tag:blogger.com,1999:blog-25752255659832378692024-03-04T23:20:41.213-05:00Sunday TreatsWe're two sisters living in NYC who will find any excuse to bake, usually on Sundays. And Mondays, and Tuesdays...Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-2575225565983237869.post-12613962977181095972013-03-31T08:00:00.000-04:002013-03-31T08:49:55.205-04:00Happy Spring!<div class="separator" style="clear: both; text-align: center;">
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Hi there, friends!<br />
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Just a quick note to say, Happy Easter! Happy Spring! Happy Sunshine! (Can you tell I'm feeling happy right now?!)</div>
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Kate and I have been busy, but more posts will be coming soon. For now, I just wanted to share some photos of some Easter cookies I made this year. We first posted the recipe for <a href="http://sundaytreats.blogspot.com/2011/04/frosted-lemon-sugar-cookies.html" target="_blank">Glazed Lemon Sugar Cookies</a> on Easter Sunday of 2011. Much has changed in the two years since then - the Music Man and I got married, we all moved into new apartments, and exciting new things have taken place in the greater world beyond.</div>
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But much has also stayed the same - Kate and I still love to bake, the Music Man still loves to eat what we bake, and at the end of a tough day when I need a little pick-me up, I always know that I can find it in flour, butter, and sugar.</div>
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And I'm grateful that spring is here - it's a time to take a deep breath of fresh air. It's a time of renewal and rejuvenation. And it's a time of sunshine and blue skies! If that doesn't get you going, what will?</div>
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I was feeling so rejuvenated by the sunshine this weekend that I made not one, but three batches of these Easter lemon sugar cookies to celebrate the season and share with friends. They turned out mighty cute, if I do say so myself. :-)</div>
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Happy Spring, everyone!</div>
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Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-12063898085678237962013-03-10T09:00:00.000-04:002013-03-10T13:19:06.714-04:00Bailey's Brownies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Hey y'all,</span><br />
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<span style="font-family: inherit;">It's been ten months since I last posted here. Ten months! And my post before that one was a full year ago. Whaaaat?!</span><br />
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<span style="font-family: inherit;">It's not that I haven't been baking during all that time, or that I haven't thought about you readers a lot, it's that life got a little crazy for a while. Becky and MusicMan got married. That was kind of a big deal. I moved into my own apartment. Also a big deal. Becky and I took over co-direction of a dance company. Big deal. I acquired some books at work, became chair of a board, and joined a leadership program. All big deals. Becky, Music Man, and I turned 30. Big deal x 3.</span><br />
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<span style="font-family: inherit;">And I baked these Bailey's Brownies.</span><br />
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<span style="font-family: inherit;">Okay, so maybe that last one doesn't seem like a big deal compared to all those other things, but stay with me: These are possibly the best brownies I've ever made in my entire life.</span><br />
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<span style="font-family: inherit;">Yeah. Totally a big deal.</span><br />
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<span style="font-family: inherit;">It's no surprise I liked these brownies so much--Bailey's is one of my great passions in life. But the fact that they turned out so well was a bit unexpected, because rather than follow someone else's recipe, I improvised one of my own--I riffed off the <a href="http://sundaytreats.blogspot.com/2010/09/classic-brownies.html">Classic Brownies</a> recipe from way back when, which is still my go-to brownie recipe after all this time.</span><br />
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<span style="font-family: inherit;">Not that adding a couple tablespoons of Bailey's and tweaking a couple things is all that risky...but I'm proud that following my intuition yielded such great results.</span><br />
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<span style="font-family: inherit;">It makes me wonder...if trusting that I've got the base recipe down and then tossing in what I'm passionate about made the most satisfying brownies ever, what could that approach do for the rest of my life? Are the best moments of my life still to come?</span><br />
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<span style="font-family: inherit;">Realizing <i>that</i> is a pretty big deal.</span><br />
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<span style="font-family: inherit;">Cheers, y'all.</span><br />
<span style="font-family: inherit;">-Katie</span><br />
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<b><span style="font-family: inherit;">Bailey's Brownies</span></b><br />
<span style="font-family: inherit;">Adapted from <a href="http://sundaytreats.blogspot.com/2010/09/classic-brownies.html">Classic Brownies</a></span><br />
<span style="font-family: inherit;">Makes 12-20 brownies depending on how large you cut them</span><br />
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<span style="font-family: inherit;">1/2 cup butter, softened<br />1 teaspoon instant espresso powder<br />2-oz (2 squares) unsweetened chocolate, chopped<br />2/3 cup sugar<br />1/2 cup light brown sugar<br />2 large eggs</span><br />
2 tablespoons Bailey's Irish Cream<br />
<span style="font-family: inherit;">1 teaspoon vanilla extract</span><br />
<span style="font-family: inherit;">2/3 cup flour<br />3 tablespoons cocoa powder<br />1/4 teaspoon salt<br />2/3 cup mini chocolate chips</span><br />
<span style="font-family: inherit;"><br /><span style="background-color: white; color: #222222; line-height: 20px;">1. Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222; line-height: 20px;" /><span style="background-color: white; color: #222222; line-height: 20px;">2. In a small, heatproof bowl, melt butter, espresso (if using), and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222; line-height: 20px;" /><span style="background-color: white; color: #222222; line-height: 20px;">3. In a large bowl, whisk together sugar, eggs, Bailey's, and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined. Stir in mini chocolate chips, then pour brownie batter into prepared pan.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222; line-height: 20px;" /><span style="background-color: white; color: #222222; line-height: 20px;">4. Bake 35-40 minutes, until brownies are set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not batter, attached.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222; line-height: 20px;" /><span style="background-color: white; color: #222222; line-height: 20px;">5. Cool in the pan on a wire rack completely. Lift brownies out by foil onto a cutting board and cut into squares.</span></span><br />
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Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-78157633386718015202012-08-19T18:07:00.000-04:002012-08-19T18:07:50.512-04:00Starfish S'mores<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVfndA7bH8qMnlCanWNOsydlkX8_GFhQNU2I-OCZKHxROduaD_793mbX_7r10UHmOOFhjyhxfOjGwg77nB7SCIZ-x2nKc8_slRrtXwiLA2mDr5sVeO7jqSTFfbOJbljMRWhike0OGSyA/s1600/Starfish+S%27mores+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVfndA7bH8qMnlCanWNOsydlkX8_GFhQNU2I-OCZKHxROduaD_793mbX_7r10UHmOOFhjyhxfOjGwg77nB7SCIZ-x2nKc8_slRrtXwiLA2mDr5sVeO7jqSTFfbOJbljMRWhike0OGSyA/s400/Starfish+S%27mores+5.jpg" width="400" /></a></div>
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Hey everyone! Long time, no read! Sunday Treats took a short hiatus this summer to celebrate the nuptials of Becky and the Music Man. And goodness, did we celebrate - don't we look happy?!?!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVQ4oOS80hr3uExeWi6Vz3n_ZCsLdFQhoBN1w9hn8O7WYvoHbH61EbqyH6zGBEUQ1CQp0HvzJgSqMs8kaMv9NeB6OtIzVrl2K33GVP1yjf7Ip3mQLNvRfR1O2P8__SNkYcr-VWGwYRH8/s1600/Cornelis'+pic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVQ4oOS80hr3uExeWi6Vz3n_ZCsLdFQhoBN1w9hn8O7WYvoHbH61EbqyH6zGBEUQ1CQp0HvzJgSqMs8kaMv9NeB6OtIzVrl2K33GVP1yjf7Ip3mQLNvRfR1O2P8__SNkYcr-VWGwYRH8/s320/Cornelis'+pic" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666;">Photo by Cornelis Verwaal</span></td></tr>
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Now, that doesn't mean we haven't been baking up a storm this summer. For sure, between Mama B, Katie, and Becky, over 800 cookies were baked for said special event above. And, since the wedding, Becky's been giving her new Kitchen Aid mixer and ice cream maker attachments a run for their money. More on that to come...<br />
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We've got new apartments and new kitchens to test out, and new recipes to share with you, Devoted Readers! To round out the summer, we thought we'd share a particularly summery-treat we just made for an outing to the beach. Hurry and make some, because (sniff, sniff, tear, tear), the summer is all but over.<br />
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These Starfish S'mores probably rank highest of all our treats on the cute-factor scale.<br />
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Then again, if you put edible googly eyes on any treat, how could it not look pretty darn cute? But these are tasty, too, and remind one of bonfires on the beach or in one's backyard (or over one's BBQ).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZEMG5Iy50SbhHKtsn8ktiV6vehRQiyb0qkJnDKWzZIAC6ZM2OY93TYLck_fDsHGDByZhhLP8eeHUmm5MIz8Z7dLeXSYlmnE55zJxpnd0Ka5krFiq58NuHqfH-yJouFRwf7HxxhnvJk8/s1600/Starfish+S%27mores+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZEMG5Iy50SbhHKtsn8ktiV6vehRQiyb0qkJnDKWzZIAC6ZM2OY93TYLck_fDsHGDByZhhLP8eeHUmm5MIz8Z7dLeXSYlmnE55zJxpnd0Ka5krFiq58NuHqfH-yJouFRwf7HxxhnvJk8/s400/Starfish+S%27mores+7.jpg" width="400" /></a></div>
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Suddenly I'm attempting to use correct grammar. One is improved by married life, is one not? :-)<br />
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If you make 'em and take 'em to the beach, we recommend packing them in a cooler. Regular starfish might enjoy the sun, but these little guys will soon transform into star-blobs without a little shade or ice. Of course, they're still just as tasty, if you don't mind getting your fingers a little sticky.<br />
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The recipe below looks complicated, but have no fear. It's really three simple steps - make star-shaped marshmallows, dip in chocolate, dip in graham crackers. If we can do it, you can, too!<br />
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So, enjoy, readers. It's good to see you again!<br />
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-Becky<br />
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<b>Starfish S'mores</b><br />
Adapted from <a href="http://www.hungryhappenings.com/2011/07/recipe-for-fun-in-summer-sun-starfish.html">Hungry Happenings</a><br />
Makes about 13 s'mores<br />
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Ingredients:<br />
1/3 cup powdered sugar<br />
1/4 cup cornstarch <br />
40 oz. marshmallows<br />
36 graham cracker squares, crushed into crumbs<br />
16 oz. chocolate chips (milk or semi-sweet)<br />
Approximately 1 tbsp coconut oil or vegetable shortening<br />
edible candy eyes<br />
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Directions:<br />
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<li>Pour crushed graham crackers into a shallow dish. I used an 8 x 8 inch baking pan. Set aside. Line two large cookie sheets with parchment paper. Set aside.</li>
<li>Combine the powdered sugar and cornstarch in a small bowl. </li>
<li>Use butter or non-stick cooking spray to coat the bottom and sides of a 9 x 13 inch baking pan, then sprinkle bottom and sides with powdered sugar and cornstarch mixture. Tap the pan to remove excess. Save remaining mixture for later.</li>
<li style="text-align: left;">Pour marshmallows into a large microwave-safe bowl. Heat at 30 second intervals, stirring each time, until marshmallows are melted to a sticky liquid consistency. If marshmallows start to brown, they are beginning to burn. Carefully pour melted marshmallows into prepared pan and smooth top with spatula. Spraying your spatula with non-stick cooking spray, or buttering it, will keep it from sticking to the marshmallows throughout this process. Dust the top of the marshmallow with enough of the remaining sugar and
cornstarch mixture to lightly cover. Cover bowl of powdered sugar mixture for
later use. Allow the marshmallow to sit <em>uncovered</em> for at least 4 hours and up to overnight. When ready to proceed to next steps, place marshmallow in the freezer for about 10 minutes.</li>
<li style="text-align: left;">Set a large cutting board on top of the pan of marshmallows. Turn both
the board and the pan upside down and lightly tap the bottom of the pan.
If the marshmallow doesn't fall right out, use a spatula to slowly pry
it out of the pan. </li>
<li style="text-align: left;">Dust a 3-inch star-shaped cookie cutter with the powdered
sugar/cornstarch mixture. Press the cookie cutter into the marshmallow,
remove, and press the marshmallow out onto one of the parchment-lined cookie
sheets. Dust cutter again and repeat, cutting out stars until you can't
cut out anymore. There will be a lot of marshmallow scraps. To make them
into regular marshmallows, dust all sides with powdered
sugar/cornstarch. Or, do whatever you wish with them! Place cookie sheet of marshmallow stars in the freezer.</li>
<li style="text-align: left;">Melt chocolate chips over a double boiler on the stove or in 30-second intervals in the microwave, stirring between each interval, until smooth. Let cool to room temperature, then stir in coconut oil or shortening to achieve thin, dip-able consistency.</li>
<li style="text-align: left;">Removing one star at a time from the freezer, use a fork to dip the marshmallow in the melted chocolate, coating all sides. Lift the marshmallow out with the fork, gently shake it from side to side to remove excess chocolate, then scrape the fork along the edge of the bowl to remove any excess from the bottom. Place chocolate-covered marshmallow in graham cracker crumbs. Allow to sit for 30 seconds, then use your fingers to sprinkle and gently toss the marshmallow in the crumbs so all sides are coated. Allow to dry in the crumbs for about a minute. Place graham cracker covered marshmallow on other parchment-lined cookie sheet.</li>
<li style="text-align: left;">Using a toothpick or the point of a sharp knife, make two small circular indentations on the marshmallow in the graham cracker crumbs where the eyes will go. Apply a tiny button of melted chocolate to the backs of the eyes and press into place.</li>
<li style="text-align: left;">Repeat steps 8 and 9 with remaining marshmallows. Place cookie sheet of finished marshmallows in the fridge for 15 minutes to firm up, then transfer to airtight containers. We recommend storing marshmallows in the fridge to prevent melting, but they can also be kept at room temperature. They will be good for up to one week. Use remaining graham cracker crumbs as "sand" on serving platter. </li>
</ol>
Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com4tag:blogger.com,1999:blog-2575225565983237869.post-54637758577403489202012-05-13T12:36:00.001-04:002012-05-13T12:36:17.784-04:00Homemade Hot Fudge Sauce<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjj_1viw_9h1lDSvYhfOQZ5_twxb9R11xBV0NGW6hdXO-LNTE8dnf_j52BwsZuSYWVgSEX8cOzAhOcJqcgxJuBdIloXTYoUmRHifqdjvV-2ZS2chYHT1pMmOdt4s3dooH2T1gvYjlxhk/s1600/Homemade+Hot+Fudge+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjj_1viw_9h1lDSvYhfOQZ5_twxb9R11xBV0NGW6hdXO-LNTE8dnf_j52BwsZuSYWVgSEX8cOzAhOcJqcgxJuBdIloXTYoUmRHifqdjvV-2ZS2chYHT1pMmOdt4s3dooH2T1gvYjlxhk/s400/Homemade+Hot+Fudge+1.jpg" width="300" /></a></div>
<br />
Hello Chickadees! And an extra special hello to all the Mama Chickadees on this Mother's Day!<br />
<br />
Last year, I got to spend <a href="http://sundaytreats.blogspot.com/2011/05/mothers-day-treats-of-all-sorts.html">Mother's Day</a> with three special Mamas in my life. This year, I am not even in the same time zone as any of those fine women :-( But I've got Mama B on my mind, because I've been doing a lot of organixing lately.<br />
<br />
Organixing. It's a real word, I swear. Go ahead, Google it. I can wait.<br />
<br />
*Katie Googles "organix" herself while she waits*<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7Bj-K03vgKJ7ovpTOmCUzS5naNRojy51oRsxyFPXGkWC9x_yqWt5tzJLo17Qgr9R1ACiibLCVd0DFqbu7BA_70spVlvPG4LuY-m5FaR6CXFCh6t8urs7CTTHHEi-I4gVRu8FnHO_9eU/s1600/Homemade+Hot+Fudge+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7Bj-K03vgKJ7ovpTOmCUzS5naNRojy51oRsxyFPXGkWC9x_yqWt5tzJLo17Qgr9R1ACiibLCVd0DFqbu7BA_70spVlvPG4LuY-m5FaR6CXFCh6t8urs7CTTHHEi-I4gVRu8FnHO_9eU/s400/Homemade+Hot+Fudge+2.jpg" width="300" /></a></div>
<br />
<br />
Okay, actually, I take that back--don't Google it, because the internet is WRONG. Organix is not the name of a Roots album, a brand of dog food, a line of natural hair products, or an organic chemistry research company. Organix is a verb Mama B and I made up:<br />
<br />
Organix: to get rid of, replace, or alter an item on your to-do list for the sake of your sanity.<br />
<br />
You can employ the fine art of organixing after you realize you were too ambitious when making your to-do list in the first place, or when life says, "to hell with your to-do list, I have other plans."<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMOU7jaJVn3vHNDB6iyFbSvcBArPwbrJKpfxYkKBoU9xjYvxIG0J4ImfqoySTZzo1ZjWpxwaOZMHMp009-tpgQLseE33cujJt5bqWQKkTCx8BUrQR81q705msgszZiJEsZRwrM_umk3E/s1600/Homemade+Hot+Fudge+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMOU7jaJVn3vHNDB6iyFbSvcBArPwbrJKpfxYkKBoU9xjYvxIG0J4ImfqoySTZzo1ZjWpxwaOZMHMp009-tpgQLseE33cujJt5bqWQKkTCx8BUrQR81q705msgszZiJEsZRwrM_umk3E/s400/Homemade+Hot+Fudge+5.jpg" width="400" /></a></div>
<br />
Would you like to hear it used in a sentence?<br />
<br />
Earlier this week, I wanted to make <a href="http://sundaytreats.blogspot.com/2011/05/hummingbird-cupcakes.html">Hummingbird Cupcakes</a> for a dinner party, but life got in the way the night before and suddenly it was 11:30pm--at least two hours past cupcake-making o'clock. But I wanted to bring a homemade dessert, so I <b>organixed</b> the cupcakes and replaced them with this super quick and easy homemade hot fudge sauce.<br />
<br />
Not an hour later, the fudge was in the fridge and I was in bed. I woke well-rested for my dinner party, with a stellar dessert to boot.<br />
<br />
Katie's my name, organixing is my game. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKzXVIXQg3qNnbHNNdQGKtWfsqbvjFQCar_g0inCFBfHUFSn2nesxMMNobEquHadKo4KO7S2snxpJfKuJwaOKD4JrOXKY-1j5J8RUWCVUGOk4B8K1WXcJ5He6d0qCOk6ODo-dvI-GkyA/s1600/Homemade+Hot+Fudge+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKzXVIXQg3qNnbHNNdQGKtWfsqbvjFQCar_g0inCFBfHUFSn2nesxMMNobEquHadKo4KO7S2snxpJfKuJwaOKD4JrOXKY-1j5J8RUWCVUGOk4B8K1WXcJ5He6d0qCOk6ODo-dvI-GkyA/s400/Homemade+Hot+Fudge+3.jpg" width="300" /></a></div>
<br />
<br />
It's a very useful life-skill, actually, and I have Mama B to thank for it. And I <i>am</i> grateful, because it led me to this hot fudge sauce.<br />
<br />
I mean, seriously, if it leads you to chocolate, it's a truly valuable life-skill, don't you think?<br />
<br />
I actually made this sauce for not one but two different dinner parties this week. It's rich and smooth and goopy and does that awesome thing where it hardens up a bit as it sits in the ice cream, turning into what can only be described as chewy fudgy goodness.<br />
<br />
Thanks for helping keep me sane, Mama B. This sundae's for you.<br />
<br />
--Kate<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<span style="font-family: inherit;"><b>Homemade Hot Fudge Sauce</b></span><br />
<span style="font-family: inherit;">Makes about 2 cups (about 8 generous servings)</span><br />
<span style="font-family: inherit;">Slightly adapted from Gourmet <span style="background-color: #f7f7f7; line-height: 21px;">February 2004 via <a href="http://www.mybakingaddiction.com/homemade-hot-fudge-sauce/">My Baking Addiction</a></span></span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">2/3 cup heavy cream</span><br />
<span style="font-family: inherit;">1/2 cup light corn syrup</span><br />
<span style="font-family: inherit;">1/3 cup packed dark brown sugar</span><br />
<span style="font-family: inherit;">1/4 cup unsweetened Dutch-process cocoa powder</span><br />
<span style="font-family: inherit;">1/4 teaspoon salt</span><br />
<span style="font-family: inherit;">6 oz quality bittersweet chocolate (not unsweetened), finely chopped (or approximately 1 cup bittersweet or dark chocolate chips)</span><br />
<span style="font-family: inherit;">2 tablespoons unsalted butter (if using salted butter, reduce salt above to just a pinch)</span><br />
<span style="font-family: inherit;">1 teaspoon vanilla</span><br />
<span style="background-color: #f7f7f7; font-family: inherit; line-height: 21px;"><br /></span><br />
<span style="background-color: #f7f7f7; font-family: inherit; line-height: 21px;">1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Stir mixture until the chocolate pieces are completely melted, and then stir occasionally until mixture boils.</span><br />
<span style="background-color: #f7f7f7; font-family: inherit; line-height: 21px;"><br /></span><br />
<span style="background-color: #f7f7f7; font-family: inherit; line-height: 21px;">2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Mixture will still be a bit thin for hot fudge. Remove pan from the heat and add in butter, vanilla, and remaining chocolate and stir until smooth. Allow the sauce to cool down before serving. It will thicken slightly as it cools.</span><br />
<span style="background-color: #f7f7f7; font-family: inherit; line-height: 21px;"><br /></span><br />
<span style="background-color: #f7f7f7; font-family: inherit; line-height: 21px;">3. To store, cool sauce completely and chill in an airtight container in the refrigerator for up to one week. To serve, heat sauce in microwave in 15-30 second intervals, stirring until you reach the desired consistency.</span><br />
<div class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-family: inherit;">
</span></div>
<span itemprop="recipeInstructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: #f7f7f7; color: #767676; font-family: Arial, sans-serif, Helvetica; font-size: 15px; line-height: 21px;"></span></span>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-16492356732211768972012-03-11T15:10:00.000-04:002012-03-11T15:10:16.019-04:00Cinnamon Cake with Chocolate Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffSAlRgmUulE3POen_rK77uEFeNOWjIwsjgP-WeqP94L2YDe-aRYK5_Loc-cQm3LtM56oY6JqKG6AW89_BnVIvaJuRUqKzgtvci6AlZlf6b-5eueksbzbT1ZAtEBlE2jma-gDopQ1L4Y/s1600/Cinnamon+Cake+with+Chocolate+Frosting+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffSAlRgmUulE3POen_rK77uEFeNOWjIwsjgP-WeqP94L2YDe-aRYK5_Loc-cQm3LtM56oY6JqKG6AW89_BnVIvaJuRUqKzgtvci6AlZlf6b-5eueksbzbT1ZAtEBlE2jma-gDopQ1L4Y/s400/Cinnamon+Cake+with+Chocolate+Frosting+6.jpg" width="400" /></a></div>
<br />
Hi there, chickadees!<br />
<br />
It's election season and the polls are in full swing. Let's take one of our own, shall we?<br />
<br />
Stand up if you've ever had chocolate frosting.<br />
<br />
(Yay! The whole room is standing!)<br />
<br />
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<br />
Now stay standing if you've ever had cinnamon cake, or a cinnamon muffin, or some other kind of fluffy cinnamon cake-y thing. If not, take a seat.<br />
<br />
(Yay again! Most of you are still standing!)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0B2L0A6zBP9tBBxCyJ1SHZtA10ylKSTNz2BOH0SgE3HxKC2CwKLdmXj42q097NX9OPUsuTdOdxNsoxkWX0YID3OQ7FQozO7aOH9k4lsJr09KDxxF_4cnVtzHwMKna645UoBPcd1-HRF4/s1600/Cinnamon+Cake+with+Chocolate+Frosting+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0B2L0A6zBP9tBBxCyJ1SHZtA10ylKSTNz2BOH0SgE3HxKC2CwKLdmXj42q097NX9OPUsuTdOdxNsoxkWX0YID3OQ7FQozO7aOH9k4lsJr09KDxxF_4cnVtzHwMKna645UoBPcd1-HRF4/s400/Cinnamon+Cake+with+Chocolate+Frosting+5.jpg" width="300" /></a></div>
<br />
Now, stay standing if you've ever had cinnamon cake <i>paired with</i> chocolate frosting. If not, sit your bum down.<br />
<br />
(Aw, bummer. You all sat down. I liked it better when you were standing. We could've had a dance party if you were all standing.)<br />
<br />
The results of this poll: <b>You should all make this cake so we can have a dance party.</b><br />
<br />
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<br />
Nowhere near as flashy as in-your-face cupcakes with their fancy wrappers, mile-high frosting, and sparkly sprinkles, this cake is quietly bold in its pairing of cinnamon and chocolate, and that's exactly what makes it so appealing. If it were a kid in school it would be that quiet, quirky girl who wears her hair in different braids every day and maybe doesn't raise her hand all the time, but who does have something interesting to say when the teacher calls on her, and who everyone--even the popular girls--secretly admires.<br />
<br />
(Not that I have any experience with that sort of thing...)<br />
<br />
As the results of our poll show, the pairing of cinnamon and chocolate doesn't get nearly as much attention as it deserves. And while it seems like this cake would be more at home at a tea party than a dance party, I like to think it's happy just being itself and making an impression where it can--be it at breakfast, snack time, or dessert. And who knows--if it's like that quirky girl, it has preferred dance parties to tea parties the whole time.<br />
<br />
Happy baking and dancing!<br />
<br />
-Katie<br />
<br />
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<div class="MsoNormal">
<span style="font-family: inherit;"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">Cinnamon Cake with Chocolate Frosting</span></b><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Adapted from Dorrie
Greenspan's <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?ie=UTF8&s=books&qid=1243912340&sr=8-1"><span style="color: #32527a; mso-bidi-font-size: 12.0pt;">Baking: From My Home to Yours</span></a>,
via <a href="http://foodlibrarian.blogspot.com/2009/06/cinnamon-squares-tuesdays-with-dorie.html">The Food Librarian</a> and <a href="http://traceysculinaryadventures.blogspot.com/2009/06/twd-cinnamon-squares-two-ways.html">Tracey's Culinary Adventures</a></span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Makes 9-12 servings<span style="color: #333333;"><br />
</span><span style="color: #333333;"><br />
<b><span style="background: white;">Cake Filling<o:p></o:p></span></b></span></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: inherit;">2
tablespoons sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: inherit;">2
teaspoons cinnamon<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: inherit;">1 ½
teaspoons instant espresso powder (optional – you can’t taste it, but it amps
up the chocolate flavor)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">3 ounces bittersweet
chocolate, finely chopped, or 1/2 cup mini chocolate chips (I used semisweet
chocolate chips ground in the food processor)</span><span style="color: #333333;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><span style="background: white; mso-bidi-font-weight: bold;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: inherit;">Cake<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: inherit;">1 1/4 cups sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">1 tablespoon cinnamon</span><span style="color: #333333;"> <br />
<span style="background: white;">1 3/4 cups all-purpose flour</span><br />
<span style="background: white;">2 teaspoons baking powder</span><br />
<span style="background: white;">pinch of salt</span><br />
<span style="background: white;">3/4 cup whole milk (I used skim milk and it
worked just fine)</span><br />
<span style="background: white;">2 large eggs</span><br />
<span style="background: white;">1/2 teaspoon pure vanilla extract</span><br />
<span style="background: white;">10 tablespoons unsalted butter, melted and
cooled</span><br />
<br />
<b><span style="background: white;">Frosting</span></b><b><br />
</b><span style="background: white;">6 ounces bittersweet chocolate, finely
chopped (again, I used semisweet chocolate chips)</span><br />
<span style="background: white;">2 1/2 tablespoons unsalted butter, cut into
small pieces</span><br />
<br />
<span style="background: white; mso-bidi-font-weight: bold;">1. </span><span style="background: white;"> Center rack
in oven and preheat oven to 350 F. Butter an 8-inch square baking pan and line
the bottom with parchment or wax paper. Place pan on a baking sheet.</span><br />
<br />
<span style="background: white; mso-bidi-font-weight: bold;">2.</span><span style="background: white;"> <b>Make the
filling:</b> In a small bowl, stir together the sugar, cinnamon, and espresso
powder. Have your chopped chocolate ready to go as well.<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">3.</span><span style="color: #333333;"> <b>Make the cake:</b> <span style="background: white;">In a large bowl, whisk together flour, sugar, baking
powder, salt and cinnamon. In another bowl, whisk together milk, eggs and
vanilla. Pour liquid ingredients over flour mixture and gently whisk until you
have a homogenous batter. Now, using a rubber spatula, fold in butter with a
light touch, just until the butter is absorbed. You'll have a smooth, shiny
batter.</span><br />
<br />
<span style="background: white;">4. Scrape half of batter into pan and smooth top.
Sprinkle chocolate over batter and dust with cinnamon-sugar-espresso mixture.
Cover with rest of batter and smooth top again.</span><br />
<br />
<span style="background: white;">5. Bake for 35 to 40 minutes, or until cake is
puffed and beginning to pull away from the sides of pan; a thin knife inserted
into center will come out clean. Transfer cake to a cooling rack and let rest for
15 minutes before unmolding onto another rack. Peel off paper, invert onto the
first rack, and cool to room temperature right side up.</span><br />
<br />
<span style="background: white; mso-bidi-font-weight: bold;">6. <b>Make the frosting</b></span><b><span style="background: white;">:</span></b><span style="background: white;"> Put chocolate and butter in a heatproof bowl and fit
bowl over a saucepan of simmering water. Cook, stirring gently and often, just
until they melt. Be careful not to overheat the mixture so much that it thins
out; the chocolate should be smooth, very shiny, thick and spreadable. (If it
thins, leave the frosting at room temperature for a bit, until it thickens a
little.) (Note: I had to add a little extra butter to my frosting for it to
thin out.)</span><br />
<br />
<span style="background: white;">7. Using an offset metal icing spatula or a
table knife, spread frosting in generous sweeps and swirls over the top of
cake. Allow frosting to set at room temperature, then cut cake into 9-12
squares.</span><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><span style="background: white; mso-bidi-font-weight: bold;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">Storing</span></b><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">:</span></b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"> Wrapped in plastic, cake will keep at room
temperature for 2 days. It can be frozen for up to 2 months, but it's best to
put cake in the freezer unwrapped and then, when the frosting is firm, to wrap
it airtight; defrost, still wrapped, overnight in the refrigerator.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-65581696306846900232012-02-26T00:06:00.000-05:002012-02-26T00:06:57.802-05:00Mardi Gras Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik33CeUILGR3-cvMvK66Nim28oGt9i8yfKPwPsu-K49KM5fIfWBPYeXNMI4ml3C-833-qe0FrzM-XSIbSjScquhowYhy37dwlXiCyRl7-GyCbFcI8KMm5L4HICNd_HE4ypyoOV42I7hxs/s1600/Mardi+Gras+Cupcakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik33CeUILGR3-cvMvK66Nim28oGt9i8yfKPwPsu-K49KM5fIfWBPYeXNMI4ml3C-833-qe0FrzM-XSIbSjScquhowYhy37dwlXiCyRl7-GyCbFcI8KMm5L4HICNd_HE4ypyoOV42I7hxs/s400/Mardi+Gras+Cupcakes+3.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
Kate and I first made these festive cupcakes a week ago for a spectacular Mardi Gras party. With three colors of cake, cinnamon frosting, and sparkly sprinkles, they were the perfect (and portable) substitute for the traditional New Orleans King Cake. We even hid a little plastic baby in one!</div>
<div>
<br /></div>
<div>
(Hold on. A plastic baby?!? Yes, a plastic baby! To read more about this Mardi Gras tradition, click <a href="http://www.mardigrasday.com/history.php">here</a>.)</div>
<div>
<br /></div>
<div>
Last night, I made another batch, but not in celebration of Mardi Gras, a.k.a. Fat Tuesday or Eat-As-Many-Pancakes-As-You-Want-Day. This batch I made in celebration of a very special group of people - twenty-two college students who have decided to spend their spring break on a service trip to New Orleans.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGcPdLYSgnMHcprJtJp2pHaPubWkcEtEIVZvrY_2hKBdkDNqJMa1Q24tnp33WUfYxD8zAhWHEbgiC_smAVg2H7qoG-K2S7f6c1QLU5TICNwLGW8wePRPIkMRG0UTxlTKXAo7fs9Ge0Rw/s1600/Mardi+Gras+Cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGcPdLYSgnMHcprJtJp2pHaPubWkcEtEIVZvrY_2hKBdkDNqJMa1Q24tnp33WUfYxD8zAhWHEbgiC_smAVg2H7qoG-K2S7f6c1QLU5TICNwLGW8wePRPIkMRG0UTxlTKXAo7fs9Ge0Rw/s400/Mardi+Gras+Cupcakes+1.jpg" width="300" /></a></div>
<div>
</div>
<div>
<br /></div>
<div>
My colleague and I will accompany these exceptional young students as they connect with the community of New Orleans, sharing their love of the arts through teaching and building hope with Habitat for Humanity. It shall be an exhilarating and exhausting week full of friends, fun, and hard work.</div>
<div>
<br /></div>
<div>
As an advisor on the trip last year, I was overwhelmed by all the <i>giving</i> taking place throughout the week - the gifts of time, talent, and <i>self</i> that the students offered the community of New Orleans, and the gifts of hope, history, and heart that the city and its people gave back to them.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsxfzYDnfWBd7-SKJQ86xgGAEnKUWNS4rGMHhEThYCLH2t8gq662PBCrp2aqIfL9roivvLoAYfaLm0argEQJ-EsMLzeBben-5eFKLXmFv9s8rjNCDciwsL2xIqD8hHj_mAsAKNHTXviE/s1600/Mardi+Gras+Cupcakes+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsxfzYDnfWBd7-SKJQ86xgGAEnKUWNS4rGMHhEThYCLH2t8gq662PBCrp2aqIfL9roivvLoAYfaLm0argEQJ-EsMLzeBben-5eFKLXmFv9s8rjNCDciwsL2xIqD8hHj_mAsAKNHTXviE/s400/Mardi+Gras+Cupcakes+4.jpg" width="400" /></a></div>
<div>
</div>
<div>
<br /></div>
<div>
As we leave the Big Apple for the Big Easy, I figured the least I could do was offer these young givers a gift of my own in the form of - what else? - a New Orleans themed sweet treat.</div>
<div>
<br /></div>
<div>
For such a spectacular finished product, this recipe is surprisingly simple. Here's all you need to know: Just separate the batter from a box of yellow cake mix into three bowls, add food coloring (for the brightest colors, use the gel variety), and drop a heaping tablespoon of each color batter into muffin cups. Bake as directed. For the frosting, beat some cinnamon and vanilla (no need to measure) into store-bought vanilla icing. Frost cupcakes with an offset spatula or frosting bag, add sprinkles or sparkling sugar, and voila! Mardi Gras madness!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCV8tup_IWOF9kIW9uhtzv5SfGWq_A7dP_21Vy66tSssx6zHkzfcfJGkj66BljKKB38LVJjiiFf0CQECC57CzY4IpGPri4tEn8eY_MTNetV5UZXqcYpTSaodITnZxJgSUEVPYLikXooI/s1600/Mardi+Gras+Cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCV8tup_IWOF9kIW9uhtzv5SfGWq_A7dP_21Vy66tSssx6zHkzfcfJGkj66BljKKB38LVJjiiFf0CQECC57CzY4IpGPri4tEn8eY_MTNetV5UZXqcYpTSaodITnZxJgSUEVPYLikXooI/s400/Mardi+Gras+Cupcakes+2.jpg" width="400" /></a></div>
<div>
</div>
<div>
<br /></div>
<div>
These are for you, NOLA team 2012. Let the giving begin!</div>
<div>
<br /></div>
<div>
-Becky</div>
<div>
<br /></div>
<i>Recipe adapted from <a href="http://www.ericasweettooth.com/2010/02/mardi-gras-cupcakes-with-cinnamon.html">Sweet Tooth</a>. Makes 24 cupcakes. Store in an airtight container up to 3 days.</i>Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com2tag:blogger.com,1999:blog-2575225565983237869.post-75195439173606656152012-01-30T00:25:00.003-05:002012-01-30T01:15:34.897-05:00Peanut Butter Buttons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e6N0jM2hnv0CQHLWQEpiT54_q8dXqkUVJ6OC5i3qOAJfBsJlxyo7xIxHs5jBXJcgnkOQLeXUPQaI-QcZaFl2ebJMZCfiu-FW-erfkDoY5aLTddfSBJykGZ-lc8bZUIYwrhdivWTb7DY/s1600/Peanut+Butter+Buttonsn+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e6N0jM2hnv0CQHLWQEpiT54_q8dXqkUVJ6OC5i3qOAJfBsJlxyo7xIxHs5jBXJcgnkOQLeXUPQaI-QcZaFl2ebJMZCfiu-FW-erfkDoY5aLTddfSBJykGZ-lc8bZUIYwrhdivWTb7DY/s400/Peanut+Butter+Buttonsn+3.jpg" width="400" /></a></div>
<br />
Howdy, folks! Nice to see you (or blog at you) again! I feel like I've been away from Sunday Treats for months.<br />
<br />
Oh, wait. I have.<br />
<br />
You see, there's a <a href="http://sundaytreats.blogspot.com/2011/01/chocolate-fudge-cake.html">certain big day</a> for me and the Music Man coming up kinda soon. 146 days, to be exact! I'm getting excited.<br />
<br />
146 is also the approximate number of items remaining on my Wedding To-Do List. So much to do!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC73re4ztg8otG3rZ-LZgVLTuT5jdlUug9iRSDNakNuI0ywEEb6eB8PCCnhwUx0p-RNmkIe_ejzsDnyNxHph7mQaA56OYRahD87hC4VmNUdBN8R_TQsJqkylCnhw3ox9TaU_R88osmwU/s1600/Peanut+Butter+Buttons+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC73re4ztg8otG3rZ-LZgVLTuT5jdlUug9iRSDNakNuI0ywEEb6eB8PCCnhwUx0p-RNmkIe_ejzsDnyNxHph7mQaA56OYRahD87hC4VmNUdBN8R_TQsJqkylCnhw3ox9TaU_R88osmwU/s400/Peanut+Butter+Buttons+1.jpg" width="300" /></a></div>
<br />
Would you like an example of how immersed I've been in wedding planning?<br />
<br />
Watch as I illustrate with entirely too much ease how the steps for baking peanut butter buttons are the same as the steps for planning a wedding...<br />
<br />
<b>Baking Peanut Butter Buttons</b><br />
<u>Step 1</u>: Roll hundreds of isty bitsy teeny tiny bits of dough into itsy bitsy teeny tiny little balls.<br />
<u>Step 2</u>: Put them in the oven to bake. Think you're going to get 20 more balls of dough rolled in that 6 minutes? Wrong! Time flies when you're rolling teeny tiny bits of dough into teeny tiny little balls. Ding!<br />
<u>Step 3</u>: Scramble to place a chocolate chip - the finishing touch - on each of the cookies before they cool. Hurry! Time is running out!<br />
<u>Step 4</u>: Enjoy the fruits of your labor. Grab some cookies, chow down, and watch 'em disappear.<br />
<b><br />Planning a Wedding</b><br />
<u>Step 1</u>: Coordinate hundreds of itsy bitsy teeny tiny details with a bunch of other itsy bitsy teeny tiny details.<br />
<u>Step 2</u>: Put those done details aside and wait for the big day. Think you're going to get 20 more details organized in the next five months? Wrong! Times flies when you're coordinating a billion teeny tiny details with a billion other teeny tiny details. Ding dong!<br />
<u>Step 3</u>: Scramble to get those last minute tasks - the finishing touches - done the night before. Hurry! Time is running out!<br />
<u>Step 4</u>: Enjoy the fruits of your labor (and love). Say those vows, party down, and watch the day disappear!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7_2VqyzhhmSKzuD-S9lXUN34GMKQPSEn-wLBctrdtdQlr8sHk7WIqD6P8JbChpjUgguuRm_yCwxG4o_HKd-ibnIiF-n2yebwVQN1VKhlPVFXcfjaU3lBxdRctrbW7uV9hLHbAcL0L9Y/s1600/Peanut+Butter+Buttons+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7_2VqyzhhmSKzuD-S9lXUN34GMKQPSEn-wLBctrdtdQlr8sHk7WIqD6P8JbChpjUgguuRm_yCwxG4o_HKd-ibnIiF-n2yebwVQN1VKhlPVFXcfjaU3lBxdRctrbW7uV9hLHbAcL0L9Y/s400/Peanut+Butter+Buttons+5.jpg" width="300" /></a></div>
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<br /></div>
<br />
I might be starting to lose it here, folks.<br />
<br />
But you know what? I'm okay with that. Because these little cookies and this big day are both things that I've been wanting to make happen for a long time. Finally getting to enjoy both is worth all the tedious prep, the waiting, and the scrambling.<br />
<br />
Difference is, one I get to enjoy until the tupperware is empty. The other I get to enjoy for the rest of my life. :-)<br />
<br />
- Becky<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AbqCRfEnlrispQcZznUsJCRbH4fNFSaPoGB09FxCrzEXZo61xoBjX4vIjajpucjoh5TuExa5Au0mkvl4GLtD6a1Ace8xbqbxN1Nej-t6PnRcQFTH07svqk0zswRbPy02MpTNnA8OLQU/s1600/Peanut+Butter+Buttons+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AbqCRfEnlrispQcZznUsJCRbH4fNFSaPoGB09FxCrzEXZo61xoBjX4vIjajpucjoh5TuExa5Au0mkvl4GLtD6a1Ace8xbqbxN1Nej-t6PnRcQFTH07svqk0zswRbPy02MpTNnA8OLQU/s400/Peanut+Butter+Buttons+2.jpg" width="400" /></a></div>
<strong style="text-align: left;"><br /></strong><br />
<strong style="text-align: left;">Peanut Butter Buttons</strong><br />
<div style="text-align: left;">
Adapted from <a href="http://17andbaking.com/2009/05/19/tiny-peanut-butter-chocolate-chip-buttons/">17 and baking<span id="goog_1267447521"></span><span id="goog_1267447522"></span></a><br />
Makes approximately 15 dozen cookies, depending on size</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
3/4 cup creamy peanut butter (do not use natural peanut butter)<br />
1/2 cup shortening<br />
1/3 cup granulated sugar<br />
1/3 cup packed light brown sugar<br />
1 egg<br />
3 tbsp milk<br />
1 tsp vanilla extract<br />
1 1/2 cups all purpose flour<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
Granulated sugar for rolling<br />
Chocolate chips (any type)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. In a large bowl, mix peanut butter and shortening with an electric mixer until thoroughly combined. Add two sugars and mix until light. Add the egg, milk, and
vanilla and beat until fluffy.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
4. Add the flour mixture in three batches, beating well between each. Place dough in fridge to chill for at least 10 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
5. Roll dough into 1/2 inch
balls (approximately 1/4 teaspoon of dough). Roll balls in granulated sugar and place on baking sheets 2 inches apart.
Bake 5-7 minutes or until edges are just starting to brown.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
6. Remove from oven and immediately
press a chocolate chip into the center of each cookie. (Be careful not to touch the edges of the hot cookie sheet!) Let cookies cool one
minute, then transfer to a wire rack to cool completely. <em>[Note: The chocolate chip will be warm and gooey for some time, so be careful before stacking them.]</em></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
To make regular peanut butter cookies, drop heaping tablespoons of
dough onto parchment-lined cookie sheets and press down gently with the tines
of a fork. Rolling dough into balls and then in sugar is optional. Bake 12-15 minutes
or until golden.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Cookies will keep for several days at room temperature in an airtight container.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l9pU4K6zHscAqQuII5xRDKyCEtKauVvoSpFe2X9DLWmfHVOY_Er3pImT1rJz7LYFpBWIGuOIcNwsDFe5aOmp931ZzlgPdclf4y6BbyJAL6ONW3KBeRYje4HdSZ1aBqZUXQH769_6A7k/s1600/Peanut+Butter+Buttons+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l9pU4K6zHscAqQuII5xRDKyCEtKauVvoSpFe2X9DLWmfHVOY_Er3pImT1rJz7LYFpBWIGuOIcNwsDFe5aOmp931ZzlgPdclf4y6BbyJAL6ONW3KBeRYje4HdSZ1aBqZUXQH769_6A7k/s400/Peanut+Butter+Buttons+4.jpg" width="300" /></a></div>
</div>Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-77285727489831094042012-01-22T23:30:00.000-05:002012-01-23T00:21:03.710-05:00Hot Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2-yp1AsMlyBLKiD8StmKcsN9nTNzLtYSSiQAh9YdhHME5s27BRfbIo6RPEgh6NKAwzX4rB0ncTIElnnYUYwqP93mQ-6RAZOahW_RAcbcvlbsYKhto2kCIXcX4X53stDI5oFOlCTWsnc/s1600/Hot+Chocolate+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2-yp1AsMlyBLKiD8StmKcsN9nTNzLtYSSiQAh9YdhHME5s27BRfbIo6RPEgh6NKAwzX4rB0ncTIElnnYUYwqP93mQ-6RAZOahW_RAcbcvlbsYKhto2kCIXcX4X53stDI5oFOlCTWsnc/s400/Hot+Chocolate+Cookies+1.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">With our first snow storm a couple days ago and temperatures now in the 20s or lower, it seems that winter has finally taken up residence in NYC.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Call me crazy, but I actually prefer the extreme cold over 40 or 50 degree weather, for two reasons.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">First, (and this is HUGE for my decision-impaired personality), the extreme cold considerably narrows down my wardrobe choices. Which coat to wear? The puffiest one. Which scarf to wear? The fuzziest one. Which hat to wear? The covers-my-ears-iest one. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">See? Easy decisions.</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircFI0j50HlSaW5aePT797XGT1hSY1Hd2tymnuOLsKPcxz7R1bAjRdr13dWX5v1wiNlsmbk_pp7cepiDE9R_tdLMbQfQc61k5Csza3TQhmDcz4QlqFopMeTnwTB31t37dBBf_NwdAonII/s1600/Hot+Chocolate+Cookies+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircFI0j50HlSaW5aePT797XGT1hSY1Hd2tymnuOLsKPcxz7R1bAjRdr13dWX5v1wiNlsmbk_pp7cepiDE9R_tdLMbQfQc61k5Csza3TQhmDcz4QlqFopMeTnwTB31t37dBBf_NwdAonII/s400/Hot+Chocolate+Cookies+6.jpg" width="300" /></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">The second reason I like the cold weather is that it gives me an excuse to drink things like hot chocolate. And mochas. And peppermint hot chocolate. And Bailey's with hot chocolate.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">I mean, um...hot chocolate with Bailey's.</span><br />
<br />
<span style="font-family: inherit;">In short, the cold weather gives me the excuse to consume one of my favorite treats--chocolate--in warm, comforting, liquid form. What could be better than that?</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcveR6qFwGedlj0aP0eGnMgSXCTCdtsJxk_WFvIUjP32Z8diUseBmsp8vkI-JRxDLmcg_-VS2u5nMNIwhVzq8FpJ3fpz-jky_C6NTxT584EbnXHsQdumTwJZrkByRtiSLP4Dj0g-N6jo/s1600/Hot+Chocolate+Cookies+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcveR6qFwGedlj0aP0eGnMgSXCTCdtsJxk_WFvIUjP32Z8diUseBmsp8vkI-JRxDLmcg_-VS2u5nMNIwhVzq8FpJ3fpz-jky_C6NTxT584EbnXHsQdumTwJZrkByRtiSLP4Dj0g-N6jo/s400/Hot+Chocolate+Cookies+3.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Well, possibly these cookies. Because these are my favorite treat in warm, comforting, liquid form <i>in cookie form</i>.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Beck and I have made these cookies no less than three times since we discovered the recipe, to rave reviews each time. DaddyBob--usually a man of few words--waxed poetic about their perfect blend of crispiness and chewiness. "Better than a regular chocolate chip cookie!" he said.</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HENk9JtoHvXRVOrNTFn3ASxEaPL-2i_3ODVXUNegSNJQSESxd1JiOg5IxxyrazaDJwL1hESZ-JPe5NXw9ulL7iVeChxkmLKLjFS8LBCFrM7Rp9bSve2I_BbEf_FPwwFNs7kmoP6YB2I/s1600/Hot+Chocolate+Cookies+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HENk9JtoHvXRVOrNTFn3ASxEaPL-2i_3ODVXUNegSNJQSESxd1JiOg5IxxyrazaDJwL1hESZ-JPe5NXw9ulL7iVeChxkmLKLjFS8LBCFrM7Rp9bSve2I_BbEf_FPwwFNs7kmoP6YB2I/s400/Hot+Chocolate+Cookies+4.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">They're also great because you probably already have all the ingredients in your pantry, especially if you're like me and have nine thousand boxes of hot chocolate packets because you buy a box every time the weather gets cold "just in case you don't have any at home."</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">These cookies also keep extremely well, and perhaps get even better over the course of a couple days (assuming you can keep them around for that long!). And they're <i>awesome</i> dipped in milk. Or hot chocolate. Or Bailey's.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">So next time it gets cold and you find yourself asking, "Which cookies to bake?," don't fret over the choices. The cookie you should bake is as obvious as choosing the covers-my-ears-iest hat. Which cookies to bake? The hot chocolate-iest ones, of course.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Stay warm,</span><br />
<span style="font-family: inherit;">Katie</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CmMUYE1Dv9f18owZeO0wRhHwz1wevXtxuY1o7NukfUZuowgu-lp6t68eZWJxmFo-qEEjeWL1pbcYlzVxp5WR0hHTp2F9Ecj7gRfx5A1MbT9dZQ3Nd1wHYAfJ_NrOt4n4TwvlVdDs6U0/s1600/Hot+Chocolate+Cookies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CmMUYE1Dv9f18owZeO0wRhHwz1wevXtxuY1o7NukfUZuowgu-lp6t68eZWJxmFo-qEEjeWL1pbcYlzVxp5WR0hHTp2F9Ecj7gRfx5A1MbT9dZQ3Nd1wHYAfJ_NrOt4n4TwvlVdDs6U0/s400/Hot+Chocolate+Cookies+5.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><br /></span><br />
<br />
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;"><span style="font-family: inherit;"><b>Hot Chocolate Cookies<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;"><span style="font-family: inherit;">Adapted from <a href="http://bakedbree.com/hot-chocolate-cookies">Baked Bree</a><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;"><span style="font-family: inherit;">Makes several dozen cookies<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;">3 1/4 cups flour</span><span style="color: #111111;"><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">4 packages Hot Chocolate Mix (not sugar free)</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1 teaspoon salt</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1 1/4 teaspoon baking soda</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">2 sticks room temperature butter</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1 cup sugar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">2/3 cup brown sugar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">2 eggs</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1 teaspoon vanilla</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1 cup each white, milk, and semi-sweet chocolate
chips (or 3 cups any combination of chocolate chips)<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;">marshmallow fluff (optional)</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;"><span style="font-family: inherit;">1. In a medium bowl, sift flour, hot chocolate
mix, salt and baking soda.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;">2. In a large bowl, cream butter and sugars
until light and fluffy. Mix in eggs and vanilla.</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3.
Add dry ingredients in 3 batches, blending well between each addition. Stir in
chocolate chips.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">4.
Chill cookie dough for 45 minutes (this is not terribly essential, so feel free
to skip if you’re short on time). Near end of chilling time, preheat oven to
350 degrees and line baking sheets with parchment paper.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">5.
Drop dough in heaping tablespoons onto prepared sheets* and bake 9 to 11
minutes, or until cookies are just starting to brown around the edges. Let cool
on sheets 5 minutes before transferring to wire racks to cool completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">*To
add a marshmallow swirl to the cookies (as pictured), scoop a tablespoon of dough into the palm
of your hand and flatten dough between your palms. Spread dough with a small
amount of marshmallow fluff (just as much as you can scoop on the tip of a
knife, maybe a ¼ - ½ teaspoon). Fold dough up around fluff and roll dough into
a ball between your palms. Place on cookie sheet and bake as directed above.<o:p></o:p></span></div>
<br />
<span style="font-family: inherit;"><br /></span><br />
<br />Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-67215049256901256622012-01-08T23:30:00.000-05:002012-01-09T00:18:16.059-05:00Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin0-e0een6WZO6gY6Uq0O2U2F7lvzIX-B-4vY5Twn1LHnIZb0_7B7-p443ON16mVrX-kds9O4b9F981SchR7rqSolBXGaPjm1e8Y8hBJPUcsvCgqpmTlCUyfqwF2NfakGZ4h4hHkwPS4/s1600/Sugar+Cookie+Bars+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin0-e0een6WZO6gY6Uq0O2U2F7lvzIX-B-4vY5Twn1LHnIZb0_7B7-p443ON16mVrX-kds9O4b9F981SchR7rqSolBXGaPjm1e8Y8hBJPUcsvCgqpmTlCUyfqwF2NfakGZ4h4hHkwPS4/s400/Sugar+Cookie+Bars+4.jpg" width="300" /></a></div>
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<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Hey Chickadees! Happy New Year!</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">It's been a while since Beck and I last blogged--since November, in fact. How did that happen?! It's not like we didn't bake during the month of December. On the contrary, I lost track of how many batches of <a href="http://sundaytreats.blogspot.com/2010/12/toffee-almond-crunch.html">Toffee Almond Crunch</a> and <a href="http://sundaytreats.blogspot.com/2010/12/grasmere-gingerbread.html">Christmas Gingerbread</a> I made, and only the elves know how many <a href="http://sundaytreats.blogspot.com/2010/12/spritz-cookies.html">Spritz Cookies</a> were spritzed because we ourselves stopped counting at about 249 million.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Yes. 249 million.</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbic_x_nUMTRYUHalgwLfn-PSSIAKpogLjzG_ewF-4j7AdW3VZ5GmHoW_p-hjPq6bPdnZ13G2R1th4GiBhgnaDpTz5FdFB7s9DliizNfw3C-O45Z0lukjGKrOrAKJKXdvoVb1meq5FnGk/s1600/Sugar+Cookie+Bars+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbic_x_nUMTRYUHalgwLfn-PSSIAKpogLjzG_ewF-4j7AdW3VZ5GmHoW_p-hjPq6bPdnZ13G2R1th4GiBhgnaDpTz5FdFB7s9DliizNfw3C-O45Z0lukjGKrOrAKJKXdvoVb1meq5FnGk/s400/Sugar+Cookie+Bars+1.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">But it's the new year now, and I'm looking forward to blogging. I can't promise we'll be blogging every Sunday--there are simply too many other things on our plates right now (mainly the planning of <a href="http://sundaytreats.blogspot.com/2011/01/chocolate-fudge-cake.html">a certain very special occasion</a> for Becky and the Music Man!) But when I do have the time, I enjoy baking and photographing and blogging; it's one of the small joys in my life.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Which, btw, is one of my new year's resolutions--to find more joy in the little things.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Things like sunsets, and discovering a new restaurant. Things like Pinterest, and crackle nail polish, and sprinkles.</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN_-cFYIRLQMfCumKCK6kTJJ2MLXK_zCM8mkkuTBO9wIjyShB2ZEL2JkB3aetEKuEuqlxnJlZV4d5DuWoQW469G6JmA_5So2LETaafUYZiGQMerDXFSE4kvMt90BFEJaRgnAY_LEjcbk/s1600/Sugar+Cookie+Bars+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN_-cFYIRLQMfCumKCK6kTJJ2MLXK_zCM8mkkuTBO9wIjyShB2ZEL2JkB3aetEKuEuqlxnJlZV4d5DuWoQW469G6JmA_5So2LETaafUYZiGQMerDXFSE4kvMt90BFEJaRgnAY_LEjcbk/s400/Sugar+Cookie+Bars+2.jpg" width="300" /></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Sprinkles!</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Here's a story about sprinkles: Once, when I was about 13, I put sprinkles on some ice cream and when I bit down, there was a sprinkle positioned just right to make the sealant on one of my teeth pop off. I had to go back to the dentist and sit there with the UV light in my mouth all over again.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Good story, huh?</span><br />
<span style="font-family: inherit;"><br /></span><br />
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</div>
<span style="font-family: inherit;">Stories. That's another good thing to take joy in this year. Hopefully stories that are more interesting than the one I just told.</span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf84R_aQxadDu9m96GqLl_bpokxJAqG87W7WpXxhmKCOFDFA02ry9pZDGm3gG_ySWzfeUk8BMRno86YRNC48MBqDYyLbKhNrBLUHjrL5m4Np5rRGmUQDKzmPv_FC3lUha_WzP-681Z81M/s1600/Sugar+Cookie+Bars+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf84R_aQxadDu9m96GqLl_bpokxJAqG87W7WpXxhmKCOFDFA02ry9pZDGm3gG_ySWzfeUk8BMRno86YRNC48MBqDYyLbKhNrBLUHjrL5m4Np5rRGmUQDKzmPv_FC3lUha_WzP-681Z81M/s400/Sugar+Cookie+Bars+6.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Yet another small joy: baking several dozen sugar cookies without dirtying a rolling pin or cookie cutters.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">These Sugar Cookie Bars bake up in less than 30 minutes and are frosted and ready to be cut in less than an hour. And as an added bonus, one batch yields close to 249 million.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Which, btw, is the number of small joys I hope to experience this year. What little joys are you looking forward to in 2012?</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">--Katie</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Rjor0jbB0Ka1idUt4mbXn_RkvzIeN1cGLF93f_DcLyvY7OAQ_kqkMfmCan-ku7EFZpqoQQoIlbB-l3mKIAr_oXHAg4-NA0pTSVMDDp5ES3eMJR8wi0Ti-ZTqAMXrPzGWT0C1QDnWpd0/s1600/Sugar+Cookie+Bars+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Rjor0jbB0Ka1idUt4mbXn_RkvzIeN1cGLF93f_DcLyvY7OAQ_kqkMfmCan-ku7EFZpqoQQoIlbB-l3mKIAr_oXHAg4-NA0pTSVMDDp5ES3eMJR8wi0Ti-ZTqAMXrPzGWT0C1QDnWpd0/s400/Sugar+Cookie+Bars+7.jpg" width="300" /></a></div>
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<div class="sites-canvas-main" id="sites-canvas-main" style="background-color: white; line-height: 21px; min-height: 150px; padding-bottom: 5px; padding-top: 15px; text-align: left;">
<div class="p1">
<b>Sugar Cookie Bars</b></div>
<div class="p1">
Adapted from <a href="http://alittlebitcrunchyalittlebitrock.blogspot.com/">A Little Bit Crunchy A Little Bit Rock and Roll</a></div>
<div class="p1">
Makes approximately 70 bars</div>
<div class="p2">
<br /></div>
<div class="p3">
<b>Cookie Base</b></div>
<div class="p3">
5 cups flour</div>
<div class="p3">
1 teaspoon salt</div>
<div class="p3">
1/2 teaspoon baking soda</div>
<div class="p3">
1 cup unsalted butter, room temperature</div>
<div class="p3">
2 cups sugar</div>
<div class="p3">
4 eggs</div>
<div class="p3">
2 teaspoons vanilla</div>
<div class="p2">
<br /></div>
<div class="p1">
1. Preheat oven to 375 degrees. Grease a half sheet (13x18 inch) pan and line with parchment paper.</div>
<div class="p1">
2. In a medium bowl, sift flour, salt, and baking soda together and set aside.</div>
<div class="p3">
3. In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla.</div>
<div class="p3">
4. Add dry ingredients and mix until combined.</div>
<div class="p3">
5. Press dough into prepared pan. An offset spatula might be helpful here. Bake for 20-25 minutes or until edges just begin to brown and the middle no longer looks wet. Set on a wire wrack to cool completely. Frost with frosting below.</div>
<div class="p2">
<br /></div>
<div class="p3">
<b>Frosting</b></div>
<div class="p3">
1/2 cup unsalted butter, room temperature</div>
<div class="p3">
1/2 cup shortening</div>
<div class="p3">
1 teaspoon vanilla</div>
<div class="p3">
pinch of salt</div>
<div class="p3">
4 cups powdered sugar</div>
<div class="p3">
5 tablespoons of milk</div>
<div class="p3">
food coloring (optional)</div>
<div class="p3">
sprinkles (optional)</div>
<div class="p2">
<br /></div>
<div class="p3">
1. In a mixing bowl, beat shortening and butter until creamy. Add vanilla and powdered sugar. Gradually add tablespoons of milk until you reach your desired consistency (I used about 4 tablespoons).</div>
<div class="p2">
<br /></div>
<div class="p3">
2. Frost cookie base using an offset spatula or knife. Place bars in refrigerator for about 15 minutes so frosting can set. Cut into bars. (These cut great with a pizza cutter.)</div>
<div class="p2">
<br /></div>
<div class="p3">
Stored in an airtight container, bars will stay fresh (and even get better!) 3 to 4 days.</div>
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</div>
</div>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com2tag:blogger.com,1999:blog-2575225565983237869.post-42632062608584389492011-11-27T23:38:00.001-05:002011-12-11T16:27:42.298-05:00Orange Pecan Cranberry Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6S7eXa3hUe6SQrp1-ZZ5AAYWGQturbAO4DerxI_3HQc3rmWKJxdd_jQt7Dla-z9AHIjw-A60Ljte_noH7YGMo1Q3ai9URP6OmELthTvhTKYZrUuA-oqfkHKVM3NssIEI6OLiRRaXHxY/s1600/Orange+Pecan+Cranberry+Bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6S7eXa3hUe6SQrp1-ZZ5AAYWGQturbAO4DerxI_3HQc3rmWKJxdd_jQt7Dla-z9AHIjw-A60Ljte_noH7YGMo1Q3ai9URP6OmELthTvhTKYZrUuA-oqfkHKVM3NssIEI6OLiRRaXHxY/s400/Orange+Pecan+Cranberry+Bread+2.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Hey Chickadees,</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Have I ever told you how quick breads and I aren't the best of friends? They just don't like me much. But I like them, so I keep trying to make them. Last winter I made a cranberry bread that was okay, but not great. This year I was determined to make a different, better bread. I found a recipe I liked, made it once at home, and was excited to make it again when I went to California for Thanksgiving.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">The cranberry bread, on the other hand, had other plans.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdawe2zMMXWcpaSf8FTmx1qTeaibzpbUwsKk17Ec690XjtgyrXyCNLdPmnOAxD6l7b-MDnP2u4MdHRoXG_xEeOn9NkwbhREuo_g8j2hTNBP_sqJsWyaYT7mpyDLlzl6XqXV60NK1m9hVQ/s1600/Orange+Pecan+Cranberry+Bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdawe2zMMXWcpaSf8FTmx1qTeaibzpbUwsKk17Ec690XjtgyrXyCNLdPmnOAxD6l7b-MDnP2u4MdHRoXG_xEeOn9NkwbhREuo_g8j2hTNBP_sqJsWyaYT7mpyDLlzl6XqXV60NK1m9hVQ/s400/Orange+Pecan+Cranberry+Bread+1.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">I share with you now </span>how NOT to make Orange Pecan Cranberry Bread over your Thanksgiving break:<br />
<b><span class="Apple-style-span" style="font-family: inherit;"><br /></span></b><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Day One:</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Begin to think about making the bread. On pre-Thanksgiving last-minute trip to store, pick up extra bag of cranberries, yogurt, oranges, and orange oil. Let your mom pay for all of it. When you get home, let your sister talk you out of making the bread - there's too much other Thanksgiving food.</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;"><br /></span></b><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Day Two:</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Eat all that other Thanksgiving food.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Day Three:</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Consider making this bread. Realize that the oranges you have will not yield enough orange juice. Call Mama B and ask her to pick up some OJ on her way home (we'll just pretend it's fresh squeezed). Lay down on the couch while waiting for her to come home. When she arrives, thank her from the couch for getting the juice. Fall asleep on couch. Zombie-walk up to bed some time later.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzTGwOvWpon0QRc27yAZwtZNfc481yo-T6N0Al9L_ZtxLFsXdEWx_vUsOZPvcvtnf-CceEQZcKK3ZIv_ED5cBOruS7YzGhM_W3jC3PJ-yZmA1gnpRdedi35L-Q2XPgZfxjoNxPzaSRNM/s1600/Orange+Pecan+Cranberry+Bread+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzTGwOvWpon0QRc27yAZwtZNfc481yo-T6N0Al9L_ZtxLFsXdEWx_vUsOZPvcvtnf-CceEQZcKK3ZIv_ED5cBOruS7YzGhM_W3jC3PJ-yZmA1gnpRdedi35L-Q2XPgZfxjoNxPzaSRNM/s400/Orange+Pecan+Cranberry+Bread+3.jpg" width="300" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Day Four:</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Decide it's time to make this bread once and for all. Begin to gather ingredients. Begin to zest oranges. Realize that the zesting is causing you to sweat. Investigate this. Conclude that the cheese grater you are using to zest the orange is the same cheese grater you've been using since...um...your whole life. Say, "That's it! Zesting an orange should not be this difficult! I'm going to Target for a proper zester!"</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Go to Target. Walk <i>directly</i> to the kitchen section. Do <i>not</i>, under<i> any</i> circumstances, take a detour through the clothes section - the bread will certainly never get made if that happens. Purchase zester. Go home and successfully zest oranges.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Begin to mix dry ingredients. Go to the pantry for flour. Scream.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Yes, scream.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Because, Chickadees, there is no flour in the pantry.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Assure all other family members and dogs in the house who came running when you screamed that you are not seriously injured. Take some deep breaths. Double-check the rest of the ingredient list. Thank goodness - everything else besides flour is accounted for.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Drive to the local market. On your way, kidnap your sister who went out for a run and make her come to the market with you - you are in need of moral support. Purchase flour, ideally not at the register where the kid you once cheated on a spelling test with in first grade is the checker. Drive home.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Finally, finally, finish making this bread. Fend off family members from eating it until you've photographed it. Then eat half the loaf yourself. After everything you went through to get this far, you deserve it.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zHAUIhGmBnKm-CQIgnr-lkqbauPQOggsZ1iytQdc7evIG341nNDo286KNvqPDrFWJBo86589jDj5VFaDiaCt-P0oX3M23XhWIbpzff_eDb6CXOqsvQdMNCn_CWLKL2yCOXvhXy9XMaY/s1600/Orange+Pecan+Cranberry+Bread+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zHAUIhGmBnKm-CQIgnr-lkqbauPQOggsZ1iytQdc7evIG341nNDo286KNvqPDrFWJBo86589jDj5VFaDiaCt-P0oX3M23XhWIbpzff_eDb6CXOqsvQdMNCn_CWLKL2yCOXvhXy9XMaY/s400/Orange+Pecan+Cranberry+Bread+4.jpg" width="400" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: inherit;">Seriously, Chickadees, making this bread doesn't have to take four days and multiple trips to the store to make. Yes, there is a bit more prep involved than some other quick breads, but with a food processor and a proper zester, it's not that bad. To save more time, buy pre-chopped nuts, high-quality orange juice, and don't bother chopping the cranberries.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">And remember - if you do get to the pantry and have no flour, it's okay to scream.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Happy zesting,</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Katie</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DI234qEGmg3n_3LuN7xLZspu7SnYrXOQYedGq3Fr-QyF5ahFaiFlTJTnHTeJL0edL-ByLdYGSmHbyD0KviIQnI_eu6dxRogZlOSozYOVNYbsqONrGHsoqa5QQqgU97D1VhfG8z9GgGo/s1600/Orange+Pecan+Cranberry+Bread+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DI234qEGmg3n_3LuN7xLZspu7SnYrXOQYedGq3Fr-QyF5ahFaiFlTJTnHTeJL0edL-ByLdYGSmHbyD0KviIQnI_eu6dxRogZlOSozYOVNYbsqONrGHsoqa5QQqgU97D1VhfG8z9GgGo/s400/Orange+Pecan+Cranberry+Bread+5.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;"><b>Orange Pecan Cranberry Bread<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Adapted from <span style="color: blue;"><a href="http://thelunacafe.com/cranberry-orange-yogurt-pecan-bread/">Luna Cafe</a></span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">2 cups all-purpose
flour<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">1½ teaspoons baking
powder<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">½ teaspoon baking
soda<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">½ teaspoon fine sea
salt<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">¾ cup plain nonfat
yogurt<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">¾ cup fresh orange
juice<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">½ cup unsalted
butter, cool room temperature<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">1 cup sugar<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">2 large eggs, cool
room temperature<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">½ teaspoon orange
oil or 1 teaspoon orange extract<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">finely grated zest
of 1 large orange (2-3 tablespoons)<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">1 cup fresh
cranberries, each cut in half<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;">1 cup lightly
toasted pecans, coarsely chopped<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 9.8pt;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">1. Set an oven rack in the
middle of the oven with plenty of room above it and preheat the oven to 350°.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">2. Grease and flour a 9x5
loaf pan or spray with flour baking spray (or 3 mini loaf pans).<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">3. In a medium mixing bowl,
sift flour, baking powder, baking soda, and salt. Set aside.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">4. In another mixing bowl,
whisk together yogurt and orange juice. Set aside.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">5. Cream butter and sugar
until pale and creamy, about 3-5 minutes.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">6. Add eggs gradually, beating
continuously to incorporate. Then add orange oil and zest and mix briefly to
incorporate.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">7. Using the slowest speed
of the mixer, add flour mixture in three increments, alternating with the
addition of 2 increments of the yogurt-orange juice mixture. The last addition
should be the flour mixture. Do not over mix. Stop the mixer and finish
incorporating the ingredients by folding together with a large spatula.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">8. While folding, add the
reserved cranberries and pecans, and incorporate gently and quickly. The batter
should be well combined, but do not over mix or the bread will not be tender.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span class="Apple-style-span" style="font-family: inherit;">9. Spoon the batter
immediately into the prepared pan, filling no more than three fourths full (if
there’s extra batter, make a mini loaf or muffins), level the top with a
flexible spatula. Bake for about 55-65 minutes. (Smaller loaves require about
40-45 minutes of baking.) The internal temperature of the loaf when tested at
the center with a thin instant-read thermometer should read 180° when done. The
traditional wooden skewer probe recommended so often as a test for doneness
will still be a bit sticky at this point. Over baking this bread makes it dry.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: .25in; mso-line-height-alt: 9.8pt; text-indent: -.25in;">
<span class="Apple-style-span" style="font-family: inherit;">10. Remove from the oven,
let settle in the pan for 10 minutes, and then gently turn out onto a wire rack
to cool.<span style="color: #36281b;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 9.8pt; margin-left: .25in; text-indent: -.25in;">
<br /></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;"><b>Do Ahead</b> If well-wrapped to prevent moisture loss, this bread will
keep at room temperature for a day or two; or longer in the freezer. It
actually improves in texture and taste after a day or so of proper
storage.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<br /></div>
<div class="MsoNormal" style="background: white; mso-line-height-alt: 9.8pt;">
<span class="Apple-style-span" style="font-family: inherit;"><b>Katie’s note: </b>This recipe seems to make more batter than fits in 1 9x5 loaf pan.<b> </b>I doubled this recipe and divided the
batter between 3 9x5 loaf pans. The bread does rise in the oven, so make sure
to fill your pans no more than ¾ full.</span><span style="color: #36281b; font-family: Verdana; font-size: 6.5pt;"><o:p></o:p></span></div>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-3476495999663956442011-11-13T11:41:00.001-05:002011-11-13T23:57:27.597-05:00Pumpkin Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVfT3BmFLW96pbbGNHDxXFpjcaRBxtbPOyGGEzxva-alTlIHCMxNmSlGWZdEBsSqGLotKe9STVbUaV4wFHBBDqtw1-LzaKz6iiSs5S4xMeRj005Lksm1cf5pjMinTWZ5rmXXxLuss4t8/s1600/Pumpkin+Pudding+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVfT3BmFLW96pbbGNHDxXFpjcaRBxtbPOyGGEzxva-alTlIHCMxNmSlGWZdEBsSqGLotKe9STVbUaV4wFHBBDqtw1-LzaKz6iiSs5S4xMeRj005Lksm1cf5pjMinTWZ5rmXXxLuss4t8/s400/Pumpkin+Pudding+1.jpg" width="300" /></a></div>
<br />
Hey Readers! Remember a few months ago when I was reduced to a <a href="http://sundaytreats.blogspot.com/2011/08/butterscotch-pudding.html">spoon food only</a> diet? Well, the spoon is once again my best friend.<br />
<br />
This time it's not because I <i>want </i>to eat only spoon food, but because I <i>must</i>; I had gum surgery last week.<br />
<br />
(Aw...thanks. Yeah, I am feeling better--it's so sweet of you to ask! No, it doesn't hurt a ton, especially not with the painkillers. Yeah, I've been eating lots of ice cream and applesauce and pudding...)<br />
<br />
Right! Pudding! That's what I'm here to talk about.<br />
<br />
So, here I am at home all by myself with three orders from the doctor: 1) eat spoon foods, 2) the less talking the better, and 3) no smiling or laughing.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52aVzV_n4NDkvcU2UhNhpu3-kHo9CerzIya7OcDImzoUsSeW2gb1CJ4a6hkyHwbhCT3trPs5lh7j8e-tJCSQwLhxLEW8Q9CMe_z9FcyrIB965szMnMFeH1PLKN3XjOr7fMlKsJkULx1U/s1600/Pumpkin+Pudding+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52aVzV_n4NDkvcU2UhNhpu3-kHo9CerzIya7OcDImzoUsSeW2gb1CJ4a6hkyHwbhCT3trPs5lh7j8e-tJCSQwLhxLEW8Q9CMe_z9FcyrIB965szMnMFeH1PLKN3XjOr7fMlKsJkULx1U/s400/Pumpkin+Pudding+2.jpg" width="300" /></a></div>
<br />
<br />
After watching as many mediocre mid-90's movies on Netflix as I can find (mediorcre = less chance of laughing, though the mid-90's thing may cancel that out), I head to the fridge for some spoon food, and discover some leftover pumpkin.<br />
<br />
<i>Hmmmm, what to make with that pumpkin?</i> I ask myself (silently of course, since I'm not talking. Not that I talk to myself out loud usually anyway...okay, I talk to myself out loud all the time, so this whole talking less thing is actually kind of difficult. Like Twitter for my mouth.)<br />
<br />
<i>I don't know</i>, answers myself.<br />
<br />
<i>You could make <a href="http://sundaytreats.blogspot.com/2010/11/pumpkin-chocolate-chip-cookies.html">pumpkin chocolate chip cookies</a></i>, myself says.<br />
<br />
<i>But then I couldn't eat them--spoon stuff only, remember?</i>, myself replies.<br />
<br />
<i>Oh, right,</i> myself grumbles.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1E4akvK4ABbkqNE06-lR7oMcbm0SJg083PwpkRTrHwJahN9QzPKwn3YDn3CnAtklX1re125BXTeTPc4nTx-4qWWp9iBLcwl0FNiFHNQw9qq_gK6obIt7c0hOf9q9Vc11VO7iaKgO-9_I/s1600/Pumpkin+Pudding+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1E4akvK4ABbkqNE06-lR7oMcbm0SJg083PwpkRTrHwJahN9QzPKwn3YDn3CnAtklX1re125BXTeTPc4nTx-4qWWp9iBLcwl0FNiFHNQw9qq_gK6obIt7c0hOf9q9Vc11VO7iaKgO-9_I/s400/Pumpkin+Pudding+3.jpg" width="400" /></a></div>
<br />
So, no pumpkin chocolate chip cookies because no spoon, and <a href="http://sundaytreats.blogspot.com/2010/11/white-chocolate-pumpkin-fudge.html">white chocolate pumpkin fudge</a> is out for the same reason. <a href="http://sundaytreats.blogspot.com/2011/10/pumpkin-donut-muffins.html">Pumpkin donut muffins</a>? Nope. Pumpkin pancakes? Er...with enough syrup I could use a spoon...<i>NO! Spoon foods only! </i>myself insists.<br />
<br />
<i>Okay then,</i> myself scoffs. <i>No need to get snippy.</i><br />
<br />
And then, as I reach for yet another Jello chocolate pudding, it dawns on me.<br />
<br />
<i>Pumpkin pudding! </i>myself exclaims!<br />
<br />
<i>YES! Pumpkin pudding! </i>myself agrees.<br />
<br />
And I'm so happy at the thought of pumpkin pudding, that I break into a big gri--<br />
<br />
Ah. That's why I'm not supposed to smile. It <i>hurts</i>.<br />
<br />
But I eventually (ok, basically immediately) recover and make the pudding, and it's just what the doctor ordered.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsToVahBoeyRFhudfFd9s7ehkZc0mzvGtteiW1wdSGfYdQUcvEZr5R1pgd84J9fQZ8351zu2NyLL5FyfYf53koe7P5uf3BXoF67Pfrb7tcv_jjshHdGkk_rmdWNbWWKIqFZUmFaBMFwYQ/s1600/Pumpkin+Pudding+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsToVahBoeyRFhudfFd9s7ehkZc0mzvGtteiW1wdSGfYdQUcvEZr5R1pgd84J9fQZ8351zu2NyLL5FyfYf53koe7P5uf3BXoF67Pfrb7tcv_jjshHdGkk_rmdWNbWWKIqFZUmFaBMFwYQ/s400/Pumpkin+Pudding+5.jpg" width="400" /></a></div>
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<br />
With ingredients you probably already have on hand, this pumpkin pudding would be an easy week-before-Thanksgiving treat. Or, if you have a pie-crust phobia but don't want to deny your Thanksgiving guests the pumpkin pie experience, this pudding could be just what you need.<br />
<br />
Lest I leave you feeling sorry for me and my spoon-only, no-smiling, less-talking state, I'll share that four days of having to choose what I eat, say, and smile at does have it's rewards. I've tried new foods, like this pudding, that I never would have tried otherwise. I've examined what's really important in my everyday chatter. And I've realized how blessed I am to have so much laughter in my life, even if I can't partake in it for a while. <br />
<br />
<i>Spoon-fed, silent, and smile-less, life is still good,</i> I think to myself.<br />
<i><br /></i><br />
<i>So true</i>, myself replies. <i>So true.</i><br />
<i><b><br /></b></i><br />
Best,<br />
Katie<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwooXF6HS6ps4v8eKwW59IcGHlYm77VH5Y1TTelJKglzuLrSAB4FS2OFH10OWGUyFsf7pw0v3PxtxwqIIF9L3cUSeeZw855cSHzdTYVxF8ESDUMmFNkpc5Ix2u_SY7ubwE5dGtp6wzCM/s1600/Pumpkin+Pudding+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwooXF6HS6ps4v8eKwW59IcGHlYm77VH5Y1TTelJKglzuLrSAB4FS2OFH10OWGUyFsf7pw0v3PxtxwqIIF9L3cUSeeZw855cSHzdTYVxF8ESDUMmFNkpc5Ix2u_SY7ubwE5dGtp6wzCM/s400/Pumpkin+Pudding+4.jpg" width="300" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Pumpkin Pudding</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Adapted slightly from <a href="http://www.marthastewart.com/355895/pumpkin-pudding">Martha Stewart</a></span><br />
Makes four servings<br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: #a0e1da;"></span></span><br />
<ul class="content-multigroup-group-ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1/2 cup firmly packed dark-brown sugar (I used light brown sugar)</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">3 tablespoons cornstarch</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1 1/2 cups half-and-half</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">3 large egg yolks</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1 tablespoon molasses (I used molasses, but next time will substitute with maple syrup...I don't care for the slight molasses taste)</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1/2 teaspoon salt</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1/2 cup boiling water</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1/2 cup pumpkin</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;">1/2 teaspoon pumpkin pie spice</span></li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; font-family: inherit;"><br /></span></li>
</ul>
<span class="Apple-style-span" style="background-color: white; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">1. Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. </span></span><div>
<span class="Apple-style-span" style="background-color: white; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></div>
<div>
<span class="Apple-style-span" style="background-color: white; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">2. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree and pumpkin pie spice; cook until very thick, about 2 minutes. Remove from heat; let cool slightly. Serve warm. For thicker, cold pudding, place pudding in bowl or small serving cups, cover with plastic wrap (to avoid a skin), and chill for at least one hour.</span></span></div>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-57589713849590238322011-10-30T15:58:00.000-04:002011-10-30T15:58:46.686-04:00Candy Corn Sugar Cookies<span class="Apple-style-span" style="font-family: Verdana, Arial, Tahoma; font-size: 12px;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqW0Bsrixwk9nlSb5nHa0vYRPjSYLZNvsG8g5K9NZmysMnBfdG9TOhMxW5saI6pFH0bg4o3lJGaeFjEgiH7Aq2-iS8IcF0QAXL0tjbTlHk8oFlQfi8aj025BLqe8LIvo_l3-0qbp4_-Q/s1600/Candy+Corn+Sugar+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqW0Bsrixwk9nlSb5nHa0vYRPjSYLZNvsG8g5K9NZmysMnBfdG9TOhMxW5saI6pFH0bg4o3lJGaeFjEgiH7Aq2-iS8IcF0QAXL0tjbTlHk8oFlQfi8aj025BLqe8LIvo_l3-0qbp4_-Q/s400/Candy+Corn+Sugar+Cookies+1.jpg" width="400" /></a></div>
<br />
Happy Halloween, everyone!<br />
<br />
Ok, so, last year for this haunted holiday, Katie and I decided to go scary, gross, and delicious with these oh-so-icky yet oh-so-yummy <a href="http://sundaytreats.blogspot.com/2010/10/eeewwww-eyeball-truffles.html">Oreo Cookie Eyeball Truffles</a>. Fun, yes. Horrific? Definitely. I think our inclination to go bloody had something to do with the whole vampire-zombie-werewolf trend...<br />
<br />
This year, we decided to bake up a treat from the other end of the Halloween spectrum. These little bitty cookies are the baking equivalent of a baby dressed up as a lady bug, or a doggie in a pumpkin suit, or anyone decked out as Winnie the Pooh. In short, they're super cute!<br />
<br />
They're also just as addicting as the candy they're modeled after, so I'm warning you now: practice self-control. You will thank me later. Your waistline will, too. And your dentist.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0epka_Y9mXyRl0LJF8q0DL6DX4hyphenhyphen09qgnZMKxQOGGwBguy-tzV2WUX0D4NwSLGB4Pj0LVTzD2tNgCMWuRO2-qrETeIuOLQe91Q92exZ7fkCnMJoEg17_DN69UJ0sVZBU5ldFkmFmRK0/s1600/Candy+Corn+Sugar+Cookies+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0epka_Y9mXyRl0LJF8q0DL6DX4hyphenhyphen09qgnZMKxQOGGwBguy-tzV2WUX0D4NwSLGB4Pj0LVTzD2tNgCMWuRO2-qrETeIuOLQe91Q92exZ7fkCnMJoEg17_DN69UJ0sVZBU5ldFkmFmRK0/s400/Candy+Corn+Sugar+Cookies+3.jpg" width="400" /></a></div>
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<br />
They ARE rather tiny cookies, though. So, you know, don't torture yourself. You can have more than one. Five would be ok. Or six, or seven, or ten.<br />
<br />
Actually, it's probably best to just make a double batch.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nVJFBaHwTbEdWv-R2bJ12h4o8NezvdlQOMDRDUjGKsZ9UDP242UnYKgBVJgMZEYTuVGoPc7O4qggTQh49Fe_VFOqe2EQYgZo4JGa_OtKGjybfsG9l-FwPjSER439mPvmNfLTw3savf0/s1600/Candy+Corn+Sugar+Cookies+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nVJFBaHwTbEdWv-R2bJ12h4o8NezvdlQOMDRDUjGKsZ9UDP242UnYKgBVJgMZEYTuVGoPc7O4qggTQh49Fe_VFOqe2EQYgZo4JGa_OtKGjybfsG9l-FwPjSER439mPvmNfLTw3savf0/s400/Candy+Corn+Sugar+Cookies+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vampires, this isn't for you! It's orange gel food coloring!</td></tr>
</tbody></table>
This recipe comes from the ladies at <a href="http://www.ourbestbites.com/2011/10/candy-corn-sugar-cookies/">Our Best Bites</a>. The step-by-step photos they've posted are excellent, so rather than re-creating them, Kate and I decided that you all could exercise your fingers and click your way on over!<br />
<br />
So if you're feeling this Halloween like you'd rather hear some "Oohh, how cute!" than some "Oohhh, how gross!", bake up some adorableness candy-corn style.<br />
<br />
Happy treating!<br />
<br />
-Becky<br />
<strong><br /></strong><br />
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<strong><span class="Apple-style-span" style="font-weight: normal;"></span></strong><br />
<strong><br /></strong><br />
<strong>Candy Corn Sugar Cookies</strong><br />Adapted from <a href="http://www.ourbestbites.com/2011/10/candy-corn-sugar-cookies/">Our Best Bites</a><br />
<br />
Ingredients:<br />
1 batch sugar cookie dough (like <a href="http://sundaytreats.blogspot.com/2011/04/frosted-lemon-sugar-cookies.html">this one</a>*)<br />Yellow and orange food coloring<br />
*For these cookies though, I replace the lemon extract with almond extract<br />
<br />
Optional:<br />
Sanding sugar, coarse raw sugar, or sprinkles<br />Almond bark or white chocolate, melted<br />
<br />
Instructions:<br />
<br />
<ol>
<li>Divide prepared sugar cookie dough into three equal portions. Set aside one portion as the white part of the candy corn. Color one portion with yellow food coloring, the other with orange. Gel food coloring gives you the brightest color, but liquid food coloring will work as well. Be sure to add food coloring in small bits until you are satisfied with the color. Also, unless you want to wash your beaters, do the yellow first!</li>
<li>Line a standard loaf pan with plastic wrap. Gently press the uncolored dough into the bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough). The taller the layer of dough, the larger your cookies will be. Layer orange dough on top of previous layer and gently smooth flat. Finally, layer yellow dough and gently smooth top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or, store the dough in the fridge for 2-3 days before baking.</li>
<li>When ready to bake, remove plastic wrap, lift dough out of the loaf pan onto a cutting board, and slice loaf into 1/4-inch slices. So the dough remains chilled, it is best to work with just a few slices at a time, placing the remaining dough back into the loaf pan and the fridge.</li>
<li>Trim the top of each slice to make a straight line. Then, cut each slice into triangle shapes and dip top side in sugar if desired. Bake according to sugar cookie directions, noting that these small cookies may bake more quickly than the recipe indicates. Cool 1-2 minutes on pan, then transfer to a wire rack to cool completely. </li>
<li>If desired, dip ends in almond bark or white chocolate and decorate with sprinkles. Store cookies in an airtight container up to 5 days.</li>
</ol>
<br />Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-53731306907192953762011-10-23T15:01:00.001-04:002011-10-23T15:01:21.429-04:00Introducing EATS & SWEETS - a new cookbook!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2Ydxa9AADZ4ThhLuZJgW0_l6KJrQ27ZUCHuGz_F-rne8GNw5vgn33wMU1VYGvbqPxDwiK6uO_9XHFXpv9-WjHpncPU423_Ka7Ev4wM_y_ZgIPpghft26HuUN-ocCiU61LdLektDj8eE/s1600/Cookbook+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2Ydxa9AADZ4ThhLuZJgW0_l6KJrQ27ZUCHuGz_F-rne8GNw5vgn33wMU1VYGvbqPxDwiK6uO_9XHFXpv9-WjHpncPU423_Ka7Ev4wM_y_ZgIPpghft26HuUN-ocCiU61LdLektDj8eE/s400/Cookbook+2.jpg" width="400" /></a></div>
<br />
Hellloooooo Readers! Happy Sunday!<br />
<br />
Today I am very excited to show you something Becky and I have been working on for the better part of the year...it's a cookbook!!!!<br />
<br />
EATS & SWEETS is a collection of over 25 appetizer and dessert recipes that were served at the <a href="http://www.stignatiusloyola.org/index.php/faith_formation/ignatian_young_adults">Ignatian Young Adults (IYA)</a> socials at St. Ignatius Loyola Parish in NYC during the 2010-2011 year. <br />
<br />
Becky and I are on the IYA committee, and when it was suggested that we do a cookbook as a fundraiser for the group, we said we'd put it together. (They think we were being generous, but it's always been a dream of ours to publish a cookbook. Isn't it great when everybody wins?)<br />
<br />
The cookbook has an EATS section (appetizers), with recipes like...<br />
<br />
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<br /></div>
...and a SWEETS section (desserts), with many recipes you already know, like <a href="http://sundaytreats.blogspot.com/2010/06/oatmeal-lemon-creme-bars.html">Oatmeal Lemon Creme Bars</a>, <a href="http://sundaytreats.blogspot.com/2011/03/berry-cornmeal-crumble-bars.html">Berry Cornmeal Crumble Bars</a>, and <a href="http://sundaytreats.blogspot.com/2011/03/chewy-chocolate-chip-cookie-bars.html">Chewy Chocolate Chip Cookie Bars</a>, plus some new recipes, like Raspberry Oatmeal Bars.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcdPU0yP5pYtT5RKFmO-X0Qf_bphDtvgssB_-JnAjmvZJf-dWSnj5aHhikpJm1zyaOSzsbL-VzLMy1x2v5yk_vR-GRYUleoU34OEjnjMphov0vNHz6dD3K5m3wuGkxnn5w5IOizlcu6I/s1600/Cookbook+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcdPU0yP5pYtT5RKFmO-X0Qf_bphDtvgssB_-JnAjmvZJf-dWSnj5aHhikpJm1zyaOSzsbL-VzLMy1x2v5yk_vR-GRYUleoU34OEjnjMphov0vNHz6dD3K5m3wuGkxnn5w5IOizlcu6I/s400/Cookbook+6.jpg" width="400" /></a></div>
<br />
Beck and I were determined to reinvent the church cookbook - no spiral bound, endless expanse of B&W typewritten recipes for us. It's the 21st century, people!<br />
<br />
We thought it would be a piece of cake. We already had several recipes and photographs on hand thanks to this blog, after all.<br />
<br />
Boy were we wrong.<br />
<br />
It's one thing to post recipes and photographs on a (semi-)weekly basis one at a time, as you please, with the option to go back and change things later as you like. It's a whole other beast to put together a physical book. There was a recipe style guide to consider, photo dpi's to be checked, recipes to be made and re-photographed, budget numbers to be balanced, and deadlines to <strike>torture us </strike>keep us on track.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPWAoEne0Uth7F1m9R3G-NvWL_TTHHXe17fETMZh4WKWyCm_75emyipJwldpPig4VUOn16RKUj3KQmsgJq1fwjoJYa_xj2H9BBe5k6c2cd5eEuhVHus30y0mhE4kR6vW3m9BLVZ-RJtQ/s1600/Cookbook+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPWAoEne0Uth7F1m9R3G-NvWL_TTHHXe17fETMZh4WKWyCm_75emyipJwldpPig4VUOn16RKUj3KQmsgJq1fwjoJYa_xj2H9BBe5k6c2cd5eEuhVHus30y0mhE4kR6vW3m9BLVZ-RJtQ/s400/Cookbook+5.jpg" width="400" /></a></div>
<br />
I don't know why the hard work came as a surprise to me...I make books for a living, after all. I suppose I didn't realize that while as an editor I am only responsible for one part of the publishing process, here I played all roles - author, editor, designer, copyeditor, proofreader, production manager, marketer, publicist, sales person, and bookseller. There were even some nights I dreamed of cookbooks.<br />
<br />
But man, when that first finished copy arrived, it was like all the Christmas mornings of my lifetime put together. I understood just a little bit more how my authors at work feel when they see their finished books for the first time.<br />
<br />
Of course, the best part of all this is that proceeds go right back to support IYA programming. <br />
<br />
Check out the fancy-schmancy book preview below and if you like what you see, feel free to click through to the Blurb bookstore and order a copy for yourself, or for yourself and your 50 closest friends :-)<br />
<br />
-Katie<br />
<br />
<div style="text-align: left; width: 450px;">
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<a target="_new" href="http://www.blurb.com/books/preview/2375313?ce=blurb_ew&utm_source=widget"><img src="http://bookshow.blurb.com/bookshow/cache/P3252067/md/wcover_2.png"></img></a></object><br />
<div style="display: block;">
<a href="http://www.blurb.com/bookstore/detail/2375313?ce=blurb_ew&utm_source=widget" style="margin: 12px 3px;" target="_blank">Eats & Sweets by The Ignatian Young Adults at St. Ignatius Loyola Parish, NYC</a> | <a href="http://www.blurb.com/landing_pages/bookshow?ce=blurb_ew&utm_source=widget" style="margin: 12px 3px;" target="_blank">Make Your Own Book</a></div>
</div>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-64092821717503186112011-10-16T09:00:00.000-04:002011-10-16T09:00:05.777-04:00Pumpkin Donut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfSDMEHEDUw_xXb1ELu7LfBWbKvrVw716C0zNgMzaluh8NuK03vrZMpzRdrRBCvclAKazZiYPR-VkYfaR34lucYk03pc0rdGKC2nZKVcJX8FFuAoJFbhnVKUdPFI3nYP4dlRev_nxf8Q/s1600/Pumpkin+Donut+Muffins+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfSDMEHEDUw_xXb1ELu7LfBWbKvrVw716C0zNgMzaluh8NuK03vrZMpzRdrRBCvclAKazZiYPR-VkYfaR34lucYk03pc0rdGKC2nZKVcJX8FFuAoJFbhnVKUdPFI3nYP4dlRev_nxf8Q/s400/Pumpkin+Donut+Muffins+1.jpg" width="400" /></a></div>
<br />
Hey chickadees,<br />
<br />
Let's play a game. Touch your nose with your right hand if you remember the<i> </i><b>Mini Donut Muffins</b> Beck and I made last year. Need <a href="http://sundaytreats.blogspot.com/2010/08/mini-donut-muffins.html">a reminder</a>?<br />
<br />
Heck, even if you don't remember the Mini Donut Muffins and are too lazy to click through the link above, touch your nose anyway. Everyone can play this game.<br />
<br />
Go on. Right hand to nose.<br />
<br />
Very good.<br />
<br />
Now, keeping your right hand where it is, touch your right ear with your left hand if you like <b>pumpkin</b>.<br />
<br />
Now, extend your right arm out in front of you if you think the <b>combination of Mini Donut Muffins plus pumpkin</b> would be superb.<br />
<br />
Yes. I know this particular move is a bit harder. Channel your inner pretzel. You can do it. Right arm out in front of you.<br />
<br />
Very good.<br />
<br />
Now wave your right arm up and down and make a noise like an elephant.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLOJfbw3BBAZdVBt_HPIWfjg_qLR5BzMsJK1lgvrv_Mv5jngOgGmn6Hw0586Yx2049vAlOzQA0A2iT74jwznM0EJTAmo8pmuG9eQGqu-uAnavcyGVtlDAfETHMJm6lCrG6oagWgqP1is/s1600/Pumpkin+Donut+Muffins+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLOJfbw3BBAZdVBt_HPIWfjg_qLR5BzMsJK1lgvrv_Mv5jngOgGmn6Hw0586Yx2049vAlOzQA0A2iT74jwznM0EJTAmo8pmuG9eQGqu-uAnavcyGVtlDAfETHMJm6lCrG6oagWgqP1is/s400/Pumpkin+Donut+Muffins+2.jpg" width="400" /></a></div>
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What?!</div>
<br />
No, of course I wasn't trying to make you look like a fool! I was only trying to make you look like an elephant :-) Please don't blame me--these Pumpkin Donut Muffins I made on my vacation make me do strange things.<br />
<br />
Things like playing Twister on my parents' new multi-colored rug, eating oddly-flavored jelly beans, painting farm animals on tiny ceramic bowls, and measuring dry ingredients for baked goods very late at night after everyone else has gone to bed...<br />
<br />
...and apparently making other people act like circus animals. I really have no idea where that whole elephant thing came from. But really, these are bite-sized donuts, plus pumpkin, coated in butter and cinnamon and sugar. Does it get any better than that?<br />
<br />
It's enough to make anyone go a little elephant.<br />
<br />
Enjoy!<br />
- Katie<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLOJfbw3BBAZdVBt_HPIWfjg_qLR5BzMsJK1lgvrv_Mv5jngOgGmn6Hw0586Yx2049vAlOzQA0A2iT74jwznM0EJTAmo8pmuG9eQGqu-uAnavcyGVtlDAfETHMJm6lCrG6oagWgqP1is/s1600/Pumpkin+Donut+Muffins+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLOJfbw3BBAZdVBt_HPIWfjg_qLR5BzMsJK1lgvrv_Mv5jngOgGmn6Hw0586Yx2049vAlOzQA0A2iT74jwznM0EJTAmo8pmuG9eQGqu-uAnavcyGVtlDAfETHMJm6lCrG6oagWgqP1is/s400/Pumpkin+Donut+Muffins+2.jpg" width="400" /></a></div>
<br />
<b><span class="Apple-style-span" style="font-family: inherit;">Pumpkin Donut Muffins</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Adapted from <a href="http://www.blueeyedbakers.com/home/2011/9/26/petite-pumpkin-spice-donuts.html">Blue Eyed Bakers</a></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><i>Makes 24 mini muffins</i></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">For Donuts:<br />1 3/4 cups flour<br />1 1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />1/2 teaspoon allspice<br />1/8 teaspoon ground cloves<br />1/3 cup vegetable oil<br />1/2 cup brown sugar<br />1 egg<br />1 1/2 teaspoons vanilla extract<br />3/4 cup canned pumpkin<br />1/2 cup milk</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">For Coating:<br />1/4 cup butter, melted<br />1/3 cup sugar<br />1 1/2 tablespoons cinnamon</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven 350 F. Spray 24 mini muffin cups with cooking spray and set aside.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">2. In a bowl, mix flour, baking powder, salt and spices together and set aside.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">3. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">4. Fill each muffin cup with the batter. Muffin wells will be pretty full but not overflowing. Bake for 10-12 minutes, until muffins spring back when gently pressed. Let muffins cool in pans for one minute, then tip on their sides so the bottoms don't steam. After a few minutes, transfer muffins to wire racks.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">5. While the muffins are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), dip tops in melted butter, then in cinnamon-sugar mixture. Serve immediately.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><i><br /></i></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><i>*Note: If you're not going to serve the muffins immediately, you can bake them up to a day in advance and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy. Or, use a pastry brush to brush on butter instead of dipping muffins in butter in order to use less butter. </i></span>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-63859396784504146532011-10-09T13:18:00.000-04:002011-10-09T13:18:08.860-04:00Raspberry Cream Cheese Coffee Cake Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdekoBV8xLnoVRTdGTcv_QIGz7k7tXZr_Zt0ElZG2mv9MUJeQv85Li1Aw157IDwB6dGtU_Uwf0kGcq-7aKMLKn-HvGkToL2TifJfF1j0Lorh2vo-YmrXjbtic4IpgcJJXORpcRGtGL0G8/s1600/Strawberry+Coffee+Cake+Muffins+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdekoBV8xLnoVRTdGTcv_QIGz7k7tXZr_Zt0ElZG2mv9MUJeQv85Li1Aw157IDwB6dGtU_Uwf0kGcq-7aKMLKn-HvGkToL2TifJfF1j0Lorh2vo-YmrXjbtic4IpgcJJXORpcRGtGL0G8/s400/Strawberry+Coffee+Cake+Muffins+5.jpg" width="400" /></a></div>
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<br />
Hey Readers!<br />
<br />
It's October, which means Becky and I are in California for our little annual family reunion. And by "Becky and I," I mean "just me". Becky got stuck in NY this year :-(<br />
<br />
But distance can't keep this baking team apart. When Becky heard I was making the <a href="http://sundaytreats.blogspot.com/2010/10/raspberry-cream-cheese-coffee-cake.html">Raspberry Cream Cheese Coffee Cake</a> for the Cali guests (which has disappeared in the time it has taken me to write this post!), she decided to participate from afar. Of course, Beck doesn't have a houseful of guests to bake for; her coffee cake needed to be portable so she could distribute it to friends in NY. Thus, Raspberry Cream Cheese Coffee Cake Muffins were born.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn7hB98astwOYzvftGtQp78Fk-OvaBu6AhPA8m7q17ivzXgfEXKbt2Qa6lehPkM5DpHwwfhLbWOK60ueNst7J2vCCW_YJCgMRtbi1j0Mj4mchLJdLRQsKgRtMFyiJt9C-qqGBYaVACy0/s1600/Strawberry+Coffee+Cake+Muffins+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn7hB98astwOYzvftGtQp78Fk-OvaBu6AhPA8m7q17ivzXgfEXKbt2Qa6lehPkM5DpHwwfhLbWOK60ueNst7J2vCCW_YJCgMRtbi1j0Mj4mchLJdLRQsKgRtMFyiJt9C-qqGBYaVACy0/s400/Strawberry+Coffee+Cake+Muffins+3.jpg" width="400" /></a></div>
<br />
To make muffins, simply mix up the coffee cake batter, divide it into 12-14 muffin cups, add a dollop of cream cheese and a dollop of jam, and bake for 20 minutes. Add icing if desired.<br />
<br />
Easy-peasy raspberry cream cheesy muffins!<br />
<br />
We miss you in Cali, Beck...though I think in your absence, I'm entitled to eat your slice of coffee cake :-)<br />
<br />
-Katie<br />
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<span class="Apple-style-span" style="font-family: inherit;"><b>Raspberry Cream Cheese Coffee Cake Muffins</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Makes 12-14 muffins</span><br />
<i><span class="Apple-style-span" style="font-family: inherit;"><br /></span></i><br />
<i><span class="Apple-style-span" style="font-family: inherit;">Coffee Cake:</span></i><br />
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<span class="Apple-style-span" style="font-family: inherit;">2 cups all-purpose flour<br />2 teaspoons baking powder<br />1/3 cup sugar<br />1/4 teaspoon cream of tartar*<br />1/4 teaspoon salt<br />1/2 cup butter cut into small pieces and chilled<br />3/4 cup milk<br />4 ounces cream cheese<br />4 ounces raspberry jam</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Note: To use a baking mix such as Bisquick, replace first five ingredients with 2 cups baking mix, adding a tablespoon of sugar.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">*we've also used baking soda in a pinch</span></div>
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<i><span class="Apple-style-span" style="font-family: inherit;">Powdered Sugar Glaze:</span></i></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 cup powdered sugar, sifted</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon vanilla</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1-2 teaspoons milk</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to 375 degrees. Line 12-14 muffin wells with paper liners.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. Place flour, baking powder, sugar, cream of tartar, and salt (or 2 cups baking mix plus 1 tbsp sugar) in a large bowl. Using a pastry cutter, two knives, or your fingers, cut in the butter until dough resembles course crumbs.<br /><br />3. Add milk and stir until evenly moistened. Dough will be quite sticky.<br /><br />4. Place dough in muffin cups. Dollop a heaping teaspoon of cream cheese on top of each muffin, then a heaping teaspoon of jam.</span></div>
<span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><div class="MsoNormal" style="margin-bottom: 0.1pt; margin-left: 0in; margin-right: 0in; margin-top: 0.1pt;">
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5. Bake for 20 minutes or until nicely browned. Remove from oven and allow to cool 15 minutes.</div>
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6. If icing is desired, whisk together powdered sugar, vanilla, and one teaspoon milk. Continue to add milk until glaze reaches drizzling consistency. Drizzle glaze over muffins.</div>
</span></span>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-26560201599678397512011-09-25T19:13:00.002-04:002011-09-25T19:14:13.314-04:00Coca-Cola Cupcakes<span class="Apple-style-span" style="background-color: white; line-height: 20px;"></span><br />
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<br />
About a month ago, on a rainy Saturday afternoon, friend Katie and I went on a Katie Date to Red Hook, Brooklyn.<br />
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Red Hook is well known among New Yorkers because it is home to the water-taxi accessible IKEA. But it wasn't IKEA that motivated us to take the two hour, one-way trip there that day (not that we didn't take advantage of our vicinity and stop in for some Swedish meatballs. Obviously.)<br />
<br />
It was the <a href="http://bakednyc.com/">Baked</a> bakery that called to us, which I had first heard about years ago on <i>The Best Thing I Ever Ate. S</i>ome celebrity chef said that Baked's Sweet & Salty Brownie was the best brownie they'd ever had.<br />
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Naturally, the Sweet & Salty Brownie was the first thing I ordered. But Katie and I didn't stop there. Oh no. We had traveled by subway <i>and </i>bus to get there, after all. This trip was gonna be worth it.<br />
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Here's what we ordered:<br />
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Now, mind you, this photo doesn't do the size of these baked goods justice. That grasshopper bar is about the size of my palm (and probably contains half a pound of powdered sugar), and that slice of cake is as big as one of those giant blue IKEA bags. Seriously. (Okay, not seriously, but it was at least as big as the pile of meatballs I ate, and you know how I feel about meatballs).<br />
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So it's no surprise we didn't finish everything. But there was one thing we finished faster than I get lost in IKEA.<br />
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Can you guess what it was?<br />
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...<br />
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Hint #1: This is not a trick question.<br />
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...<br />
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Hint #2: Did you read the title of this post?<br />
<br />
...<br />
<br />
Hint #3: Really? You need a third hint?<br />
<br />
...<br />
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Time's up! Did you guess the...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtAGDatFg7MSlwYZVVwUBMhQ8Dxnze9yK-_umrDJj3I5_NdEaGrl6AbfKre4NJhEMPrwvIWO7zU8jDquzhUyFxRb3lnRLz5LXKe6BDSbAEOObGqAG2sRdKmYTub_RbckZm81ImtT11qs/s1600/Baked+2+picnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtAGDatFg7MSlwYZVVwUBMhQ8Dxnze9yK-_umrDJj3I5_NdEaGrl6AbfKre4NJhEMPrwvIWO7zU8jDquzhUyFxRb3lnRLz5LXKe6BDSbAEOObGqAG2sRdKmYTub_RbckZm81ImtT11qs/s400/Baked+2+picnik.jpg" width="400" /></a></div>
<br />
...Coca-Cola Cake?<br />
<br />
Wow! You're so smart! Almost as smart as whoever invented Swedish meatballs! And this cake!<br />
<br />
Man, was that Coca-Cola Cake GOOD. Mouth watering dark chocolate cake with frosting half an inch thick...<br />
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It was so good that I ran home and made a cupcake version for my co-worker's birthday the very next day.<br />
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I adapted the recipe from the first cookbook by Baked's creators, Matt Lewis and Renato Poliafito, which has a recipe for Root Beer Bundt Cake. I simply substituted Coca-Cola for the Root Beer. (I've made the Root Beer version before too - also very good.) You can't really taste the cola, but it does give the cake a certain "what <i>is</i> that flavor?" quality.<br />
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Also: this frosting is TO DIE FOR. If I had to choose between eating a tub of this frosting and eating a heaping pile of meatballs, I would toil over that decision, but in the end, I'd definitely choose this frosting. It's become a staple in our house - we use it on cupcakes, <a href="http://sundaytreats.blogspot.com/2011/01/chocolate-fudge-cake.html">Chocolate Fudge Cake</a>, and empty spoons.<br />
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Just the last week, the other Katie told me she couldn't stop thinking about the Coca-Cola Cake we ate at Baked. That makes two of us. If you're in the NYC area, head on over to Red Hook (via subway, bus, water taxi, or all three) and make sure to try it (either before or after your Swedish meatballs--we won't tell if you eat dessert first. We did). If you're not in the NYC area, I can't help with the meatballs, but the recipe for the cake is below.<br />
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Enjoy!<br />
-Katie (and Katie)<br />
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<b>Coca-Cola Cupcakes</b><br />
Adapted from <a href="http://www.indiebound.org/book/9781584797210">Baked: New Frontiers in Baking</a> via <a href="http://www.bakedperfection.com/2009/09/root-beer-bundt-cake.html">Baked Perfection</a><br />
Makes approximately 22 cupcakes.<br />
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<span class="Apple-style-span" style="font-family: inherit;"><b>For the cupcakes</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 cups Coca-Cola (do not use Diet Coke)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup dark unsweetened cocoa powder<br />1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces<br />1 1/4 cups granulated sugar<br />1/2 cup firmly packed dark brown sugar<br />2 cups all purpose flour<br />1 1/4 tsp baking soda<br />1 tsp salt<br />2 large eggs</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; line-height: 20px;"><b>For the Coca-cola Fudge Frosting</b></span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">2 oz dark chocolate, melted and cooled slightly</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; line-height: 20px;">1/2 cup (1 stick) unsalted butter, softened<br />1 tsp salt</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; line-height: 20px;">1/4 cup Coca-cola</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; line-height: 20px;">2/3 cup dark unsweetened cocoa powder</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">2 1/2 cups confectioners’ sugar</span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Make the cupcakes</span><span class="Apple-style-span" style="background-color: white; line-height: 20px;"></span></span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">1. Preheat the oven to 350F. Line 22 cups of a muffin tin with paper liners.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">2. In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">3. In a large bowl, whisk flour, baking soda, and salt together.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">4. In a small bowl, whisk eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold flour mixture into cocoa mixture. The batter will be slightly lumpy—do not overbeat, as it could cause the cake to be tough.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">5. Use an ice cream scoop or 1/4 cup measuring cup to pour the batter into prepared baking pans. Bake cupcakes for 25 minutes or until a small knife (or toothpick) comes out clean.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">6. Transfer cupcakes to a wire rack. Let cool for 3 minutes, then gently flip cupcakes on their sides in muffin tins so they don't get soggy. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Make the frosting</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. (Note: If you don't have a food processor, a hand mixer works just fine.)</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">2. Use a knife or offset spatula to spread the fudge frosting on the cupcakes. Decorate with sprinkles if desired. Let frosting set before serving.</span><br />
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<span class="Apple-style-span" style="color: #6f3c1b; font-family: Georgia, serif; font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoP1I-ReMEfNnoGVCP7N4JF9SMefczTflc2_JE1FI02UdWsNFnK6xSMkWiyF0H4PWZT6y1rYdZ20d3vdiPt37Mf5d0lOw_I8ZE4orGkkhdlU2E7xtinczyc5A1kR4nSJmhomlZ8_fWDgj/s1600-h/Root+Beer+Bundt+Cake+2+from+Baked+Perfection.jpg" style="color: #6f3c1b; text-decoration: none;"></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoP1I-ReMEfNnoGVCP7N4JF9SMefczTflc2_JE1FI02UdWsNFnK6xSMkWiyF0H4PWZT6y1rYdZ20d3vdiPt37Mf5d0lOw_I8ZE4orGkkhdlU2E7xtinczyc5A1kR4nSJmhomlZ8_fWDgj/s1600-h/Root+Beer+Bundt+Cake+2+from+Baked+Perfection.jpg" style="color: #6f3c1b; text-decoration: none;"></a>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-54905432455302514232011-09-11T07:00:00.000-04:002011-09-11T07:00:08.883-04:00World Peace Cookies<br />
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I'm not sure when I heard about these cookies for the first time, but they've been on my to-bake list for a while. It was the name that first caught my attention.</div>
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"What could possibly be in those cookies?" I wondered. "Good listening skills? Understanding? Courage? Not just mere tolerance of people and cultures different from our own, but arms and hearts that embrace and celebrate our many differences?"</div>
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That would be one complicated cookie.</div>
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As it turns out, these cookies are not complicated at all. They are simple (albeit unorthodox) sables--shortbread cookies with a chocoately, salty twist.<br />
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While the story behind their name comes from Dorie Greenspan's neighbor who was convinced that a daily dose of these cookies would ensure peace the world round, I think the name is appropriate based on flavor alone.</div>
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With a little sweetness and a little saltiness, these cookies remind us that peace is all about balance. It's about taking something someone says (and in this case, the cookies we eat), with a grain of salt. It's about standing up for what we believe in...in this case, chocolate. And it's a reminder that sometimes in order to achieve peace, we must have courage to take something we're comfortable with (shortbread cookies), and turn it on its head (Sea salt? In my cookies?!).</div>
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As I sit here in New York amid remembrances of 9/11, I'm not entirely convinced that a daily dose of these cookies would achieve world peace.</div>
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But they would be a start.</div>
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My thoughts and prayers are with all who lost loved ones on 9/11. May your hearts find peace. To all our readers--may each of us find ways--cookie baking or otherwise--to be daily instruments of peace for our families, our communities, and our world.</div>
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<div class="p1">
Best,</div>
<div class="p1">
Katie</div>
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<span class="s1"><b>World Peace Cookies</b></span><span class="s2"><br />
</span><span class="s3">Adapted from Dorie Greenspan via <a href="http://smittenkitchen.com/2007/01/in-which-world-peace-eludes-me/">Smitten Kitchen</a></span></div>
<div class="p2">
Makes about 36 cookies</div>
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<div class="p2">
1 1/4 cups flour<span class="s4"><br />
</span>1/3 cup unsweetened cocoa powder<span class="s4"><br />
</span>1/2 teaspoon baking soda<span class="s4"><br />
</span>1 stick plus 3 tablespoons (11 tablespoons total) unsalted butter, at room temperature<span class="s4"><br />
</span>2/3 cup (packed) light brown sugar<span class="s4"><br />
</span>1/4 cup sugar<span class="s4"><br />
</span>1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt (I used 1/2 teaspoon kosher salt)<span class="s4"><br />
</span>1 teaspoon vanilla extract<span class="s4"><br />
</span>5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips</div>
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<span class="s3"><b>Prepping the dough:</b></span></div>
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1. Sift the flour, cocoa and baking soda together.</div>
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2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. Turn off the mixer. </div>
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<br /></div>
<div class="p2">
3. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.</div>
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<div class="p2">
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours (I froze for 2 hours). (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)</div>
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<div class="p2">
<b><span class="s3">Getting ready to bake</span>: </b></div>
<div class="p2">
5. Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.</div>
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<div class="p2">
6. Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.</div>
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<br /></div>
<div class="p2">
7. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.</div>
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<span class="s3"><b>Serving:</b></span> The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.</div>
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<span class="s3"></span></div>
<div class="p2">
<span class="s3"><b>Do ahead:</b></span> Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a couple minutes to the baking time.</div>
Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0tag:blogger.com,1999:blog-2575225565983237869.post-82576255597215041622011-08-28T00:56:00.000-04:002011-08-28T00:56:29.720-04:00Lemon Cornmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcoQUyIMRGLZyxJWB8NysNzLn7BGKvCgvX-eQSkXyfCKN0H0ufap6YoLMoSULGU25NYnd3I-tBTxW1TsJqgthtoge7NGZZ01n4o-ao-JS7rGFLA-EXQKkCAuXN9KyddfvrMBJWiPgqEdg/s1600/Lemon+Cornmeal+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcoQUyIMRGLZyxJWB8NysNzLn7BGKvCgvX-eQSkXyfCKN0H0ufap6YoLMoSULGU25NYnd3I-tBTxW1TsJqgthtoge7NGZZ01n4o-ao-JS7rGFLA-EXQKkCAuXN9KyddfvrMBJWiPgqEdg/s400/Lemon+Cornmeal+Cookies+1.jpg" width="300" /></a></div>
Hey Readers! How are ya?<br />
<br />
Are you holed up in your apartment waiting out Hurricane Irene, like I am? Are you using the hurricane as an excuse to watch old episodes of Mission Impossible, like I am? Are you also using it as an excuse to make Banana Bread Pudding, like I am?<br />
<br />
No?<br />
<br />
Oh. Why not?<br />
<br />
Because you're at the <i>beach</i> today?<br />
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<br />
WHY?! ARE YOU CRAZY?! GO HOME! ON YOUR WAY, STOP AT THE SUPERMARKET AND WAIT IN LINE FOR AN INSANE AMOUNT OF TIME TO BUY WATER AND SOUP AND TOILET PAPER! WHILE WALKING HOME, CALL YOUR MOTHER TO ASSURE HER YOU ARE OKAY! AND CALL GRANDPA, TOO! WHEN YOU GET HOME, BOARD UP YOUR WINDOWS! FILL YOUR BATHTUB! LOCATE YOUR FLASHLIGHT! BE PREPARED, DEAR READERS!<br />
<br />
What's that you say? You're not even on the east coast?<br />
<br />
Oh.<br />
<br />
Sorry. Please excuse my shouting. I fear that being holed up in my apartment has caused me to eat quite a bit of sugar recently.<br />
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<br />
The beach huh? That must be nice. I was at the beach once. Only seven days ago, in fact. And I brought these Lemon Cornmeal Cookies.<br />
<br />
Reasons these cookies are great for the beach:<br />
<br />
1) They're sturdy enough to withstand the schlep to the beach.<br />
<br />
2) They do not melt in the sun.<br />
<br />
3) The cornmeal gives them a sandy texture, which means you can eat 'em with sandy fingers and never know the difference.<br />
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4) They remind me of sand dollars.<br />
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5) And the sun.<br />
<br />
6) And frisbees.<br />
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7) In fact, if you got desperate for beach sports equipment, you could probably use these as frisbees.<br />
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8) You could probably also use them to shield your eyes from the sun while you sunbathed. But then a seagull might swoop down to steal a cookie and poke your eyes out in the process...<br />
<br />
...which would be worse: being on a beach during a hurricane, or getting your eyes poked out by seagulls?<br />
<br />
What's that?<br />
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<br />
Oh. Yes. You're absolutely right. I should lay off the sugar before I go <i>completely</i> loopy.<br />
<br />
Here's the bottom line: Stay safe during this hurricane, and if you're not on the east coast and are enjoying the beach, take these Lemon Cornmeal Cookies. But stay away from seagulls.<br />
<br />
Best,<br />
Katie<br />
<span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 20px;"><b><br /></b></span><br />
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<span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 20px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><b>Lemon Cornmeal Cookies</b></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">Adapted from Cooking Light, via <a href="http://me-myself-and-pie.blogspot.com/2010/07/lemon-cornmeal-cookies.html">Me, Myself &amp;amp; Pie</a></span><br />
<span class="Apple-style-span" style="line-height: 20px;">Makes approximately 3 dozen cookies</span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span><span class="Apple-style-span" style="background-color: white; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup all-purpose flour</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup yellow cornmeal<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1/4 teaspoon ground ginger<br />3/4 cup plus 2 tablespoons sugar<br />6 tablespoons butter, softened<br />1 large egg<br />1 tablespoon lemon zest<br /><u><br /></u></span></span><span class="Apple-style-span" style="background-color: white; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to 350°. Line baking sheets with parchment.</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">2. Whisk flour, cornmeal, baking soda, salt, and ground ginger in a medium bowl and set aside.</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">3. In a large bowl, cream sugar and butter with an electric mixer until light and fluffy. Scrape sides of bowl occasionally. Add egg; beat well. Beat in lemon zest.</span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">4. Add flour mixture in two batches, beating well until incorporated.</span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">5. Use a cookie scoop or teaspoon to scoop 1 1/2 teaspoons of dough. Roll dough between palms to make a ball. Place dough balls 2 inches apart on prepared baking sheets. </span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">6. Bake for 12 minutes or until lightly browned and almost firm, rotating pans halfway through. Cool cookies on pans for 2 minutes or until firm. Transfer to wire racks to cool completely. Store cookies in an airtight container for up to 3 days.</span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 20px;">Note: I made these once on a very hot day and the cookies spread a lot more, so if it's very hot in your kitchen, you may want to consider chilling the dough first, and in between batches.</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-23245967039787114772011-08-14T12:06:00.004-04:002011-08-14T12:08:12.153-04:00Butterscotch Pudding<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm just gonna say it: I've had a tough week. So tough, in fact, that I've come down with spoon-food syndrome.<br />
<br />
Spoon-food syndrome (SFS): The state of only wanting to eat comfort foods consumed with a spoon.<br />
<br />
Things such as:<br />
<br />
Cereal. Pudding. Soup. More pudding. More cereal. Spaghetti.<br />
<br />
Wait. <i>You</i> don't eat spaghetti with a spoon?<br />
<br />
Well I do, or at least I did this week. Even when the lady sitting across the lunch table looked at me funny over her super expensive sunglasses and schmancy mineral water.<i> </i><br />
<br />
<i>I don't care what you think, Manhattan Lady! I need my spoon this week, okay?!</i><br />
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Geez.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuQc_6a0Idch50YG0ymB7RDLPxt3eoyFW71fIYMV6AVlaAllCTYQMrkKXB0rehNaJRpvpnBDfOBE2C1zuXiXEGeN4l-k3hEvbxu7pZ0-33Fo8jpa48kEl5tdIf3RjqL436IfGATZ4dXU/s1600/Butterscotch+pudding+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuQc_6a0Idch50YG0ymB7RDLPxt3eoyFW71fIYMV6AVlaAllCTYQMrkKXB0rehNaJRpvpnBDfOBE2C1zuXiXEGeN4l-k3hEvbxu7pZ0-33Fo8jpa48kEl5tdIf3RjqL436IfGATZ4dXU/s400/Butterscotch+pudding+4.jpg" width="300" /></a></div>
<br />
Point is, I've gone through a lot of spoons this week. And, up until I made this pudding, all those spoons were shoveling food into my mouth that I hadn't made myself. Because if I'm suffering from SFS, I'm definitely not up for making said SF myself.<br />
<br />
But then something happened.<br />
<br />
I ran out of spoons.<br />
<br />
If I wanted more spoon food, I was going to have to wash the dishes.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfkut8g4M4yDVa4T3kStFyEcZVcVxhlFkPsl0IMU-DMvomZm6ZZGMEXe1fRy2GC_zYTr3908of7XkaP7cnjaxNbVwKqhCdcUfTqDsqy_CnlZ-vGCtweqwD1WLaQYjtS0NTA9z6Igz_mU/s1600/Butterscotch+pudding+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfkut8g4M4yDVa4T3kStFyEcZVcVxhlFkPsl0IMU-DMvomZm6ZZGMEXe1fRy2GC_zYTr3908of7XkaP7cnjaxNbVwKqhCdcUfTqDsqy_CnlZ-vGCtweqwD1WLaQYjtS0NTA9z6Igz_mU/s400/Butterscotch+pudding+2.jpg" width="400" /></a></div>
<br />
I thought it over, and decided that washing the dishes was less overwhelming than switching to forks (the horror!), so I got out the Dawn and a sponge and went to work.<br />
<br />
But then something <i>else</i> happened while I stood there scrubbing spoons. I decided that if was going to the trouble to wash all those spoons, I might as well also go to the trouble of making something truly deserving of a shiny spoon. Something better than stale cereal, tomato soup, or takeout pasta.<br />
<br />
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<br />
This butterscotch pudding is what I chose. I don't really know why I chose it, frankly. I don't like butterscotch much, never have. Maybe it was the simplicity that was appealing; I already had the ingredients on hand.<br />
<br />
This is the first time I've made pudding from scratch, and honestly, I don't think I'll ever go back to the instant stuff again. If I, impaired by SFS as I was, can handle pudding from scratch, anyone can. I even found the constant whisking to be comforting. I began to see a day when I'd pick up a fork again.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjRmDK2X0IzZVd4PRe43Q-f0-xaCSY-h6o5KDlm5vOShVfjtF3i1Ed0Y2La_zB_49yIClU7Rs6O3wDcpS1roStazFHOQ0NUGbwJoZ2StteqtuN0EI4kbxrlptdQeHpVasa5f_1AHc32A/s1600/Butterscotch+pudding+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjRmDK2X0IzZVd4PRe43Q-f0-xaCSY-h6o5KDlm5vOShVfjtF3i1Ed0Y2La_zB_49yIClU7Rs6O3wDcpS1roStazFHOQ0NUGbwJoZ2StteqtuN0EI4kbxrlptdQeHpVasa5f_1AHc32A/s400/Butterscotch+pudding+5.jpg" width="400" /></a></div>
<br />
There's something else healing about this recipe: because it makes more pudding than one person can eat - no matter how many spoons she washes - one has to seek out friends to share it with. And <i>friends</i>, dear readers, are the foolproof cure for SFS.<br />
<br />
Happy whisking,<br />
-Katie<br />
<br />
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<br />
<br />
<div class="p1">
<b>Butterscotch Pudding</b></div>
<div class="p1">
Adapted from <a href="http://www.davidlebovitz.com/2008/02/a-butterscotch/">David Liebovitz</a> via <a href="http://www.joythebaker.com/blog/2011/03/butterscotch-banana-pudding/">JoytheBaker</a><br />
Makes 4-6 servings</div>
<div class="p2">
<br /></div>
<div class="p1">
4 tablespoons unsalted butter</div>
<div class="p1">
1 cup packed dark brown sugar<br />
3/4 teaspoon salt<br />
3 tablespoons cornstarch<br />
2 cups whole milk</div>
<div class="p1">
1/2 cup heavy cream<br />
2 large eggs<br />
1 teaspoon vanilla extract</div>
<div class="p2">
<br /></div>
<div class="p1">
1. Melt butter in a medium saucepan. Add dark brown sugar and salt, then stir until sugar is well-moistened. Remove from heat.</div>
<div class="p2">
<br /></div>
<div class="p1">
2. In a small bowl, whisk together cornstarch with about 1/4 cup of the milk until smooth (there should be no visible pills of cornstarch), then whisk in eggs.</div>
<div class="p2">
<br /></div>
<div class="p1">
3. Gradually pour heavy cream and remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.</div>
<div class="p2">
<br /></div>
<div class="p1">
4. Return pan to medium low heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.</div>
<div class="p2">
<br /></div>
<div class="p1">
5. Remove from heat and stir in vanilla. If slightly-curdled looking, blend in a food processor or blender (or just whisk the heck out of it).</div>
<div class="p2">
<br /></div>
<div class="p3">
<span class="s1">6. Pour pudding into a bowl or 4-6 serving glasses or custard cups and cover with plastic wrap,</span> directly on top of pudding (unless you like pudding skin, in which case, plastic wrap doesn't need to touch top of pudding). Allow to cool and thicken in the refrigerator for several hours before serving.</div>
<br />
<br />
<br />Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com3tag:blogger.com,1999:blog-2575225565983237869.post-78777249607781848892011-08-07T13:02:00.001-04:002011-08-07T15:06:37.634-04:00Zesty Lemon Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<br />
It was time, ladies and gentlemen. <br />
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Time for some homemade, melt-y, refreshing, creamy goodness.<br />
<br />
How had August arrived without Katie and I making ANY ice cream this summer?!<br />
<br />
This wrong had to be righted. Pronto. Was there time to venture out of our air-conditioned apartment to the
grocery store for ingredients? No sir! Could we afford to wait for a silly custard-based ice cream to cook and chill? Of course not!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4iqve4L8FcthrnT0q5835FEkOJIp8ojQIkzbTZIZPlTce7n4vHctsG1M9x-_DR6AN0RJs_y-Fv6b43lT8JLT00YprzQxmkl1fYYWv4zJtzsfCqUh6FUBWmTrqJ84coNO7hc6R5NrcwY/s1600/Super+Lemon+Ice+Cream+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4iqve4L8FcthrnT0q5835FEkOJIp8ojQIkzbTZIZPlTce7n4vHctsG1M9x-_DR6AN0RJs_y-Fv6b43lT8JLT00YprzQxmkl1fYYWv4zJtzsfCqUh6FUBWmTrqJ84coNO7hc6R5NrcwY/s400/Super+Lemon+Ice+Cream+4.jpg" width="400" /></a></div>
<br />
<a href="http://www.davidlebovitz.com/">David Lebovitz</a>, ice cream extraordinaire, to the rescue! This recipe for zesty lemon ice cream uses ingredients we already had on hand and involves almost no waiting. (I say <i>almost</i> because all ice cream-making requires at least a <i>little bit</i> of waiting. I think it's the universe's way of keeping people like me from becoming ice cream-making maniacs.)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3zuAMIwAHfoF-2CYzUe7HUf3dm_VgAJD7E6qmW3RflCSp6uZtv1F1igpwwVjtVB3i0PSjvwVKw-E3FQdr8w7uvvEFJ9suRRdzTUki9bG4wz5f2I6qLouOcv8A-iIm3EU8PcG4FXSSA0/s1600/Super+Lemon+Ice+Cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3zuAMIwAHfoF-2CYzUe7HUf3dm_VgAJD7E6qmW3RflCSp6uZtv1F1igpwwVjtVB3i0PSjvwVKw-E3FQdr8w7uvvEFJ9suRRdzTUki9bG4wz5f2I6qLouOcv8A-iIm3EU8PcG4FXSSA0/s400/Super+Lemon+Ice+Cream.jpg" width="400" /></a></div>
<br />
Churned from a custard-less base (just cream, no eggs), this treat is light, refreshing, and well, zesty! Just perfect for a lazy summer afternoon pick-me up.<br />
<br />
If you prefer your treats more sweet than tart, do like Kate and me and add a bit of hot fudge. Divine.<br />
<br />
It's August, ladies and gentlemen. We've made our ice cream, and eaten it, too. All is right in the K&B kitchen.<br />
<br />
-Becky<br />
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<br />
<b>Zesty Lemon Ice Cream</b><br />
Adapted from David Lebovitz's <a href="http://www.amazon.com/exec/obidos/asin/1580088082/davidleboviswebs">The Perfect Scoop</a><br />
Makes approximately 1 quart<br />
<br />
2 lemons<br />
1/2 cup sugar<br />
1/2 cup freshly squeezed lemon juice (from 3-4 lemons)<br />
2 cups half-and-half<br />
Pinch of salt<br />
<br />
<ol>
<li>Zest the lemons directly into a food processor or blender. Make sure to zest only the very top (yellow) layer of the skin; the white underlayer is bitter.</li>
<li>Add the sugar and blend until the lemon zest is fully incorporated and very fine.</li>
<li>Add the lemon juice and blend until the sugar is completely dissolved.</li>
<li>Blend in the half-and-half and salt and process until smooth.</li>
<li>Chill mixture for one hour, then churn with an ice cream maker according to manufacturer's instructions. Once churned, place in freezer until frozen (about 2 hours). </li>
</ol>
Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com2tag:blogger.com,1999:blog-2575225565983237869.post-34140015315859942772011-07-31T16:44:00.003-04:002011-08-07T20:00:57.166-04:00M&M Samoa Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8x0moAl3FAlYNoqRBo5U0H7cPFoYjvE5OewiLRNv6fq7N2T71p4LEC-pVjlQl1bPbNaDC3O8IGfv9cZnYO-3gAUeF19xzrNUHpBQaP5DDDOuHt1D8BZ7PTjC_Id8YX2YZPojm0jqMSU/s1600/M%2526M+Blondies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8x0moAl3FAlYNoqRBo5U0H7cPFoYjvE5OewiLRNv6fq7N2T71p4LEC-pVjlQl1bPbNaDC3O8IGfv9cZnYO-3gAUeF19xzrNUHpBQaP5DDDOuHt1D8BZ7PTjC_Id8YX2YZPojm0jqMSU/s400/M%2526M+Blondies+1.jpg" width="400" /></a></div>
<br />
Let's go back in time 12 or so years, shall we?<br />
<br />
<b>The Time:</b> New Year's Eve, 1999.<br />
<br />
<b>The Setting:</b> My family's house, for the annual family-friendly NYE extravaganza.<br />
<br />
<b>The Players:</b> Me, Katie, 16 years old; and our good friend Kirsten, 14 years old.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VOARbJYzZ0Czqhjo-8fXpbz0YsFL-CF0ovnoY1mp6Qqx3BCEi4O7HtkayvRXVSH9qgmmRLmy8yXdlvyBRxzklnxiAHf-e0mit_l1JtMZ7YOmN-SQDhPlbUXj2RGAgQMd_yC5s87d5po/s1600/Katie+%2526+Kirst.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VOARbJYzZ0Czqhjo-8fXpbz0YsFL-CF0ovnoY1mp6Qqx3BCEi4O7HtkayvRXVSH9qgmmRLmy8yXdlvyBRxzklnxiAHf-e0mit_l1JtMZ7YOmN-SQDhPlbUXj2RGAgQMd_yC5s87d5po/s400/Katie+%2526+Kirst.jpg" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">K&K circa 1994, five years before the millenium</td></tr>
</tbody></table>
<b>The Backstory:</b> Kirsten and I love M&Ms. It's our thing.<br />
<br />
<b>The Proposal:</b><br />
<br />
<div style="text-align: left;">
"Hey, Kirst! You know how M&Ms are the official candy of the millenium because of how two Ms equals '2,000' in roman numerals?"</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
"Yeah."</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
"Well, what if, to celebrate the new millenium, you and I ate 2,000 M&Ms before morning?!"<br />
<br />
(I pause here, readers, to let the magnitude of that proposal sink in. But only for a moment, because I don't remember Kirst hesitating much before she said...)<br />
<br />
"Yeah!"<br />
<br />
And then I said, "yeah" like she did, but with a question mark after it. Because really, readers, you'd have to be a little crazy to try to eat 2,000 M&Ms and I wasn't sure it was really such a good idea.<br />
<br />
But Kirst was as crazy as I was, or at least as crazy about M&Ms as I was, and that, combined with all the caffeine we'd already consumed, was impairing both our judgements.<br />
<br />
We furiously gathered all the M&Ms in the house and started counting.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
"1 2 3 4 5 6 7 8 9 10!" <i>Crunch.</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
"11 12 13 14 15 16!" <i>Chomp.</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i>Toss, catch, crunch, "17!"</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i>Toss, catch, chomp, "18!"</i><br />
<i><br /></i><br />
<i>Pop. "19!"</i><br />
<i><br /></i><br />
<i>Pop. "20!"</i><br />
<br />
And it went on like that for a few hours. As other party goers caught on to what we were doing, some cheered us on, and some told us we were downright stupid.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgst65glNmGBEVAPYkly7_eKQofrC11zTnSqoUnhaQU0XbdMJtM0UQX7WTxjXzs5wG0GVydpbNKpDkU738PMMoYjxOsWd80tHtd2k4dPaVQjV63j4M-mvOxqDDJ9LTNaNikKGSIwn-9njU/s1600/M%2526M+Blondies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgst65glNmGBEVAPYkly7_eKQofrC11zTnSqoUnhaQU0XbdMJtM0UQX7WTxjXzs5wG0GVydpbNKpDkU738PMMoYjxOsWd80tHtd2k4dPaVQjV63j4M-mvOxqDDJ9LTNaNikKGSIwn-9njU/s400/M%2526M+Blondies+2.jpg" width="400" /></a></div>
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Around 2am, it turned out the latter group was right, and things got a little ugly. Because dear readers, no matter how much a person loves candy coated chocolate that melts in your mouth and not in your hand, nobody can eat 2,000 M&Ms in one night.<br />
<br />
Kirst and I called it quits at 900-something M&Ms between the two of us and rang in the new millenium with upset bellies and really bad sugar headaches.<br />
<br />
But even as early as New Year's Day, we knew our crazy plan had been completely worth it, for we had made a commitment to something we loved and for better or for worse, we came out of it better friends and with a fabulous story to tell.<br />
<br />
A few weeks ago, Becky and I witnessed Kirsten commit to something she loves even more than M&Ms (at least I'm pretty sure)--her fiance, Zach. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGW0PYS_JCYH8yOzIEUkrWGOKMC6ZtQWvnZnyNIs2-04IN6sz3-Htnj5wSZnjpBG75ibNIk6gmKFImGPLDm_JEIfwsToFYLXm867XR6yZ97hLJxF5MJEykZDJyV_eNYaQI9k9bQ7MyI5g/s1600/Kirsten+%2526+Zach+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGW0PYS_JCYH8yOzIEUkrWGOKMC6ZtQWvnZnyNIs2-04IN6sz3-Htnj5wSZnjpBG75ibNIk6gmKFImGPLDm_JEIfwsToFYLXm867XR6yZ97hLJxF5MJEykZDJyV_eNYaQI9k9bQ7MyI5g/s400/Kirsten+%2526+Zach+1.jpg" width="298" /></a></div>
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I considered attempting to eat 2,000 M&Ms again to celebrate K&Z's special day, but thought my inevitable rainbow-colored vomit might distract from the celebration, so Becky and I chose to make these M&M Samoa Blondies instead. They were really easy to throw together, looked festive on a picnic table, and were well received by weary travelers. <a href="http://sundaytreats.blogspot.com/2010/09/caramel-turtle-bars.html">Kirsten's matron of honor</a> even tells me they made a great breakfast the morning of the wedding :-)<br />
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Kirsten and Zach - It's clear you are already the best of friends and have many wonderful stories to tell. When people say you're crazy for committing to something as daunting as loving one person with all your heart for the rest of your lives, may you remember New Year's Eve 1999 and that sometimes, for better or for worse, the craziest and most impossible ideas are the best ones of all.</div>
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With Love,<br />
Kate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SqxinsdImKqFdQ-pqNOtBp7Lfooqza1rEWmU7QdzBCgrKLx_WmGh1tvuOydTPTHiocLfLmxqlWEwjUpcVY5_XyUW9_2DHVFQhmA3kYDZJrLfsY7L7PS8xi6mNQPDmszQoufDDWXRZN4/s1600/M%2526M+Blondies+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SqxinsdImKqFdQ-pqNOtBp7Lfooqza1rEWmU7QdzBCgrKLx_WmGh1tvuOydTPTHiocLfLmxqlWEwjUpcVY5_XyUW9_2DHVFQhmA3kYDZJrLfsY7L7PS8xi6mNQPDmszQoufDDWXRZN4/s400/M%2526M+Blondies+3.jpg" width="400" /></a></div>
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<strong>M&M Samoa Blondies</strong></div>
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Adapted from <a href="http://www.eatatallies.com/2010/08/samoa-m-blondies.html">eatatallies.com</a></div>
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1 1/4 cups unsalted butter</div>
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2 cups packed brown sugar</div>
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1/2 cup granulated sugar</div>
<div style="text-align: left;">
2 large eggs</div>
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4 teaspoons vanilla extract</div>
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1/2 teaspoon kosher salt</div>
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2 1/2 cups all-purpose flour</div>
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2 1/2 cups sweetened flaked coconut</div>
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1 (12 oz.) bag mini M&Ms (with a few reserved for the top)</div>
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<ol>
<li><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Preheat oven to 350 degrees F. Line a 9x13-inch pan with foil and spray lightly with nonstick spray. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn). Allow the butter to cool slightly.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit; font-size: small;">In a large mixing bowl, combine the browned butter and sugars.</span></li>
<li><span class="Apple-style-span" style="color: #333233;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Stir in eggs, vanilla and salt.</span></span></li>
<li><span class="Apple-style-span" style="color: #333233;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Add the flour and stir just until combined.</span></span></li>
<li><span class="Apple-style-span" style="color: #333233;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Add the coconut and M&Ms and stir to combine.</span></span></li>
<li><span class="Apple-style-span" style="color: #333233;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Pour the batter into the prepared pan and smooth the top with a rubber spatula or wet fingers. Sprinkle a few additional M&Ms on top. Bake for 25 to 30 minutes. Let the blondies cool completely before turning them out onto a cutting board and slicing into squares.</span></span></li>
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Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com3tag:blogger.com,1999:blog-2575225565983237869.post-35089103150322470542011-07-24T17:32:00.003-04:002011-07-24T23:39:31.774-04:00Coldbuster Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lrfxchyphenhyphenR2ZbBXrVBc5_p8Trp85TmYIN0nbOd4EWbp6zE-3lpkuz_3IiqsmcRQ4op-q1llmLGsmwdsH-BeaAJg7Hy7ZpYO_NGN391kMBm1yRttcbm9bQEp_qB_OXp6gzUq9t_5d2rG1Q/s1600/Coldbuster+Smoothie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lrfxchyphenhyphenR2ZbBXrVBc5_p8Trp85TmYIN0nbOd4EWbp6zE-3lpkuz_3IiqsmcRQ4op-q1llmLGsmwdsH-BeaAJg7Hy7ZpYO_NGN391kMBm1yRttcbm9bQEp_qB_OXp6gzUq9t_5d2rG1Q/s400/Coldbuster+Smoothie+2.jpg" style="cursor: move;" width="400" /></a></div>
<br />
Breaking news, bakers of the world! Come and see it for yourself - the world's largest, hottest, oven! What's this amazing new product called, you ask? Why...New York City, of course!<br />
<br />
We're ROASTING out here.<br />
<br />
Seriously. If we had a car, we'd be<span id="goog_827246016"></span> <a href="http://bakingbites.com/2007/09/car-baked-chocolate-chip-cookies-step-by-step/">baking chocolate chip cookies</a> galore<span id="goog_827246017"></span>. Alas, no car, no cookies. :-(<br />
<br />
We've been trying to beat the heat by drinking our cool in the form of fabulous, freezing smoothies. But the recipe I want to share with you today is actually not inspired by this miraculous-yet-miserable heat wave. It's a celebration.<br />
<br />
Meet Christie & Charles. Tomorrow, they'll have been married one month! Happy one-month-iversary!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMio4aqm2fLzPjK82nSgrpSctysjaW6YFhu5IIvmgpN0nsOMEFB44NK-ODe7Pgj-zhttgrfABFsiAtPxeJ9ExDjWGgaw1bKooZ7XVoKiIuHIQDtHvc-Su-1HPJuRKttcNzjs5gOuMCFIk/s1600/Christie+%2526+Charles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMio4aqm2fLzPjK82nSgrpSctysjaW6YFhu5IIvmgpN0nsOMEFB44NK-ODe7Pgj-zhttgrfABFsiAtPxeJ9ExDjWGgaw1bKooZ7XVoKiIuHIQDtHvc-Su-1HPJuRKttcNzjs5gOuMCFIk/s400/Christie+%2526+Charles.jpg" width="300" /></a></div>
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Kate and I met Christie at school in 6th Grade Choir. Apart, we were three wee, shrimpy little things - one soprano, one second soprano, one alto. But put us together, and bam! - you've got beautiful three part harmony. (Yes, yes. Super cheesy. But Christie wouldn't mind, so I'm not apologizing. :-)</div>
<br />
We've been friends ever since, and we've shared a lot in the past 17 years. From matching Halloween costumes (cutest Care Bears ever), to just a little bit of fame (at our school, Show Choir kids were popular), to our deep faith and passion for liturgical dance, you might say we're three cookies cut with the same cookie cutter. Hehe.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCD7lNWOdjT9ytmkZV-Gz46iwQ9jcH6V99g_hKiD3R6IEXUqtZENRjZ1WYqh8SxNhhjvG3UzZiONpTgO5-wGD_HzBWD4RsjiXmCc8d88vLbD1suUdRPULGkP1JaLfnZGiOWoFjLyD6gjw/s1600/ShowChoir.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCD7lNWOdjT9ytmkZV-Gz46iwQ9jcH6V99g_hKiD3R6IEXUqtZENRjZ1WYqh8SxNhhjvG3UzZiONpTgO5-wGD_HzBWD4RsjiXmCc8d88vLbD1suUdRPULGkP1JaLfnZGiOWoFjLyD6gjw/s400/ShowChoir.jpg" style="cursor: move;" width="270" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Lookin' awesome in our sequin Show Choir vests!</td></tr>
</tbody></table>
<br />
But back to the smoothie. You see, I blame Christie's mom for my addiction to these cool and semi-healthy treats. It was 1996, and Christie, Katie, and I had just finished a "gig" as Dancing Fairy Princesses, and by "gig", I mean we taught a bunch of little kids a dance at a birthday party while wearing fabulous purple lyrical dresses and crowns made out of that star garland stuff. We were totally cool.<br />
<br />
Anyways, on the way back to Christie's house, her mom asked if we wanted to stop at Jamba Juice (which had just changed it's name from Juice Club). There are three things I remember about what happened next:<br />
<br />
<ol>
<li>Christie's mom insisted I get the Coldbuster smoothie, to combat the sniffles I was apparently suffering from;</li>
<li>That smoothie was one of the most wonderful things I had ever tasted; and</li>
<li>On the walkway up to the house, the bottom of my cup just FELL OUT.</li>
</ol>
<br />
Kate adds this anecdote to her memory of that day: "Christie's mom made me and Christie split the rest of our smoothies with Becca, since hers was all over the sidewalk. That was totally not fair!"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqMWu5c1cnJt-As0A8iSHdhCO1SmVxc75J2AQEkkNw67_vgsuqNXRHFAEcIAZr2z5Z53L3Oi9na1gpmwMplUE0-FLqOBIIk188kxrTx4Y40tfgPi6YeRevuz79dWDt1JfGwO7Hv-im4w/s1600/Coldbuster+Smoothie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqMWu5c1cnJt-As0A8iSHdhCO1SmVxc75J2AQEkkNw67_vgsuqNXRHFAEcIAZr2z5Z53L3Oi9na1gpmwMplUE0-FLqOBIIk188kxrTx4Y40tfgPi6YeRevuz79dWDt1JfGwO7Hv-im4w/s400/Coldbuster+Smoothie+1.jpg" style="cursor: move;" width="400" /></a></div>
<br />
But they did share their smoothies with me. Because that's what friends are for.<br />
<br />
So this homemade Coldbuster is for you Christie, in celebration of our friendship, and in honor of this next exciting chapter in your life with Charles. May your life together be filled with happiness, health, and love! Cheers!<br />
<br />
-Becky<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXW740MEWImv8I4XNXf9qmrq_vY9uZO_D0K0mzOUkv7gvlYMcyqgauvefPzDtxCt-jN_wC0d80ywT0XOowGPKiUo0p_FUnCBRK_cxSxSdX7lHkAw-Ogbgk6pj9pBKXL4pnyPi93Kwb54/s1600/Christie+%2526+Charles+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXW740MEWImv8I4XNXf9qmrq_vY9uZO_D0K0mzOUkv7gvlYMcyqgauvefPzDtxCt-jN_wC0d80ywT0XOowGPKiUo0p_FUnCBRK_cxSxSdX7lHkAw-Ogbgk6pj9pBKXL4pnyPi93Kwb54/s400/Christie+%2526+Charles+1.jpg" style="cursor: move;" width="400" /></a></div>
<br />
<b>Coldbuster Smoothie</b><br />
Inspired by <a href="http://www.jambajuice.com/products/pre_boosted_smoothies">Jamba Juice</a><br />
Makes approximately 24 ounces<br />
<br />
2 generous scoops peach frozen yogurt or orange sherbet<br />
1 large banana, sliced and frozen<br />
1 cup frozen peaches<br />
4 ice cubes<br />
3/4 to 1 cup orange juice<br />
<br />
<ol>
<li>Place all ingredients except orange juice in blender or food processor.</li>
<li>Pulse a few times to break up ice cubes and frozen fruit. (Note: You may wish to microwave the frozen peaches for about 15 seconds to thaw them just slightly.)</li>
<li>Turn blender on, then pour orange juice through hole in top of blender. Blend until smooth.</li>
<li>Pour into a glass, grab a straw, and enjoy!</li>
</ol>
Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-78101365731324174792011-07-16T14:11:00.003-04:002011-07-16T14:20:11.647-04:00Butterbeer, Chocolate Wands, and Pumpkin Pasties: Harry Potter treats for a fond farewell<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroSlsUpL9u4mkdlvN0lH-9tMFfHSeLp-nGVdZi6pDHl5NXRqLkepX1EIsSQsDwA25vz6J8_ltoEyamy5mHTGH3P583ugMfXBOFxdbablgTznxGVoWi14gudBf5cgbaGdXTDzsFNzFoxU/s1600/Harry+Potter+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroSlsUpL9u4mkdlvN0lH-9tMFfHSeLp-nGVdZi6pDHl5NXRqLkepX1EIsSQsDwA25vz6J8_ltoEyamy5mHTGH3P583ugMfXBOFxdbablgTznxGVoWi14gudBf5cgbaGdXTDzsFNzFoxU/s400/Harry+Potter+2.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Becky, the Music Man, and I gathered with a friend last night to watch <i>Harry Potter and the Deathly Hallows: Part 1</i> before we see <i>Part 2</i> this evening. And what would a Harry Potter movie night be without Harry Potter themed snacks?</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">We made Chocolate Wands, Pumpkin Pasties, and Butterbeer. Of course, none of these things actually appear in <i>Deathly Hallows</i>. If we were truly sticking to the themes of Book 7, we'd be more likely to make edible Horcruxes. I can see it now - Marvolo Gaunt Donut Rings, Gummi Worm Naginis, Chocolate Lockets, and Helga Hufflepuff-Pastry Cups.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">But seriously - who wants to <i>eat</i> a part of Voldemort's soul? So we'll stick to snacks from the earlier, happier installments, thank you very much!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">All three of these recipes are incredibly easy. The only one that actually involves baking is the Pumpkin Pasties, and even those can be ultra-semi-homemade. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">So fear not, young witches, wizards, and Muggles. While we say goodbye to Harry and the gang on the big screen this weekend, we can always return to the kitchen (and the books!) to recreate the magic we have come to love so dearly.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-Katie</span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Butterbeer</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">Our version of Butterbeer is a cream soda float with butterscotch flavoring. Since all witches and wizards at our gathering were of age, we used butterscotch schnapps, but you could certainly stir in butterscotch sauce to get the same flavor for the underage wizards.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Per mug:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 small scoop vanilla ice cream</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 oz butterscotch schnapps, or butterscotch ice cream topping or sauce</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">cream soda</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Chill mugs in freezer. Scoop ice cream into mug. Pour schnapps and a small amount of cream soda into mug and stir to dissolve most of the ice cream and create the signature Butterbeer foam. Add cream soda to fill mug.</span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Chocolate Wands</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 package pretzel rods</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 cup chocolate chips</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">sprinkles</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Melt chocolate chips in a mug in microwave on high in 30 second intervals. Dip pretzel rods in chocolate, sprinkle with sprinkles. Place wands in cups or mugs to harden.</span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Pumpkin Pasties</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 eggs<br />3/4 cup sugar<br />1 15-ounce can pumpkin (not pumpkin pie filling)<br />1/2 teaspoon salt<br />1 teaspoon cinnamon<br />1/2 teaspoon ground ginger<br />1/4 teaspoon cloves</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon allspice<br />1 2/3 cups evaporated milk (1 12-ounce can)<br />Pam or butter for greasing casserole dish<br />9-ounce pie crust pastry (enough for two single standard pie crusts) <span class="Apple-style-span" style="color: #222222; line-height: 15px;">(our favorite recipe <a href="http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/" style="color: #2187bb; text-decoration: none;">here</a>)</span><br /><br />Make filling*:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to 425 degrees. Spray a 2-quart casserole dish with non-stick spray.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. In a large mixing bowl, whisk eggs and sugar together. Stir in pumpkin, salt, and spices. Add evaporated milk and mix well.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3. Pour filling into prepared casserole dish. Bake at 425 degrees for 15 minutes. Keep oven door closed and reduce temperature to 350 degrees and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool filling completely on a wire rack.<br /><br />Make pasties:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4. Preheat oven to 400 degrees. Line a baking sheet with parchment. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">5. Make or purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold crust over filling and firmly crimp edges closed. With a paring knife, cut three small slits in the top for venting. Place on a greased cookie sheet.<br /><br />6. Bake at 400 degrees only until crust is a light golden brown, approximately 10 minutes. Serve at room temperature.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">*To make this recipe even easier, skip steps 1-3, instead purchasing a pumpkin pie from the grocery store. In step 5, simply scoop out filling from the pie onto the pastry circles.</span></div>
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Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-75575431654746308922011-07-01T17:15:00.000-04:002011-07-01T17:15:46.041-04:00Al's Dessert Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWpCRttAMgLrSOkZB7pvkGuZMOKgDixZjlbX3h9OCFE69me5teq16j1U1P9H03NF2CBT97t3hhmZi1fQq-3nyAlDoXmysrpMWq_psQsTGDj0qr1ItbpDie7VNGg1cx4vcKwFagzsoV0U/s1600/Dessert+Pizza+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWpCRttAMgLrSOkZB7pvkGuZMOKgDixZjlbX3h9OCFE69me5teq16j1U1P9H03NF2CBT97t3hhmZi1fQq-3nyAlDoXmysrpMWq_psQsTGDj0qr1ItbpDie7VNGg1cx4vcKwFagzsoV0U/s400/Dessert+Pizza+2.jpg" width="400" /></a></div><br />
Hey everyone!<br />
<br />
Sorry to not post this past Sunday. You see, we were kinda busy...ON VACATION!!! Between attending weddings, Disneyland, and planning for more weddings, it's been a jam-packed week. More on our adventures in St. Louis and Cali to come soon...<br />
<br />
We tasted a treat last night, though, that we couldn't wait to share with you. While enjoying dinner at <a href="http://www.tonyandalbaspizza.com/">Tony & Alba's Pizza & Pasta</a> last night, restaurant owner and long time friend Al presented us with his new strawberry banana nutella marshmallow dessert pizza.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7svjzuc2jODzCkPNnhnUNzVIAeXQR0IjXvTPwrWljjD1erheHj-HO9YgjDvYxnIr7l-ScSlRuNWZ73YwL_b9jp_-XRq6E7R1cpWISa54Jo34_hhc3sgg6hpiekszIWpLFx6gIvrOgzs/s1600/Dessert+Pizza+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7svjzuc2jODzCkPNnhnUNzVIAeXQR0IjXvTPwrWljjD1erheHj-HO9YgjDvYxnIr7l-ScSlRuNWZ73YwL_b9jp_-XRq6E7R1cpWISa54Jo34_hhc3sgg6hpiekszIWpLFx6gIvrOgzs/s400/Dessert+Pizza+1.jpg" width="400" /></a></div><br />
Yeah.<br />
<br />
Strawberries.<br />
Bananas.<br />
Nutella.<br />
Marshmallows.<br />
<br />
On a pizza.<br />
<br />
It was glorious.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKFxHNJ8frtuQ-9pGpABpIUcCm3NbppF8ipy1s-bVK4HOZonK-tl42C4HF803QT9YBBGIJTIGB5MF_GsVUzE3d3cZySqLpLMwhJ8rZppwuDRt6irnQCvDY5Lkf1YA2ZfbEegNXrS0NbI/s1600/Dessert+Pizza+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKFxHNJ8frtuQ-9pGpABpIUcCm3NbppF8ipy1s-bVK4HOZonK-tl42C4HF803QT9YBBGIJTIGB5MF_GsVUzE3d3cZySqLpLMwhJ8rZppwuDRt6irnQCvDY5Lkf1YA2ZfbEegNXrS0NbI/s400/Dessert+Pizza+3.jpg" style="cursor: move;" width="400" /></a></div><br />
So head over to Tony & Alba's, or whip up your own version of this incredibly tasty treat. You'll thank me (and Al!)<br />
<br />
Happy scarfing!<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGo7yB0NEgR2n6QIO2QUH231ioEfCWgzdYVDse_ZjyPP8YEBM59aHmPzVnG3RRAEmfiNazQ6v75vdVtlho2tSRJEP68effI81UUec6gZvtx3ce1YaCxvczU1oMNOTt-vhBq-4COEsf-w/s1600/Dessert+Pizza+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGo7yB0NEgR2n6QIO2QUH231ioEfCWgzdYVDse_ZjyPP8YEBM59aHmPzVnG3RRAEmfiNazQ6v75vdVtlho2tSRJEP68effI81UUec6gZvtx3ce1YaCxvczU1oMNOTt-vhBq-4COEsf-w/s400/Dessert+Pizza+4.jpg" width="400" /></a></div>Beckyhttp://www.blogger.com/profile/04861243949706212061noreply@blogger.com1tag:blogger.com,1999:blog-2575225565983237869.post-79820855253466759462011-06-19T23:36:00.002-04:002011-06-20T12:22:27.626-04:00Spiced Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2owmlYzExlDndMHuZVguxIGCYpNVagJTfKFVKSUxWdQ7RQ_I82D1YaPEc8doIB7XTPA-aZiHTJM20yau0-n4LFWG4tqSO6C1b9fiXRIkAXDMAH8hKS6QmDJVDAI-c7hGvenkaNuoVNO4/s1600/Spiced+Up+Brownies+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2owmlYzExlDndMHuZVguxIGCYpNVagJTfKFVKSUxWdQ7RQ_I82D1YaPEc8doIB7XTPA-aZiHTJM20yau0-n4LFWG4tqSO6C1b9fiXRIkAXDMAH8hKS6QmDJVDAI-c7hGvenkaNuoVNO4/s400/Spiced+Up+Brownies+6.jpg" width="400" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">These brownies were introduced to me by friend Emily a few months ago. I loved them the moment I tasted them then, but kept forgetting to ask Emily for the recipe. Then earlier this week, when deciding what to bring as I tagged along to a Father's Day get together here on the right coast, but wanting to at the same time honor our DaddyBob on the left coast, I remembered Emily's excellent spiced brownies, and finally asked for the recipe.</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">I chose to honor DaddyBob with these brownies because they remind me of <a href="http://sundaytreats.blogspot.com/2010/05/match-monday-mexican-hot-chocolate.html">Mexican Hot Chocolate Snickerdoodles</a>, which DaddyBob adores. We call those cookies "Wait For It Cookies" because the heat doesn't kick in right away. These brownies are like that, too. The heat sneaks up on you, warming the back of your throat only after you swallow each bite. </span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzuS03ffQ9v_YhHc8Z0yHci-q6XC-XzcC9Ec4aG3e5mwUtEPTCG5eJQTXJ24emFZH-Ei61YdG86iU1yZQo-YipX5n_L-WQnfyTwbx0V7wuu5oPbJLYaG2yFdxPZkiPWLNbe8Du7pgKXQ/s1600/Spiced+Up+Brownies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzuS03ffQ9v_YhHc8Z0yHci-q6XC-XzcC9Ec4aG3e5mwUtEPTCG5eJQTXJ24emFZH-Ei61YdG86iU1yZQo-YipX5n_L-WQnfyTwbx0V7wuu5oPbJLYaG2yFdxPZkiPWLNbe8Du7pgKXQ/s400/Spiced+Up+Brownies+5.jpg" width="400" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">If you want to have some bakerly fun, put these brownies out in front of a crowd, watch as people dive at them with shouts of "Oooo! Brownies!" and then sit back and smirk as they realize that what they just ate isn't your typical treat.</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Which, by the way, is totally something DaddyBob would do - he's practically a professional smirker. He's also a wonderful teacher, so it's no surprise that Becky and I enjoy keeping people on their toes. Afterall, it takes a slightly </span>mischievous<span class="Apple-style-span" style="font-family: inherit;"> dad to raise slightly mischievous daughters :-)</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Happy Father's Day to all the dads out there, and a big, cross-country hug to ours.</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">-Katie</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzlM7T9fB_4RpVnZ6VqPVjGtNTGLknexpsbuU0zVCepU51sc7YPccoJMRlLdQpDKnMy3xw2eZRX8_D6PBM66DzFPN63yGn6bJUjMT13hy0e59CUd6HD1k03hyp68_b_c5GpYp_C1RzWM/s1600/Spiced+Up+Brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzlM7T9fB_4RpVnZ6VqPVjGtNTGLknexpsbuU0zVCepU51sc7YPccoJMRlLdQpDKnMy3xw2eZRX8_D6PBM66DzFPN63yGn6bJUjMT13hy0e59CUd6HD1k03hyp68_b_c5GpYp_C1RzWM/s400/Spiced+Up+Brownies+2.jpg" width="300" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></div><span class="Apple-style-span" style="font-family: inherit;"></span><br />
<div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Spiced Brownies</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><br />
Adapted from </span></span><a href="http://smittenkitchen.com/2008/09/the-baked-brownie-spiced-up/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Smitten Kitchen</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">, who adapted it from </span></span><a href="http://www.amazon.com/gp/product/1584797215?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1584797215"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Baked: New Frontiers in Baking</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"> and the </span></span><a href="http://bakednyc.com/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Baked Bakery</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"> in Red Hook, Brooklyn</span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Makes 24 brownies</span></span></span></span></div><div style="color: #232323; font: 12.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1 1/4 cups all-purpose flour<br />
1 teaspoon salt<br />
2 tablespoons dark unsweetened cocoa powder<br />
1 teaspoon cayenne pepper<br />
3/4 teaspoon cinnamon<br />
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped<br />
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces<br />
1 teaspoon instant espresso powder<br />
1 1/2 cups granulated sugar<br />
1/2 cup firmly packed light brown sugar<br />
5 large eggs, at room temperature<br />
2 teaspoons pure vanilla extract</span></span></span></span></div><div style="color: #232323; font: 12.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1. Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with foil and grease foil. </span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">2. In a medium bowl, whisk flour, salt, cocoa powder, cayenne pepper, and cinnamon. Set aside.</span></span></span></span></div><div style="color: #232323; font: 12.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">3. Put chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.</span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">4. Add 3 eggs to the chocolate mixture and whisk until combined. Add remaining eggs and whisk until combined. Add vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.</span></span></span></span></div><div style="color: #232323; font: 12.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">5. Sprinkle flour mixture over chocolate mixture. Using a spatula (not a whisk), fold flour mixture into chocolate until just a bit of flour mixture is visible.</span></span></span></span></div><div style="color: #232323; font: 12.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">6. Pour batter into the prepared pan and smooth top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.</span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"></span></span></span></span></div><div style="color: #232323; font: 16.0px Helvetica; line-height: 14.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">7. Set brownies on wire rack to cool completely. Using foil edges, lift entire pan of brownies out onto cutting board and cut into squares.</span></span></span><span style="font: normal normal normal 12px/normal Helvetica; letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span></span><span style="letter-spacing: 1px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">Tightly covered with plastic wrap, brownies keep at room temperature for up to 3 days.</span></span></span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span style="letter-spacing: 1px;"><br />
</span></span></div>Katiehttp://www.blogger.com/profile/08138015634527420058noreply@blogger.com0