams, there will still be these cheerful cupcakes waiting for me in my fridge at home. Anyway, about the cupcakes. The recipe was from Joy the Baker's <a href="http://www.joythebaker.com/blog/2009/07/twelve-frosted-cupcakes-just-one-stick-of-butter-promise/">post</a> from a while back. The cupcakes were simple enough to make, although I ended up with 11 cupcakes, 1 shy from the promised dozen. A couple of them unfortunately turned out a little domed shaped. Anyone know why? Please tell me! I tried really hard to keep the mixing to a minimum to avoid overmixing the batter. Nonetheless, the dome-shaped-ness was fixed with a little cupcake-head slicing. The cake itself is delicious; soft, spongy and delightful. I cheated a little bit on the frosting part of the recipe and didn't bother measuring the milk or icing sugar. I kind of just adjusted the results until it seemed the right consistency to me. Beating the frosting with an electric mixer really helps it to get light and fluffy. Don't forget to top the cupcakes with bright sprinkles!</div><br /><br /><img id="BLOGGER_PHOTO_ID_5476308211825863554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicl_DpYDNc92rivrKL2igkm127Zj8iZBFEEsieb5nU7vbo6cpQ5DiSlB686fek1RS-Irmk8yIz0zFP_pG_4pLzN8IzNFAJO1ZH6LeP69rwdzc110UAq_RLz_4IBm00bXR0AWU-zvDlOEZ-/s400/DSC_0028.JPG" border="0" /><br /><div align="center"><em>(above)</em> The dry ingredients and butter go into a bowl and get mixed to a crumb-like consistency.<br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5476308219264654914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0iFHlqWMDuGXWsG3rM3B8VOAsiyzumHHL_yTeMnpKZu3nFi0eydBRjGNiYIliMLv0nkS9g3ojdt4PN8OqxPX-tSjePBrEfFbGbUYQ8hXebWOFgE54WZEuw0h79uqnhbbUHd2Tq1Reffo/s400/DSC_0058.JPG" border="0" /><em>(above)</em> The wet ingredients are blended in (first the milk, and then eggs, vanilla and more milk) to form a smooth batter. Oh, and applause is in order - I finally have an electric mixer!</div><br /><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5476313181231356226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnRc7w-oDD3_jTBI3YrZPN6Mp1pr5XrxyU46BQPNuRloy95t90WtO0sdH-Nlr20joMYEMLeCt6HB_DX5Xo1uaiYaSGFvToIfK-u7FrBzC-palC0TVHqmIwP3ZN9V2pjTiNOERbeQ3VmDP/s400/DSC_0063.JPG" border="0" /><em>(above</em>) The batter is poured into cupcake liners.<br /><br /><img id="BLOGGER_PHOTO_ID_5476324644794681250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4DrHyaopkwHc6W3vknudwtUy558olEKKkyuJFE0Kb93IXtcqzc2tbenddVkZHngkdDLDf0AUhXM2gob_OXOVWNQWCbwjWhvWAvbs39vtUVm0pop0KgRo2j1Zvv4lub9MvlfmMEkV2okH/s400/DSC_0073.JPG" border="0" /><em>(above) </em>My cupcakes were done after only 10-12 minutes.<br /><br /><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvqmdPNmO5UwwqkXkbczURTSCefVEmRBNw0IQtjTHPyB9zb1AjOpMeAVtcoZ1dQWZF5OVRd77TGc2J0EV58i395kJ5M0wFrSqjHHnc_SAq5K8Sc3-uKVKV6wt8GovUFK74KTL4Wor_4b/s1600/DSC_0077.JPG"><img id="BLOGGER_PHOTO_ID_5476313187553944258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvqmdPNmO5UwwqkXkbczURTSCefVEmRBNw0IQtjTHPyB9zb1AjOpMeAVtcoZ1dQWZF5OVRd77TGc2J0EV58i395kJ5M0wFrSqjHHnc_SAq5K8Sc3-uKVKV6wt8GovUFK74KTL4Wor_4b/s400/DSC_0077.JPG" border="0" /></a> <em>(above)</em> The cupcakes! Some of them turned out a little domed-shaped on top, so I leveled some off slightly with a serrated knife.</div></div></div></div></div></div></div><br /></div><br /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5476319186161027394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildwUUQ9HRlJtNreaE0uqpy4qyp5IpX25Zm0yQiGpQMMhEtgIRuyNnbLa8C-p6f656bcH2EnyB7RApzs_D1XLuGeptZQUMt2t1VQWGnRiB7NhdMxKn7SkVTvCE7KEkzBn77lMWJKuneJSR/s400/DSC_0117.JPG" border="0" /><em>(above)</em> The frosted and sprinkled cupcakes.</p><img id="BLOGGER_PHOTO_ID_5476333267874549538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1G8owwsDt3Sx6G_nU8zWfbbFfrY2Pl6hkYR1He0cOV0IlZQdr5vMzPoqo4_QUwJwfjW3V5deTPry2w0Y8NNa5rJxE54PTWpQPWHeGQfbe_bbOrlNizhuCQHW25QS59Y4babaAs21h2lj/s400/DSC_0125.JPG" border="0" /> <p align="center"><em>(above)</em> A cupcake.</p><p align="left"><br /><strong>Vanilla Cupcakes<br /></strong>adapted from The Hummingbird Bakery Cookbook<br />makes 12 cupcakes<br /><u>Ingredients:</u><br />1 cup all-purpose flour<br />a scant 3/4 cup sugar<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />pinch of salt<br />3 tablespoons unsalted butter, at room temperature<br />1/2 cup whole milk<br />1 egg<br />1/2 teaspoon vanilla extract</p><p><u>Directions:</u><br /></p><ol><li>Preheat oven to 350 degrees F. Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. </li><li>Gradually pour in half of the milk and beat until the milk is just incorporated. </li><li>Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.</li><li>Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting. </li></ol><p><br /><strong>Vanilla Buttercream Frosting</strong><br />from The Hummingbird Bakery Cookbook<br />makes enough for 12 cupcakes, double this recipe to frost an 8-inch cake<br />2 cups powdered sugar, sifted<br />5 tablespoons unsalted butter, at room temperature<br />2 tablespoons whole milk<br />1/4 teaspoon vanilla extract</p><p><u>Directions:</u><br /></p><ol><li>Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed. Turn the mixer speed to low. </li><li>Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. </li></ol><p>The recipes were taken from <a href="http://www.joythebaker.com/">Joy the Baker</a>, who got them from The Hummingbird Bakery Cookbook.</p>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com4tag:blogger.com,1999:blog-1628321152982147228.post-28952518774366226332010-05-21T19:46:00.007+07:002010-05-21T22:13:17.638+07:00Sugar, Spice and Everything Nice<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUceaa_V04ll-grdQjzQ87GegDwINtFpyL5fyvQugwzN7sshl2Ha-O4_YALY8QJHblMT_QeLD88KvRvxnSL1aLMiXfqAgIdq9iWhMLqtycjJ7f2Wn4qlt5rkMMqF2Fns0KILnH9fDjaAN/s1600/DSC_0961.JPG"><img id="BLOGGER_PHOTO_ID_5473724749744647746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUceaa_V04ll-grdQjzQ87GegDwINtFpyL5fyvQugwzN7sshl2Ha-O4_YALY8QJHblMT_QeLD88KvRvxnSL1aLMiXfqAgIdq9iWhMLqtycjJ7f2Wn4qlt5rkMMqF2Fns0KILnH9fDjaAN/s400/DSC_0961.JPG" border="0" /></a> <em>(above)</em> Ginger Snaps with Milk</div><div align="center"></div><div align="left">Perfect cookies are the best way to end an otherwise horrible, horrible day. Second semester of junior year is infamous for being pretty brutal, but I think that this month could quite possibly be hell. The good news is, in only two more weeks comes summer, which will be a welcome reprive.</div><div align="left">A great stress reliever is a cookie filled with literally sugar, spice and everything nice. I find it rather sad that cookies such as ginger snaps are often reserved only for Christmas. Cookies as good as these should be enjoyed throughout the year, preferably on a daily basis. These gingersnaps from <a href="http://17andbaking.com/">17 and Baking </a>did not disappoint and are just as chewy, spicy and sweet as was assured. Although I was a little hesitant about dumping in a whole teaspoon of cloves, I stuck to the recipe and got wonderful results. </div><div align="left"><br /> </div><div align="center"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5473706153027013970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyke07cir9NbNuXDWdMqZsEJNFdEhPPzy9l3Nr2Gceui1M4EP_yyMxLSde750XVpNSH6aWAf-mVkbcfsSUquIqp-6kR3w7CUtjUzZ7Cw86ayFh4YkTMbCG73rSwMfYK4QKGRoxTxuQYHg/s400/DSC_0817.JPG" border="0" /></div><div align="center"><em>(above)</em> Right - dry ingredients, left - wet ingredients</div><div align="center"> </div><div align="center"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5473706157296487458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiBHwEXy-OI2NmCyvVsXqzbf38oQAph2B3As6GVS4P9CZBZZjDJ_lQy0WOnTLqe4UGqtWyzTSkjizjP865Kd4YaeaYm5pIGLJsoX7ATm_ExhnxIKCxRlx40n7OHNoqd_enQ4U8qNrNdXQ/s400/DSC_0831.JPG" border="0" /> <em>(above)</em> Gingersnap dough ready to be chilled for 20 minutes in the fridge.<br /><br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zNzdWzy8iKWEhF752qeQpa7etgrtktjjI050BHdDMsgW1vm0ZiuApQVW4Or9H_-Wtse8UXnG35eI7FT8Z7DMyrHfZ8rcZldBoW1hm56HJITpAlzDrhadhpiYv6YmvYPn6DZ-8dF8RJRw/s1600/DSC_0899.JPG"><img id="BLOGGER_PHOTO_ID_5473722440293464274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zNzdWzy8iKWEhF752qeQpa7etgrtktjjI050BHdDMsgW1vm0ZiuApQVW4Or9H_-Wtse8UXnG35eI7FT8Z7DMyrHfZ8rcZldBoW1hm56HJITpAlzDrhadhpiYv6YmvYPn6DZ-8dF8RJRw/s400/DSC_0899.JPG" border="0" /></a> <em>(above)</em> Heaping teaspoons of the dough are shaped into balls and rolled in sugar.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSI0B1VkoaPuTBjAYWMQsdOfciK6aKQOQ6p1_YDoq3ZOQt-k0Pqy4g4rnc-8ax_7iK5ygBTfb_34dhx745HLXUNxqmmRFS8sK_r5DoYBYf6tMrkBBLqotctn-mgBcIjyssJhdliqfYE16/s1600/DSC_0859.JPG"><img id="BLOGGER_PHOTO_ID_5473722430900665714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSI0B1VkoaPuTBjAYWMQsdOfciK6aKQOQ6p1_YDoq3ZOQt-k0Pqy4g4rnc-8ax_7iK5ygBTfb_34dhx745HLXUNxqmmRFS8sK_r5DoYBYf6tMrkBBLqotctn-mgBcIjyssJhdliqfYE16/s400/DSC_0859.JPG" border="0" /></a> <em>(above)</em> Cookies are baked for 8 minutes and allowed to rest on the cookie sheet for 2 minutes.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5473722444949118162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_LlIvpVLlir_f68tczLSikqNeyiHUykBclgFEjDPOlUU1B24-l0Go4ZqChgKewE2W5-dDaAXjGKUb2N7i7d4mVb5Cv1TDEX9Yxm80tDQ1gkMeIaehT69Hv3Sw6NiSY7UOVOu8hls9fQs/s400/DSC_0981.JPG" border="0" /><em>(above)</em> A stack of gingersnaps.<br /><br /><br /><strong>Perfect Gingersnaps</strong></div><div align="left">Makes 5 dozen 2″ cookies</div><div align="left"><u>Ingredients:</u><br />2 cups all purpose flour</div><div align="left">2 tsp baking soda</div><div align="left">2 tsp ground cinnamon</div><div align="left">2 tsp ground ginger</div><div align="left">1 tsp ground cloves</div><div align="left">Pinch of salt</div><div align="left">1 cup packed light brown sugar</div><div align="left">1/4 cup molasses</div><div align="left">3/4 cup canola oil</div><div align="left">1 large egg</div><div align="left">Sugar for rolling </div><div align="left"></div><div align="left"><u>Directions</u></div><ol><li><div align="left">Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.</div></li><li><div align="left">Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.Cookies will be very soft but will firm up. </div></li><li><div align="left">Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.</div></li></ol><p align="left">Recipe from 17 and Baking. The link can be found <a href="http://17andbaking.com/2009/04/12/my-favorite-cookies/">here</a>.</p></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com4tag:blogger.com,1999:blog-1628321152982147228.post-59880132776567113012010-05-15T18:37:00.009+07:002010-05-15T21:34:48.881+07:00Chocolate Caramel Slice<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sWHGOMTD7bporIT3SbLX3GkUv4BgCoy72Z4o-3TiVyrIT9rrHeeoPxJnx8Bw4BEDYwvunAYAmcMvMu-W-B2qZU0teG1fACp7rZHw-f0rZjOi1vfFEubfSWziBCbjKfsWBn1caHLYZvBm/s1600/DSC_0770.JPG"></a><img id="BLOGGER_PHOTO_ID_5471481666901467858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbKXxuunr9YVY49r1VMiErP4MHCQ2QXzN9rSi3FGoqo-SPXsU5t_FUXAqJy0oPD32QvzPQTo2qek72aDNfeXIewD3k2YXLiEzlQy-_x51sZSMKQ58069MbCZ2SqmAWknAW5JeJeDeZyXo/s400/DSC_0753.JPG" border="0" /> <em>(above)</em> Chocolate Caramel Slice.</div><div align="center"></div><div align="left">So... I recently got a recipe from a friend (hi Harriet!) for an Australian chocolate caramel slice. It called for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ingredients</span> such as a can of condensed milk, coconut, chocolate, and butter. Anything with those ingredients has to be amazing (it just has to!). And it is! I was afraid the the slice would be too sweet, but as Harriet aptly said to me, "nothing is ever too sweet". The slice has a coconut cookie-like base, and is topped with a creamy caramel layer and dark chocolate. It is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">reminiscent</span> of a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Twix</span> bar, but better. It's amazing how something that tastes so good can be so bad for you.<br /></div><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5471461385553237186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-HZPttIcIfjcIMqWWK3AwllKjCA1gI7JrKorpmcbaGx1MhW1gsRHY9Agb1TaAHCNf8XGgyuSiGprIJoti3tywPPVgPvmlO_yG_NcvHgeNMOrk_pPTZV8_6M-emTax8OHhUb0tGbR93m7/s400/DSC_0702.JPG" border="0" /><em>(above)</em> Combining the dessicated coconut, flour, and brown sugar before adding the melted butter.<br /><br /><img id="BLOGGER_PHOTO_ID_5471461395645912674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHd2KkQRUD2FeIY9yUHAPNLB-XZIThaY1wOssaTfbaGRAzHaUvvdr-BZf-MsUmdOk6c5zkcMnDAHuDWDr5lnaWUGJe47Gl_1xpS0vjURaiOsbJqbNF2fANF9wcXfBIQvNL1HXmX8zOO3K/s400/DSC_0709.JPG" border="0" /> <p align="center"><em>(above)</em> The bottom layer of the slice after it is baked.<br /><br /><br /></p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp6R83trbcQqgNTza6qX1autTvnabc-X4PdxN2wlO6YJAMtGHZj_2-GFZxWYMPgAf7KtR2rxbTG_1aGmiTDCSif7gUcTS0q328aHVWT7cvR5GWR3GiHncuB4cmDTWwmnS9tarYfaQj3-2/s1600/DSC_0720.JPG"><img id="BLOGGER_PHOTO_ID_5471461405541476498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp6R83trbcQqgNTza6qX1autTvnabc-X4PdxN2wlO6YJAMtGHZj_2-GFZxWYMPgAf7KtR2rxbTG_1aGmiTDCSif7gUcTS0q328aHVWT7cvR5GWR3GiHncuB4cmDTWwmnS9tarYfaQj3-2/s400/DSC_0720.JPG" border="0" /></a> <em>(above)</em> In the pot - butter and golden syrup. Condensed milk will later be added to make the caramel.</div><div align="center"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5471461412228687506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3G4YNjNGSC-HdM5jS9Ri-UKmIO-g7fmiDPUoNBs26fGe6fP5PONNoZEn2Qt12bWgq1QTV9Dg-oAkC4ROkn3K0USYaVdkIELeD5V22Zy2D6eOa3szUBznzEUJhaK_UT0T8meLGgDJ35z2u/s400/DSC_0726.JPG" border="0" /><em>(above)</em> The caramel is poured over the slice and baked in the oven.</div><div align="center"></div><div align="center"><em></em><img id="BLOGGER_PHOTO_ID_5471461422086249714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0stoH8YNABcKyWc7g4ZfzcDHZ_yF4kCPNloKp25ytTzDe3dv65ywsnqNGyVOWGdZwAYQZi36C3nxn9aXSsnFRjPpfqe5I0SY5MfTKb-MMCxIxN1Wx6i6-GSM8GbScxL2EXDuOXWmKvjI/s400/DSC_0736.JPG" border="0" /><em>(above)</em> After the slice as cooled, melted chocolate is poured over the slice and the slice is put in the fridge to set up.</div><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5471479507139633314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNu_sEOhp7xTtQa0nzxb0DM5j_-FyaWpmdCktZUuPkwn2NMm6e6soeoA1NOoD-Sv5iK-hQSdSBsLEZmoakYYrhQDtdpfM-TLz-cmmi8_nLp-B3eU1FpKG4hyphenhyphen21zgYKuQ3XUJ4vnPakgTV/s400/DSC_0737.JPG" border="0" /> <p align="center"><em>(above)</em> So you take the above...<br /><br /></p><img id="BLOGGER_PHOTO_ID_5471480545264567842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Z6s_EMiGCEZJJcsSAVoSQFZCy1TzaAKdcqAxkO-Zj0_vRiraEx7fegQ45xG_0NclQuehuE5ITAvICRn6azNJx1qImvPIXNBypuIr0_ZJ-EtROat3AwkIMjyuUL75dHukW9DnSOJ4lZkD/s400/DSC_0738.JPG" border="0" /> <p align="center"><em>(above)</em> ... and your slice (take a look at that! Look at the layers of shortbread cookie base, caramel and chocolate).<br /><br /></p><img id="BLOGGER_PHOTO_ID_5471480550489101778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfalgxte2L1LlIuE_9RdZZ6CZSGMhs5rhrejnXa8P4sL8-rlOxfJ_Q0T2xMzvCcrD1nQ8oACLVa6HdWc3reoRdbVTXIDh2ycq0RQnYfCHryVJgNSq8aGUCHW83CE66oBTcYaMqBv2Ng1O/s400/DSC_0745.JPG" border="0" /> <p align="center"><em>(above) </em>...and do this.<br /></p><br /><img id="BLOGGER_PHOTO_ID_5471481678733790834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJej9sO-VCrP9kBlddK3mXFE2od7HowezLUIkE9zw5v-0JpwpDZ8kx7h8QAju_HvrXeqlYZCY6MZjau9CM_PETtr4s1tV66wXRsgt1gj0lWafJzSUb4kGUsn-LBOwaTxePPN32e9n9mP4O/s400/DSC_0781.JPG" border="0" /> <p align="left"><em>(above)</em> Store the slice away and keep it in the fridge.<br /><br /><br /><strong>Chocolate Caramel Slice</strong><br />Makes 1 13x9 pan<br /><u>Ingredients:</u><br /><em>Base</em><br />1 cup firmly packed brown sugar<br />1 1/3 cup desiccated coconut<br />1 1/3 cup self-raising flour<br />170g butter, melted<br /><br /><em>Caramel</em><br />30g butter<br />2 tablespoons golden syrup<br />395g (1 can) sweetened condensed milk<br /><br /><em>Chocolate</em><br />175 g semi-sweet chocolate chips<br /><br /><u>Directions:</u><br /></p><ol><li>Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Grease a 20cm square cake pan and line the base and sides of the pan with baking paper. </li><li>Prepare the <em>base. </em>Combine brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon. Bake for 10-12 minutes or until lightly browned and slightly risen. Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.</li><li>Prepare the <em>caramel</em>. Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.</li><li>Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a 1/2cm border of lightly browned caramel should form around the edges of the slice). Set the pan aside to cool to room temperature</li><li>Melt the chocolate chips using a microwave or double boiler and spread it over the caramel. Put it in the fridge for 20 - 30 minutes or until the chocolate has just set up.</li><li>Take the slice out of the pan and cut into pieces. Store the slice in the fridge.</li></ol><p>This recipe was adapted from excusivelyfood.com.au. The original recipe can be found <a href="http://www.exclusivelyfood.com.au/2006/07/chocolate-caramel-slice-recipe.html">here</a>.</p>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com10tag:blogger.com,1999:blog-1628321152982147228.post-17054987086025400702010-05-12T21:35:00.011+07:002010-05-13T21:23:42.769+07:00Not an Ugly Cupcake<div align="center"><img id="BLOGGER_PHOTO_ID_5470748168287031538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioL9SI9RNVFf0ogMNElbKzxHcimIYHUNo2bzPkPhIudBqzaS6wcuCS2BF70GaGLkg2ti0DslirP4RxVvMCGdYTMtz-CjqMpttjDYd3QZcVU-YGjUMpezg_B9gy-egUzAiZZjSIyll3IYI/s400/DSC_0666.JPG" border="0" /> <em>(above)</em> Chocolate Chip Muffins<br /></div><div align="left">Some people have referred to muffins as ugly cupcakes. I completely disagree with that statement. After all, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">there's</span> nothing ugly about a warm, moist chocolate chip muffin with a crackly sugar top. Muffins are also a pretty good excuse to eat cake for breakfast as well. You can store them in the fridge, but they are best served warm so please warm them up for a couple of seconds in the microwave before consumption. These are so easy and quick to make that you could honestly finish making the batter in the 10 - 15 minutes it takes to preheat the oven. Put down that Betty <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Crocker</span> Muffin Mix and make your own. Please. </div><div align="left">You could also make your own "muffin mix" by combining the dry ingredients in a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ziplock</span> bag ahead of time. All you'd have to to is add oil, milk, vanilla and an egg.</div><div align="center"></div><div align="center"><br /></div><div align="center"></div><img id="BLOGGER_PHOTO_ID_5470757540980386274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vcK-ysLMBAGuwBYUo5eP9RxSoc_P_KUhjj0VsHsXnIaKm2yUcCHg39VULEKNc0rFlHFHLDwsxLlnnyI-GyNqCItuw9TqgDDzKnwyseGfQfiwwXyQe36axZHsjqIO1LSMgPX-LphwJcnP/s400/DSC_0607.JPG" border="0" /> <p align="center"> <em>(above)</em> The muffin batter.<br /></p><div align="center"></div><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5470734914870942802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2i1l-oV2tfr7Ui3pB4dG6y__x-OACH0Y6aQcvvBqbzzCGjsnpJ6z54P6uKHhKhMWhS5E9Y8CkaEKoxoqslHsUIXkFb6SQcNBdgmQe-lE1yis5kN6IXWKcCGrRIj1d3d2IxOtOuCk98sP_/s400/DSC_0610.JPG" border="0" /> <em>(above)</em> The muffin batter in baking cups, sprinkled with a large pinch of the sugar mixture.</div><br /><div align="center"><br /></div><p><img id="BLOGGER_PHOTO_ID_5470755156799574258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD9MVIwiVKuIEWjHPjlAmZpG2JxyVg1rTwlNVM2gwti5y1UpM270ZxKB4wpPUSuI6SEWZClQFXheCZoscQA6zSWndWNWZuL7AcZ43TvwTn-nrpdjtiWkadxavd94_f2YsbdAjpiP6_tHe/s400/DSC_0626.JPG" border="0" /><em>(above)</em> Muffins fresh out of the oven. Leave them to cool for a minute in the pan. </p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwpaOKEkQd_8uRfPbw0Yypi3Ph2X19Ifi-dkyZjI6nobsWQ7i_H5ZWY6RJP5mXGCVT8gvmArSJ0Qo6Zg6WegCrjDFEAvwhEtndvcySKukdONXHoGae_tlBrbCDUXEtt6g8Twu4llbr8k5/s1600/DSC_0689.JPG"><img id="BLOGGER_PHOTO_ID_5470748151180962786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwpaOKEkQd_8uRfPbw0Yypi3Ph2X19Ifi-dkyZjI6nobsWQ7i_H5ZWY6RJP5mXGCVT8gvmArSJ0Qo6Zg6WegCrjDFEAvwhEtndvcySKukdONXHoGae_tlBrbCDUXEtt6g8Twu4llbr8k5/s400/DSC_0689.JPG" border="0" /></a> <em>(above)</em> A lone chocolate chip muffin with a crackly sugar top.<br /><br /></div><div align="left"><strong>Chocolate Chip Muffins</strong></div><div align="left">Makes around one dozen muffins<br /><u>Ingredients:</u><br />2 cups all-purpose flour<br />1/2 cup white sugar<br />3 teaspoons baking powder<br />1/2 teaspoon salt<br />1 cup milk<br />1/2 cup vegetable oil<br />1 teaspoon vanilla extract</div><div align="left">1 egg<br />3/4 cup mini semi-sweet chocolate chips<br />1 1/2 tablespoons white sugar<br />1 tablespoon brown sugar </div><div align="left"><br /><u>Directions:</u></div><ol><li><div align="left">Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. </div></li><li><div align="left">In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil, vanilla and egg; blend well. Add this to dry ingredients; stir just until dry ingredients are moistened (batter will be lumpy.) </div></li><li><div align="left">Fill cups 2/3 full. Sprinkle tops of muffins before baking with a large pinch of a combination of 1 1/2 tablespoons white sugar and 1 tablespoon brown sugar. There may be some left over brown/white sugar mixture.</div></li><li><div align="left">Bake for 11 - 14minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm. </div></li></ol><p align="left">Adapted from "Chocolate Chip Muffins" on <span class="blsp-spelling-error" id="SPELLING_ERROR_3">allrecipes</span>.com. The original recipe can be found <a href="http://allrecipes.com/Recipe/Chocolate-Chip-Muffins/Detail.aspx">here.</a></p>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com2tag:blogger.com,1999:blog-1628321152982147228.post-45577755116712529362010-05-06T18:13:00.013+07:002010-05-07T22:07:59.637+07:00I'll Have Cake With My Coffee, Thank You Very Much<div align="center"><img id="BLOGGER_PHOTO_ID_5468114461406251330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfQiCQ-9QNs9gXdFUCdulk1bUBnAfNoeFqpwrw4dFOZtP914t4rDc_YoO88kt8useM-nCoObcJHSpIpbov_JFoNNrZhFuP8PNR6cEfBNl7ShF07Vi-xgauQzmzEyLFB_oSy2-WXybkMDn/s400/DSC_0499.JPG" border="0" /></div><div align="center"><em>(above) </em>Yogurt Streusel Coffee Cake with a Cinnamon Swirl<br /></div><div align="center"><br /></div><div align="center"></div><div align="left">If there's one thing that this blog has taught me, its that its ok to take risks. I have trust issues when it comes to recipes. I've had my fair share of unrisen bread doughs and tough pie crusts to realize that things don't always work out. However, this recipe is fool proof.<br /></div><div align="left">I love this recipe simply because of its flexibility. I ran short of yogurt and subbed the rest with softened cream cheese mixed with milk. The cake still turned out fine. I was worried that the batter was too thick. The cake turned out fine. I didn't follow the original recipe and added a cinnamon swirl. The cake turned out fine. With all the fruitless worries and paranoia came a wonderful cake. This coffee cake (named not because it contains coffee, but rather because it is best when eaten alongside a cup of coffee) has a streusel crumb topping, which is probably my most favorite part of the entire cake. I forgot to swirl the cinnamon into the cake batter, resulting in not so much of a cinnamon swirl as a line. However, next time I'll be sure to swirl it using a chopstick.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5468129946846341794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20xHqqDGYCdi18wZ6PcKfk9LmEU5lryzPrcgh3oJ1xGXkTUH8YuJRPnuJhWz1x_QZpyrsEvBpnmHc9RZxqXHwCmLXk6j1yXIGvkrkG4hi8t6Qgw6CSQPSpCfiPQ6W2WdDL1Q2uNIHy0vF/s400/DSC_0437.JPG" border="0" /><em><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; "><em>(above)</em> Left to right: Flour mixture, strusuel topping, cinnamon swirl filling</span></div></em><div><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5468116329923404802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNBvXAuCPb4Oxx1tUf8m-OMLCVN_IEU58ISIFvEw_-C27HUTNwvuqw4-D6epxM_el3VXrSl67OGmYJaS9p5LkPr7wPVakKcCliIIlJ2o_yNbODTDnBVaoPaWz9EowI0RXlOqxmmJiLCke/s400/DSC_0449.JPG" border="0" /></div><div align="center" style="text-align: left;"><em>(above)</em> Half of the batter is spread in an 8x8 pan. The batter will be thick, but that's ok.</div><div align="center"></div><p><img id="BLOGGER_PHOTO_ID_5468129234055510770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuvIYIrpNfy9CObaH5yL6aIHDjX-c9myc4tqzpTNZcU2jmaoN7Kj8YTQz5jWMqpRhMa_1qLe80cfrUeCi2U1lkXZClx1mW4xdqkFa0-LO3un4gXpmkpMjfNM8aVm544-ucOkujD6Lp73k/s400/DSC_0455.JPG" border="0" /><em></em></p><em><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; "><em>(above)</em> The cinnamon mixture is then spread on. Unlike what I did, please swirl the batter once the rest of the batter is poured on.</span></div></em><p></p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTfelzGsfAqSL6lA_WYQZaj7w_YHfzMaBV5mLl2ZDu7ri2qcOOkxEopezhTTFQiP1uv0x-2EmMif9H1Y1SPTV_oV-W3aD0MznMbxw_W0ZW02wBPP9Pu0XOI3c79kHlvx8ywp9Wte62WBM/s1600/DSC_0460.JPG"><img id="BLOGGER_PHOTO_ID_5468116346658527842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTfelzGsfAqSL6lA_WYQZaj7w_YHfzMaBV5mLl2ZDu7ri2qcOOkxEopezhTTFQiP1uv0x-2EmMif9H1Y1SPTV_oV-W3aD0MznMbxw_W0ZW02wBPP9Pu0XOI3c79kHlvx8ywp9Wte62WBM/s400/DSC_0460.JPG" border="0" /></a> <em>(above)</em> The whole thing is topped with strusuel.</div><div align="center"><br /></div><div align="center"></div><div align="center"></div><div align="left"><strong>Yogurt Streusel Coffee Cake with Cinnamon Swirl</strong> </div><div align="left">Makes one 8x8 or 9x9 cake</div><div align="left"><u>Ingredients</u></div><div align="left"><em>Cake</em><br />1/2 cup butter, at room temperature<br />1 cup sugar<br />2 eggs<br />1 cup vanilla yogurt<br />1 teaspoon vanilla<br />2 cups unbleached all-purpose flour<br />1/2 teaspoon baking soda<br />1 teaspoon baking powder<br />1/2 teaspoon salt</div><div align="left"><br /></div><div align="left"></div><div align="left"></div><div align="left"><em>Cinnamon Swirl</em></div><div align="left">1/4 cup light brown sugar</div><div align="left">1 teaspoon cinnamon</div><div align="left"><br /><em>Streusel</em><br />1/2 cup light brown sugar<br />2 tablespoons unbleached all-purpose flour<br />2 teaspoons cinnamon<br />2 tablespoons butter; melted</div><div align="left"></div><div align="left"><u>Directions</u></div><u></u><ol><li><div align="left">Preheat the oven to 350 degrees F. Grease and flour a 8x8 or 9x9 inch pan. In a large mixing bowl, cream the butter and sugar. Add the eggs and mix well. Add the yogurt and vanilla; stir to combine. in a separate bowl, sift together the flour, soda, baking powder, and slat. Add to the butter mixture and mix well.</div></li><li><div align="left">To make the cinnamon mixture, mix the brown sugar and cinnamon.</div></li><li><div align="left">To make the streusel, mix the brown sugar, flour, cinnamon, and butter until all the ingredients are combined and damp.<br />Put half the cake batter in the pan. Spread this with half with the cinnamon mixture. Add the rest of the cake batter, and swirl the the cake with a chopstick. Then sprinkle the streusel on top. Bake the coffee cake for 40 minutes. Let it cool in the pan for 10 minutes before turning it out onto a rack to cool further.</div></li></ol><p align="left">Adapted from "Yogurt Streusel Coffee Cake" in the Stonyfarm Yogurt Cookbook. The original recipe can be found <a href="http://www.recipelink.com/cookbooks/1999/0609803891_2.html">here</a>.</p></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com0tag:blogger.com,1999:blog-1628321152982147228.post-44018497506297932522010-05-02T13:07:00.009+07:002010-05-03T21:26:11.258+07:00I Can't Believe Its Not Butter!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HPNYONsFw4tFIfZTkjATVHiiz_JhV1DvRvEmi3vldmqVjkWZc1pndsCby65a4tAavSLEjBikoZeEwZhLUAdZPn-WWyurZTPfgB-UFAwXYosq6sF0q-w-twuQR8P4gDs5-Z0zJ15vU8wj/s1600/DSC_0365.JPG"><img id="BLOGGER_PHOTO_ID_5466565520082435634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HPNYONsFw4tFIfZTkjATVHiiz_JhV1DvRvEmi3vldmqVjkWZc1pndsCby65a4tAavSLEjBikoZeEwZhLUAdZPn-WWyurZTPfgB-UFAwXYosq6sF0q-w-twuQR8P4gDs5-Z0zJ15vU8wj/s400/DSC_0365.JPG" border="0" /></a> <em>(above)</em> Vegan Chocolate Cupcakes with Fluffy White Frosting</div><div align="center"><br /></div><div align="center"> </div><div align="left"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mmm</span>... cupcakes. I'm slightly obsessed with them - have you noticed? Anyway, these cupcakes are unique. Guess what? They have no butter!</div><div align="left">I have nothing against butter, but I have to admit that it's pretty annoying to have to cut up a cold stick of butter and soften it in the microwave every time I want to use it for baking. Once I saw these cupcakes on <a href="http://www.joythebaker.com/blog/2010/02/sweetheart-rose-cupcakes/">Joy the Baker's </a>blog, I knew I had to try it. These cupcakes use vinegar (you can't taste it, I promise) and baking soda to allow them to rise. Skeptical? So was I. I decided to give it a go anyway, and the photo above is speaks for itself. An added bonus is that you get to lick the cake batter since there is no raw egg (although, honestly - has that ever stopped you before?).</div><div align="left">These cupcakes are <u>moist</u>. And I mean really really moist. They <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">aren't</span> too sweet, which makes it perfect when its topped with the fluffy white frosting. Oh, and the frosting is also pretty unique. Its made with whipped egg white and sugar, which results in a smooth, light frosting that pairs perfectly with the cupcakes.<br /></div><div align="left"><br /></div><div align="center"> <img id="BLOGGER_PHOTO_ID_5466550889482561090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLsFbbgcJFUI7bQ8uLn6a_3FvG4ioHJWpKuUfIUcLbeewioETclpM9-cTzlRNNmV0VisZPj-FokfeAiMDAASX7cIF7aeK34XwvmS7KSigPCIqz5BJeSYoKknJCeFy8r-n0Cv-wHRVDn3E/s400/DSC_0322.JPG" border="0" /></div><div align="center"><em>(above)</em> Just like Joy, I poured the batter into a beaker for easy batter distribution.</div><div align="center"><br /></div><div align="center"> </div><div align="center"> </div><div align="center"><img id="BLOGGER_PHOTO_ID_5466554588209502450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-R7FTpk9e4V1W2jYcrczhLSkaYu2JuAR7X4WyagIG3N_E9zB3Vv3GQ6ZT20_XB4HFHDEB1XDQQp4vAybSfTqm8W04P-tMbxWe2ps7BRKuhpdIjOnwA4mOD6zGin9nyDj2lOQoTQqpBelM/s400/DSC_0335.JPG" border="0" /> <em>(above)</em> You're supposed to let them sit in the pans for 10 minutes after taking them out of the oven. Being the rebel that I am, I only let it sit for 5.</div><div align="center"><br /> <div align="left"> </div><div align="left"> </div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3UwIrlmtt3ntlDsxsB4vu3ABxquwxbsni_84bITlEys6CplwslpgiJmtvUcSMT9CVEH4Ngs7sA-H-fjP6G_SM-DkTFhaoXHkFySDs0YDpYhnwsylGF_NfDff-sABLVMhO0qQtuCu3BPC/s1600/DSC_0341.JPG"><img id="BLOGGER_PHOTO_ID_5466554610290209458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3UwIrlmtt3ntlDsxsB4vu3ABxquwxbsni_84bITlEys6CplwslpgiJmtvUcSMT9CVEH4Ngs7sA-H-fjP6G_SM-DkTFhaoXHkFySDs0YDpYhnwsylGF_NfDff-sABLVMhO0qQtuCu3BPC/s400/DSC_0341.JPG" border="0" /></a></div><div align="center"><em>(above)</em> Fluffy White Frosting. Don't worry too much about raw eggs. The boiling sugar syrup <span class="blsp-spelling-error" id="SPELLING_ERROR_2">that is </span>beaten into it will cook it. You will have to beat it for a while to get the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">consistency</span> you want, so I suggest that you either make a very buff friend whip it up for you, or use an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">electric</span> mixer. I had neither, so I just spent 10 minutes beating <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">vigorously</span> while listening to Owl City.</div><div align="center"><br /></div><div align="left"> </div><div align="left"> </div><div align="left"><img id="BLOGGER_PHOTO_ID_5466551600522382114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQ3Gl0sDmWqVvvsmx_BPw9kS6T9n6VB_rhYTo6-gCjt6HrkIMHYvPKjrgj3J3YnRa15ab9cDHS3xXu8kQOTUBhuVXNpE3NMrbqMd-lH0uKvKb4SOQBe7IOjz_J77ZNCqvErzsnI9Uvs2s/s400/DSC_0359.JPG" border="0" /></div><div align="center"><em>(above)</em> Frosting is piped onto the cupcakes and topped with confetti sprinkles.</div><div align="center"><br /></div><div align="left"> </div><div align="center"><img id="BLOGGER_PHOTO_ID_5466557425515176530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lH_Zz6mW5ccKWv0eKAytxVHhF5Zk0vVfIfTD-VGM_GVEUsal5la7SR5UY7UVYmsBXeVkxEOhWvnC6JlDDSchKytRNXt0Fll3ANqUyMg6aPFSNuZlsyVsG1-UpcY6tsEIPkFbDJIGCeP8/s400/DSC_0347.JPG" border="0" /> <em>(above)</em> Cupcakes.</div><div align="left"><br /></div><div align="left"><strong>Vegan Chocolate Cupcakes</strong><br />makes 24 cupcakes<br />Adapted from <a href="http://www.amazon.com/Organic-Chic-Cakes-Cookies-Sweets/dp/0061673587/ref=sr_1_1?ie=UTF8&s=books&qid=1265871771&sr=8-1">Organic and Chic</a></div><div align="left"><u>Ingredients</u><br />2 1/4 cups all-purpose flour<br />2 cups sugar<br />1 cup unsweetened cocoa powder<br />2 teaspoons baking soda<br />1/2 teaspoon salt<br />1 tablespoon vanilla extract<br />2/3 cup canola or vegetable oil<br />2 teaspoons white vinegar<br />2 cups cold water</div><div align="left"> </div><div align="left"><div align="left"><u>Directions</u></div><ol><li><div align="left">Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside. </div></li><li><div align="left">In a large bowl, sift the dry ingredients together. Set aside.<br />In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.<br />Slowly whisk the wet ingredients into the dry ingredients being careful not to <span class="blsp-spelling-error" id="SPELLING_ERROR_6">overmix</span>. </div></li><li><div align="left">Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean. </div></li><li><div align="left">Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.</div></li></ol></div><div align="left"><strong>Fluffy White Frosting</strong></div><div align="left">Frosts around 24 cupcakes</div><div align="left"><u>Ingredients</u></div><div align="left">1 cup white sugar<br />1/3 cup water<br />1/4 teaspoon cream of tartar<br />2 egg whites<br />1 teaspoon vanilla extract<br /><u>Directions</u></div><ol><li><div align="left">In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. </div></li><li><div align="left">In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice. </div></li></ol><p align="left">The frosting recipe can be found <a href="http://allrecipes.com/Recipe/Fluffy-White-Frosting/Detail.aspx">here</a>.</p></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com3tag:blogger.com,1999:blog-1628321152982147228.post-43928319476447548202010-04-23T18:08:00.005+07:002010-04-23T20:41:02.290+07:00Want a Cookie?<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqf8kK1NF4VSX1T08Vp4yE3F0yNvcDgc56ONErFSkIz1xeLhvFQkDMRuAl9IfYZsB7en3qSGC2b0k7bH9-E8d0f5d-tMyeL4QYxKBc43PZsWLGFHr9RgNgsj7FPfEFJ_KOUwGuhU_gjn3_/s1600/DSC_0252.JPG"><img id="BLOGGER_PHOTO_ID_5463291363604342930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqf8kK1NF4VSX1T08Vp4yE3F0yNvcDgc56ONErFSkIz1xeLhvFQkDMRuAl9IfYZsB7en3qSGC2b0k7bH9-E8d0f5d-tMyeL4QYxKBc43PZsWLGFHr9RgNgsj7FPfEFJ_KOUwGuhU_gjn3_/s400/DSC_0252.JPG" border="0" /></a><em>(above)</em> Chocolate Chip Cookies </div><div align="center"><br /></div><div align="left">Chocolate chip cookies are by far, my favorite cookie. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">There's</span> something comforting about them, especially warm with a glass of milk. The thing about them though is that they are so subjective - some people like them soft and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cakey</span>, others chewy and some crisp. Personally, I prefer mine soft with a decent chew factor.</div><div align="left">For the past how ever many years of my life, I have always used the traditional <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tollhouse</span> recipe. I've used it for so long that I don't ever need to look in a cookbook for it. However, this time I was ready for a change. So, I tried Good Housekeeping's Double Chocolate Chip Cookies. And how do they compare? <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">That's</span> tough. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tollhouse</span> cookies are sweet and buttery, with crisp edges and soft insides. These cookies, while having almost exactly the same flavour profile as <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tollhouse</span>, were more chewy. However, I admit that they were slightly doughy. It's a tough call, but I think that <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Tollhouse</span> wins. I might tweak <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Tollhouse</span> later to have a higher brown-sugar ratio - perhaps that will give me the chew I am looking for.</div><div align="left"><br /> </div><img id="BLOGGER_PHOTO_ID_5463288908103580962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRT5PknJpfyZMhLtUEenIzFeHF0MjXFA7NW8PBgEG31JOCbh-MMcJaqCAPggI5gsuKi4XThzg6YSXwZaxYP-76zHJ8pm0VtCcgolSo1PLOt15Frxicwb2WNqf-13n87BgG5wViR-z-65ps/s400/DSC_0208.JPG" border="0" /> <p align="center"><em>(above)</em> Cookie dough</p><img id="BLOGGER_PHOTO_ID_5463299958298286674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCW8FeP074fFvtmD4LlL5tSl7ZH2PlRZuc4kqw8ZN3z-o_lFYbScccBj89l04sqNr4tPxMC6klq8OTiv57U7PrhSbHfi9yQV62ue7sHmqMh4z2ooHN5BNrQvAFikSjzKDJGIWFDo7fKMRg/s400/DSC_0202.JPG" border="0" /><br /><p align="center"><em>(above)</em> Rounded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">tablespoon-fulls</span> of dough, flatted slightly with the back of a spatula.</p><p><img id="BLOGGER_PHOTO_ID_5463299496848797314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Lw3bODG8IxCzXIQdTg0YCktnK7o-4gESd3qNNRDR8Ag1R60Yes78mKXilgsCm8-0WjlTq8yCohN3RSRwYgcR8LspiWZ0xsDZsV1yVuc3noUb5rz4FBpwzB8j3LoAXfglODsXjGozJFXl/s400/DSC_0221.JPG" border="0" /></p><p align="center"><span style="color:#333333;"><em>(above)</em> Cookies cooling on a rack.</span></p><p align="left"><span style="color:#333333;"><strong>Chocolate Chip Cookies</strong><br />Makes around 24 cookies</span></p><p align="left"><span style="color:#333333;"><u>Ingredients:</u><br />1 1/2 cups all-purpose flour<br />3/4 cup packed brown sugar<br />1/2 cup butter, softened<br />1/4 cup granulated sugar<br />2 1/2 teaspoons vanilla extract<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1 large egg<br />1 1/2 cups semisweet chocolate chips<br /><br /><u>Directions</u></span></p><ol><li><div align="left"><span style="color:#333333;">Preheat oven to 375 degrees F. </span></div></li><li><div align="left"><span style="color:#333333;">Into large bowl, measure all ingredients except semisweet and white chocolate chips. With mixer at medium speed, beat ingredients until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips. </span></div></li><li><div align="left"><span style="color:#333333;">Drop dough by rounded tablespoons, 2 inches apart, onto <span class="blsp-spelling-error" id="SPELLING_ERROR_10">ungreased</span> large cookie sheet. Bake cookies 10 to 12 minutes or until golden. Immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week.</span></div></li></ol><p align="left"><span style="color:#333333;">Adapted from Good Housekeeping's</span> <a href="http://www.goodhousekeeping.com/recipefinder/double-chocolate-chip-cookies-1774">Double Chocolate Chip Cookies</a>.</p>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com0tag:blogger.com,1999:blog-1628321152982147228.post-59368625435478496472010-04-15T21:03:00.003+07:002010-04-15T21:42:39.620+07:001 Minute Tiramisu<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHaZdocx4_t77dg73h_gEOggqBqJ8giqiosgWEhdsHm0X1c0fwt13kZEe1KlYfZEFp5uXqhJcNyBBl-INTr-MXS4C390Q5Rc1rMehKMcAa6pK1-iOEeTJgUlkyFzm9exHYsQojpceEybT/s1600/DSC_0150.JPG"><img id="BLOGGER_PHOTO_ID_5460367227007910738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHaZdocx4_t77dg73h_gEOggqBqJ8giqiosgWEhdsHm0X1c0fwt13kZEe1KlYfZEFp5uXqhJcNyBBl-INTr-MXS4C390Q5Rc1rMehKMcAa6pK1-iOEeTJgUlkyFzm9exHYsQojpceEybT/s400/DSC_0150.JPG" border="0" /></a> <em>(above)</em> 1 Minute <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tiramisu</span></div><div align="left"> </div><div align="left"> </div><div align="left">You know those times where you're looking through your fridge in hopes that there is something, just <em>something</em> good to eat? And when you realize that there isn't anything at all, its slightly depressing. Yeah, those days are kind of over after you've made 1 minute <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tiramisu</span>.</div><div align="left"> </div><div align="left">Wait what? <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tiramisu</span> in <em>1</em> minute?! Yep, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">that's</span> right. With four ingredients and a minute, you can make this <span class="blsp-spelling-error" id="SPELLING_ERROR_4">faux</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">tiramsu</span>. This is by absolutely no means authentic, but the combination of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">ingredients</span> are delicious. You're going to need coffee, <a href="http://en.wikipedia.org/wiki/Ladyfinger_(cookie)">ladyfinger cookies</a>, whipped cream (the sweetened kind in a spray can) and cocoa powder.</div><div align="left"><br /> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNY7izXJPTh75UhKD80WXZdlgOt7oFD_3g1AjW5lximiyuMdfTQpU3BInM625mILVu4um7prt1zgye11KxVOMOtzwKvaCrWgURVHmsDUQXaXyKlFJw_zJi9vKXeULEuY77yTYCG24G7Ty/s1600/DSC_0132.JPG"><img id="BLOGGER_PHOTO_ID_5460367220532132418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNY7izXJPTh75UhKD80WXZdlgOt7oFD_3g1AjW5lximiyuMdfTQpU3BInM625mILVu4um7prt1zgye11KxVOMOtzwKvaCrWgURVHmsDUQXaXyKlFJw_zJi9vKXeULEuY77yTYCG24G7Ty/s400/DSC_0132.JPG" border="0" /></a> <em>(above)</em> Left - Coffee. Right - Ladyfinger Cookies.</div><div align="left">So we start with some coffee. It <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">doesn't</span> need to be freshly made and it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">doesn't</span> need to be brewed or anything. Just your basic instant coffee, sweetened if desired, and preferably chilled or at least room temperature. You take your ladyfingers and quickly dip them in the coffee. Shake off any access coffee and place them in your bowl/<span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">ramekin</span>/whatever. You can break them in half to fit your container and depending on how hungry you are, dip as many cookies as you like.<br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwSwR7VMFdZhX2t7UZMcMBxgCYMEykp4WweJmerSpvpmjbLlFvnZJwgkjLOFoKer4lZylChhlvLN122aXlXFWuqOfJurhuHvrB59vbc3JpO_GoHJQUfVNXQWyQgVNADPiH_Z9_Tjk2uPe/s1600/DSC_01402.JPG"><img id="BLOGGER_PHOTO_ID_5460367211766750834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwSwR7VMFdZhX2t7UZMcMBxgCYMEykp4WweJmerSpvpmjbLlFvnZJwgkjLOFoKer4lZylChhlvLN122aXlXFWuqOfJurhuHvrB59vbc3JpO_GoHJQUfVNXQWyQgVNADPiH_Z9_Tjk2uPe/s400/DSC_01402.JPG" border="0" /></a> <em>(above)</em> Coffee-soaked ladyfingers topped with whipped cream.</div><div align="left">Top the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">coffee</span>-soaked ladyfinger cookies with whipped cream.<br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdM2rADb0oXC7UBHwt9Pdvs786g5dSRnISsyNzLl0ieVcnqWTE1qCAs5KMvhGU94s6LoTIw4ywIlzZT8n-ZYjcNDZNfvoTYHv6Gu9gShypho01MF5Dq2KlKfgSHOwASN0GwT1vbt3A5mGj/s1600/DSC_0143.JPG"><img id="BLOGGER_PHOTO_ID_5460367202863907474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdM2rADb0oXC7UBHwt9Pdvs786g5dSRnISsyNzLl0ieVcnqWTE1qCAs5KMvhGU94s6LoTIw4ywIlzZT8n-ZYjcNDZNfvoTYHv6Gu9gShypho01MF5Dq2KlKfgSHOwASN0GwT1vbt3A5mGj/s400/DSC_0143.JPG" border="0" /></a> <em>(above)</em> 1 Minute <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tiramisu</span></div><div align="left">Lastly, give it a good sifting of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">cocoa</span> powder. Sound like <span class="blsp-spelling-error" id="SPELLING_ERROR_14">a lot</span> of work? Aside from making the coffee (which is not included in the 1 minute as it should be made ahead of time and chilled), all that you really have to do is dip cookies in coffee, top them with whipped cream and sift <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">cacao</span> powder. Think you can handle that? Give it a try.</div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com0tag:blogger.com,1999:blog-1628321152982147228.post-8096988206982537412010-04-09T15:55:00.006+07:002010-04-14T11:24:51.405+07:00They See Me Rolling, They Hating<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraynyT-mexfc5tksMAeYM61o5f63Nz2rZuZoAx4QfC3pCALX9adaJENxlNVLYGuEPCz6ggdr4o4yjRarCjaj61cq7A2vPBi8ZlH8egEspjx5Y5ZbS-XykLXOOgJFrU_TY2__YVeDkkn04/s1600/DSC_0110.JPG"><img id="BLOGGER_PHOTO_ID_5459833162012158578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgraynyT-mexfc5tksMAeYM61o5f63Nz2rZuZoAx4QfC3pCALX9adaJENxlNVLYGuEPCz6ggdr4o4yjRarCjaj61cq7A2vPBi8ZlH8egEspjx5Y5ZbS-XykLXOOgJFrU_TY2__YVeDkkn04/s400/DSC_0110.JPG" border="0" /></a><em>(above)</em> A Cinnamon Roll with Icing<br /><div align="left">Did you get the title reference? It's the first line of Chamillionare's "Ridin'". I was torn between using these lyrics and Wierd Al's parody (White & Nerdy), where the title would have been "They see me roll on my Segway!" Anyway, brownie points if you got the pun. </div><br /><div align="left">We're making cinnamon rolls! Exciting stuff. This recipe is perfect and the rolls are so soft and cinnamony. I'm going to stash some away in the freezer (un-iced, of course) for a rainy day.</div><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmjvuialvWbHdS8EQpasAUU-ZSy2A7jDOinAi3rIzZoiGyAoppcFigP-qdpGi4t_7Zizze-tdIccbRfQwW-QIn9cWlFftjI_vo4gxKU1lTmJ96F-X6UD39mRnnCGDQ-_JByi4kQPNSReG/s1600/DSC_0017.JPG"><img id="BLOGGER_PHOTO_ID_5458065969388679986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmjvuialvWbHdS8EQpasAUU-ZSy2A7jDOinAi3rIzZoiGyAoppcFigP-qdpGi4t_7Zizze-tdIccbRfQwW-QIn9cWlFftjI_vo4gxKU1lTmJ96F-X6UD39mRnnCGDQ-_JByi4kQPNSReG/s400/DSC_0017.JPG" border="0" /></a> <em>(above)</em> Proofing yeast.</div><br /><div align="left">Proofing yeast is just mixing yeast, sugar, and warm water together and leaving it for a while to allow the carbon dioxide to be released (the yeast makes your dough rise). It should look foamy and disgusting. If it doesn't foam up after 10 minutes, its not even worth your time - your dough will not rise and you'll end up with cinnamon spiraled hockey pucks. Get a new packet of yeast and start over.</div><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A7Bl4v_NjoadRPDshW6Tjm8uT34YRXTnweVrXlP96bZxmc9v1Ap93RyKJRKyrQCyy48SgS3p7ppw5HmHqypQ33OoWRzJzgO7RuaydaKatE4m-1Itk0I_wZ2mUS7Xg-GfthHATKfuYpmd/s1600/DSC_0019.JPG"><img id="BLOGGER_PHOTO_ID_5458065965499082482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A7Bl4v_NjoadRPDshW6Tjm8uT34YRXTnweVrXlP96bZxmc9v1Ap93RyKJRKyrQCyy48SgS3p7ppw5HmHqypQ33OoWRzJzgO7RuaydaKatE4m-1Itk0I_wZ2mUS7Xg-GfthHATKfuYpmd/s400/DSC_0019.JPG" border="0" /></a> <em>(above)</em> The first rise.</div><br /><div align="left">The picture above is of the dough before it rises. Bread dough is amazing and yeast is magical. Come back after an hour and you'll be shocked at how much it rises.<br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxX1WD0iJ2ckQraciTitLlL-WDC7fkudumeQOEI7YyfG0PXv4zWLjEjm5t6CWh36TP9mknLQIP4-GYSL1Q0REm39HC25drfvcQ9Zp0Y_fZBcEH-MXfvYf2OSjzdoK26JWzzy9a7O1kpER/s1600/DSC_0030.JPG"><img id="BLOGGER_PHOTO_ID_5458065952283521794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxX1WD0iJ2ckQraciTitLlL-WDC7fkudumeQOEI7YyfG0PXv4zWLjEjm5t6CWh36TP9mknLQIP4-GYSL1Q0REm39HC25drfvcQ9Zp0Y_fZBcEH-MXfvYf2OSjzdoK26JWzzy9a7O1kpER/s400/DSC_0030.JPG" border="0" /></a> <em>(above)</em> Cinnamon sugar sprinkling time.<br /><br /><img id="BLOGGER_PHOTO_ID_5458062950746191282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 403px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGw_QzmFuK5VHhkDnpPHCPU33tZxe0mj6dpLGUeNFg_YHHBKvjymGP_yNpBvsdG823FLLdvI8iMODIXgTTlOO91Fss__wOgAaVoqJCRliVO97ZOjxiYbvD5mvGWjnj_syEcVklr69FlR7f/s400/DSC_0042.JPG" border="0" /> <em>(above)</em> Cinnamon rolls after the second rise.<br /><br /><div align="left">After the dough was rolled up, I cut it using floss. Yes, dental floss. Just wrap it around the log, tie a knot, and pull at both ends. This creates round rolls. If you cut them with a knife, you'll get semicircle rolls - not attractive. Oh, from the photo above, can you tell I was beginning to run out of pans?<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj06BG541h5jrguRybDjwGtcvkRVI1GOzcq_aguhYTjm3DrRuuJxoF1fcQy-p5vQI1DAbYpFHpqw40hzU-7xfMbER_7uLBPi-wXOmqpProO7PGG9b2euMgy6dFe_uui08f23LrQcb1RFqO/s1600/DSC_0046.JPG"><img id="BLOGGER_PHOTO_ID_5458062938313401730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj06BG541h5jrguRybDjwGtcvkRVI1GOzcq_aguhYTjm3DrRuuJxoF1fcQy-p5vQI1DAbYpFHpqw40hzU-7xfMbER_7uLBPi-wXOmqpProO7PGG9b2euMgy6dFe_uui08f23LrQcb1RFqO/s400/DSC_0046.JPG" border="0" /></a> <em>(above) </em>Cinnamon rolls fresh out of the oven.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_D_pGXImX2ChYrZbdF_fbC76JVzXZbVBjxDKHcSZ3E4qpmE5iXrC2s5G1XKZ58AyWAG2VUSwFY9xjbie9SX8YsPtsanO_zQ2_q4QtxhuiWBow4XZ7cfBlGlJsHRDRW4BNnmgZBbeb06b/s1600/DSC_0052.JPG"><img id="BLOGGER_PHOTO_ID_5458062917744686706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_D_pGXImX2ChYrZbdF_fbC76JVzXZbVBjxDKHcSZ3E4qpmE5iXrC2s5G1XKZ58AyWAG2VUSwFY9xjbie9SX8YsPtsanO_zQ2_q4QtxhuiWBow4XZ7cfBlGlJsHRDRW4BNnmgZBbeb06b/s400/DSC_0052.JPG" border="0" /></a> <em>(above)<strong> </strong></em>A cinnamon roll with icing.<br /><br /><div align="left">I'm still deciding between simple icing (icing sugar and milk) and cream cheese icing. It's a tough call! I'm pretty terrible at making decisions, so I compromised by adding just a little softened cream cheese to simple icing.<br /><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS3GYKVtOWJVcHaFOIZgDgDEuyvOq1BfZNxM9pIwBnd0LHJfVzJncXBd6ozv396YuOsQnB10k40Sv97ttpj2qUwkMjoab5K2Y3mP9YEjyDa64bhfdXfXUiDsTr0U2rTTXMRDcC2UWSkDl/s1600/DSC_0063.JPG"><img id="BLOGGER_PHOTO_ID_5458062910730941298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS3GYKVtOWJVcHaFOIZgDgDEuyvOq1BfZNxM9pIwBnd0LHJfVzJncXBd6ozv396YuOsQnB10k40Sv97ttpj2qUwkMjoab5K2Y3mP9YEjyDa64bhfdXfXUiDsTr0U2rTTXMRDcC2UWSkDl/s400/DSC_0063.JPG" border="0" /></a> <em>(above)</em> Cinnamon rolls bagged and ready for the freezer!<br /><br /><div align="left">Quick breads are supposed to freeze pretty well for 2-3 months. I think its a good idea to freeze a bunch for a quick breakfast or snack.</div><br /><div align="left">The recipe was adapted from Allrecipe's <a href="http://allrecipes.com/Recipe/Ooey-Gooey-Cinnamon-Buns/Detail.aspx">Ooey-Gooey Cinnamon Rolls</a></div><div align="left"><br /><strong>Cinnamon Rolls</strong><br />Makes around 15 rolls</div><br /><div align="left"><u>Ingredients:</u><br />1 teaspoon white sugar<br />0.2 ounces instant yeast<br />1/2 cup warm water<br />1/2 cup milk<br />1/4 cup white sugar<br />1/4 cup butter<br />1 teaspoon salt<br />2 eggs, beaten<br />4 cups all-purpose flour<br />3/4 cup brown sugar<br />1 tablespoon ground cinnamon (add a teaspoon more if you are crazy about cinnamon)<br />1/4 cup softened butter</div><br /><div align="left"><br /><u>Directions:</u><br /></div><ol><li><p align="left">In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy and foamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.</p></li><li><p align="left">In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Add a splash of milk if the dough seems too dry. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.</p></li><li><p align="left">Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.</p></li><li><p align="left">Grease a 9x13 inch baking pan. Combine 3/4 cup brown sugar and cinnamon; set aside.</p></li><li><p align="left">Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons softened butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. Using dental floss (tie around the log and pull to cut), cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).</p></li><li><p align="left">Bake in preheated oven for 12 - 17 minutes, until golden brown. Let cool in pan for 1 minute, then invert onto serving platter. Iced if desired.</p></li></ol></div></div>Lisahttp://www.blogger.com/profile/06637998636674243999noreply@blogger.com1