tag:blogger.com,1999:blog-60223979584800548952024-03-27T02:15:31.098-07:00Heidi BakesI'm just a girl in Seattle who is obsessed with baking.Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.comBlogger273125tag:blogger.com,1999:blog-6022397958480054895.post-33788650534770750932014-08-17T21:15:00.001-07:002014-08-17T21:16:56.481-07:00Macrina Bakery Squash Harvest Loaf<div class="separator" style="clear: both; text-align: center;">
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Macrina is a VERY popular bakery on 1st Avenue in Seattle in the Belltown neighborhood. They make this quick bread from roasted butternut squash called Harvest Bread. It's similar to pumpkin bread but not as sweet and has kind of more of an "earthy" flavor. It has toasted pecans, walnuts and pumpkin seeds in the bread and also sprinkled on top before baking. For pumpkin bread I simply open a can of Libby's Pumpkin but for this bread I bought some fresh butternut squash from Carpinito Farms in Kent. The squash I bought was fairly small so I bought 5 of them. I needed 2 cups of pureed squash per recipe and I was making a double recipe so I wanted to be sure I had enough. My squash roasted in a 400 degree oven for 1.5 hours before it was fork tender. Then I had to let it cool for awhile and then I had to peel it and puree it in a food processor. I had a little over 4 cups. I ate the remainder few spoonfuls with a little brown sugar and salt & butter. Yum! </div>
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But anyway, because of the squash puree preparation, this bread took hella looong time! But it was worth it. This bread is so tender and so flavorful. I thoroughly enjoyed it and I made extra loaves to give some away as gifts. I figured if I am going though hours of preparation, then I'm making extra! Next time I might add another teaspoon of cinnamon to the batter. I could taste it but I think it could have been a bit stronger. I did not have any pecans so I left those out but I used extra walnuts and pumpkin seeds. Actually, I really wanted pecans but they were so expensive, even at Grocery Outlet, that I figured I would leave them out.</div>
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I highly highly recommend this wonderful autumn like quick bread. And if you can take the time to roast your own squash and puree it, it will really stand out in the flavor of the bread! I do not find this bread extra sweet. I've read other reviews where bakers mentioned cutting down on the sugar amount called for. I don't think it would be sweet enough if I did that. So I prefer to leave in the full amount called for.</div>
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I halved the squash vertically, scooped out the seeds & stringy fibers, placed on a foil lined baking sheet with a big pan of water underneath (for steam- keeps squash moist). Baked at 400 degrees for 1.5 hours. I tested for doneness with a fork.</div>
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I toasted pumpkin seeds and walnuts at 350 degrees for about 10-15 minutes, stirring every few minutes. I used pumpkin seeds with sea salt on them. </div>
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My squash took awhile in the food processor to get a consistent pureed texture. I kept finding little chunks. Had to poke around with my spatula to make sure all the chunks were pureed.</div>
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I was kind of heavy handed with the nuts on top. The recipe called for less on each loaf but I just sprinkled till it felt right. I toasted more than enough nuts so I had plenty.</div>
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The nuts on the inside of the bread were ground. I didn't use a food processor for this. I simply put the already toasted nuts in a plastic bag then proceeded to hit with the flat side of a mallet till they were uniform very small pieces.</div>
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<b><u>Macrina Bakery Squash Harvest Loaf</u></b></div>
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<em>(for 2 loaves)</em></center>
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<em>You need:</em></div>
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<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">2 cups roasted butternut squash purée*</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1/2 cup walnut halves</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1/2 cup pecan halves</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1 cup pumpkin seeds</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">2 tsp baking soda</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">2 tsp baking powder</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">3 1/2 cups all-purpose flour</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1 1/2 cups light brown sugar</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1 1/2 cups granulated sugar</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">4 eggs</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1/2 tsp nutmeg</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1 1/2 tsp cinnamon</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1 1/2 tsp Kosher salt</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">1 cup canola oil</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">3/4 cup buttermilk</li>
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<strong style="font-size: 16px; line-height: 1.8;">Roasting the butternut squash.</strong></div>
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<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Wash and cut the squash in two halves, remove the seeds and place the halves in a rimmed baking sheet, face up, with 1 cup water in the pan. Cook in a preheated oven at 375 F for 1 hour minimum, until the flesh is fork tender.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Remove and let cool down before scooping the squash out.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Place in a food processor and mix smoothly.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Let cool down and use 2 cups for 2 loaves. Keep the rest in the fridge for 3 days max, or freeze it for future times.</li>
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<strong>Making the loaves</strong></div>
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<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Place the nuts and seeds on a rimmed baking sheet and toast for 15 mns. Remove from the oven and let cool down before grinding them, medium. Keep 1/4 cup on the side, for the decoration.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Turn the oven temperature down to 325 F.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Add the seeds, minus 1/4 cup. Mix with a wooden spoon.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">In the bowl of a stand mixer, combine the oil and two types of sugar and use the paddle attachment to mix on medium speed, for 4 mns.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Add the roasted butternut squash and continue to mix for 2 mns.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Then, add one egg at a time.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Remove the bowl from the stand mixer and add the flour and the buttermilk alternatively, until the liquid is absorb each time.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Transfer the preparation in 2 oiled loaf pans measuring 9 x 5 x 3″, 2/3 to the top.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Sprinkle with the reserved seeds.</li>
<li style="line-height: 18px; padding: 0.4em 0.4em 0.4em 0px;">Cook in the oven for 1 hour, or until a skewer comes out dry once inserted in the loaf. Remove and let cool for 20 mns before unmolding on a cooling rack.</li>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com4tag:blogger.com,1999:blog-6022397958480054895.post-35519133896501475942014-06-02T13:54:00.000-07:002014-06-02T13:55:01.065-07:00Butter's Chocolate Cake and a new twist on a Swiss buttercream icing<div class="separator" style="clear: both; text-align: center;">
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This chocolate layer cake is the first recipe I've have made from the <a href="http://www.amazon.com/Butter-Baked-Goods-Nostalgic-Neighborhood/dp/0449015831/ref=sr_1_1?ie=UTF8&qid=1401683832&sr=8-1&keywords=butter+cookbook"><i><b><span style="font-size: large;"><span style="color: #20124d;">Butter</span> </span></b></i></a>cookbook that I received for Christmas. This cake is good and it's easy. It's a DARK chocolate, moist and flavorful cake. I used the Hershey's dark cocoa powder so it's a lot deeper chocolate than if I simply used the regular cocoa powder. I made a double recipe and got 3 very thick layers. I use the 9 inch <a href="http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-9-Inch/dp/B0000VLIHI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1401684008&sr=1-1&keywords=fat+daddio%27s+cake+pan+9+inch"><span style="color: #20124d;"><i><b>Fat Daddios cake pans</b></i> </span></a>that have the extra high sides - otherwise I think the pans would have overflowed if they were the regular height. Fat Daddio cake pans are the BEST. Ever since I've used these pans, my cakes have turned out much better than they used to. They are not non stick so I always have to spray them first then line the bottom with a parchment circle. The nice thing is, their pans are not expensive. You can browse & purchase their huge selection of pans many places but I think I've gotten most of mine on Amazon. I use my 9 inch ones the most. I have 3 of them because I love making triple layer cakes.</div>
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Now to the icing. I have to admit that I love the basic American buttercream. It's super sweet and heavy and sometimes a bit gritty but I love it. American buttercream consists of powdered sugar, butter, vanilla, salt, and milk (some people use water, half n half or cream as the liquid). Many people will also use some shortening in place of some of the butter - which I always do. I love the texture that shortening gives an icing but I always use a <a href="http://www.amazon.com/Kitchen-Krafts-Hi-Ratio-Shortening-lbs/dp/B00024WNTU"><b><i><span style="color: #20124d;">hi-ratio shortening</span></i></b> </a>which makes a difference in the mouth feel of the shortening. If you have a chance to purchase some hi-ratio shortening, I recommend you buy it and try making some buttercream with it. Yes, you can always use Crisco but I think the hi-ratio shortening leaves the icing a bit less slick or greasy feeling. Anyways...... A true buttercream is made with egg whites, granulated sugar, butter & vanilla and maybe a pinch of salt. The egg whites are heated with the sugar till it's hot and smooth then whipped till stiff. Then the room temperature butter is beaten in a little at a time and it results in a very smooth, not very sweet, silky & delicious icing that pipes like a dream. Swiss buttercream & Italian buttercream are basically made this way but with slight differences. French buttercream is also silky & delicious but it uses egg yolks instead of whites. I have tried many Swiss buttercream recipes and I DO love the silkiness of the icing and I love the way it spreads and pipes but I must admit, I don't like the fact that it's not very sweet. I'm sure there are many folks who appreciate the less sweet variety of icing but I love sweet icing. Plus, it tastes almost TOO much like butter. Like you are eating a mouthful of pure butter. So I've never been one to often make the true buttercream. But for this cake I tried another buttercream recipe that I happened upon on the internet. It's very different indeed but I was intrigued. I'm sure many people wouldn't even call it a TRUE buttercream because it uses shortening AND powdered sugar! Wow huh? It has the beautiful consistency of a true buttercream but it's sweeter! I love it! I would never even think it would work if I just saw the list of ingredients. But I followed her instructions exactly and it came out perfectly. Spread like a dream!! I do wish I would have added another splash of vanilla as I couldn't taste it as much as I would like but other than that, it's a near perfect recipe. I always use a clear vanilla in my icing recipes. I like my icing to stay as white as possible. Here is a link below to my new interesting delicious buttercream. Try it!!</div>
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<b><i><a href="http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/"><span style="color: #20124d; font-size: large;">World's Best Swiss Buttercream</span></a></i></b></div>
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The icing recipe did not make enough to fill and ice my huge triple layer cake so I used some leftover chocolate buttercream icing that I had previously made to fill my cake. It was a wonderful combination. </div>
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So in closing, I think the Butter chocolate cake recipe is pretty good but I think I still like the</div>
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<a href="http://allrecipes.com/recipe/black-magic-cake/"><b><i> <span style="color: #20124d;">Hershey's Black Magic</span></i></b></a><span style="color: #20124d;"> </span>cake recipe better. But I do think you should try making this unusual buttercream recipe. Read all of the little tips and hints that she mentions in her blog post about the icing recipe. It looks like people make all sorts of mistakes making it! Especially adding the butter when the eggs whites are still too warm or not whipped enough. That will results in a soupy mess!</div>
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<span style="font-size: large;">Icing recipe can be found on the:</span></div>
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<b><i><a href="http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/"><span style="color: #20124d;">World's Best Swiss Buttercream</span></a></i></b></div>
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<b>She has so much written in detail about her recipe that rather than type it out for you, just go straight to the source!</b></div>
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<b><span style="color: #20124d; font-size: large;"><a href="http://www.amazon.com/Butter-Baked-Goods-Nostalgic-Neighborhood/dp/0449015831"><i>Butters Chocolate Cake Recipe</i></a></span></b></div>
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<b><i>by Rosie Daykin</i></b></div>
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<b>2 3/4 cups all purpose flour</b></div>
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<b>2 teaspoons baking soda</b></div>
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<b>1/2 teaspoon baking powder</b></div>
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<b>1/2 teaspoon salt</b></div>
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<b>2 cups hot coffee (any blend)</b></div>
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<b>1 cup dark cocoa</b></div>
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<b>2 cups sugar</b></div>
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<b>1 cup vegetable oil</b></div>
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<b>4 large eggs</b></div>
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<b>1/2 cup buttermilk</b></div>
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<b>1 1/2 teaspoons pure vanilla</b></div>
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<b>Oven 350 degrees</b></div>
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<b>Sift dry ingredients together - flour, soda, powder & salt. Put aside</b></div>
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<b>In a bowl whisk the coffee & cocoa together till smooth. Set aside to cook slightly.</b></div>
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<b>In a large bowl whisk together the sugar, oil, eggs, buttermilk and vanilla. Add the cocoa/coffee mixture and whisk to incorporate. Add the dry ingredients and whisk till well combined. </b></div>
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<b>Put batter in prepared pans.</b></div>
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<b>Bake in preheated oven 30-35 minutes or until tests done.</b></div>
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<b>Remove from oven. Cool for about 10 minutes then invert onto racks.</b></div>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com4tag:blogger.com,1999:blog-6022397958480054895.post-42837171565809018462014-05-14T15:34:00.000-07:002014-05-14T15:38:10.520-07:00Cream Cheese Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Oh my, this is a gooood recipe. I do not know how many chocolate chip cookie recipes I have tried making but I know it's around 100. They are all similar but sometimes they have unusual ingredients or sometimes it's the exact same ingredients as another recipe but different measurements which results in a different texture. These cookies include a small amount of cream cheese and cornstarch. Those are 2 out of the ordinary chocolate chip cookie ingredients. I really really liked this recipe. BUT, I don't think I would like it as well if I had just mixed the dough and started baking right away.</div>
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I made the dough yesterday, lined a 13x9 pan with plastic wrap, pressed my dough firmly into the plastic wrap lined pan, froze overnight, inverted the dough onto a cutting board, carefully peeled the plastic wrap off the big hunk of frozen cookie dough, cut into squares and baked while the square were still frozen solid. That routine is one of my favorite ways to make chocolate chip cookies. It always results in extra thick and dense cookies. I saw the bakers at Specialties Bakery do it that way before and that's where I got the idea. That is why my cookies are squareish and not round. It's also super quick because I cut all the dough into squares, position them onto 3 parchment lined cookie sheets and place them all into the oven at once (on 3 different racks). I can bake 3 pans at once because I have a convection oven. All 3 pans bake perfectly evenly.</div>
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But if you are looking for a cookie recipe that is a little different, I highly recommend this one. But I cannot say how good these cookies would be if you baked the dough immediately after mixing. I'm sure they would be completely delicious but my guess is they wouldn't be as thick.</div>
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Oh, and for my chocolate, I used a huge dark chocolate Trader Joes chocolate bar cut into little chunks and also a bag of Sees chocolate chips which are like a semi sweet chunk. But I also think these cookies would be wonderful with milk chocolate chips.</div>
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I removed my cookies from the oven when the edges were slightly golden brown. The middle still appeared undone but I removed them anyways. I couldn't even remove them from the cookie sheet for a good 1/2 hour till they set up. That's how soft and gooey they were! I always just slide my entire sheet of parchment right off the cookie sheet right onto a cooling rack. That way my cookies remain undisturbed till they are fully cooled.</div>
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Brandi the pug is photobombing this delicious shot! Yummmm...she is thinking!</div>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-size: large;">Cream Cheese Chocolate Chip Cookies</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-size: x-small;">Based on recipe from:</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<a href="http://americanheritagecooking.com/2014/04/cream-cheese-chocolate-chip-cookies/">American Heritage Cooking</a></div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredients</div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 1.5em; list-style: none; margin: 1em; outline: 0px; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ cup unsalted butter, softened</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">¼ cup cream cheese, softened (don’t use <nobr><a class="FAtxtL" href="http://americanheritagecooking.com/2014/04/cream-cheese-chocolate-chip-cookies/#" id="FALINK_3_0_2" style="background-color: transparent !important; border: 0px; color: rgb(28, 125, 255) !important; display: inline !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">fat</a></nobr> free, light or whipped cream cheese!)</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">¾ cup light brown sugar, packed</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">¼ cup granulated sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 large egg</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons vanilla extract</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 ¼ cup all-purpose flour</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons cornstarch</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon baking soda</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">¼ teaspoon salt (kosher or sea salt)</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup semi-sweet chocolate chips </li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ cup bittersweet chocolate chips </li>
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<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; color: #373737; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 15px; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; outline: 0px; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Whisk together in a medium bowl the flour, cornstarch, baking soda and salt. Set aside.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cream butter, cream cheese, sugars, egg and vanilla together on medium-high speed until light and fluffy. I use a stand mixer with the paddle attachment.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Reduce the speed to low and slowly add the flour mixture. After each addition mix until just incorporated. I do 5-7 small additions.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add the chocolate chips and mix briefly to distribute.</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I would suggest refrigerating the dough 2 hours or up to 3 days before baking. When you are ready to bake, proceed to the next step.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pre-heat the oven to 350° and line baking sheets with parchment paper. Scoop the dough using a 2” cookie scoop or a ¼ cup measuring cup and place 2” apart on the cookie sheet. These cookies really don’t spread that much.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bake 11-12 minutes. The sides should just be starting to brown. You don’t want them to be brown. Just have a nice kiss of color. Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.</li>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com2tag:blogger.com,1999:blog-6022397958480054895.post-20166933931257625252014-04-06T19:16:00.001-07:002014-04-06T19:16:24.400-07:00Triple Layer Yellow Cake with Chocolate Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORhunJkVa7Ap4lX1KnXzQfmv0Jq8WHj-S-vauLM6hWMhaiXVRzoPUioy-A_ZyVgrtMDqm4pJHUQkmydWM5IOG1e2exUeC-0oGdnbpVU5kJb2cyGJLJeDjVE4cJ6C613sTatjBP7uab90/s1600/yc11.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORhunJkVa7Ap4lX1KnXzQfmv0Jq8WHj-S-vauLM6hWMhaiXVRzoPUioy-A_ZyVgrtMDqm4pJHUQkmydWM5IOG1e2exUeC-0oGdnbpVU5kJb2cyGJLJeDjVE4cJ6C613sTatjBP7uab90/s1600/yc11.bmp" height="400" width="345" /></a></div>
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I found this recipe for yellow cake on one of my favorite blogs -</div>
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<a href="http://www.cookiemadness.net/2014/03/yellow-cake-with-chocolate-frosting/"><b><span style="color: black; font-size: large;">Cookie Madness</span></b></a></div>
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She posts so many recipes and I'm not sure why this one caught my eye but I think I was just in the mood to make a yellow cake. It's been a long time since I've tried to make one and every previous recipe I have tried has resulted in great disappointment. This one is pretty darn good. The recipe calls for a particular butter/vanilla McCormicks extract which I did not have so I simply used extra vanilla and then a big splash of<i> <b><a href="http://www.adamsextract.com/product.asp?productID=28713">Adams Clear Butter extract</a>.</b></i> The recipe also mentions that you can use a combination of butter and shortening in the cake (instead of only butter) so I used the combo option.</div>
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The crumb on this cake is so fine and velvety - which is what I expect from a good cake! I've made many a yellow cake recipes that have resulted in a coarse texture and are sometimes dry. Some yellow cakes I've made are not sweet enough or are not yellow enough. This one isn't a dark yellow but it's a nice butter yellow and has a wonderful sweet vanilla flavor. I love love love the texture. The Cookie Madness recipe as written will result in a double layer cake. I wanted a triple layer so I made 1.5 recipes. I can't remember exactly how long I left them in the oven but just make sure to watch the cakes closely because it's a fine line between not done & overdone. My oven is a convection so it bakes a bit differently. I watch my baked goods very closely when they are in the oven.</div>
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I did not use the icing recipe she lists. I just made up a simple chocolate icing of butter, hi-ratio shortening, vanilla, a tablespoon of corn syrup, a pinch of salt, powdered sugar & whole milk. And I whipped and whipped it till it was very light and creamy and had a good spreadable consistency. I made sure to level the tops of my cake layers before icing the cake. The layers did not have a big dome, just a little, bit so there was not much to cut off.</div>
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Until I find a better from scratch yellow cake recipe - this will be my go to recipe. It's easy, it's delicious and you probably have all the ingredients in your house right now! (Well, maybe not the cake flour but I think it's VERY important in this recipe so make sure you have some available!).</div>
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Below I will list the recipe that <a href="http://www.cookiemadness.net/2014/03/yellow-cake-with-chocolate-frosting/"><b><i><span style="color: black;">Anna from Cookie Madness </span></i></b></a>shows on her blog exactly as she has it written. I've mentioned my changes above.</div>
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<div class="ERSSummary" itemprop="description" style="font-family: Verdana, Arial, Geneva, sans-serif; margin: 0px 0px 10px; padding: 0px;">
<span style="font-size: large;"><u><b>Yellow Cake</b></u></span></div>
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A classic American style yellow cake with chocolate frosting</div>
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<span style="color: #666666;"><span style="font-size: 12px;">Author:</span> </span><span itemprop="author" style="line-height: inherit; margin: 0px; padding: 0px;"><a href="http://www.cookiemadness.net/2014/03/yellow-cake-with-chocolate-frosting/"><i><b>Cookie Madness</b></i></a></span></div>
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<div class="ERSIngredients" style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px 0px 10px; padding: 0px;">
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Ingredients</div>
<ul style="line-height: inherit; list-style: square; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">4 large eggs at room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 large egg yolks</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 1/2 teaspoons McCormick vanilla butter & nut extract (or 1 teaspoon vanilla)</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 teaspoon vanilla</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 1/4 cups buttermilk, room temperature</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3 cups (12 ounces) cake flour</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 cups granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">4 1/2 teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1/2 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 sticks (8 ounces) unsalted butter, at room temperature **or use 1 stick butter and ½ cup butter flavored shortening**</li>
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Chocolate Frosting</div>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 stick (4 oz) good quality unsalted butter</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">pinch or two of salt</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3 cups powdered sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">3/4 cup cocoa powder</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">2 tablespoons sour cream</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">6 tablespoons heavy cream plus milk as needed</li>
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Instructions</div>
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<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">Preheat the oven to 350° F. Grease and flour two 9 inch round pans.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">Whisk the eggs, yolks, extracts and 1/4 cup of the milk in a bowl.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">In a <nobr style="margin: 0px; padding: 0px;"><a class="FAtxtL" href="http://www.cookiemadness.net/2014/03/yellow-cake-with-chocolate-frosting/#" id="FALINK_3_0_2" style="border-bottom-color: rgb(28, 125, 255) !important; border-bottom-style: solid !important; border-width: 0px 0px 1px !important; color: rgb(28, 125, 255) !important; display: inline !important; margin: 0px; padding-bottom: 1px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;">stand mixer</a></nobr> bowl with the paddle attached, combine the flour, sugar, baking powder and salt. Stir until thoroughly mixed.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">Add softened butter to the flour mixture and stir with a spoon until butter coats flour. Add the remaining 1 cup of milk to the flour mixture and stir until thick and pasty.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">With the mixer, beat on medium for about two minutes. Gradually add the egg mixture, scraping down sides of the bowl.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">Pour the batter into the pans and bake for about 30 minutes or until <nobr style="margin: 0px; padding: 0px;"><a class="FAtxtL" href="http://www.cookiemadness.net/2014/03/yellow-cake-with-chocolate-frosting/#" id="FALINK_1_0_0" style="border-bottom-color: rgb(28, 125, 255) !important; border-bottom-style: solid !important; border-width: 0px 0px 1px !important; color: rgb(28, 125, 255) !important; display: inline !important; margin: 0px; padding-bottom: 1px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px;">cakes</a></nobr> spring back when touched.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; background-repeat: initial initial; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">To make the chocolate frosting, mix the softened butter, salt and powdered sugar together in a bowl. Stir in the cocoa powder, sour cream and cream and beat until well mixed. Add vanilla, then continue beating with an electric mixer and adding milk as needed until icing is thick and creamy. Add more sugar if it’s not sweet enough for you.</li>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com5tag:blogger.com,1999:blog-6022397958480054895.post-5788670681282644082013-09-24T13:56:00.001-07:002013-09-24T13:56:41.671-07:00Cream Cheese Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTBPQZRjACtx2lnYOhUuUcKV9IkWOGgZqz-LZXIJNAZnCm3c4DlmkpHalh8vIc136RkoVoyTuHcveRA_4V4hv8O9xizNb2V7VknahVpl-ftk4TDV_W8PGAP-nfqrrl3kjkiBav2q4qYk/s1600/ccccc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTBPQZRjACtx2lnYOhUuUcKV9IkWOGgZqz-LZXIJNAZnCm3c4DlmkpHalh8vIc136RkoVoyTuHcveRA_4V4hv8O9xizNb2V7VknahVpl-ftk4TDV_W8PGAP-nfqrrl3kjkiBav2q4qYk/s400/ccccc1.jpg" width="400" /></a></div>
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It's been awhile since I posted anything! Today I was baking and I had some extra time to snap some photos so I thought I would post something. I've been steadily baking all along - I've just been lazy about snapping pics & taking time to post them. These cookies are incredibly good so I figured I'd share them with you. I found them on a blog called <a href="http://www.averiecooks.com/2013/06/softbatch-cream-cheese-chocolate-chip-cookies.html"><b><span style="color: #444444;"><i>Averie Cooks.</i></span> </b></a> I'm not sure how I came across her blog but when I saw these cookies, I knew I had to try them. I'm always excited to try another chocolate chip cookie recipe.</div>
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I followed this recipe exactly and I left the dough in the fridge overnight. The dough was so firm when I went to scoop it out that I really had to use a lot of muscle to get a good round scoop. But I think the firmness of the dough is what kept them from spreading alot. Therefore, the cookies are really thick. They are soft and gooey and you cannot taste the cream cheese in them but somehow it slightly changes the flavor. I used semi sweet chips and some Guittard vanilla chips. These cookies are really fragile when you first remove them from the oven. I had to let them sit a good 15 minutes before I could pick one up. At first I thought maybe I undercooked them but no, they just needed to sit awhile. I removed them from the oven when the edges were golden brown. The middle is so thick that it was still slightly doughy when I removed them from the oven, but that's how I like my cookies!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhvBk-wQBIWhOFneGpjX1z8YFduK-mBdhD2KEFa5QfwIg3kFA8H5K0OchKnWKxoaL73lk0ZT9l4P54qv8K3JWOUsswiCKi4BUwPEOXIsXRWqPQrtdU90X-pXwiz_fjUQoHayT5oJQ94k/s1600/ccccc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhvBk-wQBIWhOFneGpjX1z8YFduK-mBdhD2KEFa5QfwIg3kFA8H5K0OchKnWKxoaL73lk0ZT9l4P54qv8K3JWOUsswiCKi4BUwPEOXIsXRWqPQrtdU90X-pXwiz_fjUQoHayT5oJQ94k/s400/ccccc3.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg7vRCfNYGFyRXFz8VVVgehUm93kvRqlT0htel-0H-YjGrUnJYXSOvJ3gdY8yvLUm-S-cnLxoqsIl2G7wi5_PcWNht_Y3LguxFm_CnkUYpsaGQ3zkOqPWWY4jQekQS8hIMyqVQMpuySI/s1600/ccccc2.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg7vRCfNYGFyRXFz8VVVgehUm93kvRqlT0htel-0H-YjGrUnJYXSOvJ3gdY8yvLUm-S-cnLxoqsIl2G7wi5_PcWNht_Y3LguxFm_CnkUYpsaGQ3zkOqPWWY4jQekQS8hIMyqVQMpuySI/s400/ccccc2.bmp" width="300" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Cream Cheese Chocolate Chip Cookies</u></b></span></div>
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<a href="http://www.averiecooks.com/2013/06/softbatch-cream-cheese-chocolate-chip-cookies.html"><i><span style="color: purple;">Averie Cooks</span></i></a></div>
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<div class="time" style="border-bottom-color: rgb(222, 222, 222); border-bottom-style: dotted; border-bottom-width: 1px; border-top-color: rgb(222, 222, 222); border-top-style: dotted; border-top-width: 1px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; font-style: italic; line-height: 20px; margin: 0px 0px 25px; padding: 4px 0px;">
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<span style="font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; text-transform: uppercase;">YIELD:</span> <span class="yield">about 28 medium-small cookies</span></div>
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<span style="font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; text-transform: uppercase;">PREP TIME:</span> <span class="preptime">10 minutes</span></div>
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<span style="font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; text-transform: uppercase;">COOK TIME:</span> <span class="cooktime">8 minutes</span></div>
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<span style="font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; text-transform: uppercase;">TOTAL TIME:</span> <span class="duration">3+ hours, for dough chilling</span></div>
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INGREDIENTS:</h3>
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1/2 cup (1 stick) unsalted butter, softened<br />1/4 cup cream cheese, softened (use cream cheese in a <a href="http://www.kraftrecipes.com/philadelphia/cream-cheese/original.aspx" style="border: 0px; outline-style: none;">block</a> or <a href="http://www.kraftrecipes.com/philadelphia/cream-cheese/spread.aspx" style="border: 0px; outline-style: none;">spreadable</a>, don't use fat-free, light or whipped)<br />3/4 cup light brown sugar, packed<br />1/4 cup granulated sugar<br />1 large egg<br />2 teaspoons vanilla extract<br />2 1/4 cups all-purpose flour<br />2 teaspoons cornstarch<br />1 teaspoon baking soda<br />pinch salt, optional and to taste</div>
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<span style="font-size: 13px; line-height: 22px;">2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)</span></div>
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DIRECTIONS:</h3>
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<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Using a medium 2-inch <a href="http://www.amazon.com/gp/product/B0023W6TBM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0023W6TBM&linkCode=as2&tag=lovvegyogruna-20" style="border: 0px; outline-style: none;" target="_blank">cookie scoop</a>, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Preheat oven to 350F, line a baking sheet with a <a href="http://www.amazon.com/gp/product/B00008T960/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008T960&linkCode=as2&tag=lovvegyogruna-20" style="border: 0px; outline-style: none;" target="_blank">Silpat Non-Stick Baking Mat</a> or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.</li>
<li style="font-size: 13px; margin: 10px 0px 0px; padding: 0px;">Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.</li>
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Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com1tag:blogger.com,1999:blog-6022397958480054895.post-55191332897681779812013-03-18T15:43:00.000-07:002013-03-18T15:43:06.026-07:00Brown Betty's Chocolate Buttermilk Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">This cake was kind of a disappointment. It's the 2nd cake I made from my newest cookbook, <a href="http://www.amazon.com/Brown-Betty-Cookbook-Norrinda-Hayat/dp/111814435X"><span style="color: #134f5c;"><strong><em>The Brown Betty Cookbook</em></strong></span></a>. The first recipe I made from this book was a sour cream poundcake and I did not care for that one either. The cookbook received such rave reviews on Amazon so I'm not sure what to think. But this cake is not bad, it's just....eh. The texture is definitely not a light, fluffy, chocolate layer cake. It's very dense like a poundcake. You can tell in my last photo that parts of the cake were downright fudgy. It was kind of difficult to tell when this cake was done. I'm usually pretty good at removing my cake layers at exactly the right time. Parts of this cake seemed done but the middle did not. I even had my cake bands around the outside of my 3 pans. It's not a dry cake, just kind of dense & crumbly texture. Not my thing for a layer cake. I would not make this recipe again. Hopefully, the next recipe I choose from this book will be a success.</span></div>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com9tag:blogger.com,1999:blog-6022397958480054895.post-20228938868744548682013-01-08T20:04:00.000-08:002013-01-08T20:12:54.911-08:00Funfetti Cupcakes<div class="separator" style="clear: both; text-align: center;">
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I have seen funfetti cupcakes posted on baking blogs for a couple of years now. I've always wanted to make them but haven't made an effort till now. They are simply a vanilla cupcake with lots of sprinkles mixed in. They are pretty and lots of fun! I just used a large handful of rainbow sprinkles but you can use any color you want. The sprinkles that are called "jimmies" work the best and bleed the least. The tiny little balls called non-pareils tend to bleed a lot more. You just have to be careful to mix very slowly and for not very long after adding your sprinkles to the batter. You will have minimal bleeding if you are gentle and brief with your mixing. The sprinkles are the very last thing to go into the batter.</div>
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My funfetti cupcakes are topped with a simple American buttercream consisting of powdered sugar, vanilla extract, butter, hi-ratio shortening, a touch of corn syrup and heavy whipping cream. And then I whip a looong time till it's nice and fluffy & smooth. I'm not including an icing recipe because I didn't really use one. I didn't measure ingredients - I just dumped into the mixing bowl and whipped! BUT, this icing recipe most closely follows the recipe I've linked below. It's one of my favorites and I use it often.</div>
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<a href="http://heidibakes.blogspot.com/2012/05/fluffy-vanilla-cake-with-juniors-white.html"><b><span style="font-size: large;"><i>Juniors Decorator's Buttercream</i></span></b></a></div>
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You can use any white cake recipe to make these, you can even use a white cake mix. This one is completely from scratch and it's pretty darn good. The best part is, it's super easy! </div>
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<b><span style="font-size: x-large;"><u><i>Funfetti Cupcakes</i></u></span></b></div>
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3 1/3 cups cake flour</div>
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1 teaspoon baking powder</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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2 cups granulated sugar</div>
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1/2 cup (1 stick) butter, softened</div>
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1/2 cup vegetable oil</div>
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2 large eggs</div>
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1/2 cup sour cream<i><span style="color: #351c75;"> <b>(I used full fat sour cream)</b></span></i></div>
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1 1/2 cups milk<span style="color: #351c75;"><i> <b>(I used whole milk)</b></i></span></div>
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4 teaspoons vanilla extract <i><span style="color: #351c75;"><b>(I used clear vanilla to keep my cake white)</b></span></i></div>
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About 1/2 cup sprinkles of your choice</div>
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Oven 350 degrees</div>
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In large bowl sift together cake flour, baking powder, baking soda & salt. Add granulated sugar to the dry ingredients & lightly mix. Add softened butter & oil and mix well (I used an electric hand mixer but you can use a stand mixer). At this point the mixture will look thick & clumpy & kind of sandy. Add eggs & combine. Add sour cream, milk & vanilla extract. Mix till <i><b>smooth</b></i> (but don't over mix). Using a rubber spatula, gently fold in the pretty sprinkles! Divide batter into cupcake liners (about 2/3 full) and bake till tops spring back when lightly touched. Don't over bake or your cupcakes will be dry so watch the oven carefully. I started checking the cupcakes after 15 minutes passed. Remove from oven after they test done & cool on wire rack for about 5 minutes before removing the cupcakes from the pans to cool completely. Ice & decorate the cupcakes when they are fully cooled.</div>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com3tag:blogger.com,1999:blog-6022397958480054895.post-58031470737571057232012-12-22T21:45:00.000-08:002012-12-22T21:55:03.634-08:00Peanut butter peanut butter cup cookies<div class="separator" style="clear: both; text-align: center;">
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I cannot get over how delicious these cookies are! Out of control! If you don't like a peanut butter chocolate combination, you will not like these. There is a lot of peanut butter and a lot of chocolate going on in these. I found them on a blog called</div>
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<a href="http://www.thenovicechefblog.com/2012/12/reeses-peanut-butter-cup-cookies/"><span style="font-size: large;"><strong>The Novice Chef</strong></span></a></div>
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Immediately when I saw her photos, I knew I had to make them and I'm sure glad I did. Yes, these are super rich but sooo good. They are really big and heavy cookies. That is a full size Reeses Peanut Butter Cup on top of the cookies! There is another few cups of mini Reeses cups mixed up in the dough. I highly recommend this recipe. It's super easy and actually really quite quick to put together and I even made a double recipe! I don't think a single recipe would be worth it. I probably got about 20 - maybe not even that - out of a double recipe. That's a perfect amount. I think the Novice Chef got 18 out of her single recipe. I guess I made my cookies really large but they don't seem too montrous. For the mini cups that I mixed into the dough, I purchased the bags of the really small unwrapped cups. They are a little more expensive but the tiny size is great and it's so easy to just open the bag & pour. No unwrapping! These aren't exactly Christmasey looking but I'm including them in some of my baked goods that I'm giving away for gifts.</div>
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There is a note below from The Novice Chef about the baking time....it mentions that the cookies will not appear to be done when you remove them from the oven. That is true. I DID leave them in for 2 minutes longer because I think my oven requires that, but when I removed the cookies sheets from the oven, the cookies still looked slightly doughy. They were super soft to the touch too. They definitely firm up as they cool.</div>
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Delicious!!!</div>
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<span style="font-size: x-large;"><u><em>Reeses Peanut Butter Cup Cookies</em></u></span></h3>
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From The Novice Chef blog</div>
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Ingredients:</h3>
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1 3/4 cups all-purpose flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 cup (1 stick) unsalted butter, softened<br />
3/4 cup peanut butter <strong><em><span style="color: #351c75;">(I used 1/2 chunky & 1/2 creamy)</span></em></strong><br />
1/2 cup white sugar<br />
1/2 cup packed brown sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
1 (8 oz) bag Reese's Mini Peanut Butter Cups<br />
18 Reeses full size cups unwrapped<br />
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Directions:</h3>
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Preheat oven to 350°F. Line two baking sheets with parchment paper. <br />
Combine the flour, baking soda and salt in a medium bowl. Set aside.<br />
In the bowl of a mixer, beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla.<br />
Gradually add in the flour mixture on low speed. Stir until dough forms. Then stir in Reese's Mini Peanut Butter Cups by hand. <br />
Using your hands, form balls of dough with 2 heaping tablespoons of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets. <br />
Bake for 8 minutes and remove from oven. Press a Reese's Peanut Butter Cup into the center of each cookie. Bake cookies for 3 minutes more. Remove from oven and let cool for 5 minutes before transferring cookies to a rack to cool. <br />
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<em>Note: Cookies will not spread much at all and will look like they are not done baking. But I promise they are! Once they finish cooling, the cookie and chocolate will become firm and you will have a magically soft and crumbly cookie! </em></div>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com3tag:blogger.com,1999:blog-6022397958480054895.post-50776124545540691182012-10-15T18:47:00.000-07:002012-10-15T18:52:56.678-07:0060 Minute Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I know these photos aren't fantastic but I really wanted to post this recipe. With the days getting shorter, I'm having a tough time with a lighting source for my photos. Even when it was the middle of the day, it was so gray and rainy today that it was dark all day long.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">But anyway, these cinnamon rolls took a bit longer than 60 minutes but not by much. They came together really quick. I enjoyed them a lot. I found the recipe on the following blog:</span></div>
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<a href="http://www.yourhomebasedmom.com/60-minute-cinnamon-rolls/"><span style="color: #351c75; font-size: large;"><strong><em>Home Based Mom</em></strong></span></a></div>
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I knew right away that I wanted to try them. They are super delicious and extremely easy. I don't like them as well as my favorite cinnamon roll recipe but hey, they are 60 minutes!! I usually ice my finished cinnamon rolls with a cream cheese icing but this time I simply used a vanilla glaze (powdered sugar, vanilla & milk). I should have rolled my rolls a bit tighter because a bunch of my filling melted out & onto the parchment paper below BUT, I had made an extra amount of filling so in the end it was still a good amount inside each roll. One good tip I got from this recipe: instead of using flour on my counter tops to roll out my dough, spray it with Pam instead. No sticking whatsoever and you don't get too much flour into your dough! I will use that hint from now on. I wonder if it would work for sugar cookie dough too? Anyone know?</div>
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I used bread flour in these cinnamon rolls but the Home Based Mom blogger says all purpose flour would be fine. I mixed the dough all in 1 single mixing bowl that my Kitchen Aid mixture uses. I then used my dough hook and mixed for 10 minutes. I popped the mixed dough out onto my counter top that was coated with non stick spray, covered it with plastic wrap and let it sit for 10-15 minutes. It rolled out like a dream. So easy!!</div>
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I still can't believe I can make an awesome pan of cinnamon rolls in about an hour from beginning to end! Wow!<br />
Oh, I made one single change, I added about 2 teaspoons of vanilla extract to the dough when it was in the liquid stage, after the yeast had bloomed. I liked the extra flavor!</div>
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<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-size: x-large;"><strong><em><u>60 Minute Cinnamon Rolls</u></em></strong></span></div>
<div class="h-4 strong">
<a href="http://www.yourhomebasedmom.com/60-minute-cinnamon-rolls/"><span style="color: #351c75;"><strong>Home Based Mom</strong></span></a></div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 C warm water</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3/4 C room temperature buttermilk</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/2 C sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/4 C melted butter</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">3 T regular yeast</li>
<li class="ingredient" itemprop="ingredients"><span style="color: #351c75;"><em><strong>2 teaspoons vanilla extract (my addition)</strong></em></span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1/2 T salt</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 eggs</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">5-6 C bread flour</li>
<div class="ingredient-label" id="zlrecipe-ingredient-8">
<strong><u>Filling</u></strong></div>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">2 Tbsp butter, melted</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1/2 C brown sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1/2 C sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">2 Tbsp cinnamon</li>
<div class="ingredient-label" id="zlrecipe-ingredient-13">
<strong><u>Frosting</u></strong></div>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1/4 C butter, softened</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">3 C powdered sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">1 tsp vanilla</li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">enough milk or half and half to make it spreading consistency.</li>
</ul>
<div class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients">
</div>
<div class="h-4 strong" id="zlrecipe-instructions">
<strong>Instructions</strong></div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Mix together water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes..</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Add in salt, eggs and flour and mix for 10 minutes.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Allow to sit for 10 minutes.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">While resting prepare your filling</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Mix together 2 Tbsp melted butter, brown sugar, sugar and cinnamo0n.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Roll dough out on to greased countertop into a 12 x 16 inch square.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Sprinkle with filling and roll up. Cut into 12 large rolls.</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Place rolls on a cookie sheet covered with a silpat or parchment paper.</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">Bake at 400 for 12-15 minutes.</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions">Mix together frosting and spread on warm rolls.</li>
</ol>
Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com3tag:blogger.com,1999:blog-6022397958480054895.post-59651111466371374412012-09-17T15:38:00.000-07:002012-09-17T15:38:18.845-07:00Slutty Brownies<div class="separator" style="clear: both; text-align: center;">
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I guess I'm a little late in the game with these brownies. Why had I not heard of them till last week when people have been baking, eating & posting them for months? I knew I had to make them when I finally did read about them. The recipe below is not the EXACT recipe I used but I had looked at so many blogs that had these brownies posted that I forgot which blog I copied the recipe from and I'm sorry about not giving you credit for it! Most of the recipes resulted in a 9x9 pan but I wanted to use a 13x9 inch pan, which the recipe below uses.</div>
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These are heavenly! Honestly, how can you go wrong with chocolate chip cookie dough, Oreo cookies and fudgy brownies all together? I topped it all off with some colorful sprinkles because I think sprinkles just make everything better! These brownies are super thick but they do deflate a bit upon cooling. The middle of the pan remained very soft & fudgy and gooey. Not underdone but just right. The sides of the pan were a bit more done with some crunchy edges which some people really love. I prefer the fudgy center which I show you in these photos!</div>
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They may look complicated to put together but they are not. They come together rather quickly actually but they take quite awhile to bake because they are so thick. I did not go by the time the recipe stated, I just kept checking in on my own.</div>
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Of course if you do not have a huge sweet tooth, you will not like these. They are rich, decadent, sweet & just plain delicious!</div>
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<div class="ERSIngredientsHeader ERSHeading">
<span style="font-size: x-large;"><strong><u><em>Slutty Brownies</em></u></strong></span></div>
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<ul> </ul>
<div class="ingredient" itemprop="ingredients">
<strong><em>For the Cookie Base</em></strong>:</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 1/2 cups (7.5 oz) all purpose flour</li>
<li class="ingredient" itemprop="ingredients">1 tsp baking powder</li>
<li class="ingredient" itemprop="ingredients">1/2 tsp salt</li>
<li class="ingredient" itemprop="ingredients">1 1/2 cups packed (10.5 oz) light brown sugar</li>
<li class="ingredient" itemprop="ingredients">12 Tb unsalted butter, melted and cooled</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">1 1/2 tsp vanilla extract</li>
<li class="ingredient" itemprop="ingredients">1 (12 oz) bag semisweet chocolate chips</li>
</ul>
<div class="ingredient" itemprop="ingredients">
</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 package Oreo Cookies</li>
</ul>
<div class="ingredient" itemprop="ingredients">
<strong><em>For the Brownie Layer:</em></strong></div>
<ul>
<li class="ingredient" itemprop="ingredients">1/3 cup Dutch-processed cocoa</li>
<li class="ingredient" itemprop="ingredients">1 1/2 teaspoons instant espresso (optional)</li>
<li class="ingredient" itemprop="ingredients">1/2 cup plus 2 tablespoons boiling water</li>
<li class="ingredient" itemprop="ingredients">2 ounces unsweetened chocolate, finely chopped</li>
<li class="ingredient" itemprop="ingredients">4 tablespoons (1/2 stick) unsalted butter, melted</li>
<li class="ingredient" itemprop="ingredients">1/2 cup plus 2 tablespoons vegetable oil</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">2 large egg yolks</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons vanilla extract</li>
<li class="ingredient" itemprop="ingredients">2 1/2 cups (17 1/2 ounces) sugar</li>
<li class="ingredient" itemprop="ingredients">1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">3/4 teaspoon table salt</li>
</ul>
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<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
<strong><em>Instructions</em></strong></div>
<ol>
<li class="instruction" itemprop="recipeInstructions">For the Cookie Base: Preheat oven to 350°F. Line a 9″ x 13″ pan with parchment or grease well. In a medium bowl, whisk together flour, baking powder, and salt; set aside.</li>
<li class="instruction" itemprop="recipeInstructions">In a large bowl, whisk brown sugar and melted butter together. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined. Do NOT overmix. Fold in chocolate chips. Pour into the prepared pan and smooth out the top.</li>
<li class="instruction" itemprop="recipeInstructions">Layer Oreo's across cookie dough as tightly as possible, breaking any extra cookies to fit empty spaces.</li>
<li class="instruction" itemprop="recipeInstructions">For the Brownie Layer: Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.</li>
<li class="instruction" itemprop="recipeInstructions">Scrape batter over Oreo layer and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 50 to 60 minutes. Transfer pan to wire rack and cool 1½ hours.</li>
</ol>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com0tag:blogger.com,1999:blog-6022397958480054895.post-25763689694387099112012-09-10T20:42:00.001-07:002012-09-10T20:43:33.506-07:00Zucchini Banana Bread<div class="separator" style="clear: both; text-align: center;">
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This is a great recipe to use up some ripe bananas that have been sitting on your counter and the zucchini that keeps appearing in your garden! It's a super simple and completely delicious recipe. No mixer needed. Just a big bowl & a spoon or spatula to mix it. I actually doubled the recipe and it made 8 mini loaves. As you can tell from my photos, I put a super crunchy crumbly topping on all of my loaves. It's a brown sugar, oatmeal, cinnamon concoction. It really made the bread outstanding - I highly recommend that addition. I'm not into nuts in my baked goods so I left those out and I just didn't think the cranberries sounded good in this flavor combination although that is what the recipe called for - so I left them out also. The recipe calls for 1<strong> tablespoon</strong> of cinnamon and I realize that sounds like a lot, and I was hesitant to add a full tablespoon but I'm glad I did because it wasn't overpowering at all. In fact, I think it could have used a bit more. To make the bread a little bit healthy, I substituted 1 cup whole wheat flour for 1 cup of the all purpose. Wonderful!</div>
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I will definitely keep this recipe in my repertoire. I love the fact that it's so simple. I think you will enjoy it. Be sure to watch it carefully, it goes from gooey middle to done rather quickly. If you use mini loaf pans like I did, you will have to remove the loaves from the oven much sooner than the called for 50 minutes. Just keep a close eye on them. Mine were even more difficult to determine the doneness due to the huge amount of cumbly topping on them!</div>
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<strong><span style="font-size: large;"><em><u>Zucchini Banana Bread</u></em></span></strong></div>
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<a href="http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=141933&origin=detail&&Servings=20"><strong><span style="color: #073763;">allrecipes.com</span></strong></a></div>
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3 eggs</div>
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3/4 cup vegetable oil</div>
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2/3 cup packed brown sugar</div>
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1 cup white sugar</div>
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1 cup grated zucchini</div>
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2 bananas, mashed</div>
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2 teaspoons vanilla extract</div>
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3 1/2 cups all-purpose flour <span style="color: blue; font-size: x-small;"><em>(I used 1 cup whole wheat flour & 2.5 cups all purpose)</em></span></div>
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1 tablespoon ground cinnamon</div>
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1 1/2 teaspoons baking powder</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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1/2 cup dried cranberries <em><span style="color: blue; font-size: x-small;">(I didn't add)</span></em></div>
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1/2 cup chopped walnuts <span style="color: blue; font-size: x-small;"><em>(I didn't add)</em></span></div>
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<em><span style="color: blue; font-size: x-small;"></span></em> </div>
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<table border="0" cellpadding="0" cellspacing="0">
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<tr><td style="padding-bottom: 8px;" valign="top">Preheat oven to 325 degrees F <br />
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Grease and flour two 8x4 inch bread loaf pans. (<span style="color: blue; font-size: x-small;"><em>I used 4 mini loaf pans</em></span>)<br />
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.<br />
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<span style="color: blue;"><em>At this point, I made a crumble topping to put on top of each of my mini loaves. I simply melted a stick of butter in the microwave, added some brown sugar (approx 1.5 cups) to it, some flour (approx 3/4 cup), about 1 tsp cinnamon and some old fashioned oats (approx 1 cup). Stir it till completely mixed then sprinkled on top of each loaf before putting it in the oven.</em></span><br />
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.<br />
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com5tag:blogger.com,1999:blog-6022397958480054895.post-49792764222372411032012-07-31T21:08:00.001-07:002012-07-31T21:08:31.106-07:00Copycat recipe of Sprinkles Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif;">I have never had a Sprinkles cupcake but I hear they are fantastic - especially the red velvet ones. <a href="http://cookingclassy.blogspot.com/2012/07/sprinkles-red-velvet-cupcakes-with.html"><strong><em><span style="color: #20124d;">Jaclyn from Cooking Classy</span></em></strong></a> blog came up with this copycat recipe. I was not specifically looking to make red velvet cupcakes but just came across this recipe while browsing different baking blogs. Sometimes recipes just jump out at me for no particular reason. I was bored, I wanted to bake, I had all the ingredients, it looked like a yummy recipe and it received good reviews. Ok! I was in! I did like this recipe alot but I have a couple of other red velvet cake recipes that I like just as well. I kind of prefer the ones that have oil in them (in addition to butter) because it gives the cake a moistness not matched by butter only cakes. The only change I made in this recipe was I sifted my dry ingredients together. Oh, and Jaclyn mention putting the cooling cupcakes in an airtight container to continuing cooling to presevese moisture - I also didn't do that part - mostly because I didn't even notice that hint till just now as I was posting this! This cake was super soft & delicate. Not dense at all. Very subtle chocolate flavor which is what a red velvet cake should be. My cupcakes did have a slight dome when they were first removed from the oven but they flattened as they cooled. The photos show cupcakes that were in NON greaseproof liners. I also baked some in greaseproof liners - really pretty decorative liners. I don't know about you, but I do NOT have good luck with greasproof liners. All of the cupcakes that were in greaseproof liners pulled away from the liners almost entirely. They looked horrible with little part of the cupcakes still attached to the liner and the ripped up cupcake sitting in the middle. I do not know how to prevent that but it makes me not want to use them. Does anyone have suggestions? I've tried filling them a bit fuller so the extra batter would seal the edges but it didn't work. </span></div>
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<span style="font-family: Trebuchet MS;">But anyway, back to the cupcakes! This recipe is very simple to throw together and that's always nice. Make sure you use the vinegar when making a red velvet cake. It's an important ingredient in the texture of the cake. I know it's a very small amount but it's crucial for the texture. Everyone is always so in awe of the beautiful color of this cake. It IS very striking and makes a gorgeous presentation. I really don't know anybody that doesn't like red velvet cake!</span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Sprinkles
Red Velvet Cupcakes </span></span><span style="font-family: Georgia, "Times New Roman", serif;">Yields 12 insanely
delicious cupcakes</span></div>
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<a href="http://cookingclassy.blogspot.com/2012/07/sprinkles-red-velvet-cupcakes-with.html"><strong><em><span style="color: #351c75;">Cooking Classy by Jaclyn</span></em></strong></a><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">1 1/3 cups all-purpose
flour</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">3
Tbsp cocoa powder</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp baking
soda</span><br /><span style="font-family: Georgia, "Times New Roman", serif;">3/4
cup salted butter, firm but not cold*</span> <br /><span style="font-family: Georgia, "Times New Roman", serif;">1 cup + 2 Tbsp granulated
sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 large eggs</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon red food coloring</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons vanilla extract</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup whole milk</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon distilled white vinegar</span><br /><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350
degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda,
set aside. In a separate large mixing bowl, using an electric mixer, whip
together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs
one at a time stirring after each addition. (Now stand back and change out of
any nice shirt you have on and) Add red food coloring and vanilla extract and
mix until combine. In a small mixing bowl (or in the measuring cup you used to
measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour
mixture to cupcake mixture, alternating in two separate batches, mixing until
combine after each addition. Divide batter evenly among 12 paper lined muffin
cups, filling each cup about 2/3 full. Bake in preheated oven 20-23 minutes
until toothpick inserted into center of cupcake comes out clean. Remove from
oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack
to cool for 10 minutes, then transfer to an airtight container to cool
completely (this just helps them retain more moisture). </span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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</div>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com2tag:blogger.com,1999:blog-6022397958480054895.post-60006774015333290462012-07-22T19:45:00.000-07:002012-07-22T19:45:00.848-07:00Soft Sugar Cookies with Vanilla Icing<div class="separator" style="clear: both; text-align: center;">
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I have posted this sugar cookie recipe before but I just love it so much that I want to share it again. If you like thick, soft, cakey sugar cookies then you will love this recipe! The cookies are delicious on their own but with the icing they are absolutely excellent. I make these a couple of times a month and I always flavor my icing with a clear vanilla. I suppose you can use other flavors but I'm a vanilla girl. I sometimes will add some almond flavoring to the cookies but always in addition to the vanilla. This time I used a big fat moist vanilla bean and scraped every last seed out of it and added it to the cookie batter. I also added a hefty splash of vanilla extract.</div>
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For the icing I use a simple American Buttercream - butter, powdered sugar, milk, flavoring, pinch of salt. I have to let the cookie sit for a few hours after I ice them so the frosting developes kind of a crust. That way I can stack them easier. I make sure to put a piece of wax paper in between each layer. As you can see from my photos, I do NOT skimp on the icing. I like a big thick layer on my cookies so my teeth sink through the sugary vanilla-y smooth goodness before hitting the soft vanilla cookie.</div>
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These cookie may look time consuming but they aren't. Actually, the icing of the cookies takes longer than the cookie baking part. I do not chill the cookie dough after I mix it although the orinigal recipe suggests it. I use a cookie scoop and place the balls of dough onto a parchment lined cookie sheet. I do not flatten the cookies either because I want them to remain thick. I make certain to take the cookies out of the oven before they turn golden on the edges. If they stay in too long, they are not as soft. They feel slightly underdone right after I remove them from the oven. Don't worry, they will cool and set up nicely although they still are somewhat fragile after they cool. These are ultra soft! These are big time comfort food for me! I love them almost as much as chocolate chip cookies.</div>
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<span style="font-size: large;"><em><u><strong>Soft Sugar Cookies</strong></u></em></span><br />
1 cup butter<br />
1 cup sugar<br />
2 eggs<br />
1 tbsp vanilla <em><span style="color: purple; font-size: x-small;">(I always add more or you can use almond, lemon, orange or a combination)</span></em><br />
3 cups flour<br />
3 tsp baking powder<br />
1/2 tsp salt.<br />
Directions<br />
Preheat oven to 350<br />
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Mix dry ingredients in a bowl ; set aside.<br />
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In a separate bowl, combine butter, sugar, eggs, and vanilla (or another extract like almond). Beat until mixed well. Add the dry ingredients slowly. Mix until combined. Either scoop balls of dough with a cookie scoop or roll balls of dough and place on parchment lined cookie sheet.<br />
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Bake 10-15 mins <em><span style="color: purple; font-size: x-small;">(time depends on size so start with 10 minutes & watch closely)</span></em>or until just the edges of cookies start to turn a very, very light golden brown. Don’t over-bake. For an extra-doughy consistency, remove the cookies before the edges start to brown..<br />
<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com2tag:blogger.com,1999:blog-6022397958480054895.post-14402696595689586612012-07-17T10:13:00.000-07:002012-07-17T10:18:49.711-07:00Chocolate cupcakes filled with chocolate chip cookie dough icing<div class="separator" style="clear: both; text-align: center;">
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This combination of cupcake, filling & icing comes from a couple of different sources. The icing is my most recent favorite buttercream recipe from my Junior's Cheesecake cookbook (link below)</div>
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<a href="http://heidibakes.blogspot.com/2012/05/fluffy-vanilla-cake-with-juniors-white.html"><strong><em><span style="color: #741b47;">Juniors Buttercream</span></em></strong></a></div>
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The cupcake recipe and chocolate chip cookie dough icing recipes comes from my new cookbook</div>
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<a href="http://www.amazon.com/The-Cookie-Dough-Lovers-Cookbook/dp/1594745641"><strong><em><span style="color: #741b47;">The Cookie Dough Lovers Cookbook</span></em></strong></a></div>
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This chocolate cake recipe is SO simple and really delicious. It's the quickest from scratch cake recipe ever. It's honestly almost as quick as a cake mix. It does not make many cupcakes so I would double the recipe, which I did, which resulted in 21 cupcakes.</div>
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The filling I used was leftover from icing my last cookies.</div>
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<a href="http://heidibakes.blogspot.com/2012/07/soft-sugar-cookies-with-cookie-dough.html"><em><strong><span style="color: #741b47;">Chocolate Chip Cookie Dough Icing</span></strong></em></a></div>
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It's an icing recipe but works great as a filling. The photos I show make it look like it's just white filling. I happen to halve a cupcake that didn't have many mini chocolate chips in the filling so you can't see them. But the filling DOES resemble chocolate chip cookie dough.</div>
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This whole combination looks time consuming but it's really not. They are 3 simple recipes. To save time, you can simply fill your cupcakes with the icing and throw in a few mini chocolate chips.</div>
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Oh, and I purchased a new $5.00 little cupcake corer and it's works beautifully. Yes, it's easy to use a knife but this little piece of plastic makes the whole process of coring cupcakes very quick and makes nice uniform holes. I recommend it!</div>
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<a href="http://www.williams-sonoma.com/products/2902518/?catalogId=70&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Bakeware&cm_pla=Baking_Pastry_Tools&cm_ite=Cupcake_Corer&adtype=pla"><em><strong><span style="color: #741b47;">Cupcake Corer</span></strong></em></a></div>
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<strong><span style="font-size: large;"><em><u>Chocolate Cupcakes</u></em></span></strong><br />
<span style="color: #351c75; font-size: x-small;"><a href="http://www.amazon.com/The-Cookie-Dough-Lovers-Cookbook/dp/1594745641"><strong>The Cookie Dough Lovers Cookbook</strong></a></span><br />
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1 cup all purpose flour<br />
1/3 cup cocoa powder<br />
1/4 cup granulated sugar<br />
1/2 cup light brown sugar<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
3/4 cup milk<br />
1/2 vegetable oil<br />
1 teaspoon vanilla<br />
2 eggs<br />
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In large mixing bowl whisk together the flour, cocoa powder, sugars, baking soda, baking powder & salt. Make a well in the center & add milk, oil, vanilla & eggs. Stir until just combined. Fill cupcake papers about 2/3 full. Bake 18-22 mintues or until test done.<br />
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<span style="text-decoration: underline;"><strong>For the filling</strong>: </span><br />
3/4 cups unsalted butter, at room temperature<br />
1/3 cup light brown sugar, backed<br />
1/3 cup all-purpose flour<br />
1/2 teaspoon salt<br />
1 1/2 teaspoons vanilla extract<br />
4 cups powdered sugar, or more as needed<br />
1/3 cup heavy cream<br />
1/2 cup mini semisweet chocolate chips<br />
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To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.<br />
<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com1tag:blogger.com,1999:blog-6022397958480054895.post-30107646972767718492012-07-09T21:56:00.000-07:002012-07-09T21:56:25.653-07:00Soft Sugar Cookies with Cookie Dough Frosting<div class="separator" style="clear: both; text-align: center;">
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Have you bought this cookbook yet?</div>
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<a href="http://www.amazon.com/The-Cookie-Dough-Lovers-Cookbook/dp/1594745641"><strong><em><span style="color: #351c75;">The Cookie Dough Lovers Cookbook</span></em></strong></a></div>
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I didn't even know about the book till I started seeing the recipes pop up on various blogs. I had to buy it! I absoutely adore cookie dough. Especially chocolate chip cookie dough. I actually like it more than the baked cookies.</div>
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This is my first recipe from the book. It's a soft sugar cookie with a buttercream type icing that resembles cookie dough flavor. The icing has brown sugar & powdered sugar in it and also flour. The cookie itself is not very sweet. I followed the list of ingredients but when it came to rolling out the dough, I instead chose to roll the dough into balls and then flatten them with a drinking glass. I guess I was feeling lazy. Maybe I should have flattened my cookies a bit more before baking because they ended up being pretty thick! I think the cookies were just ok. I liked the icing but don't think I would make the cookie recipe again. I have many other sugar cookie recipes that I like alot more.</div>
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But I love the whole idea of this cookie and I think they look wonderful. I really loaded on the icing. I actually had enough icing left over that I have a pretty good amount stored in the fridge for another use.</div>
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<strong><span style="font-size: large;"><em><u>Soft Sugar Cookies with Cookie Dough Frosting</u></em></span></strong></div>
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<span id="btAsinTitle"><a href="http://www.amazon.com/The-Cookie-Dough-Lovers-Cookbook/dp/1594745641"><strong><em><span style="color: #351c75;">The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More</span></em></strong></a><strong><em><span style="color: #351c75;"> </span></em></strong></span></div>
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<span style="text-decoration: underline;"><strong><em><span style="color: #351c75;">For the cookies:</span></em></strong> </span><br />
1/2 cup vegetable shortening, at room temperature<br />
1 cup granulated sugar<br />
2 eggs<br />
1/4 cup heavy cream<br />
1 1/2 teaspoons vanilla extract<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
4 cups all-purpose flour (or more as needed)<br />
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<span style="text-decoration: underline;"><strong>For the frosting</strong>: </span><br />
3/4 cups unsalted butter, at room temperature<br />
1/3 cup light brown sugar, backed<br />
1/3 cup all-purpose flour<br />
1/2 teaspoon salt<br />
1 1/2 teaspoons vanilla extract<br />
4 cups powdered sugar, or more as needed<br />
1/3 cup heavy cream<br />
1/2 cup mini semisweet chocolate chips<br />
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<strong>Directions: </strong><br />
<strong></strong>1. In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy creamy and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky; if it is sticky, add more flour, 1 Tablespoon at a time as needed. Cover and refrigerate at least 30 minutes, or overnight.<br />
2. Preheat oven to 350 degrees. Roll out dough to 3/8 inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper. Bake 8-10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.<br />
3. To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.<br />
4. With an offset spatula, spread 1 heaping Tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com1tag:blogger.com,1999:blog-6022397958480054895.post-47818522761530855412012-07-02T14:32:00.000-07:002012-07-09T21:56:42.999-07:00Classic Chocolate Whoopie Pies<div class="separator" style="clear: both; text-align: center;">
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I love whoopie pies. I love eating them and making them. They are a cross between a cookie and a cake. Like thin little cakes with some filling in between. I realize the classic whoopie pie filling is a marshmallow type of filling but I used a regular vanilla American buttercream made with butter & hi-ratio shortening. I used a clear vanilla so my filling would remain nice & white.</div>
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This whoopie pie recipe is from my only</div>
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<a href="http://www.amazon.com/Whoopie-Pies-Dozens-Match-Recipes/dp/0811874540"><em><span style="color: purple;"><strong>Whoopie Pie Book</strong></span></em></a></div>
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I've made a few recipes from this book & they have all been good so far. This recipe is just the classic chocolate pies. Easy to make and pretty quick to mix up. I like to decorate the sides with sprinkles after I fill them. I think it looks cute but it also keeps the pies from sticking to each other when the filling oozes out a little too far. And if you are packaging the little pies, you don't want the filling sticking to the wrapping. It just looks neater. It doesn't have to be sprinkles - you can use coconut, nuts, cookie crumbs or even mini chocolate chips. Whoopie pies make really cute gifts when you make them large and package them separately in cellophane bags tied with ribbons. I made mine with a very small cookie scoop so they ended up being about 2 inches in diameter. Just small enough to pop into your mouth.</div>
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<span style="font-size: large;"><em><u><strong>Classic Chocolate Whoopie Pies</strong></u></em></span><br />
<span style="font-size: x-small;">From the book Whoopie Pies by Sarah Billingsley & Amy Treadwell</span><br />
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1 ⅔ cups all-purpose flour<br />
⅔ cup unsweetened cocoa powder<br />
1½ teaspoons baking soda<br />
½ teaspoon salt<br />
4 tablespoons unsalted butter, at room temperature<br />
4 tablespoons vegetable shortening<br />
1 cup (packed) dark brown sugar<br />
1 large egg<br />
1 teaspoon pure vanilla extract<br />
1 cup milk<br />
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Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.<br />
Sift together the flour, cocoa powder, baking soda and salt onto a sheet of wax paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.<br />
Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and the remaining ½ cup milk and beat until completely combined.<br />
Using a spoon <strong><em><span style="color: purple;">(I used a small cookie scoop so I could get nice uniform rounds),</span></em></strong> drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart. Bake for about 10 minutes or until the pies spring back when pressed gently. Remove from oven & let cool on the cookie sheet for about 5 minutes before transferring them to a rack to cool completely. <span style="color: purple;"><em><strong>(I just slid the entire piece of parchment, with cookies still on it, right onto a cooling rack. They peel from the parchment a lot easier when they have sat for quite awhile)</strong></em></span>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com4tag:blogger.com,1999:blog-6022397958480054895.post-6925186974070776152012-06-03T21:29:00.001-07:002012-06-04T15:00:49.038-07:00Delicious white cupcakes with Chocolate Icing<div class="separator" style="clear: both; text-align: center;">
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Ok, here it is! An AWESOME white cake recipe<strong><u><span style="color: #351c75;"> FROM SCRATCH</span></u></strong>!! Yes! I thought I would never ever find one. Up until now, my favorite white cake recipe has been a doctored cake mix. This cake is just lovely. It's fluffy, it's very flavorful, it's moist, it looks pretty and it's easy to make. I LOVE this recipe and will definitely make it again. I came across the recipe on this blog:</div>
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<a href="http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html"><strong><em><span style="color: #cc0000;">The Cupcake Project</span></em></strong></a></div>
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Everytime I come across a white cake recipe that sounds like something I haven't tried yet and they swear it's the best, well, I have to try it. I'm glad I did. If you are a white cake lover, then you must try this. It's perfect!!</div>
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The chocolate icing I used was an experiment. I made a wonderful white icing the other week using my Junior's Cheesecake Cookbook. </div>
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<a href="http://heidibakes.blogspot.com/2012/05/fluffy-vanilla-cake-with-juniors-white.html"><strong><em><span style="color: #351c75;">Junior's Decorator Buttercream</span></em></strong></a></div>
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This time I needed a chocolate icing so I added some cocoa powder and some melted dark chocolate to the vanilla Junior's Buttercream. It turned out really delicious. </div>
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<strong><span style="font-size: large;"><em><u>The Ultimate Vanilla Cupcake Recipe</u></em></span></strong><br />
<strong><a href="http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html">From The Cupcake Project Blog</a></strong>Yield: 16 cupcakes<b> </b><br />
<ul>
<li>1 cup (225 grams) granulated sugar</li>
<li>1 vanilla bean</li>
<li>1 3/4 cups (175 grams) cake flour, not self-rising </li>
<li>1 1/2 teaspoons baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/4 cup (57 grams) unsalted butter, room temperature</li>
<li>2 large eggs, room temperature</li>
<li>1/3 cup (75 grams) full-fat sour cream</li>
<li>1/4 cup canola oil or vegetable oil (60 ml)</li>
<li>1 tablespoon pure (not imitation) vanilla extract</li>
<li>2/3 cup (160 ml) whole milk</li>
</ul>
<ol>
<li>Preheat oven to 350 F (175 C).</li>
<li>In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out <a href="http://youtu.be/nD3zH-43duA"><span style="color: #d52a33;">this video</span></a> to learn how to get the seeds out of the bean.)</li>
<li>Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.</li>
<li> In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.</li>
<li>Add the vanilla bean sugar and mix until well combined.</li>
<li>Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.</li>
<li>In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.</li>
<li>Add the egg mixture to the flour mixture and beat on medium speed until just combined.</li>
<li>Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)</li>
<li>Fill cupcake liners just over 1/2 full.</li>
<li> Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.</li>
<li> When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.</li>
</ol>
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<br />Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com2tag:blogger.com,1999:blog-6022397958480054895.post-83443318618565894432012-05-29T17:12:00.001-07:002012-05-29T17:12:42.239-07:00Blackberry Muffins with Lime Glaze<div class="separator" style="clear: both; text-align: center;">
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It's been awhile since I've made muffins. I came across an interesting looking muffin recipe on one of my favorite blogs this past weekend -<a href="http://www.mybakingaddiction.com/blueberry-doughnut-muffins/"><span style="color: #351c75; font-family: Verdana, sans-serif;"><em><strong> My Baking Addiction Blog</strong></em></span></a>. I just really had the urge to make them! She put blueberries in hers but I had a big container of fresh blackberries that I wanted to use. So mine are blackberry muffins with lime glaze. Sounds good huh? I wasn't so impressed. I mean, they are ok but not terrific. The flavor is kind of bland and I put at LEAST double the amount of extract, if not tripled it. I think maybe I mixed mine too much because she described her muffins as having a tender doughnut like texture, mine were not super tender and they were more cake like. I even sifted all of my dry ingredients together. She put a lemon glaze on hers but I figured that lime would go better with blackberries so I used a mixture of fresh squeezed lime juice and powdered sugar for my glaze. The glaze is the best part. They would be SUPER bland without the tart lime flavor. So.....all in all, these muffins are perfectly acceptable but they need a little more of a flavor pop.</div>
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<strong><span style="font-size: large;"><em>Blackberry Doughnut Muffins</em></span></strong><br />
<em><span style="color: #351c75;">Based on recipe from <a href="http://www.mybakingaddiction.com/blueberry-doughnut-muffins/"><strong>My Baking Addiction</strong></a></span></em><br />
<br />
<div class="ingredient">
<br />1/2 cup granulated sugar<br />1/3 cup brown sugar<br />1/4 cup unsalted butter, softened<br />1/4 cup vegetable oil<br />2 large eggs<br />1 teaspoon pure vanilla extract<br />2 2/3 cups all-purpose flour<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon baking soda<br />3/4 teaspoon salt<br />1 cup milk<br />1 1/3 cup fresh blackberries</div>
<span itemprop="recipeInstructions"><h2 id="directions" style="clear: left;">
Directions:</h2>
<div class="instructions">
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.<br />
2. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.<br />
3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blackberries.<br />
4. Spoon the batter evenly into the prepared pan, filling the cups nearly full.<br />
5. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.<br />
6. Prepare the glaze.<em> <span style="color: blue;">(I used lime juice with powdered sugar - I doubled glazed mine)</span></em><br />
7. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.<br />
8. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.</div>
</span><h2 id="notes" style="clear: left;">
</h2>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com1tag:blogger.com,1999:blog-6022397958480054895.post-72853585759713823592012-05-22T13:01:00.003-07:002012-07-17T10:13:45.350-07:00Fluffy Vanilla Cake with Junior's Decorator's Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDtdcoZ72awSn4Ee7SnKeBXmLpT8WpFCbz7O80MRSVVMbXEO2CXBvQsnGtbhh2rFB-h1CtKNfnMsbC2gEmtUIspF1G0o04XVOnGblqGhLmndQY9Uk-3Z7JA1j_k6cOKgoIQ1Mvi-Uw-w/s1600/fwc9.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDtdcoZ72awSn4Ee7SnKeBXmLpT8WpFCbz7O80MRSVVMbXEO2CXBvQsnGtbhh2rFB-h1CtKNfnMsbC2gEmtUIspF1G0o04XVOnGblqGhLmndQY9Uk-3Z7JA1j_k6cOKgoIQ1Mvi-Uw-w/s320/fwc9.bmp" width="240" /></a></div>
<div style="text-align: center;">
I love white cake with white icing. It's my favorite. I have come across so many recipes for white cake and have tried MANY of them. I have a favorite white cake recipe that uses a white cake mix as the base.</div>
<div style="text-align: center;">
<a href="http://heidibakes.blogspot.com/2010/07/my-now-favorite-white-cake-recipe.html"><em><span style="color: #351c75;"><strong>My favorite white cake recipe</strong></span></em></a></div>
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<div style="text-align: center;">
But the other day I came across<a href="http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/"><span style="color: #073763;"><strong><em> Sweetapolita's blog</em></strong></span></a> and her from scratch white cake looked so perfect that I had to try it. I'm very impressed with it. The texture is lovely and the flavor is delicious. The recipe calls for vanilla extract but I used a combination of vanilla paste & vanilla extract. I didn't measure my vanilla, I just dumped and I used a lot but the results are outstanding. I would definitely make this cake again. In the directions it says to make sure not to overbake. That is so true. It's a fine line between perfectly done to overbaking. One minute can make a world of difference in your cake texture<em><strong> so watch carefully</strong></em>. I always remove my cakes from the oven BEFORE my toothpick come out clean. I remove the pans when the toothpick still has moist crumbs attached. I figure that the residual heat will continue baking the cake even after it's removed from the oven. I doubled this recipe and it made a perfect 3 layer 9 inch cake.</div>
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<div style="text-align: center;">
Onto the icing......I have had the Junior's cheesecake cookbook for a few years now. I don't think I've ever made anything from it till now. I tried the Decorator's Buttercream for this cake. The original recipe calls for all butter & no shortening but I came across another blog who used the recipe and exchanged part of the butter for hi-ratio shortening. Well, it just so happens that I recently found a super good deal on hi-ratio shortening and I purchased a lot. I've heard that it's awesome for icing. I couldn't wait to try it out so I used it. I'm VERY impressed with the results. I highly recommend this icing recipe. The texture is so smooth, silky & a bit light & fluffy. The butter gives the icing great flavor but the hi-ratio shortening gives the smoothness but without the greasy mouth feeling of regular shortening. I've heard that it holds up wonderfully in very warm weather, whereas butter would melt. </div>
<div style="text-align: center;">
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<div style="text-align: center;">
As for my "lovely" design on the side of my cake, I came across a blog that used this method.</div>
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<br /></div>
<div style="text-align: center;">
<a href="http://iambaker.net/rose-cake-tutorial"><strong><em><span style="color: #351c75;">I am baker</span></em></strong></a></div>
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<div style="text-align: center;">
I was intrigued so I had to try it. It's more difficult than it looks. I didn't have enough icing to do the top of my cake and barely had enough to cover the sides since it requires such a thick layer of it. It was kind of fun. Maybe I will try it again. The icing recipe I used made it a dream to pipe. Wonderful recipe for piping designs on a cake.</div>
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<br /></div>
<div style="text-align: center;">
So in closing, I am recommending both recipes. The vanilla cake recipe AND the Decorator's buttercream are both wonderful recipes!</div>
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<strong><span style="font-size: large;"><em><u>Fluffy Vanilla Cake</u></em></span></strong><br />
<a href="http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/"><em><strong>from Sweetapolita's Blog</strong></em></a><br />
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Yield: One 2-layer, 8-inch round cake<br />
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<strong><span style="color: #ff99cc;">Ingredients</span></strong><br />
<strong>5</strong> large egg whites (5 ounces/150 grams) at room temperature<br />
<strong>3/4 cup</strong> whole milk (180 mL/6 liquid ounces), at room temperature<br />
2 1/4 teaspoons pure vanilla extract (9 grams) <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=B000GAWH4G&camp=217145&creative=399373" style="border: currentColor !important; margin: 0px !important;" width="1" /><br />
<strong>2 3/4</strong> cups cake flour, sifted (11 ounces/315 grams)<br />
1 3/4 cups sugar (12 ounces/350 grams)<br />
1 tablespoon + 1 teaspoon baking powder (19.5 grams)<br />
3/4 teaspoon salt (5 grams)<br />
12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes<br />
<br />
<strong><span style="color: #ff99cc;">Method</span></strong><br />
<span style="color: #ff99cc;"><span style="color: black;"><strong>1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.</strong></span><br />
<span style="color: black;"><strong>2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.</strong></span><br />
<span style="color: black;"><strong>3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.</strong></span><br />
<span style="color: black;"><strong>4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.</strong></span><br />
<span style="color: black;"><strong>5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.</strong></span><br />
<span style="color: black;"><strong>6. Divide the batter in two, spreading it evenly.</strong></span><br />
<span style="color: black;"><strong>7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be careful to not overbake. Let cool on racks for 10 minutes before loosening the sides and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.</strong></span><br />
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<span style="font-size: large;"><span style="color: black;"><em><u><strong>Decorator's Buttercream</strong></u></em></span></span>
<span style="color: black;">based on Juniors Decorator's Buttercream</span><br />
<span style="color: black;">from Juniors Cheesecake Cookbook</span></span><br />
<span style="color: #ff99cc;"><span style="color: black;"></span><span style="color: black;"></span><br />
<span style="color: black;">2 lbs. (8 cups) of confectioners' sugar, well sifted<i> </i><br />1/2 tsp. salt<br />1 cup (2 sticks) unsalted butter, softened to room temperature<br />1 cup regular shortening or high-ratio shortening<br />
<em> (or you can use just 2 cups butter & no shortening but it won't be as white)</em><br />2 Tbsp. light corn syrup<br />2 Tbsp. vanilla extract or vanilla paste<br />1/3 -1/2 cup heavy cream<br /><br /><span style="font-size: xx-small;"><span style="font-size: x-small;"><strong>Onto a parchment sheet, or into a large bowl, sift together the confectioners' sugar and the salt, being sure to break up out any stubborn sugar lumps. In the large bowl of your electric mixer, using the paddle attachment on high speed, cream together the butter and shortening; beat for about three minutes, until light yellow. With mixer still running, add the corn syrup and vanilla. Stop and scrape the beaters and bowl. Now on low speed, add the sugar in 3 additions, beating well after each one. Pour in the cream and blend until the frosting seems of reasonable spreading consistency; if it seems too thick, add in more cream as needed, a teaspoon or so at a time. Keep the frosting tightly covered until you're ready to use it. If you won't be using it within a couple of hours, cover and refrigerate it</strong></span></span></span><br />
</span>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com22tag:blogger.com,1999:blog-6022397958480054895.post-26581867855669891712012-04-15T19:56:00.001-07:002012-04-15T19:57:34.556-07:00Homemade Oreo Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooDU56HQcOo6tPrJZ_fmzj284b_G2qiceEpKE065MwgJvXobYQQ5xBuNHb0FF7snMJ24PkQkkMV1_K1n5KOcQmH71CUn7jdfYrYq61B42aV0JXC7ptwzr4liP-Eu8VH24tWSlkSAiX6c/s1600/ho1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooDU56HQcOo6tPrJZ_fmzj284b_G2qiceEpKE065MwgJvXobYQQ5xBuNHb0FF7snMJ24PkQkkMV1_K1n5KOcQmH71CUn7jdfYrYq61B42aV0JXC7ptwzr4liP-Eu8VH24tWSlkSAiX6c/s400/ho1.jpg" width="400" /></a></div><div style="text-align: center;">This was a fun recipe and believe it or not, very easy to make. They really didn't take that long either to make, bake & put together and I even made a double recipe. Most importantly, they are delicious. I would definitely make these again. I wouldn't say they taste like Oreos. I mean, Oreos have a very special taste & texture that I don't think can be imitated. Yes, Oreos are a store bought cookie and often those cannot compare to homemade but they do have their place and I like store bought Oreos. These homemade ones have a more chewy cookie texture and softer cream filling and obviously MORE filling than the average Oreo - even the double suff. I had to let the cookies sit for awhile after filling so the cream could crust a bit and set so they don't slide apart so easily. I filled them so much that when you bite into one, the filling oozes out the side but I don't really have a problem with that! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When I baked the cookies, it was kind of hard to tell when they were done. The recipe states 9 minutes and I think I waited till 10 or 11 minutes went by before removing them from the oven. That turned out to be a perfect amount of time for my cookies. I didn't roll the dough into balls, I just used a pretty small cookie scoop - that worked fine. I used a clear vanilla extract in my filling so it would stay nice and white and I whipped it a long time to make it fluffy. I used a piping bag with a plain round tip to pipe the filling onto the cookies but if you don't have a piping bag, you could easily use a butter knife to spread the filling.</div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;"><strong><em>Homemade Oreos</em></strong></span></div><span style="text-decoration: underline;">Ingredients</span><br />
<br />
<em>Cookies:</em><br />
1 1/4 cups all-purpose flour<br />
1/2 cup unsweetened cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 cup sugar<br />
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter<br />
1 large egg<br />
<br />
<em>Filling:</em>1/4 cup (1/2 stick) room-temperature, unsalted butter<br />
1/4 cup vegetable shortening (you could omit the shortening and use all butter, but the shortening helps the filling to set)<br />
2 cups sifted confectioners sugar<br />
1 Tbsp vanilla extract<br />
a tiny pinch of salt<br />
<br />
<div><span style="text-decoration: underline;">Directions</span></div><ol><li>Set two racks in the middle of the oven. Preheat to 375°F.</li>
<li>In the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.</li>
<li>Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With a flat-bottomed glass, slightly flatten the dough by pressing down lightly. Bake for 9 minutes. Set baking sheets on a rack to cool.</li>
<li>To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar, vanilla, and salt. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.</li>
<li>To assemble the cookies, in a pastry bag with a round tip, pipe the cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.</li>
</ol>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com2tag:blogger.com,1999:blog-6022397958480054895.post-19829784780415057872012-04-11T18:29:00.002-07:002012-04-11T18:43:17.322-07:00Vanilla Bean Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_etkzKgBO56TmOBMbDF9VZiK93cKfvtoaIOSUVmCqlZRbj5zVFqECJcVmQzkuw1S0mclE7x7kT_dEH5dkpxPxHoCtWO04ah0L5V3z5xRgnOdwWK1OkSs0cIhiSuRz1ApfbFLk0gmjYs/s1600/vbc6.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_etkzKgBO56TmOBMbDF9VZiK93cKfvtoaIOSUVmCqlZRbj5zVFqECJcVmQzkuw1S0mclE7x7kT_dEH5dkpxPxHoCtWO04ah0L5V3z5xRgnOdwWK1OkSs0cIhiSuRz1ApfbFLk0gmjYs/s400/vbc6.bmp" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">I went to Cheesecake Factory the other day for dinner. It's so overwhelming, the number of cheesecake flavors they have there. Some of the flavor combinations sound not so good but some of them tempt me but in the end, I always get the vanilla bean cheesecake. I do like to have some sort of berry sauce on my plain cheesecake but that's it. I found this recipe for plain cheesecake on allrecipes.com but did not follow the recipe exactly. Their recipe did not call for any vanilla flavoring. I added about 2 teaspoons vanilla extract AND the seeds scraped from 2 vanilla beans. Their crust is a classic graham cracker crust. I used shortbread girlscout cookies for my crust. That was a good choice! I was somewhat worried about the number of eggs in this recipe - 5 whole eggs & 2 egg yolks. I thought that amount of eggs would result in a more custardy texture or too eggy of a flavor, but it didn't. The texture of this cheesecake is smooth, very smooth indeed. The vanilla was a wonderful addition and I can't imagine this cheesecake without it. One of the main reasons I chose this cheesecake is because it's one of the only ones I could find that didn't include sour cream, which I happen to be out of. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I would definitely make this recipe again. Oh, another thing that I did differently than the recipe, my cheesecake was in the oven for about 2.5 hours, maybe more. It took a LOT longer to bake then the recipe states.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jec4JKqwzAM5qS96NTedXT8PM9mCNb_Yn01YtR25EnUdQTO9QoLhheSNDPP_DFK-_l9Z9gEPP7Epj6loHQWx0IRIejWMizX6-bN4Tmtob_rBI_l5Opo4m8lFTSkUpp1g8hP7Pchr24k/s1600/vbc5.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jec4JKqwzAM5qS96NTedXT8PM9mCNb_Yn01YtR25EnUdQTO9QoLhheSNDPP_DFK-_l9Z9gEPP7Epj6loHQWx0IRIejWMizX6-bN4Tmtob_rBI_l5Opo4m8lFTSkUpp1g8hP7Pchr24k/s640/vbc5.bmp" width="360" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpPUMLlkOJh1zWmioc_A2gzb2EfRMl8BDH15ot3jSUVekRsJQYlt_4vynVMVlx2vO-bYh4EY_cgUdK0GROdH8hrJVPe_gaOMPNa3cfpX9Vzy_7iz_sBg_67ozXbZyv55xFrWpyFxTzEE/s1600/vbc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpPUMLlkOJh1zWmioc_A2gzb2EfRMl8BDH15ot3jSUVekRsJQYlt_4vynVMVlx2vO-bYh4EY_cgUdK0GROdH8hrJVPe_gaOMPNa3cfpX9Vzy_7iz_sBg_67ozXbZyv55xFrWpyFxTzEE/s400/vbc3.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe4W8ONtXFBeF7V51KQ-G7RIfbdccOEMT8aToim6jFReQJcZyWB6SQlPFkts25mYyeDBZ6pY7XJj8x7SNRMx5UTa0C2bbdtQHHfgs4TcFeGCUx54-tWaietU7ikd1VI5XM7iAE0eKVu8/s1600/vbc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe4W8ONtXFBeF7V51KQ-G7RIfbdccOEMT8aToim6jFReQJcZyWB6SQlPFkts25mYyeDBZ6pY7XJj8x7SNRMx5UTa0C2bbdtQHHfgs4TcFeGCUx54-tWaietU7ikd1VI5XM7iAE0eKVu8/s400/vbc2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXymIh7l3nEikSB23qjroUECELtMIqJzEczIWFSm_QBopCI_A8_4WCxqx8nt1zjxijWP2N6RwrnQ7UtkGfMoAptT88iGFV7CNO3IrqnKQ_EqMu3AU_-4gEVA7bdop50NVpOKczAN70r5A/s1600/vbc1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXymIh7l3nEikSB23qjroUECELtMIqJzEczIWFSm_QBopCI_A8_4WCxqx8nt1zjxijWP2N6RwrnQ7UtkGfMoAptT88iGFV7CNO3IrqnKQ_EqMu3AU_-4gEVA7bdop50NVpOKczAN70r5A/s400/vbc1.bmp" width="300" /></a></div><div style="text-align: center;">The last time I made a cheesecake, I used a parchment collar & I don't think I will make another cheesecake without it. I've always had an issue with my crumb crusts tasting a bit metallic like and that's even after using a few different springform pans. Also, I've had trouble unmolding the cheesecakes sometimes in the past. The advantages of a parchment collar is, no metallic taste to my crust, the springform pan slides off effortlessly and if there is a bit too much batter for the pan, the collar will hold it in. I guess I didn't perfectly smooth out the parchment this time which is why the sides of my cheesecake have sort of a wavy texture.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjmx_xr89id05GQaJY1U-sIvM0uKaCziKgErkC0NXZis6oUXHGqZLz29FB5VOsNFaL-9lzWLr-45_Em48ZFq0qtOYJs4LTMg1wyIF_XNu6wARgShA_F1bBNzOtY2bE_x-m5XExgJwpWI/s1600/vbc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjmx_xr89id05GQaJY1U-sIvM0uKaCziKgErkC0NXZis6oUXHGqZLz29FB5VOsNFaL-9lzWLr-45_Em48ZFq0qtOYJs4LTMg1wyIF_XNu6wARgShA_F1bBNzOtY2bE_x-m5XExgJwpWI/s400/vbc4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Vanilla Bean Cheesecake</strong></span></div><div class="separator" style="clear: both; text-align: left;">Based on on this<u><a href="http://allrecipes.com/recipe/cheesecake-supreme/detail.aspx?event8=1&prop24=SR_Title&e11=cheesecake&e8=Quick%20Search&event10=1&e7=Home%20Page"><strong><em> allrecipes.com</em></strong></a></u> recipe</div><div class="separator" style="clear: both; text-align: left;"></div><div style="border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 1/2 cups graham cracker crumbs</div><div style="margin: 0px 8px 4px 0px;">1/2 cup white sugar</div><div style="margin: 0px 8px 4px 0px;">1/4 cup butter, melted</div><div style="margin: 0px 8px 0px 0px;">5 (8 ounce) packages cream cheese,</div><div style="margin: 0px 8px 4px 0px;">softened</div></td><td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">5 eggs</div><div style="margin: 0px 8px 4px 0px;">2 egg yolks</div><div style="margin: 0px 8px 4px 0px;">1 3/4 cups white sugar</div><div style="margin: 0px 8px 4px 0px;">1/8 cup all-purpose flour</div><div style="margin: 0px 8px 4px 0px;">1/4 cup heavy whipping cream</div><div style="margin: 0px 8px 4px 0px;"><em><span style="color: #351c75; font-size: x-small;">Vanilla extract & the seeds from 2 vanilla beans</span></em></div></td></tr>
</tbody></table><div style="border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;"><span style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Directions:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">1.</td><td style="padding-bottom: 8px;" valign="top">Preheat oven to 400 degrees F (200 degrees C).</td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td><td style="padding-bottom: 8px;" valign="top">Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.</td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">3.</td><td style="padding-bottom: 8px;" valign="top">In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream <span style="color: #351c75; font-size: x-small;"><em>(add vanilla</em></span> <em><span style="font-size: x-small;"><span style="color: #351c75;">extract </span><span style="color: #351c75;">& vanilla bean seeds).</span></span></em> Blend until smooth. Pour batter into prepared pan.</td></tr>
<tr><td style="color: #fb6400; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">4.</td><td style="padding-bottom: 8px;" valign="top">Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.</td></tr>
</tbody></table>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com0tag:blogger.com,1999:blog-6022397958480054895.post-37812981906769091112012-04-03T18:51:00.000-07:002012-04-03T18:51:58.752-07:00Chocolate Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQhH7ldbSUwlmy0E1n91_FX2EiYSpjB734I59jq1q8OyygvahsIDLMiivXUaHaZq0GzGxZbFkJjrVTJtit2izEdvMZEhcom0N06BdSp65BJfncwCKomFzEUMU7IDivBmsy7HHDh8UQZA/s1600/fnwccc1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQhH7ldbSUwlmy0E1n91_FX2EiYSpjB734I59jq1q8OyygvahsIDLMiivXUaHaZq0GzGxZbFkJjrVTJtit2izEdvMZEhcom0N06BdSp65BJfncwCKomFzEUMU7IDivBmsy7HHDh8UQZA/s400/fnwccc1.bmp" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">I was in the mood to make chocolate chip cookies, like I always am. I find such comfort in making them. I can make them with my eyes closed and have tried at least 100 different recipes. I absolutely adore chocolate chip cookies. They are my biggest comfort food and favorite thing to bake. Today I thought I should try something a bit different. These are basically double chocolate cookies. Same ingredients as classic chocolate chip cookies but with the addition of cocoa powder that takes the place of some of the flour. I slightly underbaked them so the middle would remain fudgy. They seemed actually still doughy when I removed them from the oven. Only the very edges of the cookies were slightly set. The middle looked still very moist & doughy. They set up nicely after they cooled for awhile. I added semi sweet chocolate chips, milk chocolate chips and a large dark chocolate Hershey bar cut into small chunks. These cookies are delicious and VERY chocolately. Not quite dark chocolate, only because they are fairly sweet but they definitely pack a total chocolate punch. I would make these again for sure. They would be a good cookie base to add other add in such as peanut butter chips, vanilla chips, toffee chips or cut up candy bars. The baking time in the recipe says 10 minutes but I guess that depends on how big your cookies are. Mine were fairly large so I left mine in for longer. Like I said above, I only removed them from the oven when the edges were very slightly set. Oh, one more thing, I did not add the walnuts because I do not like nuts but I'm sure for those of you who do, it would be an awesome addition.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqWjRSpmQGz_jy_GpWmMJq8C6T_FJd1CZdgnteGe5Ws_PHhRXSrbiUziR1VNYcpAcYnzD2muVdbYdhoYQAoz4pv2P2Q6PW63BvhuR2dbHTdE3fiRDvWgyBJq_-w_ixTu7wG2l6C9-Ds8/s1600/fnwccc4.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqWjRSpmQGz_jy_GpWmMJq8C6T_FJd1CZdgnteGe5Ws_PHhRXSrbiUziR1VNYcpAcYnzD2muVdbYdhoYQAoz4pv2P2Q6PW63BvhuR2dbHTdE3fiRDvWgyBJq_-w_ixTu7wG2l6C9-Ds8/s400/fnwccc4.bmp" width="300" /></a></div><span style="font-size: large;"><em><u><strong>Chocolate Chocolate Chip Cookies</strong></u></em></span><br />
<em><u><a href="http://www.foodnetwork.com/recipes/chocolate-chocolate-chip-cookies-recipe/index.html"><strong><span style="color: #351c75;">Food Network</span></strong></a></u></em><br />
<h2 class="kv-ingred"><span style="font-size: small;">Ingredients</span> </h2><ul class="kv-ingred-list1"><li class="ingredient">2 1/4 cups flour</li>
<li class="ingredient">1 teaspoon salt</li>
<li class="ingredient">1 teaspoon baking soda </li>
<li class="ingredient">2 sticks butter, softened </li>
<li class="ingredient">1 cup granulated sugar </li>
<li class="ingredient">1 cup packed brown sugar </li>
<li class="ingredient">2 large eggs, beaten </li>
<li class="ingredient">1 tablespoon vanilla </li>
<li class="ingredient">1/2 cup unsweetened cocoa </li>
<li class="ingredient">2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S </li>
<li class="ingredient">1 cup chopped walnuts (optional)</li>
</ul><!--concordance-end--><h2>Directions</h2><div class="instructions"><div class="instruction"> Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly. </div>For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. </div><div class="separator" style="clear: both; text-align: left;"></div>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com3tag:blogger.com,1999:blog-6022397958480054895.post-57977077590411556512012-04-02T13:41:00.000-07:002012-04-02T13:41:52.753-07:00Coconut Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzb5aD0GEFHda_FH40fYAPuHl5owcwAzJMX2vTC0dLkLRbsg5ACv41L3ojjk4Sx3uc3hXbBH2apZ9cnUY6Ywx06y-5x22X-WyOCXNgVnw_hCYQx7gB699uIM7Yir7TF23G8dKJrRsoYI/s1600/mcc1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzb5aD0GEFHda_FH40fYAPuHl5owcwAzJMX2vTC0dLkLRbsg5ACv41L3ojjk4Sx3uc3hXbBH2apZ9cnUY6Ywx06y-5x22X-WyOCXNgVnw_hCYQx7gB699uIM7Yir7TF23G8dKJrRsoYI/s400/mcc1.bmp" width="300" /></a></div><br />
<div align="center">These cookies are just delightful! Crispy outside edges with chewy centers. Big coconut flavor & nutty oatmeal texture. I love these! My mother used to make these when I was growing up and she recently gave me her old dog earred recipe card with the faded print and asked me to make them for her. I enthusiastically baked them...and ate them! I'm sure there will be some bakers who look at the fat in the recipe and cringe. It's shortening. Basic white Crisco. I've tried making this same recipe with butter and it did NOT have the same result. They tasted good with butter but the texture was not what I was looking for. The shortening really makes the edges crispy. If you can't bring yourself to use 2 whole cups of Crisco, maybe use 1/2 butter & 1/2 Crisco.</div><div align="center">I baked these cookies longer than I normally would because I wanted to achieve the crisp edges that shatter when you bite into the cookie. I made sure they were a deep golden brown before removing them from the oven. The recipe calls for 4 cups of coconut but I had one of those large bags of Bakers coconut that was, I think, about 5 1/2 cups and I just added that whole bag. I knew I wouldn't use the remaning 1 1/2 cups of coconut so I figured more was better in the cookies. The whole bag added was just fine - in fact, delicious. For those of you who love coconut, then please try these! You will love them!</div><br />
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<em><strong><span style="font-size: large;"><u>Coconut Cookies</u></span></strong></em><br />
2 cups Crisco<br />
2 cups granulated sugar<br />
2 cups brown sugar<br />
4 eggs<br />
2 teaspoons vanilla<br />
4 cups flour<br />
4 teaspoons baking soda<br />
4 teaspoons baking powder<br />
2 teaspoons salt<br />
4 cups old fashion oats<br />
4 cups coconut<em><span style="color: #20124d; font-size: x-small;"> <strong>(I added about 5 1/2 cups & it was fine)</strong></span></em><br />
<br />
Oven 350 degrees<br />
Mix all ingredients together in a large bowl with an electric mixer.<br />
Scoop the dough, about a tablespoon per cookie, onto a parchment lined cookie sheet.<br />
Bake until edges are a deep golden brown.<br />
Cookies are very soft & fragile when first emerging from the oven so I let the hot cookies sit for about 10 minutes before sliding the parchment paper, with cookies still on it, onto a cooling rack to cool completely.Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com1tag:blogger.com,1999:blog-6022397958480054895.post-82924338461682062522012-04-02T12:42:00.001-07:002012-04-02T12:43:42.307-07:00Oatmeal Creme Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-NDs_Q57FkvxKirVMlGbkXo5L-OIkLTxX0eQ5OnFUyiIvcFnChAyyipe92uhnZUtRrS3Wv3Hlaq8-jBNIcCoT4Hozs9UQm6FXWpWRN69L8DIBCW0KxFBDAVNKHD1j_G491kvRg7DoPc/s1600/ld1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-NDs_Q57FkvxKirVMlGbkXo5L-OIkLTxX0eQ5OnFUyiIvcFnChAyyipe92uhnZUtRrS3Wv3Hlaq8-jBNIcCoT4Hozs9UQm6FXWpWRN69L8DIBCW0KxFBDAVNKHD1j_G491kvRg7DoPc/s400/ld1.jpg" width="400" /></a></div><br />
<div align="center">These are so flippin delicious! I really love these and will definitely make them again. I found them on one of my favorite blogs:</div><div align="center"><a href="http://traceysculinaryadventures.blogspot.com/search/label/oatmeal"><strong><em><span style="color: #351c75;">Tracey's Culinary Adventures</span></em></strong></a></div><div align="center">I knew right away that I wanted to make them and I had all the ingredients so off I went to the kitchen. Very easy to make and came together pretty quickly and I even made a TRIPLE recipe of the cookies. For being a triple recipe, it didn't make a huge amount and I made them pretty small too. Oh, I must add that I did NOT use her icing recipe. I made a basic buttercream to fill mine (butter, powdered sugar, vanilla & milk). I'm sure either filling is wonderful. I can even imagine a delicous cream cheese icing filling. The only thing I would change about this recipe is the amount of cinnamon. I would probably double it because it was kind of lost in the cookies and not very detectable. Or maybe adding a dash of allspice or nutmeg? But as is, with no changes, these cookies are very very good. They are soft and chewy with lots of nutty oatmeal flavor & texture. I've metioned before that I love sandwich cookies. They are just so cute! These are a cross between a sandwich cookie and a whoopie pie I think because the cookies are so soft. But however you classify them, they are downright scrumptious! I definitely recommend these.</div><div align="center"></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Cookies</div>1 1/4 cups all-purpose flour<br />
1 1/2 cups old-fashioned oats<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground cinnamon <span style="color: red; font-size: x-small;"><strong><em>(I would add a bit more)</em></strong></span>1/2 cup (8 tablespoons) unsalted butter, at room temperature<br />
3/4 cup packed light brown sugar<br />
1 large egg, at room temperature<br />
1 teaspoon vanilla extract<br />
<br />
Filling<br />
1/2 cup (8 tablespoons) unsalted butter, at room temperature<br />
1 7-oz container marshmallow creme<br />
2 cups confectioners' sugar<br />
1 teaspoon vanilla extract<br />
<br />
Preheat oven to 375 F <span style="color: red;"><em><strong>(Mine baked better at 350).</strong></em></span> Line a baking sheet with parchment paper.<br />
<br />
In a medium bowl, whisk the flour, oats, baking soda, salt and cinnamon together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 4-5 minutes. Add the egg and vanilla and beat to combine. Add the dry ingredients to the mixer in 3 additions, beat just until combined.<br />
<br />
Use a small cookie scoop to portion the dough into approximately 1 tablespoon balls. Place them on the prepared baking sheet, leaving about 1 1/2-2 inches between them. Bake for 9-10 minute, or until the edges of the cookies are golden brown and set (the middles may still seem a little underdone - they'll set up as they cool). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes then remove them to the rack to cool completely.<br />
<br />
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and marshmallow creme on medium speed until smooth and fluffy, about 3 minutes. Add the confectioners' sugar in 2 additions then add the vanilla and continue beating until the filling is smooth and thick.<br />
<br />
Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe about 1 tablespoon onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges. <br />
<br />
Makes about 12-14 sandwich cookies<br />
<div class="separator" style="clear: both; text-align: center;"></div>Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com1tag:blogger.com,1999:blog-6022397958480054895.post-22009937334962761712012-02-28T15:42:00.001-08:002012-12-03T11:56:18.504-08:00Trisha Yearwood's banana bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FhB76QQ2f2YGG11DTUyyrwhTb0_HcAl1xMg62V94hxVhr2NLfFt6bBC5b3bMGgwiph-S84ww75IfnQ-arZc1Nl0TXs3c_Ag_uqYAyTckNkvIQGAO0eELOhGmDGbXT6ZYuJyRXwg74BE/s1600/bb5.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FhB76QQ2f2YGG11DTUyyrwhTb0_HcAl1xMg62V94hxVhr2NLfFt6bBC5b3bMGgwiph-S84ww75IfnQ-arZc1Nl0TXs3c_Ag_uqYAyTckNkvIQGAO0eELOhGmDGbXT6ZYuJyRXwg74BE/s400/bb5.bmp" uda="true" width="300" /></a></div>
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It's difficult to capture banana bread's yumminess in photos. It's not very exciting looking but trust me, this recipe is awesome! I found it in my Trisha Yearwood cookbook. I will definitely make it again. And if you have followed my blog in the past and have noticed my other banana bread recipes, I have to always add a cinnamon/brown sugar struesel. I tried it years ago and will never again make banana bread without it. The struesel takes a delicious recipe and makes it close to perfect. I have no certain formula for the struesel, I just mix about a teaspoon of cinnamon with about a cup of brown sugar. And then I pour a small amount of batter into the loaf pan, just enough to cover the bottom, then I sprinkle it with a thick layer of the struesel mixture and then top it with more batter. And if I have some extra cinnamon/brown sugar mixture remaining, I sprinkle it on top of the batter before baking. I made a double recipe of this banana bread and it made 8 mini loaf pans. </div>
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This recipe is extremely moist and has wonderful flavor. I really loved the texture. Maybe try using the struesel suggestion if you make this. I bet you won't ever make it without it again!</div>
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Enjoy!</div>
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<strong><em><span style="font-size: large;"><u>Ashley's Banana Bread</u></span></em></strong> (Trisha's niece)<br />
<em><span style="font-size: x-small;">from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood</span></em><br />
<em><br />
<span style="font-size: x-small;"></span></em><br />
3/4 cup unsalted butter<br />
1 1/2 c. sugar<br />
2 large eggs<br />
4 ripe bananas, mashed<br />
1 t. vanilla<br />
2 c. all-purpose flour<br />
1 t. baking soda<br />
1 t. salt<br />
1/2 c. buttermilk<br />
1 c. chopped pecans (optional)<br />
<br />
Preheat oven to 350 degrees. Grease 2 loaf pans.<br />
<br />
With an electric mixer or stand alone mixer, cream butter and sugar together until fluffy. Add eggs one at a time. Beat in the bananas and vanilla. Sift flour together with the baking soda and salt and add to the mixture alternately with the buttermilk, beginning and ending with flour. Fold in nuts.<br />
<br />
Pour the batter into the loaf pans and bake for 50 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.Heidihttp://www.blogger.com/profile/06100845188874598788noreply@blogger.com102