tag:blogger.com,1999:blog-35956729470578127292024-03-05T16:17:30.284-08:00spatula"Life is uncertain. Eat dessert first." -Ernestine Ulmerkai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-3595672947057812729.post-6999568973008672982012-02-22T06:17:00.000-08:002012-02-22T11:10:21.158-08:00Happy Valentine's Day! Conversation Heart Cake Pops<div style="text-align: left;">
<span style="background-color: white; font-family: inherit; line-height: 18px;">Has anyone else noticed the recent trend in cake pops? It seems as if they are beginning to pop up (pun intended haha) </span><span class="Apple-style-span" style="line-height: 18px;">everywhere I turn</span><span class="Apple-style-span" style="line-height: 18px;">. Cake pops are very convenient, and are an ideal portion size for a sweet treat. While they have a reputation of being very complicated and hard to master, you shouldn't worry. Even the beginner chef can master this recipe by breaking the whole process into small steps. </span><span class="Apple-style-span" style="line-height: 18px;">Dipping is the hardest part. The candy melt mixture may not be smooth when you first take it out of the microwave, but when you stir the coating, the heat from the chips will melt the other chunks, and you will avoid burning your candy melts. </span><br />
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<span style="font-family: inherit;"><b>Things You’ll Need</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Mixing bowls<o:p></o:p></span></div>
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<span style="font-family: inherit;">Heart-shaped candy mold<o:p></o:p></span></div>
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<span style="font-family: inherit;">Lollipop sticks<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Red Velvet Cake Pops </b><o:p></o:p></span></div>
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<span style="font-family: inherit;">1 sheet red velvet cake, baked (1 box)<o:p></o:p></span></div>
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<span style="font-family: inherit;">About 1 cup cream cheese frosting<o:p></o:p></span></div>
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<span style="font-family: inherit;">Candy Melts (I used pink, orange, and purple)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Writing Icing (I used red)<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Directions:</b></span></div>
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cake mix according to the package instructions. Allow cake to cool completely.</span></div>
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<span style="background-color: white; font-family: inherit; text-indent: -0.25in;">Once
cooled, crumble the cake into a large mixing bowl. Add about 1 cup cream cheese
frosting and mix thoroughly.</span></div>
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<span style="background-color: white; font-family: inherit; text-indent: -0.25in;">Press
cake and frosting mixture into the heart-shaped mold and chill in the freezer
for about one hour. </span><span style="background-color: white; font-family: inherit; text-indent: -0.25in;">Pop the
heart shapes out of the mold onto a cookie sheet. Insert lollipop sticks into
hearts, and place in freezer for about another 30 minutes.</span></div>
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<span style="background-color: white; font-family: inherit; text-indent: -0.25in;">Microwave
candy melts for one minute. Once done, stir until all the chips have melted so
that the candy coating is smooth.</span></div>
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<span style="background-color: white; font-family: inherit; text-indent: -0.25in;">Dip the
cake pop into the melted candy coating. Once the cake pop is completely
covered, slowly turn the cake pop in the melted candy to avoid uneven drips on
the surface of the cake pop. </span><span style="background-color: white; font-family: inherit; text-indent: -0.25in;">Put cake
pop in the freezer for about a minute to allow coating to harden.</span></div>
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<span style="background-color: white; font-family: inherit; text-indent: -0.25in;">When the
coating has hardened, use the writing icing to write cute “conversation heart”
messages on the front of the heart (Too Cute, Hug Me, Love You). Allow icing to
harden.</span></div>
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<span style="font-family: inherit; line-height: 18px;">For candy melts, heart shaped pan, and lollipop sticks, check out the nearest Michael’s store, or a cake supply store.</span></div>
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<br /></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com12tag:blogger.com,1999:blog-3595672947057812729.post-31061752037572349112011-12-25T16:11:00.000-08:002011-12-26T17:32:45.457-08:00Merry Christmas! Hot Chocolate on a StickLast Christmas, I baked all my family and friends different kinds of cookies as presents, but this year I wanted to do something different. While researching recipes, I ran across a post from <a href="http://traceysculinaryadventures.blogspot.com/2011/12/25-great-holiday-recipes.html">Tracey's Culinary Adventures</a> about the best holiday recipes. I had always wanted to make my own marshmallows, but never really had the right recipe. Well, now that I finally had the reason to make marshmallows, I thought it was time to get my own candy thermometer. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXj8Zu4EZyynXCw2vAS3ytvyrtZIdrP5gMAiCIexUCAlYwCh8xwohkpjmy4-FNRM-GzDlWoWCCN4OE11a-dtcZ9wunp4KlQ8o8Ctfhk8QsLIjjP_wQboExacbeNV2_kxrGgBE7N90zIXP/s1600/DSC_0048+edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXj8Zu4EZyynXCw2vAS3ytvyrtZIdrP5gMAiCIexUCAlYwCh8xwohkpjmy4-FNRM-GzDlWoWCCN4OE11a-dtcZ9wunp4KlQ8o8Ctfhk8QsLIjjP_wQboExacbeNV2_kxrGgBE7N90zIXP/s640/DSC_0048+edit.JPG" width="484" /></a></div>
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<b>A few tips to start: </b><br />
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<li>I opted to put both the fudge and marshmallows in a 8x8 pan, since when I first tried it in the 9x13 pan it came out a little thin. </li>
<li>Slide the marshmallow on first from the bottom of the lollipop stick, and leave about an inch for the fudge below it. If you try to slide it on from the top, the marshmallow will get the entire stick messy on the way down. </li>
<li>The fudge must sit for 12 hours, and the marshmallows must sit for 4 hours, so you make both components well before you actually need to assemble it. </li>
<li>As gift wrapping, I put each fudge-marshmallow stick in a clear lollipop bag and tied it with a ribbon. </li>
</ul>
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<b>Hot Chocolate Fudge</b> <br />
1/2 cup heavy cream<br />
14 oz can (1 1/4 cups) sweetened condensed milk <br />
18 oz (3 cups) bittersweet chocolate (chopped chocolate bars or chips)<br />
4 oz (3/4 cup) unsweetened chocolate, roughly chopped<br />
wooden or lollipop sticks<br />
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<b>Directions</b><br />
Line an 8x8 baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides so you can lift the chocolate out easily.<br />
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In a medium saucepan, heat the cream and condensed milk over medium-low heat until steaming, stirring occasionally. Remove the pan from the heat and add all of the chocolate. Stir gently just to cover the chocolate evenly, then let sit for 10 minutes.<br />
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Return the pan to medium-low heat and use a whisk to stir until the chocolate is completely melted. Once melted, whisk vigorously until the mixture is thick and shiny (it won't take long). You can add flavoring at this point if you're so inclined.<br />
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Pour the chocolate into the pan and spread it as evenly as you can. Let sit for at least 12 hours so it can set.<br />
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Use the foil (or parchment) "handles" to lift the chocolate out of the pan and turn it over (so the top is facing down) onto a cutting board. Remove the foil (or parchment). Slice the chocolate into squares just slightly bigger than 1" on each side.<br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Homemade Marshmallows </span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 packages unflavored gelatin</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup ice cold water, divided</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 ounces granulated sugar, approximately 1 1/2 cups</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup light corn syrup</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon kosher salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup confectioners’ sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cornstarch</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nonstick spray</span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1/2 cup of the water.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.</span></div>
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Source: <a href="http://www.makeandtakes.com/homemade-marshmallows-a-fun-holiday-treat">Makes and Takes</a>, <a href="http://traceysculinaryadventures.blogspot.com/">Tracey's Culinary Adventures</a>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com2tag:blogger.com,1999:blog-3595672947057812729.post-43763686317568834092011-12-20T01:12:00.000-08:002011-12-26T17:16:39.987-08:00Peppermint Bark<span class="Apple-style-span" style="font-family: inherit;">Around this time of year, I inevitably become addicted to peppermint bark. I've never actually had the candy at my house, but instead I go to my friend's house to eat all of hers. However this year, I felt it was only right to try and make my own. And it was well worth the minimal effort. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chocolate chips are fairly easy to melt</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2qXIyO3N_WIXd_D6UFlo9Jd9z7SESBz17DlgKb1XbMluSEsWO6g8374UocM5LdExNBn3LpbqIXGmn7Mrsj6GBQDpzA1vVU2Iu7aPovqJx_v41bzhhSlgxLvzekh8hgUIGAUZHvBPQrz2/s640/DSC_0068+edit.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White chocolate is harder to melt, it burns more easily. </td></tr>
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<tr><td style="text-align: center;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCw_V22Se5NvH1ezh2TPwKR9LXR2lcl1jA95jL81L0FhA5rcnQdbCUJ1PDyNxFUnjkDwgZkTywwuJfeefPZE26HiO8ORy2ScA1o59a3nxwFVGxKuRa1t46aClS46kNvYmYZvtocHIzpSWn/s640/DSC_0083+edit.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread the chocolate on the cookie pan, and then spread the white chocolate over it to create layers. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-YXXQxb0l-8Po30PW1WB61spH6QCvSGBfOTpLuzpnNYSSQdjv1XqQH43t_FXDQh-uwmDnBHZLMmRS_GliFqer-NxbMqR2QFGknTOxWLf8E4jx0hnWQQiaDFP1WYQrm4PCxRO1I3eAhJl/s640/DSC_0131+edit.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgeous sparkling candy cane crumbles. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rtNKXfuHF89Isi8BtPKs_BRC8MlrmTjnmKU9xq1fNonWAXTdZyY90tX7JHE3YlrPCLqPq_sL8PrR9GOAaRq_StA2a13zDIhrglMGDbrdcgsn4Ppo4fLubpZTmkxATfzI4Mfc2tKPnoOS/s640/DSC_0150+edit.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Part of the charm of peppermint bark is the hand-broken pieces. </td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rtNKXfuHF89Isi8BtPKs_BRC8MlrmTjnmKU9xq1fNonWAXTdZyY90tX7JHE3YlrPCLqPq_sL8PrR9GOAaRq_StA2a13zDIhrglMGDbrdcgsn4Ppo4fLubpZTmkxATfzI4Mfc2tKPnoOS/s1600/DSC_0150+edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: inherit;"></span></a></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
</div>
<div>
<b><span class="Apple-style-span" style="font-family: inherit;">Ingredients </span></b></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">12 ounces semi-sweet chocolate chips </span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">12 ounces white chocolate chips </span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">8 peppermint candy canes </span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div>
<b><span class="Apple-style-span" style="font-family: inherit;">Directions </span></b></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">1.<span style="background-color: white;">Unwrap the<span class="apple-converted-space"> </span>candy canes<span class="apple-converted-space"> </span>and
place them in a food processor. Pulse on/off several times for 5-10 seconds
each, until the canes have been crushed into small pieces. Alternately, place
the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to
roll/smash the candy canes until they are the size you desire.</span></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0in;">
<span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div>
<div>
<div style="background: white; margin-bottom: .25in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
<span class="Apple-style-span" style="font-family: inherit;"><span class="apple-converted-space">2. </span>Prepare a
cookie sheet by covering it with smooth aluminum foil.<o:p></o:p></span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-style: inherit; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: inherit;">
<span class="Apple-style-span" style="font-family: inherit;">3. Melt or<span class="apple-converted-space"> </span>temper<span class="apple-converted-space"> </span>the
dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an
offset spatula or knife to spread it to an even thickness, a little more than
1/8" thick. The chocolate does not have to reach all sides of the sheet,
as it will be broken up later anyhow. Place the tray in the ref</span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-style: inherit; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: inherit;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-style: inherit; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: inherit;">
4. While the dark chocolate hardens, melt or<span class="apple-converted-space"> </span>temper<span class="apple-converted-space"> </span>the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.<span class="Apple-style-span" style="font-family: inherit;">rigerator to
firm up while you prepare the white chocolate.</span></div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-style: inherit; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: inherit;">
</div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; display: inline !important; font-style: inherit; margin-bottom: 0.25in; margin-left: 0in; margin-right: 0in; margin-top: 0.25in; text-decoration: inherit;">
<br /></div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-style: inherit; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: inherit;">
</div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; display: inline !important; font-style: inherit; margin-bottom: 0.25in; margin-left: 0in; margin-right: 0in; margin-top: 0.25in; text-decoration: inherit;">
<span class="Apple-style-span" style="font-family: inherit;">5. Remove the
tray from the refrigerator and spread the white chocolate in an even layer over
the dark chocolate.</span><br />
<br /></div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-style: inherit; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: inherit;">
</div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; display: inline !important; font-style: inherit; margin-bottom: 0.25in; margin-left: 0in; margin-right: 0in; margin-top: 0.25in; text-decoration: inherit;">
<span class="Apple-style-span" style="font-family: inherit;">6. While the
white chocolate is still wet, sprinkle the remaining candy cane pieces over the
entire surface evenly. Press down very slightly to ensure they stick. Place the
tray back in the refrigerator to firm up for 30 minutes.</span></div>
<br />
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-style: inherit; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-decoration: inherit;">
</div>
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; display: inline !important; font-style: inherit; margin-bottom: 0.25in; margin-left: 0in; margin-right: 0in; margin-top: 0.25in; text-decoration: inherit;">
<span class="Apple-style-span" style="font-family: inherit;">7.Once the
peppermint bark bark is completely set, break into small, uneven pieces by hand.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
Recipe adapted from <a href="http://candy.about.com/od/specialoccasions/r/pepbark.htm" target="_blank">here.</a></div>
</div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com2tag:blogger.com,1999:blog-3595672947057812729.post-43508863316133461012011-12-09T18:22:00.001-08:002011-12-14T15:06:39.363-08:00Lemon Meringue Cupcakes<br />
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<img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJT0vEWaUN0Y7USH4DECdP2V01bHpCyVLs3q95WPujvj5dfWBHojExmP-DcajxKgZicuSVKknWxmL6fdQm7OUWUV7q4w9Lq3m1rU5CoLlmPsyw-tjMXVdpvIv6appv91AD4IA4TQMiQnM/s640/DSC_0005+edit.JPG" width="640" /></div>
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<span class="Apple-style-span" style="font-family: inherit;">I've had my eye on this recipe for a long time, months actually. Always wanting to try it, but never finding the opportunity or guts to attempt the recipe since it was in the "Fancy Cupcakes" section. Intimidating right? Maybe not so much, but if you're having the same doubts, then have no fear, because these are a lot easier than they seem. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">During the cooking process, I briefly forgot about my cupcakes in the oven and left them in a few minutes too long. They weren't burnt, but I like to take my cupcakes out of the oven a little early so that they are still soft and fluffy rather then the dense and hard texture these cupcakes took on. </span></div>
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<span class="Apple-style-span" style="clear: left; color: black; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCXYgjfvPWk9Twroo0sQoBy6nEMdAXTQOwOXxTdHAaDDr_7ZIKqdxsSrMyC6sNbDcdyujLEYAYwEr0tdloCw2pqdsFF8uihIa6axa9tRnz68oRG03gsAdZMg4CsFXovWcDeDGKGz4MopV/s640/DSC_0014.JPG" width="640" /></span></div>
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The most advanced part of this recipe was the 7 Minute Frosting. I will add a separate post on that later on. </div>
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<span class="Apple-style-span" style="clear: left; color: black; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqe_ZhdzMM_bLl0fNCNulvuT0NwArguGOO5qYVz_1DwgG3PhJsNYzeXZj6bhZRmeHx0ywrj6LWE_rIjS_pQY7OHzKuyQxvtoT-D45R8M6zsT3EunBrpkxtHiR73I6R3woZrPMp8Yz7uwp/s640/DSC_0023+edit.JPG" width="640" /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I've made lemon curd before. It involves a lot of steps but it's well worth the effort since I absolutely love all things lemon, <i>especially </i>lemon curd. This recipe called for a lot of butter, which gave it less of a tart taste and more of a creamy taste.</span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: inherit;">I would recommend cutting the frosting recipe in half since after I finished piping it on the cupcakes I had more than half the batter left in the bowl, and a lot of frosting still in the bag. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">After piping on the frosting, you use a kitchen torch to brown the frosting. Don't own a kitchen torch? Neither do I. I used the broil setting in my oven. Place the cupcakes on the shelf level closest to the top, and let the flames do their magic. But don't leave them in the oven for too long! Just about 30-45 seconds, or else you will burn your cupcakes. The entire time I was stressed I was going to ruin them (some of them did catch on fire, like a marshmallow), but they ended up alright. </span></div>
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<span class="Apple-style-span" style="clear: left; color: black; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5wTMZSe0MJnH4HcSaGw2hgpaczgpjpajvzarBaSXLhHFb8I0Fo4DCnmFh3ctbR0iUD26ECtp3H5KOM1riFCXht14bRLdbVV7RxCsDm7iooxODnsMQwEOUbYpJGC-zyJVRt5A9kWzvBwq/s640/DSC_0040+edit.JPG" width="640" /></span></div>
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<br /><b>Ingredients</b><br /> <br />3 cups all-purpose flour <br />1 tablespoon baking powder <br />1/2 teaspoon salt <br />1 cup (2 sticks) unsalted butter, room temperature <br />2 cups sugar <br />4 large eggs, room temperature <br />Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice <br />1 teaspoon pure vanilla extract <br />1 cup buttermilk <br /><a href="http://www.marthastewart.com/343906/lemon-curd">Lemon Curd</a> <br /><a href="http://www.marthastewart.com/313138/seven-minute-frosting">Seven-Minute Frosting</a> <br /><br /><br /><b>Directions</b><br /> <br />Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. <div>
<br /></div>
<div>
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.</div>
<div>
<br /></div>
<div>
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. </div>
<div>
<br /></div>
<div>
Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. </div>
<div>
<br /></div>
<div>
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately. <div>
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</div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com3tag:blogger.com,1999:blog-3595672947057812729.post-74349914683181569232011-12-04T19:49:00.001-08:002011-12-10T17:15:43.331-08:00Raspberry Lemon Bars<br />
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<div style="text-align: left;">
I was looking for a recipe for cooking club the other week, when I ran across this one. It didn't fit the theme for that week, but that didn't stop me from book-marking it, eager to try it as soon as I could. While I've always been a fan of lemon bars, this version is now by far my favorite. I was worried that the lemon flavor might overpower the raspberry, but I was pleasantly surprised at how much both were present in the end product.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiFyOWb-7Pa7VR5GeadsYU2BhYQ8U7CUfzNX91gFSSXkg-kNFULB_Giz_3ZJ9T2nVYmd6LcLdajDEBJ9cdmAXOII0LFQL6ckrxSFc3BrktekVjNhqh0wBb0K0x9ER9SPs-UqBT-uexbwK/s1600/DSC_0037+edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiFyOWb-7Pa7VR5GeadsYU2BhYQ8U7CUfzNX91gFSSXkg-kNFULB_Giz_3ZJ9T2nVYmd6LcLdajDEBJ9cdmAXOII0LFQL6ckrxSFc3BrktekVjNhqh0wBb0K0x9ER9SPs-UqBT-uexbwK/s640/DSC_0037+edit.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;">The crust was satisfactory, but didn't add much flavor to the dessert. This was a good thing, because it allowed the lemon-raspberry filling to be center-stage. </span>When it came time to pour the raspberry-lemon filling over the crust, the mixture was extremely watery, so I was slightly skeptical. Not to worry though, the filling did actually set, and in fact became the perfect consistency. </div>
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<span class="Apple-style-span" style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRoInAfgny9lVt9IsQ9Yt3Lv121q8IHIpdMVVeNN4VTdglsZi5QMmbyyXVdA5kkujDBBDG48U7RDK-mVWC5EgybAuWbBB6CGCCV9GiN52msETu0jFdncs69vFMdd1re3X95zGbipnWiIK/s640/DSC_0061+edit.JPG" width="640" /></span></div>
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<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #444444; line-height: 22px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 30px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span class="Apple-style-span" style="color: black;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: 700; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Raspberry Lemonade Bars</strong></span></span><br />
<span class="Apple-style-span" style="color: black;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: 700; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></strong></span></span><span class="Apple-style-span" style="color: black;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Yield:</span> about 24-30 bars*</span></div>
<div style="background-color: white; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 22px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 30px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">
<span class="Apple-style-span" style="font-family: inherit;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Ingredients:</span><br /><u><br /></u></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b>For the crust:</b><br />2¼ sticks (18 tbsp.) unsalted butter, at room temperature<br />½ cup sugar<br />2 cups all-purpose flour<br />½ tsp. salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>For the raspberry lemon layer:</b><br />3 cups sugar<br />1 1/3 cups all-purpose flour<br />3 tbsp. lemon zest<br />¼ tsp. salt<br />3 cups frozen raspberries, thawed<br />6 large egg whites<br />2 large eggs<br />1 1/3 cups freshly squeezed lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Confectioners’ sugar, for dusting</span></div>
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<em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">*I halved the recipe and baked it in an 8 x 8-inch baking pan with a slightly reduced baking time. </span></em></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b>Directions:</b></span><br />Preheat the oven to 350˚ F. Line a 9 x 13-inch baking pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the flour and salt just until incorporated. Add the dough to the prepared baking pan. Press into an even layer over the bottom of the pan. Bake for about 25 minutes or until light golden brown. Remove from the oven, maintaining the temperature.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">While the crust is baking, make the top layer. Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Add the raspberries to a fine mesh sieve and press through, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours. When ready to serve, use the parchment paper to lift the bars from the pan. Place on a cutting board and slice into bars. Dust the tops with confectioners’ sugar if desired.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: 700; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Source:</strong> slightly adapted from <a href="http://annies-eats.net/2011/09/02/raspberry-lemonade-bars/">Annie's Eats.</a></span></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com0tag:blogger.com,1999:blog-3595672947057812729.post-72525088599726274302011-11-04T21:08:00.000-07:002011-11-09T22:40:48.660-08:00Happy Halloween! Eyeball CupcakesTo celebrate all things ghoulish and creepy on Halloween, I decided to make eyeball cupcakes. Freaky, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSp9RmdeagU1Z8v-1sKbmse_ulTaF_h6NJUqy3npHLJgBIG_oyRRaOuRZjFdqUlch7FbwCRYVQdNdkwN8Bz5QorMLb71aGslZiOYMNtLB4R7QSfX1ksPrNB0Phc1Vv7LcV0TZuD4k_E0UE/s1600/DSC_0077edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSp9RmdeagU1Z8v-1sKbmse_ulTaF_h6NJUqy3npHLJgBIG_oyRRaOuRZjFdqUlch7FbwCRYVQdNdkwN8Bz5QorMLb71aGslZiOYMNtLB4R7QSfX1ksPrNB0Phc1Vv7LcV0TZuD4k_E0UE/s640/DSC_0077edit.JPG" width="640" /></a></div>
I started with a Red Velvet cupcake. Making the eyeballs was surprisingly easy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0-kQFE4jY6gSYR_J1Ej81FZp0wagXfg2A8hNVEcjkHPFjm72wf_KQLkF3_zFU8k5i_a6bocVVOApFUhvqq1ipbjsORQmvzX2egutYfueUCWSwDx2GLfB3bmXodELdGmASF8sCllxd58F/s1600/DSC_0074edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0-kQFE4jY6gSYR_J1Ej81FZp0wagXfg2A8hNVEcjkHPFjm72wf_KQLkF3_zFU8k5i_a6bocVVOApFUhvqq1ipbjsORQmvzX2egutYfueUCWSwDx2GLfB3bmXodELdGmASF8sCllxd58F/s640/DSC_0074edit.JPG" width="640" /></a></div>
<b>Step 1: </b>Cover the cupcakes in a smooth white frosting.<br />
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<b>Step 2: </b>Using a frosting bag (small-medium sized tip), make a circle in the middle of the cupcake, the "iris" using frosting that you've dyed blue.<br />
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<b>Step 3: </b>Also using a frosting bag (with a very small tip), pipe the "veins" around the blue "iris", using frosting that you've dyed red. Finish off by melting a little chocolate and adding a dot in the middle as the "pupil."<br />
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If you don't have a frosting bag, you can probably use the gel decorating icing in the tube.<br />
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I got the idea from <a href="http://www.dinneralovestory.com/eyeball-cupcakes/">the blog Dinner: A Love Story</a>.kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com3tag:blogger.com,1999:blog-3595672947057812729.post-53719664719244590992011-11-04T20:35:00.000-07:002011-11-09T22:42:08.390-08:00Happy Birthday Papa!<div>
On their wedding day, my dad asked my mom for only one thing. My dad told my mom that he had had a cake on all of his birthdays, and would like a cake on all of his birthdays to come. This year as a gift, I wanted to bake him his very own cake. </div>
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This recipe is very similar to my <a href="http://thefoodspatula.blogspot.com/2011/01/chocolate-salted-caramel-cupcakes.html">Chocolate Salted Caramel Cupcakes</a>, but instead its in cake form. When assembling the cake, you are supposed to slice the layers so that you end up with four layers, but I was running out of time so I skipped this step. If I hadn't, the cake would have been better since the caramel would have soaked into the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjvAjnGGTV6GnUzpWJAncJWeQGioTxRuEr-P88QbZN78ctpMx2vbEVkhPIpDxZht-sVT27hbhuGC-SjniM6JVPnYB4me6aYKypZgUTmfmiUChngb9dJfyZp0pyxrZyOatsPjvrroEY277/s1600/DSC_0027edit.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjvAjnGGTV6GnUzpWJAncJWeQGioTxRuEr-P88QbZN78ctpMx2vbEVkhPIpDxZht-sVT27hbhuGC-SjniM6JVPnYB4me6aYKypZgUTmfmiUChngb9dJfyZp0pyxrZyOatsPjvrroEY277/s640/DSC_0027edit.JPG" width="640" /></a><br />
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I finished the cake of with a dark chocolate caramel ganache, which was extremely rich. I prefer this recipe in cupcake form, but I want to try this again with more time. </div>
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I used <a href="http://yumsiliciousbakes.blogspot.com/2011/02/chocolate-salted-caramel-cake.html">this recipe.</a></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com2tag:blogger.com,1999:blog-3595672947057812729.post-91657182968821547162011-11-04T20:09:00.000-07:002011-11-09T22:43:34.094-08:00Peach Crumble Bars<div style="text-align: left;">
It has taken me a long time to get this up here, but here they are, finally. </div>
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The other week for Cooking Club, the theme was fruit. I had a few frozen bags of peaches hiding in the back of my freezer just waiting to be used, so I found a recipe for <a href="http://sweetpeaskitchen.com/2011/07/31/peach-crumble-bars/">Peach Crumble Bars</a>. </div>
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The recipe starts with the crumble, which has a satisfying buttery flavor. Once you grease your pan, you have to press about half of the dough into the bottom to create a flat base layer. </div>
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I used frozen peaches, which worked just fine, though the recipe calls for fresh cut peaches. I love the combination of nutmeg with peaches in this recipe. The peaches go on top of the base. </div>
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Crumble the remaining half of the dough on top of the peaches.<br />
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I was expecting chunks of peaches in the final product, but during the baking process, they lost their shape and became softer. It wasn't bad, but I wish they had the texture of the peaches. </div>
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The original recipe uses a 9x13 inch pan, but I only had an 8x8. To accommodate the size difference, I cut the recipe in half, which worked out perfectly. While this was not my favorite outcome, I want to play with different fruits in the future and see if I can perfect the recipe. </div>
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<br /></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com2tag:blogger.com,1999:blog-3595672947057812729.post-11871684935465323072011-09-27T17:27:00.000-07:002011-09-27T17:41:31.568-07:00Eggs in a Basket<div style="text-align: left;">
I'm usually not a huge breakfast fan, but who doesn't love lazily waking up on a Sunday morning and beginning the day with a delicious brunch? For my Sunday Brunch I decided to cook Eggs in a Basket (also known as bird's nest, eggs in a hole etc.) This is a recipe I had always heard about but never imagined attempting. That was until one of my friends told me just how delicious it was and how easy to make. It was so easy, she said, that she often made this for herself for breakfast during her busy morning schedule! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pSgDYBFasX7V7QRdO1GdfD6ox6B7yjZqKumeMwRnVBsDi5FXgm_-bbIcBE_Jt9wmbx8EBndOZt-SO_EaxoZFQVPVk8Yx7PJKxXu6OFxtg61xLYgviYECIWjfk9gX2JAKHDVrkNwhYlU0/s1600/DSC_0125edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pSgDYBFasX7V7QRdO1GdfD6ox6B7yjZqKumeMwRnVBsDi5FXgm_-bbIcBE_Jt9wmbx8EBndOZt-SO_EaxoZFQVPVk8Yx7PJKxXu6OFxtg61xLYgviYECIWjfk9gX2JAKHDVrkNwhYlU0/s640/DSC_0125edit.JPG" width="640" /></a></div>
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First you start by cutting the hole out of the bread. You can basically use any kind of bread, but I opted for peasant bread because I love the texture. Remember to save the piece you cut out! It turns into one of the most heavenly things I've ever tasted.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A_iH8aJAiZiZPJ5g6ti91f05E76stXTEbaaPQYeh2VE8WmsXxidz7XyhUGKBCvDvNt6i6BGAeihyphenhyphenRGVUYVUhrHhNXfmaFRJIG8t_I6jlcPtuHisAmMfslBDWlRrGGAlhr6f95eOJPPGM/s1600/DSC_0134edit.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A_iH8aJAiZiZPJ5g6ti91f05E76stXTEbaaPQYeh2VE8WmsXxidz7XyhUGKBCvDvNt6i6BGAeihyphenhyphenRGVUYVUhrHhNXfmaFRJIG8t_I6jlcPtuHisAmMfslBDWlRrGGAlhr6f95eOJPPGM/s640/DSC_0134edit.JPG" width="640" /></a><br />
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Then you melt butter in your pan and fry the piece of bread and the hole for about a minute before adding the egg, along with a little salt and pepper. You will eventually flip the entire piece of toast with the egg once it is mostly set.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytukDJLaPJYlmqdzg89IVnMv1rWmKYHbc4T-unwCmOgtNZ349elkTxFcEhOmoiQ1B1W0NVavpSE_BUKh6sQ5itiX3j-ZZlPQl4DCKVGtWdiX2NKCRZoB-gZCyCNfSOOGf8osFxqAz4uqn/s1600/DSC_0146edit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytukDJLaPJYlmqdzg89IVnMv1rWmKYHbc4T-unwCmOgtNZ349elkTxFcEhOmoiQ1B1W0NVavpSE_BUKh6sQ5itiX3j-ZZlPQl4DCKVGtWdiX2NKCRZoB-gZCyCNfSOOGf8osFxqAz4uqn/s640/DSC_0146edit.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary made it taste even better!</td></tr>
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I like my eggs runny, so I let it cook on the other side for a only little longer before sliding it on to the plate. The hole, which you fry along with the toast, ends up being perfectly toasted and extremely buttery, an excellent accent with a sprig of grapes. Overall, a delicious brunch! </div>
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For this easy recipe, just follow the link <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/egg-in-the-hole-recipe/index.html">here.</a></div>
kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com3tag:blogger.com,1999:blog-3595672947057812729.post-10439530642991217662011-09-19T17:11:00.000-07:002011-09-20T06:47:22.711-07:00Apple Cider Doughnuts<div class="separator" style="clear: both; text-align: left;">
It's finally autumn! While I'm sad to be leaving behind those hazy summer days, there's something about autumn weather that makes me think of apples, warm colors and new beginnings. What celebrates that more than apple cider doughnuts?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_6QZhfvc6Ai6bxL3pf3zBbEwpEoUCoxWwHpm8Zm6DnQNX2ibdMzt1jpfpTi7uWyXXiOcwxvNRjFxtCqKVTSTEyd__XLi2wNCHjCIBeRP90pbPZXq1Q7y1jncbiXxnN5oFKp4cz7Y-Wxc/s1600/DSC_0030edit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_6QZhfvc6Ai6bxL3pf3zBbEwpEoUCoxWwHpm8Zm6DnQNX2ibdMzt1jpfpTi7uWyXXiOcwxvNRjFxtCqKVTSTEyd__XLi2wNCHjCIBeRP90pbPZXq1Q7y1jncbiXxnN5oFKp4cz7Y-Wxc/s640/DSC_0030edit.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The doughnuts before they were fried. </td></tr>
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Making the actual dough was seriously simple. It was the repetitive rolling and chilling and cutting that took so long. I bought a circular cookie cutter instead of a doughnut cutter and cut the holes out by hand. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqclmJRXVaK9XgVssxl8bq6ZPwKL6fO8brtfXFTEPrdt7ABoUK_1pFulgiThg9PK6LaIycWesw0ULWmrFVzjq8j0hJYf6ANeN3NMNf9xlS-tHyX7MyRiIZD3fKAQGFgcz7UoajJzvzea0r/s1600/DSC_0041edit2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqclmJRXVaK9XgVssxl8bq6ZPwKL6fO8brtfXFTEPrdt7ABoUK_1pFulgiThg9PK6LaIycWesw0ULWmrFVzjq8j0hJYf6ANeN3NMNf9xlS-tHyX7MyRiIZD3fKAQGFgcz7UoajJzvzea0r/s640/DSC_0041edit2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The doughnuts after they were fried. They rose a lot while they cooked.</td></tr>
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I'm usually terrified of frying foods, but this was surprisingly easy. Once the oil or shortening is heated up, everything cooks relatively quickly. In fact I burned a few because I didn't turn them in time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT_Hr_Urq_UL9NkEzdH-uKF1dXru9zpTOSr5Gskw-2xtipKNKaivQSu9OScKvcgtkavgTN6hOH1-ABQHWpFH_BuujY6Aumrjmu7y1BDrhSWoSjpFIfCchJCTy-uaCte8XNqrXGLT2E9rl/s1600/DSC_0042edit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT_Hr_Urq_UL9NkEzdH-uKF1dXru9zpTOSr5Gskw-2xtipKNKaivQSu9OScKvcgtkavgTN6hOH1-ABQHWpFH_BuujY6Aumrjmu7y1BDrhSWoSjpFIfCchJCTy-uaCte8XNqrXGLT2E9rl/s640/DSC_0042edit.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The delicious glaze!</td></tr>
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The recipe gives you two options for topping; an apple cider glaze and cinnamon sugar. I opted to try both. I've never tried a glaze for this kind of doughnut, but I prefered it. I usually have them with the cinnamon sugar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_2SgtHtYOp0hxx__dhjwTvvLFox2ntMicTmMahltyVU0Fenxa3TTSVjR8kMoiJlWXrRrEQltYLgELVo21U3gClQbJD6KHvz9Ff5IDJFC7BQ-vxqHtidS_ge-rGA7bT7O7OfSIFQB3C1g/s1600/DSC_0045edit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_2SgtHtYOp0hxx__dhjwTvvLFox2ntMicTmMahltyVU0Fenxa3TTSVjR8kMoiJlWXrRrEQltYLgELVo21U3gClQbJD6KHvz9Ff5IDJFC7BQ-vxqHtidS_ge-rGA7bT7O7OfSIFQB3C1g/s640/DSC_0045edit.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon sugar--the usual. </td></tr>
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All in all, the doughnuts didn't turn out quite as light and fluffy as I expected, but I still had a lot of fun trying! Thanks again to <a href="http://smittenkitchen.com/2009/10/apple-cider-doughnuts/">smitten kitchen</a> for the recipe.kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com8tag:blogger.com,1999:blog-3595672947057812729.post-15743114048003334662011-09-14T17:05:00.000-07:002011-09-20T06:22:45.739-07:00I'm Back!<div style="text-align: center;">
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I know I've been missing for the summer months, but now that it's fall and I'm finally back home, I'm getting back into the kitchen! I was at my camp this past summer, working as a Counselors Aide to kids, sleeping in platform tents in the woods. While I had the best summer of my life, I did miss the opportunity to work in my kitchen. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cooking.savvy-cafe.com/wp-content/uploads/2009/10/baking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://cooking.savvy-cafe.com/wp-content/uploads/2009/10/baking.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Savy Cafe </td></tr>
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Keep an eye out for updates! </div>
kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com0tag:blogger.com,1999:blog-3595672947057812729.post-74389695940861563892011-06-08T09:44:00.000-07:002011-09-20T06:26:31.424-07:00Happy Birthday Mama!For my Mom's birthday, I wanted to bake her a special cake, one I had never made before. So I searched and searched every website I could think of until I ran across <a href="http://smittenkitchen.com/">smitten kitchen's</a> recipe for <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/">the best birthday cake</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu49Y4u4rcYoJ6YfQ_YSKynwSmsxEZW50Wtem2La_fWYYqkIf2gWlySClmVlCOQ_DfsM_9HWoD8wewTBJMIO-cxx5chEoiwHWJKzdjP_JjmBYTIhyAPq7SQ1-ArxehjJF4TeUC8X3dgmfS/s1600/birthday+cake+process+crop.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu49Y4u4rcYoJ6YfQ_YSKynwSmsxEZW50Wtem2La_fWYYqkIf2gWlySClmVlCOQ_DfsM_9HWoD8wewTBJMIO-cxx5chEoiwHWJKzdjP_JjmBYTIhyAPq7SQ1-ArxehjJF4TeUC8X3dgmfS/s640/birthday+cake+process+crop.png" width="640" /></a></div>
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The recipe called for a classic yellow cake (and I must add this yellow cake recipe has become a new staple in my kitchen) with a chocolate frosting that was made with sour cream, instead of butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawDp3zoIp1se1mP-ehBfSSWxKDj-ZGQSF-JYS4fbN2leb2pANXKRJVqeEuy5aLqRjzDRjk6rFJTXvSHx9HPmvncB39r7WTVeJO_O3w-gudr77QyyycbhS8zFvot4J_2-u8UyYhGKbPmnm/s1600/DSC_0159+edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawDp3zoIp1se1mP-ehBfSSWxKDj-ZGQSF-JYS4fbN2leb2pANXKRJVqeEuy5aLqRjzDRjk6rFJTXvSHx9HPmvncB39r7WTVeJO_O3w-gudr77QyyycbhS8zFvot4J_2-u8UyYhGKbPmnm/s640/DSC_0159+edit.JPG" width="640" /></a></div>
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It wasn't typical of chocolate frosting that I have made before. The chocolate taste was mild, and it had a slightly sour aftertaste (from the sour cream, I think). It wasn't what I expected, but was still pretty good, especially the day after. I would opt for a different frosting next time, but I'm glad I tried this one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfTRYT0KYBQ0_liQ2XPESMDO-V3IAM_wKoALllCAd0WV_blF_tPNGxhvdEMh_afVqtHxYJAB3TCSYH-5-8mwsn5f-pcTqPtjNEs3P80PoBToJ06cev7RB0CmUmfPsWh8aJfMggDayKDkc/s1600/DSC_0151+edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfTRYT0KYBQ0_liQ2XPESMDO-V3IAM_wKoALllCAd0WV_blF_tPNGxhvdEMh_afVqtHxYJAB3TCSYH-5-8mwsn5f-pcTqPtjNEs3P80PoBToJ06cev7RB0CmUmfPsWh8aJfMggDayKDkc/s640/DSC_0151+edit.JPG" width="640" /></a></div>
kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com5tag:blogger.com,1999:blog-3595672947057812729.post-48165938805604728202011-05-01T19:08:00.000-07:002011-07-20T07:30:52.623-07:00Happy First Birthday!I didn't update on the actual day, but Easter was officially my first year anniversary of this blog! Hard to believe it's been an entire year since my first <a href="http://thefoodspatula.blogspot.com/2010/04/easter-and-spring-cupcakes.html">blog post</a>, but I'm still definitely looking forward to improving my skills even further.<br />
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Instead of doing an Easter themed post (I was rather busy on the actual day this year), I decided to celebrate spatula's birthday with simple, fun cupcakes. I usually prefer the classic vanilla cupcake with vanilla buttercream frosting, which is why I chose to make these.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYs0OfgNPz4bSFxHBsSDdwpY9yjyD-XSLJ8k3Vi3F3xmpjjan4ra_kaSeBpYCXq8EZC4Oc3KlIE6G9hob4Jb2ggfmlPDDn5Rnn0puagM3SfBtJ61sTF99LZ1J6dK1Imi6iboXre9y5jOoR/s1600/DSC_0034+edit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYs0OfgNPz4bSFxHBsSDdwpY9yjyD-XSLJ8k3Vi3F3xmpjjan4ra_kaSeBpYCXq8EZC4Oc3KlIE6G9hob4Jb2ggfmlPDDn5Rnn0puagM3SfBtJ61sTF99LZ1J6dK1Imi6iboXre9y5jOoR/s640/DSC_0034+edit.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The colorful sprinkles against the white frosting are gorgeous, and add a festive touch to the cupcake.</td></tr>
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kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com1tag:blogger.com,1999:blog-3595672947057812729.post-3248612687378112852011-04-21T18:15:00.000-07:002011-07-20T07:31:40.209-07:00Key Lime Bars<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit;">This post is way overdue, but here it finally is.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">The theme for cooking club on Monday was Martha Stewart. I could not have been more excited about this, but I still struggled to find a recipe I really wanted to try, since I haven't baked anything new in awhile. But finally, I found the recipe for <a href="http://www.marthastewart.com/285589/key-lime-bars?czone=food/cookies-cnt/everyday-favorites">Key Lime Bars</a>, and I was eager to get back in the kitchen again.</span></div>
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<tr><td style="text-align: center;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_eHkD7q58D9quaa5-mMluDRdVhc7Ky_OitLPIa8zq-JoU0KFKfvAQc_YPtf85ZoR8aAbFFg9EehojMSYRA1ncwTPxQDWkfLDBc93nTrfKzBek6qK6g7ww3_Oeonn5i-XpudNiq4ImUXV/s640/DSC_0017+edit.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These bars were fairly simple, and had the perfect tart lime flavor that I love. </td></tr>
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kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com1tag:blogger.com,1999:blog-3595672947057812729.post-62370069711149628742011-03-13T17:08:00.000-07:002011-09-20T06:28:26.666-07:00Poached Eggs<div style="text-align: center;">
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So I'll admit, I didn't actually make these. In fact, my brother (who came home for spring break this weekend) was the one who did. I've only ever tried to poach eggs once before, and let me tell you, it was not successful. So congrats to my brother for getting it on the first try. I did, however, style the plate with black pepper and basil. </div>
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He looked up the instructions online and found the very helpful article <a href="http://www.wikihow.com/Poach-an-Egg">How to Poach an Egg</a>. I didn't actually get to taste them because I had to leave for an appointment, but I was told by my family that they were fantastic. </div>
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kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com1tag:blogger.com,1999:blog-3595672947057812729.post-34626702425029925472011-02-27T21:13:00.000-08:002011-07-20T07:35:34.487-07:00Tres Leches Cupcakes with Dulce de Leche Buttercream Frosting<div style="text-align: center;">
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Tres Leches cake is a Spanish recipe. You make a fluffy sponge or buttercake and soak that in three types of milk—evaporated milk, condensed milk, and either heavy cream or coconut milk (which I used). You can also soak it in alcohol. </div>
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The cake was fairly easy, and the batter tasted delicious. Similar to the souffle, the batter required whipped egg whites, which kept the cake from becoming soggy when being soaked in the milks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkDtG0d3AvtB8zhKm08ANAJ4marn8hjkFmWFkNuWZJbuM1jywM87F4xhsJRzsqZ4jH24iQz3_HBGoIIPt_Agu0doZPswDRCR2JWqlnQTsPeLIQCIIDcrLVUzHIsoDk-WAhy5AsGtKZkMV/s1600/DSC_0047+edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkDtG0d3AvtB8zhKm08ANAJ4marn8hjkFmWFkNuWZJbuM1jywM87F4xhsJRzsqZ4jH24iQz3_HBGoIIPt_Agu0doZPswDRCR2JWqlnQTsPeLIQCIIDcrLVUzHIsoDk-WAhy5AsGtKZkMV/s640/DSC_0047+edit.JPG" width="640" /></a></div>
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The frosting was also very delicious, sweet, but not overly so. When I was cooking the frosting, some of it burned and stuck to the outside of the saucepan, but the majority of the burn was removed during the straining step. The frosting took longer to make than the cake did though, and while I would definitely make this frosting again, I would save it for a day when I have a lot of time. </div>
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I got <a href="http://www.foodnetwork.com/recipes/ultimate-recipe-showdown/tres-leches-coconut-cupcakes-with-dulce-de-leche-buttercream-recipe/index.html">this recipe</a> from the Food Network. </div>
kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com2tag:blogger.com,1999:blog-3595672947057812729.post-43629078095492365652011-02-27T20:44:00.000-08:002011-07-20T07:40:19.501-07:00Chocolate Souffle<div style="text-align: center;">
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This was my first time making any type of souffle. I have to say, I was pretty nervous since every time I saw a souffle in a movie it always turned out to be a disaster and deflated straight out of the oven. With that image in mind, I tried my first souffle.<br />
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The recipe I used was a light recipe, from Weight Watcher's, <a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=224431">here</a>. I was a little nervous about going the light route for my first time, but I decided to try it out anyway.<br />
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What makes a souffle a souffle is the whipped egg whites, which make the cake fluff up in the oven. When I took my souffle out of the oven, it eventually fell. I tried to catch pictures before they fell too much, because when they first came out, they were extremely fluffy. Next time, I will take the picture straight out of the oven.</div>
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When I did more research, I found out that all souffles eventually fall due to the fact that the cold air compresses the bubbles within the cake. So my souffle wasn't that disastrous after all. And it tasted good, even though I might try a more chocolaty recipe next time. </div>
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kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com0tag:blogger.com,1999:blog-3595672947057812729.post-4049767188656347452011-02-08T19:56:00.000-08:002011-07-20T07:39:05.200-07:00Snickers Caramel Cheesecake Cookies<div style="text-align: center;">
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A few weeks ago, my friend sent me <a href="http://picky-palate.com/2010/07/08/snickers-caramel-cheesecake-cookies/">a link</a> to this recipe, which looked absolutely delicious to me. The only problem? I didn't have a "muffin top pan."</div>
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I had never heard of such a pan before, so I researched it online, and found out that its purpose is exactly what it seems: instead of baking the whole muffin, this pan allows you to only bake the top of a muffin, which is usually the preferred part. Not only can you use this for muffin recipes, but you may also use it for a wide variety of other recipes (which I fully intend to do). I ended up ordering <a href="http://www.amazon.com/Cuisinart-Chefs-Classic-Nonstick-Muffin-Top/dp/B000C21DKM">this one</a>, and I am very excited to discover everything I can do with it. </div>
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My first recipe with this pan was the Snickers Caramel Cheesecake Cookies. This should have been a very easy, fun and rewarding recipe, but everything possible went wrong for me last night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBllbav3w3kYALppZ6oScn0lgz36PfW-v0tZpbNd8kS2Cu3fsMp9KIhcwCUtUXftWqBsbkF3i-icLs0tcCguB74dzybwMiQDxs5bO6BfDvvhrqls6PK5v9eROqOI4c8UfE0VHnIaOAdg0T/s1600/snickers+caramel+cheesecakie+cookies+proccess++copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBllbav3w3kYALppZ6oScn0lgz36PfW-v0tZpbNd8kS2Cu3fsMp9KIhcwCUtUXftWqBsbkF3i-icLs0tcCguB74dzybwMiQDxs5bO6BfDvvhrqls6PK5v9eROqOI4c8UfE0VHnIaOAdg0T/s640/snickers+caramel+cheesecakie+cookies+proccess++copy.jpg" width="640" /></a></div>
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I had to run to the store several times in the middle of the preparation for things I thought were in the house, but weren't. I also ended up ruining the first crust and having to make another one, and ultimately I didn't get enough cream cheese, but decided that I did not want to go to the store for the fourth time. Because of this, the cookie turned out to be very sweet, because the sugar was doubled for the amount of cream cheese I used. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IOo-uYAfih0-7BtYZtoKjX-mXjsKRRmmT95lju0SUI5nTNkibL98VfTHSIRgFgZkrLAlrdTr4D5bPwkJH85V_kWAhXVMSa3HnWL0dGN_RLewV8POMNKJFfhN5qY7svee9qT0yIwVHGQ2/s1600/IMG_7021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IOo-uYAfih0-7BtYZtoKjX-mXjsKRRmmT95lju0SUI5nTNkibL98VfTHSIRgFgZkrLAlrdTr4D5bPwkJH85V_kWAhXVMSa3HnWL0dGN_RLewV8POMNKJFfhN5qY7svee9qT0yIwVHGQ2/s640/IMG_7021.JPG" width="640" /></a></div>
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In spite of all the problems I had, I think the cookie turned out fairly well. I am definitely going to make it again, hopefully the process will go more smoothly. </div>
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kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com5tag:blogger.com,1999:blog-3595672947057812729.post-14437468852801833382011-02-02T19:44:00.000-08:002011-04-21T18:38:58.179-07:00Oreo Cupcakes<div style="text-align: center;"><div style="text-align: left;">Whenever I go to Crumbs bakery, I usually get the Oreo cupcake. So I was eager to try this recipe that I ran across online.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">I got the recipe for the cake from another blog. <a href="http://tpox-proceedwithcaution.blogspot.com/2009/02/oreo-cupcakes.html">This is the link.</a> The recipe for the icing seemed good also, but I wasn't sure it would hold up for the next day.</div><div style="text-align: left;">The cake was a tiny bit dry, and next time I would opt for a recipe with a stronger chocolate flavor.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">I ended up using the icing recipe from a different <a href="http://domesticpursuits.com/2009/04/21/oreo-cupcakes/">blog.</a> It came out a little dry and stiff. Next time, I would add a little more water. The taste reminded me a lot of the frosting in actual Oreo cookies however, so that was good.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Overall, I had a lot of fun making these cupcakes, and I recommend trying this recipe. </div></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com2tag:blogger.com,1999:blog-3595672947057812729.post-12310603105407704702011-01-12T20:47:00.000-08:002011-04-21T18:39:09.883-07:00Chocolate Salted Caramel Cupcakes<div style="text-align: center;"><div style="text-align: left;">Today we had a snowday! I decided to spend my time off trying out a new recipe, Chocolate-Salted Caramel Cupcakes. </div></div><div style="text-align: center;"><div style="text-align: left;"><br />
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</div></div><div class="separator" style="clear: both; text-align: left;">For this recipe, there were a few components to make. There was the chocolate cupcake, the caramel, and the dark chocolate frosting. </div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">The cake was an easy recipe, and had a rich chocolate flavor. </div></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">This was the first time I've ever made caramel by myself, so I was a little worried about doing it wrong, but I think it came out really well. </div></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">Finally, there was the frosting. The frosting called for <u>a lot </u>of butter, but I ended up with way too much frosting. Next time I would recommend cutting the recipe in half. </div></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I found the recipe on the blog <a href="http://52cupcakes.blogspot.com/">52 Cupcakes</a>, but the recipe is from Martha Stewart. <a href="http://52cupcakes.blogspot.com/2009/09/martha-stewarts-chocolate-salted.html">Here is the link for the whole recipe. </a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com4tag:blogger.com,1999:blog-3595672947057812729.post-15934108062043253462011-01-06T20:49:00.000-08:002011-04-21T18:39:23.458-07:00December<div style="text-align: center;"><div style="text-align: left;">So, I haven't been updating recently. I've been busy on vacation and now I'm back at school doing work. </div></div><div style="text-align: center;"><div style="text-align: left;">However I never stopped baking. </div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;">For Christmas, instead of buying everyone presents, I baked them a box of cookies. </div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The three types of Christmas cookies. </td></tr>
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</div></div><div style="text-align: center;"><div style="text-align: left;">The three cookies I made were <a href="http://www.marthastewart.com/recipe/aunt-maggies-jam-thumbprint-cookies">Jam Thumbprint Cookies</a>, <a href="http://www.marthastewart.com/recipe/salted-toffee-chocolate-squares">Salted Toffee Chocolate Squares</a>, and <a href="http://www.bhg.com/recipe/cookies/red-velvet-whoopie-pie/">Red Velvet Whoopie Pies</a>. </div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;">I have also been baking other things. I made a yellow cake with creamy vanilla buttercream frosting, peach-blueberry pie, and my brother's favorite, oatmeal raisin cookies. I've also been starting to cook dinner occasionally for my family.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I am going to try out more new recipes, and I will make an effort to share it on my blog. </div></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com0tag:blogger.com,1999:blog-3595672947057812729.post-84788411530062894912010-12-16T17:15:00.000-08:002011-04-21T18:39:37.662-07:00nom noms<div style="text-align: center;"><div style="text-align: left;">One of my best friends from my Italy trip recently made her own food blog! It is still new, but her recipes that are already posted demonstrate her passion for cooking, and her ability to come up with her own delicious recipes. Check her out at <a href="http://bucatinilove.blogspot.com/">http://bucatinilove.blogspot.com/</a></div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi03BOcAeD2jMN7djsHwT1KOtfwX15WnuiPiB1aBuTYItLau8GxCaaqJGDq6W_wnpw8nUQkAIzYcFd2EU1CcMjJk6XaJKMd6Rk7_HR9nFv5EnrodJYzVRmaB0nOb8fZqZN_DuB1RfbInPW/s1600/IMG_2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi03BOcAeD2jMN7djsHwT1KOtfwX15WnuiPiB1aBuTYItLau8GxCaaqJGDq6W_wnpw8nUQkAIzYcFd2EU1CcMjJk6XaJKMd6Rk7_HR9nFv5EnrodJYzVRmaB0nOb8fZqZN_DuB1RfbInPW/s640/IMG_2195.JPG" width="640" /></a></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com0tag:blogger.com,1999:blog-3595672947057812729.post-46201118872215087622010-11-26T19:26:00.000-08:002011-04-21T18:39:49.315-07:00Cinnamon Rolls<div style="text-align: center;"><div style="text-align: left;">Today, I made cinnamon rolls with my family. They turned out scrumptious, and everyone was addicted at first bite. </div></div><div style="text-align: center;"><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfqfuOTWXil0O31J3X80jvQVeKUUAvaHia8pXFIhyphenhyphenZh254E6Ax3rWaU9uVe9sJWBD1CZ72-STgzKpChc8CZvn4omAttCOtbWezvSwkhy9ZgFck_QME8if550a4y38r9L19D18J8r1nj96/s1600/cinnamon+rolls+011edit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfqfuOTWXil0O31J3X80jvQVeKUUAvaHia8pXFIhyphenhyphenZh254E6Ax3rWaU9uVe9sJWBD1CZ72-STgzKpChc8CZvn4omAttCOtbWezvSwkhy9ZgFck_QME8if550a4y38r9L19D18J8r1nj96/s640/cinnamon+rolls+011edit.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough, which we made from scratch (using yeast), took a little while to rise, but the fluffy result was well worth it. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjca3ymlGYhyrPBlUMBDD_73l6gsFjbQ2pelhTlSllKL9PmF_5U4RfEJnRuHTnqYI62kvmfcrk9TBcle_5BdebKb7I0ugrnkKY6dXzS7L771KdXuku49Jg97nln1FQq9Bw-Ma2C6TY5egfA/s1600/cinnamon+rolls+015edit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjca3ymlGYhyrPBlUMBDD_73l6gsFjbQ2pelhTlSllKL9PmF_5U4RfEJnRuHTnqYI62kvmfcrk9TBcle_5BdebKb7I0ugrnkKY6dXzS7L771KdXuku49Jg97nln1FQq9Bw-Ma2C6TY5egfA/s640/cinnamon+rolls+015edit.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The icing was something of my own creation, although the recipe did suggest confectioners sugar and milk. I used about 1/2 cup milk, and 2 cups (give or take) confectioners sugar, until it got a little thicker. Then I warmed up about 4 tablespoons of cream cheese and whisked it into the icing. </td></tr>
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</div></div><div style="text-align: center;"><div style="text-align: left;">I got the idea from another blog, <a href="http://jkitchenlog.blogspot.com/">J's Kitchen</a>. </div></div><div style="text-align: center;"><div style="text-align: left;"><a href="http://jkitchenlog.blogspot.com/2010/11/cinnamon-rolls.html">Here</a> is the recipe. </div></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com3tag:blogger.com,1999:blog-3595672947057812729.post-43918351658928194602010-11-10T15:05:00.000-08:002011-04-21T18:40:14.861-07:00Pumpkin Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div style="text-align: left;">I have made these cupcakes before, but I have never put them up here. </div></div><div style="text-align: center;"><div style="text-align: left;">This is one of my favorite recipes, and I think it ties in well with Autumn. </div></div><div style="text-align: center;"><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRo_0cYK4yXA-LEcsqVLbWw2pxa1yrMkirneJmcw570g2hQbs70Qhb4ojGeBlWnirZWQe0CvhQOsGDSMNDTKn2MdjXeBcpcDKa8iTkrWGdCTOKUOVptNYmnefbp5HRO-WNJfsJf3zD17Xp/s1600/pumpkin+cupcakes+w+cream+cheese+frosting+002edit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRo_0cYK4yXA-LEcsqVLbWw2pxa1yrMkirneJmcw570g2hQbs70Qhb4ojGeBlWnirZWQe0CvhQOsGDSMNDTKn2MdjXeBcpcDKa8iTkrWGdCTOKUOVptNYmnefbp5HRO-WNJfsJf3zD17Xp/s640/pumpkin+cupcakes+w+cream+cheese+frosting+002edit.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For the pumpkin flavor, the recipe called for one can of pure pumpkin puree. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJTmj3S5TmBRuaN3EycaYu_tyMqFpyWPHgHOUjNoe6QSK-g0hBAR9TYDWvwesEILyAZ59aoi-aN8GE11Z58YRWsTQuUYxdfquARPnQI-mgj7wRejDwMRSsGTAkFeZvIc1PyNOFYDoCq8O/s1600/pumpkin+cupcakes+w+cream+cheese+frosting+007edit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJTmj3S5TmBRuaN3EycaYu_tyMqFpyWPHgHOUjNoe6QSK-g0hBAR9TYDWvwesEILyAZ59aoi-aN8GE11Z58YRWsTQuUYxdfquARPnQI-mgj7wRejDwMRSsGTAkFeZvIc1PyNOFYDoCq8O/s640/pumpkin+cupcakes+w+cream+cheese+frosting+007edit.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The recipe had many spices, such as cinnamon, nutmeg, allspice and ginger. </td></tr>
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</div></div><div style="text-align: center;"><div style="text-align: left;">For the recipe, <a href="http://www.marthastewart.com/recipe/pumpkin-cupcakes">click here</a>.</div></div><div style="text-align: center;"><span id="goog_1756678035"></span><span id="goog_1756678036"></span></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com2tag:blogger.com,1999:blog-3595672947057812729.post-7273215830231198472010-10-29T23:57:00.000-07:002011-04-21T18:40:36.230-07:00Halloween Cupcakes<div style="text-align: center;"><div style="text-align: left;">For Halloween, I made Marshmallow Ghost cupcakes. I used a chocolate cake mix, and made vanilla frosting, dyed orange. </div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoAfSlcrlSDiRCFT50tKPAQrWLJuXHzDOTus8Xr8dy9FX44dDe7volJnstuSoti0pkp4Vp8p4dv5QOkSi3O4LZt5-Vwgab2AKHFgTzHiMYdZHtYu3onQEJGazwEqIqgGAGONckESt_BTG/s1600/homemade+pasta_halloween+cupcakes_samoas+041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoAfSlcrlSDiRCFT50tKPAQrWLJuXHzDOTus8Xr8dy9FX44dDe7volJnstuSoti0pkp4Vp8p4dv5QOkSi3O4LZt5-Vwgab2AKHFgTzHiMYdZHtYu3onQEJGazwEqIqgGAGONckESt_BTG/s640/homemade+pasta_halloween+cupcakes_samoas+041.jpg" width="640" /></a></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;">For the ghosts, I used two mini marshmallows. For the head marshmallow, I rolled the top between my fingers to create the peak shape. Then I used chocolate sprinkles as the eyes. </div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt376SHZep0d9cOz_SYO6AKlEBRol_RAfgZcMUy2TJzu1T9TnYWoohNO0IpcrPydPUOc2mEIg-fx1Be9KNfJmxMRhttoGD9_Yc8ZgKu7PLJGE2enw3LSBVLfOZzHwH2Nmxmdvxt0sL2DAh/s1600/homemade+pasta_halloween+cupcakes_samoas+044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt376SHZep0d9cOz_SYO6AKlEBRol_RAfgZcMUy2TJzu1T9TnYWoohNO0IpcrPydPUOc2mEIg-fx1Be9KNfJmxMRhttoGD9_Yc8ZgKu7PLJGE2enw3LSBVLfOZzHwH2Nmxmdvxt0sL2DAh/s640/homemade+pasta_halloween+cupcakes_samoas+044.jpg" width="640" /></a></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;">I got this idea from Martha Stewart, <a href="http://www.marthastewart.com/photogallery/halloween-cupcake-recipes#slide_3">here</a>.</div></div>kai ang arrinhttp://www.blogger.com/profile/02711118780250725556noreply@blogger.com1