tag:blogger.com,1999:blog-46327707423250883292024-03-06T04:38:26.590-04:00Lady Makes CakesInspiring a love of baking through fun and easy tutorials!Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4632770742325088329.post-90450914850498025542013-04-18T14:39:00.000-03:002013-04-18T14:39:51.479-03:00So...<span style="color: blue; font-family: Georgia, Times New Roman, serif; font-size: x-large;">So...</span><span style="color: blue; font-family: Georgia, Times New Roman, serif;">as you've likely noticed, I haven't had much time to keep my dear little site updated lately and it is a combination of so many elements that come off as excuses that I won't even bother to list them here for fear of sullying the overall tone I wish to convey in this message. </span><br />
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<span style="color: blue; font-family: Georgia, Times New Roman, serif;">The tone is that of overwhelming gratuity and awe over the support and good wishes I've received in my journey to discover baking in all it's artistic possibility. I have met some great friends and learned so much, I don't know how I could ever repay you!<br /><br />The fact is, however, keeping up a blog while balancing a life and even more so a life with Mr. LMC is tough, especially when I care deeply about the quality I present here.<br /><br />That being said, I am bidding my site a temporary farewell. It'll stay right here since we don't know what the future brings and because there is still lots of great recipes and reading (and a TON of work.) I will, however, be focusing my cakey efforts on my Facebook page since it provides much of the resources I need to continue on with my tutorials and photos. I feel like I can provide a better forum for learning and teaching through there so I invite those of you who haven't joined me, to come over and like my page.<br /><br />Thank you all so much and I look forward to continuing my journey with all of you :)<br /><br />xox<br /><br />Crystal<br /></span><a href="https://www.facebook.com/ladymakescakes"><span style="font-size: large;">https://www.facebook.com/ladymakescakes</span></a>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-85419698180739771802012-08-16T21:22:00.001-03:002012-08-16T21:22:58.747-03:00S'MORE!Just about everyone has a good s'more story. Whether you can recall nights sitting around the campfire, telling stories and roasting marshmallows, times at sleep away camp, or -- in my case -- toasting treats over the last embers of the charcoal BBQ, s'mores make for a great summer treat!<br />
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This recipe proved to be somewhat challenging since the cake had absolutely NO flour in it, only graham cracker crumbs. In fact, for the initial ingredients picture, I accidentally included flour (for those of you new to the LMC site, that green and white bucket is my flour...) The result was a dense, incredibly moist cake with some sinfully delicious marshmallow fluff frosting and chocolate ganache finish. Sound familiar? Here we go!</div>
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So, the initial ingredients -- along with the erroneously-included flour: </div>
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<tr><td class="tr-caption" style="text-align: center;">Poor flour bucket...kicked out of the party early. </td></tr>
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First things first: get the butter and Crisco together with the sugar and beat until smooth. Then add the vanilla.<br />
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Next, add the eggs, one at a time, beating well in between each addition.<br />
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Mix the graham cracker crumbs and baking powder in a separate bowl. </div>
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Using the alternating method, add the crumb/powder mix and the milk in thirds, beginning and ending with the dry mix.<br />
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Not gonna lie, once it was all together, it looked kind of, well...ick. </div>
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And into the oven we go! (Please, please, please ignore the deplorable state of my oven. It's too hot to put the self cleaner cycle on and I'm too lazy to do it by hand!)<br />
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<tr><td class="tr-caption" style="text-align: center;">I highly recommend two 9 inch pans. I used one larger pan and the cake was so dense, it sort of caved in the middle. </td></tr>
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Once the cake is out of the oven, let it sit in the pan for 10 minutes before removing to a wire rack to cool completely. Then, it's time to ice this bad boy!<br />
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Get the butter and marshmallow fluff acquainted in the mixer bowl. Beat until smooth.<br />
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Add the icing sugar in half cups, mixing well after each addition. Then add the milk to soften everything up!<br />
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Now onto the ganache. This is a fancy term for chocolate melted with cream. You can adjust the thickness by how much chocolate and cream you use. For something nice and pourable, I went with 8 oz of chocolate and 3/4 cup of cream.<br />
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Heat the cream up over a double boiler until it's hot and then pour over your chopped chocolate. Let it sit for a while, then stir until smooth. It may not look like it's mixing at first, but keep stirring and you'll get a shiny bowl of goodness for your effort.<br />
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The rest, I leave up to your capable hands. Mr. LMC was getting a little impatient, so my actual assembly was less than calculated. In fact, I sort of threw it together.<br />
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But ugly cake is still tasty cake!!<br />
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Happy Baking and I hope you're all enjoying your summer :)<br />
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Crystal<br />
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<u style="font-size: x-large;">S'more Cake</u></div>
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CAKE:<br />
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1/2 cup shortening<br />
1/4 cup butter, room temperature<br />
1 cup sugar<br />
3 eggs<br />
1 teaspoon vanilla extract<br />
2 3/4 cups graham cracker crumbs<br />
3 teaspoons baking powder<br />
1 can evaporated milk<br />
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Line two 9-in. round baking pans with parchment paper. Grease and flour the paper. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the butter/shortening mixture alternately with milk, beating well after each addition.<br />
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Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.<br />
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ICING:<br />
3/4 cups butter, softened<br />
1 + 1/2 cups marshmallow fluff<br />
3 cups icing sugar<br />
3 tbsp milk<br />
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Cream together butter and marshmallow fluff until smooth.<br />
With mixer on low, add icing sugar half a cup at a time, scraping down sides of bowl when needed.<br />
Add milk and mix until combined.<br />
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CHOCOLATE GANACHE:<br />
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8 oz semi-sweet chocolate<br />
3/4 cup heavy (whipping) cream<br />
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Heat chocolate over double boiler, pour over chopped chocolate, whisk until smooth.</div>
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Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-51213106228457484742012-03-03T21:11:00.002-04:002012-03-08T21:12:27.313-04:00Whoopie!!<span style="color: #073763; font-size: large;">When I was young...</span>(oh, who am I kidding...even now) Whoopie Pies were my gold standard when it came to Gramma's yearly baking list. Every holiday season, she'd pull a container of these from the freezer and send me on my merry way -- this past season was no exception! I loved these simple little cakey sandwiches, especially when they were partially frozen, and decided it was high time I tried to make them myself.<br />
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This is not Gramma's recipe, but the final result is pretty darned close. While researching these treats, I discovered that they seem to have origins in Maine and in Dutch heritage having once been a solution to extra batter and frosting left over when the cake baking was done. Either way, they are good and I hope you enjoy my little slice of childhood goodness.<br />
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So first things first, and we get our ingredients together:<br />
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To make your life easier later on, start by sifting all the dry ingredients into a bowl.<br />
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Cream together the shortening and sugar. <br />
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Once it's kinda fluffy, throw in the beaten egg yolks.<br />
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Using the alternating method, add the dry ingredients and milk/vanilla in three parts, beginning and ending with the dry ingredients. <br />
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The mixture is very, very thick when you're finished. I suspect with just a little more flour, it could be a chocolately dough! But that wouldn't get us the wonderful Whoopie Pies, would it? :)<br />
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Using a small ice cream scoop or two teaspoons, drop the dough onto a parchment lined cookie sheet and bake!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div> (n.b. My small cookie scoop broke, so I used my regular ice cream scoop. This is why my final product is HUGE. I can't say don't do it, but it you want more than 8 final sandwiches, make them smaller than I did!)<br />
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It was right around this time that I realized I had enough batter to make 4 more cookies, so I went searching for my other cookie sheet. 3 cupboards and I then remembered where it was.<br />
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So I used a pizza pan instead!<br />
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The final product smelled and looked so good!<br />
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So while these were cooling on the racks -- you can take them immediately from the cookie sheet to the rack once they're out of the oven -- I got together my filling ingredients:<br />
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All of this went into the mixer bowl and made a beautifully delicious filling!<br />
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I spread (ok, I piped) the flat side of half the cookies with the filling and sandwiched them together for a really awesome treat!<br />
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</div><div class="separator" style="clear: both; text-align: left;">The rest, of course went straight to the freezer. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Happy Baking!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Crystal </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue; font-size: large;"><u>Whoopie Pies</u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: blue; font-size: large;"><u><br />
</u></span></div><div class="separator" style="clear: both; text-align: left;">For the cake:</div><div class="separator" style="clear: both; text-align: left;">5 tablespoons of cocoa</div><div class="separator" style="clear: both; text-align: left;">2 cups of flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of Crisco shortening</div><div class="separator" style="clear: both; text-align: left;">1 cup of sugar</div><div class="separator" style="clear: both; text-align: left;">1 cup of milk</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 375F. Line a large cookie sheet or jelly roll pan with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Sift together the dry ingredients in a bowl and set aside. In a mixer bowl, cream together the shortening and sugar. </div><div class="separator" style="clear: both; text-align: left;">2. In alternating additions, beginning and ending with the dry mixture, add the milk & vanilla and dry ingredients to the shortening and sugar. </div><div class="separator" style="clear: both; text-align: left;">3. Using either a small cookie scoop or two teaspoons, drop the batter in equal amounts 1 inch apart on the parchment-lined pan. </div><div class="separator" style="clear: both; text-align: left;">4. Bake for 7-10 minutes (13 if you use a full sized scoop) or until the cookies are set. </div><div class="separator" style="clear: both; text-align: left;">5. Remove the cookies to a wire rack (flat side down) to cool. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the Filling: </div><div class="separator" style="clear: both; text-align: left;">1/2 cup of Crisco shortening</div><div class="separator" style="clear: both; text-align: left;">2 cups of confectioners (icing) sugar</div><div class="separator" style="clear: both; text-align: left;">2 egg whites (since these are not being cooked, I used pasteurized egg whites from a carton, but it's up to you!)</div><div class="separator" style="clear: both; text-align: left;">A dash of salt</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of marshmallow creme or fluff</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine all the ingredients in a mixer bowl and beat until smooth. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spread the filling mixture on the flat side of half of the cookies and sandwich together. Store in a container with a tight lid or in the fridge/freezer. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-9931139073944613852012-01-28T21:19:00.001-04:002012-03-08T21:12:10.567-04:00A Love Story...<span style="color: #990000; font-size: large;">My husband loves...<span style="color: black; font-size: small;">very few things openly: me, our dog, firearms, computers and German chocolate cake. The last of these is a bond so strong that when I offered to make him a really kickass, gun-inspired cake for his recent 30th birthday, he responded by saying that he'd really rather have the German chocolate cake that they make at the grocery store. </span></span><br />
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Low, man, really low. <br />
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And so, I begrudgingly complied with his request (after all, it <em>was</em> his birthday) and as I sat there poking around at the light brown, coconut and pecan filling, I couldn't help but wonder what all the hype was about. DH doesn't seem to be able to pinpoint the exact cause of his obsession, but since the day we met, I've known that, when in doubt, this is the cake to roll with as far as he's concerned. He also has a habit of mentioning that he only gets it once a year, for his birthday (totally not true!) so I'm putting my coconuts on the table and making him the biggest and best post-birthday German chocolate cake ever!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I've missed typing this: First, we start with some ingredients!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6GyBiRkV0vrhGNvdvE0ds3SpDmSLhYkBqPMv5KKXSLZ7KhIQ3byypDej6C3lgzh_tg39wzShbMu1twnpbiE1pAT7Ov87HJG_SVBqQp6mzmlv7V8oXwLjh-TkoshxIys_a34j90tkJKk/s1600/IMG_2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6GyBiRkV0vrhGNvdvE0ds3SpDmSLhYkBqPMv5KKXSLZ7KhIQ3byypDej6C3lgzh_tg39wzShbMu1twnpbiE1pAT7Ov87HJG_SVBqQp6mzmlv7V8oXwLjh-TkoshxIys_a34j90tkJKk/s400/IMG_2195.JPG" width="400" /></a></div><br />
First, grease and flour your pans. For this cake, you've got options. It'll make +/- 8 cups of batter. You could use 3 9-inch pans if you've got them. In my case, I went with a 10-inch round pan (yes, my cake is HUGE. I had no complaints!)<br />
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Next, prep your first two mixes:<br />
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First is the chocolate. I know this is called a German chocolate cake, but when you live in a small town with limited access to finer baking goods, you sort of have to go with what works. I took the sweetest chocolate chips I could get (milk) and it worked out fine. Along with 1/2 cups of water, melt 4 oz of chocolate in a small bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF90JuoShoiNya1dyw2sq-hCMKVeRk6mXCRNvh2pQBcXaNffW6Vop0onp4G_DlpUOyb0vSnkhJV73jOFvssCkjUnTiVUhzdxWV3fZcLuYnQc2Y0qmmptFr9NVi_1owMyYKZxjhSr1g88/s1600/IMG_2196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF90JuoShoiNya1dyw2sq-hCMKVeRk6mXCRNvh2pQBcXaNffW6Vop0onp4G_DlpUOyb0vSnkhJV73jOFvssCkjUnTiVUhzdxWV3fZcLuYnQc2Y0qmmptFr9NVi_1owMyYKZxjhSr1g88/s400/IMG_2196.JPG" width="400" /></a></div><br />
It won't take long if you do it in the microwave -- around 20 seconds will do the trick! Stir until everything is smooth and set it aside to cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57ltSYHBIQHnb6PsoBljK7HhJ3rpKhr27xXf1z1hzCt4xbh-RkhhGltnNQczVy35PUY0Qi4iOhze08puM7mHmEeEOW3yAZ6CJHJqC54ejmNdD-CH1HbmhTRb0euWe3nLnr5j3Di-pATU/s1600/IMG_2198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57ltSYHBIQHnb6PsoBljK7HhJ3rpKhr27xXf1z1hzCt4xbh-RkhhGltnNQczVy35PUY0Qi4iOhze08puM7mHmEeEOW3yAZ6CJHJqC54ejmNdD-CH1HbmhTRb0euWe3nLnr5j3Di-pATU/s400/IMG_2198.JPG" width="400" /></a></div><br />
Second is the cake flour, baking soda and salt. Sift these together and set them aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN-ppGTnU96pH9KP409zjiehomhKu-rCzieV_q_nUbhwDIm_P50MscFPch3yoPYtYGQVxWbAK1zL1_vtVXtL0L2v4VFYovCNAWnIjAPqD_FXjj9DLmTJIby6mqklkCyb58BQeGHk89sQ/s1600/IMG_2197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN-ppGTnU96pH9KP409zjiehomhKu-rCzieV_q_nUbhwDIm_P50MscFPch3yoPYtYGQVxWbAK1zL1_vtVXtL0L2v4VFYovCNAWnIjAPqD_FXjj9DLmTJIby6mqklkCyb58BQeGHk89sQ/s400/IMG_2197.JPG" width="400" /></a></div><br />
Now it's onto the fun part!<br />
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In your mixer bowl, cream together the sugar and butter until everything is light and fluffy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgJs7QpKfI7LX5z3ZNOGOXzWjb9kqGb-v64i597Zm39MyX4HYkq_hkNYdKFheIUaJjqAANI-yLc1WmVr2SDza9mMELHTGtYTjne2l2Y1Ne11Z0LxOte2s27k8aXreiK7SXSNxiDvX1N4/s1600/IMG_2199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgJs7QpKfI7LX5z3ZNOGOXzWjb9kqGb-v64i597Zm39MyX4HYkq_hkNYdKFheIUaJjqAANI-yLc1WmVr2SDza9mMELHTGtYTjne2l2Y1Ne11Z0LxOte2s27k8aXreiK7SXSNxiDvX1N4/s400/IMG_2199.JPG" width="223" /></a></div><br />
Beat in 4 egg yolks, one at a time until everything is well-incorporated, then add the chocolate/water mixture and vanilla.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGu0-oZ5kf8urJyMv3yYXXzO6Kl5jm3DBzVExUWf76AzvDlmjtJPD7cg3URi1rX8uh4zvOiXgvtSEzHI6TQr_FxaxZ6q3s8GGzUhPDrrcvqY0DeMyZ3guAps8BdJtKIHHX8SLaal8_mM/s1600/IMG_2200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGu0-oZ5kf8urJyMv3yYXXzO6Kl5jm3DBzVExUWf76AzvDlmjtJPD7cg3URi1rX8uh4zvOiXgvtSEzHI6TQr_FxaxZ6q3s8GGzUhPDrrcvqY0DeMyZ3guAps8BdJtKIHHX8SLaal8_mM/s400/IMG_2200.JPG" width="223" /></a></div><br />
Once that's all mixed, start mixing the flour mixture and buttermilk in, adding each in thirds and mixing until everything is just mixed.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDzNlIuZ-T53TxS00XUJCwyKcirzTHrZHmKmHZpO_Ptwzco50mJ6YjL6bapYaXOpunT3Q3bkuMw2Mv80GsKVFZDdbUnLji2ISwSYV3D0eUkG0U9UO-8cUHu0m4rC2F5_x671Thq9-ZKk/s1600/IMG_2202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDzNlIuZ-T53TxS00XUJCwyKcirzTHrZHmKmHZpO_Ptwzco50mJ6YjL6bapYaXOpunT3Q3bkuMw2Mv80GsKVFZDdbUnLji2ISwSYV3D0eUkG0U9UO-8cUHu0m4rC2F5_x671Thq9-ZKk/s400/IMG_2202.JPG" width="223" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHq2gl4mljhyog91uSO295TlITbBwPhV9VRH2-Rd5OoUuqxchYijgiueHa25MW1HRYrDaTb7JIQt3LOy3QQodDeHu8DIvTmZJbL_2kv30rcYuCkrCHK8e350dOLbd0Q1zXjt_zG83-fA/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHq2gl4mljhyog91uSO295TlITbBwPhV9VRH2-Rd5OoUuqxchYijgiueHa25MW1HRYrDaTb7JIQt3LOy3QQodDeHu8DIvTmZJbL_2kv30rcYuCkrCHK8e350dOLbd0Q1zXjt_zG83-fA/s400/IMG_2203.JPG" width="223" /></a></div><br />
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In a metal (or glass) bowl, beat the egg whites until stiff peaks form.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP71w4wVlonml9BZ3M6Z0frsRexuSCr605xSLKeKgnKzZHvhilgMJN7M6NJbQRWQvGMzsqCHZbIdUFLZzMLL3H56d5t5fqbf3Bs5miVa1-GVKP3FlwSqm6HJw15SmKJ3wZ0O2KKkfm0_k/s1600/IMG_2204.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP71w4wVlonml9BZ3M6Z0frsRexuSCr605xSLKeKgnKzZHvhilgMJN7M6NJbQRWQvGMzsqCHZbIdUFLZzMLL3H56d5t5fqbf3Bs5miVa1-GVKP3FlwSqm6HJw15SmKJ3wZ0O2KKkfm0_k/s400/IMG_2204.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yep, that's my reflection in the top of the bowl!!</td></tr>
</tbody></table>Fold a third of the egg whites into your cake batter. Then mix in the rest, being careful not to overdo it!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_jd8Lw-noPZRiOel0xIto4I_CFa_GlENew1y7RAabbGaQrvYKo2Ee3h6XzlY4IlznZJXpyDcW9vruvj3xKxfcL1u3RI03avfSPt4rUGxm-gPPlbUXKxXgZ-8ZoFJY-T1u5dqrPKSc8M/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_jd8Lw-noPZRiOel0xIto4I_CFa_GlENew1y7RAabbGaQrvYKo2Ee3h6XzlY4IlznZJXpyDcW9vruvj3xKxfcL1u3RI03avfSPt4rUGxm-gPPlbUXKxXgZ-8ZoFJY-T1u5dqrPKSc8M/s400/IMG_2205.JPG" width="400" /></a></div><div><br />
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</div><div>Put your pan(s) into the oven and bake! If you're going with the 3 9-inch pans, 30 minutes or so will be perfect. As I mentioned, I used a 10x3 round pan and it took well over an hour to bake. The toothpick never lies, however, so when it comes out clean, your cake is done!</div><div><br />
</div><div>The filling comes next. </div><div><br />
</div><div>In a medium sauce pan, add the sugar, evaporated milk, butter and egg yolks (save the extra whites for a yummy omelette tomorrow morning!)</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfgK_Gy4AAgkpVLCv6If8Rd9zXV09IGbKVEl6c5hI6J0_21sRe4yDxHQZ8Xu5VgEaPh1CARn3mwoHonvJ6yI356VFbcE8JyxkEkTQy510Qhz_Onw8igzlr269obtTA2S3wDWK02fLI-I/s1600/IMG_2206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfgK_Gy4AAgkpVLCv6If8Rd9zXV09IGbKVEl6c5hI6J0_21sRe4yDxHQZ8Xu5VgEaPh1CARn3mwoHonvJ6yI356VFbcE8JyxkEkTQy510Qhz_Onw8igzlr269obtTA2S3wDWK02fLI-I/s400/IMG_2206.JPG" width="400" /></a></div><div><br />
</div><div>Cook over low heat, stirring constantly (I mean it!) until the mixture starts to get thick. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanYYVpDC0pkDzbJOm0WV-APoLfZtuP3mIkuJU-aUaVC153x7pvYbEPmSvnUraMTCdWT3SmH8-wDn_VLcGx-N337xbRkXUm-9_GFtOutY_WHIN9NnmXYJSsJ6A9_wsAJ91dT2b1kW2g90/s1600/IMG_2209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanYYVpDC0pkDzbJOm0WV-APoLfZtuP3mIkuJU-aUaVC153x7pvYbEPmSvnUraMTCdWT3SmH8-wDn_VLcGx-N337xbRkXUm-9_GFtOutY_WHIN9NnmXYJSsJ6A9_wsAJ91dT2b1kW2g90/s400/IMG_2209.JPG" width="400" /></a></div><div><br />
</div><div>I generally judge it by how long I can see the bottom of the pan between passes with the spoon. Once the mixture starts to hold for a second before covering the spot, it's right on. Remove the pot from the heat and add the coconut, pecans and vanilla. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0wOg9dBNcpnspy-zw3rWRjDySvi9RJGK7w_yC59Hxr2gHMQkdZNvNu29iDkNelyCOcv1SQgUKcqphH_YPm2yY8l42v_7Ao52y9UmokbaGxXKBjLCzqC0o6se19QOI3xHyjzKeRoxI00/s1600/IMG_2210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0wOg9dBNcpnspy-zw3rWRjDySvi9RJGK7w_yC59Hxr2gHMQkdZNvNu29iDkNelyCOcv1SQgUKcqphH_YPm2yY8l42v_7Ao52y9UmokbaGxXKBjLCzqC0o6se19QOI3xHyjzKeRoxI00/s400/IMG_2210.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68cGOaoFCirDmWvUEB7cG2fjg9OdFan1xLVTVisU_fGMeWPbA_2DjUcbl35Q8T9h-ZfR3uNr7VGdMuISkuM75jnPd5mxAHYWdJYaJ1XizRj-nswbjMNRMaQsyc8Tsmg0NDIwIFnjrPlc/s1600/IMG_2211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68cGOaoFCirDmWvUEB7cG2fjg9OdFan1xLVTVisU_fGMeWPbA_2DjUcbl35Q8T9h-ZfR3uNr7VGdMuISkuM75jnPd5mxAHYWdJYaJ1XizRj-nswbjMNRMaQsyc8Tsmg0NDIwIFnjrPlc/s400/IMG_2211.JPG" width="400" /></a></div><div><br />
</div><div>Stir well and set it aside to cool. </div><div><br />
</div><div>Once the cake and filling are cooled (the filling will thicken up, don't worry!) spread the filling in between the cake layers (I cut my 10 inch cake in half and filled it) </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZWOVqgKr8642NFEjkstrk-X-AHiDUCqzNqsMd7LnnGgtcHsrpmIg2bleMjXlmBa7RiNwIGbjyhcAjQ5Ucklen33NBNfLS4vcEwUmmSckradaCf_Niv5-nTFOolAATUfPYfTbtmgAh88/s1600/IMG_2212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZWOVqgKr8642NFEjkstrk-X-AHiDUCqzNqsMd7LnnGgtcHsrpmIg2bleMjXlmBa7RiNwIGbjyhcAjQ5Ucklen33NBNfLS4vcEwUmmSckradaCf_Niv5-nTFOolAATUfPYfTbtmgAh88/s320/IMG_2212.JPG" width="320" /></a></div><div><br />
</div><div>Now, traditionally, these cakes don't get frosted. Instead, you'd mix 4 oz of semi-sweet chocolate with 2 tsp of shortening and drizzle it over the cake. However, Mr. LMC whined that he wanted a frosted cake, and a frosted cake he got! I hope he's hungry!!</div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYoyhZX_DsRKhgYV_8JTEl-OwWmMWdksQr4ajsbp3seu6UEWAtgh1sUcEQ6r4cxahMul_yFTF25cYtIaybcUqGMzH3qamziO2HiLRAtrAtxRe1Aq2ZVk_s61kTk5bMHmCFbBq_VBRCMs/s1600/IMG_2213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYoyhZX_DsRKhgYV_8JTEl-OwWmMWdksQr4ajsbp3seu6UEWAtgh1sUcEQ6r4cxahMul_yFTF25cYtIaybcUqGMzH3qamziO2HiLRAtrAtxRe1Aq2ZVk_s61kTk5bMHmCFbBq_VBRCMs/s400/IMG_2213.JPG" width="400" /></a></div><div><br />
</div><div>Happy Baking!! </div><div><br />
</div><div>Crystal </div><div><br />
</div><div>------------------------------------------------------------------------------<br />
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<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 19px; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">German Chocolate Cake</span></b></div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 19px; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(Cake) <span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span> </span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup of water<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 oz of German (or milk) chocolate<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup of butter, softened<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups of sugar<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 egg yolks<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp vanilla extract<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup of buttermilk<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 ½ cups of cake flour</span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp baking soda<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp salt<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 egg whites<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (Filling)</span></b> </b></div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup sugar</span></b> </div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup evaporated milk</span></b> </div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup butter</span></b> </div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 egg yolks (beaten)</span></b> </div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ cups flaked coconut</span></b> </div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup of pecans (chopped)</span></b> </div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp vanilla extract</span></b> </div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(Glaze)</span></b></div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp shortening</span></b> </div><div><b id="internal-source-marker_0.1819250436965376"><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 oz chocolate</span></b> </div><div><b><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 350 F (325 F if you’re using a 10x3 pan) Grease and flour 3 9-inch cake pans. </span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. In a small bowl, heat the water and chocolate until the chocolate is melted. Stir until smooth and set aside to cool</span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. In a bowl, sift together the flour, baking soda and salt. </span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4. In your mixer bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time until everything is well incorporated. Blend in the chocolate mixture from step 2 and add the vanilla extract. </span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5. Alternating in thirds, beat in the flour mixture and buttermilk until everything is just mixed -- do not over mix!</span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6. In a large metal or glass bowl, beat the egg whites until stiff peaks form. Fold a third of this mixture into your cake batter, then fold in the rest -- again, don’t over mix!</span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7. Bake for approximately 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean!</span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8. For the filling, combine the sugar, evaporated milk, butter and egg yolks. Cook over low heat, stirring constantly until the mixture has thickened. Remove from heat and stir in the vanilla extract, coconut and pecans. Set aside and let the mixture cool and thicken. </span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">9. Spread the filling between the cake layers and on top of the cake. </span><br />
<span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></b></div><div><b><span style="font-family: 'Droid Serif'; font-size: 16px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10. Melt the shortening and chocolate in a small bowl, stirring until smooth. Drizzle over the top of the cake and enjoy!</span></b></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1a1e1SGWQC--TsTKWK5bVkRimRgMKzUo0-TvgBWEzFsU"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gay515OpfBxYvrRb2eFAT0Ht9CZg7f5Cjli2XXfAy6wcLaERiWVogvA9D6ODOgLqfrN6Mxnmj59dqM_vCj7ytzVfLpaqDVWav18u646X5ZCtrgL8oLAvk97AKKML8wjfscApctYZWp4/s1600/button.jpg" /></a></div><br />
</div>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-85307918889521621312011-12-05T14:54:00.000-04:002011-12-05T14:54:23.733-04:00Ouf!<span style="color: red; font-size: large;">WOW...<span style="color: black; font-size: small;">these past few months are really starting to catch up with me!! My adventures on the baking front have been relatively non-existent, while the my personal life has been one thing after another to deal with. </span></span><br />
<br />
This is not an excuse for my lack of updates, just a poor explanation for my absence. <br />
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I hope everyone is enjoying the holiday season so far. I must say, I really do love this time of year. The lights and the snow just make everything so pretty (when the snow isn't over your head, at least!) I even love putting together my Christmas list, going out into the crowds of holiday shoppers and wrapping presents up with pretty paper. It's just a great time of the year! And, miraculously, DH has the actual day of Christmas off. I really can't wait :) <br />
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Has anyone tried their hand at the Perfect Icing recipe? I managed to alter it and give it a little Christmas twist this past weekend! While the milk was warming up, I added a cup of white chocolate chips and stirred until everything was melted. Then added the flour and followed the usual steps. To the final mixture, I substituted the vanilla extract for peppermint and the final result was a perfectly minty topping to some dark chocolate cupcakes! Yum!<br />
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I know many of my readers are bakers, especially around this time of year! What are your favourite holiday treats? And what are you planning to bake this year? Do you bake for yourself or as gifts for family and friends? I'd love to hear all about it! :) <br />
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And a huge thanks to each and every one of you for your continued support, even when I'm AWOL :) I really appreciate it!! <br />
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Happy Baking!<br />
<br />
CrystalCrystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-23698169741502157242011-10-18T22:35:00.002-03:002012-03-08T21:11:51.209-04:00The Perfect Frosting<span class="Apple-style-span" style="color: blue; font-size: large;">We've all heard of...</span> the "I'm Not a Frosting" person...they lurk in the offices, at the parties, or stop by the bake sale table. And I really can't say that I blame them, having had my share of super-sweet frosting with a strong confectioner's sugar overtone which is enough to make one scrape the excess off with a knife.<br />
<br />
This frosting, however, is different.<br />
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Firstly, there isn't a trace of confectioner's sugar in the mix. Crazy, right? One cup of good ole granulated sugar completes this sweet topping.There's also flour, which is plenty common in the cake, but rarely seen in the frosting. Now that I've got your mouth watering, let's get on with the recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>As always, we begin with the ingredients:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZsaAEZoqTMxpEBYQRyR9Eg-RDCekxEXPQlkGrlfH1ojUYPhnRbnXeSxEoo8IpZuCoep3W8fmbtVq_kjP5XOh3Cp8lpHQDnH6URX_Up29MSVUDEU90yvipfETIExSbBClXJbPBv4xYy4/s1600/IMG_2118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZsaAEZoqTMxpEBYQRyR9Eg-RDCekxEXPQlkGrlfH1ojUYPhnRbnXeSxEoo8IpZuCoep3W8fmbtVq_kjP5XOh3Cp8lpHQDnH6URX_Up29MSVUDEU90yvipfETIExSbBClXJbPBv4xYy4/s320/IMG_2118.JPG" width="320" /></a></div><br />
The first step should be done well in advance as it will require some cooling time.<br />
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The flour and milk go into a small saucepan:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN7X0IhM7IICax6riP_e0XbRD2yUZHRnzkSa8It0AVM1FTzMcN4yVaqdC5wqoVdPeHEO-SXteK8tcOu01MQoFtmjaMDvNswv1dO94Rw9sMLWEAgvht1cox9zdfqscCLj-xFVdVVArt2M/s1600/IMG_2119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN7X0IhM7IICax6riP_e0XbRD2yUZHRnzkSa8It0AVM1FTzMcN4yVaqdC5wqoVdPeHEO-SXteK8tcOu01MQoFtmjaMDvNswv1dO94Rw9sMLWEAgvht1cox9zdfqscCLj-xFVdVVArt2M/s320/IMG_2119.JPG" width="320" /></a></div><br />
Get this all whisked together and put it over medium heat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsX_Cx3tD4mdbsydpcQCrNeFrvauh7ZEHkC8eDjxMYLsXJFSW8e7o_Ih0F1AHf7xDqye1laowRy2JVe5HgNTt-o77f43tk52zgOaeMAYE_CkUh3ieRmbKQ9ajm5B7I5N5cyEibLbJmQU/s1600/IMG_2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsX_Cx3tD4mdbsydpcQCrNeFrvauh7ZEHkC8eDjxMYLsXJFSW8e7o_Ih0F1AHf7xDqye1laowRy2JVe5HgNTt-o77f43tk52zgOaeMAYE_CkUh3ieRmbKQ9ajm5B7I5N5cyEibLbJmQU/s320/IMG_2120.JPG" width="320" /></a></div><br />
Whisk continuously and be sure to NOT walk away from this mixture, not even for a few seconds. It will thicken incredibly fast once it starts and even just a few seconds could make or break it. The end consistency should be around the texture of pudding.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQszTrTEyFrTGQZ2LUrBkX4fQ9YtZe-xUDNhm3827QtQBKwBXtcfcuphmCFBiit2p7yyBLCJh8bSLjC68n15X2BCAscemn8mt3Zc79IkzHuiSvJ-GaStywnvrxvP4d4cMbUuNPsKpVsfI/s1600/IMG_2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQszTrTEyFrTGQZ2LUrBkX4fQ9YtZe-xUDNhm3827QtQBKwBXtcfcuphmCFBiit2p7yyBLCJh8bSLjC68n15X2BCAscemn8mt3Zc79IkzHuiSvJ-GaStywnvrxvP4d4cMbUuNPsKpVsfI/s320/IMG_2122.JPG" width="320" /></a></div><br />
Once it reaches pudding stage, remove it from heat and continue whisking it until it's all smooth.<br />
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Put this mixture aside until it's completely cooled. You can even transfer it to a dish and put it in the fridge. Even if it's cold, it's fine. Just as long as there's no trace of "hot" left!<br />
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Once you're ready to continue, get your butter and sugar into the mixer bowl and add the whisk attachment.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ld6yCGVWhZ7BzsrUzNpzfj5ULiWXXL8MAPVu6zRZ50o74O9MI9t4t92ppSRyTQtCc6tzEagOoiRqi5VEX8uLSUnT5JCIID24km3C7mEJQ6xNmqwcTnhd0aaoA2benxzj1-HVaL-MX7o/s1600/IMG_2123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ld6yCGVWhZ7BzsrUzNpzfj5ULiWXXL8MAPVu6zRZ50o74O9MI9t4t92ppSRyTQtCc6tzEagOoiRqi5VEX8uLSUnT5JCIID24km3C7mEJQ6xNmqwcTnhd0aaoA2benxzj1-HVaL-MX7o/s320/IMG_2123.JPG" width="179" /></a></div><br />
Mix for a few minutes until everything is fluffy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN05-Yn0k4gY4TR-34z65wqMl34Tngsw-dePoKCLtWihGXBNVvqLf-vEXzcRY25VLIFujn74hVYSg9Z4QtkQUeXjZ5rbHlklWwYDWEDhafzP09USqPB9QJHzek1JHMejYGU9_L2nt4zMI/s1600/IMG_2124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN05-Yn0k4gY4TR-34z65wqMl34Tngsw-dePoKCLtWihGXBNVvqLf-vEXzcRY25VLIFujn74hVYSg9Z4QtkQUeXjZ5rbHlklWwYDWEDhafzP09USqPB9QJHzek1JHMejYGU9_L2nt4zMI/s320/IMG_2124.JPG" width="179" /></a></div><br />
Add the vanilla and the <i>cooled </i>flour/milk mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvuf_Hww-DiRlg134JwjVQ7WbtKFiXs1uhIGDjW-2jyD_5e0HuopJn8a2CXmJPZoWIKzX9A21aDNTy19f7sw0nZGX2vfYnxRhLzbHGAck2n5Zps-_t1E1qGWBzlUUU4Y5ZsSiGbx0dm8/s1600/IMG_2125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvuf_Hww-DiRlg134JwjVQ7WbtKFiXs1uhIGDjW-2jyD_5e0HuopJn8a2CXmJPZoWIKzX9A21aDNTy19f7sw0nZGX2vfYnxRhLzbHGAck2n5Zps-_t1E1qGWBzlUUU4Y5ZsSiGbx0dm8/s320/IMG_2125.JPG" width="179" /></a></div><br />
Now, here's the critical part: put the mixer as high as you can without anything going flying out of the bowl. It will take nearly 8-9 minutes of high speed mixing before the frosting starts to look like frosting. Around the halfway point, you'll stop the mixer to scrape down the sides and wonder just what the crazy cake lady has gotten you into, when you see the slightly separated mixture. Don't fret. Keep Mixing!<br />
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At 5 minutes:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Jw03ctxRqSJAoaFW5dp5AhkQ8kAZutU0wbux6ZPFDNE7DE6Ys4sqceRBaE2fjuHvBMlwvpTi4Ct0wWJQgpurJBkU_ttZVaylI41PP4NOeSbjHkWPvJXGHGvWiqi_KNAlGKQEquafJxA/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Jw03ctxRqSJAoaFW5dp5AhkQ8kAZutU0wbux6ZPFDNE7DE6Ys4sqceRBaE2fjuHvBMlwvpTi4Ct0wWJQgpurJBkU_ttZVaylI41PP4NOeSbjHkWPvJXGHGvWiqi_KNAlGKQEquafJxA/s320/IMG_2126.JPG" width="179" /></a></div> At 10 minutes: (I added orange colouring since I'm going to use this on Halloween cupcakes tomorrow night!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80EGroMi3uNylCdGZmjKsp9zkwwOFJolyJ7Uw5E9NWdkVsiLqXC47kMhdRKYm5IBBWFInhh0l2nQkr10HfwLEB5CkxKidgswXQtR89bY3XDPjkooE3707XCo0ccuplJRqE_PnH7SNVok/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80EGroMi3uNylCdGZmjKsp9zkwwOFJolyJ7Uw5E9NWdkVsiLqXC47kMhdRKYm5IBBWFInhh0l2nQkr10HfwLEB5CkxKidgswXQtR89bY3XDPjkooE3707XCo0ccuplJRqE_PnH7SNVok/s320/IMG_2127.JPG" width="179" /></a></div><br />
The final result for your time and patience is a wonderfully smooth and silky, light and sweet frosting. It is the perfect texture for piping a 1M swirl or icing that layered cake.<br />
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If you make it the night before (like I did) you'll want to seal it in an airtight container and keep it at room temperature. In the fridge, it tends to separate. But it keeps nicely in a container on the counter until you're ready to use it!!<br />
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Enjoy! :)<br />
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<br />
<span class="Apple-style-span" style="font-size: large;"><u>The Perfect Frosting</u></span><br />
<br />
6 tablespoons of flour<br />
1 cup of whole milk (1% or 2% work fine too :)<br />
1 cup of butter at room temperature<br />
1 cup of granulated sugar<br />
2 tsp of vanilla (or your choice) extract<br />
<br />
Whisk together the flour and milk in a small saucepan over medium heat. Whisk continuously until the mixture starts to thicken. It will thicken very quickly once it starts, so when it begins to look like pudding, remove it from the heat and whisk until it's smooth. Set it aside to cool completely. If it's not completely cooled, it will melt the butter in your final mixture and you'll end up with a runny final product.<br />
<br />
Once the mixture is cooled, whisk together the butter and sugar in the mixer until it's fluffy. Then add the cooled flour and milk mixture and extract. Whisk at the highest speed you're comfortable with (around a 6-8 on my Kitchenaid mixer) for 8-10 minutes, scraping the bowl occasionally, until the mixture becomes light and fluffy.<br />
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This will make enough for a whole 8 inch cake or 24 cupcakes!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1CtspCvKt4ruvVpBRqxhOjwASfeiewG8y95ATVgfYghg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqWmM5s0aPafUZdzVH7BUO28XZkU_M70zoxqiDPwObt5Oi7q2-sn8nG97CvogJy9ItgukKzf0Vkh6QWMiA3tGBdOKLDQMq6g_SBlen6v9l6KGo80E-OQF1kkFbmoT3tkh497Y_BKDc4U/s1600/button.jpg" /></a></div>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-43971145946574404672011-10-03T22:39:00.001-03:002012-03-08T21:11:24.191-04:00The Equipment Post<span style="color: blue; font-size: large;">From time to time...</span><span style="font-size: small;"><span style="color: black;">I get a question from one of my fabulous followers asking about the products I use and the equipment I can't live without (ok, they don't quite word it like that, but I like to gush, so...) In order to limit the rambling, I've compiled a sort of Top Ten list of the products that make the LMC kitchen what it is! </span></span><br />
<br />
<span style="font-size: small;"><span style="color: black;">So I present to you, in no particular order (except for number 1):</span></span><br />
<span style="font-size: small;"><span style="color: black;"> </span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="font-size: large;"><u style="color: blue;">The Equipment of LMC</u></span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><u style="color: blue;"> </u></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">10. Cookie Scoops! Okay, so they're technically just oddly-sized ice cream scoops, but these are a total lifesaver! The smallest ones are perfect for portioning cake pop mix, the medium are great for cookies, and the regular sized ones are the exact amount of batter needed to make that perfect little cupcake! To put it in perspective, at this exact moment, there isn't a single container of ice cream in the LMC household, yet there are no less than 6 scoops in the big kitchen drawer. </span></span></span><br />
<br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/OXO-Good-Grips-Cookie-Scoop/dp/B0000CCY1E">Cookie Scoops</a></span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">9. Parchment Paper! Seriously, this stuff is a God-send! I mean, how else can you explain something so simple that prevents food from sticking to your brand new Wilton cookie sheet? :) Mr. LMC likes the individual sheets for this exact reason. Just toss the paper when you're done and marvel at the clean surface beneath. The LMC favourite is the pre-cut individual sheets. </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/UltraBake-Parchment-Paper-Sheets-16%C5%93/dp/B000E7A6BM">Parchment Paper Sheets</a></span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">8. Decorating Squeeze Bottles! I used to look at these in the store and think that people must be nuts to pay money for a little plastic squeeze bottle. I was very humbly proven wrong the first time I drizzled a little chocolate onto my nice new cake pops. Whether decorating pops, filling a chocolate mold, or just making some easy details on that birthday cake, these bottles are simply one of the handiest little tools you could ask for!</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/Wilton-6-Ounce-Melting-Decorating-Squeeze/dp/B0000VMBF6/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1317686062&sr=1-1">Wilton Squeeze Bottles</a></span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">7. Disposable Decorating Bags! I am particularly fond of these on the days when I need to do a quick detail and am too lazy to get out the couplers out. Just snip off the end and drop in a decorating tip and voila! And as I am a fan of simplicity, these cater to my simple goal of easy and accessible cake decorating :) </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/Wilton-Disposable-Inch-Decorating-Bags/dp/B0000CFMLT/ref=sr_1_sc_1?s=kitchen&ie=UTF8&qid=1317686271&sr=1-1-spell">Disposable Decorating Bags</a></span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">6. Gel Food Colouring! I once had a reader send me an email lamenting that no matter how much liquid colour she put in her fondant, she couldn't get the colour nor the texture of the fondant in my tutorial. Extra liquid in, well, any aspect of baking is bad. It is especially bad when making fondant or icing. Gel food colouring gives you a rich and real color without messing with the composition of your recipe. The darker colours should be used in moderation, as they do tend to have a bit of a taste to them, however Wilton does make a "No-Taste" version of their red colouring...perfect for the upcoming holiday season!</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/Wilton-Set-8-Icing-Colors/dp/B0000CFMU7/ref=pd_bxgy_k_img_b">Gel Food Colouring</a></span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">5. Cookie Cutters! I'll admit, I have a slight obsession with cookie cutters. Drawers, cupboards and baskets in my kitchen all contain, at least, a few cutters each in different sizes and shapes. On several occasions, I've returned home with a newly purchased metal shape only to find out that it's a duplicate. Oh well, there's strength in numbers, right? Whether making cookies (obvious) or creating fondant cut outs for my next cake, I couldn't do without my cookie cutters :) </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/Wilton-2304-1050-101-Piece-Cookie-Cutter/dp/B001D1FJ2E/ref=sr_1_1?ie=UTF8&qid=1317690940&sr=8-1">Cookie Cutters</a></span></span></span><br />
<br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">4. Fondant Smoother! You know, I have to say that I didn't like this tool a whole lot when I first received it as a gift. But the most I used it, the more I liked it. This handy little tool holds the promise of a flawlessly smooth surface on your fondant and is super useful when working on the edges. And as I learned through trial and error, don't press too hard or else you'll be cleaning icing up from underneath the fondant when it squishes out the bottom! </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/Wilton-Easy-Glide-Fondant-Smoother/dp/B0000VMBQU/ref=pd_sim_k8">Fondant Smoother</a></span></span></span><br />
<br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">3. Silicone Spatulas! I love my single silicone spatula so much that over the past weekend I reminded Mr. LMC that a few more would be a really nice Christmas gift since it seems like I'm always pulling the one I have from the sink or dishwasher and hand washing it so I can use it again immediately. There's nothing particularly genius about these, I just really love them and their ability to get that last little bit of batter from the bottom of my mixer bowl :) </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"> </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.amazon.ca/Trudeau-12-Inch-Silicone-Spatula-Orange/dp/B00062AZWK">Silicone Spatulas</a></span></span></span><br />
<br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">2. Silpat Silicone Mats! It was a very long time before I finally dished out the dough (ha!) and bought my first Silpat Silicone Mat. I mean, afterall, how much different was this than parchment paper? Well, I was pleasantly surprised when I pulled my first batch of cake pops out of the deep freeze at an awkward angle and saw that nothing slipped. Thinking they were probably frozen to the Silpat's tacky surface, I took them off with ease and a sigh of relief. This hard working little mat was soon joined by his differently-sized friends and they've been in the deep freeze, freezer, fridge and oven without so much as a minor complication. In fact, the next major purchase on the LMC list is a larger Silpat for my cookie sheet. </span></span></span><br />
<br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://silpat.com/">Silpat Silicone Mats </a> </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">1. My Kitchen Aid Mixer! I love this appliance so much because for many, many years of my life, I believed that to acquire "Martha" status, one would require a Kitchen Aid mixer. I patiently awaited the day when one would unsuspectingly fall into my budget range and when that day happened, it was less than 6 hours and my new mixer came home with me. At first glance, she was christened with the name Louise, then I remembered that I owed this purchase to The Martha and so Martha-Louise was welcomed home. And every good thing you've heard about these mixers is true :) The power and design of this mixer makes every cake and batch of cupcakes just that much easier! </span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;">Check 'em out: <a href="http://www.kitchenaid.ca/flash.cmd?/#/en/product/KP26M1XACS/">Kitchenaid Professional Mixer</a></span></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"> </span><u style="color: blue;"><br />
</u></span></span><br />
<span style="font-size: small;"><span style="color: black;"><span style="color: black;"> </span><u style="color: blue;"></u><span style="color: black;">Happy Baking! </span></span></span><br />
<div style="color: black;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"><span style="color: black;"><span style="color: black;">Crystal </span><u style="color: blue;"><br />
</u></span></span>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-78187217895966638412011-09-11T22:20:00.001-03:002012-03-08T21:11:05.781-04:00Go "Dough"nuts!<span class="Apple-style-span" style="color: blue; font-size: large;">As most of my followers know...</span> (and thanks to the handy little intro to the left) I am a police wife. This being said, I've heard my share of doughnut jokes. I was originally planning to make the department some chocolate cupcakes this weekend, but when I stumbled across a homemade doughnut recipe on <a href="http://allrecipes.com/">All Recipes.com</a>, I figured it was about time I caved to the stereotype. And so tonight, I am sending Mr. LMC off to work with a tray full of homemade, insert-joke-here goodness.<br />
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As I began this rather early this morning, and because nothing goes better with a fresh doughnut, step one today includes the making of coffee:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48LDUbjtLwwN-p5TZ3w6HVXrqFK1jUGpYb7KVxMgYQX-RHvL2bC2fb9-gSIossEZsiKcb02pC-0tLaNpqhKLLITo3XQKulTtwBW2ZiUFm9u_NIkhytpBFdHqh4XWZY1U7uao1dqmeO4k/s1600/IMG_2088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48LDUbjtLwwN-p5TZ3w6HVXrqFK1jUGpYb7KVxMgYQX-RHvL2bC2fb9-gSIossEZsiKcb02pC-0tLaNpqhKLLITo3XQKulTtwBW2ZiUFm9u_NIkhytpBFdHqh4XWZY1U7uao1dqmeO4k/s400/IMG_2088.JPG" width="223" /></a></div><br />
The ingredients are simple enough:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lGVc666Dv8q1nhJdJ-cJKp-OcUPNjyiO5BfwSiJklpXkEcZAWeSktMSM1m-B8mg6AwiDNPRDeixT9koP7IZC_0f-S-otF3bXS-G2PJKbgi00kxgsfCWqTt5M_Va4VCISlwJpNCtlA_w/s1600/IMG_2089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lGVc666Dv8q1nhJdJ-cJKp-OcUPNjyiO5BfwSiJklpXkEcZAWeSktMSM1m-B8mg6AwiDNPRDeixT9koP7IZC_0f-S-otF3bXS-G2PJKbgi00kxgsfCWqTt5M_Va4VCISlwJpNCtlA_w/s400/IMG_2089.JPG" width="400" /></a></div><br />
<div>The first step is to get the yeast working for the greater good. Sprinkle it over the warm water and watch the magic happen!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCSQol78wmxIUicCzdSnFIxZb_-YkR6J_S_5JjtuEELcI8an3_tmFxaZSKZCEFm750_ljiJrOadTpIQK3jZZ_sLLkBTroR7vYaaL7qa6rDXDI8BwQp3Iq0tiun42YIDJqj9NvG7m59ns/s1600/IMG_2090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCSQol78wmxIUicCzdSnFIxZb_-YkR6J_S_5JjtuEELcI8an3_tmFxaZSKZCEFm750_ljiJrOadTpIQK3jZZ_sLLkBTroR7vYaaL7qa6rDXDI8BwQp3Iq0tiun42YIDJqj9NvG7m59ns/s400/IMG_2090.JPG" width="223" /></a></div><br />
</div><div><br />
</div><div>Next, we throw in the rest of the ingredients, saving 3 cups of the flour for gradual adding lately. Use the dough hook attachment on your mixer to save your arm a lot of work!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_yLqrQrfmnTA5IFDnHGY07UR2fvRA8uHuPQp99hHKOKi9o6-aX-Puek3uZfShJMvmrGzE3lisruZVuLq_gTBuHBWt6PZb7udekS3_hsz1JkABvOQX729pePdK-m5Mu5oQwVV-ZupqCw/s1600/IMG_2091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_yLqrQrfmnTA5IFDnHGY07UR2fvRA8uHuPQp99hHKOKi9o6-aX-Puek3uZfShJMvmrGzE3lisruZVuLq_gTBuHBWt6PZb7udekS3_hsz1JkABvOQX729pePdK-m5Mu5oQwVV-ZupqCw/s400/IMG_2091.JPG" width="223" /></a></div><br />
</div><div>Once the initial ingredients are well-combined, add the remaining flour in 1/2 cups until everything is mixed and the dough starts to pull away from the bowl. </div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAAQWtGJ7u5_ChKuUPuQthl93aZzpDIFapBCKH7LipVXE7sQmvH91k4bNHd1cXRfWQPm_lvn1uxcGi9sj1fOjAUmQu4j_XaMFxB11-c545XUD9ePVF1V1-UtFqvJqiRckq0Acn8WlvYk/s1600/IMG_2094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAAQWtGJ7u5_ChKuUPuQthl93aZzpDIFapBCKH7LipVXE7sQmvH91k4bNHd1cXRfWQPm_lvn1uxcGi9sj1fOjAUmQu4j_XaMFxB11-c545XUD9ePVF1V1-UtFqvJqiRckq0Acn8WlvYk/s400/IMG_2094.JPG" width="223" /></a></div><br />
Once the dough is done mixing, knead it in the bowl for another 5 minutes or so, or until the dough is elastic and smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yqbQfXemc8C32XcOw31326Ua7ICZqaeIz6RHEJFWP1ouMLEpAlDiwCpTcvKmMMULUi3UX_rTmz38KVKvBCCAwi6j4VtgeuwKCITTVTbXwNXLMBtIIHSuW0LsU1mj6MzrDZCng0j7_0E/s1600/IMG_2095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yqbQfXemc8C32XcOw31326Ua7ICZqaeIz6RHEJFWP1ouMLEpAlDiwCpTcvKmMMULUi3UX_rTmz38KVKvBCCAwi6j4VtgeuwKCITTVTbXwNXLMBtIIHSuW0LsU1mj6MzrDZCng0j7_0E/s400/IMG_2095.JPG" width="400" /></a></div><br />
Put the dough into a greased bowl, cover it with a tea towel and let it rise in a warm place until it's doubled in size. You'll know it's ready when you poke it and the indentation remains!<br />
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Next, turn the dough out onto a floured surface and roll it until it's about 1/2 inch thick.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY1e_r1chEHJ9LCcMoEVkLI6kEeA54dkmSDReQWrpK2tI0bCoDQY_x0mQ-M0blde-Lbtdx_pCnPVswjDb88jgdjqYacv6i5k8U4ScoluC5hAx_j4byq0568Vp2P2cF-LnmTx4DaHrQyk/s1600/IMG_2099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY1e_r1chEHJ9LCcMoEVkLI6kEeA54dkmSDReQWrpK2tI0bCoDQY_x0mQ-M0blde-Lbtdx_pCnPVswjDb88jgdjqYacv6i5k8U4ScoluC5hAx_j4byq0568Vp2P2cF-LnmTx4DaHrQyk/s400/IMG_2099.JPG" width="400" /></a></div><br />
Using a floured doughnut cutter, cut out as many doughnuts as you can. You can save the middles and remaining dough to make some doughnut holes later! :)<br />
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Leave the cut out dough pieces in a warm place, covered lightly with a tea towel until they've doubled again.<br />
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Once the dough is ready, it's time to fry them up! Using either a deep fryer or heavy saucepan, heat up your oil to about 350 degrees. As the LMC household doesn't own a deep fryer and Mrs. LMC isn't crazy about deep frying in general, I opted to use my wok, all the while keeping a very close eye on it!<br />
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Please, please, please be careful when frying without a deep fryer. Keep your eye on the oil at all times!!<br />
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A good trick to test your oil is to use some of the excess dough as a test to make sure it's ready to fry!<br />
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Very carefully slide a few doughnuts at a time into the hot oil. Once they rise to the top, flip them over and fry until the underside is browned and cooked through.<br />
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Remove the cooked doughnuts to a wire rack and let them cool. The best system is to put a wire rack over a cookie sheet lined with parchment paper.<br />
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Don't they look good? :)<br />
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Next it's time to ice these yummy creations up! I used my previous tip on melting creamy frosting in the microwave until it was dippable. Then, of course, I added sprinkles. The print link will take you to the original recipe which gives a great, sweet glaze that you can make if frosting is not your thing :)<br />
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Let the frosting set and voila! I highly suggest bringing a batch of these to your local police department :)<br />
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Enjoy!!<br />
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Crystal<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://allrecipes.com/Recipe/crispy-and-creamy-doughnuts/detail.aspx"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTEEvGH-dDEpjWZUxnBLTXKwrhdzsMtBs0DQZepS7qI0JIzWM21TKyfWI7unRc9NLaDHIue628fXCrK6Caw1c2d5RHXc5Q6pDkEMVTHE7pCAhCJeYEGVANYdIvB0yxdVf1yRYGNumGzQ/s1600/button.jpg" /></a></div><br />
</div>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-34195045899211804252011-07-31T16:13:00.004-03:002012-03-08T21:10:36.832-04:00Cupcakes Fit for Queen<span style="color: purple; font-size: large;">So as it would seem...</span><span style="font-size: small;"><span style="color: black;">my mind works in a weird and wonderful way and from the moment I decided that this weekend's project would be a batch of delicious Black Bottomed Cupcakes, I've been humming along to Queen's "Fat Bottomed Girls." And as a friend so nicely pointed out, enough of the first, and you'll definitely get the second! Thankfully, I don't eat much of what I make...or else I may just have a British rock song in my honour. </span></span><br />
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<span style="font-size: small;"><span style="color: black;">Black bottomed cupcakes are, essentially, chocolate cupcakes with a cheesecake centre. In other words: heaven. There are many, many variations of this recipe, some even start with a boxed mix. This recipe actually uses a very cool chocolate cake recipe with very few ingredients (as far as cake goes.) </span></span><br />
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<span style="font-size: small;"><span style="color: black;">So we begin with the ingredients: </span></span><br />
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<span style="font-size: small;"><span style="color: black;">In a mixer bowl, combine the filling ingredients: cream cheese, sugar, 1 egg and salt. </span></span><br />
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Beat until everything is nice and fluffy, then stir in the chocolate chips. </span></span><br />
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<span style="font-size: small;"><span style="color: black;">In a separate bowl (doesn't have to be a mixer bowl, this part can be done by hand) mix together: flour, sugar, cocoa, baking soda, and salt. </span></span><br />
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<span style="font-size: small;"><span style="color: black;">Make a well in the middle and add the liquids: water, oil, vinegar and vanilla. Stir until well combined. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PhuUO6Hb1ps9nvqWrdirVN_OZKUc0bj9LATmX9xhDVQtQy-uCyFyNS_gUcTPJIPDQ6DsMZ1BYN35vgKxLJWuGhhUbBt1w9oZuJzj8z0LgbjW_Y7NvvrSPOsZaKiMbJwRh7q5U6QYNFw/s1600/IMG_2000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PhuUO6Hb1ps9nvqWrdirVN_OZKUc0bj9LATmX9xhDVQtQy-uCyFyNS_gUcTPJIPDQ6DsMZ1BYN35vgKxLJWuGhhUbBt1w9oZuJzj8z0LgbjW_Y7NvvrSPOsZaKiMbJwRh7q5U6QYNFw/s320/IMG_2000.JPG" width="320" /></a></div><br />
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<span style="font-size: small;"><span style="color: black;">Now, I know what you're thinking: a cake mix with no eggs?! It's true. I figured for all the richness of the filling, I'd use Crazy Cake for the base. There are many theories on Crazy Cake, but it seems to have originated during the Depression when kitchen staples like eggs and milk were hard to come by. I promise, even without eggs, this cake is awesome. </span></span><br />
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<span style="font-size: small;"><span style="color: black;">Fill your muffin tins about 2/3 full. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i0w7v4hY9vnPxa1BpFa9J-PATUxBZmOeL6GzGlND6o_ci2ESAp1-DrgyyPle6tlj6O8acUK2LN9coJlSsVGpyW1h0Ya76fXu0wMD0Olt6qPKh1ACsshk7WTlKGR_Stz_7YyqKB2t37Y/s1600/IMG_2002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i0w7v4hY9vnPxa1BpFa9J-PATUxBZmOeL6GzGlND6o_ci2ESAp1-DrgyyPle6tlj6O8acUK2LN9coJlSsVGpyW1h0Ya76fXu0wMD0Olt6qPKh1ACsshk7WTlKGR_Stz_7YyqKB2t37Y/s320/IMG_2002.JPG" width="179" /></a></div><span style="font-size: small;"><span style="color: black;"><br />
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<span style="font-size: small;"><span style="color: black;">Then add a dollop of the cream cheese mixture to the top of each. (A cookie scoop works perfectly!) </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_C5ONjSmzCSydkjzUhRFgqeYnqmRRlwfaSjo-usV13hcA-OEi4B8yW_M1LI_SD7N16Bp0NNnz2Mq8ZSQQ1pQINrQBoa3eGOU3X5ZTmmI5417F-VgBU-2IHVRKRz6hyrr_X0JeGiBBdCo/s1600/IMG_2003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_C5ONjSmzCSydkjzUhRFgqeYnqmRRlwfaSjo-usV13hcA-OEi4B8yW_M1LI_SD7N16Bp0NNnz2Mq8ZSQQ1pQINrQBoa3eGOU3X5ZTmmI5417F-VgBU-2IHVRKRz6hyrr_X0JeGiBBdCo/s320/IMG_2003.JPG" width="179" /></a></div><span style="font-size: small;"><span style="color: black;"><br />
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<span style="font-size: small;"><span style="color: black;">Bake them up at 350 for about 20 minutes (make sure you're using your toothpick tester in the outer edge of the cupcake, not the centre!) and enjoy the goodness!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbdTH63jrDqoQA3rAwOkF_f018VwjIQeEgRs4iC3dXNPsELFSwYMNgK2XQpqs2BBSUjSM-LYJlSjCbgnvTU8JBu95s7cmmzXpr66rh22a8BefP_ir7VhgSG3YgcWtL1ZbpPSzyJct0p0/s1600/IMG_2005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbdTH63jrDqoQA3rAwOkF_f018VwjIQeEgRs4iC3dXNPsELFSwYMNgK2XQpqs2BBSUjSM-LYJlSjCbgnvTU8JBu95s7cmmzXpr66rh22a8BefP_ir7VhgSG3YgcWtL1ZbpPSzyJct0p0/s320/IMG_2005.JPG" width="320" /></a></div><br />
<span style="font-size: small;"><span style="color: black;">In the first hour after the cupcakes cool, they're deliciously moist and gooey. Longer than that and they start to resemble a nicely set cheesecake in the middle. If you want a day old gooey cupcake, 10 seconds in the microwave will do the trick!</span></span><br />
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<div dir="ltr" id="internal-source-marker_0.955208027043313" style="margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Black Bottomed Cupcakes</span></div><span style="background-color: transparent; color: black; font-family: Arial; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Filling: </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 package of cream cheese, softened</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 egg at room temperature</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup of white sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅛ teaspoon of salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup of miniature chocolate chips</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Cake: </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cups of all purpose flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup of white sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup of unsweetened cocoa</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon of baking soda</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon of salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup of water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅓ cup of vegetable oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tablespoon of vinegar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon of vanilla extract</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat the oven to 350F. Line your muffin tins with cupcake liners or spray with non-stick cooking spray. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a mixer bowl, beat together the cream cheese, egg, ⅓ cup of sugar and ⅛ teaspoon of salt until light and fluffy. Stir in the chocolate chips and set the bowl aside. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a separate bowl, mix together the flour, cup of sugar, cocoa, baking soda and salt. Make a well in the middle, then add the wet ingredients: water, oil, vinegar and vanilla extract. Stir together until well-blended. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Fill each of the muffin liners about ⅔ way full and top with a dollop of the cheesecake mixture.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake for 20 minutes or until a toothpick inserted into the cake part of your cupcake comes out clean. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove from pan after 5 minutes and cool completely on a rack. Enjoy!!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1m9o6kjfuv1htrYK6gLqvujBeoK3hUgh2sBGoXT51dZA"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SJQzxj8vhS2pizCaqOdYAFA1ZnDTw_LPxnCHM-zmYuRcoO-lSN4Z9dJDz4zNhdXzZKxM7j7Aplq1cAoE1l155n_s6NO-6DRKSJ4Bk04VDLrYz76_mDOYt1C_O6vjDxY2FrXLEdfFuEM/s1600/button.jpg" /></a></div><br />
<span style="font-size: small;"><span style="color: black;"></span></span>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-90817207239707196802011-07-10T22:26:00.001-03:002012-03-08T21:10:06.026-04:00Blueberry Bliss<span class="Apple-style-span" style="color: #073763; font-size: large;">Something that was never lacking </span>in my childhood was blueberries. The entire field next to my house would bloom in the spring and bring forth a sea of blue and purple berries, so big and perfect that it was hard not to eat them right off the bush! So when I stumbled across this recipe on the<a href="http://www.joyofbaking.com/muffins/BlueberryStreuselMuffins.html"> Joy of Baking</a> website for Blueberry Streusel Muffins, I had to try it!<br />
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So, I got together my ingredients:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpdCwb2kMYH14yf-w0dcnrzHiRnWGOJ7iJxMsWbybBdtZbC6Az6wkfMKFwdsafbFCmhWPDeXM1DPRMiQhIRvTypQVnQcwbNe_ynrAK4jUmheCDNOkS5_b8KAShxUQdnzAS0RgENUs9pk/s1600/IMG_1891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpdCwb2kMYH14yf-w0dcnrzHiRnWGOJ7iJxMsWbybBdtZbC6Az6wkfMKFwdsafbFCmhWPDeXM1DPRMiQhIRvTypQVnQcwbNe_ynrAK4jUmheCDNOkS5_b8KAShxUQdnzAS0RgENUs9pk/s320/IMG_1891.JPG" width="320" /></a></div><br />
In a measuring cup went the milk, eggs and vanilla extract to be whisked together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I739w66biezYWV3sCZaOLycK_dkHxkPE2C29sroGosp369mEVw5Gt4a9c9pLs-L4ApWL5BuiFmisG8DSWEk2qf5DdgvWa5iiv_ITLDZCf5z9FYHmXQLV_nfpusdiq3HNIXj6rfgwTx0/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I739w66biezYWV3sCZaOLycK_dkHxkPE2C29sroGosp369mEVw5Gt4a9c9pLs-L4ApWL5BuiFmisG8DSWEk2qf5DdgvWa5iiv_ITLDZCf5z9FYHmXQLV_nfpusdiq3HNIXj6rfgwTx0/s320/IMG_1892.JPG" width="179" /></a></div><br />
In another bowl, the flour, sugar, baking powder and salt got combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiYVmRvKswWmpj5uZUq2S-v0Q8PY8CaY7C9y_HP3QH_NjQYc1nx8yVkZ4FBxhRko_NlzOK6xKCuSK1ClDynf6tmwEHnireGU9CYBQGVUnw0PiRRgZJ7_6_MV53ixBiTUCSQBwK0LHkGw/s1600/IMG_1893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiYVmRvKswWmpj5uZUq2S-v0Q8PY8CaY7C9y_HP3QH_NjQYc1nx8yVkZ4FBxhRko_NlzOK6xKCuSK1ClDynf6tmwEHnireGU9CYBQGVUnw0PiRRgZJ7_6_MV53ixBiTUCSQBwK0LHkGw/s320/IMG_1893.JPG" width="320" /></a></div><br />
Meanwhile, LMC's new biggest fan rolled his way into the kitchen perimeter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpT1I9gqZp4jv9RCVJk6wPSLmsXuPUduhFjfj27z7659rQTQ2VM51w_SLa7WjOYgZC4R_D1T3fotSlatDmqvqWVITJTeSeXVPQ_-7YHqSaRU5rgLxSq-tG-eI7HM0oBi43l7MU-pnIgik/s1600/IMG_1895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpT1I9gqZp4jv9RCVJk6wPSLmsXuPUduhFjfj27z7659rQTQ2VM51w_SLa7WjOYgZC4R_D1T3fotSlatDmqvqWVITJTeSeXVPQ_-7YHqSaRU5rgLxSq-tG-eI7HM0oBi43l7MU-pnIgik/s320/IMG_1895.JPG" width="320" /></a></div><br />
Now, if you own a pastry cutter and have owned it for a while, you'll likely have forgotten the frustration of trying to complete the next step with two knives. For some reason, I've no pastry cutter to speak of, so there were several words spoken while cutting the butter into the flour mixture than cannot be repeated on LMC, lest we lose our family friendly rating!!<br />
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Take the butter and cut it into small pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeuiOks5U7RLrH_KBcWOT0SMdrgKWLina4RVmGHTMjyU6NGeOHbqCT8daUSbjrxca7xNzW1qTODW5KQMbxz-trAgFHbL7vDnkA6DmfGjweeD6HU3TnNwYiy8aF2BBoPIE0ELXIKiozvg/s1600/IMG_1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeuiOks5U7RLrH_KBcWOT0SMdrgKWLina4RVmGHTMjyU6NGeOHbqCT8daUSbjrxca7xNzW1qTODW5KQMbxz-trAgFHbL7vDnkA6DmfGjweeD6HU3TnNwYiy8aF2BBoPIE0ELXIKiozvg/s320/IMG_1896.JPG" width="320" /></a></div><br />
Then using a pastry cutter or *grumble* two knives, cut the butter into the mix. It should resemble coarse crumbs when it's fully incorporated. No word of a lie, I probably didn't incorporate it as much as I should have, but my oven was beeping impatiently and I wanted to move on without throwing the aforementioned knives!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmVE-kJIDNrDU4eURpKwyCkPuHmDgO-VwDEZ52goMcQHJAWc2uZm3XTJlCZJI4i3vrg1u-OKwV4uOg2Ls5OQBT-2tJ9iRpwu-z1eVu8OkOP3IXQQebNgFDN4zyn3e0hsxgpO2xpLLLBo/s1600/IMG_1897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmVE-kJIDNrDU4eURpKwyCkPuHmDgO-VwDEZ52goMcQHJAWc2uZm3XTJlCZJI4i3vrg1u-OKwV4uOg2Ls5OQBT-2tJ9iRpwu-z1eVu8OkOP3IXQQebNgFDN4zyn3e0hsxgpO2xpLLLBo/s320/IMG_1897.JPG" width="320" /></a></div><br />
Reserve 1 cup of this mixture for the topping later on.<br />
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Next went the blueberries and lemon zest into the flour/butter/doom mixture. If you've never done lemon zest, it's really quite easy. I surprisingly had a whole lemon on hand. Somehow, it survived the bottle of tequila that came and went through the house last weekend!! So, to make lemon zest, just rub the peel part of a lemon on that weird little side of the grater you never use for anything else. Ideally, you'll get some yellow and white parts of the peel in there!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdveyZn0mEPv_QCtQ1zANH5DtoM6BTbDqD0907jk2uytiI1qBXspvzDHPshFr22h1mLl8uevLaWa2YMQuaX23EKulUxvs3wPIPxjAG3B9FkvCp2Qbs2od2iWl-RHxGvk9fbPPFpzVcRI/s1600/IMG_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdveyZn0mEPv_QCtQ1zANH5DtoM6BTbDqD0907jk2uytiI1qBXspvzDHPshFr22h1mLl8uevLaWa2YMQuaX23EKulUxvs3wPIPxjAG3B9FkvCp2Qbs2od2iWl-RHxGvk9fbPPFpzVcRI/s320/IMG_1898.JPG" width="320" /></a></div><br />
Make sure to take it easy while stirring the berries in so the batter doesn't turn purple when you add the liquid!<br />
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Speaking of liquid, it's time to add the milk/egg/vanilla mixture from the first step!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n8wohOnBbAN4A-m9I0bwkjGy-BxH1tOU_za-OdroT4M1iBivn9qhWVizWPCoPVe_kLBAE1cO8BBtPvo3BZ9SLRQZTPZ1j8l6Funjn2CHZEwiK8jI1z_tUjnDOF-7hjx1AhowlpmNVNk/s1600/IMG_1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n8wohOnBbAN4A-m9I0bwkjGy-BxH1tOU_za-OdroT4M1iBivn9qhWVizWPCoPVe_kLBAE1cO8BBtPvo3BZ9SLRQZTPZ1j8l6Funjn2CHZEwiK8jI1z_tUjnDOF-7hjx1AhowlpmNVNk/s320/IMG_1899.JPG" width="320" /></a></div><br />
Don't stir too much or else the batter will get tough. It's a pretty thick batter, so an ice cream scoop will work perfectly when dividing it up among the cups! I was able to make 18 good sized muffins by equally dividing the batter with my standard ice cream scoop. Two spoons would work as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO3Q4yS9YmMmSIGHSshVi1qH6YuFOBprqw8dSabeYVuwDHInH2HhYSb0em-fyqiQA15z2FR2qrQftTPOc7m3nwXaE2Iwn3-nOgUyB_53HEUcsqOqy3Va4VSKVcz67ceVKjSO_7ZnnulY/s1600/IMG_1900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO3Q4yS9YmMmSIGHSshVi1qH6YuFOBprqw8dSabeYVuwDHInH2HhYSb0em-fyqiQA15z2FR2qrQftTPOc7m3nwXaE2Iwn3-nOgUyB_53HEUcsqOqy3Va4VSKVcz67ceVKjSO_7ZnnulY/s320/IMG_1900.JPG" width="179" /></a></div><br />
Now, take the previously reserved cup of flour/butter mixture and add the melted butter. Mix with a fork until it's well combined and crumbly. Put a generous tablespoon of topping on each muffin.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ4tQ3fTHpFBEJ6NIudPKI478PnOuCgWhpUb0yaXo1eGFJ6RnpbthMSacQ-dHkjGOr6FZ13uMitjYtFpKab22CxH1UnVaAXypTytKIn9wJirFjxHFLploXpEnkVH2lsCArZ90pnJppPE/s1600/IMG_1902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ4tQ3fTHpFBEJ6NIudPKI478PnOuCgWhpUb0yaXo1eGFJ6RnpbthMSacQ-dHkjGOr6FZ13uMitjYtFpKab22CxH1UnVaAXypTytKIn9wJirFjxHFLploXpEnkVH2lsCArZ90pnJppPE/s320/IMG_1902.JPG" width="179" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> Bake until lightly browned and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEkKRaugNMt4k_CZdqMbUTMAx_Sap9Rr2tIVy-UUejuoHafd9JCJG5RRklxbrirX-fW918SsZ3bjVm3BCkCzzbZCb99VB_F4b2O6lP4fsscUpnPgy9IV2VRfyy1cfI-JC2GQPI2jP3Tc/s1600/IMG_1906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEkKRaugNMt4k_CZdqMbUTMAx_Sap9Rr2tIVy-UUejuoHafd9JCJG5RRklxbrirX-fW918SsZ3bjVm3BCkCzzbZCb99VB_F4b2O6lP4fsscUpnPgy9IV2VRfyy1cfI-JC2GQPI2jP3Tc/s320/IMG_1906.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>These were SO good! They had a nice crumbly top and super moist center.<br />
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Go to the Joy of Baking for the full recipe and enjoy!!<br />
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<a href="http://www.joyofbaking.com/muffins/BlueberryStreuselMuffins.html">Blueberry Streusel Muffins</a><br />
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Happy Baking!<br />
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CrystalCrystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-69989472910047923502011-06-29T22:06:00.003-03:002012-08-16T16:19:38.729-03:00The OTHER Chocolate...<span style="color: blue; font-size: large;">I'm not a big fan of white chocolate on it's own.</span> It's a bit too sweet for this lady, but I seem to be surrounded by people who think otherwise. Mr. LMC, LMC's real life boss, family, friends...they all seem to see something in this smooth confection that I just can't see for myself.<br />
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However, throw it into a cake batter and you've got a pretty amazing, moist treat on your hands!<br />
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I adapted this recipe from that of a wedding cake recipe I had, and while I used it to make cupcakes in this entry, you are more than welcomed to try it in it's original form. The recipe makes enough batter to fill a 3 inch deep, 10 inch round cake pan. Simply grease and flour your pan and put a piece of parchment in the bottom before cooking.<br />
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For now, however, I'll continue on with my plans to make these into cupcakes. Calculating ahead, I knew I'd have more batter than necessary, but still divided it evenly into 24 cupcake papers (LMC does not advocate eating the batter that's leftover due to the raw eggs and whatnot...) and just watered down and tossed the rest. By all means, you can make the extra few if you'd like! :)<br />
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So, like every other culinary adventure in the LMC kitchen, we start with some ingredients. They're basic except for the addition of the star ingredient:<br />
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First, chop the chocolate. I forgot to do this ahead of time the first try and it was a pain to do it while trying to continue on making the cake!!<br />
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Then, the butter and the sugar go into the stand mixer to get nice and fluffy (<a href="http://bobbinoggin.blogspot.com/">Mrs. Bobbinoggin</a> will appreciate the fluffiness!!)<br />
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Next, we add the eggs one at a time, beating each in between until they're well-incorporated.<br />
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Stir in the vanilla. <br />
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In a separate bowl, sift together the flour, baking powder and salt.<br />
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Alternating the flour mixture and milk, add each in fourths until each is completely incorporated into your batter. At this point, it will be pretty thick.<br />
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Melt the chocolate (either in a double boiler or in the microwave) until it is almost melted. Remove from the source of heat and stir until smooth. Pour into the batter and mix well.<br />
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Divide the batter into the cupcake liners (or prepared cake pan) and bake at 325 for 25 minutes (or until the toothpick runneth clean)<br />
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As cupcakes, they baked up relatively flat. The interior was moist and cakey. It was so good, in fact, that I chose not to ice them right away. They would, however, taste great with a dark chocolate or vanilla frosting! :)<br />
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Happy Baking!<br />
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Crystal <br />
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PS: Do not feed cupcakes to your cat, or else you may end up with a cat resembling LMC's youngest cat, Niko (alias: KoKo Puff) [disclaimer: I didn't feed him cake. He's just fat.]<br />
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<u><span style="font-size: large;"><br />
</span></u><br />
<u><span style="font-size: large;">White Chocolate Cupcakes</span></u><br />
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2/3 cup unsalted butter at room temperature<br />
1 1/3 cups white sugar<br />
4 large eggs at room temperature<br />
2 teaspoons vanilla extract<br />
2 1/4 cups All Purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 1/4 cups 2% milk at room temperature<br />
8 ounces white chocolate, chopped<br />
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<br />
1. Preheat the oven to 325 F <br />
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2. Line 2 cupcake pans with 24 paper or foil liners. (Or: grease and flour a 10-inch cake pan with 3-inch sides and line bottom with parchment paper.)<br />
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3. In a stand mixer with a paddle attachment, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.<br />
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4. In a separate bowl, sift flour, baking powder and salt. Add flour to butter mixture in 4 additions, alternating with milk, blending well after each addition.<br />
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5. Melt chocolate in a heat proof bowl in the microwave until it's almost melted. Remove from heat and continue to stir until smooth. Pour the warm chocolate into cake batter while blending.<br />
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6. Divide batter into prepared cupcake liners and bake until a toothpick inserted in the center comes out clean, about 25 minutes. (if making a 10 inch cake, the baking time is approximately 45 minutes.) Allow cupcakes to cool 5 minutes in the pan, then remove to racks to cool completely. <br />
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Finish options are endless as they can be filled with fresh fruit, iced with dark chocolate, ganache or fresh cream. <br />
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<span style="font-size: large;"><u>White Chocolate Icing</u></span><br />
<span style="font-size: large;"><u><br /></u></span>
<span style="font-family: Times, Times New Roman, serif;"><span class="value" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">2 </span><span class="type" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">cups</span><span class="name" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;"> unsalted butter at room temperature</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span class="value" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">16 </span><span class="type" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">ounces</span><span class="name" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;"> white chocolate, melted and cooled to room temperature</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span class="value" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">2 </span><span class="type" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">cups</span><span class="name" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;"> icing sugar, sifted</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span class="value" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">2 </span><span class="type" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">teaspoons</span><span class="name" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;"> vanilla extract</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span class="value" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">1/4 </span><span class="type" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;">teaspoon</span><span class="name" style="background-color: white; line-height: 18px; margin: 0px; padding: 0px;"> salt</span></span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, Geneva, Arial, sans-serif; font-size: 12px; line-height: 18px;"><br /></span>
<span style="background-color: white; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">In a stand-up mixer or in a large bowl with electric beaters, beat butter until fluffy. Beat in cooled melted chocolate on medium speed. Reduce speed and beat in icing sugar, vanilla and salt (icing will be a little soft). Chill for about an hour to set before using</span></span><span style="background-color: white; color: #666666; font-family: Verdana, Geneva, Arial, sans-serif; font-size: 12px; line-height: 18px;">.</span><br />
<span style="color: #666666; font-family: Times, 'Times New Roman', serif; font-size: 12px; line-height: 18px;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; line-height: 18px;">If you want to make this into a cake, this recipe will make a 10-inch cake. </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px; word-spacing: 1px;"> Multiply by 6 for a 6-inch/10-inch/12-inch/14-inch cake layers. Icing recipe makes icing to fill and cover one 10-inch cake. Multiply by 8 for wedding cake.</span><br />
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<u><span style="font-size: large;"></span></u><br />
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<a href="https://docs.google.com/document/pub?id=1d5cDxJedXwmFNL64piY0ayca8pLWo4IedfAvGkAGV5I"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWmVissYpDv5lpH56QG_CvIlmxqjuCyMQX5RdqaSl9ZU996NY9TkMPwt2pOq3QxZGwYZDsYftWQN7wlAdOusX5Zjsg3TlSEvX89lcm6OypQjdme3gejzHRVj-hipyvj3eiMb9IYHNmlo/s1600/button.jpg" /></a></div>
Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-11351963028676117432011-06-26T13:07:00.001-03:002012-03-08T21:09:06.423-04:00Grad Weekend!Congratulations to all the graduates who finished (or are just beginning) one of the most important journeys you will ever take in your lives. May you have a great summer and go on to greatness!! And for all of you who are just off for the summer, enjoy! Be safe and make it a memorable one!<br />
<br />
The only cake I remembered to take a picture of, made for a coworker's son's high school graduation! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_Jh2Su4du1H5jgWePxavCQPL3b72nRIY0vKz6W7zwMEr0TfwLhS-koaKAgFD9BnTzjQRRfTlyi5kyaQOP4Kv731r2ti38b2BlKxiSPQymmHGO4D-XOAzZDb66gyp8Nltr5-URfh5oKk/s1600/IMG_1847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_Jh2Su4du1H5jgWePxavCQPL3b72nRIY0vKz6W7zwMEr0TfwLhS-koaKAgFD9BnTzjQRRfTlyi5kyaQOP4Kv731r2ti38b2BlKxiSPQymmHGO4D-XOAzZDb66gyp8Nltr5-URfh5oKk/s320/IMG_1847.JPG" width="320" /></a></div>Happy Baking!<br />
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CrystalCrystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-24217572046358408712011-05-30T22:57:00.001-03:002012-03-08T21:08:44.487-04:00Summer Lovin'<span style="color: cyan; font-size: large;"><span style="font-family: Times, 'Times New Roman', serif;">First and foremost...<span style="color: black; font-size: small;">I must extend my sincerest of apologies for the gap between posts. You know how they say "when it rains, it pours"? Well "they" are right!! I've been rather busy these past few weeks, work has picked up significantly and apparently owning a house requires one to actually to work on said house. Who knew? </span></span></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">Today's recipe comes as part of a request from a friend of mine. They're also a great little treat to remind us that summer is, indeed, coming! And what better way to celebrate the warm weather than a Banana Split -- in cupcake form, of course! These moist banana cupcakes are infused with caramel, have bits of cherries and chocolate chips, and are topped with a marshmallow fluff icing and choclate sauce. Peanuts, as always, are optional :) </span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">And so, at long last, I present to you: </span><br />
<br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><u>Banana Split Cupcakes</u></span><br />
<br />
<span style="font-family: Times;">As always, we begin with our ingredients. To make this recipe easy and user friendly, I skipped the complications of making a basic cupcakes recipe from scratch and opted for a yellow cake mix as the base. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPLSpjcm1fQZvbGQLxJoxoXn3TjkpinBtQw6rQO8L9iQdKMpCz4eoGv4z6p7b2HOxeEEjKS99m2f3ZumAGPsDFf-HQGTsiMZbRvBPQIz9kKgDqwkGMvm0qrMH9JsOahcEF3Ha8hGDyeo/s1600/IMG_1693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPLSpjcm1fQZvbGQLxJoxoXn3TjkpinBtQw6rQO8L9iQdKMpCz4eoGv4z6p7b2HOxeEEjKS99m2f3ZumAGPsDFf-HQGTsiMZbRvBPQIz9kKgDqwkGMvm0qrMH9JsOahcEF3Ha8hGDyeo/s320/IMG_1693.JPG" width="320" /></a></div><br />
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<span style="font-family: Times;">First, put your cake mix in the mixer bowl. Reserve two tablespoons of mix in a separate bowl (we'll get to that later) </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqmjlGf6aYGULlV2uRmGxEstvs9xsBiWlMuvyh3B5mYlK3XLD_JF9XE_pAT0IYb1guKqDPtkyP4q2iCrv4cLYEsc1jfG2YwOY01hzYdqwD4N-4wCeBW_IKzBKaAr35U9txYq3RijQlYQ/s1600/IMG_1695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqmjlGf6aYGULlV2uRmGxEstvs9xsBiWlMuvyh3B5mYlK3XLD_JF9XE_pAT0IYb1guKqDPtkyP4q2iCrv4cLYEsc1jfG2YwOY01hzYdqwD4N-4wCeBW_IKzBKaAr35U9txYq3RijQlYQ/s320/IMG_1695.JPG" width="320" /></a></div><br />
<span style="font-family: Times;"> </span><br />
<span style="font-family: Times;">Combine the cake mix, eggs, water and banana on low for 30 seconds, then on medium-high for 2 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFOfyLJmsq9orxuZ8qrLg5I0V7bVR4zLHg7vNknCFQI-ZiSmxPPL4fm3aZDsuRZ5Ka_8rDoVgQf6wSHHkcqkarp4c6prPy-Z-r2ZZdG1iOuQb4v3hdmVcnR67dXpijvC1LGbnzOUqbDw/s1600/IMG_1696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFOfyLJmsq9orxuZ8qrLg5I0V7bVR4zLHg7vNknCFQI-ZiSmxPPL4fm3aZDsuRZ5Ka_8rDoVgQf6wSHHkcqkarp4c6prPy-Z-r2ZZdG1iOuQb4v3hdmVcnR67dXpijvC1LGbnzOUqbDw/s320/IMG_1696.JPG" width="179" /></a></div><br />
<span style="font-family: Times;"><br />
</span><br />
<span style="font-family: Times;">While all that is going on, combine your chopped cherries with the reserved cake mix. This will keep them from sinking to the bottom of the cupcakes. Add the cherry mix and chocolate chips to the batter and stir until well combined. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioITsIcZB6nnjM4Ob5em8nN-7vnORG-f1QrZCYDrGqGcC794-K1fqyX5B889-6seH-WhWN053amTqLCWLBz5Gq8Qk1OyjhRt_yjg0UqcJ1MlT4BaqH8PE8NjbLOw5hNsampq2XbhKvRZM/s1600/IMG_1698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioITsIcZB6nnjM4Ob5em8nN-7vnORG-f1QrZCYDrGqGcC794-K1fqyX5B889-6seH-WhWN053amTqLCWLBz5Gq8Qk1OyjhRt_yjg0UqcJ1MlT4BaqH8PE8NjbLOw5hNsampq2XbhKvRZM/s320/IMG_1698.JPG" width="179" /></a></div><span style="font-family: Times;"> </span><br />
<span style="font-family: Times;"><br />
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<span style="font-family: Times;">Divide into 24 lined cups (I actually ended up with 28) and bake for 15 - 20 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWjTYCGRy2vn72lNch10HAs3HS6Osn4PugWaynPjpGU29K45ixD5uvQgIx80U3IgkZiCbNBfjl3G04uPAFiDfhWYMq8TlM6oMbiLsY_DUdLhsqpJlanhI4oPAIRbXrsKE4bv94qVrwSE/s1600/IMG_1700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWjTYCGRy2vn72lNch10HAs3HS6Osn4PugWaynPjpGU29K45ixD5uvQgIx80U3IgkZiCbNBfjl3G04uPAFiDfhWYMq8TlM6oMbiLsY_DUdLhsqpJlanhI4oPAIRbXrsKE4bv94qVrwSE/s320/IMG_1700.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbGZnaHucwnZxyAycngH7ALQE9pFauFzDW75TCN4PvZvDmWNzB2kZwM90t49E_qwgunWIxXT34nTv4L2fotZFmP6OC1WnDj5l4JHclENFDZzyvS1psGHOXSa7kohT83CE82PmgH-USEs/s1600/IMG_1701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbGZnaHucwnZxyAycngH7ALQE9pFauFzDW75TCN4PvZvDmWNzB2kZwM90t49E_qwgunWIxXT34nTv4L2fotZFmP6OC1WnDj5l4JHclENFDZzyvS1psGHOXSa7kohT83CE82PmgH-USEs/s320/IMG_1701.JPG" width="320" /></a></div><br />
<span style="font-family: Times;">Just on their own, the color is really nice on these. And they smell AMAZING! </span><br />
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<span style="font-family: Times;">Once they're done, let them cool completely on a rack. </span><br />
<span style="font-family: Times;"><br />
</span><br />
<span style="font-family: Times;">[time lapse]</span><br />
<span style="font-family: Times;"><br />
</span><br />
<span style="font-family: Times;">You can omit this step if you'd like:</span><br />
<span style="font-family: Times;"><br />
</span><br />
<span style="font-family: Times;">Once the cupcakes are cooled, take a wooden skewer (or the back of a wooden spoon if you prefer) and poke a few holes in the top of each cupcake. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGSQl45vEW7bUdAJS9ZVXOp3qW81HsITByVMRdIr9RgAYIGRpTFKjqrghe9_PNxdhIZUgFpzV5GH12M0uw0xqV7PIC_MDkSJDCPiUUECKxnOcT0Y1xDaVah2SAwKhIsJNo4Cxq9pXqaw/s1600/IMG_1703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGSQl45vEW7bUdAJS9ZVXOp3qW81HsITByVMRdIr9RgAYIGRpTFKjqrghe9_PNxdhIZUgFpzV5GH12M0uw0xqV7PIC_MDkSJDCPiUUECKxnOcT0Y1xDaVah2SAwKhIsJNo4Cxq9pXqaw/s320/IMG_1703.JPG" width="179" /></a></div><br />
<span style="font-family: Times;"><br />
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<span style="font-family: Times;">Drizzle with caramel topping and let it soak into the cake. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVL7ZSXFmeqy_sZEplkqa-tnMelSxKByfjSKDEhKIPq1AujUem1gWAmlCGpeoya7-NaBr_wzMKDC04gIVqyOgoUpCw3YE6TUkDtzDcfPL-kJtLGy4N-To0f1V0R0BY3qCrtomo1WjuuWQ/s1600/IMG_1704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVL7ZSXFmeqy_sZEplkqa-tnMelSxKByfjSKDEhKIPq1AujUem1gWAmlCGpeoya7-NaBr_wzMKDC04gIVqyOgoUpCw3YE6TUkDtzDcfPL-kJtLGy4N-To0f1V0R0BY3qCrtomo1WjuuWQ/s320/IMG_1704.JPG" width="179" /></a></div><br />
<span style="font-family: Times;"><br />
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<span style="font-family: Times;">Combine the marshmallow fluff and frosting until well blended. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCvHCnuN5Fb9J3-KnvYF0vAKIDy982lR2UJiHkddqK5v2E6B7KT-eqnpX0DSUlKG0P5RWAKxVmhzJg9-QW4jkOfIQyi3SO_aaBvFiY2lzUdoAreovO0mw8Rzp0pV9yVP7iF4PZ4YHMas/s1600/IMG_1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCvHCnuN5Fb9J3-KnvYF0vAKIDy982lR2UJiHkddqK5v2E6B7KT-eqnpX0DSUlKG0P5RWAKxVmhzJg9-QW4jkOfIQyi3SO_aaBvFiY2lzUdoAreovO0mw8Rzp0pV9yVP7iF4PZ4YHMas/s320/IMG_1705.JPG" width="179" /></a></div><br />
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<span style="font-family: Times;">Frost the cupcakes and drizzle with chocolate sauce. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCAR4eTTsOrDAjDGjauYxU0itCJpY-OlJKBmZgiGVlhdieZgcQC3ndkTqV3yxK3OBYZuutgVeUWlekgI4ZSYIu5Q0bwyihVwtDxu87hj3W9HcCQDvf6LqloUrHA0iU8de2YvUQscaQuU/s1600/IMG_1708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCAR4eTTsOrDAjDGjauYxU0itCJpY-OlJKBmZgiGVlhdieZgcQC3ndkTqV3yxK3OBYZuutgVeUWlekgI4ZSYIu5Q0bwyihVwtDxu87hj3W9HcCQDvf6LqloUrHA0iU8de2YvUQscaQuU/s320/IMG_1708.JPG" width="179" /></a></div><br />
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<span style="font-family: Times;">And, of course, don't forget the cherry on top! You can add whatever toppings you like. I personally like peanuts and sprinkles :) </span><br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCG3VRiaSn77uyXT2FIJzRArRpd8rFbYbdY9HCIo4NF0YVNYNI3Xw0aysKvD9W0ONl8dC3Mq_C4RuYI2hm9HKSrZd0kADsA4LjoaPLr-weNOxNFaBEJDF5q4zWfcPI5YECK-KdWeyv6E/s320/IMG_1710.JPG" width="179" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKO9UWeVHl6lTAouhtMfzDbY6NCZpGAVTAejN-ZPsiBhZTfKh4IDZAWZOa0s7slNql-K6BoPlCzIJAK4MAhM6kxNPgINSmPvFwM10xtJE8SrQvlIblMAw7n-F_m7s1z9jAVRqVGxtU-0/s1600/IMG_1711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKO9UWeVHl6lTAouhtMfzDbY6NCZpGAVTAejN-ZPsiBhZTfKh4IDZAWZOa0s7slNql-K6BoPlCzIJAK4MAhM6kxNPgINSmPvFwM10xtJE8SrQvlIblMAw7n-F_m7s1z9jAVRqVGxtU-0/s320/IMG_1711.JPG" width="179" /></a></div><br />
<span style="font-family: Times;">Happy Baking!!</span><br />
<br />
<span style="font-family: Times;">Crystal </span><br />
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<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><u>Banana Split Cupcakes</u></span><br />
<br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">1 box of yellow cake mix</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">1 cup of water</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">3 large eggs </span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">1 cup of ripe, mashed banana</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">1 cup of chopped maraschino cherries, well drained</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">1 cup of miniature chocolate chips</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">Caramel Topping (optional)</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"> </span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">For the frosting: </span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">1 1/2 cup of prepared vanilla frosting (homemade or canned)</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">1/2 cup of marshmallow fluff</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"><br />
</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">Preheat the oven to 350 F</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"><br />
</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">Reserve two tablespoons of cake mix in a small bowl. In your mixer bowl, combine the rest of the cake mix, water, eggs and mashed banana until well combined (30 seconds on low + 2 minutes on medium-high.) </span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"><br />
</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">Meanwhile, mix the chopped cherries and miniature chocolate chips with the reserved cake mix. Once the batter is done mixing, combine the cherry & chip mixture with the batter until everything is well combined. </span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"><br />
</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">Divide among 24 lined pans and bake for approximately 15-20 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack. </span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"><br />
</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">[Optional]</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"><br />
</span></span></span><br />
<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">With the end of a wooden spoon or skewer, poke a few holes in the top of each cool cupcake and spoon in caramel ice cream topping. Let it soak into the cake while you prepare the frosting. </span></span></span><br />
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<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">For the frosting, combine the marshmallow fluff and icing until well combined. There will be enough to generously ice each of the cupcakes. </span></span></span><br />
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<span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;">Drizzle with chocolate, add your favourite toppings and enjoy! </span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1pk_c7ThY8m0IrY2bYFaY9ZsVglPdw8outLLKLMx5y60"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1iqsY-4bIo2VuEMRWZfSN9dMGK8EbjeUjoZJjoowmfteXsqooEKmw1q752U-BtPjx0NRLtK9-15Y6XrJwRhZ38XUDEPL4ZbgJvS3wRe6yBmuEDu1VohxiQ_L6XV9NxQT1XTVRvryFjE/s1600/button.jpg" /></a></div><span style="color: #f1c232; font-family: Times, 'Times New Roman', serif; font-size: large;"><span style="color: #444444;"><span style="font-size: small;"><br />
</span></span></span>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com1tag:blogger.com,1999:blog-4632770742325088329.post-54291025575529409772011-05-05T20:56:00.001-03:002012-03-08T21:08:07.112-04:00CongratulationsLady Makes Cakes would just like to congratulate my friend Tangela on winning the first Facebook giveaway!! For being part of our Facebook group, she wins a super cute Cupcake Kit!!<br />
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Not a member of our Facebook group yet? Check it out here: <a href="http://www.facebook.com/pages/Lady-Makes-Cakes/176117965767673">Lady Makes Cakes Facebook</a><br />
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I've been crazy busy these past few weeks with the fundraiser and making cake pops this weekend, but keep an eye out in the coming week for Banana Split Cupcakes! :)<br />
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Happy Baking!! xox<br />
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CrystalCrystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-63534160831995660362011-04-26T22:01:00.003-03:002012-03-08T21:07:48.230-04:00Caught Red Handed<span style="color: #cc0000; font-size: large;">I must admit...</span>the first time I had Red Velvet cake, I was underwhelmed. After all the hype, all the talk, I just didn't "get" it. Turns out, it wasn't a very good version of this popular little treat. My second attempt at the recipe yielded a much more favourable result and with the upcoming fundraiser in mind, I decided to transform a red velvet cake into some delicious cake pops!<br />
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First, the ingredients:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVeLH1qKy7po7TgHEvjn-mbdVr5IfFVKM3cy7BXVT5WFHQmF6s_fSLVrudfXXaKqR0fO_pEjX7xO0uW693E8d93CNYmRk7-Q6acS-_EKJDdR9h33fk-Y8WbRkD-JUBcg0fo3y298mLpQ/s1600/IMG_1657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVeLH1qKy7po7TgHEvjn-mbdVr5IfFVKM3cy7BXVT5WFHQmF6s_fSLVrudfXXaKqR0fO_pEjX7xO0uW693E8d93CNYmRk7-Q6acS-_EKJDdR9h33fk-Y8WbRkD-JUBcg0fo3y298mLpQ/s320/IMG_1657.JPG" width="320" /></a></div><br />
Sift together the flour, cocoa and salt. (n.b. if you happen to be married to a police officer, he may whine that it's "hard" to sift using a sieve, and I promise it's not...it's much easier to leave him watching the hockey game!)<br />
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Once that's taken care of, it's time to cream the butter in a stand mixer.<br />
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Then, mix in the sugar in at medium speed until everything is nice and fluffy (about 2-3 minutes.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOPJlMgRWPxwYm8fSWbpvo0k2g3nI49YIgCe2ttIH9kbhUwHP4yZsEZMGD0Tn0bj9c_oaLINnJrgLkY8tULcG6NblC0iL5LQFI6ix9KocF5GJb-VQ0QXVznhzdYwujoTMcjLsFeL0Oys/s1600/IMG_1662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOPJlMgRWPxwYm8fSWbpvo0k2g3nI49YIgCe2ttIH9kbhUwHP4yZsEZMGD0Tn0bj9c_oaLINnJrgLkY8tULcG6NblC0iL5LQFI6ix9KocF5GJb-VQ0QXVznhzdYwujoTMcjLsFeL0Oys/s320/IMG_1662.JPG" width="179" /></a></div><br />
Add the eggs one at a time, mixing well in between and beat until smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukmkjlmxWzWnEA8DdnP4aRNywG_WHFSp4IU7G79Z9tuLTQOzg5zex9OrrFgJjrNibCicLixk620uxqZRIa1jtIh_I0RrnplFAnmVwoSBMmx4og0NoW9c9EblZWXftX2Bv1ulrXmvrgi4/s1600/IMG_1663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukmkjlmxWzWnEA8DdnP4aRNywG_WHFSp4IU7G79Z9tuLTQOzg5zex9OrrFgJjrNibCicLixk620uxqZRIa1jtIh_I0RrnplFAnmVwoSBMmx4og0NoW9c9EblZWXftX2Bv1ulrXmvrgi4/s320/IMG_1663.JPG" width="179" /></a></div><br />
Next, measure out your buttermilk. At low speed, begin adding the flour mixture. Alternate adding thirds of the flour mixutre with half of the buttermilk. So: 1/3 flour mix, 1/2 cup of buttermilk, 1/3 flour mix, 1/2 cup buttermilk, 1/3 flour mix. Mix until everything is smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7UJs7LP9r-NFhD-tAfTiQ0rzD_pUKkisr8TaEySGzI7JUi4vXK4gHLap1ttTaYl_zRXCFwn1U-CsOwWOYy_hbizEPJEBBJNy0V80zaj9qorHg2tylfCQjqVjyJfbw9tsty3nbN2f4_Q/s1600/IMG_1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7UJs7LP9r-NFhD-tAfTiQ0rzD_pUKkisr8TaEySGzI7JUi4vXK4gHLap1ttTaYl_zRXCFwn1U-CsOwWOYy_hbizEPJEBBJNy0V80zaj9qorHg2tylfCQjqVjyJfbw9tsty3nbN2f4_Q/s320/IMG_1664.JPG" width="179" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eBt6sfzjEnYUl7n9ijXXI9YxJuCumCFNdvFN1q6Fyq52B85_rURT8QRYJ5Utf_HzIeTBqXT44I4GsS71PfE8ZR9yI5DDhdMXaglrvFtJQ7KVSs5o_RQVRGMiwzAfTpoYXrKnqOBoUn0/s1600/IMG_1665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eBt6sfzjEnYUl7n9ijXXI9YxJuCumCFNdvFN1q6Fyq52B85_rURT8QRYJ5Utf_HzIeTBqXT44I4GsS71PfE8ZR9yI5DDhdMXaglrvFtJQ7KVSs5o_RQVRGMiwzAfTpoYXrKnqOBoUn0/s320/IMG_1665.JPG" width="179" /></a></div>Add the vanilla and food coloring. (n.b. you can use gel or liquid, I use gel)<br />
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Isn't it pretty?<br />
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In a small bowl, mix together the baking soda and vinegar.<br />
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Put the whole thing into your prepared pans and bake at 350 F until a toothpick comes out clean!<br />
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Generally, for this recipe, I recommend two 9 inch round pans. As you'll notice, I've used a great big 12 inch pan for this recipe, mostly because I don't particularly care about the final appearance. Just be sure to line your pan(s) with parchment paper and oil/flour.<br />
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Bake it up and frost with your favourite cream cheese or white chocolate icing! :)<br />
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<u><i style="color: #cc0000;"><span style="font-size: large;">Red Velvet Cake</span></i></u><br />
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2 1/4 cup cake flour (not the self rising kind)<br />
1/4 cup cocoa powder<br />
1/2 teaspoon salt<br />
1/2 cup of butter, room temperature<br />
2 large eggs at room temperature<br />
1 1/2 cups of sugar<br />
Red food coloring (I used Wilton "No Taste" Red gel)<br />
1 tsp vanilla extract<br />
1 cup of buttermilk, room temperature<br />
2 tsp white vinegar<br />
1 tsp baking soda<br />
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Sift together the flour, cocoa and salt in a separate bowl. <br />
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1. In stand mixer, beat the butter at low speed until creamy.<br />
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2. Add sugar; mix on medium speed until fluffy, about 2 to 3 minutes.<br />
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3. Add the eggs 1 at a time, mixing well after each.<br />
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4. Beat in the flour mixture in thirds, alternating with the buttermilk. Beat in a third of the flour mixture, then half the buttermilk, and so on. Begin and end with the flour mixture. <br />
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5. Add food coloring and vanilla <br />
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6. In small bowl, stir together vinegar and baking soda. Stir into batter.<br />
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Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean (about 30 minutes.) Cool in pans for 10 minutes.Remove from pans and peel parchment paper from the bottom (if you used it.)<br />
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Cool completely, ice and enjoy! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1Hxzz-lgn3sUVVYa-cbv1eYpAhY499D37M-9V4sawWIs"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqGSZ0quOhd64LiB4LpheDqMGvr1iZtPsz415E55GUdu5DnnJjhV8WfSbthLLdTJlcyer4pC0POArgJzavTG6r01a0SxJbX0qW7KizBi2L2Ga5-7aevJhsjI5GqQ98tMqtEO2XrQOWXQ/s1600/button.jpg" /></a></div>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-86194501345697503012011-04-17T21:43:00.001-03:002012-03-08T21:07:30.581-04:00Impatience...<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif; font-size: large;">One of my favourite things...<span style="color: black; font-size: small;">to do in the summer is to take a drive with my husband after dinner and go get an ice cream cone at one of the many shops that pop up with the warmer weather. As with much of my life, I tend to lean towards simplicity and often opt for chocolate or vanilla and it's always perfection. </span></span><br />
<br />
<span style="font-family: Georgia;">Well, in LMC land there is still a significant amount of snow on the ground and this does not generally bode well for the opening of the ice cream shops. Finding myself somewhat impatient with the fact that summer is nowhere near, this week, I decided to take matters into my own hands. The result? These super cute ice cream cone cupcakes that will make anyone wish for the days to come!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7uUkOPro_A24bxMA8BtHJFVIfsxMbYYQ0IsU1vwAGE5H9gclW0PqN2-3DeixqAspBlI-YaFyeVtxwKsHqB-HiPnJFDMyA8N-m4Q0YsmrtFJbdEQ2_MrrSQOSa5LBZ97kd90Rm1bNM1o/s1600/IMG_1625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7uUkOPro_A24bxMA8BtHJFVIfsxMbYYQ0IsU1vwAGE5H9gclW0PqN2-3DeixqAspBlI-YaFyeVtxwKsHqB-HiPnJFDMyA8N-m4Q0YsmrtFJbdEQ2_MrrSQOSa5LBZ97kd90Rm1bNM1o/s320/IMG_1625.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia;">What I like the most about these is the fact that they can be made in any flavours you wish. I chose chocolate cake with a vanilla buttercream icing. </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">Easily enough, the first step is to just make your cake mix according to the instructions on the box. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbYp9LYJ0VqDzrVzsRGDnOgvHlchdKukiMBx0ACFHLDoD0xktceli959YIGxm7wDqdqUuBy0UYlLpSopqDJn6IUxNIVHTOXvN3UNE4hIn1eDpeRAmdaSuyAzB5s2ZBqLNuBoQxcFsQSk/s1600/IMG_1626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbYp9LYJ0VqDzrVzsRGDnOgvHlchdKukiMBx0ACFHLDoD0xktceli959YIGxm7wDqdqUuBy0UYlLpSopqDJn6IUxNIVHTOXvN3UNE4hIn1eDpeRAmdaSuyAzB5s2ZBqLNuBoQxcFsQSk/s320/IMG_1626.JPG" width="179" /></a></div><span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">Once that's all done, line your muffin pans, not with baking cups, but with ice cream cones! Fill each one with about a third of the way. You'll likely get much more than 2 dozen out of this technique. I tried to get an even 24 and, well, you'll see why that didn't work out so well!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKYtnbX1gKqbhQyA7T34x156TL0jSY3hyt-i5RsUSNJu52s7EKFOxWMxq6-WdKptW24gaz41iHkd9U-ZmaS4sg3W9mrpx-KRK8ZC4nB8JbVS5eEowhTLu2k5YxHEDxfyT-7IAHip9pCA/s1600/IMG_1630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKYtnbX1gKqbhQyA7T34x156TL0jSY3hyt-i5RsUSNJu52s7EKFOxWMxq6-WdKptW24gaz41iHkd9U-ZmaS4sg3W9mrpx-KRK8ZC4nB8JbVS5eEowhTLu2k5YxHEDxfyT-7IAHip9pCA/s320/IMG_1630.JPG" width="179" /></a></div><span style="font-family: Georgia;"><br />
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<span style="font-family: Georgia;">Bake according to the instructions on your cake box. </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">Meanwhile, prepare your frosting. Like I said, you can use any kind of frosting you want, but I opted for a vanilla buttercream. I like white icing when using sprinkles because they pop better on the lighter surface. </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;"><u><i>Buttercream Icing</i></u></span><br />
<span style="font-family: Georgia;"><i> (I doubled the recipe for my cupcakes)</i></span><br />
<br />
<span style="font-family: Georgia;">1/2 cups of unsalted butter, softened</span><br />
<span style="font-family: Georgia;">4 cups of powdered sugar</span><br />
<span style="font-family: Georgia;">1/2 teaspoon of salt</span><br />
<span style="font-family: Georgia;">1/3 cup of milk</span><br />
<span style="font-family: Georgia;">1 teaspoon of vanilla extract </span><br />
<span style="font-family: Georgia;"><i><br />
</i></span><br />
<span style="font-family: Georgia;"><i>Cream the butter, then add the powdered sugar and milk. If the mixture is too thick, add a little more milk, if too thin add a little extra sugar. Mix in the salt and vanilla and blend until smooth. </i></span><br />
<span style="font-family: Georgia;"><i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN0pOsOunMSSODF0qLde_AvAsCZ1ZEw7jQPsjMrd7Jej9Ko70dEtov9Hul6bd-G5Xp3YvnHschUxAw8CtUP9VkrNR0F9MDCgT90VdnwfBhs0OgICpqntlA82vjEZ5p049pEZaou7b9oM/s1600/IMG_1631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN0pOsOunMSSODF0qLde_AvAsCZ1ZEw7jQPsjMrd7Jej9Ko70dEtov9Hul6bd-G5Xp3YvnHschUxAw8CtUP9VkrNR0F9MDCgT90VdnwfBhs0OgICpqntlA82vjEZ5p049pEZaou7b9oM/s320/IMG_1631.JPG" width="179" /></a></div><span style="font-family: Georgia;"><i><br />
</i></span><br />
<span style="font-family: Georgia;">Once your cupcakes are done (toothpick!) take them out and let them cool. </span><br />
<span style="font-family: Georgia;"><i><br />
</i></span><br />
<span style="font-family: Georgia;">Now, this is where I pass along some hands-on baking experience and remind you that you really can't put a lot of batter in these things. While the front one looks great, you'll see in the background that they didn't all look as spectacular. Thankfully, the frosting will hide much of the flaws! </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hDsZiVCLT6JQTnCbU0O2-nYci1VweRnzUT6mY41rLN3UQjkW7AZVfcXyzxbA786_DQR5uxA0ZfxlcihRS3XEHvdRVq3YTufNKJ0wqXwPkp-f2JXKBQHQwoAeH_K4Fb6-nTSncX3gtiU/s1600/IMG_1634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hDsZiVCLT6JQTnCbU0O2-nYci1VweRnzUT6mY41rLN3UQjkW7AZVfcXyzxbA786_DQR5uxA0ZfxlcihRS3XEHvdRVq3YTufNKJ0wqXwPkp-f2JXKBQHQwoAeH_K4Fb6-nTSncX3gtiU/s320/IMG_1634.JPG" width="179" /></a></div><span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;"><i> </i>Using a 1M tip, pipe a cute little swirl on the top of each cupcake. Or, you can simply frost them with a regular knife. Or make flowers. Let your imagination take over!! </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">But don't forget the sprinkles!!</span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfRNrvSvbNNEEkrBrIUo40CENJfFJWumIh9D_ocWseJjVOq1G591dEaaroiOr7cDA4jYJ9cSaNnPTS42dSlx8TGSmJUQmBe4V5tD5JaRHwcyRKie4kiCHI8pqdURnJRiro7NEsAPdE40/s1600/IMG_1637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfRNrvSvbNNEEkrBrIUo40CENJfFJWumIh9D_ocWseJjVOq1G591dEaaroiOr7cDA4jYJ9cSaNnPTS42dSlx8TGSmJUQmBe4V5tD5JaRHwcyRKie4kiCHI8pqdURnJRiro7NEsAPdE40/s320/IMG_1637.JPG" width="179" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2WKoKNndVT-oOjCWutkeXsg59hmRTUhofJJ69hzvHCESXpuA-XcgLXxI5nwA4usIpuLGdopXoYYzWtCAQqEJUyp5tyHqtgi_naKHH5AilL0I7fWinwufSFtN1DaX76KrdxP-sK5tscU/s1600/IMG_1639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2WKoKNndVT-oOjCWutkeXsg59hmRTUhofJJ69hzvHCESXpuA-XcgLXxI5nwA4usIpuLGdopXoYYzWtCAQqEJUyp5tyHqtgi_naKHH5AilL0I7fWinwufSFtN1DaX76KrdxP-sK5tscU/s320/IMG_1639.JPG" width="179" /></a></div><span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;"><i> Take a big bite, sit back and wait (impatiently or otherwise) for summer to come along!</i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDBExzOqAGhDQR7cnjXBlFWtdmjvMPKJVl_T1JqVTZ3bpDWqlTs4B8hqrtnqPcaYXqLDugQ7j4YQw7Gdqnhoz7A5hZ1ffqx4FDcOCiqBS1Pe7nhPuNHQHOF8LFg3osyaWsmNiYNvMCr4/s1600/IMG_1641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDBExzOqAGhDQR7cnjXBlFWtdmjvMPKJVl_T1JqVTZ3bpDWqlTs4B8hqrtnqPcaYXqLDugQ7j4YQw7Gdqnhoz7A5hZ1ffqx4FDcOCiqBS1Pe7nhPuNHQHOF8LFg3osyaWsmNiYNvMCr4/s320/IMG_1641.JPG" width="228" /></a></div><br />
<span style="font-family: Georgia;">Happy Baking!! xox</span><br />
<span style="font-family: Georgia;"> </span><br />
<span style="font-family: Georgia;">Crystal </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<div style="text-align: center;"><span style="font-family: Georgia;">Vanilla Buttercream Icing Recipe:</span></div><span style="font-family: Georgia;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1uuK0SQUdOc6CVUrtdE-MzH6QLTd53LD0GOFx8zaX8wk"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpF1uulL2JcpS0mlzB9YsTR5dEDDeuC6B_CyAkwBP_0s-4uX4_t4OAU5HVGs36IpHWr5uqOIRnOOMzaJT3lX_XQKCloi8oAUT6hYwomo8zcvvEcgaluwi5PeO2MoVEp5RKDiEFrNKrVw/s1600/button.jpg" /></a></div><span style="font-family: Georgia;"><br />
</span>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-46892765738033175772011-04-11T18:46:00.001-03:002012-03-08T21:07:05.440-04:00Happy "Bird"day!<div style="color: #741b47; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;">Happiest Bestest Birthday Wishes to my </span></div><div style="color: #741b47; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;">Super Cool Mama!</span></div><div style="text-align: center;"><span style="font-size: large;">Hope you liked your cake! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZRXU1NNYhYO4wg3vpj-R6eZM9UnGpjW2CnPHcmgHHTy6tJOif-3dfcgLXv-dcHd_yv9AJitkNQX9dKnw_sGEUYuoqIvcVlNr4_7gHf7xO2MhlOOHnBqBmvdwnxPjnNk7-_V_huQFqvQ/s1600/IMG_1616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZRXU1NNYhYO4wg3vpj-R6eZM9UnGpjW2CnPHcmgHHTy6tJOif-3dfcgLXv-dcHd_yv9AJitkNQX9dKnw_sGEUYuoqIvcVlNr4_7gHf7xO2MhlOOHnBqBmvdwnxPjnNk7-_V_huQFqvQ/s320/IMG_1616.JPG" width="199" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUIncoNeJcrLZ0PsZ8bkmmIy9X6wl1CVUCiz-Wcc9Jb2CVIw9bC3INnKXRkQ1ONSY1mRyyb7n4znyrVGtLXVMmynQHktEdKBemQXleiTiE5MHM3oaJbhsErqgsj1IeIuGEUjpZciFqM8/s1600/IMG_1617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUIncoNeJcrLZ0PsZ8bkmmIy9X6wl1CVUCiz-Wcc9Jb2CVIw9bC3INnKXRkQ1ONSY1mRyyb7n4znyrVGtLXVMmynQHktEdKBemQXleiTiE5MHM3oaJbhsErqgsj1IeIuGEUjpZciFqM8/s320/IMG_1617.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQiS4j02Jc3whqShnNDu4o4KguWOJT91NgxM2Q1oC8ckeS8UTfHznd0VjHJzGzf7LaqLUZZ7W2ttZPryNYCNw2j3KE_H-6lgu3LWeVSYDa0QyT363aTrrAtd0-AJtqddxoNvlZBzQdNg/s1600/IMG_1618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQiS4j02Jc3whqShnNDu4o4KguWOJT91NgxM2Q1oC8ckeS8UTfHznd0VjHJzGzf7LaqLUZZ7W2ttZPryNYCNw2j3KE_H-6lgu3LWeVSYDa0QyT363aTrrAtd0-AJtqddxoNvlZBzQdNg/s320/IMG_1618.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22A5-Hht-YkshqYkQUatvPFXX2_DCPGWJU0fU0BE229Mm7c6mIm2Cic9W_b5mUSvx0tNpWuA42KTmVWSeLAxUwBiy9qvA-Qj6J-OXDVCKM6qxGv2gFgoHJx3o2I6EK1N8j82JPLacQM4/s1600/IMG_1619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi22A5-Hht-YkshqYkQUatvPFXX2_DCPGWJU0fU0BE229Mm7c6mIm2Cic9W_b5mUSvx0tNpWuA42KTmVWSeLAxUwBiy9qvA-Qj6J-OXDVCKM6qxGv2gFgoHJx3o2I6EK1N8j82JPLacQM4/s320/IMG_1619.JPG" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Stay tuned next weekend for an adorable cupcake that will make you wish for summer (more than you probably already are!) </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Happy Baking!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Crystal xox</div>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-51546896479101005002011-04-07T16:07:00.001-03:002012-03-08T21:06:37.256-04:00The Bathurst/Gloucester SPCA<span style="color: #674ea7; font-size: large;">Quincy and I met by chance</span>, one afternoon 5 years ago while visiting the <a href="http://www.gloucesterspcabathurst.freeservers.com/">Bathurst/Gloucester SPCA</a>. My mom and I were in the area and she wanted to go look at the kittens (I suppose my love of animals is somewhat hereditary.) While mom ooh and awwed over the adorable little balls of fluff, I decided that I would wander out back to see the dogs. I already had three cats and was in no mood to add to that total!! I figured looking at the dogs would be safe since I'd never had the intention to get a dog of my own. <br />
<br />
The dogs were outside and, of course, barked like crazies when I walked out towards them. There was one in particular, a Jack Russel, who was eager to show off that he could jump to my eye level with, what seemed like, very little effort. Everywhere, paws clamored against the kennel doors, with rattling and barking at an almost overwhelming decible. The volounteer and I shared a quick comment about how loud it was as I walked along the cages and said hi to each of the dogs, all happy for attention. My eyes met the bouncy Jack Russel's, but something behind him caught my eye more than this little dogs boundiful feats. <br />
<br />
Between his kennel and that of a large husky, I first saw Quincy. <br />
<br />
Unlike the other dogs, this shaggy, brown and black mutt wasn't barking or trying to get my attention. He wasn't even too interested when I knelt down in front of him and said hello. Instead, he stuck his shiney black nose out between the chain links, licked my outstretched hand once, then turned and went to sit at the back of his cage. No barking, no outward display of excitement. <br />
<br />
I asked the SPCA volounteer about the sad dog and she went to get his information for me. She told me he'd been adopted but was recently returned. Already a fragile little soul, Quincy had decided it was best not to get his hopes up when someone came by to see him. As we both stood looking at him, the volounteer said 5 words I'll never forget: "I think he gave up." <br />
<br />
For the next 24 hours, I was unable to get that scruffy, 30 pounds of dog out of my mind. I didn't want a dog! I had a roommate who already had a dog, and I had three cats of my own. But now, somehow, I had only one goal in mind: getting Quincy home. Several phonecalls, one heart-felt plea to my roommate and a few pages of paperwork later, I found myself sitting in the front office at the SPCA once more, nervously trying to read the faces of the ladies looking over my application. Then they turned to me and asked "So, when do you want to come pick up your dog?" <br />
<br />
<u>My</u> dog. <br />
<br />
This sweet, loveable mutt who was "too much work" for his past people and had been bounced between home and shelter was welcomed into his forever home on that afternoon in June of 2006. And that sad little dog who looked out at me with big brown eyes is now a happy, funny and loving creature who both my husband and I adore. His world is now a balance between playing fetch with his tennis ball, his stuffed toy bunny and cuddling with his "Mama" and "Daddy." I cannot say enough about the Bathurst SPCA and will forever be thankful to them for being there for Quincy when he needed someone to love him. <br />
<br />
<div style="text-align: center;"><strong><span style="background-color: white; color: #351c75;">On April 30th, 2011, Lady Makes Cakes will be donating cupcakes and cake pops to the Greater Bathurst Business & Professional Women's Network to help in their efforts to raise much needed funds to help our friends at the shelter continue to do the work that they do. A table will be set up at the Bathurst Farmer's Market, so if you're in the area that weekend, be sure to stop by, pick up a yummy treat and contribute generously to this great cause! </span></strong></div><div style="text-align: center;"><strong><span style="color: #351c75;"><br />
</span></strong> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmZbqgUJ-VafgQe11J-bQ8y9A4vXqQM7oza9jYOOoiM4ShMXffF2iWd1cN3IeluuPIzSjNeugWxr_c8NeLK_1O7_7kypWkd0Fy1nL2Ma-Jrx1k0MBmI7dF2_WJOQN4scCW_qHJV0p1aA/s1600/booboo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmZbqgUJ-VafgQe11J-bQ8y9A4vXqQM7oza9jYOOoiM4ShMXffF2iWd1cN3IeluuPIzSjNeugWxr_c8NeLK_1O7_7kypWkd0Fy1nL2Ma-Jrx1k0MBmI7dF2_WJOQN4scCW_qHJV0p1aA/s400/booboo.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love you Booboo!!</td></tr>
</tbody></table> <br />
<div style="text-align: center;"><br />
</div></div>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-80882870026020894712011-04-03T20:43:00.003-03:002012-03-08T21:05:57.678-04:00A Royal Affair<span style="color: purple; font-size: large;">99% of my decorating</span>...<span style="font-size: small;">is done with a combination of buttercream icing and marshmallow fondant. Recently, while coming up with an idea for my Mum's birthday cake, I decided to try some royal icing decorations. </span><br />
<br />
<span style="font-size: small;">Most of us have seen royal icing decorations in stores as prepackaged, hard and candy-like pieces that can be used to spruce up a homemade cake. It is a versatile, easy way to decorate a cake (I wouldn't recommend it for icing a cake or cupcake because of it's consistency when dry) and a great way to prep some of your cake decor in advance!!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">There are a few ways of making royal icing, but I prefer to use the meringue powder recipe which yields about 3 cups:</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">1 pound (about 4 cups) of icing sugar, sifted</span><br />
<span style="font-size: small;">4 tablespoons of meringue powder (can be found <a href="http://www.wilton.com/store/site/product.cfm?sku=702-6007">here</a>)</span><br />
<span style="font-size: small;">6 tablespoons of water</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Mix everything in an electric mixer for 7 to 10 minutes until the icing forms stiff peaks. Divide the icing into smaller bowls and colour using a gel paste colouring (since liquid can change the consistency of the icing...) </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Then, let you imagination run wild! :) I am prepping a pretty little cake for my Mum's birthday next weekend, so I decided to make some flowers and some decorations which will be added to a white chocolate cake next weekend -- stay tuned!! </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">There's no limit to what you can do with royal icing, so I encourage you all to give it a try. You'll find that once you start working with it, it'll become a staple decorating accessory in your kitchen, as it has in mine! :) </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Happy Baking! xox</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Crystal </span><br />
<span style="font-size: small;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtoeaMxyhr2LQEOEH-PYnqrB2u2PAX7BZabNPmdXSXAxa-u0-ls21LuDKIZfcHmrBJCzHpGl1lF7C1TCtuxFoIcwrmgm8WT7I-BiN6-ebSr_pKxTe1mhWaNfRiphjZodeVb231hfaqDU/s1600/IMG_1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtoeaMxyhr2LQEOEH-PYnqrB2u2PAX7BZabNPmdXSXAxa-u0-ls21LuDKIZfcHmrBJCzHpGl1lF7C1TCtuxFoIcwrmgm8WT7I-BiN6-ebSr_pKxTe1mhWaNfRiphjZodeVb231hfaqDU/s320/IMG_1592.JPG" width="320" /></a></div><br />
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</span>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-63218528948718470392011-03-27T19:33:00.001-03:002011-03-27T19:35:36.932-03:00Can A Cake Pop?<span class="Apple-style-span" style="color: #073763; font-size: large;">No, but a tin can! </span><br />
<br />
Nothing?<br />
<br />
Nobody? Wow, tough crowd!...<br />
<br />
Inspired by my <a href="http://www.ladymakescakes.com/2011/03/weekend-cake-ation.html">recent purchases</a> whilst on vacation, I decided to try my hand at cake pops this weekend. These simple little treats make a big impact, whether you're making simple, truffle-style ones for a bake sale or beautiful <a href="http://hstrial-popgoesthecakeba.homestead.com/bride_groom.JPG">bride & groom pops</a> for a wedding shower. <br />
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One thing I love about cake pops is how easy they are to begin making. There's no fancy recipes, tricks or skills needed as the entire thing begins with two items you likely already have in your cupboard: a cake mix and a can of frosting. For the purpose of these instructions (and because I've no use for 48 cake pops today) I'll be using 1/4th of the ingredients. Should you want to make 48 cake pops, it'll take the entire cake mix and the whole can of frosting. I'm using a fourth of a cake and therefore, a fourth of my can of frosting.<br />
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So, the first thing is to get some ingredients together:<br />
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In this case, you'll also need a few items to help with the assembly of your cake pops. First, you'll need some lollipop sticks (or "sucker sticks" if you're my friend Steve :P), a large block of Styrofoam and a plastic bottle (if you're planning on drizzling decorations on the finished pops.) If you want to simply make cake truffles, you can omit the sticks.<br />
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So, easily enough, the first step is to make your cake:<br />
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and put it in the oven to bake.<br />
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Once the cake is all cooled and you're able to handle it, quarter it (see above note) and crumble it into a large bowl.<br />
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Spoon in some frosting and mix until you get something that looks a little bit like cake play dough.<br />
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With the aid of a cookie scoop (or just a regular spoon if you don't have a cookie scoop) divide the dough evenly into balls and place them on a non-stick cookie sheet line with parchment paper or wax paper or an awesome <a href="http://silpat.com/">Silpat baking mat</a>! :) <br />
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Next, take a handful or two of chocolate chips and melt them in a small bowl in the microwave. These are just for "glue" so you don't have to worry about what kind of chocolate chips you use. Whatever you've got on hand.<br />
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Take the ends of your lollipop sticks and dip the ends in the melted chocolate, then into the balls of cake, no more than halfway. This will help the stick stay in the cake, since the mixture is pretty soft.<br />
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(if you're keeping head count, yes, there's only 11. I dropped one...oops!)<br />
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Put the whole pan into the freezer for about 2 hours so everything gets nice and firm! Mine will be in for more than 2 hours because it's just about dinner time at the LMC kitchen. Cst. LMC is on night shifts, so he'll be awake soon -- and HUNGRY!<br />
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[3 1/2 hours later...]<br />
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Now that the cake pops have had lots of time to freeze, it's time to dip them!<br />
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Melt your chocolate or candy melts in the microwave or over a double boiler. If you're using candy melts, be sure not to over heat them or to allow any moisture to get in the mix, otherwise you'll lose your consistency and the dip will be unusable.<br />
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I have a technique I like to use and it generally makes dipping easier. I melt my chocolate in a large mug. That way, I have the depth to dip in and the ceramic keeps the chocolate softer longer :)<br />
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One by one, dip the cake pops into the melted chocolate and give them a little spin so the excess drips off. Because the cake is pretty cold, the chocolate will harden pretty quickly.<br />
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You can use whatever you want to keep the pops upright...I use a Styrofoam block, but a thick cardboard box with holes pre-punched in it works well too :) Or, if you don't mind flat bottoms, you can just turn them back upside down on the cookie sheet! :)<br />
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I tend to double dip if I have enough stuff and especially if I am using a light colored chocolate over a dark colored cake! I do all the dipping, let them harden, then dip again. But that's entirely up to you. And, if you're going to use sprinkles, make sure to do it right after you dip, because otherwise, they may not stick.<br />
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I chose (you guessed it) more chocolate!<br />
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The decorating possibilities with cake pops are endless and I encourage you to be as creative as possible when trying these. Have fun and enjoy the yummy outcome!<br />
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Happy Dipping (and baking!!)<br />
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CrystalCrystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com3tag:blogger.com,1999:blog-4632770742325088329.post-7567226514494074342011-03-26T18:14:00.004-03:002012-03-08T21:04:55.703-04:00Sugar and Cinnamon Spice<span style="color: #990000;"><span style="font-size: large;">Last weekend while sitting at Cinnabon...</span></span><span style="color: black;"><span style="font-size: small;">I discovered that Mr. LMC really, really likes cinnamon rolls. I think I may have already knew this, but I definitely made a mental note to find an easy cinnamon roll recipe so I could make some homemade soon. </span></span><br />
<br />
Soon came today!<br />
<br />
This is actually my grandmother's recipe and while I thought it wasn't going to turn out, the final results were great! Plus, I now have proof that I can make something other than cake and cupcakes!! :)<br />
<div style="color: #990000;"></div><div style="color: #990000;"><u><span style="font-size: large;"><br />
</span></u><br />
<u><span style="font-size: large;">Cinnamon Rolls</span></u></div><u><span style="font-size: large;"> </span></u><br />
<span style="font-size: large;"><span style="font-size: small;"><br />
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<span style="font-size: large;"><span style="font-size: small;">A</span></span><span style="font-size: large;"><span style="font-size: small;">s always</span></span>, we begin with our ingredients:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisExaOiySWY3_CAiPlT0pt0KY3qgV5RL_ERtuDHmM7uBfcYFpkgs7dQdKu3eYBfPbbFbgnsGRDVxSbr9ks1h5GNoAF6bb0UtuWu7Y4Z1GPoxKLC47jLrixJ3IW18PcJJr1jcgIDItcceQ/s1600/IMG_1545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisExaOiySWY3_CAiPlT0pt0KY3qgV5RL_ERtuDHmM7uBfcYFpkgs7dQdKu3eYBfPbbFbgnsGRDVxSbr9ks1h5GNoAF6bb0UtuWu7Y4Z1GPoxKLC47jLrixJ3IW18PcJJr1jcgIDItcceQ/s320/IMG_1545.JPG" width="320" /></a></div><br />
First, mix together the flour, sugar, baking powder and salt in a large bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT_I5BzCFBmeu1uVS_ovA8HPwfA3bI8Qbi2OLMEfzQeeL-x3RriGMAFfKspBGC0EpLkXtLn4fBpxVr0V7zJAilEWLVqlAACqvHoifT5aaNRlqp9B74LGwmcSDMGhx6cZIagV8KHBueuw/s1600/IMG_1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT_I5BzCFBmeu1uVS_ovA8HPwfA3bI8Qbi2OLMEfzQeeL-x3RriGMAFfKspBGC0EpLkXtLn4fBpxVr0V7zJAilEWLVqlAACqvHoifT5aaNRlqp9B74LGwmcSDMGhx6cZIagV8KHBueuw/s320/IMG_1546.JPG" width="320" /></a></div><br />
Cut in the margarine (if you have a pastry cutter, all the better. I use two knives.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPC3vV_Ck7GA_muxfx-G-MAjZjfEFXn9N4KySeHONRDeyahTpfreW8C-95byezBj_UF7aK9cI9xl-E3JEf-2bSN3pgzakehZGi5AeBxFUTU9j2wiSL_NRsPSy7tbL6HE7OEQvP2I0XgwE/s1600/IMG_1547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPC3vV_Ck7GA_muxfx-G-MAjZjfEFXn9N4KySeHONRDeyahTpfreW8C-95byezBj_UF7aK9cI9xl-E3JEf-2bSN3pgzakehZGi5AeBxFUTU9j2wiSL_NRsPSy7tbL6HE7OEQvP2I0XgwE/s320/IMG_1547.JPG" width="320" /></a></div><br />
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Break an egg into a measuring cup, then add milk to bring the total contents up to 3/4 of a cup. (There is an egg in there, I promise!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJ-yrleLYm5aTg4b51adDdQPuZQNwRsE_Hog1-zoGO5L559r-aQfr6gW4brmE6xJ9u1Hgd0SdfZ7F8BJ0FKzoKIXk9M1lqSLfGVgdagUjulTk21IeSRtlbCJxNn-94WnuIqhTfWDJNSo/s1600/IMG_1548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJ-yrleLYm5aTg4b51adDdQPuZQNwRsE_Hog1-zoGO5L559r-aQfr6gW4brmE6xJ9u1Hgd0SdfZ7F8BJ0FKzoKIXk9M1lqSLfGVgdagUjulTk21IeSRtlbCJxNn-94WnuIqhTfWDJNSo/s320/IMG_1548.JPG" width="320" /></a></div><br />
Add the milk and egg to the dry mixture and mix well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfnPPtmlbMv2dSUEjhhhU6fCGMDe7i-YGbtQzfhULWFrkXk4qKplw2y9al2MNaNF4Jv8koYZV4ZHB15xYFLR36V7ZD5y9knYZU6-rEfo-t6mAsp1SLaXabP-UBRhBsKN_yfpL7Bu0gCo/s1600/IMG_1549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfnPPtmlbMv2dSUEjhhhU6fCGMDe7i-YGbtQzfhULWFrkXk4qKplw2y9al2MNaNF4Jv8koYZV4ZHB15xYFLR36V7ZD5y9knYZU6-rEfo-t6mAsp1SLaXabP-UBRhBsKN_yfpL7Bu0gCo/s320/IMG_1549.JPG" width="320" /></a></div><br />
Now, Memère's recipe says that you can knead this into a "soft" dough. However, the dough was super soft and sticky...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiAJbTBcCBmm-WV4nyupchsGzkNdndksspyckuYT7y4GBe5E6hoUhP_wX3rM_UvKgOMglykeUql60PuiBCNKZf4CAKRGNPkYGQbX4aQ1MuPVDnaWuqBHC8acAP9lGOlNAPF7npb2mL6U/s1600/IMG_1550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiAJbTBcCBmm-WV4nyupchsGzkNdndksspyckuYT7y4GBe5E6hoUhP_wX3rM_UvKgOMglykeUql60PuiBCNKZf4CAKRGNPkYGQbX4aQ1MuPVDnaWuqBHC8acAP9lGOlNAPF7npb2mL6U/s320/IMG_1550.JPG" width="320" /></a></div><br />
I ended up measuring out a little less than a 1/4 cup of flour and used it on my hands and in the bowl to get the dough to a workable stage. After a little kneading and giving it a pep talk, the dough ended up like this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofHvP9Mcu5HGkUBl36PwOv0vCdGUvixgpXAUuzwNbOxURfhGQVhF0zawEXq-9nvfqBszhSqMvrzHlwysQydL4d7k57pn91SeY_7Zha9HZmrAn5TGRHhhmGhP8pxqlSrWs8C98_DSJmbs/s1600/IMG_1552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofHvP9Mcu5HGkUBl36PwOv0vCdGUvixgpXAUuzwNbOxURfhGQVhF0zawEXq-9nvfqBszhSqMvrzHlwysQydL4d7k57pn91SeY_7Zha9HZmrAn5TGRHhhmGhP8pxqlSrWs8C98_DSJmbs/s320/IMG_1552.JPG" width="320" /></a></div><br />
Next step is to roll the dough out on a floured surface. The goal shape is a large rectangle. Mine was more of a flattened circle/square. Once your dough is all rolled out, spread margarine over the surface, then sprinkle with the brown sugar and cinnamon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiCF8KnFmPBbFmIk-x0Z1X6l5zXAYOsJRK75KAy5_KfMJaL4cvV9eIzn10RdMsGC3W9MhG2bBbrD_n1QYFrEh-iDFIS-iWQp3-aZl2y-0fMISp8cnhBIRowycj-LS5XursRaVXuuJU74/s1600/IMG_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiCF8KnFmPBbFmIk-x0Z1X6l5zXAYOsJRK75KAy5_KfMJaL4cvV9eIzn10RdMsGC3W9MhG2bBbrD_n1QYFrEh-iDFIS-iWQp3-aZl2y-0fMISp8cnhBIRowycj-LS5XursRaVXuuJU74/s320/IMG_1553.JPG" width="214" /></a></div><br />
Roll the dough on the LONG end (left to right in the above picture) and slice about 10-12 pieces. Put them on a cookie sheet lined with parchment paper, or, in my case, line with my awesome new<a href="http://silpat.com/"> Silpat® baking mat. </a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BI7Xj6AxdO54G2f3PIt7wpG8kFP-QosjFA_NigD9bIG5KRI5W51YS70-KgMe6H83mp-8tDqT19uKQycHOmRRqXtgB2_i0HYVRIOrOdh99SiUHckTSvnUlthdyIqBJrzvbXQ6xV95gXE/s1600/IMG_1554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BI7Xj6AxdO54G2f3PIt7wpG8kFP-QosjFA_NigD9bIG5KRI5W51YS70-KgMe6H83mp-8tDqT19uKQycHOmRRqXtgB2_i0HYVRIOrOdh99SiUHckTSvnUlthdyIqBJrzvbXQ6xV95gXE/s320/IMG_1554.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake for 12-15 minutes at 350. Once they're cooled, ice them with your favourite icing, drizzle with caramel topping or just leave them plain. Any way, they're delicious!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUA9mNp2w3w2KdFNsIZLGcenWUiIWePsxwZYQpK7KwkXQi-6K0Iu7rjOxrultV3xfnuh00EX_dD8AXC9BZnrJjK3SxzLO4xv_s19Rv7fkoFE-2OWMt6MVCah0-7CnJ5hxV8_xdGdkw14/s1600/IMG_1559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUA9mNp2w3w2KdFNsIZLGcenWUiIWePsxwZYQpK7KwkXQi-6K0Iu7rjOxrultV3xfnuh00EX_dD8AXC9BZnrJjK3SxzLO4xv_s19Rv7fkoFE-2OWMt6MVCah0-7CnJ5hxV8_xdGdkw14/s320/IMG_1559.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Happy Baking!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Crystal xox</div><div class="separator" style="clear: both; text-align: left;"><br />
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<span class="Apple-style-span" style="font-size: large;"><i><u>Cinnamon Rolls</u></i></span><br />
<span class="Apple-style-span" style="font-size: large;"><i><u><br />
</u></i></span><br />
2 cups of flour<br />
1/3 cups of white sugar<br />
4 tsp baking powder<br />
1 tsp salt<br />
5 tbsp margarine<br />
1 egg<br />
Milk *see recipe for qty<br />
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<i><u>Filling</u></i><br />
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2 tsp margarine<br />
1/2 cup brown sugar<br />
2 tsp cinnamon<br />
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Preheat the oven to 350.<br />
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In a bowl, mix together the first four ingredients. Cut in 5 teaspoons of margarine. In a measuring cup, add one egg then fill the cup with milk up to 3/4 of a cup*. Mix all, then knead to a soft dough.<br />
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Roll the dough into a rectangle shape on a floured board or baking surface. Spread with margarine, brown sugar and cinnamon. Roll on the long side and cut into pieces (between 10-12).<br />
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Place on a lined cookie sheet and bake for 12-15 minutes.<br />
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Enjoy!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1DEV6dZZJMS0GTuYy4p8uaPerhYWSor_Nk23m8EaA3TY"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAn7I5xe-darpple8AGqaFC0Rp6i1Pt_mvX13Th1fSzY3LUC1qSaWjM5L2Vo1dBuPJ5VyEUv1brK1xMQ5MbROsq4PjGud9IUNCx7Sl5_ESCCfDYx14cgJ6d_AJuX7iiozEiNPwfrYVnc/s1600/button.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1DEV6dZZJMS0GTuYy4p8uaPerhYWSor_Nk23m8EaA3TY"><br />
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<u><span style="font-size: large;"> </span></u>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-65327029674735208152011-03-21T11:39:00.001-03:002012-03-08T21:04:11.099-04:00A Weekend Cake-ation<span style="color: #e06666; font-size: large;">So as it turns out...</span><span style="font-size: small;"><span style="color: black;">I couldn't even take a whole weekend off without involving cake and cupcakes :) In three days, I made a pretty good haul, coming home with 4 new sets fondant cutters, some adorable cupcake boxes, a few new icing tips and, best of all, a new book!!</span></span><br />
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<span style="font-size: small;"><span style="color: black;">The book comes from a fellow blogger and baker (far more talented than myself.) I'd been to <a href="http://www.bakerella.com/">Bakerella.com</a></span></span> before and was very excited to hear that she'd published a book dedicated to adorable cake pops. I've tried these before, but in all honesty, they looked like little blobs of chocolate on a stick rather than the cute little creations Bakerella seemed to create. <br />
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I highly recommend this book and it's many wonderful tips and tricks. I'm very much looking forward to trying out cupcake pops in the near future!!<br />
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You can find the book on Amazon here: <a href="http://www.amazon.ca/Cake-Pops-Tricks-Recipes-Irresistible/dp/0811876373/ref=sr_1_1?ie=UTF8&qid=1300718127&sr=8-1">Cake Pops</a><br />
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How cute are they?!<br />
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Tonight I'm making a cake for my grandmother's 70th birthday, and I've yet to decide on a theme. It's going to be a cookies and cream cake, that much I've decided. I suppose some time between now and 5 p.m. I'll decide what I'm going to do with it. I'll be sure to document the progress of the decorations and update soon!<br />
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Happy Baking!<br />
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CrystalCrystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com2tag:blogger.com,1999:blog-4632770742325088329.post-28990892640798485302011-03-16T22:12:00.000-03:002011-03-16T22:12:01.321-03:00Vacation and Birthday Cake<span style="color: #274e13;"><span style="font-size: large;">Along with my wishes...<span style="color: black;"><span style="font-size: small;">to everyone for a safe and happy St. Patrick's Day I just wanted to let you all know that there won't be a full-on project this weekend, as I'm taking a much-needed long weekend to spend with my wonderful husband. Nothing special, just three whole days of nothingness!! Our lives don't always allow for this kind of time, so I'm very much looking forward to it :) </span></span></span></span><br />
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<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">However, my grandmother's birthday is coming up next week and (of course) I'll be making her a cake! I'll be using a technique that's out of the norm for me (i.e. not fondant) and so I'll be sure to document the process and hopefully teach those of you interested a few simple decorating techniques. </span></span></span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br />
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<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Until then, may your lives be full of happiness and may you always have time to stop for a cupcake. </span></span></span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br />
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<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Happy Baking!</span></span></span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Crystal </span></span></span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><br />
<span style="color: #274e13;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-30093658974218009012011-03-13T17:09:00.005-03:002012-03-08T21:03:16.606-04:00When Irish Eyes are Smilin'<span style="color: #38761d; font-size: large;">Ah St. Patrick's Day...</span><span style="color: black;">the one day out of the year when those with no more than a smidgen of Irish heritage ("My 17th cousin twice removed is Irish!") can go out and celebrate with a pint of green beer and nobody asks questions. Mostly because everyone's drunk. </span><br />
<br />
<span style="color: black;">In honour of my more than 1/17th Irish heritage, this week I decided to whip up some Irish Car Bomb Cupcakes. If you've ever heard of an Irish Car Bomb or, more bravely, tried one, you know these drinks can pack a punch! Take half a pint of Guinness then, in a shot glass, mix an ounce of Bailey's Irish Cream and an ounce of Irish Whiskey. Hold the shot glass above the pint, drop it in and chug the whole thing. That's how to party, St. Patty's style!!</span><br />
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<span style="color: black;">These cupcakes combine a moist chocolate cupcake with hints of Guinness and a sweet Bailey's Irish (Butter)cream. The result? Well, give them a try and see! :) </span><br />
<span style="color: black;"> </span><br />
<span style="color: black;"><b><span style="font-size: large;"><br />
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<b><span style="color: #38761d; font-size: large;">Irish Car Bomb Cupcakes</span></b><br />
<b><span style="color: #38761d; font-size: large;"><br />
</span></b><br />
First we need some ingredients:<br />
<b><span style="color: #38761d; font-size: large;"><br />
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The Guinness and butter go into a saucepan:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfnbr6H9xvKK29D8lziOb8keGEb2uA66LChLP_Ixqow1ysYND4FK5_82DSVPXzwPXJ-omsau3phnGnGUlfbNC5xiTkMc3Mjjqb_x3djouLVXTXUsqYmls2_vDygj3KlptyHovsyeVOx4/s1600/IMG_1442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfnbr6H9xvKK29D8lziOb8keGEb2uA66LChLP_Ixqow1ysYND4FK5_82DSVPXzwPXJ-omsau3phnGnGUlfbNC5xiTkMc3Mjjqb_x3djouLVXTXUsqYmls2_vDygj3KlptyHovsyeVOx4/s320/IMG_1442.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While all that is coming to a simmer, in a large bowl, sift the sugar, flour, salt and baking soda. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimze_aFxWFmC8V3_KL7wXpdumYtOleMYhuyFrLEntF2dUkgxpf8YEg3elP-1bkRfLlZCHO3kZN2ZgJwWLu8ILECSBq2o9Tj0ty9gMSmK12oKzONxW-x-ScGXWgj3KOrGbBqiyGL731lNI/s1600/IMG_1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimze_aFxWFmC8V3_KL7wXpdumYtOleMYhuyFrLEntF2dUkgxpf8YEg3elP-1bkRfLlZCHO3kZN2ZgJwWLu8ILECSBq2o9Tj0ty9gMSmK12oKzONxW-x-ScGXWgj3KOrGbBqiyGL731lNI/s320/IMG_1439.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Once the butter and Guinness mixture has come to a simmer, add the cocoa powder and whisk until it becomes a smooth, chocolatey mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFlsT7_pAqSZ5D94_iTHeXc7GhPWkCW1C8vt-2by3Va8pYv38ia6ly8t_dkNvcGVbJWKpbBjQM32QbFn5CJzWYIk75qZLGK8wjwBNl6wcMgRueuGgx7A7GyhuQdraCqKccHuMJVPF9bs/s1600/IMG_1443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFlsT7_pAqSZ5D94_iTHeXc7GhPWkCW1C8vt-2by3Va8pYv38ia6ly8t_dkNvcGVbJWKpbBjQM32QbFn5CJzWYIk75qZLGK8wjwBNl6wcMgRueuGgx7A7GyhuQdraCqKccHuMJVPF9bs/s320/IMG_1443.JPG" width="320" /></a></div>Put it aside to cool.<br />
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Meanwhile, in your mixer bowl, mix together your sour cream and eggs (which really doesn't sound like an appealing combination now that I'm typing it out...I promise, it'll be good!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8k35GbzY1QjcT15oZDYkUbQ8NCrGN-WPuLZWTOY0nWb_haWTm-0S4vRLeFUjO0xjQXtDxy1HMKRLkyuk86UYzMQ0VrYk0JRu0jGTtjd2Mg8VRTR5VyUhcaZo5Us6apOrnDdbygFvqA8/s1600/IMG_1444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8k35GbzY1QjcT15oZDYkUbQ8NCrGN-WPuLZWTOY0nWb_haWTm-0S4vRLeFUjO0xjQXtDxy1HMKRLkyuk86UYzMQ0VrYk0JRu0jGTtjd2Mg8VRTR5VyUhcaZo5Us6apOrnDdbygFvqA8/s320/IMG_1444.JPG" width="179" /></a></div><br />
Once that's mixed, add the previously prepared chocolate mixture and mix everything together.<br />
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Now, I promise that I didn't get into the Guinness or the Baileys, but I forgot to take a picture while adding the flour mixture. But, the next step is to slowly incorporate the flour mixture into the Guinness mixture and stir until everything is smooth.<br />
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I did, however, remember to take the pictures of the batter in the pretty, pretty cupcake liners!! :) I managed to fill all 24 for once. This recipe make a lot of batter!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU9StrtimKvB0tPfvnK5fJLU8Lkn5w8ebzL9tUGDNvZCIYPHlqsSmYnQ9RK_hFcVcx11T52S9448T-wHApZMW__TOBYtBlo1y9KLkq1ipC1bh6TOCz2UmlUcD1PCtTpWqINHIU-8M5Eo/s1600/IMG_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU9StrtimKvB0tPfvnK5fJLU8Lkn5w8ebzL9tUGDNvZCIYPHlqsSmYnQ9RK_hFcVcx11T52S9448T-wHApZMW__TOBYtBlo1y9KLkq1ipC1bh6TOCz2UmlUcD1PCtTpWqINHIU-8M5Eo/s320/IMG_1447.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qQr4oZe-8KTOOPqkyshawJ754hwfhDE-Vl2e6wzC_4C1eXGHfh0Fp4cs5OxYG9yQB5XCXEOHZTCtgy1dRGl4wW6xbY_IxpsKG1CGpf5eLF_cGeWkgZ_nqkYcTcg8OL1XEBBpwKUZC8U/s1600/IMG_1448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qQr4oZe-8KTOOPqkyshawJ754hwfhDE-Vl2e6wzC_4C1eXGHfh0Fp4cs5OxYG9yQB5XCXEOHZTCtgy1dRGl4wW6xbY_IxpsKG1CGpf5eLF_cGeWkgZ_nqkYcTcg8OL1XEBBpwKUZC8U/s320/IMG_1448.JPG" width="320" /></a></div><br />
Exactly 17 minutes in the oven at 350F (ovens vary, yada yada) and the smell in my kitchen was so good!! Despite the fact that the batter reeked of Guinness (and I HATE the smell of beer) the final product turned out spectacularly!!<br />
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The frosting is a simple buttercream, but instead of using cream, I substituted 4 tablespoons (maybe a little more :) of Bailey's Irish Cream. It was SUPER thick, but I think my butter wasn't quite at a cooperative room temperature. It got way easier to work with afterwards!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_x8cid1c-MABKDtL2gWI9L-vSJLE9ee-omehPTIbYj9yDshoHhrNxpQtl2ip97o5Ft_aGENbN3tsrNgl4bUzQThMy35Rz5xDaUoxfeBrwmrkfSc9MsCGholW4vXQw95vlEEglmmK3TE8/s1600/IMG_1449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_x8cid1c-MABKDtL2gWI9L-vSJLE9ee-omehPTIbYj9yDshoHhrNxpQtl2ip97o5Ft_aGENbN3tsrNgl4bUzQThMy35Rz5xDaUoxfeBrwmrkfSc9MsCGholW4vXQw95vlEEglmmK3TE8/s320/IMG_1449.JPG" width="179" /></a></div><br />
A little piping and the result was an adorable cupcake fit for a Saint! :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxURzHaSJPjkeHWFLRgoGff-DXRwRs3k8h_NCxR-cmOofmWFKCkPIvfZMNnJaw6Ik_SRz9VtBNxMsPTiX6RDVlYvGm5ZcKlxqPTsS-lSKr6LcmplrOTZvw7JbXd7H38ocxG9V9ZlctNuk/s1600/IMG_1450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxURzHaSJPjkeHWFLRgoGff-DXRwRs3k8h_NCxR-cmOofmWFKCkPIvfZMNnJaw6Ik_SRz9VtBNxMsPTiX6RDVlYvGm5ZcKlxqPTsS-lSKr6LcmplrOTZvw7JbXd7H38ocxG9V9ZlctNuk/s320/IMG_1450.JPG" width="179" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span">Sláinte! </span></div><div style="text-align: center;"><span class="Apple-style-span"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span">Happy Baking!!</span></div><div style="text-align: left;"><span class="Apple-style-span"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span">Crystal </span></div><div style="text-align: left;"><span class="Apple-style-span"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span">-----------------------------------------------------------------------</span></div><br />
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</span><br />
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</span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #274e13; font-size: large;"><b><i>Irish Car Bomb Cupcakes</i></b></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #274e13;"><b><i><br />
</i></b></span></span><br />
<span class="Apple-style-span">1 cup of Guinness</span><br />
<span class="Apple-style-span">1 cup of unsalted butter (cut into 1 inch pieces)</span><br />
<span class="Apple-style-span">3/4 cups unsweetened, Dutch-process cocoa powder</span><br />
<span class="Apple-style-span">2 cups of all purpose flour</span><br />
<span class="Apple-style-span">2 cups of sugar</span><br />
<span class="Apple-style-span">1 1/2 teaspoons of baking soda</span><br />
<span class="Apple-style-span">3/4 teaspoon of salt (a few pinches)</span><br />
<span class="Apple-style-span">2 large eggs at room temperature</span><br />
<span class="Apple-style-span">2/3 cup sour cream </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Preheat to 350F, line 2 cupcake pans with liners</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">In a large bowl sift together the flour, sugar, baking soda and salt. </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">In a small sauce pan over medium heat, bring the Guinness and butter to a simmer. Whisk in the cocoa powder until everything is smooth. Put it aside to cool slightly while you do the next step. </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">In a mixer bowl, mix together the sour cream and two eggs until they're well combined. </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Add the chocolate/Guinness mixture (be careful as it'll still be pretty warm) and mix on medium until it's all mixed well. </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Add the flour mixture and mix just long enough to combined. Give it a few good stirs with a rubber spatula to make sure everything is even. </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Fill the cupcake liners (I use a 2.5 oz ice cream scoop and one scoop per cup worked out perfectly) and bake for 17ish minutes (see above yada about oven times) When the toothpick is clean, the cupcakes are ready! Cool on a rack to room temperature. </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><span class="Apple-style-span"><b><i>Bailey's Irish (Butter)cream</i></b></span></span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><span class="Apple-style-span"><b><i><br />
</i></b></span></span><br />
<span class="Apple-style-span">1/2 cup of unsalted butter at room temperature</span><br />
<span class="Apple-style-span">3 to 4 cups of icing sugar</span><br />
<span class="Apple-style-span">4 tablespoons of Bailey's Irish Cream</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">In a mixer bowl, beat the butter until it's light and fluffy. Slowly add the icing sugar and mix until it's thick and well combined (I used about 3 1/2 cups). Slowly drizzle in the Bailey's until everything is smooth. It'll smell awesome!!</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><span class="Apple-style-span"><b><i>BONUS: Whiskey Filling!</i></b></span></span><br />
<span class="Apple-style-span" style="color: #274e13; font-size: large;"><span class="Apple-style-span"><b><i><br />
</i></b></span></span><br />
<span class="Apple-style-span">If you read the introduction, you'll notice I said that an authentic Irish Car Bomb is a mix of Guinness, Bailey's and Irish Whiskey. For the sake of being able to bring some of these to work with me on Monday, I omitted the whiskey part. But if you're brave and want to go for the authentic Irish goodness, here is a recipe for the filling. To fill the cupcakes, you can simply cut a small cone out of the middle of each unfrosted cupcake and use a piping bag or sandwich bag with a snipped corner to fill them. Then frost as usual over top! :) </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">8 ounces of bittersweet chocolate (chopped)</span><br />
<span class="Apple-style-span">2/3 cup of heavy cream</span><br />
<span class="Apple-style-span">2 tablespoons of room temperature, unsalted butter</span><br />
<span class="Apple-style-span">1 to 2 tablespoons of Irish whiskey</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Put the chocolate in a heatproof bowl. Heat the cream until is begins to simmer then pour it over top of the chocolate. Let it sit for a few moments, then whisk until it's smooth. Add the butter and whiskey and stir until smooth. </span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">(You can always omit the whiskey if you want the chocolate center without the extra punch!)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1SsO8ooCZyPKsXrpuwAfWMlZaKbCI_FBme1axyGoouN0"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68KH8Xg6NwfT-ZYmerPHrR7Q9-xh0rd_wJrud28orqNQpXG_kjrDGgCbbB52YHMIQ2K31l_91S_Xey1gJ-VsmaMnDTRAlPa28FGV5GWqUHQBNjYlDUGfbtfTa54bVNUcPy61Zmht9xIM/s1600/button.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/pub?id=1SsO8ooCZyPKsXrpuwAfWMlZaKbCI_FBme1axyGoouN0"><br />
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</span>Crystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com0tag:blogger.com,1999:blog-4632770742325088329.post-48452173501446106462011-03-08T21:16:00.002-04:002012-03-08T21:02:43.137-04:00The Pursuit of Perfection<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9weJEa1sIZ08FBVSJ9p_9m2yFwI3ZyBrZ-fhA3dgg8HE4_tAts2QvZqdeOgwvI46yOUFQFIYIRjNGLHFDG97ugVwjmu6IbaIO_sK2Av_Avct2kJIkefO_ClhUWYmiT9sZHjAJtjpfs2o/s1600/20101103-tows-dc-cupcakes-irish-cream-600x411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9weJEa1sIZ08FBVSJ9p_9m2yFwI3ZyBrZ-fhA3dgg8HE4_tAts2QvZqdeOgwvI46yOUFQFIYIRjNGLHFDG97ugVwjmu6IbaIO_sK2Av_Avct2kJIkefO_ClhUWYmiT9sZHjAJtjpfs2o/s320/20101103-tows-dc-cupcakes-irish-cream-600x411.jpg" width="320" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #274e13;">While fine-tuning a recipe</span> <span style="font-size: small;">for </span></span></span>St. Patrick's Day (which may include some Bailey's Irish Cream!) I got to thinking of all the possibilities and all the flavours that can come together in a simple cupcake. Between the cake, the filling and the icing, there are thousands of options out there, waiting to be discovered.<br />
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So the question I have for you is this:<br />
<div style="text-align: center;"><br />
</div><div style="color: #274e13; text-align: center;"><span style="font-size: large;"><b>If you could walk into a cupcake shop and order the perfect cupcake, what kind would you ask for? What kind of cake, what kind of frosting? Would it have sprinkles? Fillings? Coconut? </b></span></div><br />
Let your imagination go wild and post your answers below!! I'll pick my favourite and put together a recipe and tutorial in a future entry :) Who knows, maybe you'll even end up as a regular on my menu!<br />
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Happy Baking!<br />
<br />
CrystalCrystalhttp://www.blogger.com/profile/10357899000580366453noreply@blogger.com4