tag:blogger.com,1999:blog-54658963062635872132024-03-13T05:28:57.244-06:00Tranquilitea Party - Adventures in Baking & Teaminisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-5465896306263587213.post-14511311428958812662010-04-02T10:57:00.002-06:002010-04-02T11:02:35.991-06:00Still here!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.gourmetgirlmagazine.com/08/08/images/Fresh_herbs_in_straw_basket_2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 367px; height: 272px;" src="http://www.gourmetgirlmagazine.com/08/08/images/Fresh_herbs_in_straw_basket_2.jpg" alt="" border="0" /></a><br />On the off chance anyone is wondering if I'm still here, I am! But with moving, herb school, and everything, I haven't had a chance to bake. And I don't really anticipate baking much over the next little while. But in the mean time, check out my herb school blog, <a href="http://oldsongresung.blogspot.com/">oldsongresung.blogspot.com</a>!minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com5tag:blogger.com,1999:blog-5465896306263587213.post-41183055991211788282010-02-26T22:21:00.004-07:002010-02-28T08:39:19.801-07:00Daring Bakers: Tiramisu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/S4iv-Ock4cI/AAAAAAAAA2E/VHixBXDs7ik/s1600-h/tiramisu.3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/S4iv-Ock4cI/AAAAAAAAA2E/VHixBXDs7ik/s400/tiramisu.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5442793633241948610" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/S4iv8QE6c0I/AAAAAAAAA10/WkMyC0RcYL8/s1600-h/tiramisu.1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 165px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/S4iv8QE6c0I/AAAAAAAAA10/WkMyC0RcYL8/s400/tiramisu.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5442793599319831362" border="0" /></a><br />The February 2010 Daring Bakers’ challenge was hosted by Aparna of <a href="http://mydiversekitchen.blogspot.com/2010/02/heaven-on-dessert-plate-tiramisu-daring.html">My Diverse Kitchen</a> and Deeba of <a href="http://www.passionateaboutbaking.com/2010/02/tiramisu-heaven-on-dessert-plate-daring.html">Passionate About Baking</a>. 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.<br />Tiramisu is a traditional Italian dessert, but in all my years studying Italian and going to department dinners, I don't think this dessert ever came up. I think I first learned about it only by accident a few years ago. So I suspect it's not really that big of a deal in Italy, but maybe I'm wrong. I've never actually been to Italy. Someday when I've made my millions as a farmer (hah hah), Florence is at the very top of my list of places to visit (I might have a mild obsession and crush on Dante).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/S4iv9UJeJuI/AAAAAAAAA18/PM4mYDW9QeQ/s1600-h/tiramisu.2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/S4iv9UJeJuI/AAAAAAAAA18/PM4mYDW9QeQ/s400/tiramisu.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5442793617592559330" border="0" /></a>Whatever the case, this was so much fun to make. It's a good thing I took a day off of work to make the tiramisu, it's another one of <a href="http://tranquiliteaparty.blogspot.com/2008/12/daring-bakers-french-yule-log.html"><span style="font-style: italic;">those projects</span></a>. We had to make from scratch our own custards (zabaglione and pastry cream), our own lady fingers, and even our own mascarpone cheese. I think the mascarpone is the best part: it's really expensive at the grocery store, but super cheap and easy to make on your own. (Note: I found out, like others did, that the cream never did get to a high enough temperature in the water bath, so I just put the pot of cream straight on the burner, and it turned out fine.) Great challenge!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/S4iv-q28esI/AAAAAAAAA2M/vsHcfAi94aQ/s1600-h/tiramisu.4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 226px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/S4iv-q28esI/AAAAAAAAA2M/vsHcfAi94aQ/s400/tiramisu.4.jpg" alt="" id="BLOGGER_PHOTO_ID_5442793640868739778" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com17tag:blogger.com,1999:blog-5465896306263587213.post-4592663490879296772010-02-20T09:31:00.000-07:002010-02-20T23:03:10.378-07:00Meyer Lemon Mania!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/S4DMACRdtWI/AAAAAAAAA1k/sVFaUAiK47k/s1600-h/bars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/S4DMACRdtWI/AAAAAAAAA1k/sVFaUAiK47k/s400/bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5440572650845746530" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/S4DMAofF9uI/AAAAAAAAA1s/uCZnHuZ_OUs/s1600-h/souffle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 229px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/S4DMAofF9uI/AAAAAAAAA1s/uCZnHuZ_OUs/s400/souffle.jpg" alt="" id="BLOGGER_PHOTO_ID_5440572661103458018" border="0" /></a>
<br />I wasn't even supposed to be buying anything. I was just there for moral support. But then there they were. A bag of perfect little meyer lemons. How could I say no?
<br />
<br />In case you didn't know (and I didn't): Meyer lemon = regular lemon + mandarin orange
<br />
<br />You can see why they would be so popular; recipes with meyer lemons are all over the place. They're lemon-y, but sweet and less harsh than a regular lemon. And they're so cute and little! See <a href="http://cuteoverload.com/2005/12/13/rule_of_cutenes-10/">Rule #7</a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/S4DL_Sf0eqI/AAAAAAAAA1c/blLefXNPIUY/s1600-h/P2152894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/S4DL_Sf0eqI/AAAAAAAAA1c/blLefXNPIUY/s400/P2152894.JPG" alt="" id="BLOGGER_PHOTO_ID_5440572638021057186" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/S4DL-8_66ZI/AAAAAAAAA1U/Ve6b0yYm5BI/s1600-h/baked+alaska.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 219px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/S4DL-8_66ZI/AAAAAAAAA1U/Ve6b0yYm5BI/s400/baked+alaska.jpg" alt="" id="BLOGGER_PHOTO_ID_5440572632250116498" border="0" /></a>
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<br /><span style="font-weight: bold;">Meyer Lemon Souffles</span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CCHRIST%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">(adapted from <st1:country-region st="on"><st1:place st="on">America</st1:place></st1:country-region>’s Test Kitchen)</p> <p class="MsoNormal">5 T flour</p> <p class="MsoNormal">¼ c sugar</p> <p class="MsoNormal">Pinch salt</p> <p class="MsoNormal">½ c milk</p> <p class="MsoNormal">2 T butter</p> <p class="MsoNormal">5 eggs, separated</p> <p class="MsoNormal">2 Meyer lemons, zested and juiced</p> <p class="MsoNormal">Pinch cream of tartar</p> <p class="MsoNormal">Another ¼ c sugar</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Combine flour, sugar, salt and milk in medium sauce pan, off heat.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Cook until it starts to come together, constantly stirring, until the mixture pulls away from pot.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Transfer to bowl. Add 2 T butter and egg yolks. Add lemon juice and zest. Whip egg whites with cream of tartar, until foamy, add ¼ c sugar, beat until shiny. Whisk whites into milk mixture. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Pour into small ramekins (makes ~10). Break surface tension by running finger in circle through top in dish. Bake at 400 F for 12 minutes.</p>
<br />
<br /><span style="font-weight: bold;">Meyer Lemon Blondie Bars</span>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CCHRIST%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} span.recbody {mso-style-name:recbody;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><span class="recbody"><b style="">Mousse<o:p></o:p></b></span></p> <p class="MsoNormal">3 egg yolks</p> <p class="MsoNormal">3 Meyer lemons, zested and juiced</p> <p class="MsoNormal">¾ c sugar</p> <p class="MsoNormal">¼ c butter, cold and cut into pieces</p> <p class="MsoNormal">½ c whipping cream, cold</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span class="recbody">Combine egg yolks, ½ lemon juice, zest, and sugar in medium saucepan. Cook over medium heat, whisking continuously. Cook for about 7 min, or until the mixture thickens and coats the back of a spoon. Remove from heat and strain. Add the butter and stir until combined. Cover with plastic and refrigerate until cold.<o:p></o:p></span></p> <p class="MsoNormal"><span class="recbody"><b style=""><o:p> </o:p></b></span></p> <p class="MsoNormal"><span class="recbody">Whip the cream. Fold into the lemon curd. Refrigerate until brownie base is ready.<o:p></o:p></span></p> <p class="MsoNormal"><span class="recbody"><o:p> </o:p></span></p> <p class="MsoNormal"><span class="recbody"><b style="">Brownie Base<o:p></o:p></b></span></p> <p class="MsoNormal"><span class="recbody">1/2 teaspoon baking powder</span>
<br /><span class="recbody">1/8 teaspoon baking soda</span>
<br /><span class="recbody">1/8 teaspoon salt</span>
<br /><span class="recbody">1 cup flour, sifted</span>
<br /><span class="recbody">1/3 cup butter (melted)</span>
<br /><span class="recbody">1 cup packed brown sugar</span>
<br /><span class="recbody">1 egg</span><span class="recbody"><o:p></o:p></span></p> <p class="MsoNormal"><span style="">
<br /><em><span style="font-style: normal;">Preheat the oven to 350 degrees F.</span></em></span><em><span style="font-style: normal;"><o:p></o:p></span></em></p> <p><em><span style="font-style: normal;">Mix brown sugar and melted butter. Add egg and mix well.</span></em><span style=""> <em><span style="font-style: normal;">Add dry ingredients, a little at a time, until mixed well.</span></em><o:p></o:p></span></p> <p><em><span style="font-style: normal;">Line a 9-inch pan with parchment and spray with cooking spray. Spread out dough in pan.<o:p></o:p></span></em></p> <p><em><span style="font-style: normal;">Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Let cool. Remove from pan and spread mousse on top. Freeze and then cut.</span></em><span style=""><o:p></o:p></span></p>
<br /><span style="font-weight: bold;">Meyer Lemon Baked Alaska</span>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CCHRIST%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><b style="">Ice Cream<o:p></o:p></b></p> <p class="MsoNormal">(Adapted from <a href="http://half-bakedbaker.blogspot.com/2009/04/super-meyer-lemon-ice-cream.html">Half Baked</a>)</p> <p class="MsoNormal">1 T Meyer lemon zest
<br />1/2 cup sugar
<br />1/2 cup Meyer lemon juice
<br />1 cup whole milk
<br />1 cup heavy cream
<br />1 pinch salt</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">One (or two if they're short) round layer white cake with lavender in it.</p><p class="MsoNormal">
<br /></p><p style="font-weight: bold;" class="MsoNormal">Meringue</p><p class="MsoNormal">3 egg whites</p><p class="MsoNormal">1/2 c sugar</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground. Pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves. Add milk and cream and blend. Chill for about an hour; the product may break up, but just stir it back together. Freeze in an ice cream machine according to manufacturer's directions.</p><p class="MsoNormal">
<br /></p><p class="MsoNormal">Line a bowl with plastic wrap; press the ice cream into the bowl, and freeze.
<br /></p><span style="font-size:85%;">
<br />Preheat the oven to 500 F. Beat the egg whites until foamy; add the sugar and continue beating until shiny and stiff. Cut the cake layer to the same diameter as the bowl; place the cake on top of the ice cream and invert onto a cardboard cake round. Spread the meringue on top. Bake for about 90 seconds, until just browned. (The meringue and short baking time will allow the ice cream to remain frozen.)</span>
<br />minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com2tag:blogger.com,1999:blog-5465896306263587213.post-36005748817051349922010-02-01T17:49:00.004-07:002010-02-01T17:58:45.202-07:00Random Fruit Gallette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/S2d3tNd5cMI/AAAAAAAAAyk/JfkT1L4LHYk/s1600-h/galette.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 386px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/S2d3tNd5cMI/AAAAAAAAAyk/JfkT1L4LHYk/s400/galette.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5433443094038671554" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/S2d3-qvZTII/AAAAAAAAAys/L_dW97NFX74/s1600-h/fruitpie.5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 349px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/S2d3-qvZTII/AAAAAAAAAys/L_dW97NFX74/s400/fruitpie.5.jpg" alt="" id="BLOGGER_PHOTO_ID_5433443393954466946" border="0" /></a><br />Yes, blueberry, blackberry, pear, and pomelo. That's what was available at the market in the middle of winter. Fortunately, they make a pretty good combo!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/S2d3_S2zl_I/AAAAAAAAAy0/b6PB4fdenAs/s1600-h/fruitpie.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 364px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/S2d3_S2zl_I/AAAAAAAAAy0/b6PB4fdenAs/s400/fruitpie.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5433443404722968562" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/S2d3sc_fWyI/AAAAAAAAAyc/GEjqwGjoDAs/s1600-h/galette.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/S2d3sc_fWyI/AAAAAAAAAyc/GEjqwGjoDAs/s400/galette.jpg" alt="" id="BLOGGER_PHOTO_ID_5433443081026231074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/S2d3roRxVoI/AAAAAAAAAyU/uvZHNNqjz_4/s1600-h/Edits1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/S2d3roRxVoI/AAAAAAAAAyU/uvZHNNqjz_4/s400/Edits1.jpg" alt="" id="BLOGGER_PHOTO_ID_5433443066875827842" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com3tag:blogger.com,1999:blog-5465896306263587213.post-80836712667802143662010-01-27T10:34:00.003-07:002010-01-27T10:48:08.400-07:00Daring Bakers: Nanaimo Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/S2B7xOC9M1I/AAAAAAAAAyM/ydtX7ib7o2U/s1600-h/nanaimo.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/S2B7xOC9M1I/AAAAAAAAAyM/ydtX7ib7o2U/s400/nanaimo.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5431477236123120466" border="0" /></a><br />The January 2010 Daring Bakers’ challenge was hosted by Lauren of <a href="http://www.celiacteen.com/">Celiac Teen</a>. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and <a href="http://www.nanaimo.ca/" title="www.nanaimo.ca">www.nanaimo.ca</a>.<br /><br />These ought to have been easy, right? Believe it or not, I messed up every layer! First, I didn't make my own graham crackers. We were supposed to make them gluten free, and I really wanted to do it, but as I don't bake gluten free at all, I couldn't justify buy expensive flours I would never use again. And I'm lazy, it was easier to just use graham crackers from the cupboard.<br /><br />Second, I followed the recipe exactly for the second layer, but the texture was like sand. I had to add more cream, but when the mixture was finally soft, it was also starting to separate.<br /><br />Third, I ruined two batches of chocolate (death by seizing) before giving in and making a cream ganache topping (instead of mixing the chocolate with butter.)<br /><br />See, all these things should not have been so difficult. This is why I make souffle, not chocolate chip cookies.<br /><br />They are pretty sweet, lots of sugar, but I took them to work the next day and all my students and professors loved them! Great challenge!minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com7tag:blogger.com,1999:blog-5465896306263587213.post-56039741699220713122010-01-18T22:16:00.000-07:002010-01-19T14:22:25.050-07:00Cherry Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/S0wGOxKbVcI/AAAAAAAAAyE/xKHzE2ZWElI/s1600-h/P1112831.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/S0wGOxKbVcI/AAAAAAAAAyE/xKHzE2ZWElI/s400/P1112831.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5425718501859612098" border="0" /></a>When you're a kid you don't <span style="font-style: italic;">get</span> tragedy. Personal pain, yes, but the stuff on the news, the stuff that makes your mom cry, it doesn't really inspire emotion. Or maybe that was just me. But I think I'm only just starting to feel other tragedies, instead of just see them.<br />And then I was thinking,what are the statistical probabilities that I would be born in poverty, live through a natural disaster/war, or both? I imagine the're pretty high. I remember hearing once that if you make more than $25,000/year, you're richer than 95% of the world. It blows my mind, I'm so used to seeing just one way of living. All this around me seems normal. But in reality, only 5% of the world's population understands "living" the same way I do. It's a little overwhelming. Just do the best we can, I guess, and send what I can to Haiti.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/S0wGOY7D5VI/AAAAAAAAAx8/vQ1Xe7oSWCo/s1600-h/P1112826.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/S0wGOY7D5VI/AAAAAAAAAx8/vQ1Xe7oSWCo/s400/P1112826.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5425718495352710482" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/S0wGN6PT-GI/AAAAAAAAAx0/5Hh1Wfx5JZY/s1600-h/P1112822.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/S0wGN6PT-GI/AAAAAAAAAx0/5Hh1Wfx5JZY/s400/P1112822.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5425718487116150882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/S0wGNWNTLjI/AAAAAAAAAxs/7YHtvVQRovc/s1600-h/P1112818.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/S0wGNWNTLjI/AAAAAAAAAxs/7YHtvVQRovc/s400/P1112818.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5425718477444034098" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com4tag:blogger.com,1999:blog-5465896306263587213.post-46463036366392496252010-01-09T10:50:00.006-07:002010-01-09T13:27:01.116-07:00Winter Tea Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/S0jmRsECATI/AAAAAAAAAxU/mPezDB0lcCk/s1600-h/IMG_0039.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 195px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/S0jmRsECATI/AAAAAAAAAxU/mPezDB0lcCk/s400/IMG_0039.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5424838942727995698" border="0" /></a><br />Well, now I know. Apparently by January it's no longer apple cider season. I was pretty disappointed in the only cider I could find, but better than nothing. And hopefully the cider was overshadowed by the meringue mushrooms, my favorite part ;) Buon anno! (<a href="http://www.cshs.com/">Two month count down!</a>)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/S0jmSM1Vl3I/AAAAAAAAAxc/k9byy7y1xV0/s1600-h/IMG_0040.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 226px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/S0jmSM1Vl3I/AAAAAAAAAxc/k9byy7y1xV0/s400/IMG_0040.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5424838951524734834" border="0" /></a><br /><br /><span style="font-weight: bold;">Mulled Cider</span><br />1 gallon cider (not apple juice)<br />3 T orange juice concentrate<br />1/4 c brown sugar<br />2 cinnamon sticks<br />1 T cloves<br /><br />Steep the cider with the other ingredients for an hour, or to taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/S0jmSgZrpTI/AAAAAAAAAxk/KW0s4Scux3Q/s1600-h/IMG_0042.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/S0jmSgZrpTI/AAAAAAAAAxk/KW0s4Scux3Q/s400/IMG_0042.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5424838956777448754" border="0" /></a><br /><span style="font-weight: bold;">Caramel Panna Cotta</span><br />Panna Cotta (from <a href="http://www.davidlebovitz.com/archives/2009/04/perfect_panna_cotta.html">David Lebovitz</a>)<br />4 cups (1l) heavy cream (or half-and-half)<br />1/2 cup (100g) sugar<br />2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise<br />2 packets powdered gelatin (about 4 1/2 teaspoons)<br />6 tablespoons (90ml) cold water <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/S0jmSgZrpTI/AAAAAAAAAxk/KW0s4Scux3Q/s1600-h/IMG_0042.2.jpg"></a><p><br />1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.<br /></p><p> 2.Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.<br /></p><p> 3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.<br /></p><p> 4. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.</p><p>Caramel<span id="fullpost"><span style="font-weight: bold;"></span><span style="font-style: italic;"><br /></span>180 grams heavy cream<br />1/2 t vanilla<br />45 grams sugar<br />60 grams egg yolks<br /><br />Bring the cream and the vanilla to a boil. Reserve.<br /><br />In the meantime, make a dry caramel with the sugar. Deglaze the cooked sugar with the heated cream. Be careful because it will bubble over if all the cream is added at once. Whisk so all crystalized sugar has dissolved. Pour this caramel over the egg yolks and whisk. Return this to the pan and cook for 1 minute.</span></p><p><span style="font-weight: bold;">Meringue Mushrooms </span>from <a href="http://www.marthastewart.com/recipe/meringue-mushrooms">Martha Stewart</a><br /><span id="fullpost"></span></p>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com7tag:blogger.com,1999:blog-5465896306263587213.post-67540126058348686952009-12-27T20:46:00.006-07:002009-12-27T21:23:33.594-07:00Daring Bakers: Gingerbread House<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SzgwfviumXI/AAAAAAAAAxM/NSU6PueiFrk/s1600-h/PC272782.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SzgwfviumXI/AAAAAAAAAxM/NSU6PueiFrk/s400/PC272782.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5420135473436596594" border="0" /></a><br /><br />The 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.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SzgwfOJ_9BI/AAAAAAAAAxE/VATeoA282Fw/s1600-h/PC272763.3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 280px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SzgwfOJ_9BI/AAAAAAAAAxE/VATeoA282Fw/s400/PC272763.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5420135464474506258" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SzgtegWNpFI/AAAAAAAAAw8/Nf5jEeCFFdQ/s1600-h/Gingerbread+Uploads2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SzgtegWNpFI/AAAAAAAAAw8/Nf5jEeCFFdQ/s400/Gingerbread+Uploads2.jpg" alt="" id="BLOGGER_PHOTO_ID_5420132153642820690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SzgtJP48GxI/AAAAAAAAAw0/_n1XEBP67iE/s1600-h/Gingerbread+Uploads.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SzgtJP48GxI/AAAAAAAAAw0/_n1XEBP67iE/s400/Gingerbread+Uploads.jpg" alt="" id="BLOGGER_PHOTO_ID_5420131788447816466" border="0" /></a><br /><br />So maybe I went a little overboard making a gingerbread farm (upwards of 15 hours over the last four days :p ), but I couldn't help it. I'm not really a decorator, I'm a baker. Flavors, ingredients, recipes, that's what I can do. Artistry? Not really. But I thought if there was anything I could pull off, it would be a project that's more architecture and engineering that happens to look like art.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SzgtIix8J4I/AAAAAAAAAws/06LBj9-0ThU/s1600-h/Gingerbread+Uploads1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SzgtIix8J4I/AAAAAAAAAws/06LBj9-0ThU/s400/Gingerbread+Uploads1.jpg" alt="" id="BLOGGER_PHOTO_ID_5420131776338864002" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SzgtIDuebCI/AAAAAAAAAwk/rLPMGMbudT8/s1600-h/PC272796.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SzgtIDuebCI/AAAAAAAAAwk/rLPMGMbudT8/s400/PC272796.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5420131768002833442" border="0" /></a><br /><br />And everyone around my house appreciated that I spent four days baking something that wouldn't expand their waistlines in the end (cause ain't nobody eatin' this baby).<br /><br />I used <a href="http://www.goodhousekeeping.com/recipefinder/spicy-gingerbread-dough-1571?kw=ist">Anna's recipe</a>, but was cautious about adding all the flour since so many people noted the dough gets very dry. I ended up about one cup of flour short of what the recipe called for. I used a box inside the farm house to hold it up (I know, I know, but the green house is holding itself up!), and I use a <a href="http://oldrecipebook.com/homemade_lollipops.shtml">lollipop recipe</a> for the glue. I used cake crumbs for the dirt, and the "glass" (more lollipop syrup) is lightly colored greed, but it's hard to tell against the board. The herbs are actually herbs: lavender, mint, sage, rosemary, chamomile. And if you look closely on the porch, there's a tea pot on the table, made by my sister!<br /><br />Great challenge! Watch for it, this'll be <a href="http://tranquiliteaparty.blogspot.com/2009/05/daring-bakers-cherry-strudel-and-road.html">my farm</a> for real in a couple years!minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com21tag:blogger.com,1999:blog-5465896306263587213.post-73572385073861729952009-12-12T16:32:00.005-07:002009-12-12T18:11:28.118-07:00Gingerbread Cakebites<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SyQ-pOgHvaI/AAAAAAAAAvE/WPJSN08fcFU/s1600-h/PC122746.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SyQ-pOgHvaI/AAAAAAAAAvE/WPJSN08fcFU/s400/PC122746.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5414521529994558882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SyQ-ojbdz0I/AAAAAAAAAu8/YyOLPYSzv9w/s1600-h/PC122743.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SyQ-ojbdz0I/AAAAAAAAAu8/YyOLPYSzv9w/s400/PC122743.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5414521518432309058" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SyQ-n18luAI/AAAAAAAAAu0/Z86ho1tv5oo/s1600-h/PC122738.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SyQ-n18luAI/AAAAAAAAAu0/Z86ho1tv5oo/s400/PC122738.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5414521506223208450" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SyQ-ppiblWI/AAAAAAAAAvM/RY5IS6KF_tY/s1600-h/PC122748.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SyQ-ppiblWI/AAAAAAAAAvM/RY5IS6KF_tY/s400/PC122748.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5414521537252005218" border="0" /></a><br />For the neighborhood Christmas party everyone is supposed to bring candy for the dessert. That means no cake, no cookies, no brownies! I love candy, granted. But not just candy. So I used Bakerella for inspiration, and will bring candy <span style="font-style: italic;">looking</span> gingerbread cakebites, and shortbread.<br /><br />Gingerbread<br /><br />1/4 c butter<br />1/2 c brown sugar<br />2 eggs<br />1/2 c molasses<br />1 1/2 c flour<br />1 t powdered ginger<br />1 t cinnamon<br />1/4 t cloves<br />1/4 t nutmeg<br />1/4 t allspice<br />1 t baking powder<br />1/2 c milk<br /><br />Cream butter with the brown sugar. Add the molasses and eggs. Combine the dry ingredients. Alternate adding in the dry ingredients and milk in thirds until all combined. Bake at 350 F for 30 min.<br /><br />To make cake balls, see <a href="http://www.bakerella.com/red-velvet-cake-balls/">Bakerella</a>.<br /><br />Shortbread<br />1 c butter<br />1/2 c confectioners sugar<br />1/4 t salt<br />1 1/2 c flour<br />1/2 c corn starch<br /><br />Cream the butter until very light, about 2 min. Add the sugar, cream for another 2 min. Stir in the flours and salt until combined. Roll the dough into balls, and bake at 300 F for 20 min.<br /><br />Look what finally bloomed! And it's only been two years...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SyQ-x0O062I/AAAAAAAAAvc/UIexQWX6wLc/s1600-h/PB242716.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SyQ-x0O062I/AAAAAAAAAvc/UIexQWX6wLc/s400/PB242716.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5414521677561523042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SyQ-qN4428I/AAAAAAAAAvU/sxR9k2GomCc/s1600-h/PB292737.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SyQ-qN4428I/AAAAAAAAAvU/sxR9k2GomCc/s400/PB292737.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5414521547009874882" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com3tag:blogger.com,1999:blog-5465896306263587213.post-13090027663855565372009-11-10T22:11:00.007-07:002009-11-11T16:54:22.679-07:00Oatmeal Cookies and Gingerbread Custard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SvtOdg6t63I/AAAAAAAAArs/01pzhtsC5s4/s1600-h/PB102664.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 379px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SvtOdg6t63I/AAAAAAAAArs/01pzhtsC5s4/s400/PB102664.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5402998446920428402" border="0" /></a><br />I've been wanting to make a simple oatmeal chocolate chip cookie recently. You probably haven't noticed, but I tend toward more "complicated" desserts. Complicated for you, maybe. But let me tell you, I've made more bad batches of chocolate chip and sugar cookies that I really like to admit. There's just so much leeway. In any case, they just don't come out the way I want them. (I'm still on the hunt for a sugar cookie like from <a href="http://www.schmidtspastry.net/">Schmidt's</a> and chocolate chip cookies like from <a href="http://www.paradisebakery.com/">Paradise</a>.) But today I found the perfect oatmeal chocolate chip cookie recipe. Warning, it has molasses in it. But I'm here to promise that it's a really interesting/good addition.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SvtOdS1-nJI/AAAAAAAAArk/ry6kmyYBKyo/s1600-h/PB102671.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SvtOdS1-nJI/AAAAAAAAArk/ry6kmyYBKyo/s400/PB102671.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5402998443142454418" border="0" /></a>Aran made an <a href="http://cannelle-vanille.blogspot.com/2009/11/churros-with-spiced-chocolate-bisque-to.html">inspiring bisque</a> the other day, and I just had to have some pudding with the cookies. I thought I might try a gingerbread flavor, just to add to my mild autumn obsession.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SvtM30qbFNI/AAAAAAAAArc/IK5RWtMSdl8/s1600-h/PB102669.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 283px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SvtM30qbFNI/AAAAAAAAArc/IK5RWtMSdl8/s400/PB102669.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5402996699874137298" border="0" /></a><br />Aran's pictures reminded me of these little bowls I bought a few years ago at <a href="http://www.tenthousandvillages.com/">Ten Thousand Villages</a>. TTV is a non-profit fair trade organization that sells handicrafts from poor artisans all around the world. I volunteered at one of their stores in high school and college; someday when I retire, (yeah, right) I think I'll spend almost all my time there (the rest <a href="http://www.lds.org/temples/geographical/0,11380,1899-1,00.html">here</a>); they'll get sick of me, but too bad, this place is awesome.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SvpRCgPXr9I/AAAAAAAAAq0/OWmG9QXNZxE/s1600-h/PB102659.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SvpRCgPXr9I/AAAAAAAAAq0/OWmG9QXNZxE/s400/PB102659.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5402719806440320978" border="0" /></a><br /><br /><div style="text-align: center;">They're from Nepal. One step closer to actually going to Nepal.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SvpREV9F4qI/AAAAAAAAArU/h6RVh5NrEzk/s1600-h/PB102676.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SvpREV9F4qI/AAAAAAAAArU/h6RVh5NrEzk/s400/PB102676.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5402719838039040674" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Chewy Oatmeal Chocolate Chunk Cookies<br /></span>(adapted from <a href="http://memoriesinthebaking.blogspot.com/2009/11/i-heart-oatmeal.html?showComment=1257916296012#c3508277928566972170">Memories in the Baking</a>)<br />2 cups flour<br />½ teaspoon salt<br />¼ teaspoon baking soda<br />1 teaspoon baking powder<br />¾ cup (1½ sticks) unsalted butter, softened<br />1 cup granulated sugar<br />½ cup light brown sugar<br />1 large egg<br />1/3 cup molasses<br />1 ½ cups old-fashioned rolled oats<br />1 cup semisweet chocolate chunks<br />½ cup chopped pecans<br /><br />Preheat oven to 350°F.<br />Line sheet pans with parchment paper. In a bowl, whisk together the flour, salt, baking soda and baking powder.<br />Using a mixer, cream the butter and both sugars, until light and fluffy. Add in the egg and the molasses. Beat until blended.<br />With mixer on low, add the flour mixture, and beat <i>just</i> until blended. Stir in the oats, chocolate chunks, and pecans until evenly distributed.<br />Drop the dough by tablespoons onto prepared sheet pans, about 2" apart. Bake about 10 to 12 minutes. Yield: 5 dozen cookies.<br /><br /><span style="font-weight: bold;">Gingerbread Custard</span><br />(adapted from <a href="http://cannelle-vanille.blogspot.com/2009/11/churros-with-spiced-chocolate-bisque-to.html">Cannelle et Vanille</a>)<br /><br />500 g heavy cream<br />200 g whole milk<br />100 g sugar<br />2 cinnamon sticks<br />1 T cloves<br />1/2 t shredded ginger<br />6 egg yolk<br />1/4 c molasses (or to taste)<br />30 g chocolate<br /><br />In a medium saucepan heat the cream, milk, sugar, and spices until the flavor has steeped through the milk (maybe 20 min.).<br />Meanwhile, whisk together the egg yolks and molasses in a medium bowl. After the cream mixture has steeped, <span id="fullpost">temper the milk mixture into them while whisking. Return this mixture to the sauce pan and cook for a couple of minutes while constantly stirring until lightly thickens.<br /></span><span id="fullpost">Place the finely chopped chocolate in a large bowl. Place a fine sieve over the bowl and pour the custard over the chocolate. Mix until all the chocolate is melted and you have a smooth cream.</span><br /></div></div>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com9tag:blogger.com,1999:blog-5465896306263587213.post-40373993042574457512009-10-30T08:04:00.000-06:002009-10-30T08:04:00.937-06:00Botanical Gardens (part 3)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUTz06pISI/AAAAAAAAAqU/T79BzVqDjig/s1600-h/PA132600.4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUTz06pISI/AAAAAAAAAqU/T79BzVqDjig/s400/PA132600.4.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741509572272418" border="0" /></a><br />I just can't get enough of how beautiful it is this time of year. Hope you don't mind one last set of Red Butte pictures!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUT1V5aM0I/AAAAAAAAAqs/ZASaIpLaTHc/s1600-h/PA132605.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUT1V5aM0I/AAAAAAAAAqs/ZASaIpLaTHc/s400/PA132605.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741535605338946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUT1KHDsUI/AAAAAAAAAqk/Bse0QhUQEIc/s1600-h/PA132602.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUT1KHDsUI/AAAAAAAAAqk/Bse0QhUQEIc/s400/PA132602.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741532441358658" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUT0QBddfI/AAAAAAAAAqc/XoDh4U4RShw/s1600-h/PA132601.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUT0QBddfI/AAAAAAAAAqc/XoDh4U4RShw/s400/PA132601.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741516848625138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUTzUBznfI/AAAAAAAAAqM/KC7eLF6Gotk/s1600-h/PA132600.3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUTzUBznfI/AAAAAAAAAqM/KC7eLF6Gotk/s400/PA132600.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741500743949810" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTdbvcAyI/AAAAAAAAAqE/9NApkk_eDPM/s1600-h/PA132600.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTdbvcAyI/AAAAAAAAAqE/9NApkk_eDPM/s400/PA132600.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741124857266978" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTcre36cI/AAAAAAAAAp8/iGBwot2yfww/s1600-h/PA132596.ORF.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTcre36cI/AAAAAAAAAp8/iGBwot2yfww/s400/PA132596.ORF.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741111902890434" border="0" /></a><br />Scary spider! At least it's not a rattler.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTcGp9-LI/AAAAAAAAAp0/54XfNPR6ZTk/s1600-h/PA132593.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTcGp9-LI/AAAAAAAAAp0/54XfNPR6ZTk/s400/PA132593.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741102017312946" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUTbD4jb_I/AAAAAAAAApk/ComKI6w0iBg/s1600-h/PA132590.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUTbD4jb_I/AAAAAAAAApk/ComKI6w0iBg/s400/PA132590.JPG" alt="" id="BLOGGER_PHOTO_ID_5396741084093313010" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUSxwzpoZI/AAAAAAAAApc/YV6zU0MRTjA/s1600-h/PA132589.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUSxwzpoZI/AAAAAAAAApc/YV6zU0MRTjA/s400/PA132589.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396740374597837202" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTbuyrQyI/AAAAAAAAAps/izjWCWbsgho/s1600-h/PA132591.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUTbuyrQyI/AAAAAAAAAps/izjWCWbsgho/s400/PA132591.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396741095611384610" border="0" /></a><br />I love all of the next three - which do you like best?<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUSxuCtISI/AAAAAAAAApU/DZIb0-QbpXw/s1600-h/PA132585.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUSxuCtISI/AAAAAAAAApU/DZIb0-QbpXw/s400/PA132585.JPG" alt="" id="BLOGGER_PHOTO_ID_5396740373855674658" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUSxLlgtrI/AAAAAAAAApM/iB47R794kjs/s1600-h/PA132585.3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUSxLlgtrI/AAAAAAAAApM/iB47R794kjs/s400/PA132585.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5396740364606420658" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUSwlZaqpI/AAAAAAAAApE/eex2rujfTK8/s1600-h/PA132585.2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUSwlZaqpI/AAAAAAAAApE/eex2rujfTK8/s400/PA132585.2.JPG" alt="" id="BLOGGER_PHOTO_ID_5396740354355145362" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUSwfA8sjI/AAAAAAAAAo8/Q4bveM_kP9c/s1600-h/PA132584.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUSwfA8sjI/AAAAAAAAAo8/Q4bveM_kP9c/s400/PA132584.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396740352641905202" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com2tag:blogger.com,1999:blog-5465896306263587213.post-9898866701096746182009-10-27T00:01:00.004-06:002009-10-27T00:01:00.344-06:00Daring Bakers: Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUI7sNdtkI/AAAAAAAAAm4/nSEzdmocQ1I/s1600-h/PA122536.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUI7sNdtkI/AAAAAAAAAm4/nSEzdmocQ1I/s400/PA122536.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729550046344770" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUI9uoZ42I/AAAAAAAAAnY/h2Ey3oPl-m0/s1600-h/PA122545.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUI9uoZ42I/AAAAAAAAAnY/h2Ey3oPl-m0/s400/PA122545.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729585055949666" border="0" /></a>After all this time, the DBers is finally doing macarons! And after all those times I've made them before, I still managed to mess up three batches before getting these right. Sorry, you don't get to see the insides (they never really cooked up right, I blame the oven temperature, I think it was off. It certainly couldn't be something I did...)<br /><br /><div style="text-align: center;"><div style="text-align: center;"><strong style="font-weight: normal;">The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.</strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUI9aQxPXI/AAAAAAAAAnQ/0-EwKxJNTTA/s1600-h/PA122539.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUI9aQxPXI/AAAAAAAAAnQ/0-EwKxJNTTA/s400/PA122539.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729579588107634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUI8a3vDLI/AAAAAAAAAnA/y2QhO78qsMA/s1600-h/PA122538.3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUI8a3vDLI/AAAAAAAAAnA/y2QhO78qsMA/s400/PA122538.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729562571672754" border="0" /></a><span style="font-size:85%;">More fun texturizing in PS</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUIlkKnLXI/AAAAAAAAAmw/nZJB6L8y_dI/s1600-h/PA122531.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 314px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUIlkKnLXI/AAAAAAAAAmw/nZJB6L8y_dI/s400/PA122531.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729169929776498" border="0" /></a><span style="font-size:85%;">Cafe Mocha<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUIlEPxwrI/AAAAAAAAAmo/_624o5vQuek/s1600-h/PA122528.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 314px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUIlEPxwrI/AAAAAAAAAmo/_624o5vQuek/s400/PA122528.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729161361506994" border="0" /></a><span style="font-size:85%;">Pumpkin Cream</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUIk0qLARI/AAAAAAAAAmg/yepWQrJcJgE/s1600-h/PA122527.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUIk0qLARI/AAAAAAAAAmg/yepWQrJcJgE/s400/PA122527.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729157177245970" border="0" /></a><span style="font-size:85%;">Saffron with Pomegranate Jelly</span><br /></div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUIkRHQ-QI/AAAAAAAAAmY/fzitjhYNhZc/s1600-h/PA122523.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUIkRHQ-QI/AAAAAAAAAmY/fzitjhYNhZc/s400/PA122523.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396729147635595522" border="0" /></a><span style="font-size:85%;">Yes, I'm pretending I'm as fancy as Pierre Herme.<br /></span></div>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com12tag:blogger.com,1999:blog-5465896306263587213.post-43429874075158709852009-10-25T20:41:00.008-06:002009-10-25T21:03:48.430-06:00Botanical Gardens (part 2)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUOTiSozeI/AAAAAAAAAnw/WDmAIsP7QeE/s1600-h/PA132572.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUOTiSozeI/AAAAAAAAAnw/WDmAIsP7QeE/s400/PA132572.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396735457258687970" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUPqmqQO0I/AAAAAAAAAow/CDyeWePQVkY/s1600-h/PA032464.2.jpg"><br /></a>These are from <a href="http://www.redbuttegarden.org/">Red Butte Botanical Gardens</a>. It's incredibly beautiful up there this time of year, on the benches of the Rockies. I didn't used to think Salt Lake was beautiful, just a bunch of grass and trees that didn't belong. But Red Butte exposes and accentuates the natural beauty of the local horticulture.<br /><br /><div style="text-align: center;"><div style="text-align: left;">Oh yeah, and I did some baking sometime in the past couple weeks!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUPqmqQO0I/AAAAAAAAAow/CDyeWePQVkY/s1600-h/PA032464.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUPqmqQO0I/AAAAAAAAAow/CDyeWePQVkY/s400/PA032464.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396736953080101698" border="0" /></a>Chocolate spice souffles with <a href="http://lenaenglish.blogspot.com/">Lena</a>. Congrats on being done with chemo!<br /></div></div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUO0NIqbuI/AAAAAAAAAoo/a0qF2_nDuhA/s1600-h/PA132582.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SuUO0NIqbuI/AAAAAAAAAoo/a0qF2_nDuhA/s400/PA132582.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396736018515390178" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUOznfHGYI/AAAAAAAAAog/McWQ16dvJsk/s1600-h/PA132581.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUOznfHGYI/AAAAAAAAAog/McWQ16dvJsk/s400/PA132581.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396736008408996226" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUOzYnmQUI/AAAAAAAAAoY/eLHmwM211i4/s1600-h/PA132580.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUOzYnmQUI/AAAAAAAAAoY/eLHmwM211i4/s400/PA132580.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396736004418060610" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUOysHNQVI/AAAAAAAAAoI/aP8r43CAMos/s1600-h/PA132579.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUOysHNQVI/AAAAAAAAAoI/aP8r43CAMos/s400/PA132579.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396735992471044434" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>Original above, some crazy PS-ing below!<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUOy7Kt2II/AAAAAAAAAoQ/NldH9d5I6pU/s1600-h/PA132579.3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUOy7Kt2II/AAAAAAAAAoQ/NldH9d5I6pU/s400/PA132579.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5396735996512295042" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUOUDvLshI/AAAAAAAAAn4/ceAMOq_82IM/s1600-h/PA132574.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SuUOUDvLshI/AAAAAAAAAn4/ceAMOq_82IM/s400/PA132574.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396735466236785170" border="0" /></a>Herb garden.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUOUZx_bpI/AAAAAAAAAoA/OWCEWGjU5_s/s1600-h/PA132577.4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUOUZx_bpI/AAAAAAAAAoA/OWCEWGjU5_s/s400/PA132577.4.jpg" alt="" id="BLOGGER_PHOTO_ID_5396735472154144402" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUOTaI0TpI/AAAAAAAAAno/4Vt7ZjGHvQI/s1600-h/PA132569.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SuUOTaI0TpI/AAAAAAAAAno/4Vt7ZjGHvQI/s400/PA132569.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396735455070015122" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUOSkfSHBI/AAAAAAAAAng/GL91YCoQLFc/s1600-h/PA132562.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SuUOSkfSHBI/AAAAAAAAAng/GL91YCoQLFc/s400/PA132562.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5396735440668728338" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com2tag:blogger.com,1999:blog-5465896306263587213.post-17693575580551635022009-10-17T22:04:00.009-06:002009-10-18T09:53:43.459-06:00Botanical Gardens (part 1)A wide aperture lens and some hints from <a href="http://thepioneerwoman.com/photography/">PW</a> have distracted me from my baking...<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/StqiZudiuiI/AAAAAAAAAkg/hAwQpe-x9AA/s1600-h/PA132552.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/StqiZudiuiI/AAAAAAAAAkg/hAwQpe-x9AA/s400/PA132552.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5393802066581961250" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/StqiZFzXX4I/AAAAAAAAAkY/m7ZsKQhaMlM/s1600-h/PA132548.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/StqiZFzXX4I/AAAAAAAAAkY/m7ZsKQhaMlM/s400/PA132548.JPG" alt="" id="BLOGGER_PHOTO_ID_5393802055667638146" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/StqiaAqinDI/AAAAAAAAAko/QXgjJ7xZ1-w/s1600-h/PA132553.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/StqiaAqinDI/AAAAAAAAAko/QXgjJ7xZ1-w/s400/PA132553.JPG" alt="" id="BLOGGER_PHOTO_ID_5393802071468317746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/Stqkvzj6oBI/AAAAAAAAAlY/47Mpn_qhyHU/s1600-h/PA132559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/Stqkvzj6oBI/AAAAAAAAAlY/47Mpn_qhyHU/s400/PA132559.JPG" alt="" id="BLOGGER_PHOTO_ID_5393804644931248146" border="0" /></a>The original above, photoshopped below, which do you prefer?<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/StqkvObZl-I/AAAAAAAAAlQ/Ma5wUzv9glQ/s1600-h/PA132559.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/StqkvObZl-I/AAAAAAAAAlQ/Ma5wUzv9glQ/s400/PA132559.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5393804634963417058" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/StqnLw6B3VI/AAAAAAAAAmQ/znVvbbEU43w/s1600-h/PA132564.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/StqnLw6B3VI/AAAAAAAAAmQ/znVvbbEU43w/s400/PA132564.JPG" alt="" id="BLOGGER_PHOTO_ID_5393807324278283602" border="0" /></a>The magic of <a href="http://thepioneerwoman.com/photography/2009/06/he-loves-me-he-loves-me-not-adding-texture-to-flowers/">texturizing</a> (original above, PS-ed below)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/StqmpclnAkI/AAAAAAAAAmA/H52vwcveEAg/s1600-h/PA132564.3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/StqmpclnAkI/AAAAAAAAAmA/H52vwcveEAg/s400/PA132564.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5393806734708376130" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/StqZDAsFwoI/AAAAAAAAAkQ/ahrjplldI9A/s1600-h/PA132550.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/StqZDAsFwoI/AAAAAAAAAkQ/ahrjplldI9A/s400/PA132550.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5393791780733174402" border="0" /></a>I like the details in the PS-ed (above), but the soft texture<br />and muted colors are so comfortable in the original (below).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/Stqkus2cu8I/AAAAAAAAAlI/Lu-x9o7ZGRI/s1600-h/PA132550.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/Stqkus2cu8I/AAAAAAAAAlI/Lu-x9o7ZGRI/s400/PA132550.JPG" alt="" id="BLOGGER_PHOTO_ID_5393804625950063554" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/StqZClYZiGI/AAAAAAAAAkI/PGWOLvtmJpc/s1600-h/hdr.finish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/StqZClYZiGI/AAAAAAAAAkI/PGWOLvtmJpc/s400/hdr.finish.jpg" alt="" id="BLOGGER_PHOTO_ID_5393791773402826850" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/StqiatTGCfI/AAAAAAAAAkw/iA8LCXbcvO8/s1600-h/PA132555.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/StqiatTGCfI/AAAAAAAAAkw/iA8LCXbcvO8/s400/PA132555.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5393802083449571826" border="0" /></a>Happy Fall!<br /></div>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com3tag:blogger.com,1999:blog-5465896306263587213.post-35271747810122069592009-10-14T10:03:00.002-06:002009-10-14T10:04:40.062-06:00Life CrisisYes, I'm being indecisive about my blog background. Me and my big life crisis. I promise a not so stupid post soon...minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com3tag:blogger.com,1999:blog-5465896306263587213.post-4378783069688437492009-09-27T18:30:00.008-06:002009-10-08T15:01:04.999-06:00Daring Bakers: Vols au Vent<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SsAH8igDrNI/AAAAAAAAAjY/PDKUm6vcJnU/s1600-h/P9072438pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SsAH8igDrNI/AAAAAAAAAjY/PDKUm6vcJnU/s400/P9072438pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5386313890969922770" border="0" /></a><br />First things first, whip out Wikipedia:<br /><br />"A <b>Vol-au-vent</b> (French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, or cheese, but they are almost always savory."<br /><br />Almost always savory my butt. Of course mine aren't "savory". Anyways, ....<br /><br /><span style="font-size:100%;">Remember when I tried puff pastry <a href="http://tranquiliteaparty.blogspot.com/2009/01/pain-au-chocolat_31.html">before</a>? Remember how they </span><span style="font-size:100%;">didn't really work... Ok, ok. They didn't work at all. Well, I actually paid attention to the recipe this time; I chilled and rolled and turned just like <a href="http://video.pbs.org/video/1174110297/search/Pastry">Julia</a><a href="http://video.pbs.org/video/1174110297/search/Pastry"> said</a>. And it worked! Not as nice looking as some other bloggers (I haven't even checked my favorite bloggers yet today. I wanted to post before I looked at theirs and felt embarrassed by my own.)<br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SsAH9IpA2rI/AAAAAAAAAjg/k6SztHJ7HKo/s1600-h/P9072459pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SsAH9IpA2rI/AAAAAAAAAjg/k6SztHJ7HKo/s400/P9072459pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5386313901208033970" border="0" /></a><span style="font-size:85%;">See, they looked puffed!(ish)<br /><br /></span></div><div style="text-align: center;"><div style="text-align: left;">They're really very good. My only issue? They're awfully buttery. I mean, I know. The recipe calls for an entire <span style="font-weight: bold;">pound </span>of butter, but it was a little overwhelming. At least I can claim some small amount of success. And now I'll go back to store bought.<br /><a href="http://www.imdb.com/title/tt1135503/quotes">Bon appetit</a>!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SsAH9s8EEBI/AAAAAAAAAjo/53WTHA1SDto/s1600-h/P9072462pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SsAH9s8EEBI/AAAAAAAAAjo/53WTHA1SDto/s400/P9072462pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5386313910951612434" border="0" /></a><span style="font-size:85%;">My friend and I did not believe the "place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells" part of the directions.<br />But it is necessary, see?! These came out lopsided!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SsAH9s8EEBI/AAAAAAAAAjo/53WTHA1SDto/s1600-h/P9072462pp.jpg"></a></div><br /><br />The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com6tag:blogger.com,1999:blog-5465896306263587213.post-28601729313570553032009-09-16T21:27:00.002-06:002009-09-16T21:40:03.897-06:00Zucchini Cupcakes and the Farmer's Market<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SrGvcHDCzFI/AAAAAAAAAjI/lV5TKE9tp_0/s1600-h/P8222417.pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SrGvcHDCzFI/AAAAAAAAAjI/lV5TKE9tp_0/s400/P8222417.pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5382275927147465810" border="0" /></a><br />Look at how beautiful these tomatoes and plums and raspberries are. La Tartine Gourmande agrees the purple <a href="http://www.latartinegourmande.com/2009/09/04/black-cherry-tomatoes/">black cherry tomatoes</a> are gorgeous. They're better than jewels, aren't they?<br /><br />I made these cupcakes a few weeks ago, and beats me what I put in them, but I'm sure any number of googled recipes are good. It's a fluffier version of zucchini bread. I put a slice of plum in the bottom of the cupcake before they were baked, and topped them with cream cheese buttercream and a raspberry. All the best ingredients from the <a href="http://www.downtownslc.org/events/farmers-market">Farmer's Market</a>. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SrGvcrLsVDI/AAAAAAAAAjQ/hQIuQcXWmlM/s1600-h/P8242420.pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SrGvcrLsVDI/AAAAAAAAAjQ/hQIuQcXWmlM/s400/P8242420.pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5382275936847418418" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com6tag:blogger.com,1999:blog-5465896306263587213.post-47565529099801610682009-08-27T09:33:00.001-06:002009-08-27T21:44:54.486-06:00Daring Bakers: Dobos Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SpdPVfPHIZI/AAAAAAAAAiw/VdXYtLilPeg/s1600-h/P8082405pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SpdPVfPHIZI/AAAAAAAAAiw/VdXYtLilPeg/s400/P8082405pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5374851910870704530" border="0" /></a><span style="font-weight: bold;">The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.</span><br /><br />I completely forgot that today was DB day, until I starting seeing the posts pop up this morning. In fact, my first thought was, "Cheaters, why are they posting today?" And then, "Ohhhh.... crap." I did do the challenge, I just forgot all about it. It's been that kind of month. :p<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SpdPWBqHHzI/AAAAAAAAAi4/TRX9Hdf5LyY/s1600-h/P8082407pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SpdPWBqHHzI/AAAAAAAAAi4/TRX9Hdf5LyY/s400/P8082407pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5374851920110755634" border="0" /></a><br />This cake, however, is NOT to be forgotten. This is probably my second favorite DB challenge ever (after the <a href="http://tranquiliteaparty.blogspot.com/2008/12/daring-bakers-french-yule-log.html">Yule Log</a>). It is a pain (but that's why it's fun!), and it didn't come out perfect (how do you get the caramel to not just sink into the cake wedges?), but the spongy vanilla cake with the subtle chocolate buttercream was perfect. I don't like vanilla cake as a rule, especially with chocolate buttercream, but the torte is not only an exception, it is a rule unto itself. Mmm mmm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SpdPWj0kIII/AAAAAAAAAjA/fpYSENERCoI/s1600-h/IMG_1356.pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SpdPWj0kIII/AAAAAAAAAjA/fpYSENERCoI/s400/IMG_1356.pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5374851929281405058" border="0" /></a><br />Recipes found <a href="http://www.aspoonfulofsugar.net/wp/2009/08/dobos-torta-a-daring-bakers-challenge/#more-1471">here</a>.<span style="font-weight: bold;"></span>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com12tag:blogger.com,1999:blog-5465896306263587213.post-51722418262456596342009-08-20T21:33:00.005-06:002009-08-21T11:42:09.833-06:00Strawberry Mango Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/So4b8gyYpRI/AAAAAAAAAic/6_1UDBlohQY/s1600-h/P7312402pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/So4b8gyYpRI/AAAAAAAAAic/6_1UDBlohQY/s400/P7312402pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5372262131906946322" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/So4b8KC9WVI/AAAAAAAAAiU/NrgxpppkvPM/s1600-h/P7312399pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/So4b8KC9WVI/AAAAAAAAAiU/NrgxpppkvPM/s400/P7312399pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5372262125802445138" border="0" /></a><br /><br />Still missing all <a href="http://tranquiliteaparty.blogspot.com/2009/07/strawberry-mousse-cups-and-pinewoods-09.html">the dancing</a>...<br /><br /><a href="http://tranquiliteaparty.blogspot.com/2009/06/obsessions.html">500 Days of Summer</a> was fabulous...<br /><br /><a href="http://tranquiliteaparty.blogspot.com/2009/05/daring-bakers-cherry-strudel-and-road.html">March</a> can't come fast enough...<br /><br />Either I'm getting very impatient, or I've encountered an inordinate number of idiots recently...<br /><br />Currently obsessed with <a href="http://www.itv.com/Drama/perioddrama/LostInAusten/default.html">Lost in Austen</a> ... where is my magic bathroom door to Mr. Darcy?...<br /><br />Unfortunately, the mangos in the buttercream weren't very good, otherwise these would have been quite lovely...<br /><br />And, hint hint, Daring Baker's this month is wonderful...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/So4b7nQQB-I/AAAAAAAAAiM/ARUVwavvYB8/s1600-h/P7312396pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/So4b7nQQB-I/AAAAAAAAAiM/ARUVwavvYB8/s400/P7312396pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5372262116462954466" border="0" /></a><br /><span style="font-weight: bold;">Strawberry Macarons</span><br />3 stale egg whites<br />125 g confectioners sugar<br />70 g almond flour<br />35 g strawberry powder<br />40 g granulated sugar<br />optional: little bit of pink food coloring<br /><br />Sift together the confectioners sugar, almond flour, and raspberry powder. In a separate bowl beat the egg whites until foamy, then start slowly pouring in the granulated sugar. Continue beating until the egg whites are stiff. Fold the food coloring and 1/3 of the egg whites into the dry ingredients. Add the rest of the egg whites. Do not over beat. The consistency should be flowy, but if you lift a spoonful out of the batter, it will break off, not drizzle off.<br />Pipe the macarons onto your silpat mat or parchment paper. Set the oven to 320 F. Let the macarons sit for 10 min or so. Place in oven and bake for 5 or 6 minutes at 320 F. After that, turn the oven down to 270 F, and prop the oven open with the handle of a wooden spoon. Bake for another 7 - 8 minutes. Remove from oven, and let cool for at least 10 minutes before trying to remove from the silpat/parchment. Let completely cool before filling.<br /><br />Mango IMBC<br />2 egg whites<br />3 oz granulated sugar<br />2 T water<br />2 (more) T granulated sugar<br />6 oz unsalted butter, room temp<br />1/2 c mango puree (or to taste)<br /><br />Bring 3 oz sugar and the water to 245 F in a pot. Meanwhile, start whipping the egg whites. After they are foaming, slowly add the 2 T sugar. Whip to firm peaks. When the sugar reaches 245 F, slowly pour it into the meringue, while still beating. Continue beating until cool, about 10 min. Add the butter, one tablespoon at a time. Continue beating, at least 5 min. It will "curdle" at first, but just keep going! Add the mango.minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com4tag:blogger.com,1999:blog-5465896306263587213.post-26145942756528768152009-07-30T17:53:00.007-06:002009-07-31T08:27:11.294-06:00Hannah's Perfect Pavlova<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SnL_IJlucMI/AAAAAAAAAiE/lIZOs16yE1c/s1600-h/pavlova.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SnL_IJlucMI/AAAAAAAAAiE/lIZOs16yE1c/s400/pavlova.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5364630621629870274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SnJ-Grl3iLI/AAAAAAAAAhs/trFNId6QgrY/s1600-h/currants.4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SnJ-Grl3iLI/AAAAAAAAAhs/trFNId6QgrY/s400/currants.4.jpg" alt="" id="BLOGGER_PHOTO_ID_5364488759397550258" border="0" /></a><br /><br />In my last post I mentioned that I'd been at a Scottish Country Dance camp recently. I met tons of fabulous people. One of these fabulous people is Hannah. In my schedule booklet there were a couple pages at the end to write notes - ostensibly dance notes. But what did I write on them? Recipes of course! Recipes I stole from Hannah ;D<br /><br />If you've been to your farmer's market recently then you know that it's currant season. I adore red currants. I used to buy them from the produce vendor on the street in St. Andrews. Amidst the rain and dark clouds, a handful of little bright red berries really picked up my day. So I couldn't resist buying an entire case of red currants (and a little basket of white) at last Saturday's market.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SnJ-FiKUluI/AAAAAAAAAhU/_Q-oI8fObIk/s1600-h/currants.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SnJ-FiKUluI/AAAAAAAAAhU/_Q-oI8fObIk/s400/currants.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5364488739686225634" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SnJ-F9U6y3I/AAAAAAAAAhc/RpsEGLKX1Oo/s1600-h/currants.2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SnJ-F9U6y3I/AAAAAAAAAhc/RpsEGLKX1Oo/s400/currants.2.jpg" alt="" id="BLOGGER_PHOTO_ID_5364488746978429810" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SnJ-GSsXl8I/AAAAAAAAAhk/IQ7JvVB1amg/s1600-h/currants.3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SnJ-GSsXl8I/AAAAAAAAAhk/IQ7JvVB1amg/s400/currants.3.jpg" alt="" id="BLOGGER_PHOTO_ID_5364488752713930690" border="0" /></a><br /><br />But even after making 5 jars of jelly, there were still lots and lots of currants left. I also have some mascarpone waiting to be used for something exciting, so Hannah's pavlova is perfect. She auctioned one at camp for, I can't remember how much, but at least $150. I had told her that I struggle with baked meringues, but I have to say, no problems at all with her recipe.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SnJ-FBOZ6oI/AAAAAAAAAhM/6USEwU6BEyA/s1600-h/DSC_0384.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SnJ-FBOZ6oI/AAAAAAAAAhM/6USEwU6BEyA/s400/DSC_0384.JPG" alt="" id="BLOGGER_PHOTO_ID_5364488730844981890" border="0" /></a><span style="font-size:85%;">Hannah with her pavlova at Pinewoods '09<br />(pic yoinked from Meyer, it was the only one I could find!)</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SnJ-SD6YkWI/AAAAAAAAAh0/qjbYSnSPTAc/s1600-h/pavlova.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SnJ-SD6YkWI/AAAAAAAAAh0/qjbYSnSPTAc/s400/pavlova.1.jpg" alt="" id="BLOGGER_PHOTO_ID_5364488954904613218" border="0" /></a><br /></div>Perfect Pavlova<br /><br />5 egg whites<br />pinch salt<br />1/4 t cream of tartar<br />1 1/4 c granulated sugar<br /><br />Pre-heat the oven to 225 F<br />Beat the egg whites, add the salt and cream of tartar when the whites start to get foamy. Continue beating to soft peaks. While still beating, slowly add the sugar. Continue beating until firm.<br />Pipe the meringue onto parchment/silpat mat. Bake for one hour or until just browned. Turn off the oven, and leave in with the oven door closed for two hours.<br /><br />Mascarpone Cream Filling<br />1 pint whipping cream<br />8 oz mascarpone cream cheese, room temp<br /><br />Beat the cream and mascarpone together until thick. Spoon into the hollow of the pavlova. Top with berries.minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com4tag:blogger.com,1999:blog-5465896306263587213.post-76709922680126131762009-07-23T17:04:00.003-06:002009-07-23T17:25:01.950-06:00Strawberry Mousse Cups and Pinewoods '09<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SmjthVcyVRI/AAAAAAAAAgc/Iu_yd47CEgg/s1600-h/strawberry+mousse3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SmjthVcyVRI/AAAAAAAAAgc/Iu_yd47CEgg/s400/strawberry+mousse3.jpg" alt="" id="BLOGGER_PHOTO_ID_5361796513333925138" border="0" /></a>It's hot hot hot, and while chocolate always sounds good in theory, a fruit dessert was really the best option. A nice light happy dessert to finish our discussion of the dark and depressing Wuthering Heights ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/Smjtg0oTEGI/AAAAAAAAAgU/vixkrGij7mA/s1600-h/strawberry+mousse1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/Smjtg0oTEGI/AAAAAAAAAgU/vixkrGij7mA/s400/strawberry+mousse1.jpg" alt="" id="BLOGGER_PHOTO_ID_5361796504523837538" border="0" /></a><br />Ok, not exactly food related, but I just got back from the Scottish sessions of <a href="http://rscdsboston.org/events-pinewoods.html">Pinewoods Dance Camp</a>, and I'm sad it's over :(<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/Smjth6eXgkI/AAAAAAAAAgs/YDR9i_sOafk/s1600-h/IMG_1290.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/Smjth6eXgkI/AAAAAAAAAgs/YDR9i_sOafk/s400/IMG_1290.JPG" alt="" id="BLOGGER_PHOTO_ID_5361796523272667714" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SmjwrrFXgSI/AAAAAAAAAhE/I7NZMZ9cfqs/s1600-h/IMG_1310.pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SmjwrrFXgSI/AAAAAAAAAhE/I7NZMZ9cfqs/s400/IMG_1310.pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5361799989474853154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SmjwrHl0WkI/AAAAAAAAAg8/z_jdeuc2pTM/s1600-h/IMG_1333.pp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SmjwrHl0WkI/AAAAAAAAAg8/z_jdeuc2pTM/s400/IMG_1333.pp.jpg" alt="" id="BLOGGER_PHOTO_ID_5361799979947285058" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SmjtiXWE5MI/AAAAAAAAAg0/JD59Ae2q29o/s1600-h/IMG_1333.JPG"><br /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com4tag:blogger.com,1999:blog-5465896306263587213.post-36980251020694822302009-07-04T14:43:00.005-06:002009-07-04T23:32:44.292-06:00Key Lime White Chocolate Pots de Creme and Elderflower Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SlA3nehp0oI/AAAAAAAAAfo/pHvZWmOw8h8/s1600-h/pot+de+creme4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SlA3nehp0oI/AAAAAAAAAfo/pHvZWmOw8h8/s400/pot+de+creme4.jpg" alt="" id="BLOGGER_PHOTO_ID_5354841108292162178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA4WjpNpfI/AAAAAAAAAgI/IRO-cP5ZHHE/s1600-h/2009_07_04.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA4WjpNpfI/AAAAAAAAAgI/IRO-cP5ZHHE/s400/2009_07_04.jpg" alt="" id="BLOGGER_PHOTO_ID_5354841917119899122" border="0" /></a><br />I keep reading that if you keep whipping your Italian Meringue Buttercream (IMBC), it will work. Just keep whipping, just keep whipping (a la Dorrie from Finding Nemo). Ok, ok. So I tried again, and after what seems like too much beating (regular buttercream can get over whipped), it finally looked right. The flavor still throws me off a teeny little bit, because it tastes so strongly of the butter, but I can get over that. The texture is so amazing, I could overlook anything else.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3n5XQooI/AAAAAAAAAfw/aXoL4OIzP2Q/s1600-h/pot+de+creme7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3n5XQooI/AAAAAAAAAfw/aXoL4OIzP2Q/s400/pot+de+creme7.jpg" alt="" id="BLOGGER_PHOTO_ID_5354841115496325762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3nGPDCCI/AAAAAAAAAfg/zgl8agVdwvM/s1600-h/pot+de+creme1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3nGPDCCI/AAAAAAAAAfg/zgl8agVdwvM/s400/pot+de+creme1.jpg" alt="" id="BLOGGER_PHOTO_ID_5354841101771671586" border="0" /></a>But now I have an IMBC with nothing to put it on, and lots of leftover egg yolks. I had a request for cupcakes, and I've been wanting to make pots de creme, so why not do both. Happy Fourth of July!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3oeFyvEI/AAAAAAAAAf4/zwJNKUYXDfg/s1600-h/pot+de+creme8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3oeFyvEI/AAAAAAAAAf4/zwJNKUYXDfg/s400/pot+de+creme8.jpg" alt="" id="BLOGGER_PHOTO_ID_5354841125355174978" border="0" /></a><br />Key Lime White Chocolate Pots de Creme<br /><br />10 oz white chocolate<br />1/2 c whole milk<br />1 c heavy cream<br />6 egg yolks<br />2 T granulated sugar<br />3 tsp key lime juice<br /><br />Melt the white chocolate in a double boiler. While melting, combine the whole milk and cream in a pot, and heat until just before boiling. Whisk the yolks and sugar until light in color; add the melted white chocolate (it will act like it is seizing, but just keeping stirring, it will be ok). Slowly pour in the heated cream while whisking. Return the mixture to the stove, and continue cooking over medium heat until it coats the back of your spoon, stirring the whole time. Add the key lime juice. Strain the mixture into cups (to remove any bits of cooked egg). Let set up in the refrigerator at least 2 hours.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3ojPxhcI/AAAAAAAAAgA/0nI6npvUdiY/s1600-h/pot+de+creme9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SlA3ojPxhcI/AAAAAAAAAgA/0nI6npvUdiY/s400/pot+de+creme9.jpg" alt="" id="BLOGGER_PHOTO_ID_5354841126739215810" border="0" /></a><br /><br />Italian Meringue Buttercream<br />2 egg whites<br />3 oz granulated sugar<br />2 T water<br />2 (more) T granulated sugar<br />6 oz unsalted butter, room temp<br /><br />Bring 3 oz sugar and the water to 245 F in a pot. Meanwhile, start whipping the egg whites. After they are foaming, slowly add the 2 T sugar. Whip to firm peaks. When the sugar reaches 245 F, slowly pour it into the meringue, while still beating. Continue beating until cool, about 10 min. Add the butter, one tablespoon at a time. Continue beating, at least 5 min. It will "curdle" at first, but just keep going! Add flavoring (I added 2 T elderflower syrup.) Can be frozen and used later (it thaws beautifully).minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com3tag:blogger.com,1999:blog-5465896306263587213.post-75487430497718068512009-06-27T09:25:00.003-06:002009-06-27T09:30:59.733-06:00Daring Bakers: Bakewell Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SkY7Db3QHqI/AAAAAAAAAfY/wyNJBrtVoNs/s1600-h/bakewell+tart+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SkY7Db3QHqI/AAAAAAAAAfY/wyNJBrtVoNs/s400/bakewell+tart+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5352030137381559970" border="0" /></a><br /><br />I almost forgot that today is DB day! Sheesh. This is what happens when you don't do the challenge last minute.<br /><br /><strong> </strong>The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.<br /><br />Tarts with lemon curd, or raspberry jam, or chopped cherries. Recipes found <a href="http://divineambrosia.blogspot.com/2009/06/daring-bakers-bakewell-tart.html">here</a>. And I'm completely sold on this crust ...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_AzixuQI-KEM/SkY7DJEztgI/AAAAAAAAAfQ/PEwzEXmzQq8/s1600-h/bakewell+tart+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_AzixuQI-KEM/SkY7DJEztgI/AAAAAAAAAfQ/PEwzEXmzQq8/s400/bakewell+tart+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5352030132338144770" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com15tag:blogger.com,1999:blog-5465896306263587213.post-11641944486111047052009-06-25T18:20:00.005-06:002009-06-25T18:33:30.534-06:00Obsessions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SkQWq7-lldI/AAAAAAAAAfI/G8Uwpof9WyE/s1600-h/pansies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SkQWq7-lldI/AAAAAAAAAfI/G8Uwpof9WyE/s400/pansies.jpg" alt="" id="BLOGGER_PHOTO_ID_5351427184133510610" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SkQWqpJQP-I/AAAAAAAAAfA/EDn8UPDlDXM/s1600-h/rasp+lemon+macarons.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SkQWqpJQP-I/AAAAAAAAAfA/EDn8UPDlDXM/s400/rasp+lemon+macarons.jpg" alt="" id="BLOGGER_PHOTO_ID_5351427179077976034" border="0" /></a><br />More macarons. I know, I know. This time with dehydrated pulverized raspberry powder and lemon curd mousse. Ob-sessed.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_AzixuQI-KEM/SkQWpx_pDDI/AAAAAAAAAew/Fv4KA56U-Rs/s1600-h/dry+rasp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_AzixuQI-KEM/SkQWpx_pDDI/AAAAAAAAAew/Fv4KA56U-Rs/s400/dry+rasp.jpg" alt="" id="BLOGGER_PHOTO_ID_5351427164273708082" border="0" /></a><span style="font-size:85%;">They're dried - can't tell, can ya?</span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SkQWqWtRDTI/AAAAAAAAAe4/AqW2u4PzMlY/s1600-h/rasp+powder.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SkQWqWtRDTI/AAAAAAAAAe4/AqW2u4PzMlY/s400/rasp+powder.jpg" alt="" id="BLOGGER_PHOTO_ID_5351427174128749874" border="0" /></a><br /><br />Oh, yeah. This dress from <a href="http://thesartorialist.blogspot.com/2009_06_01_archive.html">The Sartorialist</a> is haunting me, and I can't wait for <a href="http://www.foxsearchlight.com/500daysofsummer/">500 Days of Summer</a> to come out... will have to go thrift store shopping to alleviate some of the obsession.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SkOkxYw-RFI/AAAAAAAAAeg/5TRyCqguvp8/s1600-h/6069Dancelong-dressWeb1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SkOkxYw-RFI/AAAAAAAAAeg/5TRyCqguvp8/s400/6069Dancelong-dressWeb1.jpg" alt="" id="BLOGGER_PHOTO_ID_5351301950614684754" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SkOk9a9yupI/AAAAAAAAAeo/KWp0wA4QHNE/s1600-h/6703_3046259928.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 259px; height: 400px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SkOk9a9yupI/AAAAAAAAAeo/KWp0wA4QHNE/s400/6703_3046259928.jpg" alt="" id="BLOGGER_PHOTO_ID_5351302157363755666" border="0" /></a><br /><span style="font-weight: bold;">Raspberry Macarons</span><br />3 stale egg whites<br />125 g confectioners sugar<br />70 g almond flour<br />35 g raspberry powder<br />40 g granulated sugar<br />little bit o' pinkish food coloring (the meringue pales the rasperry powder)<br /><br />Sift together the confectioners sugar, almond flour, and raspberry powder. In a separate bowl beat the egg whites until foamy, then start slowly pouring in the granulated sugar. Continue beating until the egg whites are stiff. Fold the food coloring and 1/3 of the egg whites into the dry ingredients. Add the rest of the egg whites. Do not over beat. The consistency should be flowy, but if you lift a spoonful out of the batter, it will break off, not drizzle off.<br />Pipe the macarons onto your silpat mat or parchment paper. Set the oven to 320 F. Let the macarons sit for 10 min or so. Place in oven and bake for 5 or 6 minutes at 320 F. After that, turn the oven down to 270 F, and prop the oven open with the handle of a wooden spoon. Bake for another 7 - 8 minutes. Remove from oven, and let cool for at least 10 minutes before trying to remove from the silpat/parchment. Let completely cool before filling.<br /><br /><span style="font-weight: bold;">Lemon Curd Mousse</span><br />3 egg yolks<br />zest of one lemon<br />1/4 cup lemon juice (about 2 lemons)<br />6 T sugar<br />4 T cold butter, cubed<br /><br />2 t powdered gelatin bloomed in 2 T cold water<br />7 oz whipping cream, whipped to stiff peaks<br />little bit o' yellow food coloring (again, the cream pales the lemon curd)<br /><br />Combine the yolks, lemon zest and juice, and sugar in a sauce pan. Cook on medium high for about 8 minutes, whisking constantly, until it is thick. Stir in the butter. Remove from heat and strain to remove any bits of cooked egg. Let cool slightly.<br />Stir in the gelatin. Let cool until room temp. Fold in the whipped cream and food coloring; use immediately.minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com4tag:blogger.com,1999:blog-5465896306263587213.post-71524878301765980252009-06-21T22:51:00.000-06:002009-06-22T18:43:56.842-06:00I Can Has Cheezburger?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SkAjkw2fcxI/AAAAAAAAAeA/tubaJRh5I_8/s1600-h/2009_06_211.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SkAjkw2fcxI/AAAAAAAAAeA/tubaJRh5I_8/s400/2009_06_211.jpg" alt="" id="BLOGGER_PHOTO_ID_5350315471811867410" border="0" /></a><br />Ha ha! Aren't these amazing?!?! Were you confused for a second? Did you think I'd gone crazy, not only posting about "real" food, but thinking that I'd started eating meat again??? Don't worry, it's all desserts! Yellow cupcake "buns", brownie "patty", frosting for the ketchup, mustard and lettuce, and sugar cookie "french fries". Brilliant!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SkAjlLeWZJI/AAAAAAAAAeI/UBT7fiNY8L8/s1600-h/2009_06_212.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SkAjlLeWZJI/AAAAAAAAAeI/UBT7fiNY8L8/s400/2009_06_212.jpg" alt="" id="BLOGGER_PHOTO_ID_5350315478958367890" border="0" /></a><br />All the credit goes to <a href="http://bakerella.blogspot.com/">Bakerella</a>, of course. Check out her <a href="http://bakerella.blogspot.com/2009/06/fast-food-fun.html">post</a> for all the details (including the awesome template for the tray and fry holder.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_AzixuQI-KEM/SkAjl0pUTLI/AAAAAAAAAeY/4JZFgcGabrs/s1600-h/2009_06_21.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="http://2.bp.blogspot.com/_AzixuQI-KEM/SkAjl0pUTLI/AAAAAAAAAeY/4JZFgcGabrs/s400/2009_06_21.jpg" alt="" id="BLOGGER_PHOTO_ID_5350315490010221746" border="0" /></a><br /><div style="text-align: center;">This one goes out to my dad! Happy Father's Day!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_AzixuQI-KEM/SkAjlo1kUMI/AAAAAAAAAeQ/S96aygiTnCk/s1600-h/2009_06_213.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="http://1.bp.blogspot.com/_AzixuQI-KEM/SkAjlo1kUMI/AAAAAAAAAeQ/S96aygiTnCk/s400/2009_06_213.jpg" alt="" id="BLOGGER_PHOTO_ID_5350315486840377538" border="0" /></a>minisuperbiashttp://www.blogger.com/profile/02539960019221274062noreply@blogger.com5