tag:blogger.com,1999:blog-13066367403800790592024-02-19T09:59:11.391+02:0013 BakeryMy beginnings and my dreams of opening a bakery...someday...someday...Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-1306636740380079059.post-15955509272621895992010-07-20T17:35:00.000+02:002010-07-20T17:35:29.142+02:00TWD: Lots of Ways Banana CakeI made this one a week early. Surprised? I know...especially since even though I did it so early, I'm only now making the post about it. Halfway through Tuesday, and my TWD is just now going up. It's appalling. I know.<br />
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But let's talk cake!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZh9zhoGR8L_FtqUi8m-IEo0spNGmu0J1Qxn8rPoSHZdsX14iar5lxvU_Y5AmjvWGdVYo7IaL4LbdR8p_0uY7E5D7u3Clglay0OqlL73-F0EBrTbM3yUx5Gj7fJ4L-du4CVYDh1p5f-60/s1600/DSC_0353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZh9zhoGR8L_FtqUi8m-IEo0spNGmu0J1Qxn8rPoSHZdsX14iar5lxvU_Y5AmjvWGdVYo7IaL4LbdR8p_0uY7E5D7u3Clglay0OqlL73-F0EBrTbM3yUx5Gj7fJ4L-du4CVYDh1p5f-60/s400/DSC_0353.JPG" width="400" /></a></div><br />
This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> was chosen by Kimberly of <a href="http://onlycreativeopportunities.blogspot.com/2010/07/twd-lots-of-ways-banana-cake.html">Only Creative Opportunities</a>. Be sure to check out her site for this yummy, moist recipe.<br />
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And this really was yummy. It's very much like a banana bread, but it's brought to another level by baking it in layers and frosting. Yum Yum.<br />
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There's a reason why this is called Lots of Ways Banana Cake. Dorie gives lots of variations on this cake so that you can make it how you want it and with what ingredients you have on hand. I didn't have a lot of brown sugar, so I made this with all white sugar. And while I technically have shredded coconut, it's expired, and I didn't want to mess with it. And I didn't have coconut milk, so I substituted with buttermilk. The result was a very, very moist, very banana-y cake. You should definitely try it.<br />
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I topped mine with marshmallow frosting. This was my first time trying to make marshmallow frosting, and I'm not so sure it went exactly to plan. First of all, one of my beaters for my mixer went missing, so I enlisted my hubby to whip the egg whites for me with a hand beater (you know the kind with the wheel that you turn). I knew it would take longer to whip by hand than with a machine, so I had him start on it right away while I worked on the syrup. Well, the syrup took a really, really long time. And, top that all of with me burning it. So....I had to make the syrup again. All the while, the egg whites are in firm peaks. I checked on them in the middle of my second batch, and while the outside looked nice, the egg whites were starting to deflate underneath it's pretty exterior. So I tried whipping them again. I don't know if you can actually do that, but I tried. Anyways, the second batch of syrup turned out well, and I made the frosting. It looked alright, but it was a little softer than I had imagined it would be. But it tasted good, and the first day my cake looked wonderful. This was not the day I decided to take the pictures.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfwEPDtshRoTEysQ4L6eeNH2M0jaVnseA4tgn8yA8MxBCA3DaSPNXGrKbZIf6B7LGwUAUeaiEkM6Cl_LkGY77eayQFlKLFyGCN5wSMnAKvxw3Tk5WMJvmkMXlaNfx_cGO2btI7KXRxUSr/s1600/DSC_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfwEPDtshRoTEysQ4L6eeNH2M0jaVnseA4tgn8yA8MxBCA3DaSPNXGrKbZIf6B7LGwUAUeaiEkM6Cl_LkGY77eayQFlKLFyGCN5wSMnAKvxw3Tk5WMJvmkMXlaNfx_cGO2btI7KXRxUSr/s400/DSC_0355.JPG" width="400" /></a></div><br />
The second day, the frosting got all foamy and started kinda disintegrating. It didn't look as nice, but it still tasted good. I don't know if this is normal for marshmallow frosting, but I think it probably has to do with my egg whites being overwhipped or the fact that the egg whites here are very, very watery.<br />
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But don't let my tales of woe over my frosting deter you. Dorie also gives lots of choices for how to top the cake, some which are way easier, so really, go make this...now! And check out how the other <a href="http://tuesdayswithdorie.wordpress.com/2010/07/19/lyl-lot%E2%80%99s-of-ways-of-banana-cake/">TWDers</a> who made this did. I'm sure theirs are beautiful and will make your mouth water!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com10Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-51327151101487558902010-07-01T10:20:00.000+02:002010-07-01T10:25:13.567+02:00Easy Cinnamon Bread<div class="separator" style="clear: both; text-align: left;">Dun duh duh daaaa! The bread I promised! And on the day that I promised it! Is it bad that I'm so proud of myself?</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3Tn2ExaB0CG-Aq_4YyfCHaqb5sRD3e1JLts5z1z5szXsabO1UNtyCbBek0pIqy6uxAtY59D2BNBrgq9FQWk91YPAjOSOWTxLTT2pASIM_qdRFendvWo8AGg9WR_Qp3u-hQ9Ikd5fBZJC/s1600/DSC_0243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3Tn2ExaB0CG-Aq_4YyfCHaqb5sRD3e1JLts5z1z5szXsabO1UNtyCbBek0pIqy6uxAtY59D2BNBrgq9FQWk91YPAjOSOWTxLTT2pASIM_qdRFendvWo8AGg9WR_Qp3u-hQ9Ikd5fBZJC/s400/DSC_0243.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;"></div><a name='more'></a>Okay, so let me tell you about this bread. The batter that you make is what I call a semi-yeasted bread. According to the recipe, the author calls this a cross between a yeast bread and a quick bread. The dough has all the elasticity and distinctive smell of a yeast bread, but comes together as easily as a quick bread. It actually gets its rise half from the yeast and half from the baking powder that is folded in just before baking. Interesting, huh?<br />
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</div><div class="" style="clear: both; text-align: left;">I was drawn to this because I always enjoy yeasted goods, but I'm really terrible at actually making them. This was perfect for me. It's practically a fool proof yeasted bread. So for all out there that are afraid of yeast, don't be, you can do this one.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9ZqJDlOVn4nPkEwHMdtDTUYCpd7fOpHi3VBAR5vc_9eqUEVsfucNhCW2HBtcCKe2C2mhFECAFu05Qlzp5EEp9NOXPm__Og34uLTwRu1ySCnXc0DhWBLkzzBXKdhNOp9OhmOe_zQLgfI/s1600/DSC_0272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9ZqJDlOVn4nPkEwHMdtDTUYCpd7fOpHi3VBAR5vc_9eqUEVsfucNhCW2HBtcCKe2C2mhFECAFu05Qlzp5EEp9NOXPm__Og34uLTwRu1ySCnXc0DhWBLkzzBXKdhNOp9OhmOe_zQLgfI/s400/DSC_0272.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">And the result was absolutely delicious. You really can't beat the baking cinnamon smell, so it already had that going for it. Then through in the taste of cinnamon rolls without all the fuss of having to actually roll them, and you've got a winner in my book.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">But before you get to baking ('cause I know you will), let me make a few comments about the ingredients in this recipe. This recipe calls for instant yeast. I'm sure that many of my fellow bakers are familiar with this ingredient, but just in case, here's a little run down. This is not the yeast that you get in those little packets: that's dry active yeast. I've only seen instant yeast sold in vacuum packed cubes at the store. The difference between instant yeast and dry active yeast is that instant yeast does not need to be mixed with a warm liquid and sit for a while to be ready for use. It's ready right away. You mix it in directly with the flour, and you're good to go. So for all you lazy, I mean, time-aware bakers out there, instant yeast is so your friend. And you can use it in any recipe that calls for the active dry yeast. Just instead of that prep stage I mentioned, just mix it with the flour called for in the recipe, let sit for one minute, and continue on with the recipe. So I highly recommend getting some instant yeast. But if you'd like to try this with active dry yeast, you can try mixing it with a little bit of the warm milk called for in this recipe, let it sit, and then mix it in to the flour. I haven't tried that, so don't hold me to that.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmIaF3TjBhRCK5pvdksA4hrtfHaUuD5AjTYOfBBFTDvMpJVLj5e8xb8bM1A4_hAfqeOCSD2GM21n-9ONMHWtAilxMkGxhR7SyKBAX6S4G2kmdvTo8hjmD0KJxDsi7BWf7uZ4QbJR6T7D_/s1600/DSC_0244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmIaF3TjBhRCK5pvdksA4hrtfHaUuD5AjTYOfBBFTDvMpJVLj5e8xb8bM1A4_hAfqeOCSD2GM21n-9ONMHWtAilxMkGxhR7SyKBAX6S4G2kmdvTo8hjmD0KJxDsi7BWf7uZ4QbJR6T7D_/s400/DSC_0244.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">Also, this recipe calls for cinnamon chips. I know, I know, it looks like chocolate chips in the pictures, but they are actually cinnamon chips. I had some that were shipped to me, and this was really the perfect use.</div><div class="" style="clear: both; text-align: left;">Okay, so that's all I have to say. Here's the recipe!</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxkgLK93GmJpdJXj8kBhGZF74FEeqxATys7MIF0inwU6blgQgXhb6OfMWaVRgXurulAPnjn1g1oBy1qNKj-dFluUZOBDOxkbsW4ABniOZ13yzHd6NA__upXS6y9SUKCSlINZeA_44PS0q/s1600/DSC_0275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxkgLK93GmJpdJXj8kBhGZF74FEeqxATys7MIF0inwU6blgQgXhb6OfMWaVRgXurulAPnjn1g1oBy1qNKj-dFluUZOBDOxkbsW4ABniOZ13yzHd6NA__upXS6y9SUKCSlINZeA_44PS0q/s400/DSC_0275.JPG" width="400" /></a></div><div class="" style="clear: both; color: blue; text-align: left;"><span style="font-size: large;">Easy Cinnamon Bread</span></div><div class="" style="clear: both; text-align: left;">from <a href="http://www.amazon.com/King-Arthur-Flour-Bakers-Companion/dp/0881505811">King Arthur's Flour Baker's Companion</a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">3 cups unbleached all-purpose flour</div><div class="" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="" style="clear: both; text-align: left;">2 teaspoons instant yeast</div><div class="" style="clear: both; text-align: left;">1 teaspoon cinnamon</div><div class="" style="clear: both; text-align: left;">1 teaspoon salt</div><div class="" style="clear: both; text-align: left;">1 cup warm milk</div><div class="" style="clear: both; text-align: left;">1/4 cup butter, melted</div><div class="" style="clear: both; text-align: left;">1 large egg</div><div class="" style="clear: both; text-align: left;">1 teaspoon baking powder</div><div class="" style="clear: both; text-align: left;">1 cup cinnamon chips</div><div class="" style="clear: both; text-align: left;">Cinnamon-sugar, for topping</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">In a large bowl, mix together the flour, sugar, yeast, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating until smooth. (I wasn't sure exactly how long this was. This is not kneading, so shouldn't look like a finished dough ball when you're done, meaning, I could still see some yeast when I looked at the surface. I probably beat for about 2-3 minutes, by hand.) Cover and let the batter rest at room temperature for 1 hour, then stir in the baking powder and cinnamon chips.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Preheat the oven to 350 degrees F.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Spoon the batter (yes, it's thick but elasticky) into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon sugar.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Bake the bread for 35 to 40 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a rack to cool completely. Don't slice the bread while it's hot; it will slice much better when it's completely cool.</div>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com1Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-8422679108920176062010-06-29T07:00:00.001+02:002010-06-29T07:00:01.396+02:00TWD: Rum-Drenched Vanilla Cakes (minus the rum)I turned these Rum-Drenched Vanilla Cakes into Vanilla-Drenched Vanilla Cakes because who doesn't like vanilla? Plus, I don't really mess around with alcohol. I find things are good without it, so why bother?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkzt8xHtqGWobJqZEY1eyQuz0aGHdeWLwU6jWpJb4iWuCcgo_-hPq4cERjjaRRp8bhOS7rQE4eiksv0ssBvHVEHvoO-XgitneJD9no6V4FfDEv1nqndZwqcw5zcCR7nreqV2lP5c0fFP9/s1600/DSC_0286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkzt8xHtqGWobJqZEY1eyQuz0aGHdeWLwU6jWpJb4iWuCcgo_-hPq4cERjjaRRp8bhOS7rQE4eiksv0ssBvHVEHvoO-XgitneJD9no6V4FfDEv1nqndZwqcw5zcCR7nreqV2lP5c0fFP9/s400/DSC_0286.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> was chosen by Wendy of <a href="http://pinkstripes.wordpress.com/">Pink Stripes</a>. Check out her site for the recipe.</div><a name='more'></a><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This recipe called for the pulp of two vanilla beans (or extract if you don't have them), and I actually had some beans that I was saving for something. I'm not sure what I was saving them for, so I figured I give this recipe the "honor" of my vanilla beans. I was very intent on getting everything out of those beans, and as a result, I think I got a little more than just the seeds in my mix. I think I got a little of the fibrous insides in my batter from all my scraping that didn't quite break down with baking. So I have a few larger than tiny specks dotting my cakes. But now I know better. I had to learn sometime, I suppose.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I was a little surprised at these cakes. I thought they would puff up a little and have that nice domed look that loaf cakes normally have, but mine actually kinda sunk in the middle. That was unexpected. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDzKqRMO1XyL4xzJUeuMUc6NFqbW8_Ly_f46joZQedl4p6O9v8ZOyFIr-OZsAbHQesHEjUrIp1ly3c5aHwfbCStA_JAMYgzYgLzBsUzSgpHf3Nk_tTA0qu9NcKMEVdao9ekfIb3NlH5kA/s1600/DSC_0260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDzKqRMO1XyL4xzJUeuMUc6NFqbW8_Ly_f46joZQedl4p6O9v8ZOyFIr-OZsAbHQesHEjUrIp1ly3c5aHwfbCStA_JAMYgzYgLzBsUzSgpHf3Nk_tTA0qu9NcKMEVdao9ekfIb3NlH5kA/s400/DSC_0260.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And I have to say, I was a little disappointed. I guess I was just expecting a little more flavor out of the cakes, but they were decidedly plain vanilla. Now that I write that, what was I really expecting? I had decided to make these vanilla-drenched vanilla cakes so they better taste like vanilla and nothing more. So yeah, don't know what I was expecting. I think some of my disappointment was stemmed from my baking earlier that day a semi-yeasted cinnamon bread (that recipe will come Thursday) that smelled up the kitchen like warm cinnamon rolls, and this cake was just not as fragrant. And I made the mistake of trying the cinnamon bread first then this cake, and they didn't really compare. But I think a lemon or orange version of this cake would have been quite delicious. If I make these again, I will definitely try one of those. But the cakes as they are would be great layered with some fresh cream and berries. As I have neither of those things, I'll just have to dream about eating my cake with all that yumminess.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0h2inJyBDmw8gFoeofpSj0EhbVxGi9qM5Z1w8joJnAT9lhu-Os_RVUGpxH986AQkq4QxNkxYVC3DUyIVq2DzXI64SQyXN6eRuLZvArSPXi3aoDN0jOFkTFAIrVsZG_tNOW881l82UGeg/s1600/DSC_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0h2inJyBDmw8gFoeofpSj0EhbVxGi9qM5Z1w8joJnAT9lhu-Os_RVUGpxH986AQkq4QxNkxYVC3DUyIVq2DzXI64SQyXN6eRuLZvArSPXi3aoDN0jOFkTFAIrVsZG_tNOW881l82UGeg/s400/DSC_0288.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Be sure to check out what the other TWDers whipped up this week. And be sure to check back on Thursday for the cinnamon bread recipe. So easy, and so good. You'll really not want to miss it. I promise!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com8Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-28981051747385624962010-06-01T09:20:00.001+02:002010-06-01T15:46:14.233+02:00TWD: White Chocolate BrowniesI love raspberries. Seriously. They are by far my favorite fruit. They are so delicious, sweet, and tart. I could eat them every day if I could. When I first bought the book <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking from My Home to Yours</a>, I spent hours poring over the pages, imagining what it would be like to make some of the recipes. I particularly remember oogling the picture associated with this recipe. White chocolate and raspberry. What a delicious and wonderful pairing. So when I saw that this was the recipe for this week, I was...what do they call it...drooling, I mean, excited.<br />
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This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> was chosen by Marthe of <a href="http://culinairydelights.blogspot.com/2010/06/twd-white-chocolate-brownies.html">Culinary Delights</a>. Be sure to check her site for this yummy recipe.<br />
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So have I made it clear that I love raspberries?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZ_aXjdFH-xz7CpU2W1oCAEQcLEtDlWP-INk9wPLsyrJZvU4dJoMtOn5D9qJHD6BOi5LSXYQZi6MfUTZzlnb5FTtkIpuIiODJrnNCaEEiPZnlzTN7WvILbFg96H5jtuhE5PiGGh8pvxP7/s1600/DSC_0736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZ_aXjdFH-xz7CpU2W1oCAEQcLEtDlWP-INk9wPLsyrJZvU4dJoMtOn5D9qJHD6BOi5LSXYQZi6MfUTZzlnb5FTtkIpuIiODJrnNCaEEiPZnlzTN7WvILbFg96H5jtuhE5PiGGh8pvxP7/s400/DSC_0736.JPG" width="400" /></a></div><br />
Well guess what...no raspberries here. I cannot recall one time when I have ever seen them here. I was/am sooooo disappointed.<br />
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But, I decided to buck up and try anyway. I figured, I'll just use a different berry. Strawberries. I've seen them here, so it shouldn't be a problem. Well, it was. No strawberries at the store. So my bars are sadly berryless. But, they still turned out yummy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdauXFRmvlstRVOd7rxAEjocK6Xw4xmtvMg5aslyusbyKmlv2Nf8n_MQg46IKO_jIsuz2qX_ccC2WLQDMpdyG52f9wociu96j6VuLcKSaCL3Gh9MCtyWDlPDu_8L4I4vSR3j9tsgaEnnE7/s1600/DSC_0725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdauXFRmvlstRVOd7rxAEjocK6Xw4xmtvMg5aslyusbyKmlv2Nf8n_MQg46IKO_jIsuz2qX_ccC2WLQDMpdyG52f9wociu96j6VuLcKSaCL3Gh9MCtyWDlPDu_8L4I4vSR3j9tsgaEnnE7/s400/DSC_0725.JPG" width="400" /></a></div><br />
I also couldn't find oranges for the orange zest called for, so I went with lime. At first I was really frustrated because I couldn't make it the way I wanted, but then I remembered that lime and white chocolate are like one of my all-time favorite combinations. One of my favorite cheesecakes is this combo, and it's scrumptious. But add some raspberries on top, and you've got a slice of heaven. That's what these bars could have been. Perhaps someday.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_TTnj_wErckJ1PWDGRczAo9PRkttffQXonYgNPt7LxsdssT7-FckkABT24qz9fh-kdlO_sp2ytICgEICTM6qC7R9BWfWlGLrwrbvj-_ifb2vWC7F_cAhZJOcjeqY6Wyeg6CX2p_YwCG_/s1600/DSC_0724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_TTnj_wErckJ1PWDGRczAo9PRkttffQXonYgNPt7LxsdssT7-FckkABT24qz9fh-kdlO_sp2ytICgEICTM6qC7R9BWfWlGLrwrbvj-_ifb2vWC7F_cAhZJOcjeqY6Wyeg6CX2p_YwCG_/s400/DSC_0724.JPG" width="400" /></a></div><br />
But even without the king of all berries, or even any berries, this bars were still quite good. They reminded me less of a brownie and more of a lemon bar. But that could be due to the fact that when I went to cut these up, I realized that the center was not quite done. Ack! I tried sticking them in the oven for a few minutes after they were cut up, but I'm not sure that really worked. (I learned that I really should read the P&Q on the TWD site before making these. Maybe if I had baked them first as suggested, I would have had completely done brownies...but c'est la vie.) But done or not, they tasted good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqnhoaDHx5h7SfrjPiYnwyjanIkz-V7Jj6JUamYOQ8RCjDHho5S6n-tNFvPygKH98VyBzXKZ5bpN_3bR8UrlJOQM4mB3CRO_BGdlseJq8jLg8MIJ4OBtUxWbkn8Vlvb7y4cwPoiNjmlrs/s1600/DSC_0722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqnhoaDHx5h7SfrjPiYnwyjanIkz-V7Jj6JUamYOQ8RCjDHho5S6n-tNFvPygKH98VyBzXKZ5bpN_3bR8UrlJOQM4mB3CRO_BGdlseJq8jLg8MIJ4OBtUxWbkn8Vlvb7y4cwPoiNjmlrs/s400/DSC_0722.JPG" width="400" /></a></div>I'm anxious to give these bars another go, and I definitely will when I'm back in the states. But if you're curious to see what these bars could have been, check out what the other <a href="http://tuesdayswithdorie.wordpress.com/2010/06/01/lyl-white-chocolate-brownies/">TWDers</a> who made this recipe did.<br />
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Pregnancy Update: Next week we should be able to find out the sex of our little one...that is, if he or she cooperates!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com15Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-75510627378637166812010-05-19T04:35:00.001+02:002010-05-19T04:39:34.505+02:00TWD: Apple-Apple Bread PuddingI'm late, but I'm here. I'm actually finishing a two-week stay with my parents in Maryland, and being back in the US has been such a wonderful experience. I'm a little afraid of what my reaction will be when I get back, but we'll just have to see.<br />
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So back to the reason for the post. It's Tuesday!! This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> was chosen by Elizabeth of <a href="http://cake0rdeath.blogspot.com/2010/05/apple-apple-bread-pudding-my-pick.html">Cake or Death?</a> Be sure to check out her site for this yummy recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ycTP_ltAsxeSYlKbEGD34ic1me8frjLmxrTMM9SA19le6VxP3zw5L-yhaYiFL4b2mIcHSI0qXe7UyBExPv-IcA_V6h6_T96SwriIEXP-CPe0OC0cGrjZmG9GzeVjXayFVa54WNNl-7rr/s1600/DSC_0669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ycTP_ltAsxeSYlKbEGD34ic1me8frjLmxrTMM9SA19le6VxP3zw5L-yhaYiFL4b2mIcHSI0qXe7UyBExPv-IcA_V6h6_T96SwriIEXP-CPe0OC0cGrjZmG9GzeVjXayFVa54WNNl-7rr/s400/DSC_0669.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ycTP_ltAsxeSYlKbEGD34ic1me8frjLmxrTMM9SA19le6VxP3zw5L-yhaYiFL4b2mIcHSI0qXe7UyBExPv-IcA_V6h6_T96SwriIEXP-CPe0OC0cGrjZmG9GzeVjXayFVa54WNNl-7rr/s1600/DSC_0669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ycTP_ltAsxeSYlKbEGD34ic1me8frjLmxrTMM9SA19le6VxP3zw5L-yhaYiFL4b2mIcHSI0qXe7UyBExPv-IcA_V6h6_T96SwriIEXP-CPe0OC0cGrjZmG9GzeVjXayFVa54WNNl-7rr/s1600/DSC_0669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><a name='more'></a></a><br />
This was a really great recipe for me. I've always liked bread pudding, and this one did not disappoint. It had the yummy custardy flavor and texture of bread pudding, but it had an added bonus of a delicious apple center. My dad commented that this bread pudding felt a lot lighter than ones he had previously eaten. I think this is mostly due to the addition of the apples and the fact that the bread is separated, so you don't get one big chunk of custardy bread. Just another reason to praise Dorie for her superior baking skills. We are in awe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTuFrXCWtvL4wSFN5Rb__F8FHLKVw1SSZxjVVyMKgRlUSfLoZGsAZsfF_exAyfctYH46_jIsc07ZralXyknVsxUv0xAc3t4Qq3zkCMHy2ObiiA1xwexWCBhJSeOY6GMJT5FVKLKYPBqWd/s1600/DSC_0675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTuFrXCWtvL4wSFN5Rb__F8FHLKVw1SSZxjVVyMKgRlUSfLoZGsAZsfF_exAyfctYH46_jIsc07ZralXyknVsxUv0xAc3t4Qq3zkCMHy2ObiiA1xwexWCBhJSeOY6GMJT5FVKLKYPBqWd/s400/DSC_0675.JPG" width="400" /></a></div><br />
I apologize for the less than ideal pictures but it was a sad rainy day today, and I didn't get this done in time to have even minimal lighting. Oopsie. But don't let the bad pictures deter you. This is yummy. And especially good with ice cream (which I homemade, but I'll leave that to another post.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGK1G9dYZO522dtDRbMux6NDy8pyRSYj8LGadqBGdhuLGxq2J3gswhmRUHqOCP5ncwC_zM6O90TvgrW3xFP-JF1rWxOQ56SKuP3AQl6Rf6kqv2cm7z5UBFr4fS0AYVL2MEMA5lkA8Fjzhs/s1600/DSC_0682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGK1G9dYZO522dtDRbMux6NDy8pyRSYj8LGadqBGdhuLGxq2J3gswhmRUHqOCP5ncwC_zM6O90TvgrW3xFP-JF1rWxOQ56SKuP3AQl6Rf6kqv2cm7z5UBFr4fS0AYVL2MEMA5lkA8Fjzhs/s400/DSC_0682.JPG" width="265" /></a></div><br />
But be sure to check out the other <a href="http://tuesdayswithdorie.wordpress.com/2010/05/17/lyl-apple-apple-bread-pudding/">TWDers</a> who made this recipe. I'm sure their pictures will more than convince you to make this.<br />
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And for just a FYI on my pregnancy update, I got to hear my little one's heartbeat today. So exciting, so special.Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com4Olney, MD, USA39.1531627 -77.06692339.086604200000004 -77.183652500000008 39.2197212 -76.9501935tag:blogger.com,1999:blog-1306636740380079059.post-23614391923099753452010-05-01T09:10:00.000+02:002010-05-01T09:10:50.362+02:00Cocoa BrowniesI am always on the look out for easy, fast, but yummy dessert recipes because you just never know when the urge is going to hit or the need is going to arise for something sweet, and you don't always have time to wait for butter to soften.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2Z4yLbu_7WTbzrDCDnU-uiuX68FJLHlQ5-Gh3MhHg_ljy4SXVz7jz3y2RnF76x0_8AcasgZ1OUpZEBMnji1mj-aBDfmLHOJxQZh4rfDbf100Zcoej6J8pGDSyTk32jc7fZHHVmN7xPFx/s1600/DSC_0652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2Z4yLbu_7WTbzrDCDnU-uiuX68FJLHlQ5-Gh3MhHg_ljy4SXVz7jz3y2RnF76x0_8AcasgZ1OUpZEBMnji1mj-aBDfmLHOJxQZh4rfDbf100Zcoej6J8pGDSyTk32jc7fZHHVmN7xPFx/s400/DSC_0652.JPG" width="400" /></a></div><br />
Brownies from scratch are generally pretty easy to begin with, but I like this recipe because the main ingredient is cocoa rather than chocolate. Around here I can buy cocoa by the barrel load, but all my chocolate has to be bought in candy bar form with candy bar price. So needless to say, I have more cocoa laying around than chocolate.<br />
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These mix up really quickly, and only bake for 25 minutes. So from start to finish you could be done in 45 minutes to an hour max. I always double the recipe and put it in a 9 by 13 pan because I think that an 8 by 8 pan of brownies is just a travesty. How can that little pan ever satisfy my brownie desire? And for next to no extra effort, why not make a bigger batch to share (or hoard)?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBQ6UbrwIYR7FnBw9XfCKMj3Fp1SM0wDYyK7dy5twXnfdevoRTDPylPqXE3cBWQuattEDr-Ua3eATrc9Az0g2FEwmGNcfY7HPJCg3WiC0bxOgb7MkLO81GMBRdPAsNVAd_WrNRFROzOYj/s1600/DSC_0645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBQ6UbrwIYR7FnBw9XfCKMj3Fp1SM0wDYyK7dy5twXnfdevoRTDPylPqXE3cBWQuattEDr-Ua3eATrc9Az0g2FEwmGNcfY7HPJCg3WiC0bxOgb7MkLO81GMBRdPAsNVAd_WrNRFROzOYj/s400/DSC_0645.JPG" width="400" /></a></div>Now the flavor of these brownies will largely depend on the quality of cocoa that you use. Higher quality will give you a more luxurious taste, but cheap cocoa will still give you a decent brownie. When I make these from the cocoa I get here, I think it tastes like it has a hint of cinnamon, which might be a nice addition if you want to try to jazz these up a little.<br />
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One last thing, you should definitely do the old parchment paper liner trick for these. It makes it that much quicker to go from pan to mouth. Enjoy!<br />
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<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: blue;">Best Cocoa Brownies</span></span><br />
from <a href="http://sundaynitedinner.com/best-cocoa-brownies/">Sunday Nite Dinner</a><br />
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[<a href="http://sites.google.com/site/13bakeryprintablerecipes/best-cocoa-brownies">printable recipe</a>]<br />
<span class="Apple-style-span" style="color: #3a3a3a;"><span class="Apple-style-span" style="font-variant: small-caps; line-height: 17px;"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-variant: normal; font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></span></b></span></span><br />
<span class="Apple-style-span" style="color: #3a3a3a; line-height: 17px;"><ul class="ingredients-list" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">10 tablespoons (1 1/4 sticks) unsalted butter</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">1 1/4 cups sugar</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon pure vanilla extract</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">2 cold large eggs</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup all-purpose flour</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">2/3 cup walnut or pecan pieces (optional)</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; 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;"><span class="Apple-style-span" style="font-family: inherit;">Special equipment:</span></strong><span class="Apple-style-span" style="font-family: inherit;"> An 8-inch square baking pan</span></li>
</ul><ol class="directions-list" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: initial; list-style-position: initial; list-style-type: decimal; 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 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: initial; list-style-position: inside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: initial; list-style-position: inside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined. Next add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: initial; list-style-position: inside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: initial; list-style-position: inside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: initial; list-style-position: inside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 2px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.</span></li>
</ol><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 4px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b><span class="Apple-style-span" style="font-family: inherit;">Chocolate note:</span></b><span class="Apple-style-span" style="font-family: inherit;"> Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes, which maybe more exciting for you. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.</span></div></span><span class="Apple-style-span" style="color: #3a3a3a; line-height: 17px;"><span class="Apple-style-span" style="font-family: inherit;">Makes 16 large or 25 smaller brownies</span></span><span class="Apple-style-span" style="font-family: inherit;"> </span>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com1Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-71311143189553822312010-04-27T18:50:00.000+02:002010-04-27T18:50:28.364+02:00TWD: Chocoblock CookiesI'mmmm backkkkk!<br />
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I am so glad to be making this post right now. You don't know how much I've been missing baking and blogging. I would think of it often, but it would make me so sad to know that I was physically so worn out and nauseated to do it. But I managed to do it this week. And I'm so glad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GLtKcEw7w2pwoH8bLSx05sInyXp5VCFGoJoSyNy0gYFxtLF0ElfH36sZEAm-Muq7tgrePfwYfJ9TRmdoJOWweV-QQ8W5OUDfju1BuLKfONubk5RtHX5HGxW8U0WlhyXt1wKi_OxEOjLp/s1600/DSC_0658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GLtKcEw7w2pwoH8bLSx05sInyXp5VCFGoJoSyNy0gYFxtLF0ElfH36sZEAm-Muq7tgrePfwYfJ9TRmdoJOWweV-QQ8W5OUDfju1BuLKfONubk5RtHX5HGxW8U0WlhyXt1wKi_OxEOjLp/s400/DSC_0658.JPG" width="400" /></a></div><br />
This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesday with Dorie</a> was chosen by Mary of <a href="http://popsiclesandsandyfeet.blogspot.com/2010/04/tuesdays-with-dorie-chockablock-cookies.html">Popsicles and Sandy Feet</a>. Be sure to check out her site for the recipe of these very interesting cookies. Lots of stuff in these cookies.<br />
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I literally just made these cookies half and hour ago. I had planned to do it last night, but my afternoon nap turned into an evening nap, which I just couldn't shake the stupor off for. I'm usually a night baker, but with this pregnancy, I have been so wiped out, I'm lucky to be fully conscious after 10 pm. So sad. I guess I'll have to start switching my schedule around.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhW_sOIEpOlI7cUYu-Fn85hlWeaiTOT5JNKtUHgVWhg-WtAr78m9aqj5A2ZqGIQh3k6GVnz_ulmEoxoQf3F5Hk1egEV39Xc2FSBW2P-VjT8MmOX5yeV_8kJczlh2SYb0ctK_oXbghVjtT/s1600/DSC_0661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhW_sOIEpOlI7cUYu-Fn85hlWeaiTOT5JNKtUHgVWhg-WtAr78m9aqj5A2ZqGIQh3k6GVnz_ulmEoxoQf3F5Hk1egEV39Xc2FSBW2P-VjT8MmOX5yeV_8kJczlh2SYb0ctK_oXbghVjtT/s400/DSC_0661.JPG" width="400" /></a></div>As with many recipes, I had to modify this one a lot based on the ingredients I could find here normally...and based on things I thought I had only to learn I didn't. For example, I always keep loads of butter around, but I guess because I haven't been baking as much, I haven't been staying on top of it. So lo and behold, no butter. Well, margarine it is. I never have seen shortening here, so more margarine. The closest I can find to molasses is this black thin honey stuff that I don't really know what it is, but I'm not sure I want to know. Never have found old fashioned oats here, so I used muesli cereal. I figured that was better than quick oats, but who knows. I didn't have any nuts, but I figured it didn't really hurt to have them left out. Also, I thought I had a lot more semi-sweet chocolate chips, but I didn't. So I used part semi, part dark, and part milk. But I think this change will just add to the cookie. And...nope, I think that all the changes I made. I would have loved to try this recipe as is, but that will have to just wait until next time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapnBRXBm-A5BBpFvxprENI8EDSho3wxQki8h6IipjGCLHr2yiMMgOK_nea0H4KsUme9Q_NKbHDyuEtICWW6_owsUrLN5AxwGEeZ_RWXDuM8T7EtUho8d5h21UwJIAkW7DTaqQBnOC8b9c/s1600/DSC_0656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapnBRXBm-A5BBpFvxprENI8EDSho3wxQki8h6IipjGCLHr2yiMMgOK_nea0H4KsUme9Q_NKbHDyuEtICWW6_owsUrLN5AxwGEeZ_RWXDuM8T7EtUho8d5h21UwJIAkW7DTaqQBnOC8b9c/s400/DSC_0656.JPG" width="400" /></a></div>I haven't actually tasted them, but they smell pretty good. Perhaps after I take a nap I'll feel up to trying one, but if you're anxious to hear how they taste, be sure to check out the other <a href="http://tuesdayswithdorie.wordpress.com/2010/04/26/lyl-chockablock-cookies/">TWDers</a> who made this one and find out.<br />
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I'm pretty sure I'm back for good, so be sure to come back soon!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com9Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-49597776364523633172010-03-23T08:24:00.000+02:002010-03-23T08:24:50.380+02:00I've got an AnnouncementHello everyone!<br />
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I know it's been a while since I last posted, and some of you might be wondering why that is. I haven't been out of town or anything. But the reason why I haven't been keeping up lately is because...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzLaUznCpSl-szDatxqS0wVVOnt4ZMFSY2L4rFBy8goOJS5ofC8KHS8dOz9WyRFgsytv4SRg1H69efz_NsJT12UhL-CIq8Ud2qzU8sOU253IQAZL6Ibj-h-RhBaBxtRP6XElCCMM7qgYP/s1600-h/DSC_0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzLaUznCpSl-szDatxqS0wVVOnt4ZMFSY2L4rFBy8goOJS5ofC8KHS8dOz9WyRFgsytv4SRg1H69efz_NsJT12UhL-CIq8Ud2qzU8sOU253IQAZL6Ibj-h-RhBaBxtRP6XElCCMM7qgYP/s400/DSC_0537.JPG" width="400" /></a></div>I'M PREGNANT!!<br />
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Yay! So exciting! But with the morning (actually all day) sickness, extreme fatigue, and general aversion to food, I just haven't had the strength to bake anything lately.<br />
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But I'm hopeful that this stage of the pregnancy will pass soon, and I'll be back on my feet in the kitchen baking up a storm.<br />
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And I'll be sure to keep you updated with how things are progressing. This is our first baby, so it's really exciting and new for us. So your prayers would be greatly appreciated.<br />
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So next time you bake something, think of me, and hopefully I'll be right there baking with you really soon! :)Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com6Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-53636818030445571342010-03-09T19:15:00.000+02:002010-03-09T19:15:39.379+02:00TWD: Thumbprints for Us Big GuysI wasn't sure if I was going to make it on this one. I haven't been feeling too good lately, and I was a little skeptical that I would feel up to making these this week. But after some encouragement (read "get off your butt, honey"), I got up and made these.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4coHju-Vz29kx_CFOVMuPrGSopfLhX1ApOnxlSwZGylbtaMYP0jIs_9QhXad1n5mtT2_BsHGpbr-6MRePwzdcyC1zWdoWHI_15sLKHgTZ-uhZ3EWLcKotYKmu_xdwWoVjsgMl4ncsasD/s1600-h/DSC_0603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4coHju-Vz29kx_CFOVMuPrGSopfLhX1ApOnxlSwZGylbtaMYP0jIs_9QhXad1n5mtT2_BsHGpbr-6MRePwzdcyC1zWdoWHI_15sLKHgTZ-uhZ3EWLcKotYKmu_xdwWoVjsgMl4ncsasD/s400/DSC_0603.JPG" width="400" /></a></div>This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesday with Dorie</a> was chosen by <a href="http://uglydudefood.com/2010/03/tuesdays-with-dorie-thumbprints-for-us-big-guys/">Mike of Ugly Food Dude</a>. Check out his site for the recipe.<br />
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I've never made thumbprints before because I just didn't like them that much. I considered them okay, but all I ever really liked about them was the jam. The more jam the better.<br />
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So for my first try at thumbprints, I was pretty set on making a deep, wide hole to fill with jam. But I failed. The centers puffed up in the baking, and the ridges of the hole totally sunk down to barely nothing. So sad. But like I said before, I wasn't feeling so hot, so these were just going to have to do.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbbdhdExkAMmctOfcBrc0NZzGAA_BnxkA6mwveJHqAz0s5MjZ9auX3ZrP0VeXXUH-e4HheT9BDXlODiMI-Re52bvAZ-BwY2izkjGcgYpg00Kfkb0iZSmLkyZAyK5fsyxcdaetoOFhU6yH/s1600-h/DSC_0604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbbdhdExkAMmctOfcBrc0NZzGAA_BnxkA6mwveJHqAz0s5MjZ9auX3ZrP0VeXXUH-e4HheT9BDXlODiMI-Re52bvAZ-BwY2izkjGcgYpg00Kfkb0iZSmLkyZAyK5fsyxcdaetoOFhU6yH/s400/DSC_0604.JPG" width="400" /></a></div>I decided to forgo the powdered sugar dusting, simply because I didn't feel like the extra mess. I went with two different jams for the filling: classic raspberry jam and fig jam. I really love raspberry anything and probably would have filled all of them with that jam, if I had had enough. But since I didn't, I branched out with fig jam, which I think gives it good variety.<br />
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I haven't actually tried these yet (I just made them, and I wanted them to set up a bit) but I'm sure they're good. Dorie's recipes just about always are. She's good like that. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9fYCw1DpyZyc-7qsiLHucCdpme8vEMPs3NfdT0-jKBiqUMaAQGpokjg5s05m9mMOP4NTtL288ZNw4jv58BMa68Q1Ra_nNuuHqmAbxsoQ0E8AGjkFzRrUfNoHm71emAWDKUA9VsZZd3hj/s1600-h/DSC_0607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9fYCw1DpyZyc-7qsiLHucCdpme8vEMPs3NfdT0-jKBiqUMaAQGpokjg5s05m9mMOP4NTtL288ZNw4jv58BMa68Q1Ra_nNuuHqmAbxsoQ0E8AGjkFzRrUfNoHm71emAWDKUA9VsZZd3hj/s400/DSC_0607.JPG" width="400" /></a></div>So if you've got a little time, give these a shot, and don't forget to check out what the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a> are baking!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com12Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-74113535489408777742010-03-02T18:45:00.000+02:002010-03-02T18:45:38.038+02:00TWD: Toasted-Coconut Custard Tart<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
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Now doesn't that title just sound good. Now take a look. Yeah, you wish you had this tart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDdfwwJtCJ94ykKxXPD5qUZOP1Jx5p-HLLSbOFUmCARMUWQCbvumFqgamQgKGszptU4BI7rG6VZKxdF9plb-OAjVDJ69x16ArMIPERkEA3W0dM8YcbQJjszNZtfjVVbVtcunRPLy2stsb/s1600-h/DSC_0576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDdfwwJtCJ94ykKxXPD5qUZOP1Jx5p-HLLSbOFUmCARMUWQCbvumFqgamQgKGszptU4BI7rG6VZKxdF9plb-OAjVDJ69x16ArMIPERkEA3W0dM8YcbQJjszNZtfjVVbVtcunRPLy2stsb/s400/DSC_0576.JPG" width="400" /></a></div>I have to admit, at one time, I was not a fan of coconut. Why, I couldn't tell you because now I simply love the smell (and taste) of lightly toasted coconut. It rocks the house. And when you pair it with cool creamy custard, you really can't go wrong.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-kC-qmgSf5V3v0iGyPXymE5GMRZR6WjNbL1RRR3DAwuNPIRWBrDygb_N9pqs-ITNHgI7DQleyHOEDc6TDY2SS-fRIO_61ez7vs9Yp91Z6NUlEk0De_hiOpr1CTrYWA5YMSeZ0IYkvHLi/s1600-h/DSC_0571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-kC-qmgSf5V3v0iGyPXymE5GMRZR6WjNbL1RRR3DAwuNPIRWBrDygb_N9pqs-ITNHgI7DQleyHOEDc6TDY2SS-fRIO_61ez7vs9Yp91Z6NUlEk0De_hiOpr1CTrYWA5YMSeZ0IYkvHLi/s400/DSC_0571.JPG" width="400" /></a></div>This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesday with Dorie</a> was chosen by Beryl of <a href="http://cinemongirl.blogspot.com/2010/02/feelin-tiki.html">Cinemon Girl</a>. Be sure to check out her site for this great recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdI182wRyHHTu0d98W1hnidHHDggmKPPMjts2yz8AGMQglsaEYlbehMQxUKncWBJ2ZbV1tI8iL_7lxPNH2Cbr8kBe-qf7RVEYp93IVW4CMLIJhipFubmw8qiQSjj8vpyYGhKIATZRuPdQo/s1600-h/DSC_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdI182wRyHHTu0d98W1hnidHHDggmKPPMjts2yz8AGMQglsaEYlbehMQxUKncWBJ2ZbV1tI8iL_7lxPNH2Cbr8kBe-qf7RVEYp93IVW4CMLIJhipFubmw8qiQSjj8vpyYGhKIATZRuPdQo/s400/DSC_0590.JPG" width="400" /></a></div>Now back to the tart. It has a layer of sweet tart dough. It has a layer of toasted coconut-infused custard. And a layer of whipped cream. Top that off with some more toasted coconut, and you've got one mean (but delicious) tart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWHWL-hcI937ltul2jSycf51q1LCCuF3oiVoYxrcOIpITYo8irXRotcQrNYOoh5dd8BV3KC_XeXZapCXI94_4UiX_y4grPpzqKTJ4knxymp3b9q2SW0uNiaiV6No76i0mCbM-qjgvP3bP/s1600-h/DSC_0578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWHWL-hcI937ltul2jSycf51q1LCCuF3oiVoYxrcOIpITYo8irXRotcQrNYOoh5dd8BV3KC_XeXZapCXI94_4UiX_y4grPpzqKTJ4knxymp3b9q2SW0uNiaiV6No76i0mCbM-qjgvP3bP/s400/DSC_0578.JPG" width="400" /></a></div>The look and the smell definitely remind you of warm summer days which (sorry to rub it in to those of you in the north) is what I've been experiencing the past few days. We've actually got heat reaching the mid to upper 90s, so it was definitely time to bring out a treat to usher in the summer.<br />
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Well, all this talking makes me want to get to eating, but be sure to check out how the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a> did on their tarts.Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com4Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-56775813290477389282010-02-27T19:58:00.000+02:002010-02-27T19:58:27.954+02:00DB: Tiramisu<span class="Apple-style-span" style="font-family: inherit;">I'm a little late and a little rushed, but here goes.</span><br />
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<span class="Apple-style-span" style="color: #442200; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">The February 2010 Daring Bakers’ challenge was hosted by Aparna of </span><a href="http://mydiversekitchen.blogspot.com/" style="color: #aa0012; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">My Diverse Kitchen</span></a><span class="Apple-style-span" style="font-family: inherit;"> and Deeba of </span><a href="http://www.passionateaboutbaking.com/" style="color: #aa0012; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">Passionate About Baking</span></a><span class="Apple-style-span" style="font-family: inherit;">. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.</span></span><br />
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I'm finally back in Tripoli after two weeks stuck in Malta, and as a result, I didn't have much time for this multi-day challenge. But I pulled it off (sort of), so come check it out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtoGAHNcK5XpRADA86CPMzCQYCKmbrYiJgP-O_pi1ARjaV3CuTrlbB6b0b18egUAX2Sm3MAkp0ma7o6W8zTyf42-r_GKYDL1Bxni5zjUGDWlva0yrc82OSrx_8N-uT_KLeUQRJQpk-jbb/s1600-h/DSC_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtoGAHNcK5XpRADA86CPMzCQYCKmbrYiJgP-O_pi1ARjaV3CuTrlbB6b0b18egUAX2Sm3MAkp0ma7o6W8zTyf42-r_GKYDL1Bxni5zjUGDWlva0yrc82OSrx_8N-uT_KLeUQRJQpk-jbb/s400/DSC_0564.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtoGAHNcK5XpRADA86CPMzCQYCKmbrYiJgP-O_pi1ARjaV3CuTrlbB6b0b18egUAX2Sm3MAkp0ma7o6W8zTyf42-r_GKYDL1Bxni5zjUGDWlva0yrc82OSrx_8N-uT_KLeUQRJQpk-jbb/s1600-h/DSC_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><a name='more'></a></a><br />
<span class="Apple-style-span" style="font-family: inherit;">For this month's challenge, we had to make our own mascarpone, our own lady fingers, as well as assemble them into tiramisu.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Now I'm a big fan of tiramisu; it's a dessert that you can usually count on to be good, so it's my fall back dessert at restaurants...okay sometimes it's my fall forward into, too! :) But the idea of making my own kinda scared me, especially the part about making my own mascarpone. I think I would have felt a little more comfortable if I could get my hands on some fresh cream. Unfortunately, all I can find is little cans of cream that has been mixed with vegetable thickeners. But I had no other choice. So I just went for it.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">And surprise, surprise, the mascarpone actually didn't turn out too badly. The flavor of it was not the best since it still tasted like where it came from (the can) but it seem to get the right consistency.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PXErxw-Q6rIIIoRf90n3XfYW8bAZik2N9BZmWoGvT-MSVk_9h0r7yj1hWkQJLQqXd8ltlVCrlHawvJ017WPYnI5Papjjk6RIh6-YKjoBqrTXyW_NJ1hksHZ1UDOcDrJffhK9PLlTaBWZ/s1600-h/DSC_0542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PXErxw-Q6rIIIoRf90n3XfYW8bAZik2N9BZmWoGvT-MSVk_9h0r7yj1hWkQJLQqXd8ltlVCrlHawvJ017WPYnI5Papjjk6RIh6-YKjoBqrTXyW_NJ1hksHZ1UDOcDrJffhK9PLlTaBWZ/s400/DSC_0542.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: inherit;">And I was pretty proud of my lady fingers. If I were a lady (wait...I am...um, awkward), I would want fingers like these. I was proud of this little things.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Then it was time to put it all together. Unfortunately, I think I tried to make a few too many individual tiramisus, so I kinda ran out ingredients to do three layers of each, and I only managed two layers each.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">But all that said, it turned out to be a humble-looking but pretty good tiramisu. I did it! And on time! That's good enough for me.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuPP2U7NYUDSLV4j6ovgSVg6AavYFYCaSfSZvJVZY0QXxDDDkalgbUSWVLMcn6pzpvfTmXJ6MVQSbEsp-QqbXxiMu6cRCbFJQIxt82zNBaHq-2rfPsTbjLxk64OnyQACeybglfZdrfHtV/s1600-h/DSC_0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuPP2U7NYUDSLV4j6ovgSVg6AavYFYCaSfSZvJVZY0QXxDDDkalgbUSWVLMcn6pzpvfTmXJ6MVQSbEsp-QqbXxiMu6cRCbFJQIxt82zNBaHq-2rfPsTbjLxk64OnyQACeybglfZdrfHtV/s400/DSC_0545.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
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<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-family: inherit;">MASCARPONE CHEESE</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-family: inherit;">(Source: Vera’s Recipe for </span><a href="http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/" style="color: #aa0012; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">Homemade Mascarpone Cheese</span></a><span class="Apple-style-span" style="font-family: inherit;">)<br />
This recipe makes 12oz/ 340gm of mascarpone cheese</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></strong><span class="Apple-style-span" style="font-family: inherit;"><br />
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)<br />
1 tablespoon fresh lemon juice</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-family: inherit;">Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.<br />
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.<br />
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.<br />
Keep refrigerated and use within 3 to 4 days.</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-family: inherit;">LADYFINGERS/ SAVOIARDI BISCUITS</span></strong><span class="Apple-style-span" style="font-family: inherit;"><br />
(Source: Recipe from </span><a href="http://www.amazon.com/Cordon-Bleu-at-Home/dp/0688097502" style="color: #aa0012; text-decoration: none;"><span class="Apple-style-span" style="font-family: inherit;">Cordon Bleu At Home</span></a><span class="Apple-style-span" style="font-family: inherit;">)<br />
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></strong><span class="Apple-style-span" style="font-family: inherit;"><br />
3 eggs, separated<br />
6 tablespoons /75gms granulated sugar<br />
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)<br />
6 tablespoons /50gms confectioner's sugar,</span></div><br />
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<span class="Apple-style-span" style="color: #442200; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.<br />
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.<br />
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.<br />
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.<br />
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.<br />
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.<br />
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.<br />
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.<br />
Store them in an airtight container till required. They should keep for 2 to 3 weeks.</span></span><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"></span><br />
<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">TIRAMISU</span></span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">(Recipe source: Carminantonio's Tiramisu from </span></span><a href="http://projects.washingtonpost.com/recipes/2007/07/11/carminantonios-tiramisu/" style="color: #aa0012; text-decoration: none;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">The Washington Post, July 11 2007 </span></span></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">)<br />
This recipe makes 6 servings</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">For the zabaglione:</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
2 large egg yolks<br />
3 tablespoons sugar/50gms<br />
1/4 cup/60ml Marsala wine (or port or coffee)<br />
1/4 teaspoon/ 1.25ml vanilla extract<br />
1/2 teaspoon finely grated lemon zest</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">For the vanilla pastry cream:</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
1/4 cup/55gms sugar<br />
1 tablespoon/8gms all purpose flour<br />
1/2 teaspoon finely grated lemon zest<br />
1/2 teaspoon/ 2.5ml vanilla extract<br />
1 large egg yolk<br />
3/4 cup/175ml whole milk</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">For the whipped cream:</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
1 cup/235ml chilled heavy cream (we used 25%)<br />
1/4 cup/55gms sugar<br />
1/2 teaspoon/ 2.5ml vanilla extract</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">To assemble the tiramisu:</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
2 cups/470ml brewed espresso, warmed<br />
1 teaspoon/5ml rum extract (optional)<br />
1/2 cup/110gms sugar<br />
1/3 cup/75gms mascarpone cheese<br />
36 savoiardi/ ladyfinger biscuits (you may use less)<br />
2 tablespoons/30gms unsweetened cocoa powder</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Method:</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">For the zabaglione: </span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.<br />
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.<br />
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.<br />
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">For the pastry cream: </span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.<br />
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.<br />
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)<br />
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">For the whipped cream:</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">To assemble the tiramisu: </span></span></strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;"><br />
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.<br />
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.<br />
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.</span></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: inherit;">Now to start assembling the tiramisu.<br />
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.<br />
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.<br />
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.<br />
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.</span></span></div><br />
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</b></span></span>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com10Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-89265019989644573802010-02-22T12:24:00.000+02:002010-02-22T12:24:36.970+02:00Black and White Squares Part I: Oreo Rice Krispies<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Times New Roman';">Sorry I've been so long in posting. Ever since my last post (Feb 9) I have been in Malta trying to renew my visa for working in Libya. Every six months you have to leave the country to renew your visa. Usually this is a three or four day ordeal, but I have been here for two weeks now, and it doesn't look like we're going to get it any time soon. </span></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Times New Roman';">So...I haven't been able to bake, and it's been killing me. But instead of sulking, I decided to share with you something I baked earlier. It's easy and good, so here goes.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNAu9L1ApsR9TZFQmFi79DZxDdoroAYMUKEtnYzfK2MRfukxFGrPZWg6V4sH5WSr8RimQzP_HiM-b_1J8riNqT19HqrgomVJywA8Z3Oy3FIRUpPWEnX-y7vHZTnusur4VJ85xE17ivChM/s1600-h/DSC_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNAu9L1ApsR9TZFQmFi79DZxDdoroAYMUKEtnYzfK2MRfukxFGrPZWg6V4sH5WSr8RimQzP_HiM-b_1J8riNqT19HqrgomVJywA8Z3Oy3FIRUpPWEnX-y7vHZTnusur4VJ85xE17ivChM/s400/DSC_0346.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNAu9L1ApsR9TZFQmFi79DZxDdoroAYMUKEtnYzfK2MRfukxFGrPZWg6V4sH5WSr8RimQzP_HiM-b_1J8riNqT19HqrgomVJywA8Z3Oy3FIRUpPWEnX-y7vHZTnusur4VJ85xE17ivChM/s1600-h/DSC_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><a name='more'></a></a><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Times New Roman';">This is a super easy treat because it takes an already really easy treat and bumps it up a notch by adding Oreos...or actually since I can't find Oreos here, by adding Stereos. Yes, these fake Oreos are called Stereos. </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-ldCTQhz4K6cbDjq4VTBXfJCAUHOIdiiDwcuRd_-qJ7WTuY_hyhImGQJ5eWFUfEdOU6iaVXEYJyTf5LTcbCZT7fA8Qlmm1nuQkXPnKouY31pDLA8uRXCfvC3f2vZEEeHmbB4IQtkdZSl/s1600-h/DSC_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-ldCTQhz4K6cbDjq4VTBXfJCAUHOIdiiDwcuRd_-qJ7WTuY_hyhImGQJ5eWFUfEdOU6iaVXEYJyTf5LTcbCZT7fA8Qlmm1nuQkXPnKouY31pDLA8uRXCfvC3f2vZEEeHmbB4IQtkdZSl/s400/DSC_0373.JPG" width="400" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">And when you cut anything up into little pieces, you can't go wrong. :)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPK28skPdVPr5iW2hzU3p5xIZWHB5I3cyCYx9Q_6ycBVLLQpmpknheyKU2NU3jJpKTtjSwm4N2CvOKEGRarqOJPEXYSrN1cCYnbgJJar7k9qKT0eKZyYibGteGYAIx-1zfzUMGEokEg8Ky/s1600-h/DSC_0349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPK28skPdVPr5iW2hzU3p5xIZWHB5I3cyCYx9Q_6ycBVLLQpmpknheyKU2NU3jJpKTtjSwm4N2CvOKEGRarqOJPEXYSrN1cCYnbgJJar7k9qKT0eKZyYibGteGYAIx-1zfzUMGEokEg8Ky/s400/DSC_0349.JPG" width="400" /></a></div>The basic premise is to add some crushed "Oreos" to a mix of rice krispies treat mix. That's it. It's so simple, but I didn't think of it until I saw it on someone else's site (which I can't remember where I found it for the life of me). Sometimes the simplest things just elude you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYqLJcCzoBE-7MZjtmCqQIresukRwzgJ4bMYcfE5ucFN_pGn-qmTqcI80xeoa2LZlDgKRMHKSIYKH2o9XHkPHvYWcLvLlv6FWGJD9X-Kv7BltnpBMAZ74CFOSJYXCcK9eQyeZM6Tgkhig/s1600-h/DSC_0366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYqLJcCzoBE-7MZjtmCqQIresukRwzgJ4bMYcfE5ucFN_pGn-qmTqcI80xeoa2LZlDgKRMHKSIYKH2o9XHkPHvYWcLvLlv6FWGJD9X-Kv7BltnpBMAZ74CFOSJYXCcK9eQyeZM6Tgkhig/s400/DSC_0366.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>So when you need a quick fix, whip these up, and everyone you share them with will be like, "Why didn't I think of that?" You don't have to tell them I told you. :)<br />
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<span class="Apple-style-span" style="color: blue;"><span class="Apple-style-span" style="font-size: x-large;">Oreo Rice Krispie Treats</span></span><br />
adapted from <a href="http://www.cookies-in-motion.com/Rice-Krispy.html">Cookies in Motion</a><br />
[<a href="http://sites.google.com/site/13bakeryprintablerecipes/oreo-rice-krispie-treats">printable recipe</a>]<br />
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1/4 cup butter<br />
10 oz. mini marshmallows<br />
5 cups rice krispies<br />
2 1/2 cups crushed oreos<br />
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Melt the butter in a saucepan over medium heat. Add the marshmallows and stir until smooth. Remove from heat.<br />
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Add in the rice krispies and the crushed oreos. Stir until completely coated.<br />
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Press into a buttered or oiled 9 by 13 inch pan. Let cool, and then cut into adorable little squares.<br />
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</div>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com2Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-42796395634743950922010-02-09T01:20:00.001+02:002010-02-09T01:21:00.908+02:00Twofer TWD: Milk Chocolate Mini Bundts and Rick Katz's Brownies for JuliaLucky lucky you! You get two <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> for one! Yipee!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPP0ozXeqcF289wVy_FtrYchewbgyPPNSPoAWVP4z905jSLlcAPlsCb3j4r8iTCQy0Tf8s5F9VHA7IfOW1EmGajsClMrCWHBHnD1zkbZPbbgXgXtvtvzliFRt6Wg1wbVtoFOY_D1XF0qj7/s1600-h/DSC_0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPP0ozXeqcF289wVy_FtrYchewbgyPPNSPoAWVP4z905jSLlcAPlsCb3j4r8iTCQy0Tf8s5F9VHA7IfOW1EmGajsClMrCWHBHnD1zkbZPbbgXgXtvtvzliFRt6Wg1wbVtoFOY_D1XF0qj7/s400/DSC_0303.JPG" width="400" /></a></div><br />
So let's start with last week: Last week's TWD was Milk Chocolate Mini Bundts chosen by Kristin of <a href="http://imrightabouteverything.blogspot.com/2010/02/twd-milk-chocolate-mini-bundt-cakes.html">I'm Right About Everything</a>. (Great blog title, huh?)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3NNrSvWl_vqpiFN-vRxqEfSOm0so3FfKzNvieiLFcNmlJqa7cH6KArVityPSeV_F9dnUclUQiqcufi67PL925G8gnv7V4NjuS1dbYSOCl8zfkDUxrp70rnDQgsVs5QXCLOSou58acfcJ/s1600-h/DSC_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3NNrSvWl_vqpiFN-vRxqEfSOm0so3FfKzNvieiLFcNmlJqa7cH6KArVityPSeV_F9dnUclUQiqcufi67PL925G8gnv7V4NjuS1dbYSOCl8zfkDUxrp70rnDQgsVs5QXCLOSou58acfcJ/s400/DSC_0392.JPG" width="400" /></a></div>And this week: This week's TWD was Rick Katz's Brownies for Julia chosen by Tanya of <a href="http://chocolatechic.wordpress.com/">Chocolatechic</a>.<br />
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I'd like to pretend that both of these recipes went exactly to plan, but that would be so not true...otherwise known as a lie. I don't want to do that, so let me just give it to you straight.<br />
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Let's go chronologically, shall we?<br />
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Okay, so for the milk chocolate mini bundts, I call this the tale of the "Shopper's Remorse."<br />
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I really enjoy shopping and getting new things. I love having lots of things, so this really works out for me. However, I also suffer from shopper's remorse because I want to be wise with Jacob's and my money. This manifests itself in one of two ways: either I buy something that I don't really need but really want and then feel guilty about it later, or I don't buy something because I tell myself I don't need it but then I come home wishing that I had just bought it. (Tell me I'm not alone in this!!) This particular instance was a case of the latter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPeswkrFI1mxBGUtOljq1sQwtAUGqXk2-fmC7MrM6RuBji16nziNzXe3xJ15fkZYqoT_qHWcxt-EVug-RsJc1MZHa-sXf-yt1NILVl-qByARGnrUhb2XPJNQHfatVaMM_wQMGog2Lynx6/s1600-h/DSC_0289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPeswkrFI1mxBGUtOljq1sQwtAUGqXk2-fmC7MrM6RuBji16nziNzXe3xJ15fkZYqoT_qHWcxt-EVug-RsJc1MZHa-sXf-yt1NILVl-qByARGnrUhb2XPJNQHfatVaMM_wQMGog2Lynx6/s400/DSC_0289.JPG" width="400" /></a></div>I found some mini silicone bundt pans in a store on the Monday before last (just in time for the TWD), and I picked them up and walked around the store with them. But because I didn't buy anything else in the store, I put them back. Way to go, Christina. I still can't believe I did that. It wasn't even that expensive. Well, all that to say, I didn't buy them, so I didn't have them to make this recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LFjLV2SuNWh9uvvpIjoACXpNWdYtDOmyhdnrz6JKN_YOHczn_pf-qcy7X2Ty59esQRYgS-0yLDoxhoVcxQswVRiK_wnG5PUn06z9TA92nllSHWfxOZWL5Uwiszz9LypHcsaKsENZ8lSP/s1600-h/DSC_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LFjLV2SuNWh9uvvpIjoACXpNWdYtDOmyhdnrz6JKN_YOHczn_pf-qcy7X2Ty59esQRYgS-0yLDoxhoVcxQswVRiK_wnG5PUn06z9TA92nllSHWfxOZWL5Uwiszz9LypHcsaKsENZ8lSP/s400/DSC_0299.JPG" width="400" /></a></div>I was planning on just putting this in a regular-sized bundt pan, but there wasn't enough batter. So I just made a loaf of it. The flavor was actually pretty good. It was very nice the first day, but it got dry very quickly. But maybe being in little miniature bundt forms would have prevented this...I'll never know...but I'm not remorseful...oh wait, I am. I think I'm going to go back to that store this weekend and just buy them. Then maybe I can try this again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXzGx2Df27QJpYjbVr6VIElYiOC_OuwDfVSdMsLL8NC6fU9d9HZQmkjDpMzy_TK8GMka6g0Lt-ObvlI5naY7bH5ytIkq2UkvOMseC_VSNV5Hanel0Q-4vh6wI5L6csp0uyCAhaM6HR3ro/s1600-h/DSC_0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXzGx2Df27QJpYjbVr6VIElYiOC_OuwDfVSdMsLL8NC6fU9d9HZQmkjDpMzy_TK8GMka6g0Lt-ObvlI5naY7bH5ytIkq2UkvOMseC_VSNV5Hanel0Q-4vh6wI5L6csp0uyCAhaM6HR3ro/s400/DSC_0399.JPG" width="400" /></a></div><br />
Now for this week. Let's call this one the tale of the "I Think I Remember."<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK367KCVtRbzFFrlxnPPToJ8G0rueIqkWJnJEPlJ22uqnTaiE5YcrNY5_7dQLZGlHyxlbZbHyhdNcRVClLdbKRH7VJJOj17eCzuUTPBBp9rY1lc2DjH041m3ksiTf3OvROOF0BwPSZYllj/s1600-h/DSC_0401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK367KCVtRbzFFrlxnPPToJ8G0rueIqkWJnJEPlJ22uqnTaiE5YcrNY5_7dQLZGlHyxlbZbHyhdNcRVClLdbKRH7VJJOj17eCzuUTPBBp9rY1lc2DjH041m3ksiTf3OvROOF0BwPSZYllj/s400/DSC_0401.JPG" width="400" /></a></div><br />
There's not much to this story other than I thought I remembered what this week's Tuesday with Dorie was. I was so confident, I didn't even bother checking the site. I knew.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggXJcFQOUeM1gMPTxNMg8wFk6JKxupN23OLinJgqXkjHZAMuq_CJyGpeVU0vp7g6rU01ljFNCHMmyUkXYkIqGSSKhCzYPrmS1nC1S5dpII_Cfd1Q0HgsCdlwxm0gjVVqWHVfY-BVz-QXp/s1600-h/DSC_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggXJcFQOUeM1gMPTxNMg8wFk6JKxupN23OLinJgqXkjHZAMuq_CJyGpeVU0vp7g6rU01ljFNCHMmyUkXYkIqGSSKhCzYPrmS1nC1S5dpII_Cfd1Q0HgsCdlwxm0gjVVqWHVfY-BVz-QXp/s400/DSC_0407.JPG" width="400" /></a></div>I didn't. I just totally made the wrong brownie recipe. I ended up making the Hepburn Brownies, but I really want to try out Rick Katz's. I won't say no to a brownie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGK7l4NluxqvSOUDztmz1keqpetAELin7s6tPMJCBzIYJcufPLY7XKsQ3itopnIwLfP0tbv-PnxGE81gXsklpJZSOm4gPZZ9_fDqL37btlbCkmIGhPNMU9la71W6wWM4axOzYV8wuKpda/s1600-h/DSC_0384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGK7l4NluxqvSOUDztmz1keqpetAELin7s6tPMJCBzIYJcufPLY7XKsQ3itopnIwLfP0tbv-PnxGE81gXsklpJZSOm4gPZZ9_fDqL37btlbCkmIGhPNMU9la71W6wWM4axOzYV8wuKpda/s400/DSC_0384.JPG" width="400" /></a></div>But maybe you can forgive me because they are just so darn cute! My mother-in-law sent me two brownie bite pans for Christmas, so I just had to use them. Making anything smaller makes it automatically cuter and automatically worth next to no calories, of course!<br />
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I actually tried these out a few weeks ago with another brownie recipe, but I had a lot of trouble getting the brownies out of the pan. So, as a result, I kinda overbaked these. And by "kinda overbaked" I mean some of these are little gems, as in biting into a gemstone it's that hard. It's actually not quite that bad, but still, they are overbaked.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLhA1_1PtcIZivKK_9nMvKjKSiYJRqBSFiGwbKwRx6T0QcO9fUv8PUe33WRbs-wigBVtypCzP7hnZVEPOIlT88zHThqc9lQRYCNmS-Wa3YP6UDm1sAJjB3J8ka6iDIQq1lZD34KCGmK8F/s1600-h/DSC_0388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLhA1_1PtcIZivKK_9nMvKjKSiYJRqBSFiGwbKwRx6T0QcO9fUv8PUe33WRbs-wigBVtypCzP7hnZVEPOIlT88zHThqc9lQRYCNmS-Wa3YP6UDm1sAJjB3J8ka6iDIQq1lZD34KCGmK8F/s400/DSC_0388.JPG" width="400" /></a></div>But just because I had some drama with these recipes shouldn't stop you from trying them out. Give them a go, and show me how it's done. And when you're done, check out the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a>, and be amazed at their skills!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com6Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-78145787389513376022010-01-26T12:50:00.000+02:002010-01-26T12:50:11.854+02:00TWD: Cocoa-Nana Bread<span style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
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I actually did this one early! Woo hoo!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNbhNbUYEfXmy3QfkyRVMIf6iZRZblryMY_X-ZuXz2SL305rWGzql0Tl4-WnoQhxnUiERuavX4EUEIt3vw457pLYUT1Y3Y9PHQZn14u-NCxPdwiPKCabHXX31J-HMXYCJbAy5acCsneBO/s1600-h/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNbhNbUYEfXmy3QfkyRVMIf6iZRZblryMY_X-ZuXz2SL305rWGzql0Tl4-WnoQhxnUiERuavX4EUEIt3vw457pLYUT1Y3Y9PHQZn14u-NCxPdwiPKCabHXX31J-HMXYCJbAy5acCsneBO/s400/DSC_0148.JPG" width="400" /></a><br />
</div>This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> was chosen by Steph of <a href="http://obsessedwithbaking.blogspot.com/2010/01/twd-cocoa-nana-bread.html">Obsessed with Baking</a>.<br />
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This recipe called for the most cocoa that I've ever used in one single recipe I'm pretty sure. 1 cup for one loaf. I doubled this recipe and was able to squeeze out three good-sized loaves.<br />
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I unfortunately didn't have quite enough bananas, so my bread was a little dry, but other than that, it was pretty good. And I loved hitting a chocolate chip in the bread. It was like a treasure hunt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasC3DWodUYk5fhyCNvVTXPGA58E0IT3IPhy23bSU5qQaZEeb4Ns_0xSLoORKGYDYcjTiquTSj3qMBW-g27muxi77qYD4ETfzdL8YuxJ4iRHEAB0aHKYwL9hHBL12fJYZlUptQZGV8m8B5/s1600-h/DSC_0166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasC3DWodUYk5fhyCNvVTXPGA58E0IT3IPhy23bSU5qQaZEeb4Ns_0xSLoORKGYDYcjTiquTSj3qMBW-g27muxi77qYD4ETfzdL8YuxJ4iRHEAB0aHKYwL9hHBL12fJYZlUptQZGV8m8B5/s400/DSC_0166.JPG" width="400" /></a><br />
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My house-mate had asked me what I was making, and I told him it was a cocoa banana bread, but he must have only heard the banana bread part because he was quite worried when he saw the dark loaves. He thought they were severely burnt! But no, these are just very laden with cocoa and dark, dark, dark.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoi0GuxYEFBQdIcdZHDyIjP4zvOvIXODVFUBNJJQzG7JG5yd6HHSotj73391-i-wtNfk54VzKDfn3AqIHxO1q_XQNeiO0YvHphC1wvkd6It4IEh8KglutrB9MFppFfIfSnYjesVcEx-wJ/s1600-h/DSC_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoi0GuxYEFBQdIcdZHDyIjP4zvOvIXODVFUBNJJQzG7JG5yd6HHSotj73391-i-wtNfk54VzKDfn3AqIHxO1q_XQNeiO0YvHphC1wvkd6It4IEh8KglutrB9MFppFfIfSnYjesVcEx-wJ/s400/DSC_0156.JPG" width="400" /></a><br />
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Now I was so proud of myself for making this bread early that I didn't even think about posting about it until it came time to eat the last few pieces for breakfast. My hubby had sliced us up the last hunk, and midway through my first bite, I realized I had totally forgotten to take pictures. So in a rush, I snapped these pictures before I had to gobble up the bread and head out the door. So a slice, a bite, and some crumbs is all you get.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoH-TOfEPS0SP1IJK0DSi71B5NYX7piIlav1-qY0vw4f4RjQL4Xe_fR5OFN8coHEVB0vYsG41LrOLqmUoX8jR65HeR_vhxGL9BRNYlBCxhh_a9NXLcJMwlJDClyXfHOkITEeDC86w9Wx8Q/s1600-h/DSC_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoH-TOfEPS0SP1IJK0DSi71B5NYX7piIlav1-qY0vw4f4RjQL4Xe_fR5OFN8coHEVB0vYsG41LrOLqmUoX8jR65HeR_vhxGL9BRNYlBCxhh_a9NXLcJMwlJDClyXfHOkITEeDC86w9Wx8Q/s400/DSC_0153.JPG" width="400" /></a><br />
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You'll have to make it yourself or check out the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a> if you want to see a full loaf! So get to it! :)Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com6Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-87266397146075396772010-01-24T08:00:00.000+02:002010-01-24T08:00:00.437+02:00Yeasted Cinnamon Rolls<span style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span style="font-family: inherit;">I</span><span class="Apple-style-span" style="font-size: medium;"><span style="font-family: inherit;"> had made one of my goals in this post to make 12 yeasted items this year. And wouldn't you know it, I'm so getting right on those goals. Here's my first tick-mark on my goal list: yeasted cinnamon rolls.</span></span></span></span><br />
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<span style="font-family: inherit;">Now, I must admit, I've made these before. But I never did stipulate that they had to be new recipes. A yeasted item is a yeasted item. Besides, I thought it would be wisest for my sanity to start with something easy when I am trying to tackle something I most definitely stink at.</span><br />
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<span style="font-family: inherit;">This time was a little different, though, because this time I used instant yeast. I've never worked with instant yeast before, but I've read a little bit about it. Now bear with me, I'm going from memory here. Instant yeast is supposed to be a good thing because you don't have to wait for it to bubble up and get ready, it's ready </span><i><span style="font-family: inherit;">instantly</span></i><span style="font-family: inherit;">. Amazing, right? But the trick is that you have to mix the instant yeast with the flour first because...I'm not really sure, but I know you're supposed to do it. (Maybe someone can jog my memory.) Then you can mix things normally.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH790IiRJZsumqcKaulJTHmjkM-78ZEvH-qJWrRpvJ0Km5AsZKqUTyupHPUTHB6HXYZxFrzUE9YsDhLPh1siLqGaNO2dab1Ka1_iumSIdgTjZP1XhugpQZLhDX1bRaqfFUnoz0YPmrrT0q/s1600-h/DSC_0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH790IiRJZsumqcKaulJTHmjkM-78ZEvH-qJWrRpvJ0Km5AsZKqUTyupHPUTHB6HXYZxFrzUE9YsDhLPh1siLqGaNO2dab1Ka1_iumSIdgTjZP1XhugpQZLhDX1bRaqfFUnoz0YPmrrT0q/s400/DSC_0957.JPG" width="400" /></span></a><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH790IiRJZsumqcKaulJTHmjkM-78ZEvH-qJWrRpvJ0Km5AsZKqUTyupHPUTHB6HXYZxFrzUE9YsDhLPh1siLqGaNO2dab1Ka1_iumSIdgTjZP1XhugpQZLhDX1bRaqfFUnoz0YPmrrT0q/s1600-h/DSC_0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><a name='more'></a></a><br />
<span style="font-family: inherit;">So, I woke up early one morning, because I wanted to surprise Jacob with the cinnamon rolls. I mixed them up, but the dough was looking a little grainier than I thought it should. But I didn't want to overmix them. Then when I went down later with Jacob (I got a little impatient waiting for him to wake up...such a bad wife), I asked him if he thought the dough looked right. Then he reminded me I needed to knead it for few minutes until smooth. Wow...what a dummy am I. I applied the muffin/quick bread method to yeasted bread. It's okay to mix yeasted bread. So I quickly kneaded it, and what I difference that made. I actually incorporated the yeast. Then it was time to rise.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW3xXycGJbgdGzdHSZCSi8c7582HljEz2cA9S4t11WLy0wQPsqVh3iN-7IgFeYeyLTCvZmKcNZ20HFYqnp6UsQwHtQmb4OilZEJieaNyhDFGlKC6G69NDNcKKfn86tuaKI3yr93ALgQsV/s1600-h/DSC_0962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW3xXycGJbgdGzdHSZCSi8c7582HljEz2cA9S4t11WLy0wQPsqVh3iN-7IgFeYeyLTCvZmKcNZ20HFYqnp6UsQwHtQmb4OilZEJieaNyhDFGlKC6G69NDNcKKfn86tuaKI3yr93ALgQsV/s400/DSC_0962.JPG" width="400" /></span></a><br />
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<span style="font-family: inherit;">It was cool that day, so I used a warmed up oven. It always works great to get a good rise. After that, it was time to spread on the cinnamon sugar mixture. Leave it to me to choose a recipe that calls for several tablespoons of ground cinnamon when all I have is cinnamon sticks. So I had to grind my own. I started with a box grater, but tired of that really quickly. So I decided to put the sticks in the spice grinder that we have. It worked okay, but the resulting cinnamon was more coarse than store-bought kind. But I was making lemonade out of lemons...er ground cinnamon out of cinnamon sticks. :)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdYTIA-3nXC1zdzYoQIFgXefvRz-Ve3YgPL7_iFH5x_M6BzADpo5HR4n6UNCR4dio3yBS2vQBQj87zb4RaGfO9GJ3x1x5EKC7bsEyF9kAVPXZ1CU5gt3nxkvhfk2xDVYs06kZvNCaZ43M/s1600-h/DSC_0965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdYTIA-3nXC1zdzYoQIFgXefvRz-Ve3YgPL7_iFH5x_M6BzADpo5HR4n6UNCR4dio3yBS2vQBQj87zb4RaGfO9GJ3x1x5EKC7bsEyF9kAVPXZ1CU5gt3nxkvhfk2xDVYs06kZvNCaZ43M/s400/DSC_0965.JPG" width="400" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYmVIDCrCPH7MsYAAuxyc3S9xElOWOY_uyk8zVH2oClnZAaW2T46AZraaG7FQE3gRD4i1KwdqlwvfS_Zfn4AyHfbSic9B_ul_Nf4Wg0OqqC2CjNZDbZ-tU-IctzKVajT3eCgnenzFBZRt/s1600-h/DSC_0973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYmVIDCrCPH7MsYAAuxyc3S9xElOWOY_uyk8zVH2oClnZAaW2T46AZraaG7FQE3gRD4i1KwdqlwvfS_Zfn4AyHfbSic9B_ul_Nf4Wg0OqqC2CjNZDbZ-tU-IctzKVajT3eCgnenzFBZRt/s400/DSC_0973.JPG" width="400" /></span></a><br />
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<span style="font-family: inherit;">Then it was my favorite part, rolling up the rolls. I love trying to make the most rings possible per roll, rolling it as tightly as I possibly can. And then when you cut it and see those beautiful rings...perfection.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDvdRGjXmdNMD0EupWGF6GfinLpYGXUlm2qXd5INUyD5O1AXSYoA-Xphk1hDLomrqpr0Pjgl_YRAF207ai3JYFG5pA3gsMA3gMAoCamEX5MgtqjLAAsTcNatzDrjPSv-ihr8uRJfnuTf4/s1600-h/DSC_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDvdRGjXmdNMD0EupWGF6GfinLpYGXUlm2qXd5INUyD5O1AXSYoA-Xphk1hDLomrqpr0Pjgl_YRAF207ai3JYFG5pA3gsMA3gMAoCamEX5MgtqjLAAsTcNatzDrjPSv-ihr8uRJfnuTf4/s400/DSC_0978.JPG" width="400" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIs14ksmo1mFu29rFKlCALmWPSSgrthrXjyln7zIIFFJuVrOtxDdHZQuqH4VoYS2j8qn7LuMxi_ifZp7708s3ayjh-9LcInASWWRRmgQUTxYXPbHXGDvvi8_8Nol2HSlzJoJFLwqZj97B/s1600-h/DSC_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIs14ksmo1mFu29rFKlCALmWPSSgrthrXjyln7zIIFFJuVrOtxDdHZQuqH4VoYS2j8qn7LuMxi_ifZp7708s3ayjh-9LcInASWWRRmgQUTxYXPbHXGDvvi8_8Nol2HSlzJoJFLwqZj97B/s400/DSC_0979.JPG" width="400" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhF-Ti1LD4nHbBIcSPg3yUzR59whxshL4fEANSNbSx8eVc3OINcS8_HnbW4Ncd6r1kOhZGhLb1_honwhO4ncs5l87M7X1NZAR9ni-970lBxUPcNqL5QaKAez-BYTFpmgdXt65GG1DUMCG/s1600-h/DSC_0986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhF-Ti1LD4nHbBIcSPg3yUzR59whxshL4fEANSNbSx8eVc3OINcS8_HnbW4Ncd6r1kOhZGhLb1_honwhO4ncs5l87M7X1NZAR9ni-970lBxUPcNqL5QaKAez-BYTFpmgdXt65GG1DUMCG/s400/DSC_0986.JPG" width="400" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KZw3POt3ZwAgZZnz1rH7m0JXiunEq3Nmc2p3qG4zAwRy3NE8rzYTcEpYDVy6bwmrrKrxPgYNnX5Jkw3O7GSXlf-qgWvi4DE6EyKUSrEDYLgilKV8f-hcVekNubLlm_Sbh7fqHZ9gibJr/s1600-h/DSC_0983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KZw3POt3ZwAgZZnz1rH7m0JXiunEq3Nmc2p3qG4zAwRy3NE8rzYTcEpYDVy6bwmrrKrxPgYNnX5Jkw3O7GSXlf-qgWvi4DE6EyKUSrEDYLgilKV8f-hcVekNubLlm_Sbh7fqHZ9gibJr/s400/DSC_0983.JPG" width="400" /></span></a><br />
</div><span style="font-family: inherit;">Next you wait for it to rise a second time, and then it's baking time. The baking time is nice because it's so short compared to the two rising time. And you just can't beat the fresh baked cinnamon roll smell. You pull it out of the oven, slather on some cream cheese icing, and try to wait until it's cool enough to eat. Yum, yum, yum.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHSqsmDn6p9kiXpwtcYar2a9X9VY1Fs63-YFd-FpPo5tD_Vjxel2bLaMBO9c6mIB4DRqhJExM9rO6luIEjiumLkVeRzvMe7lMAF7wuFhmxUD0mat1RgQDSaEqKU0FGnnEfH5IM3A9y5Wc/s1600-h/DSC_0998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHSqsmDn6p9kiXpwtcYar2a9X9VY1Fs63-YFd-FpPo5tD_Vjxel2bLaMBO9c6mIB4DRqhJExM9rO6luIEjiumLkVeRzvMe7lMAF7wuFhmxUD0mat1RgQDSaEqKU0FGnnEfH5IM3A9y5Wc/s400/DSC_0998.JPG" width="400" /></span></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBZQMFxM8aDC8DKYXEjHJWl5j7Qb2QyWWwXVxWJ3EGpgOq1n7GQeYc0tkerq_O92ktQfMuzDAoVzY6eBo1aKeg5GBJ1kBTnaOCfQNacSd9cS2R5jTOwW6Y0t27quiENalb1IY5rAjZjJg/s1600-h/DSC_1006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBZQMFxM8aDC8DKYXEjHJWl5j7Qb2QyWWwXVxWJ3EGpgOq1n7GQeYc0tkerq_O92ktQfMuzDAoVzY6eBo1aKeg5GBJ1kBTnaOCfQNacSd9cS2R5jTOwW6Y0t27quiENalb1IY5rAjZjJg/s400/DSC_1006.JPG" width="400" /></span></a><br />
</div><span style="font-family: inherit;">So all in all, things worked out okay (okay...delicous!), even after all my mishaps. Maybe I can do this yeasted thing. Let's see how I do next time. :)</span><br />
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<span style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-large;"><span style="color: blue;">Clone of a Cinnabon</span></span></span><br />
<span style="font-family: inherit;">adapted from <a href="http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx">Allrecipes</a></span><br />
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<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; 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;"><li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1 cup warm milk (110 degrees F/45 degrees C)</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">2 eggs, room temperature</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1/3 cup margarine, melted</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">4 1/2 cups bread flour</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1 teaspoon salt</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1/2 cup white sugar</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">2 1/2 teaspoons instant yeast</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;"> </span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1 cup brown sugar, packed</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">2 1/2 tablespoons ground cinnamon</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1/3 cup butter, softened</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;"> </span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1 (3 ounce) package cream cheese, softened</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1/4 cup butter, softened</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1 1/2 cups confectioners' sugar</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1/2 teaspoon vanilla extract</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="font-family: inherit;">1/8 teaspoon salt</span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br />
</li>
</ul></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: visible; overflow-y: visible; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; 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;"><span style="font-family: inherit;">Mix together flour and instant yeast, let rest for one minute.</span></span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: visible; overflow-y: visible; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Mix in the rest of the dry ingredients, and then add the wet. Knead until you have a smooth dough.</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: visible; overflow-y: visible; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Place dough in a covered bowl in a warm area to rise.</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: visible; overflow-y: visible; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; 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;"><span style="font-family: inherit;">After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.</span></span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: visible; overflow-y: visible; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; 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;"><span style="font-family: inherit;">Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).</span></span></li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: visible; overflow-y: visible; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; 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;"><span style="font-family: inherit;">Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.</span></span></li>
</ol></div>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com2Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-16387327455158002472010-01-19T18:47:00.000+02:002010-01-19T18:47:52.173+02:00TWD: Chocolate Oatmeal Almost-Candy BarsYay! It's Tuesday! Not very early in Tuesday, but Tuesday nevertheless.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDN58oI5H9vVegBpdi9wv6W9vSrVq-Q4I20sBZ0-m6KWxhvtdGug1cfAY3R19Q35n5lpg1XKJU9iyLCEFGK9qKq6QSVDnjX0pgy5H84B_6nMsmenj9656U627ZFZ-H6gtwxSkBt3UPlhs/s1600-h/DSC_0118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDN58oI5H9vVegBpdi9wv6W9vSrVq-Q4I20sBZ0-m6KWxhvtdGug1cfAY3R19Q35n5lpg1XKJU9iyLCEFGK9qKq6QSVDnjX0pgy5H84B_6nMsmenj9656U627ZFZ-H6gtwxSkBt3UPlhs/s400/DSC_0118.JPG" width="400" /></a><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDN58oI5H9vVegBpdi9wv6W9vSrVq-Q4I20sBZ0-m6KWxhvtdGug1cfAY3R19Q35n5lpg1XKJU9iyLCEFGK9qKq6QSVDnjX0pgy5H84B_6nMsmenj9656U627ZFZ-H6gtwxSkBt3UPlhs/s1600-h/DSC_0118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><a name='more'></a></a><br />
This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesday with Dorie</a> was chosen by Lillian of <a href="http://www.confectiona.com/2010/01/tuesdays-with-dorie-chocolate-oatmeal-almost-candy-bars/">Confectiona's Realm</a>. Check out her site for the recipe.<br />
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These were pretty easy to whip together, and tasted pretty good. I only had them cold, but they are probably pretty good room temperature.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPfGfqXCOARuwSrIOqDi16r3YdNHto7ncnq0cjSA8Ly-XdOConqRriJ_NXK2Y1ZMBjBVk61lLdMBrfRSoTkc2kYUY9-BjGkYrFU5Yu8qnbstIDV7ZFJJpLvb76tfRTNxbN8Jj4bniH9kD/s1600-h/DSC_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPfGfqXCOARuwSrIOqDi16r3YdNHto7ncnq0cjSA8Ly-XdOConqRriJ_NXK2Y1ZMBjBVk61lLdMBrfRSoTkc2kYUY9-BjGkYrFU5Yu8qnbstIDV7ZFJJpLvb76tfRTNxbN8Jj4bniH9kD/s400/DSC_0138.JPG" width="400" /></a><br />
</div><br />
I didn't add the nuts since I was planning on giving them to people who had specifically asked for no nuts, but I think without the nuts they turned out pretty nice. I still wish I had some rolled oats, but subbing quick cooking oats worked out fine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGeLNAlBObYpLmrd3Zr9TIYo1q13aKEK8k3HND_umFQceAHznyrIUmRFMe_o1f5LCi-GeFBp2XNUKYtmExuH6OM1xYKINCX9rACEubgXjgVna9wHjpZFRLSGja3FNcp20_tQiySp95IUt/s1600-h/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGeLNAlBObYpLmrd3Zr9TIYo1q13aKEK8k3HND_umFQceAHznyrIUmRFMe_o1f5LCi-GeFBp2XNUKYtmExuH6OM1xYKINCX9rACEubgXjgVna9wHjpZFRLSGja3FNcp20_tQiySp95IUt/s400/DSC_0121.JPG" width="400" /></a><br />
</div>Don't forget to check out what the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a> are doing!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com4Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-35977298139085178362010-01-10T09:00:00.000+02:002010-01-10T09:00:00.432+02:00Chocolate Chip Blondies<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9c7sj_J3nSeEmg7asRsFwzYXThGTx6qYvdl9XWLgkl35AAcf9TabFTSTGLz5nuChGPZtc8dQ_0miEJWWNw46zm9WqU0ySv9nDxx9hNvy0ViuI6y2IzsEduyIH_ALSknHDVa83FfxDqTY/s1600-h/DSC_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9c7sj_J3nSeEmg7asRsFwzYXThGTx6qYvdl9XWLgkl35AAcf9TabFTSTGLz5nuChGPZtc8dQ_0miEJWWNw46zm9WqU0ySv9nDxx9hNvy0ViuI6y2IzsEduyIH_ALSknHDVa83FfxDqTY/s400/DSC_0790.JPG" width="400" /></a><br />
</div>I am an impatient girl.<br />
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<a name='more'></a><br />
This is generally looked down upon as not being a great quality to possess, but it's especially not good when you're a baker. I'm not a huge fan of waiting for butter to soften, or for bread to rise, or for whatever else you have to wait for. Sure, I love the process of baking, which is part of the reason I'm so impatient. I want to get right to the mixing, the measuring, the beating, the decorating, and of course the tasting. I love all those parts, and waiting just makes me...wait.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknKJejWsMKMbRYDMVPq1RHlGXuBZapMOBWpHNYuOhUQpNNjZ0YYwZpc_Ikxn50wlBHL6lQSkZ7j5zRGqgCl72y78z2GfgJE83pBtAi_fcpozwCeQu6cdUof4PZLC9t2XNahfkAroRDFSz/s1600-h/DSC_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknKJejWsMKMbRYDMVPq1RHlGXuBZapMOBWpHNYuOhUQpNNjZ0YYwZpc_Ikxn50wlBHL6lQSkZ7j5zRGqgCl72y78z2GfgJE83pBtAi_fcpozwCeQu6cdUof4PZLC9t2XNahfkAroRDFSz/s400/DSC_0802.JPG" width="400" /></a><br />
</div>So, whenever I'm in need of a quick dessert, I always remember this one. These are technically called blondies, but they seem more like chocolate chip bar cookies instead. But no matter what you call it, they are delicious.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aAPhsIGdyDpunsm9Z9hKLEDWVCmFPILdRQkrO0l9Vzmfyz4Bx9SN8xnaYcYUMoLOoN-S_E3F_B5AhQ2XUtKzhKq8DjCYPdKJEVBb7aI_9Dthc5lA0E_IHfbIRxaoqR8HYk_MRCALh6Hd/s1600-h/blondies%201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aAPhsIGdyDpunsm9Z9hKLEDWVCmFPILdRQkrO0l9Vzmfyz4Bx9SN8xnaYcYUMoLOoN-S_E3F_B5AhQ2XUtKzhKq8DjCYPdKJEVBb7aI_9Dthc5lA0E_IHfbIRxaoqR8HYk_MRCALh6Hd/s400/blondies%201.JPG" width="400" /></a><br />
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They don't require any of the waiting (besides bake time) that other recipes call for. This uses melted butter which is sooo much faster than coming to room temperature. <i>Now I know melted butter is different from room temperature butter, so don't do what I did during the early days of my baking season of substituting melted for softened, but if it calls for melted, more power to you.</i> All that to say, this is a quick recipe. What's stopping you from making it?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZHOdLSgJNeS5cpc3nKJZ8uLLyk3XlppLfPLJcl_ForVxshgbTz1xK1Vrf4O_66JfjY5S-dSC8CjvQg8yu0X4xYPmcFb4EOM5nNNwZawXkElLwyZNxiMiJsWl1UZgCRgbi7xLe6oDYtxN/s1600-h/blondies%202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZHOdLSgJNeS5cpc3nKJZ8uLLyk3XlppLfPLJcl_ForVxshgbTz1xK1Vrf4O_66JfjY5S-dSC8CjvQg8yu0X4xYPmcFb4EOM5nNNwZawXkElLwyZNxiMiJsWl1UZgCRgbi7xLe6oDYtxN/s400/blondies%202.JPG" width="400" /></a><br />
</div><br />
<span class="Apple-style-span" style="font-size: x-large;"><span style="color: blue;">Chocolate Chip Blondies</span></span><br />
from <a href="http://allrecipes.com/Recipe/Blonde-Brownies-I/Detail.aspx">Allrecipes</a><br />
[<a href="http://sites.google.com/site/13bakeryprintablerecipes/chocolate-chip-blondies">printable recipe</a>]<br />
<span style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; 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;"><li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup sifted all-purpose flour</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 teaspoon baking powder</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/8 teaspoon baking soda</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 teaspoon salt</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup chopped walnuts</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/3 cup butter</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup packed brown sugar</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 egg</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tablespoon vanilla extract</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2/3 cup semisweet chocolate chips</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br />
</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1. Preheat oven to 350 degrees F (180 degrees C).</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.</li>
<li class="plaincharacterwrap" 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; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.</li>
</ul></div>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com1Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-682889159548155532010-01-07T08:00:00.001+02:002010-01-07T20:52:09.613+02:00TWD: Cocoa Buttermilk Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2tZOcwykmaf4P3AUz9r5Vh74cHQA1e6XYWtTtQFsh1luLym1aDtuoreb_vZkB9FVqu0UpJYbm3LySoW4GN5cI_GxImjlsuv5uDUfYQNi8qcpo2Mqv7sfy4QWBJhcdY7kr0emO0OMwCU0/s1600-h/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2tZOcwykmaf4P3AUz9r5Vh74cHQA1e6XYWtTtQFsh1luLym1aDtuoreb_vZkB9FVqu0UpJYbm3LySoW4GN5cI_GxImjlsuv5uDUfYQNi8qcpo2Mqv7sfy4QWBJhcdY7kr0emO0OMwCU0/s400/DSC_0094.JPG" /></a><br />
</div>It is okay if I let the T in TWD stand for Thursdays with Dorie?<br />
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<a name='more'></a><br />
I had ever intention with making these before Tuesday so I wouldn't be late. I was ready to go Sunday night, but then I was out of eggs. Then Monday night, I was even more ready, but when I went to check on the warming to room temperature butter, it was back in the fridge. Foiled by the guy who cleans our dishes after dinner! And then I did make the cupcake part on Tuesday, so I kinda didn't miss this one. But I didn't finish them until Wednesday...I needed to wait until then anyways because I needed some natural light for pictures. But they're done, and I'm pretty proud of them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKW8lwf7CnOHTsjy3RyizRClAwyHnTPLwZ8NHJj78ZxT26ztHCD4V8Ydv5VUVC74gDmWMbgSUr9FfzV80JX8Cvqc5Kgts2Dv_MZSgAw84H6ie6BKEhDW8H7iaCOTCU1HZK2wksKGQA9m_d/s1600-h/DSC_0098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKW8lwf7CnOHTsjy3RyizRClAwyHnTPLwZ8NHJj78ZxT26ztHCD4V8Ydv5VUVC74gDmWMbgSUr9FfzV80JX8Cvqc5Kgts2Dv_MZSgAw84H6ie6BKEhDW8H7iaCOTCU1HZK2wksKGQA9m_d/s400/DSC_0098.JPG" /></a><br />
</div>This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesday with Dorie</a> was chosen by Laurie (the founder of TWD) of <a href="http://slush.wordpress.com/2010/01/04/tuesdays-with-dorie-cocoa-buttermilk-birthday-cake-tarte-tatin/">Slush</a>. You can check out her site for the recipe for the cake.<br />
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I read a lot of reviews that said they weren't in love with the recipe for the frosting so I decided against it. Besides, I didn't have malted milk powder anyhow. But I did have Maltesers. And for those of you that don't know what those are, they're basically whoppers with another name. So I decided to make a frosting that would be a tribute to Chocolate Malted Buttercream. So I give you vanilla buttercream with Malteser topping.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQYrfEuUhzaq2hA2nQ8h0vjQuwlalE9YS9DMnC7H-29Bl9Bq64eaNlZKBjCsRjuenLtEnzkpqas6Vkj7pgdoDjmOq_v6xWDxa3FyTs7LrRWsB6Ydp_7GkOz0AgnRC-c_lYJt9yirlqy8S/s1600-h/DSC_0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQYrfEuUhzaq2hA2nQ8h0vjQuwlalE9YS9DMnC7H-29Bl9Bq64eaNlZKBjCsRjuenLtEnzkpqas6Vkj7pgdoDjmOq_v6xWDxa3FyTs7LrRWsB6Ydp_7GkOz0AgnRC-c_lYJt9yirlqy8S/s400/DSC_0077.JPG" /></a><br />
</div><br />
I found this recipe for a basic vanilla buttercream <a href="http://17andbaking.com/2009/09/03/fall-leaves-and-new-love/">here</a>, and I am just in love with it. I haven't had any trouble with it, and that is amazing! I almost always screw up frosting, but this one has really worked for me. It gets a little scary when you have added most of the butter and it is not setting up at all, but once you throw in that last bit of butter, it all thickens up and comes together. And it's great. But make sure you use quality butter for this because the butter flavor comes through.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZkPNx3gvCgK_MtvGhhYhG4ugmbmJS1o4Xc3ncrzHTMJBtMAil_OUG4zA5RCks5LbzoFSY1P4Tk6HSQRVK1UgEAJQUX_aIs1jkEi3JazGY9QNJ6HlfHzzEdvZaOJds-esC3tJpkMtCiro/s1600-h/DSC_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZkPNx3gvCgK_MtvGhhYhG4ugmbmJS1o4Xc3ncrzHTMJBtMAil_OUG4zA5RCks5LbzoFSY1P4Tk6HSQRVK1UgEAJQUX_aIs1jkEi3JazGY9QNJ6HlfHzzEdvZaOJds-esC3tJpkMtCiro/s400/DSC_0068.JPG" /></a><br />
</div><br />
<span style="font-size: x-large;"><span style="color: blue;">Martha's Vanilla Swiss Buttercream</span></span><br />
from <a href="http://17andbaking.com/2009/09/03/fall-leaves-and-new-love/">17 and baking</a><br />
[<a href="http://sites.google.com/site/13bakeryprintablerecipes/martha-s-vanilla-swiss-buttercream">printable recipe</a>]<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;"></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 18px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="font-family: Times, 'Times New Roman', serif;">1 1/4 cups sugar<br />
5 large egg whites<br />
2 cups (4 sticks) unsalted butter, room temperature, cut into pieces<br />
1 tsp vanilla extract</span></span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 18px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="font-family: Times, 'Times New Roman', serif;">Place egg whites and sugar in the heat-proof bowl of an electric mixer. Set over a pan of simmering water and whisk until sugar is dissolved and the egg whites are hot. [I rub the mixture between my fingers and it should feel completely smooth.] <--(such a good tip!)</span></span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 18px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="font-family: Times, 'Times New Roman', serif;">Move the bowl from the pan to the mixer and, using the whisk attachment, beat on high speed until the whites have cooled to room temperature and formed stiff peaks (about 10 minutes.)</span></span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 18px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="font-family: Times, 'Times New Roman', serif;">Add the butter one piece at a time, beating until just incorporated between additions. [If the buttercream curdles simply keep beating and it will come together, do not panic!] Add vanilla and beat until just combined.</span></span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 18px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="font-family: Times, 'Times New Roman', serif;">Beat with the paddle attachment on the lowest speed to eliminate air pockets and smooth the buttercream. If you’re going to use it soon, cover and store in a cool environment until needed. If not, you can refrigerate buttercream (tightly wrapped) for up to 3 days. When ready to use, bring to room temperature and then beat on low speed with the paddle attachment until smooth.</span></span><br />
</div><br />
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Don't forget to check out the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a> that probably made it on time.Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com3Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-21305066887407277162010-01-04T08:00:00.000+02:002010-01-04T08:00:03.531+02:00Cashew Brittle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeXR_wAT4wHK3x_mil1UpbibMcqIlRmEHkaWFgG5IhJx3Ox9XNx0qEGMBvyEEAjkKza_a2qNqLd2HNRmQuKp4YiOYu-j5SC-ib1wz72G8iJmtdqJX8-oxCrDW7pNqVy2SvtoL8zxzIHEL/s1600-h/DSC_0822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeXR_wAT4wHK3x_mil1UpbibMcqIlRmEHkaWFgG5IhJx3Ox9XNx0qEGMBvyEEAjkKza_a2qNqLd2HNRmQuKp4YiOYu-j5SC-ib1wz72G8iJmtdqJX8-oxCrDW7pNqVy2SvtoL8zxzIHEL/s400/DSC_0822.JPG" width="400" /></a><br />
</div>I'm not sure why, but I've been really learning to like nuts. I only just discovered cashews (and by that I mean I finally tried eating one), and they are surprisingly sweet. I was not expecting that. But they are, and they are pretty good.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNNxAXJS9vLd5id3Bl9yzLFWeBqKXT5gKYSfdAyUv_BID2dJV_m9gfzorii67hhyphenhyphenc72ezC9ySpMXP_1lIvUwSOgtuMsZXfT2T-mFofZl8JoUy1qfDjmJ2uu1o2rErteXu78B_ZBVEGjsQ/s1600-h/DSC_0828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNNxAXJS9vLd5id3Bl9yzLFWeBqKXT5gKYSfdAyUv_BID2dJV_m9gfzorii67hhyphenhyphenc72ezC9ySpMXP_1lIvUwSOgtuMsZXfT2T-mFofZl8JoUy1qfDjmJ2uu1o2rErteXu78B_ZBVEGjsQ/s1600-h/DSC_0828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><a name='more'></a><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNNxAXJS9vLd5id3Bl9yzLFWeBqKXT5gKYSfdAyUv_BID2dJV_m9gfzorii67hhyphenhyphenc72ezC9ySpMXP_1lIvUwSOgtuMsZXfT2T-mFofZl8JoUy1qfDjmJ2uu1o2rErteXu78B_ZBVEGjsQ/s400/DSC_0828.JPG" width="400" /></a><br />
So when it came time for a Christmas party at one of my colleague's home, and a house-warming gift was in order, I thought to make something with cashews, specifically cashew brittle.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8S4HgstCRR2rdqex7XzAFQfZ81DXO80-H-meivVRzFap9_a9ugQihU6qMd-i_7BWXvTVJonSYi3FY4hDVDBLk8GgYLXhsqMGv92Vld7aREo4VMqFLjHvKpn1MBxXZOiWZZp1_72VAOcN/s1600-h/DSC_0809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8S4HgstCRR2rdqex7XzAFQfZ81DXO80-H-meivVRzFap9_a9ugQihU6qMd-i_7BWXvTVJonSYi3FY4hDVDBLk8GgYLXhsqMGv92Vld7aREo4VMqFLjHvKpn1MBxXZOiWZZp1_72VAOcN/s400/DSC_0809.JPG" width="400" /></a><br />
</div>Now I've had mixed results with making caramel, but I've learned in my experimentations (or rather trial and error) I work best with making caramel from just dry sugar, nothing else. This caramel, I find, is less likely to burn and is more like the caramel I imagine in my head with the actual caramel-ly color rather than a burnt amber color.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dI36pjsnMgFxpnyzrL9XzXMoglfFWkGe5_ZDmVLc9m7mJw5EU-HqUvBrL3PqFyRliTPejCKy0rQnk7nF2Ps0_SSWna1WFDVBea9uvJ8DWZd_C6FSKh-NWJtA_5CGxU25S71HYmfV1bBh/s1600-h/DSC_0812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dI36pjsnMgFxpnyzrL9XzXMoglfFWkGe5_ZDmVLc9m7mJw5EU-HqUvBrL3PqFyRliTPejCKy0rQnk7nF2Ps0_SSWna1WFDVBea9uvJ8DWZd_C6FSKh-NWJtA_5CGxU25S71HYmfV1bBh/s400/DSC_0812.JPG" width="400" /></a><br />
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So when I found the following recipe, I knew I had a winner. And the best thing is, it will work for any kind of nut: peanut, almond, brazil nut, macadamia, whatever. And it's fast, so it's perfect for a quick gift. The longest part of the process was waiting for it to cool enough to break it into chunks, and during that time, you can be finishing your hair and getting on your shoes. :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtasFingqobU16Ekxqc4PkncpszfPgyXqpJ-DeZW3vxryqtwPyfk7wykEwsdSZhE7D9LVLm2nNURtUhGVR3IMMjZnuaD4fKMBA7lBWtV7p8vqGTypdtB2pOAK3z2IbAR8j4GKHTnQSyTLO/s1600-h/DSC_0819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtasFingqobU16Ekxqc4PkncpszfPgyXqpJ-DeZW3vxryqtwPyfk7wykEwsdSZhE7D9LVLm2nNURtUhGVR3IMMjZnuaD4fKMBA7lBWtV7p8vqGTypdtB2pOAK3z2IbAR8j4GKHTnQSyTLO/s400/DSC_0819.JPG" width="400" /></a><br />
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<span style="font-size: x-large;"><span style="color: blue;">Cashew Brittle</span></span><br />
from <a href="http://www.pastrypal.com/2009/11/05/a-bit-o-brittle/">Pastry Pal</a><br />
[<a href="http://sites.google.com/site/13bakeryprintablerecipes/cashew-brittle">printable recipe</a>]<br />
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<span style="color: #202122; font-family: Arial, 'Lucida Grande', Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 12px; line-height: 18px;"></span><br />
<em>This recipe yields almost 2 lbs of hard-to-resist goodness. Like I said, you can substitute any nut or seed. The brittle will keep at room temperature for a couple of weeks if stored in an airtight Ziplock bag or Tupperware box.</em><br />
<i><br />
</i><br />
2 cups (14oz or 392g) sugar<br />
1 stick (4 oz or 112g) butter, chopped up into small dice<br />
3 cups (about 12 oz or 350g) coarsely chopped cashews <span style="color: #b45f06;">(I actually forgot to chop them a little, but it worked out just fine with whole cashews)</span><br />
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1. If your nuts are not roasted, you’ll want to toast them up first for maximum flavor. Preheat oven to 350 degrees F and get those nuts in there for 15 minutes, until they’re golden and the fragrance wafts through your kitchen.<br />
2. Let’s caramelize the sugar. Set a light colored pan over medium-high heat (so you can see the change in color), and sprinkle a little of the sugar over the surface. Watch it start to melt.<br />
3. Add more sugar. You can stir to keep the stuff on the bottom and edges from burning. <span style="color: #b45f06;">(I actually added all the sugar at once and it worked just fine)</span><br />
4. Add the remaining sugar, and let all of it melt down and deepen in color. Be patient with the lumps that may form. They will melt away. Stir now and again so the heat is evenly distributed. Once all the sugar is melted, let it continue to darken until you get a nice, deep golden brown color.<br />
5. Working quickly, throw in the butter. It will start to sizzle and melt immediately. Whisk it in with fervor, while being careful to not let it splash back at you. That’s some hot grease! The butter has a tendency to pool and form a slick on the surface. You want to really meld it into the caramel, so keep whisking until it’s all very smooth.<br />
6. Toss in your nuts of choice, then stir it all up until they’re completely coated. It may happen that adding cool nuts to hot caramel will harden pockets of the sugar at first, but keep stirring it over the heat until none of the nuts are naked.<br />
7. Plop the mixture onto a sheet pan lined with a Silpat. You can also use parchment that’s been spritzed lightly with cooking spray.<br />
8. Now quickly spread it out as well as you can before the sugar gets a chance to harden. Let this cool completely (about an hour) and break into chunks.Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com1Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-16276867336145712862010-01-02T17:39:00.000+02:002010-01-02T17:42:10.912+02:00Happy New Year!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWtmE3Rg8gDTU5Lrfz-FG0NaPUa664Qs5E1G_OZzJ10WgsxbZaFL-dPyp2ZJxKARNkNt_telHRPrE8OODsFk4R7jT2wjOde2d-Juu5vRJpq5GE77dB1SuaUIMLnXW9YUCi6LI5k6ZaR74/s1600-h/2010%20copy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWtmE3Rg8gDTU5Lrfz-FG0NaPUa664Qs5E1G_OZzJ10WgsxbZaFL-dPyp2ZJxKARNkNt_telHRPrE8OODsFk4R7jT2wjOde2d-Juu5vRJpq5GE77dB1SuaUIMLnXW9YUCi6LI5k6ZaR74/s400/2010%20copy.png" width="400" /></a><br />
</div><br />
I think the picture says it all, but Happy 2010!<br />
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Doesn't that seem like such a big number?<br />
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Anyways, with the beginning of the new year, I guess it's time for some New Year's Resolutions. So here goes for my blog this year:<br />
<br />
<br />
<ul><li>Bake 12 yeasted items.</li>
<li>Make 12 savory items.</li>
<li>Purposefully edit my pictures instead of posting as is.</li>
<li>Make 12 highly decorated items.</li>
<li>Attempt to make up one recipe on my own.</li>
<li>Significantly modify 4 recipes to make them my own.</li>
<li>Add cuter buttons and things to the look of my blog.</li>
<li>Make 12 international items.</li>
</ul><br />
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And I think I'll stop here before I commit to too much. I do have the habit of over-dreaming, just ask anyone. But I figure better to have the goals and not quite reach them than to have no motivation and do hardly anything.<br />
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So that's what I'm shooting for. I hope you'll stick around as I try to make them happen.Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com0Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-86240427701857202422009-12-27T18:52:00.003+02:002010-01-04T22:16:48.755+02:00DB: Gingerbread HouseWould you believe that I started this gingerbread house two weeks ago, but only put it together last night and decorated it this morning? Well, you should.<br />
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I seriously waited two weeks between baking the pieces and putting them together. It really shouldn't have taken me that long, but I just hit a baking slump. Do you ever get those? Where something just goes terribly <span style="font-family: inherit;">wrong in the kitchen, and you're afraid to go back for fear of more failure? Well, I do, and I did. But I think I'm alright now. I did some baking this weekend, and it went well. I think I'm back on the horse. How stinky that it happened after all the fun of Christmas baking. Way to go, brain.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30cRa80NGvUgQFIts578HItTGc5bUUMHkIh2CXxyFtSNTASA2Pv1IP2QX5mW113vFklxMSlBMZcWIaS0fU7ZsJ7juxrtyLQatcrueIzN_NHX_einGvQDEFC9dBgMpMuPL7t8UCOlr9Sz2/s1600-h/DSC_0891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30cRa80NGvUgQFIts578HItTGc5bUUMHkIh2CXxyFtSNTASA2Pv1IP2QX5mW113vFklxMSlBMZcWIaS0fU7ZsJ7juxrtyLQatcrueIzN_NHX_einGvQDEFC9dBgMpMuPL7t8UCOlr9Sz2/s400/DSC_0891.JPG" width="400" /></a><br />
</div><span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Anywho, t</span><span style="line-height: 14px;"><span style="font-family: inherit;">he December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.</span></span><br />
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<span style="line-height: 14px;"><span style="line-height: normal;"><span style="font-family: inherit;">So, since I have not found molasses here, I went with the Scandinavian recipe since it didn't call for molasses, also, I'm partial to Scandinavian recipes since I'm half Swedish. You wouldn't really know by looking at me, but I'm Sveedish.</span></span></span><br />
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<span style="font-family: inherit;">Back to the house, this was my first house I've made, gingerbread or otherwise (unless you count popsicles, I have made one of those I think), so I guess you could say I had a learning curve. I made up the template myself, but I forgot to scan it at work, <span class="Apple-style-span" style="text-decoration: line-through;">so it'll go up tomorrow I promise</span>.Okay, so it took a little longer. <a href="http://sites.google.com/site/13bakeryprintablerecipes/gingerbread-template">Here it is.</a> I decided to go with a simple house but with a porch, since I really like porches and want one on my future dream house. Oh, this is supposed to be my dream house, at least that's what Jacob said I should do. So I tried, but this is so not what I want my dream house to look like. It needs to be at least three times this size (yeah, that's a Zoolander reference). And our exterminator bills would be astronomical. I had trouble enough keeping the ants off of this house for one night.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFRyH_64BcLYhrrdO4zGt1kuUrjlbUIY-oIN9siFU93_k-1cktICfDAftF2CtD3cgq3u_SLaxcbcaX1ZvWnr2jf6RUP75H_sZI8eYF1DtVQ7oDXvDNRwR6r-gr_4EcWVxq2eQOEdTDdSc/s1600-h/DSC_0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFRyH_64BcLYhrrdO4zGt1kuUrjlbUIY-oIN9siFU93_k-1cktICfDAftF2CtD3cgq3u_SLaxcbcaX1ZvWnr2jf6RUP75H_sZI8eYF1DtVQ7oDXvDNRwR6r-gr_4EcWVxq2eQOEdTDdSc/s400/DSC_0897.JPG" width="400" /></a><br />
</div><br />
<span style="font-family: inherit;">But anyway, I made the template, cut out the pieces, and to my surprise, they baked up pretty good. I didn't have trouble of shrinkage like other people, so I was glad. I did have some crinklage because I have less than Silipat mats. I didn't know it made a difference until I tried making things that need to be flat. I'm hoping I'll get some in the mail soon. Hint hint, family. But I think I was able to cover it up well enough with the royal icing.</span><br />
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</span><br />
<span style="font-family: inherit;">So, at the beginning of this post, I mentioned that it took me two weeks to complete this house. And all that time, the pieces were sitting out on the counter. I thought it was all well and good, until I went to build the house to find out that some of my pieces had been eaten. Someone ate my door, but I think I worked well with a Kit Kat bar, but someone also ate some of my chimney, so no chimney for me. Sadness, but I guess that's what I get.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy9i9Eo-jlPzsK6-fnF0e0ESipoS9X0hALZGhzcaP1U2QW91ydON6jcN2jqmu9nkiEWvxkZIFOgSHIhqtDhUaYa-JowVb-Epc4gfj5gtBPB7_SzOj47KHbMF2K9GDXv7Moy2uYBODPDqe/s1600-h/DSC_0878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy9i9Eo-jlPzsK6-fnF0e0ESipoS9X0hALZGhzcaP1U2QW91ydON6jcN2jqmu9nkiEWvxkZIFOgSHIhqtDhUaYa-JowVb-Epc4gfj5gtBPB7_SzOj47KHbMF2K9GDXv7Moy2uYBODPDqe/s400/DSC_0878.JPG" width="400" /></a><br />
</div><br />
<span style="font-family: inherit;">I had a little trouble with the roof. I put together the sides of the house no problem, but also not thinking about the length of my roof. I made it without any overhang which means, the walls could not go out any farther than the long wall, but I didn't do that. So I had a roof that made it almost all the way across, but not quite. I tried to cover it up with some scraps, but it looks a little dorky. I'll admit it.</span><br />
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</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: inherit;">But I've got to bring attention to this. This was Jacob's genius idea. They're flower pots! We made them out of bitten off cherry gummies and a partial cut blackberry gumdrop. I thought this was such a cute idea. I had to give him props (but not to his face...we wouldn't want a big-headed husband now would we?)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2hK29Fz1TwA37YZCx23OjMKv_ZcwdB9R0VOWAyGwFTKGagBiO44IHwH3x6Y3AXgABPNBk8gbI76FNOiWEqgXI94eGMm-7rEuQXHlIkMhyphenhyphena0WPm51gVKbZSv7HfsYA6gqhu88evqVf2g1/s1600-h/DSC_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2hK29Fz1TwA37YZCx23OjMKv_ZcwdB9R0VOWAyGwFTKGagBiO44IHwH3x6Y3AXgABPNBk8gbI76FNOiWEqgXI94eGMm-7rEuQXHlIkMhyphenhyphena0WPm51gVKbZSv7HfsYA6gqhu88evqVf2g1/s400/DSC_0880.JPG" width="400" /></a><br />
</div><span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Oh, and in a moment of desperation or stupidity, I drew Jacob and me on the sides of the house. I had some space, I had to fill it.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKRpM5cKzEJpGTNX65AUhzZuGYbOxvt3KZkBw52rRgQqIup0PME63KUIDAmUOV3t6br1NiTx7ZMUNqaBHgGZrNXO2BVADInbG7WlNADv5cXroT0P_0HScBaXdTpx-nqasTuvFb3fTrJ20/s1600-h/DSC_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKRpM5cKzEJpGTNX65AUhzZuGYbOxvt3KZkBw52rRgQqIup0PME63KUIDAmUOV3t6br1NiTx7ZMUNqaBHgGZrNXO2BVADInbG7WlNADv5cXroT0P_0HScBaXdTpx-nqasTuvFb3fTrJ20/s400/DSC_0884.JPG" width="400" /></a><br />
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<span style="font-family: inherit;">So that's my escapade with the gingerbread house. It was fun once I actually got down to making it. And this recipe of gingerbread actually tasted pretty good, no cardboard taste here...unless you eat the cardboard, then you just can't get away from it.</span><br />
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</span><br />
<span style="font-family: inherit;">So if you didn't make one this year, make plans for next year, or just make one now. It is only the third day of Christmas after all...</span><br />
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<span style="color: #442200; line-height: 14px;"><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="color: black;"><span style="font-size: x-large;"><span style="color: blue;"><span style="font-family: inherit;">Scandinavian Gingerbread (Pepparkakstuga)</span></span></span><span style="font-family: inherit;"><br />
</span><span style="color: #442200;"><span style="color: black;"><span style="font-family: inherit;">from </span><a href="http://astore.amazon.com/thedarkit-20/detail/0816634963"><span style="font-family: inherit;">The Great Scandinavian Baking Book</span></a><span style="font-family: inherit;"> by Beatrice Ojakangas </span></span></span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="color: black;">[<a href="http://sites.google.com/site/13bakeryprintablerecipes/scandinavian-gingerbread">printable recipe</a>]</span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;">1 cup butter, room temperature [226g]<br />
1 cup brown sugar, well packed [220g]<br />
2 tablespoons cinnamon<br />
4 teaspoons ground ginger<br />
3 teaspoons ground cloves<br />
2 teaspoons baking soda<br />
½ cup boiling water<br />
5 cups all-purpose flour [875g]</span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;">1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.</span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;">2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.</span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;">3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.</span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;">4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]</span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;">5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.</span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;"><span style="font-size: x-large;"><span style="color: blue;">Royal Icing</span></span>:</span></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="color: black;">[<a href="http://sites.google.com/site/13bakeryprintablerecipes/royal-ici">printable recipe</a>]</span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span style="font-family: inherit;"><span style="color: black;">1 large egg white<br />
3 cups (330g) powdered sugar<br />
1 teaspoon white vinegar<br />
1 teaspoon almond extract</span></span><br />
</div></span><span style="line-height: 14px;"><span style="font-family: inherit;">Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.</span></span><span style="font-family: inherit;"> </span>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com6Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-49781058999875879702009-12-19T10:37:00.000+02:002009-12-19T10:39:45.997+02:00Peanut Butter Fudge Treats<span style="color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 20px;"></span><br />
<div align="left">I have had the hardest time finding marshmallows, or marshalades as I usually call them (it's a Homestar Runner thing), while I've been here. I just can't seem to find them anywhere. But luckily, I've got connections. Usually, when somebody goes home or to another country, I solict their help in getting me baking ingredients. So when my friend Will went to Kuwait, I asked for marshmallows, and he brought me back a sack full of them! Hooray! I was so glad and so excited. Now I could make these tempting treats.<br />
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I stumbled across these while I was looking for some recipes for fudge during my uncalled for obsession with the stuff (I don't like fudge). But these seemed like something I could sink my teeth into.<br />
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Actually, that's a picture of Jacob's teeth marks, but I think you get the idea.<br />
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So when real Rice Krispies were in the store, and I had my marshalades in hand, I made these goodies. And goodie they are.<br />
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Now you might think it's cute that they are cut into such small little pieces, but it really is necessary because these are rich, as most fudge treats are, but I think these avoid the labeling of too sweet by having that rice krispie layer. And who doesn't like Rice Krispie treats? Jacob. (I bet you were expecting me to say no one...tricked ya!) But even he liked these because he said the fudge layers masked the dryness of the krispies. My husband is a super moist food eater. Anything dry he snubs, unless of course it has sugar in it, then he'll eat it but not fully enjoy it. :)<br />
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The only trouble I had was with the peanut butter fudge layer. I must have added too much powdered sugar because it did not pour at all, but even with that mistake (and the resulting occasional top of the treat falling off), these were a hit all around.<br />
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<span class="Apple-style-span" style="font-size: x-large;"><span style="color: blue;">Peanut Butter Fudge Treats</span></span><span class="Apple-style-span" style="font-size: x-large;"><span style="color: blue;"> </span></span><br />
<span style="color: black;">adapted from joythebaker.com</span><br />
</div><span style="color: black;">from <a href="http://framed-mylifeonepictureatatime.blogspot.com/2009/09/peanut-butter-fudge-treats.html">Framed</a><br />
[<a href="http://sites.google.com/site/13bakeryprintablerecipes/peanut-butter-fudge-treats">printable recipe</a>]</span><br />
<div align="left"><span style="color: black;"><br />
</span><strong><span style="color: black;">Rice Krispy Treats</span></strong><br />
<br />
</div><div align="left"><span style="color: black;">3 tablespoons butter or margarine<br />
4 cups miniature marshmallows<br />
6 cups Rice Krispy Cereal (or any puffed rice cereal)</span><br />
</div><br />
<span style="color: black;">1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.</span><br />
<div align="left"></div><div align="left"><span style="color: black;">2. Add Rice Krispies cereal. Stir until well coated.</span><br />
</div><div align="left"><span style="color: black;">3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.</span><br />
</div><div align="left"></div><div align="left"><span style="color: black;">4. Cool. Make Peanut Butter Fudge.</span><br />
</div><div align="left"><span style="color: black;"><br />
</span><strong><span style="color: black;">Peanut Butter Fudge</span></strong><br />
<span style="color: black;"></span><span style="color: black;">(recipe from Alton Brown)</span><br />
</div><span style="color: black;"><br />
</span><br />
<div align="left"></div><div align="left"><span style="color: black;">1 cup butter</span><br />
</div><div align="left"><span style="color: black;">1 cup smooth peanut butter</span><br />
</div><div align="left"><span style="color: black;">1 teaspoon vanilla</span><br />
</div><div align="left"><span style="color: black;">1 pound confectioners (powdered) sugar</span><br />
</div><span style="color: black;"><br />
</span><br />
<div align="left"></div><div align="left"></div><div align="left"><span style="color: black;">1. Microwave butter and peanut butter for 2 minutes on high.</span><br />
</div><div align="left"><span style="color: black;">2. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.</span><br />
</div><div align="left"><span style="color: black;">3. Pour over the Rice Krispy treats in the pan and spread evenly.</span><br />
</div><div align="left"><span style="color: black;">4. Let cool in the fridge while you make the Chocolate Fudge.</span><br />
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</div><div align="left"><span style="color: black;"><strong></strong></span><br />
</div><div align="left"><strong><span style="color: black;">Easy Chocolate Fudge</span></strong><br />
</div><span style="color: black;"><strong></strong></span><br />
<div align="left"><br />
<span style="color: black;"><strong></strong>2 Tbsp butter<br />
2/3 cup evaporated milk<br />
1 2/3 cups sugar<br />
1/2 tsp salt<br />
2 cups miniature marshmallows<br />
1 1/2 cups semisweet chocolate chips<br />
1 tsp vanilla<br />
</span><span style="color: black;"><a href="http://www.flickr.com/photos/22540992@N03/3084421826/" rel="nofollow" style="text-decoration: none;" title="Peanut Butter Fudge Krispy Treats by joythebakery, on Flickr"></a><br />
1. Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat.</span><br />
</div><div align="left"><span style="color: black;">2. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined.</span><br />
</div><div align="left"><span style="color: black;">3. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool.</span><br />
</div><div align="left"><span style="color: black;">4. Cut into 1-inch pieces or smaller.</span><br />
</div><div style="text-align: -webkit-left;"><br />
</div>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com2tag:blogger.com,1999:blog-1306636740380079059.post-78736793734482415212009-12-15T17:37:00.002+02:002009-12-15T17:39:04.089+02:00TWD: Cafe Volcano Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTnSiAlCgrjsXyj6b8bevoa8iaw0k1YRUkpEOmOrGPh89jWSaQgGIeEowiretcuoRyLjgmKGuEVWJM-ktGu8zIGoe714u2JaEIhpz_04ci8VLUyLTk1KbdflPqJae7VnU4NfHA2gpefgI/s1600-h/DSC_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTnSiAlCgrjsXyj6b8bevoa8iaw0k1YRUkpEOmOrGPh89jWSaQgGIeEowiretcuoRyLjgmKGuEVWJM-ktGu8zIGoe714u2JaEIhpz_04ci8VLUyLTk1KbdflPqJae7VnU4NfHA2gpefgI/s400/DSC_0874.JPG" width="400" /></a><br />
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These were some weirdy cookies for this week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>, chosen by Macduff of <a href="http://www.lonelysidecar.com/2009/12/twd-cafe-volcano-cookies.html">The Lonely Sidecar.</a><br />
<a href="http://www.lonelysidecar.com/2009/12/twd-cafe-volcano-cookies.html"></a><br />
<a href="http://www.lonelysidecar.com/2009/12/twd-cafe-volcano-cookies.html"></a><br />
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I have to admit when I saw this recipe, I was a little worried. I'm only just becoming friends with nuts, and these cookies centered on them. So I was nervous, but like a good TWDer, I plodded on and whipped these up. And it really was a quick process. The only part that took a while for me was skinning the almonds, but if you had bought already skinned almonds, you would be good to go. I just like to make my life harder...apparently.<br />
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These cookies are made in a saucepan and then baked in the oven. And what you put in the oven looks so much different from what you get back out of the oven. It's crazy, and fun! The go in the oven looking like pile of nuts with just a little bit of sauce on them, and then they puff up into these cookies.<br />
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The bite is crunchy and very nutty, but in a really good way. I really liked the flavor much to my surprise. I wonder what it would have been like if I had chopped the nuts up more. Maybe next time.<br />
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But you really should give these a try because their simple, delicious, and if you know someone who's allergic to gluten, it's also gluten free.<br />
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So be sure to check out the recipe and what the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a> are up to.Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com1Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-73197684645176930242009-12-12T09:00:00.002+02:002009-12-12T19:43:30.295+02:00Making Candied GingerJacob hates ginger. Jacob abhors ginger. Jacob wants to beat ginger up and bury him in the ground under 6 feet of dirt.<br />
<br />
Jacob used to have some serious stomach problems when he was younger, and the doctor said the remedy was to eat a piece of fresh ginger every day. So he had to choke down pieces of ginger daily, and I guess it scarred him. He hates the thought of eating ginger, even if it's wrapped in a thick coating of sugar.<br />
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So guess what I made?<br />
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Aren't I just the most loving-est wife you have ever known?<br />
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Not that Jacob's bad experiences don't mean anything, I just saw this recipe here and had to try it. I had never thought of making my own candied ginger before, but it seemed so easy to do. And when I get something stuck in my mind to make, the only thing to do is just make it...before I go crazy.<br />
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Plus, I had a recipe for cookies that used candied ginger that I wanted to make again, so this was the perfect excuse. I'll post those cookies as soon as I make them.<br />
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This process was really easy. I didn't have a mandolin slicer, but just using a knife worked just a well. It gave it a rustic feel, which probably appeals to those who like chocolate chunks over chocolate chips. I'm not that kind of person, but I'm learning to roll with the punches.<br />
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This candied ginger hardened up pretty quickly, and it was more spicier than store-bought versions. It was nice. I think they will make a nice addition to the cookies I'm planning, a little spicy a little sweet: a great combination.<br />
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I'm also including the recipe for ginger ale, which I haven't tried yet, but it looks easy and good, too. I'll let you know when I do try it. But if you beat me, let me know how it turns out!<br />
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</span><br />
<span style="color: #660000; font-size: 13px; line-height: 20px;"><span style="font-family: inherit;"><b><span style="font-size: x-large;"><span style="color: blue;">Candied Ginger</span></span></b></span><span style="font-family: inherit;"><span style="font-size: medium;"><span style="color: black;"><br />
</span></span></span> <i><span style="font-family: inherit;"><span style="color: black;"><span class="Apple-style-span" style="font-size: medium;">From </span></span></span><a href="http://www.purplefoodie.com/2009/09/candied-ginger-ginger-ale.html"><span style="font-family: inherit;"><span style="color: black;"><span class="Apple-style-span" style="font-size: medium;">The Purple Foodie</span></span></span></a><span style="font-family: inherit;"><span style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span> </span></span><span class="Apple-style-span" style="font-size: medium;"> </span></i><span style="font-family: inherit;"><span style="color: black;"><a href="http://sites.google.com/site/13bakeryprintablerecipes/candied-ginger"><span class="Apple-style-span" style="font-size: medium;">[printable recipe]</span></a></span></span></span><br />
<span style="color: #660000; line-height: 20px;"><span style="font-family: inherit;"><span style="color: black;"><br />
1/2 pound / 225g fresh ginger, peeled, sliced thinly<br />
2 cups / 400g sugar, plus additional sugar for coating the ginger slices, if desired<br />
2 cups / 1/2l water<br />
pinch of salt</span></span></span><br />
<span style="color: #660000;"><span style="line-height: 20px;"><br />
</span></span><br />
<span style="color: #660000; line-height: 20px;"><span style="font-family: inherit;"><span style="color: black;"><span style="line-height: normal;">Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.</span></span></span></span><br />
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<span style="color: #660000; line-height: 20px;"><span style="font-family: inherit;"><span style="color: black;"><span style="line-height: normal;">Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F/106C.</span></span></span></span><br />
<br />
<span style="color: #660000; line-height: 20px;"><span style="font-family: inherit;"><span style="color: black;"><span style="line-height: normal;">Drain very well while the ginger is hot, so the syrup will drain away better and sprinkle the drained slices with caster sugar as you toss the ginger in a bowl. Spread the ginger slices on a cooling rack for a few hours or overnight, until they're somewhat dry.</span></span></span></span><br />
<br />
<span style="color: #660000; line-height: 20px;"><span style="font-family: inherit;"><span style="color: black;"><span style="line-height: normal;">Alternatively, you could let the ginger sit in the syrup for an hour or overnight and even store the ginger slices in its syrup.</span></span></span></span><br />
<br />
<div style="text-align: justify;"><span style="font-family: inherit;"><b>Storage:</b> The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. Tossed in sugar, the pieces can be stored at room temperature for a few months.</span><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span><br />
</div><div style="text-align: justify;"><b><span style="font-family: inherit;"><span style="font-size: x-large;"><span style="color: blue;">Ginger Ale</span></span></span></b><br />
<i><span style="font-size: x-small;"><span style="font-family: inherit;">Yield: 6 servings</span></span></i><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Leftover ginger water from boiling</span><br />
<span style="font-family: inherit;">Leftover sugar syrup from candying</span><br />
<span style="font-family: inherit;">½ cup water</span><br />
<span style="font-family: inherit;">½ cup sugar</span><br />
<span style="font-family: inherit;">Juice of 3 limes (or half per serving)</span><br />
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<span style="font-family: inherit;">Simmer all of the above except the lime for 5-7 minutes until the sugar has dissolved and the syrup is beginning to thicken. Turn off the heat. The syrup will continue to thicken. Once cool, transfer to a jar if you're not going to be using it all up.</span><br />
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<span style="font-family: inherit;">In a glass, add 4-5 tbsp of the concentrate, juice of half a lime and club soda and stir. Drink up!</span><br />
</div>Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com1Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426tag:blogger.com,1999:blog-1306636740380079059.post-91236515260980132982009-12-08T18:06:00.000+02:002009-12-08T18:06:27.326+02:00TWD: SablesThese cookies smell so familiar. They smell just like the cookies that you get in the Christmas tins, the butter cookies that always come in the little paper cases. It was really nice making something that was so familiar and that reminded me of Christmas, which is perfect for this time of year.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNWh2geyaQuC_H0fTGnCi67zLwH6tmyOU6woiV9rEzJAdb4ZZiU-u68594a0bZQF0ogaHwGstiw3KuvxZxKId4nrnXGDgcSIaA9V5JNS4C09hEJqoC-2lH5BoTaL3n6EsJ2McjJ5lth4e/s1600-h/DSC_0721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNWh2geyaQuC_H0fTGnCi67zLwH6tmyOU6woiV9rEzJAdb4ZZiU-u68594a0bZQF0ogaHwGstiw3KuvxZxKId4nrnXGDgcSIaA9V5JNS4C09hEJqoC-2lH5BoTaL3n6EsJ2McjJ5lth4e/s320/DSC_0721.JPG" width="320" /></a><br />
</div>This week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> was chosen by Barbara of <a href="http://bungalowbarbara.blogspot.com/2009/12/twd-sables.html">Bungalow Barbara</a>, where you can find the recipe.<br />
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They came together really quickly, only using five ingredients, but these are refrigerator cookies. Now I love the ability to slice and bake these, but I am by nature an impatient person. I do not like to wait. I especially don't like to wait when I'm all excited about baking. But alas, these had to chill in the fridge for 3 hours.<br />
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So I let them chill. But not before I turned them into cookie sausage. I even decided to make them link cookie sausage. I know, really dorky, but I had fun doing it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqVnzQI8ScMjD85Kj-t5QRzOZAA3iv9ITlCpAbpWQqEqzp2FuH-_CYVFK0JgAr3B6j96TtJQzLy664yr-Hz24ibjxpoVXOIza1IExWgA_FfeTICR8VRe7Fx97POZevipTDU7uQstIjp6P/s1600-h/DSC_0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqVnzQI8ScMjD85Kj-t5QRzOZAA3iv9ITlCpAbpWQqEqzp2FuH-_CYVFK0JgAr3B6j96TtJQzLy664yr-Hz24ibjxpoVXOIza1IExWgA_FfeTICR8VRe7Fx97POZevipTDU7uQstIjp6P/s320/DSC_0714.JPG" width="320" /></a><br />
</div>The dough is pretty soft when you put it in the fridge, so mine came out with a slight edge to my rolls. I had remembered reading in Dorie's book a trick about keeping refrigerator cookies round, but I forgot to check it before I chilled it. Dorie suggests putting the roll in a paper towel roll, so that it keeps it's round shape. It thought that was so clever and wished I had re-read the tip before I made these cookies. But her second tip helped me out better. She suggests to quarter turn the cookie roll after each slice, that way you don't end up with smashed oval cookies instead of round. And it really worked. Most of mine turned out pleasantly almost round.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPQjtBG2xXq7PT6ZYBrpA1HvpwqvPI9F-9Anj63BLod8bEqix3RTk9zzu11xi_MGZB6tkx3YpS5Ke_WZl6qBG4hgJw7PvguHnSf4BwZ6Cqj6d5ab1o88ddzDxTgPfeZhVdaoh3AfxDDil/s1600-h/DSC_0725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPQjtBG2xXq7PT6ZYBrpA1HvpwqvPI9F-9Anj63BLod8bEqix3RTk9zzu11xi_MGZB6tkx3YpS5Ke_WZl6qBG4hgJw7PvguHnSf4BwZ6Cqj6d5ab1o88ddzDxTgPfeZhVdaoh3AfxDDil/s320/DSC_0725.JPG" width="320" /></a><br />
</div>And the flavor was nice. Just a nice thing to put in your mouth that you don't have to feel bad about because it doesn't seem as bad as other desserts.<br />
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So give these a try, and check out what the other <a href="http://tuesdayswithdorie.wordpress.com/tbr/">TWDers</a> are doing!Christina and Jacobhttp://www.blogger.com/profile/03819971918427836438noreply@blogger.com1Tripoli, Libya32.876174 13.18750732.58784 12.720588 33.164508 13.654426