tag:blogger.com,1999:blog-78976696641823888872024-03-05T00:42:40.005-08:00A Little Sugar on the WeekendMiriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-7897669664182388887.post-29648826380249262642015-09-13T10:51:00.004-07:002015-09-13T10:53:01.550-07:00Three-Ingredient Japanese Cotton Cheesecake (Soufflé)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Japanese Cotton Cheesecake</b><br />
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3 eggs<br />
4 oz Cream Cheese<br />
4 oz White Chocolate<br />
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Heat oven to 340ºF. Prepare a 6-inch springform pan by spraying with non-stick spray. Separate egg yolks from whites and place into two bowls. Melt white chocolate in a third bowl in the microwave for 30 seconds at a time, stirring until melted. Add cream cheese to the white chocolate, and heat an additional 30 seconds, then stir together until blended. Stir a little of the hot white chocolate mixture into the egg yolks, then add egg yolks back into white chocolate mixture and stir until blended. Whip the egg white to form a stiff meringue. Stir the meringue 1/3 at a time into the white chocolate mixture until combined. Bake in the oven at 340ºF for 15 minutes, reduce heat to 320ºF for 15 minutes, then turn the oven off and allow the soufflé to sit in the oven for an additional 15 minutes. Remove from oven and cool completely. Carefully remove springform pan. Dust with confectioner's sugar (optional).<br />
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Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-25189263894841886042013-02-10T12:27:00.002-08:002013-02-10T12:39:54.076-08:00Dave's Pain au Chocolat and Other Fabulous Croissants<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqKUJ8MR4qF82xTRyEsMwt4XTVCtaJRArkP6mDJ5To5FF-s_4MYZNpYZolRM5mnhFZ8vkA2bplTkekG7K2neG2_OKfYjQiXcY7oCAmQ06t1fHIXAHDBgbm-iA7SrrzecbgJMWOBINc_2A/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqKUJ8MR4qF82xTRyEsMwt4XTVCtaJRArkP6mDJ5To5FF-s_4MYZNpYZolRM5mnhFZ8vkA2bplTkekG7K2neG2_OKfYjQiXcY7oCAmQ06t1fHIXAHDBgbm-iA7SrrzecbgJMWOBINc_2A/s400/IMG_0034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pain au Chocolat Recipe coming soon...</td></tr>
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Dave has very detailed and specific instructions about how to make croissant dough. He has spent a couple of months and many hours working with various recipes and techniques to perfect his art. He promised to either make a video for this blog or sit down and type up the instructions with step-by-step photos of how to do it.<br />
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<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsrd6OHT0S5Vreq7uicsmlywyr7yanetu7wHmSv5xoDzb13w7NWdS5yLV0Kjer7rICMTCBDE9WMVtldT_i2aKgvMvSjGDmz41-8RnlCrHA6BdMk09iFCUQqyT75eZTP1bjbea8aRIm0E1/s320/534859_10151417427856552_1089921022_n.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Dave can whip your... egg mixture...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dave making cheese croissants </td></tr>
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Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-61618857883464418072013-02-10T12:08:00.001-08:002013-02-10T12:08:29.344-08:00Gâteau Basque with Brandied Cherries<div dir="ltr" style="text-align: left;" trbidi="on">
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Gâteau Basque with Brandied Cherries from <a href="http://www.foodandwine.com/recipes/gateau-basque-daniel-boulud">Food and Wine Magazine</a>. I'm not going to copy the recipe over, because I followed it exactly. I became interested in Basque cooking after visiting Epi's Basque Restaurant in Boise, Idaho. This is a very mildly flavored gâteau filled with nuts and butter. It was popular with some people who tried it at my home, but not so much with others. Just to clarify, this recipe is not from Epi's. <br />
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<tr><td class="tr-caption" style="text-align: center;">The Food and People at Epi's are Wonderful!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-46111151348732586022013-02-10T11:57:00.001-08:002013-02-10T11:57:38.675-08:00Sandkuchen<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe is a German pound cake recipe that a coworker of mine (Annie) gave to me after bringing the cake to a work party. I'm printing the recipe below exactly as she gave it, which was wonderful. When I made it I had to make due with what I had in the fridge. I replaced the margarine with butter and used real rum and lemon extract. I baked it in a bundt pan instead of springform pan or bread pans. The result was delicious.<b><br /></b><br />
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<b>SANDKUCHEN:</b><br />
1/2 lb margarine, softened <br />
1/4 lb butter, softened <br />
1 lb powdered sugar <br />
6 eggs <br />
1 1/3 C flour (measure before sifting) <br />
1 1/3 C corn starch (measure before sifting) <br />
1/2 tsp salt <br />
1 T rum extract<br />
juice of 1/2 lemon<br />
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Preheat oven to 350 degrees. Cream together margarine, butter, and powdered sugar. Beat until smooth. Add eggs alternately with flour/corn starch mixture. Beat well. Add salt, rum extract, and lemon juice. Beat well. Pour into greased and floured 9" springform pan or 2 bread pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool completely. Dust top with powdered sugar, if desired.</div>
Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-34991220897371763432012-10-09T16:27:00.003-07:002013-02-10T11:48:00.635-08:00Gingerbread Pumpkin Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; font-size: small;"><b><span style="color: #434343;">Gingerbread Pumpkin Bars</span></b></span></div>
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<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">Source: </span><a href="http://desertculinary.blogspot.com/"><span style="color: #f35934; text-decoration: none;">Culinary in the Desert</span></a></span></div>
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<span style="font-family: inherit; font-size: small;"><i><span style="color: #434343;">For the bars</span></i></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">2 1/4 cups all-purpose
flour </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1 1/2 teaspoons baking
soda </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/2 teaspoon salt </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/2 teaspoon cinnamon </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/4 teaspoon ground
ginger </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/4 teaspoon fresh grated
nutmeg </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/8 teaspoon ground
cloves </span></span></div>
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<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">16 tablespoons unsalted
butter, softened </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1 1/2 cups granulated
sugar </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/4 cup molasses </span></span></div>
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<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/3 cup rolled quick oats</span></span></div>
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<span style="font-family: inherit; font-size: small;"><i><span style="color: #434343;">For the filling</span></i></span></div>
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<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">6 ounces cream cheese,
softened </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1 3/4 cups mashed pumpkin </span></span></div>
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<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/2 cup granulated sugar </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1 teaspoon vanilla </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/2 teaspoon cinnamon </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/4 teaspoon ground
ginger </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/4 teaspoon fresh grated
nutmeg </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/8 teaspoon ground
cloves </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">2 large eggs</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">For the drizzle</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1 cup confectioners’
sugar </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1 tablespoon butter,
softened </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">1/4 teaspoon vanilla 1</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;"> to 2 tablespoons milk</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">Preheat oven to 350</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">To make the bars</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">In a medium bowl, whisk
together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">In a large mixing bowl,
beat together butter, sugar and molasses until creamy. Add dry ingredients and
mix just until combined. Reserve 3/4 cup of this mixture and place in a small
bowl. Scoop the remaining mixture into a 10</span><span style="color: #434343;">″</span><span style="color: #434343;"> x 15</span><span style="color: #434343;">″</span><span style="color: #434343;">
baking pan lightly coated with nonstick spray.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">Add the oats to the
reserved mixture and mix until combined – set aside.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">To make the filling</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">In a large mixing bowl,
beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger,
nutmeg and cloves – mix until well combined. Add the eggs, one at a time,
mixing just until combined. Scoop the mixture over the uncooked base and use an
off-set spatula to evenly spread the mixture over the top. Crumble reserved oat
mixture over filling.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">Bake until the topping is
a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool
completely.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">To make the drizzle</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #434343;">In a small bowl, mix
together confectioners’ sugar, butter and vanilla. Mix in just enough milk
until the mixture will easily flow from a spoon – drizzle over cooled bars.</span></span></div>
</div>
Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com1tag:blogger.com,1999:blog-7897669664182388887.post-14507965060279231442012-09-29T15:13:00.002-07:002012-09-29T15:13:22.139-07:00Whole Grain Pumpkin-Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<section class="sect2 item-list" id="ingredients">
<h3>
</h3>
<div style="text-align: left;">
<b>Whole Grain Pumpkin-Banana Bread </b></div>
<div style="text-align: left;">
Recipe found <a href="http://www.kingarthurflour.com/recipes/easy-whole-grain-pumpkin-banana-bread-recipe">here</a></div>
<h3>
Ingredients
</h3>
<span id="volume_or_weight">
<span id="v_ingredients" style="display: inline;"><span id="IngredientSet">
<ul>
<li id="IngredientLine">1/2 cup (8 tablespoons) soft butter </li>
<li id="IngredientLine">2/3 cup brown sugar</li>
<li id="IngredientLine">3 tablespoons honey</li>
<li id="IngredientLine">2 large eggs</li>
<li id="IngredientLine">1 cup puréed pumpkin</li>
<li id="IngredientLine">1 cup mashed banana, the riper the better</li>
<li id="IngredientLine">2 tablespoons orange juice or water</li>
<li id="IngredientLine">1 teaspoon vanilla extract</li>
<li id="IngredientLine">1 1/2 cups Whole Wheat Flour</li>
<li id="IngredientLine">1/4 teaspoon baking powder</li>
<li id="IngredientLine">1 teaspoon baking soda</li>
<li id="IngredientLine">3/4 teaspoon salt</li>
<li id="IngredientLine">1 teaspoon ground cinnamon</li>
<li id="IngredientLine">1/2 cup diced pecans, toasted</li>
</ul>
</span></span></span>
</section>
<section class="sect6">
<h3>
Directions
</h3>
<div id="InstructionSection">
<div class="group" id="InstructionSet">
<span id="Instructions">1) Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.</span></div>
<div class="group" id="InstructionSet">
<span id="Instructions">2) In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla. </span></div>
<div class="group" id="InstructionSet">
<span id="Instructions">3) Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.</span></div>
<div class="group" id="InstructionSet">
<span id="Instructions">4) Mix in the nuts, if you're using them.</span></div>
<div class="group" id="InstructionSet">
<span id="Instructions">5)
Spoon the batter into the prepared pan. Sprinkle the top of the loaf
with Praline Pumpkin Seed Crunch or coarse white sparkling sugar, if
desired. Allow the batter to rest for 15 minutes, uncovered.</span></div>
<div class="group" id="InstructionSet">
<span id="Instructions">6)
Bake the bread for 55 to 70 minutes, or until a cake tester or
toothpick inserted in the center of the loaf comes out clean; and that
same tester inserted about 1/2" into the top of the loaf doesn't
encounter any totally unbaked batter. </span></div>
<div class="group" id="InstructionSet">
<span id="Instructions">7)
Remove the bread from the oven, and cool it on a rack. When it's
completely cool, wrap it well in plastic wrap, and store it overnight
before serving.</span></div>
<div class="group" id="InstructionSet">
<span id="Instructions">Yield: 1 loaf.</span></div>
</div>
</section><span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span></div>
Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-85882291245777128032012-09-29T14:36:00.004-07:002012-09-29T14:37:44.026-07:00Pumpkin Rice Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b> Pumpkin Rice Pudding</b><br />
<i>Adapted from <a href="http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-rice-pudding-recipe/index.html">this</a> recipe</i><br />
<br />
2 cups water<br />
1 cup arborio rice<br />
3 cups milk<br />
1 cup pumpkin puree<br />
1/2 cup honey<br />
1/4 cup brown sugar<br />
1 tsp vanilla extract<br />
3/4 tsp ground cinnamon<br />
1/4 tsp ground ginger<br />
1/4 tsp ground nutmeg<br />
1/4 tsp salt<br />
1/3 cup heavy whipping cream, whipped<br />
<br />
<div class="instruction">
Preheat the oven to 375ºF.</div>
<div class="instruction">
<br /></div>
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.<br />
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.<br />
<br />
While the rice is still hot, add the pumpkin mixture to the
saucepan and stir well to combine. Cover and transfer to the oven. Bake
until the liquid has reduced by about a third and the mixture is foamy
and bubbling, 45 to 50 minutes. Remove from the oven and stir well to
combine all the ingredients. Transfer to a large bowl, then cover and
chill in the refrigerator for at least 8 hours or overnight. The pudding
will keep for up to 4 days in an airtight container in the
refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.</div>
Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-91965821489700479942012-06-17T12:22:00.002-07:002012-06-17T12:25:43.700-07:00Triple Nut-Butter Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Mmmm. Just the right texture. I love these cookies! They are adapted from an old recipe in a handwritten file of recipe cards from various people who gave me recipes 25 years ago on my wedding day. I don't know where this recipe originated, but this is the first time I've used it in many years. Delicious. <br />
<br />
<b><span class="amount"><span class="value">Triple Nut-Butter Chocolate Chip Cookies</span></span></b><br />
<br />
<span class="amount"><span class="value">2 </span> <span class="type">cups</span></span>
flour<span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span>
baking soda<span class="ingredient"><span class="name"></span></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1/4</span> <span class="type">teaspoon</span></span>
salt<span class="ingredient"><span class="name"></span></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1 1/4</span> <span class="type">cups</span></span>
packed
dark brown sugar<span class="ingredient"><span class="name"></span></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1 1/4</span> <span class="type">cups</span></span>
granulated sugar<span class="ingredient"><span class="name"></span></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1 </span> <span class="type">cup</span></span>
<span class="name">
butter, softened</span><span class="ingredient"><span class="name"></span></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">3 </span> <span class="type">large</span></span>
eggs<span class="ingredient"></span><span class="amount"><span class="value"> </span></span><br />
<span class="amount"><span class="value">1/2 </span><span class="type">cup</span></span> natural peanut butter<span class="ingredient"><span class="name"></span></span><span class="amount"><span class="value"> <br />1/2 cup natural cashew butter<br />3/4 teaspoon almond extract</span></span><br />
<span class="amount"><span class="value">1 </span><span class="type">teaspoons</span></span>
vanilla extract <br />
1 cup semi-sweet chocolate chips<br />
<br />
Preheat oven to 350ºF. Mix dry ingredients and set aside. On medium speed, in
large bowl, blend sugars. Add butter, mix till grainy consistency. Add
eggs, nut butters and vanilla extract. Beat till fluffy. On low speed,
add flour mixture until barely mixed into butter mixture. Fold in chocolate chips. Drop by rounded
tablespoonsful, 2 inches apart on ungreased cookie sheet. Use a wet or
flour coated fork to gently press a crisscross pattern on top of each
cookie. Bake until the edges of the cookies are lightly browned, approximately 10-12 minutes or until done. Don't overcook. Remove to cool on a flat surface.<br />
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">
</span>
</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
</div>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com1tag:blogger.com,1999:blog-7897669664182388887.post-50121459112232275182012-05-21T11:54:00.000-07:002012-05-21T12:01:37.530-07:00Praline Bundt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This cake is a wonderful texture with sour cream and cream cheese in the batter. It's so delicious that I think I might make it again for a party I'm going to next week. You want to pour the icing on while it's still hot so that it isn't too thick. The sugared nuts add a lot of whimsy to the cake and the leftover nuts make an awesome snack.<br />
<br />
The recipe can be found <a href="http://www.myrecipes.com/recipe/praline-bundt-cake-10000001687568/">here</a> with links to the icing and sugared nut recipes. Alterations: I used cake flour and cake enhancer and unsalted butter. I also used a cup less nuts in the sugared nut recipe and cooked the nuts at a lower temperature for longer. I cooked the cake at a higher temperature for shorter and made some adjustments for high elevation.<br />
<br />
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<br /></div>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-77029392246288532402012-04-29T15:11:00.000-07:002012-05-21T12:09:08.821-07:00Norwegian Cardamon Buns With Custard<div dir="ltr" style="text-align: left;" trbidi="on">
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The hint of cardamom is so good in these buns. They make great leftovers too, but I suggest you toast them, because... yum! The recipe is adapted from <a href="http://transplantedbaker.typepad.com/the_transplanted_baker/2009/10/skolleboller.html">this one</a>, but without the coconut. </div>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-89143970463974074982012-04-29T15:07:00.001-07:002012-04-29T15:07:43.373-07:00Berry Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigABuGrtO0cy6axJtFowyAxPRjpNTu5WrTHe1BcP1V1-x7QzOqwPByYbW5KjAz7mAF7gRcHS4rno32x0hv59btIj-K_7a-gkWp5zQtGSNFDb8kD3TlYTEobmfgL7uCzHavMkqh3sFCcIDa/s1600/IMG_9808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigABuGrtO0cy6axJtFowyAxPRjpNTu5WrTHe1BcP1V1-x7QzOqwPByYbW5KjAz7mAF7gRcHS4rno32x0hv59btIj-K_7a-gkWp5zQtGSNFDb8kD3TlYTEobmfgL7uCzHavMkqh3sFCcIDa/s320/IMG_9808.JPG" width="320" /></a></div>
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<br /></div>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-88864827726208808492012-04-22T08:35:00.005-07:002012-05-21T12:13:32.712-07:00Banana Almond Chocolate Chip Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Rich and dense and delicious! </td></tr>
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Recipe found <a href="http://www.foodnetwork.com/recipes/giadas-weekend-getaways/flours-famous-banana-bread-recipe/index.html">here</a>. Delicious! I like to cook banana bread in a tube pan because the center comes out done without overcooking the bread. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6RKEwS_-pZrSGIHWgnGEJXG0ESvh5SdXHl4eQXF2nqda2ljb5JH8MpMgyv19BwDj1u5CCHizdP-shgt3aFlkvp98iYSsymY1aMm73_GHEP_qTHTslY_ALHPzJ954JiuhRQY5dtB_yGiw/s1600/IMG_9797.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6RKEwS_-pZrSGIHWgnGEJXG0ESvh5SdXHl4eQXF2nqda2ljb5JH8MpMgyv19BwDj1u5CCHizdP-shgt3aFlkvp98iYSsymY1aMm73_GHEP_qTHTslY_ALHPzJ954JiuhRQY5dtB_yGiw/s320/IMG_9797.JPG" width="320" /></a></div>
<br /></div>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-65221311757758092152012-03-18T16:18:00.005-07:002012-03-18T16:40:54.297-07:00Red Cream Soda Cake (From Scratch)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5zpiwhw8P4NbgU6rhB-w154naKdhjlxXg_vLp8bMLn243clxyDgYYhz0Er9G8tCNKqI34JTtLWbSll0ERD0jssoxAhm4MvrQxvmqmAGr6oRDDAli6brhBF8TEZkCWtEh-uib8-UsE0hp/s1600/IMG_9736.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5zpiwhw8P4NbgU6rhB-w154naKdhjlxXg_vLp8bMLn243clxyDgYYhz0Er9G8tCNKqI34JTtLWbSll0ERD0jssoxAhm4MvrQxvmqmAGr6oRDDAli6brhBF8TEZkCWtEh-uib8-UsE0hp/s400/IMG_9736.JPG" alt="" id="BLOGGER_PHOTO_ID_5721380766246565282" border="0" /></a><br />This isn't the kind of thing I'd make normally, but I was having so much fun playing around with a white yogurt cake that I ended up adding cream soda flavoring and then red food coloring and <span class="st"><em>voilà</em></span>!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uo9XsQyUwYtJQWp6CgTxQfxbiDSHsJfC0WJfICVfx0Sfg3P9FFb1GFDBJaBUcywG0qmJ-_JZfQR3TQlKV2vdgA6HHLE-jUB7uUhQT50yw0_lVjWgxNXHBZ43IeVVazEuSYrt-dWLuDP6/s1600/IMG_9741.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uo9XsQyUwYtJQWp6CgTxQfxbiDSHsJfC0WJfICVfx0Sfg3P9FFb1GFDBJaBUcywG0qmJ-_JZfQR3TQlKV2vdgA6HHLE-jUB7uUhQT50yw0_lVjWgxNXHBZ43IeVVazEuSYrt-dWLuDP6/s400/IMG_9741.JPG" alt="" id="BLOGGER_PHOTO_ID_5721384875024936098" border="0" /></a><br /><br /><span style="font-weight: bold;">Red Cream Soda Cake</span><br />2 3/4 cups cake flour<br />1 2/3 cups fine sugar<br />1 Tbsp baking powder<br />1/2 tsp salt<br />3/4 cup unsalted butter<br />1 cup vanilla yogurt<br />4 egg whites<br />1 tsp vanilla<br />2 tsp cream soda flavoring (<a href="http://www.faeriesfinest.com/E161.html">such as this</a>)<br />red food coloring (add until you get the color you like)<br /><br />Mix together dry ingredients and wet ingredients separately. Combine and blend on high for several minutes until light and fluffy. That's how easy this is. Spread in a bundt cake pan that has been prepared with oil. Cook in a preheated 350ºF oven for 30 - 35 minutes until done. Cool and top with whipped cream.Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com1tag:blogger.com,1999:blog-7897669664182388887.post-40350905839306623002011-12-29T15:44:00.001-08:002011-12-29T16:00:32.402-08:00Toasted Almond & Chocolate Chunk Oat Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bK_Ct4FTWlXPc52AhBM95-coH646f-SzL85u0XLw9coryCP8hu8i8ys505mETwdqnyshPYS8fXZ0_c-Q6nB_o4t3YvofDL1Mbd_wN5ZOcK2lDjw06W9c98zxUHfY4tu8Oik4bbWph3sy/s1600/cookie.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bK_Ct4FTWlXPc52AhBM95-coH646f-SzL85u0XLw9coryCP8hu8i8ys505mETwdqnyshPYS8fXZ0_c-Q6nB_o4t3YvofDL1Mbd_wN5ZOcK2lDjw06W9c98zxUHfY4tu8Oik4bbWph3sy/s400/cookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5691701616255266146" border="0" /></a><br />This is an experiment that turned out fabulous. Salty toasted almonds and rich dark chocolate. Yum! The texture is perfect.<br /><br /><span style="font-weight: bold;">Toasted Almond & Chocolate Chunk Oat Cookies</span><br />1 cup unsalted butter<br />2 cups dark brown sugar<br />2 eggs<br />1 Tbsp vanilla<br />1 1/2 cups unbleached flour<br />2 cups old fashioned rolled oats<br />1 tsp soda<br />3/4 tsp baking powder<br />1/2 tsp salt<br />2 cups semi-sweet chocolate pieces<br />3/4 cup of slivered almonds, toasted and salted (toast on cookie sheet in oven until golden then cool before mixing into dough)<br /><br />Preheat oven to 350ºF. Mix together butter and sugar until light and whipped. Add eggs and vanilla and beat until blended. Combine dry ingredients (flour, oats, soda, baking powder, salt) and add to wet. Mix until moistened. Fold in chocolate pieces and almonds (I actually do this with my hands. It's part of the fun of making cookies.) Roll by hand into large pieces the size of golf balls. Place on cookies sheet, spaced apart. Cook for about 12 minutes or until very slightly golden. Do not overcook!Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-3973311584628256072011-12-18T15:53:00.001-08:002011-12-19T12:38:00.504-08:00Burnt Sugar Bundt Cake with Caramel Rum Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApBdOx6ZwQpaVeeMg9GMtdPb_A5UrAMZzQYkixTfHm6Kcuc1dw1XnZjs8NrFpBTfdJuRnNFI7TWmzLhfxyAMDpKFiviEZDX5skgCKU0EbagO1pzG_yMAdho5BkqEFuElvwsc-9iZHFQvQ/s1600/IMG_9626.jpg"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApBdOx6ZwQpaVeeMg9GMtdPb_A5UrAMZzQYkixTfHm6Kcuc1dw1XnZjs8NrFpBTfdJuRnNFI7TWmzLhfxyAMDpKFiviEZDX5skgCKU0EbagO1pzG_yMAdho5BkqEFuElvwsc-9iZHFQvQ/s400/IMG_9626.jpg" alt="" id="BLOGGER_PHOTO_ID_5687621166592574146" border="0" /></a><br />This cake is it. Please make it, please eat it. Fabulous! This cake comes from <a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/ref=sr_1_2?s=books&ie=UTF8&qid=1324252936&sr=1-2">this cookbook</a>, and is published online <a href="http://peninsulaclarion.com/stories/111710/foo_737471028.shtml">here</a>. It makes a great holiday cake! I made a few adjustments in the recipe for high altitude and it came out perfect. I used cake flour and increased the flour by 6 Tbsp. I used cream with coconut liquor rather than coconut milk and increased the liquid by 2 Tbsp. I decreased the baking powder by 1/4 tsp and baked the cake at 350ºF for 45 minutes (which is 25º higher than the original recipe). I also added 2 Tbsp of spiced rum to the batter.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyk53h4acOqb5UkqN42h8KNG6bA9JTFzoSuFrFsg0a_cyUDcOPMTglVnfnUfMPDW75Bi0JzFLxkovnxuhskRjoMlrU2J-eDmkqhKWM7MaJd6_D2_mWfASfrOk7tbJke_HG_oQd4la0MzI/s1600/IMG_9624.jpg"><img style="cursor: pointer; width: 239px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyk53h4acOqb5UkqN42h8KNG6bA9JTFzoSuFrFsg0a_cyUDcOPMTglVnfnUfMPDW75Bi0JzFLxkovnxuhskRjoMlrU2J-eDmkqhKWM7MaJd6_D2_mWfASfrOk7tbJke_HG_oQd4la0MzI/s400/IMG_9624.jpg" alt="" id="BLOGGER_PHOTO_ID_5687621166488013426" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedofw5TjWzxbPdSL-nkDP1ClgIbl7pFLl7b0Qk1prBzvgiDT1-7ZaXqddLqAV_VOMCIdy0aTte6haIalMHcfWKhHqQzTHoJ4_VaUMO_D0DtN1lp_KWG_evPMoP9jXOXaaoPiyEGuIkNzN/s1600/IMG_9623.jpg"><img style="cursor: pointer; width: 239px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedofw5TjWzxbPdSL-nkDP1ClgIbl7pFLl7b0Qk1prBzvgiDT1-7ZaXqddLqAV_VOMCIdy0aTte6haIalMHcfWKhHqQzTHoJ4_VaUMO_D0DtN1lp_KWG_evPMoP9jXOXaaoPiyEGuIkNzN/s400/IMG_9623.jpg" alt="" id="BLOGGER_PHOTO_ID_5687621167687309890" border="0" /></a><br />making burnt sugar mixture<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeacre-Mg-aTkavj3RIr05eXvQ4KIr1m1x8jTi9DAno085ayGK06h-sy23WGxrV3RGmMtICkF6pIXIOdnlDKR8yW_TDjhsoCNuhPgrd0QTLg6qKH2IPNv67spi7pydzeCkncLsev8CFCvA/s1600/IMG_9627.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeacre-Mg-aTkavj3RIr05eXvQ4KIr1m1x8jTi9DAno085ayGK06h-sy23WGxrV3RGmMtICkF6pIXIOdnlDKR8yW_TDjhsoCNuhPgrd0QTLg6qKH2IPNv67spi7pydzeCkncLsev8CFCvA/s400/IMG_9627.jpg" alt="" id="BLOGGER_PHOTO_ID_5687621171371938146" border="0" /></a><br />Mmmmmm!Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-92226724873199162152011-10-14T08:11:00.000-07:002011-10-15T09:10:15.413-07:00Peanut Butter Cherry Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6ReMOKWzXfwj32UOHFwhUm4EUbjahD5pGU1QLf_noaVGbfogmb_SgNzJf0m5TtyZDSULPth9wMwFBlYkStggINX1MERSQcMMCWCjHSLThfZVJTknBadMT5tV9aLbyshGeOt7eOh47aMb/s1600/IMG_9533.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6ReMOKWzXfwj32UOHFwhUm4EUbjahD5pGU1QLf_noaVGbfogmb_SgNzJf0m5TtyZDSULPth9wMwFBlYkStggINX1MERSQcMMCWCjHSLThfZVJTknBadMT5tV9aLbyshGeOt7eOh47aMb/s400/IMG_9533.JPG" alt="" id="BLOGGER_PHOTO_ID_5663365942973123986" border="0" /></a><br />This recipe can be found <a href="http://www.marthastewart.com/338877/peanut-butter-and-jelly-bars">HERE</a>. The difference is that I substituted <a href="http://www.amazon.com/Whole-Fruit-Cherry-VG-20-5oz/dp/B000LRH74Y">whole-cherry preserves</a> for strawberry jam.Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-14682596490976888572011-10-09T09:04:00.001-07:002011-10-15T09:06:57.408-07:00Sunday Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon0_xTO0MN59axMQ-0jgxUmlmOEXQacF8Uj6U7h4cSsIuZI9g2cIFIic0O3t1vWsogK-kM45_s17WP2AgEMx4HHSEJ83LV8swtETZdN2UpmVOZtlIr2nu99ylY2Tc8dq0pkooHkq_UbKI/s1600/IMG_9182.jpg"><img style="cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon0_xTO0MN59axMQ-0jgxUmlmOEXQacF8Uj6U7h4cSsIuZI9g2cIFIic0O3t1vWsogK-kM45_s17WP2AgEMx4HHSEJ83LV8swtETZdN2UpmVOZtlIr2nu99ylY2Tc8dq0pkooHkq_UbKI/s400/IMG_9182.jpg" alt="" id="BLOGGER_PHOTO_ID_5661524387116566098" border="0" /></a><br />This cake is so simple and delicious! The recipe for the cake can be found in <a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/ref=pd_bxgy_b_img_b">this</a> book. The recipe for the frosting is found <a href="http://sugarontheweekend.blogspot.com/2010/01/mimsys-black-cake.html">HERE</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t6G2pLXPGDSp4i_m14aYU8zvQVa8_26SFpF6zObvpoD1lywlgbdsKCuwTVae8OU_S8EwUfiYW9ypV_rLzsuVmBJAGFdUZkIXu5qM38w8IO9jpedbB576CTzsyeIZgsKmrcp7SFZQkcU-/s1600/IMG_9189.JPG"><img style="cursor: pointer; width: 189px; height: 126px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t6G2pLXPGDSp4i_m14aYU8zvQVa8_26SFpF6zObvpoD1lywlgbdsKCuwTVae8OU_S8EwUfiYW9ypV_rLzsuVmBJAGFdUZkIXu5qM38w8IO9jpedbB576CTzsyeIZgsKmrcp7SFZQkcU-/s400/IMG_9189.JPG" alt="" id="BLOGGER_PHOTO_ID_5661524391165945474" border="0" /></a>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-3115890198991195522011-10-09T09:02:00.001-07:002011-10-15T09:01:06.297-07:00Chocolate Butterball Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2mk9EPdGfrVurN4aYq4XEUJ7dVrJi8rx7HAkG4nO8N1uVo0gu1XPhdqj-8qhZieloL1b4JdWRioJLbfdHRS6ilHIJcQBPqDzTyf3nrH_6m4w_ysSAP_aF6vRgMhQTGqFR7eoqaxFU5pR/s1600/IMG_9529.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2mk9EPdGfrVurN4aYq4XEUJ7dVrJi8rx7HAkG4nO8N1uVo0gu1XPhdqj-8qhZieloL1b4JdWRioJLbfdHRS6ilHIJcQBPqDzTyf3nrH_6m4w_ysSAP_aF6vRgMhQTGqFR7eoqaxFU5pR/s400/IMG_9529.JPG" alt="" id="BLOGGER_PHOTO_ID_5661523676709702498" border="0" /></a><br />The recipe for these cookies is found <a href="http://www.marthastewart.com/281209/chocolate-crackle-cookies">HERE</a>.Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-89433462720567526562011-10-09T09:00:00.000-07:002011-10-15T09:02:39.372-07:00Ginger-Molasses Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3tWuyOCjdANWt7mkcsGExmD4sRaBX1NVBmOZyIDreLYVZLrsM03Z8DP06imCRUS69s1vEJQIZdRHPxJDBH4K8lWBjnUed1pWh5cPLUUG496meannz5ntT0SCSWU3sXADCQXM4PhqXL52/s1600/IMG_9498.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3tWuyOCjdANWt7mkcsGExmD4sRaBX1NVBmOZyIDreLYVZLrsM03Z8DP06imCRUS69s1vEJQIZdRHPxJDBH4K8lWBjnUed1pWh5cPLUUG496meannz5ntT0SCSWU3sXADCQXM4PhqXL52/s400/IMG_9498.JPG" alt="" id="BLOGGER_PHOTO_ID_5661523295156501122" border="0" /></a><br />The recipe for these cookies can be found <a href="http://www.marthastewart.com/339353/chewy-chocolate-gingerbread-cookies">HERE. </a>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-53742244174098729602011-10-02T20:00:00.000-07:002011-10-15T08:59:03.922-07:00Mimsy's Caramel Apple Birthday Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13GnB7AOxplfCPmcfIz1r1zd2AFzbQwkMMlMhdfsDeZZI9_nB9Cz5se94V-jNP7Dl5t2UQx6EgTfnzkrcS1fgl43oWOqpI_bgIkQpQ6YT3X54Js_2E7mFOD2H9gMfDp8eoFFt2MZRt1y6/s1600/IMG_9490.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13GnB7AOxplfCPmcfIz1r1zd2AFzbQwkMMlMhdfsDeZZI9_nB9Cz5se94V-jNP7Dl5t2UQx6EgTfnzkrcS1fgl43oWOqpI_bgIkQpQ6YT3X54Js_2E7mFOD2H9gMfDp8eoFFt2MZRt1y6/s400/IMG_9490.JPG" border="0" height="266" width="400" /></a></div><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/AVvXsEjmgAdtrCqDMYa1rYql6ZFhpcj0lK2zCrUw6PlJjdPoiylbE_sOMbtxxtJanII9PY19EGF_kVyTPhN76bwXedMyYMVD_dEAP0v0pWIxsL71WMhzDUsqKZPMXrKuyb4_bwUugwo5j4HlFM2G/s1600/IMG_9479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: left;">My birthday pudding!<br /><br /><br /></div><div class="separator" style="clear: both; text-align: left;">Mimsy's Caramel Apple Birthday Pudding<br /><br /><span style="font-weight: bold;">Cake:</span><br />2 large granny smith apples, peeled and sliced<br />2 1/2 sticks unsalted butter (melted and cooled)<br />2 cups brown sugar<br />3 eggs<br />3 cups flour<br />1 tsp salt<br />1 tsp baking soda<br /><br /><span style="font-style: italic;">Mix butter and sugar until fluffy. Add eggs and mix. Sift dry ingredients and add to butter mixture. Combine until wet. Fold in apples. Place in 9 x 13" pan and bake at 325ºF for 1 hour or until toothpick inserted in the center of the cake comes out clean. Poke holes in cake with skewer. Top with Apples in Caramel Sauce and allow cake to absorb the sauce. </span><br /><br /><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-weight: bold;">Apples in Caramel Sauce:</span><br />3 large granny smith apples, peeled and sliced<br />1/3 cup water<br />1/2 tsp cinnamon<br />1 1/2 cups brown sugar<br />1 1/2 sticks unsalted butter<br />3/4 cup heavy cream<br />1 tsp vanilla<br />1/2 cup brandy<br /><br /><span style="font-style: italic;">Cover sliced apples in water , cinnamon and brown sugar. Cook until tender. Remove apples with slotted spoon. Add butter and cream and simmer until thickened. Return apples to sauce and add brandy and vanilla. Pour over hot cake. </span>Serve warm.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgAdtrCqDMYa1rYql6ZFhpcj0lK2zCrUw6PlJjdPoiylbE_sOMbtxxtJanII9PY19EGF_kVyTPhN76bwXedMyYMVD_dEAP0v0pWIxsL71WMhzDUsqKZPMXrKuyb4_bwUugwo5j4HlFM2G/s1600/IMG_9479.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgAdtrCqDMYa1rYql6ZFhpcj0lK2zCrUw6PlJjdPoiylbE_sOMbtxxtJanII9PY19EGF_kVyTPhN76bwXedMyYMVD_dEAP0v0pWIxsL71WMhzDUsqKZPMXrKuyb4_bwUugwo5j4HlFM2G/s200/IMG_9479.JPG" border="0" height="133" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAD8yOp23iXkGKfYtQtWETbtsfOeutdzIcTwfRmQXfLT5pbZPMYY_JZc7-94TtW2NnBzdmmWPa4t_X2d9A3ywN-4pvqliOeAsrZ0EhLTDlHRtXd9I1zcfxdMhCWzEKl7Erc9rhl05ErBg/s1600/IMG_9482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAD8yOp23iXkGKfYtQtWETbtsfOeutdzIcTwfRmQXfLT5pbZPMYY_JZc7-94TtW2NnBzdmmWPa4t_X2d9A3ywN-4pvqliOeAsrZ0EhLTDlHRtXd9I1zcfxdMhCWzEKl7Erc9rhl05ErBg/s200/IMG_9482.JPG" border="0" height="133" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRHNhtfo0rw9Gp9AjT7ZztYKHRqokU_fkIurANImMhUli4XTcz2yiea1qXSrKFNSmOfeV8h0QrLkCJlD7tes_PAtdoYVdJ1JG-6EYItG_HXPZ3_ock9YxV4CLlVbUIuVZXYRdBLyM_IIZ/s1600/IMG_9485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCaX9cIDvyIEt-jHKB9Z0Okcq6koS2dZ0qHqRvHkuAJ8a4y3uR-Wgs7nypX8t23KKEIqx4tNOIMYnU95diUw_nGcBNVS-1_63JLph8A66SsINVKbSIuXB_41SmfxvCZ5VFHa0UvTyoYcP/s1600/IMG_9483.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCaX9cIDvyIEt-jHKB9Z0Okcq6koS2dZ0qHqRvHkuAJ8a4y3uR-Wgs7nypX8t23KKEIqx4tNOIMYnU95diUw_nGcBNVS-1_63JLph8A66SsINVKbSIuXB_41SmfxvCZ5VFHa0UvTyoYcP/s200/IMG_9483.JPG" border="0" height="133" width="200" /></a></div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRHNhtfo0rw9Gp9AjT7ZztYKHRqokU_fkIurANImMhUli4XTcz2yiea1qXSrKFNSmOfeV8h0QrLkCJlD7tes_PAtdoYVdJ1JG-6EYItG_HXPZ3_ock9YxV4CLlVbUIuVZXYRdBLyM_IIZ/s1600/IMG_9485.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRHNhtfo0rw9Gp9AjT7ZztYKHRqokU_fkIurANImMhUli4XTcz2yiea1qXSrKFNSmOfeV8h0QrLkCJlD7tes_PAtdoYVdJ1JG-6EYItG_HXPZ3_ock9YxV4CLlVbUIuVZXYRdBLyM_IIZ/s200/IMG_9485.JPG" border="0" height="133" width="200" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13GnB7AOxplfCPmcfIz1r1zd2AFzbQwkMMlMhdfsDeZZI9_nB9Cz5se94V-jNP7Dl5t2UQx6EgTfnzkrcS1fgl43oWOqpI_bgIkQpQ6YT3X54Js_2E7mFOD2H9gMfDp8eoFFt2MZRt1y6/s1600/IMG_9490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /></div>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-80668106152734481922011-09-10T08:10:00.000-07:002011-09-10T08:10:50.265-07:00Chocolate Sandwich Cookies with Cream Cheese Filling<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNGPdSpigPKsprNyJGU4cZPAs_XltRND_wc8i7GqUDqXw_25pJFhZOiwJqG1mNsTpvS38NpfT5v5vcfmO2zdsIUm8UhlVIzFQr0oBCmvEoNjeqlSi640Q9oCVUNnaeHmSqIPjR3vUkKFp/s1600/IMG_9251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNGPdSpigPKsprNyJGU4cZPAs_XltRND_wc8i7GqUDqXw_25pJFhZOiwJqG1mNsTpvS38NpfT5v5vcfmO2zdsIUm8UhlVIzFQr0oBCmvEoNjeqlSi640Q9oCVUNnaeHmSqIPjR3vUkKFp/s400/IMG_9251.JPG" width="400" /></a></div>
This cookies are based on a recipe from <a href="http://www.amazon.com/Martha-Stewarts-Cookies-Stewart-Magazine/dp/0307394549">this</a> cookbook, only with slight ingredient and method alterations and a completely different filling. THESE ARE NUMMY so get your noms on. They are quick and easy to make and you won't regret it. Besides, just look how adorable they are. Who wouldn't want to grab one of these at a party?<br />
<br />
<b>Chocolate Cookies </b><br />
1 1/4 sticks of unsalted butter<br />
1 1/2 cups sugar<br />
1 egg<br />
1 1/4 cups flour <br />
3/4 cups unsweetened cocoa powder<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt <br />
<br />
<i>Preheat oven to 375ºF. Beat butter and sugar until fluffy. Add egg and beat until nearly white. Combine dry ingredients separately, then add to butter mixture. Beat together until well-combined. Roll into 20 2-inch balls. Roll in sugar, place on a cookie sheet and then flatten. Bake for 8 minutes or until cracked. Remove from oven and cool completely on rack. Sandwich cream cheese filling between cookies (flat sides together). Serve immediately, or store in refrigerator in sealed container.</i><br />
<br />
<b>Cream Cheese Filling</b><br />
1 1/2 cups confectioner's sugar<br />
8oz cream cheese<br />
3 Tbsp salted butter<br />
1 tsp vanilla<br />
<br />
<i>Beat together until smooth and fluffy. </i><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dpUxlNSZqg_nJmWGzQTPd4NCY6lMWHlNVg789clgRcvP6-tbSvBnU-74R1EeSbVaawJqk6W9h2AXZSqHedFTAvA2EsHcJZHviPih1u9W60IWotyFOjOKpLPWbQx5n0x9IIMjgWB3b-ds/s1600/IMG_9254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dpUxlNSZqg_nJmWGzQTPd4NCY6lMWHlNVg789clgRcvP6-tbSvBnU-74R1EeSbVaawJqk6W9h2AXZSqHedFTAvA2EsHcJZHviPih1u9W60IWotyFOjOKpLPWbQx5n0x9IIMjgWB3b-ds/s320/IMG_9254.JPG" width="320" /></a></div>
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Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-84332541821816526332011-09-05T11:22:00.001-07:002011-09-05T11:24:11.988-07:00Lemon Cake with White Chocolate Lemon Buttercream and Lemon Curd Filling<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfpfk_YgDg60Oq_pVILMGNfPUjsBbfyTSOxE9YPhnnxHUXKlB6f7DQE6I4sjczOtKPkZUt6vGg5M7dx5hN3XWynNL5Xw_BmuGsNhrqRG8fwsoOaueO2G5yvKNggNMEuhWZMdP_RDIXBbH/s400/IMG_9207.jpg" width="400" /></div>
This
cake is rich and refreshing and delicious! I'm not going to lie to
you. My cake fell a bit and looks like a... cake wreck. So don't be
like me and over-beat your cake. Also, remember to adjust for high
altitude if you live at 5,000 ft elevation like I do. This I forgot.
In spite of looking a bit frumpy, the cake was wonderful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXUiZ7qDj8q2yx_SwiZjmBnKJtSdpCEyAxZ2gDxyCpD_LkjqcOdP1BzQd8k8WYEvNYlBOgqi-cqRSflXQTFJ3NsF3TRudZYzReaZdHLqg-2RWhvG5NZO6s2bHXbQSfL2SqmW5WqSxAEva/s1600/IMG_9199.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXUiZ7qDj8q2yx_SwiZjmBnKJtSdpCEyAxZ2gDxyCpD_LkjqcOdP1BzQd8k8WYEvNYlBOgqi-cqRSflXQTFJ3NsF3TRudZYzReaZdHLqg-2RWhvG5NZO6s2bHXbQSfL2SqmW5WqSxAEva/s320/IMG_9199.jpg" width="320" /></a></div>
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<b>Lemon Cake with White Chocolate Lemon Buttercream and Lemon Curd Filling</b></div>
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<i>This cake is based on a lemon cake from the book <a href="http://www.blogger.com/goog_480164153">Rose's Heavenly Cakes</a></i><b><a href="http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738"><i> </i></a></b></div>
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<br /></div>
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<b>Cake</b></div>
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6oz White Chocolate</div>
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6 large egg yolks</div>
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1 cup milk</div>
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1 1/2 tsp vanilla</div>
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3 cups cake flour</div>
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1 cup sugar</div>
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3/4 tsp salt </div>
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4 tsp baking powder</div>
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1 Tbsp lemon zest</div>
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9 Tbsp unsalted butter</div>
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<br /></div>
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<i>Start
by making the Lemon Curd and then the White Chocolate Lemon Buttercream
(below). They need to be made 4 hours ahead of time.</i></div>
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<br /></div>
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<i>Preheat oven to 350ºF</i></div>
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<i><br /></i></div>
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<i>For
cake, melt white chocolate and set aside to cool. Mix egg yolks, milk
and vanilla in a small bowl. Combine flour, sugar, baking powder, salt
and lemon zest in a large mixing bowl. Add butter and mix until well
combined. Add egg mixture a little at a time until combined. Add
melted chocolate and mix until smooth. Don't over-mix. Spread into two
8" cake rounds (greased and floured). Bake at 530ºF for 25 minutes or
until done. Cool completely. Fill layers with lemon curd and frost with
buttercream. </i></div>
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<br /></div>
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<b> Lemon Curd Filling</b></div>
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3 Tbsp lemon zest</div>
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7 large egg yolks</div>
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1 cup sugar</div>
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6 Tbsp unsalted butter</div>
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1/2 cup lemon juice (from about 3 lemons)</div>
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1/4 tsp salt</div>
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<br /></div>
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<i>In
a medium sauce pan, whisk the yolks, sugar and butter until well
blended. Whisk in lemon juice and salt. Cook over medium-low heat until
curd is thickened. Do not allow to boil or it will curdle! This might
take some patience. I suggest listening to an audiobook or watching a
show while doing this. I was over the stove for 20+ minutes. Allow curd
to cool in refrigerator in an airtight container for 3-4 hours.</i></div>
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<b>White Chocolate Lemon Buttercream </b> </div>
10.5 oz white chocolate<br />
20 Tbsp unsalted butter (divided)<br />
4 large eggs<br />
<br />
Melt
white chocolate without much heat (over double boiler if possible).
Whisk in eggs and heat to 140ºF while stirring. Cover and refrigerate.
Stir the mixture every 15 minutes until cool to the touch. whip in
butter (using whisk attachment on mixer) until peaks form. Refrigerate,
covered, for 3 - 4 hours.<br />
<br />
Right before frosting cake, whip again and add about 1/2 cup of the lemon curd to the buttercream icing.<br />
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Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-11705709006357238832011-08-19T16:15:00.000-07:002011-08-19T16:33:11.269-07:00Banana Cupcakes with Chocolate-Sour Cream Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bZxZ5NowMQcDGqfSX4IBAfBoGxs1zFPazgdM6Aqj-68lbyjE_WtYh80pvC6HafHlY39eKYtNcrbsizPg6xmrxvAeEWQ92CUxWD1P3PDrtVomf28ccBM_2lw6J_gJwxx_KwKHebaHyJ83/s1600/IMG_9178.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bZxZ5NowMQcDGqfSX4IBAfBoGxs1zFPazgdM6Aqj-68lbyjE_WtYh80pvC6HafHlY39eKYtNcrbsizPg6xmrxvAeEWQ92CUxWD1P3PDrtVomf28ccBM_2lw6J_gJwxx_KwKHebaHyJ83/s400/IMG_9178.JPG" alt="" id="BLOGGER_PHOTO_ID_5642710083551235314" border="0" /></a>
<br />I spent the summer in France, then taking summer graduate courses, and then Orlando, so I haven't been doing a lot of baking or cooking lately. Anything I have made, I haven't had time to document or blog here. In two days I start my next semester of graduate school and a new job at the hospital working with heart-failure and heart-transplant patients. Chances are, this blog and my other blog , <a href="http://finefettlekettle.blogspot.com/">Fine Fettle Kettle</a>, might continue to be slow for a while. However, I do have an excuse to either bake a cake, cookies, pie or other dessert each week, because my daughter works at the <span style="font-style: italic;">Center for Women and Children in Crisis</span>, and can take whatever I make to them for a little sugar on the weekend.
<br />
<br /><span style="font-weight: bold;font-size:130%;" >Banana Cupcakes </span>
<br /><span style="font-style: italic;">(Found in </span><a style="font-style: italic;" href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444">Martha Stewart's Cupcakes</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://www.marthastewart.com/314362/banana-cupcakes-with-caramel-buttercream">here</a><span style="font-style: italic;">)</span>
<br /><span style="font-size:100%;">
<br />Ingredients</span> <div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 3 cups sifted cake flour (not self-rising)</li><li class="ingredient"> 1 1/2 teaspoons baking soda</li><li class="ingredient"> 3/4 teaspoon baking powder</li><li class="ingredient"> 3/4 teaspoon salt</li><li class="ingredient"> 1 teaspoon ground cinnamon</li><li class="ingredient"> 6 ounces (1 1/2 sticks) unsalted butter, softened</li><li class="ingredient"> 1 1/2 cups packed light-brown sugar</li><li class="ingredient"> 3 large eggs</li><li class="ingredient"> 4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish</li><li class="ingredient"> 3/4 cup buttermilk</li><li class="ingredient"> 1/2 teaspoon pure vanilla extract</li><li class="ingredient"> 1 cup chopped pecans</li><li class="ingredient last"> <a href="http://www.marthastewart.com/284063/caramel-buttercream">
<br /></a></li></ul></div> <div class="recipe-section instructions"> <h2 style="font-weight: normal;"><span style="font-size:100%;">Directions</span></h2> <div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first"> <p>Make cupcakes as directed in <a href="http://www.marthastewart.com/recipe/basic-cupcake-how-to">Basic Cupcake How-To</a>, using mashed bananas, buttermilk, and vanilla for wet ingredients.</p> </li><li class="step last">Stir pecans into batter. Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving. </li></ol></div> </div>
<br /><span style="font-weight: bold;font-size:130%;" >Chocolate-Sour Cream Frosting</span>
<br /><span style="font-style: italic;">(Found in </span><a style="font-style: italic;" href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444">Martha Stewart's Cupcakes</a><span style="font-style: italic;"> and <a href="http://www.marthastewart.com/319080/chocolate-sour-cream-frosting">here</a>)</span>
<br /><span style="font-size:100%;">
<br />Ingredients</span> <div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 1 pound (4 cups) confectioners' sugar, sifted</li><li class="ingredient"> 1/2 cup unsweetened Dutch-process cocoa powder</li><li class="ingredient"> 1/4 teaspoon salt</li><li class="ingredient"> 12 ounces cream cheese, room temperature</li><li class="ingredient"> 3/4 cup (1 1/2 sticks) unsalted butter, room temperature</li><li class="ingredient"> 18 ounces bittersweet chocolate, melted and cooled</li><li class="ingredient last"> 1 1/2 cups sour cream</li></ul></div> <div class="recipe-section instructions"> <h2 style="font-weight: normal;"><span style="font-size:100%;">Directions</span></h2> <div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first last"> <p>Sift together confectioners' sugar, cocoa, and salt. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.</p> </li></ol></div> </div>
<br />Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com1tag:blogger.com,1999:blog-7897669664182388887.post-69936985345960034642011-07-06T16:43:00.000-07:002011-07-06T17:17:52.356-07:00Old-Fashioned Horehound Candy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03fXD0LLqy_gZvplwYX0za0W76A6przgRRiK40XZdU5ihV6lbeJ8P1wt7VMsD650PGCqflv_Xp6ZxLSleGgyUQ7KR9Xxj1kC6epAja1C5yb-uklCVFc_Q7flpnOIsTS_E6SAA2bl_Qps4/s1600/IMG_9091.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03fXD0LLqy_gZvplwYX0za0W76A6przgRRiK40XZdU5ihV6lbeJ8P1wt7VMsD650PGCqflv_Xp6ZxLSleGgyUQ7KR9Xxj1kC6epAja1C5yb-uklCVFc_Q7flpnOIsTS_E6SAA2bl_Qps4/s400/IMG_9091.jpg" alt="" id="BLOGGER_PHOTO_ID_5626392982413200642" border="0" /></a><br />Horehound candy brings back memories of my youth. I'm not really old enough for this to be the case, but in my small hometown, old-fashioned candy was still in fashion, and sarsaparilla and horehound flavored candy were available in the local candy store. Originally, horehound candies were used as cough drops, but apparently the bitter-sweet flavor became a widely-spread choice of candy over time. It's a little more difficult to find horehound candy these days. However, if you have an herb garden, horehound is easy to grow, and the candy is easy to make.<br /><br />Horehound plant:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H0ahi9kYpfFW9TrV6EIS-mdjjM7Swt8Wm__rkLwZ6OZjr-6_23Hxk7huTiuIxZh4TZREMiYqwNuMlKXr1SqWRnacirhNozEJMyOTtzGgsWuWyZx2yVGb9vCZgIaIdXzRczjBT19kLMRR/s1600/IMG_9081.jpg"><img style="cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H0ahi9kYpfFW9TrV6EIS-mdjjM7Swt8Wm__rkLwZ6OZjr-6_23Hxk7huTiuIxZh4TZREMiYqwNuMlKXr1SqWRnacirhNozEJMyOTtzGgsWuWyZx2yVGb9vCZgIaIdXzRczjBT19kLMRR/s320/IMG_9081.jpg" alt="" id="BLOGGER_PHOTO_ID_5626394205821695522" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Old-Fashioned Horehound Candy</span><br />2 cups chopped horehound leaves and stems<br />1 1/2 cups water<br />1 cup molasses<br />1 cup honey<br />3 cups brown sugar<br />3 T salted butter<br /><br />Boil water in a saucepan. Add horehound leaves, and stew for 10 minutes. Remove from heat and continue to steep leaves in hot water for another 30 minutes. Strain horehound leaves and stems, and pour the horehound "tea" water into a 4-quart pot. Add other ingredients and combine, then bring to a boil. Do not stir once the candy is boiling. Using a thermometer, bring the mixture to 300ºF - 310ºF. Pour over a large, buttered cookie sheet. Allow to cool, just until you can touch it, then roll into tiny balls and sprinkle with white sugar. Hint: you have to work fast to roll the candy before it hardens. You may want to have 2 -3 helpers to do this.<br /><br />Other options (if you don't want to roll the candy) are below:<br /><br />Square version (score candy with a knife as it cools, then break into squares):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRk9CceNkSEvvPWqjlDfCFQ7LxK2qzuhXG8YDIDLQO-_P1S36CGSpEtP1SK3ezWO2-bDwYzy3Bu4zsLZ6OFjnAJMNYCvvWIY184-wcLweLNETcXsamERYwtlWM-vmyxOBYx5zyuEdaTGZK/s1600/IMG_9093.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRk9CceNkSEvvPWqjlDfCFQ7LxK2qzuhXG8YDIDLQO-_P1S36CGSpEtP1SK3ezWO2-bDwYzy3Bu4zsLZ6OFjnAJMNYCvvWIY184-wcLweLNETcXsamERYwtlWM-vmyxOBYx5zyuEdaTGZK/s200/IMG_9093.jpg" alt="" id="BLOGGER_PHOTO_ID_5626393210778073122" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dfqRbAQfe-u_vFYLWM29qegAUw5CtQ_8_E4UyOfLkSi3XEuDCAFpNXOCwBi-kb0wGkk_mahyphenhypheneV-eD561KfB9Gn6RLeihUkCih44sQAdocuQFVOqVjlfGqJdkWphYFTiU9EpSq1eDmwxd/s1600/IMG_9092.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 131px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dfqRbAQfe-u_vFYLWM29qegAUw5CtQ_8_E4UyOfLkSi3XEuDCAFpNXOCwBi-kb0wGkk_mahyphenhypheneV-eD561KfB9Gn6RLeihUkCih44sQAdocuQFVOqVjlfGqJdkWphYFTiU9EpSq1eDmwxd/s200/IMG_9092.jpg" alt="" id="BLOGGER_PHOTO_ID_5626393204620132274" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK9KEYJMsCyTiGDVfgadQHG30SKYE7t79F8LbJxmv15DZuku4rGzUGZXPkKMQUwJPaimrUmkdhpfuICmuyG95YW2JjXlK-3HDbpujJOLSIyV1BhW3b8NzobMsGyzc27WlbyZKtP6OpidQ/s1600/IMG_9095.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK9KEYJMsCyTiGDVfgadQHG30SKYE7t79F8LbJxmv15DZuku4rGzUGZXPkKMQUwJPaimrUmkdhpfuICmuyG95YW2JjXlK-3HDbpujJOLSIyV1BhW3b8NzobMsGyzc27WlbyZKtP6OpidQ/s320/IMG_9095.jpg" alt="" id="BLOGGER_PHOTO_ID_5626393342859457810" border="0" /></a><br /><br />Broken version (allow to cool, then break into pieces):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdR69MDarNnPHzjFzkU5poYR3XVbAcYR8j6Vi1DvXVg-YqqeLSjDItb0hVTRLJcsfIRMuKqdchhOa9UCYv3h7MiWkbXLSWCmZ5bQfZt1zTvQ1FNnITmzIoICX_gv7kaD87fnJCniDXG5W/s1600/IMG_9094.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdR69MDarNnPHzjFzkU5poYR3XVbAcYR8j6Vi1DvXVg-YqqeLSjDItb0hVTRLJcsfIRMuKqdchhOa9UCYv3h7MiWkbXLSWCmZ5bQfZt1zTvQ1FNnITmzIoICX_gv7kaD87fnJCniDXG5W/s320/IMG_9094.jpg" alt="" id="BLOGGER_PHOTO_ID_5626393339627607874" border="0" /></a>Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0tag:blogger.com,1999:blog-7897669664182388887.post-28556609031781190562011-06-29T14:44:00.000-07:002011-06-29T14:52:48.974-07:00Individual Flourless Chocolate Kahlua Cake (Ramekin)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8PLGf5RlZi7LAqFYL8CLNVxUaa8FTSFC5Rs3CiB6FiypZOSvGxKp-6qSV_hpEkfwnshvvAyqFxhewS8HfBXJoMDE_Swsnk5sEIund6ZOXCSyLCImSGc9bA9-veo_cFx1Fk1kXMZKWW7I/s1600/IMG_9043.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8PLGf5RlZi7LAqFYL8CLNVxUaa8FTSFC5Rs3CiB6FiypZOSvGxKp-6qSV_hpEkfwnshvvAyqFxhewS8HfBXJoMDE_Swsnk5sEIund6ZOXCSyLCImSGc9bA9-veo_cFx1Fk1kXMZKWW7I/s400/IMG_9043.JPG" alt="" id="BLOGGER_PHOTO_ID_5623762850218690434" border="0" /></a><br />I'm doing a series of ramekin dishes for <a href="http://finefettlekettle.blogspot.com/">both of my blogs.</a> This flourless cake turned out delicious!<br /><br /><span style="font-weight: bold;">Individual Flourless Chocolate Kahlua Cake (Ramekin)</span><br />1 ounce semisweet chocolate<br />1 T butter, softened<br />1 T cocoa powder<br />1 egg<br />Dash of salt<br />1 T sugar<br />1 T Kahlua<br />1 tsp powdered sugar<br /><br /><br />Place chocolate and butter in the bottom of a ramekin. Microwave for 20 seconds, stir, then 20 seconds again and stir until melted. Allow to cool. Add cocoa powder then egg, whisking with a small wire whisk. Add sugar, salt and Kahlua. Bake in a toaster oven at 300ºF for 25 minutes or until toothpick comes out clean. Sprinkle with powdered sugar. Serve warm.Miriam Latourhttp://www.blogger.com/profile/08557092578466561980noreply@blogger.com0