tag:blogger.com,1999:blog-76751626812814603172024-03-12T21:55:33.184-07:00CaffeInaSarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-7675162681281460317.post-71518440441963389582011-08-28T15:51:00.000-07:002011-08-28T15:51:23.990-07:00Coming back to the blogosphere: the 7 links challenge hit me too!<br />
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I’ve been away for a long time. Two months more or less. I know some of you noticed. Thanks for all your sweet words. For those of you who didn’t, don’t worry, no offence…I know I’m a tiny dot in the food bloggers world. </div>
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These two months have been real crazy. I (we) have been through family crisis, job crisis, risk of unemployment, risk of losing the house, my mom’s presence for 6 weeks and much more. Just when you are thinking “oh finally a relaxing period ahead” (this is what I was thinking back in June when the school year finished), life hits you! And this time it hit us harder than ever.</div>
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I have to admit, though, that now that everything is over Wally and I are a much more solid couple and our lives are really improving dramatically. (This of course is a consolation now. In the moment the crisis hit and you don’t know how it will resolve, sometimes one is just not able to see positive sides.) Now the only thing I need to do is get some real, mental rest. As I am writing this post, I’m thinking this is the first half hour in 2 months that I take for myself and that I spend without tears, anxiety, or worries. It feels good. </div>
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In all this, updating my blog was the last of my thoughts! It still is not my priority because I haven’t yet gained full control of my free time. But a splendid person sent the whole 7 links thingy in my direction and I decided to take the opportunity to come back with a post and to revisit my blog. But I'm doing this also with a veil of sadness because, as of now, I don't know if and when I will be back blogging for real. For the time being, I consider this my last post. Maybe there will be more in the future but for now I need to focus on something else in my life. This does not mean I will completely disappear. I will continue follow you all and I will try to keep in touch as much as I can.</div>
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So as part of the 7 links challenge I have to publish 7 links to my blog, one for each category</div>
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- Your most beautiful post<span style="font: 12.0px 'Lucida Grande';"><br />
</span>– Your most popular post<span style="font: 12.0px 'Lucida Grande';"><br />
</span>– Your most controversial post<span style="font: 12.0px 'Lucida Grande';"><br />
</span>– Your most helpful post<span style="font: 12.0px 'Lucida Grande';"><br />
</span>– A post whose success surprised you<span style="font: 12.0px 'Lucida Grande';"><br />
</span>– A post you feel didn’t get the attention it deserved<span style="font: 12.0px 'Lucida Grande';"><br />
</span>– The post that you are most proud of.</div>
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Here are my links. It was a bit hard for me to choose some. Most beautiful because of the pictures or because of what I wrote? Controversial in which sense? I don’t think I have any controversial posts…But I went with my guts. You might not agree and I would love to hear how and why so! I hope you enjoy. </div>
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<b>Most beautiful post</b></div>
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The post I wrote on <a href="http://caffeiiina.blogspot.com/2010/08/risini-rice-pudding-tartlettes-part-2.html">Risini,</a> an Italian pastry that belongs to my childhood, is really dear to me. I put so much effort into making them and setting the right stage for the pictures.</div>
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<b>Most popular post</b></div>
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To my surprise the post which got more comments was<a href="http://caffeiiina.blogspot.com/2010/09/from-russia-with-love-paskha-for-my.html"> my second entry to the Foodbuzz competion</a> of last year. I was really not happy with my pics but I was very happy with the dessert.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKt-k3azN-l_rExoEH9CCZcFyoCxwo1oAoqRMJCXz59DcHjJOpij6CS3n0M6kgrj0Z3GNIQUsiRjlj5aMlECkWzwycm7bv3KAZ2FzOR-vUrTvpTGGmOELrZreY8r4EwmlxsA_uXER0d4QC/s1600/Paskha-0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKt-k3azN-l_rExoEH9CCZcFyoCxwo1oAoqRMJCXz59DcHjJOpij6CS3n0M6kgrj0Z3GNIQUsiRjlj5aMlECkWzwycm7bv3KAZ2FzOR-vUrTvpTGGmOELrZreY8r4EwmlxsA_uXER0d4QC/s400/Paskha-0.jpg" width="400" /></a></div>
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<b>Most controversial post</b></div>
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<a href="http://caffeiiina.blogspot.com/2010/09/about-short-past-of-caffeina-and-about.html">The first entry to the Foodbuzz competition</a>…I really was conflicted between participating or not</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwRbf00axTMohAJWcnnhTYXtDFPoeMLtBargXOLWFTPSnLZhSmPE_Ipp3fwHA5KILwQ12SFMz5tAbhI-1B0XpgxvOLISp2ZExP9xTDB9JOfJ_v4CdH0MnQfvy1-RXIzTD54Qaj6bG1a5V/s1600/Favgoodies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwRbf00axTMohAJWcnnhTYXtDFPoeMLtBargXOLWFTPSnLZhSmPE_Ipp3fwHA5KILwQ12SFMz5tAbhI-1B0XpgxvOLISp2ZExP9xTDB9JOfJ_v4CdH0MnQfvy1-RXIzTD54Qaj6bG1a5V/s400/Favgoodies.jpg" width="400" /></a></div>
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<b>Most helpful post</b></div>
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I don't know if it was helpful for others but it sure was helpful for me. I'm talking about the <a href="http://draft.blogger.com/goog_2055861930">DB Challenge of May 2010: the </a><span style="font: 12.0px 'Times New Roman';"><a href="http://caffeiiina.blogspot.com/2010/05/daring-baker-challenge-may2010-piece.html">piece montée</a>. I learnt how to make pate a choux and I learnt that you can get seriously burnt with caramel!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlR3OpsJ1LxG6BRYH1cv5f57Sxo7FFc7n4gg7szz8PGNwMpirgPtPScjbaPmSBqXCzWA-z9G8AbWINdyUO1AkUoqBCosyPfywWhRWh-2aoE9Nr-hfpKML2KtEQt1rEOE7Qa9RSZDg3Bm7/s1600/croquembouche4726b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlR3OpsJ1LxG6BRYH1cv5f57Sxo7FFc7n4gg7szz8PGNwMpirgPtPScjbaPmSBqXCzWA-z9G8AbWINdyUO1AkUoqBCosyPfywWhRWh-2aoE9Nr-hfpKML2KtEQt1rEOE7Qa9RSZDg3Bm7/s400/croquembouche4726b.jpg" width="400" /></a></div>
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<b>Post whose success surprised me</b></div>
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It sure was the first post about my <a href="http://caffeiiina.blogspot.com/2010/05/cheddar-panini-photography-for.html">cheddar panini</a>, which got more than a couple of comments! It was also the post with the first pictures I took with my new manual camera! They were still not amazing but for sure a great improvement. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CI6em3AERgTyRnbj5l_PqbhBMORVlOmgaLTGtdoYKS5YGrD7tS89oDj31P98NzoSmbSFZpU2hpSsO3F-TqX-4d4zWym4WMvesoBP70j1qLkQk7Q3ofgQG54bXWgeYhi3iIyocpmGI42H/s1600/CheddarBread1b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CI6em3AERgTyRnbj5l_PqbhBMORVlOmgaLTGtdoYKS5YGrD7tS89oDj31P98NzoSmbSFZpU2hpSsO3F-TqX-4d4zWym4WMvesoBP70j1qLkQk7Q3ofgQG54bXWgeYhi3iIyocpmGI42H/s400/CheddarBread1b.jpg" width="400" /></a></div>
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<b>Post I feel didn’t get the attention it deserved</b></div>
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I have no doubt about this one. It was my post on the <a href="http://caffeiiina.blogspot.com/2010/05/torta-della-nonna-and-little-story-of.html">Torta della Nonna</a>, the most amazing Italian dessert in my humble opinion, and the one I make the best. I won the Marin County fair competition (first place and best in show) with this single desssert. It's also my family's favorite. Of course that post did not get the deserved attention because it was one of my first ones but you should really try this cake!</div>
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PS: terrible picture, I know!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsLcZAJzU5_3uU2km05YSb4mjMipx8FcIkGKv8yasMcaiu4u_K_GSYrm-BlTG5c2qbpnLmM8JREHACPvj_zX3WVZ3Y-vbfgnDUyQ-doMCvll7behnVHgh6eeRASJtw4zvmdC6FcYQurf4/s1600/TortadellaNonna1b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsLcZAJzU5_3uU2km05YSb4mjMipx8FcIkGKv8yasMcaiu4u_K_GSYrm-BlTG5c2qbpnLmM8JREHACPvj_zX3WVZ3Y-vbfgnDUyQ-doMCvll7behnVHgh6eeRASJtw4zvmdC6FcYQurf4/s400/TortadellaNonna1b.jpg" width="400" /></a></div>
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<b>Post I am most proud of</b></div>
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For sure <a href="http://caffeiiina.blogspot.com/2010/03/my-first-wilton-decorating-course.html">my first post!</a> <span class="Apple-style-span" style="font-family: Georgia;">Because I really am not good at decorating and I felt it like a terrific accomplishment to take that class and be able to make flowers and roses with royal icing! And because it was my first post.</span></div>
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I guess this is it! Revisiting my blog gave me a nice perspective of what I've accomplished. I would love to thank you all of you for being part of my life and amazing readers of my blog. Maybe I will be back to improve what I've done so far, earlier than you think!</div>
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Have a sweet day!</div>
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Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com22tag:blogger.com,1999:blog-7675162681281460317.post-30373193410186439082011-06-29T19:12:00.000-07:002011-06-29T19:12:31.045-07:00Closed for Summer Holidays!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5vnr0NMS99ImzjtrbTBjQop2s3IRMx7Wf3z92hD6yyNA9MG8qrIkPjzZ1m5wg9Pfx9WnrZrGDVqvWZNovRtWIcYTd3XgDcYmassfXYzMMzGWd_oIjiFSgrehyphenhyphen5vRG61yVRPG0geSVBmH/s1600/closed%252520sign1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5vnr0NMS99ImzjtrbTBjQop2s3IRMx7Wf3z92hD6yyNA9MG8qrIkPjzZ1m5wg9Pfx9WnrZrGDVqvWZNovRtWIcYTd3XgDcYmassfXYzMMzGWd_oIjiFSgrehyphenhyphen5vRG61yVRPG0geSVBmH/s400/closed%252520sign1.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">I'm leaving tomorrow morning. I am going to Italy to see my family. Don't envy me. I don't envy myself :) Going to Italy is always a little bit of a tragedy (although I always end up having fun!) and this time my schedule is already so full that I know I will have no time for blogging. I will miss blogging. And I will miss Wally (who is not coming with me) and my kitties. And I will miss you all!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I'm not staying long but I will come back with my mamma, who will be staying with us for 5 weeks. We will be travelling so, once again, I won't be blogging much. This is the first time I take such a long break from blogging. It will feel weird. It will also feel good. I have been a little demotivated lately and finding the time to blog has been really hard. I think a holiday will do me good. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">In the meantime I will try to keep reading all you because I need my daily doses of food blogging reading :)</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Happy summer to everybody!</div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com21tag:blogger.com,1999:blog-7675162681281460317.post-43980966164187892492011-06-23T11:15:00.000-07:002011-06-23T11:15:16.367-07:00No better way to start my holidays: pull apart cheesy bread<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-n3J9fBqgRxnnD9tJKZQeqwr_CLUzR1S1vfND4X5OdlHSYSpYIl42hP2zSKmnxmhqDw4SzlpMTIk4ndkXIMf4Vx-pcJYifJgG7nTk0lON-nBL9FcRLBCMcc6tTCaGBAWgVoO7Ynxc-Kb/s1600/Pull-Apart-Cheesy-Bread-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-n3J9fBqgRxnnD9tJKZQeqwr_CLUzR1S1vfND4X5OdlHSYSpYIl42hP2zSKmnxmhqDw4SzlpMTIk4ndkXIMf4Vx-pcJYifJgG7nTk0lON-nBL9FcRLBCMcc6tTCaGBAWgVoO7Ynxc-Kb/s640/Pull-Apart-Cheesy-Bread-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I had no doubt about it. The first thing I wanted to bake once on holiday was bread. You all know very well by now how much I find kneading and making bread relaxing and soothing. I haven’t had time to bake bread in a long time and I had a loooong list of “wish-to-bake-soon” bread recipes on my list. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I finally decided to tackle <a href="http://www.roxanagreengirl.com/2011/01/pull-apart-cheesy-herb-bread.html">this pull apart bread</a> from Roxana @ A Little Bit of Everything. I had it bookmarked since the day she posted this recipe. Simple and delicious. And above all so versatile! With a solid basic recipe you can have an infinite variations depending on the filling you choose. You will never get bored of this bread! I chose to fill it only with cheese because that’s what I had at home and I did not want to lose the momentum by going out to the store to buy extra ingredients. I used a mix of cheddar and gruyere but, as Roxana said, let your imagination drive you!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5mT7Fqv3ZKV_7c4bx65zgxVx3Lu1kYjDeISDWcy-zileHycNNsyE23ugeiAysL8-KtBAYIBThK0ggJONZp9lUIRSQuHuKURnJiWXDCqz-bok4gsv04elSRO_8X8q9MosCEyI7TChvzH_/s1600/Pull-Apart-Cheesy-Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5mT7Fqv3ZKV_7c4bx65zgxVx3Lu1kYjDeISDWcy-zileHycNNsyE23ugeiAysL8-KtBAYIBThK0ggJONZp9lUIRSQuHuKURnJiWXDCqz-bok4gsv04elSRO_8X8q9MosCEyI7TChvzH_/s640/Pull-Apart-Cheesy-Bread.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Pull Apart Cheesy Bread<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Ingredients</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">500 g (18 oz or 4 cups) <span style="mso-bidi-font-weight: bold;">all-purpose flour </span><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">a pinch of salt<span style="mso-bidi-font-weight: bold;"><o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">7 g (1 1/ tsp) active <span style="mso-bidi-font-weight: bold;">dry yeast</span><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">350 ml (12 fl oz or 1 1/2 cup) lukewarm <span style="mso-bidi-font-weight: bold;">milk</span><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">170 g (6 oz) <span style="mso-bidi-font-weight: bold;">cheddar and gruyere cheese<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">1 <span style="mso-bidi-font-weight: bold;">egg </span>for brushing<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">In your mixer bowl, cream the <span style="mso-bidi-font-weight: bold;">yeast</span> with a little <span style="mso-bidi-font-weight: bold;">milk</span>. When the <span style="mso-bidi-font-weight: bold;">yeast</span> has dissolved pour the rest of the <span style="mso-bidi-font-weight: bold;">milk</span>.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Slowly add the <span style="mso-bidi-font-weight: bold;">flour,</span> mixing until the <span style="mso-bidi-font-weight: bold;">dough</span> comes clean from the sides of the bowl.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Place the dough into a greased bowl and let it rest at room temperature, away from any breeze until it doubles in volume. </span><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">When risen divide it into 10-12 balls and flatten them.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Shred the cheese you will use as filling and place about 2 tbsp of it on the flatten dough. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Seal the pocket with a fork or with your fingers and place it in a greased loaf pan. Do the same with the rest.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Leave again to rest at room temperature. When risen brush with <span style="mso-bidi-font-weight: bold;">egg</span> wash and <span style="mso-bidi-font-weight: bold;">bake</span> in preheated oven, at 375F degrees for about 35-40 minutes. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Leave to cool a little and get it out of the pan. </span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: <a href="http://www.roxanagreengirl.com/2011/01/pull-apart-cheesy-herb-bread.html">A Little Bit of Everything</a></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com22tag:blogger.com,1999:blog-7675162681281460317.post-14784936425403739592011-06-18T13:50:00.000-07:002011-06-18T13:50:58.063-07:00How I survived the last week of school: Pancake Muffins<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipghXpDsEdintX83RK2GH22fORgm4kx6BWJNkOugFdEXWc6gtBDYnZlJYPBI2Df3Q27d6RWgaqSJyXOFVErQY9SAFbomRNSvHE8DYcpK4XRR37jyN0ruAUOQ5HZ8RJwPSbncDZffwIKtDU/s1600/Pancake-Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipghXpDsEdintX83RK2GH22fORgm4kx6BWJNkOugFdEXWc6gtBDYnZlJYPBI2Df3Q27d6RWgaqSJyXOFVErQY9SAFbomRNSvHE8DYcpK4XRR37jyN0ruAUOQ5HZ8RJwPSbncDZffwIKtDU/s640/Pancake-Muffins.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I haven’t posted in over two weeks. Yes, you heard me right! Two weeks! Can you believe it? I can’t! In the past, even in the busiest week I have been able to post twice a week. Lately I am just so tired that I can’t find the strength and time to post. I have been baking a little, mainly for dinners or similar occasions. But I have not had time to take (decent) pictures or to write a post. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">This was the last week of school and if you are a teacher or closely know one, you must know how exhausted we are in the last few weeks! Even few more days seemed unbearable. But I needed to cheer myself up. I needed to prepare something quick and good for my last few breakfasts during school year. And I needed to let you know that I’m still here…hanging in there until the long overdue holiday will come. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I took advantage of this little spur of energy I had two days ago to make these pancake muffins, a recipe I bookmarked long time ago from <a href="http://www.takingonmagazines.com/2011/04/pancake-souffle-muffins-with-strawberry.html?showComment=1303273675333#c7257853198898246528">The Mom Chef </a>(I know I can always count on her for a successful recipe. Thanks, Christiane!). I survived the week. I’m finally on holiday. Now I’m going to rest!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Pancake Muffins<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">290 g (10 1/2 oz or 2 1/3 cups) all-purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">130 g (4 1/2 oz or 1 cup plus 2 tbsp) cake flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">10 g (2 tsp) baking soda<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">10 g (2 tsp) baking powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">5 g (1 tsp) kosher salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">6 large eggs, separated and at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">85 g (3 oz or 6 tbsp) unsalted butter, melted and cooled slightly<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">75 g (2.67 oz or 6 tbsp) granulated sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">5 ml (1 tsp) pure vanilla extract<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">790 ml (26.6 fl oz or 3 1/3 cups) buttermilk, at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">Confectioners’ sugar, for sprinkling<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray or line the muffin pan with paper cups.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 15.0pt;">Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: <a href="http://www.takingonmagazines.com/2011/04/pancake-souffle-muffins-with-strawberry.html?showComment=1303273675333#c7257853198898246528">The Mom Chef</a><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com21tag:blogger.com,1999:blog-7675162681281460317.post-42149969607940073962011-05-30T11:57:00.000-07:002011-05-30T11:57:47.289-07:00Poppy seeds Pound Cake and a missed Food Bloggers Brunch<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju46ysYk3h9siHOobjpn7nHVTZ65Oxcsu734WkG_zHx4p-vku9HJmSzaw7u9qE2WrE4wISl2hM3_Izg7xmfY8u3fK3JOMZFmfPbR7BiN1ofexRFbsg0rtDtsJdSPgLZhCKdBXKO_Lo0YP2/s1600/Poppyseeds-Pound-Cake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju46ysYk3h9siHOobjpn7nHVTZ65Oxcsu734WkG_zHx4p-vku9HJmSzaw7u9qE2WrE4wISl2hM3_Izg7xmfY8u3fK3JOMZFmfPbR7BiN1ofexRFbsg0rtDtsJdSPgLZhCKdBXKO_Lo0YP2/s640/Poppyseeds-Pound-Cake-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Yesterday I was supposed to be at an amazing brunch with some amazing food bloggers of the Bay Area. Jean @Lemons and Anchovies was hosting it. That alone says how amazing the brunch was going to be. Many more amazing food bloggers joined, bringing a dish for the brunch and something else for a food swap. I was supposed to be one of the lucky ones to be there yesterday. But it did not happen. After 15 minutes on the car we stopped to get gas and….the car never started again! The battery was gone, finished, kaput! AAA arrived over 2 hours later to give us a jump start. At that point it was late, we still had 45 minutes to drive to get there and the frosting on my pound cake was totally melting. And we were totally bummed! <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRHX35qbp8tE-G3VHRovPtvum9YLzeH7HiykRSIHc_yhZIgjS8uiE0P1DyKjPIIVyZbVL1vm4M_V7Vnsjf70sBBR9eowipGhE0hZlcoNXt4IoDan0sgZljf5Gnypb_WMZ-iqvIqDnxlNA/s1600/Poppyseeds-Pound-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRHX35qbp8tE-G3VHRovPtvum9YLzeH7HiykRSIHc_yhZIgjS8uiE0P1DyKjPIIVyZbVL1vm4M_V7Vnsjf70sBBR9eowipGhE0hZlcoNXt4IoDan0sgZljf5Gnypb_WMZ-iqvIqDnxlNA/s640/Poppyseeds-Pound-Cake.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Waiting for AAA and seeing how things were going, Wally and I got hungry and we attacked the cookies I had made for the food swap. Well…at that point somebody had to eat all the sweets we had in the car, right? We sacrificed ourselves. That was the only way to cheer myself up for missing the brunch </span><span style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">L</span></span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I hope another brunch will happen soon. In the meantime, I would like to share the poppy seeds pound cake that I had made to share with the other bloggers. Because it is an amazing pound cake. Because we (Wally and I) think it’s the best pound cake we have ever had. It’s not too sweet, which makes it perfect for a breakfast treat without getting into sugar high. Because you can make it with or without frosting and it is still going to be just perfect for any occasion. Because it’s simple to make yet so different from other pound cakes I had before. I hope I will be able to share this pound cake at the next bloggers brunch. Because, oh yeah…there will be other brunches.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-U3SBTewwFudq6bH-_9ORwAoyitz4oG-_mSEQ3MGkBQA1980nJra-KVHufwadt6DI0MpZAooqcUilhGa4X6oisnfT2AkLNz2rEYmWFAoJjVzgY7-9xjnUY-Zfjxr_8w-eI2MeY-6uVZH/s1600/Poppyseeds-Pound-Cake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-U3SBTewwFudq6bH-_9ORwAoyitz4oG-_mSEQ3MGkBQA1980nJra-KVHufwadt6DI0MpZAooqcUilhGa4X6oisnfT2AkLNz2rEYmWFAoJjVzgY7-9xjnUY-Zfjxr_8w-eI2MeY-6uVZH/s640/Poppyseeds-Pound-Cake-3.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
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</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Poppy Seeds Pound Cake<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Yields 14 to 16 servings<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">230 g (2 sticks or 1 cup) butter, softened<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">240 g (8.6 oz or 1 cup) sour cream<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">300 g (10.65 oz or 1 1/2 cups) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">320 g (6.75 oz or 2 1/2 cups) all-purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">1 can Solo Baker Poppy filling*<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">5 g (1 tsp) baking soda<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">4 eggs, separated<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">5 g (1 tsp) salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">5 ml (1 tsp) vanilla<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">confectioners’ sugar or lemon frosting<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">*NOTE: I was not sponsored or paid by Solo company for this post. I just love Solo brand for poppy seeds because they are really moist and make this pound cake amazingly fluffy and moist. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Preheat the oven to 350° F. Grease and flour a 12-cup Bundt pan and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Beat the butter and the sugar in large bowl with electric mixer until light and fluffy. Add the poppy filling and beat until blended. Beat in egg yolks, one at a time, beating well after each addition. Add the vanilla and the sour cream and beat just until blended.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Stir the flour, the baking soda and the salt until mixed, and add to the poppy mixture gradually, beating well after each addition.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Beat the egg whites in separate bowl with electric mixer until stiff peaks form. Fold the beaten egg whites into the batter.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Spread the batter evenly in the prepared pan. Bake for 55 to 65 minutes or until a toothpick comes out clean.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Cool in the pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar or with a light lemon glaze. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Source:<a href="http://solofoods.com/classic_poppy_cake.aspx"> Solo</a></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com37tag:blogger.com,1999:blog-7675162681281460317.post-69567516241443634402011-05-15T10:07:00.000-07:002011-05-15T10:07:49.286-07:00Apple Cream Cheese Turnovers<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v2dCZqTZd3yDv8TAWMN20zs6H49IaXzeiw5BWEZMqjT_V6Qub8DYNildIa8dDoCIFs3LdvEZHd2kqD8PKgh55RyBiuAPIEKFpwrq3LmIGes3daq5TRbDmFrhz3GoxHG6rUB9ERI2q0zy/s1600/Apple-Cream-Cheese-Turnover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9v2dCZqTZd3yDv8TAWMN20zs6H49IaXzeiw5BWEZMqjT_V6Qub8DYNildIa8dDoCIFs3LdvEZHd2kqD8PKgh55RyBiuAPIEKFpwrq3LmIGes3daq5TRbDmFrhz3GoxHG6rUB9ERI2q0zy/s640/Apple-Cream-Cheese-Turnover.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I always loved apple turnover! I love puff pastry treats in general but apple turnover are on my top 3 list for sure! When I found this recipe in one of my used cookbooks I had mixed feelings. On one side I thought the idea of a cream cheese dough wrap was intriguing. On the other side I wondered whether it could have ever competed in excellence with the traditional apple turnover recipes. Well, when in doubt you just have to test it yourself, right?! <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">The verdict? Forget about the traditional puff pastry version! This is way better! The dough is so soft, almost creamy. And the taste is very delicate. A perfect complement to the apple and cinnamon flavor of the filling. I’m sold!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3KqEPfmUfF1EboaqRe7EEWQ7rbCyluHUxlxevRaJ5FxTwDKm8MK6QZaCrwKzrYCBHDyV37S2gkhq0pqelMr5L9i0klJoSRFaYN6VG9_slYXHmeQq3HDYPWb3pl_uLq5vAVqozez3ho25/s1600/Apple-Cream-Cheese-Turnover-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3KqEPfmUfF1EboaqRe7EEWQ7rbCyluHUxlxevRaJ5FxTwDKm8MK6QZaCrwKzrYCBHDyV37S2gkhq0pqelMr5L9i0klJoSRFaYN6VG9_slYXHmeQq3HDYPWb3pl_uLq5vAVqozez3ho25/s640/Apple-Cream-Cheese-Turnover-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Apple Cream Cheese Turnovers<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Yields 8<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">230 g (8 oz) cream cheese<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">230 g (2 sticks or 8 oz) butter, at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">30 g (2 tbsp) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">60 ml (2 fl oz or ¼ cup) heavy whipping cream<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">pinch of salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">325 g (11.25 oz or 2 ½ cups) flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">15 g (1 tbsp) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">5 g (1 tsp) cinnamon<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">1 large egg, lightly beaten<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">For the apples<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">8 medium-sized firm, juicy apples<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">150 g (5.3 oz or 3/4 cup) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">57 g (1/2 stick or 2 oz) butter<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">2 g (1/4 tsp) salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">30 ml (2 tbsp) freshly squeezed lemon juice<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Put the cream cheese, the butter, the 2 tbsp of sugar, and the cream in the bowl of your electric mixer and beat on medium speed until well blended. Add the salt and the flour and mix until just incorporated. Refrigerate the dough for an hour.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">While the dough is chilling, prepare the apple filling. Peel, core, and slice the apples. Place them in a pan with all the other ingredients and cook them over medium heat until they are soft but still retain their shape (about 10 minutes). Let them cook down completely before using them.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Preheat the over to 350F degrees and prepare a baking pan with parchment paper.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Put the dough on a lightly floured surface and roll it out 1/8” thick. Cut the dough into 8 circles.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Mix 1 tbsp of sugar and cinnamon in small bowl and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">To assemble<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Put 1/3 cup of the apple mixture on one side of each circle and fold the dough in half, forming a half circle. Press the sides together and fold the edge over to seal the turnover. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Cut three air slits in the top of the turnovers. Brush them with the beaten egg and sprinkle with the cinnamon sugar mixture.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Bake for about 20 minutes or until they turn golden brown. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Serve warm.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com36tag:blogger.com,1999:blog-7675162681281460317.post-60552272820868180202011-05-07T17:38:00.000-07:002011-05-07T17:38:48.351-07:00Zaleti - cookies to fight nostalgia<!--StartFragment--> <br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6avBX4-cLkN4wyMM-EINnc65yVXxtDMUHrnvqQ7m7SpNJQuBwYD7vOLbLjK5o7Qj1yfT1clgcfOePnIjrX3R8HsNJ2Vvxq_u2kHBRZYgVh3IZesdKVm664GxcxD-CKih7EzoSLm0Mc6Ui/s1600/Zaleti-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6avBX4-cLkN4wyMM-EINnc65yVXxtDMUHrnvqQ7m7SpNJQuBwYD7vOLbLjK5o7Qj1yfT1clgcfOePnIjrX3R8HsNJ2Vvxq_u2kHBRZYgVh3IZesdKVm664GxcxD-CKih7EzoSLm0Mc6Ui/s640/Zaleti-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I’ve been a bit nostalgic lately. I have to be honest here. I do not feel much nostalgy for Italy. I don’t miss living there. I do miss Europe and, above all, European people. I work in an Italian immersion pre-school and some of the teachers are Italians but still...we are living in the States. The environment is different. The vibe is different. The cultural entourage is different. I adapt very easily to different cultures. I lived in three different continents and I can adapt fairly quickly. But adapting does not mean conforming. I am and I will always be and feel and foreigner. And sometimes I really get nostalgic and wish I could live without feeling a foreigner.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">One thing that usually cheers me up in these moments is to bake something that belongs to my place and people. These cookies are very much so. And very much part of my childhood memories. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SVuJD02dqQRNleX8J14WBdA798H6vOr691-l2s2dvGVCGDhSZlz1fiyXXbhFHwVIzYW5NaaVpskHulXpbG026_RPb3MfFCcNnfFuOwLi86QenzVf1J6G9yjDy4j_LKG6nAkE-5lNRt8X/s1600/Zaleti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SVuJD02dqQRNleX8J14WBdA798H6vOr691-l2s2dvGVCGDhSZlz1fiyXXbhFHwVIzYW5NaaVpskHulXpbG026_RPb3MfFCcNnfFuOwLi86QenzVf1J6G9yjDy4j_LKG6nAkE-5lNRt8X/s640/Zaleti.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Zaleti<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients for about 60 cookies<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">200 g (7 oz) all purpose-flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">50 g (1.77 oz ) corn flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">150 g (5.3 oz) butter<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">75 g (2.6 oz) confectioners’ sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">2 egg yolks<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">5 ml (1 tsp) vanilla extract<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">5 g (1 tsp) baking powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">1 pinch salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">chocolate chips and/or raisins (optional)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">In a medium bowl, sift the flours and cut the chilly butter in. With the tips of your fingers, gently work the butter until you obtain small buttery crumbs.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Add the sugar, the vanilla extract, the egg yolks, the baking powder and the salt. (If you decide to add chocolate chips or raisins add them now)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Quickly work the dough first with a fork and then with your hands until all the ingredients are all incorporated. The dough is similar to a pasta frolla so you need to work it quickly otherwise you will “burn” it. Wrap the dough into plastic wrap and let it cool in the refrigerator for at least half an hour.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Once the dough is chilly, preheat the oven to 350F degrees and prepare a baking sheet with parchment paper. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Take small pieces of dough at a time (keeping the rest cool in the fridge), roll them out in long thin rolls and cut small chunks of dough (about 1” long).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Place the cookies on the prepared baking sheet and bake them for about 20-25 minutes. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Let the cookies cool down completely before serving because they break down easily. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;">Have a sweet day!</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: <a href="http://mentaecioccolatoblog.blogspot.com/2011/01/di-friabilita-eleganza-e-finezzaun.html">menta e cioccolato</a> </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com32tag:blogger.com,1999:blog-7675162681281460317.post-43465847763870175372011-05-02T17:22:00.000-07:002011-05-02T17:22:02.800-07:00Pebble Beach Wine and Food Festival: not to be missed<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y6VhP8DS4IpwYMVonVtFKfiG7PG9OWMkJQUdiN8-2RmWYIDke3FMdxd3o3g1eJy4Iy4D2Mssv-oSCoFR3L3f0NKBZSTyAnaDVhxI0fv1i1SSmAjV5RBG3B2oEiX12rxJ2EQQgIB9u0yO/s1600/pebblebeach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y6VhP8DS4IpwYMVonVtFKfiG7PG9OWMkJQUdiN8-2RmWYIDke3FMdxd3o3g1eJy4Iy4D2Mssv-oSCoFR3L3f0NKBZSTyAnaDVhxI0fv1i1SSmAjV5RBG3B2oEiX12rxJ2EQQgIB9u0yO/s400/pebblebeach.jpg" width="400" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Thanks to Foodbuzz I got two tickets to go to the Pebble Beach Wine and Food Festival last Sunday. Oh yeah, I was there! And I loved it! I loved that huge pavillon filled with delicious food and an amazing wine selection. I love meeting up, even if just briefly, with some of the bloggers I got to know along the way in my first year or so of blogging. Some of them, I had met them already at Foodbuzz festival (<a href="http://lemonsandanchovies.wordpress.com/">Jean @Lemons and Anchovies</a>, <a href="http://www.lawyerloveslunch.com/">Azmina @Lawyer Loves Lunch</a>), others I had “met” already on the blogosphere but not yet in person and I was so excited to finally meet them (<a href="http://authenticsuburbangourmet.blogspot.com/">Lisa @Authentic Suburban Gourmet</a> and <a href="http://kitchen-confidante.com/">Liren @Kitchen Confidante</a>). I have missed many others, I know….but I know they were there and I am so happy for them because it was truly a great event.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QvLJYz0RdSInegFPb_-cl1OE4fgwOw8eP9PwisYUeLpxu7XLw5XfGBfyKdIhSOiGB8kcwRg_vmCCOQ2Io0ikGa1JHxiceLJ3o1dcBaZ63X26omiUmYRDdy5BdRgY_PMxstn4BuKcky4O/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QvLJYz0RdSInegFPb_-cl1OE4fgwOw8eP9PwisYUeLpxu7XLw5XfGBfyKdIhSOiGB8kcwRg_vmCCOQ2Io0ikGa1JHxiceLJ3o1dcBaZ63X26omiUmYRDdy5BdRgY_PMxstn4BuKcky4O/s320/photo+4.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJPBanR6Kf06keV4YJ4d9dBCN2hTOmUDnrV0f6V435QGqiOF_4rdgcWbPPtEb4YxOiHtoC1xCGog480QtMlpxjQ_AyOKlsHP0l3D_cdCW-i3FfBf72AJb4ZMl9Nsvk8_niFlUyfZlMW9g/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJPBanR6Kf06keV4YJ4d9dBCN2hTOmUDnrV0f6V435QGqiOF_4rdgcWbPPtEb4YxOiHtoC1xCGog480QtMlpxjQ_AyOKlsHP0l3D_cdCW-i3FfBf72AJb4ZMl9Nsvk8_niFlUyfZlMW9g/s320/photo+5.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">For once, I did not take the pictures. This time Wally came with me and I left him take up the role of the photographer (and on this note…sorry if some of the pictures are not great). And if it is true that a picture is worth a thousands words, I’ll leave you with just a few of them. Make sure you check out other bloggers’ posts about them event. I’ve seen amazing foodies at work that day. I’m sure they will amaze you with wonderful pictures and food descriptions…much more professional than mine.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0IEZw_v6bw4rQFMJx1QotfZHtkEF16SvVuOsLMc2Z31GrSmffZaolVLcKLO6OQ5HJ780fKOSsXVmwWY6aoJ8gIyvetHcsub4pa5Le_Quu7z6nnhx51Jxy8MWt9LMdC9tWcT4q3bf30yg/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0IEZw_v6bw4rQFMJx1QotfZHtkEF16SvVuOsLMc2Z31GrSmffZaolVLcKLO6OQ5HJ780fKOSsXVmwWY6aoJ8gIyvetHcsub4pa5Le_Quu7z6nnhx51Jxy8MWt9LMdC9tWcT4q3bf30yg/s320/photo+2.JPG" width="239" /></a></div><br />
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</div><div class="MsoNormal"><o:p>I promise I have many more and they will come as soon as I have time to go through them but I wanted at least give you a taste of what that amazing afternoon was :)</o:p></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com10tag:blogger.com,1999:blog-7675162681281460317.post-32647393558993785292011-04-30T14:40:00.000-07:002011-04-30T14:40:13.919-07:00Pepperoni pizza rolls<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ly956dFKanX6hdR1nlUeXJAoopritqUJmVvrugDgJtFScw5YRvq6UJLIZHqCfSY6Z0ukDAHY9KFfQAnDapYSsrif4L79XeijDe1H-5bI792WeO5BmD6eLTm40LqUYxbhwQ3ci0zsy0nB/s1600/Pizza-Rolls-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ly956dFKanX6hdR1nlUeXJAoopritqUJmVvrugDgJtFScw5YRvq6UJLIZHqCfSY6Z0ukDAHY9KFfQAnDapYSsrif4L79XeijDe1H-5bI792WeO5BmD6eLTm40LqUYxbhwQ3ci0zsy0nB/s640/Pizza-Rolls-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">I rarely make pizza myself. There is no valid excuse for that. I bake almost daily (well, not so much lately, but I used to) and I make yeast goods very often, but it rarely occurs to me to make pizza. And, believe me, I have a genetic disposition for eating it as often as I can! However, I’m not a picky pizza eater. I eat almost any kind of pizza, even Pizza Hut (shhhhh don’t tell my family or my government or they will take away the Italian passport from me!). After all, if I were a picky pizza eater I should have never left Italy. Probably, the reason why I don’t make it often is that I know it will never be as good as the Napolitanean pizza I eat when I go home and so I don’t even try.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">Last week, however, I was in pizza making mood. Maybe it was the spring break, the extra time I had, the cloudy weather….I don’t know. I just know that I felt inspired to make my own pizza. I did not make a big round pizza, though. I wanted to make something that Wally could easily bring to work the day after (I was sure there was going to be leftovers). So I decided to make 4 small rolls instead of two big round pizza. Ehmm…I intended to make 4 small rolls. In reality they turned out pretty big! Well, we just had a lot of leftover. No complains, right?<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">And by the way, this time I’m really glad I decided to make it. It was the best pizza dough I’ve ever made! Now I only need to be able to replicate this success over and over again.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5RAYuTvmbeFfU3Q3Tea_V4TPHXJD-CQDP9dbfhyphenhyphenAGEACEHAZSvq0DJBy8mnhy-06lFfoK4rbuKqcnA67h_qBzmKAvKDJLwVKhJMQA5fMfTJ8soausoTaaJ1o2u_Kkm4GMxjVAGgO8Q4US/s1600/Pizza-Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5RAYuTvmbeFfU3Q3Tea_V4TPHXJD-CQDP9dbfhyphenhyphenAGEACEHAZSvq0DJBy8mnhy-06lFfoK4rbuKqcnA67h_qBzmKAvKDJLwVKhJMQA5fMfTJ8soausoTaaJ1o2u_Kkm4GMxjVAGgO8Q4US/s640/Pizza-Rolls.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">Pepperoni Pizza Rolls<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">Ingredients for two round pizza or 4 big rolls<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">500 g (17.6 oz) bread flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">30 g (2 tbsp) active dry yeast<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">45 ml (3 tbsp) extra-virgin olive oil<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">10 g (2 tsp) salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt; mso-font-kerning: 1.0pt;">15 g (1 tbsp) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">300 ml water (I used less than that)</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">additional flour to dust</span><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">In a small bowl, mix a half glass of warm water together with the sugar and the yeast. Stir well and let it sit for about 5-10 minutes until the yeast is dissolved and the water is foamy.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">In another small bowl, pour another half glass of warm water and stir in the salt until dissolved.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">On a flat surface (or in a big bowl if you don’t have much practice), put the flour and make a dwell. Pour the content of the first small bowl (water, sugar, and yeast) in the center of the well. Next, pour the water and salt mixture and finally add the olive oil and start to mix.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">You can initially stir the mixture with a wooden spoon, keeping next to you additional flour and the remaining water to be slowly added to the dough. Knead for about 10 minutes, until the dough becomes smooth, silky, and elastic. (If you were working in a big bowl, when the dough starts taking more shape you can put in on a flat surface to knead).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">Put the dough in a big bowl with a bit of flour sprinkled on the bottom. Cover with a kitchen towel and put in a warm place (I usually put it in the oven or in the corner of the kitchen counter.)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">Note: the cook of my school (an Italian, of course) always tells me that the dough needs NOT to be moved at all while it’s rising. So find a place where the bowl will not be in your way and let it sit there until double in bulk (1 to 2 hours depending on the yeast and the level of humidity).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">When the dough has doubled, rolled it out in the shape you have decided to make it and top it or fill it with our favorite toppings.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">Bake the pizza at 350F degrees. It will take 20 to 40 minutes depending on whether you are making a round pizza or pizza rolls. If you are making pizza rolls, make sure to roll out the dough very thin and to cook it for at least 30 minutes or the dough inside will not be thoroughly cooked,</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: "Lucida Grande"; mso-bidi-font-size: 13.0pt; mso-font-kerning: 1.0pt;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com20tag:blogger.com,1999:blog-7675162681281460317.post-79293533790365719872011-04-27T07:07:00.000-07:002011-04-27T07:07:13.285-07:00Maple Mousse Puffs: the Daring Bakers’ April Challenge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CRzEf5sT8AbNfSRbmH9zHXeFmtvPqskOlDO3Di9LlhqaDuIyZN10YnY_RkKZHR-XXxjSD2WUvt-1M0We6Xe_cbnHn4UVlX6_iMHa32sGUB7-t3eNsyHKFvetKzUTXDrkeRSplxOdEB6g/s1600/Maple-Mousse-Puffs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CRzEf5sT8AbNfSRbmH9zHXeFmtvPqskOlDO3Di9LlhqaDuIyZN10YnY_RkKZHR-XXxjSD2WUvt-1M0We6Xe_cbnHn4UVlX6_iMHa32sGUB7-t3eNsyHKFvetKzUTXDrkeRSplxOdEB6g/s640/Maple-Mousse-Puffs.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">The April 2011 Daring Bakers’ challenge was hosted by </span><a href="http://thedaringkitchen.com/users/cheapethniceatz"><span style="color: windowtext; font-family: Georgia; text-decoration: none;">Evelyne</span></a><span style="font-family: Georgia;"> of the blog </span><a href="http://www.cheapethniceatz.com/"><span style="color: windowtext; font-family: Georgia; text-decoration: none;">Cheap Ethnic Eatz</span></a><span style="font-family: Georgia;">. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at </span><a href="http://thedaringkitchen.com/"><span style="color: windowtext; font-family: Georgia; text-decoration: none;">http://thedaringkitchen.com</span></a><span style="font-family: Georgia;">!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I was very excited to read that April’s DB challenge was going to involve a delicious maple mousse. I love maple syrup and everything derived from it. I knew I was going to love this mousse.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I was even more excited when I read the rest of the challenge: to serve the maple mousse in an edible container! Why was I so excited? First of all because I could just imagine what all the amazing Daring Bakers out there could have come out with! And second, because lately I have been thinking a lot about how much I love these DB challenge and, nevertheless, after tried a new baked goodie I seem to forget about it after it’s posted. I really would like to put more effort in going back to the past DB challenge and revisit and re-try the amazing desserts that I’ve got to try. I have had a mix of failures and successes in the past challenges but it doesn’t matter. What matter are the techniques that I have learnt along the way. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRbU-Q1yG_v0j8xqV2bhop2_fkotioaQvnGd7H5pAQfVNrh8-_d8VvUuEQeOW7TcIk3M72PhAQ6KjEUf8XwmRepPAyBP55e3XAFc-BFruk1MMev6jKkf3c6qhzuLY9iWlb2R3n7d9gCdw/s1600/Maple-Mousse-Puffs-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRbU-Q1yG_v0j8xqV2bhop2_fkotioaQvnGd7H5pAQfVNrh8-_d8VvUuEQeOW7TcIk3M72PhAQ6KjEUf8XwmRepPAyBP55e3XAFc-BFruk1MMev6jKkf3c6qhzuLY9iWlb2R3n7d9gCdw/s640/Maple-Mousse-Puffs-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">When I started my blog a little over a year ago I was absolutely scared at the idea of making certain desserts. Or I had the (wrong) impression about the level of difficulty of certain recipes. The latter was the case for the pate a choux. I always loved everything made with pate a choux but I have always been intimidated by it. I would have never attempted it myself hadn’t it been for the Daring Bakers. But when I tried I got amazing puffs at the first shot and I remember thinking “this is so unbelievably easy!” (forget about making the croquembouche! That was a disaster because I burnt my fingers with the caramel and I could not go on staking the puffs!).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">So for this challenge I decided to try something new, the maple mousse, with something old, the puffs and I made maple mousse puffs. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia;">Maple Mousse<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">240 ml (8 fl oz or 1 cup) pure maple syrup (not maple-flavoured syrup)<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">4 large egg yolks<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">1 package (7g/1 tbsp) unflavoured gelatine<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">260 ml (12 fl oz or 1 1/2 cups) whipping cream (35% fat content)<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Directions</span></i><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Bring maple syrup to a boil then remove from heat.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Add warmed egg yolks to hot maple syrup until well mixed.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Remove from the fridge and divide equally among your edible containers.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia;">Pate a Choux</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;"><o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">(Yield: About 28)</span></i><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;"><o:p></o:p></span></i></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">175 ml (¾ cup) water</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">85 g (6 tbsp) unsalted butter</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">2 g (¼ tsp) salt</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">15 g (1 tbsp) sugar </span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">125 g (4.5 oz or 1 cup) all-purpose flour</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">4 large eggs</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">For Egg Wash: 1 egg and pinch of salt</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Pre-heat the oven to 425</span><span style="font-family: 'Times New Roman';">◦</span><span style="font-family: Georgia;">F degrees. Line two baking sheets with parchment paper.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Combine the water, the butter, the salt and the sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Add 1 egg. The batter will appear loose and shiny.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Add 1 egg. The batter will appear loose and shiny.</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Piping</span></i><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Transfer the batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Brush tops with egg wash (1 egg lightly beaten with pinch of salt).</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Bake the choux at 425</span><span style="font-family: 'Times New Roman';">◦</span><span style="font-family: Georgia;">F degrees until well-puffed and turning lightly golden in color (about 10 minutes).</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Lower the temperature to 350</span><span style="font-family: 'Times New Roman';">◦</span><span style="font-family: Georgia;">F degrees and continue baking until well-colored and dry (about 15-20 minutes more). Remove to a rack and cool.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Assemblage<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Once both the mousse and the pate a choux are cold, cut off the top of each puff and spread a tablespoon of mousse. You should prepare only those that you will eat soon to preserve the freshness of both the pate a choux and the mousse. The puffs can be stored in a airtight box overnight.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;">Have a sweet day!</span></div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com20tag:blogger.com,1999:blog-7675162681281460317.post-36818508457351856312011-04-19T09:16:00.000-07:002011-04-19T09:16:01.134-07:00Another thank you and a wonderful Greek Yogurt Cake<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBudqKCiD8dDKbMPsbCS8qN16o4EXWvWTrhG2VkskQWXG4g2nax0Ev6tYi6hHWaHckXeK-LPrwXQBXdXla9roTPDAhENl99SYGlR6GnZL4KJqLxkP7g457g5nb2ZFiogoYYX6pMZBQSCab/s1600/Greek-Yogurt-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBudqKCiD8dDKbMPsbCS8qN16o4EXWvWTrhG2VkskQWXG4g2nax0Ev6tYi6hHWaHckXeK-LPrwXQBXdXla9roTPDAhENl99SYGlR6GnZL4KJqLxkP7g457g5nb2ZFiogoYYX6pMZBQSCab/s640/Greek-Yogurt-Cake.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">A couple of posts ago, I was telling you about how the curse of never winning anything was finally broken in my life. Another giveaway that I was Lucky (yes, with capital L) to win was the <a href="http://www.chobani.com/">Chobani</a> giveaway at <a href="http://www.morethanamountfull.com/">More than a Mount Full</a>. As in many other cases, I left a comment just because I love leaving comments at Chef Dennis’s blog…not for the hope of winning a giveaway. Even less after winning three in such a short time span. Come on…I broke the curse with three victories, I could not expect to win another one…and one so so so delicious. But I did. And I would like to thank Chef Dennis for hosting that giveaway and Chobani for being so prompt in sending me a box filled with the most delicious Greek yogurt I’ve ever had.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">I had many plans and many delicious dreams about how to use this yogurt but the truth is that it is so good that I finished most of it just by big spoons and in a very short time! I was left only with the plain yogurt. I am not a big fan of plain yogurt (except, of course, for baking) and that is the only reason why it has survived that long. I knew I had to bake something with it. And while looking at my bookmarked recipes I stumbled upon this wonderful cake from Citron & Vanille. I know that my picture does not give justice to this cake but I was able to take only a few before it was gone. Go ahead and check out her wonderful pictures. She serves it with a Strawberry sauce.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><b><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-style: italic;"> Greek Yogurt Cake<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><i><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;"> Ingredients<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: center; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">500 g (1 lb) plain Greek yogurt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: center; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">130 g (4.6 oz) sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: center; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">50 g (1.7 oz) flour<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: center; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">4 egg whites<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: center; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">zest of 1 lemon<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"> Honey to drizzle the top<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">Preheat the oven to 360F degrees and grease a deep cake pan with butter.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">In a medium bowl, mix the yogurt, the sugar, the flour and the lemon zest.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">In another bowl, whisk the egg whites to a stiff consistency and add to the mixture.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt;">Pour the mixture into the prepared cake pan and bake for about an hour. If the center of the cake looks a little pale while the borders are golden, decrease the oven temperature. When cooked remove from the oven and turn upside down. Then turn and drizzle some honey on top before serving it.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Calibri; mso-bidi-font-size: 13.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Source: <a href="http://www.citronetvanille.com/blog/desserts/light-and-lighter-fromage-blanc-cake-with-strawberry-sauce/">Citron & Vanille</a><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com18tag:blogger.com,1999:blog-7675162681281460317.post-5675791159343528422011-04-13T18:41:00.000-07:002011-04-13T18:41:55.857-07:00Baking with Carla: Nutella Fudge Brownies<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zaI3FVOpBavYYWTy247tJ7fWMcopXRgM1VYSGhXbPTulXfh29dvhLTy523lGXksOS1Z1EiLc5DaAw_Dnte1yWcd5INdcp54v1OIw0_Moaxwgd6_xKnxmo5ZI8SgMz4ka1_99Yyta5TSD/s1600/Nutella-Brownies-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zaI3FVOpBavYYWTy247tJ7fWMcopXRgM1VYSGhXbPTulXfh29dvhLTy523lGXksOS1Z1EiLc5DaAw_Dnte1yWcd5INdcp54v1OIw0_Moaxwgd6_xKnxmo5ZI8SgMz4ka1_99Yyta5TSD/s640/Nutella-Brownies-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">You may (or may not) have noticed that I haven’t posted about Baking with Carla in a regular way lately. The truth is that my crazy schedule is affecting my Mondays with Carla too. I had to slow down our weekly meeting but this week I was back seeing her and baking with her. It was so nice. I truly love the time I spend with this kid! Last time I saw her, after we baked I said to her “ok, I think the scones cooled down enough. Now you can try one”. But she said “No, no aspetta!” (no, no wait!) and she run out of the kitchen, came back with her camera and shoot a dozen picture to the scones, setting them up on the plate in different ways. And then she said “proprio come te” (Just like you). Well, you can only imagine how I felt in that moment! I was so proud of that little girl. And, by the way, she took some amazing pictures with no props and just a point and shoot! Watch out, food bloggers! As soon as she will be able to write she might just become the youngest food blogger of our community!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">To celebrate our meeting, this time I decided to bake something with Nutella. I remembered this Nutella brownies recipe I found on </span><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Abby Dodge blog. Four ingredients? Brownies? Nutella? Who could say no! I had to try it with Carla. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu3E0on9ya0_M3V2dBgY_vghT0_M1spQeoxyJZr1JtylmL3cMjKkA0Npcl2W3PqINZly85OzvZWaISR8JVdv3uSh99fwzuXqaDFejet1K0GKz7YY_hBZFOpvGRdJRIcosHHIQcQlC3aW9/s1600/Nutella-Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu3E0on9ya0_M3V2dBgY_vghT0_M1spQeoxyJZr1JtylmL3cMjKkA0Npcl2W3PqINZly85OzvZWaISR8JVdv3uSh99fwzuXqaDFejet1K0GKz7YY_hBZFOpvGRdJRIcosHHIQcQlC3aW9/s640/Nutella-Brownies.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Nutella Fudge Brownies<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">1 cup Nutella<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">2 large eggs<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">65 g (2.25 oz or ½ cup) all purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">1/2 cup chocolate chips*<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">*which I omitted so this recipe actually had only 3 ingredients!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Method<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Preheat the oven to 350°F and prepare a 12-cup mini muffin pan with paper or foil liners (or, like I did, you can use silicon molds. In that case you don’t need to do anything).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Put the Nutella and eggs in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Spoon the batter into the muffin tins (about 3/4 full) and sprinkle evenly with the chocolate chips (if you decide to put them). <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Bake for about 12 minutes and let them cool on a cooling rack before serving.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Source: <a href="http://www.abbydodge.com/2011/03/sunday-afternoons-nutella-brownies/comment-page-1/#comment-156">Abby Dodge</a><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com33tag:blogger.com,1999:blog-7675162681281460317.post-16720576512652734382011-04-09T18:15:00.000-07:002011-04-09T18:15:55.571-07:00A long overdue thank you and Tate’s Pound Cake with Dried Cranberries<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXyH2Jb_CWRbMt5OfCkriEnC6L-u2sJqq-vjILCNZdZUMn9SS9GaUIzQnQi7wGlhvef5hgaRI4eNdbuF4krRvdBYkTXrC9Pp8STr8SLdtTKF3gUsr5LrPCzOkRWDOf_9522bWSBz8NodO/s1600/Dried-Cranberries-Pound-Cake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXyH2Jb_CWRbMt5OfCkriEnC6L-u2sJqq-vjILCNZdZUMn9SS9GaUIzQnQi7wGlhvef5hgaRI4eNdbuF4krRvdBYkTXrC9Pp8STr8SLdtTKF3gUsr5LrPCzOkRWDOf_9522bWSBz8NodO/s640/Dried-Cranberries-Pound-Cake-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">In this first year of blogging I have left thousands of comments on my favorite blogs. For the first nine months or so, I have also left countless of comments for giveaways. I have to say that I am not the luckiest girl of this planet when it comes to prizes, giveaways, etc. and I say it with a smile on my face. I never buy lottery tickets because I know that the good luck goodess is not on my side. If there are 10 prizes and 11 tickets you can be sure that I am holding the 11<sup>th</sup> unlucky ticket in my hands. This is a family curse following me, my mom, my dad, my brother and everybody else related to me by blood. I don’t complain. In Italy we say “sfortunati in gioco, fortunati in amore”, which reads more or less as “unlucky in the games, but lucky in love”. That works for me in the big scheme of “what is really important in life”. But come on….let’s be honest…who doesn’t like to win a little prize from time to time and feel like a kid…jumping around the house in silly happiness for a little victory. I DO! I DO!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">That’s what has been happening in the last 3 months. The family curse has been broken over Christmas holidays. It started with me winning Josie’s giveaway at <a href="http://daydreamerdesserts.com/">Daydreamer Desserts</a>. I won a cookie press, right on time for the <a href="http://caffeiiina.blogspot.com/2010/12/thank-you-cookies-neighbor-exchange.html">cookies exchange with my neighbors</a>. Thanks Josie! I am in love with my cookie press.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">The good luck goodess visited me again a week later, when I won a whole set of spices thanks to Christiane (at <a href="http://www.takingonmagazines.com/">The Mom Chef. Taking on Magazines One Recipe at a time</a>). Even if I don’t post about my cooking experiments I have to say that those spices have been very much appreciated in my home. Wally even started to cook more often since then. Hence, a double thank you to Christiane!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">All this was followed by another amazing giveaway victory for which I owe a long overdue thank you to Evan at <a href="http://sweetebakes.blogspot.com/">SweetEbakes</a>. Through Evan I got Tate’s Bake Shop cookies and cookbook. I still have other two giveaway prizes to thank for….I promise my thank you will come soon, together with what I created with those giveaways prizes. But for today I would love to share with you what is already my favorite recipe of Tate’s book: the pound cake. It should suffice to say that after the first time I made it, I was asked to make it again twice in the same week. The pound cake is delicious in itself. I did not change a single thing in the recipe. I just added dried cranberries and we loved the addition but you can easily love it just plain.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnph5PnLDHfAPe56LLuEcA5yTSaMmlx7Lj5xTKQTnRCQpPE7QwRkiMcIj-5GfS8BQHedRsOJgbAFbSCsqikeds5tJHav-Iv_I5N9Qb1zT1gg1d4U7gfZdLBZoH9R3YAlsQkbwI7iFzc085/s1600/Dried-Cranberries-Pound-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnph5PnLDHfAPe56LLuEcA5yTSaMmlx7Lj5xTKQTnRCQpPE7QwRkiMcIj-5GfS8BQHedRsOJgbAFbSCsqikeds5tJHav-Iv_I5N9Qb1zT1gg1d4U7gfZdLBZoH9R3YAlsQkbwI7iFzc085/s640/Dried-Cranberries-Pound-Cake.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">The first time I made this pound cake I followed the recipe literally. I was a bit scared by the huge amount of certain ingredients. Three cups of sugar and six eggs?!? I hoped that these huge quantities were justified by the taste. But I have to admit, I got a huge huge huge pound cake and yes, the ingredients amount was totally justified by the amazing taste. I shared it with friends but I could not make another like that just for Wally and me. The second and third time I halved the ingredients and baked it in a 9by5 loaf pan and the result was just as spectacular as the first time. I’m leaving you with the full recipe. You will decide how much you want of it </span><span style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_sbvKIxLxSTEqa81RnxMiEk4YHEMpj3AkzB4QYAgiURpQqpqoTUYZ3mp-Ljx2CCLm8Lgw2XhE6o8VWto1i-qtxVbh7K3JtX8ywDJPTm5fEpnamypNgKAoMzMjuCA9j2yCgph7zswybOd/s1600/Dried-Cranberries-Pound-Cake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_sbvKIxLxSTEqa81RnxMiEk4YHEMpj3AkzB4QYAgiURpQqpqoTUYZ3mp-Ljx2CCLm8Lgw2XhE6o8VWto1i-qtxVbh7K3JtX8ywDJPTm5fEpnamypNgKAoMzMjuCA9j2yCgph7zswybOd/s640/Dried-Cranberries-Pound-Cake-3.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Sour Cream Pound Cake (with dried cranberries)<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">320 g (11.25 oz or 2 ½ cups) all purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">65 g (2.25 oz or ½ cup cake flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">1 g (¼ tsp) salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">2 g (½ tsp) baking powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">225 g (2 sticks or 1 cup) unsalted butter, at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">600 g (21.3 oz or 3 cups) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">5 ml (1 tbsp) vanilla extract<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">6 large eggs<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">240 g (8.6 oz or 1 cup) sour cream<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia;">1 cup dried cranberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Preheat the oven to 300F degrees and butter a 9” bundt pan. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">In a small bowl, sift the flours, the salt, and the baking powder together. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">In a medium bowl, mix the butter and the sugar with an electric mixer until the batter is creamy, light and fluffy.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Add the vanilla and continue to mix. Then add the eggs one at a time, mixing and scraping down the bowl after each addition. Finally add the sour cream and mix until well incorporated. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Add the dry ingredients and the dried cranberries and mix the batter until they are well combined.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Spoon the batter into the bundt pan and bake for about 1 hour and 45 minutes, or until a toothpick inserted in the center will come out clean. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Let the cake completely cool on a cooling rack before trying to unmold because it’s very soft and it will break into pieces if you try to unmold it while still too warm.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: Tate’s Bake Shop Cookbook by Kathleen King<o:p></o:p></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com27tag:blogger.com,1999:blog-7675162681281460317.post-68415384962978954672011-04-02T09:24:00.000-07:002011-04-02T09:24:09.652-07:00CaffeIna (late) birthday and the most amazing cake I've ever had!<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKbFnSlFquNWHgYu4ncHn-u5i_B-0XdPiTJ3JPJvZpJs1VqF9N14QYoVeDCzr59F20Swruj577LgxPGixSJSpanmG_QdGhW6HZSefm0nkJS5IRKDY9TXycLJdHZySN8EYPhXZADZHtjfM/s1600/Petersburger-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKbFnSlFquNWHgYu4ncHn-u5i_B-0XdPiTJ3JPJvZpJs1VqF9N14QYoVeDCzr59F20Swruj577LgxPGixSJSpanmG_QdGhW6HZSefm0nkJS5IRKDY9TXycLJdHZySN8EYPhXZADZHtjfM/s640/Petersburger-4.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">The tenth of March was CaffeIna first birthday! Such an important event went unnoticed, or better said completely neglected (sigh), because of life events. Finally, I am in quieter waters and I find the time to post about a wonderful cake I made for that event. Honestly, I don’t want to waste too much time rambling around. I just would like to give you the recipe of this cake because it is just one of THE MOST AMAZING cakes I’ve ever had! If you look at the pictures you can see that the crust is a chocolate crust and as you all know I am not a big fan of chocolate (ps for Christiane: trust me on this one! You would love it too!). So for me to say that even with a chocolate component this cake was amazing it truly says it all. I guess the ricotta filling, which I loved, overcompensated. And don’t let the length of the method fool you: it’s super easy to make.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQiNrEezSD3JkdfIvd00GUdXOfJgl2xnNUmP_jj6xEsMNzA_JLGhdI1XiA2g5Jw1jIdQwOCXNnaa7dD9AZhXv2kSs2ia3UnabyQdn_6qeE4GLXD32opTfl5MrAxo1q0awGWAvEjhSAFiy/s1600/Petersburger-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQiNrEezSD3JkdfIvd00GUdXOfJgl2xnNUmP_jj6xEsMNzA_JLGhdI1XiA2g5Jw1jIdQwOCXNnaa7dD9AZhXv2kSs2ia3UnabyQdn_6qeE4GLXD32opTfl5MrAxo1q0awGWAvEjhSAFiy/s640/Petersburger-3.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I found this recipe at <a href="http://pasticciepastrocchi.blogspot.com/2011/02/questo-misterioso-petersburger.html">Pasticci e Pastrocchi</a>, one of my favorite Italian blogs. I was looking forward to translate it for you because this dessert brings the idea of cake to a whole new level. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2A3gr61WYJjoEZiT5GaIAitbrxqUL-mwwCSIcOTdS6dzS_evxi2N5H6NMfHiekjORVxOvvMg2vqVhyphenhyphenN4_YEBWWGs3erA6MKmXWJdrSn6CmOeNnEpJLcCO3R2i3iGXEohkrLYJpriRIh2/s1600/Petersburger-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2A3gr61WYJjoEZiT5GaIAitbrxqUL-mwwCSIcOTdS6dzS_evxi2N5H6NMfHiekjORVxOvvMg2vqVhyphenhyphenN4_YEBWWGs3erA6MKmXWJdrSn6CmOeNnEpJLcCO3R2i3iGXEohkrLYJpriRIh2/s640/Petersburger-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">This cake is for your, dear friends, constant or occasional readers, because this year of blogging has been such a surreal experience for me and you all made it so so so special! Thank you all!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5N7tfkCDEik4wQKc8xyD5YtGC3G1czjCu8UMESI0zRbjAcG1GQvEkgX6uwM9ZNqQE3ADDBDVUkQ90u9rYrUL88MdkBMk51sP1324ZAO3xMdZAKRQ8KccKjX8miy8cD0UUv9U5l_7mmTj/s1600/Petersburger-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5N7tfkCDEik4wQKc8xyD5YtGC3G1czjCu8UMESI0zRbjAcG1GQvEkgX6uwM9ZNqQE3ADDBDVUkQ90u9rYrUL88MdkBMk51sP1324ZAO3xMdZAKRQ8KccKjX8miy8cD0UUv9U5l_7mmTj/s640/Petersburger-5.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAql2Qb9hqbd3fQfwa1f8Bctf3KDVPm_W2swq3Cf_Eb5Gdo508usgxBBwuqM3oiej2prY8lrBFkmakGPRNcvtXqG7nqKMiAUw6ViKKXq3zUHRrs8vIKax_RJF6ZaefE9L-EiA8TTXWvFS8/s1600/Petersburger-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAql2Qb9hqbd3fQfwa1f8Bctf3KDVPm_W2swq3Cf_Eb5Gdo508usgxBBwuqM3oiej2prY8lrBFkmakGPRNcvtXqG7nqKMiAUw6ViKKXq3zUHRrs8vIKax_RJF6ZaefE9L-EiA8TTXWvFS8/s640/Petersburger-6.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Petersburger Streuselkuchen<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt; mso-bidi-font-weight: bold;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt; mso-bidi-font-weight: bold;">Yields a 9” cake<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt; mso-bidi-font-weight: bold;">For the crust<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">150 g (5.3 oz) butter, at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">125 g (4.4 oz) sugar <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">1 egg<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">250 g (9 oz or 2 cups) all-purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">5 g (1 tsp) baking powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">1 pinch of salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">15 g (1 tbsp) cocoa powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">For the filling<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">100 g (3.5 oz) butter <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">150 g (5.3 oz or ¾ cup) sugar, <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">5 eggs at room temperature <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">500 g (17.6 oz) ricotta<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">For the streusel<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">75 g (2.6 oz) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">75 g (2.6 oz) butter<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">150 g (5.3 oz) all-purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">15 g (1 tbsp) cocoa powder<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">For the crust (chocolate pasta frolla)<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Cut the butter into cubes and put it in a medium bowl. Add the sugar and the egg and mix quickly with a whisk.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Add the flour, the baking powder, the salt, and the cocoa powder and quickly mix, first with a fork and then with the finger tips until all the ingredients are just combined. Remember to be very quick to mix in all the ingredients. This is a pasta frolla type of dough and, like shortbread and similar dough, it is very important not to over-mix it or it will burn (i.e. once you bake it, it would become very hard!)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Quickly shape the dough into a ball, wrap it into plastic wrap and put it in a cold place (but not the fridge this time) while you prepare the filling.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">For the filling<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">In the bowl of your electric mixer, beat the butter and the sugar until you obtain a cream. Then add the eggs, one at a time. It is very important that the eggs are at room temperature or the cream will become all lumpy.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">When the eggs are all well incorporated, add the ricotta and beat until you obtain a smooth cream.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">For the Streusel<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Melt the butter and let it cool down. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Add the flour and the sugar and quickly mix with a fork or your hands until you obtain a crumby mixture.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">To assemble the cake<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Preheat the oven to 350F degrees and prepare a 9” springform pan (I buttered it and covered the bottom with parchment paper).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Roll out the dough on the bottom and the sides of the pan (make sure to make very high sides). Pour the filling on the crust and the sprinkle the streusel on top.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Bake for about an hour or until a knife inserted in the center comes out clean of crust crumbs. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Let the cake cool down completely before opening the sides of the pan. Mine took a long time to be ready to get unmold! (The center of the cake will be pretty liquid until the cake gets completely cooled. If you try to unmold it too soon you will risk a disaster, with the filling flowing all out.) <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 15.0pt;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com54tag:blogger.com,1999:blog-7675162681281460317.post-8386348615561980792011-03-27T09:03:00.000-07:002011-03-27T09:03:26.797-07:00Yeasted Meringue Coffee Cake for March Daring Bakers’ Challenge<!--StartFragment--> <br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTYsQ7AQA7Q93FMbWQPswbsw0QBvWMmwnvXcjBCPQnlgKaSfX8IrRWZ5lucZ8uGBcfK8_oZXSiXqMDMG0Jl4-_wwWlkUK0Xwvk86y8LqtYfORQ0_ek0TBi5EIzsnt-EYbyB5EGiblzrWQ/s1600/Yeasted-Meringue-Coffee-Cake-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTYsQ7AQA7Q93FMbWQPswbsw0QBvWMmwnvXcjBCPQnlgKaSfX8IrRWZ5lucZ8uGBcfK8_oZXSiXqMDMG0Jl4-_wwWlkUK0Xwvk86y8LqtYfORQ0_ek0TBi5EIzsnt-EYbyB5EGiblzrWQ/s640/Yeasted-Meringue-Coffee-Cake-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I was looking forward to tackle this month DB Challenge. I knew this weekend was going to be the first weekend in a long time free from midterms, homework, seminars, and meetings. I knew I would have had the tranquility and time that this challenge deserved. I loved loved loved spending my weekend with </span><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: "Arial Narrow"; mso-bidi-font-size: 30.0pt;">la main à la pâte</span></i><span style="font-family: Georgia; mso-bidi-font-family: "Arial Narrow"; mso-bidi-font-size: 30.0pt;"> working with yeast. I really needed some soothing and relaxing kneading time. In fact, this month’s challenge was all about yeast! Yuhuuu! <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9clCj886g7ybwgxs5_2eh1nGXrA5kJg1yMiMJoJL9TlkIb_5HFgEoQUeF-wQdn_SHr1CmX-Z4Q_7prsny3vgSvoBfA3Ez-RJz9ZURGzXf-gQav4B3ezFYi43hxxRHXkyqxHypAcCgiBXj/s1600/Yeasted-Meringue-Coffee-Cake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9clCj886g7ybwgxs5_2eh1nGXrA5kJg1yMiMJoJL9TlkIb_5HFgEoQUeF-wQdn_SHr1CmX-Z4Q_7prsny3vgSvoBfA3Ez-RJz9ZURGzXf-gQav4B3ezFYi43hxxRHXkyqxHypAcCgiBXj/s640/Yeasted-Meringue-Coffee-Cake-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;">The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGZQcK0Alij0gQuSTRpOUPQMRFKR45kN01-iYzFPR9ZERGC6pZP1uzyW-qbxhGm-ibnReVyKmsHYte-Y_I3q8vhYFCKzPgn1KWxwGfzA8117O5bSUE61mr4bndGTi48KKrs3XHDMbQn_A/s1600/Yeasted-Meringue-Coffee-Cake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGZQcK0Alij0gQuSTRpOUPQMRFKR45kN01-iYzFPR9ZERGC6pZP1uzyW-qbxhGm-ibnReVyKmsHYte-Y_I3q8vhYFCKzPgn1KWxwGfzA8117O5bSUE61mr4bndGTi48KKrs3XHDMbQn_A/s640/Yeasted-Meringue-Coffee-Cake-3.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;">You should really go and look at all the wonderful creations that we will have today on the blogsphere thanks to this challenge. You should also go and look at the full recipe at the <a href="http://thedaringkitchen.com/">Daring Kitchen’s website</a>. I followed Jamie’s version of the recipe for the filling, the one with walnuts, sugar, cinnamon and chocolate chips. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgkRbpgqKSw8ZgwyKfbZhP7mwX6DvJv-R017Vx3ByI59EKhcpL8zgl1z4VpukxIkrnpMJyfaxo2TJfw9jOkaLj_4Mrqp6l0isLwQThQQE4K9SiWKhu3fq76sllaBQPhV9AFgim60tpsxw/s1600/Yeasted-Meringue-Coffee-Cake-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgkRbpgqKSw8ZgwyKfbZhP7mwX6DvJv-R017Vx3ByI59EKhcpL8zgl1z4VpukxIkrnpMJyfaxo2TJfw9jOkaLj_4Mrqp6l0isLwQThQQE4K9SiWKhu3fq76sllaBQPhV9AFgim60tpsxw/s640/Yeasted-Meringue-Coffee-Cake-4.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;">Wally and I don’t like meringue at all so I did not spread too much meringue on the inside. In this way the meringue flavor was not too strong and the result was that we both loved this cake. But what I truly truly truly loved was the cake itself. The dough was so much fun and so easy to make that even those who are scared of yeast should try it. Once baked, you get a pillow-soft, semi-sweet dough that is going to make you fall in love with it at the first bite. The recipe is definitely a keeper to be used with any filling that can come up to your mind (read “nutella” for me </span><span style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Georgia; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;"> )<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 11.0pt;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: "Arial Narrow"; mso-bidi-font-size: 30.0pt;">http://thedaringkitchen.com/<o:p></o:p></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com29tag:blogger.com,1999:blog-7675162681281460317.post-19625520418910542842011-03-21T19:58:00.000-07:002011-03-21T19:58:37.408-07:00Baking with Carla: Maple Cinnamon Scones<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8J1CEV27X3U4h1r4YZN7VbjpBqP7KMEZzzfui39jVY4q3rNnQ98SuQ7XnhnVhJnkT28iAMtxGCea9pMN2y62DDSLPDc5BHo2RuIPHD1yh7Rcuy9wxhXZad8Kd01dGMj83L7pF9KcRu91W/s1600/Maple-Cinnamon-Scones-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8J1CEV27X3U4h1r4YZN7VbjpBqP7KMEZzzfui39jVY4q3rNnQ98SuQ7XnhnVhJnkT28iAMtxGCea9pMN2y62DDSLPDc5BHo2RuIPHD1yh7Rcuy9wxhXZad8Kd01dGMj83L7pF9KcRu91W/s640/Maple-Cinnamon-Scones-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I love scones. Scones were the first non-Italian sweet treat that I made when I moved to the US. They were also the first non-Italian treat that I made for Wally, knowing how much he loves them. The first time he tried them, he took a bite and exclaimed:” These are soooo good, Amore!” Since then, he just can’t eat store bought ones. Not even those made in good bakeries. Those rare times he has a craving and buys one, he kind of regrets it. He knows that they will never be as good as the ones I make. At least, that’s what he says. I usually don’t have much faith in my skills but I have to admit…I do make good scones. I don’t know if I would think they are better than any other scones you find around….but they are usually pretty good.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenDZOSP4XSJ9L3UH83e-ZZUVr0URPOUs422nUdrGmmLUpcLcvRIwdUqZJY1E951wYiGnTuMMUOglNV6XgZHZJwys56DSBzuKGQi2dG1ROZ1C4tcI8TOSt0cqM0irYsBu7CEr1vK8ZvsC-/s1600/Maple-Cinnamon-Scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenDZOSP4XSJ9L3UH83e-ZZUVr0URPOUs422nUdrGmmLUpcLcvRIwdUqZJY1E951wYiGnTuMMUOglNV6XgZHZJwys56DSBzuKGQi2dG1ROZ1C4tcI8TOSt0cqM0irYsBu7CEr1vK8ZvsC-/s640/Maple-Cinnamon-Scones.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">That said, I don’t know why I never make scones with Carla. I made them the second time I’ve met her but never again since them. It was time to fix the situation but I did not want to make the usual chocolate chips scones so I went for maple cinnamon ones. I know she loves both maple syrup and cinnamon so it sounded like a great idea.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LubiOGn63VpuGuUTcLjO64Uk3GDLnpm_tfaiPIvN8VEnqlDJ9oEKxNWEumpQeciN5xJj1mbcAi5nQZKqEVCxvW3oYF811mfKl4lJATZrXVtuvN5Z76j_qOI171Fk_2agvePxGRjNcI4q/s1600/Maple-Cinnamon-Scones-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LubiOGn63VpuGuUTcLjO64Uk3GDLnpm_tfaiPIvN8VEnqlDJ9oEKxNWEumpQeciN5xJj1mbcAi5nQZKqEVCxvW3oYF811mfKl4lJATZrXVtuvN5Z76j_qOI171Fk_2agvePxGRjNcI4q/s640/Maple-Cinnamon-Scones-3.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I adapted the recipe from <a href="http://saltyspoon.com/index.php/2009/07/maple-cinnamon-scones/">The Salty Spoon</a>. I have to admit, though, that I would not consider these to be the best scones I’ve ever made. The texture was simply fantastic: so soft inside with a nice slightly crunchy outside. But the flavor was a bit “whatever” (as I say when something does not really gain my favor). I think they need something else….maybe more maple syrup. I don’t know, I need to work more on them. In the meantime, they were a great start to remind me why I love scones so much. If you guys have a great maple cinnamon scones recipe, I would be super happy to hear about it and try them again with Carla.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsg3-YePDcNgYJ5SG8RZBnT-dpR62_dZQHRgH7ldPEdE_vYmwjRsV9-ADA3KF3wxt5S3jC3IXqZz0EPO-ic6Xwen3w0X-zeppM-pAYZrJ6iFt0iT7dF8QnpCvjR6kW1k4TkxjEuj45JDcF/s1600/Maple-Cinnamon-Scones-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsg3-YePDcNgYJ5SG8RZBnT-dpR62_dZQHRgH7ldPEdE_vYmwjRsV9-ADA3KF3wxt5S3jC3IXqZz0EPO-ic6Xwen3w0X-zeppM-pAYZrJ6iFt0iT7dF8QnpCvjR6kW1k4TkxjEuj45JDcF/s640/Maple-Cinnamon-Scones-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Maple Cinnamon Scones<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Ingredients</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Makes 8 scones<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">210 g (7.5 oz or 1 2/3 cups) all-purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">30 g (2 tbsp) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">15 g (1 tbsp) baking powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">30 g (2 tbsp) unsalted butter<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">120 g (4.3 oz or ½ cup) sour cream<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">30 ml (2 tbsp) milk<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">30 ml (2 tbsp) maple syrup<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">5 g (1 tsp) cinnamon<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">a couple of spoons of extra milk to brush <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Preheat the oven to 400F degrees and prepare a baking sheet with parchment paper.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">In a big bowl, combine the flour, the sugar, the baking powder and the butter and quickly mix with the tips of your fingers until the butter is coated with the dry ingredients. As usual in the case of scones, don’t overwork the dough so be sure to be very quick.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Add the milk, the sour cream, and the maple syrup and quickly stir, just until the ingredients are combined. Finally add the cinnamon and stir again until the dough just stays together. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Turn the dough onto a lightly floured surface and knead just a few times until the dough is a bit more compact. Transfer the dough onto the prepared baking pan and pat it down into a disk. Cut the dough into 8 parts, making sure you don’t go all the way down into the dough with the knife. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">With a pastry brush, coat the dough with little milk and if you want top it with some extra cinnamon.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Bake for about 15 minutes (I needed to bake it for about 20 minutes but my oven slightly under-bakes!).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Let the scones slightly cool down on a cooling rack before serving them. They sure are best when they are still warm!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Palatino; mso-bidi-font-size: 13.0pt;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: adapted from <a href="http://saltyspoon.com/index.php/2009/07/maple-cinnamon-scones/">The Salty Spoon</a></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com29tag:blogger.com,1999:blog-7675162681281460317.post-88357861826163739242011-03-18T15:32:00.000-07:002011-03-18T15:32:05.223-07:00A Lemon Sponge Pudding to die for!<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmB16K-SEfJQ3bdO5bqusmRMOLQhp1eNqCE0VNLYEIaWVqWf6xh95MpHEjfY18Uwo_fQtOX7oAgrSPc-Ud68oENn658oOGeMiVMUa5Th_bEJ3ASf-HxlfiUy_DzY2oj6S78OClsw5R7KTi/s1600/Lemon-Sponge-Pudding-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmB16K-SEfJQ3bdO5bqusmRMOLQhp1eNqCE0VNLYEIaWVqWf6xh95MpHEjfY18Uwo_fQtOX7oAgrSPc-Ud68oENn658oOGeMiVMUa5Th_bEJ3ASf-HxlfiUy_DzY2oj6S78OClsw5R7KTi/s640/Lemon-Sponge-Pudding-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">In these busy weeks I tend to bake with whatever I have available in the fridge. Doing with what you have available is, I believe, a great skill. It also forces me to “keep it simple”. Sometimes I find recipes that make me drool as soon as I see the picture but then I get to the list of ingredients only to discover that they require some weird ingredient or a long list of ingredients and/or steps to be made. In these days, I really have no time for complicated recipes so I put those in my wish-to-bake-soon list and I move ahead…not knowing if or when I will be able to make them.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">When I stumbled upon this Lemon Sponge Pudding at <a href="http://www.joyofbaking.com/LemonSpongePudding.html">Joy of Baking</a>, the opposite happened. I fell in love with the concepts of the recipe and when I went to look at the ingredients list and method I could not believe how doable this recipe was with things that everybody always has at home! (</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">p.s. I omitted the cream of tartar of the original recipe because I did not have it at home and everything still worked fine. So you see? Everybody will have all the other ingredients at home!)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">On top of it, going through the post I read this sentence <i style="mso-bidi-font-style: normal;">“</i></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">What is so unique about this Lemon Sponge Pudding is what happens as it </span></i><a href="http://www.joyofbaking.com/LemonSpongePudding.html"><i style="mso-bidi-font-style: normal;"><span style="color: windowtext; font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; text-decoration: none; text-underline: none;">bakes</span></i></a><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"> - the batter separates into two layers. The top layer becomes a light and airy sponge cake, yet underneath is a deliciously tangy lemon sauce”</span></i><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">. I knew I could not put this recipe in my list and forget about it. I had to make it! Immediately! So I did. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">It was love at first sight. And at first bite! <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjplu4DHDeztxxgxfA8Lt6piFF71vUjXPooe0AzTEbb3SIs3vnIBeOnNA2f23Wu6pCN4z3G9qVZ4TF8urthxivsXZUj-V8CMLZi8FV49hrsAtvpVYgvJImEpPNGLYYTk4UgW-sOovDdpt/s1600/Lemon-Sponge-Pudding-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjplu4DHDeztxxgxfA8Lt6piFF71vUjXPooe0AzTEbb3SIs3vnIBeOnNA2f23Wu6pCN4z3G9qVZ4TF8urthxivsXZUj-V8CMLZi8FV49hrsAtvpVYgvJImEpPNGLYYTk4UgW-sOovDdpt/s640/Lemon-Sponge-Pudding-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">I apologize if the pudding doesn’t look perfectly shaped but I had to unmold it and show you all this “underneath lemon sauce”. It created this juice layer that tasted just heaven in my mouth. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">This dessert is a winner for all those who, like me, love lemon flavored desserts. If you are not a big lemon or citrus flavor fan, then this is not really for you…sorry </span><span style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Lemon Sponge Pudding<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Makes 4 individual puddings<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">140 g (4.9 oz) sugar</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">30 g (2 tbsp) unsalted butter, room temperature</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">2 eggs, separated</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">5ml (1 tsp) vanilla extract</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">5 g (1 tsp) lemon zest</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">30 g (1.13 oz or ¼ cup) all-purpose flour</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"> <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">1 pinch salt</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">60 ml (2 fl oz or ¼ cup) fresh lemon juice</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">160 ml (5.4 fl oz or a bit less than ¾ cup) whole milk<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Method <o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Preheat the oven to 350 F degrees F and butter 4 ramekins. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">In the bowl of your electric mixer, or with a hand mixer, cream the sugar (minus two tbsp to be used to whip the egg whites) and the butter until light and fluffy.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Add the egg yolks, one at a time, and beat until they are well incorporated. Beat in the vanilla extract and the lemon zest.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Add the flour and the salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and the milk. Set aside while you beat the egg whites.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until you obtain soft peaks, then gradually add the remaining 2 tbsp of sugar and keep beating until you obtain stiff peaks.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Gently fold the egg whites into the batter, in three additions, mixing only until incorporated. The batter will be very liquid. I was concerned I did something wrong but don’t get scared! It’s fine!</span><span style="font-family: Georgia; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Carefully pour the batter into the prepared ramekins. Place the ramekins in a large baking pan and pour in enough hot water so that the water is halfway up the sides of the ramekins.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;">When ready, remove the ramekins from the water bath and cool slightly before serving. If you want to unmold them, let them cool completely before trying to do so.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: adapted from <a href="http://www.joyofbaking.com/LemonSpongePudding.html">Joy of Baking</a></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com36tag:blogger.com,1999:blog-7675162681281460317.post-54017063892451827042011-03-14T17:46:00.000-07:002011-03-14T17:46:52.998-07:00Baking with Carla: Banana butterscotch chocolate chips bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoyOGDkNeuVeODBU6Lrbgja78Z1QfRtvMis2cqhr_6fojJbz8Llikkg0EghCxmRgVDnIoLYrDNIyb-aCle2FD-5IhorUioJBQmpxzDKIyykOhDmCNqG2YOqDpPuLIm0ddQ_HlS4TgpzpB/s1600/Banana-Butterscotch-Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoyOGDkNeuVeODBU6Lrbgja78Z1QfRtvMis2cqhr_6fojJbz8Llikkg0EghCxmRgVDnIoLYrDNIyb-aCle2FD-5IhorUioJBQmpxzDKIyykOhDmCNqG2YOqDpPuLIm0ddQ_HlS4TgpzpB/s640/Banana-Butterscotch-Bread.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">I was trying very hard to find something interesting to write on this post but the truth is that after a long week, filled with work, parents meetings, classes, homework, etc. the only thing I wanted to do over the weekend was to bake something comforting and to share it with you.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg93St4mL_2ZpL-S1hSHG5YHFnAfcFV86FZPyUlcKXaSHOcFMPyJ1sKAX4d7RbDAUahZHmQTPIw_W7PrhPOyl0VY1EmHuOHobh4TWQHfn5JuMwJD-Bm1acdbGxoxtCWEY7ODkng1zfUbgI/s1600/Bananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg93St4mL_2ZpL-S1hSHG5YHFnAfcFV86FZPyUlcKXaSHOcFMPyJ1sKAX4d7RbDAUahZHmQTPIw_W7PrhPOyl0VY1EmHuOHobh4TWQHfn5JuMwJD-Bm1acdbGxoxtCWEY7ODkng1zfUbgI/s400/Bananas.jpg" width="400" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">The result was so good that I decided to replicate it and make it again today with Carla. I found this wonderful recipe at <a href="http://steamykitchen.com/31-bananananna-bread.html">Steamy Kitchen</a> and I’ll leave you with it with just two quick notes. First, I’m not a big banana bread fan but this one is so far the best one I’ve tried! Second, I did not change the recipe at all except for adding butterscotch chocolate chips…just because I have a weakness for butterscotch chocolate chips. We thought the flavor combination was fantastic!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOpDFDVNgFsxYzjZgnXlv4udaTSwfhpDHifCi5QrIO7qSFKXcWU6uiJh-PMqLWNCiGqMsYdaBpwSAftUfJxxYGfhXHHz2caY-2Wu6u7NvsUMe3S2bhkARrNzgLr0xdBMu7LOAjvf6oYeu/s1600/Banana-Butterscotch-Bread-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOpDFDVNgFsxYzjZgnXlv4udaTSwfhpDHifCi5QrIO7qSFKXcWU6uiJh-PMqLWNCiGqMsYdaBpwSAftUfJxxYGfhXHHz2caY-2Wu6u7NvsUMe3S2bhkARrNzgLr0xdBMu7LOAjvf6oYeu/s640/Banana-Butterscotch-Bread-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Banana butterscotch chocolate chips bread<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">260 g (9 oz or 2 cups) all-purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">5 g (1 tsp) baking soda<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">1 pinch salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">113 gr (1 stick or 1/2 cup) butter, softened<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">165 g (5.7 oz or 3/4 cup) brown sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">2 eggs, beaten<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">2 1/2 cups mashed overripe bananas (about 4 bananas)<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">150 g (1 cup) butterscotch chocolate chips<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Preheat the oven to 350F degrees and lightly grease a 9×5 inch loaf pan. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">In a large bowl, combine the flour, the baking soda, and the salt.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">In another bowl, mix together the butter and the brown sugar until creamy. Stir in the eggs and the mashed bananas until well blended.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Stir the banana mixture into the flour mixture until you obtain a homogenous batter and add the butterscotch chocolate chips.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted into center of the loaf comes out clean.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Let the bread cool in the pan for 10 minutes, then turn out onto a cooling rack to finish cooling.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: adapted from <a href="http://steamykitchen.com/31-bananananna-bread.html">Steamy Kitchen</a></span></div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com19tag:blogger.com,1999:blog-7675162681281460317.post-43328685618905911552011-03-10T08:08:00.000-08:002011-03-12T11:45:11.346-08:00CaffeIna and Carla’s interview at Booksicals<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Would you like to know more about CaffeIna’s work with kids? Would you like to know more about the little baker behind the weekly Baking with Carla? Would you like to learn about a <a href="http://www.booksicals.com/">super cool websit</a>e that “inspires a love for reading through the arts”?<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Well, then you should check out the little interview I did with <a href="http://www.booksicals.com/blog">Booksicals</a>. <a href="http://www.booksicals.com/blog">Booksicals </a>is a very cool website that, whether you have kids or not, you should really check out. An interview with Carla and me will be up today.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Check it out and says hi! I hope you will enjoy it. It was a true pleasure for me to collaborate with Susan and Dagny on this.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com10tag:blogger.com,1999:blog-7675162681281460317.post-17497539636911105962011-03-07T18:36:00.000-08:002011-04-05T16:59:42.943-07:00Baking with Carla: Little Almonds Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdiNf2DLqLvytmr8zsSWSE4nXmlRtDmgzDLnh9KItF-63bef0n5g76SGHtVAK1UXDVe1fVTX5eqsr5vStmoe1Zzb7vS7thfwPEQrW2KVfe1ASDjjh4iupXRwxsFvjqFuscSMJqJ7eFQdI/s1600/Little-Almonds-Cakes-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdiNf2DLqLvytmr8zsSWSE4nXmlRtDmgzDLnh9KItF-63bef0n5g76SGHtVAK1UXDVe1fVTX5eqsr5vStmoe1Zzb7vS7thfwPEQrW2KVfe1ASDjjh4iupXRwxsFvjqFuscSMJqJ7eFQdI/s640/Little-Almonds-Cakes-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">I remember back in January foreseeing a long and busy beginning of the year. I got myself organized with my life, my blog (which is my life too!), my work, my classes and I got into a zen attitude to face what I knew was going to be a hard month. It is now March and the expected slow-down pace did not happen. Actually, things just got more busy, hectic and chaotic.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia;"><a name='more'></a><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">The problem is that the big work load I had in January was supposed to be relieved by a teacher finally coming back from a long leave. Not only did that teacher not come back (and she won’t at least until the beginning of next school year) but another teacher is about to go on maternity leave. So what happened? My scheduled got changed for, I believe, the 15<sup>th</sup> time this year. I was “asked” (not that I could say no!) to leave the two classes I was working in and take full charge of the 3-4-year old kids class. I am now transitioning into that class by working 2 days in the old one and 3 days in the new one. From April I will be fully in charge. Now, I adore this class. I love the kids of the class. I know them pretty well. But suddenly becoming the head teacher (never been a head teacher before!) and in April (after the class has been with another teacher for 7 months) is not only very hard but scares the hell out of me. Without considering that, despite asking to work about 20 hours per week this year, I will now be working 35-40 hours. Needless to say, I freaked out! After the news, for an entire week I was not even able to sleep for how anxious I was. Yes, I know, as Wally says “You’ll be fine. Actually, Amore, you will be great!”. Possibly. But that doesn’t change the fact that I am anxious and exhausted. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Last week was my first transition week and in an attempt to reschedule several life events around the new schedule I even had to cancel my baking session with Carla. This week I did not want to let that happen. I will still be baking with Carla, despite my physical and mental exhaustion. I am just very sad because I realize how absent I am from the blogging world lately. If I am not visiting your blog very often, my friends, please bear with me! I did not forget you. I just can’t find the time to do anything in my life in this moment. I can barely bake and post, let aside visiting all the wonderful blogs you all work so hard to keep. I am keeping track of all that happens to you though and you are in my thoughts. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;"><o:p><span class="Apple-style-span" style="font-family: Times;"><span style="font-family: Georgia;">But enough with apologies! Here is the recipe I made today with Carla. In an attempt to keep up with your blogs, I’m trying to make those recipes that I have in my wish-to-bake-soon list. This one comes from Lindsey, of the wonderful blog<a href="http://www.hotpolkadot.com/"> Hot Polka Dots</a>. It really puts me in a good mood to visit Lindsay’s blog so I thought this was going to be the perfect recipe to cheer me up this Monday! She calls this family recipe Boterkoek. I just renamed them Little Almond Cakes. I know…much more boring name </span><span style="font-family: Wingdings;">J</span><span style="font-family: Georgia;"> same deliciousness, though. Make sure to visit <a href="http://www.hotpolkadot.com/">Lindsey’s blog</a> for many many many more delicious baked goods (and wonderful photography!)</span></span></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKEccOhnVL4g3NEUZZWFGrLyqDXkM9VJ3k0KxHLnxo0JU6oLKzbazeX5BObQiNkUqtPl1cO_BQ0NjzxQRuReVWyc-vKrW2z7zPoS2Jqe85pOmUgA28G-Scf-giKFoFTvR7k19etKXK3no/s1600/Little-Almonds-Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKEccOhnVL4g3NEUZZWFGrLyqDXkM9VJ3k0KxHLnxo0JU6oLKzbazeX5BObQiNkUqtPl1cO_BQ0NjzxQRuReVWyc-vKrW2z7zPoS2Jqe85pOmUgA28G-Scf-giKFoFTvR7k19etKXK3no/s640/Little-Almonds-Cakes.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Little Almond Cakes<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Makes 4-5 individual cakes<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">230 g (2 sticks or 1 cup) unsalted butter, room temperature</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">200 g (7.1 oz or 1 cup) granulated sugar</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">2 ml (1/2 tsp) almond extract</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">1 egg</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">260 g (9 oz or 2 cup) all purpose flour</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">1/2 cup sliced almonds</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">1 egg white</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">15 ml (1 tbsp) water</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Preheat the oven to 325F degrees and prepare a tartlettes pan (or ramekins).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">In a large bowl, mix the butter and sugar until creamy. Add the almond extract and the egg and mix it well. Finally, beat in the flour until it's well incorporated. The dough will look pretty thick and sticky.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Divide the dough among tartlettes molds (or the ramekins), pressing it evenly into the forms with your fingers. Sprinkle a layer of almonds over each tartelette and press them down lightly. Whisk together the egg white and water and brush the mixture over the almond layer with a pastry brush.</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Bake for about 20-30 minutes, or until the edges are of a light brown color. Place the tartlette pan on a cooling rack and let them cool before trying to unmold them. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: adapted from <a href="http://hotpolkadot.com/2010/12/04/knit-one-purl-one-bake-one-eat-one">hot polka dot</a><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com39tag:blogger.com,1999:blog-7675162681281460317.post-1318321422486637892011-03-03T14:59:00.000-08:002011-04-05T17:00:12.311-07:00Red Velvet Mini Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wrg9YuQ87rwwCXBOoqXJ1s67arsKbG-inoxuhbjD5lnqxS2SwcsUpnS7nx_xNNlnOKR3EX0xlt6zsLiOx5SHBWmDWNBPHaz2LUnFWzV-KLMRiynzJFu-pNeyzmc_-vhGEEqMZhDLP64G/s1600/Red-Velvet-Mini-Cupcakes-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wrg9YuQ87rwwCXBOoqXJ1s67arsKbG-inoxuhbjD5lnqxS2SwcsUpnS7nx_xNNlnOKR3EX0xlt6zsLiOx5SHBWmDWNBPHaz2LUnFWzV-KLMRiynzJFu-pNeyzmc_-vhGEEqMZhDLP64G/s640/Red-Velvet-Mini-Cupcakes-1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">For once, I made cupcakes! I am not the biggest cupcakes fan. I like them. Sometimes I find a flavor combination that makes me love them. But I have some troubles with the idea of making them myself. I think it’s very hard to really mess up a cupcake recipe and get very bad cupcakes. But I also thing it’s very hard to get great cupcakes. I wow at breads, rolls, cakes, scones. But I really wow at cupcakes. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
<a name='more'></a><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">This time I wowed! And together with me other 40 people or so did. At Wally’s office they decided to have a Valentines’ day potluck. That week, however, many of them were sick, Wally included. He brought something in a few days later. At that point, I did not feel compelled to make something heart-shaped (thank god!). But when I found this recipe I decided that I could give up some of my V-day indifference and make, at least, red velvet cupcakes. Wally came home with lots and lots of compliments for me. Rumor has it one of his coworker had 15 mini cupcakes! Wow! That’s a lot!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YLoEBcb2qmhgbYj_i3VgvpAPStF64NkzGG7Jmiy_InQVvOJxQVBe3h8raCOQhkOrLbI9frNl4y5NP13tBDRa-PZyrUSSDzeRS8TXiXDb9xWym_tXWLv5KcBbmwXIkqDgeo_wHfNcNMX4/s1600/Red-Velvet-Mini-Cupcakes-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YLoEBcb2qmhgbYj_i3VgvpAPStF64NkzGG7Jmiy_InQVvOJxQVBe3h8raCOQhkOrLbI9frNl4y5NP13tBDRa-PZyrUSSDzeRS8TXiXDb9xWym_tXWLv5KcBbmwXIkqDgeo_wHfNcNMX4/s640/Red-Velvet-Mini-Cupcakes-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">First note: as you can see, they are not super flashy red. The reason is that I felt the 1 ½ tablespoon of food coloring was way too much for my tastes. If you don’t mind using that much food coloring, go ahead and make them bright red!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Second note: I doubled the ingredients to obtain enough mini cupcakes for everybody. I got 68 mini cupcakes! Yes, many many many! You can just half the recipe to obtain a normal amount of mini cupcakes or you can make normal size cupcakes. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aBGH2C2emfXWcHbSLrR7Wpw3NY17DEZ5nOttnJOIFun7x37-tM_ymOJXhpNbhMI0jW53OIc71eOydPHG9kS6mxfHiB6zG_kawLW2yiZonKIsj3rEiim8gR_S5fW05O4q24UBsno9Luvj/s1600/Red-Velvet-Mini-Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aBGH2C2emfXWcHbSLrR7Wpw3NY17DEZ5nOttnJOIFun7x37-tM_ymOJXhpNbhMI0jW53OIc71eOydPHG9kS6mxfHiB6zG_kawLW2yiZonKIsj3rEiim8gR_S5fW05O4q24UBsno9Luvj/s640/Red-Velvet-Mini-Cupcakes.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Red Velvet Cupcakes with Cream Cheese Frosting<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">For the cupcakes<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;"><o:p> </o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">300 gr (1 1/2 cups) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">113 gr (1/2 cup or 1 stick) unsalted butter, at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">2 eggs, room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">2 1/3 cups of cake flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">2 tablespoons of Dutch-processed cocoa powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">1 teaspoon of baking soda<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">1 teaspoon of baking powder<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">1/2 teaspoon of salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">1 cup of buttermilk<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">1 1/2 tablespoons of red food coloring<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">1 teaspoon of vanilla extract<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">1 teaspoon of distilled white vinegar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i><span style="font-family: Georgia;">For the frosting</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;"><o:p> </o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">113 gr (1/2 cup or 1 stick) unsalted butter, at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">(8 oz) cream cheese, at room temperature<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">400-600 gr (2- 3 cups) confectioners’ sugar, depending on how sweet you like the frosting<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">5 ml (1 tsp) vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">For the cupcakes<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">The Frosting</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;"><o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Add the vanilla extract and mix.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: <a href="http://simplerecipes.me/?p=2118">Simple Recipes </a><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com41tag:blogger.com,1999:blog-7675162681281460317.post-59458806083531494002011-02-27T08:05:00.000-08:002011-04-05T17:00:39.607-07:00February Daring Bakers’ Challenge: Butterscotch and white chocolate panna cotta and Florentine Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7-USRVKHXVkvaIDgCD1vKMOMfp0JowQRRb2Av3UtLUJIL_QFvDQNieVFmZZREWNWRigrbwaesgtxyytsOgAOQBvP6-mESmVfoxinoO7I6KqDeq2gB2Kw1VkDGe96-k5lThPCFwWWYcHO/s1600/Butterscotch-Chocolate-Panna-Cotta-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7-USRVKHXVkvaIDgCD1vKMOMfp0JowQRRb2Av3UtLUJIL_QFvDQNieVFmZZREWNWRigrbwaesgtxyytsOgAOQBvP6-mESmVfoxinoO7I6KqDeq2gB2Kw1VkDGe96-k5lThPCFwWWYcHO/s640/Butterscotch-Chocolate-Panna-Cotta-1.jpg" width="482" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I was very excited when I read that this month challenge was going to be about one of my all times favorite desserts: panna cotta. I have a well tested panna cotta recipe but I am always happy to try new ones so I was totally in for this challenge. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I chose to make a butterscotch panna cotta, so I used the recipe that Mallory gave us adapted from Bon Appetit, using butterscotch chocolate chips. I also decided to keep the panna cotta simple and just topped it with white chocolate glaze to contrast two types of chocolate. I have to admit I was a little disappointed by the panna cotta I got. The taste was good but the consistency was not quite right. After letting it sit in the fridge overnight it was still too soft. It worked out well because I did not have to unmold it. But had I put it in ramekins and tried to unmold it, I think I would have made a disaster. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">What I really enjoyed instead were the Florentine Cookies, which I also drizzled with white chocolate glaze to match the panna cotta. While I was making them, I was feeling unsure about their consistency and instead we loved them! This recipe is for sure a keeper. All in all, thus, I was very happy with this month challenge….and I sure needed this after last month disaster </span><span style="font-family: Wingdings;">J</span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia;">Chocolate Panna Cotta<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">240 ml (8 fl oz or 1 cup) whole milk<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">15 ml (1 tbsp) unflavored powdered gelatin<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">480 ml (16 fl oz or 2 cups) whipping cream <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">115 g (4 oz) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">145 g (5 oz or ¾ cup) butterscotch chocolate chips<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">2 ml (½ tsp) vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">Pour the milk into a small bowl, sprinkle gelatin over the top, and set aside for 2-5 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;"><o:p> </o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">Place a medium saucepan over medium heat, stir in the cream, the sugar and the vanilla extract. Bring to a low boil.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;"><o:p> </o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">Add the chocolate chips and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;"><o:p> </o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia;"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="font-family: Georgia;">Pour into glasses, cover and let chill for at least 8 hours or overnight.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Recipe adapted from </span><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Panna-Cotta-with-Port-and-Balsamic-Glazed-Cherries-109804"><span style="color: windowtext; font-family: Georgia; text-decoration: none;">Bon Appetit</span></a><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">White Chocolate Glaze<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">1 cup white chocolate (use good quality one!)<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">3 tbsp whipping cream<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Heat the whipping cream in a small pot or in the microwave. Pour the hot cream over the white chocolate and stir until the chocolate is completely melted.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">I used the glaze both as an additional thin layer on top of the panna cotta, as well as to drizzle the Florentine cookies.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT7NvNYBsFKnvSuog5yipZPALPQkz4JqxhtvfyhQjZN3Er3NP6XWlcMAK9fzcpbX5p6C_A6h-KybNPLW2DATohYwFxMzwtsRZtpaNj3QHd1wroVb9WURgpp2XMeOOT0MA4E3_CmaRxqqT/s1600/Butterscotch-Chocolate-Panna-Cotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFT7NvNYBsFKnvSuog5yipZPALPQkz4JqxhtvfyhQjZN3Er3NP6XWlcMAK9fzcpbX5p6C_A6h-KybNPLW2DATohYwFxMzwtsRZtpaNj3QHd1wroVb9WURgpp2XMeOOT0MA4E3_CmaRxqqT/s640/Butterscotch-Chocolate-Panna-Cotta.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia;">Nestle Florentine Cookies<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">150 g (5.3 oz or </span><span style="font-family: Georgia;">2/3 cup) unsalted butter 2 cups<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">160 g (5 2/3 oz) quick oats<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">230 g (8 oz) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">95 gr (3.38 oz or 2/3 cup) all purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">60 ml (1/4 cup) dark corn syrup<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">60 ml (1/4 cup) whole milk<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">5 ml (1 tsp) vanilla extract <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">pinch of salt <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Preheat the oven to 375°F and prepare a baking sheet with silpat or parchment paper.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Melt the butter in a medium saucepan, then remove from the heat.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">To the melted butter add the oats, the sugar, the flour, the corn syrup, the milk, the vanilla extract, and the salt. Mix well.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Drop a tablespoon full, three” apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Bake in preheated oven for 6-8 minutes, until cookies are golden brown. (I had to bake for longer than that)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Cool completely on the baking sheets and then drizzle the tops with the chocolate glaze.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Recipe from the cookbook “Nestle Classic Recipes”, and their </span><a href="http://www.meals.com/Recipes/Milk-Chocolate-Florentine-Cookies.aspx?recipeid=30328"><span style="color: windowtext; font-family: Georgia; text-decoration: none;">website</span></a><span style="font-family: Georgia;">.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!</span><span style="font-family: Georgia;"><o:p></o:p></span></div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com34tag:blogger.com,1999:blog-7675162681281460317.post-82487616401933319372011-02-22T07:30:00.000-08:002011-04-05T17:01:05.538-07:00Baking with Carla: mini Irish Soda Breads<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NF-EI0vsjv_pac9WEd_QjFmdQ5OA1qqPblR3tu0HsV8X5vCjom4BjAFE73IxYw8bMVpNs8PERI1OOEK-Mxmk3ftXBfWNbW2bkwtkdnTW2rq8KmS2eEi-29rEO1SBGw_EFVAW_k6Td0cB/s1600/Irish-Soda-Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NF-EI0vsjv_pac9WEd_QjFmdQ5OA1qqPblR3tu0HsV8X5vCjom4BjAFE73IxYw8bMVpNs8PERI1OOEK-Mxmk3ftXBfWNbW2bkwtkdnTW2rq8KmS2eEi-29rEO1SBGw_EFVAW_k6Td0cB/s640/Irish-Soda-Bread.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I have been meaning to make bread with Carla for a long time. Why haven’t I? Well, my biggest constraint with Carla, as you know, is time. How can I possibly make bread in an hour? Aside from the whole kneading process, which is too hard and time consuming for a six-year old, bread takes time because of the rise. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">However, I was still not ready to give up the idea of making some sort of bread. Then looking at my wish-to-bake-soon list I realized that high on top of it I had written Irish soda bread. I also had a link to a post written some time ago by <a href="http://dishbytrish.com/2010/12/07/mini-irish-soda-breads-with-dates-pecans/">Trish at Dish by Trish</a>, who made these adorable mini Irish soda breads. Genial! Making small breads instead of a single loaf definitely cuts the baking time, hence making the recipe doable with Carla. Thanks Trish!</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcQCywrHpoWJyKmYf48V_wA0PuJ1T4yKTyGA1P2Md_o83_SBGU5j3a9LavkLJofCF9hiTwRSZkBExJfPO9WnNuLLwk4uIscQNTlz0yQgFGo53fSo9DZhNQ1JH0hftsZaZJBKVch4An8Br/s1600/Irish-Soda-Bread-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcQCywrHpoWJyKmYf48V_wA0PuJ1T4yKTyGA1P2Md_o83_SBGU5j3a9LavkLJofCF9hiTwRSZkBExJfPO9WnNuLLwk4uIscQNTlz0yQgFGo53fSo9DZhNQ1JH0hftsZaZJBKVch4An8Br/s640/Irish-Soda-Bread-2.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I did not have a recipe that was for sure traditional so I did some research on the web. Before leaving you with the recipe, I would like to suggest you check out <a href="http://www.europeancuisines.com/Peters-Mums-Soda-Bread-Recipe">this link</a> if you will ever decide to make Irish soda bread yourself. There are many recipes around, each a little bit different, but this site really clarifies all the basics you need to know about the traditional Irish soda bread. It really is an easy recipe and the traditional one has 4 ingredients! Yes, you can maybe add raisins or other fun stuff but I followed the website suggestion of first mastering the basic recipe before experimenting with it. If anybody (Irish or not) has a family recipe for Irish soda bread, I would love to hear from you! I’m looking forward to make this bread again and to try different versions of the recipe.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">For the moment, I trusted this one. We loved this bread. It was really easy to make for Carla. No kneading, no waiting time, no hard dough to shape. And perfect for tonight dinner.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
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</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Irish Soda Breads<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Yields 5-6 small breads<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">450 g (1 lb or 3 1/2 cups) flour (either cake flour or all-purpose)<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">5 g (1 tsp) sugar (optional)<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">5 g (1 tsp) salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">5 g (1 tsp) baking soda<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none;"><span style="font-family: Georgia;">200-300 ml (8-10 fl oz) buttermilk<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Preheat the oven to 450F degrees and prepare a baking sheet by dusting it lightly with some flour.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Sift the dry ingredients together at least once or twice to make sure the baking soda is evenly distributed. Put the sifted dry ingredients in a big bowl and make a well in the center.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Pour about three-quarters of the buttermilk and start stirring. The dough will be soft but lumpy. Add more liquid if needed. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Blend quickly being careful not to mix too energetically or the breads will result too hard. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><span style="font-family: Georgia;">Turn the dough onto a floured surface and knead very very briefly (the website suggests about half minute and adds that even 15 seconds could be sufficient. Also, we actually just kneaded the dough in the bowl…less messy with a kid).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Divide the dough into 5-6 balls and place them on the prepared baking sheet, flattening the tops. With a sharp knife, cut a cross across the top of each circle of dough. The cut should go halfway down through the sides of the circles.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Bake at 450F degrees for the first 10 minutes. Afterwards, lower the oven temperature to 400F degrees and bake for another 10-15 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Let the breads cool on a cooling rack before serving them.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: <a href="http://www.europeancuisines.com/Peters-Mums-Soda-Bread-Recipe">European Cuisines</a><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div>Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com40tag:blogger.com,1999:blog-7675162681281460317.post-88556608126379630192011-02-19T12:19:00.000-08:002011-02-19T12:19:40.148-08:00Forget about lemon sticky buns! Convert to mandarin sticky buns!<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMcvAML1fi1ke8uF3Z-ijez48_3-uq2bSAVyFbHUvG6X_D0AwSup2M3OJmdIfCCR2yl_gz-L6qVzFX0DmsyMEJw_6g9R-wUAiSvvhxrsQQnT5N97oyI0aURX844dYB5oF6Su1ivxy4dA5/s1600/Mandarins-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMcvAML1fi1ke8uF3Z-ijez48_3-uq2bSAVyFbHUvG6X_D0AwSup2M3OJmdIfCCR2yl_gz-L6qVzFX0DmsyMEJw_6g9R-wUAiSvvhxrsQQnT5N97oyI0aURX844dYB5oF6Su1ivxy4dA5/s640/Mandarins-1.jpg" width="494" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
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</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;">Do you see these guys? Aren’t they cute?</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I know, right? Cute and delicious! We love mandarins. Our home is a mandarins refuge. You will always find many of them filling our life and bellies. We usually eat them just like that. But for once, I wanted to make something more out of them. I got inspired by a lot of lemon sticky buns recipes that I have seen around the blogsphere lately and I made mandarin sticky buns.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbrIi74f42WjrbIGwIGt_rxuWvmSvABdG-nNKYiON91JGY0Q7VYtaVqU6mJ078x10e3vxt0H1gCxwmOQaYCgXLqQJozhzRUNp1Ddq9nxSPL1LHPPffuZMqAvtQqt8yjQaPdXYkWRW1jfs/s1600/Mandarin-Sticky-Buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbrIi74f42WjrbIGwIGt_rxuWvmSvABdG-nNKYiON91JGY0Q7VYtaVqU6mJ078x10e3vxt0H1gCxwmOQaYCgXLqQJozhzRUNp1Ddq9nxSPL1LHPPffuZMqAvtQqt8yjQaPdXYkWRW1jfs/s640/Mandarin-Sticky-Buns.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">We were very happy about the result. I know, a little time consuming. But boy, it was worth it! And I got some kneading exercise </span><span style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Georgia;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b><span style="font-family: Georgia; mso-bidi-font-family: Verdana; mso-bidi-font-size: 14.0pt;">Sticky Mandarin Rolls with Mandarin Cream Cheese Glaze</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;"> <o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Makes 8-10 small rolls or 6 big rolls</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Mandarin Roll Dough</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;"> <o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">6 gr (1 ¼ tsp) yeast<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">90 ml (3 fl oz) warm milk<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">57 gr (1/2 stick or 1/4 cup) unsalted butter, soft<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">25 gr (2 scant tbsp) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">5 ml (1 tsp) vanilla extract <o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">250 gr (9 oz or 2 cups) all-purpose flour<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">one pinch of salt<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">2 gr (1/4 tsp) nutmeg<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">2 mandarins zest (I could possibly use more next time)<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">1 egg<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Mandarin Filling</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;"> <o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">100 gr (3.55 oz or 1/2 cup) sugar<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">2 gr (1/4 tsp) nutmeg<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">2 gr (1/4 tsp) powdered ginger<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">2 mandarins, zest and juice<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">15 gr (1 tbsp) unsalted butter, melted<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Mandarin Cream Cheese Glaze</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;"> <o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">60 gr (2 oz) cream cheese, softened<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">2 mandarins, juice and zest<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">130 gr (4.5 oz or 1 cup) confectioners’ sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Method<o:p></o:p></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">In a medium bowl, sprinkle the yeast over the warm milk and let it sit for a couple minutes. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Add the butter, the sugar, the vanilla and 65 gr (½ cup) of flour and stir together. Then add the salt, the nutmeg, and the mandarin zest.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Stir in the eggs and enough of the remaining flour to make a soft, yet sticky, dough.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is very smooth. Next, put the dough in a lightly oiled bowl, cover it with plastic wrap and let it rise for about an hour.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">In the meantime, prepare the filling. In a small bowl, mix the sugar with the nutmeg and the ginger and then work in the mandarin zest with the tips of your fingers until the sugar gets a bit wet. Stir in the juice of 2 mandarins. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Lightly grease a baking dish with butter.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">On a floured surface pat the dough out into a rectangle. Spread the dough with the melted butter and then with the mandarin-sugar mixture.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 6 big (or 8-10 small) rolls and place them in the prepared baking dish.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">In the meantime, preheat the oven to 350F degrees.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Place the risen rolls in the oven and bake for 35 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">While the rolls are baking, prepare the glaze. With a mixer beat the cream cheese until light and fluffy. Add the mandarin juice and blend until well combined and finally add the confectioners’ sugar.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">When the rolls are done, spread the cream cheese icing on top of them, and sprinkle the zest of 2 mandarins to garnish.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Serve while warm.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Verdana;">Source: adapted from <a href="http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307">The Kitchn</a><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com37tag:blogger.com,1999:blog-7675162681281460317.post-15852228051673945392011-02-15T08:26:00.000-08:002011-02-15T08:26:34.508-08:00Baking with Carla: Heart-shaped Rice Krispies Treats<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKAXu6JPJ_0B71ItKL2hZIC4KEcQ5BRpdRZdOGuzNNxzk_3zinSw4uvgoD69I4D_rUm98xM1b9x076v3KIsdPyIurNg0TbYeWuq9JYvkwpB_GIEp_28iEqL8_gtsm5IvlFoLgEXAedT6C/s1600/Rice-Krispies-Hearts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKAXu6JPJ_0B71ItKL2hZIC4KEcQ5BRpdRZdOGuzNNxzk_3zinSw4uvgoD69I4D_rUm98xM1b9x076v3KIsdPyIurNg0TbYeWuq9JYvkwpB_GIEp_28iEqL8_gtsm5IvlFoLgEXAedT6C/s640/Rice-Krispies-Hearts.jpg" width="640" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">I resisted making a Valentine’s day post. I even resisted making Valentine’s day treats. No, Wally did not get any heart-shaped treat yesterday. I do not like this holiday and I do not share the excitement behind it. I believe it’s a very materialistic holiday and I don’t like the idea that on the 14<sup>th</sup> of February you make up for everything by telling those you love that you do love them. I try hard to make that happen every day of the year. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Having said that, Carla is a kid and living the US she is immersed in this culture. Kids talk and celebrate V-Day at school, which I think it’s really ridiculous but, hey, that’s how things go…I can’t change the world. Surfing the net looking for a quick recipe to make with her (and having already failed a savory recipe that I was planning), I found these heart-shaped rice Krispies treats and I though she would have fun making them.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">They were also fitting my idea of starting to use new ingredients to bake with Carla, so that she could see how creative you can get and how you can pull out something good from anything. Plus, these are no-bake treats. You just have a 5-minute time on the stove but that’s it. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">The rice Krispies and the mini-marshmallows in this recipe were ideal as “new ingredients” in our repertoire. The final treats turned out ok. Actually, Carla and even her parents liked them. I don’t think I will ever want to try this kind of stuff again in my life. As per the child-friendly….I have my doubts about it! If by child friendly you mean a silly recipe that include children-beloved ingredients. This is a child friendly recipe. But you can’t really say you give ownership on the recipe with this one. Stirring the marshmallows on the stove (already dangerous for a kid) is very hard. Mixing the rice Krispies into that sticky thing is even worse. But hey, don’t get me wrong. I like to try anything so I’m still glad I did.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia;">Rice Krispies Treats<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt;">Ingredients<o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;"><o:p> </o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;">3 tbsp butter<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;">6 cups mini (or 60 regular-size) marshmallows<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;">red food coloring<o:p></o:p></span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: center; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;">6 cups Rice Krispies cereal<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt;">Method</span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><i><br />
</i></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt;"><span class="Apple-style-span" style="font-family: Times; font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;">Lightly coat a 10by15” baking sheet with cooking spray and set it aside.</span></span></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><span class="Apple-style-span" style="font-family: Georgia;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt;"><span class="Apple-style-span" style="font-family: Times; font-style: normal;"><span style="font-family: Georgia; mso-bidi-font-family: Arial;">Melt the butter in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until you obtain the desired color.</span></span></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;">Add the Rice Krispies, stirring until they are evenly coated with marshmallow. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;"><o:p> </o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;">Spoon the mixture onto the baking sheet. With waxed paper or lightly buttered hands smooth out the mixture, spreading it to an even thickness.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-align: justify; text-autospace: none; text-indent: 0in;"><span style="font-family: Georgia; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Georgia; mso-bidi-font-family: Arial;"><o:p> </o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia; mso-bidi-font-family: Arial;">Cut out hearts with the cookie cutter.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Have a sweet day!<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: Georgia;">Source: <span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span id="goog_1250367346"></span>adapted from <a href="http://familyfun.go.com/recipes/sweet-heart-krispy-treats-683701/">Disney Family Fun</a>, where you can also find the video of how to make these quick treats</span></span></span></div><!--EndFragment-->Sarahttp://www.blogger.com/profile/01478631970670012883noreply@blogger.com20