tag:blogger.com,1999:blog-22227980000535675232024-02-08T19:23:18.886+00:00The Ginger Snap!Anonymoushttp://www.blogger.com/profile/03797614508976843952noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-2222798000053567523.post-22270635292515412712014-11-21T16:15:00.003+00:002014-11-21T16:20:06.058+00:00Individual Pear Galettes <div style="text-align: left;">
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<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Well hello there! It has been a long 7 months since my last submission. I thought it was about time I jump back on the blog bandwagon because I really did it enjoy it. It's a place where I can share what I am doing from day to day in the kitchen and hopefully encourage others to do the same. The recipe that I am posting is a combination adapted from two different sources. I made individual pear galettes using <a class="g-profile" href="https://plus.google.com/118376983778330865699" target="_blank">+Food52</a>'s recipe and I used my favorite dough recipe (link will be at the bottom for both). I changed a couple things with each recipe but for the most part they are solid recipes. Right now galettes are my favorite thing to make. You can chunk a bunch of fruit or veggies or even meat in your crust and fold it all up....and bam! It's magic; magic that is addictive. Anyway, I hope you enjoy the recipe & my return. Happy baking! </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*Makes:<span style="font-weight: normal;"> 4 individual galettes</span></span></h4>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients </span></h4>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: normal;">For crust: </span></span><ul class="ul1">
<li class="li1"><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">2 Tablespoons plain Greek yogurt</span></span></li>
<li class="li1"><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">2 Tablespoons ice-cold water</span></span></li>
<li class="li1"><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup all-purpose flour</span></span></li>
<li class="li1"><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">¼ cup yellow corn meal</span></span></li>
<li class="li1"><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon soft brown sugar</span></span></li>
<li class="li1"><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">¼ teaspoon sea salt</span></span></li>
<li class="li1"><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">7 Tablespoons cold unsalted butter, cubed</span></span></li>
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<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">For filling:</span></span><ul>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">3 medium pears, ripe but still firm</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp soft brown sugar</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp lemon juice</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp vanilla</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp cinnamon</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp ginger</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 pinch salt</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup pear jam</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 egg, for egg wash</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp soft brown sugar, to finish</span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: normal;">For pear jam: </span></span></h4>
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 medium pears</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp caster sugar</span></li>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Directions</span></h4>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>To make the crust, in the bowl of a food processor fitted with the metal blade, combine the flour, cornmeal, sugar and salt; pulse a few times to mix well. Add the butter, and pulse until the mixture appears coarse (like breadcrumbs). Add the yogurt and water to the flour mixture, pulsing just until the dough comes together. Do not over mix. Turn the dough out, shape into a disk, wrap in plastic, and chill in the refrigerator for 1-2 hours, or up to one day. The dough rolls easiest when cold, but not hard. If chilled for a day, let dough stand at room temperature for 10 minutes or so to soften slightly prior to rolling.</span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">Step 2:</b><span style="font-family: Georgia, 'Times New Roman', serif;"> To make your pear jam, peel, core, and cut up 2 pears and place in a big enough pot. Add 2 tbsp of water and 1 tbsp of caster sugar. Turn the stove on med-high heat. Let it cook for a good 20-30 minutes until the pears are soft. Place them in the food processor to puree them and pour back into the pot. Turn the heat down to medium low and let them cool for another 10 minutes while you create your filling.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>Line a baking sheet with parchment paper or foil (make sure to use butter or cooking spray so the galettes don't stick to the foil). Peel, core, and thinly slice the pears. Toss the slices with the </span><span style="font-family: Georgia, 'Times New Roman', serif;">sugar, lemon juice, vanilla, spices, and salt.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>On a lightly floured surface, separate your dough into 4 sections. Roll out one piece of the pie dough into a roughly 12-inch circle about 1/8-inch thick. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Transfer the dough to one of the prepared baking sheets. Spread one tbsp of your pear jam onto each dough center, leaving a 1/2-inch border around the edges. Arrange a handful of the pear slices over the top in a decorative pattern. Fold the edges of the dough over the pears and press gently to seal the dough together. Put the baking sheet in the freezer for 25 minutes, or until very firm.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>While the tarts are chilling, preheat the oven to 425F (220C) and whisk the egg in a small dish.When you are ready to bake, brush the edges of each tart with egg wash and sprinkle with soft brown sugar. Bake the tarts, rotating the pans halfway through, until they are deep golden brown and crisp, 25-30 minutes. Cool slightly and serve warm. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Thanks for stopping by!</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*Adapted recipes from http://cakewalkr.com/rustic-plum-galette/ AND http://food52.com/blog/11733-how-to-make-easy-individual-pear-galettes#WlqQyI:tYu</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-62558108669964205122014-04-11T12:51:00.003+01:002014-04-11T12:52:27.250+01:00Mini Peach & Blueberry Upside Down Cakes<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I was watching 'The Great British Bake-off' (season 3) and they were making upside down cakes. They were able to choose whatever combination they desired and it had me thinking. I have never made nor tasted an upside down cake! I had just purchased some blueberries (to make blueberry compote which would then be used to pour all over pancakes) and peaches, so I decided to make mini peach and blueberry upside down cakes made using ramekins! These were seriously so good and I can't wait to try different fruits and ingredients in the future. Give it a shot!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 12 mini cakes</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">9 tbsp butter, divided</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (170g) dark brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 medium peaches, peeled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">9 tbsp ground ginger or ginger powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cup (200g) all purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (200g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cup (360g) buttermilk, room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">24 blueberries, 2 for each cake (or more if you want!)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Powdered sugar for dusting on tops</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>Preheat oven to 350F/180C. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Divide 3 tbsp of butter between 6 ramekins or 6 tbsp of butter between 12 ramekins (I only had 6, so I did 2 sets or batches of 6). You should have 3 tbsp of butter left over for the batter. Melt that and set it to the side. Divide the brown sugar evenly between ramekins and scatter on top of the butter (I used about 1 large tbsp per ramekin). Remember this is for 12 cakes, so if you only have 6 ramekins you will have to save half for the next batch!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Cut your peeled peaches around the core and then slice them into smaller pieces, almost resembling a crescent moon. Place 2 pieces inside each ramekin on top of the brown sugar and butter. Then place 2 blueberries in the middle of the peaches and sprinkle with ginger (about a pinch each ramekin, not too much).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Make your batter. In a mixing bowl, whisk together your flour, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, granulated sugar, vanilla, and all of the melted butter (3 tbsp). Mix well and then add the wet mixture to the dry mixture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Once it is well mixed, pour the mixture in each ramekin (separate the mixture in half first, one half for these 6 and the other half for the next 6). Do 1 tbsp at a time and so that you get even amounts in each ramekin. Place on a baking tray and place in the middle rack of your oven. Bake for 20-25 minutes or until your thermometer reads 190F/85C. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Remove from the oven and allow to cool for at least 5 minutes. Using a butter knife, gently run the knife around the edges to help release if there is any cake stuck. Turn each upside down onto a plate or cooling rack and sprinkle with powdered sugar. Enjoy warm or cooled! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2222798000053567523.post-77294670815747791562014-04-07T14:31:00.003+01:002014-04-07T14:36:33.951+01:00Bite Size Pretzels with Cheddar Cheese Sauce<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">The past two weeks have been crazy busy. I decided to sign up for Betty's 2-week cookery course here in England and it was the best two weeks of my life. I learned so many new techniques and recipes. That is why I have been a little non-existent. BUT, I am now posting my pretzel bites I made a few weeks ago and am now wishing I had them right in front of me. These were a lot of work to make but oh so good, especially with the cheese sauce. If you are into pretzels and cheese and the whole shebang, check out this recipe! </span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2014/04/bite-size-pretzels-with-cheddar-cheese.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PAs_1N012o8/U0KliR-DJII/AAAAAAAAuaw/9-fFTbZU_Ec/w623-h830-no/IMG_9061.JPG" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>70+ pieces</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the pretzels:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (360ml) warm water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 tsp instant yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 1/2 cups (580g) all purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) butter, melted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Vegetable oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 cups water, for boiling</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup (85g) baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp butter, melted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Sea salt for sprinkling</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For cheese sauce:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (240ml) milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (160g) extra sharp cheddar cheese, shredded </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt & pepper for seasoning</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>To make the pretzels: In a large bowl, mix together the water, sugar, yeast, and salt. Add the flour and butter. Mix until well combined. Keep mixing and then knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place (I always put it over the radiator or heat the oven on low and turn it off and stick it in there) for 30-60 minutes or until the dough has doubled in size.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Step 3: </b>Preheat the oven to 425F/220C. Line 2 large baking sheets with parchment paper or foil (grease with butter if need be). Set aside. Bring the 8 cups of water and the baking soda to a rolling boil in a large saucepan or roasting pan.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br />Step 4:</b> In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into longer pieces of rope. Slice each rope into 1 1/2-inch pieces. Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with sea salt. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Bake until dark golden brown in color, approximately 10-15 minutes. Brush with remaining melted butter before serving. Serve warm.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br />Step 8:</b> Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Add a pinch of salt or pepper, if needed. Serve warm with pretzel bites. Enjoy!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2222798000053567523.post-59940202950385843222014-03-20T15:33:00.000+00:002014-03-20T15:33:41.990+00:00Green Tea & Lemon Cupcakes with Green Tea Frosting <div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">My fiance came home one day and told me that I should try making green tea cupcakes because he had them at work a while back and they were simply divine (he is always giving me ideas). Well, it turns out that you need matcha to make green tea cupcakes, and our grocery store doesn't sell it. So, I decided to make a trip into town to my favorite health food store and they had two different kinds, one that was £28.99 and one that was £3.99. Which one would you buy? I went with the £3.99 one and I think my cupcakes came out just fine (the lady that worked there told me the more expensive one was better quality, but it was just too much for such little quantity, and that's why I chose the less expensive one). Give these bad boys a try, I dare ya!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 16 cupcakes, give or take</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For cupcakes:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (260g) all purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tbsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 oz (170g) butter, at room temperature </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (300g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs + 1 egg yolk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cups (160ml) milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2-3 tbsp matcha powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-4 tbsp lemon juice</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For frosting: </b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 tbsp butter at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 oz (230g) Philadelphia cream cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 cups (520g) powdered sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp milk (if needed)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2-3 tbsp matcha powder (depending on how much you want to add)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1-2 tbsp lemon juice </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>Preheat oven to 350F/180C and line your cupcake pan (s) with paper liners. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">In a small bowl, combine your dry ingredients (flour, baking powder, salt, and matcha powder). Whisk together and set aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> In your food processor (or by hand in a large bowl), mix your butter and sugar together until light and fluffy, about 5 minutes. Add the eggs and lemon juice</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> in one at a time until each one is fully incorporated.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Add in the dry ingredients and milk in 3 batches alternating between the two until all is incorporated. Fill your cupcake liners 3/4 full and bake at 18-22 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>While the cupcakes are cooling, or while they are in the oven, make your frosting. In your food processor or electric mixer, combine your butter and cream cheese and mix on high until smooth, about 3 minutes. Add in your powdered sugar 1/2 cup at a time until fully incorporated (add in your milk to help thin it out if you need to). Mix in your matcha powder and lemon juice and mix on high until mixed thoroughly and fluffy (about 3-4 more minutes). Pour frosting into a piping bag that is within a cup and stick in the fridge while cupcakes are cooling.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Once the cupcakes have cooled, about 30 minutes, take your frosting out of the fridge. Cut a hole in the piping bag and pipe it onto the cupcakes. Sprinkle with matcha for decoration. You may also slice up a lemon and stick tiny slices for decoration, only optional though. Enjoy!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ta-da!</span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2222798000053567523.post-63644544686267656472014-03-14T11:41:00.000+00:002014-03-14T11:42:03.038+00:00Sweet & Sticky Cinnabon Copycat Cinnamon Rolls<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I have been meaning to make cinnamon rolls from scratch for some time now and I finally got around to doing it. They may take ALL DAY LONG, and you may get a little dirty, but the outcome is SO worth it. Taking your first bite of that warm and gooey cinnamon roll that you just spent hours creating, is probably the best taste ever, no really. Give it a go yourself and see what I'm talking about! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes</b>: 9-12 cinnamon rolls</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the dough:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (180ml) warm water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 tsp active dry yeast </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (100g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) buttermilk, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (80g) canola or vegetable oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 1/2-5 cups (580-650g) all purpose flour</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For the filling:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120g) butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups (280g) packed dark brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 tbsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp cornflour (or cornstarch)</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For the frosting:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 oz. (90g) cream cheese, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cinnamon </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tbsp golden syrup (or corn syrup)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp lemon juice</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups (160g) powdered sugar</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Make the dough. In a large bowl (or one of a stand mixer fitted with a dough hook, which I don't have), pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and let it sit for 5 minutes. Once mixture looks bubbly and frothy, it is ready to be added with the other mixture.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> In a small bowl, add buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pour contents into the water and yeast mixture. Add remaining sugar and salt. Stir another 20 seconds.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Pour 2 cups of flour into your bowl and stir until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>Once it has reached this stage, knead for 5-10 minutes. Remove dough from bowl, grease another bowl and place it in there. Cover with plastic wrap and a dish towel. Let it rise for 1-2 hours or until dough has doubled in size.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Make the filling. In a medium size bowl, stir brown sugar, cinnamon and cornflour together until combined. Set aside. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Step 5: When dough is ready, punch it down. Flour a large clean table or counter space liberally with flour. Lightly flour dough as well. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Roll dough out to be a 20x30 rectangle while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, don't worry about it, it doesn't have to be perfect. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Spread softened butter over the dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Sprinkle brown sugar mixture onto the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the margarine using a rolling pin. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> Roll the dough up into a tight log (my log wasn't as tight as I wanted but it worked, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls every 2 inches. Place into your parchment paper lined, butter greased pan. 12 roll should fit perfectly, if there are any left over, place into a loaf pan. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Cover pans with plastic wrap and dish towels. Let rolls rise another 1 hour or until they are touching and have risen almost double.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> Bake in a preheated 350F/180C for 15-20 minutes, or until tops start to brown. Watch them carefully!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9: </b>Make the frosting. While the rolls are baking, whip cream cheese and butter together using a food processor (or by hand). Stir in vanilla, golden syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and mix slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10:</b> Once the rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm, and try not to eat them all!</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-14172364909919705012014-03-06T15:02:00.000+00:002014-03-06T15:03:17.446+00:00Homemade Mini Poppy Seed Bagels <div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Bagels and cream cheese will always be one of my favorite breakfast items. I haven't had a bagel in a really long time, so I decided to make some of my own! Wait a minute before you get excited though. These were NOT easy to make. They took hours and hours and the dough is unlike any other. AND you not only have to bake these guys, but BOIL them too?! Well, regardless, it was well worth it because now I am chomping on some mini bagels and they were made in my very own kitchen. Take a look if you want to make your own too!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>15 mini bagels, give or take</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 1/2 cups (520g) strong bread flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 tsp instant dry yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (360ml) hot water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tbsp granulated sugar (for the boiling water)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg, beaten with 1 teaspoon water (for toppings only)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Poppy seeds, or other preferred topping</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>Preheat the oven to 400F/205C. After dough has risen, but before you divide and shape it, prepare your water bath. Add the granulated sugar to 3-4 quarts (16 cups) of water over high heat and let it come to a boil as you continue with the following steps.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Take your dough out of the oiled bowl and turn it out onto a lightly floured work surface and press down with your fingers to expel the gases and bubbles. Divide dough into 10-16 equal portions.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Ball a portion of dough, then roll it into a "rope" about 7 inches long and about 1 inch thick. Wrap the rope around three of your fingers and roll it together to form your bagel. To seal the two ends together, dab each end in some water and use your fingers to seal them together. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Allow bagels to rise again for 10 minutes while you continue to make the remainder of them. At this point, your sugar–water should be boiling. Use slotted spoon to carefully add bagels, one at a time, to the water (I put a maximum of 4 at a time so I didn't crowd the space). Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Remove bagels from water with slotted spoon to a clean kitchen towel. Pat dry quickly because the paper towel may try and stick to your bagels.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>If you are adding toppings to your bagels, place them on wire cooling rack set over paper towels. Brush bagel tops with egg-water mixture. Shake on poppy seeds or other topping. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> Place bagels on prepared baking sheet. Bake until light brown and shiny, 15-20 minutes. Take them out and let them cool on a wire rack. Enjoy with some cream cheese for breakfast or for any time of the day. Bon Appetit! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-2222798000053567523.post-62667031693375724522014-03-05T11:38:00.000+00:002014-03-05T11:39:07.831+00:00Traditional Buttermilk Beignets with Cinnamon Powdered Sugar<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I've never attempted to make beignets nor have I ever tried them, and until a few days ago I didn't even know how to pronounce the word. Well, with the help of Joy the Baker, these tasty doughnut-like treats are perfect (especially when they are warm and fresh). These are traditionally eaten during Mardi Gras in New Orleans and else where, but aren't always eaten with powdered sugar on top (that is America for you). Either way, these were relatively easy to make and I would make them again in a heartbeat. Try them yourself!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>about 2 dozen, depending on size</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (180ml) milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (360g) buttermilk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 tsp active dry yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4-4 1/2 cups (520-580g) strong bread flour, plus about 1 cup (130g) extra for flouring the work surface</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Vegetable oil for frying</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Powdered sugar and cinnamon combined for serving, 1-2 cups (120-240g) powdered sugar mixed with 4-8 tbsp of cinnamon</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>To start, take the milk and buttermilk out of the fridge and allow them to sit at room temperature for about 20 minutes before starting.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Pour milk into a small saucepan and heat over medium heat. Heat until milk is steaming and small bubbles form on the surface (don't burn the milk though). The milk will be very warm to the touch. Remove it from the heat and pour it into a large bowl. Add buttermilk to the warm milk. Stir in granulated sugar. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Sprinkle yeast over the milk and sugar mixture. Stir gently. Allow milk and yeast mixture to sit for 5 minutes to activate the yeast. When yeast is active, the tops of the mixture will be slightly foamy and bubbling and that's how you know it is ready.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>Add flour, baking soda, and salt to the wet ingredients. Use a wooden spoon and mix until the dry ingredients are moistened. Keep mixing for another 5 minutes. Because the dough is wet it will stick to the bottom of the bowl. Try not to add more flour, but if you must, add up to 1/2 cup more flour (the mixture will still be wet). </span><span style="font-family: Georgia, 'Times New Roman', serif;">Stop mixing and use a spatula to scrape the dough from the bottom of the bowl, ensuring that all of the wet and dry ingredients are thoroughly combined.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Move the dough to a bowl that has been sprayed with cooking spray or veggie oil, cover with plastic wrap, and then a clean dish towel. Allow to rest in a warm place for 1 hour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Generously flour a work surface with your extra bread flour. Use a spatula to remove the risen dough from the bowl. Generously flour the top of the dough. Gently flatten the dough. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Use a floured rolling pin to roll the dough into a 1/2-inch thick rectangle shape.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>Using a large knife or pizza cutter, cut the dough into 1 1/2 inch squares (or smaller if you want mini beignets). Flour the knife or pizza cutter as you slice. Try to separate the slices as you cut them so the dough does not stick together after it is sliced.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> Place enough oil in a saucepan to fill it to a depth of about 3-inches. Place a candy thermometer in the oil and heat over medium-high to 375F/190C. Place several layers of paper towel on a clean work surface. Place a cooling rack (if you have one) atop the paper towels. This will be our cooling and powder sugar station. Place powdered sugar in a bowl mixed with the cinnamon so you can dip your fresh beignets in it as they come out of the oil. Place some leftover pieces in the oil to test it out.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9:</b> Gently add beignets to the hot oil. Try not to overcrowd the pan (I was using a large wok and could fit 5 beignets comfortably). Fry until golden brown on both sides (about 2-3 minutes). Remove from oil and place on cooling rack. After a couple minutes of cooling off, stick each beignet top in the cinnamon powdered sugar.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10:</b> Before frying more batches of beignets make sure the oil is at 375 degrees F. Fry until all dough is cooked through and dusted with sugar. Serve immediately. Enjoy (with lots and lots of cinnamon powdered sugar)!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now to photograph them!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-6239321643044712232014-02-27T15:57:00.002+00:002014-02-27T16:00:59.278+00:00French Toast Cupcakes with Maple Bacon Buttercream<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">French toast is a go-to breakfast item for me, especially topped with bacon, and with a side of maple syrup. Now just imagine a cupcake that has all these three ingredients listed above within it. Dream come true? I think so. I know I have been adding or topping some of my latest recipes with bacon, BUT COME ON...WHO DOESN'T LOVE BACON??!! I just don't get it. Anyway, if you are interested in making these delicious mouthwatering cupcakes, take a look below!</span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2014/02/french-toast-cupcakes-with-maple-bacon.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JjFeWyy2HNg/Uw9g0R8tMCI/AAAAAAAAo74/RP015T7a39I/w623-h830-no/frenchy.JPG" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 18 cupcakes </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For cupcakes:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cups (400g) all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (400g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp nutmeg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (2 sticks or 230g) butter, softened </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (240g) sour cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 eggs, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp vanilla</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For streusel:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) dark brown sugar, packed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) light brown sugar, packed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (70g) all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">5 tablespoons cold butter, cut into chunks</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For maple bacon buttercream:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (2 sticks or 230g) butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 cups (500g) powdered sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp vanilla</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (100g) maple syrup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp heavy cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 slices of bacon, cut into small pieces</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Fry up the bacon first. When the bacon is done, let is cool on paper towel or chopping block until hard and all the grease has dried. Save the grease for the buttercream. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Make the streusel next. In a large bowl, combine the both brown sugars, granulated sugar, flour, cinnamon, and salt.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it. Place in the fridge until you are ready to use.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Make the cupcakes. Preheat oven to 350F/180C. Line a muffin pan with cupcake liners and set aside.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> In a large bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the softened butter,eggs, vanilla, and sour cream and mix well, until the mixture is smooth. Get rid of any remaining flour by stirring with a spatula.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Place three tablespoons of batter in each prepared baking cup (you can use water or cooking spray to make the process easier and the batter doesn't keep sticking to your spoon). Divide the streusel evenly among the cupcakes, covering each surface area with the cinnamon mixture. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean (mine took about 27 minutes).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Make your buttercream. Beat the butter on high speed until light and fluffy (about a minute or 2). Beat in the sugar, a cup at a time, until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream last and beat for another few minutes until completely incorporated. Keep in the fridge until you are ready to pipe onto your cupcakes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> When cupcakes are done, take out of the oven and place them on a wire rack to cool completely, at least 30 minutes or so (make sure they aren't still warm when you feel them or the icing will just melt right off). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8: </b></span><span style="font-family: Georgia, 'Times New Roman', serif;">When they are ready, pipe your icing on in swirl, or however you would like, and then add your bacon bits on top. Enjoy whenever you please! </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-16750786437626715452014-02-25T16:43:00.003+00:002014-03-14T21:26:58.824+00:00Mexican Hot Chocolate Slice & Bake Cookies <div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I remember having my first Mexican Hot Chocolate in Austin, Texas at a coffee shop we used to go to to study at (it was open all night long). I remember it having a kick of spice that hit the back of my throat, but it was still so nice. Well, I tried making cupcakes first and they turned out rather "messy". I had leftover frosting from the cupcakes, so the next day I tried making cookies and they turned out much better (and prettier). Take a look at these Mexican Hot Chocolate Slice & Bake Cookies with the complimenting Cocoa and Cinnamon Frosting.</span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2014/02/meixcan-hot-chocolate-slice-bake-cookies.html" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YOeSmFkLKwU/UwzI_5MZh2I/AAAAAAAAou4/bJItopbH7Xg/w655-h873-no/mex.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>30+ cookies</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For cookies:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (230g) all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (60g) cocoa powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp nutmeg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp ground cloves</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp cayenne pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp fine salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 tablespoons butter (1 stick), at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (110g) packed dark brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (100g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large egg, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp vanilla </span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For frosting: </b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (230g or 2 sticks) butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 1/2 cups (500-600g) confectioners sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp vanilla</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cocoa powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) heavy cream</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>Whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne, nutmeg, ground cloves and salt in a medium bowl; set aside.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Place the butter and sugars in a bowl and mix until lightened in color (pale) and fluffy, a few minutes. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Add the egg and vanilla, and beat until just incorporated. Make sure everything is mixed completely. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>Slowly add the wet mixture to the flour mixture. Mix until just incorporated. Turn the dough out onto a clean work surface and divide it in half. Roll each portion into a log about 1 1/2 inches in diameter. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Wrap each log tightly in plastic wrap and refrigerate until firm, at least 2 hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>While the cookies are firming up in the fridge, make your frosting. In the bowl of an electric mixer or food processor, beat the butter for about 2 minutes, until it’s light and fluffy. Add the sugar, one cup at a time, then the vanilla, cinnamon, and cocoa. Beat on high speed for 2 minutes. Add cream and beat until creamy and the desired spreading consistency (Add more powdered sugar if too runny). Put in the fridge until cookies are ready to be decorated. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> When ready to bake the cookies, heat the oven to 350F/180C. Remove the dough logs from the refrigerator, remove the plastic wrap, and slice the dough into 1/4-inch-thick rounds. Place the rounds about 1/2 inch apart on 2 baking sheets (about 16 cookies per sheet, depending how large your cookie sheet is).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Bake both sheets for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more (12 all together).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> When the cookies have cooled (about 20 minutes or so), pipe the frosting onto the cookies and sprinkle with cinnamon. Enjoy!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2222798000053567523.post-28015149404499567092014-02-21T10:38:00.000+00:002014-02-21T10:40:16.961+00:00Mimosa Cupcakes <div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Who doesn't love a mimosa on a Sunday morning? If I am going to drink anything, especially during the day, it is going to be a mimosa. So why not make mimosa cupcakes?! Sounds perfect to me. These cupcakes are easy to make and surprisingly super tasty. My finace brought them to work and everyone flocked to them. No one could actually pin point what the secret ingredient was, though (my fiance technically brought alcohol to work, shhhh). The orange works really well with the Bucks Fizz, and simply within a cupcake. Give these a try!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>18 cupcakes </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For cupcakes:</b></span><br />
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 3/4 cups (360g) all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup (150g) unsalted butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (300g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups (300ml) bucks fizz (or 3/4 cup champagne & 1/2 cup orange juice)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">zest from 1-2 oranges</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For mimosa cream cheese frosting:</b></span><br />
<br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (440g) butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (340g) cream cheese, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-4 cups (400-530g) powdered sugar, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-4 tbsp bucks fizz (or 2 tsp orange juice & 2 tbsp champagne)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">an orange cut up into slices</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>Preheat oven to 350F/180C and prepare your cupcake pan with liners. Cream butter and sugar until pale and fluffy.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Add eggs one at a time. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Sift together flour, baking powder and salt in separate bowl.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Add orange zest and bucks fizz (or orange juice and champagne). Then add dry ingredients and mix until combined. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Fill each line 2/3 full and bake for 20-25 minutes (make sure to keep an eye on them after 20 minutes). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Let your cupcakes cool on a wire rack while you make your frosting. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Cream butter and cream cheese until combined and fluffy. Add powdered sugar, 1/2 cup at a time, to taste. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Add bucks fizz (or orange juice and champagne). Mix until combined.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> Frost the cooled cupcakes and add your orange slice on top for decoration (and the juices seep into the cupcake). Enjoy!</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-84640183773370476272014-02-17T09:57:00.000+00:002014-02-17T09:58:34.886+00:00Voodoo Style Krispy Kreme Copycat Donuts <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ever since I heard about Voodoo Doughnut in Portland, I have been wanting to go there just for their unbelievably mouth-watering donuts. Obviously being across the pond, I figured I wouldn't have a chance to go there any time soon. So, I decided to recreate some of their donuts in my very own kitchen. I made Krispy Kreme copycat donuts again, but I added some Cookie Crisp, chocolate Cheerios, Coco Pops, and Froot Loops on top. If this sounds like your kind of donut, then check out the recipe below!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 50 donuts, depending on size of cookie cutter used</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the dough:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (480ml) milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120g) butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup (140g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 eggs (beaten)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp nutmeg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">5 cups (650g) self raising flour</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For the glaze:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cups (400g) icing sugar, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp vanilla</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120ml) cold water</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For cereal toppings (you can use any cereal you desire): </b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 handful of Cookie Crisp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 handful of chocolate Cheerios</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 handful of Coco Pops</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 handful of Froot Loops </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="text-align: start;">Directions</span></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> In a measuring cup, measure out 2 cups of milk. Add your butter and stick it in the microwave starting with 30 seconds, until it melts. This will also warm the milk up in the process. Add salt, nutmeg, cinnamon, and sugar. Add your dried yeast before letting the milk cool for 5-10 minutes. Add your eggs and then pour into a large bowl.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Add your flour, not all at once though! I added about a cup at a time, maybe less. Mix while adding. Keep repeating until you have added all cups. The dough should be very sticky. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> The dough should be left in a warm place with a towel over it for an hour. This is so the dough can double in size.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Once the hour is up, you should see that the dough has risen. Put some flour on your work surface so that your dough doesn't get stuck. You will be kneading your dough for a few minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> After kneading, cut your dough into smaller portions. That way it is easier to roll out. Roll out your first portion of dough. Make sure not to roll it too thin. Use a cookie cutter to cut out your donuts. Once you have cut out all your donuts, turn to your stove top to heat your vegetable oil. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Once it is hot enough (medium heat, not too hot because they will burn immediately and not be done in the middle), place one in first to test it out. Cut it open to make the the center is cooked and then begin with the rest. Cook a few at time. Set them to the side on a paper towel to let all the excess oil off. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> While they are cooling, make your icing. Combine all ingredients. Once the donuts have cooled down, dip the donut entirely into the glaze. Add your cereal immediately to the tops of your donuts and then let them harden for about an hour. Enjoy with a glass of milk. They are to die for!</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-76779081590487080962014-02-10T13:40:00.000+00:002014-02-10T13:40:57.067+00:00Sweet & Sticky Honey Buns<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I remember being stuck at school waiting for drivers-ed to start or after practice waiting for my mom to pick me up. I used to always have those after school munchies, so I would head over to the vending machine and grab me a snack or two. More times than not I would choose the pre-packaged Hostess Honey Bun and boy was it good. Now, thanks to Martha Stewart, I was able to make some sweet and sticky honey buns from my very own kitchen and let me tell you, they are WAY better. I changed a few things in the recipe so check it out! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 9 honey buns in 1 dough ball (there are 3 balls all together)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For dough:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp active dry yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (80ml) warm water</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (250ml) milk, room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 sticks (230g) butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (120g) clear honey </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp vanilla </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">5 to 6 cups (650-780g) all-purpose flour, plus more for dusting</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Vegetable oil, for bowl</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For filling and topping:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 stick (110g) butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (170g) clear honey, plus more for brushing and drizzling</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (170g) golden syrup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (100g) Philadelphia cream cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120g) sour cream</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. Whisk softened butter, salt, eggs, vanilla, honey, and milk with a wooden spoon. Add yeast mixture, and whisk for 1 minute. Add 4 cups flour. After flour is incorporated, start to knead your dough and continue kneading as you are adding your flour.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Add remaining flour, spoonfuls at a time, mixing until dough no longer sticks to the bowl. Knead for 10-15 minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with a towel, and set aside in a warm, draft-free spot until doubled in size, about 1 hour.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in honey, golden syrup, and sugar. Bring to a gentle simmer, then remove from heat. Let cool. Combine cream cheese and sour cream in a bowl.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Punch down dough after an hour. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a rectangle. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Brush lightly with honey, spread cream cheese/sour cream mixture evenly on top, leaving a 1-inch border. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices (beware of your cream cheese seeping out, it may make quite the mess, but worth it!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Pour honey/sugar mixture into an square/rectangle baking pan. Place buns, cut sides down, in pan, 3 to a row. Let buns rise in a warm, draft-free spot until doubled in size, 20 minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> Preheat oven to 375F/190C. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 20-25 minutes (keep an eye on them after 20 minutes). (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet. Drizzle with honey, and serve warm. Enjoy!</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-50278724390034629102014-02-07T12:01:00.000+00:002014-02-07T12:04:58.863+00:00Chocolate Chip Peanut Butter Mini Pound Cakes!<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I had the urge to make pound cake and I hadn't used peanut butter or my chocolate chips in a while (since I have been super "healthy" using fruit) so I decided to make these mini pound cakes! They were super easy to make and easy enough for my fiance to take to work, considering the portions were perfect (you can eat the mini cake in two bites!). I drizzled peanut butter and chocolate on top and it just hit the spot with a cold glass of milk. And, I always like to heat my treat in the microwave for 10 seconds to make it a but warm. Perfect! Take a look!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes</b>: 60 mini pound cakes, give or take</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For pound cake:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cups (400g) all purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 sticks (230g) butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (150g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (260g) creamy peanut butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (250ml) milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (180g) bittersweet chocolate chips</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For peanut butter glaze:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (50g) powdered sugar, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons peanut butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-4 tablespoons milk</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>Preheat oven to 350F/180C and grease 2 standard sized 12-hole muffin tins (I only had one 12-hole and then a 6-hole so that's what I used but this makes a ton of mini pound cakes, FYI).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Combine flour, baking soda, and salt in a bowl. Set aside.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Using either a wooden spoon or a mixer, cream together the butter and sugars. Beat until pale, fluffy, and well combined. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Add eggs one at a time over while still mixing. Keep mixing while adding the flour mixture slowly. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Add the peanut butter and milk. Mix just until incorporated. Fold in chocolate chips.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>Pour batter into greased muffin tins (or line them with cases like I did). Also, use the back of a spoon dipped in water to make the surface even and the bake evenly. Bake for 18-20 minutes, or until a toothpick inserted comes out clean (they should be brown on top). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Repeat these steps until you have used all dough. While the mini pound cakes are cooking, make your peanut butter drizzle. Add all 3 ingredients and mix well. Add more milk to make less thick. Once your pound cakes are done, let them cool on a wire rack and once they are completely cooled (30 minutes), add your drizzle on top. Enjoy!</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-39602181887228111472014-02-04T13:35:00.000+00:002014-02-04T13:36:13.768+00:00Ooey Gooey Monkey Bread Muffins (From Scratch!)<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;">I have been wanting to make monkey bread for quite some time now and I finally got around to doing it. Usually people make monkey bread in a loaf pan or a bundt cake pan but I love making individual sized portions so I took the muffin tin route. These remind me of a cross between a cinnamon roll and cake. They are so soft, full of cinnamon, and perfect straight out of the oven when they are warm. I ate way too many of these so I suggest you give them a try!</span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2014/02/ooey-gooey-monkey-bread-muffins-from.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jBKIjVCwTO8/Uuu0wY12hoI/AAAAAAAAj8E/F6qN17kCccU/w1107-h830-no/IMG_4115.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>18 muffins</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the dough:</b></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (480ml) of milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-3 1/2 cups (450g) all purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 package yeast (1/4 oz or 2 1/4 tsp)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (100g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp butter, melted</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For glaze:</b></span></div>
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cup (220g) powdered sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1-2 tbsp heavy cream or milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> In a saucepan, heat together the milk, sugar, and butter. Heat just until the butter is melted and the milk is just too warm to touch. Make sure not to boil.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> In a large bowl, place the 3 cups (400g) of the flour, yeast, and salt and whisk until incorporated.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; text-align: start;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Once the milk is at the right temperature, add it to the flour mixture. Incorporating these ingredients will call for your arm strength unless using an electric mixer, so get going! If the dough mixture is looking too wet, then add the remaining 1/2 cup (60g) flour if needed. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>Knead the dough until it becomes elastic like. This might take up to 10 minutes or so. Once it has reached that stage, place the dough ball into a large greased bowl. Cover with a warm damp towel and set in a warm draft free place (I set mine on top of our radiator in the kitchen!) for an hour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Have the melted butter in a small bowl. In another small bowl mix together the cinnamon and sugar. Line your muffin tin with your liners. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Once the dough has doubled then punch it down and knead just once or twice. Take it out of the bowl and knead it for a few minutes. Cut it into sections and then into small pieces (you be the judge). </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Dip each piece in the butter and then roll in the cinnamon and sugar. Place the sugary dough balls in the muffin liners. It should be about 3-4</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;"> dough balls in each cup (depending on their size). Repeat until all are filled.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Preheat oven to 350 degrees. Place plastic wrap loosely over the top and cover with the towel again. Let the dough balls sit for another 15-20 minutes in a warm/dry place and rise a bit more. Once the dough has doubled or risen, gently place in the oven and bake for about 15-20 minutes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The tops should be golden and the sides should be bubbling. Take them out and wait a few minutes before transferring them to a wire rack. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>For the glaze, mix together the powdered sugar (sifted), vanilla and cream. Add more cream if need to reach the desired drizzle consistency you would like. Drizzle on top and eat them while they're warm and gooey! Enjoy!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oh my, just look at them!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-78135252304938512432014-01-31T14:49:00.000+00:002014-01-31T14:50:05.016+00:00Krispy Kreme Copycat Donuts (Made From Scratch)<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Who doesn't love Krispy Kreme Donuts? I remember when they had just opened one in San Antonio, Texas. We lived out in Spring Branch, but my mom would sometimes drive there to order a few dozen so I could be that "cool" girl that brought Krispy Kreme donuts to class. Oh man, those were the days. To think you can just make them in your own kitchen! These are so amazing fresh, so try and eat them the day you make them. Check out the recipe below! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 60+ donuts</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the dough:</b></span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (480ml) milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120g) butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup (140g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 eggs (beaten)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp nutmeg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">5 cups (650g) self raising flour</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the glaze:</b></span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cups (400g) icing sugar, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp vanilla</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120ml) cold water</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Instructions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>In a measuring cup, measure out 2 cups of milk. Add your butter and stick it in the microwave starting with 30 seconds, until it melts. This will also warm the milk up in the process. Add salt, nutmeg, cinnamon, and sugar. </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Add your dried yeast</span><span style="font-family: Georgia, 'Times New Roman', serif;"> before letting the milk cool for 5-10 minutes. Add your eggs and then pour into a large bowl.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Add your flour, not all at once though! I added about a cup at a time, maybe less. Mix while adding. Keep repeating until you have added all cups. The dough should be very sticky. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> The dough should be left in a warm place with a towel over it for an hour. This is so the dough can double in size.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>Once the hour is up, you should see that the dough has risen. Put some flour on your work surface so that your dough doesn't get stuck. You will be kneading your dough for a few minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> After kneading, cut your dough into smaller portions. That way it is easier to roll out. Roll out your first portion of dough. Make sure not to roll it too thin. Use a cookie cutter to cut out your donuts. Once you have cut out all your donuts, turn to your stove top to heat your vegetable oil. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Once it is hot enough (medium heat, not too hot because they will burn immediately and not be done in the middle), place one in first to test it out. Cut it open to make the the center is cooked and then begin with the rest. Cook a few at time. Set them to the side on a paper towel to let all the excess oil off. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>While they are cooling, make your icing. Combine all ingredients. Once the donuts have cooled down, dip the donut entirely into the glaze. Let them harden for about an hour and then enjoy. They are to die for! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Yum!</span></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-23030026616783685842014-01-20T16:26:00.000+00:002014-02-04T13:36:47.911+00:00Chocolate Chip Banana Biscotti Dipped in Dark Chocolate<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Baking biscotti is something that I have always wanted to do, but ended up putting it on the back burner. I had a couple leftover bananas that were going bad and so I decided to make some chocolate chip banana biscotti (that sounds lovely doesn't it?) Biscotti intimidated me previously because I thought in order to make these delicious snacks, that you had to be a pro. Nope! It is simply baking the "cookie" twice! That's all it is. Check out these delicious chocolate chip banana biscotti with step by step instructions (and pictures!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>22-24 pieces</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (200g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120g) butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1-2 ripe bananas, mashed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cups (400g) all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (175g) semisweet chocolate chips</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Step 1: </b>Preheat oven to 350F/180C. Cream together butter (softened) and sugar. Mash up your banana in a separate bowl. Add bananas, egg and vanilla to the butter and sugar mixture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Stir together the flour and baking powder then add to the wet ingredients. Fold in the chocolate chips.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Cover a large baking sheet with foil. Using flour, divide your dough in two (it will be pretty sticky). Create two logs that are about 3”x 10” (I used two baking sheets, one for each log. If you can fit them both on one baking sheet, that works too!) Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Let the logs cool on the pan for 15 minutes. Transfer the logs, one at a time, to a cutting board and cut into 1/2 to 1 inch slices. Place the slices back on your parchment papered baking sheet. Bake for another 7-9 for a lighter brown or 10-12 for a darker brown. Take them out of the oven and flip them onto the other side and bake for another 8-10 minutes, depending on what color you'd like them. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Heat your dark chocolate in a heat proof bowl over the burner. Once it has all melted, set aside and let it cool while the cookies are finishing cooking. Once they are done, take them out of the oven and let them cool completely on a wire rack (about 10-20 minutes). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> When ready, dip one side into the dark chocolate and set the biscotti on wax paper to cool. Do this for all the biscotti pieces. Let them cool and harden for at least an hour. You may even want to stick in the fridge to help speed the process up. Enjoy with some milk, tea, or coffee! </span><br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2222798000053567523.post-30609136571927423842014-01-17T14:20:00.001+00:002014-01-23T14:49:27.722+00:00Mango Banana Bread From Scratch<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Every time I think of my mom and then think of baking, I am always reminded of her infamous banana bread. She uses the same recipe that my grandmother uses and it is always the best thing I've ever put in my mouth (besides a burger or macaroni and cheese). I have been experimenting with recipes, like I've mentioned in my last posts, and once again I did so with this one. I had purchased a ton of fruit from the grocery store and I happened to buy four humongous mangoes. I saw online that mango banana bread is quite common but all the recipes I came across, they left their mango pieces whole, where as I pureed mine. Here is my Mango Banana Bread recipe. Check it out!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 1 loaf</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120g) butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (200g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (100g) light brown sugar, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 very ripe bananas, mashed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (240g) sour cream </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tsp baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 cups (300g) all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups (170g) chopped fresh mangoes</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Preheat oven to 350F/180C. Grease loaf pan and set aside.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> In a large bowl, cream butter and sugar. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Blend in 2 eggs, sour cream, vanilla and cinnamon until smooth. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Place chopped mangoes & the mashed banana in food processor to puree them. Add the puree to the mixture.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Mix in salt, baking soda, and flour. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Bake for 40-50 minutes, until a toothpick inserted in center comes out clean. *Tip: I would set timer for 30 minutes, check it with a toothpick, and then stick it back in if it's not ready, and set timer in increments of 5-10 minutes. When it is ready, let it cool completely on a wire rack, probably an hour, before taking out of the loaf tin. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>Enjoy, of course!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-23685863016753117582014-01-14T16:26:00.000+00:002014-01-14T16:29:02.834+00:00Apple Streusel Muffins<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Here's another one of my "experiments" from last week. I decided to use up my about-to-go-bad apples and make some Apple Streusel Muffins. They turned out way better than I imagined (just like the chocolate & pear muffins) and they made my kitchen smell divine for hours and hours, even before I put them in the oven. If you love the taste and smell of apples & cinnamon, give these ones a try!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 17 muffins</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For muffins:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (260g) plain flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (70g) softened butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (200g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (240g) peeled and diced apples</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp nutmeg</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For topping:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (80g) dark brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 nutmeg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp butter, soft or melted</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Preheat oven to 375F/190C. Spray a 12-cup muffin tin with cooking spray or use cupcake papers.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Sift together flour, baking soda, salt, nutmeg, and cinnamon and set aside.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> In a separate large bowl, beat together butter, sugar, eggs, and vanilla until smooth. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Fold in apples chunks. Mix your flour mix into your sugar mix slowly. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">Spoon the batter into your muffin pan, filling tins about 3/4 full.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> In a small bowl, mix brown sugar, flour and cinnamon, and then cut in 1 tbsp softened butter until it looks well-mixed and crumbly.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;"> Sprinkle over tops of muffins.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Bake until a toothpick inserted in the center of muffin comes out clean – about 20 minutes. (Make sure not to over bake because this will result in dry muffins and we want those muffins moist!)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Cool for at least 10 minutes on a wire rack before serving – you may need to gently loosen edges with a knife. Enjoy guys!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-89139039062659821722014-01-08T15:30:00.000+00:002014-01-08T15:31:48.095+00:00Homemade Chocodiles (Chocolate Covered Twinkies)<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;">If you were born in the U.S. before 2012 (when Twinkies went out of business), then you remember buying that beautiful red, white, and blue box filled with the infamous 10 Twinkies, and then gobbling them down before mom or dad noticed. Now, Chocodiles are another story. A CHOCOLATE COVERED TWINKIE?!? You had me at "Chocolate covered Twinkie. Who wouldn't want a chocolate covered twinkie?? Well I am a little late posting this, but with the holidays back to back and the parents visiting, I haven't been on much. I made these Chocodiles a couple weeks back and they were just to die for (I mean if you love chocolate and love Twinkies, and they're homemade!) Go ahead and give them a try!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>9 chocodiles</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the sponge cake:</b></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (260g) flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (250ml) milk, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (200g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 tablespoons butter, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp vanilla extract</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For filling:</b></span></div>
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (110g) marshmallow fluff</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (70g) powdered sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For chocolate glaze:</b></span></div>
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">10 oz. (300g) chocolate (milk & dark mixed)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (120g)</span><span style="font-family: Georgia, 'Times New Roman', serif;"> double cream</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the sponge cake:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Grease 8 to 12 premade canoe wells (how-to pictures below), using aluminum foil and a spice jar. Preheat oven to 350F/ 180C. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Use 2 sheets of aluminum foil for double the strength. Place a standard spice jar in the middle.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fold inwards and on the ends, making it as tight as possible (remember, you still have to get that spice jar out though!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ta-da! Now make 11 more.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Whisk together flour and baking powder in a bowl. Set aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>Cream the butter and sugar in a large bowl until fluffy. Beat in eggs one at a time, until it is very light and fluffy-almost at soft peaks. Stir in vanilla. Add flour mixture alternately with the milk, beginning and ending with the flour mixture. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Pour into prepared pans. Tip: I would recommend filling them only halfway, there is a lot of leavening in the the mixed batter and this might cause them to overflow if you add more. Bake for 15 minutes or until the cakes are just golden and a toothpick inserted in the center of the center cupcake comes out clean. Remove from the oven, invert to a wire rack and cool completely before filling.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the cream filling:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Whisk everything together in the bowl of a stand mixer till smooth and creamy. Simple as that.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For chocolate glaze:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> In a small sauce pan, add the heavy cream. Bring up just to a boil. Take the pan off the heat and add it to the chocolate. Let the mixture set for about 2 minutes, then stir everything together until shiny and smooth (with not lumps).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>To fill, use a pastry bag or cream filling gun and fill three holes (skewers make good hole punchers, just be careful not to poke all the way to the other side and make sure to give it a little wiggle so the inside hole is slightly bigger than the outside) on the underside of the cake with cream. Slightly overfill each hole, then use your thumb to tap it in.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the glaze:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> Dip the bottoms of cooled, filled cakes in the chocolate then place on a wire rack over a bowl and pour the chocolate directly from the pan over the top of the cakes to coat the tops. Refill the pan with the chocolate that collects in the bowl. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9:</b> Allow the cakes to drip over a wire rack with waxed paper underneath to catch the drips. Repeat if needed. Tip: it seems like you are making a lot of glaze (and you are), but it's better to have too much than to not have enough!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10:</b> It may take the cakes up to an hour (maybe more) to be completely dry. You can pop them in the fridge to speed things up. Either way, enjoy with a glass of milk like I did. Cheers! </span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2222798000053567523.post-70182190683013319282013-11-26T11:33:00.002+00:002013-11-26T11:36:20.629+00:00Cinnamon Sugar Maple Bacon Donuts (Gourdough's Copycat)<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Ever since Gourdough's opened in Austin, Texas, I fell in love with their crazy delicious donuts. They had one that my fiance always got called the "Flying Pig" which consisted of a donut with maple icing and bacon on top (topped with even more maple icing). This is what I decided to attempt to make at home yesterday and they turned out amazing. If I can do it out of my own home, anyone can. Raise your hand if you love donuts like me! If so, give these a try, and make your way to Gourdough's if you are ever in Austin.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>7 donuts</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Donuts:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons water, warmed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp instant yeast</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (180ml) milk, warmed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (50g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large egg, beaten</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 3/4 cups (360g) all-purpose flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">vegetable oil, for frying</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Maple glaze:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons milk (give or take)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons pure maple syrup </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups (260g) powdered sugar</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Cinnamon sugar bacon:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">7 pieces of bacon (you can use more if you would like, this is all I had)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (50g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp cinnamon </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>For the donuts, whisk together yeast and warm water in a large bowl and let stand for 5 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Add warm milk, sugar, salt, egg, butter, and 1 cup (130g) of flour. Mix for 2 minutes. Slowly add the remaining 1 3/4 cups (230g) flour, a half of a cup at a time. Once you have added all the flour, knead for 2-3 minutes, until dough no longer sticks to the bowl (if it is still sticky, add a tablespoon at a time until it isn't). Continue to knead dough for 3-4 minutes, until dough is smooth.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Transfer dough to a greased bowl and cover with a slightly damp towel. Place bowl in a warm area for about one hour (I placed mine on top of our radiator). Dough is ready when it has doubled in size.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured biscuit cutter and then cut out the center of each donut with a floured smaller biscuit cutter.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area for about one hour. Dough is ready when it has doubled in size.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Heat oil in a large, deep skillet or deep fryer to 350F/180C (to know if your oil is ready, stick the end of a wooden spoon in the oil and if it bubbles rapidly around the end, it's hot enough). Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil (I would start with the donut holes). Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> Remove and drain on a paper towel lined plate. Continue this process until each donut has been fried.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> For the maple glaze, place wax paper or a paper towel under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup, and powdered sugar. If icing is to stiff, add a teaspoon of milk at a time until desired consistency is reached. Place a plastic bag in a cup and pour the icing inside so that it is easier to pipe. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9: </b>While the donuts are still warm, pipe some lines of icing over your donuts. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10: </b>For the cinnamon sugar bacon, spray a pan with cooking spray. Combine the sugar and cinnamon in a shallow plate/dish. Press each side of each slice of bacon firmly into the cinnamon sugar to coat it well.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 11:</b> Arrange the slices of bacon on the greased pan. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly. Cook until the bacon is crisp and the sugar is bubbly, about 10 minutes. Let cool for 5 minutes and then cut each strip in half.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 12:</b> Arrange cinnamon sugar bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately! Enjoy!!!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">JUST LOOK AT THOSE!</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-83965019387394360822013-11-22T15:27:00.000+00:002013-11-22T15:28:44.646+00:00Hostess Cupcakes From Scratch<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">If you haven't noticed already, I am completely obsessed with copycat recipes at the moment. I have dabbled with nutter butters, thin mints, tagalongs, peanut butter cups, and so much more. It is the best feeling to bake something in your very own kitchen, and it taste better than the store bought version. Today, I made Hostess cupcakes and boy were these guys tricky AND time consuming. But, the end result is what makes it all worth it. Go ahead, take a look!</span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2013/11/hostess-cupcakes-from-scratch.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-S1WbR1jm31o/Uo925RLsA-I/AAAAAAAAb48/vwT_WMNk7Ws/w593-h791-no/cupcake+6+stamp.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes:</b> 14 cupcakes</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the cupcakes:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 ounces (90g) bittersweet chocolate, chopped </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (50g) cocoa powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (180ml) brewed coffee, still hot</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (100g) strong bread flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 (150g) cup granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 tablespoons vegetable oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons white vinegar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For the filling:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (250g) marshmallows</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup butter, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (60g) powdered sugar, sifted</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For the ganache frosting:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 ounces (90g) bittersweet chocolate, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) heavy cream</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For the pink icing:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (130g) powdered sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (60g) butter, at room temperature</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon whole milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon of red food coloing (optional)</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Make the cupcakes: Preheat oven to 350F/180C. Line a standard 12-cup muffin tin with paper.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Place the chocolate and cocoa in a medium bowl. Pour the hot coffee over the mixture and let sit, covered, for 5 minutes. Whisk the mixture gently until smooth, then transfer to the refrigerator to cool completely, about 20 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Whisk together the flour, sugar, baking soda and salt in a medium bowl.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture to the chocolate mixture and using a wooden spoon, mix until smooth.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Divide the batter evenly among the muffin cups (about 2 tablespoons per muffin casing). Bake cupcakes until set and just firm to the touch, 15-20 minutes (mine were in the oven for exactly 16 minutes, so just keep an eye on them after 15 minutes). Let the cupcakes cool on a wire rack for about 30 minutes-1 hour before filling with marshmallow frosting.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Make the filling: Add your butter to a medium sauce pan over medium heat. Let it melt before adding your marshmallows. Keep mixing until all marshmallows have melted. Next, add half the powdered sugar and mix. Then add the remaining sugar and mix again until well combined. Transfer the filling to a pastry bag fitted with a large, round tip. Set aside until ready to use. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>Make the ganache frosting: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the stove, and immediately pour over the chopped chocolate. Let stand for 2 minutes, then gently whisk together until a smooth ganache forms. Set aside to thicken for 5 to 10 minutes. (If your chocolate didn't melt completely after pouring the cream on top, put the bowl over a sauce pan, filled with water, on the stove and melt that way)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> Make the pink icing: Using a food processor, beat together the powdered sugar, butter, milk and vanilla until completely blended and smooth. Add your food coloring and mix well. Transfer the icing to a pastry bag fitted with a small, round tip and refrigerate until ready to use.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9:</b> Assemble the cupcakes: Using the bottom of a large decorating tip, cut the centers out of the cooled cupcakes, going about two-thirds of the way down (you may need to use a knife like me to get all the cupcake out of the hole). Using the prepared pastry bag, pipe filling into the holes of each cupcake. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10: </b>Once all of the cupcakes have been filled, take them one at a time and dip them, top-side-down, into the ganache. Dip them down to where the liners starts, so that the entire top is covered. Allow any excess to drip off, then place back on the cooling rack, right-side up. Once all of the cupcakes have been topped with ganache, transfer the cooling rack to the refrigerator for 20 to 30 minutes to allow the ganache to firm up and set.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 11: </b>Once the ganache is firm, take your pastry bag with the pink icing and pipe the decorative curls across the top of each cupcake. Allow to set for about 15 minutes before serving. Enjoy!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">There you have it, hostess cupcakes from scratch!</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-12806381089991062762013-11-16T14:16:00.000+00:002013-11-16T14:16:50.791+00:00Puff Pastry Cinnamon Sugar Palmiers<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Palmiers are such a simple little treat to have with your coffee or morning tea. I've always wondered how they were made, and after doing some research, it is rather quite easy. The common and most traditional way to eat them is with granulated sugar, but I am obsessed with cinnamon sugar anything, so I decided to make my Palmiers with cinnamon sugar (and loads of it)! Check out the easy recipe so that you too, can enjoy these sweet treats. </span><br />
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<a href="http://theginger-snap.blogspot.co.uk/2013/11/puff-pastry-cinnamon-sugar-palmiers.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KhkGVphamOs/Uod7Oz8oMKI/AAAAAAAAaQo/YsJbyC-5yY4/w593-h791-no/palmier+3+long.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>24 palmiers</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 block (500g) of puff pastry (you can also just use a sheet which is 320g)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup of granulated sugar (190g)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">cinnamon (10g)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">flour (for counter top surface; only if needed)</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Preheat the oven to 400F/205C. Measure out one cup of granulated sugar (I measured out about 190g, and left the remaining 10g for the cinnamon, then mixed) and sprinkle about half of the cinnamon sugar onto a clean work surface. Unfold the thawed puff pastry or set your block out on top and start working your magic with that rolling pin of yours! Sprinkle the top of the pastry with the remaining cinnamon sugar.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Roll the puff pastry thin, about 1/2 to 1-inch on all sides (try and keep its rectangular shape).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Now start rolling. Roll up the left vertical side towards the center (I counted how many times I rolled each side, so that they would meet in the middle. You can also leave a mark in the middle so you know where to stop). Roll the right vertical side towards the center too. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Gently press together. Wrap in plastic wrap and place in the freezer for at least 30 minutes, maybe longer, to firm up.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Remove dough from the freezer and slice in 1/2-inch slices. Place on foil lined baking sheet. Bake in 400F/205C oven for 10 to 15 minutes or until golden brown. You may want to rotate the baking sheet halfway through baking. Make sure you are keeping a close eye on the cookies after about 11 minutes because they may burn.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Let them cool on your cookie sheet, as long as it is lined with parchment paper or foil, or let the cool on a wire rack. Enjoy!</span><br />
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-22418599129472470722013-11-13T16:12:00.000+00:002013-11-13T16:14:13.754+00:00Gluten Free Jumbo Size Tagalongs (Girl Scout Cookie Copycat)<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">I have been interested in making tons of "copycat" cookies and baked goods recently. I mean who wants to buy them at the store when you can make them from your own home? I have already made thin mints (which turned out great), nutter butters (again, great), and yesterday I made Keebler fudge stripe cookies (which were probably my favorite...wait I say that about everything...). Today I decided to stick with one of my favorite Girl Scout Cookies. A simple cookie with peanut butter and chocolate. Doesn't that sound like heaven? I was once a Girl Scout and I remember eating so many boxes of cookies rather than selling them (don't tell my mom). I wanted to re-live my childhood in my kitchen today. I decided to make these gluten free for those who have a sensitivity. Check them out. Oh, and these guys are huge!</span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2013/11/gluten-free-jumbo-size-tagalongs-girl.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FuOKPDoKzBc/UoOkeM1GznI/AAAAAAAAZxA/sp53tQqskwk/s792-no/tagalong+light+2.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>24 cookies (depending on size)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 cups (320g) gluten free plain flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp xanthan gum</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">16 tbsp butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (150g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (70g) powdered sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cup (220g) milk & dark chocolate, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8 tbsp peanut butter (at least)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 tsp powdered sugar, sifted </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> Preheat oven to 325F/160C and line 2-3 baking sheets with parchment paper.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Cream the butter and sugars with an electric mixer or food processor. Only mix 1 minute tops (if you beat for a longer amount of time, the cookies will flatten out because too much air has been added into the mix). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>Add the egg (beaten) and vanilla and mix until well combined (about 30 seconds).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>In a medium bowl, mix flour, xanthan gum, and salt. Whisk until well combined. Add wet ingredients with dry ingredients and stir with a wooden spoon until a dough forms. Dough should not be sticky (if so, add 1 tbsp at a time until it is able to be shaped into a ball).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Transfer 1/2 the dough onto a piece of parchment paper or foil. With your hands, roll dough into a log. Smooth with hands. Wrap up and seal ends and chill for at least an hour in the freezer or 2 hours in the fridge (or you can chill them overnight to be safe. If you do not chill it long enough, the cookies will spread and you don't want that!) Do the same with the other 1/2 of the dough.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>Once dough is chilled long enough, take them out of the fridge/freezer and roll out one log at a time. Make sure you have preheated the oven to 325F/160C already.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7: </b>Using a cookie cutter or a glass, cut out small circles (make sure your cookies aren't too thin). Place the cookies on a baking sheet lined with your parchment paper and bake for 15-20 minutes (mine were done after 15 minutes so keep an eye on them, you don't want them to burn).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8:</b> Right when the cookies come out of the oven, make a thumbprint in the middle (this is where the peanut butter will sit). Allow them to cool on the baking sheet for a few minutes and then transfer to a wire rack. The cookies with toughen up and become crunchier the longer they sit.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9:</b> While the cookies are cooing, bowl water and melt your chocolate over the stove top in a heat proof bowl. Mix your peanut butter and powdered sugar together to form a thicker peanut butter mixture. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10:</b> Once the chocolate has cooled (5-10 minutes), place a ball of peanut butter in the thumbprint you made. Spread out the peanut butter as evenly as you can with your fingers (you can wet it with water to help from sticking). </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Step 11:</b> Dip the entire cookie into bowl of melted chocolate (using a fork or spatula). Allow to cool on parchment paper (or in the fridge to speed things up). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 12:</b> Enjoy with a cold glass of milk guys!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2222798000053567523.post-50100301447629679212013-11-12T15:17:00.003+00:002013-11-12T15:18:58.370+00:00Gluten Free Keebler Copycat Fudge Stripe Cookies <div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Keebler Fudge Stripe Cookies are my dad's favorite cookies in the whole world. I remember staying up late watching TV with him and he would go grab them out of the fridge (because anything chocolate is always better cold rather than at room temperature) and we would devour the entire package. It was kind of like my dad and I were bonding. Yes, my dad and I bonded over sports and cookies, so what? Anyway, I decided to make my very own fudge stripe cookies, gluten free style. Overall, it took me a little over 3 hours for them to be complete (and in my mouth), and it was worth it (I got some stuff done while waiting, don't worry). You should definitely give these a try, gluten free or not. Go!</span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2013/11/gluten-free-keebler-copycat-fudge.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Zs1FGSC1-IM/UoJGFgmmLaI/AAAAAAAAZag/esV4gaeKVTk/w594-h792-no/keebler+3+long.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>about 36 cookies</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 cups (300g) gluten free plain flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp xanthan gum</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">16 tbsp butter</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (150g) granulated sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (70g) powdered sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cup (220g) milk & dark chocolate, chopped</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>Preheat oven to 325F/160C and line 2-3 baking sheets with parchment paper.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2: </b>Cream the butter and sugars with an electric mixer or food processor. Only mix 1 minute tops (if you beat for a longer amount of time, the cookies will flatten out because too much air has been added into the mix). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Add the egg (beaten) and vanilla and mix until well combined (about 30 seconds).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> In a medium bowl, mix flour, xanthan gum, and salt. Whisk until well combined. Add wet ingredients with dry ingredients and stir with a wooden spoon until a dough forms. Dough should not be sticky (if so, add 1 tbsp at a time until it is able to be shaped into a ball. I added about 8 tbsp).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5: </b>Transfer 1/2 the dough onto a piece of parchment paper or foil. With your hands, roll dough into a log. Smooth with hands. Wrap up and seal ends and chill for at least an hour in the freezer or 2 hours in the fridge (or you can chill them overnight to be safe. If you do not chill it long enough, the cookies will spread and you don't want that!) Do the same with the other 1/2 of the dough.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6:</b> Once dough is chilled long enough, take them out of the fridge/freezer and roll out one log at a time. Make sure you have preheated the oven to 325F/160C already.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> Using a cookie cutter or a glass, cut out circles. Then cut out holes in the middle of each cookie with a smaller circle (I used the outside of a cap to a marker). Use a fork to make dots in the cookies, similar to Keebler's version.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 8: </b>Place 1/2 of the cookies on a baking sheet lined with your parchment paper and bake for 15-20 minutes (mine were done after 15 minutes so keep an eye on them, you don't want them to burn).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9:</b> Allow to cool on the baking sheet for a few minutes and then transfer to a wire rack. The cookies with toughen up and become crunchier the longer they sit. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10:</b> While the cookies are cooing, bowl water and melt your chocolate over the stove top in a heat proof bowl. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 11: </b>Once it has cooled (5-10 minutes), your cookies should be ready. Dip the cookie bottoms into bowl of melted chocolate(I simply used my hands). Allow to cool on parchment paper.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 12: </b>Pipe remainder chocolate into a pastry bag or plastic bag (poke tiny hole in corner) and frost with stripes. Allow 15+ minutes to set at room temperature or stick in the fridge to cool faster. You must enjoy with a glass of milk (sorry those are the rules)!</span><br />
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And there you have it, Keebler Copycat Fudge Stripe Cookies (gluten free style)!</div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2222798000053567523.post-49263430469262374942013-11-06T11:21:00.000+00:002013-11-06T14:43:21.381+00:00Homemade Tootsie Rolls<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Every memory I have of tootsie rolls takes me back to Halloween. Whenever I was a kid, and we would go trick-or-treating, people would almost throw candy at us. I remember getting home and emptying out our bags. The majority of the candy was tootsie rolls. Why? Maybe because they are the cheapest and smallest? Or is it because everyone enjoys a tootsie roll from time to time? I am not quite sure, but, I thought to myself "let's give them a try". So, I did! Here is the recipe for the simple and easy tootsie roll, have fun!</span></div>
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<a href="http://theginger-snap.blogspot.co.uk/2013/11/homemade-tootsie-rolls.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/Ct7AIKkGphEllg_qhL1H3sIqHwyMi5np8Dh6v8RUzLYm=w626-h835-no" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>*Makes: </b>Roughly 50 pieces </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (170g) golden syrup (or honey)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (50g) cocoa powder, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon pure vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon orange flavoring </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon butter, melted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup (30g) powdered sugar, sifted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pinch of salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups (160g) instant non-fat dry milk powder, sifted</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1:</b> In a large bowl, combine golden syrup, cocoa powder, vanilla, and orange flavoring using a whisk. Add the melted butter and whisk until well incorporated. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2</b>: Add in the powdered sugar and pinch of salt; whisk again until well combined.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3:</b> Using a wooden spoon, mix in the instant milk powder 1/4 cup (30g) at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder (I didn't). The finished dough should be firm and a little sticky, but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper that has been lightly sprayed with cooking oil. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4:</b> Let the dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. If the ball does not flatten into a disc, you can spray another sheet of wax paper and place it on top of the ball and roll it flat yourself. (I had to do this).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Cut candy into strips or squares, and then roll them into cylinders (similar to an actual tootsie roll). If the candy sticks to the knife, spray the knife with cooking oil or coat it with butter.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6</b>: Cut wax paper into small pieces. Wrap candies with the wax paper pieces. Enjoy!</span></div>
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