tag:blogger.com,1999:blog-5974773071410364012024-03-14T07:39:50.956-04:00Whatchya Got Cookin?Baking, cooking, and more baking!Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-597477307141036401.post-48407774087587795372012-01-08T17:38:00.000-05:002014-01-10T17:29:05.766-05:00Roasted Chickpeas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">In the past few weeks everyone was a buzz about Pinterest. I’m sure we are late to the game, but of course, just as suggested, I am now wasting far too much time on yet another website. Beautiful ideas for how to organize a kid’s room, or host a gorgeous party, or wear my hair for a wedding… all very useful suggestions posted mostly by friends who don’t live in tiny studio apartments. <o:p></o:p></span></div>
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<span style="font-family: inherit;">I did come across some practical pins however, like roasted chickpeas for snacking! This would barely qualify as a recipe, more like an idea. And, I have to say, having recently decided that microwave popcorn gives me migraines, this makes me extra happy.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The “recipe” comes from <a href="http://www.cupcakeproject.com/">here</a> and is listed below. But my recommendation is to just play around. Basically cook chickpeas on a parchment lined baking sheet at 450 for about 30 minutes and then dress as you see fit. I did some spicy (because I heart cayenne pepper) and some sweet as recommended below. No measuring necessary. Crunchy and delicious. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Happy pinning and crunching!<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Ingredients:<o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>Directions:<o:p></o:p></b></span></div>
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<span style="font-family: inherit;">Place chickpeas on a baking sheet lined with parchment paper. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Bake at 450 F for 30 minutes. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.</span><span style="font-family: Cambria, serif; font-size: 10pt;"><o:p></o:p></span></div>
Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-79754620586786949942011-12-11T15:10:00.001-05:002012-10-27T14:55:57.625-04:00Red Velvet Cake Pops<div class="separator" style="clear: both; text-align: center;">
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Update: Second attempt at cake pops was much more successful and pretty!</div>
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The cupcake trend is over, at least in New York, which is really what counts. I would venture to say the whole cupcake trend really got started back in 2000ish when Carrie and Miranda enjoyed Magnolia cupcakes on Sex and the City. Once Magnolia hit it big, cupcake shops were popping up everywhere. They’ve had a good run. And, don’t get me wrong, I still love a good cupcake and will continue to bake them from time to time; however, I am glad to throw some different celebratory treats into the rotation. <o:p></o:p></div>
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On that note, a coworker recently mentioned making cake pops. The only time I’ve had cake pops was in the form of insane deliciousness at Townhouse. Those are cheesecake and the presentation is something to talk about in and of itself. </div>
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Mine weren’t as divine as David Burkes, but then again this is an amateur venture. </div>
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The recipes I found when googling “cake pops” basically involved crumbling cake mix, adding canned frosting to form balls, and then covering them with some sort of candy coating. While I may not be David Burke, I also refuse to be Sandra Lee so I wasn’t about to use a cake mix and canned frosting. Because the pops would be for Emily’s birthday (she turned 29 again, as I will in a few months!) I went with her favorite cake combination and combined red velvet cake, cream cheese frosting, and white chocolate candy coating. I have to say, these were rather party-perfect in their miniature size. <o:p></o:p></div>
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The best part is these can be done in any combination of cake and frosting flavors you can imagine - vanilla/vanilla, chocolate/chocolate, lemon/vanilla, red velvet/cream cheese, cheesecake, chocolate/mocha, chocolate/peanut butter. Coat in candy shell (better than chocolate because it hardens at room temperature and doesn’t melt) and decorate as desired. Trust me you will impress people, and as I continue to say, that is really what it’s all about. <o:p></o:p></div>
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Happy Popping! <o:p></o:p></div>
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<b>Recipe:</b></div>
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<a href="http://whatchyagotcookin.blogspot.com/2010/02/red-velvet-cupcakes.html">Here</a> is a recipe for red velvet cake and cream cheese frosting. </div>
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<b>Directions:</b></div>
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<li style="text-align: left;">Once the cake is baked and cooled, crumble it into a large bowl. </li>
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<li>Mix in frosting with fingers (embrace the messy). You can store this mixture in the fridge for a day or two if you want to get a head start on this long process.</li>
<li>Roll the mixture into small balls. If you want to get very uniform shapes they sell cake pop molds – or use a melon baller. You should get about 40-50 pops out the mixture. </li>
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<li style="text-align: left;">Chill the formed pops in the freezer for a few hours.</li>
<li style="text-align: left;">Melt the candy coating by following the directions on the package. I recommend heating in a double boiler.</li>
<li style="text-align: left;">Dip the end of the popsicle stick into the candy melts and insert into the cake ball. Allow to harden in the fridge for about ten minutes. (I did not read this great tip until after I had made my pops. It helps the cake to stay on the stick. Sadly, a few of mine did not make it… This extra dip also would have covered the spot that did not get coated with white chocolate on many of the pops... an added bonus! Let me know how it goes for you!)</li>
<li style="text-align: left;">Dip in chocolate and lay on wax paper until they are firm. You can also display up-side-down in a block of Styrofoam should you want to get fancy.</li>
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Even though I just finished saying how I'm over cupcakes, I did make one for the birthday girl. She loves red velvet and I couldn't fit a candle in a cake pop. <a href="http://www.partyamerica.com/product/29+again+birthday+cake+candles.do">This candle</a> was too awesome not to get used. <br />
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Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-8222640891052171992011-11-06T09:57:00.000-05:002011-11-06T09:57:56.300-05:00Cranberry Lemon Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YdgyySQ8mScI6wFeKkoCoeAHUNQ-ZCXriNlJO-sqOYpJGqTEYhtA54g-Kn0XyVWC4KqFt2DiIRYKaSCMi3j4vQzjY3UM54WDTJtW4Y53xuxv0J-c6nPT6iSVo-3__W0TNfYNygZgh4SZ/s1600/IMG_8376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YdgyySQ8mScI6wFeKkoCoeAHUNQ-ZCXriNlJO-sqOYpJGqTEYhtA54g-Kn0XyVWC4KqFt2DiIRYKaSCMi3j4vQzjY3UM54WDTJtW4Y53xuxv0J-c6nPT6iSVo-3__W0TNfYNygZgh4SZ/s320/IMG_8376.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">It’s Marathon Sunday in New York. Almost as fun and prestigious as Marathon Monday in Boston, but let’s leave that debate for another forum. Growing up my Marathon memories are very child-oriented, cheering at heartbreak hill, maybe handing out some water or orange slices. Then I moved to Manhattan and realized, like any other day in NY, the marathon is a big excuse to party. I’m sure the same can be said of Comm Ave in Boston, I was just to naïve to realize. Either way, parties usual begin at apartments with some brunch items. I decided to tackle scones. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">I have made scones once or twice before and they were never quite good enough to share. To be honest, these aren’t quite up to snuff either. But I think it’s me. I combined two great recipes and then fought the dough because I always do. Maybe a dough/ pastry class needs to be in my future. I know the general rules – don’t overwork dough, don’t add excessive flour when rolling it out – and I always do both. It is so sticky I have no choice!</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Stickiness aside, by batch two they came out pretty well. And, if you can handle some sticky dough, it is a pretty easy recipe. You can keep the dough formed and frozen for up to a week so a fresh batch is never more than 20 minutes away.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">The original recipe comes from Cooks Illustrated. The recipe is for Blueberry scones but I had seen a recipe for Cranberry Lemon scones that seemed much more seasonal so I did a bit of swapping.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z48GOXJmjv21pc4Jsgqoafay6sDrbeR38G9KkZfhts8Bp2Cw-LQkiG5rMJdr6lbxdRkskmLA3zEYil5HWTpcWN0SzNXFyuqrSaQOsLmR-4-pAlQxo87FVoGqzCjcOV4Vn-CMfnTQfNWT/s1600/Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Z48GOXJmjv21pc4Jsgqoafay6sDrbeR38G9KkZfhts8Bp2Cw-LQkiG5rMJdr6lbxdRkskmLA3zEYil5HWTpcWN0SzNXFyuqrSaQOsLmR-4-pAlQxo87FVoGqzCjcOV4Vn-CMfnTQfNWT/s320/Food.jpg" width="320" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">The Cranberry Lemon recipe comes from…. Yep, SmittenKitchen… and suggested using a biscuit cutter because her scones didn’t hold shape. So with a few adaptions the recipe is below.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Happy baking and marathon celebrating!<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span class="Apple-style-span" style="font-family: inherit;"><span style="color: #222222;"><o:p> </o:p></span><b><span style="color: #222222;"><o:p> </o:p></span></b></span></div><a name='more'></a><br />
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><b><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients:<o:p></o:p></span></span></b></div><ul><li><span class="Apple-style-span" style="font-family: inherit;">16 Tlbs unsalted butter (2 sticks), frozen whole*</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 ¼ cups fresh cranberries, picked over and rough chopped (sprinkle with 3 Tbls sugar)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">½ cup whole milk </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">½ cup sour cream </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">½ cup sugar (3 1/2 ounces), plus 1 tablespoon (turbinado for sprinkling) </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons baking powder </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon baking soda </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">½ teaspoon table salt </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 ½ tablespoon grated lemon zest (the original recipe only calls for 1 tsp. – I significantly increased the amount of lemon and was glad I did)</span></li>
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<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 11.25pt; mso-line-height-alt: 8.25pt; mso-outline-level: 4;"><b><span style="color: #9b8d6d; letter-spacing: 0.75pt; text-transform: uppercase;"><span class="Apple-style-span" style="font-family: inherit;">INSTRUCTIONS<o:p></o:p></span></span></b></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Adjust oven rack to middle position and heat oven to 425 degrees. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons)*.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZumrFTa1FCsaMd7uJkZkS8BAGRAtMtumPY8-IycqBsTBDeAsam3lguS8j5lOxTkqzma08k5YzI4HOuNbxb6yfcePVqGmSd3yy6L5J_2Voxw5ororJ5OObnldbaGxM4V8Gz8joa3dh9lk/s1600/IMG_8358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZumrFTa1FCsaMd7uJkZkS8BAGRAtMtumPY8-IycqBsTBDeAsam3lguS8j5lOxTkqzma08k5YzI4HOuNbxb6yfcePVqGmSd3yy6L5J_2Voxw5ororJ5OObnldbaGxM4V8Gz8joa3dh9lk/s320/IMG_8358.JPG" width="240" /></span></a></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use<i>. (You only need 2 sticks so that you can easily hold the butter while you grate it. A bit of an odd way to get this done I think, but the grated butter is rather genius, so just go with it). <o:p></o:p></i></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Whisk together milk and sour cream in medium bowl; refrigerate until needed. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Whisk flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Add frozen butter to flour mixture and toss with fingers until thoroughly coated.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Add milk mixture to flour mixture; fold with spatula until just combined. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle cranberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet. <i>(I didn’t follow this exactly. As I mentioned my dough was really sticky. I did my best to roll it out and then used a biscuit cutter to make my scones. My dough was too thin the first time around (pictured below), but worked well on the second attempt. And they held their shape!)<o:p></o:p></i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSPMrp90ZXJ9kDHr1CR_1yqYaVGUzYmV5hOTB2ma8bfVSE23mjeWOdstOYrqzfq5q7i2wrgBbbJLX-CpHeWDIZPnpA0BLRevam8QOvekYHgjMkXMCXgtSc0CFOaWDcc9pWBIBxR4-M9_K/s1600/IMG_8374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSPMrp90ZXJ9kDHr1CR_1yqYaVGUzYmV5hOTB2ma8bfVSE23mjeWOdstOYrqzfq5q7i2wrgBbbJLX-CpHeWDIZPnpA0BLRevam8QOvekYHgjMkXMCXgtSc0CFOaWDcc9pWBIBxR4-M9_K/s320/IMG_8374.JPG" width="320" /></span></a></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><i><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes <i>(Because I made smaller scones this was too long! I would recommend 12-15 minutes depending on the size of your scones)</i>. Transfer to wire rack and let cool 10 minutes before serving.<o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span style="color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">If you decide to refrigerate or freeze the leftover scones, wrap them in foil and store in an airtight container. (Flash freeze first). To bake, remove from foil and bake at 375 adding an additional 2-3 minutes. </span></span></div><div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 6.0pt;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">Enjoy with some proper tea. Or with a few boozy brunch drinks and then cheer for the crazies who think running 26 miles is fun. </span></span></div>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-16745926466935478962011-09-05T15:14:00.000-04:002011-09-05T15:14:11.974-04:00Chocolate Peanut Butter Whoopie Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAyk-bakRVJAjuUAfw934gkudn4COJIo_XHAvHhvEG1ECPAK_MGhNC2Ew5MiC2eWmZ7UkvC-7S9j8-OYkfGzKU65jWabeNpJpeUwH_dwbSL_ePEcRkpVlbVws-HY_21AuJEYqrPSTaPjk/s1600/IMG_7881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAyk-bakRVJAjuUAfw934gkudn4COJIo_XHAvHhvEG1ECPAK_MGhNC2Ew5MiC2eWmZ7UkvC-7S9j8-OYkfGzKU65jWabeNpJpeUwH_dwbSL_ePEcRkpVlbVws-HY_21AuJEYqrPSTaPjk/s320/IMG_7881.JPG" width="240" /></a></div>In college, the girls and I had a habit of buying holiday edition Reese’s peanut butter cups whenever we went to CVS. The problem was that it was always Halloween, or Valentine’s Day, or Easter and there was always an excuse for a jumbo sized Reese’s. I’ll keep the rest of my thoughts on this bad habit to myself. The bottom line is, we clearly love the chocolate peanut butter combo, so for Cara’s birthday this seemed like a good starting point. <br />
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Certainly birthdays should be celebrated with cakes; however, sometimes transporting cakes or cupcakes is a bit too cumbersome. Traveling with a large cake tuperware isn’t the most convenient and certainly doesn’t work if you are going to a restaurant or bar. For such occasions I am a big fan of sandwich cookies. They can be stacked, and you can put a candle in them. So, a search for a good chocolate peanut butter cookie began… I found a recipe for Whoopie Pies on <a href="http://www.epicurious.com/recipes/food/views/Whoopie-Pies-107615">Epicurious</a> (originally from Gourmet), that sounded delicious. With a bit of adjusting the filling became peanut butter and Cara’s insanely rich birthday “cookies” were created. <br />
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These were huge and shareable. So good that the few leftovers I had at home got given to the doormen so I wouldn’t be tempted by the gluttonous cookies. <br />
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Happy Baking. Whoop it up!<br />
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<a name='more'></a>Whoopie Pies<br />
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<b>For cakes: </b><br />
<ul><li>2 cups all-purpose flour </li>
<li>½ cup Dutch-process cocoa powder </li>
<li>1 ¼ teaspoons baking soda </li>
<li>1 teaspoon salt</li>
<li>1 cup well-shaken buttermilk</li>
<li>1 teaspoon vanilla </li>
<li>1 stick unsalted butter, softened</li>
<li>1 cup packed brown sugar </li>
<li>1 large egg </li>
</ul><b>For filling (adapted from multiple recipes and my own noggin):</b><br />
<ul><li style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;">1 stick unsalted butter, softened </span></li>
<li>1 – 1½ cups confectioners sugar </li>
<li>1 cup marshmallow fluff </li>
<li>1 – 1½ cups smooth peanut butter </li>
<li>1 teaspoon vanilla </li>
</ul><b>Make cakes:</b><br />
<br />
Preheat oven to 350°F.<br />
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Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.<br />
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Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKb8lTUr7nVOFYJK_T-YOSa8LZ3HfY9poPM9y2if-oQ74fgEHa3GDItCUX2TZxSHuNFtNiKYEwYYhyhPWg5T-wrO_MxwnbWHUaevoaaWmYkinYRWE5Fy2jWk-PwiD3CnhkZeJoYxPtNQ9Q/s1600/IMG_7871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKb8lTUr7nVOFYJK_T-YOSa8LZ3HfY9poPM9y2if-oQ74fgEHa3GDItCUX2TZxSHuNFtNiKYEwYYhyhPWg5T-wrO_MxwnbWHUaevoaaWmYkinYRWE5Fy2jWk-PwiD3CnhkZeJoYxPtNQ9Q/s320/IMG_7871.JPG" width="240" /></a></div><i>(Even when I mix slowly, I find that flour tends to get everywhere – especially noticeable when it is cocoa. Since I don’t have a shield for my Kitchen Aid I simply hold dish towel around the bowl as a mix in the dry ingredients – quite helpful during cleanup!)</i><br />
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Spoon ¼ cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets<i> (I always opt for parchment paper instead).</i> Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCs4otsVQvtCiLb2ANQuW-OBNJ0cHzo0IdcVuQsja-1_RKeAehfR_Q3UKJcZdasdngqFKHtb7_yv7dM3GJ1Wz5kmBnYH7DMYuLEv1q1mjrFA2zvububjoTHIPgGX92locxn62e1L4RD5tJ/s1600/IMG_7873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCs4otsVQvtCiLb2ANQuW-OBNJ0cHzo0IdcVuQsja-1_RKeAehfR_Q3UKJcZdasdngqFKHtb7_yv7dM3GJ1Wz5kmBnYH7DMYuLEv1q1mjrFA2zvububjoTHIPgGX92locxn62e1L4RD5tJ/s320/IMG_7873.JPG" width="320" /></a></div><br />
<b>Make filling:</b><br />
Beat together butter, confectioners sugar, marshmallow, peanut butter and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.<br />
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<b> Assemble pies:</b><br />
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCOzjCLK57ERtBlCftoyYhTXpX58gYfqcrcb1WfXXona8E4RVEFUUYQSj9TZ80HdjUEmqpssEMrmYqvlx7ni6Ekgy_9E5FWUfIC9snUx9SikaAD_9Z4iipc3_RcJycf3VTBwBfH2tpKCB/s1600/IMG_7877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCOzjCLK57ERtBlCftoyYhTXpX58gYfqcrcb1WfXXona8E4RVEFUUYQSj9TZ80HdjUEmqpssEMrmYqvlx7ni6Ekgy_9E5FWUfIC9snUx9SikaAD_9Z4iipc3_RcJycf3VTBwBfH2tpKCB/s320/IMG_7877.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-AX_FDvL3bCc5dUFrYbUc2ThQwoc52W3mCxRzH6WSY3lOwdIEzRNNWPqLfQuFIfAJ3ouhBSrkJBnrkvCm9lVMtTkMHS1BveQ1W6UMxIPyv7FQCIkLrQKZNzXuZYGT7Yw3MwfutDrCsVC/s1600/IMG_7878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-AX_FDvL3bCc5dUFrYbUc2ThQwoc52W3mCxRzH6WSY3lOwdIEzRNNWPqLfQuFIfAJ3ouhBSrkJBnrkvCm9lVMtTkMHS1BveQ1W6UMxIPyv7FQCIkLrQKZNzXuZYGT7Yw3MwfutDrCsVC/s320/IMG_7878.JPG" width="320" /></a></div><br />
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: black; font-family: Cambria, serif; font-size: 10pt;"> <o:p></o:p></span>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-28422813602842495312011-07-05T04:48:00.000-04:002011-07-05T04:48:16.535-04:00Zucchini Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBeVQuhHeZuhfPqubE8NiyvUYV4Rp2HnYnNpsla2NdEMs5TILCVUwSj0UcYwhTcEa-3EepuonH2OIpcjkQvNLhLZSpWe4Kt7Mlyif5hTSdwhLYS4B8-0xR91nWT1L4-3gAucNZHhuExwx/s1600/zucchini3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBeVQuhHeZuhfPqubE8NiyvUYV4Rp2HnYnNpsla2NdEMs5TILCVUwSj0UcYwhTcEa-3EepuonH2OIpcjkQvNLhLZSpWe4Kt7Mlyif5hTSdwhLYS4B8-0xR91nWT1L4-3gAucNZHhuExwx/s320/zucchini3.JPG" width="240" /></a></div><br />
Life is good. I’m summering in London with my cousin and three of the cutest little kiddies ever.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2osO2SzvF-O_BkeP2eh0FP8j32FVa4EqmxbrBfb1Ncl4J4fBVIP8ipLHc0c0XEYRoAyjYozHAqHMkxyc0Gp3SaglL1kNhpMy8jRv1ppzEUX5kLCsMBTm4pSI35hi2rCBcC4hldg_QZY1U/s1600/London+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2osO2SzvF-O_BkeP2eh0FP8j32FVa4EqmxbrBfb1Ncl4J4fBVIP8ipLHc0c0XEYRoAyjYozHAqHMkxyc0Gp3SaglL1kNhpMy8jRv1ppzEUX5kLCsMBTm4pSI35hi2rCBcC4hldg_QZY1U/s320/London+11.jpg" width="320" /></a></div><br />
And, it just so happens Eitan loves to cook. He has become my sous chef (how lucky am I?) as we’ve made cupcakes, playdough and zucchini bread. <br />
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My memory of zucchini bread is that my moms weird friend Karen used to bring it over. She was uptight, clearly didn’t like kids, and brought over bread made from vegetables – eew. However, given that Marcy bought a humongous zucchini at the farmer’s market that had gone unused, I decided to get over my dislike for Karen, and zucchini bread… of course <a href="http://smittenkitchen.com/2007/07/summer-of-the-bats/">Smitten Kitchen</a> had a recipe and so I had to look no further. <br />
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We made one loaf and 9 muffins – they were yummy, and kid-approved. If I made these again, I would definitely substitute some whole wheat flour, and maybe something lowfat (applesauce? Buttermilk?) for some of the oil. I don’t have any need to fuss with cakes and cookies, but zucchini bread seems like it should be healthy – and these were tasty enough that they could definitely be lower fat and still be good. Experimenting comes next… <br />
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Until then, happy baking (I hope you find a sous chef as cute as mine!)<br />
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<b>Ingredients:</b><br />
<ul><li>3 eggs</li>
<li>1 cup olive or vegetable oil</li>
<li>1 3/4 cups sugar</li>
<li>2 cups grated zucchini</li>
<li>2 teaspoons vanilla extract</li>
<li>3 cups all-purpose flour</li>
<li>3 teaspoons cinnamon</li>
<li>1/8 teaspoon nutmeg (*skipped)</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1 teaspoon salt</li>
<li>1/2 - 1 cup chopped walnuts/pecans, or dried cranberries, raisins or chocolate chips (optional)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkVZA0CiDW7byCDLUa1hmsIbsuwXSCJZown0-M8EP1Buwe_TLzgGjKbif4gmuLckxzIg-SphQ2cL0Bu9WB7FweE7Bg8gdJnZVkYvuA-dYbZbMObHNuxYMlhzNxZ5NgO_z-b2acN0bnO66/s1600/zucchini2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkVZA0CiDW7byCDLUa1hmsIbsuwXSCJZown0-M8EP1Buwe_TLzgGjKbif4gmuLckxzIg-SphQ2cL0Bu9WB7FweE7Bg8gdJnZVkYvuA-dYbZbMObHNuxYMlhzNxZ5NgO_z-b2acN0bnO66/s320/zucchini2.JPG" width="240" /></a></div><br />
<b>Directions:</b><br />
Preheat oven to 350°F.<br />
<br />
Grease and flour two 8×4 inch loaf pans. Or line 24 muffin cups with paper liners.<br />
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In a large bowl, beat the eggs with a whisk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3diKQqjCoXudwHTpNr3IKhxKuxRjfW55DF2f86-4nGDKfY0T1YGFmPZNtxra7fLDEX-CH5j5RaP9ErHs0uvnjBB403DiUzxY8eQJdrWTjWR7AL70xbjGich-vSOZ2ZFZQ794PNAEF4OX/s1600/zucchini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3diKQqjCoXudwHTpNr3IKhxKuxRjfW55DF2f86-4nGDKfY0T1YGFmPZNtxra7fLDEX-CH5j5RaP9ErHs0uvnjBB403DiUzxY8eQJdrWTjWR7AL70xbjGich-vSOZ2ZFZQ794PNAEF4OX/s320/zucchini.JPG" width="240" /></a></div><br />
Mix in oil and sugar, then zucchini and vanilla.<br />
<br />
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.<br />
<br />
Stir this into the egg mixture. Divide the batter into prepared pans.<br />
<br />
Bake loaves for 50-70 minutes, until a tester inserted into the center comes out clean.<br />
Bake muffins for approximately 20 to 25 minutes.Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com1tag:blogger.com,1999:blog-597477307141036401.post-17279564804970709732011-04-23T17:53:00.002-04:002011-04-23T17:57:09.103-04:00Lemon Passover Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YPbVJvNcpmuXblKJSfM_LutJQcTCLeq3aVHLFj-yNI3uqh89uHUd7Sq69oXsJkUMZ9_O7d9jb0iB0PbS-6iFCUlw-5qh7eHRTWxV-l-yWVfxXlG1MXYr-qJmdl6ODgDJGZOEcCiVyALa/s1600/IMG_6894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YPbVJvNcpmuXblKJSfM_LutJQcTCLeq3aVHLFj-yNI3uqh89uHUd7Sq69oXsJkUMZ9_O7d9jb0iB0PbS-6iFCUlw-5qh7eHRTWxV-l-yWVfxXlG1MXYr-qJmdl6ODgDJGZOEcCiVyALa/s320/IMG_6894.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;">We always end our Passover Seder with a sponge cake. My dad’s mom, Grandma Gertie used to make it. When the tradition was passed down, I felt somewhat honored to be making Grandma’s cake, until one day I realized Grandma’s recipe was pretty identical to the one found on the Manischevitz cake meal box. I felt like Monica after she tried to perfect Phoebe’s special chocolate cookie recipe. If you don’t know what I mean, you should be ashamed and then watch<a href="http://www.youtube.com/watch?v=J3a-mDPknXI&feature=related"> this</a>.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">Anyway, ever since the realization that Grandma’s cake was more of a generic Passover sponge cake recipe than a secret family recipe, I have realized how average that cake is (sorry Brinks). We still make the cake for Grandma’s sake, she’s 92 after all, but this year I was finally home in time to make something more exciting for night two.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">I found a recipe for Passover Cheesecake on Epicurious that had great reviews (4 forks!). The crust is made from almonds and matzo meal and cheesecake is already Passover ready. My first attempt at cheesecake was mighty good. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">Happy Passover. And, Happy Updating!<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="font-family: inherit; line-height: 115%;"><o:p></o:p></span></div><a name='more'></a><br />
<b><span style="color: black; font-family: inherit;">Ingredients:</span></b><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><b><span style="color: black;"><br />
For crust</span></b><span style="color: black;"><o:p></o:p></span></span></div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;"></div><ul><li><span class="Apple-style-span" style="font-family: inherit;">3/4 cup sliced blanched almonds, toasted and cooled</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2/3 cup sugar</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2/3 cup matzo cake meal</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">8 tablespoons unsalted butter, melted and cooled slightly</span></li>
</ul><b>For Cheesecake</b><br />
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;"></div><ul><li><span class="Apple-style-span" style="font-family: inherit;">3 (8-ounce) packages cream cheese, softened</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">3/4 cup sugar</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">3 large eggs</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons grated lemon zest</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon pure vanilla extract</span></li>
</ul><div class="MsoNormal"><span style="color: black; font-family: inherit; line-height: 115%;"><br />
<b>Directions:<o:p></o:p></b></span></div><div class="MsoNormal"><b><span style="color: black; font-family: inherit; line-height: 115%;"><br />
</span></b></div><div class="MsoNormal"><b><span style="color: black; font-family: inherit; line-height: 115%;">Make crust:</span></b></div><div class="MsoNormal"><span style="color: black; font-family: inherit; line-height: 115%;">Preheat oven to 350F with rack in middle.<b><o:p></o:p></b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaTkFfpsKgQ9d5KQc878hSfddNJHoenKfuFJXgx3Ca_oaNLCLoCCAUAPE-B9ysAqyOFAWyg_pkmABy6XUlWAZ-XRm7qaIMFZWrqPIsvH9aDkx5pnffkSkzsnvmpetgAtUgx2_VfDVClAO/s1600/IMG_6867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaTkFfpsKgQ9d5KQc878hSfddNJHoenKfuFJXgx3Ca_oaNLCLoCCAUAPE-B9ysAqyOFAWyg_pkmABy6XUlWAZ-XRm7qaIMFZWrqPIsvH9aDkx5pnffkSkzsnvmpetgAtUgx2_VfDVClAO/s320/IMG_6867.JPG" width="240" /></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;">Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8z4zKJS1JCmLcXQ25cqoRBrIiBaWlBad8IHv3RILFW74NOr1bU7qBog8D5VF0DlaGXSNaxscBQJtiF3Jj9_dmUfC_fw0taJ3TUJy8mBHphGAl2GKpnBDqoBYOJJajotoDs5-O-5VWtsgT/s1600/IMG_6869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8z4zKJS1JCmLcXQ25cqoRBrIiBaWlBad8IHv3RILFW74NOr1bU7qBog8D5VF0DlaGXSNaxscBQJtiF3Jj9_dmUfC_fw0taJ3TUJy8mBHphGAl2GKpnBDqoBYOJJajotoDs5-O-5VWtsgT/s320/IMG_6869.JPG" width="320" /></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: black; font-family: inherit;"><br />
</span></b><br />
<b><span style="color: black; font-family: inherit;">Make filling and bake cheesecake:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;"> Reduce oven temperature to 300°F.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;">Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: inherit;">Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.<o:p></o:p></span></div><div class="MsoNormal"><span style="color: black; line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;"><br />
<i>We thought the cheesecake needed a little extra something so we served it with raspberries… serve plain or garnish as you see fit. </i></span> <br style="mso-special-character: line-break;" /> </span><span style="font-size: 10pt; line-height: 115%;"><o:p></o:p></span></div>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-79477593778333146262011-04-10T18:25:00.002-04:002011-04-10T18:29:44.610-04:00Confetti Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GOlrcfBScK8HG926gKvzSXRTiF4PVZAfSQXW3N1v171-wtR781d5430h-7ND9c2yxneMUCmz5soL5_gU2C2gIpLm4AqO0NryW1Pv3s2M1E7455AEJMAOUx2ZArLiPCiLSwiHofWguB1P/s1600/IMG_6814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GOlrcfBScK8HG926gKvzSXRTiF4PVZAfSQXW3N1v171-wtR781d5430h-7ND9c2yxneMUCmz5soL5_gU2C2gIpLm4AqO0NryW1Pv3s2M1E7455AEJMAOUx2ZArLiPCiLSwiHofWguB1P/s320/IMG_6814.JPG" width="240" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-converted-space"><span style="color: black; line-height: 115%;"><br />
</span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-converted-space"><span style="color: black; line-height: 115%;">I grew up on Duncan Hines Yellow Cake Mix. While I am certainly not a fan of cake mixes these days, I do admit that there is a tendency for cakes from a mix to come out perfectly moist, whereas cakes from scratch are much harder to </span><span style="line-height: 115%;">get just right. I am always searching for a great cake recipe… nothing fancy, but one where I control the ingredients (</span></span><span class="apple-style-span"><span style="line-height: 115%;">I’d prefer to avoid Maltodextrin, Xanthan Gum,</span></span><span class="apple-converted-space"><span style="line-height: 115%;"> </span>and yellow food dye)</span><span class="apple-style-span"><span style="line-height: 115%;">. Not surprisingly, I found my new go-to on Smitten Kitchen. Described as the Best Yellow Cake, it really is easy, moist and delicious. <o:p></o:p></span></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-style-span"><span style="line-height: 115%;">This time, I decided to get a little crazy. </span></span><span class="apple-converted-space"><span style="line-height: 115%;">A fri</span><span style="color: black; line-height: 115%;">end just mentioned that she had homemade Funfetti cake for her birthday and I thought Clare’s birthday would be the perfect occasion to add a little pizazz to the plain yellow cake. Funfetti is actually a Pillsbury cake mix, but I figured all I needed to make my own confetti cake was some rainbow sprinkles. As they dissolve in the batter of a simple yellow cake they form colorful, confetti-like spots. The results were yummy and adorable…<o:p></o:p></span></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span class="apple-converted-space"><span style="color: black; line-height: 115%;">Happy Caking!</span></span><span class="apple-style-span"><span style="color: black; line-height: 115%;"><o:p></o:p></span></span></span></div><div class="MsoNormal"><br />
<a name='more'></a><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="color: black; line-height: 115%;"><o:p><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></o:p></span></span></div><div style="text-align: justify;"><b><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients:<o:p></o:p></span></span></b></div><div style="margin-bottom: .0001pt; margin: 0in;"></div><ul><li>4 cups plus 2 tablespoons cake flour (not self-rising)</li>
<li>2 teaspoons baking powder</li>
<li>1 1/2 teaspoons baking soda</li>
<li>1 teaspoon salt</li>
<li>2 sticks unsalted butter, softened</li>
<li>2 cups sugar</li>
<li>2 teaspoons pure vanilla extract</li>
<li>4 large eggs, at room temperature</li>
<li>2 cups buttermilk, well-shaken</li>
<li>¼ - ½ cup of rainbow sprinkles</li>
</ul><br />
<div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><b>Directions:</b><o:p></o:p></span></span></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (could use 9x13 single layer cake or make cupcakes)<o:p></o:p></span></span></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8H_jjVBysHNzdUfwAEDsXWUmWuaN0gPKMbEWLoajuYMdkqlEsq7sLD0o1UPQ8GJvutOITgrvwFwy62MhbqsYspLMcU1BZ2WdNc69fDM1TWc8DOi9jCNlHkeF1w17vQP7AUVN4rQNDFuX/s1600/IMG_6805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8H_jjVBysHNzdUfwAEDsXWUmWuaN0gPKMbEWLoajuYMdkqlEsq7sLD0o1UPQ8GJvutOITgrvwFwy62MhbqsYspLMcU1BZ2WdNc69fDM1TWc8DOi9jCNlHkeF1w17vQP7AUVN4rQNDFuX/s320/IMG_6805.JPG" width="320" /></span></a></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">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. <i>(I’m not sure if it matters, but I did this a bit differently. I added the buttermilk and dry ingredients in batches, starting and ending with the dry ingredients. This is typical in many other recipes and I figured it couldn’t hurt here either). </i><o:p></o:p></span></span></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6IgqfU3e4YZ2LkaddNkuKX4Vf5FcMn9w5jQ5P_Cj3FgBE4STpifRp0iAkNiX17woJ6DbkCYqSk53kuIhqPd5nGGz-0ZDKxjIL1vmmT_s95tECn-pPqCfpRrZUYRHGeXtYDEpYyd1E0p1/s1600/IMG_6807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6IgqfU3e4YZ2LkaddNkuKX4Vf5FcMn9w5jQ5P_Cj3FgBE4STpifRp0iAkNiX17woJ6DbkCYqSk53kuIhqPd5nGGz-0ZDKxjIL1vmmT_s95tECn-pPqCfpRrZUYRHGeXtYDEpYyd1E0p1/s320/IMG_6807.JPG" width="292" /></span></a></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">Spread batter evenly in cake pan, then tap 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. <i> (I made cupcakes and baked them for about 15-20 minutes). </i>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.<o:p></o:p></span></span></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4of-tr6wHhSJ9rD_Todn9WS80wJEVlnprHFdSL3McevaFQ2w25GRBSpG0MMxk1X_nKIM0O5kvU2mFUFHIqrph3MwHqz3VvRrMXf_P9e-Fc6_4AIMh043TdmGOaeUkPMC_rqqcFeeim1Cp/s1600/IMG_6811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4of-tr6wHhSJ9rD_Todn9WS80wJEVlnprHFdSL3McevaFQ2w25GRBSpG0MMxk1X_nKIM0O5kvU2mFUFHIqrph3MwHqz3VvRrMXf_P9e-Fc6_4AIMh043TdmGOaeUkPMC_rqqcFeeim1Cp/s320/IMG_6811.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="color: black;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><b><span class="Apple-style-span" style="font-family: inherit;">Frosting Ingredients:</span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"></div><ul><li>1 stick of softened butter</li>
<li>1 box confectioners’ sugar</li>
<li>3-4 Tbls milk</li>
<li>1 tsp vanilla</li>
</ul><br />
<div class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family: inherit;"><b>Directions:</b></span></o:p></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Combine all ingredients. Mix until smooth and creamy. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">This is the most basic buttercream recipe from the back of the confectioners’ sugar box. It isn’t the best recipe ever, it can be a bit too sweet, but it reminds me of the birthday cakes I had growing up. Plus, you can’t beat how easy it is to make. I tend to mess with it a bit. This time I added a little buttermilk thinking the tanginess might counteract the super sweet confectioners’ sugar a bit. It was yummy, as always.</span><span class="Apple-style-span" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></div>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-5379722814998419772011-01-01T18:37:00.002-05:002011-09-18T10:47:49.680-04:00Macarons<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4e4P3EkmPvXudzCkWCakBjnQZr5zPfSv8E6adEa33UnWNUa3VZ67aGZIZtFMnCsn9bIvQ4h_40d2hyphenhyphen2EHHygtc0QsCy6nM1T9DgdHZcIJ944XO5W8kpaNbpokTTR2wV5Pg1eImgfKait/s1600/IMG_6236.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTAlY8X_A9Xn4vL0oeQ_30dGtmKMSMx0mTsFWBDhQY3qfNadb8e-pWmv4rj8kvzNPiZ5p9QeW2RG7QRaXkRh5ZQPwafxSBljmaSXyOKTmsWV8_8quaZ734_qSIRDA-QXaUXMc-QxaO0iw/s1600/IMG_6242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTAlY8X_A9Xn4vL0oeQ_30dGtmKMSMx0mTsFWBDhQY3qfNadb8e-pWmv4rj8kvzNPiZ5p9QeW2RG7QRaXkRh5ZQPwafxSBljmaSXyOKTmsWV8_8quaZ734_qSIRDA-QXaUXMc-QxaO0iw/s320/IMG_6242.JPG" width="320" /></a></div>
Macarons are French Almond Macaroons... I always thought I hated macaroons because to me macaroons come in a can at Passover... yuck. I hate coconut and have been known to pretend I'm allergic to it... but those canned, dense Maneschevitz cookies have nothing to do with French Macarons.<br />
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Macarons are airy, almondy sandwich cookies typically filled with buttercream. For less typical, and exceptionally delicious macarons try <a href="http://www.dutchepicurebakery.com/cookies/frenchmacaroon.html">Dutch Epicure Bakery</a> in Amherst NH or <a href="http://www.lakotabakery.com/cookielist.html">Lakota Bakery</a> in Arlington MA. Unreal. <br />
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Getting them to be the right consistency seemed a bit daunting so I teamed up with some fabulous bakers to tackle these beauties. Martha Stewart over-complicated things a bit, but it turned out these were totally do-able. Doing the buttercream the day before could definitely be a time saver. So, grab some friends, some booze, and get to it.<br />
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Happy Macaron-ing<br />
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<a name='more'></a><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
• 1 ¼ cups confectioners' sugar<br />
• 1 ½ cups sliced almonds, finely ground, or almond flour<br />
• All-purpose flour, for dipping<br />
• 3 large egg whites<br />
• Pinch of salt<br />
• ¼ cup granulated sugar<br />
• ¼ teaspoon pure vanilla extract<br />
• Swiss Meringue Buttercream <br />
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<strong>Directions:</strong><br />
Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour. <em>(*Dipped flour didn't work for us, so tracing a cookie cutter, biscuit cutter etc. may be a better option. Don't forget to flip the parchment over so the pen doesn't end up on your cookie).</em><br />
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Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. <br />
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Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl. <br />
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Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets. <br />
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Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip. <em>(*Or plastic bag it!) </em>Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes <em>(Better to check early – our first batch overcooked after 20 minutes. 15 minutes seems more appropriate!).</em> Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5d3A-vUMV4S3loGGBa9Gf201iPRlsDRDOkS6U5ED9qkJT3x7Ej3a85OfuHSTnM3czUVTACyd2q7wa6SyoGslZPRilk_4qPMILlegv6j8YfIKQ-244o6ybFjIRmQRta0HYjEK-qmhJupQn/s1600/IMG_6235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5d3A-vUMV4S3loGGBa9Gf201iPRlsDRDOkS6U5ED9qkJT3x7Ej3a85OfuHSTnM3czUVTACyd2q7wa6SyoGslZPRilk_4qPMILlegv6j8YfIKQ-244o6ybFjIRmQRta0HYjEK-qmhJupQn/s320/IMG_6235.JPG" width="320" /></strong></a><br />
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Spread 2 teaspoons buttercream on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving. <br />
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<strong>Meringue Buttercream<br />
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Ingredients:</strong><br />
• 2 large egg whites<br />
• 5/8 cups sugar<br />
• 1 ½ sticks unsalted butter, softened, cut into tablespoons<br />
• 1 ¼ teaspoons pure vanilla extract<br />
• Raspberry Puree (optional)<br />
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</strong><br />
<strong>Directions:</strong><br />
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Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees..) <br />
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Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4e4P3EkmPvXudzCkWCakBjnQZr5zPfSv8E6adEa33UnWNUa3VZ67aGZIZtFMnCsn9bIvQ4h_40d2hyphenhyphen2EHHygtc0QsCy6nM1T9DgdHZcIJ944XO5W8kpaNbpokTTR2wV5Pg1eImgfKait/s1600/IMG_6236.JPG" imageanchor="1"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4e4P3EkmPvXudzCkWCakBjnQZr5zPfSv8E6adEa33UnWNUa3VZ67aGZIZtFMnCsn9bIvQ4h_40d2hyphenhyphen2EHHygtc0QsCy6nM1T9DgdHZcIJ944XO5W8kpaNbpokTTR2wV5Pg1eImgfKait/s320/IMG_6236.JPG" width="240" /></a></div>
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Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.<br />
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We also made a raspberry puree by simply mashing and straining raspberries. We whipped this into the buttercream and created a fabulous raspberry buttercream.<br />
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Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOdTAFH5fL1l7XvkUJ5dJASoSlbUXqdEM0YACWPCp_ujaCPS3HZ3MLUA1DCn5tvMTMN1PhayY3jaBbANNBme1DnwtQelD_DO7ilgUxcddrOmZDybonMut3TJk6T1UzD2KGOrvd-RxT6ap/s1600/IMG_7446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOdTAFH5fL1l7XvkUJ5dJASoSlbUXqdEM0YACWPCp_ujaCPS3HZ3MLUA1DCn5tvMTMN1PhayY3jaBbANNBme1DnwtQelD_DO7ilgUxcddrOmZDybonMut3TJk6T1UzD2KGOrvd-RxT6ap/s320/IMG_7446.JPG" width="320" /></a></div>
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**Update... I have now had THE french macarons at Laudaree in Paris (now opened, with long lines, on the upper east side). I was expecting the most heavenly cookie in the world. The were delicious but a tad overly sweet. And more than a tad overly priced. The are so gorgeous though...Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-83161704637091852652011-01-01T14:55:00.000-05:002011-01-01T14:55:13.666-05:00Chimichurri Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOc32S43UR2JStAdELgbjIHtrs2zfBvQKLuQ3tHSKw92uUKK9wZ9R7398QAivopMoWi1oc6J82UnCTKdOVTrUVN_Txu7fg3aS64VPXMNI1n5lKx1N6XjeF3wiP9uX1UyjTvJL6yIsSbfW/s1600/IMG_6244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOc32S43UR2JStAdELgbjIHtrs2zfBvQKLuQ3tHSKw92uUKK9wZ9R7398QAivopMoWi1oc6J82UnCTKdOVTrUVN_Txu7fg3aS64VPXMNI1n5lKx1N6XjeF3wiP9uX1UyjTvJL6yIsSbfW/s320/IMG_6244.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Usually when I cook I don't really use recipes... but this delicious steak dinner involves a chimichurri sauce worthy of sharing. Chimichurri is basically Argentinian pesto with parsley instead of basil. Super easy to make. And, you should know by now, that I love the idea of super simple recipes that impress. The best part is you probably have everything in your house besides the parsley. So, buy some parsley and invite someone over for dinner. I'm pretty sure most people will think you are serving them something fancy if you serve them steak with chimichurri... your secret is safe with me. </div><br />
Happy Cooking!<br />
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<strong>Ingredients:</strong><br />
<br />
<ul><li>1 cup loosely packed flat-leaf parsley</li>
<li>4 cloves garlic, minced </li>
<li>2 Tablespoon fresh oregano leaves (or 2 tsp. dried oregano) </li>
<li>2 Tablespoons red wine vinegar </li>
<li>1/2 cup extra-virgin olive oil </li>
<li>Salt, Pepper, Crushed Red Pepper</li>
</ul><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFkFO3u0LqbXr68t8eFGSCQlg0m5f-YxgyL1v1zl_YJNvaRqaOHKF4K94UiTNNouRlmbhPUy9yCIi1NnBJ1uRoSxpIOHjkypQpKalwQBlai8ksy0IKDZHKNcNirfEEs7iPJij3eHk-ckV/s1600/IMG_6247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFkFO3u0LqbXr68t8eFGSCQlg0m5f-YxgyL1v1zl_YJNvaRqaOHKF4K94UiTNNouRlmbhPUy9yCIi1NnBJ1uRoSxpIOHjkypQpKalwQBlai8ksy0IKDZHKNcNirfEEs7iPJij3eHk-ckV/s320/IMG_6247.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Directions:</strong></div><br />
Add ingredients to food processor and pulse until combined. Add salt, pepper, and crushed red pepper to taste. (We also added some lemon for a little freshness).Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-45867924691243531592010-12-27T00:15:00.001-05:002011-01-01T18:39:13.499-05:00Salted Oatmeal White Chocolate Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-OB-JAJtquWXjkrNW_0OihunKGQecSSbmvtl69uaQG55G7OORGn1a3d-CsrhM10OvolR5-sZttc0bwoSifzHL3i5tFSoyi60IOOi2ae8nAH6-iomruGH_iqmAKRbBUuI0C6AvGZLH0AL/s1600/IMG_6231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-OB-JAJtquWXjkrNW_0OihunKGQecSSbmvtl69uaQG55G7OORGn1a3d-CsrhM10OvolR5-sZttc0bwoSifzHL3i5tFSoyi60IOOi2ae8nAH6-iomruGH_iqmAKRbBUuI0C6AvGZLH0AL/s320/IMG_6231.JPG" width="320" /></a></div>December is cookie month. Cookies for holiday parties, cookies for family and friends, and quite honestly, cookies because I have a ton of time off and need to keep busy! I figured that it was time to introduce a few new recipes into the rotation... the first of which is salted oatmeal cookies. The original recipe is from Cook's Illustrated and then it was adapted a bit by Deb of Smitten Kitchen fame... Love Cook's Illustrated, Love SK, Love Salt... game on. <br />
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Happy December Cookie-ing! <br />
<a name='more'></a><strong>Ingredients:</strong><br />
<ul><li>1 cup all-purpose flour</li>
<li>3/4 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/4 teaspoon table salt</li>
<li>1 3/4 sticks unsalted butter, slightly softened</li>
<li>1 cup sugar</li>
<li>1/4 cup packed light brown sugar</li>
<li>1 large egg</li>
<li>1 teaspoon vanilla extract</li>
<li>2 1/2 cups old-fashioned rolled oats</li>
<li>6 oz chopped white chocolate (or chips)*</li>
<li>1/2 teapoon flaky sea salt (for sprinkling on top)*</li>
</ul>* The recipe specifically called for "good" white chocolate. I'm not Ina Garten and I don't have a friend who happens to make the best white chocolate in all of Manhattan... all I had on hand was some white chocolate chips. They did the trick just fine. Same can be said of the sea salt. The recipe suggested flaky sea salt such as "Maldon or Fleur de Sel." I was pretty happy I had kosher salt as well as normal table salt... it seemed to be fine. If you can get the good stuff, by all means, if not, use what you have... <br />
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<strong>Directions:</strong><br />
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Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIetzq9y9DUiFb3qlumhedcovo9pJuv_hc57-ohlpqn7mBKsc7fsYdSRKC3jEXjxm4i2qtXZ9pcJiPBym8h8PYGR53puX8rUea3Mtfh_iaYZ0EUm6KDEBsRBXaWyb4IDxrl9WJfLi29Qm-/s1600/IMG_6228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIetzq9y9DUiFb3qlumhedcovo9pJuv_hc57-ohlpqn7mBKsc7fsYdSRKC3jEXjxm4i2qtXZ9pcJiPBym8h8PYGR53puX8rUea3Mtfh_iaYZ0EUm6KDEBsRBXaWyb4IDxrl9WJfLi29Qm-/s320/IMG_6228.JPG" width="240" /></a></div><br />
Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU0_QYNW40pwPrm8esDAtbczT0Yhi0CRQz5Le-FFZhqXDxqY1cMYou3jaQHdxOn3yWMHaEaAwo6CZAE4NnMTp5Y59y-nkh3UvuGk2tvEBPe9LfuZofdIs1MhRnnFTndvwtCuHw0_DNRL2/s1600/IMG_6229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU0_QYNW40pwPrm8esDAtbczT0Yhi0CRQz5Le-FFZhqXDxqY1cMYou3jaQHdxOn3yWMHaEaAwo6CZAE4NnMTp5Y59y-nkh3UvuGk2tvEBPe9LfuZofdIs1MhRnnFTndvwtCuHw0_DNRL2/s320/IMG_6229.JPG" width="320" /></a></div>Roll into small cookies (makes about 24). Place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. Sprinkle a flake or two of sea salt on each cookie<br />
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Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjFGcPf-dQuBJMHi4f9V3DREFtzN0KSRZTLnoxuaTeN7rJd9-ZYcqNkTI4qhwTDxNKqI_jRF7831ykMHqpKlbiGnDvuROqavZXRoFwUbE3F_23zeC9ipiG7CxvSb44AMJRu5ZDv9HdEYk/s1600/IMG_6234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjFGcPf-dQuBJMHi4f9V3DREFtzN0KSRZTLnoxuaTeN7rJd9-ZYcqNkTI4qhwTDxNKqI_jRF7831ykMHqpKlbiGnDvuROqavZXRoFwUbE3F_23zeC9ipiG7CxvSb44AMJRu5ZDv9HdEYk/s320/IMG_6234.JPG" width="320" /></a></div>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-61789040856710149902010-11-21T11:24:00.002-05:002010-11-21T18:43:31.560-05:00Shaved Asparagus Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLV15BYF3C5t4Bu29Paj90arbRcex2FqZJAwDoJiFQ-aXvDTWnSGtwv6y2sEaenaB1s73HeFugbvGO9ata-yZovodODm40cPk6WgE_R4Kxp_4mhVKHQWlpt0VWSk3VwMBGWh6rzyw4jG9/s1600/asparagus+pizza+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLV15BYF3C5t4Bu29Paj90arbRcex2FqZJAwDoJiFQ-aXvDTWnSGtwv6y2sEaenaB1s73HeFugbvGO9ata-yZovodODm40cPk6WgE_R4Kxp_4mhVKHQWlpt0VWSk3VwMBGWh6rzyw4jG9/s320/asparagus+pizza+006.jpg" width="320" /></a></div><br />
I don’t have much to say about this asparagus pizza, except that it is delicious. I saw this recipe on Smitten Kitchen (obviously) and was immediately intrigued by the fact that it was tomato-free and involved shaved asparagus - which sounded both delicious and impressive. I love recipes like this that are incredibly simple but seem sophisticated… <br />
<br />
This pizza is so yummy I've made it numerous times… despite the fact that it is no longer asparagus season, I indulged a friend’s request to try it, and it did not disappoint. <br />
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Happy Pizza-ing!<br />
<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
<ul><li><a href="http://whatchyagotcookin.blogspot.com/2010/04/pizza-pizza.html">1 recipe pizza dough</a> (or store bought for you semi-homemade folks!)</li>
<li>1/2 pound asparagus</li>
<li>1/4 cup grated Parmesan</li>
<li>1/2 pound mozzarella, shredded or cut into small cubes</li>
<li>2 teaspoons olive oil</li>
<li>1/2 teaspoon coarse salt</li>
<li>Black pepper</li>
<li>1 scallion, thinly sliced</li>
</ul><br />
<strong>Directions:</strong><br />
Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJiWr4YMNSs0ZiatXXQ5-A4DILgdXoeJmLb5W5zH_saMGU3kfrev9Su9Vp3HGxf3ZHDcGGhP773EnL8uvwVYLQOhZCnqCh669yeAQD-6q8AsBzxIbc2pw18wAW2ykNbaIvYcQUIS9oGoY/s1600/asparagus+pizza+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJiWr4YMNSs0ZiatXXQ5-A4DILgdXoeJmLb5W5zH_saMGU3kfrev9Su9Vp3HGxf3ZHDcGGhP773EnL8uvwVYLQOhZCnqCh669yeAQD-6q8AsBzxIbc2pw18wAW2ykNbaIvYcQUIS9oGoY/s320/asparagus+pizza+001.jpg" width="320" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler to create long shavings of asparagus. It’s okay for them to be uneven. Discard tough ends. Toss shaved asparagus with olive oil, salt and pepper in a bowl. (Add red pepper flakes if you want a little spice)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLGmUEX5BWcJHkdVYge6bSnZ2zuJz2vVeJ2NrmcvGqFK9LOOFvne3F7HDoN1YMx2ulGbCoPuDLU_LTA94_QBvlbeRicBgL-2ZEOmhMzXoQUInbwRRgiGO9SohRRbcrzc6FZAvX7jSwcc2/s1600/asparagus+pizza+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLGmUEX5BWcJHkdVYge6bSnZ2zuJz2vVeJ2NrmcvGqFK9LOOFvne3F7HDoN1YMx2ulGbCoPuDLU_LTA94_QBvlbeRicBgL-2ZEOmhMzXoQUInbwRRgiGO9SohRRbcrzc6FZAvX7jSwcc2/s320/asparagus+pizza+002.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Transfer to a cornmeal-dusted pizza tray (or make two small pizzas on small cookie trays because you live in NY with limited supplies). Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. <br />
Remove from the oven and immediately sprinkle with scallions.<br />
<br />
Slice, eat and enjoy - ideally with some red wine!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWay9sbQwQmiO0Vb_F-WHv_V10zm8fYW_okQKYiLiksQsRlH0JfI0OMpZDVIzN6j5wtauqEyDUX1QDBRdvsmSKsJHP7gX0HnhTOVTW_XcoqVj9qS2cRdh9n0xCLBgkX91-m01MVrwyl4GZ/s1600/asparagus+pizza+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWay9sbQwQmiO0Vb_F-WHv_V10zm8fYW_okQKYiLiksQsRlH0JfI0OMpZDVIzN6j5wtauqEyDUX1QDBRdvsmSKsJHP7gX0HnhTOVTW_XcoqVj9qS2cRdh9n0xCLBgkX91-m01MVrwyl4GZ/s320/asparagus+pizza+004.jpg" width="240" /></a></div></div>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-5499333441917720322010-11-16T18:32:00.001-05:002011-11-06T18:17:48.816-05:00Felicia's Chocolate White Chip Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMFo_60Jfj_INYW1Z8QrtEOTj_wkKErpJcOqhyphenhyphenbGCIczKLpoW6ByUK07TpHSOP3bRhrprrQTcVmJ8YuQ6Pw89QR06tqNXQFd10PdMMl7hdb0k1YFTV8JFLdnY5oz2nvYbQYiB39BiFZ4c/s1600/IMG_8353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMFo_60Jfj_INYW1Z8QrtEOTj_wkKErpJcOqhyphenhyphenbGCIczKLpoW6ByUK07TpHSOP3bRhrprrQTcVmJ8YuQ6Pw89QR06tqNXQFd10PdMMl7hdb0k1YFTV8JFLdnY5oz2nvYbQYiB39BiFZ4c/s320/IMG_8353.JPG" width="320" /></a></div>Working at a preschool means eating a lot of cupcakes. It’s possible that KNS keeps the midtown Crumbs and Buttercup in business with all the birthdays and other celebrations at our school. Of course, I prefer to celebrate with home-made treats. My former co-teacher Felicia and I worked well together for many reasons. For one thing, she taught me the joys of color coordinating tacks and artwork. I swear my life, or at least my classroom, will never be the same… but on a food related note, she loves sweets as much as I do. After a little sneaky digging, I found out that she particularly loves chocolate white chip cookies, and Felicia’s birthday cookies were born… For the third year of these treats I decided to use a new recipe and the results were even more scrumptious. This recipe is simply the perfect chocolate chip cookie recipe with added cocoa. Why mess with a good thing?<br />
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Happy Indulging!<br />
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<strong>Ingredients:</strong><br />
<br />
• 2 cups plus 2 tablespoons unbleached all-purpose flour<br />
• ¾ cup unsweetened cocoa<br />
• ½ teaspoon baking soda<br />
• ½ teaspoon salt<br />
• 1 ½ sticks unsalted butter, melted and cooled until warm<br />
• 1 cup packed light or dark brown sugar<br />
• ½ cup granulated sugar<br />
• 1 large egg plus 1 egg yolk<br />
• 2 teaspoons vanilla extract<br />
• 1 ½ cups white chocolate chips<br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat the oven to 325 degrees. Line baking sheet with parchment paper or spray with nonstick cooking spray.<br />
<br />
Whisk the flour, cocoa, baking soda, and salt together in a medium bowl; set aside. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Place cookies on tray by rounded tablespoon (should make about 18 large cookies). Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes. Cool the cookies on the baking sheet.Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-60406774231890510122010-10-03T15:09:00.002-04:002010-10-03T16:32:20.948-04:00Pad Thai<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_cOSriSVHsnU/TKjTkBlMwnI/AAAAAAAAE9k/lZjzAw1YscA/s1600/various+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_cOSriSVHsnU/TKjTkBlMwnI/AAAAAAAAE9k/lZjzAw1YscA/s320/various+007.jpg" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd5DHqI6AKli2-Gk4fnW-l3_AMb7lsFWgdAgV63IjjhhBVRyx51vi0_Py8kZoEakSlvZ4q7W-J1wdags_0Mx-IrGJOq9syTUbDVT6s3l_pzspA-yq_8MDcjui71aQMsYEp0MuFqkEg7WC/s1600/various+006.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So, anyone who knows my dad, or his cooking, knows he has a special relationship with soy sauce. I mean, really, I grew up with some pretty delicious marinated chicken, grilled salmon, and even some awesome stir fries and sesame noodles for a Jewish girl in the suburbs of Boston. I learned how to whip up a really good marinade with a few simple ingredients, the most important of which is clearly soy sauce. However, one might argue there is a time and a place for soy sauce - brisket, does not need soy sauce, neither does chili. Sorry dad. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
But, since my dad loves soy sauce so much, it seemed fitting to introduce him to some other delicious Asian ingredients. Almost two years ago, my dad received a yummy gift basket filled with Sriracha, Oyster Sauce, Mae Ploy (sweet chili sauce) etc. He also received all the ingredients he needed to make authentic Pad Thai… Pad Thai sauce (a recommended brand, not some supermarket junk), rice noodles, minced turnip, peanuts, etc. <br />
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Well, this summer, I happened to notice all of these ingredients sitting untouched in my dad’s kitchen. That had to be fixed. So, with little effort, I convinced him we should tackle Pad Thai. <br />
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As we got started, I realized this recipe was a very classic family recipe… what I mean by that is, it makes no sense. It’s like recipes' of my grandma that say “cook until done.” I’m leaving the original recipe, because I don’t want to ruin that authenticity of this passed down family recipe… but I will do my best to make some notes for clarification. <br />
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Happy Pad Thai-ing!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd5DHqI6AKli2-Gk4fnW-l3_AMb7lsFWgdAgV63IjjhhBVRyx51vi0_Py8kZoEakSlvZ4q7W-J1wdags_0Mx-IrGJOq9syTUbDVT6s3l_pzspA-yq_8MDcjui71aQMsYEp0MuFqkEg7WC/s1600/various+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd5DHqI6AKli2-Gk4fnW-l3_AMb7lsFWgdAgV63IjjhhBVRyx51vi0_Py8kZoEakSlvZ4q7W-J1wdags_0Mx-IrGJOq9syTUbDVT6s3l_pzspA-yq_8MDcjui71aQMsYEp0MuFqkEg7WC/s320/various+006.jpg" width="320" /></a></div><br />
<strong>Ingredients</strong><br />
<br />
• Rice noodles<br />
• Pad Thai sauce<br />
• Garlic<br />
• Shrimp<br />
• Firm Tofu<br />
• 1 tsp minced turnip<br />
• Bean sprouts<br />
• Garlic chives<br />
• ¼ lime<br />
• Parsley for garnish<br />
• 2 eggs<br />
• Peanuts <br />
<br />
<strong>Directions</strong><br />
Chop and roast peanuts in toaster at 350 for 15 minutes. Set aside for garnish.<br />
<br />
Stir fry noodles separately, add water. <em>The first important note is that you need to pre-soak the noodles!! This takes about an hour. </em> Add pad thai sauce and sugar (if desired) to noodles.<br />
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In a wok fry garlic and shrimp in olive oil.<em> We skipped shrimp because I'm one of those annoying people who is allergic to shellfish. But you can of course do shrimp here, skip, or substitute chicken. </em><br />
<br />
Add tofu (cubed, dry bean curd style) and turnip. <em>Tofu is tricky business at non-Asian markets. When I can, I buy Tofu Cutlets that are already cooked, and then cook them again, then they are super firm. If I can’t get that, then I slow cook the tofu for a long time to get the moisture out. Nothing grosser than giggly tofu.</em><br />
<br />
Add 2 eggs and mix up to cook. Add lime to both mixtures. Add noodles to wok with shrimp. Add peanuts, bean sprouts, and garlic chives. <em>We could not find garlic chive at a regular super market, so we improvised with scallion. Scallions, chives, some sort of mild onion flavor will do the trick.</em><br />
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After you plate add parsley and more peanuts for garnish.Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-29255046226440503322010-10-03T14:19:00.001-04:002010-10-03T16:32:37.029-04:00Cornmeal Pancakes<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUc4zSJiluxET-9sgSLKpihOGq9XWoyOH09jdg2X2CtCS3HEbmRA8K4Ecv0f7LpADaVeS2dgn37wHiLCyYDpuEQBfBp3Mxyv1KKW04MLG0oMc4nb7OtLEauC2mI5HKscbFvAKXkfq3rz5/s1600/cornmeal+pancakes+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUc4zSJiluxET-9sgSLKpihOGq9XWoyOH09jdg2X2CtCS3HEbmRA8K4Ecv0f7LpADaVeS2dgn37wHiLCyYDpuEQBfBp3Mxyv1KKW04MLG0oMc4nb7OtLEauC2mI5HKscbFvAKXkfq3rz5/s320/cornmeal+pancakes+007.jpg" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It’s a cool Sunday morning and I’ve been up for hours (early to bed, early to rise) so it seemed like the perfect time to linger over a cup of coffee and create something new in the kitchen. I pulled out my favorite cookbook, the Joy of Cooking, and settled on cornmeal pancakes. On any other day I would have added fruit to them, but alas, the lack of fresh produce kept them simple today. If you want some really good banana cornmeal pancakes I’d highly recommend Café Heaven in P-Town... but I suppose that isn’t a very helpful suggestion. So in the meantime, I recommend, getting out one bowl and a few easy ingredients and whipping up your own. </div><br />
Happy Pancaking!<br />
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<a name='more'></a><br />
<strong>Ingredients:</strong><br />
<ul><li><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup cornmeal</div></li>
<li>1-2 Tbls honey (maple syrup, or sugar)</li>
<li>1 tsp. salt</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup boiling water </li>
<li>½ cup milk</li>
<li>2 Tbls melted butter</li>
<li>2 tsp. baking powder</li>
<li>1 egg</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">½ cup flour</li>
</ul><strong>Directions:</strong><br />
<br />
Combine cornmeal, honey, and salt in a large bowl. Slowly stir in boiling water. Cover and let stand for about 10 minutes. Then whisk in milk, melted butter and baking powder. Add 1 egg. Whisk in flour. <br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyefr8tb3aRxJPAAGugi5yVnjH_gP5sYh8lFUpDL58T2qllI0oPXAhb2dR7FsptUGQPO7co8owBZFuJIkGVXZsn6liz5D3031_ptXAaYcpAFQO_aQKuExez5imOG9_n951Yd5OlwK_yz8/s1600/cornmeal+pancakes+001.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyefr8tb3aRxJPAAGugi5yVnjH_gP5sYh8lFUpDL58T2qllI0oPXAhb2dR7FsptUGQPO7co8owBZFuJIkGVXZsn6liz5D3031_ptXAaYcpAFQO_aQKuExez5imOG9_n951Yd5OlwK_yz8/s320/cornmeal+pancakes+001.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<br />
<div style="text-align: left;">A few general notes about pancakes…</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGOlbSiApFC8IjeiRSDWGdkolN5TENfIs3oqtbyJG0K6eCO0EzR099-E5uZUnt-E3jY_yfkeEnXfXWKXNIL42LHRNBFuYtk5z0eBdBQkpklvmyJ_Id2YG1JRJ2x5j5b3HyEwh8uRN7gv5/s1600/cornmeal+pancakes+004.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 171px; margin-bottom: 1em; margin-right: 1em; width: 217px;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGOlbSiApFC8IjeiRSDWGdkolN5TENfIs3oqtbyJG0K6eCO0EzR099-E5uZUnt-E3jY_yfkeEnXfXWKXNIL42LHRNBFuYtk5z0eBdBQkpklvmyJ_Id2YG1JRJ2x5j5b3HyEwh8uRN7gv5/s200/cornmeal+pancakes+004.jpg" width="200" /></a>The batter is supposed to have lumps - embrace the lumps and don’t overbeat! If you have time, refrigerate your batter for a while (hours if you want), it is best when rested before cooking. You can always add a little water or flour to get the consistency of the batter to the right place. I thought the batter was a little thin so I added a little bit of extra flour. The pancakes came out a bit thinner than the average flap-jack, but cooked nicely and had the right amount of corn taste without feeling too heavy. A nice break from the traditional pancake, and so easy there is no excuse for Aunt Jemima to even be in your cabinet.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-88215811251358378412010-06-24T19:22:00.008-04:002010-10-03T16:33:23.669-04:00Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RVNEA7OD6RTnJg_Jtz588ydhudAr8VzpZzKSLhQw7Bmb55d5MOgIzILzI7b0dE3QW4VzWTU1MzUVV9VsmkQTRGE990-ca1-o4f1zpJCjw76PS2IoiaiaEaG_95lAKJzfKCbqLA7z-6n7/s1600/choc.+chip+009.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5486488831578516354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RVNEA7OD6RTnJg_Jtz588ydhudAr8VzpZzKSLhQw7Bmb55d5MOgIzILzI7b0dE3QW4VzWTU1MzUVV9VsmkQTRGE990-ca1-o4f1zpJCjw76PS2IoiaiaEaG_95lAKJzfKCbqLA7z-6n7/s320/choc.+chip+009.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 211px;" /></a><br />
I love to make cookies that impress, but quite honestly I have yet to find the perfect chocolate chip cookie recipe. I want to make cookies like they sell at <a href="http://www.levainbakery.com/default.aspx">Levain</a>… seriously how insane does that cookie look?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJv1u8H7jQFEjavHtlW5CY97JQ3PQH47U7p1Z6I49kXQvNCMLjDBZbKrC03xnRy-saVkCTUDnDqMHjzFOpYcNDX5C6KWxAb_WwJ88AmvWqP3W_T8pjiXW7A6hByTXvrSdtLlNWebiY9kh/s1600/dark-chocolate-peanut-butter-chip-broken-400px.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5486497839243022722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJv1u8H7jQFEjavHtlW5CY97JQ3PQH47U7p1Z6I49kXQvNCMLjDBZbKrC03xnRy-saVkCTUDnDqMHjzFOpYcNDX5C6KWxAb_WwJ88AmvWqP3W_T8pjiXW7A6hByTXvrSdtLlNWebiY9kh/s320/dark-chocolate-peanut-butter-chip-broken-400px.jpg" style="cursor: hand; display: block; height: 166px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Now, I know that is a dark chocolate peanut butter chip cookie but the picture does the best justice to their unbelievable, Throwdown with Bobby Flay winning cookies. It’s huge, fluffy, perfectly underdone, and just begging for a glass of cold milk.<br />
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On the other hand, it seems no matter what recipe I use, or what adjustments I make (cold cookie dough, extra baking powder), my cookies come out flat… So, I set out again to find a perfect chocolate chip recipe. Since Levain is smart enough not to share their recipe, I settled on one from Cooks Illustrated. I figured if America’s Test Kitchen did the leg work and decided these were the best chewy, thick, chocolate chip cookies, they must be onto something. Plus, I noticed that they used melted butter and an extra egg yolk which sparked my interest. A few notes from the folks at Cooks Illustrated: apparently these cookies should be cooled on the baking sheet to ensure proper texture. Also, use only one baking sheet at a time for even baking (I usually do this, even though it is more time consuming).<br />
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I had a little mishap – more on that later, but I think I may love this recipe if all went well. I’ll certainly be trying it again, and recommend you do too.<br />
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Happy Cookie Baking!<br />
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<strong>Ingredients: </strong><br />
<ul><li>2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour </li>
<li>1/2 teaspoon baking soda </li>
<li>1/2 teaspoon salt </li>
<li>12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm </li>
<li>1 cup packed (7 ounces) light or dark brown sugar </li>
<li>1/2 cup (3 1/2 ounces) granulated sugar </li>
<li>1 large egg plus 1 egg yolk </li>
<li>2 teaspoons vanilla extract </li>
<li>1-1 1/2 cups semisweet chocolate chips </li>
</ul><strong>Directions:</strong><br />
Preheat the oven to 325 degrees. Line baking sheet with parchment paper or spray with nonstick cooking spray.<br />
Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. (*The melted butter makes the sugar kind of dark and caramelly - yum!)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QjWs242KhMytOM0fm58LxraQ6jsJKg_xSgc9Ri63agXfZZqZEz5b0aRyIAHo7Ct-4rVeZWEwuH_jCOsdfdwIR6eQYXwNhH9LFZQDr0fcIRShU6pJ_f5sSmf7PidHVxhpN3Moo8hH0nFN/s1600/choc.+chip+004.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5486488820755755362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QjWs242KhMytOM0fm58LxraQ6jsJKg_xSgc9Ri63agXfZZqZEz5b0aRyIAHo7Ct-4rVeZWEwuH_jCOsdfdwIR6eQYXwNhH9LFZQDr0fcIRShU6pJ_f5sSmf7PidHVxhpN3Moo8hH0nFN/s320/choc.+chip+004.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Add the dry ingredients and beat at low speed just until combined. (*I mixed dry ingredients in by hand to avoid over mixing flour). Stir in the chips to taste.<br />
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Place cookies on tray by rounded tablespoon (should make about 18 large cookies). Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes. Cool the cookies on the baking sheet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTinDInh76YQT9o0JMerFxQ2ZDJbR3wTJ7cjJctuyYWNMF2awQBZhsTxzOLvSaen-K0ZMgkYLAcZ0m7rqBAA_Z15FW1VFCAJ0erw61rzfcTeZcahELhM8KLgMMDRldEXw_oSZHAMwUnZ9T/s1600/choc.+chip+007.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5486488807090635554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTinDInh76YQT9o0JMerFxQ2ZDJbR3wTJ7cjJctuyYWNMF2awQBZhsTxzOLvSaen-K0ZMgkYLAcZ0m7rqBAA_Z15FW1VFCAJ0erw61rzfcTeZcahELhM8KLgMMDRldEXw_oSZHAMwUnZ9T/s320/choc.+chip+007.jpg" style="cursor: hand; display: block; height: 228px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<strong>Disclaimers:</strong>So, I have to be honest, I mixed in my dry ingredients and thought to myself, gee, this seems like an oddly liquidy consistency. I re-read my ingredients list, and not knowing what I could have missed I went ahead and put in 8 humongous cookies. They turned out like this…<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMxg6AfjgmO3JNnTKmGYxy4-fcrWCDNLEXSCq7M_VxdaB5IHEM3sE-jR5b36nSvEUFMDHq_J8OYhq6zGTA31GFmLfxFmv-EtyrPQhTd_FuN-3O3tCQ5f3E0unbHuJU1Wpff3A7AZ2rUDe/s1600/choc.+chip+006.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5486488790995070930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMxg6AfjgmO3JNnTKmGYxy4-fcrWCDNLEXSCq7M_VxdaB5IHEM3sE-jR5b36nSvEUFMDHq_J8OYhq6zGTA31GFmLfxFmv-EtyrPQhTd_FuN-3O3tCQ5f3E0unbHuJU1Wpff3A7AZ2rUDe/s320/choc.+chip+006.jpg" style="cursor: hand; display: block; height: 208px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Lesson learned. Trust your gut. As soon as I saw them, and tasted one overly salty nibble, I realized the error of my ways. I think I was distracted by the extra 2 Tbls of flour that I added 1 cup of flour and then went onto the 2 Tlbs. That means I missed a whole cup! Ruh roh! Having used about half the dough at this point I decided to add ½ cup of flour to the remaining dough. The second batch of cookies looked much prettier – and came pretty close to that fluffy texture I was hoping to achieve. They tasted pretty good too. I think they would have been perfect if I had done it right from the start. Hey, we all make mistakes. And, to be honest, the ugly, salty, buttery cookies were pretty tasty too.Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com1tag:blogger.com,1999:blog-597477307141036401.post-13618049965307342662010-06-07T19:07:00.006-04:002010-10-03T16:33:44.733-04:00Oreo Cheesecake Brownies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSMxRol8029ScVblZXZUlWBYdVgwvu6lWea7MtlomUCkhHvkBawZ0UbGmW3JuVbrpWdmWviz2sO8u_yeJY8tC1vnTBlyVHJfTi-DXhEsLicEocLQEbmzWQHDRIL3mMxRiJhUx3fTb3FfE/s1600/cheesecake+brownies+005.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480173086474523906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSMxRol8029ScVblZXZUlWBYdVgwvu6lWea7MtlomUCkhHvkBawZ0UbGmW3JuVbrpWdmWviz2sO8u_yeJY8tC1vnTBlyVHJfTi-DXhEsLicEocLQEbmzWQHDRIL3mMxRiJhUx3fTb3FfE/s320/cheesecake+brownies+005.jpg" style="cursor: hand; height: 240px; width: 320px;" /></a></div><div align="center"></div>So a few weeks ago I had the pleasure of two days off for Shavuot (remind me never to leave my job!). What does Shavuot have to do with this brownie recipe you ask? Well, it all started when I was bragging to my cousin Marcy (the family Super Jew) about my days off for some holiday celebrating the Torah. She told me I was supposed to eat cheesecake. All of a sudden Shavuot became my kind of holiday! I bought lots of cream cheese and prepared to make my very first cheesecake. But, I didn’t have a springform pan and I really had to go dress shopping, so cheesecake just wasn’t in the cards. Instead, I got creative. And, with a little help from Jessica, Oreo cheesecake brownies were born.<br />
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The recipe comes from the Joy of Cooking. But I had tons of cream cheese to get rid of. And Oreos I really didn’t want in my house. So, we doubled up on the cheesecake portion and added cookies into the mix. The results were well received.<br />
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Happy belated Shavuot (I give you all permission to celebrate holidays that involve cheesecake, I surely celebrate holidays that involve Cadbury Eggs)<br />
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<strong><strong>Brownie Ingredients:</strong></strong><br />
<ul><li>1 cup all-purpose flour </li>
<li>¼ tsp. baking soda </li>
<li>¼ tsp. salt </li>
<li>6 oz. bittersweet or semisweet chocolate, coarsely chopped </li>
<li>¼ cup unsalted butter </li>
<li>2/3 cup sugar </li>
<li>2 ½ tsp vanilla </li>
<li>2 eggs </li>
<li>2 Tlbs light corn syrup </li>
</ul><strong>Cheesecake Ingredients:</strong><br />
<ul><li>24 oz cream cheese, softened </li>
<li>1 cup sugar </li>
<li>4 Tbls unsalted butter, melted </li>
<li>2 eggs </li>
<li>2 tsp. vanilla </li>
<li>Crumbled Oreos </li>
</ul><strong>Directions:</strong>Preheat oven to 350. Grease 9x13 pan and line with foil.<br />
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Whisk together flour, baking soda and salt. In a large sauce pan melt chocolate (we used 3 oz of bittersweet and 3 oz of semisweet) and butter. Remove from heat and let cool until barely warm. Then stir in sugar and vanilla. Beat in one egg at a time. Add corn syrup. Stir in flour mixture until well blended.<br />
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Spread the mixture into baking pan. Bake for 8-10 minutes. <br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBx59R5kN6PYbBAuvNMCnIv0eN6Wyjd4V5M9rJhTJoR8QE1wpT6M3aTtOzQDGBMVB6tmgeh5iw7zb2sSkUAkPioTIee2A19-qBSbZjjGDnW3XpFMsolVdnwMFuJ9m7d4TnZz1tNjsX6DI/s1600/cheesecake+brownies+001.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480173071026968274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBx59R5kN6PYbBAuvNMCnIv0eN6Wyjd4V5M9rJhTJoR8QE1wpT6M3aTtOzQDGBMVB6tmgeh5iw7zb2sSkUAkPioTIee2A19-qBSbZjjGDnW3XpFMsolVdnwMFuJ9m7d4TnZz1tNjsX6DI/s320/cheesecake+brownies+001.jpg" style="cursor: hand; height: 320px; width: 240px;" /></a></div>Meanwhile, in a large bowl, beat cream cheese, sugar, melted butter, eggs and vanilla until smooth. Fold in crumbled Oreos (reserve some for top). Spread cream cheese mixture over the chocolate layer. Top with remaining Oreos.<br />
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<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiVvV5TnNprA2-ZqCsDFi1LLd7MbsWGnRqblWQzUpbVlOXZVIvYSinyrV_jLvn7TMswlwMN5Vr1yOwwkR97Y3RdvxiNAA8SGt7AxN_ZqAX9mgiIGOridM3FY5evZn6aBtzDG8e69BNDo-/s1600/cheesecake+brownies+003.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480173078431322898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiVvV5TnNprA2-ZqCsDFi1LLd7MbsWGnRqblWQzUpbVlOXZVIvYSinyrV_jLvn7TMswlwMN5Vr1yOwwkR97Y3RdvxiNAA8SGt7AxN_ZqAX9mgiIGOridM3FY5evZn6aBtzDG8e69BNDo-/s320/cheesecake+brownies+003.jpg" style="cursor: hand; height: 240px; width: 320px;" /></a></div>Reduce oven temperature to 325 and bake until cheesecake layer is just tinged with brown and beginning to crack on top. About 45-60 minutes (this is my best guess as we adjusted time greatly due to doubling recipe and changing size of pan). Cool completely in pan. Refrigerate until well chilled before cutting. Serve room temperature.Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com1tag:blogger.com,1999:blog-597477307141036401.post-64898794440080450812010-05-04T20:59:00.007-04:002010-10-03T16:34:11.420-04:00Black & White Cookies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8n2biBdX6v51set0pOtEZUgbTEyC1UV221K9AEQ0IGNF2mnaPLYRBIfqlXvpvWB6ZR0rFNnh4MU6dB9Au7CTnYkV1SpT8wBnUMHyqDovv9qBARnyBM7JPhu35qKSoIUoIqWwZN8p_117T/s1600/black+and+whites+004.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5467585035584796946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8n2biBdX6v51set0pOtEZUgbTEyC1UV221K9AEQ0IGNF2mnaPLYRBIfqlXvpvWB6ZR0rFNnh4MU6dB9Au7CTnYkV1SpT8wBnUMHyqDovv9qBARnyBM7JPhu35qKSoIUoIqWwZN8p_117T/s320/black+and+whites+004.jpg" style="cursor: hand; height: 240px; width: 320px;" /></a></div>Maybe it’s because my parents both grew up in Brooklyn, maybe it’s because as a child the black & white cookie was enormous and thus exciting, or maybe it’s because they stare me down at every local deli, bodega or market in NYC; but whatever the reason, the black and white cookie is truly a NY staple.<br />
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William Grimes of the <a href="http://www.nytimes.com/1998/05/13/dining/look-to-the-cookie-an-ode-in-black-and-white.html?scp=279&sq=cookie+recipes&st=nyt">NY Times </a>said “Today's black-and-white cannot compare with the black-and-whites of yesteryear, of course, just as no mayor will ever be as good as La Guardia and no team as beloved as the Dodgers. It is now the stuff of legend, even though a truly impartial adult judge might say that, as cookies go, the black-and-white is nothing special. That argument does not get very far in New York.”<br />
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So, of course, the illustrious black and white, is one of the most requested cookies. And while they are usually huge, and shareable, I prefer to make them a more manageable mini-size.<br />
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For the record, these “cookies” are more like cakes. This cake-like consistency contributes to their short shelf life, so do yourself a favor and avoid those pre-wrapped bodega versions that will certainly be stale and whip up a batch of these instead.<br />
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Happy Brooklyn Reminiscing!<br />
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<strong>Cookie Ingredients:</strong><br />
<ul><li>1 ¼ cups flour </li>
<li>½ tsp. baking soda </li>
<li>½ tsp. salt </li>
<li>1/3 cup shaken buttermilk </li>
<li>½ tsp. vanilla </li>
<li>1/3 cup unsalted butter </li>
<li>½ cup sugar </li>
<li>1 egg </li>
</ul><strong>Icing Ingredients: </strong><br />
<ul><li>1 ½ cup confectioners sugar </li>
<li>1 Tbls light corn syrup </li>
<li>2 tsp. fresh lemon juice* </li>
<li>¼ tsp. vanilla </li>
<li>1-2 Tbls. water </li>
<li>¼ cup unsweetened cocoa </li>
</ul>*I like this flavor but some have commented it is a little too citrusy, you can always add more water or vanilla instead. <br />
<strong>Directions:</strong>Preheat the oven to 350<br />
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Whisk flour, baking soda and salt in a large bowl. Stir buttermilk in vanilla in a cup. Beat butter and sugar, then add egg until well combined. Mix in flour mixture and buttermilk mixture alternately (begin and end with flour).<br />
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Spoon onto a buttered baking sheet. (I recommend using parchment paper instead). Cook for 15-17 minutes. (Only about 7-9 for mini cookies – until golden and cookies spring back to touch)<br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBpdEB2LPU587MkkyQqiFQJgLxrOuflGHMXq-nRMP3eKFlMssdbUYbGxDMdg3UQYpeFg2aV74cdjNcQi13bd1vkYq6_83oEhPLeX51LzjAsiCtrzkZrRLh21W_cR4NMzK6EGB1W0S5SnV/s1600/Food3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5467593535503359490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBpdEB2LPU587MkkyQqiFQJgLxrOuflGHMXq-nRMP3eKFlMssdbUYbGxDMdg3UQYpeFg2aV74cdjNcQi13bd1vkYq6_83oEhPLeX51LzjAsiCtrzkZrRLh21W_cR4NMzK6EGB1W0S5SnV/s320/Food3.jpg" style="cursor: hand; height: 284px; width: 353px;" /></a></div><br />
For icing, stir confectioners’ sugar, corn syrup, lemon juice, vanilla and water until smooth. Divide mixture in 2. Add cocoa and additional water to one half of mixture.<br />
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Turn cookies over, flat side up and frost with half vanilla and half chocolate icing.<br />
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Enjoy!<br />
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*This particular batch of cookies was made for my dear friend's birthday. She only likes "whites" so here they are with a few big ones for good measure...<br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8njTc2Lappg0p44NXasOnRZQBbHuVnbko5UMyelb81gyoX-3gCWVq7NUvbQKxToV35cEYCFDvvKefu13r5hFrQJvnv38V3rZGCpGij8jsMyu5tyaTh-f98Af__0AcXud_T1vM9kdJi4-/s1600/black+and+whites+006.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5467585050329390946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8njTc2Lappg0p44NXasOnRZQBbHuVnbko5UMyelb81gyoX-3gCWVq7NUvbQKxToV35cEYCFDvvKefu13r5hFrQJvnv38V3rZGCpGij8jsMyu5tyaTh-f98Af__0AcXud_T1vM9kdJi4-/s320/black+and+whites+006.jpg" style="cursor: hand; height: 210px; width: 320px;" /></a></div>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com2tag:blogger.com,1999:blog-597477307141036401.post-46721417782079732652010-04-05T00:42:00.006-04:002010-10-03T16:35:22.650-04:00Pizza Pizza!<img alt="" border="0" id="BLOGGER_PHOTO_ID_5456516682634439010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDP0ABFOWm-NHo3GrsJbewUwilVQVBNPpk6ED_VQgvGKgWPtNM4WrPtea71oZTfDxrRIr3FTeyhpqYxIXrKRARrqdm-coLttvvkFktG2E0mkb2IgYSJfBA9QrCUuqO_J8_plmFTCuZORO/s320/pizza+006.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
I found <a href="http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb">white whole wheat flour </a>at the market tonight, which I’d been looking for, so decided to put it to use. White whole wheat flour is produced from white wheat (instead of red wheat) and has a lighter quality which makes it great for baking and cooking. For my dough, I used one-third white flour, one-third regular whole wheat flour, and one-third white whole wheat… it came out great – not too dense and wheaty, but it still felt healthy.<br />
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I grew up ordering half white pizza so that my family could eat regular pizza and I could avoid icky tomatoes!! Eventually, I learned to eat tomato sauce – maybe spending a semester in Italy helped. However, I still love white pizza (and still hate tomatoes, yes dad, even those “delicious” cherry tomatoes you grow). Anyway, since I’m the chef, I opted for a white pizza in the style of the Greek pizza from <a href="http://www.spirituspizza.com/index.html">Spiritus</a> in P-town - fresh mozzarella, feta, red onion and olives (but sadly forgot spinach!).<br />
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I don’t have a pizza stone, or a barbeque, so I cooked my pizza on a regular old cookie sheet and it came out just fine. But, feel free to fancy it up if you have the proper equipment.<br />
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In the meantime, a Sunday night with homemade pizza and a Red Sox win… “so good, so good, so good!”<br />
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<strong>Ingredients:</strong><br />
<ul><li>1 1/2 cups flour (combo of white and wheat!!)</li>
<li>1 teaspoon salt </li>
<li>3/4 teaspoon active dry yeast </li>
<li>1/2 cup lukewarm water </li>
<li>1 tablespoon olive oil </li>
</ul><br />
<strong>Directions:</strong><br />
Stir flour, salt and yeast in large bowl. Add water and olive oil, stirring mixture into a ball. Dump the ball, and any clumps/floury bits onto a lightly floured surface and knead everything into a homogeneous ball. If necessary, allow the dough to sit covered by the bowl for 2-5 minutes before kneading. Knead the dough for 1-2 minutes. Spray the bowl with cooking spray and put the dough back in. Cover in plastic wrap and leave undisturbed for 1-2 hours. Dough should double in size.<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5456653576478615234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-eyByBhVr-eZnaaOmOqiIzbABx-BztGSxIQPrjMn8t191gb-IBpjiJZ5T8DhbrDU9ppJ8CibHxcu5QWv8Tt6eYHXpdT5YtUYgmWfc-pWGFxcRnjFH9j8MyVhUrYQgseA0ZSad0-Vg7Dw/s320/Food2.jpg" style="cursor: hand; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
When dough has doubled in size pour dough back onto the floured counter and gently press out the air from the dough using the palm of your hand. Fold the piece into an approximate ball shape and let it sit under plastic wrap for another 20 minutes. <br />
Preheat the over to the hottest temperature possible. Sprinkle a baking sheet with cornmeal. Roll out the pizza. Add toppings (don’t overload the thin crust pizza!).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIH5cUporrHZ72FUrDuTjOQCvSG9OBtAZtBVGwrNjF62TPVxNfnWhfNA0kTvdxU7kPZqVzX_4zW8K319GWK6U5ApEtGqiBO9V8oVcl2SBLvk7ShHx7JLHeA93KWyA9pf3janUDCXbH_o0/s1600/Food2.jpg"></a><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456510180027208418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D8NN5O52kK7etT4nPu34LeNO6D27y2KPPXtABviqGg9LTPdQsVxjZ2l_r-Wbl1j03W7iip68Px1084BU6ACOxLkX7NzhqQUjubZxYHHPi3UoT1TlqnoieEFGP5roV-NtyFs7xleo_Npt/s320/pizza+004.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<br />
Bake for about 10 minutes and enjoy!Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-9902633772641458402010-02-28T21:36:00.010-05:002010-10-03T16:35:38.902-04:00Apple Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBG6Swydn-cEQU7u6KNvIxgcMifDm7pX5C6d2zXlSajz-GadjsrDRUTpUWYASpib7dnqmNscJsQJAMjNZV-c84gM7NUWtPbKypqiaaSDhSlllrDAV0NWKWZXsCtJS25ucIFnXrWe9lNKWq/s1600-h/apple+muffins+014.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5443508950196139266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBG6Swydn-cEQU7u6KNvIxgcMifDm7pX5C6d2zXlSajz-GadjsrDRUTpUWYASpib7dnqmNscJsQJAMjNZV-c84gM7NUWtPbKypqiaaSDhSlllrDAV0NWKWZXsCtJS25ucIFnXrWe9lNKWq/s320/apple+muffins+014.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 278px;" /></a><br />
I was really in the mood for a muffin yesterday but never got around to getting one… so, of course I made some today. I don’t know about you, but whenever I make muffins they come out kind of wimpy. I decided I really wanted to try to go for that bakery-like dome shape. I tried googling a bit to see what I could come up with. Here are my thoughts…<br />
<br />
The most prevalent comment I could find was that it’s important to fill the muffin tins, like really fill them, maybe even over-fill them. Why do recipes always say to fill the tins two-thirds of the way? Silly. Go for it. Fill those babies up.<br />
<a name='more'></a><br />
<br />
Other ideas... One site said to turn up the heat. It said most recipes call for the heat to be 350-375 but it’s better to start at about 425 for the first 10 minutes and then bring it down for the remaining cooking time. Another comment was that the batter should be thick – not at all pourable. And of course baking powder helps give things height.<br />
<br />
With all this in mind I used a slightly rounded teaspoon of baking powder. Preheated to 425 and made 10 really filled muffins instead of 12 small ones. I also tinkered with the recipe the first few times I used it to combine grated apple and chopped apple (whatever kind you like). I think the combination gives the muffins a nice texture, moisture, and flavor. So these were not exactly the bakery size I was hoping for, but a step in the right direction for sure. Regardless, they are delicious.<br />
<br />
Happy Muffin-ing!<br />
<br />
<strong>Ingredients<br />
<br />
Muffins:</strong><br />
<ul><li>2 cups flour (I substituted about ¼ -½ cup of whole wheat flour) </li>
<li>1 tsp baking powder </li>
<li>½ tsp baking soda </li>
<li>½ tsp salt </li>
<li>½ tsp cinnamon </li>
<li>½ cup unsalted butter (softened) </li>
<li>1 cup sugar </li>
<li>2 eggs </li>
<li>1 ¼ tsp vanilla </li>
<li>1 ½ cups chopped apple </li>
<li>1 cup grated apples </li>
</ul><strong>Topping :</strong><br />
<ul><li>1/3 cup brown sugar </li>
<li>1 Tbls flour </li>
<li>1/8 tsp. cinnamon </li>
<li>1 Tbls butter </li>
</ul><img alt="" border="0" id="BLOGGER_PHOTO_ID_5443508935048899426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlHF39ORV1kUgAW94NLRDnJWg0qv3203M9QraZGZL8yZaKqikcofvEIM_OWchK5B3GaS7H4_31kKUXGZJy8O3YtHTCm8jQOXx8PNNgUWkiO_eYbw6qpNDbD1Oo_C7pjawSRuwzKHEBlW7/s320/apple+muffins+001.jpg" style="cursor: hand; display: block; height: 192px; margin: 0px auto 10px; text-align: center; width: 277px;" /><br />
<strong>Directions :</strong><br />
Preheat to 425. Line about 10 muffin tins (fill remaining tins ½ way with water before baking)<br />
<br />
In a medium bowl mix flour, baking powder, baking soda, cinnamon and salt. In a large bowl beat butter, sugar and eggs until smooth. Add grated apples and beat. Mix in vanilla. Gradually add in flour mixture. Stir in apples. Fill muffin tins generously! <br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5443508940573547282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGK0JyPzuVGga23VVCdo7OXQ7vQ7Wp3kEi5lAcHFDF_yV9nO_cZm5-R0RiTKIu6VBreuiVH9O-3BmPv3Vs-kl6kB-ao7dJXSv5cysvkeV7VtPf7X8FHeggQEpbsd3z6doOwPVhSyIMps_/s320/apple+muffins+003.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
In a small bowl mix brown sugar, flour and cinnamon. Cut in cold butter with fingers until the mixture is like coarse crumbs. Sprinkle on top of muffins. <br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5443508927491909394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgHPkUKRFjMs8_gV2TzMuOw6Apv6Vtx3f-0gUacX8mTmcjLBTU7-Hrq-as8KmfwjJQuvKrKu1gYmm0gcAG4tdKVXWUnF7Mlwk0wLv7zegFTrzOWsCRF1FpzcJiZZL3xB_tSZ8kSZfsLF4/s320/Food1.jpg" style="cursor: hand; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5443508933397384962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlquiiXHgwVyvETgp7tAyNrxp-PLpzQ3HNan0BDbAD850IVUEmIh5UG7Tog9nWB2t6Rmz5kg-rxOb7R9B9cI-gLti2SmBl9virQBjH5wiB9kje76xroeRGsLKWCEh-7dmRjay8M0utopEp/s320/Food.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" /><br />
Bake at 425 for about 8-10 minutes. Turn oven down to 375 and continue to cook for another 10 minutes. <br />
Enjoy!Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-24485970199050830502010-02-24T20:05:00.009-05:002010-10-03T16:35:53.272-04:00Red Velvet Cupcakes<span style="font-size: 100%;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441981682447102930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC1ThqzrvOJZNe7bphU3CkrskjAKDth0DV4qO65176PC5caBwBTTUV21LO_dZqe9qYQO5LsuIKStFYhRRfO2nSYVAiIcKOogm8r-T6QXfywFXRJcVP2P0X5eQcAgDLwzDtC7dWUBuN2rM/s320/steak+011.jpg" style="cursor: hand; display: block; height: 257px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </span><br />
<span style="font-family: georgia;">If you know me at all, you know I love any excuse for baked goods… Valentine’s day was no excuse. And red velvet screams valentine’s day to me. I had never had a red velvet cupcake until I moved to Manhattan and for some reason, maybe all the cupcake chains, red velvet seemed to be everywhere. I fell in love… but I must admit, having it again recently I decided it’s really just an excuse for delicious cream cheese frosting. The cake is kind of mediocre. It has a good texture but the flavor is average. I think I might prefer a really good chocolate cake with cream cheese frosting instead…. There’s always next time.<br />
<br />
Until then, happy belated valentine’s day!</span><br />
<span style="font-family: georgia;"><a name='more'></a><br />
<br />
<strong>Ingredients:</strong><br />
<strong>Cake: </strong><br />
2 ½ cups flour<br />
1 ½ cups sugar<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 tsp. cocoa powder<br />
1 ½ cups vegetable oil<br />
1 cup (room temp.) buttermilk<br />
2 large (room temp.) eggs<br />
2 Tbls. red food coloring<br />
1 tsp. white vinegar<br />
1 tsp. vanilla extract<br />
<br />
<strong>Frosting:</strong>1 lb cream cheese (softened)<br />
1 lb butter (softened)<br />
4 cups confectioners sugar<br />
2 tsp. vanilla extract<br />
<br />
<strong>Directions: </strong><br />
<br />
Preheat over to 350 degrees. Line cupcake tins or grease and flour three 9” cake pans.<br />
<br />
In a large bowl, sift together the flour, sugar, baking soda, slat and cocoa powder. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. (vinegar, oil, food coloring... it's like a science experiment!)<br />
<br />
<div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441981667179691330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxC7dTbYkvyRkoFxxPueRH2ziduFbT1OKAS5APQOQSiOy6vQdhGpxWzpZNFHQG8gszQyzIJ2qpbDp4wS8Z_3E6nIwZcBD345pIQEdAF4yf36V-ZwMjqUP0WXWjP_BHX7KrmhzPLi8zvBt_/s320/steak+006.jpg" style="cursor: hand; display: block; height: 241px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and smooth. Pour into cupcake tins or cake pans. </span></div><br />
<div><span style="font-family: georgia;"></span></div><div><span style="font-family: georgia;">Cook cupcakes 18-20 mins. Mini cupcakes 13-15 mins. And cakes about 30 mins. (I started with mini cupcakes - bite size is so cute and guilt-free. But after filling one tray of 24 I grew tired and made the rest normal size). <br />
</span></div><div></div><div></div><div><span style="font-family: georgia;"></span></div><span style="font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441983635962061746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi164hycd8f95PYS6O7JWVELKV05FVrFwJjYt57VyTQ94LrthqVGya4vcGT2DRfFG4dkwRsvBJQ_wcfE9chDNWOkOxtTon9GvVy7sKjs3vHBPELKmV_QgTixlWKCmeDwnPeJ4xa2TC5rjt/s320/steak+008.jpg" style="cursor: hand; display: block; height: 182px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
For frosting, mix cream cheese, butter and sugar on low speed until incorporated. Increase speed to high and mix until light and fluffy. Reduce speed and add vanilla. (I sift confectioners sugar to make sure the frosting is nice and smooth. Additionally I used a slightly different variation of cream cheese and butter based on what I had in the house, I don’t even know the exact proportions, but I think this is a matter of preference – cream cheese, butter and confectioners sugar in any combination make delicious frosting!) </span></span>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com2tag:blogger.com,1999:blog-597477307141036401.post-4191799010322443872009-10-25T18:12:00.006-04:002010-10-03T16:36:09.215-04:00Homemade Oreos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_WLZHPXrhSG_uuzqUp9zrPb24FImih_AfoW9kW8mIVsvdO8lCPnsH1nfIrfgKWIuWcVkMGo8WOJNaxK3P3QywVCmbxk56KmksYjmcGGL4eTsSoIcLsw6fycLDAue1YfJEyZa1pBOsjsD_/s1600-h/oreos+005.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396664567687790114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_WLZHPXrhSG_uuzqUp9zrPb24FImih_AfoW9kW8mIVsvdO8lCPnsH1nfIrfgKWIuWcVkMGo8WOJNaxK3P3QywVCmbxk56KmksYjmcGGL4eTsSoIcLsw6fycLDAue1YfJEyZa1pBOsjsD_/s320/oreos+005.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
I have had my eye on a homemade oreo recipe on<a href="http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/"> Smitten Kitchen </a>for months. Deb, the author of Smitten Kitchen, suggests that this recipe falls into the “you’ve been warned” category because once you make these you will have to make them a million times as everyone will love them and request them. I’m okay with that!<br />
<br />
I grew up with an actual cookie jar that was almost always filled with oreos. We had a two cookie rule in our house so sometimes the oreos would even get stale – tragic. These days I don’t have oreos in my house unless they come in a 100-calorie pack and we all know those aren’t even close to the real thing. I have the feeling this version will get shared, and devoured before they get stale…<br />
<br />
Happy dunking!<br />
<a name='more'></a><br />
<strong>Ingredients: </strong><br />
For the chocolate wafers:<br />
<ul><li>1 1/4 cups all-purpose flour </li>
<li>1/2 cup unsweetened Dutch process cocoa* </li>
<li>1 teaspoon baking soda </li>
<li>1/4 teaspoon baking powder </li>
<li>1/4 teaspoon salt </li>
<li>1 cup sugar </li>
<li>1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter </li>
<li>1 large egg</li>
</ul>For the filling:<br />
<ul><li>1/4 cup (1/2 stick) room-temperature, unsalted butter </li>
<li>1/4 cup vegetable shortening </li>
<li>2 cups sifted confectioners’ sugar </li>
<li>2 teaspoons vanilla extract </li>
</ul><strong></strong><br />
<strong>Directions:</strong>Set two racks in the middle of the oven. Preheat to 375°F. <br />
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.<br />
<br />
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. (With each batch I kept making them smaller because, while homemade, I still wanted them to resemble the real thing – and oreos are pretty small). With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfd5rBabNjkQrNrN5Se9cdw_zrmSJuHPTKjE7EF9jK3kUJStIZZnoSQr1rJNLKT9XXCqXoe-S4qKrwQPf3w47WaTPPyv4hEY12-2IlRGw9tL2u9b7UDyMfhYc0cvvWKKpXdF2VQF2LS-O/s1600-h/oreos+001.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396664557825924866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfd5rBabNjkQrNrN5Se9cdw_zrmSJuHPTKjE7EF9jK3kUJStIZZnoSQr1rJNLKT9XXCqXoe-S4qKrwQPf3w47WaTPPyv4hEY12-2IlRGw9tL2u9b7UDyMfhYc0cvvWKKpXdF2VQF2LS-O/s320/oreos+001.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<em>(I look forward to a big suburban kitchen one day…. With limited counter space in my lovely NYC apartment I creatively found space for the cooling rack on top of the fridge)</em><br />
<br />
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.<br />
<br />
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CVEiHw9fa0AfsnsG339rZA-E9qtjHdjxjlyHvvwzIqF9JIusJd-c8geUVOUFjWT-ps52cMjFMxaerteshrG2BG1fWljjFfEUz9wjPBWyPPFjZA-Hjq3poWdTJJwtRie1niRPl5eNdyXr/s1600-h/oreos+003.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396664564288631650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CVEiHw9fa0AfsnsG339rZA-E9qtjHdjxjlyHvvwzIqF9JIusJd-c8geUVOUFjWT-ps52cMjFMxaerteshrG2BG1fWljjFfEUz9wjPBWyPPFjZA-Hjq3poWdTJJwtRie1niRPl5eNdyXr/s320/oreos+003.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<em>*I’ve put the recipe on hold a few times because I didn’t have Dutch-process cocoa. I’ve used natural unsweetened cocoa in other recipes but I really wanted these to come out just right, so I finally remembered to buy Dutch-process cocoa and the results were delicious. According to my googling, Dutch-process cocoa is alkalized and therefore reacts differently with baking soda and baking powder than natural unsweetened cocoa.</em><br />
<em></em>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com2tag:blogger.com,1999:blog-597477307141036401.post-90253097545933147202009-10-25T18:04:00.007-04:002010-10-03T16:36:25.563-04:00Chocolate Crinkle Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6EVic9RBBgDyA8J-Hp-WGcVIC_4S-IsuiK9yuwuAvNVGhhW3AF8YBAfNdOHLKONBNxg8G93z40t3EQYIELW-nKg7ICY2YcZ6DxCEZW6pt03s97E-yHBDCJ9Idy9LlZqI4-p1FzeA3ugP/s1600-h/Crinkles+007.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396662430953812402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6EVic9RBBgDyA8J-Hp-WGcVIC_4S-IsuiK9yuwuAvNVGhhW3AF8YBAfNdOHLKONBNxg8G93z40t3EQYIELW-nKg7ICY2YcZ6DxCEZW6pt03s97E-yHBDCJ9Idy9LlZqI4-p1FzeA3ugP/s320/Crinkles+007.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<span style="font-family: georgia;">I think it’s true you never know how much you love something until you let it go… in this case I’m not talking about some sappy love story, I’m talking about my oven! A month or so ago I was baking muffins when the second batch just wouldn’t bake. I kept adding another 3 minutes to the baking time since it didn’t dawn on me that the oven would just stop working mid-baking. Just my luck – my brand new GE oven that had plastic wrap on it when I moved in was already busted. Needless to say, I finally got it fixed. And, of course I felt compelled to put it to good use.<br />
<br />
This summer one of my mom’s friends baked some cookies for her. They were so good she refused to bring them to a family BBQ and froze them to enjoy on her own terms. Now, for anyone who knows my mom, that is saying a LOT, because she could sit with a humongous bag of candy, or a big batch of brownies in front of her and have one little nibble. The woman has amazing will power and is not tempted by sweets. Sadly, I did not inherit that from her.<br />
<br />
Anyway, I was told these delicious chocolate cookies were from a Williams-Sonoma recipe so I did some digging and here is what I found… <a href="http://www.williams-sonoma.com/recipe/chocolate-crinkle-cookies.html?print=true">Chocolate Crinkle Cookies</a>. The best part is these are so easy… so if your oven hasn’t been used in a while, I recommend a chocolatey reunion.<br />
<br />
Happy crinkling!</span><br />
<a name='more'></a><br />
<strong>Ingredients: </strong><br />
<br />
<ul><li><span style="color: black;">½ cup confectioners' sugar </span></li>
<li><span style="color: black;">1 2/3 cups all-purpose flour </span></li>
<li><span style="color: black;">½ cup unsweetened cocoa powder </span></li>
<li><span style="color: black;">1 ½ teaspoons baking powder </span></li>
<li><span style="color: black;">¼ teaspoon salt </span></li>
<li><span style="color: black;">1 stick softened unsalted butter </span></li>
<li><span style="color: black;">1 ¼ cups sugar </span></li>
<li><span style="color: black;">2 eggs </span></li>
<li><span style="color: black;">½ teaspoon vanilla extract </span></li>
</ul><span style="color: black;"></span><br />
<strong></strong><br />
<strong>Directions:</strong>Preheat an oven to 350°F. Grease a baking sheet. (* I’d recommend lining it with parchment paper instead)<br />
<br />
Put the confectioners' sugar into a bowl and set aside.<br />
<br />
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.<br />
<br />
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.<br />
<br />
Turn off the mixer and add the flour mixture. Beat on low speed just until blended. (* Do this in a few additions or else flour, and particularly cocoa will be all over you!)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZNem0sZJGnfswrS2ABFBW-IwzGs5xf4WKotPF75tyvI17pYTB4EyeJRa17JvISUbdZQbRCngB39GhUgWCFtHRz77D2EU7QAOMyr2bWjHI-1a3f6UwI-QLZ92lq7ui2gefacjWDzZomFw/s1600-h/Crinkles+002.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396662835760501602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZNem0sZJGnfswrS2ABFBW-IwzGs5xf4WKotPF75tyvI17pYTB4EyeJRa17JvISUbdZQbRCngB39GhUgWCFtHRz77D2EU7QAOMyr2bWjHI-1a3f6UwI-QLZ92lq7ui2gefacjWDzZomFw/s320/Crinkles+002.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. (*This process was a lot easier the second time around when I had refrigerated the dough to keep it cool in between batches. As the dough is quite sticky, it may be helpful to refrigerate the dough for a few minutes before forming the balls). Place the balls about 2 inches apart. Bake the cookies until they are crackled and puffed, 10 to 12 minutes. (*I made my second batch a little smaller and undercooked them a little bit and they were even better than round 1).Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-35984333322760448992009-10-04T19:58:00.011-04:002010-10-19T22:53:26.092-04:00Lentil Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTt8rbyfYVia1H2Cp1fs_IgfadnnGpxnUEib7dRB0KERWuGxEF746axEZz15iY4de_3OTjQgbsnvZkbMddOP0CaJE0IuUYKtFIf7Xv0TeVwFSsO19THZZpXlzBG8tDCQkg-lPq9eQQRuD/s1600-h/Lentil+004.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388907143525772674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTt8rbyfYVia1H2Cp1fs_IgfadnnGpxnUEib7dRB0KERWuGxEF746axEZz15iY4de_3OTjQgbsnvZkbMddOP0CaJE0IuUYKtFIf7Xv0TeVwFSsO19THZZpXlzBG8tDCQkg-lPq9eQQRuD/s320/Lentil+004.jpg" style="cursor: hand; display: block; height: 230px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<div><span style="font-family: georgia; font-size: 100%;">Every Friday my co-teachers and I buy lunch (instead of being frugal and bringing something from home). With the weather getting colder, one of the only things I get excited about is having soup for lunch on Fridays. Devon and Blakely has a million soup options, but some how I always get vegetarian lentil. Despite the warm, sunny day, I felt inspired to make my own today. I began my search for a recipe by looking on Epicurious. It was overwhelming - so many recipes with so many different spices and ingredients. So I called my dad who didn’t have a recipe for me. Mom was my next call, a lentil soup recipe from Moosewood Restaurant. In the end, I used the reviews from Epicurious, the recipe from my mom, and came up with my very own lentil soup recipe. The experiment was deliciously successful.<br />
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Happy soup-ing! </span></div><span style="font-family: georgia; font-size: 100%;"><br />
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<div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388906263532744514" src="http://4.bp.blogspot.com/_cOSriSVHsnU/Ssk9se2_L0I/AAAAAAAADXA/ePyRNnZDVyw/s320/Lentil+001.jpg" style="cursor: hand; display: block; height: 274px; margin: 0px auto 10px; text-align: center; width: 320px;" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJ8XDjoEWqn8Fvjqq7mSpxcASNqu_EceEfkj4HTwz4_ruXUnJOfpJgehn-eBmnN7KmVfucjhukO1jPrbdj7DK53mevpxSz2S-dk_Z0yTqzbR74u8AQl1Gv4nuDKYArEk9pmzu9odDRS-0/s1600-h/Lentil+004.jpg"></a><br />
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<strong>Ingredients:</strong></div><ul><li><span style="font-family: georgia; font-size: 100%;">Olive Oil </span></li>
<li><span style="font-family: georgia; font-size: 100%;">1 medium onion, diced </span></li>
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<li>4-6 cloves crushed/minced garlic </li>
<li>3 cups (or one package) of lentils </li>
<li>7-8 cups of vegetable broth/water </li>
<li>1-2 carrots, diced</li>
<li>1 potato, diced </li>
<li>1 bay leaf </li>
<li>Tomato paste (2-3 oz) </li>
<li>Cumin, salt & pepper </li>
</div></ul><strong>Directions:</strong>In a large soup pot, heat oil. Add onions and garlic and cook for 2-3 minutes. Add lentils and broth. (I used about ½ vegetable broth and ½ water so as not to overwhelm the other ingredients). Add tomato paste. Bring the mixture to a boil and then reduce to a simmer for about 20 minutes. Add carrots, potatoes, bay leaf, cumin, salt & pepper. Simmer, partially covered, for an additional 20-30 minutes<br />
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<a href="http://3.bp.blogspot.com/_cOSriSVHsnU/Ssk-PKBvLrI/AAAAAAAADXI/_luCaBxv-rU/s1600-h/Lentil+003.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388906859236110002" src="http://3.bp.blogspot.com/_cOSriSVHsnU/Ssk-PKBvLrI/AAAAAAAADXI/_luCaBxv-rU/s320/Lentil+003.jpg" style="display: block; height: 250px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Regrettably, I did not measure the cumin, salt or pepper, so I’d recommend adding a little bit at a time and tasting with each addition. I also added a tiny bit of cayenne pepper because I love it. As you add the spices remember that they may seem more intense as the soup simmers and the flavors marry.<br />
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Many recipes called for celery and tomatoes – neither of which I like, but may be a nice addition assuming you are less picky than me. As I mentioned, various recipes called for various ingredients so if you prefer you could omit the cumin and red pepper and go with basil, thyme or oregano instead. Some recipes also call for some acidity – lemon juice or red wine vinegar. I went with flavors I like and the outcome was quite delicious. Follow your instinct and you too will have a yummy hearty soup! <br />
<ul></ul>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-28448597761670418582009-08-27T11:49:00.004-04:002010-10-03T16:36:56.993-04:00Grilled Peaches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSdciv_MqCrPLkLbq34H5AVeACmWw2s8uTcsm-qQi7IRX-7C6y05PrHsi1za-tc5QhrNfYRoONO9zKwmEem-d1Xe_J-UVrSOHPWuAaya830SsRImyfp9tIzEjy_AwFgENWD8zufMHbEHc/s1600-h/cape+food+022.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374671388892327842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSdciv_MqCrPLkLbq34H5AVeACmWw2s8uTcsm-qQi7IRX-7C6y05PrHsi1za-tc5QhrNfYRoONO9zKwmEem-d1Xe_J-UVrSOHPWuAaya830SsRImyfp9tIzEjy_AwFgENWD8zufMHbEHc/s320/cape+food+022.jpg" style="cursor: hand; display: block; height: 189px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="color: black; font-family: georgia;"><br />
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<div></div><span style="color: black; font-family: georgia;">Having a barbecue to use inspired grilled pizza and peaches. Admittedly, my mom does not have a lot of baking ingredients on hand, so grilled peaches was also inspired by the fact that we had butter, sugar, cinnamon and vanilla in the house. Our peaches could have been grilled a little longer, but I was getting impatient, and eaten alive… even under-grilled they were still quite good. The brown sugar topping was like the topping on a cinnabon – don’t waste any of it. Be sure to drizzle any extra on top of the peaches and ice cream.<br />
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Happy grilling!</span><br />
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<strong><span style="color: black; font-family: georgia;">Ingredients:</span></strong><br />
<ul><li><span style="color: black; font-family: georgia;">4 peaches or nectarines (halved or quartered) </span></li>
<li><span style="color: black; font-family: georgia;">4 tbls. unsalted butter (melted) </span></li>
<li><span style="color: black; font-family: georgia;">2 tbls. brown sugar </span></li>
<li><span style="color: black; font-family: georgia;">½ tsp. cinnamon</span></li>
<li><span style="color: black; font-family: georgia;">½ tsp. vanilla</span></li>
<li><span style="color: black; font-family: georgia;">Vanilla ice cream </span></li>
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<span style="font-family: georgia;"><span style="color: black;"><strong>Directions:</strong>Heat barbecue to medium-high. Whisk together melted butter, brown sugar, cinnamon, and vanilla in a large bowl. Add peaches to mixture and coat well. Place peaches, cut side down, on grill. Grill until slightly charred. Using tongs, turn peaches over. When grilled to your liking, top with vanilla ice cream, remaining brown sugar mixture and serve!</span></span></span>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0tag:blogger.com,1999:blog-597477307141036401.post-13605354405886742672009-08-27T11:10:00.005-04:002010-10-03T16:37:29.553-04:00Pesto Potato Salad with Green Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u8rlHQ6DTquPt6xy3_Aqlzdd6pXYRrXKQAtq2VWlz1kb4Ns_Xh1aXmFQEkDeIPNvMmVrC8hrgtsEKpz6ftzMgS-4afGflxgiN8JjGta1ycFFDs3ogbG7p6xT5E19BFnnKAm72n4LNoD8/s1600-h/cape+food+009.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374661868817271602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u8rlHQ6DTquPt6xy3_Aqlzdd6pXYRrXKQAtq2VWlz1kb4Ns_Xh1aXmFQEkDeIPNvMmVrC8hrgtsEKpz6ftzMgS-4afGflxgiN8JjGta1ycFFDs3ogbG7p6xT5E19BFnnKAm72n4LNoD8/s320/cape+food+009.jpg" style="cursor: hand; display: block; height: 269px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="color: black; font-family: georgia;">I just spent 3 weeks in Truro. With so much free time on my hands, I certainly had to do some cooking. It’s always fun to play in non-nyc kitchens. It’s also nice to cook with such fresh ingredients and it doesn’t hurt when your family is impressed no matter what you do! Here is recipe number one…<br />
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Summer barbecues often seem synonymous with boring potato salad. Yuck. I hate mayo and therefore most potato salads. When I came across this recipe for Pesto Potato Salad on Smitten Kitchen described as “just perfect for the mayo-phobic” it was very intriguing. Pesto, green beans, scallions, pine nut, cheese… what could be bad? Now, if you really want the potato salad to be delicious bring it to the beach for dinner like we did… eating dinner while the sun sets over the water makes any meal better.<br />
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Happy summer cooking!</span><br />
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<strong>Ingredients:</strong></span><ul><li><span style="color: black; font-family: georgia;">4 pounds small Yukon gold or red-skinned potatoes, quartered </span></li>
<li><span style="color: black; font-family: georgia;">1 pound green beans, cut into one-inch segments </span></li>
<li><span style="color: black; font-family: georgia;">1 to 2 small garlic cloves, peeled </span></li>
<li><span style="color: black; font-family: georgia;">2 bunches of basil (about one ounce each) </span></li>
<li><span style="color: black; font-family: georgia;">1/4 to 1/2 cup olive oil </span></li>
<li><span style="color: black; font-family: georgia;">6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic </span></li>
<li><span style="color: black; font-family: georgia;">1/4 cup chopped green onions (scallions) </span></li>
<li><span style="color: black; font-family: georgia;">1/2 cup pine nuts, toasted </span></li>
<li><span style="color: black; font-family: georgia;">Parmesan cheese to taste </span></li>
<li><span style="color: black; font-family: georgia;">Salt and freshly ground black pepper </span></li>
</ul><span style="font-family: georgia;"><span style="color: black;"><strong>Directions:</strong>Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.<br />
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<span style="color: black; font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374661878348453634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEaqxNT0HM9lp_alNH3prbvky6-JcJqnCAaulRJDAYpoby4kt_s_LBSHyXqNXtDByeqX9lpD8rWKSUEkbdD4X3ue7hbphnzRkVAUZNjqXWIxjRNJxbpTLu_51igsQENuNLcguQ7M57GPn/s320/cape+food+005.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span><br />
<span style="color: black; font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374661882963765346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCW2ogMsjMOlEemQMc7QTQRx9LicqE21TvZ5XSA-fjCjTxc9aQtHmjsj5E_DJhFB3JBgzSuol3QzSX7acxq-wn7HaDobwMHSgjMsnw9DR8qKtFy8PCowQX-O_shs7phljOoesuL8iXoVi/s320/cape+food+006.jpg" style="cursor: hand; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
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Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyF9zKiL-t_o8Y18bo2vljw01OmeOC7EJalOr-cMJWcXiNd2JKAMsuZkBmPsDHEo1rkP0QSDaTDRm2tZTGmIrEungklyZ4Hp8d8riw40IBEoapecHYVkIPEie_yrTpboO9wCFTp1hdQcRq/s1600-h/cape+food+007.jpg"><span style="color: black; font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374661889212080290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyF9zKiL-t_o8Y18bo2vljw01OmeOC7EJalOr-cMJWcXiNd2JKAMsuZkBmPsDHEo1rkP0QSDaTDRm2tZTGmIrEungklyZ4Hp8d8riw40IBEoapecHYVkIPEie_yrTpboO9wCFTp1hdQcRq/s320/cape+food+007.jpg" style="cursor: hand; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></a><span style="color: black; font-family: georgia;"> </span><br />
<span style="color: black; font-family: georgia;">Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of Parmesan over the salad with a vegetable peeler.<br />
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Serve immediately, or make this up to two hours in advance. It can be stored at room temperature. </span>Sarahhttp://www.blogger.com/profile/14865968009660377473noreply@blogger.com0