tag:blogger.com,1999:blog-64494687074847969402024-03-13T17:30:16.514-04:00Leelabean CakesMy sweet and delicious adventures in the kitchen..!Unknownnoreply@blogger.comBlogger103125tag:blogger.com,1999:blog-6449468707484796940.post-83119006441136386122013-08-18T06:50:00.002-04:002013-08-18T06:53:08.586-04:00Celebration Cakes: Sesame Street Party!Earlier this summer, I had the pleasure of making some goodies for a Sesame Street-themed birthday party for a cute little 2-year old girl. A personalized cake, monster cupcakes, and colorful cake pops were on the menu for this special day. The cake was funfetti with a chocolate ganache layer and a vanilla custard layer, frosted with chocolate American buttercream and decorated with fondant.<br />
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I had such a fun time designing and creating the cake as well as piping the Elmo, Oscar, Big Bird, and Cookie Monster cupcakes. The cupcakes were chocolate and vanilla with colored vanilla American buttercream frosting and fondant accents.<br />
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This last picture, above, was taken by the birthday girl's mother - cake, cupcakes, and pops as part of her fun, adorable Sesame Street-themed display. <br />
This project was one of my favorite, yet!<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6449468707484796940.post-20414100375890004152013-07-09T06:52:00.002-04:002013-07-09T06:52:09.756-04:00Gluten-free, Grain-free, Flourless Peanut Butter Chocolate Chip CookiesAbout a month ago, I posted about <a href="http://leelabeancakes.blogspot.com/2013/04/the-most-amazing-grain-free-chocolate.html" target="_blank">the most amazing grain-free Chocolate Chip Cookies</a> made with almond meal rather than the traditional flour. Well, today, I've got another one for you.<br />
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This cookie is made, not unlike the other, with nuts as the primary ingredient. This time, it's peanuts, or rather, peanut butter, that takes center stage. I've thrown in flax meal to further healthify this cookie and it works so well. It's undetectable in the final product. When baked, this mixture of peanut butter, sugar, eggs, and flax becomes a chewy, toothsome chocolate chip cookie that is out of this world. It's really magical what baking does to peanut butter.<br />
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This cookie is gluten-free. It's the most delicious peanut butter cookie I have ever had. The ingredients come together within minutes with no kitchen gadgets needed except a wooden spoon and a bowl.<br />
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Bake time is minimal, as well. Studded with chocolate chips, this cookie is a great alternative to traditional chocolate chip cookies for a fun, quick summer snack that you can feel good about eating or giving to your kids!<br />
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<span style="font-size: large;"><b>Peanut Butter Chocolate Chip Cookies</b></span><br />
Recipe by: Leelabean <br />
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(Yield: about 30 2" cookies)<br />
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1 c peanut butter (not the natural kind)<br />
1 large egg<br />
1 large egg white<br />
1/4 c flax meal <br />
3/4 c granulated sugar<br />
1 t vanilla<br />
1/2 t baking soda<br />
1/4 t salt<br />
3/4 c mini chocolate chips (bittersweet or semisweet)<br />
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Preheat your oven to 350F. Line a cookie sheet with parchment paper.<br />
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In a bowl, combine the peanut butter, egg, and egg white. Add the flax meal and granulated sugar, followed by the vanilla and baking soda and salt. Mix well to combine. Fold in the mini chocolate chips.<br />
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Scoop spoonfuls of dough onto a parchment-lined cookie sheet and bake for 11-13 minutes or until the cookies puff up and they oh-so lightly begin to brown around the edges.<br />
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Take the cookie sheet out of the oven and let the cookies cool on the sheet for 10 minutes. Then transfer them to a cooling tray until they are completely cooled. Store the cookies in an airtight container for up to 1 week. This cookie will stay chewy and just get yummier as the days pass.<br />
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Enjoy! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-59499239450371523132013-05-14T21:11:00.000-04:002013-05-14T21:11:35.017-04:00Mario Kart Cake!I was so excited when I recently was given the opportunity to made a Mario Kart-themed cake for some family friends of ours. Super Mario Bros. have been a favorite of mine since I was a little kid, and I've wanted to do a cake inspired by Mario and his pals for quite some time. <br />
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<a href="http://1.bp.blogspot.com/-ZhxoPgUGx0I/UZKeoa9ELpI/AAAAAAAACXg/d-k1D_EcLDw/s1600/IMG_0290+Mario+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ZhxoPgUGx0I/UZKeoa9ELpI/AAAAAAAACXg/d-k1D_EcLDw/s640/IMG_0290+Mario+Cake.jpg" width="640" /></a></div>
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This cake was 2 tiers, each with a 3-layer vanilla funfetti cake inside. The fillings were custard and ganache, and the entire cake was frosted in a vanilla-flavored American buttercream.<br />
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This cake was covered in blue fondant and topped with a 3-D Mario figure in his kart just crossing the finish line.<br />
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This cake was loads of fun to do and I was thrilled to see the many little happy faces when they saw this cake at the party!<br />
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Accompanying the cake were vanilla funfetti and chocolate cupcakes frosted with vanilla-flavored American buttercream and topped with an "M" or "L" fondant medallion for Mario and Luigi.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-7692422804684737012013-05-14T06:00:00.000-04:002013-05-14T21:11:26.899-04:00Confirmation Cake & Cupcakes<div class="separator" style="clear: both; text-align: center;">
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It's been quite a busy month for me in my kitchen. Lots of birthdays and celebrations call for lots of cake! This cake and cupcakes were made for a confirmation.<br />
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The cake was vanilla with a strawberries-and-cream filling, frosted with a vanilla-flavored American buttercream and topped in a layer of fondant. The quilted design was simple and elegant for this special event.<br />
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Chocolate and vanilla cupcakes with vanilla-flavored American buttercream were made for this party as well, coordinating in design with the quilted cake.<br />
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<a href="http://2.bp.blogspot.com/-0uvapr4H_cY/UZIdD8WKKkI/AAAAAAAACW0/NFMMCG6qhJ4/s1600/IMG_0172+Chocolate+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-0uvapr4H_cY/UZIdD8WKKkI/AAAAAAAACW0/NFMMCG6qhJ4/s640/IMG_0172+Chocolate+Cupcakes.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-35118208680825037192013-04-19T23:12:00.002-04:002013-04-19T23:12:44.702-04:00The Most Amazing Grain-Free Chocolate Chip Cookies!I kid you not, guys. As you may or may not know, I happen to be one
of those people who follows a low-carb diet. But how, do you ask, is it
possible to have two baking blogs (not one, but two!), which naturally
means twice the baking, and strive for low-carbohydrate happiness? <br />
Well,
the answer is in recipes like the one I am about to share with you,
today. I am a dessert freak, so I need to be satiated with some form of
sugary (preferably, chocolatey) indulgence fairly constantly. But I
don't like to compromise taste for a healthier diet and I don't believe I
have to do so. I am constantly on the lookout for recipes that get high
marks for both taste and healthfulness. Unfortunately, these recipes
are tough to find, but when I do find them, they become regulars in my
low-carb menu.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DCFge1ZaOjM/UXIC0GF7erI/AAAAAAAACUk/XN-YHIYo6q4/s1600/IMG_0037+Cookie+Halves+Front.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-DCFge1ZaOjM/UXIC0GF7erI/AAAAAAAACUk/XN-YHIYo6q4/s640/IMG_0037+Cookie+Halves+Front.jpg" width="640" /></a></div>
<br />
This
chocolate chip cookie is unlike any I have tasted. It is completely
flourless, owing its structure and impressive flavor to almond flour.
The texture of this cookie is so spot-on, you'll be amazed and want to
use almond flour to replace flour in all your baking recipes! It's chewy
with a bite! You must try this asap! It requires only a few minutes of
prep time and then you can bake immediately, refrigerate the dough, or
freeze the dough and bake it later. It's so versatile!<br />
<br />
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<a href="http://1.bp.blogspot.com/-M17wfNX2ijw/UXICz0mGQyI/AAAAAAAACUg/qCu0ybxaFwU/s1600/IMG_0033+Bite+out+of+Cookie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-M17wfNX2ijw/UXICz0mGQyI/AAAAAAAACUg/qCu0ybxaFwU/s640/IMG_0033+Bite+out+of+Cookie.jpg" width="640" /></a></div>
<br />
Almond
flour can be quite expensive, but here's a tip. Try to buy specialty
flours (nut flours, rice flours, sorghum, potato starch, etc) at ethnic grocery stores. They generally carry these items for much less than your local grocery stores. <br />
The <a href="http://meaningfuleats.blogspot.com/2012/11/almond-flour-chocolate-chip-cookies.html" target="_blank">original recipe</a>
called for coconut oil, but the batter was not as thick as I'd have
liked it to be. I also thought I'd grind some whole almonds and use that
instead of the almond flour in my fridge, which was already taken for
another purpose. My ground almonds were quite coarse, chunky, even. When
I baked them, the dough spread so much that they were flat by the time I
pulled them out of the oven. This was not a bad thing - a flat, large
round nutty cookie studded with chocolate chips baring a crunchy
exterior and a chewy interior is hardly anything to complain about. But
they fell apart a bit due to the coarse grind of the almonds. They were
absolutely delicious, but didn't hold up and were not like a traditional
chocolate chip cookie. In subsequent tries with this recipe, I used
almond flour and eliminated the coconut oil, using only the butter. I am
interested to see how the cookies would turn out if I replaced all or
some of the butter with coconut oil, as well. Seeing as I've been making
these twice already in one week, that shouldn't be a problem.. :-)<br />
Here is a picture of my first attempt (coarse grind, aside, this recipe was followed as written)<br />
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<a href="http://3.bp.blogspot.com/-_bmeLy4uJk8/UW55UB4DqWI/AAAAAAAACTg/kkXfnEqQwQs/s1600/2013-04-12+14.15.33.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-_bmeLy4uJk8/UW55UB4DqWI/AAAAAAAACTg/kkXfnEqQwQs/s640/2013-04-12+14.15.33.jpg" width="560" /></a></div>
This
time around, I used pre-ground almond flour made from blanched almonds,
which is finer and more consistent - a closer likeness to real flour -
and the results are amazing. Not just amazing, this is fast becoming my
go-to chocolate chip cookie recipe at my house. Everyone loves these
cookies, devours them within seconds, and can't seem to tell that there
is no flour in them!<br />
<br />
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<a href="http://1.bp.blogspot.com/-Z3QFbVWedUE/UXIC0vecJhI/AAAAAAAACUs/x1c0pEjjyYw/s1600/IMG_0040+Cookie+Halves+Top.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Z3QFbVWedUE/UXIC0vecJhI/AAAAAAAACUs/x1c0pEjjyYw/s640/IMG_0040+Cookie+Halves+Top.jpg" width="640" /></a></div>
<br />
If you are on the lookout for a <strike>low-carb</strike>
absolutely delicious chocolate chip cookie regardless of the health
benefits, please do make these cookies. You will not be sorry, I
promise! This cookie is low-sugar, low-carb, and easy enough to make
gluten-free by using chocolate that is gluten-free. This is a
chocolatey, chewy, chocolate chip cookie recipe to rival any other.<br />
<br />
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<a href="http://2.bp.blogspot.com/-pU2v-Fxjz3Q/UXICznWFaWI/AAAAAAAACUc/2fCkL05W3Po/s1600/IMG_0031+Top+View+Cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-pU2v-Fxjz3Q/UXICznWFaWI/AAAAAAAACUc/2fCkL05W3Po/s640/IMG_0031+Top+View+Cookies.jpg" width="640" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Almond Chocolate Chip Cookies (Grain-Free)</b></span><br />
Adapted from: <a href="http://meaningfuleats.blogspot.com/2012/11/almond-flour-chocolate-chip-cookies.html" target="_blank">Meaningful Eats Blog</a><br />
<br />
(Yields: 22-24 cookies)<br />
<br />
3 cups almond flour<br />
2 eggs, room temperature<br />
1 stick (4 oz) unsalted butter, room temperature<br />
3/4 c brown sugar<br />
2 t vanilla extract<br />
1 t baking soda<br />
1/2 t salt<br />
1 1/2 c chocolate chips<br />
<br />
Preheat
your oven to 350F, if you are planning on baking the cookies
immediately. Mix the butter and sugar with an electric beater or using a
stand mixer for about 2 minutes. Add the vanilla, followed by the eggs
(one at a time).<br />
In a separate bowl, combine the almond flour,
baking soda, and salt and whisk until mixed. Add this to the egg &
sugar mixture and blend well to create a homogeneous dough. Fold or mix
in the chocolate chips. You can bake the cookies immediately. This dough
can also be refrigerated for up to 24 hours before baking. If freezing,
the dough will be good for up to 3 months.<br />
<br />
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<a href="http://2.bp.blogspot.com/-Ks8Do4ublRY/UXICx7Z1ooI/AAAAAAAACTw/u5R-xcP7a0M/s1600/IMG_0015+Cookie+Dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Ks8Do4ublRY/UXICx7Z1ooI/AAAAAAAACTw/u5R-xcP7a0M/s640/IMG_0015+Cookie+Dough.jpg" width="640" /></a></div>
<br />
When
you are ready to bake, line a cookie sheet with parchment paper and
place 1-tablespoon scoopfuls about 2-3" apart and bake for 11-13
minutes. They will begin to brown on the tops when they are ready to
come out.<br />
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<br />
Take
the cookie sheet out of the oven and let the cookies cool on the sheet
for about 5 minutes. Then, using a spatula, place the cookies on a
cooling rack and let them come to room temperature.<br />
<br />
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<br />
Store them in a cookie jar for up to a week. These cookies are AMAZING!<br />
<br />
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<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-6449468707484796940.post-84839190069717402682013-03-16T19:33:00.002-04:002013-03-16T19:35:05.043-04:00Leprechaun Cake (Magic Cake, Gone Green)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nFjcHMHUYVY/UUT-iD2-YGI/AAAAAAAACSM/Nw40i8VO5x4/s1600/IMG_9305+Closeup+Slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-nFjcHMHUYVY/UUT-iD2-YGI/AAAAAAAACSM/Nw40i8VO5x4/s640/IMG_9305+Closeup+Slice.jpg" width="640" /></a></div>
<br />
Magic Cake.. Wow. I've seen this cake surface recently on food blogs, its pictures speaking to me, and thought to myself "it does indeed look magical!" How do these simple ingredients transform in the oven into a three-layered cake that looks unlike any other? It must be magic.<br />
<br />
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<br />
<br />
But alas, it is not... it just seems magical. In fact the batter quite closely resembles that of a custard - egg yolks, milk, a bit of flour and flavorings. The mixed in beaten egg whites, which don't ever really truly mix in, rise in the oven to create the sponge-cake-like top and the long cooking time along with the flour sinking to the bottom allows this dessert to form a crust-like bottom.<br />
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<a href="http://2.bp.blogspot.com/-SKr4d4MCr6w/UUT-kJUOYhI/AAAAAAAACSw/YmZC6Tv--Fg/s1600/IMG_9323+Top+View.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-SKr4d4MCr6w/UUT-kJUOYhI/AAAAAAAACSw/YmZC6Tv--Fg/s640/IMG_9323+Top+View.jpg" width="640" /></a></div>
<br />
Putting this cake together doesn't take much time at all, which is why you should try it. The result is a delicious custard-like dessert that has an interesting myriad of textures. In fact I would consider this more of a custard than a cake since the custard is the predominant component. But I guess "Magic Custard" wouldn't have the same effect.<br />
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<a href="http://1.bp.blogspot.com/-oI24nWwnuvI/UUT-iU1-KYI/AAAAAAAACSQ/8tDjG6nhenU/s1600/IMG_9310+Closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-oI24nWwnuvI/UUT-iU1-KYI/AAAAAAAACSQ/8tDjG6nhenU/s640/IMG_9310+Closeup.jpg" width="640" /></a></div>
<br />
I added a little green to the batter to celebrate the current holiday... Happy St. Patrick's Day!<br />
<br />
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<a href="http://2.bp.blogspot.com/-BbxOq13yf0c/UUT-k1eqFqI/AAAAAAAACTA/jFwgnZApwm0/s1600/IMG_9329+Empty+Board.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-BbxOq13yf0c/UUT-k1eqFqI/AAAAAAAACTA/jFwgnZApwm0/s640/IMG_9329+Empty+Board.jpg" width="640" /></a></div>
<br />
<b><span style="font-size: large;">Magic Cake</span></b><br />
Adapted from: <a href="http://whiteonricecouple.com/recipes/magic-custard-cake/" target="_blank">White on Rice Couple Blog</a><br />
<br />
(Yields: 1 8" square or 1 9" round cake)<br />
<br />
1 c all-purpose flour<br />
3/4 c granulated sugar (or 1 1/4 c confectioner's sugar)<br />
1 stick of unsalted butter, melted & cooled<br />
4 eggs, separated, room temperature<br />
few drops (3 or 4) of vinegar (I used cider vinegar) <br />
2 c milk (I used 2%), room temperature <br />
1 T water<br />
1 1/2 t vanilla extract<br />
liquid food coloring (if you want to color your cake as I did)<br />
<br />
In a clean bowl, whip the 4 egg whites with the vinegar until they form stiff peaks. Set them aside.<br />
<br />
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<a href="http://4.bp.blogspot.com/-uVikPi9YnnI/UUT-gQ353sI/AAAAAAAACRs/XKVFbvcgtVw/s1600/IMG_9280+Whisked+Whites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-uVikPi9YnnI/UUT-gQ353sI/AAAAAAAACRs/XKVFbvcgtVw/s640/IMG_9280+Whisked+Whites.jpg" width="640" /></a></div>
<br />
In another bowl, whisk all the ingredients together all the ingredients. If you want to color your cake, liquid food coloring will do as the batter is very liquid. I used the regular liquid food coloring you can buy at the grocery store that comes in packs of 4 and I put in 10 drops of green.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Then gently whisk in the beaten egg whites until there are no lumps remaining.<br />
<br />
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<br />
Pour the batter into your greased pan.<br />
<br />
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<a href="http://4.bp.blogspot.com/-jHR2tgPsWo4/UUT-g_9El4I/AAAAAAAACRw/P_9tMSyIblY/s1600/IMG_9287+Prepared+Batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-jHR2tgPsWo4/UUT-g_9El4I/AAAAAAAACRw/P_9tMSyIblY/s640/IMG_9287+Prepared+Batter.jpg" width="640" /></a></div>
<br />
Bake the cake for about 45 minutes or until the top is lightly browned. This is how my cake looked when I took it out of the oven. It had risen quite a bit. This is normal. It will deflate as it cools.<br />
<br />
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<br />
Let the custard cake cool completely, then slice into it and enjoy. You can top it with confectioner's sugar for a pretty presentation. <br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6449468707484796940.post-52447418399151248982013-03-15T05:39:00.003-04:002013-03-15T11:52:06.383-04:00Homemade Irish CreamWhiskey has never been something my husband or I have enjoyed drinking. So, when we found ourselves with a bottle of whiskey, we just kind of let it sit with our other spirits, the bottle just collecting dust. That was, until I found a great way to repurpose this potent libation. And it seemed so fitting that St. Patrick's Day was just around the corner!<br />
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<br />
Bailey's Irish Cream is one of those yummy, creamy, chocolatey, drinks that is decadent and dessert-like. Its delicious on its own, mixed in a cocktail, or lending flavor to things like frosting or other dessert components. <br />
The homemade version of Irish Cream has been traveling around the internet for quite some time and I happened across it, quite excitedly - figuring that even though the recipe called for Irish whiskey, I could substitute the Canadian whiskey I had sitting on my shelf. And I was right! <br />
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<a href="http://2.bp.blogspot.com/-am40otOTq2A/UULr1uVfSiI/AAAAAAAACRQ/JF4J_yFedIM/s1600/IMG_9273+Closeup+of+Bottle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-am40otOTq2A/UULr1uVfSiI/AAAAAAAACRQ/JF4J_yFedIM/s640/IMG_9273+Closeup+of+Bottle.jpg" width="640" /></a></div>
<br />
This homemade Irish Cream is delectable. My husband said it may just be the best tasting he's ever had. What's more, is that it came together in seconds. With the few fairly basic ingredients and an immersion blender, this recipe is complete before you know it. And it's the perfect concoction for the upcoming holiday.<br />
Happy St. Patrick's Day! <br />
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<br />
<br />
<u><b><span style="font-size: large;">Homemade Irish Cream</span></b></u><br />
(Adapted from: <a href="http://www.manusmenu.com/home-made-baileys-irish-cream" target="_blank">Manu's Menu Blog</a>) <br />
<br />
Yield: Around 5 cups<br />
<br />
1 1/2 c whiskey<br />
1 14-oz can of sweetened condensed milk <br />
1 c heavy or light cream (I used heavy cream)<br />
2 T chocolate sauce (such as Hershey's)<br />
1 t instant coffee<br />
1 t vanilla extract<br />
1 t almond extract<br />
<br />
In a pitcher or large bowl, combine all the ingredients.<br />
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<a href="http://1.bp.blogspot.com/-s5L1lpB28K8/UULr0-hkJAI/AAAAAAAACQ8/ooZzH4NXBPA/s1600/IMG_9248+Before+Mixing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-s5L1lpB28K8/UULr0-hkJAI/AAAAAAAACQ8/ooZzH4NXBPA/s640/IMG_9248+Before+Mixing.jpg" width="640" /></a></div>
<br />
Mix with an immersion blender for about 15-20 seconds, until all the ingredients are well incorporated. Pour into a jar, seal and store in the fridge.<br />
This Irish Cream will keep in the fridge, in an airtight container for around 2 months. Make sure to shake or mix a bit before using.<br />
<br />
Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6449468707484796940.post-63049451373156205912013-02-14T12:03:00.002-05:002013-02-14T12:03:37.958-05:00Best-Yet, Homemade Baked Doughnuts!Hey everyone! I can't believe this is my 100th post! And what better way to share a delicious doughnut recipe with you all!<br />
I've been looking for a great baked doughnut recipe for quite some time now... I mean, baked doughnuts are good - they're cakey and moist and, oh let's face it, they're nothing like those doughnut shop doughnuts. I mean, even the cakey doughnuts at the doughnut shops taste different - denser, somehow more satisfying... Well, I stopped making doughnuts for a bit because I wanted to find a recipe that would give me a more traditional donut taste without all the fat and oil. Impossible? Quite possibly, but I was optimistic.. <br />
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After mulling it over in my head and scouring the internet and cook books for a mind-blowing recipe, still baked, mind you, I came across a sweet blog, <a href="http://www.the-baker-chick.com/" target="_blank">The Baker Chick</a>. She had a recipe for Baked Churros that spurred my interests... Hmm, churros.. crispy exterior, fluffy and a pastry-like interior, actually very similar in nature to a doughnut - those chocolate- or vanilla-frosted plain ones - you know the ones...<br />
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With a little nipping and tucking, the churro recipe became my new favorite doughnut recipe! This recipe is actually a pate-a-choux recipe with the addition of sugar. The texture of the doughnut is the closest yet to a traditional doughnut without being fried.. The glaze on top is the same I recently used in my <a href="http://www.leelabeancakes.blogspot.com/2013/01/chocolate-oatmeal-breakfast-cake.html#.UR0J82dUaZQ" target="_blank">Chocolate Oatmeal Breakfast Cake recipe</a>. This glaze sealed the deal and these doughnuts became the perfect Valentine's Day breakfast for my loved ones.<br />
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But don't think this doughnut is too fancy for any old morning... With a 10-minute prep, 30-minute bake-off, and 5-minute glazing, this recipe is fit for any day of the week.<br />
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Happy Valentine's Day!<br />
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(Check out my most recent post on <a href="http://leelabeanbakes.com/blog/cake/white-cake-three-ways/" target="_blank">White Cake, Three Ways!</a> at <a href="http://leelabeanbakes.com/blog/" target="_blank">Leelabean Bakes!</a> - White cake, confetti cake, and chocolate chip cake all from one batter? It can't be beat!)<br />
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<u><b>Best-Yet Homemade, Baked Doughnuts</b></u><br />
(Inspired by <a href="http://www.the-baker-chick.com/2012/05/04/baked-churros/" target="_blank">The Baker Chick's Baked Churros Recipe</a>)<br />
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(Yield: about 12 doughnuts) <br />
<br />
1/2 c (1 stick) unsalted butter<br />
1/4 t salt<br />
1 c water<br />
1 t vanilla <br />
1 c all purpose flour<br />
1/2 c granulated sugar <br />
1/4 t cinnamon<br />
1/4 t nutmeg <br />
3 eggs<br />
<br />
cooking spray<br />
<br />
<a href="http://www.leelabeancakes.blogspot.com/2013/01/chocolate-oatmeal-breakfast-cake.html#.UR0J82dUaZQ" target="_blank">Chocolate Glaze</a><br />
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<br />
Set your oven to 350 F. <br />
Spray a doughnut pan lightly with non-stick cooking spray and set aside. <br />
In a small saucepan, heat the water, salt, butter, and vanilla until boiling. While this is coming to a boil, whisk the flour, sugar, cinnamon, and nutmeg together. Once boiling, take the saucepan off the heat and dump the flour and sugar mix into the pan. Using a wooden spoon, mix vigorously until it comes together and no lumps remain. The mixture will be very thick. Add the eggs one at a time, mixing well after each addition. The mixture will begin to loosen just a bit and when you can spoon up a bit and have it drop back into the pan rather than staying put on the spoon, you know you have achieved the right consistency. It should flow very slowly. Depending on the atmospheric state of your kitchen, you may need to add or subtract an egg to find that desired consistency. <br />
Spoon all the dough into a ziploc or piping bag. Snip off the bottom (the hole on the bottom of the bag should be about 1/3" - 1/2" in diameter). Pipe the dough into the doughnut pan. Using some water and your finger, you can smooth the tops of the doughnuts if there are any points sticking up or unevenness.<br />
Bake for around 30 minutes or until the tops get lightly browned. While the doughnuts are baking, make your chocolate glaze. Take them out of the oven and let them rest for about 10 minutes. <br />
Let the chocolate glaze cool for about 15 minutes to allow it to thicken slightly. Then dunk the top half of your doughnuts into the glaze and eat alongside a tall glass of milk!<br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6449468707484796940.post-16315906239976556442013-01-25T16:28:00.002-05:002013-01-29T13:13:54.233-05:00Chocolate Oatmeal Breakfast CakeSo, it's Friday and I'm excited, as always for the weekend to begin. Lately it's been busy here and the task of making a fun, slightly indulgent weekend breakfast has been placed on the back shelf. That, and the fact that it's January - remember those little nuisances, also known as resolutions? Well, they're still going strong in our house and of course, eating healthier is one of them.<br />
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So when I came across this recipe for a Chocolate Oatmeal Cake, the wheels started turning. What if I could make this a little healthier? Oatmeal is a big breakfast item at our place and so oatmeal in cake form would be an acceptable breakfast food, no?<br />
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Well, here it is, adjusted and tweaked to satisfy a grumbly tummy on a lazy weekend morning. And don't stop yourself from eating it as a mid-day snack or for dessert? Any time is perfectly acceptable. This cake is moist and dense and filling due to the oatmeal. It's got just enough chocolate and with a smattering of chocolate chips paired with the awesome chocolate topping that falls midway between frosting and glaze, it's healthy goodness. And if I hadn't told you, you wouldn't know it was healthy. It's that good. Don't skimp on the frosting - it takes this cake to the next level. It's got a crackly top but when you break the surface, it's ooey goodness inside. It's quite like that glaze atop a chocolate glazed doughnut. Here, when poured over the warm cake, it soaks into the cake a bit as they cool together, making a perfect match.<br />
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If you don't have the wheat germ or flax seed, you can leave them out. The cake will taste the same, only a little less healthy. And if you don't have any applesauce, you can sub 2 T oil.<br />
Have a great weekend! It'll be even better if you start it with this cake!<br />
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<span style="font-size: large;"><b><u>Chocolate Oatmeal Breakfast Cake</u></b></span><br />
(Inspired by: <a href="http://pinchofyum.com/the-worlds-best-chocolate-oatmeal-cake" target="_blank">Pinch of Yum Blog</a>)<br />
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Yield: 20 - 24 servings (1 9x13" pan)<br />
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<i>Cake:</i><br />
1 c brown sugar, packed<br />
1/2 c granulated sugar<br />
5 T butter, melted and slightly cooled<br />
2 T applesauce<br />
2 eggs <br />
1 3/4 all purpose flour<br />
2 T cocoa powder<br />
2 T wheat germ<br />
1 T flax seed meal<br />
1/2 t baking soda<br />
1/2 t baking powder<br />
1/2 t salt<br />
prepared oatmeal (1 c quick-cooking oats + 1 3/4 c boiling water + 1/4 cinnamon), softened for 5 minutes<br />
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<i>Chocolate Glaze:</i><br />
4 T butter<br />
1/4 c + 1 T milk<br />
1 c granulated sugar<br />
1/2 c chocolate chips<br />
1 c mini marshmallows<br />
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Preheat the oven to 350*F. Grease a 9x13 cake pan. Prepare the oatmeal and set aside. Using an electric mixer (stand or handheld), beat the sugars, butters, and applesauce until well blended. Add the eggs and mix well. In as separate bowl, combine the flour, cocoa, wheat germ, flax seed meal, baking soda, baking powder, and salt. Whisk to combine. Add the dry ingredients into the egg & butter mixture and mix just until combined, being careful to not over mix. Add the prepared oatmeal and mix again to incorporate. Pour the batter into the prepared cake tin and bake for 28-30 minutes or until a toothpick inserted into the middle of the cake comes out clean.<br />
When there are about 10 minutes left for the cake to bake, place the butter, milk, and sugar in a saucepan. Heat over medium heat until the butter is melted and the mixture begins to bubble. Add the chocolate chips and marshmallows and whisk until the mixtures is lump free, everything has melted, and it looks like a chocolate glaze. Continue to whisk this from time to time, as this glaze will set quite quickly.<br />
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Take the cake out of the oven and, using your toothpick, poke the cake all over.<br />
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Pour the warm glaze over the cake and spread it evenly with a spatula. Let cool completely. Cut the cake into squares and serve. This cake can be store in an airtight container for up to 3 days. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-1143947321815705232013-01-19T15:59:00.000-05:002013-01-19T16:02:20.650-05:00Chocolate Chip Cookie Minute CakeDo you ever get the urge to just eat cake? I do... a lot.<br />
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Just the other day, I came home after dropping off my kids at school. It was 10am. My house was empty except for me and my demanding tummy. Knowing that this was cleaning day and I had a limited amount of time to get my cleaning done, I pulled out a ramekin and my whisk, an egg, and a couple of other ingredients. Shameful, I know. But as I knew I could post about it here and help others with similar urges, I felt obligated.<br />
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Obviously, I didn't make cake in the traditional sense. It would have taken me at least 45 minutes from start to finish and I was not prepared to wait that long. I wanted cake and I wanted it now.... at 10am on a Thursday morning.<br />
So, I threw together a few key ingredients into a ramekin and microwaved them for a minute. The results were quite impressive for a 1-minute microwaved cake, also known as a "mug cake" to us sugar addicts out there. I wanted a chocolate chip cookie cake in under 2 minutes and that's what I got. When you are making such quick cooked treats as mug cakes, it's important to remember that they can dry out quite quickly. See how moist my cake looks on top? Having made many mug cakes, I've found that this moist, slightly wet-looking top is crucial in producing a moist mug cake. If the top of a mug cake looks dry, the cake inside will be dry as well..<br />
If you have such random dessert cravings as mine, try this recipe. It's delicious, it's moist, slightly gooey (I like mine the slightest bit under-baked), warm and comforting. Studded with chocolate chips and piled high with whipped cream, it's the perfect mid-morning snack. ;-)<br />
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<h3>
<u>Chocolate Chip Cookie Minute Cake</u></h3>
By: Leelabean<br />
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<i>Yield: One generous 10-oz serving or 2 5-oz servings</i><br />
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4 T all-purpose flour<br />
2 T light brown sugar<br />
1 T corn syrup<br />
1/4 t baking powder<br />
pinch of salt<br />
3 T unsalted butter, melted & cooled<br />
1 egg<br />
1 t vanilla<br />
2 T chocolate chips<br />
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In a small bowl, whisk together the flour, baking powder, sugar and salt. Add the egg, butter, vanilla, and corn syrup and whisk until well combined.<br />
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Pour the batter into a microwaveable ramekin (1 10-oz or 2 5-oz).<br />
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Sprinkle the chocolate chips over the top of the batter (don't mix it in) and microwave the 10-oz ramekin for 1 minute, closely watching to make sure it doesn't rise over the sides of the bowl while cooking. Depending on the strength of your microwave, you may a little need more or less time. If you need more, microwave in 10 second pulses. If you are using 5-oz ramekins, microwave for 30 seconds, initially, and then in 10 second increments until done. You will know the cake is done when there are small popped bubbles on top, kind of like a pancake that's ready to be flipped. But remember that it should be moist on top. In mug cakes, once the top looks dry, chances are your cake will be overdone and unappealingly dry as well. <br />
Top with a small scoop of vanilla ice cream or some whipped cream and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-72435098847417505252013-01-15T08:52:00.003-05:002013-01-15T08:55:55.834-05:00A New Blog for a New Year!Hey everyone!<br />
<br />
Have you ever wanted to learn how to bake everything from the very basics to the more involved desserts?<br />
Do you want a site that is comprehensive, concise and chock full of all the recipes you'd ever need to be an awesome, experienced baker?<br />
If this is you, come check out my new blog <a href="http://www.leelabeanbakes.com/" target="_blank">Leelabean Bakes!</a> It's a blog devoted to teaching the basics of baking with a little education along the way. I will share with you tips and tricks and you can <a href="mailto:Leela@leelabeanbakes.com" target="_blank">contact me</a> if you ever have any baking questions you want answered.<br />
Each week, we'll go over a different recipe from cakes to cookies, pies to ice cream! As we go along, you'll collect a greater knowledge of baking and recipes for you to wow your friends and family with.<br />
Come check out my new site: <a href="http://www.leelabeanbakes.com/" target="_blank">Leelabean Bakes!</a> and subscribe to <a href="http://leelabeanbakes.com/blog/feed/" target="_blank">my RSS feed</a> or <a href="http://feedburner.google.com/fb/a/mailverify?uri=leelabeanbakes/QdqP&loc=en_US">subscribe to Leelabean Bakes Feed by Email</a> and come with me on this fun confectionery journey!<br />
First up, we all need an all purpose yellow cake recipe. This cake is so versatile and pairs well with so many different accompaniments! Come and get your baking on with <a href="http://wp.me/p330aB-1o">Simply Delicious Yellow Cake</a> and get the rundown on some basic cake types on <a href="http://wp.me/p330aB-T">Cakes 101 - A Summary</a>!<br />
Hope to see you all there!<br />
<br />
LeelabeanUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-3513448521196324462013-01-12T04:47:00.000-05:002013-01-19T15:27:11.243-05:00Chocolate Peanut Butter Cupcakes and Some Exciting News!<br />
I have some news today. In creating resolutions and fresh starts, I took time to go over my blog and what I've achieved with it. As fun as it is to post things that are going on in my kitchen, it is still quite random, the things I decide to bake. I was thinking about how much I've learned over the years and how I've had to visit many different sites to learn baking techniques and tips as well as gather reliable recipes and techniques. <br />
So this year, in hopes of creating a page solely committed to teaching the art of baking at home, I've created a website, <a href="http://www.leelabeanbakes.com/blog" target="_blank">Leelabean Bakes!</a> (<a href="http://www.leelabeanbakes.com/blog">www.leelabeanbakes.com/blog</a>). This website's blog will offer up an outline of basic baking methods, techniques, tips, tricks, and recipes. Think of it as a how-to guide, Baking 101. I hope to provide readers with knowledge of various desserts as well as the successful techniques to create them in their own homes. Please come and <a href="http://www.leelabeanbakes.com/blog" target="_blank">join me</a> and each week, we'll go over a different recipe. By the end of the year, you should have a substantial collection of reliable, delicious recipes under your belt as well as a comprehensive website that can help you find any information you need pertaining to baking! Join me next week in my kitchen as I bake a simple delicious yellow cake that is fit for any occasion!<br />
Leelabean Cakes will continue to be posting as it has always been, so subscribe to both sites to keep up on it all!<br />
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Now, onto my post - yesterday, I made some cupcakes. I was in the mood for chocolate, so I used one of my favorite recipes and topped it with a luscious peanut butter Swiss meringue buttercream, mmm dreamy creamy!<br />
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But that's not all! Before I topped my cupcakes with the buttercream, I filled them with thick, rich caramel. If you love peanut butter and caramel, this cupcake is for you!<br />
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Below, you'll find the recipe. The caramel can be a store-bought one for ease of preparation. The Swiss Meringue Buttercream will work if you follow the recipe exactly as stated. Good luck and enjoy!<br />
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<h3>
<u>Chocolate Caramel Cupcakes with Peanut Butter Swiss Meringue Buttercream</u></h3>
<br />
By: Leelabean<br />
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<i>Yield: 2 dozen cupcakes</i><br />
<br />
<i><b>Chocolate Cake:</b></i><br />
2 1/4 c all<b> </b>purpose flour<br />
1 c cocoa powder<br />
3/4 c granulated sugar<br />
3/4 c light brown sugar<br />
2 t baking soda<br />
1/4 t cinnamon (optional)<br />
1/2 t salt<br />
1 1/4 c buttermilk<br />
1/2 c + 2T canola oil<br />
2 lg eggs, RT<br />
1 T vanilla<br />
1 t chocolate extract (optional)<br />
1 c prepared strong coffee (made by mixing 2 t instant coffee + 1 c warm water)<br />
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<i><b>Peanut Butter Swiss Meringue Buttercream:</b></i><br />
7 egg whites or 250g (I use egg whites that come in a carton, so it's easy to measure out by weight)<br />
400g granulated white sugar<br />
5 sticks butter, cut into pieces, cool room temperature<br />
1 T vanilla<br />
1/8 t salt<br />
3/4 c smooth peanut butter<br />
<br />
Caramel sauce, prepared<br />
honey roasted peanuts, crushed<br />
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<i>Making the cupcakes: </i><br />
Line a muffin tin with cupcake liners. Preheat your oven to 350*F.<br />
In the bowl of your stand mixer, combine all the dry ingredients (flour, cocoa powder, sugars, baking soda, cinnamon (if using), and salt. Using a flat beater, combine the ingredients for a few seconds. Add the oil followed by the buttermilk and beat on medium to medium high for about 1 1/2 to 2 minutes. The mixture will become a little lighter and airier as air becomes incorporated it.<br />
In a separate container, combine the eggs, vanilla, and prepared coffee. Whisk a bit to blend. Then pour the egg/coffee mixture into the bowl of the stand mixture and mix the batter until all of the ingredients are well incorporated and uniform in consistency. Make sure to scrape the sides of the bowl while doing this. The consistency of the batter will be very thin - kind of like a very thick buttermilk. Pour the batter into the prepared muffin tin liners about 2/3 full. Bake for 20-22 minutes or until a toothpick inserted into a cupcake comes up clean.<br />
Let these cool on a wire rack until you are ready to fill them.<br />
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<i>Making the buttercream:</i><br />
In a clean (no grease, whatsoever) bowl of your stand mixer, place the egg whites and sugar. Place it over a bain-marie on your stove and let the water come to a simmer, gently whisking the egg-sugar mixture. Bain-marie is just a French term meaning to heat something up using indirect heat from boiling water. When the egg mixture reaches 140*F, take it off the bain-marie and attache it to your stand mixer. Beat the whites with the whip attachment until tripled in volume, resembling a white fluffy meringue cloud. Cool the meringue as it is whipping. I like to place bags of frozen vegetables around the base of my mixer to aid in the cooling process.<br />
Once the meringue is completely cooled to room temperature, switch to the paddle attachment and add your butter piece by piece until all of it is added. It may look soupy or curdled along the way but ultimately it will come together. Add the vanilla and salt and peanut butter and mix until incorporated. Place the stand mixer bowl holding your frosting in your fridge if you are planning on frosting the cupcakes within the hour. If you plan on frosting much later, keep your frosting in an airtight container in the refrigerator. When you are ready to use it, place the contents into the bowl of your stand mixer and beat it all together again until the it is the consistency of buttercream. <br />
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<i>Cupcake assembly:</i><br />
Using an small spoon, dig out a hole into each cupcake. This is where the caramel will sit. Eat the scraps. You deserve it. :-) Then, using a teaspoon, slowly spoon the caramel into each cupcake until it is flush with the top of the cupcakes. Place your frosting in a bag with a decorative tip and pipe a swirl atop each cupcake. Top the cupcakes with the crushed honey roasted peanuts. Enjoy with a tall glass of milk!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-87916414916169613692012-12-29T08:37:00.001-05:002012-12-29T08:37:32.962-05:00Basics: Pudding CookiesThe holidays are in full swing and so far this year, I've made close to 2000 cookies - for gifts, parties, and just because it's <i>that</i> time of the year. Cookie time.. it brings on an intense urge to bake none other than cookies, for some strange reason (possibly to please that jolly old man in red when he comes to deliver your goodies under the tree). You may think this is normal for me, since I'm always baking. But quite honestly, I personally don't bake too many cookies throughout the year. I am definitely more of a cake baker. So, I use the holidays to make up for the rest of the year and bake dozens and dozens of different types of cookies.<br />
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Using prepared ingredients in baking can be very useful at times, as in the case of pudding cookies. It's basically a cookie made with a packet of <a href="http://www.kraftbrands.com/Jello/products/pudding/pudding-desserts/" target="_blank">Jell-o Instant Pudding</a> powder. These puddings prepared as directed on their packages always seem a bit plain-jane for my tastes. But throw them into cookie dough or cake batter and voila! They give your treats an added oomph, which is why you'll always find these little boxes of pudding mix in my pantry. My favorite flavors to add into my desserts thus far are Pistachio, Cheesecake, White Chocolate and of course, Vanilla and Chocolate.<br />
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The other day while perusing my favorite aisle of the grocery store, I found a seasonal variety of Jell-o Instant Pudding - Candy Cane! I picked up a box along with another seasonal flavor, Gingerbread - more on that in another post.<br />
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The cookies photographed here, my Wintry Minty Chocolate Chip Pudding Cookies, were inspired by Kraft's recipe for pudding cookies. These cookies use the below recipe with Candy Cane Jell-o Instant Pudding Mix along with Andes Mint Chips (1 cup) and semi-sweet chocolate chips (1/2 cup) as the add-ins. These are subtly minty and encompass the perfect textural qualities you want in a chocolate chip cookie - chewy on the inside with a thin crispy exterior. And because of the addition of the packet of pudding mix, these cookies stay chewy and moist for days!<br />
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You can make these cookies with any pudding flavor you like! I would suggest the Vanilla or White Chocolate flavor if you are going to be adding the mint chips to the dough. If you just want a traditional chocolate chip cookie, use the Vanilla Instant Pudding with regular semi-sweet chocolate chips. The variety of cookies you can bake are endless. Be creative - throw together different pudding flavors and add-ins and come up with your very own signature pudding cookie!<br />
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<u><b>Basic Pudding Cookies</b></u><br />
(inspired by <a href="http://www.kraftrecipes.com/">kraftrecipes.com</a>)<br />
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1 c unsalted butter, room temperature<br />
3/4 packed light brown sugar<br />
1 package Jell-o Instant Pudding Mix<br />
2 eggs<br />
1 t vanilla extract<br />
2 c all-purpose flour<br />
1 t baking soda<br />
1 1/2 c add-ins (chocolate chips, nuts, chopped dried fruit, chopped candy bars, sprinkles, etc)<br />
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Preheat your oven to 350*F. Line a baking sheet with parchment or a Silpat.<br />
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy - about 2 minutes. Add the pudding mix until fully incorporated. Add the eggs, one at a time, and then the vanilla until they are well mixed into the batter.<br />
In a separate bowl, whisk together the flour and baking soda. Slowly add this to the wet ingredients and mix until just incorporated, taking care not to over-mix. Remove the bowl from the mixer, add your add-ins and fold them into the cookie dough. Using a 2T cookie scoop, drop the dough onto the prepared cookie sheet roughly 2" apart. These cookies will spread in the oven, however, I like to press the dough down and flatten them a bit with my hands before I bake them. <br />
Bake the cookies for 10-12 minutes, taking them out when the edges have browned. Let them sit on the cookie sheet for about 5 minutes and then transfer them to a cooling rack until they are cooled completely. These cookies will keep in an airtight container for 5 days. Enjoy!<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6449468707484796940.post-58938016311076898002012-12-23T07:47:00.000-05:002012-12-23T07:47:28.413-05:00Quick Tip: Breakfast Pocket PastriesI categorized this recipe under quick tips, as it is such a cinch to make that you can roll, cut, fill, and bake these babies in about 12 minutes.<br />
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Store-bought Pop Tarts, you know the ones - they're chalky and taste incredibly processed. Yes, they're quick to prepare - just pop them in your toaster - but that's about the only positive point to this breakfast item.<br />
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The idea of a pop tart is wonderful, though - flaky, buttery crust enveloping sweet fillings such as jams, chocolate or Nutella. And as much as I'd love to make the whole thing from scratch, these days I just don't have the time. So, here's a quick alternative. <br />
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In 10-12 minutes, you can have pocket pastries filled with anything you'd like! Plus these are so easy to make, your kids can do it and be thoroughly pleased with themselves as they are eating them, as my 5-year old son was yesterday. I must say, he's got the crimping down to a science. <br />
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<u>Easy Baked Pop Tarts</u><br />
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1 package (1/2 box) refrigerated pie crust (NOT the frozen kind)<br />
1 egg<br />
Jam, Nutella, or other filling<br />
Flour, for dusting<br />
Sprinkles, for decorating (optional)<br />
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Turn on your oven to 450*F. Dust your counter with flour and unroll the pie crust. Using a rolling pin, roll the dough, applying some pressure to thin it out just a bit. Cut the largest rectangle you can out of it. Then, cut several smaller rectangles out of this. I made mine about 4"x3" each but they can really be any size you'd like them to be.<br />
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Place a tablespoon of filling in the middle and spread it to within 1/2" of the borders of the crust. Do this for 1/2 the rectangles.<br />
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Mix the egg with 1 T of water to make an egg wash. Then lightly brush the egg wash along the 1/2" perimeter of the rectangles with filling. Take a rectangle without filling and place it right on top of the filling, making sure to crimp the edges with a fork. <br />
Dock the tops of the tarts with a fork to allow air to escape from the pockets during baking.<br />
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Then brush the tops with egg wash and decorate with sprinkles if you so desire. Place the stuffed rectangles on a Silpat- or parchment-lined tray about 1 1/2" apart.<br />
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Bake them in your oven for 9-10 minutes or until the dough is lightly browned on the edges. When they are done, take them out of the oven and let them cool for about 10 minutes before eating.<br />
Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-35151587349042731342012-12-18T06:55:00.000-05:002012-12-18T06:59:11.475-05:00Orange Chocolate Snowballs and the Cookie CrazeIt's been a while since my last post and for good reason. Last week was spent baking around 1000 cookies for my dearest friends' and family's holiday gifts that I sent out at the end of last week. This year it took me ages to come up with the quartet of goodies I'd be sending, but finally it took shape and I made these four items:<br />
1. Chocolate Mint Buttons - chocolate sugar cookies infused with mint, frosted with mint cookie icing, decorated in holiday colors.<br />
2. Cranberry Orange White Chocolate Biscotti - a hit last year, I thought my friends would appreciate it popping up in their gift baskets again this year.<br />
3. Holiday Marshmallows - homemade vanilla marshmallows in a red and white swirl for the season.<br />
4. Molasses Spice Cookies - delicious, chewy, spicy cookies deepened in flavor with molasses and rolled in sugar.<br />
Riding the cookie train, on Saturday evening I had a small cookie swap with a couple of friends. It was fun, the treats were delicious. I made two treats to partake in the swap - White Chocolate Mocha Cake Balls and Cinnamon Roll Cookies. I initially wanted my cake balls to taste like tiramisu, but the end product tasted more like a white chocolate mocha. These recipes will be posted as soon as I come up for air.<br />
Something in the air gets us in a cookie mood come Christmastime. I can't help by run to my KitchenAid and start mixing up dough at least once a day to try a new recipe or bring back a tried and true holiday favorite.<br />
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This year was no different, because after a week full of baking cookies, I'd have thought I'd be sick of them by now, but not yet. Yesterday, I made another cookie - a delicious, delicate orange-scented nutty snowball studded with chocolate chips.<br />
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If you think snowball cookies are a bit on the bland or boring side, try this recipe. The orange and nuts and chips make for a burst of flavor in its one bite. I used walnuts and pecans, but you can use any combinations of toasted nuts, citrus zest, and chips that you desire.<br />
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Tossed in confectioners' sugar while still warm, they become little snow-covered gems of delight for the season.<br />
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<u>Orange Chocolate Snowballs</u><br />
(Recipe by Leelabean)<br />
<br />
2 1/2 c flour<br />
2 1/2 c confectioners' sugar, divided <br />
1 1/4 t baking powder<br />
1/2 t salt<br />
2 sticks (1 c) unsalted butter, room temperature<br />
1 egg<br />
1 t vanilla extract<br />
zest of 1 orange<br />
3/4 c toasted nuts (I used walnuts & pecans)<br />
3/4 c mini semi-sweet chocolate chips<br />
<br />
In a mini-food processor, grind up the nuts until they resemble coarse meal. Set this aside. In a large bowl, combine the flour, ground nuts, baking powder, and salt and whisk together. In the bowl of a stand mixer, cream 1 1/2 c confectioners' sugar and butter until light and fluffy - about 2 minutes. Then add the egg, vanilla, and zest of an orange. Blend well. Slowly add the dry mixture to the wet ingredients and mix until just incorporated. Fold in the chocolate chips.<br />
Wrap this dough in plastic wrap and store it in the fridge until cold and firm throughout (at least a couple of hours). This dough can be made up to 2 days ahead. When you are ready to bake, heat your oven to 375*F. Pinch off pieces of dough that are the size of about 2 teaspoons and roll into little balls. Place them on a parchment lined cookie sheet about 1 1/2" apart from each other. Bake them in the preheated oven for around 8 minutes. It could be a minute or two more or less depending on your own stove. They will turn the slightest light brown on the bottoms when they are ready. Let them cool on the cookie sheet for about 2 minutes. <br />
In a small bowl, put in the reserved 1 c confectioners' sugar. In groups of 5 or so, toss the cookies in the confectioners' sugar until well coated and place back on the cookie sheet to fully cool. Store in an airtight container at room temperature for about a week. Make sure to put some of these out on a plate for Santa on Christmas Eve. :-)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-50422719167931170102012-12-09T19:31:00.000-05:002012-12-09T19:31:15.620-05:00Superhero Birthday Party!About a month ago, one of my friends asked me to make her son's 4th birthday cake decorations - that's right, decorations. Not the cake, not the cupcakes, just the decorations. I thought this was such a great idea, especially for those who like to bake and want the look of a custom cake but may not have the time or experience of making such detailed and labor-intensive decorations.<br />
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Her son, quite the little superhero himself, wanted his party to have a superhero theme. And not just any superhero, but quite nearly all the superheros! It was such fun for me to create these little medallions that would go atop the cupcakes my friend would make for his birthday party. I have to be honest, I didn't know many of the logos belonging to these superheros, but a quick <a href="http://www.google.com/" target="_blank">Google</a> search took care of that.<br />
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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://4.bp.blogspot.com/-o2TDjsT2nFY/UMUqQAJ56lI/AAAAAAAACDs/XwEjWrBG48s/s1600/IMG_6373+All+Heros.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-o2TDjsT2nFY/UMUqQAJ56lI/AAAAAAAACDs/XwEjWrBG48s/s640/IMG_6373+All+Heros.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top row (left to right): Green Lantern, Spiderman, The Hulk, Flash Gordon. Bottom row (left to right): Captain America, Batman, The Incredibles, Superman.</td></tr>
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These superhero medallions were created during the week Sandy hit. We had no power that week and making these medallions was a great way to spend the sunlit days. And since they required no baking or refrigeration, it was quite perfect.<br />
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<tr><td class="tr-caption" style="text-align: center;">Onomatopoetic words</td></tr>
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I've made and blogged about these fondant medallions before, both <a href="http://leelabeancakes.blogspot.com/2012/10/kid-bites-decorating-cupcakes.html" target="_blank">here</a> and <a href="http://leelabeancakes.blogspot.com/2012/09/cupcake-medallions.html" target="_blank">here</a>. They are proving to be such a versatile adornment to cupcakes and can really fit in with any theme. <br />
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It was such a pleasure to be responsible for such a fun, memorable part of this special little boy's very special day. Thanks for the opportunity, guys.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EkwPlbalcJg/UMUrw9MBO7I/AAAAAAAACD0/flsC2s3hU30/s1600/IMG-20121202-00492+On+Cupcakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-EkwPlbalcJg/UMUrw9MBO7I/AAAAAAAACD0/flsC2s3hU30/s640/IMG-20121202-00492+On+Cupcakes.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend's home-made cupcakes topped with my fondant medallions.</td></tr>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6449468707484796940.post-1641707335331384792012-12-01T06:34:00.000-05:002012-12-01T06:34:01.609-05:00Peanut Butter Caramel DipCondensed milk is one of those things, I pull out to use for a recipe, hoping there will be some left over to enjoy with a spatula. It's sweetened reduced milk that has a creamy, lightly caramelly flavor and it is used in such recipes as fudges, pies, and to sweeten beverages to name a few. It takes the place of milk when a richer result is desired. A while back I did a <a href="http://leelabeancakes.blogspot.com/2011/12/cookie-swap-recipe-3-dulce-de-leche.html" target="_blank">post on Dulce de Leche cookies</a>. Dulce de Leche is made by cooking condensed milk until it caramelizes and if you haven't tried it, you must. Dulce de Leche is amazing. It's like a more complex, exotic version of caramel. In fact, the holidays are just around the corner. Add <a href="http://leelabeancakes.blogspot.com/2011/12/cookie-swap-recipe-3-dulce-de-leche.html" target="_blank">Dulce de Leche cookies</a> to your cookie arsenal this year. They are simple to make and everyone will rave about them!<br />
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The recipe I am bringing to you today is for a simple dip. This Peanut Butter Caramel Dip is delicious and uses condensed milk as its base. My children absolutely love it with some crisp apples but it would be equally satisfying with a banana, over ice cream, or even sandwiched between some bread! <br />
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Forget all of that. When it's in the fridge, I can't walk by without taking a spoon to it. It's just that good. It's simple to make and keeps well in the fridge. Try this today, for your kids.. for the fruit going south in your kitchen.. for you.<br />
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<u><strong>Peanut Butter Caramel Dip</strong></u><br />
(Created by Leelabean)<br />
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1 can sweetened condensed milk (you can use fat-free)<br />
1/2 c smooth peanut butter<br />
1 t vanilla extract<br />
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Mix the condensed milk and peanut butter in a saucepan. Heat them on the stove over a medium flame. Continue to cook, mixing all the while with a wooden spoon, for about 5 minutes or until the mixture starts to boil. Continue mixing and once the mixture has been bubbling for about 1 minute, remove it from the heat and add the vanilla extract. Stir to combine. Let the dip cool and then store in an airtight container in the fridge for up to 1 week. To loosen the dip, you can microwave it for a few seconds.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-86947386050180217732012-11-21T17:08:00.007-05:002012-11-21T17:08:50.418-05:00Thanksgiving, 2012: Coconut Curry Butternut Squash SoupSoups are a great way to start a dinner. They get your taste buds warmed up for the big meal and refresh you at the same time. This soup is warm and cozy. Butternut squash, a popular holiday vegetable, is quite simple in flavor so the curry and spices added to this soup make for a nicely complex starting dish. Adding coconut milk substantiates it quite a bit - so this soup could easily double as lunch with a light salad or a sandwich on the side. <br />
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I found it to be a perfect start to my Thanksgiving feast this year as temperatures are dropping quite rapidly in the Northeast and soup is just the thing for this heartwarming celebration. If you like spices, please try this! If you like soup, you must try this! If you are fond of butternut squash, definitely make this!! You will love it! It's not overly spicy... it's really quite perfect... All the spices round out so nicely and fit like they were meant to be together. Top it with a dollop of sour cream or creme fraiche or eat it alongside some buttered crusty bread for a mouthful of Fall.<br />
You could easily swap the butternut squash out and sub in pumpkin for an equally fantastic soup!<br />
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<u>Coconut Curry Butternut Squash Soup</u><br />
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<em>Yield: 8 generous servings</em><br />
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1 1/2 medium-sized butternut squash<br />
4 T extra virgin olive oil, divided<br />
1 c red onion, chopped<br />
1 c carrot, chopped<br />
1 c celery, chopped<br />
2 t curry powder<br />
1 1/2 t cumin, round<br />
1 t ginger, ground<br />
1/2 t cinnamon, ground<br />
salt & pepper, to taste (I used 3 t salt and 1/4 t pepper)<br />
4 c chicken stock<br />
1 13.5oz can coconut milk<br />
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Wash, peel, and cut up the squash and lay them in a roasting pan. <br />
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Toss it with 2 T extra virgin olive oil, some salt and pepper. <br />
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Roast the squash at 400F for about 1 hour, or until a knife pierced into the largest piece quite easily with no resistance, indicating it's cooked through. <br />
In a large saucepot, heat up the remaining 2 T olive oil. Add the onion, carrot, and celery and cook for 5 minutes until the vegetable begin to brown. Add the curry powder, ground cumin, ground ginger, and cinnamon and mix, coating all the vegetables. Cook this for 2 minutes. This will toast the spices, allowing them to become more fragrant and flavorful. <br />
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Add the roasted squash to the pot and mix with the spiced vegetables to coat. Season as needed. Saute for another 5 minutes. <br />
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Then add the chicken stock. The liquid should just cover the squash. <br />
Bring this to a boil and then cover and let simmer for 20 minutes. <br />
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Using an immersion blender, blend your soup until its smooth and no lumps remain. Season to taste. <br />
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Serve, piping hot with croutons, some crusty bread or a dollop of sour cream or creme fraiche. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-15780150882192612722012-11-20T23:00:00.002-05:002012-11-20T23:00:22.625-05:00Thanksgiving, 2012: Hassle-Free Apple Cider GravyAh, gravy... Creamy, smooth, and the perfect mate to turkey, gravy is a must at the Thanksgiving table. It's just timing that seems to be a problem. It's 4pm on Thursday and everyone's famished and waiting for the much-awaited Thanksgiving dinner. You pull the turkey out of the oven. All the other sides are waiting patiently at the table. The turkey gets set aside to rest for 15 minutes, and all is well. But wait... the gravy! Just when you think things are winding down after a full day in your kitchen, you realize you need to collect the juices from the turkey, separate the fat out and create your gravy masterpiece - the gravy that will take your turkey to levels of greatness! For a condiment, it sure packs on the pressure.<br />
Well, I've got a solution. Why do things last minute? I find myself telling my daughter this like a broken record and realized that yes, that applies to gravy, too! I'll just make my gravy a few days early and save myself the hassle, hence Hassle-Free Apple Cider Gravy. I chose apple cider gravy because I love the tart flavor paired with the mellow turkey and sharper, sweet flavors of cranberry sauce. Plus I always have apple cider on hand during the holidays as my daughter adores it.<br />
Here's the recipe. Give it a try. This gravy is light, tangy, and lovely. You can make it up to two days ahead of time and refrigerate it. Once you're ready to serve it, heat it gently on the stove, until warmed through and there you have it. Now you can relax when your turkey comes out of the oven on Thursday... Dinner is served. <br />
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<u>Hassle-Free Apple Cider Gravy</u><br />
(Inspired by <a href="http://bakedbree.com/no-drippings-gravy" target="_blank">No-Drippings Gravy from Baked Bree</a> blog)<br />
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6 T butter, unsalted<br />
6 T all-purpose flour<br />
3 c chicken stock<br />
1 c apple cider<br />
1 T apple cider vinegar<br />
1 T thyme<br />
1 t salt, or to taste<br />
1/4 t pepper, or to taste<br />
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Melt the butter in a saucepan over a medium flame. <br />
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Add the flour and whisk for about 2 minutes to form a roux.<br />
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Slowly pour in the chicken stock and apple cider as well as the apple cider vinegar. Whisk until well combined. <br />
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Continue to whisk until the gravy comes to a boil. At this point, the gravy will begin to thicken. Add the thyme and season with salt and pepper as desired. Continue to whisk for another minute. <br />
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Take the gravy off the heat. Serve warm or refrigerate in an airtight container for up to 2 days. Warm the gravy over the stove just before you are ready to serve it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-66204991611230155792012-11-20T16:33:00.000-05:002012-11-20T16:33:01.616-05:00Thanksgiving, 2012: Absolutely Perfect Cranberry SauceI was browsing the web for some inspiration for my cranberry sauce and came across this <a href="http://amuseinmykitchen.com/2011/11/16/julias-cranberry-sauce/" target="_blank">page</a> and a much admired recipe which came from the well-known Julia Child. It seemed like something akin to the cranberry sauces I've made in the past - the same flavors, basically. But I was feeling a little adventurous and decided to throw in some more flavorful ingredients to take it up another notch. And wow, this sauce turned out amazing!<br />
It was such a delight to work with these beautifully, crimson little jewels. <br />
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This sauce is so much richer, tastier, and fresher than its canned counterpart. So if you are a canned cranberry sauce kind of cook, please do try this sauce. It's a few extra minutes in the kitchen, but it's worth every minute and tastes absolutely perfect!<br />
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<u>Absolutely Perfect Cranberry Sauce</u><br />
(Inspired by <a href="http://amuseinmykitchen.com/2011/11/16/julias-cranberry-sauce/" target="_blank">Julia's Cranberry Sauce from A Muse in My Kitchen</a> blog)<br />
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2 bags of fresh cranberries, rinsed and picked over<br />
1 c light brown sugar, lightly packed<br />
1 c granulated sugar<br />
1/2 c orange juice<br />
zest of 1 1/2 oranges<br />
1/2 t cinnamon, ground<br />
1/2 t vanilla beans, ground OR 1/2 t vanilla bean paste OR 1/2 t vanilla extract<br />
pinch of cloves, ground<br />
2 t candied ginger, minced<br />
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Make sure all your cranberries are well washed and picked through for stems and berries gone bad.<br />
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Combine all the ingredients into one pot on your stovetop.<br />
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Heat on medium-high until most of the cranberries have popped, stirring on occasion. This will take roughly 10 minutes. <br />
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Once this happens, the mixture will start to thicken. Turn the heat to low and simmer until the cranberries take on a jam-like consistency, about 5 more minutes. Turn off the heat. <br />
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Serve warm or store in an airtight container in your fridge for up to 3 days. Reheat when you are ready to eat. Enjoy! It's such a perfect accompaniment to Thanksgiving turkey!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6449468707484796940.post-92031455788862874242012-11-20T15:41:00.000-05:002012-11-20T15:41:24.852-05:00Quick Tip: Using Dried Vanilla BeansVanilla beans can get quite dry and hard when left in your pantry for an extended period of time. They get so hard that there isn't much you can do with them except throw them into your sugar to make vanilla sugar. But what after that? There are hundreds of vanilla seeds within these pods that are just begging to be used! Well, here's another tip for using up these very valuable beans:<br />
Place dry vanilla beans in a coffee grinder and grind away until you have a fine powder. This is vanilla powder and can be used to flavor your cakes and other baked goods (it gives a nice vanilla-speckled look to the finished product). You can also use it in savory recipes that require vanilla, such as the one for my Absolutely Perfect Cranberry Sauce, part of my 2012 Thanksgiving Menu.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-12119778088348455182012-11-20T14:42:00.000-05:002012-11-22T06:53:28.767-05:00Our Thanksgiving Menu, 2012This year, I am hosting Thanksgiving for two families in addition to my own husband and kids and I'm very <strike>excited</strike> <strike>anxious</strike> thankful to be cooking for so many people! I do love to cook for others and what's better than cooking for friends on the biggest cooking day of the year?!<br />
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So today, I'm posting my menu to let you in on what I've come up with. I've scoured my many cookbooks, the web, as well as my own recipes and voila! It's a Thanksgiving menu that I'm proud of and one I hope will be a raving success. It includes a brined turkey, deliciously decadent sweet potatoes that really seem more like dessert than a side dish, and a cheesy broccoli gratin! Desserts are aplenty, with three to choose from. Heck, who needs to choose on Thanksgiving - just have them all! <br />
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<strong><u>Leelabean's 2012 Thanksgiving Menu</u></strong><br />
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<strong><u><em>Appetizers</em></u></strong><br />
Cheese Plate with Grapes and Chocolate Covered Dried Cranberries<br />
Smoked Salmon with Herbed Cream Cheese and Crackers<br />
Poached Shrimp with Cocktail Sauce<br />
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<strong><u><em>Soup</em></u></strong><br />
<a href="http://leelabeancakes.blogspot.com/2012/11/thanksgiving-2012-coconut-curry.html" target="_blank">Coconut Curry Butternut Squash Soup</a><br />
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<strong><u><em>Main Course</em></u></strong><br />
Good Eats Roast Turkey<br />
Ina Garten's Sausage & Herb Stuffing<br />
<a href="http://leelabeancakes.blogspot.com/2012/11/thanksgiving-2012-absolutely-perfect.html" target="_blank">Absolutely Perfect Cranberry Sauce</a><br />
<a href="http://leelabeancakes.blogspot.com/2012/11/thanksgiving-2012-hassle-free-apple.html" target="_blank">No-Hassle Apple Cider Gravy</a><br />
Amazing Dinner Rolls<br />
Cheesy Broccoli Gratin<br />
Brussel Sprouts with Crispy Bacon<br />
Nutty & Sweet Potato Casserole (also prepared nut-free to accommodate a friend's allergies)<br />
Roasted Garlic Mashed Potatoes<br />
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<strong><u><em>Dessert</em></u></strong><br />
Apple Pie Cupcakes with Biscoff Buttercream<br />
Pumpkin Spice Cheesecake with Caramel Sauce & Cinnamon-Vanilla Whipped Cream<br />
Chocolate Sheet Cake with Creamy Milk Chocolate Frosting<br />
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For the cheese plate, I've selected a few cheeses from my grocer's cheese case that I thought were unusual and fun to try. Pairing with these are some grapes and chocolate-covered dried cranberries. Smoked salmon has become such a hit with all my family members this past year, so I thought it should be part of Thanksgiving, as well. Together with an herbed cream cheese and a cracker or small toast, it's simplicity at its very best. The poached shrimp was a selection I put in my menu to ensure the kids had something they enjoyed eating. I paired that with a storebought cocktail sauce. Mixing storebought, ready-made items with homemade ones makes for a much easier preparation on the big day. There is no shame in doing so.<br />
I've never brined a turkey but have heard wonders of the process. So this year, I thought I'd give it a go. A long-standing fan of Alton Brown, I saw his recipe for a Good Eats Roast Turkey and with a rating of 5 stars and 4000+ reviews (!!), it was a no-brainer. This was the turkey I would cook this year. Sticking to the Food Network trend, Ina Garten's Sausage & Herb Stuffing seemed perfect to us. We usually make a sausage stuffing with apples and since this had both ingredients, we are giving it a try. Cranberry sauce out of a can is boring, in my opinion, though as I said before, buying a can to save yourself some time and sanity is worth it. This year, we opted to use fresh cranberries and throw in a bunch of goodies to make it special. Fresh cranberries mixed with big flavor ingredients such as orange zest, ginger, and vanilla can brighten up the flavor quite a bit. <br />
The make-ahead cider gravy was chosen because it's so quick and easy to prepare, tastes delicious, and is much healthier than the traditional gravy made from drippings. The stress of getting the turkey out of the oven, then having to prepare a gravy by separating fats, etc, etc, and at the same time getting the table and the other dishes ready for dinner is not how I like to celebrate Thanksgiving - running around my kitchen like a turkey with it's head cut off! So this year, I opted to make my gravy 2 days before Thanksgiving and store it in my fridge and simply reheat just prior to sitting down to dinner. <br />
The Dinner Rolls I chose look absolutely gorgeous and I have been wanting to try them for quite some time. Buttery, golden brown, and beautifully presented, it seems the perfect dinner roll for such a grand holiday. <br />
When deciding on vegetables to accompany the turkey, I wanted to stay away from my usual side, which is roasted vegetables that roast under the turkey to get a lovely, caramelized, slightly charred flavor. This year, I chose something a little different. Cheesy Broccoli Gratin looked warm and inviting, something the kids (both young and old) could really go for. It helped that when I asked my husband to buy some broccoli for dinner one night, he bought me a monster bag of broccoli from Costco. :-) Brussel Sprouts with Crispy Bacon is a more traditional dish but I couldn't deny roasted vegetables altogether... Brussel sprouts get so sweet and scrumptious in the oven, though I don't think the little kids are going to go for this one.<br />
Lastly, my Nutty and Sweet Potato Casserole is sheer decadence. Baked sweet potatoes are paired with eggs, milk, sugar, some flour and spices to create a custardy sweet side which is taken way over the top with a Brown Sugar Pecan Streusel. This is a must-have at any Thanksgiving or holiday celebration!<br />
For dessert, I wanted to stay true to seasonal flavors - apples & pumpkins. So I am making my special <a href="http://leelabeancakes.blogspot.com/2011/09/apple-pie-cupcakes.html" target="_blank">Apple Pie Cupcakes</a> - brown butter cupcakes filled with oozy apple pie filling topped with a rich Biscoff buttercream. Mmmm, I can't wait to have one of those. Secondly, trying to stay away from pies this year, I am making a Pumpkin Spice Cheesecake complete with a Gingersnap Crust. This is heaven on a plate as it is, but I am topping this delectible cheesecake with a sultry caramel sauce and cinnamon-vanilla whipped cream. Lastly, to please the children, and let's face it, what's dessert without chocolate, I'm making a Chocolate Sheet Cake with a classic Milk Chocolate Frosting. Simple, divine.<br />
I will be posting these recipes as well as links to their inspirations and origins in the coming days. I am hoping they all turn out lovely and play a part in making for a truly memorable Thanksgiving this year.<br />
Wishing you a very heartwarming and scrumptious Thanksgiving with your family, friends, and loved ones!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6449468707484796940.post-19751161561524821832012-11-13T06:07:00.000-05:002012-11-13T06:07:31.620-05:00A Frankenstorm HalloweenHello, everyone. It's been a while since my last post and as much as I've missed posting about the sweet offerings of my kitchen, my break has been warranted. You see, my family and I live in New Jersey and Sandy ferociously plundered through our home state en route to historical disasterous grandiosity a couple of weeks ago. This hurricane whipped through many East Coast states, leaving devastation in New York and New Jersey. My husband's and my childhood homes of Gerritsen Beach and Staten Island took some very major hits. Our college town of Hoboken withstood serious damage. As you can see, this storm affected us on a personal level. It's been the closest we've ever come to disaster. <br />
Still, lucky for us, our home in New Jersey braved Sandy with very minimal damage. Some of my friends and their families were not so lucky. <br />
While many of my friends and families suffered damages to their properties and belongings, no one was hurt, thankfully. Seeing the positive in rough times, I find that events like these bring people together in ways that no other can. Disasters, as tragic and unfair as they are, reveal such a beautiful side in the human race - bringing forth a true love and generosity, humility and thoughtful spirit. Setting aside all differences, these times seem to equalize us for a moment. <br />
The power in our house was out for 8 days. We realized that even though this made life slightly more difficult than usual, it was still just power - heat and light. Heat is a few extra sweaters and socks, maybe a hat and some gloves, sitting in front of a blazing fireplace. Light is a flashlight and some candles, daylight. <br />
Please consider giving freely whether by physically offering your help or donating to organizations with the goal of assistance and repair for Hurricane Sandy victims and areas. <a href="http://www.redcross.org/support/donating-fundraising/donations">American Red Cross</a> allows you to donate $10 to relief efforts by texting REDCROSS to 90999. You can also visit their <a href="http://www.redcross.org/support/donating-fundraising/donations">website</a> to learn more about their work and donate in other ways.<br />
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On a lighter note, Governor Christie declared Monday, November 5th a postponed Trick-or-Treating day for kids in New Jersey. In lieu of this, I am posting pictures from a Halloween cake I made earlier in October. I know this is a bit late and that we're all in heavy preparation for Thanksgiving now, but the storm partnered with a week-long vacation left me with no choice. I hope all of you trick-or-treaters didn't let the conditions put a damper on your spirits and that you had a candy-filled, fun Halloween!<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6449468707484796940.post-80538726659843097592012-10-21T08:15:00.000-04:002012-10-21T08:15:04.270-04:00Basics: Apple Pie FillingOk, I know all you guys go crazy apple picking, as I do, come September and October. It's hard not to pluck those ripe, juicy, gorgeously green and red apples from their branches. <br />
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And when you have kids with you, forget about it..! You inevitably come home with many more apples than you can imagine what to do with!<br />
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So what's there to do when you have baskets upon baskets of apples and have already made apple pie, apple bread, applesauce, and apple-just about everything else? You make apple pie filling, of course, and store it until the next time you have a hankering for apple pie, which may incidentally be at a time when freshly picked apples are not readily available. <br />
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This basic recipe will keep all those apples you picked safely tucked away in your pantry for up to a year, if <a href="http://nchfp.uga.edu/publications/publications_usda.html">canned appropriately</a>. These jars of homemade apple pie filling make wonderful, homey gifts for the holidays or any time of year. They're also a great addition to your summer picnic table. The key in this recipe is to cook the apples only slightly so that when you go to bake them, they will cook out completely without becoming mush. <br />
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Another key is to use an assortment of apples, which works well when you apple pick like we do - my kids and I throw all the apples in together and by the time we come home, can't tell a Jonathan from a Golden Delicious... :-)<br />
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Making this apple pie filling doesn't take long. The most wearisome part is actually peeling and slicing all your apples, which, let's face it, is cake (pun intended). The thickener I have used here is tapioca starch. Tapioca is a thickening agent and usually comes in the form of small, medium, or large pearls that need to be soaked to be edible. Tapioca starch is the ground-up, refined version and is an excellent substitute for cornstarch and other thickeners. Tapioca also happens to be gluten-free. <br />
This recipe is a staple if you love apple pie or need a place for your surplus of apples. Try it and you'll love it!<br />
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<strong><u>Apple Pie Filling</u></strong><br />
(adapted from <a href="http://allrecipes.com/recipe/Apple-Pie-Filling-II/Detail.aspx?prop31=4">allrecipes.com</a>)<br />
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<em>Yield: Makes a little more than 2 quarts of filling</em><br />
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13 c peeled, cored, & thinly sliced apples (use an assortment of types)<br />
2 c granulated sugar<br />
4 T tapioca starch<br />
1 t ground cinnamon<br />
2 t lemon juice<br />
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In a very large saucepan, mix the apples and sugar and turn the heat on medium-low. Start mixing until the juices begin to run from the apples and there is some liquid at the bottom of the pan. This will take about a minute or two. Keep stirring until all the sugar dissolves. This will take another few minute. Turn the heat to medium high and add the starch, cinnamon, and lemon juice and continue to mix until the liquid starts to thicken. Take the apples off the stove and spoon them into the prepped jars, filling them to within a 1/4" from the very top, taking care to leave no air bubbles. You can rid your cans of air bubbles easily by taking a narrow spatula or butter knife and running along the inner edge of the jar until no air bubbles remain. Make sure you pack the apples in really tightly.<br />
Place the lid on top and screw tightly. Continue the canning process. Once complete and cooled, you will have apple pie filling for any day of the year... no matter the season! The filling will keep, properly sealed, for up to a year in your pantry. Just pop open the lid, fill a pie crust with a quart of filling, top it with an additional crust and bake as you normally would an apple pie. If you are using storebought crust, the directions will be on the box. <br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6449468707484796940.post-57293796235761766982012-10-14T06:50:00.000-04:002012-10-14T06:50:03.767-04:00Basics: Chocolate Chip CookiesChocolate chip cookies are the cornerstone of American baking. Such a comfort food, it provides a sort of unadulterated pleasure that only a great chocolate chip cookie can serve up. There are so many types of chocolate chip cookies out there that we are more than familiar with, we've likely tasted the gamut. There's chewy, crispy, melt-in-your-mouth, cakey, to name a few. <br />
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I, like a lot of fellow chocolate chip cookie eaters out there, prefer the chewy interior paired with a slightly crispy exterior. Chew is a big factor in great cookies, in my opinion. <br />
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I found a pretty amazing recipe that I tweaked a bit to conform to my liking. The resulting cookie is a not-to-sweet base that is enhanced by its chocolate additions. I have realized that this is quite a factor in having a great tasting cookie - lessen the sweetness of the cookie itself and let the sweet additions do the talking. The cookie base is just a vehicle for these add-ins anyway. Also, while baking these cookies after letting them refrigerate in the fridge for at least 24 hours does bring about an awesome cookie, if you are highly impatient as I am, and need to bake these cookies asap, you can do so with a pretty amazing result. I only refrigerated half of my batch (the other half went in the freezer - who needs 30 chocolate chip cookies sitting on their counter??) for about two hours before I heard them calling my name. So, I preheated my oven and baked them and the 15 minutes it took for me to do that was trying enough on my patience. But, boy was it worth it.... However you eat these cookies - piping hot from the oven (I had to, of course), cooled to room temperature, dunked in milk or coffee, a day or two old, they are superb. The dark brown sugar in them really brings a deep caramelly flavor to the cookies and the nutmeg completes the chocolate chip cookie experience in a way I cannot describe in words. Tasting is believing, trust me. Just remember that a chocolate chip cookie is only as good as the quality of the additions you use, so try not to use your run-of-the-mill grocery store chocolate chips. This time around, I used chopped Dove chocolate bars (both dark and milk) and a handful of crushed Oreo cookies. When I say you need to make these, I am not kidding around. Do it. You won't be disappointed.<br />
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A note on the frozen 1/2 batch: I froze this batch without any add-ins because I couldn't decide what I wanted to use and didn't want the pressure of making that decision. So, when I'm ready to bake them, I'll bring the dough to room temperature, fold in whatever additions I feel like using and then bake off as normal. <br />
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My Favorite Chewy Chocolate Chip Cookie <br />
(Inspired by and slightly adapted from <a href="http://bravetart.com/recipes/ChewyChocolateChip" target="_blank">BraveTart's Chewy Chocolate Chip Cookies</a>)<br />
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<em>Yield: just under 2 lb dough (without add-ins) or about 30 1.5oz cookies (with add-ins)</em><br />
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12.5 oz all purpose flour *(see note below)<br />
8 oz unsalted butter, room temperature<br />
6 oz dark brown sugar (don't use light brown sugar!)<br />
3 oz white granulated sugar<br />
1 t baking powder<br />
1 t baking soda<br />
3/4 t salt<br />
1/4 t nutmeg, grated<br />
1 T vanilla extract<br />
1 egg + 1 egg yolk<br />
6 oz chocolate (I used a combination of milk and dark chocolate)<br />
10-15 Oreo cookies, crushed<br />
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In an electric mixer, mix the butter and sugars together until they come together in uniform consistency. This should take about 30-45 seconds. Do not "cream" the butter and sugars as you do not need that excess air in our cookies. Next, add in the baking powder, baking soda, salt, nutmeg, vanilla, and eggs. Mix well to bring together the dough, making sure to scrape down the sides of the bowl. Add the flour and pulse the mixer so as not to over-incorporate the flour and toughen the cookie. I like to take a spatula and mix by hand toward the end. Fold in any add-ins you wish to use. Divide the dough into two discs and wrap with parchment and plastic wrap. At this point, you can place the discs into a sealed plastic bag and freeze them for up to 6 months. Otherwise, refrigerate the dough for up to 24 hours. When you are ready to bake them, preheat your oven to 350F and set a rack in the middle position in the oven. Remove the dough from the fridge and pull off 1.5 oz portions, roll them into balls and place them on a parchment- or Silpat-lined cookie sheet. Press down on the cookie balls to flatten them a bit, while making sure to leave about 3" between each cookie as they will spread as they bake. Check the cookies after 10 minutes, making sure they are not baking too quickly. Then bake for an additional 2-3 minutes. The cookies are ready when they have set up around the edges with a lightly toasted color to them, while the center of the cookie still looks a bit soft and underdone. Take out the cookie sheet and let it rest on the counter until the cookies are fully cooled or throw caution to the wind and eat them hot! It may very well be worth the pain. Or be good and let them rest for 10 minutes. Then, eat them slowly and deliberately, enjoying every last bite. Enjoy!<br />
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*Note: If you don't own a <a href="http://amzn.to/UWYUW0" target="_blank">kitchen scale</a>, you should consider investing in one. They are fairly inexpensive (for around $20, you can find a <a href="http://amzn.to/UWYUW0" target="_blank">good one</a>). Baking is a science and measuring by weight is crucial to proper ratios and consequently, high quality baked goods. Unknownnoreply@blogger.com0