tag:blogger.com,1999:blog-56734301938720558722024-03-13T15:08:43.084-05:00Pretty Please SweetsMekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-5673430193872055872.post-73452087202956983212012-12-11T16:29:00.000-06:002012-12-11T22:32:52.028-06:00anti food snobbery ignoranceI realize that I haven't posted in QUITE SOME TIME and that this isn't going to be my normal kind of post. (I do hope to get back to those soon, by the way.) This post is being written out of disgust at how we're blindly force fed faulty information along with our food. I was going to write a simple little status update but I had too much to say. What is all this babbling about you ask? Well, I just read an article in the December 3 issue of Time magazine. This article is in the "health" section and while it's not filled with blatant lies the omissions and justifications are unforgivable in my opinion. In "Give (Frozen) Peas a Chance", Dr. Oz, you have shown us that your opinions can be bought by the highest bidder. My guess is that the highest bidders in this case are the USDA and Monsanto, who share a very cozy bed together.<br />
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Before I really get into this let me acknowledge a few things. I absolutely can not afford to buy all organic, free range, grass fed, lovingly tended foods. I would love to, but it's simply out of reach. That being said, the broccoli I grew in my backyard without fertilizer or pesticides was by far the best tasting broccoli I have ever enjoyed. My boyfriend and I shared it at a pre-Thanksgiving meal with my family and everyone agreed it was delicious. The easy part is that we didn't put too much time, energy or expense into growing it. I also need to acknowledge that I love Cheetos and Oreos and other processed-to-the-hilt food sins as much as the next person. With these acknowledgements made I will say that I eat these foods with the full knowledge that they contain things I would not put in my body if they weren't in such a tasty or convenient wrapper. Would I chug a jug of pesticides? No. Would I chow down on whatever it is they have added to corn to make insects stomachs explode? Hell no. But I will make an INFORMED choice to eat these things when I want said Cheetos and Oreos.<br />
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For the last several years America has been so concerned with oil wars and what color our president is and who can marry whom that all these horrible food atrocities have just been slipped under our noses without any informed consent. Take a look at a GMO map of the world and you might be astonished. As a matter of fact, I'll provide you with one. <a href="http://eatdrinkbetter.com/2012/02/18/global-map-of-genetically-modified-crops/" target="_blank">GMO FOOD MAP. </a>So, we have all these foods that have been modified in terrifying ways and our government refuses to require them to be labeled. We don't even know what effect these foods will have on us. Then we have our more traditionally scary foods. Pesticides, hormones and anti-biotics fill our "regular" foods yet we label the organic stuff as the oddball, fancy schmancy food. Organic foods contain ..... food. Wow, shocker there. Granted they cost more because they produce lower yields and they are now the rarity instead of the norm.<br />
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I know I know, I ranted and never got to my point. So here it is. In this article Dr. Oz talks a lot about how frozen and canned supermarket food is "nutritionally speaking" very close to the food you would buy with an organic label or at a farm stand. That's some very tricky speech right there ... "nutritionally speaking". He uses that phrase often in this article and it's not a lie. Frozen strawberries still have vitamin C and canned meat still has protein. Organic milk and "regular" (hormone and anti-biotic laced) milk both contain calcium and protein and are fortified with vitamin D. This is absolutely true. And if you have to take your 7 year old daughter bra shopping while trying to decide if it's ok for your 9 year old to use tampons and puzzling over why your son's bronchitis won't go away despite 3 rounds of anti-biotics then by all means please call them equal. I, for one, will pass.<br />
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The article boasts a nifty little "supermarket" vs "gourmet market" food comparison chart which is very trickily crafted. He compares regular store brand olive oil at $5.49 a bottle to fancy gourmet organic extra virgin at $25.29 a bottle. Let's compare regular non-virgin to organic non-virgin or regular extra virgin to organic extra virgin. Staying within the same manufacturer would give us an even truer comparison. He does a similar trick with peanut butter, calling the store brand regular stuff just as healthy as the organic but ignoring all the additives in it. He's also skips over the bulk aisle peanut butter. My peanut butter is cheaper than Peter Pan or Jif or even the store brand. I get it from the bulk aisle and guess what it contains .... smashed up peanuts and salt. They even offer a salt free version. I also buy organic popcorn in the bulk aisle since GMO corn is the first thing I'm consciously eliminating from my diet. It costs less than ANY of the packaged brands on the shelf. So if he's really trying to help people eat healthy for cheaper why not suggest this? Because it doesn't have a big company, or a line of them, paying him to do so. He's not advocating junk food but he's ignoring all the junk that is in our food. Call these foods nutritionally sound, call them cheap, but please don't call them healthy. He's glossing over all the chemicals and additives and who-knows-what that is in our food that is KNOWN to cause health issues as well as the ones that haven't been around long enough to have any idea what they'll do to us. I just found it to be a very biased article that insulted the intelligence of the average American. While a lot of people may not realize what is in our food or how harmful it can be let's not pretend they aren't intelligent enough to grasp and process this information if it's given to them. Many countries are banning GMOs or at least requiring them to be labeled. Go ahead Dr. Oz, Monsanto, USDA and corporate farms, feed us the Kool-aid but at least have the guts to tell us that you poisoned it first!<br />
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(As not to offer griping with no suggestions here are my humble suggestions about eating cleaner food. Do some research and find out which foods are the worst and try switching to organic versions at least part of the time. Research food co-ops, something I will start taking part in soon. Grow what you can. Yes, a field of corn in your back yard probably isn't realistic but some lettuce and carrots and broccoli are pretty easy. Some things can even be grown easily on a south facing window sill. READ YOUR LABELS. While things like pesticides and GMOs won't show up there a whole litany of other additives will. Buy local when you can. This is just better for the world over all but your food will have more nutrients and better flavor as well. And think about this .... organic is more expensive because it gives lower yields, yes, but it's also more expensive because it is rarer now. If we start supporting local (and far away) organic farms and co-ops and the like the cost of these foods will fall back into line. I'm sure they'll always cost a little more. After all, there are reasons that the dirty foods are produced the way they are ... it's cheaper. Educate yourself at least a little bit and make changes where you can. Whatever you do, please don't blindly eat as if it's safe to do so anymore.)Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0tag:blogger.com,1999:blog-5673430193872055872.post-19260635825208963472011-02-14T13:00:00.001-06:002011-02-14T13:00:08.972-06:00Delicious MessOh toffee. Why won't you work for me? Why do you insist on being mooshy and chewy rather than crisp? Oh toffee, why do you let me down?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WrNA4w8YD4mPhbYbYfjstxKN6NW9OLHZYc0Sotcu1_HLYxdOWwWyecvPKFx26DHu877pOP1qRRJGWfGygtxKZ2D0dt6_wKrgkudV38OjlUO7dMr7J1G4gMj6cHLM4oQZ4fTc4W7pI_uQ/s1600/122910n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WrNA4w8YD4mPhbYbYfjstxKN6NW9OLHZYc0Sotcu1_HLYxdOWwWyecvPKFx26DHu877pOP1qRRJGWfGygtxKZ2D0dt6_wKrgkudV38OjlUO7dMr7J1G4gMj6cHLM4oQZ4fTc4W7pI_uQ/s400/122910n.jpg" width="400" /></a></div>This was my THIRD try at this toffee. The chocolate won't stick and the toffee just turns into a soft mess. I even cooked it at a higher heat. I would love to abandon this recipe and try another instead but here's the problem .... IT'S ABSOLUTELY DELICIOUS! The taste of this toffee makes you feel like you're committing some unforgivable sin, and so does the mess on your hands. <br />
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I'm going to break my rule and post the recipe so maybe someone can help me out. It's from page 170 of "Bite-Size Desserts<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=pretty0a8-20&o=1&p=8&l=bpl&asins=0470226978&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>" by Carole Bloom. I may be paraphrasing a tad on the directions. There are a lot of great treats in this book that are single bites or just a couple of bites each. They're perfect for a party where everyone will be bringing something or for those trying to watch their portion sizes.<br />
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2 cups (6 ounces) sliced almonds<br />
1 tablespoon canola or safflower oil<br />
8 ounces (2 sticks) unsalted butter, cut into small pieces<br />
3/4 cup (5 ounces) granulated sugar<br />
3 tablespoons water<br />
1/4 teaspoon kosher or fine grained sea salt<br />
1 teaspoon pure vanilla extract<br />
1/4 teaspoon baking soda<br />
12 ounces bittersweet chocolate (62 to 72% cacao content), finely chopped<br />
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<ul><li>Preheat oven to 350F then toast almonds in a pie pan for 12 to 14 minutes, stirring every 5 minutes. Cool completely then chop finely. <i>(I chop medium-ly because I like them better that way.)</i></li>
<li>Line a 7x11 inch baking pan with foil snuggly and so that the folds over the edges. Oil the foil (that's fun to say) using a paper towel. Sprinkle 3/4 cups of the toasted almonds over the bottom of the pan.</li>
<li>Melt the butter in a heavy 3 qt sauce pan over medium heat. Add the sugar, water and salt and cook, stirring constantly with a heat resistant spatula, until 260F on a candy thermometer. Stir in 1/2 cup of the almonds and continue cooking until it reaches 290F. <i>(I went to 310F last time in hopes of getting a crisper candy, didn't work.)</i> Immediately stir in the vanilla and baking soda. BE CAREFUL, it will foam and bubble and do other entertaining yet potentially dangerous things.</li>
<li>Pour the mixture into the prepared pan and spread evenly. Sprinkle chocolate on top. Let it stand for 2 minutes to allow chocolate to become melty and then spread. Sprinkle remaining 3/4 cup of almonds on top of chocolate.</li>
<li>Let toffee set up at room temperature for 30 minutes and then refrigerate for 15 minutes to set the chocolate. <i> (This seems like it may be a major contributor to mooshiness. Could the humidity in the fridge be killing my toffee? Maybe cooling it for a few hours at room temp would be better????)</i></li>
<li>Lift from pan by grabbing edges of foil. Be careful, foil cuts are way less fun than paper cuts, trust me! Peel foil away from toffee and break into small pieces. Serve at room temp.</li>
</ul>Like I said, it tastes incredible. It's smooth and delicious but ... it's moosh. Can you help me fix it? Pleeeeeease??????<br />
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Thanks and enjoy!<br />
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<b:include data='blog' name='all-head-content'/><metacontent='baking blog about toffee' name='description'/><metacontent='toffee, baking, blog, chocolate, almonds, treats, sweets' name='keywords'/><metacontent='Kelli LaSalle, Pretty Please Sweets' name='author'/></b:include>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-1896607153861227892011-01-28T13:35:00.004-06:002011-01-30T13:13:23.706-06:00Holiday TraysI've made individual holiday gifts for hubby's team at work ... until this year. His team kept growing and growing and this year I just couldn't keep up. Instead, I set up trays in their break room and left him with boxes of treats to refill them. Everything got devoured by mid-afternoon. Game developers like their treats!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmu9pQPXXtaGSM5ySkb_7_cV1qv0lpr6yHLTsIvCSvMcYi69Q9zGFd9bLJq9UHuOM6DcND3g4DYmoo569XpKDXgrGZ2sXuDhr53Ir9SmgTSSkhcSuYJELQMd9TwFqrVHByML6JoTTwH7K/s1600/122910g.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmu9pQPXXtaGSM5ySkb_7_cV1qv0lpr6yHLTsIvCSvMcYi69Q9zGFd9bLJq9UHuOM6DcND3g4DYmoo569XpKDXgrGZ2sXuDhr53Ir9SmgTSSkhcSuYJELQMd9TwFqrVHByML6JoTTwH7K/s400/122910g.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Tray: toffee, red velvet cake balls, oatmeal cocoa nib cookies. <br />
Green Tray: peppermint bark, snickerdoodles</td><td class="tr-caption" style="text-align: center;"><br />
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<b:include data='blog' name='all-head-content'/><metacontent='baking blog about holiday treats' name='description'/><metacontent='entertaining, baking, toffee, red velvet cake balls, snickerdoodles, cookies, oatmeal cocoa nib, peppermint bark' name='keywords'/><metacontent='Kelli LaSalle, Pretty Please Sweets' name='author'/>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0tag:blogger.com,1999:blog-5673430193872055872.post-38677852990611850092011-01-26T13:56:00.000-06:002011-01-26T13:56:21.890-06:00Oatmeal Cocoa Nib CookiesFor my birthday a sweet friend gave me a jar of cocoa nibs and a jar of cocoa beans. She painted the tops of the jars with chalk board paint so she could label them and then attached peacock feathers to each. Super adorable gift! A few days later a can labeled "Theo's" showed up in my mailbox. My sister sent me a can of roasted cocoa nibs from her favorite chocolate factory. (She's going to take me there when I venture north to visit her!!! I should probably be prepared to send a flat rate box home to myself.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcfi08Uc8Wj-FQQettc5Wawz2oRY615KaPKsX7nqldjpeXSzzLTRynOOqgprN6enaRyUdH-9PbnLpRytEqyH0wkJni5DnfCHuyIwkJ_g1pwmMqfQtqCoXxgs7lJRrNmu30DvB5Dg1ChgM/s1600/122910l.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcfi08Uc8Wj-FQQettc5Wawz2oRY615KaPKsX7nqldjpeXSzzLTRynOOqgprN6enaRyUdH-9PbnLpRytEqyH0wkJni5DnfCHuyIwkJ_g1pwmMqfQtqCoXxgs7lJRrNmu30DvB5Dg1ChgM/s320/122910l.jpg" width="320" /></a>Before my birthday I'd heard of cocoa nibs but I'd never seen one, never tasted one, never touch or smelled one. Now I was desperate to figure out how to use them so I did A LOT of reading. First thing, they MUST be roasted. If not they will taste bitter. Roasting them is easy, just put them on a baking sheet in a 350F oven for a few minutes, until they are darker and smell amazing. My oldest little sister (who sent me the Theo's) puts them on her oatmeal. My middle little sister and I made berry crepes (store bought crepes), topped with homemade whipped cream and sprinkled with cocoa nibs. It was incredible.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8La2lWWnlOm3Pd0Jp6Jh-uG8x6EYrtoR15AV7zWE2dsGm3NbCIMzX5XyAX7chadH7ZwW-qBhrTu2BTL0xgAUk4VVLK_4D9-2_4f28PuRA_qt2KOnijhQD0nDsrbHSYBoatQTWbVlk2IEg/s1600/012611.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8La2lWWnlOm3Pd0Jp6Jh-uG8x6EYrtoR15AV7zWE2dsGm3NbCIMzX5XyAX7chadH7ZwW-qBhrTu2BTL0xgAUk4VVLK_4D9-2_4f28PuRA_qt2KOnijhQD0nDsrbHSYBoatQTWbVlk2IEg/s320/012611.jpg" width="320" /></a></div> And then came the cookies! I've made these twice, once as minis and once as regular cookies. Minis were for Christmas trays I brought to hubby's office. I had plenty of leftovers so they went to New Orleans for Christmas. The regular size cookies were for an event with friends which ended up getting snowed out. Here in North Texas we don't deal so well with frozen conditions on roads, I mean, come one, it's Texas. So, those went to hubby's office as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNvruNj_Cu30OgcKEY3I57tzcmnNc0IufdUuOziKvwSE29lFD6eN-AK3WzpGTCvxwGjhdCCYM_m6NY7_GJRe0zCzPNIptx0GeD-SURgS6AMZjw4uB1uiO9EmTIIfwA4DFf1B77DWNktPE/s1600/122910m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNvruNj_Cu30OgcKEY3I57tzcmnNc0IufdUuOziKvwSE29lFD6eN-AK3WzpGTCvxwGjhdCCYM_m6NY7_GJRe0zCzPNIptx0GeD-SURgS6AMZjw4uB1uiO9EmTIIfwA4DFf1B77DWNktPE/s400/122910m.jpg" width="400" /></a></div><br />
These cookies are delicious! The little bit of crunch from the roasted nibs is a special treat, it gives the chocolate flavor without the predictable texture of chips. I based the recipe on <a href="http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Shirley's</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=1416560785" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> cinnamon oatmeal cookies but I took out the raisins and put in the same amount of nibs. It's too similar to hers for me to post the recipe, if I switch it up more in the future I'll post it. Her recipes are just so .... perfect that it's hard for me to want to change a thing.<br />
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If you ate any of these I'd love to know what you think.<br />
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Enjoy.Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-72897206290479741412011-01-24T13:32:00.000-06:002011-01-24T13:32:17.593-06:00Kelli's Famous Peppermint BarkSince my husband has been at his current company I've made peppermint bark every Christmas, as gifts for his co-workers. Somehow my peppermint bark has become famous. I really don't understand it, it's so simple. Last year one guy left the company to go travel and requested a batch for himself. This Christmas I made some trays of treats. Someone told me they saw the bark in the kitchen but didn't eat it because they didn't know who had made it. When I told them it was mine they went and put a stack of it on a napkin and brought it back to their desk. Honestly, I don't understand it, it's so simple.<br />
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So here it is .... my famous (for some reason) peppermint bark.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q0QCbDNh6KyahHZExfiTZHVpSNhU06e80fHg04b1mdPK4TqSzfF1fvFM0Mmfqtr66Eg2DB5dqD8Uu46XQyw_Ys64OMCQRuP-3YnailpijZoQjwbWIS6UrQwTRX2wGRjz1GvhvrJJSbVO/s1600/122910k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Q0QCbDNh6KyahHZExfiTZHVpSNhU06e80fHg04b1mdPK4TqSzfF1fvFM0Mmfqtr66Eg2DB5dqD8Uu46XQyw_Ys64OMCQRuP-3YnailpijZoQjwbWIS6UrQwTRX2wGRjz1GvhvrJJSbVO/s400/122910k.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>How To: </b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You'll need one large baking sheet, heavy duty aluminum foil, one package chocolate bark coating, one package vanilla, almond or white chocolate bark coating, 6 candy canes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Line your baking sheet with foil, wrapping it up over the sides. Unwrap candy canes and smash them up into bits. A food processor is the easy way but if you have a young helper you can put the candy canes in a zip top bag and let the little one smash them with a mallet, heavy spoon or rolling pin. Melt the chocolate bark in a double boiler or the microwave, DO NOT OVERHEAT. Pour it into the baking sheet and spread it even with a heat resistant spatula. Allow to cool and harden. Melt white bark. I'll often melt my white bark in the double boiler so that it takes more time. It helps me deal with the impatience of waiting for the chocolate to harden. Pour the melted white bark onto the cooled chocolate bark. Sprinkle candy cane bits onto hot bark and pat down gently. Allow it all to cool COMPLETELY and then break into pieces.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-81469746284524333762011-01-07T16:20:00.000-06:002011-01-07T16:20:50.922-06:00Red Velvet (virgin) Cake Balls and Amazingly Incredible FrostingOver the summer I did Red Velvet minis for a party at a club. Well, I guess they liked them because they ordered Red Velvet Cake Balls for their XXXmas party. They asked for 120 Red Velvet Cake Balls with white coating and red and green sprinkles.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EmKO8Fv9PxAvseO6PNpSmKWqpaU9k5xazixCB5V2vZBipUeztlDv_hzI2UYSvHTmPJE97fnMROi5TB9e6Ji1iCZEBu69qZPIqcqlSNDDs3xLtw6QuyKzlBONvnbKT5DkRdj7CkQetQzQ/s1600/122910i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EmKO8Fv9PxAvseO6PNpSmKWqpaU9k5xazixCB5V2vZBipUeztlDv_hzI2UYSvHTmPJE97fnMROi5TB9e6Ji1iCZEBu69qZPIqcqlSNDDs3xLtw6QuyKzlBONvnbKT5DkRdj7CkQetQzQ/s400/122910i.jpg" width="400" /></a></div><br />
I made an extra 30 so hubby and I could snitch a couple and there would still be plenty left to add to the trays I made for his office. (More on that another day.)<br />
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Here they are with some of that sprinkle bark I told you about.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiu8MduwonC5ClP83ytD7bSQ05iWS-Ix3Tor8f5-HxnXCJLVvRvL9hmQ4USGF0iYE8zndqt80O-x8b_sL5JisfrSly-qRGsi2jw_n19zZKh4V6sH1x7VbnQ1BKGx0PlsfHBekh1RlLWWA/s1600/122910j.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiu8MduwonC5ClP83ytD7bSQ05iWS-Ix3Tor8f5-HxnXCJLVvRvL9hmQ4USGF0iYE8zndqt80O-x8b_sL5JisfrSly-qRGsi2jw_n19zZKh4V6sH1x7VbnQ1BKGx0PlsfHBekh1RlLWWA/s400/122910j.jpg" width="400" /></a></div><br />
Red Velvet Cake Balls:<br />
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makes ABOUT 50<br />
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1 - 8x2 round red velvet cake (I use the one from <a href="http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Rose's Heavenly Cakes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=0471781738" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />)<br />
Amazingly Incredible Frosting (basically buttercream with cream cheese replacing half the butter and 1 Tbsp cocoa powder added)<br />
buttermilk<br />
vanilla candy coating<br />
sprinkles<br />
<br />
Mash up cake in a large bowl. Add a splash of buttermilk and enough frosting to make it all hold together.<br />
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Measure out 1 Tbsp at a time to form balls of cake and lay them out on a cookie sheet lined with parchment. DON'T LET THEM TOUCH. Pop this in the freezer for an hour or more.<br />
<br />
Melt candy coating and dip frozen cake balls. Top with sprinkles. Sprinkles stick better before coating dries, I did a 'dip 3, sprinkle 3' rotation. Allow to cool and then ....<br />
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Enjoy!<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=fa416fb7-802b-4a3a-b335-aec5cb287122" style="border: medium none; float: right;" /></div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-38270157646532106322011-01-05T14:00:00.000-06:002011-01-05T14:00:43.457-06:00SnickerdoodlesAs a kid I like helping out with the snickerdoodles. I don't know which recipe my mother used but they were a little bit puffy and light. The recipe I used, not so much. <br />
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A couple of months ago I bought some flour at Whole Foods. I poured into my flour container and threw away the bag so I can't tell you the name but it seems to be a very low protein flour and that makes my cookies sad. I mixed 1/4 of that with 3/4 of gold medal all-purpose but still, sad cookies. I was pleased and excited about the red sugar but otherwise my snickerdoodles spread too much and were too crisp.<br />
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I checked Bake Wise to see what Shirley might suggest for too flat, too crisp cookies. She says higher protein flour and use butter flavored shortening instead of butter. I think that using gold medal or pillsbury should take care of the flour issue but if not I'll have to hunt down some King Arthur. I was, at least, happy with the way they looked although I suspect they may have been slightly over leavened.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAZYUadTqYIN2omYSdMXNdQLT59VxDJdXLlhbrcT4_Ya1INE_V0s4HF8xRPx0ssHdhvsFk_TzzmjKyRTQHKENv_29zIULI1fWeRjWVF4FvIVEjpCLhutjsP5WBDrfgtSK9SzMUMSOzr3f/s1600/122910h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAZYUadTqYIN2omYSdMXNdQLT59VxDJdXLlhbrcT4_Ya1INE_V0s4HF8xRPx0ssHdhvsFk_TzzmjKyRTQHKENv_29zIULI1fWeRjWVF4FvIVEjpCLhutjsP5WBDrfgtSK9SzMUMSOzr3f/s400/122910h.jpg" width="400" /></a></div><br />
So, here's what I'll do next time:<br />
<br />
1/2 cup butter flavored shortening<br />
1 cup sugar<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon cream of tartar<br />
1 egg<br />
1/2 teaspoon vanilla<br />
1 1/2 cup all-purpose flour<br />
2 tablespoons sugar (for coating)<br />
1 teaspoon ground cinnamon (for coating)<br />
<br />
In a medium bowl, beat the shortening for 30 seconds. Add the 1 cup sugar and beat until combined. Scrape the sides of the bowl. Add the egg and vanilla and beat until combined. In another bowl, whisk together the flour, baking soda and cream of tartar. Beat into the shortening mixture gradually until all combined. Cover and chill for one hour.<br />
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Stir together the 2 tablespoons sugar and 1 teaspoon cinnamon. Shape dough into 1 inch balls and roll in sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake at 375F for 10 to 11 minutes, or until the edges are golden. Cool on a wire rack.Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com2tag:blogger.com,1999:blog-5673430193872055872.post-12878920900447092622011-01-03T15:42:00.000-06:002011-01-03T15:42:37.517-06:00SPRINKLE BARK!This one is just a silly little thing I did. I was busy coating cake balls and texting with my sister, who was in a funk. My sister goes crazy over sprinkles. It's almost absurd how much she loves them. When I finished the cake balls I had a decent amount of vanilla candy coating left over so I poured it onto a cookie sheet lined with parchment and went sprinkle crazy on it. She was so excited when I gave it to her the next day. To be honest, it tasted great and the sprinkles gave it a good texture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFvk9YFWkLGIeJ6UrrNvvmVFel0IWu53Oak9SefWZ8vAyxLTabYsh5z2WhSuTrnDBLc9F6AvjPKEFj_s8i-n1bS2NCSDltPfNSTaoa6yJSX8naPDXPg3pUa_fOjdaDqx5NEzE7lQgKYw3/s1600/122910f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFvk9YFWkLGIeJ6UrrNvvmVFel0IWu53Oak9SefWZ8vAyxLTabYsh5z2WhSuTrnDBLc9F6AvjPKEFj_s8i-n1bS2NCSDltPfNSTaoa6yJSX8naPDXPg3pUa_fOjdaDqx5NEzE7lQgKYw3/s400/122910f.jpg" width="400" /></a></div><br />
You'll need:<br />
<br />
candy coating<br />
sprinkles<br />
parchment lined baking sheet<br />
bowl<br />
<br />
Melt candy coating in the microwave or a double boiler. Pour onto parchment and sprinkle relentlessly. Allow to cool or, for those of us who are impatient, cool in fridge. Break, eat, enjoy!Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-3221314509316172962011-01-01T15:15:00.001-06:002011-01-01T15:16:28.518-06:00Unbelievable Cinnamon Rolls From ScratchFirst of all let me say Happy New Year. I hope the year ahead of you is better than the one behind.<br />
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For about a year now I've been wanting to make cinnamon rolls from scratch. The ones that come in a can are good. The fresh baked ones at the mall are great. But I had a crazy feeling that home baked would be even better. The thing that held me back all this time was the prospect of having a million left over or having to take them somewhere and serving them less than perfectly fresh.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yn9b2ji3eJk4z5FadKyjs0o7SyyZdISLTeoXWld4GgBSCt3dDH1JKJlTo-rHbtgSlw5bUSj4MLMudMzvKQIR-3zaiMb5ETaXBTcyiRixyAGxQfK8l-EkOd27s218EZhjuSiHZOrb3sRw/s1600/122910b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yn9b2ji3eJk4z5FadKyjs0o7SyyZdISLTeoXWld4GgBSCt3dDH1JKJlTo-rHbtgSlw5bUSj4MLMudMzvKQIR-3zaiMb5ETaXBTcyiRixyAGxQfK8l-EkOd27s218EZhjuSiHZOrb3sRw/s400/122910b.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough made, topped, rolled, cut and set out to rise.</td></tr>
</tbody></table><br />
One weekend my brother in law was in town and I decided this was the chance I'd been waiting for. I cracked open <a href="http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Artisan Breads Every Day</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=1580089984" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and set to work. Because of Reinhart's method these take a good while. The dough is prepared and then set to rise in the fridge over night. In the morning it comes out a full three hours before it's ready to bake. This may seem like a lot of work, and it is. I wasn't about to prepare them for breakfast so we had them very early in the afternoon. It was worth every bit of work. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0-5OVL-phpsx3drumk-WQcoTlJonM2Kh5J7lBwoSa0W6OPQ0PjwP8Q2YWpJlo2BTr5tUnqPGg8Xd1h009l634AhjBwZ_ViHf2p6VFvPu0irmn2ZbLzQc1Qz_57NIo2bRy0zwaL736to_/s1600/122910c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0-5OVL-phpsx3drumk-WQcoTlJonM2Kh5J7lBwoSa0W6OPQ0PjwP8Q2YWpJlo2BTr5tUnqPGg8Xd1h009l634AhjBwZ_ViHf2p6VFvPu0irmn2ZbLzQc1Qz_57NIo2bRy0zwaL736to_/s400/122910c.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolls risen and ready to go into the oven.</td></tr>
</tbody></table><br />
It turns out I need more work at rolling out dough into a rectangle. Haha, mine was more of a rectangular-ish amoeba. The recipe says the yield is 24 but I got a few more HUGE cinnamon rolls than that. We each had one, and then another the next day. I put some in the fridge and the hubby and I had one a night for a few days. I gave 4 to my sister and I still have 4 in my freezer! It made A LOT!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHdw_-pLOE4S-0tgGeOPIDApckbjKjSZzhbD4KKnF66ajhLnyT0AM8F0f6SdSyY6RLo6lZNqVK3LhWtmqkTvN80KvABKWCjBqsOQRsP-qadvhb08Fa1eTSu2vavacmUvo3dv_W-HkR3Ht/s1600/122910d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHdw_-pLOE4S-0tgGeOPIDApckbjKjSZzhbD4KKnF66ajhLnyT0AM8F0f6SdSyY6RLo6lZNqVK3LhWtmqkTvN80KvABKWCjBqsOQRsP-qadvhb08Fa1eTSu2vavacmUvo3dv_W-HkR3Ht/s400/122910d.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All baked and ready to frost. You wouldn't believe how good they smelled.</td></tr>
</tbody></table><br />
I made them with the cream cheese frosting rather than the white fondant glaze, in part because I love cream cheese frosting but also because I had an extra package in my fridge from my birthday cake. I think that next time I might make them as sticky buns, just to give that a try.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGp2WfIAPsEFIeBlZhyphenhyphenGP3k7HfHYonqCGayijX7pBvBnvNwdfkjzLPf30Fm0FLHAWHx-vhTByf5OW9n6dxLTSGy0QSsm1PRn7qthDl7Qg6qTSdS9VifvJJUoghw-UiGsy42AAyJJEnGqAR/s1600/122910e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGp2WfIAPsEFIeBlZhyphenhyphenGP3k7HfHYonqCGayijX7pBvBnvNwdfkjzLPf30Fm0FLHAWHx-vhTByf5OW9n6dxLTSGy0QSsm1PRn7qthDl7Qg6qTSdS9VifvJJUoghw-UiGsy42AAyJJEnGqAR/s400/122910e.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat! Soft and gooey and delicious!</td></tr>
</tbody></table><br />
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And now, to get my 2011 off to a good start, I'm going to reorganize my cabinets! If I'm not exhausted by that endeavor and if I'm feeling brave enough I might reorganize my pantry too. What am I getting myself into? Wish me luck.<br />
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Enjoy.<br />
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*Because I borrowed this recipe and did not alter it (in other words, because it does not belong to me) I will not be posting the recipe. Please refer to <a href="http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Peter Reinhart's Artisan Breads Everyday</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=1580089984" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> pages 140 - 144. <br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=76cf4bd9-af71-4a0f-a2a0-440eefe2f15e" style="border: medium none; float: right;" /></div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com5tag:blogger.com,1999:blog-5673430193872055872.post-57231992083113053442010-12-29T15:21:00.002-06:002010-12-29T15:40:33.541-06:00Craziest Month of the Year and Birthday CakeWow, December is an insane month. My birthday is the 3rd. This year my mom and step dad came into town. The night of my birthday they took me, my husband and my sister out to dinner at my favorite restaurant, Gloria's. Hubby got me a dragonfly pendant that is gorgeous and I love it! The next day we spent most of the day in the kitchen finishing my cake, making cupcakes, lots of frosting, turkey meatballs, red gravy, pasta and biscuits. Pasta was the only thing that wasn't from scratch. Fortunately, there was wine to help us out. I was so busy that I didn't even get a picture of my cake or the cupcakes before I headed out the door to my party. At my party there was laser tag, pool, shuffle board, air hockey, balloon sculptures, drinks and FRIENDS! I can easily say this was the best party I've ever had!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliX5oxoXTyJAmkEFyMAJDCQQWqypownmUnH1o1OuS8ZEGNr4YUqxbTA43yU2AEBy7KErrhoRrEhFeyHe8FMHVWRseBvnX5Ho9tl8ogEJif_s0P6qyWA1O8tpxi-O3etasCHpw5uWhF0mW/s1600/163945_10100487976248564_8336727_70010443_1749643_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliX5oxoXTyJAmkEFyMAJDCQQWqypownmUnH1o1OuS8ZEGNr4YUqxbTA43yU2AEBy7KErrhoRrEhFeyHe8FMHVWRseBvnX5Ho9tl8ogEJif_s0P6qyWA1O8tpxi-O3etasCHpw5uWhF0mW/s400/163945_10100487976248564_8336727_70010443_1749643_n.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my dragonfly and flower balloon hat at my party</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>After my birthday weekend my brother in law stuck around for a few days. He and hubby love playing WoW and they spent 3 days straight playing the new update, one at the desk, one at the kitchen table. I cooked then cleaned then cooked then cleaned (lather, rinse, repeat). Sadly, I didn't get pics of the chocolate lava cookies I made for them. They were incredible. I'll have to make them again soon so I can share them with you.<br />
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Next I declared that I was on strike for 2 days. I think I only went in my kitchen to pour myself glasses of water.<br />
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Then there were the 150 cake balls I made. 120 were for a party at a club and the rest were for hubby's work. Hubby's coworkers also got peppermint bark, oatmeal cookies, toffee and snickerdoodles. THEN we packed up and headed home to New Orleans for a long Christmas weekend. INSANITY!<br />
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Don't worry, I have pics of most of it and I'll be making a post for each.<br />
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In the meantime, enjoy my half finished birthday cake. Every year I hope someone will buy or make me a devil's food cake with cream cheese frosting. This year I just decided to do it myself. It was amazing, everything I hoped it would be. I used <a href="http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Rose Levy Beranbaum's</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=0471781738" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> Devil's Food recipe and I modified a cream cheese frosting recipe I found on the back of a cake flour box. This was the only pic I got of it .... while it was still in the "gianormous oreo cookie" phase.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxwpj3OIRKVjtnad4JAnFTkxhSzQxGe8J7MHmOJfE-orR__q4vU9NTXT9Tj_OOX0MXa8wcTED9IQTOzDvSn30soZ4Xv51mTpWd2Vkhd4Kycph5i50wdD88YRqd5TBIiIOtLZ7F7suaFMP/s1600/122910a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxwpj3OIRKVjtnad4JAnFTkxhSzQxGe8J7MHmOJfE-orR__q4vU9NTXT9Tj_OOX0MXa8wcTED9IQTOzDvSn30soZ4Xv51mTpWd2Vkhd4Kycph5i50wdD88YRqd5TBIiIOtLZ7F7suaFMP/s400/122910a.jpg" width="400" /></a></div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com2tag:blogger.com,1999:blog-5673430193872055872.post-36060945321806365882010-12-03T15:08:00.001-06:002010-12-03T15:27:22.470-06:00Cake Day!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XP_WYvi2rOcya7FJV85-fsM1vyJTnDdWAE3wMK3LPfB83rNbB94jzmrtLO2FrGYxN9nOr5LTLThwPNL8fI8yAhW9FDw7-151UcEvmaPQgXsUVqyO4d1GGOPzXlraHdwNz1v5zk_8JEZH/s1600/120310a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XP_WYvi2rOcya7FJV85-fsM1vyJTnDdWAE3wMK3LPfB83rNbB94jzmrtLO2FrGYxN9nOr5LTLThwPNL8fI8yAhW9FDw7-151UcEvmaPQgXsUVqyO4d1GGOPzXlraHdwNz1v5zk_8JEZH/s320/120310a.jpg" width="255" /></a></div>It's a baking day! I'll do a proper post after the weekend but .... right now my very own devil's food birthday cake is in the oven!!! Nothing tastes quite as good as the batter to your very own birthday cake. YUM!Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0tag:blogger.com,1999:blog-5673430193872055872.post-48265987692430777112010-11-29T15:04:00.000-06:002010-11-29T15:04:33.199-06:00Pumpkin Bread (told you I'd come back to it)Here's the pumpkin bread I leap frogged and told you I'd come back to. AND, here's the confession about the pumpkin bread. This is actually the 2nd time I've made it recently. The first time it got all enjoyed away before I could photograph it so you didn't get to see it. Please forgive me, unless you're one of the people who enjoyed it away.<br />
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The first time I made it without walnuts (because I forgot to buy them, eek.) The second time I remembered! Yay. I liked it much better with the walnuts. I tend to like a little crunch in my fruity breads. The recipe called for pumpkin pie spice but it was EXPENSIVE. I stood there contemplating the $6 for the tiny container and then I decided to read the ingredients. It's all the spices that were going into it anyways so I just added an extra "pinch" of each.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmLMducCA0pj9_5el23_-gx_9XwXiEllJwdrWegN4k4KOx47w1nYvlA1ktm6YO78RRjdfEe7zW_7JNW3oRrR-d7lZGlx-FF5Ib-5ZaW-gQRTy3dNx1W9qifp6J4DHvA2lBU631h6s7M6Q/s1600/111710c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmLMducCA0pj9_5el23_-gx_9XwXiEllJwdrWegN4k4KOx47w1nYvlA1ktm6YO78RRjdfEe7zW_7JNW3oRrR-d7lZGlx-FF5Ib-5ZaW-gQRTy3dNx1W9qifp6J4DHvA2lBU631h6s7M6Q/s400/111710c.jpg" width="400" /></a></div><br />
Enough talk, here's some pictures. I wish the internet had scratch and sniff or lick and taste or something fun like that. Until then you'll just have to go with look and lust. Enjoy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aYbkP-35pNwu6VYsv_03mPzLXnvNqOzQx6gD6C-XYOtaXAFiNbshk6sU9m6uDv1CGtFLS-5A08k5569SGlUhgzKCtwnXK54yVEyRwdL3mkFZOWJjY0Vr_vnpCLILd43poig7eMoi1yl8/s1600/111710d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aYbkP-35pNwu6VYsv_03mPzLXnvNqOzQx6gD6C-XYOtaXAFiNbshk6sU9m6uDv1CGtFLS-5A08k5569SGlUhgzKCtwnXK54yVEyRwdL3mkFZOWJjY0Vr_vnpCLILd43poig7eMoi1yl8/s400/111710d.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> <b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"> 1 15 oz can pumpkin puree (<u>not</u> pumpkin pie mix)</div><div class="separator" style="clear: both; text-align: left;">4 eggs</div><div class="separator" style="clear: both; text-align: left;">1/2 cup vegetable oil</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter, melted</div><div class="separator" style="clear: both; text-align: left;">2/3 cup water</div><div class="separator" style="clear: both; text-align: left;">1 cup brown sugar, packed</div><div class="separator" style="clear: both; text-align: left;">2 cups white sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: left;">3 1/2 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons baking soda</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons salt</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon plus a pinch cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon plus a pinch nutmeg</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon plus a pinch ground cloves</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon plus a pinch ginger</div><div class="separator" style="clear: both; text-align: left;">1 cup toasted walnuts</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 350F. Arrange walnuts in single layer on a baking sheet and toast, turning once, for about 10 minutes or until lightly toasted. Meanwhile, grease two 9x5" loaf pans with butter.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Allow walnuts to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Mix pumpkin puree, eggs, oil, butter, water, brown sugar, white sugar and vanilla in a large bowl until well blended. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and walnuts. Stir dry ingredients into pumpkin mixture. Pour into prepared pans.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Bake 50 minutes to one hour or until toothpick inserted in center comes out clean.</div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-86347864196877852442010-11-27T22:52:00.000-06:002010-11-27T22:52:47.283-06:00Thanksgiving DessertsOk, I'm leapfrogging the pumpkin bread I made to tell you about Thanksgiving. I'll come back to the pumpkin bread, I promise.<br />
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Hubby's mom has become addicted to my (<a href="http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Shirley's</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=1416560785" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />) <a href="http://prettypleasesweets.blogspot.com/2010/11/chocolate-chip-heaven.html">chocolate chip cookies</a>. I feel safe saying that if I'd showed up to Thanksgiving dinner without them SHE would have divorced me on the spot. I made about 4 dozen and set a dozen aside for her. I got a good laugh every time I heard her tell someone to "try the cookies, the ones with opium in them." Haha, like I said, she's addicted.<br />
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Hubby's aunt requested <a href="http://prettypleasesweets.blogspot.com/2010/10/banana-bread-pudding-with-rum-sauce.html">Banana Bread Pudding</a>. I wasn't quite sure how to handle it since I couldn't cook it on site and it's amazing served warm but only 'eh' served cold. I baked it LATE the night before to minimize the time between baking and serving as much as possible. I wrapped it in foil and toted it along. Then we just covered the top with foil to warm it up in the oven for 15 minutes. (I cheated and rewarmed the rum sauce in the microwave.) I have to be honest and say that the reheating dried it out a little. This is absolutely something that should be served immediately on coming out of the oven. <br />
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Finally, I made Chocolate Almond Toffee. Sadly (hahahaha), it didn't all fit in the box I was using to bring it to Houston so some of it is here. It went pretty quick. Toffee is just one of those candies that you take a bite of and then you pick up another piece and have another bite. You continue to have "just one more bite" until it's all gone. It's just the nature of toffee to be amazing.<br />
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Aside from the 3 dishes I brought there were 2 tables of desserts! Everything I tried was delicious. There were turkeys prepared 3 ways. I had smoked turkey and I'm sold! Lots and lots and lots of other food and everything was great. It's a good thing there was so much food because there were a good 50 people and lots of us stuck around for a leftover dinner. <br />
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I also attained a new, beautiful, necklace. My little cousin (well, hubby's little cousin) Lizzy will be 18 all too soon. I met her 2 weeks before she turned 3 and now she's just under 2 weeks from 18. Wow, I'm getting old! ANYHOW, she and a friend have been making jewelry. Necklaces and bracelets and now they're starting to make rings. Lizzy brought a bunch of necklaces to see if any of the aunts or cousins wanted to buy anything. I was glancing over them. Some weren't my personality and others were. She had a good variety available and all of them were pretty and well made. Then I saw it. A dragonfly necklace with black and grey toned beads. Seriously, it's as if she made it for me. When she gets her Etsy store up I'll have to let you know. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwExdxKGQsHNM7Oh1nqgTfi1wTS2eNEM_er567X6HgEAwHk3-jm0CxjvoUHB_2ozgm7-lw-Ob64Bloj-Iot4lcnpyNSBc-npnAZ7wbUbWuUvJ4_Q1x5M8frNrnmo7SPR7yOI8FKiIScid/s1600/74841_10150092518458488_667163487_7367292_4066102_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwExdxKGQsHNM7Oh1nqgTfi1wTS2eNEM_er567X6HgEAwHk3-jm0CxjvoUHB_2ozgm7-lw-Ob64Bloj-Iot4lcnpyNSBc-npnAZ7wbUbWuUvJ4_Q1x5M8frNrnmo7SPR7yOI8FKiIScid/s400/74841_10150092518458488_667163487_7367292_4066102_n.jpg" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This week I'll be making my birthday cake .... a devil's food with cream cheese frosting. I probably should try to make a loaf of bread as well. Not sure what kind of bread I'll make. I'll have 4 - 6 family members in town so I feel like I should probably feed them. People appreciate eating, right? Hm? Maybe I should make something else too. I do need to find a "new" thing to make for my other blog. Any ideas?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><br />
Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0tag:blogger.com,1999:blog-5673430193872055872.post-64156179875603523872010-11-23T15:34:00.001-06:002010-11-23T15:35:44.156-06:00Oatmeal Cookies Two WaysMy husband doesn't like raisins in food. I'm not sure if he's broken or if this is acceptable. Whatever the case may be I am always required to make my oatmeal cookies raisin free. This time my sister needed to bring a large quantity of oatmeal cookies to work so we made two batches, one with chocolate chips (for the broken people) and one with raisins. YAY RAISINS!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bGQCJvC-bfP_QL2PF9995gDAO4tr7ljX6-q7imWB6fOsg0laWQtqAi_qnjCFswCWM65Uvzd7mdzgCu-QNLWPm51CwXjZlYaOU3DcNb_gnVFT13R8lgsg6GaJzww219QaUosGFBC63RgF/s1600/111710a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bGQCJvC-bfP_QL2PF9995gDAO4tr7ljX6-q7imWB6fOsg0laWQtqAi_qnjCFswCWM65Uvzd7mdzgCu-QNLWPm51CwXjZlYaOU3DcNb_gnVFT13R8lgsg6GaJzww219QaUosGFBC63RgF/s400/111710a.jpg" width="400" /></a></div><br />
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The recipe called for the raisins to be soaked in very hot water for 10 minutes so that they didn't steal moisture from the cookies. I'd never really considered that would be an issue but we went with it. Of course, being the daughter's of our mother, we added a little rum to the hot water. Yep, we love rum. With oatmeal, cinnamon, walnuts and rum soaked raisins (or chocolate chips .... for the broken people) these cookies were delicious. Sis said her co-workers were asking for the recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdlENMiubdTLMRaC9zxLVTz9Us0L2H92Ay_7IEHtmcIcUvbEeO7h63dNwbIz91X6gBGLbIyjqC1raydjTHOO_1_WHRF3iGkGW8d8qIZOwAOK-UOxBeSGQaYFiwRIt3fWmoFn3Wdl91kFQ/s1600/111710b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdlENMiubdTLMRaC9zxLVTz9Us0L2H92Ay_7IEHtmcIcUvbEeO7h63dNwbIz91X6gBGLbIyjqC1raydjTHOO_1_WHRF3iGkGW8d8qIZOwAOK-UOxBeSGQaYFiwRIt3fWmoFn3Wdl91kFQ/s400/111710b.jpg" width="400" /></a></div><br />
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Since this is my second EXTREMELY successful cookie from Shirley O Corriher (out of the two I've tried) I'm a little inspired to work my way through the cookie section of <a href="http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bake Wise</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=1416560785" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. What can I say? She's a genius!<br />
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<span style="font-family: Verdana,sans-serif;">disclaimer: i do not actually believe that raisin haters are broken. they're just .... raisin haters.</span>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com2tag:blogger.com,1999:blog-5673430193872055872.post-81629934520869299332010-11-22T19:13:00.000-06:002010-11-22T19:13:10.714-06:00For Loki and JeffI made <a href="http://prettypleasesweets.blogspot.com/2010/07/strawberry-bars.html">THESE</a> yesterday for some friends and two requested the recipe. Loki, Jeff, here ya go. I hope you enjoy them.<br />
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Cookie Bars With Jam Filling<br />
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1 2/3 cups all purpose flour<br />
1 tsp baking powder<br />
1/2 cup sugar<br />
1/2 cup brown sugar<br />
1 cup earth balance soy free natural buttery spread, cold<br />
1 3/4 cups rolled oats<br />
2/3 cup jam<br />
heaping 1/2 cup vegan semisweet chocolate chips<br />
1/4 sliced almonds<br />
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Preheat oven to 375 F and line a 12x8 (or 13x9) baking dish with parchment. Whisk flour and baking powder in a large bowl, add sugars and mix well. Add the "butter" and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in the oats. Press 3/4 of the mixture evenly into bottom of baking dish. Bake for 10 minutes.<br />
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While that bakes stir almonds into remaining mix. <br />
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Allow bottom layer to cool a few minutes and then spread on jam. Sprinkle on chips. Sprinkle on remaining mix with almonds and gently press down. Bake for an additional 20 - 25 minutes, or until golden brown. Allow to cool in the dish then lift out parchment and cut into slices. Enjoy.Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-11586911754917677002010-11-06T00:19:00.000-05:002010-11-06T00:19:13.845-05:00Oh, By The Way .....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmtqgcOwVenkuppaFJweUB2Y6pZvCUEPEgmis6kkADyI5ZzG9Q9nM_bMgiUluda5pNzYE7k3gU1U-pp3TiyUQPGrT4yUTerM9bgPNocRT7zXp5nrx8Wn_PF6Gp1FI1Epf9jUysdUlTcpu/s1600/110510c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmtqgcOwVenkuppaFJweUB2Y6pZvCUEPEgmis6kkADyI5ZzG9Q9nM_bMgiUluda5pNzYE7k3gU1U-pp3TiyUQPGrT4yUTerM9bgPNocRT7zXp5nrx8Wn_PF6Gp1FI1Epf9jUysdUlTcpu/s400/110510c.jpg" width="400" /></a></div><br />
... they make really good ice cream sandwiches too!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxV4ypW8zFEUg-YgTRykvoRzoL7zGl8C0N8rGcfPya26McoyWImMKzixG3LL2rE-bQX2wwRPXqCvNmKuRynS7I0S5EnVfDHjdqIceg0CuIK671Nyl3ZYt2DjT8fbzL9vB3jk3MP23xGlha/s1600/110510d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxV4ypW8zFEUg-YgTRykvoRzoL7zGl8C0N8rGcfPya26McoyWImMKzixG3LL2rE-bQX2wwRPXqCvNmKuRynS7I0S5EnVfDHjdqIceg0CuIK671Nyl3ZYt2DjT8fbzL9vB3jk3MP23xGlha/s400/110510d.jpg" width="400" /></a></div><div style="text-align: center;">cookies from <a href="http://prettypleasesweets.blogspot.com/2010/11/chocolate-chip-heaven.html">Chocolate Chip Heaven</a> post with Blue Bell Butter Pecan ice cream</div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0tag:blogger.com,1999:blog-5673430193872055872.post-56927485513529617352010-11-05T15:04:00.000-05:002010-11-05T15:04:37.616-05:00Chocolate Chip Heaven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqlK_LA0M8lccO5LJ1n1Bv0J6SgahLiMCF01JYsdPf9XfsqVVjGfW9cNfWGeE1OlyTLT_YXxv8siK8GTOr6KdRyl1OcAzLjaawFF3w_OxHYmaEtohCMaqEMYf1yqZoVHzCChvmsuOu9jr/s1600/110510b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqlK_LA0M8lccO5LJ1n1Bv0J6SgahLiMCF01JYsdPf9XfsqVVjGfW9cNfWGeE1OlyTLT_YXxv8siK8GTOr6KdRyl1OcAzLjaawFF3w_OxHYmaEtohCMaqEMYf1yqZoVHzCChvmsuOu9jr/s320/110510b.jpg" width="320" /></a>If you could all please take out your copies of <a href="http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785?ie=UTF8&tag=pretty0a8-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bake Wise</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pretty0a8-20&l=btl&camp=213689&creative=392969&o=1&a=1416560785" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, turn to page 375 and bask in chocolate chip heaven! I really almost wish these cookies weren't so good because then I might not have eaten so many of them all by myself. My middle liddle sister must have eaten at least a cup of dough (with sprinkles).<br />
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<div class="separator" style="clear: both; text-align: left;">Usually I tell you what I'd like to change about a recipe. This time I have nothing. Shirley's extremely scientific method of baking produces absolutely perfect chocolate chip cookies (for those of us who aren't allergic to nuts.) I enjoyed these so much that I'm making another batch tonight for a weekend trip to my in-law's. Hopefully they'll enjoy them as much as we did!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNRHXILt0Gm8_P_qboFX2It9W3pFbdXd-EluLks5XR8DoQAbmvppPQNPOyY-F5S25CoD-6mLdK2CcKtW9SqmYaiKhmhQu9xZvQBkuy5yEeW4GK1F1gBGXzyg5AT0uUL4-sr8el3jazG5W/s1600/110510a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNRHXILt0Gm8_P_qboFX2It9W3pFbdXd-EluLks5XR8DoQAbmvppPQNPOyY-F5S25CoD-6mLdK2CcKtW9SqmYaiKhmhQu9xZvQBkuy5yEeW4GK1F1gBGXzyg5AT0uUL4-sr8el3jazG5W/s400/110510a.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-15026715245554754362010-11-03T15:56:00.000-05:002010-11-03T15:56:12.646-05:00Grenadine Cake BallsGrenadine cake balls were the third and final treat from Halloween party. For once, I didn't include liquor. Hubby and I thought it best to offer a virgin option for those who wanted it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ8Gynzbw6ukfzSBO2anhzlGfMvjO1wYnciLK2IpCOnyy3xvdHd4Ho7-S7LAGMHRNwEcq6T2Jo2fdGPWDbibEdKaCtLy3vLJe7X9vc2zFd6-cVIZfI5Xus9oIZ1CM4NNlbd1OAt2c4HM5/s1600/102610i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ8Gynzbw6ukfzSBO2anhzlGfMvjO1wYnciLK2IpCOnyy3xvdHd4Ho7-S7LAGMHRNwEcq6T2Jo2fdGPWDbibEdKaCtLy3vLJe7X9vc2zFd6-cVIZfI5Xus9oIZ1CM4NNlbd1OAt2c4HM5/s320/102610i.jpg" width="320" /></a></div><br />
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To make these chop up 10 maraschino cherries in a blender, not too fine. Add cherries to the batter for a 6" yellow cake and bake as directed. Once the cake cools crumble it up and then add grenadine. I think I added about 4 teaspoons. Form mixture into balls and freeze. Melt chocolate or candy coating. Dip frozen balls into coating and dry on parchment paper. <br />
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Enjoy.Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com1tag:blogger.com,1999:blog-5673430193872055872.post-92039810468534540732010-10-27T18:12:00.000-05:002010-10-27T18:12:50.644-05:00S'MORES Baby! S'mores!For the past 158 years I've been dying to make s'mores cupcakes but I was waiting for the right occasion. Well, I finally found the occasion! Very exciting. These yummies were treat 2 of 3 that I brought to the party I attended on Saturday.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkXOJMYrxg7_NqFmKhkLOqLFo5hZb-AQrbdqXAHPQ3VvHEGnff6NJBDg4JCjTviG9VoEiuve9W5XS4HI51wgcgPnOt3qWqvtKzUbLyUfozaM3DOv01bx-aA7LgSi5dW8rTesqUSVJrzBz/s1600/102610f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkXOJMYrxg7_NqFmKhkLOqLFo5hZb-AQrbdqXAHPQ3VvHEGnff6NJBDg4JCjTviG9VoEiuve9W5XS4HI51wgcgPnOt3qWqvtKzUbLyUfozaM3DOv01bx-aA7LgSi5dW8rTesqUSVJrzBz/s400/102610f.jpg" width="400" /></a></div><br />
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During those 158 years I had come across many s'mores recipes, formulas and concepts. Even with all these options I could have gone with, I didn't. One long night of insomnia led me to the perfect idea. Perfect in mind head anyways, and not so bad in reality either. The cake was chocolate, of course. In the bottom of each cupcake was a crumbled quarter graham cracker. Cupcakes were also coated in semi sweet ganache, sprinkled with more crumbled graham cracker and filled and topped with marshmallow frosting!<br />
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To be honest, they were a tad messy to eat but the guests at our friends' party seemed to manage just fine. For me, a fork and a plate were the ideal method of consumption. All the flavors blended beautifully. The interplay of the textures was great and the smell was enticing to say the least.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeuPLJGhuB-Q6AdXjizjRC-JWgu3DggZPiPo6yF3y8w0fgwtyi1JHE48Up_dWrx_KjACxgJffrRcutdsUsMoOHGpbKN6QE2Q0cLGZwBLbfxOOY3G6fUmnqCZ7g7TOruDVtCX6K-g-RqgV/s1600/102610g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeuPLJGhuB-Q6AdXjizjRC-JWgu3DggZPiPo6yF3y8w0fgwtyi1JHE48Up_dWrx_KjACxgJffrRcutdsUsMoOHGpbKN6QE2Q0cLGZwBLbfxOOY3G6fUmnqCZ7g7TOruDVtCX6K-g-RqgV/s400/102610g.jpg" width="400" /></a></div><br />
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What I'll do different next time (which I've accounted for in the directions below):<br />
<ul><li>make less ganache! I did 8 oz of chocolate and 8 oz of heavy cream and I have a BUNCH in my fridge!</li>
<li>maybe shave a little chocolate on top</li>
<li>maybe sprinkle a little graham cracker on top of the frosting</li>
<li>maybe use devil's food for the cake</li>
</ul><span style="font-size: large;"><b>Directions</b></span><br />
<br />
You will need:<br />
<ul><li>chocolate cake recipe or box mix</li>
<li>graham crackers</li>
<li>semi sweet chocolate (chips work)</li>
<li>heavy cream</li>
<li>powdered sugar</li>
<li>salt</li>
<li>marshmallow fluff</li>
<li>corn starch</li>
<li>butter</li>
</ul>FIRST, make your ganache, it will need to cool. Warm 4 ounces of heavy cream over medium heat until it steams then add 4 ounces chocolate. Stir until completely smooth. Pour into heat resistant bowl, stir in 1/2 teaspoon light corn syrup. Cover with plastic wrap (I love "press and seal") and cool to room temp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxaaW5vw6LgCYHtrCvdQH6KXdIAnu8qux8xXWpdw4eYoUhsSpMx3Nrxcg6kRc3AP9v6HQHyUUlBkiDEMv-o_amxaP6nl2uaLy7c1ZFyN8s3ykpBExDG2BJA9QuSWj6bys3AJ_uR1oTjVR/s1600/102610c.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxaaW5vw6LgCYHtrCvdQH6KXdIAnu8qux8xXWpdw4eYoUhsSpMx3Nrxcg6kRc3AP9v6HQHyUUlBkiDEMv-o_amxaP6nl2uaLy7c1ZFyN8s3ykpBExDG2BJA9QuSWj6bys3AJ_uR1oTjVR/s320/102610c.jpg" width="320" /></a>Place cupcake liners in muffin tin. Put 1/4 crumbled graham cracker into the bottom of each liner. If you want to crumble them all at once, that's about 2 teaspoons per cupcake.<br />
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Make your cake batter, enough for 18 cupcakes. Divide batter between liners and bake according to cake directions.<br />
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Meanwhile, make frosting. Combine one 13 ounce jar marshmallow fluff, 18 tablespoons unsalted butter (at room temperature), 1 1/2 cup powdered sugar (add gradually), 1 teaspoon vanilla extract, 1 teaspoon corn starch and a dash of salt. Mix until completely combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMK2YF0syVsc6OfBbpxpHZCjuCJJppqCzDjBMWS4zc1-9B_IIhsoIoDU4c8lTxDMR7X1N5v3IwxJHUplyvD7UB8o2wHV6BDMyGh2oBhCzcjRwE9_EAr86ibsX5O1RSKszHw8bDCsb60Pi/s1600/102610d.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMK2YF0syVsc6OfBbpxpHZCjuCJJppqCzDjBMWS4zc1-9B_IIhsoIoDU4c8lTxDMR7X1N5v3IwxJHUplyvD7UB8o2wHV6BDMyGh2oBhCzcjRwE9_EAr86ibsX5O1RSKszHw8bDCsb60Pi/s320/102610d.jpg" width="320" /></a></div>When cupcakes are completely cooled inject each one with a little marshmallow frosting. You'll know it's enough when you feel the cupcake expand a little.<br />
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Spread a little ganache on top of each cupcake and then sprinkle with more crumbled graham cracker (about 1 teaspoon for each). Top with marshallow frosting and enjoy your cupcake like a little kid who just snuck a cookie!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL52CqphAmelHE8MxHUrtXTeqGgg-SiOc2m-c0E02Ulr6Xww-NBVCBmOJoO2Izh95H9GiU6XfD0TISKfusp3e3ASG3_H9tDvH-8GwBwQT4nmkc-iAloSzBpMqtDYEb1nr0mEXJKdrcOClY/s1600/102610e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL52CqphAmelHE8MxHUrtXTeqGgg-SiOc2m-c0E02Ulr6Xww-NBVCBmOJoO2Izh95H9GiU6XfD0TISKfusp3e3ASG3_H9tDvH-8GwBwQT4nmkc-iAloSzBpMqtDYEb1nr0mEXJKdrcOClY/s400/102610e.jpg" width="300" /></a></div><br />
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<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=0f1de8a7-b144-4a90-b47c-abcb1eee762c" style="border: medium none; float: right;" /></div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com4tag:blogger.com,1999:blog-5673430193872055872.post-18798293630552996762010-10-26T23:28:00.000-05:002010-10-26T23:28:33.893-05:00Black Strap Banana Cake Balls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbo0NDoy3EgFs6qTJr2nqA21JBoHjFGDhBlGNHWwfCZqLNugX7tRNm6FqQUNrH-r_EvTL47vXvkly_dGzYWC-mzzKkIKOadmqEP2tPHzScXxekl3v-29xrmJisU7DEBwwcCmaOe7wwkKV/s1600/102610a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbo0NDoy3EgFs6qTJr2nqA21JBoHjFGDhBlGNHWwfCZqLNugX7tRNm6FqQUNrH-r_EvTL47vXvkly_dGzYWC-mzzKkIKOadmqEP2tPHzScXxekl3v-29xrmJisU7DEBwwcCmaOe7wwkKV/s320/102610a.jpg" width="240" /></a></div><div class="" style="clear: both; text-align: left;">First of all, allow me to say PLEASE PLEASE PLEASE forgive my absence. Autumn is horrible for my allergies and I caught an actual cold on top of it. Bleh. I WILL be going back on local honey this weekend and visiting my allergist soon after if that doesn't fix me up.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enough of that. This weekend I went to an early Halloween party. Some people in attendance had been asking me for treats so I brought a few things. I even let one of the ladies pick a liquor for some rum balls. Carla chose Black Strap Rum.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I put a lot of thought into what to pair with the rum and eventually decided on caramelized banana. First I cooked a cut up banana in a large skillet with 2 tablespoons of butter and 2 tablespoons of sugar. While that cooled I prepared a yellow cake batter (with sour cream, yum) for a 6" cake pan. I mashed the banana and mixed it in. In retrospect, I could have reduced the liquid (sour cream or sugar) in the recipe a little bit because the cake was very moist and clung to the pan when I went to unmold it. Of course, this wasn't a problem since it was all about to get smashed up for cake balls. I also could have reduced the leavening a little bit to account for the small pan size. I really pushed the amount of rum in these. I managed to get 8 tablespoons of liquid into them before I thought they might not hold together anymore. They had a nice warm bath in semi-sweet chocolate and then were left to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The Black Strap Banana cake balls were met with many oooos and ahhhs. One particular person went back for a few ;-).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSe3XuNx483im-tbbbn666gwvGFdVlepNGaBtNVMua6W60jZJADAUpDPJGXqkWB-1_M4oOyxQQQrDV7LOPMDdCMMAzM_OsN5BMdB2AN6M9G0l2GOM-Hv8JeaKqGYbqBdf8GmkhNCIBiHdM/s1600/102610b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSe3XuNx483im-tbbbn666gwvGFdVlepNGaBtNVMua6W60jZJADAUpDPJGXqkWB-1_M4oOyxQQQrDV7LOPMDdCMMAzM_OsN5BMdB2AN6M9G0l2GOM-Hv8JeaKqGYbqBdf8GmkhNCIBiHdM/s400/102610b.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Things I'll change next time:</div><ul><li>use less liquid in the cake batter</li>
<li>use less leavening (if i stick with the 6" pan)</li>
<li>cut banana into coins rather than quarters, so that it cooks more evenly and mashes better </li>
</ul>How to:<br />
<ul><li>cook one banana (cut up) in 2 tablespoons butter and 2 tablespoons sugar, about 2 minutes per side</li>
<li>mash up banana and mix into yellow cake batter and pour into 6" pan, bake</li>
<li>allow cake to cool and then mash it up</li>
<li>add Cruzan Black Strap Rum, one teaspoon at a time until the mixture forms a nice ball that sticks together</li>
<li>form mixture into balls (I use about 1 tablespoon for each)</li>
<li>freeze on a cookie sheet lined with parchment paper</li>
<li>melt chocolate and dip frozen balls into chocolate, return to parchment to cool</li>
<li>top as you see fit, if you like</li>
<li>ENJOY!</li>
</ul>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com2tag:blogger.com,1999:blog-5673430193872055872.post-71772066134524362962010-10-15T18:58:00.001-05:002010-10-19T23:03:39.573-05:00Raw Cashew CreamThis isn't baked so I questioned whether to put it here or on my other blog. It's sweet and decadent and seems evil but isn't, so I decided to put it here. I got this recipe <a href="http://www.foodbuzz.com/recipes/2523277-raw-cashew-cream">here</a> and I'm so glad I found it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_JpBb31C2rz4wXHNZRgSQEiwIX_DrADfgK9vD2YE6WT3wskTZ3GrcvH7T8wtGqlS91wD-5H5NZt8I5GW-dFt6h2xt6K6e6CbtVfGcW12vNohx0FbLQyBhhv3Xw8bOJ0VITy-2iLCWWXf/s1600/101510d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_JpBb31C2rz4wXHNZRgSQEiwIX_DrADfgK9vD2YE6WT3wskTZ3GrcvH7T8wtGqlS91wD-5H5NZt8I5GW-dFt6h2xt6K6e6CbtVfGcW12vNohx0FbLQyBhhv3Xw8bOJ0VITy-2iLCWWXf/s320/101510d.jpg" width="320" /></a></div><br />
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This cashew cream is super yummy! Believe me. It's also super easy to make. The taste testing happened with some <a href="http://fifty2new.blogspot.com/2010/10/thing-5-homemade-crackers.html">homemade crackers</a> I made yesterday. Tomorrow my little sister is coming over for our weekly "Faturday" dinner and I'll be serving little bowls of cashew cream plain, with cinnamon mixed in, and with nutmeg mixed in. I'll report back and let you know how everyone likes those.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlC4RVrsvGIe7akbquvRh13tOjW5jvPXRjepoOdND9IvdJ2XKittT92COCzlUeJTCwGz2QWRtyYe1cEzcs-jpt5yoUbpZjBcdhr_lkWPNVd11wIhUYBy34hyLIrNTPRBDEMIhYflRvjHL/s1600/101510e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlC4RVrsvGIe7akbquvRh13tOjW5jvPXRjepoOdND9IvdJ2XKittT92COCzlUeJTCwGz2QWRtyYe1cEzcs-jpt5yoUbpZjBcdhr_lkWPNVd11wIhUYBy34hyLIrNTPRBDEMIhYflRvjHL/s320/101510e.jpg" width="320" /></a></div><br />
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I couldn't find large medjool dates at the grocery. I have to admit that I wasn't being a very patient shopper that day. By the raisins I found some cut up dates in a zipper pouch and I bought those. I estimated "3 large" dates best I could, and it worked!<br />
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Here's the recipe:<br />
<br />
1 cup raw cashews<br />
3 large medjool dates<br />
1 teaspoon vanilla extract<br />
pinch of kosher salt (I used sea salt)<br />
<br />
Place cashews in a bowl and cover with filtered water. Place dates in a separate bowl and cover with 1 cup filtered water. Soak both for 20 minutes. Drain water off cashews. Add cashews, dates (with their water), vanilla and salt to a blender. Blend, starting on low speed then increasing, for about 2 minutes. Refrigerate before serving.<br />
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**edit** My sister and I fixed up 2 little bowls of cashew cream. We added nutmeg to one and cinnamon to the other. The cashew cream with nutmeg added was good. The cream with the cinnamon added was PHENOMENAL. I would definitely suggest trying this, maybe with some apples.Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0tag:blogger.com,1999:blog-5673430193872055872.post-61523239446610773652010-10-14T15:00:00.001-05:002010-10-14T15:01:32.817-05:00Fear and Baking in North TexasSOOOOO, here's the thing. I saw a <a href="http://www.bravotv.com/top-chef-just-desserts/show-us-your-sweets/step-1/thanks">contest</a> last night that I thought I might like to enter. I threw a couple of ideas around in my head and then decided this all sounds very daunting and scary. Then I got online today and I had a wall post from a friend informing me of another <a href="http://www.bakerella.com/chocolate-adventure-contest/">contest</a>. I read over the rules and thought "this sounds like fun, I could do that" but then ... the daunting and the scary came back.<br />
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Someone I knew way back when use to say that if something happens 3 times in a day it's a sign. Well, I don't know about that but twice in 12 hours sure felt like one.<br />
<br />
Here are the big questions:<br />
<ol><li>Am I good enough?</li>
<li>Does it really matter if I'm good enough?</li>
<li>Whether or not I'm good enough .... am I BRAVE enough?</li>
</ol>Hubby says "nothing to lose but a few dollars in ingredients, right? everything to gain." There's slightly more than that. There's time. There's pride. HA! I guess that's all really, a few dollars in ingredients, time and pride. I think that last one is the scariest. He even offered to be my "kitchen bitch" and my taste testing victim.<br />
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Maybe I should just dive right in. Start baking with these contests in mind. Start creating. Just .... jump.Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com3tag:blogger.com,1999:blog-5673430193872055872.post-87752293618090905112010-10-11T17:07:00.003-05:002010-10-11T17:15:25.283-05:00Banana Bread Pudding with Rum SauceOn Friday 2 things happened. 1) I searched and searched and searched for a bread pudding recipe I felt like making but all the ones that looked good required dark rum, and I didn't have any. Eventually I gave up. 2) I decided that dark rum will be a staple in my house!<br />
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I've never made bread pudding before. Infact, I think I've only had it once but I didn't want the remaining half loaf of challah to go to waste. Because I hadn't made it before I didn't want a chocolate bread pudding. (I know, me not wanting chocolate is insanity.) I also didn't want something really exotic. I just wanted a nice basic bread pudding. I figured this would be a better test of if I even like it, and something that would be easier to compare other recipes to later.<br />
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As I said, I had given up. There was no dessert Friday night. Sad as that may be, I'm sure my waist line (and hips, and thighs!) appreciated it. I started searching for something to make Saturday for sister dinner night. I looked at tarts and pies and cookies but nothing really struck me. At some point I picked some tart that didn't really look amazing and I was checking a grocery website to see if they carried something I would need when I noticed that they had recipes. Right there, on the third page of their desserts section, I saw it. Banana Bread Pudding with Rum Sauce! That sounded perfect!<br />
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Saturday my first stop was the liquor store. We live in what I like to call a "moist" county. We can buy drinks at restaurants and beer and wine at the grocery or "beer and wine" stores. There is one city that can sell liquor. I'm not sure how they got the right to sell liquor but I'm glad they did because now I only have to drive 9 miles to the liquor store, not 25+ miles. Anyways, I found Cruzan Black Strap Rum. It WILL make your chest warm if you take shots, just FYI.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwQdoPE7tHjcJ77V9YQc6YATJB5YYcUHl0KZ8E5qBTv2ko_ftc6zv2LlecBhlAS_RPyCfhwnaubahKlnZ4qH18mcyEbMXwsMXhA4vvO0IAlybqF1g26Ft_5Dg4mAbCO2eNx0OG_2UvaYy/s1600/101110c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwQdoPE7tHjcJ77V9YQc6YATJB5YYcUHl0KZ8E5qBTv2ko_ftc6zv2LlecBhlAS_RPyCfhwnaubahKlnZ4qH18mcyEbMXwsMXhA4vvO0IAlybqF1g26Ft_5Dg4mAbCO2eNx0OG_2UvaYy/s320/101110c.jpg" width="320" /></a></div><br />
I failed to pick up raisins when I went shopping so I used chocolate chips instead. I also failed to pick up pecans so I used walnuts. I lined my loaf pan with parchment so the finished product would lift out of the pan rather than fighting to get pieces out. Cooking the bananas made my nose very happy. Assembling the bread pudding was more of a layering process than the 'toss it all in there' method my sister uses. I suppose this was to keep the bananas intact.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTC7aKFDqJDGkzlB4xKQmUVA-DSaUfG2-AjYEPnTU7AWRCjeXj1LuNrejPrBr5ZUFhZhcUtyk0MdcZaJTqZ5guhBYy4UpbXuEM-DuGvcS7yZH5DV3xPxYPBi2pD7h2i_Q7bG5e57S53us/s1600/101110b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTC7aKFDqJDGkzlB4xKQmUVA-DSaUfG2-AjYEPnTU7AWRCjeXj1LuNrejPrBr5ZUFhZhcUtyk0MdcZaJTqZ5guhBYy4UpbXuEM-DuGvcS7yZH5DV3xPxYPBi2pD7h2i_Q7bG5e57S53us/s320/101110b.jpg" width="320" /></a></div><br />
When the deliciousness was about half done I started the Rum Sauce. When you heat and mix butter, cream, brown sugar and rum it just can't be a bad thing! Next time I might let it boil a smidge longer so it thickens up a bit more. Aside from the minor matter of viscosity it was an incredible sauce. I may or may not have eaten some of it alone with a spoon. If I did I'm sure I'd never admit to such a thing. ;-) My sister decided that we needed to make some whipped cream to go with it. (Yes, "NEEDED")<br />
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The bread pudding was definitely a success and has been added to my notebook of delicious, decadent and devilish desserts. Hubby described it as 'a bit heavy' but happily ate his serving. Sister and I ate until we were too stuffed to get up from the table. All 3 of us had diets and <a href="https://www.advocare.com/08084514/Store/ItemDetail.aspx?itemCode=W3171&id=D&flavor=C">cleanses</a> scheduled to start on Sunday so we considered this our last hurrah, and therefor decided it was permissible to eat obscene amounts of sweets.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-6IG4Ji_OLeB4FbvcBehFF3AVtZFKocQT5iMc2mUvpo0kYJ9TmVhGgZZS0ZxNKIwyd6HNDBdCPCdo-Ghhs_TzFJd5pBkcGhe0fWj7SocptVjfe2hI8c1MDHzcsfW-BCJzra7vuY0Urnx/s1600/101110a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-6IG4Ji_OLeB4FbvcBehFF3AVtZFKocQT5iMc2mUvpo0kYJ9TmVhGgZZS0ZxNKIwyd6HNDBdCPCdo-Ghhs_TzFJd5pBkcGhe0fWj7SocptVjfe2hI8c1MDHzcsfW-BCJzra7vuY0Urnx/s320/101110a.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><b>BANANA BREAD PUDDING </b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">1/3 cup raisins or currants (or 1/2 cup chocolate chips)</div><div style="text-align: left;">2 tablespoons plus 1/4 cup dark rum</div><div style="text-align: left;">2 tablespoons (1/4 stick) butter</div><div style="text-align: left;">3 bananas, peeled, halved crosswise and lengthwise</div><div style="text-align: left;">5 tablespoons sugar</div><div style="text-align: left;">2 cups whipping cream</div><div style="text-align: left;">4 large eggs</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;">8 ounces firm white bread slices, crusts trimmed, cut into 3" strips (or challah)</div><div style="text-align: left;">1/2 cup (2 ounces) chopped toasted pecans (or walnuts)</div><div style="text-align: left;">Rum Sauce (recipe follows)</div><div style="text-align: left;"><br />
</div><ol><li>Skip this step if using chocolate chips. Combine raisins or currants and 2 T rum in a small bowl. Let stand 20 minutes.</li>
<li>Melt 2 T butter in a heavy, large skillet over medium heat. Add 2 T sugar and bananas and cook until bananas are tender (about 2 minutes per side.) Remove from skillet.</li>
<li>Combine whipping cream, eggs, vanilla extract and remaining 1/4 C rum and 3 T sugar in a medium bowl and whisk until blended.</li>
<li>Preheat oven to 350F. Butter 9x5x3 loaf pan (or line with parchement paper.)</li>
<li>Arrange 1/3 of the bread strips crosswise in the bottom of the prepared pan. Arrange 6 banana pieces on top of bread. Sprinkle half the raisins (or currants or chocolate chips) and half the pecans (or walnuts.) Arrange 1/3 of the bread strips crosswise on top of bananas. Pour half the egg mixture over. Arrange remaining bananas on top of bread. Sprinkle with remaining raisins (or currants or chips.) Arrange remaining bread and pour remaining egg mixture over. Press gently to compact. (I have to admit to having way to much fun with that part.) Let stand 15 minutes. TO SIMPLIFY: from bottom to top that goes .... bread, banana, sprinkle, bread, egg, banana, sprinkle, bread, egg.</li>
<li>Bake until puffed and golden and knife inserted comes out clean (which won't happen if you use chocolate chips), about 45 minute. Transfer to a rack and cool slightly. Serve slices with rum sauce drizzled on top.</li>
</ol><div style="text-align: center;"><span style="font-weight: bold;"><b>RUM SAUCE</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">1/4 cup (1/2 stick) unsalted butter</div><div style="text-align: left;">1/2 cup whipping cream</div><div style="text-align: left;">1/2 cup packed dark brown sugar</div><div style="text-align: left;">pinch of salt</div><div style="text-align: left;">2 tablespoons dark rum<span style="font-weight: bold;"><b></b></span></div><div style="text-align: left;"><span style="font-weight: bold;"><b><br />
</b></span></div><ol><li>Melt butter in medium, heavy saucepan over medium-high heat. Add cream, brown sugar and salt. Bring to a boil, stirring until sugar dissolves.</li>
<li>Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)<span style="font-weight: bold;"><b><br />
</b></span></li>
</ol><div style="text-align: left;"><span style="font-weight: bold;"><b> </b></span> </div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><img alt="" class="zemanta-pixie-img" src="http://img.zemanta.com/pixy.gif?x-id=0ee0ffe5-39d6-4477-9672-a82f0c3e0738" style="border: medium none; float: right;" /></div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com4tag:blogger.com,1999:blog-5673430193872055872.post-13282266964023596822010-10-07T17:51:00.000-05:002010-10-07T17:51:26.534-05:00Chocolate Mousse and Whipped Creamy GoodnessYesterday afternoon I got the itch to make the chocolate mousse recipe I've been staring at for a little over a week. I didn't have the dark rum it called for so I had to pick from amaretto, so co or coconut rum. I was afraid the amaretto would make it much too sweet but I've been advised that it works rather well. The so co might be an interesting fit but I went with the coconut rum. A stronger liquor would have been better but I am very please with how it came out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvVfhlRDHzzJaw8KxGnSK6u7D_eQBm7_tzErmpm5HO6emagx6WFmwjvAoPKyV2Qg80pvH4Mi613qpmSlh6AXhRz_Q8zZBQ-9MwZ6Gkz2x0ivh3pGFiP4zLdrY2NfG-Wg0LFHjAKvzHELy/s1600/100710c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvVfhlRDHzzJaw8KxGnSK6u7D_eQBm7_tzErmpm5HO6emagx6WFmwjvAoPKyV2Qg80pvH4Mi613qpmSlh6AXhRz_Q8zZBQ-9MwZ6Gkz2x0ivh3pGFiP4zLdrY2NfG-Wg0LFHjAKvzHELy/s320/100710c.jpg" width="320" /></a></div><br />
I am very pleased with the flavor. It IS rich. Today I made some whipped cream with a little bit of superfine sugar to sweeten it. This was the perfect thing to balance the richness of the mousse. I just served hubby a little bowl and I got his thumbs up. It's possible that this was his first encounter with chocolate mousse. He wanted to know if it was "like pudding" until his first bite. Now he understands that it's better!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLQha0skaKiukO3apaSS9hzc8n8SXte7h_jYinSmU7P2m4t4W290YdlLPru8xWlhaKvUNhzCKri5ttxB0cfL8w4zhdvOnrkyBdNGMNoJBirjZNDnM0SNA2V_RDHsP5uuzcCiyj_CdY5sU/s1600/100710b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLQha0skaKiukO3apaSS9hzc8n8SXte7h_jYinSmU7P2m4t4W290YdlLPru8xWlhaKvUNhzCKri5ttxB0cfL8w4zhdvOnrkyBdNGMNoJBirjZNDnM0SNA2V_RDHsP5uuzcCiyj_CdY5sU/s320/100710b.jpg" width="320" /></a></div><br />
By the way, this is my first cross-post with my other blog, <a href="http://fifty2new.blogspot.com/">52 New Things</a>. Pop on over and check it out if you. <br />
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Enjoy.</div>Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0tag:blogger.com,1999:blog-5673430193872055872.post-35875656903287153882010-10-07T16:08:00.000-05:002010-10-07T16:08:54.633-05:00randomness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaFkntKynDFHPVvT2nzYa1y1Vq4c1unrK12PnrCio_Qw99PEuAqjtPVwpucNgANyMM-GYh9foVRvHwtuy0ixIXM6RW4GyLw4qbRp8knZFgmi3V_TbO3Tb_2qIlyMaW-SNKYvtduB8H7GA/s1600/100710a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaFkntKynDFHPVvT2nzYa1y1Vq4c1unrK12PnrCio_Qw99PEuAqjtPVwpucNgANyMM-GYh9foVRvHwtuy0ixIXM6RW4GyLw4qbRp8knZFgmi3V_TbO3Tb_2qIlyMaW-SNKYvtduB8H7GA/s400/100710a.jpg" width="300" /></a></div>This isn't sweets related, unless you count Kool-aid as a sweet, but I had to share. The 'zombie virus' is for hubby's work, it's 2 packs of yellow, one pack of green and about a teaspoon of yellow food dye. The 'red blood' is one pack of red and a little purple. It's for home. I obviously need help making empties so I can make more Halloween bottles!Mekarehttp://www.blogger.com/profile/13974752953893757805noreply@blogger.com0