tag:blogger.com,1999:blog-47831574164461497492010-10-15T09:12:11.305-04:00half bakedhaving fun in the kitchenKimkim.masiello@yahoo.comBlogger28125tag:blogger.com,1999:blog-4783157416446149749.post-15124102567610503542010-10-14T17:24:00.001-04:002010-10-15T09:12:11.319-04:002010-10-15T09:12:11.319-04:00Apple Crisp with Maple Syrup and Walnuts<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/TLhTEzJfyZI/AAAAAAAAHlw/E-K4ZqAhjCg/s1600/1014002042a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="209" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/TLhTEzJfyZI/AAAAAAAAHlw/E-K4ZqAhjCg/s320/1014002042a.jpg" width="320" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">The birthday dinner for Jim included buscuit topped chicken pot pie made with homemade chicken stock, salad, red wine, and for dessert, apple crisp. I won't bore you with the dinner details, I'll just get to the good part- the dessert. Apple crisp is an easy fall dessert- made even easier if you have an apple slicer, which I recently acquired. Nothing can stop me now ;) It's only a few ingredients-many of which you probably already have on hand.</span><br />
<br />
<span style="font-family: Arial;">I used maple syrup in the recipe, but if you don't have that, you can use plain sugar. I'll note that below. Also, the walnuts are optional. </span><br />
<br />
<span style="font-family: Arial;"><strong>Ingredients</strong>:</span><br />
<span style="font-family: Arial;">Oven: 375</span><br />
<span style="font-family: Arial;">Pan: 8" square baking dish</span><br />
<br />
<span style="font-family: Arial;">3/4 cups flour</span><br />
<span style="font-family: Arial;">1/2 a cup of light brown sugar</span><br />
<span style="font-family: Arial;">1 stick cold butter cut into pieces (make sure it's COLD- don't prep this step ahead of time)</span><br />
<span style="font-family: Arial;">1/2 tsp salt</span><br />
<span style="font-family: Arial;">1 cup oats (not quick cooking)</span><br />
<span style="font-family: Arial;">3 lbs apples (I used 5 medium ones) peeled and cut into 1/2 inch chunks (Add some lemon juice to prevent browning- enough to coat)</span><br />
<span style="font-family: Arial;">1/4 cup maple syrup or 1/2 cup plain sugar</span><br />
<span style="font-family: Arial;">3/4 tsp cinnamon (1/2 tsp if you don't like strong cinnamon flavors)</span><br />
<span style="font-family: Arial;">walnuts (optional)</span><br />
<br />
<span style="font-family: Arial;"><strong>Directions</strong>:</span><br />
<br />
<span style="font-family: Arial;">1- In a small bowl, mix together flour, salt, and brown sugar</span><br />
<span style="font-family: Arial;">2- Blend in the butter with a pastry blender until it resembles coarse crumbs</span><br />
<span style="font-family: Arial;">3- Add in the oats and walnuts (optional) and squeeze with hands until large clumps form- put in the freezer</span><br />
<span style="font-family: Arial;">4- In a medium bowl, add the apples, maple syrup or sugar, and cinnamon- stir to combine</span><br />
<span style="font-family: Arial;">5- Add the apples to the baking dish and spread topping over apples being sure to cover all of the apples</span><br />
<span style="font-family: Arial;">6- Place baking dish on a cookie sheet to prevent over browning the apples. Bake 55-60 minutes until topping is browned and apples are bubbling.</span><br />
<span style="font-family: Arial;">7- Let cool about 10 mins before serving</span><br />
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<span style="font-family: Arial;">And don't forget the vanilla ice cream!</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-1512410256761050354?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-2588106474861959252010-10-14T13:32:00.000-04:002010-10-14T13:32:59.072-04:002010-10-14T13:32:59.072-04:00Pumpkin Scones with Cinnamon Glaze<span style="font-family: Arial, Helvetica, sans-serif;">I can't believe this is the first time I've baked with pumpkin this season, but I guess that's probably because we've been apple picking twice already. Yesterday I bought a huge can of pumpkin and began my pumpkin baking with scones. These scones are pretty similar to the ones ar Starbucks. They're baked at a higher temperature, so they're crispy on the outside and soft on the inside. Buttermilk is also used instead of butter to make them less dense. I didn't add anything additional into the mix, but you can choose to add raisins, craisins, or nuts. After baking them, you can also choose to make a cinnamon glaze to drizzle over the cooled scones.</span><br />
<br />
<span style="font-family: Arial;"><strong>Ingredients</strong>:</span><br />
<span style="font-family: Arial;">Oven: 400 degrees</span><br />
<span style="font-family: Arial;">Makes 8 scones</span><br />
<br />
<span style="font-family: Arial;">2 cups flour</span><br />
<span style="font-family: Arial;">1/3 cup light brown sugar</span><br />
<span style="font-family: Arial;">1/2 tsp cinnamon</span><br />
<span style="font-family: Arial;">1/2 tsp nutmeg</span><br />
<span style="font-family: Arial;">1 tsp baking powder</span><br />
<span style="font-family: Arial;">1 tsp baking soda</span><br />
<span style="font-family: Arial;">pinch salt</span><br />
<span style="font-family: Arial;">1/2 cup cold unsalted butter, cut into pieces</span><br />
<span style="font-family: Arial;">1/3 - 1/2 cup buttermilk (Start with 1/3 cup and add more liquid if the dough feels too dry)</span><br />
<span style="font-family: Arial;">1/2 cup pumpkin</span><br />
<span style="font-family: Arial;">1 tsp vanilla extract</span><br />
<span style="font-family: Arial;">For the egg wash: 1 egg, lightly beaten and 1 tbs milk</span><br />
<br />
<span style="font-family: Arial;"><strong>Directions</strong>:</span><br />
<span style="font-family: Arial;">Prepare baking sheet by either lining with parchment paper or spraying with non-stick spray and pouring flour over it- tap off excess.</span><br />
<br />
<span style="font-family: Arial;">1- Mix together flour, sugar, cinnamon, nutmeg, baking poweder, baking soda, salt</span><br />
<span style="font-family: Arial;">2- Add the butter to the flour mixture and cut in with a pastry blender. The mixture should resemble course crumbles</span><br />
<span style="font-family: Arial;">3- At this point, stir in any raisins, etc.</span><br />
<span style="font-family: Arial;">4- In another bowl, mix together pumpkin, buttermilk, vanilla and add this to the flour mixture</span><br />
<span style="font-family: Arial;">5- Mix until dough comes together- don't overmix</span><br />
<span style="font-family: Arial;">6- Turn out onto lightly floured surface and knead four to five times</span><br />
<span style="font-family: Arial;">7- Pat dough into a circle about 7" in diameter and 1.5" thick- Cut in half and then cut each half into 4 pieces</span><br />
<span style="font-family: Arial;">8- Brush with the egg wash</span><br />
<span style="font-family: Arial;">9- Put scones on baking sheet and put another baking sheet underneath to prevent overbrowing in the hot oven. Bake for about 15 - 20 minutes or until knife inserted comes out clean</span><br />
<span style="font-family: Arial;">10- Let cool on wire rack. Once cool, you can make the drizzle (recipe below).</span><br />
<br />
<span style="font-family: Arial;"><strong>Cinnamon Drizzle</strong>:</span><br />
<br />
<span style="font-family: Arial;">3/4 cup powdered sugar</span><br />
<span style="font-family: Arial;">milk</span><br />
<span style="font-family: Arial;">1/2 tsp cinnamon</span><br />
<br />
<span style="font-family: Arial;">1- Add enough milk to make a paste</span><br />
<span style="font-family: Arial;">2- Stir in cinnamon</span><br />
<span style="font-family: Arial;">3- Spoon over cooled scones</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-258810647486195925?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-40075973444983866772010-10-08T08:43:00.002-04:002010-10-08T10:00:22.620-04:002010-10-08T10:00:22.620-04:00Buttermilk Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/TK8ibSjwILI/AAAAAAAAHi8/7W6JtWc2jkQ/s1600/buttermilkpancakes3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/TK8ibSjwILI/AAAAAAAAHi8/7W6JtWc2jkQ/s320/buttermilkpancakes3.png" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I guess pancakes don't really fall under the baking category, but I'll add them anyway:)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have cereal every single morning for breakfast. Days don't go well when I don't have my morning bowl of cereal. For some, it's coffee...for me, it's cereal. So I miss out on the plethora of other breakfast items available. Thank goodness, though, for breakfast for dinner....</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We made buttermilk pancakes and turkey bacon last night. Having turkey bacon was a real treat. Usually we have fake vegetarian bacon on our veggie burgers because the thought of real bacon makes me sick. Ok, so turkey bacon isn't REAL bacon, but it's as close as I'll get. I bought blueberries to put in the pancakes, but forgot to add them, which is ok because I'll just have them in my morning cereal:)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe is from </span><a href="http://www.thehungrymouse.com/2008/11/23/how-to-make-buttermilk-pancakes/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">http://www.thehungrymouse.com/2008/11/23/how-to-make-buttermilk-pancakes/</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. The original recipe called for a pinch of salt, but I omitted that. Also, instead of the olive oil, you can add melted butter. Lastly, if you want to mix in fruit, add it in before the olive oil.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b>:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg<br />
1 1/4 cups buttermilk<br />
1/2 tsp baking soda<br />
1 1/4 cups flour<br />
1 tsp sugar<br />
1 tsp baking powder</span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbs olive oil </span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b>:</span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">1- Whisk the egg until light and frothy</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">2- Add the buttermilk and whisk</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">3- Add the rest of the ingredients except the olive oil and whisk until smooth</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">4- Add in any optional fruit</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">5- Add the olive oil and whisk until smooth</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 25px;"><span class="Apple-style-span" style="line-height: 25px;">6- Spray a pan with non-stick spray and heat. Heat oven to the lowest setting to keep finished pancakes warm. Ladle or spoon pancakes onto pan and leave them until the tops begin to bubble. Once the tops bubble, flip them over to finish cooking. They should be golden brown on both sides.</span></span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-4007597344498386677?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-70631086434993496392010-10-06T17:01:00.002-04:002010-10-06T17:11:02.940-04:002010-10-06T17:11:02.940-04:00Chocolate Cupcakes and Vanilla Cupcakes with Vanilla Buttercream Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/TKzfJCG8ngI/AAAAAAAAHiw/g06H1pQM2aQ/s1600/P1030738.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/TKzfJCG8ngI/AAAAAAAAHiw/g06H1pQM2aQ/s320/P1030738.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: x-large;"><span class="Apple-style-span" style="font-size: 19px;"><span class="Apple-style-span" style="font-size: medium;">Both of these recipes are simple and classic. They're easy to make and always a hit. I usually don't use cupcake papers, but I found tin foil ones at the store and was able to put the batter in the papers and bake them right on a cookie sheet. I halved each recipe so that I wouldn't have a ton of each type of cupcake, but I will put the full ingredient amounts here. Also, I piped the icing on the cupcakes using a reusable Wilton piping bag fitted with a large star tip. When piping icing on cupcakes, hold the bag upright and then when you're ready to pull the tip off, don't pull straight up, rather pull to the side. This will eliminate an unwanted pointy tip. Don't overfrost because the frosting is VERY sweet.</span></span></span><br />
<div><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 19px;"><span class="Apple-style-span" style="font-size: medium;"></span></span></span><span class="Apple-style-span" style="font-family: Arial;">The first recipe is a <b>Devil's Food Cupcake</b>. The recipe is from Chockylit (<a href="http://cupcakeblog.com/?p=10">http://cupcakeblog.com/?p=10</a>). She uses a chocolate buttercream frosting on her, but I opted for vanilla so as not to cause chocolate overload.</span></div><div><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial;"><b>Ingredients</b>:</span></div><div><span class="Apple-style-span" style="font-family: Arial;">Oven: 350 degrees</span></div><div><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 cups flour</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 cups sugar</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1/2 cup unsweetened cocoa powder( I used Trader Joe's)</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1 1/2 tsp baking soda</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1 1/2 cup milk</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1/2 cup butter (Unless you're using a Kitchenaid Mixer, I'd let it soften a bit)</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 tsp vanilla</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 eggs</span></div><div><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/TKzgd_wNBkI/AAAAAAAAHi0/p2jvGLrlDyI/s1600/P1030732.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/TKzgd_wNBkI/AAAAAAAAHi0/p2jvGLrlDyI/s320/P1030732.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial;"><b>Directions</b>:</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1- Add everything to a mixing bowl <b>except </b>eggs</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2- Mix on low until incorporated</span></div><div><span class="Apple-style-span" style="font-family: Arial;">3- Mix on high for about 2 mins</span></div><div><span class="Apple-style-span" style="font-family: Arial;">4- Add the eggs</span></div><div><span class="Apple-style-span" style="font-family: Arial;">5- Mix on high for about another 2 mins</span></div><div><span class="Apple-style-span" style="font-family: Arial;">6- Measure out into cupcake papers or tin. Fill about halfway</span></div><div><span class="Apple-style-span" style="font-family: Arial;">7- Bake for about 15-20 mins or until knife comes out clean. Transfer to wire rack to cool</span></div><div><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial;">The second recipe is for <b>Vanilla Cupcakes</b>. The recipe is from Confessions of a Bake-a-holic (</span><a href="http://bradleykitchen.blogspot.com/2010/04/vanilla-cupcakes-with-vanilla.html">http://bradleykitchen.blogspot.com/2010/04/vanilla-cupcakes-with-vanilla.html</a>).</div><div><br />
</div><div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oven: 375 degrees</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cups butter </span><span class="Apple-style-span" style="font-family: Arial;">(Again, unless you're using a Kitchenaid Mixer, I'd let it soften a bit)</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1 1/2 cups sugar</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 eggs</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 tsp vanilla</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 1/2 tsp baking powder</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1/4 tsp salt</span></div><div><span class="Apple-style-span" style="font-family: Arial;">2 1/2 cups flour</span></div><div><span class="Apple-style-span" style="font-family: Arial;">1 1/4 cups milk</span></div><div><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/TKzihDkTk-I/AAAAAAAAHi4/SrMLrC1mA0Y/s1600/P1030735.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/TKzihDkTk-I/AAAAAAAAHi4/SrMLrC1mA0Y/s320/P1030735.JPG" width="320" /></a></div><div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1- Beat butter and sugar until light and fluffy (About 2 mins- It should come together)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2- Add eggs and vanilla and mix well</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3- Add baking powder, salt, flour, and milk</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4- Mix until well combined</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial;">5- Measure out into cupcake papers or tin. Fill about halfway</span></div><div style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial;">6- Bake for about 20 mins or until knife comes out clean. Transfer to wire rack to cool</span></div><div style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial;">The third recipe is for Vanilla Buttercream Frosting. It's a basic recipe, so you can find it on pretty much any website. It will be enough to frost cupcakes from one recipe both recipes if you halve them.</span></div><div style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial;"><br />
</span></div><div><b>Ingredients</b>:</div><div><b><span class="Apple-style-span" style="font-weight: normal;">1- 4 cups powdered sugar (This is about 1 box. You can do 3.5 cups to make the icing a little less sweet)</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;">2- 1/2 cup butter, softened</span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">3- 1 tsp vanilla</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">4- 1/4 cup milk</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></div><div><b>Directions</b>:</div><div>1- Beat butter and powdered sugar until combined</div><div>2- Add vanilla and milk</div><div>3- Beat everything until light and fluffy.</div><div><br />
</div><div>Frost when cupcakes are cooled. Should you have any additional frosting, you can freeze it.</div><div><br />
</div><div>Have fun:)</div></span></div><div><div><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_958789929"></span><span id="goog_958789930"></span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-7063108643499349639?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-77931036606403099132010-10-05T13:12:00.005-04:002010-10-08T10:02:35.474-04:002010-10-08T10:02:35.474-04:00Apple Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/TKtdRShO4VI/AAAAAAAAHiE/JuDprhi04Fo/s1600/banana_apple_bread_sliced_ufak.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: black;"><img border="0" height="240" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/TKtdRShO4VI/AAAAAAAAHiE/JuDprhi04Fo/s320/banana_apple_bread_sliced_ufak.jpg" width="320" /></span></span></a></div><span class="Apple-style-span" style="background-color: white;">I made apple bread because we had extra apples from apple picking and I had already made an apple pie. I've made pumpkin bread a bunch and thought this would be something different, but I'm still on the fence about how the loaves came out. I think the apple chunks were a little big. The bread kind of had an awkward texture. If I make this again, I will definitely cut the apples smaller even though the recipe says to coarsely chop them. Also, if you want to make lower fat bread, use applesauce instead of the oil. You can also use half white and half brown sugar. You can also use half whole wheat flour and</span><br />
<span class="Apple-style-span" style="background-color: white;">half white flour. Don't use all whole wheat flour as this will yield a dessert which is very dense. There are tons of variations, which will alter both the flavor and the texture of the recipe. I made the recipe as directed, but these alterations might bring welcome changes to the recipe.</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">You can enjoy the apple bread toasted with a little bit of cream cheese. Or you can make these into cupcakes and top them with cream cheese frosting:)</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">The recipe is from allrecipes.com</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<b><span class="Apple-style-span" style="background-color: white;">Ingredients</span></b><span class="Apple-style-span" style="background-color: white;">:</span><br />
<span class="Apple-style-span" style="background-color: white;">Oven: 350 degrees</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white;">3 cups flour</span><br />
<span class="Apple-style-span" style="background-color: white;">2 tsp cinnamon</span><br />
<span class="Apple-style-span" style="background-color: white;">1 tsp baking soda</span><br />
<span class="Apple-style-span" style="background-color: white;">1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="background-color: white;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="background-color: white;">1/2 cup vegetable oil</span><br />
<span class="Apple-style-span" style="background-color: white;">2 cups sugar</span><br />
<span class="Apple-style-span" style="background-color: white;">2 eggs, beaten</span><br />
<span class="Apple-style-span" style="background-color: white;">1/2 tsp vanilla</span><br />
<span class="Apple-style-span" style="background-color: white;">2 cups apples- peeled, cored, and coarsely chopped (I would suggest smaller chunks)</span><br />
<span class="Apple-style-span" style="background-color: white;">1 cup walnuts (smashed into small pieces)</span><br />
<span class="Apple-style-span" style="background-color: white;"><br />
</span><br />
<b><span class="Apple-style-span" style="background-color: white;">Directions:</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white;">1- In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. </span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white;">2- In large mixing bowl, place oil, sugar, eggs, vanilla and apples. </span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white;">3- Stir into flour mixture. Add walnuts and mix. </span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white;">4- Divide mixture between two greased 8-in. x 4-in. bread pans. </span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white;">5- Bake at 350 degrees F for 40-45 minutes or until bread test done. </span></span></span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white;">6- Cool for 10 minutes on wire rack before removing from ov</span><span class="Apple-style-span" style="background-color: white;">en. </span></span></span></b><br />
<span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="line-height: 19px;">(picture from yogurtland.com)</span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-7793103660640309913?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-61128132131763884842010-09-28T11:59:00.000-04:002010-09-28T11:59:22.516-04:002010-09-28T11:59:22.516-04:00Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/TKIQY7U-O8I/AAAAAAAAHiA/DWMl64pIMQ8/s1600/apple_picking.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/TKIQY7U-O8I/AAAAAAAAHiA/DWMl64pIMQ8/s320/apple_picking.jpg" width="320" /></a></div>Normally I follow recipes, or at the very least the skeleton of a recipe. I might add my own little extra into a recipe, but I never go into the kitchen without some idea of where I am headed, but yesterday I took the leap. Apple pie seemed like a good start for this- it's pretty hard to mess up and we just went apple picking on Sunday, so we have an abundance of apples!<div><br />
</div><div>The recipe I ended up creating is pretty similar to lots of recipes out there.<br />
<div><br />
</div><div>For the crust, I used, once again, Martha Stewart's recipe found here: <a href="http://www.marthastewart.com/recipe/our-favorite-pie-crust">http://www.marthastewart.com/recipe/our-favorite-pie-crust</a></div><div>Be sure to double the recipe for apple pie. But don't double the butter, use about a stick and half.</div><div><br />
</div><div><b>My Apple Pie Recipe:</b></div><div><br />
</div><div>Oven: 375 degrees</div><div><b>Ingredients:</b></div><div>2 9" pie crusts (See above link)</div><div>Peel and thinly slice apples (I used 1 pretty large and 4 smaller sized apples)</div><div>Lemon Juice</div><div>1 cup Flour</div><div>1 cup White sugar</div><div>1/2 cup Brown Sugar (I used dark)</div><div><div>1/2 tsp Nutmeg</div></div><div>1 tsp Cinnamon (plus additional for sprinkling)</div><div>a splash of Apple Cider Vinegar</div><div>Walnuts (optional)</div><div>1 tbsp Butter</div><div>Milk</div><div><br />
</div><div><b>Directions:</b></div><div>1- Once apples are cut, add a splash of lemon juice to prevent browning.</div><div>2- In the same bowl, add the flour, sugar, brown sugar, cinnamon, nutmeg, and splash of cider vinegar (enough to coat the apples). Mix everything together. The mixture should coat the apples with a little leftover on the bottom of the bowl.</div><div>3- Add in the walnuts, if you choose.</div><div>4- Put the apple mixture into the pie crust</div><div>5- Cut butter into thin slices and place around apples in crust</div><div>6- Put top crust on pie</div><div>7- Brush milk on top of crust</div><div>8- Sprinkle cinnamon on top</div><div><br />
</div><div>To bake: Put foil around the crust to prevent burning. Bake at 375 for 25 minutes. After 25 minutes, take the foil off and bake for another 20-25 minutes. Crust should be a golden brown color.</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-6112813213176388484?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-49306222177014645412010-09-20T15:46:00.000-04:002010-09-20T15:46:46.412-04:002010-09-20T15:46:46.412-04:00Pumpkin Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/TJde6t62eYI/AAAAAAAAHh4/UqfblZTHsYo/s1600/0919002047.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/TJde6t62eYI/AAAAAAAAHh4/UqfblZTHsYo/s320/0919002047.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I baked a LOT of cupcakes yesterday. I originally wanted to try piping a rose on each cupcake, but realized later that the cream cheese frosting does not have enough powdered sugar for the frosting to fully harden. So I did swirls on the small cupcakes and just spread the icing on with a knife for the bigger cupcakes. These cupcakes have a very smooth taste, probably due the massive amounts of butter in them (2 sticks). The recipe also calls for ground ginger and ground allspice, which I don't have, so I just added some extra cinnamon and nutmeg. This is something I do all the time. Both the cream cheese frosting and the cupcake recipe comes from Martha Stewart's website (<a href="http://www.marthastewart.com/recipe/pumpkin-cupcakes">http://www.marthastewart.com/recipe/pumpkin-cupcakes</a>)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp baking soda</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp baking powder</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp coarse salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp cinnamon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp ginger</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 tsp nutmeg</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 tsp allspice</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(If not using all of the above spices, increase the ones you are using by a little bit. And you don't have to measure spices out, just eyeball them)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup packed light brown sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 sticks butter (1 cup) melted and cooled (Always use unsalted)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 eggs lightly beaten</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 15 ounce can pumpkin</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Directions</b>:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat oven to 350 degrees</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Line cupcake tins with papers or spray them with non-stick spray</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a bowl, whisk together first 8 ingredients (flour, soda, powder, salt, spices)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a bowl that's a bit larger, whisk together brown sugar, sugar, butter, eggs)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add the dry ingredients to the moist and whisk until smooth</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Stir in the pumpkin puree</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fill muffin containers about halfway. Tap down to ensure even distribution.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bake 20-25 mins or until knife inserted in center comes out clean</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cool on a wire rack. Once cooled completely, you may frost.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Frosting:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I use Martha Stewart's cream cheese frosting recipe found here: <a href="http://www.marthastewart.com/recipe/perfect-cream-cheese-frosting">http://www.marthastewart.com/recipe/perfect-cream-cheese-frosting</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There's nothing too special about it, so any recipe will really do. I actually add a bit of maple syrup to the frosting. The flavor goes nicely with both the cream cheese and the pumpkin.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Enjoy:)</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-4930622217701464541?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-82864663390887518472010-09-17T10:31:00.000-04:002010-09-17T10:31:56.954-04:002010-09-17T10:31:56.954-04:00Wet Bottom Shoo Fly Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/TJN7w4SZDqI/AAAAAAAAHhk/-0GDdxaFjyE/s1600/0916002014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/TJN7w4SZDqI/AAAAAAAAHhk/-0GDdxaFjyE/s320/0916002014.jpg" width="320" /></a></div>Who ever knows why I decided to make this pie last night. I have never had it nor did I have a craving for a molasses based dessert. I guess I just liked the name. Shoo Fly pie is of Pennsylvania Amish and Dutch origin. It is very very very sweet with the two main ingredients being molasses and (dark) brown sugar (While either light or dark brown sugar can be used, dark has more molasses in it). Since the settlers came to America by boat, they brought lots of non-perishable ingredients. These ingredients became the ingredients found in Shoo Fly pie. Nobody knows the exact origin of the name of this pie, but it is thought that the name comes from the fact that, if eaten outside, you will probably have to shoo away the flies. The term "wet bottom" comes from the fact that the filling soaks into the crust while baking, leaving it nice and gooey.<br />
<div><br />
</div><div>I would recommend eating the pie with ice cream. We had it with coffee ice cream.</div><div><br />
</div><div>And here's the recipe, which is derived from <a href="http://splendidtable.publicradio.org/recipes/dessert_shoofly.html">http://splendidtable.publicradio.org/recipes/dessert_shoofly.html</a>:</div><div><br />
</div><div><b>Ingredients</b>: </div><div>1 9" unbaked pie crust- After struggling for what feels like forever making the perfect pie crust, I finally found a wonderful recipe. It's from Martha Stewart and can be found here: <a href="http://www.marthastewart.com/recipe/our-favorite-pie-crust">http://www.marthastewart.com/recipe/our-favorite-pie-crust</a></div><div><a href="http://www.marthastewart.com/recipe/our-favorite-pie-crust"></a><span class="Apple-style-span" style="font-family: inherit;">1 cup all-purpose flour</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">Two-thirds cup light brown sugar, packed</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">1 rounded tablespoon cold butter</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">One-fourth teaspoon salt</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">1 egg</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">1 cup light molasses</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">Three-fourths cup cold water</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">One-fourth cup hot water</span></div><div><span class="Apple-style-span" style="font-family: inherit;"></span><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><b>Directions</b>:</span></div><div><span class="Apple-style-span" style="font-family: inherit;">1- Preheat the oven to 350 degrees. Roll out the pie pastry and line a 9-inch pie pan; set aside.</span><span class="Apple-style-span" style="font-family: inherit;">2- In a mixing bowl, combine the flour, brown sugar, butter, and salt. Remove one-half cup of the mixture and set aside. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">3- Leave the rest in the mixing bowl. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">4- In a small bowl, beat the egg lightly. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">5- Put the molasses and cold water together and blend, but do not beat; you don’t want bubbles in the batter. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6- In a small bowl, mix the hot water with the baking soda and blend into the molasses mixture. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">7- Add the molasses mixture to the flour mixture and mix well. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">8- Pour into the pie shell and top with the reserved crumbs. Bake for 35 minutes. The pie will appear quivery but will firm up as it cools. Transfer to a rack to cool completely before cutting.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-8286466339088751847?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-56310938434461538192010-09-16T18:22:00.000-04:002010-09-16T18:22:02.916-04:002010-09-16T18:22:02.916-04:00Souffle Waits for Nobody<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/TJKVqY2A6fI/AAAAAAAAHhQ/Ot87leLu6DU/s1600/0912001923.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/TJKVqY2A6fI/AAAAAAAAHhQ/Ot87leLu6DU/s320/0912001923.jpg" /></a></div>Souffle is a nice, airy dessert, made primarily from egg whites whipped to soft peaks. This was my first attempt at souffle. All in all it came out well, but I will make a few adjustments next time; I'll share those changes here. Since souffle must go from oven to table in less than 90 seconds, lest you risk deflation, I made only two souffles. This dessert seems easy, but takes multiple tries to master.<br />
<br />
The recipe I used came from realsimple.com.<br />
<br />
Ingredients:<br />
<br />
<div class="recipeIngred" style="font-family: Verdana, sans-serif; font-size: 13px; margin-bottom: 30px;"><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 tablespoons butter</span></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons </span><a href="http://www.realsimple.com/food-recipes/ingredients-guide/chocolate-00000000039294/index.html" style="text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">unsweetened cocoa</span></span></a></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 ounces </span><a href="http://www.realsimple.com/food-recipes/ingredients-guide/chocolate-00000000039294/index.html" style="text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">semisweet or bittersweet chocolate</span></span></a></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon </span><a href="http://www.realsimple.com/food-recipes/ingredients-guide/vanilla-00000000039384/index.html" style="text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: inherit;">vanilla extract</span></span></a></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 </span><a href="http://www.realsimple.com/food-recipes/ingredients-guide/eggs-00000000039308/index.html" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">egg yolks</span></span></a></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 </span><a href="http://www.realsimple.com/food-recipes/ingredients-guide/eggs-00000000039308/index.html" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: black;">egg whites</span></span></span></a></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons sugar</span></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">pinch salt</span></li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">pinch cream of tartar</span></li>
</ul><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 15px;">Directions:</span></div><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"></span>1- Heat oven to 375° F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.</li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2- In a double boiler, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.</li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3- In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. Tap mixture down to ensure there is enough in the ramekin. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)</li>
<li style="line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4- Bake until puffed and set- about 14 minutes. (If baked directly from the refrigerator, add 5 to 10 minutes.) </li>
</ul><div><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 15px;">Have fun:)</span></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-5631093843446153819?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-15423368178564083682010-09-08T19:26:00.001-04:002010-09-08T19:27:19.310-04:002010-09-08T19:27:19.310-04:00Mocha Cupcakes with Mocha Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_GJsg6fCrkj8/TIgPzH7SimI/AAAAAAAAHg0/nEkPPCi2y5Y/s1600/0905001917.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_GJsg6fCrkj8/TIgPzH7SimI/AAAAAAAAHg0/nEkPPCi2y5Y/s320/0905001917.jpg" /></a></div><span class="Apple-style-span" style="font-family: inherit;">I decided to make cupcakes this past weekend, but I didn't want to make plain old chocolate cupcakes, so I made mocha chocolate cupcakes instead. The coffee intensifies the flavor of the chocolate, while adding subtle flavors making them not too sweet and kind of dangerous. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">The recipe is adapted from mybakingaddiction.com:</span><br />
<br />
<b><span class="Apple-style-span" style="color: white;">Cupcakes</span></b><br />
<span class="Apple-style-span" style="color: white;">Ingredients:</span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">1-1/3 cups all-purpose flour</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/3 cup unsweetened cocoa powder</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1 tsp baking powder</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/2 tsp baking soda</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/4 tsp salt</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/2 cup whole milk (I used 1%)</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/2 cup strong brewed coffee, at room temperature</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1 tsp pure vanilla extract</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/2 cup (1 stick) unsalted butter, at room temperature</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/2 cup granulated sugar</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1/2 cup firmly packed light brown sugar</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">1 large egg, at room temp</span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">3/4 cup semi sweet chocolate chips</span></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">I also had chocolate covered espresso beans handy, which I ground up and added to the mix as well.</span></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br />
</span> </span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;">Steps:<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1. Preheat to 350°F. Line cupcake pan with liners or spray with non-stick spray.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk, brewed coffee and vanilla.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3. In a stand mixer at medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Stir in chocolate chips and the ground espresso beans, if used.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4. Fill cupcake liners about 2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before frosting cupcakes.</span></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: white;"><br />
</span> </span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: white;">Frosting</span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">3 cups powdered sugar</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">2/3 cups unsweetened cocoa</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">3 tablespoons coffee</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">2 teaspoons vanilla </span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">1/2 cup butter, softened</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">3-4 tbs milk</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">ground espresso beans</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;"><br />
</span> </span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">1. Mix together sugar and cocoa</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">2. Mix together coffee and vanilla</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">3. Beat butter at medium speed until creamy. Alternate adding the sugar and coffee mixture, beginning and ending with the sugar</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">4. Add in ground espresso beans, if used</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">5. Add milk, 1 tbs at a time, until desired consistency is reached</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;"><br />
</span> </span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;">Any unused frosting can be frozen. </span></span><span class="Apple-style-span" style="color: white;">Remember to only frost COOL cupcakes!</span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="color: white;"><br />
</span> </span><br />
<span class="Apple-style-span" style="color: white;">Have fun:)</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-1542336817856408368?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-49957972693782556252010-09-04T19:49:00.003-04:002010-09-04T19:54:35.464-04:002010-09-04T19:54:35.464-04:00Whole Wheat Dinner Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_GJsg6fCrkj8/TILYIjxa-sI/AAAAAAAAHgg/HFQJ0ZE8CDg/s1600/0904001918.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_GJsg6fCrkj8/TILYIjxa-sI/AAAAAAAAHgg/HFQJ0ZE8CDg/s320/0904001918.jpg" /></a></div>For dinner, we had bowtie pasta with fresh mozzarella, grape tomatoes, crushed red pepper, and basil. We had a salad, a light red wine, and these yummy whole wheat dinner rolls on the side. The rolls were a last minute addition. They were so easy to throw together, only 50 minutes rising time total. You use a muffin tin instead of forming them by hand, thus making the prep process even easier. It's important to add the all purpose flour because adding only whole wheat flour will result in a product that is too dense. Here's the recipe:<br />
<br />
<b>RECIPE</b>:<br />
1 1/4 cups whole wheat flour<br />
2 tbs sugar<br />
1 tsp salt<br />
2 1/4 tsp yeast- one package<br />
1 cup warm water<br />
2 tbs melted shortening<br />
1 egg<br />
1 cup flour<br />
<br />
(Oven: 400 degrees)<br />
1- Mix together whole wheat flour, sugar, salt, yeast<br />
2- Add in warm water, melted shortening, egg<br />
3- Mix until smooth- I had to add little more flour because the dough was too sticky.<br />
4- Place a small amount of olive oil in the bowl, cover with a kitchen cloth and let rise in a warm, dry place for 30 mins. Should double in size<br />
5- Punch down after 30 mins<br />
6- Grease muffin tin then spoon dough in (should be exactly 12 rolls- eyeball how much dough to put in each)<br />
7- Let rise another 20 mins<br />
8- Bake until golden (15ish minutes)<br />
<br />
(Recipe courtesy of cooksrecipes.com)<br />
<br />
Have fun :)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-4995797269378255625?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-58086339009555558262010-08-23T12:30:00.001-04:002010-08-23T12:43:13.049-04:002010-08-23T12:43:13.049-04:00It's been awhile....Flax Seed Muffins with Fresh Blueberries<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_GJsg6fCrkj8/THKhz7SRI5I/AAAAAAAAHf4/-dyMJQqZC9o/s1600/0823001226.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_GJsg6fCrkj8/THKhz7SRI5I/AAAAAAAAHf4/-dyMJQqZC9o/s320/0823001226.jpg" /></a></div>It has been forever since I've baked..well that's not really true. I made a lemon meringue pie about 2 weeks ago and, while it came out just fine, I had quite the time making it. I was in a particularly bad mood so everything seemed to be a challenge. Anyway, I am back and am going to try to make some healthier baked goods. I made these flax seed muffins yesterday and they came out yummy! I ground my own flax seed, which is apparently much better than buying it already ground. The muffins took like 20 mins to put together and then 25 mins in the oven at 350 degrees. I even used my rose shaped muffin tin, so all of the muffins came out looking like pretty roses.<br />
<br />
The cool thing about these muffins is that you can mix anything into them, for example, I used blueberries, but you can add shredded carrots, nuts. craisins, really anything that sounds good to you. <br />
<br />
So here's the recipes...Oh and remember to never overmix muffin batter because it will make the muffins tough and icky.<br />
<br />
Oven: 350 degrees<br />
<br />
1.5 cups ground flax<br />
1.5 cups whole wheat flour<br />
1 egg beaten<br />
little bit of cinnamon and a little less nutmeg...use your judgement<br />
3/4 cups brown sugar- I use dark brown because I like the dark look it gives the finished product<br />
1 tbsp baking powder<br />
2 cups milk- I use 1%- try not to use skim because the water content is too high<br />
<br />
Mix all the dry ingredients together in one bowl. Mix the milk in with the beaten egg. Add the wet ingredients to the dry. At this point, you can add in any mix ins- the choices are endless. Mix everything together, but don't overmix! Spray some muffin tins with non-stick spray, stick 'em in the oven and 20 mins later, check to see if the tops and sides are nice and brown, if not give 'em another 5 mins.<br />
<br />
this recipe is courtesy of spiffyman.com.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-5808633900955555826?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-70839268832218771802010-04-21T23:00:00.002-04:002010-04-22T06:43:52.787-04:002010-04-22T06:43:52.787-04:00English Muffins<style type="text/css">
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<div align="CENTER"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/S8-6_LG9pKI/AAAAAAAAHL4/imP-uBgETJs/s1600/P1030155.JPG"><img align="BOTTOM" border="0" height="320" name="graphics1" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/S8-6_LG9pKI/AAAAAAAAHL4/imP-uBgETJs/s320/P1030155.JPG" width="180" /></a></div><div align="CENTER">We've really been working on eating organic foods lately. I'm tired of putting food in my body that has been made with weird chemicals with unpronounceable names. To me, there's nothing more organic than handmaking and kneading bread at home AND what can be better than homemade English Muffins with those tasty nooks and crannies topped with some freshly churned herbed butter? Also, we're in our bread and baking curriculum at school and have been teaching the kids about yeast (what fun!), so needless to say I'm in bread making heaven! Some of the recipe I've been doing at home but just have not gotten a chance to post include: homemade dinner rolls with freshly made butter, braided challah, herbed focaccia, and I also perfected my pizza dough recipe, which I will have to post. But anyway, I digress. For the English Muffins, I found two recipes online and, of course, in true form, I didn't like either of them by themselves so I decided to combine/amend them. The recipes came from petebakes, which is a baking blog I frequent, and The Culinary Institute of America. Oh and the best thing about this recipe is that it is only 6 ingredients and most items can be readily found in the pantry already! </div><b>Ingredients</b>:<br />
1 1/2 teaspoons active dry yeast<br />
1 cup water, warmed to 110F<br />
2 3/4 cups all-purpose flour<br />
1 tablespoon unsalted butter, softened<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
1/4 cup cornmeal, or as needed<br />
Oil<br />
<a href="http://1.bp.blogspot.com/_GJsg6fCrkj8/S8-4k_T0s6I/AAAAAAAAHLg/s1_8PRijE-A/s1600/P1030150.JPG"><img align="BOTTOM" border="0" height="112" name="graphics2" src="http://1.bp.blogspot.com/_GJsg6fCrkj8/S8-4k_T0s6I/AAAAAAAAHLg/s1_8PRijE-A/s200/P1030150.JPG" width="200" /></a><b>Directions</b>:<br />
1- Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about five minutes. Add the flour, butter, sugar, and salt to the yeast mixture.<br />
2- Mix the ingredients until the dough comes together. When it starts to come together, begin to knead the dough on a floured surface for 10 mins. (That's the proper way, but I usually knead right in the bowl to save clean up!)<br />
3- Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place for an hour.<br />
4- After an hour, punch the dough down one or two times.<br />
5- Divide the dough into 12 equal pieces and shape into balls and flatten the balls into discs.<br />
<div align="CENTER"><a href="http://4.bp.blogspot.com/_GJsg6fCrkj8/S8-4plckqWI/AAAAAAAAHLw/H_BROHsJZAY/s1600/P1030151.JPG"><img align="BOTTOM" border="0" height="180" name="graphics3" src="http://4.bp.blogspot.com/_GJsg6fCrkj8/S8-4plckqWI/AAAAAAAAHLw/H_BROHsJZAY/s320/P1030151.JPG" width="320" /></a></div>6- Sprinkle cornmeal onto a cookie sheet and coat both sides of the discs with cornmeal.<br />
7-Cover with saran wrap and let them rise for another hour.<br />
8- Heat the oven to 350 F and heat up a skillet on medium heat on the stovetop. Brush the skillet with oil and gently transfer the discs to the skillet a few at a time.<br />
<a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/S8-4hEmtIsI/AAAAAAAAHLY/nqDx6vbOV3U/s1600/P1030154.JPG"><img align="BOTTOM" border="0" height="112" name="graphics4" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/S8-4hEmtIsI/AAAAAAAAHLY/nqDx6vbOV3U/s200/P1030154.JPG" width="200" /></a>9- Allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned. Flip and cook the other side for about 5-8 minutes more. <br />
10- When the muffins look as if they are about to burn, remove them from the skillet with a spatula and transfer quickly to a baking sheet. Bake at 350 for 5-8 minutes. Do no wait until all of the muffins have been cooked on the skillet before moving them to the oven – as the first batch is baking, move the second batch of muffins to the skillet.<br />
11- Transfer the baked muffins to a cooling rack and cool before slicing or serving. Store them as you would muffins you buy in the store – in a sealed Ziploc bag in the fridge or freezer.<br />
Have fun:)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-7083926883221877180?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-54994692290664455082010-03-05T09:59:00.000-05:002010-03-05T09:59:52.069-05:002010-03-05T09:59:52.069-05:00Super Easy Reese's Peanut Butter CupsIf I had to pick my all time favorite confection, it would have to be Reese's Peanut Butter Cups. When I think about, I have to wonder why it took me so long to make homemade cups since they're just so easy! I wish I would have taken pictures, but they were gone before I even thought about it! Next time...<br />
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To make these delicious treats, you only need 5 simple ingredients and mini cupcake liners. This recipe adapted from Have Cake, Will Travel will make about 12 peanut butter cups. Now, I have to say that these came out perfectly fine without tempering, but if you want a nice crunch on the outer shell and also prefer not to have the chocolate melt in your fingers, I would temper. I definitely plan on doing that next time I make these.<br />
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<b>Ingredients</b>:<br />
12 mini cupcake liners <br />
3/4 cups semisweet or milk chocolate chips.<br />
1/2 cup peanut butter + an additional spoonful to add to the melted chocolate<br />
1/4 cup powdered sugar<br />
1/2 teaspoon vanilla extract<br />
pinch sea salt or plain salt<br />
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Melt the chocolate in the microwave stopping the microwave often to stir the chocolate so it does not burn. Or melt the chocolate over a double boiler, which is my preferred method. Or you can temper the chocolate. After the chocolate is melted, let it stand to cool for a minute and then add in the extra spoonful of peanut butter. Once the PB is incorporated, take a spoon and coat the bottom and the sides of the cupcake liners. Use enough to make a thick outer shell, but not too much that you don't have enough to go on top of the peanut butter. Once all the papers are coated, stick them in the refrigerator and start to put together the peanut butter filling.<br />
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For the filling, mix the last four ingredients in a small bowl. It should look like a paste almost.<br />
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Check to see if the shells are hard. If they are, remove them from the refrigerator and put a spoonful of the peanut butter filling in each shell. After all the shells have filling, pour the rest of the chocolate over the tops of each cup, making sure there is no peanut butter showing. Put back in refrigerator to harden. You may have to re-melt the chocolate.<br />
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Have fun:)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-5499469229066445508?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com2tag:blogger.com,1999:blog-4783157416446149749.post-44807084616561178332009-12-19T17:35:00.004-05:002009-12-19T19:24:02.554-05:002009-12-19T19:24:02.554-05:00Chocolate Truffles with a Hard Outer Coating<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_GJsg6fCrkj8/Sy1sNOzpU_I/AAAAAAAAGQc/cjBvrSU0neU/s1600-h/1219091906.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_GJsg6fCrkj8/Sy1sNOzpU_I/AAAAAAAAGQc/cjBvrSU0neU/s320/1219091906.jpg" /></a><br />
</div>I found a super easy truffle recipe online so I decided to make truffles on this snowy Saturday, but I didn't really like the chocolate combination the recipe called for and I also didn't like that the outer coating chocolate was not tempered, so I decided to change that as well.<br />
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<br />
<a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/Sy1s_hHciBI/AAAAAAAAGQk/puk9D132lfk/s1600-h/1219091904.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/Sy1s_hHciBI/AAAAAAAAGQk/puk9D132lfk/s200/1219091904.jpg" /></a>The recipe is adapted from The Pioneer Woman <span style="font-size: xx-small;">(http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/)</span>, but I've changed some of the essentials.<span style="font-size: large;"> <br />
</span><br />
<span style="font-size: large;">Truffles</span><br />
8 oz bittersweet chocolate. Depending on what you like, you can use 60% cacao, but I bought 70% at the store because I'm not as much of a fan of 60%.<br />
8 oz semi sweet chocolate.<br />
Small can of Sweetened Condensed milk<br />
<br />
Over a double boiler of simmering water, add the chocolate and the sweetened condensed milk. Keep mixing until totally melted. Put in the refrigerator for about 2 hours so it can become workable. After 2 hours, take chocolate out of the refrigerator and roll chocolate into small balls. This will become the middle of the truffle.<br />
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Once all the chocolate is rolled into small balls, it is time to temper the chocolate. Tempering means heating and cooling chocolate to dip or coat things. Tempering will also give chocolate a nice shine and won't melt in your fingers. Those truffles from Godiva and Lindt have a tempered chocolate coating. When you temper, it just means that you are distributing the crystals evenly in the chocolate. For tempering, you need a candy thermometer. Make sure it measures temperatures under 100 degrees as well as over.<br />
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While the process of tempering is easy, you have to remember that chocolate is very very picky. <br />
<br />
Here is the method I use to <span style="font-size: large;">temper <span style="font-size: small;">chocolate as adapted from </span></span>Ghirardelli's website:<br />
<br />
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°–115°F.<br />
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.<br />
When you take the chocolate off the stove and start dipping, it cools very quickly. Stay near the stove and warm the chocolate on the double boiler every so often so it does not harden as you dip. It is very hard to get the chocolate as perfect as the store bought truffles, but that's what makes these special. Let them sit out for awhile to harden. Immediately after dipping each truffle, you can add a topping to it, like toasted coconut or nuts or anything else. You might want a friend to help you with this part because like I said, properly tempered chocolate will harden quickly. So irresistible! <br />
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have fun:)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-4480708461656117833?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-21813073592732611302009-12-14T17:13:00.003-05:002009-12-19T08:21:17.643-05:002009-12-19T08:21:17.643-05:00Devil's Food Cupcakes with a Vanilla Buttercream FrostingI haven't baked since Thanksgiving. Since the semester is drawing to a close and the work was piling up, I decided to take a bit of a hiatus, but now that I have a month and a week off (ahem!), I'll be doing lots more baking. To start things off I made these:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_GJsg6fCrkj8/Sya08x-ByYI/AAAAAAAAGJk/0y3zVgG0J_g/s1600-h/1214091645a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_GJsg6fCrkj8/Sya08x-ByYI/AAAAAAAAGJk/0y3zVgG0J_g/s320/1214091645a.jpg" /></a><br />
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Are they not just the cutest, most scrumptious things you have ever seen? The recipe was so easy, and, I think, if you're going to go through the trouble of making homemade cupcakes then you might as well make your own frosting. This frosting is a basic buttercream. It's a little on the sweet side, but the cupcakes are not sweet at all due to the unsweetened cocoa, so the flavors balance out nicely. I used a large star tip to apply the icing.<br />
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I got the cupcake recipe from the Cupcake Bakeshop blog by Chockylit, who is just the queen of anything cupcakes. She can make cupcakes from absolutely any ingredients. Anyway here is the recipe:<br />
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<span style="font-size: large;"><b>Devil's Food Chocolate Cake</b></span><br />
<i>makes 24 cupcakes or over 50 mini/ 350 degree oven</i><br />
<br />
2 cups flour<br />
2 cups sugar<br />
1/2 cup unsweetened cocoa powder<br />
1-1/2 teaspoons baking soda<br />
1-1/2 cups milk<br />
1/2 cup butter<br />
2 teaspoons vanilla<br />
2 eggs<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
1. Measure out everything but the eggs directly into your mixer bowl. <br />
2. Mix on low speed just until incorporated. <br />
3. Beat on high speed for 2 minutes.<br />
4. Add eggs, beat on high speed again for 2 minutes.<br />
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Measure out into cupcake pan lined with cupcake papers (or grease each cup if you're like me and don't like buying cupcake papers that will just be thrown away anyway). Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting. <br />
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As you saw in the picture above, I did mini cupcakes. The cooking time for these was about 15 minutes. If you decide to do mini cupcakes as well, fill each cup about 3/4 full.<br />
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Here's my <span style="font-size: large;"><b>Buttercream Frosting </b></span>recipe: <br />
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This made a little less than I thought, so you may want to make a serving and a half of icing.<br />
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2 cups confectioners sugar<br />
a little bit of vanilla<br />
1 stick butter at room temp.<br />
2 tablespoons milk<br />
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With electric mixer, cream the butter until creamy. Make sure to scrape the sides of the bowl. Add in the vanilla once the butter is creamy. Add the confectioners sugar a little at a time, beating slowly after each addition. Once all the confectioners sugar is blended in, add in the milk and mix until it looks like it is spreadable.<br />
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Make sure the cupcakes are completely cool before icing. To ice, you can either use a spatula or use a piping bag with a large star, which is what I did. Don't ice them too much!<br />
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Have Fun!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-2181307359273261130?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-57211941284071419492009-11-27T17:37:00.001-05:002009-11-27T17:38:18.725-05:002009-11-27T17:38:18.725-05:00Pumpkin Scones with Cinnamon DrizzleSo I had leftover pumpkin and decided it was finally time to make those scones I have been saying I would make. Like the pecan pie, I've never made pumpkin scones. Again, I found a recipe that looked good and had at it. They were SO easy to put together and only 10 minutes to bake. The drizzle took 2 seconds to put together. Like the other scones I made, I made sure to line the baking sheet with foil and coat the foil with non-stick spray. They didn't stick at all. Oh and make sure you let them cool all the way before adding the drizzle. I was a bit anxious and put it on too early, but oh well!<br />
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Here's the recipe:<br />
<span class="Apple-style-span" style="font-size: x-small;">(recipe courtesy of green tea blog with some of my additions)</span><br />
Oven at 425 degrees<br />
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2 1/4 cups flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
2/3 cup sugar<br />
2 tablespoons butter cut into small pieces<br />
1 egg<br />
1 cup canned pumpkin<br />
1/2 teaspoon vanilla<br />
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For the drizzle:<br />
1/2 cup confectioners sugar<br />
some cinnamon and nutmeg- eyeball it<br />
2 tablespoons milk<br />
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In one bigger bowl, mix all dry ingredients. With a fork, your hands, or a pastry blender mix the small pieces of butter in the dry ingredients until it looks like coarse meal.<br />
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In a separate smaller bowl, combine the pumpkin, egg, and vanilla.<br />
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Put the wet ingredients into the dry ingredients and mix until just combined. Don't over mix or you'll end up with tough scones. Once combined, pat the dough into a circle until about 1/2 inch thick or so. Cut the dough in half and then cut triangular scones. Bake for 10-12 minutes and cool.<br />
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Drizzle:<br />
Mix all three ingredients together and stir to combine, but remember don't drizzle until the scones are cool!!<br />
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Have fun:)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-5721194128407141949?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-66693406110406101642009-11-27T17:17:00.004-05:002009-11-27T17:26:26.208-05:002009-11-27T17:26:26.208-05:00Pecan PieI made two pies recently. I made pumpkin pie using the same recipe that I had already posted and I also made pecan pie, which was a first for me. I found a recipe on foodnetwork.com that looked good. I have no experience with this type of pie, but this looked like a typical recipe. Anyway, it came out well, except the crust stuck a lot to the pie plate for some reason. I may spray the plate with non-stick spray next time to see if that works. I also think I baked it a little too long. The recipe says to bake until the edges are set, but the middle is still fluffy and I think I just left it in the oven too long, but it still tasted good.<br />
<div><br />
</div><div>The recipe says to toast the pecans and that's highly recommended because it added a nice toasty flavor to the pie. Only toast the pecans once you chop them coarsely because the more surface area to toast, the better they taste. To toast pecans, set the oven to 400 degrees and place the pecans on a baking sheet. I'd say keep them in the oven for about 5 minutes, turning them once. You want to see that they have browned, but are not too brown.<br />
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And I skipped the bourbon.<br />
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Oh, for the crust, I used the same recipe I posted with the pumpkin pie, so you can find that there. But you'll want to pre-bake it. So once you make the crust, stick something heavy on the bottom so it doesn't crack /or bubble, cover the crust in foil, bake at 400 degrees for 20 mins., remove the foil, reduce heat to 350 and bake 10 mins. or until golden.<br />
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Here's the recipe:<br />
<span style="font-size: x-small;">(recipe courtesy of foodnetwork.com)</span><br />
</div><div>Happy Baking! Sorry no picture; it was eaten before I thought of taking one:(<br />
</div><div><span style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<span style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"><div><span style="font-family: Times, helvetica, clean, sans-serif;"><span style="font-size: medium; line-height: normal;"><span style="color: #eeeeee;">Oven: 350 degrees</span></span></span><br />
</div><ul style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">5 tablespoons unsalted butter</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 cup packed light brown sugar</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">3/4 cup light corn syrup</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon fine salt</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">2 cups chopped toasted pecans</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 to 2 tablespoons bourbon</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">2 teaspoons pure vanilla extract</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">3 eggs, lightly beaten</li>
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<span style="line-height: 21px;"></span><br />
<span style="line-height: 21px;"></span><br />
<span style="line-height: 21px;"><div class="instructions" style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.<br />
</div><div class="instructions" style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.<br />
</div></span><br />
</div></span><br />
</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-6669340611040610164?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com1tag:blogger.com,1999:blog-4783157416446149749.post-88781713868720266702009-11-09T19:31:00.000-05:002009-11-09T19:31:54.404-05:002009-11-09T19:31:54.404-05:00Mini Vanilla Cupcakes with Ganache FrostingLast minute decision tonight to bake. I've had this recipe bookmarked for like a month now, so it's definitely about time. Nothing much to add to the recipe, except that I added two chocolate morsels to each cupcake cup for some extra chocolate-y goodness. Make sure to let the cupcakes cool all the way before putting on the ganache and make sure to put the ganache on while that is still hot because it will harden. Happy Baking!<br />
<br />
This recipe is courtesy of zoecuisine.com<br />
<b><br />
</b><br />
<b>Cupcakes:</b><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 1/2 sticks of butter at room temperature</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">3 eggs at room temperature</div><div style="text-align: left;">1 teaspoon pure vanilla extract</div><div style="text-align: left;">1 teaspoon pure almond extract</div><div style="text-align: left;">1 1/2 cups all purpose flour</div><div style="text-align: left;">1/2 teaspoon baking powder</div><div style="text-align: left;">1/4 teaspoon baking soda</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">1/2 cup milk</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Instructions:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat the oven to 350 degrees. </div><div style="text-align: left;">In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes or until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping the bowl down once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled, don't be concerned!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In a separate bowl, sift the flour, salt, baking powder and soda together. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 batches, beginning and ending with the dry ingredients. Mix until just combined. Make sure to scrape all the flour off the sides of the bowl into the batter.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Line mini cupcake tins with paper cupcake cups. Spoon a heaping teaspoon full of batter into each cup. The cups should be filled about 3/4 of the way to the top with batter. Bake for about 13-15 minutes or until a toothpick comes out clean when inserted into the center. Let cool completely before frosting.</div><div style="text-align: left;">Makes approx 30 mini cupcakes or 1 - 9" round cake.</div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Ganache Frosting</b></div><div style="text-align: left;"> <br />
</div><div style="text-align: left;"><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 cup heavy cream</div><div style="text-align: left;">4 oz (1 large bar) good quality semi-sweet or bittersweet chocolate, chopped</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Instructions:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place chopped chocolate in a medium size mixing bowl. In a small saucepan heat the cream until boiling. Remove from heat and pour the hot cream directly over the chocolate. Stir with a rubber spatula until completely incorporated and smooth. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Dip the cupcakes into the ganache while it is still warm. It will harden when it cools.</div></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-8878171386872026670?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-85466281820284373212009-10-31T15:33:00.003-04:002009-11-01T14:02:59.538-05:002009-11-01T14:02:59.538-05:00Pumpkin Pie with a Graham Cracker Crust<a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/SuyL7GZ7-II/AAAAAAAAF98/t-9zm_0gIno/s1600-h/downsized_1031091404.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/SuyL7GZ7-II/AAAAAAAAF98/t-9zm_0gIno/s320/downsized_1031091404.jpg" /></a>Pumpkin pie is such a traditional fall treat. It makes the apartment smell so wonderful. For my pumpkin pies, I like to use a graham cracker crust. Also, instead of the traditional evaporated milk, I like to use sweetened condensed milk and then omit any other sugar from the recipe. I think the sweetened condensed milk makes the pie fluffier. Even though I'm not adding any sugar to the pie itself, I like to add some brown sugar to the top of the pie, kind of like a streusal topping. A nice addition to the streusal topping could be walnuts. You'll see in the picture to the left that I did not spread the topping all over the pie, but that is definitely something you could do. Also, one last thing, I never measure any of the spices I add; I think that's a bit boring. I also usually only use cinnamon and nutmeg in my pies; I just don't like the taste of ginger. And if you have fine sea salt, use that. <br />
<br />
<b>Graham Cracker Crust</b>:<br />
<br />
1.5 cups finely ground graham crackers<br />
6 tbs butter- melted<br />
1/3 cup sugar<br />
<br />
Use a rolling pin to mash the graham crackers. Put them in a bowl and add the sugar. Finally add the butter to this mixture and blend with spoon until all the dry ingredients are coated with butter.<br />
Press into a 9" pie plate.<br />
<br />
Bake this at 375 degrees for 7 minutes. <br />
<br />
<b>Pie Filling</b>:<br />
<br />
<span style="font-size: xx-small;">(Recipe courtesy of sparkpeople.com username jkaplan86, but with my substitutions)</span><br />
<br />
15 oz pumpkin (not pie filling)<br />
14 oz sweetened condensed milk<br />
2 eggs<br />
1 t cinnamon<br />
1/2 t ginger<br />
1/2 t nutmeg<br />
1/2 t salt<br />
<br />
Preheat oven to 425. <br />
Mix all ingredients together. Place in the already baked crust.<br />
Cover the crust with a thin strip of foil so it does not burn.<br />
Bake at this temperature for 15 minutes.<br />
Reduce heat to 350 and bake for another 35-40 minutes or until a knife comes out clean.<br />
After about 30 minutes in the oven, remove the foil and add the streusal topping. Before doing this, however, stick a knife in the middle, it should look fairly clean. You don't want to take the foil off and put the topping on too early.<br />
<br />
Enjoy with whipped cream /or vanilla ice cream!<br />
<br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-8546628182028437321?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-50771347176271633292009-10-24T13:20:00.001-04:002009-10-24T13:22:53.582-04:002009-10-24T13:22:53.582-04:00Apple Crumble Pie<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/SuM3u4CJrVI/AAAAAAAAF9U/pUEX5TEyABY/s1600-h/DSC_0261.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/SuM3u4CJrVI/AAAAAAAAF9U/pUEX5TEyABY/s200/DSC_0261.JPG" /></a><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/SuM3p7dJPaI/AAAAAAAAF9M/imeNzNBPHcs/s1600-h/DSC_0263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/SuM3p7dJPaI/AAAAAAAAF9M/imeNzNBPHcs/s200/DSC_0263.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/SuMyMizPPZI/AAAAAAAAF9E/b2itDvGBZFw/s1600-h/DSC_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/SuMyMizPPZI/AAAAAAAAF9E/b2itDvGBZFw/s320/DSC_0270.JPG" /></a><br />
</div><br />
Yesterday we did the quintessential fall activity...apple picking and pumpkin picking. I even got a mum. So of course I had to make an apple pie. I don't like apple pies with a top and bottom crust so instead I make apple crumble pies with a bottom crust and a streusal topping.<br />
<br />
I'm not a master homemade crust maker at all, but I refuse to buy pre-made crusts. My crusts never come out looking pretty, but they always taste alright, so I suggest you try making your own crust because it really isn't that hard. <br />
<br />
After much experimentation, this is my recipe for a single crust pie:<br />
1 1/4 cups flour<br />
1/3 cup shortening<br />
pinch salt<br />
enough water to form a ball<br />
<br />
Combine the flour, salt, and shortening with a pastry blender or your hands:)<br />
Put in a little water at a time while working to form the dough into a ball. Use as little water as possible to form the ball.<br />
<br />
After forming the ball, it's a good idea to refrigerate it for a little bit because that makes it easier to roll out, but that's totally up to you.<br />
<br />
Roll out the dough on a lightly floured surface and transfer to a 9" pie dish leaving a 1" overhang. Make a pretty edge with the overhang if you want. <br />
<br />
<b>Here's the pie recipe</b>:<br />
<br />
5 cups apples - peeled, cored and thinly sliced- add some lemon juice to prevent browning. Put in a bowl<br />
1/2 cup white sugar<br />
3/4 teaspoon ground cinnamon<br />
<br />
<b>Topping</b>: <br />
1/3 cup white sugar<br />
3/4 cup all-purpose flour<br />
6 tablespoons butter<br />
<br />
<b>Here's an alternate topping recipe</b>:<br />
1/4 cup brown sugar<br />
1/4 cup all-purpose flour<br />
2 tablespoons butter<br />
<ul><li>Preheat oven to 400 degrees F (200 degrees C.) </li>
<li>Mix 1/2 cup sugar and cinnamon; sprinkle over apples. </li>
<li>Put this mixture in the pie dish <br />
</li>
<li>Make the topping recipe of your choice. For both recipes, you will combine the dry ingredients and cut in the butter to make a crumbly topping. </li>
<li>Spoon topping over apples. Be sure to cover all the apples.<br />
</li>
<li>Cut a thin strip of foil. Cover the edges of the pie crust with the foil and bake like this for the first 30-35 mins. Take the foil off and bake for the remaining time (about 5-10 mins). The top should be browned and the apples soft to the touch.</li>
</ul>Here's how it should look when it goes in the oven:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_GJsg6fCrkj8/SuMx_RGBbQI/AAAAAAAAF80/F-xGWN3ByWM/s1600-h/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_GJsg6fCrkj8/SuMx_RGBbQI/AAAAAAAAF80/F-xGWN3ByWM/s320/pie.jpg" /></a><br />
</div>You should let the pie cool all the way before serving so the juices soak up. You don't want to freak out when you think you've made a pie that's too liquidy! Don't forget the ice cream!<br />
<br />
<br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-5077134717627163329?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-53532495418301209852009-10-18T17:24:00.001-04:002009-10-18T17:24:48.169-04:002009-10-18T17:24:48.169-04:00Pumpkin Donut Holes<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/_GJsg6fCrkj8/StuEY0n0BeI/AAAAAAAAF24/TDnxdWAwyVE/s1600-h/1018091708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_GJsg6fCrkj8/StuEY0n0BeI/AAAAAAAAF24/TDnxdWAwyVE/s320/1018091708.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">It's not like we don't already have a huge chocolate cake in the refrigerator already, but I decided to make pumpkin pie donut holes anyway just for fun. I'm sure they'll get eaten ;)<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They don't come out perfectly round like the ones at Dunkin Donuts, but that's ok. These are unique and not done by some machine.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The recipe says to use a quart of oil, but that's WAY too much. I'd say to use about 2". Make sure to keep the temperature at a steady 375 degrees or else they might come out heavy and oily. Otherwise, this is a really easy and fun recipe!<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #eeeeee; text-align: left;">Pumpkin Donut Holes <br />
</div><div class="separator" style="clear: both; color: #eeeeee; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #eeeeee; text-align: left;"><span style="font-size: xx-small;">(recipe courtesy of cooks.com)</span><br />
</div><div style="color: #eeeeee; padding-left: 20px;">1 1/2 c. flour<br />
1/3 c. sugar<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/4 tsp. cinnamon<br />
1/4 tsp. ginger<br />
1/4 tsp. nutmeg<br />
1/2 c. canned pumpkin<br />
1/4 c. milk- I used skim<br />
2 tbsp. oil<br />
1/2 tsp. vanilla<br />
1 egg<br />
1/2 c. sugar<br />
1 tsp. cinnamon<br />
Oil for deep frying<br />
</div><div style="color: #eeeeee;"><br />
</div><div style="color: #eeeeee;">In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg; blend well. Combine pumpkin, milk, oil, vanilla and egg.<br />
</div><div style="color: #eeeeee;">Stir into dry ingredients just until moistened.In deep fat fryer or heavy saucepan, heat 1 quart oil to 375 degrees.<br />
Drop by teaspoonfuls into hot oil, 5-6 at a time.<br />
Fry doughnut drops 1-1 1/2 minutes on each side until brown.<br />
Drain on paper towel.<br />
<br />
Combine 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnuts in mixture.<br />
Makes 30-36 doughnut drops.<br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-5353249541830120985?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-20132812087741818922009-10-16T20:53:00.003-04:002009-10-16T20:57:13.876-04:002009-10-16T20:57:13.876-04:00Chocolate Cake with Ganache Topping and Whipped Ganache Filling<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_GJsg6fCrkj8/StkUzFn6BNI/AAAAAAAAF2o/Pj4bv29k-y4/s1600-h/1016091705.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_GJsg6fCrkj8/StkUzFn6BNI/AAAAAAAAF2o/Pj4bv29k-y4/s320/1016091705.jpg" /></a><br />
</div><div style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">I made the Hershey's Perfectly Chocolate Chocolate Cake once and it came out so good, but I thought I would try a different recipe this round, so I chose this one from joyofbaking.com. I added the frosting recipe to this entry in case frosting is more your style, but I used ganache instead, which is basically a smooth mixture of cream and chocolate. How can you go wrong there? Ganache was either invented in France or Switzerland, nobody knows for sure. The Swiss have great chocolate and the French have great bakers, so who really knows. Anyway, all of this happened in the year 1850. Anyway, I digress. <br />
</span><br />
</div><div style="color: #f1c232;"><span style="font-family: Arial; font-size: small;"><br />
</span><br />
</div><div style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">The ganache recipe below makes just enough for the top of the cake and the middle layer. </span><span style="font-family: Arial; font-size: small;">If you're putting ganache in the middle layer, you'll want to whip it, so after it comes off the stove, take some out of the bowl and transfer it to another bowl to whip. Do this until it is a fluffy texture. The remaining can be poured over the cake. Smooth it with a metal spatula so it looks nice and smooth. I don't have a metal spatula, so mine did not come out as nice and smooth as I would have liked. Also, the recipe below calls for butter, which is a nice addition because it makes the ganache look super shiny. You can also add light corn syrup instead of the butter. Ganache should be poured over a cooled cake. Maybe even refrigerate the layers for about half an hour. <br />
</span><br />
</div><div style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">Anyway, here are the recipes:<br />
</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><span style="font-family: Arial;">Sources:</span></span><br />
</div><div align="center" style="color: #f1c232;"><script type="text/javascript">
GA_googleFillSlotWithSize("ca-pub-2951063660288141", "LowerBody", 300, 250);
</script><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><span style="font-family: Arial;">Stern, Bonnie. '<i>Desserts</i>'. Random House of Canada Limited. Toronto: 1988. </span></span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><span style="font-family: Arial;">Yockelson, Lisa. '<i>Chocolate</i>'. John Wiley and Sons, Inc. New Jersey: 2005</span></span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><br />
</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><b><span style="font-family: Arial;">Chocolate Cake</span></b></span><span style="font-family: Arial; font-size: small;">:</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">4 ounces (120 grams) unsweetened chocolate, chopped</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1 cup (240 ml) boiling water</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">2 1/4 cups (315 grams) all purpose flour</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">2 teaspoons baking powder</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1 teaspoon baking soda</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1/4 teaspoon salt</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1 cup (226 grams) unsalted butter, room temperature</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">2 cups (400 grams) granulated white sugar</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">3 large eggs</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">2 <span style="font-family: Arial; font-weight: 400; position: static;"><span style="font-family: Arial; font-weight: 400; position: static;">teaspoons</span></span> pure </span><span style="font-size: small;"> <span style="font-family: Arial;">vanilla</span></span><span style="font-family: Arial; font-size: small;"> extract</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1 cup (240 ml) milk</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><br />
</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><b><span style="font-family: Arial;">Frosting</span></b></span><span style="font-size: small;"><span style="font-family: Arial;">:</span></span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">5 ounces (140 grams) unsweetened chocolate, chopped</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1/3 cup (80 ml) milk</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1/2 cup (113 grams) unsalted butter, softened and cut into pieces</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">1/8 teaspoon salt</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">2 teaspoons pu</span><span style="font-size: small;">re vanilla</span><span style="font-family: Arial; font-size: small;"> extract</span><br />
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</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;"><b>Ganache </b></span> <br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;"> 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces </span><br />
</div><div align="left" style="color: #f1c232;"><div id="preLoadLayer8" style="display: none; left: -18px; position: absolute; top: -32px; z-index: 4000;"><small><span style="font-family: Arial;"><span style="font-size: x-small;"><span id="preLoadWrap8" style="position: relative;"><img src="http://kona.kontera.com/javascript/lib/imgs/grey_loader.gif" style="border: 0px none;" /></span></span></span></small><br />
</div><span style="font-size: small;"><span style="font-family: Arial;"> <span style="font-family: Arial; font-weight: 400; position: static;"><span style="background-color: transparent; border-bottom: 1px solid blue; font-family: Arial; font-weight: 400; position: static;">3/4 </span><span style="background-color: transparent; border-bottom: 1px solid blue; font-family: Arial; font-weight: 400; position: static;">cup</span></span> (180 ml) heavy whipping cream</span></span> <br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"><span style="font-family: Arial;"> 2 tablespoons (28 grams) unsalted butter</span></span><span style="font-family: Arial; font-size: small;"> </span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-size: small;"> <span style="font-family: Arial;">1 tablespoons cognac or brandy (optional)</span></span><br />
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</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;"><b>Cake Recipe</b>: <br />
</span><br />
</div><div style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside.</span> <br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.</span><br />
<span style="font-size: small;"><br />
</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">In the bowl of your electric <span style="font-family: Arial; font-weight: 400; position: static;"><span style="font-family: Arial; font-weight: 400; position: static;">mixer</span></span>, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.</span><br />
<span style="font-size: small;"><br />
</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.</span><br />
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<span style="font-size: small;"><span class="bod"><span style="font-family: Arial;"><b>Ganache Recipe</b>: </span></span></span><br />
<span style="font-size: small;"><span class="bod"><span style="font-family: Arial;">Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. </span></span></span><br />
<div align="left"><span style="font-size: small;"><span class="bod"><span style="font-family: Arial;"> Makes enough ganache to cover a 9 inch (23 cm) cake or torte</span></span></span><br />
</div><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;"><b>Frosting Recipe</b>: <br />
</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, <span style="font-family: Arial; font-weight: 400; position: static;"><span style="font-family: Arial; font-weight: 400; position: static;">confectioners </span><span style="font-family: Arial; font-weight: 400; position: static;">sugar</span></span>, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.</span><br />
</div><div align="left" style="color: #f1c232;"><span style="font-family: Arial; font-size: small;">Serves 8 - 10 people.</span><span style="font-family: Arial; font-size: small;"> </span><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-2013281208774181892?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com1tag:blogger.com,1999:blog-4783157416446149749.post-4270636903640046332009-10-10T18:04:00.002-04:002009-10-11T09:36:12.029-04:002009-10-11T09:36:12.029-04:00Black Bottom Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/StEA_j0NRXI/AAAAAAAAF2g/eJXjNNZxWGI/s1600-h/1010091723.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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</div><a href="http://4.bp.blogspot.com/_GJsg6fCrkj8/StEA-B7Q8QI/AAAAAAAAF2Y/cgpY8rf2hcs/s1600/1010091729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_GJsg6fCrkj8/StEA-B7Q8QI/AAAAAAAAF2Y/cgpY8rf2hcs/s320/1010091729.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">What can beat a chocolate cupcake with a cheesecake filling?! These are like little chocolate cheesecakes, but without all the work of a regular cheesecake! They're not very sweet, which can either be a good or bad thing! Bad because you can pop a million of these little things. You can make them in the full size, but I prefer mini just because they are such an easy snack to just grab.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Here are some ideas that seemed to work as I was making them:</b><br />
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</div><div class="separator" style="clear: both; text-align: left;">When pouring the chocolate batter into the muffin cups, only fill to half. Use a tablespoon measure to measure out the appropriate amount of cream cheese to ensure you have enough. Be generous with it! This picture is dark, but they should look like this when you go to put them in the oven:<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_GJsg6fCrkj8/StEA8NOQzmI/AAAAAAAAF2Q/nwUWfe5iHbw/s1600-h/1010091739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_GJsg6fCrkj8/StEA8NOQzmI/AAAAAAAAF2Q/nwUWfe5iHbw/s320/1010091739.jpg" /></a><br />
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<div class="separator" style="clear: both; text-align: left;">You'll notice the recipe calls for cocoa, I used regular Nestlea cocoa, nothing fancy. Also, the recipe calls for semi-sweet chocolate, but I happened to have a bag of regular chocolate morsels already open, so I used that instead.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The recipe says it yields 30 mini cupcakes, which is quite accurate. The second time around, I put a little too much batter in the muffin cups, so they were a little bigger than I wanted them to be. So make sure, like I said, to only fill half way with the chocolate batter. Also, if doing mini cupcakes, bake only about 15 minutes depending on your oven.<br />
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<b>Black-Bottom Cupcakes</b><br />
<a href="http://www.amazon.com/gp/product/1580084958?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1580084958">The Great Book of Chocolate, David Lebovitz</a><br />
Yield: 12 full-size or approximately 30 mini cupcakes<br />
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<b>For the filling:</b><br />
8 ounces cream cheese, regular or reduced fat, at room temperature<br />
1/3 cup granulated sugar<br />
1 large egg, at room temperature<br />
2 ounces bittersweet or semisweet chocolate, coarsely chopped<br />
<br />
<b>For the cupcakes: </b><br />
1 1/2 cups all-purpose flour<br />
1 cup firmly packed light brown sugar<br />
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup water<br />
1/3 cup unflavored vegetable oil<br />
1 tablespoon white or cider vinegar<br />
1 teaspoon vanilla extract<br />
<br />
<b>Make the filling:</b> Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.<br />
<br />
<b>Make the cupcakes:</b><br />
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter, or use non-stick spray, a 12-cup muffin tin, or line the tin with paper muffin cups. Or use a mini cupcake tray instead.<br />
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.<br />
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.<br />
4. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.<br />
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_GJsg6fCrkj8/StEA_j0NRXI/AAAAAAAAF2g/eJXjNNZxWGI/s1600-h/1010091723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_GJsg6fCrkj8/StEA_j0NRXI/AAAAAAAAF2g/eJXjNNZxWGI/s320/1010091723.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Don't worry if the cream cheese isn't centered; that's what makes each one unique!<br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4783157416446149749-427063690364004633?l=andyouthinkyoucantbake.blogspot.com' alt='' /></div>Kimkim.masiello@yahoo.com0tag:blogger.com,1999:blog-4783157416446149749.post-38373238092801831332009-10-04T10:52:00.001-04:002009-10-04T10:55:18.984-04:002009-10-04T10:55:18.984-04:00Coffeehouse Buttermilk Scones....againI decided to make the same scone recipe this morning as I did yesterday because they came out so good. This time I used more non-stick spray on the foil and they didn't stick at all.<br />
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Tonight, or sometime this week because there are so many scones to eat, hopefully I will make some cupcakes or those Apple Cider donuts from Food Network Magazine I talked about.<br />
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