tag:blogger.com,1999:blog-31586750545772508302024-03-13T17:20:06.904-04:00Adventures in Amateur Baking & CookingRuthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-3158675054577250830.post-22450947337265765622009-08-27T08:50:00.018-04:002009-08-28T17:28:02.781-04:00The August Daring Bakers Challenge<div style="text-align: center;">The August Daring Bakers Challenge The <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Dorbo's</span> Torte</div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfkLWSbgrI/AAAAAAAABvY/m6iMpqPikWY/s1600-h/DSC01292.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfkLWSbgrI/AAAAAAAABvY/m6iMpqPikWY/s320/DSC01292.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375015563902550706" /></a></div><strong>The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful<br />of Sugar and Lorraine of Not Quite <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Nigella</span>. They chose the spectacular <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Dobos</span><br />Torte based on a recipe from Rick Rodgers' cookbook <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kaffeehaus</span>: Exquisite<br />Desserts from the Classic <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Caffés</span> of Vienna, Budapest, and Prague.</strong><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><strong><span class="Apple-style-span" style="font-weight: normal;">This month the DB's made a desert called the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Dobos</span> Torte. I loved this cake and brought it over to Craig's family for a meet and greet for his sister and her fiances family. The all loved the cake and Congrats to Michelle & Anthony.</span><br /><br /></strong><p><strong>Equipment </strong></p> <ul><li>2 baking sheets</li><li>9” (23cm) <span class="blsp-spelling-error" id="SPELLING_ERROR_6">springform</span> tin and 8” cake tin, for templates</li><li>mixing bowls (1 medium, 1 large)</li><li>a sieve</li><li>a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)</li><li>a small saucepan</li><li>a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)</li><li>metal offset spatula</li><li>sharp knife</li><li>a 7 1/2” cardboard cake round, or just build cake on the base of a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">sprinform</span> tin.</li><li>piping bag and tip, optional</li></ul> <p><strong>Prep times</strong></p> <ul><li>Sponge layers 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">mins</span> prep, 40 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">mins</span> cooking total if baking each layer individually. </li><li><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Buttercream</span>: 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">mins</span> cooking. Cooling time for <span class="blsp-spelling-error" id="SPELLING_ERROR_12">buttercream</span>: about 1 hour plus 10 minutes after this to beat and divide. </li><li>Caramel layer: 10-15 minutes. </li><li>Assembly of whole cake: 20 minutes</li></ul> <p><strong>Sponge cake layers</strong></p> <ul><li>6 large eggs, separated, at room temperature</li><li>1 1/3 cups (162g) confectioner's (icing) sugar, divided</li><li>1 teaspoon (5ml) vanilla extract</li><li>1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)</li><li>pinch of salt</li></ul> <p><strong>Chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Buttercream</span></strong></p> <ul><li>4 large eggs, at room temperature</li><li>1 cup (200g) caster (<span class="blsp-spelling-error" id="SPELLING_ERROR_14">ultrafine</span> or superfine white) sugar</li><li>4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped ( I used semisweet because that is what Michelle likes. (It was delicious)</li><li>2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.</li></ul> <p><strong>Caramel topping</strong></p> <ul><li>1 cup (200g) caster (superfine or <span class="blsp-spelling-error" id="SPELLING_ERROR_15">ultrafine</span> white) sugar</li><li>12 tablespoons (180 ml) water</li><li>8 teaspoons (40 ml) lemon juice</li><li>1 tablespoon neutral oil (e.g. <span class="blsp-spelling-error" id="SPELLING_ERROR_16">grapeseed</span>, rice bran, sunflower)</li></ul> <p><strong>Finishing touches</strong></p> <ul><li>a 7” cardboard round</li><li>12 whole hazelnuts, peeled and toasted</li><li>½ cup (50g) peeled and finely chopped hazelnuts</li></ul> <p><strong>Directions for the sponge layers:</strong></p> <p>NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.</p> <p>1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).<br /></p><p>2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) <span class="blsp-spelling-error" id="SPELLING_ERROR_17">springform</span> tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)<br /></p><p>3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpgYGzDHeiI/AAAAAAAAByI/fGZcV32WQsQ/s1600-h/DSC01260.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpgYGzDHeiI/AAAAAAAAByI/fGZcV32WQsQ/s320/DSC01260.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375072660328249890" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgYHI4DgmI/AAAAAAAAByQ/QQD_W0wBJzY/s1600-h/DSC01261.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgYHI4DgmI/AAAAAAAAByQ/QQD_W0wBJzY/s320/DSC01261.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375072666187432546" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></p><p><br /></p>4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgYHzPg85I/AAAAAAAAByY/cDR60YfCTSI/s1600-h/DSC01262.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgYHzPg85I/AAAAAAAAByY/cDR60YfCTSI/s320/DSC01262.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375072677560120210" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgW-93s4KI/AAAAAAAABxY/fffEBbx2qfY/s320/DSC01263.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375071426282578082" style="cursor: pointer; width: 320px; height: 240px; " /><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgW_WonF-I/AAAAAAAABxg/Xs_Xhm-Ag5U/s1600-h/DSC01264.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgW_WonF-I/AAAAAAAABxg/Xs_Xhm-Ag5U/s320/DSC01264.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375071432930170850" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgW_uIVeiI/AAAAAAAABxo/kM-HDHGdi9k/s320/DSC01265.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375071439237249570" style="cursor: pointer; width: 320px; height: 240px; " /></div><div>Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpgYIPlO0fI/AAAAAAAAByg/yfDBO0T4Fss/s1600-h/DSC01266.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpgYIPlO0fI/AAAAAAAAByg/yfDBO0T4Fss/s320/DSC01266.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375072685167399410" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpgXAGX-PxI/AAAAAAAABxw/xlHSgFBxR0o/s320/DSC01267.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375071445745286930" style="cursor: pointer; width: 320px; height: 240px; " /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SpgXAWf8L5I/AAAAAAAABx4/34ExF7_SXPQ/s1600-h/DSC01268.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SpgXAWf8L5I/AAAAAAAABx4/34ExF7_SXPQ/s320/DSC01268.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375071450073673618" style="cursor: pointer; width: 320px; height: 240px; " /></a></div><div> Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgQh9YJaHI/AAAAAAAABww/m7YS1QVv2Wo/s1600-h/DSC01269.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgQh9YJaHI/AAAAAAAABww/m7YS1QVv2Wo/s320/DSC01269.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375064330864257138" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgQibaKL-I/AAAAAAAABw4/Rc2Wj-6Tjp0/s1600-h/DSC01270.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpgQibaKL-I/AAAAAAAABw4/Rc2Wj-6Tjp0/s320/DSC01270.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375064338925760482" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /><br />5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" <span class="blsp-spelling-error" id="SPELLING_ERROR_18">springform</span> pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)</div><div><br /></div><div>I did not do this I just baked it into 1 cake because it was the only way I had time to actually get the cake done. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgQixUhKAI/AAAAAAAABxA/sLs4ObYuqjA/s1600-h/DSC01271.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgQixUhKAI/AAAAAAAABxA/sLs4ObYuqjA/s320/DSC01271.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375064344807680002" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpgQjVWl2XI/AAAAAAAABxI/4AfkqM00Le8/s1600-h/DSC01272.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpgQjVWl2XI/AAAAAAAABxI/4AfkqM00Le8/s320/DSC01272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375064354480052594" style="cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-weight: bold; ">Directions for the chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_19">buttercream</span>:<span class="Apple-style-span" style="font-weight: normal; "></span></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-weight: normal; "> This can be prepared in advance and kept chilled until required.</span></span> <p>1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.<br />2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgQjlh2AWI/AAAAAAAABxQ/rYc3wk3Jc6s/s1600-h/DSC01273.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpgQjlh2AWI/AAAAAAAABxQ/rYc3wk3Jc6s/s320/DSC01273.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375064358822216034" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpfnH4FeVjI/AAAAAAAABwI/WWPh99ioK7Q/s320/DSC01274.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375018802790422066" style="cursor: pointer; width: 320px; height: 240px; " /></p><p>3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfnIdFTFrI/AAAAAAAABwQ/-PBILPYSRtQ/s1600-h/DSC01275.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfnIdFTFrI/AAAAAAAABwQ/-PBILPYSRtQ/s320/DSC01275.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375018812721796786" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfnIqs6Z2I/AAAAAAAABwY/pbyV79Hwo1c/s320/DSC01276.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375018816377612130" style="cursor: pointer; width: 320px; height: 240px; " /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SpfnJPgG8nI/AAAAAAAABwg/xLQbBxwDA4g/s1600-h/DSC01277.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SpfnJPgG8nI/AAAAAAAABwg/xLQbBxwDA4g/s320/DSC01277.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375018826256020082" style="cursor: pointer; width: 320px; height: 240px; " /></a></p><p>4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpfnJfuQ1_I/AAAAAAAABwo/QMlOXprO3Tg/s1600-h/DSC01278.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpfnJfuQ1_I/AAAAAAAABwo/QMlOXprO3Tg/s320/DSC01278.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375018830610356210" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></p><p>5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_20">buttercream</span>. Chill while you make the caramel topping.</p> <p><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-style: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Spfl0ec0zZI/AAAAAAAABvg/SWBWom_mvvs/s1600-h/DSC01279.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Spfl0ec0zZI/AAAAAAAABvg/SWBWom_mvvs/s320/DSC01279.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375017369979899282" style="cursor: pointer; width: 320px; height: 240px; " /></a></span><br /></span></p> <p><strong>Directions for the caramel topping:</strong></p> <p>1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.<br /></p><p>2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Spfl1bGS_fI/AAAAAAAABv4/TSXGs2N1ci0/s1600-h/DSC01282.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Spfl1bGS_fI/AAAAAAAABv4/TSXGs2N1ci0/s320/DSC01282.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375017386259971570" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Spfl1wnbasI/AAAAAAAABwA/VXUuS9FG7_8/s320/DSC01284.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375017392036080322" style="cursor: pointer; width: 320px; height: 240px; " /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpfkJ0wyCtI/AAAAAAAABu4/Leb7Ds_oMdg/s1600-h/DSC01285.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpfkJ0wyCtI/AAAAAAAABu4/Leb7Ds_oMdg/s320/DSC01285.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375015537723181778" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SpfkKeG4F9I/AAAAAAAABvA/2qVkwDSRocA/s320/DSC01286.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375015548821706706" style="cursor: pointer; width: 320px; height: 240px; " /><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfkKoE248I/AAAAAAAABvI/qMdp6gALRZs/s1600-h/DSC01287.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfkKoE248I/AAAAAAAABvI/qMdp6gALRZs/s320/DSC01287.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375015551497593794" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></p><p>3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.<br /></p><p>I did not follow the instructions I poured the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">caramel</span> out and broke it into little pieces</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Spfl0_sBP5I/AAAAAAAABvo/-dxxIevOGxI/s1600-h/DSC01280.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Spfl0_sBP5I/AAAAAAAABvo/-dxxIevOGxI/s320/DSC01280.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375017378901999506" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Spfl1EDZGNI/AAAAAAAABvw/84sAfxuHRxs/s320/DSC01281.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375017380073773266" style="cursor: pointer; width: 320px; height: 240px; " /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpfkLDAHiVI/AAAAAAAABvQ/eenqeOsS69o/s1600-h/DSC01288.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SpfkLDAHiVI/AAAAAAAABvQ/eenqeOsS69o/s320/DSC01288.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375015558725470546" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></p><p style="text-align: center;">The End Results</p><p style="text-align: left;">The semisweet <span class="blsp-spelling-error" id="SPELLING_ERROR_22">buttercream</span> was delicious and I loved the crunch of the caramel pieces I would 100% make this cake again!!</p><p><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Spfhhefi6-I/AAAAAAAABuQ/48hvSVggP90/s320/DSC01291.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375012645527284706" style="cursor: pointer; width: 320px; height: 240px; " /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfkLWSbgrI/AAAAAAAABvY/m6iMpqPikWY/s1600-h/DSC01292.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfkLWSbgrI/AAAAAAAABvY/m6iMpqPikWY/s320/DSC01292.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375015563902550706" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></p><p><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Spfhi74AE9I/AAAAAAAABuw/2sGFbBikvMs/s320/DSC01296.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375012670594356178" style="cursor: pointer; width: 320px; height: 240px; " /><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfhiZJ7f_I/AAAAAAAABuo/zx0cgZAKTJc/s320/DSC01295.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375012661274312690" style="cursor: pointer; width: 320px; height: 240px; " /><br /></p><p style="text-align: center;">Craig's Corner</p><p style="text-align: left;">"A delicious simple cake. For once, it wasn't me who devoured the whole thing. Must have been especially good. 2 thumbs up! Delciously simple!</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfhiIAkbmI/AAAAAAAABug/e67I03Imnvg/s1600-h/DSC01293.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SpfhiIAkbmI/AAAAAAAABug/e67I03Imnvg/s320/DSC01293.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375012656671649378" style="cursor: pointer; width: 240px; height: 320px; " /></a></p></div></div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com14tag:blogger.com,1999:blog-3158675054577250830.post-15184218354804454552009-07-27T10:37:00.014-04:002009-07-28T10:49:39.336-04:00The Daring Bakers July Challenge!!<div style="TEXT-ALIGN: center">MILAN COOKIES!!!!<br /></div><div style="TEXT-ALIGN: center"><br /></div><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">This month the Daring Bakers challenge was to make Chocolate Covered Marshmallows and Milan cookies, but we were able to make both or just one if we wanted. I decided to make the Milan cookies and I am so happy they did. My Orange Chocolate Milan cookies were delicious. Please make sure to check out the Daring Bakers blogroll to see everyones creations and get the recipe for the Chocolate Covered Marshmallows and all of there Milan cookies. The July Daring Bakers' challenge was hosted by Nicole at </span></span><a href="http://sweetendingz.blogspot.com/"><span style="COLOR: rgb(172,0,12); TEXT-DECORATION: none"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">Sweet Tooth</span></span></span></a><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the </span></span><a href="http://www.foodnetwork.com/"><span style="COLOR: rgb(172,0,12); TEXT-DECORATION: none"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">Food Network</span></span></span></a><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">. I think the cookies were good I should have baked them a little longer and I made GIANT Milan cookies. Thanks to the DB's for another fantastic challange.<br /></span></span></span><div style="TEXT-ALIGN: center"><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)" class="Apple-style-span"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5S0bo8p5I/AAAAAAAABss/e582E8GXacw/s1600-h/DSC01175.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363315266971019154" border="0" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5S0bo8p5I/AAAAAAAABss/e582E8GXacw/s320/DSC01175.JPG" /></a></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><?xml:namespace prefix = o /><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br /></span></span></span><div style="TEXT-ALIGN: left"><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">Milan Cookies</span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />Recipe courtesy Gale Gand, from Food Network website</span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />Prep Time: 20 min</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />Inactive Prep Time: 0 min</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />Cook Time: 1 hr 0 min</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />Serves: about 3 dozen cookies</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 7/8 cup egg whites (from about 6 eggs)</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 2 tablespoons vanilla extract</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 2 tablespoons lemon extract</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br /><br />Cookie filling, recipe follows</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />Cookie filling:</span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 1/2 cup heavy cream</span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 8 ounces semisweet chocolate, chopped</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><br />• 1 orange, zested</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p></span></span></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">1. In a mixer with paddle attachment cream the butter and the sugar.</span></span></span><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)" class="Apple-style-span"> <p style="LINE-HEIGHT: 14pt; FONT-FAMILY: arial; MARGIN-BOTTOM: 0pt" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5WbSApTQI/AAAAAAAABts/OfbRFtJXwi0/s1600-h/DSC01142.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363319228334259330" border="0" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5WbA3ivII/AAAAAAAABtk/fBXdge8tE4c/s320/DSC01141.JPG" /><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363319232935841026" border="0" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5WbSApTQI/AAAAAAAABts/OfbRFtJXwi0/s320/DSC01142.JPG" /></a></p></span></div></div><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)font-size:11;" class="Apple-style-span" ><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; MARGIN-BOTTOM: 0pt" class="MsoNormal" face="arial"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5Wbskrl_I/AAAAAAAABt0/xUZdcPYv7VM/s1600-h/DSC01148.JPG"><span style="font-size:100%;"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363319240066308082" border="0" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5Wbskrl_I/AAAAAAAABt0/xUZdcPYv7VM/s320/DSC01148.JPG" /><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)" class="Apple-style-span"></span></span></a><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)font-size:100%;" class="Apple-style-span" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5Wb4_bWHI/AAAAAAAABt8/eztkB52JUUY/s1600-h/DSC01149.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363319243399714930" border="0" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5Wb4_bWHI/AAAAAAAABt8/eztkB52JUUY/s320/DSC01149.JPG" /></a></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal;font-size:100%;" class="Apple-style-span" > 2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.</span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; MARGIN-BOTTOM: 0pt" class="MsoNormal" face="arial"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5UosG5gwI/AAAAAAAABs0/xU0haldGimk/s1600-h/DSC01150.JPG"><span style="font-size:100%;"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363317264256434946" border="0" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5UosG5gwI/AAAAAAAABs0/xU0haldGimk/s320/DSC01150.JPG" /><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)" class="Apple-style-span"></span></span></a><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)font-size:100%;" class="Apple-style-span" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5UpNZbfyI/AAAAAAAABs8/QECOQ7E86Y0/s1600-h/DSC01152.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363317273192529698" border="0" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5UpNZbfyI/AAAAAAAABs8/QECOQ7E86Y0/s320/DSC01152.JPG" /></a></span><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal;font-size:100%;" class="Apple-style-span" >3. Add the flour and mix until just well mixed.</span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; MARGIN-BOTTOM: 0pt" class="MsoNormal" face="arial"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5UpKZugFI/AAAAAAAABtE/qDzlA4QNvR8/s1600-h/DSC01153.JPG"><span style="font-size:100%;"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363317272388468818" border="0" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5UpKZugFI/AAAAAAAABtE/qDzlA4QNvR8/s320/DSC01153.JPG" /></span></a><span style="font-size:100%;"><br /><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p>4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.</span></span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; FONT-FAMILY: arial; MARGIN-BOTTOM: 0pt" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sm5UpngS5xI/AAAAAAAABtM/s0ntn-1snsM/s1600-h/DSC01167.JPG"><span style="font-size:100%;"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363317280200648466" border="0" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sm5UpngS5xI/AAAAAAAABtM/s0ntn-1snsM/s320/DSC01167.JPG" /></span></a><span style="font-size:100%;"><br /><span style="COLOR: rgb(69,34,0)"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p>5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.</span></span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; FONT-FAMILY: arial; MARGIN-BOTTOM: 0pt" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5Up3eG5EI/AAAAAAAABtU/8vP1iUUDg-M/s1600-h/DSC01168.JPG"><span style="font-size:100%;"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363317284486440002" border="0" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5Up3eG5EI/AAAAAAAABtU/8vP1iUUDg-M/s320/DSC01168.JPG" /><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)" class="Apple-style-span"></span></span></a><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)font-size:100%;" class="Apple-style-span" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5SzxnIZ2I/AAAAAAAABsc/siMWUsmL6LU/s1600-h/DSC01173.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363315255689111394" border="0" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5SzxnIZ2I/AAAAAAAABsc/siMWUsmL6LU/s320/DSC01173.JPG" /></a></span><span style="COLOR: rgb(69,34,0)"><span style="font-size:100%;"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"> 6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.</span></span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; FONT-FAMILY: arial; MARGIN-BOTTOM: 0pt" class="MsoNormal"><span style="COLOR: rgb(69,34,0)"><span style="font-size:100%;"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p>7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.</span></span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; FONT-FAMILY: arial; MARGIN-BOTTOM: 0pt" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5SzLjPduI/AAAAAAAABsM/IcTG_V9pnUw/s1600-h/DSC01169.JPG"><span style="font-size:100%;"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363315245472249570" border="0" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5SzLjPduI/AAAAAAAABsM/IcTG_V9pnUw/s320/DSC01169.JPG" /><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)" class="Apple-style-span"></span></span></a><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)font-size:100%;" class="Apple-style-span" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5Szj4RyDI/AAAAAAAABsU/bgE-NUQPnvk/s1600-h/DSC01171.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363315252002932786" border="0" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5Szj4RyDI/AAAAAAAABsU/bgE-NUQPnvk/s320/DSC01171.JPG" /></a></span><span style="COLOR: rgb(69,34,0)"><span style="font-size:100%;"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"> </span></span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; FONT-FAMILY: arial; MARGIN-BOTTOM: 0pt" class="MsoNormal"><span style="COLOR: rgb(69,34,0)"><span style="font-size:100%;"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">8. Set aside to cool (the mixture will thicken as it cools).</span></span><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span"><o:p></o:p> </span></span></span></span></p><p style="TEXT-ALIGN: left; LINE-HEIGHT: 14pt; FONT-FAMILY: arial; MARGIN-BOTTOM: 0pt" class="MsoNormal"><span style="COLOR: rgb(69,34,0)"><span style="font-size:100%;"><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal" class="Apple-style-span">9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.</span></span></span></span></p><p style="TEXT-ALIGN: left" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5S0CdzWnI/AAAAAAAABsk/5iD0Ntu5Xmk/s1600-h/DSC01174.JPG"><span style="font-size:100%;"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363315260213385842" border="0" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sm5S0CdzWnI/AAAAAAAABsk/5iD0Ntu5Xmk/s320/DSC01174.JPG" /><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)" class="Apple-style-span"></span></span></a><span style="LINE-HEIGHT: 14px; FONT-STYLE: italic; COLOR: rgb(68,34,0)font-size:100%;" class="Apple-style-span" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5S0bo8p5I/AAAAAAAABss/e582E8GXacw/s1600-h/DSC01175.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363315266971019154" border="0" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5S0bo8p5I/AAAAAAAABss/e582E8GXacw/s320/DSC01175.JPG" /></a></span><span style="COLOR: rgb(69,34,0);font-family:Calibri;" ><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal;font-size:100%;" class="Apple-style-span" > </span></span></span></p><p style="TEXT-ALIGN: left" class="MsoNormal"><span style="COLOR: rgb(69,34,0);font-family:Calibri;" ><span style="FONT-STYLE: normal" class="Apple-style-span"><span style="FONT-WEIGHT: normal;font-size:100%;" class="Apple-style-span" >10. Repeat with the remainder of the cookies</span></span></span></p><p style="TEXT-ALIGN: left" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5QHtfc17I/AAAAAAAABrk/kSu6NSsV8PA/s1600-h/DSC01176.JPG"><span style="font-size:100%;"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363312299645654962" border="0" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sm5QHtfc17I/AAAAAAAABrk/kSu6NSsV8PA/s320/DSC01176.JPG" /></span></a></p><p style="TEXT-ALIGN: left" class="MsoNormal" align="left"><span style="font-size:100%;">THUMBS UP CORNER</span></p><span style="font-size:85%;"><span style="FONT-WEIGHT: normal"></span></span><p style="TEXT-ALIGN: left" class="MsoNormal" align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5QJG8FhVI/AAAAAAAABsE/Fc717RraEHg/s1600-h/DSC01181.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363312323656516946" border="0" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5QJG8FhVI/AAAAAAAABsE/Fc717RraEHg/s320/DSC01181.JPG" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5Xc4cO9fI/AAAAAAAABuE/A0QEzd4GXeQ/s1600-h/Milano+Girls.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5363320359943599602" border="0" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sm5Xc4cO9fI/AAAAAAAABuE/A0QEzd4GXeQ/s320/Milano+Girls.jpg" /></a><br /></p><span style="font-family:Calibri;"><o:p></o:p></span><!--EndFragment--></span>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com13tag:blogger.com,1999:blog-3158675054577250830.post-38549717366507392052009-07-01T17:15:00.005-04:002009-07-01T17:23:41.969-04:00THE NYC WAY TO ROAST A MARSHMALLOWTHE NYC WAY TO ROAST A MARSHMALLOW!<div style="text-align: left; "><br /></div><div style="text-align: left; ">I live in NYC and like most New Yorkers I don't have any outdoor space for a fire pit or campfire. The other night Craig came home with marshmallows and wanted to roast them. But the candle he had planned to use wasn't working so I had an idea. I took a candle stick holder, a pair of chopsticks that we had left over from sushi, and some left over <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Hanukah</span> candles. (That I remembered had a pretty big flame - they set off my Mom's smoke alarm during <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hanukah</span>.) <br /></div><div style="text-align: left; "><br /></div><div style="text-align: left; ">This worked perfectly and now we will be ready to make <span class="blsp-spelling-error" id="SPELLING_ERROR_2">smores</span> in the future!</div><div style="text-align: left;"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkvTPwzGDDI/AAAAAAAABq0/-se5YCwN6ok/s320/4788_95852570686_535220686_2187119_5138965_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353604849810672690" /></div><div><div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkvTP9d00XI/AAAAAAAABqs/zlBrz0QwACU/s1600-h/4788_95852575686_535220686_2187120_7813977_n.jpg" style="text-decoration: none;"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkvTP9d00XI/AAAAAAAABqs/zlBrz0QwACU/s320/4788_95852575686_535220686_2187120_7813977_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353604853211124082" /></a><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkvTPqL2FGI/AAAAAAAABqk/dsB6EVBTVZI/s1600-h/4788_95852580686_535220686_2187121_1476726_n.jpg"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkvTPqL2FGI/AAAAAAAABqk/dsB6EVBTVZI/s320/4788_95852580686_535220686_2187121_1476726_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353604848035435618" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkvTPbpOqSI/AAAAAAAABqc/LhEJ4IYZUDo/s1600-h/4788_95852585686_535220686_2187122_2521944_n.jpg"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkvTPbpOqSI/AAAAAAAABqc/LhEJ4IYZUDo/s320/4788_95852585686_535220686_2187122_2521944_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353604844132149538" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkvTPMj9dGI/AAAAAAAABqU/4Rrv8BTXjvI/s1600-h/4788_95852590686_535220686_2187123_197350_n.jpg"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkvTPMj9dGI/AAAAAAAABqU/4Rrv8BTXjvI/s320/4788_95852590686_535220686_2187123_197350_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353604840083518562" /></a><br /><br /></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com3tag:blogger.com,1999:blog-3158675054577250830.post-45537431430508802522009-06-28T11:41:00.008-04:002009-06-28T15:44:26.854-04:00Daring Bakers June Challenge Bakewell Tart<div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><h1 style="text-align: center;font-size: 2em; line-height: 1.3em; margin-top: 0px; margin-bottom: 0.5em; font-family: 'Arial Narrow', Helvetica, 'Bitstream Vera Sans', sans-serif; ">The June Daring Bakers Challenge: Bakewell Tart…er…pudding</h1><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; font-size: 16px; line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Skejlyss5CI/AAAAAAAABns/oMdMoa_JBqY/s1600-h/DSC01096.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Skejlyss5CI/AAAAAAAABns/oMdMoa_JBqY/s320/DSC01096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352426551812875298" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></div><h1 style="text-align: left;font-size: 2em; line-height: 1.3em; margin-top: 0px; margin-bottom: 0.5em; font-family: 'Arial Narrow', Helvetica, 'Bitstream Vera Sans', sans-serif; "><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; font-weight: normal; line-height: 14px; ">The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.</span></h1><div>This challenge is a day late. Yesterday I made the tart. I made mini ones because I thought that would work better for me. Just getting this challenge done has been an accomplishment. My computer is broken so thank you to Craig for letting me use his. I filled my tart with a blueberry filling. I didn't love the tart but Craig felt a totally different way, but I will let you read Craig's corner to find out more. Thanks for another great challenge and be sure to check out the daring bakers blogroll to see other peoples tarts. </div></span></div><div><br /></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><h1 style="font-size: 2em; line-height: 1.3em; margin-top: 0px; margin-bottom: 0.5em; font-family: 'Arial Narrow', Helvetica, 'Bitstream Vera Sans', sans-serif; ">Bakewell Tart…er…pudding</h1><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Makes one 23cm (9” tart)</strong><br /><strong>Prep time:</strong> less than 10 minutes (plus time for the individual elements)<br /><strong>Resting time:</strong> 15 minutes<br /><strong>Baking time:</strong> 30 minutes<br /><strong>Equipment needed: </strong>23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">One quantity sweet shortcrust pastry (recipe follows)<br />Bench flour<br />250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability<br />One quantity frangipane (recipe follows)<br />One handful blanched, flaked almonds</p><div><h2 style="font-size: 1.5em; line-height: 1.3em; margin-top: 0.667em; margin-bottom: 0.667em; font-family: 'Arial Narrow', Helvetica, 'Bitstream Vera Sans', sans-serif; ">Sweet shortcrust pastry</h2><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Prep time: </strong>15-20 minutes<br /><strong>Resting time:</strong> 30 minutes (minimum)<br /><strong>Equipment needed: </strong>bowls, box grater, cling film</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">225g (8oz) all purpose flour<br />30g (1oz) sugar<br />2.5ml (½ tsp) salt<br />110g (4oz) unsalted butter, cold (frozen is better)<br />2 (2) egg yolks<br />2.5ml (½ tsp) almond extract (optional)<br />15-30ml (1-2 Tbsp) cold water</p></div></span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">Sift together flour, sugar and salt.</span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkezgFiExXI/AAAAAAAABqM/M4oPa0qR40A/s1600-h/DSC01033.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkezgFiExXI/AAAAAAAABqM/M4oPa0qR40A/s320/DSC01033.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352444045975405938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Skezf51WPXI/AAAAAAAABqE/vvQdpLsFVa8/s1600-h/DSC01034.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Skezf51WPXI/AAAAAAAABqE/vvQdpLsFVa8/s320/DSC01034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352444042835017074" /></a><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "> Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.</span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkezfhjYPHI/AAAAAAAABp8/v4iBQ6mJPec/s1600-h/DSC01038.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkezfhjYPHI/AAAAAAAABp8/v4iBQ6mJPec/s320/DSC01038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352444036317199474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkezfA76CCI/AAAAAAAABp0/YUwwDOtujdg/s1600-h/DSC01040.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkezfA76CCI/AAAAAAAABp0/YUwwDOtujdg/s320/DSC01040.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352444027561707554" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeyF964lAI/AAAAAAAABps/b1nFmtzEZXE/s1600-h/DSC01041.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeyF964lAI/AAAAAAAABps/b1nFmtzEZXE/s320/DSC01041.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352442497743754242" /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeyF964lAI/AAAAAAAABps/b1nFmtzEZXE/s1600-h/DSC01041.JPG"></a><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">Lightly beat the egg yolks with the almond extract (if using) I used vanilla extract and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeyFmbybTI/AAAAAAAABpk/wIXG1h_la7A/s1600-h/DSC01044.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeyFmbybTI/AAAAAAAABpk/wIXG1h_la7A/s320/DSC01044.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352442491439312178" /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeyFmbybTI/AAAAAAAABpk/wIXG1h_la7A/s1600-h/DSC01044.JPG"></a><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes</span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeyFHAHJQI/AAAAAAAABpc/QcZPw9ELWEg/s1600-h/DSC01045.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeyFHAHJQI/AAAAAAAABpc/QcZPw9ELWEg/s320/DSC01045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352442483001730306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeyE5V5yRI/AAAAAAAABpU/gevAMV9iwWg/s1600-h/DSC01046.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeyE5V5yRI/AAAAAAAABpU/gevAMV9iwWg/s320/DSC01046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352442479335033106" /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeyE5V5yRI/AAAAAAAABpU/gevAMV9iwWg/s1600-h/DSC01046.JPG"></a><span class="Apple-style-span" style="font-family: 'Arial Narrow', Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 17px; color: rgb(68, 34, 0); font-weight: bold; line-height: 21px; ">Frangipane</span></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Prep time:</strong> 10-15 minutes<br /><strong>Equipment needed:</strong> bowls, hand mixer, rubber spatula</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">125g (4.5oz) unsalted butter, softened<br />125g (4.5oz) icing sugar<br />3 (3) eggs<br />2.5ml (½ tsp) almond extract (I used Vanilla extract)<br />125g (4.5oz) ground almonds<br />30g (1oz) all purpose flour</p></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeyE5V5yRI/AAAAAAAABpU/gevAMV9iwWg/s1600-h/DSC01046.JPG"></a><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; ">Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeyEThSauI/AAAAAAAABpM/AMh4EcOUXM0/s1600-h/DSC01047.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeyEThSauI/AAAAAAAABpM/AMh4EcOUXM0/s320/DSC01047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352442469182237410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Skem9E3-8wI/AAAAAAAABpE/lfrhhFIjqX0/s1600-h/DSC01048.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Skem9E3-8wI/AAAAAAAABpE/lfrhhFIjqX0/s320/DSC01048.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352430250363908866" /></a></div><div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "> Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.</p><div><span class="Apple-style-span" style="font-weight: bold; ">Assembling the tart</span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-weight: normal; ">Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.</span></span></div></span></div></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Preheat oven to 200C/400F.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking. I decided to make mine in muffin tins. So it would be a small individual treat.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; font-size: 16px; line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Skem8yO5GbI/AAAAAAAABo8/Aakl0Yt-6_M/s1600-h/DSC01050.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Skem8yO5GbI/AAAAAAAABo8/Aakl0Yt-6_M/s320/DSC01050.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352430245359720882" /></a></span></p></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Skem8dSuh1I/AAAAAAAABo0/iaI_nOV4DhE/s1600-h/DSC01058.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Skem8dSuh1I/AAAAAAAABo0/iaI_nOV4DhE/s320/DSC01058.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352430239738660690" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Skem7yR-VyI/AAAAAAAABos/IpkiRuogvNE/s1600-h/DSC01060.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Skem7yR-VyI/AAAAAAAABos/IpkiRuogvNE/s320/DSC01060.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352430228192778018" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Skem7ojQ5MI/AAAAAAAABok/4o0OOBkAihY/s1600-h/DSC01069.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Skem7ojQ5MI/AAAAAAAABok/4o0OOBkAihY/s320/DSC01069.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352430225580942530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkelXGy8ImI/AAAAAAAABoc/lmUOY3KCAg4/s1600-h/DSC01070.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkelXGy8ImI/AAAAAAAABoc/lmUOY3KCAg4/s320/DSC01070.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352428498532967010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkelW83UG0I/AAAAAAAABoU/panB3tX4zTc/s1600-h/DSC01078.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkelW83UG0I/AAAAAAAABoU/panB3tX4zTc/s320/DSC01078.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352428495866960706" /></a></div><div><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough. I made mine into little mini tarts which worked out great ,but was a little hard to get out.<span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, fantasy; font-size: 16px; line-height: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkelWu4Z90I/AAAAAAAABoM/NYlND95ZAug/s1600-h/DSC01080.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkelWu4Z90I/AAAAAAAABoM/NYlND95ZAug/s320/DSC01080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352428492113442626" /></a></span></p></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkelWXdlMlI/AAAAAAAABoE/6115AhLGH6Y/s1600-h/DSC01087.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkelWXdlMlI/AAAAAAAABoE/6115AhLGH6Y/s320/DSC01087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352428485826916946" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Skejlyss5CI/AAAAAAAABns/oMdMoa_JBqY/s1600-h/DSC01096.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Skejlyss5CI/AAAAAAAABns/oMdMoa_JBqY/s320/DSC01096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352426551812875298" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkejljJP9pI/AAAAAAAABnk/1QDfNPd6wgg/s1600-h/DSC01097.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkejljJP9pI/AAAAAAAABnk/1QDfNPd6wgg/s320/DSC01097.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352426547637646994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkejlRwVRsI/AAAAAAAABnc/W7jF__82L5c/s1600-h/DSC01101.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SkejlRwVRsI/AAAAAAAABnc/W7jF__82L5c/s320/DSC01101.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352426542969734850" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Skejk7oSPkI/AAAAAAAABnU/12TEWjYYagw/s1600-h/DSC01103.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Skejk7oSPkI/AAAAAAAABnU/12TEWjYYagw/s320/DSC01103.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352426537030401602" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeiHZBubwI/AAAAAAAABnM/bFWAkgZl670/s1600-h/DSC01104.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeiHZBubwI/AAAAAAAABnM/bFWAkgZl670/s320/DSC01104.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352424930014031618" /></a></div><div style="text-align: center;">Craig's Corner</div><div style="text-align: left;">"Went in expecting the worst, since the 'Daring Baker' told me I could spit it out if I didn't like it. But 30 seconds later, the plate was clean! FANTASTIC! 3 Thumbs Up - Favorite to date!"</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeiG_toGpI/AAAAAAAABnE/JFqLGn6zHx0/s1600-h/DSC01105.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SkeiG_toGpI/AAAAAAAABnE/JFqLGn6zHx0/s320/DSC01105.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352424923218844306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeiGtgKReI/AAAAAAAABm8/MBPAa5KSM18/s1600-h/DSC01109.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SkeiGtgKReI/AAAAAAAABm8/MBPAa5KSM18/s320/DSC01109.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352424918330525154" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkeiGeqYBMI/AAAAAAAABm0/YS33YhBpCaU/s1600-h/DSC01110.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkeiGeqYBMI/AAAAAAAABm0/YS33YhBpCaU/s320/DSC01110.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352424914346837186" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkeiF-aOvGI/AAAAAAAABms/Ui6d6-udOxg/s1600-h/DSC01111.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SkeiF-aOvGI/AAAAAAAABms/Ui6d6-udOxg/s320/DSC01111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352424905689185378" /></a><br /></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com5tag:blogger.com,1999:blog-3158675054577250830.post-65346056218939907922009-05-28T00:45:00.011-04:002009-05-28T14:44:51.376-04:00Shrimp Salad<p align="center"><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh4kCxDvarI/AAAAAAAABmk/u5FT-yDbCXk/s1600-h/DSC00590.JPG"><img id="BLOGGER_PHOTO_ID_5340745838055353010" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh4kCxDvarI/AAAAAAAABmk/u5FT-yDbCXk/s320/DSC00590.JPG" border="0" /></a></p><div align="center">SHRIMP SALAD<br /></div><div><div><div><div><div><div>The other night for dinner I decided to make a shrimp salad. I had these lovely brioche buns from fresh direct and I thought a shrimp salad would complement it. I used a large bag of cleaned frozen shrimp. Frozen shrimp can be a great deal when you go to the store most shrimp has been previously frozen and your paying an extra fee for them to defrost it. I ran the shrimp under cold water for 5 minutes and removed the tails. </div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4YcgN1h3I/AAAAAAAABj8/INCmw3vrxm0/s1600-h/DSC00579.JPG"><img id="BLOGGER_PHOTO_ID_5340733086071359346" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4YcgN1h3I/AAAAAAAABj8/INCmw3vrxm0/s320/DSC00579.JPG" border="0" /></a><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh4YczM-ROI/AAAAAAAABkE/txFo7Y4FTvo/s1600-h/DSC00580.JPG"><img id="BLOGGER_PHOTO_ID_5340733091168011490" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh4YczM-ROI/AAAAAAAABkE/txFo7Y4FTvo/s320/DSC00580.JPG" border="0" /></a><br />Preheat the oven to 400 degrees. Make sure to dry the shrimp. I sprinkled the shrimp with old bay seasonings and olive oil and roasted in the oven for 10 to 15 minutes until the shrimp turns pink. </div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4a4e2ywhI/AAAAAAAABkk/_F1glRgtDHE/s1600-h/DSC00581.JPG"><img id="BLOGGER_PHOTO_ID_5340735765765866002" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4a4e2ywhI/AAAAAAAABkk/_F1glRgtDHE/s320/DSC00581.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh4YdrecR3I/AAAAAAAABkU/82RIT4earLQ/s1600-h/DSC00582.JPG"><img id="BLOGGER_PHOTO_ID_5340733106273666930" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh4YdrecR3I/AAAAAAAABkU/82RIT4earLQ/s320/DSC00582.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4a4ywwl6I/AAAAAAAABk0/er6kIyQYkxM/s1600-h/DSC00583.JPG"><img id="BLOGGER_PHOTO_ID_5340735771109267362" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4a4ywwl6I/AAAAAAAABk0/er6kIyQYkxM/s320/DSC00583.JPG" border="0" /></a><br />After the shrimp has cooled I chop it into bite size pieces. Zest 1 whole lemon and use all the juice from the lemon. I used 4 stalks of celery chopped and 4 scallions I combined all of this and then added Miracle Whip. I did not want to much <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mayonnaise</span> but just enough to coat the shrimp. Before serving I cut the buns in half and toasted for 2 minutes so it would be slightly warm.</div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4a5P0ECWI/AAAAAAAABk8/Mias_JGVXec/s1600-h/DSC00584.JPG"><img id="BLOGGER_PHOTO_ID_5340735778907752802" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4a5P0ECWI/AAAAAAAABk8/Mias_JGVXec/s320/DSC00584.JPG" border="0" /></a> <a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4a5ckvSKI/AAAAAAAABlE/daQ7DClxjWk/s1600-h/DSC00585.JPG"><img id="BLOGGER_PHOTO_ID_5340735782333139106" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4a5ckvSKI/AAAAAAAABlE/daQ7DClxjWk/s320/DSC00585.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh4dgNvO0AI/AAAAAAAABlU/vkPuT436uKM/s1600-h/DSC00587.JPG"><img id="BLOGGER_PHOTO_ID_5340738647388770306" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh4dgNvO0AI/AAAAAAAABlU/vkPuT436uKM/s320/DSC00587.JPG" border="0" /></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4dge1q5LI/AAAAAAAABlc/blhpIW51K0Q/s1600-h/DSC00588.JPG"><img id="BLOGGER_PHOTO_ID_5340738651979179186" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4dge1q5LI/AAAAAAAABlc/blhpIW51K0Q/s320/DSC00588.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4dhP1oaMI/AAAAAAAABls/_Bc6v0n7s8U/s1600-h/DSC00589.JPG"><img id="BLOGGER_PHOTO_ID_5340738665132353730" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4dhP1oaMI/AAAAAAAABls/_Bc6v0n7s8U/s320/DSC00589.JPG" border="0" /></a><br />It was a delicious light dinner and also made a lovely salad the next day.</div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4jXYivkCI/AAAAAAAABmc/OeOVAtROZyc/s1600-h/DSC00591.JPG"><img id="BLOGGER_PHOTO_ID_5340745092740124706" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4jXYivkCI/AAAAAAAABmc/OeOVAtROZyc/s320/DSC00591.JPG" border="0" /></a><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh4jXEbNrwI/AAAAAAAABmU/2qL_oCZDMI0/s1600-h/DSC00590.JPG"><img id="BLOGGER_PHOTO_ID_5340745087339835138" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh4jXEbNrwI/AAAAAAAABmU/2qL_oCZDMI0/s320/DSC00590.JPG" border="0" /></a> </div></div></div></div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com5tag:blogger.com,1999:blog-3158675054577250830.post-83622386829222282622009-05-27T10:48:00.023-04:002009-05-27T23:33:23.968-04:00Daring Bakers May 2009 Challenge Apple Strudel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh4FRNzhaEI/AAAAAAAABjU/ocRxySBsUaE/s1600-h/DSC00632.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh4FRNzhaEI/AAAAAAAABjU/ocRxySBsUaE/s320/DSC00632.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340712001429661762" /></a><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3YWKuVKlI/AAAAAAAABis/7pY2fA_t8Ds/s320/DSC00631.JPG" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3YXaB41KI/AAAAAAAABjM/7ri7-lYk93w/s1600-h/DSC00627.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3YXaB41KI/AAAAAAAABjM/7ri7-lYk93w/s320/DSC00627.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340662629767107746" /></a><br /><br /><strong><em><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">For the first time ever I am making the recipe on the day the challenge is due. So it is going to be an interesting day. This months challenge is Apple Strudel. So as I made this today everything went well except for when I went to roll the strudel. I totally messed up and rolled it from the wrong end. So I have the ugliest strudel with very little layers. But next time I will get it right and pay more attention to the directions.</span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><i>The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.</i></span></span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div><span class="Apple-style-span" style=" font-style: normal; font-weight: normal; font-family:arial;">Preparation time</span></div><div><span class="Apple-style-span" style="font-weight: normal;"><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: normal;">Total: 2 hours 15 minutes – 3 hours 30 minutes</span></span></p> <p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: normal;">15-20 min to make dough<br />30-90 min to let dough rest/to prepare the filling<br />20-30 min to roll out and stretch dough<br />10 min to fill and roll dough<br />30 min to bake<br />30 min to cool</span></span></p><p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: normal;"></span></span></p><span class="Apple-style-span" style="font-family:arial;"><p><strong><span class="Apple-style-span" style="font-style: normal;">Strudel dough</span></strong><span class="Apple-style-span" style="font-style: normal;"><br />from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</span></p> <p><span class="Apple-style-span" style="font-style: normal;">1 1/3 cups (200 g) unbleached flour<br />1/8 teaspoon salt<br />7 tablespoons (105 ml) water, plus more if needed<br />2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough<br />1/2 teaspoon cider vinegar</span></p> <p><span class="Apple-style-span" style="font-style: normal;">1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.<br />Take the dough out of the mixer. </span></p><p><span class="Apple-style-span" style="font-style: normal;"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3P9Js1KWI/AAAAAAAABik/vDuxRJtEotM/s320/DSC00595.JPG" /><span class="Apple-style-span" style="font-style: italic; "><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh3P8-bsm1I/AAAAAAAABic/nhzBwgg2Xn0/s320/DSC00594.JPG" /></span></span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-style: italic; "><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3OvMFJTfI/AAAAAAAABiU/p8TjiQFXgRg/s320/DSC00599.JPG" /></span></span></p><p><span class="Apple-style-span" style="font-style: normal;">Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.</span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3OuiBWbBI/AAAAAAAABiM/E4QYNc_FjP0/s1600-h/DSC00601.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3OuiBWbBI/AAAAAAAABiM/E4QYNc_FjP0/s320/DSC00601.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340652031933049874" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p> <p><span class="Apple-style-span" style="font-style: normal;">2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.</span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3OuXUfcaI/AAAAAAAABiE/NqGf30cyOOU/s1600-h/DSC00602.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3OuXUfcaI/AAAAAAAABiE/NqGf30cyOOU/s320/DSC00602.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340652029060542882" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p><span class="Apple-style-span" style="font-style: normal;"><br /></span><span class="Apple-style-span" style="font-style: normal;">Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).<span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3OuMzhT7I/AAAAAAAABh8/-TYiogEVaeg/s1600-h/DSC00603.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3OuMzhT7I/AAAAAAAABh8/-TYiogEVaeg/s320/DSC00603.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340652026237898674" style="cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style=" font-style: italic; font-family:arial;"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh3OtlYYDqI/AAAAAAAABh0/Li5xDfNu1nk/s320/DSC00604.JPG" /></span></span></span></p><p><span class="Apple-style-span" style="font-style: normal;">Making the dough is so easy it took no time at all in my mixer and I am thrilled that so far this has been a piece of cake. Hopefully the rest of the recipe will go this smooth! </span></p> <p><span class="Apple-style-span" style="font-style: normal;">3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.</span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh2yigPE3AI/AAAAAAAABgM/fENYT9bXkqw/s1600-h/DSC00618.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh2yigPE3AI/AAAAAAAABgM/fENYT9bXkqw/s320/DSC00618.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340621038969740290" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p><span class="Apple-style-span" style="font-style: normal;">Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.</span></p> <p><span class="Apple-style-span" style="font-style: normal;">4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.</span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh2yiEYg6gI/AAAAAAAABf8/mSyo_iG-tSI/s1600-h/DSC00620.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh2yiEYg6gI/AAAAAAAABf8/mSyo_iG-tSI/s320/DSC00620.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340621031493134850" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh2yic7mF5I/AAAAAAAABgE/TKcEO8kE6WI/s1600-h/DSC00619.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh2yic7mF5I/AAAAAAAABgE/TKcEO8kE6WI/s320/DSC00619.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340621038082725778" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p><span class="Apple-style-span" style="font-weight: bold; ">Apple strudel</span></p><p><span class="Apple-style-span" style="font-style: normal;">from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</span></p> <p><span class="Apple-style-span" style="font-style: normal;">2 tablespoons (30 ml) golden rum<br />3 tablespoons (45 ml) raisins<br />1/4 teaspoon ground cinnamon<br />1/3 cup plus 1 tablespoon (80 g) sugar<br />1/2 cup (1 stick / 115 g) unsalted butter, melted, divided<br />1 1/2 cups (350 ml) fresh bread crumbs<br />strudel dough (recipe below)<br />1/2 cup (120 ml, about 60 g) coarsely chopped walnuts<br />2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)</span></p> <p><span class="Apple-style-span" style="font-style: normal;">1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.</span></p><p><span class="Apple-style-span" style="font-style: normal; font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3CiQajiNI/AAAAAAAABhc/zJiGRd_0ruE/s1600-h/DSC00607.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3CiQajiNI/AAAAAAAABhc/zJiGRd_0ruE/s320/DSC00607.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340638626908965074" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh3ChtHdhwI/AAAAAAAABhM/euCEB1GJ4AE/s320/DSC00610.JPG" /></span></p> <p><span class="Apple-style-span" style="font-style: normal;">2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.</span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3CiOac87I/AAAAAAAABhU/7lOUDzupIJ8/s1600-h/DSC00608.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh3CiOac87I/AAAAAAAABhU/7lOUDzupIJ8/s320/DSC00608.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340638626371662770" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh3AIhT0CdI/AAAAAAAABhE/2nEVJuVIwhY/s1600-h/DSC00611.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh3AIhT0CdI/AAAAAAAABhE/2nEVJuVIwhY/s320/DSC00611.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340635985744234962" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p> <p><span class="Apple-style-span" style="font-style: normal;">3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.</span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh2yjT1dkOI/AAAAAAAABgc/0dCj_gA10Vc/s1600-h/DSC00616.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh2yjT1dkOI/AAAAAAAABgc/0dCj_gA10Vc/s320/DSC00616.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340621052820951266" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh3AIdQdb0I/AAAAAAAABg8/kPZe4bybZDg/s1600-h/DSC00612.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh3AIdQdb0I/AAAAAAAABg8/kPZe4bybZDg/s320/DSC00612.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340635984656428866" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh2yiEYg6gI/AAAAAAAABf8/mSyo_iG-tSI/s1600-h/DSC00620.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh2yiEYg6gI/AAAAAAAABf8/mSyo_iG-tSI/s320/DSC00620.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340621031493134850" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p> <p><span class="Apple-style-span" style="font-style: normal;">4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.(I missed the horse shoe part) </span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh2wZ2HXGtI/AAAAAAAABf0/LgANlU7E4WY/s1600-h/DSC00621.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh2wZ2HXGtI/AAAAAAAABf0/LgANlU7E4WY/s320/DSC00621.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340618691200883410" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p><span class="Apple-style-span" style="font-style: normal;">I need to read the instructions better when I bake since obviously its not supposed to look like this.<span class="Apple-style-span" style="font-style: italic; "><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh2wZE7c-PI/AAAAAAAABfk/dQILuljV13E/s320/DSC00623.JPG" /></span></span></p><p><span class="Apple-style-span" style="font-style: normal;">5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is bake</span><span class="Apple-style-span" style="font-style: normal;">d.</span></p><p><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh2wY98wPsI/AAAAAAAABfc/eb68eMrSLrE/s1600-h/DSC00625.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sh2wY98wPsI/AAAAAAAABfc/eb68eMrSLrE/s320/DSC00625.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340618676124008130" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh2wYsPDduI/AAAAAAAABfU/K363eD3MBuE/s1600-h/DSC00626.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh2wYsPDduI/AAAAAAAABfU/K363eD3MBuE/s320/DSC00626.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340618671368926946" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></p><p><span class="Apple-style-span" style="font-style: normal; font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3YXaB41KI/AAAAAAAABjM/7ri7-lYk93w/s1600-h/DSC00627.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3YXaB41KI/AAAAAAAABjM/7ri7-lYk93w/s320/DSC00627.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340662629767107746" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></p><p><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia;"><span class="Apple-style-span" style=" ;font-family:arial;">Final Notes- I totally screwed up the strudel. I don't know what I was thinking but I rolled it with the filling the wrong way so it came out with little to no no layers. I think if I had made it correctly I would have liked it better. I guess I cant win them all. But it still tasted good and next time when I get the layers right it will be even better. </span></span></p><p></p><p><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh3YWWTpmvI/AAAAAAAABi0/6CdLpWM2Gu0/s1600-h/DSC00630.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh3YWWTpmvI/AAAAAAAABi0/6CdLpWM2Gu0/s320/DSC00630.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340662611587996402" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3YWKuVKlI/AAAAAAAABis/7pY2fA_t8Ds/s1600-h/DSC00631.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="text-decoration: underline;"> </span><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh3YWKuVKlI/AAAAAAAABis/7pY2fA_t8Ds/s320/DSC00631.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340662608478677586" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></p><p><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-style: normal;"><br /></span></span></p><p style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-style: normal;">Craig's Corner </span></span></p><p><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-style: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4FRX_-NdI/AAAAAAAABjc/Ny-cpp5Deo0/s1600-h/DSC00633.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4FRX_-NdI/AAAAAAAABjc/Ny-cpp5Deo0/s320/DSC00633.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340712004166235602" style="cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-family: arial; font-style: italic; "><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Sh4FR9dcM0I/AAAAAAAABjs/-LzyuAwIJsc/s320/DSC00635.JPG" /></span></span></span></p><p><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-style: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4FRkpCzZI/AAAAAAAABjk/XZVv0p3oRkA/s1600-h/DSC00634.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/Sh4FRkpCzZI/AAAAAAAABjk/XZVv0p3oRkA/s320/DSC00634.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5340712007559728530" style="cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-family: arial; font-style: italic; "><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/Sh4FSNKx75I/AAAAAAAABj0/Klu6SsdLWRo/s320/DSC00636.JPG" /></span></span></span></p><p><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-style: normal;">" Strudelicious! 1 and 1/2 thumbs up!"</span></span></p></span></span><span class="Apple-style-span" style="font-family:arial;"></span><p></p></div></em></strong>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com14tag:blogger.com,1999:blog-3158675054577250830.post-69442089309558080752009-04-27T20:21:00.004-04:002009-04-27T20:26:42.239-04:00Daring Bakers April 2009 - Cheesecake Centerpiece<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfTnbdakWHI/AAAAAAAABcY/y3OyeNFEFDU/s1600-h/DSC00381.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfTnbdakWHI/AAAAAAAABcY/y3OyeNFEFDU/s320/DSC00381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329138718024685682" style="cursor: pointer; width: 320px; height: 240px; " /></a></span><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><strong><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-weight: normal;">The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. This month I was ready to get back into the Daring Bakers Challenge since I missed the last once. I decided to make this cheesecake passover friendly so I could bring thing to a group of people and not eat the whole thing myself. The cheesecake was a hit and this is a recipe I will go back to for years to come. Make sure to check out the other Daring Bakers postings! </span></span></strong><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold; ">Abbey's Infamous Cheesecake:</span><br /></div><div><p><strong><span class="Apple-style-span" style="font-weight: normal; ">crust:</span></strong></p><p><strong><span class="Apple-style-span" style="font-weight: normal; ">2 cups / 180 g graham cracker crumbs ( I did not use graham crackers since I made this as a desert for passover. I used chocolate chip coconut macaroons.) </span></strong></p><p><strong><span class="Apple-style-span" style="font-weight: normal; ">1 stick / 4 oz butter, melted<span class="Apple-tab-span" style="white-space:pre"> </span> </span></strong></p><p><strong><span class="Apple-style-span" style="font-weight: normal; ">2 tbsp. / 24 g sugar </span></strong></p><p><strong><span class="Apple-style-span" style="font-weight: normal; "> 1 tsp. vanilla extract</span></strong></p> <p>cheesecake:<br />3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature</p><p>1 cup / 210 g sugar<br /></p><p>3 large eggs<br /></p><p>1 cup / 8 oz heavy cream<br /></p><p>1 tbsp. lemon juice<br /></p><p>1 tbsp. vanilla extract (or the innards of a vanilla bean)<br /></p><p>1 tbsp liqueur, optional, but choose what will work well with your cheesecake ( I did not use this)</p></div><div>DIRECTIONS:<br /></div><div><p>1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.</p> <p>2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside. I used the food processor to make the crust for my cheesecake. The chocolate chip macaroons made a great crust</p><p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXLOGKtzPI/AAAAAAAABfI/pBopAKw9dw8/s1600-h/DSC00350.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXLOGKtzPI/AAAAAAAABfI/pBopAKw9dw8/s320/DSC00350.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329389177097014514" /></a></p><p>Crushed Macraroons</p></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXKyHxQ5yI/AAAAAAAABfA/ulRsB6L4RM4/s1600-h/DSC00351.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXKyHxQ5yI/AAAAAAAABfA/ulRsB6L4RM4/s320/DSC00351.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329388696490796834" /></a><div>Crushed Macaroons with Sugar<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXKx0-hP-I/AAAAAAAABe4/wuabgU9PA9U/s1600-h/DSC00352.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXKx0-hP-I/AAAAAAAABe4/wuabgU9PA9U/s320/DSC00352.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329388691446120418" /></a></div><div>Crushed Macaroons with Vanilla extract<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXKxgAvrzI/AAAAAAAABew/ENO5UEk89UE/s1600-h/DSC00353.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXKxgAvrzI/AAAAAAAABew/ENO5UEk89UE/s320/DSC00353.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329388685818310450" /></a></div><div>Crushed Macaroons with Margarine</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXKxKFnsuI/AAAAAAAABeo/L45n-lYR_6k/s1600-h/DSC00354.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXKxKFnsuI/AAAAAAAABeo/L45n-lYR_6k/s320/DSC00354.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329388679933178594" /></a></div><div>Final Product next time when I put it in my springform pan I wont spread it so high up the sides. I think mine came up a little to high. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXKw3JCLuI/AAAAAAAABeg/qBCIrQ5ZqyI/s1600-h/DSC00357.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXKw3JCLuI/AAAAAAAABeg/qBCIrQ5ZqyI/s320/DSC00357.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329388674847223522" /></a></div><div>3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXHA9wQFYI/AAAAAAAABeY/mB19rL0cY2o/s1600-h/DSC00358.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXHA9wQFYI/AAAAAAAABeY/mB19rL0cY2o/s320/DSC00358.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329384553453720962" /></a></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXHAjTp4EI/AAAAAAAABeQ/Kt0bnQhMhGg/s1600-h/DSC00359.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXHAjTp4EI/AAAAAAAABeQ/Kt0bnQhMhGg/s320/DSC00359.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329384546354454594" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXHAatqFXI/AAAAAAAABeI/yGPkJJuNeJQ/s1600-h/DSC00361.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXHAatqFXI/AAAAAAAABeI/yGPkJJuNeJQ/s320/DSC00361.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329384544047601010" /></a></div><div>Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXG_4iSoQI/AAAAAAAABeA/iCfMMV76lvo/s1600-h/DSC00363.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXG_4iSoQI/AAAAAAAABeA/iCfMMV76lvo/s320/DSC00363.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329384534873121026" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXG_sg2lsI/AAAAAAAABd4/2TszYEtSypA/s1600-h/DSC00365.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXG_sg2lsI/AAAAAAAABd4/2TszYEtSypA/s320/DSC00365.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329384531645863618" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SfXEz-R7ncI/AAAAAAAABdw/6mJMS8Wia_I/s1600-h/DSC00366.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SfXEz-R7ncI/AAAAAAAABdw/6mJMS8Wia_I/s320/DSC00366.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329382131233430978" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXEznpCEaI/AAAAAAAABdo/sCO4ewtrXiQ/s1600-h/DSC00367.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXEznpCEaI/AAAAAAAABdo/sCO4ewtrXiQ/s320/DSC00367.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329382125156307362" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXEzXu-DjI/AAAAAAAABdg/CPBaL-vU3Fc/s1600-h/DSC00369.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXEzXu-DjI/AAAAAAAABdg/CPBaL-vU3Fc/s320/DSC00369.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329382120886242866" /></a><br />Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXEy46McKI/AAAAAAAABdQ/74TdHOdB7GA/s1600-h/DSC00371.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXEy46McKI/AAAAAAAABdQ/74TdHOdB7GA/s320/DSC00371.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329382112611823778" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXC8AZTJ6I/AAAAAAAABdI/Me1WHotL5Hs/s1600-h/DSC00372.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfXC8AZTJ6I/AAAAAAAABdI/Me1WHotL5Hs/s320/DSC00372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329380070216902562" /></a></div><div>4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SfXC7_wjrnI/AAAAAAAABdA/T6Db9ID2XfE/s1600-h/DSC00374.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SfXC7_wjrnI/AAAAAAAABdA/T6Db9ID2XfE/s320/DSC00374.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329380070046019186" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXC7i5vpFI/AAAAAAAABc4/hy97dXb2kxE/s1600-h/DSC00376.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfXC7i5vpFI/AAAAAAAABc4/hy97dXb2kxE/s320/DSC00376.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329380062299923538" /></a></div><div>5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve<br /></div><div><br /></div><div>I brought the cheescake to my boyfriends family seder. Craig requested a strawberry topping. I used fresh strawberries some sugar and lemon juice and lemon zest. I cooked it until the strawberries got soft and then removed the strawberries. I then reduced the liquid until it got a nice and thick texture and added the strawberries back in. I put this in a container and let it sit in the fridge where it chilled and got even thicker. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXC7SpX3PI/AAAAAAAABcw/vO7OIMoTwKQ/s1600-h/DSC00378.JPG" style="text-decoration: none;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXC7SpX3PI/AAAAAAAABcw/vO7OIMoTwKQ/s320/DSC00378.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329380057936289010" /></a><br /></div><div>I had a hard time removing the springform pan the crust was sticking and caused the cheesecake to crack ,but when I added the strawberry sauce you could no longer tell. I think it may have stuck because it was chilled for two days in the fridge and I should have let it sit out a bit longer before trying to remove the springform pan. No matter what it looked like the cheesecake was a huge hit and I would 100% make this again. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXC7Er0fCI/AAAAAAAABco/G_K1rk_m5z4/s1600-h/DSC00379.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfXC7Er0fCI/AAAAAAAABco/G_K1rk_m5z4/s320/DSC00379.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329380054188456994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfTnbVJBEnI/AAAAAAAABcg/NfJ93Qi9RaI/s1600-h/DSC00380.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SfTnbVJBEnI/AAAAAAAABcg/NfJ93Qi9RaI/s320/DSC00380.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329138715803587186" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfTnbdakWHI/AAAAAAAABcY/y3OyeNFEFDU/s1600-h/DSC00381.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfTnbdakWHI/AAAAAAAABcY/y3OyeNFEFDU/s320/DSC00381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329138718024685682" /></a></div><div>As you can see there wasn't very much left! <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfTna9k2AGI/AAAAAAAABcI/IBskmSBxwUk/s1600-h/DSC00383.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SfTna9k2AGI/AAAAAAAABcI/IBskmSBxwUk/s320/DSC00383.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329138709477851234" /></a></div><div><br /></div><div><div style="text-align: center;">Craig's Corner <br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">"The cheesecake melted in my mouth and made me forget it was passover and the strawberry topping put it over the top."</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfTnaeev35I/AAAAAAAABcA/SXX33Ay0_5U/s1600-h/DSC00384.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SfTnaeev35I/AAAAAAAABcA/SXX33Ay0_5U/s320/DSC00384.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329138701130784658" /></a><br /></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com17tag:blogger.com,1999:blog-3158675054577250830.post-69871032625627911392009-02-28T20:35:00.009-05:002009-02-28T21:31:11.547-05:00Daring Bakers Challenge Chocolate Valentino<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sany_faqHCI/AAAAAAAABaI/hoIwa0URdWE/s1600-h/DSC00277.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sany_faqHCI/AAAAAAAABaI/hoIwa0URdWE/s320/DSC00277.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308040808411831330" /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline; ">February's Daring Baker Challenge Chocolate Valentino & Vanilla Ice Cream</span></div><div><div style="text-align: center;">The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.<br /></div><span style="" minmax_bound="true"><div style="text-align: center;">We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.<br /></div></span></div><div><br /></div><div>So today I realized that I still had not completed this months DB challenge ,but I was not going to miss another one so I made the Chocolate Valentino Cake today and I did not make the ice cream, but I made a vanilla whip cream. In the past some of the daring baker challenge can take a few days so it was great to have one that I was able to whip together at the last minute. I thought the cake was delicious!! Make sure to check out the other Daring Baker Blogs to see how there Valentino's and ice cream came out! http://daringbakersblogroll.blogspot.com/</div><div><br /></div><strong minmax_bound="true">Chocolate Valentino Preparation Time: 20 minutes</strong> 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter 5 large eggs separated<div><br /></div><div>Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanwDy0r43I/AAAAAAAABZ4/7moWSdh2ybQ/s1600-h/DSC00238.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanwDy0r43I/AAAAAAAABZ4/7moWSdh2ybQ/s320/DSC00238.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308037583805866866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanvEmNvYeI/AAAAAAAABZw/2Z5a_GLBekc/s1600-h/DSC00239.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanvEmNvYeI/AAAAAAAABZw/2Z5a_GLBekc/s320/DSC00239.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308036498089533922" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanvEQRNatI/AAAAAAAABZo/3bDlRnlxnRI/s1600-h/DSC00241.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanvEQRNatI/AAAAAAAABZo/3bDlRnlxnRI/s320/DSC00241.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308036492198505170" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanvELeGM2I/AAAAAAAABZg/zz-mpWqO1iU/s1600-h/DSC00242.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanvELeGM2I/AAAAAAAABZg/zz-mpWqO1iU/s320/DSC00242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308036490910380898" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SanvDyVwUXI/AAAAAAAABZY/mTBOGGzXn2E/s1600-h/DSC00245.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SanvDyVwUXI/AAAAAAAABZY/mTBOGGzXn2E/s320/DSC00245.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308036484164505970" /></a></div><div>Separate the egg yolks from the egg whites and put into two medium/large bowls.<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanvDcpEQPI/AAAAAAAABZQ/zWZmBSPSAPw/s1600-h/DSC00246.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanvDcpEQPI/AAAAAAAABZQ/zWZmBSPSAPw/s320/DSC00246.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308036478339924210" /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Santhfon9FI/AAAAAAAABZI/NnWBEJ13_a4/s1600-h/DSC00250.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Santhfon9FI/AAAAAAAABZI/NnWBEJ13_a4/s320/DSC00250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308034795516195922" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Santg5qtH8I/AAAAAAAABZA/R0z110lCa2Q/s1600-h/DSC00251.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Santg5qtH8I/AAAAAAAABZA/R0z110lCa2Q/s320/DSC00251.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308034785324376002" /></a></div><div>Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/Santgmp2z6I/AAAAAAAABY4/z14Z4dcyNLY/s1600-h/DSC00253.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/Santgmp2z6I/AAAAAAAABY4/z14Z4dcyNLY/s320/DSC00253.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308034780220542882" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SantgRJRDNI/AAAAAAAABYw/_yirRcz8M7U/s1600-h/DSC00254.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SantgRJRDNI/AAAAAAAABYw/_yirRcz8M7U/s320/DSC00254.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308034774446705874" /></a></div><div>With the same beater beat the egg yolks together. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SantgEEEgPI/AAAAAAAABYo/ozhmhI30Pto/s1600-h/DSC00256.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SantgEEEgPI/AAAAAAAABYo/ozhmhI30Pto/s320/DSC00256.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308034770935251186" /></a></div><div>Add the egg yolks to the cooled chocolate. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SansEVTigNI/AAAAAAAABYg/M4dK_t4K5Qo/s1600-h/DSC00257.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SansEVTigNI/AAAAAAAABYg/M4dK_t4K5Qo/s320/DSC00257.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308033195015569618" /></a></div><div>Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SansD4ylQuI/AAAAAAAABYY/5YDqC9NLZ-g/s1600-h/DSC00260.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SansD4ylQuI/AAAAAAAABYY/5YDqC9NLZ-g/s320/DSC00260.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308033187361145570" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SansDZ8Q7II/AAAAAAAABYQ/dSNAfwdZmGY/s1600-h/DSC00261.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SansDZ8Q7II/AAAAAAAABYQ/dSNAfwdZmGY/s320/DSC00261.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308033179080256642" /></a></div><div>I made my Valentino into cupcakes and a mini cake!</div><div>Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes until an instant read thermometer reads 140F/60C. ( I should have baked the cupcakes a little less they were still moist on the inside but a little tough on the outside.) <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SansDCqmpKI/AAAAAAAABYI/-9op8cV2a3M/s1600-h/DSC00265.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SansDCqmpKI/AAAAAAAABYI/-9op8cV2a3M/s320/DSC00265.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308033172832167074" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SansCdTV-CI/AAAAAAAABYA/ikvV4ate3xc/s1600-h/DSC00266.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SansCdTV-CI/AAAAAAAABYA/ikvV4ate3xc/s320/DSC00266.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308033162802493474" /></a></div><div>Cool cake on a rack for 10 minutes then unmold.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanpwYohAXI/AAAAAAAABX4/4ZSCxHewFi0/s1600-h/DSC00271.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SanpwYohAXI/AAAAAAAABX4/4ZSCxHewFi0/s320/DSC00271.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308030653288218994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanpwaK0NuI/AAAAAAAABXw/imX60kLdBW8/s1600-h/DSC00272.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanpwaK0NuI/AAAAAAAABXw/imX60kLdBW8/s320/DSC00272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308030653700519650" /></a></div><div>Here is my final product. I forgot to photograph my whip cream but it was a basic recipe of heavy cream, vanilla extra, and powered sugar. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SanpwGsclFI/AAAAAAAABXo/7BzYEm2GmZc/s1600-h/DSC00277.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SanpwGsclFI/AAAAAAAABXo/7BzYEm2GmZc/s320/DSC00277.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308030648472867922" /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sanpv2F0PcI/AAAAAAAABXg/9FaZPS0_Tyg/s1600-h/DSC00279.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/Sanpv2F0PcI/AAAAAAAABXg/9FaZPS0_Tyg/s320/DSC00279.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308030644015873474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanpvR1sLhI/AAAAAAAABXY/qkwizmxDkZE/s1600-h/DSC00280.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SanpvR1sLhI/AAAAAAAABXY/qkwizmxDkZE/s320/DSC00280.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308030634284559890" /></a><br /><div><br /></div><div style="text-align: center;">CRAIG'S CORNER </div><div><div style="text-align: center;">"Despite my severe allergy to chocolate I couldn't resist this chocolate treat... But at least there was no flour!!! Two thumbs up!"</div></div><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SannwDZ_ALI/AAAAAAAABWw/djm54SISXaw/s320/DSC00281.JPG" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SannwcYzWdI/AAAAAAAABW4/HId306Vgkm8/s1600-h/DSC00284.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SannwcYzWdI/AAAAAAAABW4/HId306Vgkm8/s320/DSC00284.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5308028455272798674" /></a><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SannwjbPb7I/AAAAAAAABXA/3QOesWdVu2c/s320/DSC00289.JPG" /><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SannwwW0xlI/AAAAAAAABXI/qR2C6anTiio/s320/DSC00287.JPG" /></div><div>Even the bear loved this cake! <br /><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SannxDiX1yI/AAAAAAAABXQ/yfEEsuAuSEw/s320/DSC00290.JPG" /><br /></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com21tag:blogger.com,1999:blog-3158675054577250830.post-81251128978529422632009-01-29T11:34:00.011-05:002009-01-29T12:24:37.230-05:00Daring Bakers January Challenge<div style="COLOR: rgb(204,255,255)" align="center"><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:180%;" >The Daring Bakers January Challenge - <span class="blsp-spelling-error" id="SPELLING_ERROR_0" style="COLOR: rgb(204,255,255)">TUILES</span></span><br /></div></span><span style="COLOR: rgb(0,0,0);font-size:100%;" ><strong minmax_bound="true"></strong></span><div style="COLOR: rgb(204,255,255)"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEn7PmCF6I/AAAAAAAABWo/5orsvEdT9yY/s1600-h/DSC00197.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296558535516231586" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEn7PmCF6I/AAAAAAAABWo/5orsvEdT9yY/s320/DSC00197.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEn64QiQkI/AAAAAAAABWg/bUwNgFP93fQ/s1600-h/DSC00196.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296558529252049474" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEn64QiQkI/AAAAAAAABWg/bUwNgFP93fQ/s320/DSC00196.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></div></span></span><div style="COLOR: rgb(204,255,255); TEXT-ALIGN: left"><span style="COLOR: rgb(0,0,0);font-size:100%;" ><strong minmax_bound="true"></strong></span><span style="font-family:arial;"><span style="font-size:100%;">This month's challenge is brought to us by Karen of Bake My Day and </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1" style="font-size:100%;">Zorra</span><span style="font-size:100%;"> of 1x </span><span class="blsp-spelling-error" id="SPELLING_ERROR_2" style="font-size:100%;">umruehren</span><span style="font-size:100%;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_3" style="font-size:100%;">bitte</span><span style="font-size:100%;"> aka </span><span class="blsp-spelling-error" id="SPELLING_ERROR_4" style="font-size:100%;">Kochtopf</span><span style="font-size:100%;">. They have chosen </span><span class="blsp-spelling-error" id="SPELLING_ERROR_5" style="font-size:100%;">Tuiles</span><span style="font-size:100%;"> from The Chocolate Book by </span><span class="blsp-spelling-error" id="SPELLING_ERROR_6" style="font-size:100%;">Angélique</span><span style="font-size:100%;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_7" style="font-size:100%;">Schmeink</span><span style="font-size:100%;"> and </span><span class="blsp-spelling-error" id="SPELLING_ERROR_8" style="font-size:100%;">Nougatine</span><span style="font-size:100%;"> and Chocolate </span><span class="blsp-spelling-error" id="SPELLING_ERROR_9" style="font-size:100%;">Tuiles</span></span><span style="font-family:arial;font-size:100%;"> from Michel Roux.<br /></span></div><span style="COLOR: rgb(204,255,255);font-size:100%;" ><strong minmax_bound="true"><span style="FONT-WEIGHT: normal"><br /><span style="font-family:arial;">Last month I was not able to take part in the Daring Bakers Challenge so I was ready to get back into the Daring Bakers. This was a great challenge to come back on. The batter was really easy to prepare ,and I wish I had started this challenge earlier so I could have tried the savory recipes. Make sure to check out the Daring Bakers <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Blogroll</span> http://daringbakersblogroll.blogspot.com/ to see all of the amazing creations.<br /></span></span><br /></strong></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" ><strong minmax_bound="true">Recipe</strong></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >:</span> </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><span style="font-family:arial;">Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch. I cut out a template and made a small circle. My baking time was approximately 6 minutes. </span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><span style="font-family:arial;">Recipe </span></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >¼ cup butter (not melted but soft)</span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >½ <span class="blsp-spelling-error" id="SPELLING_ERROR_11">cup sifted</span> confectioner’s sugar</span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >1 sachet vanilla sugar (I used dash of vanilla extract)</span> </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><span style="font-family:arial;">2 large egg whites (slightly whisked with a fork)</span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >1/2 cup sifted all purpose flour</span> </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><span style="font-family:arial;">1 table spoon cocoa powder/or food coloring of choice (if you wanted to add a color)</span></span><span style="font-family:arial;"> </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><span style="font-family:arial;">Butter/spray to grease baking sheet</span></span><span style="font-family:arial;"> </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><br /></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" >Preheat Oven to 350F</span> </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><span style="font-family:arial;">Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste.<br /></span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEcDfR2gWI/AAAAAAAABSg/M6goHW1m4h8/s1600-h/DSC00162.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296545483025973602" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEcDfR2gWI/AAAAAAAABSg/M6goHW1m4h8/s320/DSC00162.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEcD36GVQI/AAAAAAAABSo/nlJA2xUjYwE/s1600-h/DSC00163.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296545489637233922" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEcD36GVQI/AAAAAAAABSo/nlJA2xUjYwE/s320/DSC00163.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEcDy_SIsI/AAAAAAAABSw/4Sf5i4XGuC0/s1600-h/DSC00164.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296545488316801730" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEcDy_SIsI/AAAAAAAABSw/4Sf5i4XGuC0/s320/DSC00164.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEcEVbc8hI/AAAAAAAABTA/lELIPUSwlZM/s1600-h/DSC00166.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296545497561756178" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEcEVbc8hI/AAAAAAAABTA/lELIPUSwlZM/s320/DSC00166.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEdyD1LKoI/AAAAAAAABTY/4l4I_fSFN9c/s1600-h/DSC00168.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296547382623414914" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEdyD1LKoI/AAAAAAAABTY/4l4I_fSFN9c/s320/DSC00168.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >Keep stirring while you gradually add the egg whites.<br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEdyamLwoI/AAAAAAAABTg/_1UCNonwS4w/s1600-h/DSC00171.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296547388734554754" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEdyamLwoI/AAAAAAAABTg/_1UCNonwS4w/s320/DSC00171.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEdymGv5CI/AAAAAAAABTo/gOIJNT93fZ8/s1600-h/DSC00172.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296547391823930402" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEdymGv5CI/AAAAAAAABTo/gOIJNT93fZ8/s320/DSC00172.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" >Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">over mix</span>.</span><span style="COLOR: rgb(204,255,255);font-size:100%;" > </span></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).<br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEfR6KNZSI/AAAAAAAABTw/HkvPlHSX8LA/s1600-h/DSC00173.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296549029294728482" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEfR6KNZSI/AAAAAAAABTw/HkvPlHSX8LA/s320/DSC00173.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEfSfCMWHI/AAAAAAAABT4/PE8AU0vA8cA/s1600-h/DSC00174.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296549039193217138" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEfSfCMWHI/AAAAAAAABT4/PE8AU0vA8cA/s320/DSC00174.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEfSiCRtxI/AAAAAAAABUA/iayOl-OjXdE/s1600-h/DSC00175.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296549039998875410" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEfSiCRtxI/AAAAAAAABUA/iayOl-OjXdE/s320/DSC00175.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template. I did not grease my baking sheet. I used a silt pad and parchment paper. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes.<br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEfTHFDEKI/AAAAAAAABUI/Ojzs0ArSDX4/s1600-h/DSC00176.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296549049942610082" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEfTHFDEKI/AAAAAAAABUI/Ojzs0ArSDX4/s320/DSC00176.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEfTEMKtPI/AAAAAAAABUQ/5gIvGeNOLQE/s1600-h/DSC00177.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296549049167164658" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEfTEMKtPI/AAAAAAAABUQ/5gIvGeNOLQE/s320/DSC00177.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEhatJJHGI/AAAAAAAABUY/zaY3zMJfCVg/s1600-h/DSC00178.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296551379442670690" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEhatJJHGI/AAAAAAAABUY/zaY3zMJfCVg/s320/DSC00178.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEmU7qUOpI/AAAAAAAABVw/rDckA7k3yQ0/s1600-h/DSC00190.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296556777818831506" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEmU7qUOpI/AAAAAAAABVw/rDckA7k3yQ0/s320/DSC00190.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEmU50iDqI/AAAAAAAABV4/P5Kf9Bf-gqI/s1600-h/DSC00191.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296556777324809890" style="WIDTH: 240px; CURSOR: pointer; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEmU50iDqI/AAAAAAAABV4/P5Kf9Bf-gqI/s320/DSC00191.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" >Note: If you wanted to add a color Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations .</span> </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><br /><span style="font-family:arial;">Bake <span class="blsp-spelling-error" id="SPELLING_ERROR_13">tuiles</span> in a preheated oven 350F for about 5-10 minutes or until the edges turn golden brown. Mine seemed to take about 6 minutes, but I think I could have left them in <span class="blsp-spelling-error" id="SPELLING_ERROR_14">longer</span>.<br /></span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEha8H1sRI/AAAAAAAABUg/_WLxxQB1jn4/s1600-h/DSC00180.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296551383463735570" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEha8H1sRI/AAAAAAAABUg/_WLxxQB1jn4/s320/DSC00180.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" >Immediately remove the tuiles from the baking sheet and proceed to shape/bend the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">cooki</span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >es in the desired shape. These cookies have to be shaped when still warm. I baked them in small batches</span><span style="COLOR: rgb(204,255,255);font-size:100%;" >.</span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEhbMBKXGI/AAAAAAAABUo/U8uuF_Q2LwQ/s1600-h/DSC00181.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296551387730697314" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEhbMBKXGI/AAAAAAAABUo/U8uuF_Q2LwQ/s320/DSC00181.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEhdCWBgcI/AAAAAAAABUw/5KeN77RCAqc/s1600-h/DSC00182.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296551419493581250" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEhdCWBgcI/AAAAAAAABUw/5KeN77RCAqc/s320/DSC00182.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEjtQC_6jI/AAAAAAAABVA/XRoJ0sqP9Xk/s1600-h/DSC00184.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296553897073044018" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEjtQC_6jI/AAAAAAAABVA/XRoJ0sqP9Xk/s320/DSC00184.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEmVJlnEoI/AAAAAAAABWA/ExnkdtkoX7Y/s1600-h/DSC00192.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296556781557191298" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEmVJlnEoI/AAAAAAAABWA/ExnkdtkoX7Y/s320/DSC00192.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEmVybByAI/AAAAAAAABWI/Z7aQOpqZKxg/s1600-h/DSC00193.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296556792518658050" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEmVybByAI/AAAAAAAABWI/Z7aQOpqZKxg/s320/DSC00193.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones…. I used the ends of whisks to shape some of my <span class="blsp-spelling-error" id="SPELLING_ERROR_16">tuiles</span>.</span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEjttadOqI/AAAAAAAABVQ/Q5xtxNx4ZHU/s1600-h/DSC00186.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296553904956062370" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEjttadOqI/AAAAAAAABVQ/Q5xtxNx4ZHU/s320/DSC00186.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEjtULGCoI/AAAAAAAABVI/YlgVlAp_ZJw/s1600-h/DSC00185.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296553898180741762" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEjtULGCoI/AAAAAAAABVI/YlgVlAp_ZJw/s320/DSC00185.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >These were my 3 best ones. The other <span class="blsp-spelling-error" id="SPELLING_ERROR_17">cookies </span>I should have let them get a little bit more golden brown around the edges, but I was worried about burning them </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="FONT-WEIGHT: bold"><br /><span style="font-family:arial;">Filling </span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >I decided to fill my <span class="blsp-spelling-error" id="SPELLING_ERROR_18">tuiles</span> with a <span class="blsp-spelling-error" id="SPELLING_ERROR_19">mascarpone</span> filling </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" >1/2 cup of </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_19">mascarpone</span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" > cheese</span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >1 lemon zest and juice</span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">tablespoons</span> of powdered sugar</span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /></span><span style="COLOR: rgb(204,255,255);font-size:100%;" >1/8 tsp of vanilla extract</span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEn6cMjelI/AAAAAAAABWY/15CyAcKTGSw/s1600-h/DSC00195.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296558521719159378" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEn6cMjelI/AAAAAAAABWY/15CyAcKTGSw/s320/DSC00195.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="COLOR: rgb(204,255,255);font-family:arial;font-size:100%;" >I loved this filling it was light and delicious. I filled the <span class="blsp-spelling-error" id="SPELLING_ERROR_22">tuiles</span> with the mascarpone filling ,and then placed them over a berry salad of strawberries, blueberries, and blackberries that I had tossed in a little powdered sugar and lemon juice. </span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYD_wBBGL6I/AAAAAAAABQY/dp6oOQ1F_MA/s1600-h/DSC01237.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296514362159542178" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYD_wBBGL6I/AAAAAAAABQY/dp6oOQ1F_MA/s320/DSC01237.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYD_v020_eI/AAAAAAAABQQ/CFYEbw-ZlNI/s1600-h/DSC01236.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296514358895246818" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYD_v020_eI/AAAAAAAABQQ/CFYEbw-ZlNI/s320/DSC01236.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEAFkxRcbI/AAAAAAAABRI/VTYFNK1skIU/s1600-h/DSC01245.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296514732534100402" style="WIDTH: 240px; CURSOR: pointer; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SYEAFkxRcbI/AAAAAAAABRI/VTYFNK1skIU/s320/DSC01245.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEAF7TRnhI/AAAAAAAABRQ/QFTk91TPKAI/s1600-h/DSC01246.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296514738582298130" style="WIDTH: 240px; CURSOR: pointer; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEAF7TRnhI/AAAAAAAABRQ/QFTk91TPKAI/s320/DSC01246.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><div style="COLOR: rgb(204,255,255)"><span style="FONT-WEIGHT: bold;font-family:arial;font-size:100%;" >CRAIG'S CORNERS</span><span style="font-family:arial;font-size:100%;"><br /></span></div><span style="COLOR: rgb(204,255,255);font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEAd7_xWuI/AAAAAAAABR4/ob5w1IGorD0/s1600-h/DSC01253.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296515151085787874" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SYEAd7_xWuI/AAAAAAAABR4/ob5w1IGorD0/s320/DSC01253.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEAu_tqlCI/AAAAAAAABSI/rjC8ZTWh8QI/s1600-h/DSC01255.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296515444141364258" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEAu_tqlCI/AAAAAAAABSI/rjC8ZTWh8QI/s320/DSC01255.JPG" border="0" /></span></a><span style="font-family:arial;"><br /></span></span><span style="font-family:arial;"><span style="COLOR: rgb(204,255,255);font-size:100%;" >"The </span><span class="blsp-spelling-error" id="SPELLING_ERROR_23" style="COLOR: rgb(204,255,255);font-size:100%;" >mascarpone</span><span style="COLOR: rgb(204,255,255);font-size:100%;" > was creamy, light, and lemony. It was the perfect compliment to a refreshingly simple cookie dessert. Two thumbs up!"</span></span><span style="COLOR: rgb(204,255,255);font-size:100%;" ><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEAvAXS48I/AAAAAAAABSQ/wGS_0agigLE/s1600-h/DSC01252.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296515444315972546" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SYEAvAXS48I/AAAAAAAABSQ/wGS_0agigLE/s320/DSC01252.JPG" border="0" /></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEAdujXtjI/AAAAAAAABRo/9m9wa9WNAlY/s1600-h/DSC01251.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5296515147477005874" style="WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SYEAdujXtjI/AAAAAAAABRo/9m9wa9WNAlY/s320/DSC01251.JPG" border="0" /></span></a></span>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com32tag:blogger.com,1999:blog-3158675054577250830.post-72675127437238656982009-01-02T20:04:00.001-05:002009-01-02T23:48:34.667-05:00Chicken Bouillabaisse<div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div>The other day I was watching the TV food network and The Barefoot Contessa came on she was making a chicken bouillabaisse. I knew that I needed to make this immediately ,so I made it the next day.</div><div><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV7hgjsmreI/AAAAAAAABPQ/tK1RBpJ9BxY/s320/DSC01110.JPG" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SV7hgqQs5mI/AAAAAAAABPY/PDJ-iGUHQPI/s1600-h/DSC01112.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SV7hgqQs5mI/AAAAAAAABPY/PDJ-iGUHQPI/s320/DSC01112.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286910963795945058" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div>Chicken Bouillabaisse<br /></div><div><a title="2008, Barefoot Contessa Back to Basics, All Rights Reserved" href="http://www.foodnetwork.com/ina-garten/index.html">2008, Barefoot Contessa Back to Basics, </a></div><br /><div><a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-bouillabaisse-recipe/index.html">http://www.foodnetwork.com/recipes/ina-garten/chicken-bouillabaisse-recipe/index.html</a></div><br /><div>Ingredients<br />1 (4 to 5-pound) chicken, cut into 10 pieces<br />Kosher salt and freshly ground black pepper<br />1 tablespoon minced fresh rosemary leaves<br />Good olive oil<br />1 large head garlic, separated into cloves and peeled<br />1 teaspoon saffron threads<br />1 teaspoon whole fennel seeds<br />1 (15 ounce) can tomato puree<br />1 1/2 cups good chicken stock, preferably homemade<br />1 cup dry white wine<br />3 tablespoons Pernod<br />1 pound baby Yukon gold potatoes, halved<br />Rouille, ( I did not make the rouille but you can go to the food network for the recipe)<br /></div><br /><div>Crusty French bread, for serving<br /></div><br /><div>When I watched the show it showed Ina breaking down a whole chicken. I had never done this before , but I decided to attempt it. I was surprised that this was not that difficult ,and I think the more I do this the easier it will get.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><div><br /></div></span><div>DIRECTIONS</div><div>Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside. </div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYV0RPRRRI/AAAAAAAAA_A/76l6WdkGK3k/s1600-h/DSC01070.JPG"><img id="BLOGGER_PHOTO_ID_5270924401608574226" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYV0RPRRRI/AAAAAAAAA_A/76l6WdkGK3k/s320/DSC01070.JPG" border="0" /></a> <a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SSYV0mhd9tI/AAAAAAAAA_I/kbB2DwgqaNI/s1600-h/DSC01071.JPG"><img id="BLOGGER_PHOTO_ID_5270924407322048210" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SSYV0mhd9tI/AAAAAAAAA_I/kbB2DwgqaNI/s320/DSC01071.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SSYV0-JmjpI/AAAAAAAAA_Q/J0XOCwJ7EGU/s1600-h/DSC01074.JPG"><img id="BLOGGER_PHOTO_ID_5270924413664398994" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SSYV0-JmjpI/AAAAAAAAA_Q/J0XOCwJ7EGU/s320/DSC01074.JPG" border="0" /></a> <a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYWl1vT6wI/AAAAAAAAA_Y/53sGnxFP1wY/s1600-h/DSC01075.JPG"><img id="BLOGGER_PHOTO_ID_5270925253220231938" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYWl1vT6wI/AAAAAAAAA_Y/53sGnxFP1wY/s320/DSC01075.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYWmPoArSI/AAAAAAAAA_g/am3PH90fVCs/s1600-h/DSC01076.JPG"><img id="BLOGGER_PHOTO_ID_5270925260168932642" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYWmPoArSI/AAAAAAAAA_g/am3PH90fVCs/s320/DSC01076.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYWmDhe-EI/AAAAAAAAA_o/7KJ1ILuYOc0/s1600-h/DSC01077.JPG"><img id="BLOGGER_PHOTO_ID_5270925256920332354" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYWmDhe-EI/AAAAAAAAA_o/7KJ1ILuYOc0/s320/DSC01077.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYWmcLDlII/AAAAAAAAA_w/E9SBbHlBagk/s1600-h/DSC01078.JPG"><img id="BLOGGER_PHOTO_ID_5270925263537149058" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYWmcLDlII/AAAAAAAAA_w/E9SBbHlBagk/s320/DSC01078.JPG" border="0" /></a> <a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYXhO4EA3I/AAAAAAAABAI/Dk9ecnFU7e4/s1600-h/DSC01081.JPG"><img id="BLOGGER_PHOTO_ID_5270926273580106610" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYXhO4EA3I/AAAAAAAABAI/Dk9ecnFU7e4/s320/DSC01081.JPG" border="0" /></a><br /><div>Lower the heat to medium-low ,and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6M1AKhxzI/AAAAAAAABMI/fhw1Nae3jCE/s1600-h/DSC01088.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6M1AKhxzI/AAAAAAAABMI/fhw1Nae3jCE/s320/DSC01088.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286817854784653106" style="cursor: pointer; width: 240px; height: 320px; " /></a><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYXg38JM6I/AAAAAAAABAA/2P3PtnhK7WU/s320/DSC01080.JPG" /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYXhKfECCI/AAAAAAAABAQ/BV0c-f9Jntk/s1600-h/DSC01082.JPG"><img id="BLOGGER_PHOTO_ID_5270926272401508386" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SSYXhKfECCI/AAAAAAAABAQ/BV0c-f9Jntk/s320/DSC01082.JPG" border="0" /></a><br /></div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYXhQM9sYI/AAAAAAAABAY/aCfRQviX-yU/s1600-h/DSC01083.JPG"><img id="BLOGGER_PHOTO_ID_5270926273936208258" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SSYXhQM9sYI/AAAAAAAABAY/aCfRQviX-yU/s320/DSC01083.JPG" border="0" /></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SSYXhj4FWRI/AAAAAAAABAg/ATrYHNGqyw8/s1600-h/DSC01085.JPG"><img id="BLOGGER_PHOTO_ID_5270926279217338642" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SSYXhj4FWRI/AAAAAAAABAg/ATrYHNGqyw8/s320/DSC01085.JPG" border="0" /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6M0jpvPzI/AAAAAAAABMA/bVV2EabVYks/s1600-h/DSC01086.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6M0jpvPzI/AAAAAAAABMA/bVV2EabVYks/s320/DSC01086.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286817847130930994" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6M11lEraI/AAAAAAAABMQ/IQPiXFLLFdQ/s1600-h/DSC01089.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6M11lEraI/AAAAAAAABMQ/IQPiXFLLFdQ/s320/DSC01089.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286817869123071394" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div>Meanwhile, preheat the oven to 300 degrees F.<br /></div><div><div>Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6N-tTlcrI/AAAAAAAABM4/uz3rpFyQxkY/s1600-h/DSC01097.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6N-tTlcrI/AAAAAAAABM4/uz3rpFyQxkY/s320/DSC01097.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286819121032688306" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6N-XWITHI/AAAAAAAABMw/4FdPI8aZxxw/s1600-h/DSC01096.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6N-XWITHI/AAAAAAAABMw/4FdPI8aZxxw/s320/DSC01096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286819115137780850" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6N-3keymI/AAAAAAAABNA/9JOmjTwP4kk/s1600-h/DSC01100.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6N-3keymI/AAAAAAAABNA/9JOmjTwP4kk/s320/DSC01100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286819123787909730" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6N90vQ_wI/AAAAAAAABMg/ouhjBfUdQec/s320/DSC01093.JPG" /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6OefsQPVI/AAAAAAAABNI/vTBa7IlZGlI/s1600-h/DSC01101.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6OefsQPVI/AAAAAAAABNI/vTBa7IlZGlI/s320/DSC01101.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286819667133873490" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6M3Ab4XXI/AAAAAAAABMY/_8o6Q7g-G1Q/s320/DSC01092.JPG" /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6Oe-HpB_I/AAAAAAAABNY/D1L0fpbfg4c/s1600-h/DSC01105.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6Oe-HpB_I/AAAAAAAABNY/D1L0fpbfg4c/s320/DSC01105.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286819675301808114" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div>Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done.<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6OfPq4uEI/AAAAAAAABNg/eKR9pdaBS9E/s1600-h/DSC01106.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6OfPq4uEI/AAAAAAAABNg/eKR9pdaBS9E/s320/DSC01106.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286819680013039682" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div> Check the seasonings and serve hot in shallow bowls with big dollops of Rouille I did not make the rouille. (and slices of crusty bread. I checked on my bouillabaisse after the 55 minutes the potatoes were not done at all. I kept putting it back in for 55 minutes in the end I think this actually cooked for 3 hours in the oven. But it turned out delicious.<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6OfWhsnsI/AAAAAAAABNo/PW5dbCCU4bY/s1600-h/DSC01110.JPG"><img src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SV6OfWhsnsI/AAAAAAAABNo/PW5dbCCU4bY/s320/DSC01110.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286819681853546178" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div> I sauteed some mushrooms which I put on the side and they were delicious mixed in. <br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6POO6AW9I/AAAAAAAABNw/IDmhqPglaC0/s1600-h/DSC01111.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6POO6AW9I/AAAAAAAABNw/IDmhqPglaC0/s320/DSC01111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286820487261871058" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6PQKvvWVI/AAAAAAAABOQ/KxX7kzA_xmc/s320/DSC01117.JPG" /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6PP5b0COI/AAAAAAAABOI/XZchEpgDv-k/s1600-h/DSC01116.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6PP5b0COI/AAAAAAAABOI/XZchEpgDv-k/s320/DSC01116.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286820515857828066" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6POf2-lhI/AAAAAAAABN4/7N-mn-F4jNA/s1600-h/DSC01114.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6POf2-lhI/AAAAAAAABN4/7N-mn-F4jNA/s320/DSC01114.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286820491812574738" style="cursor: pointer; width: 320px; height: 240px; " /></a></div><div>I served this meal with a chopped vegetable salad and some toasted bread. I chopped many different types of veggies, tomatoes,carrots, cucumbers, red bell peppers, and some fresh mozzarella. I then placed it over a bed of lettuce </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6PPPNnjqI/AAAAAAAABOA/lF00O3zvTj0/s1600-h/DSC01115.JPG"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SV6PPPNnjqI/AAAAAAAABOA/lF00O3zvTj0/s320/DSC01115.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286820504524000930" style="cursor: pointer; width: 320px; height: 240px; " /></a><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SV6P_QP9-BI/AAAAAAAABOY/nmZPfIjNSr8/s320/DSC01118.JPG" /><br /></div><div>CRAIG'S CORNER!</div><div>"Chicken so tender, it falls right off the fork and into your lap. Two thumbs up and one pair of stained khakis - that's how excited I was!"<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SV6QAOPeGXI/AAAAAAAABOo/YMrlS1PMp7E/s1600-h/DSC01123.JPG"><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SV6QAOPeGXI/AAAAAAAABOo/YMrlS1PMp7E/s320/DSC01123.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286821346076924274" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6QQBzsadI/AAAAAAAABPA/Af36SvuI7Pc/s1600-h/DSC01124.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6QQBzsadI/AAAAAAAABPA/Af36SvuI7Pc/s320/DSC01124.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286821617617103314" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6QQNugJNI/AAAAAAAABPI/CGaiabc9fsY/s1600-h/DSC01129.JPG"><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SV6QQNugJNI/AAAAAAAABPI/CGaiabc9fsY/s320/DSC01129.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286821620816553170" style="cursor: pointer; width: 240px; height: 320px; " /></a><br /></div><div><br /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com12tag:blogger.com,1999:blog-3158675054577250830.post-63251203695764469442008-12-28T18:59:00.004-05:002008-12-28T19:19:45.781-05:00Daring Bakers The French Yule LogSo I am sad to post this ,but for the first time since joining the Daring Bakers I was not able to take part in this months challenge due to work, holidays and travel. The challenge was a French Yule Log! I hope that eventually I will be able to make this.<br />So please take a look at the Daring Bakers <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Blogroll</span> <a href="http://daringbakersblogroll.blogspot.com/">http://daringbakersblogroll.blogspot.com/</a> to see all the fantastic French Yule Logs<br /><div><div><br /><div></div><div>Since I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">don't</span> have any French Yule Logs to post instead I will share some pictures of my dog Tyler that I took while I was in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Florida</span>.</div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SVgWo8TQtzI/AAAAAAAABLA/uU5Zprf8ozM/s1600-h/IMG_1529.JPG"><img id="BLOGGER_PHOTO_ID_5284999055356770098" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SVgWo8TQtzI/AAAAAAAABLA/uU5Zprf8ozM/s320/IMG_1529.JPG" border="0" /></a><br /><div></div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SVgWophUrfI/AAAAAAAABK4/W4VbQnvG9nM/s1600-h/IMG_1518.JPG"><img id="BLOGGER_PHOTO_ID_5284999050315476466" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SVgWophUrfI/AAAAAAAABK4/W4VbQnvG9nM/s320/IMG_1518.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SVgWpRb2tRI/AAAAAAAABLI/mGe3Wa0M_yE/s1600-h/IMG_1527.JPG"><img id="BLOGGER_PHOTO_ID_5284999061029958930" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SVgWpRb2tRI/AAAAAAAABLI/mGe3Wa0M_yE/s320/IMG_1527.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SVgWnnzcmhI/AAAAAAAABKw/6BLXPmupS4Q/s1600-h/IMG_1512.JPG"><img id="BLOGGER_PHOTO_ID_5284999032674753042" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 219px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SVgWnnzcmhI/AAAAAAAABKw/6BLXPmupS4Q/s320/IMG_1512.JPG" border="0" /></a><br /><div>Happy Holidays & Happy New Year! </div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com8tag:blogger.com,1999:blog-3158675054577250830.post-8961852640205827692008-11-29T10:28:00.029-05:002008-11-29T22:15:00.381-05:00Daring Bakers Challenge Caramel Cake<div style="text-align: center;">CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING</div><div style="text-align: center;"><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STHQoPm4E8I/AAAAAAAABKM/SEKPmW1H3ik/s320/DSC00246.JPG" /><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STHQm5qofsI/AAAAAAAABJ8/5XDpFk87bdc/s320/DSC01214.JPG" /><br /></div><div>For the month of November the Daring Bakers were challenged to a Caramel Cake with Caramelized Butter frosting. I made this recipe twice once into cupcakes because I was worried I wouldn't like this cake. But boy was I wrong. The cupcakes were delicious and a huge hit at work. My co-workers loved it including people who are not a fan of caramel. Since it went over so well I decided to bring it to my boyfriends families house for thanksgiving and once again a total hit. </div><div><br /></div><div>This recipe was written by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Shuna</span> Fish Lydon (<a href="http://eggbeater.typepad.com/" minmax_bound="true">http://eggbeater.typepad.com/</a>), as published on Bay Area Bites (<a href="http://blogs.kqed.org/bayareabites/" minmax_bound="true">http://blogs.kqed.org/bayareabites/</a>).</div><div><br /></div><div><div>In the Daring Bakers we have challenge hosts and this months challenge was brought to you by the following.</div><div>Host:<br />Delores who blogs at Culinary Curiosity (<a href="http://culinarycuriosity.blogspot.com/">http://culinarycuriosity.blogspot.com/</a>)<br /><br />Co-Host:<br />Alex (Brownie of the Blondie and Brownie duo) at <a href="http://blondieandbrownie.blogspot.com/">(http://blondieandbrownie.blogspot.com/</a><br />Jenny of Foray into Food (<a href="http://forayintofood.blogspot.com/">http://forayintofood.blogspot.com/</a>).<br />Natalie of Gluten-a-Go-Go (<a href="http://glutenagogo.blogspot.com/">http://glutenagogo.blogspot.com/</a>) for gluten-free assistance.</div><div><br /></div><div>I made this cake twice once into cupcakes because I was worried I wouldn't like this cake. But boy was I wrong. This cake was delicious and a huge hit. The cupcakes I brought to work ,and everyone loved it including people who are not a fan of caramel. Since it went over so well I decided to bring it to my boyfriends families house for thanksgiving. </div><div><br /></div></div><div>CARAMEL SYRUP</div><div> 2 cups sugar</div><div> 1/2 cup water </div><div>1 cup water (for "stopping" the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">caramelization</span> process)</div><div> In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.} Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFnA7X1IFI/AAAAAAAABJc/wcEz8iAFXS4/s1600-h/DSC01137.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFnA7X1IFI/AAAAAAAABJc/wcEz8iAFXS4/s320/DSC01137.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109904262864978" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFm8Dup1BI/AAAAAAAABJU/z5WWAd8Lq_4/s1600-h/DSC01138.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFm8Dup1BI/AAAAAAAABJU/z5WWAd8Lq_4/s320/DSC01138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109820606731282" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFm78ld4CI/AAAAAAAABJM/Un19nbHOj-Q/s1600-h/DSC01139.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFm78ld4CI/AAAAAAAABJM/Un19nbHOj-Q/s320/DSC01139.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109818689151010" /></a><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFm75S1CzI/AAAAAAAABJE/6WRqkq-1MQM/s1600-h/DSC01140.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFm75S1CzI/AAAAAAAABJE/6WRqkq-1MQM/s320/DSC01140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109817805671218" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFm7npRFXI/AAAAAAAABI8/QcILdP7e2I4/s1600-h/DSC01141.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFm7npRFXI/AAAAAAAABI8/QcILdP7e2I4/s320/DSC01141.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109813067945330" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFm7Zn1VNI/AAAAAAAABI0/9L3XClUBh1c/s1600-h/DSC01142.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFm7Zn1VNI/AAAAAAAABI0/9L3XClUBh1c/s320/DSC01142.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109809303835858" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFmokgPIvI/AAAAAAAABIs/DDIuIox2bOQ/s1600-h/DSC01146.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFmokgPIvI/AAAAAAAABIs/DDIuIox2bOQ/s320/DSC01146.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109485807248114" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmoRpWnJI/AAAAAAAABIk/FOBA2zSAEes/s1600-h/DSC01147.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmoRpWnJI/AAAAAAAABIk/FOBA2zSAEes/s320/DSC01147.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109480745213074" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmoZo60XI/AAAAAAAABIc/bZIEp0D_jLE/s1600-h/DSC01149.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmoZo60XI/AAAAAAAABIc/bZIEp0D_jLE/s320/DSC01149.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109482890875250" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmoeyuLDI/AAAAAAAABIU/vo11vv3SOps/s1600-h/DSC01150.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmoeyuLDI/AAAAAAAABIU/vo11vv3SOps/s320/DSC01150.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109484274166834" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFmoJmddOI/AAAAAAAABIM/t0ckaS84Rvo/s1600-h/DSC01151.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFmoJmddOI/AAAAAAAABIM/t0ckaS84Rvo/s320/DSC01151.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109478585595106" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmWLzDR5I/AAAAAAAABIE/aepCHoauRUo/s1600-h/DSC01152.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmWLzDR5I/AAAAAAAABIE/aepCHoauRUo/s320/DSC01152.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109169937631122" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmV_ScS6I/AAAAAAAABH8/m6JsXrOpZ9Q/s1600-h/DSC01155.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmV_ScS6I/AAAAAAAABH8/m6JsXrOpZ9Q/s320/DSC01155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109166579633058" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmVg9wwRI/AAAAAAAABH0/JnaUBHjh7yU/s1600-h/DSC01156.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmVg9wwRI/AAAAAAAABH0/JnaUBHjh7yU/s320/DSC01156.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109158439829778" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmVVf5NyI/AAAAAAAABHs/nvRewFRxi0M/s1600-h/DSC01158.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmVVf5NyI/AAAAAAAABHs/nvRewFRxi0M/s320/DSC01158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109155361765154" /></a><div>CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING <br /></div><div><div>10 Tablespoons unsalted butter at room temperature</div><div> 1 1/4 Cups granulated sugar</div><div> 1/2 teaspoon kosher salt </div><div>1/3 Cup Caramel Syrup (see recipe below) </div><div>2 each eggs, at room temperature</div><div> splash vanilla extract</div><div> 2 Cups all-purpose flour</div><div> 1/2 teaspoon baking powder </div><div>1 cup milk, at room temperature<br /></div><div><br /></div><div>Preheat oven to 350F<br /></div><div><br /></div><div>Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. </div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmVLHORBI/AAAAAAAABHk/PRtfkcnR1a4/s1600-h/DSC01159.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmVLHORBI/AAAAAAAABHk/PRtfkcnR1a4/s320/DSC01159.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274109152573932562" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmDNUG4mI/AAAAAAAABHc/fhDf22R4fls/s1600-h/DSC01160.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFmDNUG4mI/AAAAAAAABHc/fhDf22R4fls/s320/DSC01160.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108843927200354" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmCz-o9dI/AAAAAAAABHU/SOi8XK8G6ik/s1600-h/DSC01162.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFmCz-o9dI/AAAAAAAABHU/SOi8XK8G6ik/s320/DSC01162.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108837126272466" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFmCnhjw2I/AAAAAAAABHM/jPQepcqM34g/s1600-h/DSC01163.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFmCnhjw2I/AAAAAAAABHM/jPQepcqM34g/s320/DSC01163.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108833783071586" /></a></div><div>Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFlncyVFlI/AAAAAAAABG0/L9BcV6qpr9M/s1600-h/DSC01167.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFlncyVFlI/AAAAAAAABG0/L9BcV6qpr9M/s320/DSC01167.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108367044154962" /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFlnKshtoI/AAAAAAAABGs/AkX7fNrANKY/s1600-h/DSC01170.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFlnKshtoI/AAAAAAAABGs/AkX7fNrANKY/s320/DSC01170.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108362187978370" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFlnPQ35bI/AAAAAAAABGk/hviw89aA34k/s1600-h/DSC01171.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFlnPQ35bI/AAAAAAAABGk/hviw89aA34k/s320/DSC01171.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108363414169010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFlmtwzmNI/AAAAAAAABGc/hsRJISmcdAE/s1600-h/DSC01172.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFlmtwzmNI/AAAAAAAABGc/hsRJISmcdAE/s320/DSC01172.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108354421299410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFlmkOUxyI/AAAAAAAABGU/ik1VQZ1ves8/s1600-h/DSC01173.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFlmkOUxyI/AAAAAAAABGU/ik1VQZ1ves8/s320/DSC01173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274108351860754210" /></a></div><div>Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.} Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.<br /></div><div><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFmCrnejMI/AAAAAAAABHE/H2i1txILaZs/s320/DSC01165.JPG" /><br /></div><div><img src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFmCZLrI7I/AAAAAAAABG8/nML2p8G1TxY/s320/DSC01166.JPG" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFkUHkBIFI/AAAAAAAABFs/uyzkAIJcbng/s1600-h/DSC01174.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFkUHkBIFI/AAAAAAAABFs/uyzkAIJcbng/s320/DSC01174.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106935417839698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFkTk59vRI/AAAAAAAABFk/bJPlonNy5yg/s1600-h/DSC01175.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFkTk59vRI/AAAAAAAABFk/bJPlonNy5yg/s320/DSC01175.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106926114651410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFkTRkjlMI/AAAAAAAABFc/0kSz-KA9utc/s1600-h/DSC01176.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFkTRkjlMI/AAAAAAAABFc/0kSz-KA9utc/s320/DSC01176.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106920924583106" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFkTati--I/AAAAAAAABFU/85rQCoCBRr0/s1600-h/DSC01177.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFkTati--I/AAAAAAAABFU/85rQCoCBRr0/s320/DSC01177.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106923378211810" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFkTIQQ5uI/AAAAAAAABFM/X70aFJgQlQA/s1600-h/DSC01178.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFkTIQQ5uI/AAAAAAAABFM/X70aFJgQlQA/s320/DSC01178.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106918423553762" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFj-phABII/AAAAAAAABFA/wjvDYKbg8eU/s1600-h/DSC01181.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFj-phABII/AAAAAAAABFA/wjvDYKbg8eU/s320/DSC01181.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106566574867586" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFj-R-hFWI/AAAAAAAABE0/cd6NcdjyhrY/s1600-h/DSC01179.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFj-R-hFWI/AAAAAAAABE0/cd6NcdjyhrY/s320/DSC01179.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106560256218466" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFj94FbXnI/AAAAAAAABEg/dIecQ_N6bfE/s1600-h/DSC01178.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFj94FbXnI/AAAAAAAABEg/dIecQ_N6bfE/s320/DSC01178.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274106553305882226" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFi1UvE4rI/AAAAAAAABEQ/70wY8tPBdRE/s1600-h/DSC01185.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFi1UvE4rI/AAAAAAAABEQ/70wY8tPBdRE/s320/DSC01185.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274105306866311858" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi1TjBDSI/AAAAAAAABEI/xmNzFggYBVg/s1600-h/DSC01187.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi1TjBDSI/AAAAAAAABEI/xmNzFggYBVg/s320/DSC01187.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274105306547293474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi1e9FnII/AAAAAAAABEA/tIbEuQDiyAM/s1600-h/DSC01188.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi1e9FnII/AAAAAAAABEA/tIbEuQDiyAM/s320/DSC01188.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274105309609434242" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi1PDm1iI/AAAAAAAABD4/sA9rzsaRa_s/s1600-h/DSC01189.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi1PDm1iI/AAAAAAAABD4/sA9rzsaRa_s/s320/DSC01189.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274105305341810210" /></a></div><div>Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. </div><div><br /></div><div>The first time I made this into cupcakes and they cooked them for 15 minutes and then rotated pan. I baked for another 20 minutes. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi0m2wcAI/AAAAAAAABDw/9BbQeY0fxw8/s1600-h/DSC01190.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFi0m2wcAI/AAAAAAAABDw/9BbQeY0fxw8/s320/DSC01190.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274105294550495234" /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFiXnGGxeI/AAAAAAAABDo/GjWNs-lv3kg/s1600-h/DSC01191.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFiXnGGxeI/AAAAAAAABDo/GjWNs-lv3kg/s320/DSC01191.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104796398667234" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFiXadWmwI/AAAAAAAABDg/JM-oRz5vbyI/s1600-h/DSC01197.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFiXadWmwI/AAAAAAAABDg/JM-oRz5vbyI/s320/DSC01197.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104793006512898" /></a></div><div>Cake will keep for three days outside of the refrigerator</div><div><br /></div><div>CARAMELIZED BUTTER FROSTING<br /></div><div>12 tablespoons unsalted butter 1 pound confectioner’s sugar, sifted 4-6 tablespoons heavy cream 2 teaspoons vanilla extract 2-4 tablespoons caramel syrup Kosher or sea salt to taste Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool. Pour cooled brown butter into mixer bowl. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFiXW70qiI/AAAAAAAABDY/3552wX1TZKY/s1600-h/DSC01201.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFiXW70qiI/AAAAAAAABDY/3552wX1TZKY/s320/DSC01201.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104792060570146" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFiXIuJGII/AAAAAAAABDQ/-Jgiq7BAdzo/s1600-h/DSC01202.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFiXIuJGII/AAAAAAAABDQ/-Jgiq7BAdzo/s320/DSC01202.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104788245092482" /></a></div><div>In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste. (The salt really helps with cutting the sweetness of this cake the salt is a must!)</div><div><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFh3wl2ncI/AAAAAAAABDA/5MkvEyl3lpI/s320/DSC01203.JPG" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFh3ZwLIvI/AAAAAAAABC4/D9fZHLL3dmA/s1600-h/DSC01204.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFh3ZwLIvI/AAAAAAAABC4/D9fZHLL3dmA/s320/DSC01204.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104243061203698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFh3PQEtNI/AAAAAAAABCw/VJQa76nzVuU/s1600-h/DSC01206.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFh3PQEtNI/AAAAAAAABCw/VJQa76nzVuU/s320/DSC01206.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104240242210002" /></a><img src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFiXHYtWHI/AAAAAAAABDI/59H6h4aRsGM/s320/DSC01208.JPG" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFh2x1qMsI/AAAAAAAABCo/OXOCBSn-CNo/s1600-h/DSC01207.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFh2x1qMsI/AAAAAAAABCo/OXOCBSn-CNo/s320/DSC01207.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104232346792642" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFh24F3oCI/AAAAAAAABCg/wmdhjBf4jhQ/s1600-h/DSC01209.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFh24F3oCI/AAAAAAAABCg/wmdhjBf4jhQ/s320/DSC01209.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274104234025394210" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFhX1G_L7I/AAAAAAAABCQ/yBxbyu9TtEI/s1600-h/DSC01212.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFhX1G_L7I/AAAAAAAABCQ/yBxbyu9TtEI/s320/DSC01212.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274103700648832946" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFhXo7tEiI/AAAAAAAABCI/tr-6IPoyVF4/s1600-h/DSC01213.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFhXo7tEiI/AAAAAAAABCI/tr-6IPoyVF4/s320/DSC01213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274103697380282914" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFhXjq-EKI/AAAAAAAABCA/CZtw9XNqaiY/s1600-h/DSC01214.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFhXjq-EKI/AAAAAAAABCA/CZtw9XNqaiY/s320/DSC01214.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274103695967916194" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFg_o9dywI/AAAAAAAABBw/W7dIwaMSsfs/s1600-h/DSC01221.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STFg_o9dywI/AAAAAAAABBw/W7dIwaMSsfs/s320/DSC01221.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274103285070809858" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFg_Y04boI/AAAAAAAABBo/mqwpLt83hnk/s1600-h/DSC01215.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFg_Y04boI/AAAAAAAABBo/mqwpLt83hnk/s320/DSC01215.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274103280739839618" /></a></div><div>Note: Caramelized butter frosting will keep in fridge for up to a month.</div><div>To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light</div><div><br /></div><div>Craig had this recipe twice once as a cupcake which initially he was hesistant to. When I told him it was a cupcake the thought light and fluffy which these cupcakes are a bit dense. I then made this recipe into a cake, but this time I sliced the cake in half and layered on the inside a rasberry preserved and unsweetened whip cream with a touch of vanilla. The cake was a hit for thanksgiving</div><div><br /></div><div>CRAIGS CORNER</div><div>'At first taste my buds encountered an unexpected texture and flavor, but these caramel cupcakes grew on me. Two were swallowed in mere minutes.' Despite no photo of Craig tasting the cake here is his review. 'An elegant balance of caramel versus cake. A desert Ruth can feed me any day of the week. TWO THUMBS UP!'</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFg_AjFetI/AAAAAAAABBg/K8F8NeW_Z5E/s1600-h/DSC01232.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/STFg_AjFetI/AAAAAAAABBg/K8F8NeW_Z5E/s320/DSC01232.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274103274222746322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFg-vMueAI/AAAAAAAABBY/DDk2hO9o2go/s1600-h/DSC01233.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFg-vMueAI/AAAAAAAABBY/DDk2hO9o2go/s320/DSC01233.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274103269565560834" /></a><br /><img src="http://3.bp.blogspot.com/_MYnBUOaHHpc/STGuOzlkVtI/AAAAAAAABJ0/KzsRRL1MKb4/s320/DSC01235.JPG" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFge5LTGNI/AAAAAAAABA4/lq9oi2hfc8M/s1600-h/DSC00248.JPG"></a></div><div>CARAMEL CAKE ON THANKSGIVING </div><div> Craig did the cake decorating I think he is better then me at decorating.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFge5LTGNI/AAAAAAAABA4/lq9oi2hfc8M/s1600-h/DSC00248.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFge5LTGNI/AAAAAAAABA4/lq9oi2hfc8M/s320/DSC00248.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274102722488113362" /></a><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFgeaLRjTI/AAAAAAAABAw/YfXJ24Tf_iE/s1600-h/DSC00247.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/STFgeaLRjTI/AAAAAAAABAw/YfXJ24Tf_iE/s320/DSC00247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274102714166512946" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFgeNC0B0I/AAAAAAAABAo/sARkpQ_hT-Q/s1600-h/DSC00246.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/STFgeNC0B0I/AAAAAAAABAo/sARkpQ_hT-Q/s320/DSC00246.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5274102710641362754" /></a><br /></div><div>Thank so so much to the Daring Bakers for another lovely challenge. This is a recipe I will continue to make it is delicious!</div><div><br /></div><div>This month there was an optional challenge which I did not do it was to make GOLDEN VANILLA BEAN CARAMELS make sure to check out the hosts sites listed above for that recipe. </div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com33tag:blogger.com,1999:blog-3158675054577250830.post-24927824558349088342008-11-02T17:20:00.031-05:002008-11-29T22:16:01.794-05:00Meatloaf Dinner<blockquote><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ5LLGU7tnI/AAAAAAAAA-o/T11lP2d7i50/s1600-h/DSC01064.JPG"></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ5LLGU7tnI/AAAAAAAAA-o/T11lP2d7i50/s1600-h/DSC01064.JPG"></a></blockquote><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ5LLGU7tnI/AAAAAAAAA-o/T11lP2d7i50/s1600-h/DSC01064.JPG"></a><p align="center"><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ5LLGU7tnI/AAAAAAAAA-o/T11lP2d7i50/s1600-h/DSC01064.JPG"><img id="BLOGGER_PHOTO_ID_5264227668491744882" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ5LLGU7tnI/AAAAAAAAA-o/T11lP2d7i50/s320/DSC01064.JPG" border="0" /></a></p>The other night on my way home I was going to make a bison meatloaf but the store was out of bison so instead I made a Beef Meatloaf with a few sides Mashed Potatoes, Roasted Broccoli, Sauteed Mushrooms & Garlic Bread. It all turned about delicious! The only thing I forgot to do was write down the exact measurements with the seasonings for the meatloaf. Next time I make this I will <span class="blsp-spelling-error" id="SPELLING_ERROR_0">repost</span> with the correct measurements.<br /><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>MEATLOAF</strong><br />2 lbs 97% Lean Ground Beef</div><div>1 cup bread crumbs</div><div>1 tablespoon minced garlic </div><div>2 small yellow onions pureed</div><div>1 Can tomato paste (1/2 can to mix into meatloaf and the other half to rub over the top of the meatloaf</div><div>1 egg</div><div>Salt </div><div>Pepper</div><div>Paprika </div><div>Onion Powder</div><div>1 small yellow onion sliced thin<br /></div><div></div><div>Preheat the oven to 400 Degrees </div><br /><div></div><div>Puree the 2 small onions until it is liquid and then pour over the meat. By pureeing the onions it gives you a very moist meatloaf. Add the breadcrumbs, tomato paste, egg and spices. Mix together. The best way to incorporate everything is by using your hands. Be careful not to over mix.</div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ4n3suPNXI/AAAAAAAAA7A/ggrmBxm5RIc/s1600-h/DSC01040.JPG"><img id="BLOGGER_PHOTO_ID_5264188852294071666" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ4n3suPNXI/AAAAAAAAA7A/ggrmBxm5RIc/s320/DSC01040.JPG" border="0" /></a></div><div>Once it is all mixed then line a baking sheet with tinfoil (Make sure to use nonstick. I did not this time and it was hard to get the meatloaf off.) Form into free-form loaf and then cover with the remaining tomato paste. Make sure to cover the whole thing in a smooth equal layer. Then cover with sliced onions.<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4n376rzjI/AAAAAAAAA7I/5PO28cBKUo4/s1600-h/DSC01041.JPG"><img id="BLOGGER_PHOTO_ID_5264188856372809266" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4n376rzjI/AAAAAAAAA7I/5PO28cBKUo4/s320/DSC01041.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4n303Y8OI/AAAAAAAAA7Q/hNyn4s9yyU4/s1600-h/DSC01042.JPG"><img id="BLOGGER_PHOTO_ID_5264188854479941858" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4n303Y8OI/AAAAAAAAA7Q/hNyn4s9yyU4/s320/DSC01042.JPG" border="0" /></a> <a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4yjErrgFI/AAAAAAAAA8I/hzBywUim-a8/s1600-h/DSC01049.JPG"></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4n4RHB0WI/AAAAAAAAA7Y/iau2bSrRJYk/s1600-h/DSC01043.JPG"><img id="BLOGGER_PHOTO_ID_5264188862061728098" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4n4RHB0WI/AAAAAAAAA7Y/iau2bSrRJYk/s320/DSC01043.JPG" border="0" /></a></div><br /><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ4oH92qB5I/AAAAAAAAA7g/18pUc534Xqk/s1600-h/DSC01045.JPG"><img id="BLOGGER_PHOTO_ID_5264189131770693522" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ4oH92qB5I/AAAAAAAAA7g/18pUc534Xqk/s320/DSC01045.JPG" border="0" /></a></div><div>After about 45 minutes check the meatloaf to see if it is done. It should be firm and the juices are running clear.</div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQ4oIODwkzI/AAAAAAAAA7o/dWFPcq_GFog/s1600-h/DSC01044.JPG"><img id="BLOGGER_PHOTO_ID_5264189136120615730" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQ4oIODwkzI/AAAAAAAAA7o/dWFPcq_GFog/s320/DSC01044.JPG" border="0" /></a></div><div><strong>GARLIC BREAD</strong></div><div>1 loaf french bread</div><div>1 stick of butter (softened) (if your using a small loaf use less I used less than this)</div><div>1 bunch of parsley finely minced</div><div>4 cloves of garlic minced. </div><div>Salt </div><div>Pepper</div><div></div><div></div><div></div><div>Combine the butter, parsley, garlic, and salt and pepper. Slice french bread in half and spread butter mixture on it. You want to spread and even layer over the bread. Then put the loaf back together wrap with tinfoil and place in the oven on a high rack above the meatloaf. I left mine in the entire time and it was delicious if you would like the bread to be softer then take it out earlier.</div><div></div><div><strong></strong></div><br /><div><strong>MASHED <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">POTATOES</span></strong></div><div>2 lbs <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Yukon</span> gold <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">potatoes</span></div><div>1 cup Chicken Stock (may not use all) </div><div>Salt </div><div>Pepper </div><div></div><br /><div>I decided to make mashed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">potatoes</span>. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">didn't</span> feel like peeling the potatoes. I used a potato ricer so the skin removed when I used this. I used 2 lbs of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Yukon</span> gold potatoes. I start them in a pot of cold water and let them cook until tender. This is the best way to cook mashed potatoes in my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">opinion</span>. It makes sure they cook evenly. </div><br /><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4oINTCoQI/AAAAAAAAA7w/u8rRY6oJ8eI/s1600-h/DSC01046.JPG"></a></div><div></div><div></div><div>Once they are fork tender drain the potatoes and then use the potato ricer. Make sure not to put to many <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">potatoes</span> in the ricer. I rice them back into the pot I cooked them in. </div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4oINTCoQI/AAAAAAAAA7w/u8rRY6oJ8eI/s1600-h/DSC01046.JPG"><img id="BLOGGER_PHOTO_ID_5264189135916278018" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4oINTCoQI/AAAAAAAAA7w/u8rRY6oJ8eI/s320/DSC01046.JPG" border="0" /></a></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4oIriBW-I/AAAAAAAAA8A/iz6grdoQtJA/s1600-h/DSC01048.JPG"><img id="BLOGGER_PHOTO_ID_5264189144032173026" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4oIriBW-I/AAAAAAAAA8A/iz6grdoQtJA/s320/DSC01048.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ4yjITVZ7I/AAAAAAAAA8Q/CnsULkJ7_io/s1600-h/DSC01050.JPG"><img id="BLOGGER_PHOTO_ID_5264200593548076978" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ4yjITVZ7I/AAAAAAAAA8Q/CnsULkJ7_io/s320/DSC01050.JPG" border="0" /></a><br /></div><div>Once all the potatoes are done I add chicken stock. My mom taught me this method it gives you really creamy potatoes ,and adds a lot of flavor. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">don't</span> add butter just a little bit of salt to taste. Add the chicken stock <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">slowly</span> and then mix the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">potatoes</span> until they are the consistency you like. <a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42RQ88T7I/AAAAAAAAA9Y/9DDr0A_zIfA/s1600-h/DSC01054.JPG"><img id="BLOGGER_PHOTO_ID_5264204684678942642" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42RQ88T7I/AAAAAAAAA9Y/9DDr0A_zIfA/s320/DSC01054.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQ4yjVCfxGI/AAAAAAAAA8g/bT3QN8kqjiM/s1600-h/DSC01052.JPG"><img id="BLOGGER_PHOTO_ID_5264200596967113826" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQ4yjVCfxGI/AAAAAAAAA8g/bT3QN8kqjiM/s320/DSC01052.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4yji389QI/AAAAAAAAA8o/fzX1_785KGE/s1600-h/DSC01053.JPG"><img id="BLOGGER_PHOTO_ID_5264200600680985858" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ4yji389QI/AAAAAAAAA8o/fzX1_785KGE/s320/DSC01053.JPG" border="0" /></a><br />I sauteed mushrooms in a hot pan. Once the mushrooms had releases there water I added some minced garlic. I used button mushrooms, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">cremini</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">portabello</span>, and oyster mushrooms. (They came sliced and combined in the package) I used 3 packages.<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4oIQg-aqI/AAAAAAAAA74/xbiXTyvkFMM/s1600-h/DSC01047.JPG"><img id="BLOGGER_PHOTO_ID_5264189136780028578" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4oIQg-aqI/AAAAAAAAA74/xbiXTyvkFMM/s320/DSC01047.JPG" border="0" /></a><br /><strong>ROASTED <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">BROCCOLI</span></strong> </div><div>While the meatloaf is cooking I slice up some raw <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">broccoli</span> including stalks. I cover a baking sheet with tinfoil and then mix olive oil, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">broccoli, </span>salt and pepper. Put in the 400 Degree oven with the meatloaf after 20 minutes check and mix the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">broccoli</span> cook for about 15 more minutes until it is lightly brown and tender.<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4yyT4qqEI/AAAAAAAAA9A/DEC0z4amQNA/s1600-h/DSC01056.JPG"><img id="BLOGGER_PHOTO_ID_5264200854355486786" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4yyT4qqEI/AAAAAAAAA9A/DEC0z4amQNA/s320/DSC01056.JPG" border="0" /></a><br />Once <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">everything</span> is done plate it all and enjoy. Since I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">didn't</span> use non stick foil<em> </em>I had a hard time getting the meatloaf off it came apart a little bit in the process, but it was still delicious!</div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4yy_oI6PI/AAAAAAAAA9I/Pq4SqEWoO3k/s1600-h/DSC01057.JPG"></a></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ42Rg5drzI/AAAAAAAAA9g/ppr-TeYPp_A/s1600-h/DSC01059.JPG"><img id="BLOGGER_PHOTO_ID_5264204688959319858" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ42Rg5drzI/AAAAAAAAA9g/ppr-TeYPp_A/s320/DSC01059.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42Rz1WAYI/AAAAAAAAA9o/TyDDm3V-rmg/s1600-h/DSC01060.JPG"><img id="BLOGGER_PHOTO_ID_5264204694042313090" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42Rz1WAYI/AAAAAAAAA9o/TyDDm3V-rmg/s320/DSC01060.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ42SaZ5UpI/AAAAAAAAA9w/WpGxbHGs4IA/s1600-h/DSC01061.JPG"><img id="BLOGGER_PHOTO_ID_5264204704396169874" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ42SaZ5UpI/AAAAAAAAA9w/WpGxbHGs4IA/s320/DSC01061.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42SR2IyRI/AAAAAAAAA94/Y3A11DgI3FA/s1600-h/DSC01062.JPG"><img id="BLOGGER_PHOTO_ID_5264204702098704658" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42SR2IyRI/AAAAAAAAA94/Y3A11DgI3FA/s320/DSC01062.JPG" border="0" /></a><br />The meal was delicious and a total success!<br /></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4yzSEWokI/AAAAAAAAA9Q/LoyVXSHETGQ/s1600-h/DSC01057.JPG"><img id="BLOGGER_PHOTO_ID_5264200871047504450" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ4yzSEWokI/AAAAAAAAA9Q/LoyVXSHETGQ/s320/DSC01057.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42dlJzGZI/AAAAAAAAA-A/Q4c4JEihDOg/s1600-h/DSC01063.JPG"><img id="BLOGGER_PHOTO_ID_5264204896260004242" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQ42dlJzGZI/AAAAAAAAA-A/Q4c4JEihDOg/s320/DSC01063.JPG" border="0" /></a></div><div></div><div>Since my boyfriend Craig has become a big part of this blog, and I know people have enjoyed him on here. I thought he should now have a voice on the blog. So for the first time ever I share with you. . . </div><div align="center"><span class="blsp-spelling-error" id="SPELLING_ERROR_20"></span></div><div align="center"><span class="blsp-spelling-error">CRAIGS</span> CORNER also known as THUMBS UP MAN!<br /></div><div></div><div></div><div>Craig says, <em>"Meatloaf so good you cant stop thinking about it for days! 4 thumbs up for the best loaf of meat I have ever inhaled!"</em></div><div><em><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ42emzpnfI/AAAAAAAAA-Y/j6Knax98DJs/s1600-h/DSC01066.JPG"><img id="BLOGGER_PHOTO_ID_5264204913883848178" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ42emzpnfI/AAAAAAAAA-Y/j6Knax98DJs/s320/DSC01066.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ5JVrf0YKI/AAAAAAAAA-g/cTsRMetZiA4/s1600-h/DSC01066.JPG"><img id="BLOGGER_PHOTO_ID_5264225651244949666" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQ5JVrf0YKI/AAAAAAAAA-g/cTsRMetZiA4/s320/DSC01066.JPG" border="0" /></a></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ42dlRp4lI/AAAAAAAAA-I/5FhPKZ4RMGo/s1600-h/DSC01064.JPG"><img id="BLOGGER_PHOTO_ID_5264204896292954706" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQ42dlRp4lI/AAAAAAAAA-I/5FhPKZ4RMGo/s320/DSC01064.JPG" border="0" /></a></em></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com17tag:blogger.com,1999:blog-3158675054577250830.post-31896788165933235172008-10-29T00:00:00.018-04:002008-11-29T22:16:15.711-05:00Daring Bakers Challenge - Pizza<div align="center"><strong>Daring Bakers Challenge<br />THE PIZZA CHALLENGE<br /></strong></div><div><div><div><br /><p align="center"><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQe25oB3F4I/AAAAAAAAA6I/uAcz34JNdFU/s1600-h/DSC01028.JPG"><img id="BLOGGER_PHOTO_ID_5262375790719735682" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQe25oB3F4I/AAAAAAAAA6I/uAcz34JNdFU/s200/DSC01028.JPG" border="0" /></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQe25BpSHlI/AAAAAAAAA54/zEYg5v8Lp90/s1600-h/DSC01021.JPG"><img id="BLOGGER_PHOTO_ID_5262375780416101970" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQe25BpSHlI/AAAAAAAAA54/zEYg5v8Lp90/s200/DSC01021.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQe3k9zKQkI/AAAAAAAAA6Y/gIERJ4UGjuc/s1600-h/DSC01019.JPG"><img id="BLOGGER_PHOTO_ID_5262376535298032194" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQe3k9zKQkI/AAAAAAAAA6Y/gIERJ4UGjuc/s200/DSC01019.JPG" border="0" /></a></p><p align="left">The latest challenge is pizza. The main rule this month is I have to toss the pizza dough and make 2 crusts with the below dough recipe. This is a broken up into two days on day 1 you make the dough on day 2 you toss the pizza and bake. This was my first time ever tossing pizza dough or making pizza dough from scratch. The dough was very easy to make and it was fun coming up with topping ideas. I made 3 different types of pizza. Stuffed Crust White Pizza , Chicken Sausage, Mushroom and Olive Pizza & a Veggie Pizza!</p><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div>BASIC PIZZA DOUGH<br />Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.</div><div>Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).</div><div>Ingredients</div><div>4 1/2 Cups unbleached high-gluten (%14) bread flour or all purpose flour, chilled </div><div>1 3/4 Tsp Salt</div><div>1 Tsp Instant yeast </div><div>1/4 Cup Olive oil or vegetable oil </div><div>1 3/4 Cups Water, ice cold</div><div>1 Tb sugar<br /></div><div></div><br /><div>Method:</div><div>1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer)</div><div></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQciXdOPmSI/AAAAAAAAAw4/HgqDBslO0NY/s1600-h/DSC00930.JPG"><img id="BLOGGER_PHOTO_ID_5262212475982420258" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQciXdOPmSI/AAAAAAAAAw4/HgqDBslO0NY/s320/DSC00930.JPG" border="0" /></a><br /></div><div>2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.<br /></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQciXmnOK5I/AAAAAAAAAxI/hln-8QRRz2I/s1600-h/DSC00932.JPG"><img id="BLOGGER_PHOTO_ID_5262212478503103378" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQciXmnOK5I/AAAAAAAAAxI/hln-8QRRz2I/s320/DSC00932.JPG" border="0" /></a><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQciXwLAuJI/AAAAAAAAAxQ/M1tuM0O7gpo/s1600-h/DSC00934.JPG"><img id="BLOGGER_PHOTO_ID_5262212481069136018" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQciXwLAuJI/AAAAAAAAAxQ/M1tuM0O7gpo/s320/DSC00934.JPG" border="0" /></a><br /></div><div></div><div>NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.Or2. </div><br /><div>My dough was very wet so I had to add more flour<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQciX8_voGI/AAAAAAAAAxY/19jm5hU_GTM/s1600-h/DSC00936.JPG"><img id="BLOGGER_PHOTO_ID_5262212484511539298" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQciX8_voGI/AAAAAAAAAxY/19jm5hU_GTM/s320/DSC00936.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQcjQs15rYI/AAAAAAAAAxo/kBXrBY1kVvQ/s1600-h/DSC00939.JPG"><img id="BLOGGER_PHOTO_ID_5262213459427831170" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQcjQs15rYI/AAAAAAAAAxo/kBXrBY1kVvQ/s320/DSC00939.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQcjP8sFp4I/AAAAAAAAAxg/frPfiWWHPRg/s1600-h/DSC00937.JPG"><img id="BLOGGER_PHOTO_ID_5262213446501771138" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQcjP8sFp4I/AAAAAAAAAxg/frPfiWWHPRg/s320/DSC00937.JPG" border="0" /></a><br />3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQcjQgq03vI/AAAAAAAAAxw/DIbZ7WZuW54/s1600-h/DSC00940.JPG"><img id="BLOGGER_PHOTO_ID_5262213456160153330" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQcjQgq03vI/AAAAAAAAAxw/DIbZ7WZuW54/s320/DSC00940.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcjQwLGygI/AAAAAAAAAx4/IiF-9zDqzt8/s1600-h/DSC00941.JPG"><img id="BLOGGER_PHOTO_ID_5262213460322077186" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcjQwLGygI/AAAAAAAAAx4/IiF-9zDqzt8/s320/DSC00941.JPG" border="0" /></a></div></div><div></div><div>4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). I only made mine into 4 pieces ,but it worked out perfectly and now I have pizza leftovers!<br /></div><br /><div>NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts. </div><br /><div></div><div>5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.</div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQcjRDsydZI/AAAAAAAAAyA/jPGqD9mmSps/s1600-h/DSC00945.JPG"><img id="BLOGGER_PHOTO_ID_5262213465563624850" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQcjRDsydZI/AAAAAAAAAyA/jPGqD9mmSps/s320/DSC00945.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQclXnk-6GI/AAAAAAAAAyI/GRhuBwHQXBk/s1600-h/DSC00947.JPG"><img id="BLOGGER_PHOTO_ID_5262215777297033314" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQclXnk-6GI/AAAAAAAAAyI/GRhuBwHQXBk/s320/DSC00947.JPG" border="0" /></a></div><div>NOTE: If the dough sticks to your hands, then dip your hands into the flour again.</div><div></div><br /><div>6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.</div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQclXwhbJ8I/AAAAAAAAAyQ/NN6e6r78-R0/s1600-h/DSC00948.JPG"><img id="BLOGGER_PHOTO_ID_5262215779698026434" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQclXwhbJ8I/AAAAAAAAAyQ/NN6e6r78-R0/s320/DSC00948.JPG" border="0" /></a><br /></div><div>7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.<br /></div><br /><div></div><div>Day 2 - Pizza Baking Day! </div><div></div><div></div><div></div><div>On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours</div></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdHLbaJrhI/AAAAAAAAA0w/1WWuqoVoCPY/s1600-h/DSC00951.JPG"><img id="BLOGGER_PHOTO_ID_5262252951267290642" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdHLbaJrhI/AAAAAAAAA0w/1WWuqoVoCPY/s320/DSC00951.JPG" border="0" /></a><br />While the dough is resting I get my toppings ready for the pizzas! </div><div></div><div>TOPPINGS</div><div>Tomato Sauce</div><div>Italian Chicken Sausage </div><div>Sauteed Baby Bella Mushrooms<br />Broccoli</div><div>Black Olives<br />Ricotta<br />Shredded Mozzarella<br />Fresh Mozzarella<br />Minced Garlic </div><div></div><div></div><br /><div>The day before I had made tomato sauce using canned whole tomato's with basil, one can of chopped tomato's, 1 can of tomato sauce, and a small can of tomato paste. I sauteed some yellow onions till soft. Add dried basil, salt ,pepper, and a bay leaf. Then add the tomato paste and cook it all for 1 minute. Then add in your canned ingredients and let simmer. I add about 1 tbs of sugar to bring out the tomato's sweetness once it had simmered for an hour. I like to use an immersion blender an to eliminate any large pieces. This can now be used for pizza or just pasta sauce. </div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQclX3IHyVI/AAAAAAAAAyY/N2jw67G7f_I/s1600-h/DSC00950.JPG"><img id="BLOGGER_PHOTO_ID_5262215781470947666" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQclX3IHyVI/AAAAAAAAAyY/N2jw67G7f_I/s320/DSC00950.JPG" border="0" /></a><br />I also used some Italian chicken sausage which I sauteed in a dry pan.<br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQclYmRCF0I/AAAAAAAAAyg/Ogh_uy_30zA/s1600-h/DSC00952.JPG"><img id="BLOGGER_PHOTO_ID_5262215794124789570" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQclYmRCF0I/AAAAAAAAAyg/Ogh_uy_30zA/s320/DSC00952.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQclYxCxXhI/AAAAAAAAAyo/LjUq9ahs1ao/s1600-h/DSC00956.JPG"><img id="BLOGGER_PHOTO_ID_5262215797017763346" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQclYxCxXhI/AAAAAAAAAyo/LjUq9ahs1ao/s320/DSC00956.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQco5qietrI/AAAAAAAAAyw/Gmy2vLdt3L0/s1600-h/DSC00957.JPG"><img id="BLOGGER_PHOTO_ID_5262219660742276786" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQco5qietrI/AAAAAAAAAyw/Gmy2vLdt3L0/s320/DSC00957.JPG" border="0" /></a><br />After it is done cooking I drained it on a paper towel.<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQco5pwlt0I/AAAAAAAAAy4/foVsY2_t7qQ/s1600-h/DSC00960.JPG"><img id="BLOGGER_PHOTO_ID_5262219660533020482" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQco5pwlt0I/AAAAAAAAAy4/foVsY2_t7qQ/s320/DSC00960.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQco5gTqckI/AAAAAAAAAzA/yeqtEjU_dY8/s1600-h/DSC00961.JPG"><img id="BLOGGER_PHOTO_ID_5262219657995776578" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQco5gTqckI/AAAAAAAAAzA/yeqtEjU_dY8/s320/DSC00961.JPG" border="0" /></a></div><div>Another topping I used was sauteed baby bella mushrooms. You should never wash mushrooms because they absorb a lot of water so I normally peal off the outer layer. If you don't want to do this you can just brush the mushrooms off.<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQco52gyaQI/AAAAAAAAAzQ/t4dBk-zH2rk/s1600-h/DSC00962.JPG"><img id="BLOGGER_PHOTO_ID_5262219663956404482" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQco52gyaQI/AAAAAAAAAzQ/t4dBk-zH2rk/s320/DSC00962.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcvgTjgLYI/AAAAAAAAAzY/5rI-INLf-t8/s1600-h/DSC00964.JPG"><img id="BLOGGER_PHOTO_ID_5262226921657216386" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcvgTjgLYI/AAAAAAAAAzY/5rI-INLf-t8/s320/DSC00964.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcvhOzRv6I/AAAAAAAAAzg/UEE9Y9C05x4/s1600-h/DSC00965.JPG"><img id="BLOGGER_PHOTO_ID_5262226937561071522" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcvhOzRv6I/AAAAAAAAAzg/UEE9Y9C05x4/s320/DSC00965.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcvhtXPGEI/AAAAAAAAAzo/SgBMIBa0sEc/s1600-h/DSC00966.JPG"><img id="BLOGGER_PHOTO_ID_5262226945764956226" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQcvhtXPGEI/AAAAAAAAAzo/SgBMIBa0sEc/s320/DSC00966.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQcvh00M_II/AAAAAAAAAzw/fLEMLOuXl34/s1600-h/DSC00967.JPG"><img id="BLOGGER_PHOTO_ID_5262226947765501058" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQcvh00M_II/AAAAAAAAAzw/fLEMLOuXl34/s320/DSC00967.JPG" border="0" /></a><br />I sauteed the mushrooms in the same pan I had cooked the chicken sausage in. I get the pan really hot and allow the mushrooms to release the water. The pan will have a lot of liquid from the mushrooms ,but let it continue to cook and the water will evaporate.Add salt and pepper to taste.<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQcvh3NDajI/AAAAAAAAAz4/62ipVzNzQzk/s1600-h/DSC00969.JPG"><img id="BLOGGER_PHOTO_ID_5262226948406602290" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQcvh3NDajI/AAAAAAAAAz4/62ipVzNzQzk/s320/DSC00969.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdCTGWww2I/AAAAAAAAA0A/mpwHv34K-04/s1600-h/DSC00970.JPG"><img id="BLOGGER_PHOTO_ID_5262247585496744802" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdCTGWww2I/AAAAAAAAA0A/mpwHv34K-04/s320/DSC00970.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdCTYpjx4I/AAAAAAAAA0I/eiWts8gUtoc/s1600-h/DSC00971.JPG"><img id="BLOGGER_PHOTO_ID_5262247590407423874" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdCTYpjx4I/AAAAAAAAA0I/eiWts8gUtoc/s320/DSC00971.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdCTi5QARI/AAAAAAAAA0Q/J4EF7cZK9Us/s1600-h/DSC00973.JPG"><img id="BLOGGER_PHOTO_ID_5262247593157591314" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdCTi5QARI/AAAAAAAAA0Q/J4EF7cZK9Us/s320/DSC00973.JPG" border="0" /></a><br />Another topping I had was some fresh broccoli which I cut into bite sized pieces<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdCT-Sm14I/AAAAAAAAA0Y/rkPp8F7Sqrs/s1600-h/DSC00974.JPG"><img id="BLOGGER_PHOTO_ID_5262247600511702914" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdCT-Sm14I/AAAAAAAAA0Y/rkPp8F7Sqrs/s320/DSC00974.JPG" border="0" /></a><br />Black Olives were another topping I drained off the liquid and cut into slices.<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdCUfYUS_I/AAAAAAAAA0g/vBIMQxpIlaM/s1600-h/DSC00975.JPG"><img id="BLOGGER_PHOTO_ID_5262247609394023410" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdCUfYUS_I/AAAAAAAAA0g/vBIMQxpIlaM/s320/DSC00975.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdHLT08t2I/AAAAAAAAA0o/5PmC1stKNZM/s1600-h/DSC00978.JPG"><img id="BLOGGER_PHOTO_ID_5262252949232203618" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdHLT08t2I/AAAAAAAAA0o/5PmC1stKNZM/s320/DSC00978.JPG" border="0" /></a></div><div>For one of the pizza's I used ricotta. I mixed ricotta cheese with pepper and Parmesan cheese.<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdHMSry1zI/AAAAAAAAA1A/RrdvxCIy6WA/s1600-h/DSC00981.JPG"><img id="BLOGGER_PHOTO_ID_5262252966105241394" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdHMSry1zI/AAAAAAAAA1A/RrdvxCIy6WA/s320/DSC00981.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdHL6K0quI/AAAAAAAAA04/HBXuoIYGKQk/s1600-h/DSC00979.JPG"><img id="BLOGGER_PHOTO_ID_5262252959524498146" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdHL6K0quI/AAAAAAAAA04/HBXuoIYGKQk/s320/DSC00979.JPG" border="0" /></a></div><div>The Toppings</div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdHMvVY0zI/AAAAAAAAA1I/fab3Qtnci_s/s1600-h/DSC00985.JPG"><img id="BLOGGER_PHOTO_ID_5262252973795889970" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdHMvVY0zI/AAAAAAAAA1I/fab3Qtnci_s/s320/DSC00985.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdJqcGA2UI/AAAAAAAAA1Q/8jx7Zw8oxbs/s1600-h/DSC00982.JPG"><img id="BLOGGER_PHOTO_ID_5262255683050461506" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdJqcGA2UI/AAAAAAAAA1Q/8jx7Zw8oxbs/s320/DSC00982.JPG" border="0" /></a><br />9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.<br /></div><br /><div>10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.<br /></div><div></div><br /><div>I attempted to toss the dough I have never done this before. Right when you pick the dough up it immediately started to spread. Just spreading on my hands seemed to do a fine job. But when the Daring Bakers tell me to toss I toss! Sorry about the pictures being blurry, but you get the idea. </div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdLZVLhn3I/AAAAAAAAA2A/CFYh3tByv0A/s1600-h/DSC01007.JPG"><img id="BLOGGER_PHOTO_ID_5262257588160012146" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdLZVLhn3I/AAAAAAAAA2A/CFYh3tByv0A/s320/DSC01007.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdJq9XInGI/AAAAAAAAA1g/K0-_W3uL1gQ/s1600-h/DSC01000.JPG"><img id="BLOGGER_PHOTO_ID_5262255691980643426" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdJq9XInGI/AAAAAAAAA1g/K0-_W3uL1gQ/s320/DSC01000.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdLZBngh7I/AAAAAAAAA14/LZk7q63QMN8/s1600-h/DSC01003.JPG"><img id="BLOGGER_PHOTO_ID_5262257582908671922" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdLZBngh7I/AAAAAAAAA14/LZk7q63QMN8/s320/DSC01003.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdJrS9qcMI/AAAAAAAAA1w/BlP2vpOcSfw/s1600-h/DSC01005.JPG"><img id="BLOGGER_PHOTO_ID_5262255697779388610" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdJrS9qcMI/AAAAAAAAA1w/BlP2vpOcSfw/s320/DSC01005.JPG" border="0" /></a></div><div></div><div></div><div>NOTE: Make only one pizza at a time.During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.<br /></div><br /><div>11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan. I used a regular baking sheet and it worked great.<br /></div><div></div><div></div><br /><div>12. Lightly top it with sweet or savory toppings of your choice. </div><div></div><br /><div>NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving. </div><div></div><br /><div>Pizza # 1 </div><div>Sausage , Mushroom and Black Olive Pizza - Topped with tomato sauce, italian chicken sausage, sauteed mushrooms, black olives, shredded mozerella and parmesean.</div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdOnTFHyFI/AAAAAAAAA3I/OuoVei6gtyA/s1600-h/DSC01009.JPG"><img id="BLOGGER_PHOTO_ID_5262261126649333842" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQdOnTFHyFI/AAAAAAAAA3I/OuoVei6gtyA/s320/DSC01009.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdN4JAZRRI/AAAAAAAAA24/c8LxIIcP9cg/s1600-h/DSC01012.JPG"><img id="BLOGGER_PHOTO_ID_5262260316491302162" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQdN4JAZRRI/AAAAAAAAA24/c8LxIIcP9cg/s320/DSC01012.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdOnphd8KI/AAAAAAAAA3Q/VpM_WwhvEVI/s1600-h/DSC01011.JPG"><img id="BLOGGER_PHOTO_ID_5262261132673806498" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdOnphd8KI/AAAAAAAAA3Q/VpM_WwhvEVI/s320/DSC01011.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdN4NLvfUI/AAAAAAAAA2w/Qmrv8GMpgKA/s1600-h/DSC01018.JPG"><img id="BLOGGER_PHOTO_ID_5262260317612637506" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdN4NLvfUI/AAAAAAAAA2w/Qmrv8GMpgKA/s320/DSC01018.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdOoby2xOI/AAAAAAAAA3g/BAI113oyUas/s1600-h/DSC01021.JPG"><img id="BLOGGER_PHOTO_ID_5262261146168509666" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdOoby2xOI/AAAAAAAAA3g/BAI113oyUas/s320/DSC01021.JPG" border="0" /></a></div><div>I put this pizza back in so it would get a bit crispier. This was Craigs favorite!</div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQd32TiGjwI/AAAAAAAAA4A/x-s5NJvGx-Q/s1600-h/DSC01029.JPG"><img id="BLOGGER_PHOTO_ID_5262306464445665026" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQd32TiGjwI/AAAAAAAAA4A/x-s5NJvGx-Q/s320/DSC01029.JPG" border="0" /></a></div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQePjdnxS8I/AAAAAAAAA5A/_DFH9Uph_SE/s1600-h/DSC01033.JPG"><img id="BLOGGER_PHOTO_ID_5262332529015344066" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQePjdnxS8I/AAAAAAAAA5A/_DFH9Uph_SE/s320/DSC01033.JPG" border="0" /></a><br /><div></div><div></div><div>Pizza # 2 </div><div>Veggie Pizza topped with shredded mozerella, broccoli, & sauteed mushrooms. I put the cheese down on the pizza first. I think changing the order of the toppings made this pizza very crisp. This was my favorite pizza</div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQePjVMWWrI/AAAAAAAAA5I/0GETP-Y96Dw/s1600-h/DSC01020.JPG"><img id="BLOGGER_PHOTO_ID_5262332526752848562" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQePjVMWWrI/AAAAAAAAA5I/0GETP-Y96Dw/s320/DSC01020.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQePjiJwzqI/AAAAAAAAA5Q/sbAK1d8cY78/s1600-h/DSC01028.JPG"><img id="BLOGGER_PHOTO_ID_5262332530231660194" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQePjiJwzqI/AAAAAAAAA5Q/sbAK1d8cY78/s320/DSC01028.JPG" border="0" /></a><br /><br /><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQd32-mHBCI/AAAAAAAAA4Q/Tez1KtuoqGs/s1600-h/DSC01030.JPG"><img id="BLOGGER_PHOTO_ID_5262306476005196834" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQd32-mHBCI/AAAAAAAAA4Q/Tez1KtuoqGs/s320/DSC01030.JPG" border="0" /></a></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQd4LXaJVxI/AAAAAAAAA4w/K9-b6DLN59I/s1600-h/DSC01035.JPG"><img id="BLOGGER_PHOTO_ID_5262306826263287570" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQd4LXaJVxI/AAAAAAAAA4w/K9-b6DLN59I/s320/DSC01035.JPG" border="0" /></a></div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQeRBV1VwJI/AAAAAAAAA5o/I-p_BWZtxuo/s1600-h/DSC01036.JPG"><img id="BLOGGER_PHOTO_ID_5262334141832478866" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQeRBV1VwJI/AAAAAAAAA5o/I-p_BWZtxuo/s320/DSC01036.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQePkHhTqJI/AAAAAAAAA5Y/8JqEywniHPw/s1600-h/DSC01037.JPG"><img id="BLOGGER_PHOTO_ID_5262332540262525074" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQePkHhTqJI/AAAAAAAAA5Y/8JqEywniHPw/s320/DSC01037.JPG" border="0" /></a><br /><div>Pizza # 3</div><div>White Pizza with a Stuffed Crust. I stuffed the crust with tomato sauce and shredded mozerella. I baked the crust first for 8 minutes and then I removed it from the oven and topped with the ricotta mixture, garlic and fresh mozerella. This one came out delicious but I put a bit to much cheese. </div><br /><div>The Stuffed Dough<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQe44q9cjuI/AAAAAAAAA6o/fP_p9n8Ro18/s1600-h/DSC00990.JPG"><img id="BLOGGER_PHOTO_ID_5262377973349912290" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQe44q9cjuI/AAAAAAAAA6o/fP_p9n8Ro18/s320/DSC00990.JPG" border="0" /></a></div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQe3khgVsxI/AAAAAAAAA6Q/UXpoqSqKbPc/s1600-h/DSC00990.JPG"></a><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdLZlBpWaI/AAAAAAAAA2I/CzYojg_hMbI/s1600-h/DSC00991.JPG"><img id="BLOGGER_PHOTO_ID_5262257592413542818" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdLZlBpWaI/AAAAAAAAA2I/CzYojg_hMbI/s320/DSC00991.JPG" border="0" /></a><br />The stuff dough after I pre-baked the dough and topped with riccota, fresh mozerella and parmesean.<br /><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdLaexCckI/AAAAAAAAA2Y/HuiOTiuFils/s1600-h/DSC00994.JPG"><img id="BLOGGER_PHOTO_ID_5262257607913140802" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQdLaexCckI/AAAAAAAAA2Y/HuiOTiuFils/s320/DSC00994.JPG" border="0" /></a></div><div>Hot right out of the oven. Make sure to wait a couple of minutes before you slice so the cheese can set. </div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdN4noQtaI/AAAAAAAAA3A/bqBrtO6I0XE/s1600-h/DSC01014.JPG"><img id="BLOGGER_PHOTO_ID_5262260324711576994" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdN4noQtaI/AAAAAAAAA3A/bqBrtO6I0XE/s320/DSC01014.JPG" border="0" /></a></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQd32nNscLI/AAAAAAAAA4I/CMLMR51AqRo/s1600-h/DSC01019.JPG"><img id="BLOGGER_PHOTO_ID_5262306469728776370" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQd32nNscLI/AAAAAAAAA4I/CMLMR51AqRo/s320/DSC01019.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQd30Pf4uEI/AAAAAAAAA3w/wdTmRLwTyCY/s1600-h/DSC01023.JPG"><img id="BLOGGER_PHOTO_ID_5262306429002889282" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SQd30Pf4uEI/AAAAAAAAA3w/wdTmRLwTyCY/s320/DSC01023.JPG" border="0" /></a></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdOoi3IgaI/AAAAAAAAA3o/mLbU7RZes2c/s1600-h/DSC01024.JPG"><img id="BLOGGER_PHOTO_ID_5262261148065497506" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SQdOoi3IgaI/AAAAAAAAA3o/mLbU7RZes2c/s320/DSC01024.JPG" border="0" /></a></div><div>The stuffed crust was Craigs idea and as you can see he approved!<a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQd4LKexgoI/AAAAAAAAA4g/kFgmGsNhHIY/s1600-h/DSC01026.JPG"><img id="BLOGGER_PHOTO_ID_5262306822793036418" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SQd4LKexgoI/AAAAAAAAA4g/kFgmGsNhHIY/s320/DSC01026.JPG" border="0" /></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQd4K_jYjLI/AAAAAAAAA4Y/FOVxObEoozk/s1600-h/DSC01025.JPG"><img id="BLOGGER_PHOTO_ID_5262306819859582130" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SQd4K_jYjLI/AAAAAAAAA4Y/FOVxObEoozk/s320/DSC01025.JPG" border="0" /></a></div><div>Craig liked all 3 pizzas and I still have 1 more piece of dough in the fridge. I now need to decide how to top it! Thank You to the Daring Bakers for another fabulous challenge. Make sure to check out the other Daring Bakers Pizza's. <a href="http://daringbakersblogroll.blogspot.com/">http://daringbakersblogroll.blogspot.com/</a></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com65tag:blogger.com,1999:blog-3158675054577250830.post-41887737912815901512008-10-06T18:06:00.015-04:002008-11-29T22:16:29.518-05:00Mango TurkeyMANGO TURKEY<br /><br /><div><div><div>The other night I went to the fridge and saw that I had 3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mango's</span> and I needed to use them. When I cut into them I realized they were not very sweet so I decided to make a chutney out of them and then marinate some turkey breasts and drumsticks.</div><div> </div><div>Mango Chutney</div><div>Half of a medium sized red onion diced</div><div>3 mango's </div><div>1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">jalapeno</span> </div><div>1 tsp ginger</div><div>3 - 1/8 cups of water depending on how fast your chutney reduces</div><div>1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tablespoon</span> lime zest</div><div>2 limes for juice</div><div>1/4 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Valencia</span> dried orange peel </div><div> </div><div>In a medium sauce pan <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">saute</span> the onions in olive oil until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">caramelized</span><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SOqMONYgR6I/AAAAAAAAAsw/Hr2ovuOvvQg/s1600-h/IMG_1477.JPG"><img id="BLOGGER_PHOTO_ID_5254166091019601826" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SOqMONYgR6I/AAAAAAAAAsw/Hr2ovuOvvQg/s320/IMG_1477.JPG" border="0" /></a><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqOHr5jjJI/AAAAAAAAAuw/gqf5BdxStTM/s1600-h/IMG_1493.JPG"></a></div><div>Dice the mango and add ginger and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">jalapeno</span>. I got rid of the seed and veins in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">jalapeno</span> but if you want it more spicy than use the entire <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">jalapeno</span>. I use a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">microplane</span> for the ginger so it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">dissolves</span> easily and there are no chunks</div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SOqMPa0i5aI/AAAAAAAAAtA/v1POhsYdjNw/s1600-h/IMG_1478.JPG"><img id="BLOGGER_PHOTO_ID_5254166111806743970" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SOqMPa0i5aI/AAAAAAAAAtA/v1POhsYdjNw/s320/IMG_1478.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqMQsV3CLI/AAAAAAAAAtQ/wFLV_jwBYIg/s1600-h/IMG_1480.JPG"><img id="BLOGGER_PHOTO_ID_5254166133689747634" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqMQsV3CLI/AAAAAAAAAtQ/wFLV_jwBYIg/s320/IMG_1480.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqMdoUsHmI/AAAAAAAAAtg/G2bdq7w00pQ/s1600-h/IMG_1482.JPG"><img id="BLOGGER_PHOTO_ID_5254166355949395554" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqMdoUsHmI/AAAAAAAAAtg/G2bdq7w00pQ/s320/IMG_1482.JPG" border="0" /></a></div><div>Once the ginger, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">caramelized</span> onions, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">jalapenos</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">mango's</span> have sauteed for 5 minutes then add the lime zest and lime juice. </div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqMeILq1MI/AAAAAAAAAto/zBuQ19UmowI/s1600-h/IMG_1483.JPG"><img id="BLOGGER_PHOTO_ID_5254166364501497026" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqMeILq1MI/AAAAAAAAAto/zBuQ19UmowI/s320/IMG_1483.JPG" border="0" /></a></div><div>Let this mixture <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">saute</span> and add the 1/8 cup of water allowing the mixture to reduce it if begins to stick and become to thick add more water. You want the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">mango's</span> to break down. </div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqMeiLnB9I/AAAAAAAAAtw/t3OTQw6CqR0/s1600-h/IMG_1484.JPG"><img id="BLOGGER_PHOTO_ID_5254166371480569810" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqMeiLnB9I/AAAAAAAAAtw/t3OTQw6CqR0/s320/IMG_1484.JPG" border="0" /></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SOqMPa0i5aI/AAAAAAAAAtA/v1POhsYdjNw/s1600-h/IMG_1478.JPG"></a></div><div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SOqNOXYDw8I/AAAAAAAAAuI/ICRFJgrY5DI/s1600-h/IMG_1486.JPG"><img id="BLOGGER_PHOTO_ID_5254167193213715394" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SOqNOXYDw8I/AAAAAAAAAuI/ICRFJgrY5DI/s320/IMG_1486.JPG" border="0" /></a></div><div>I let this cook for 25 minutes until it is very thick. The chutney will be tart and have a hint of sweetness allow it to cool before covering the turkey with the chutney.</div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqNPvq8QCI/AAAAAAAAAuY/xLD6rD8piMg/s1600-h/IMG_1488.JPG"><img id="BLOGGER_PHOTO_ID_5254167216915234850" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqNPvq8QCI/AAAAAAAAAuY/xLD6rD8piMg/s320/IMG_1488.JPG" border="0" /></a></div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SOqNQTGGbMI/AAAAAAAAAug/HGgITt9Rvcg/s1600-h/IMG_1489.JPG"><img id="BLOGGER_PHOTO_ID_5254167226424388802" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SOqNQTGGbMI/AAAAAAAAAug/HGgITt9Rvcg/s320/IMG_1489.JPG" border="0" /></a></div><div>Before covering the turkey with the mango chutney liberally salt and pepper the turkey on both sides. Then cover with chutney let it sit for 10 minutes and then bake in a 375 degree oven. Bake for 45 minutes. 30 minutes into baking baste with the mango juices in the bottom of the pan</div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqOGyk-IaI/AAAAAAAAAuo/4WSQhcvltD0/s1600-h/IMG_1491.JPG"><img id="BLOGGER_PHOTO_ID_5254168162588303778" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqOGyk-IaI/AAAAAAAAAuo/4WSQhcvltD0/s320/IMG_1491.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqOH1zzgzI/AAAAAAAAAu4/jDqeZwbxHvM/s1600-h/IMG_1494.JPG"><img id="BLOGGER_PHOTO_ID_5254168180635697970" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SOqOH1zzgzI/AAAAAAAAAu4/jDqeZwbxHvM/s320/IMG_1494.JPG" border="0" /></a> </div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqOIl-PzdI/AAAAAAAAAvA/U8kQRFPVR-0/s1600-h/IMG_1499.JPG"><img id="BLOGGER_PHOTO_ID_5254168193564397010" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SOqOIl-PzdI/AAAAAAAAAvA/U8kQRFPVR-0/s320/IMG_1499.JPG" border="0" /></a> </div><div>I tested the turkey with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">thermometer</span> and once it was done I allowed it to rest for 10 minutes before I sliced it. </div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUSp3aTJUI/AAAAAAAAAvY/5WROK03WEgA/s1600-h/IMG_1501.JPG"><img id="BLOGGER_PHOTO_ID_5257128650483115330" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUSp3aTJUI/AAAAAAAAAvY/5WROK03WEgA/s320/IMG_1501.JPG" border="0" /></a></div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SPUSpyR0hNI/AAAAAAAAAvQ/lc9K-U4Vbws/s1600-h/IMG_1500.JPG"><img id="BLOGGER_PHOTO_ID_5257128649105376466" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SPUSpyR0hNI/AAAAAAAAAvQ/lc9K-U4Vbws/s320/IMG_1500.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUTZyZXjcI/AAAAAAAAAwg/iggEqLk9m04/s1600-h/mango+1.JPG"><img id="BLOGGER_PHOTO_ID_5257129473770753474" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUTZyZXjcI/AAAAAAAAAwg/iggEqLk9m04/s320/mango+1.JPG" border="0" /></a></div><div>I served it with whole grain couscous follow the instructions on the box. I used chicken stock instead of water and put in dried cranberries at it boiled. Once the couscous was done I folded in some toasted almonds</div><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SPUS8_OciOI/AAAAAAAAAwA/JZspS0c0PsE/s1600-h/IMG_1505.JPG"><img id="BLOGGER_PHOTO_ID_5257128978998397154" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SPUS8_OciOI/AAAAAAAAAwA/JZspS0c0PsE/s320/IMG_1505.JPG" border="0" /></a></div><div>I also roasted some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">broccoli</span> at 375 until it was tender but had a nice char to it. This is my favorite way to eat <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">broccoli</span> </div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUS9EG6UOI/AAAAAAAAAwI/bMNk6m_FefM/s1600-h/IMG_1506.JPG"><img id="BLOGGER_PHOTO_ID_5257128980308971746" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUS9EG6UOI/AAAAAAAAAwI/bMNk6m_FefM/s320/IMG_1506.JPG" border="0" /></a></div><div>And also a side salad of <span class="blsp-spelling-error" id="SPELLING_ERROR_19">baby </span>greens cherry <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">tomatoes</span>, dried cranberries, toasted almonds and goat cheese. Dinner was fantastic. </div><div> </div><div>I also took the pan drippings and drained the fat off and reduced them in a pan which chicken stock to make a mango gravy. </div></div><div><div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SPUSqXX_ToI/AAAAAAAAAvw/JKCkhYKXz2U/s1600-h/IMG_1504.JPG"><img id="BLOGGER_PHOTO_ID_5257128659063361154" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SPUSqXX_ToI/AAAAAAAAAvw/JKCkhYKXz2U/s320/IMG_1504.JPG" border="0" /></a></div><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUVKl1Mi5I/AAAAAAAAAww/T6yIoVkMvoY/s1600-h/IMG_1503.JPG"><img id="BLOGGER_PHOTO_ID_5257131411723029394" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SPUVKl1Mi5I/AAAAAAAAAww/T6yIoVkMvoY/s320/IMG_1503.JPG" border="0" /></a></div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com7tag:blogger.com,1999:blog-3158675054577250830.post-54133706094433239262008-09-27T17:43:00.003-04:002008-11-29T22:15:45.813-05:00DARING BAKERS CHALLENGE HISTORY IN THE MAKING<p align="center"><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6n_jNxVzI/AAAAAAAAAso/gZ1vdivfixQ/s1600-h/DSC00875.JPG"><img id="BLOGGER_PHOTO_ID_5250818925787174706" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6n_jNxVzI/AAAAAAAAAso/gZ1vdivfixQ/s320/DSC00875.JPG" border="0" /></a></p>This months Daring Bakers Challenge made history in the world of the Daring Bakers our Lavash Crackers are required to be vegan and/or gluten free. I made mine vegan but not gluten free. The other part of the challenge was to create a dip/spread/salsa/relish to accompany it.<br /><br />I made two batches of the Lavash crackers one with bread flour and one with whole wheat flour. For my dip I made a spicy guacamole. I did not get as many photos of this process as I would have liked but I will be attempting these again. To roll them out I used my pasta maker it was the first time I had ever used it and lets just say I need WAY MORE PRACTICE!<br /><br />This recipe makes 1 sheet pan of Lavash Crackers<br />1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend. I also used a whole wheat flour<br />(1/2 tsp (.13 oz) salt<br />1/2 tsp (.055 oz) instant yeast<br />1 Tb (.75 oz) agave syrup or sugar (I used Agave syrup)<br />1 Tb (.5 oz) vegetable oil<br />1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature<br />Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings<br /><br />1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed. For the whole wheat version<em> </em>I used the whole amount of water. For the bread flour version I needed an extra 2/3 of a cup of flour. I made this in my mixer.<br />WHOLE WHEAT FLOUR DOUGH<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm-JXcmGwI/AAAAAAAAAnQ/pmczVilO7Z4/s1600-h/DSC00846.JPG"><img id="BLOGGER_PHOTO_ID_5249435908799077122" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm-JXcmGwI/AAAAAAAAAnQ/pmczVilO7Z4/s320/DSC00846.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm-KG0XJ7I/AAAAAAAAAng/aJ7bDEokUGE/s1600-h/DSC00848.JPG"><img id="BLOGGER_PHOTO_ID_5249435921515227058" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm-KG0XJ7I/AAAAAAAAAng/aJ7bDEokUGE/s320/DSC00848.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm-JkiZBiI/AAAAAAAAAnY/DgGrQoTE2NQ/s1600-h/DSC00847.JPG"><img id="BLOGGER_PHOTO_ID_5249435912313046562" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm-JkiZBiI/AAAAAAAAAnY/DgGrQoTE2NQ/s320/DSC00847.JPG" border="0" /></a><br />BREAD FLOUR DOUGH<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm-jMx8CwI/AAAAAAAAAn4/pVEwYvv_lzI/s1600-h/DSC00851.JPG"><img id="BLOGGER_PHOTO_ID_5249436352612403970" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm-jMx8CwI/AAAAAAAAAn4/pVEwYvv_lzI/s320/DSC00851.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_DK4JDnI/AAAAAAAAAog/cvIuPr5n57o/s1600-h/DSC00852.JPG"><img id="BLOGGER_PHOTO_ID_5249436901857365618" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_DK4JDnI/AAAAAAAAAog/cvIuPr5n57o/s320/DSC00852.JPG" border="0" /></a><br />2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.<br />WHOLE WHEAT DOUGH<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_EQSYl0I/AAAAAAAAAo4/-uKeSI0efiI/s1600-h/DSC00854.JPG"><img id="BLOGGER_PHOTO_ID_5249436920489482050" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_EQSYl0I/AAAAAAAAAo4/-uKeSI0efiI/s320/DSC00854.JPG" border="0" /></a><br />BREAD FLOUR DOUGH<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm_D8E8DeI/AAAAAAAAAow/j5GS1UlR48Q/s1600-h/DSC00853.JPG"><img id="BLOGGER_PHOTO_ID_5249436915064376802" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm_D8E8DeI/AAAAAAAAAow/j5GS1UlR48Q/s320/DSC00853.JPG" border="0" /></a><br />4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.<br /><br />I only got photos of the whole wheat dough going through the pasta machine I think I needed to form it more into a block so it would have spread out evenly<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm_ViH5_qI/AAAAAAAAApI/qAeMXtaFQJU/s1600-h/DSC00856.JPG"><img id="BLOGGER_PHOTO_ID_5249437217335148194" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm_ViH5_qI/AAAAAAAAApI/qAeMXtaFQJU/s320/DSC00856.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm_EVfxR2I/AAAAAAAAApA/TwBVbDGDaCc/s1600-h/DSC00855.JPG"><img id="BLOGGER_PHOTO_ID_5249436921887803234" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm_EVfxR2I/AAAAAAAAApA/TwBVbDGDaCc/s320/DSC00855.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm_WZPFdPI/AAAAAAAAApY/XamlUJX1tgs/s1600-h/DSC00858.JPG"><img id="BLOGGER_PHOTO_ID_5249437232129209586" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm_WZPFdPI/AAAAAAAAApY/XamlUJX1tgs/s320/DSC00858.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_WuM_3eI/AAAAAAAAApg/yzpUsvX3zm8/s1600-h/DSC00859.JPG"><img id="BLOGGER_PHOTO_ID_5249437237757599202" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_WuM_3eI/AAAAAAAAApg/yzpUsvX3zm8/s320/DSC00859.JPG" border="0" /></a><br />5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.<br /><br />This is the whole wheat dough I forgot to take pictures of the bread flour crackers before they baked. For the whole wheat crackers I used paprika and maldon seas salt.<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_Wj4vHbI/AAAAAAAAApo/Uqm1-YDdFrg/s1600-h/DSC00860.JPG"><img id="BLOGGER_PHOTO_ID_5249437234988260786" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm_Wj4vHbI/AAAAAAAAApo/Uqm1-YDdFrg/s320/DSC00860.JPG" border="0" /></a><br />For the bread flour crackers I used the maldon sea salt and black sesame seeds<br /><br />6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough). I did not roll my dough thin enough certain parts were very thin like crackers while other parts had a similar texture to pita. I actually really enjoyed both textures. The whole wheat crackers took about 30 minutes to cook.<br /><br />7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.<br />WHOLE WHEAT CRACKERS<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN187pth_II/AAAAAAAAApw/sZ_vQVsAhwc/s1600-h/DSC00864.JPG"><img id="BLOGGER_PHOTO_ID_5250490104834817154" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN187pth_II/AAAAAAAAApw/sZ_vQVsAhwc/s320/DSC00864.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6bvXlL1YI/AAAAAAAAAqY/iBDrNGRkuX8/s1600-h/DSC00869.JPG"><img id="BLOGGER_PHOTO_ID_5250805453646714242" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6bvXlL1YI/AAAAAAAAAqY/iBDrNGRkuX8/s320/DSC00869.JPG" border="0" /></a><br />BREAD FLOUR CRACKERS<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN188F0NH9I/AAAAAAAAAp4/HOaVXQn-R-k/s1600-h/DSC00865.JPG"><img id="BLOGGER_PHOTO_ID_5250490112379002834" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN188F0NH9I/AAAAAAAAAp4/HOaVXQn-R-k/s320/DSC00865.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN188tlQv9I/AAAAAAAAAqQ/uHqzT6wsFlE/s1600-h/DSC00867.JPG"><img id="BLOGGER_PHOTO_ID_5250490123053744082" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN188tlQv9I/AAAAAAAAAqQ/uHqzT6wsFlE/s320/DSC00867.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm_DeNJNgI/AAAAAAAAAoo/l4Wa7gz2vQo/s1600-h/DSC00853.JPG"></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6bvns9KHI/AAAAAAAAAqg/FO5I-nLuY7U/s1600-h/DSC00870.JPG"><img id="BLOGGER_PHOTO_ID_5250805457974274162" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6bvns9KHI/AAAAAAAAAqg/FO5I-nLuY7U/s320/DSC00870.JPG" border="0" /></a><br />For my vegan dip I made a spicy guacamole. Next time I would like to make a spicy mango salsa to go with the crackers<br />EASY SPICY GUACAMOLE<br />6 ripe avocados<br />1 red onion<br />1 large jalapeno with the seeds<br />4 limes<br />1 tablespoon lime zest<br />2 tablespoons of chopped cilantro<br />Maldon Sea Salt and Ground Pepper to tastes<br /><br />Chop the red onion and avocados put the lime juice over. This will prevent them from turning brown Add the lime zest and salt and pepper then mash with a fork until you get the consistency you like then mix in the cilantro. When storing the guacamole I suggest using a piece of plastic wrap and pressing it onto the guacamole so it is touching it. This keeps it from going brown on you.<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6bv-0LXJI/AAAAAAAAAqo/AE1r7VmZu6U/s1600-h/DSC00862.JPG"><img id="BLOGGER_PHOTO_ID_5250805464178580626" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6bv-0LXJI/AAAAAAAAAqo/AE1r7VmZu6U/s320/DSC00862.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6bv-40ihI/AAAAAAAAAqw/CX2n2SiKOZY/s1600-h/DSC00863.JPG"><img id="BLOGGER_PHOTO_ID_5250805464198056466" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6bv-40ihI/AAAAAAAAAqw/CX2n2SiKOZY/s320/DSC00863.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN6bwX-c-eI/AAAAAAAAAq4/EwgepxPQ1K0/s1600-h/DSC00871.JPG"><img id="BLOGGER_PHOTO_ID_5250805470932564450" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN6bwX-c-eI/AAAAAAAAAq4/EwgepxPQ1K0/s320/DSC00871.JPG" border="0" /></a><br />THE FINAL PRODUCT<br />2 types of Lavash Crackers and Spicy Guacamole.<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6iBJn6mtI/AAAAAAAAArA/V6RixjMD5hk/s1600-h/DSC00872.JPG"><img id="BLOGGER_PHOTO_ID_5250812356207483602" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6iBJn6mtI/AAAAAAAAArA/V6RixjMD5hk/s320/DSC00872.JPG" border="0" /></a><br />WHOLE WHEAT LAVASH WITH GUACAMOLE<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6iBUTNOvI/AAAAAAAAArI/0rEuGd795m0/s1600-h/DSC00873.JPG"><img id="BLOGGER_PHOTO_ID_5250812359073413874" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6iBUTNOvI/AAAAAAAAArI/0rEuGd795m0/s320/DSC00873.JPG" border="0" /></a><br />BREAD FLOUR LAVASH WITH GUACAMOLE<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6iBg5l6UI/AAAAAAAAArQ/tzxmejIJO7c/s1600-h/DSC00874.JPG"><img id="BLOGGER_PHOTO_ID_5250812362455640386" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6iBg5l6UI/AAAAAAAAArQ/tzxmejIJO7c/s320/DSC00874.JPG" border="0" /></a><br />THE TRIO<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6iBjWs8WI/AAAAAAAAArY/OCYeECzq4Q8/s1600-h/DSC00875.JPG"><img id="BLOGGER_PHOTO_ID_5250812363114606946" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SN6iBjWs8WI/AAAAAAAAArY/OCYeECzq4Q8/s320/DSC00875.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6iBsqqDPI/AAAAAAAAArg/HJ-06CKtqMw/s1600-h/DSC00881.JPG"><img id="BLOGGER_PHOTO_ID_5250812365614222578" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6iBsqqDPI/AAAAAAAAArg/HJ-06CKtqMw/s320/DSC00881.JPG" border="0" /></a><br />CRAIG'S CORNER<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6jXvNuf1I/AAAAAAAAArw/lIJj_cR6FEk/s1600-h/DSC00876.JPG"><img id="BLOGGER_PHOTO_ID_5250813843766935378" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6jXvNuf1I/AAAAAAAAArw/lIJj_cR6FEk/s320/DSC00876.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6jYH7LDcI/AAAAAAAAAsA/9WtaBISLcfs/s1600-h/DSC00879.JPG"><img id="BLOGGER_PHOTO_ID_5250813850400001474" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6jYH7LDcI/AAAAAAAAAsA/9WtaBISLcfs/s320/DSC00879.JPG" border="0" /></a><br />THUMBS UP WHOLE WHEAT LAVASH<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6jYIPTzdI/AAAAAAAAAsI/vIQZaH8w-RA/s1600-h/DSC00884.JPG"><img id="BLOGGER_PHOTO_ID_5250813850484461010" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SN6jYIPTzdI/AAAAAAAAAsI/vIQZaH8w-RA/s320/DSC00884.JPG" border="0" /></a><br />THUMBS UP BREAD FLOUR LAVASH<br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN6k9P3hY1I/AAAAAAAAAsQ/8LPG_gMdqwg/s1600-h/DSC00886.JPG"><img id="BLOGGER_PHOTO_ID_5250815587698959186" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN6k9P3hY1I/AAAAAAAAAsQ/8LPG_gMdqwg/s320/DSC00886.JPG" border="0" /></a><br />We have sucess Craig Loved the lavash and dip!<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6jXqA6BmI/AAAAAAAAAro/cLMnDcXKYY8/s1600-h/DSC00877.JPG"><img id="BLOGGER_PHOTO_ID_5250813842370987618" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SN6jXqA6BmI/AAAAAAAAAro/cLMnDcXKYY8/s320/DSC00877.JPG" border="0" /></a><br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN6jXvKbQXI/AAAAAAAAAr4/oxcy3EBbZzA/s1600-h/DSC00878.JPG"><img id="BLOGGER_PHOTO_ID_5250813843753091442" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SN6jXvKbQXI/AAAAAAAAAr4/oxcy3EBbZzA/s320/DSC00878.JPG" border="0" /></a><br />I would say this challenge was a sucess I just need more practice. This is something I will 100% do again. i just need to work on rolling the crackers out thinner and with more consitency ,but I really did enjoy the pita like texture of the bread flour lavash. Make sure to check out the other Daring Bakers and see how there lavash and dips turned out <a href="http://daringbakersblogroll.blogspot.com/">http://daringbakersblogroll.blogspot.com/</a>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com15tag:blogger.com,1999:blog-3158675054577250830.post-84483403074919964042008-09-23T23:39:00.008-04:002008-11-29T22:16:45.734-05:00Lasagna<div align="center"> <a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm3C5xfA_I/AAAAAAAAAlo/f3R3aBFp_6k/s1600-h/DSC00903.JPG"><img id="BLOGGER_PHOTO_ID_5249428101173019634" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm3C5xfA_I/AAAAAAAAAlo/f3R3aBFp_6k/s320/DSC00903.JPG" border="0" /></a></div><div align="center"><span style="font-size:180%;">LASAGNA</span></div><div align="center"> </div>Over the weekend I decided to make some Lasagna. My boyfriend Craig asked for healthy lasagna so this is what he got. I am sorry to say I don't have the measurements but this is what I used<br /><br />Tomato Sauce<br />1 Large yellow onion<br />2 springs of oregano<br />salt to taste<br />about 2 teaspoons of sugar (just to add a little sweetness)<br />onion powder<br />Italian seasonings<br />garlic paste about 2 tablespoons<br />4 garlic cloves just crushed with a knife<br />2 Cans Muir Glen Whole Peeled Tomatoes with basil 28oz cans<br />1 can Muir Glen Organic no slat tomato sauce 15 oz<br />1 can Muir Glen Diced tomatoes 150z<br /><br />Turkey<br />2 lbs ground 99% lean turkey<br />paprika<br />Italian seasoning<br />onion powder<br />salt and pepper<br /><br />2 boxes spinach to layer in lasagna<br /><br />Ricotta Sauce<br />two 15 0z containers of non fat ricotta<br />Italian seasoning<br />garlic paste<br />2 cups of Parmesan<br />Salt and Pepper<br />1 Egg Yolk<br /><br />3 boxes whole wheat lasagna sheets<br /><br />3 bags 8oz each fat free mozzarella<br /><br />First I dice the onions put them in the pot over moderate heat until they are translucent and soft then I add the crushed 4 garlic cloves. I toss in the spices and the oregano until you smell the aroma. I then also add the garlic paste at this point. Once all of this is combined I add all the tomatoes and salt. I let this simmer for about an hour uncovered then I taste again at this point I add more salt and the onion power and Italian seasonings and I add the sugar. I cover and forget about it for another hour. Then I come back and taste it at this point I like the taste so I take my handy hand blender and puree the sauce but leaving some texture. I let this simmer on the stove and it just gets better and better as it simmers.<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm5S-iVFqI/AAAAAAAAAnI/Ew_mp82eQLY/s1600-h/DSC00887.JPG"><img id="BLOGGER_PHOTO_ID_5249430576352794274" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm5S-iVFqI/AAAAAAAAAnI/Ew_mp82eQLY/s320/DSC00887.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm5S3YMPmI/AAAAAAAAAnA/iI7H-jyCJTc/s1600-h/DSC00888.JPG"><img id="BLOGGER_PHOTO_ID_5249430574431223394" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm5S3YMPmI/AAAAAAAAAnA/iI7H-jyCJTc/s320/DSC00888.JPG" border="0" /></a><br />Since I was making healthy lasagna I sauteed in a pan 2 pounds of lean ground turkey breast to this I added paprika salt, pepper and Italian seasonings. I let it brown up and then I break it up so it can now be spread in the lasagna<br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm49FJun-I/AAAAAAAAAmw/m0VVKyb-_ng/s1600-h/DSC00889.JPG"><img id="BLOGGER_PHOTO_ID_5249430200171536354" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm49FJun-I/AAAAAAAAAmw/m0VVKyb-_ng/s320/DSC00889.JPG" border="0" /></a><br />While the chicken was browning I made the ricotta filling<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm48NjVMtI/AAAAAAAAAmg/XXoTs78e54c/s1600-h/DSC00891.JPG"><img id="BLOGGER_PHOTO_ID_5249430185246536402" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm48NjVMtI/AAAAAAAAAmg/XXoTs78e54c/s320/DSC00891.JPG" border="0" /></a><br />For the ricotta I use two 150z containers of non fat ricotta mixed it up with Italian seasoning Added some garlic paste and about 2 cups of fresh Parmesan. I also season with pepper. The Parmesan adds enough salt. Make sure to taste at this point make sure you like the taste. Then I add 1 egg yolk to help it bind it.<br /><br />I used 3 boxes of whole wheat lasagna noodles cooked them for 5 minutes they are undercooked at this point and now its time to assemble<br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm48530_tI/AAAAAAAAAmo/QacLmHvCX34/s1600-h/DSC00890.JPG"><img id="BLOGGER_PHOTO_ID_5249430197143666386" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SNm48530_tI/AAAAAAAAAmo/QacLmHvCX34/s320/DSC00890.JPG" border="0" /></a><br />I put sauce on the bottom add the noodles, then sprinkle ground turkey and spinach add some of the ricotta mixture and layer with the mozzarella. I then spread with tomato sauce. And then repeat the process two more times. When I get to the top I spread the noodles with a layer of mozzarella and Parmesan.<br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm474m3s-I/AAAAAAAAAmY/G1aD0rYv_0s/s1600-h/DSC00895.JPG"><img id="BLOGGER_PHOTO_ID_5249430179624236002" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SNm474m3s-I/AAAAAAAAAmY/G1aD0rYv_0s/s320/DSC00895.JPG" border="0" /></a><br />Preheat your oven to 350 also make sure to put the lasagna pan on a cookie sheet since it will bubble over. About 45 minutes to an hour its done. But wait don't cut into it yet give it about 10 minutes to set up. Make a salad and you have a lovely dinner.<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm4MUWrLOI/AAAAAAAAAmQ/nFEVar7XvXk/s1600-h/DSC00896.JPG"><img id="BLOGGER_PHOTO_ID_5249429362438778082" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm4MUWrLOI/AAAAAAAAAmQ/nFEVar7XvXk/s320/DSC00896.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm4MLFkKJI/AAAAAAAAAmI/1r9_i80WuBg/s1600-h/DSC00898.JPG"><img id="BLOGGER_PHOTO_ID_5249429359951095954" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm4MLFkKJI/AAAAAAAAAmI/1r9_i80WuBg/s320/DSC00898.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3Btk3TkI/AAAAAAAAAlQ/o5P9t8jHp1c/s1600-h/DSC00906.JPG"><img id="BLOGGER_PHOTO_ID_5249428080718990914" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3Btk3TkI/AAAAAAAAAlQ/o5P9t8jHp1c/s320/DSC00906.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3B_7S4cI/AAAAAAAAAlY/wRxH7DfJIJQ/s1600-h/DSC00905.JPG"><img id="BLOGGER_PHOTO_ID_5249428085644911042" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3B_7S4cI/AAAAAAAAAlY/wRxH7DfJIJQ/s320/DSC00905.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3CXFoSPI/AAAAAAAAAlg/W6A1X0xpOgk/s1600-h/DSC00904.JPG"><img id="BLOGGER_PHOTO_ID_5249428091862272242" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3CXFoSPI/AAAAAAAAAlg/W6A1X0xpOgk/s320/DSC00904.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm4LuybyiI/AAAAAAAAAlw/5MW43vKcuMQ/s1600-h/DSC00902.JPG"><img id="BLOGGER_PHOTO_ID_5249429352354662946" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm4LuybyiI/AAAAAAAAAlw/5MW43vKcuMQ/s320/DSC00902.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm4L4MSDLI/AAAAAAAAAl4/7LqdLXXdm1g/s1600-h/DSC00901.JPG"><img id="BLOGGER_PHOTO_ID_5249429354878995634" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm4L4MSDLI/AAAAAAAAAl4/7LqdLXXdm1g/s320/DSC00901.JPG" border="0" /></a><br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm4MPjgyXI/AAAAAAAAAmA/wmhsqk3S5yg/s1600-h/DSC00899.JPG"><img id="BLOGGER_PHOTO_ID_5249429361150445938" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SNm4MPjgyXI/AAAAAAAAAmA/wmhsqk3S5yg/s320/DSC00899.JPG" border="0" /></a><br />Back by popular Demand CRAIG!!!! He loved the lasagna and we have had dinner for a week.<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3BFhZ46I/AAAAAAAAAlI/gwmkPxlgp8Y/s1600-h/DSC00910.JPG"><img id="BLOGGER_PHOTO_ID_5249428069967061922" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SNm3BFhZ46I/AAAAAAAAAlI/gwmkPxlgp8Y/s320/DSC00910.JPG" border="0" /></a>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com1tag:blogger.com,1999:blog-3158675054577250830.post-13477552111273542182008-08-31T00:00:00.009-04:002008-11-29T22:17:04.077-05:00Daring Bakers Challenge<div align="left"><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnHXbNZklI/AAAAAAAAAgU/bGGBrbwFZmk/s1600-h/IMG_1370.JPG"><img id="BLOGGER_PHOTO_ID_5240438846677160530" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnHXbNZklI/AAAAAAAAAgU/bGGBrbwFZmk/s320/IMG_1370.JPG" border="0" /></a></div><br /><p align="left"><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnHXr223UI/AAAAAAAAAgc/Wzf47aAgUyE/s1600-h/IMG_1369.JPG"><img id="BLOGGER_PHOTO_ID_5240438851146014018" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnHXr223UI/AAAAAAAAAgc/Wzf47aAgUyE/s320/IMG_1369.JPG" border="0" /></a></p><br /><div><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLnHW31IbaI/AAAAAAAAAgE/xf5ZFDWgpx0/s1600-h/IMG_1362.JPG"><img id="BLOGGER_PHOTO_ID_5240438837180132770" style="" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLnHW31IbaI/AAAAAAAAAgE/xf5ZFDWgpx0/s320/IMG_1362.JPG" border="0" /></a></div>DARING BAKERS CHALLENGE # 3<br />This months challenge was chocolate eclairs. I love eclairs and growing up it was always a huge treat if my mom brought eclairs home from the bakery. Compared to the other things I have baked for Daring Bakers this recipe does not call for a lot of ingredients , but you need a lot of patience. I had some trouble with the eclairs deflating. But even though some deflated I was still able to slice them in half and fill them with the best pastry cream you will ever taste. I will 100% be making these again and now I have some great idea for a new filling. <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">SMORE</span></span> eclair anyone? Thank You to the Daring Bakers for another fantastic challenge.<br /><div><div><div><div><div><div><div><div><div><div><div><strong><span style="font-weight: bold;"></span><br />Chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Éclairs</span></span> by Pierre <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Herme</span></span></strong><br /><div><div><p></p><p><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Éclairs</span></span> consist of 3 elements:<br /></p><p>Pate a <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Choux</span></span>, also known as <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Choux</span></span> Pastry or Cream Puff Dough<br /></p><p>Pastry Cream </p><p>Chocolate glaze</p><div></div><div></div><div><strong>Pierre <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Hermé</span></span>’s Cream Puff Dough Recipe from Chocolate Desserts by Pierre <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hermé</span></span></strong></div><div>(makes 20-24 <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Éclairs</span></span>) </div><div>½ cup (125g) whole milk</div><div>½ cup (125g) water</div><div>1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces</div><div>¼ teaspoon sugar</div><div>¼ teaspoon salt</div><div>1 cup (140g) all-purpose flour</div><div>5 large eggs, at room temperature<br /></div><br /><div></div><div>1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.</div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLmZ5Gp2nNI/AAAAAAAAAcM/MLdM7Aemo-M/s1600-h/IMG_1271.JPG"><img id="BLOGGER_PHOTO_ID_5240388847740034258" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLmZ5Gp2nNI/AAAAAAAAAcM/MLdM7Aemo-M/s320/IMG_1271.JPG" border="0" /></a><br /><div></div><div>2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to <span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">medium and</span></span> start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">You need</span></span> to carry on stirring for a further 2-3 minutes to dry the dough. After this time the <span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">dough will</span></span> be very soft and smooth.<br /></div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLmZ48oTwII/AAAAAAAAAb8/UGZt4x3zSBo/s1600-h/Dough+in+pan+1.JPG"><img id="BLOGGER_PHOTO_ID_5240388845049200770" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLmZ48oTwII/AAAAAAAAAb8/UGZt4x3zSBo/s320/Dough+in+pan+1.JPG" border="0" /></a><br /><div>3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using <span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">your handmixer</span></span> or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again <span class="blsp-spelling-error" id="SPELLING_ERROR_13"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">do not</span></span> worry. As you keep working the dough, it will come back all together again by the time <span class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">you have</span></span> added the third egg. In the end the dough should be thick and shiny and when lifted <span class="blsp-spelling-error" id="SPELLING_ERROR_15"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">it should</span></span> fall back into the bowl in a ribbon.</div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmZ4vWGVBI/AAAAAAAAAb0/wb9Wyiu0XpA/s1600-h/dough+in+mixer+1.JPG"><img id="BLOGGER_PHOTO_ID_5240388841483162642" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmZ4vWGVBI/AAAAAAAAAb0/wb9Wyiu0XpA/s320/dough+in+mixer+1.JPG" border="0" /></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmZ4a1nY-I/AAAAAAAAAbs/RCfoTwfHTAg/s1600-h/Dough+in+Mixer.JPG"><img id="BLOGGER_PHOTO_ID_5240388835978208226" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmZ4a1nY-I/AAAAAAAAAbs/RCfoTwfHTAg/s320/Dough+in+Mixer.JPG" border="0" /></a><br /><div></div><div>4) The dough should be still warm. It is now ready to be used for the <span class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">éclairs</span></span> as directed above.</div><br /><div></div><div>Notes: </div><div>1) Once the dough is made you need to shape it immediately</div><div></div><div>2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined <span class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_17">baking sheets</span></span> and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.</div><br /><div></div><div><strong>Baking The Eclairs</strong><br />1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds <span class="blsp-spelling-error" id="SPELLING_ERROR_18"><span class="blsp-spelling-error" id="SPELLING_ERROR_18">by positioning</span></span> the racks in the upper and lower half of the oven. Line two baking sheets <span class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">with waxed</span></span> or parchment paper.<br /><br />2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 <span class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_20">éclairs</span></span>.<br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLmlmbKIj1I/AAAAAAAAAds/3KTDD_o0YFs/s1600-h/close+up+eclairs.JPG"><img id="BLOGGER_PHOTO_ID_5240401720966156114" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLmlmbKIj1I/AAAAAAAAAds/3KTDD_o0YFs/s320/close+up+eclairs.JPG" border="0" /></a><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmmkHwIRAI/AAAAAAAAAeE/rKccAE0tcxA/s1600-h/grrr.jpg"><img id="BLOGGER_PHOTO_ID_5240402780908700674" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmmkHwIRAI/AAAAAAAAAeE/rKccAE0tcxA/s320/grrr.jpg" border="0" /></a><br />3) Slide both the baking sheets into the oven and bake for 14 minutes. When the <span class="blsp-spelling-error" id="SPELLING_ERROR_21"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">éclairs</span></span> have been in the oven for a total of 14 minutes, rotate the sheets top to bottom and front to back. <span class="blsp-spelling-error" id="SPELLING_ERROR_22"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Continue baking</span></span> for a further 8 minutes or until the <span class="blsp-spelling-error" id="SPELLING_ERROR_23"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">éclairs</span></span> are puffed, golden and firm. The total <span class="blsp-spelling-error" id="SPELLING_ERROR_24"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">baking time</span></span> should be approximately 30 minutes.<br /><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnDLh4u1dI/AAAAAAAAAfs/0sjkA1SyBZE/s1600-h/in+oven.JPG"><img id="BLOGGER_PHOTO_ID_5240434244264580562" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnDLh4u1dI/AAAAAAAAAfs/0sjkA1SyBZE/s320/in+oven.JPG" border="0" /></a><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnAjABaGMI/AAAAAAAAAe0/7tkZ5AUSEsc/s1600-h/IMG_1317.JPG"><img id="BLOGGER_PHOTO_ID_5240431348956141762" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnAjABaGMI/AAAAAAAAAe0/7tkZ5AUSEsc/s320/IMG_1317.JPG" border="0" /></a><br />Notes:</div><div>1) The <span class="blsp-spelling-error" id="SPELLING_ERROR_25"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">éclairs</span></span> can be kept in a cool, dry place for several hours before filling.</div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLl1wSLBRSI/AAAAAAAAAbE/dQ2T2noOHzo/s1600-h/baked+puffs.JPG"><img id="BLOGGER_PHOTO_ID_5240349113794512162" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLl1wSLBRSI/AAAAAAAAAbE/dQ2T2noOHzo/s320/baked+puffs.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLl1w4b4FPI/AAAAAAAAAbU/1JaQlj4K4n8/s1600-h/IMG_1323.JPG"><img id="BLOGGER_PHOTO_ID_5240349124065760498" style="" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLl1w4b4FPI/AAAAAAAAAbU/1JaQlj4K4n8/s320/IMG_1323.JPG" border="0" /></a><br /><div></div><div><strong><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLnHXD9lEOI/AAAAAAAAAgM/luKDV_8QedY/s1600-h/elairs.JPG"><img id="BLOGGER_PHOTO_ID_5240438840436789474" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLnHXD9lEOI/AAAAAAAAAgM/luKDV_8QedY/s320/elairs.JPG" border="0" /></a></strong></div><br /><div><strong>Chocolate Pastry Cream Recipe from Chocolate Desserts by <span class="blsp-spelling-error" id="SPELLING_ERROR_26"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">Pierre Hermé</span></span></strong></div><div></div><div>2 cups (500g) whole milk</div><div>4 large egg yolks</div><div>6 tbsp (75g) sugar</div><div>3 tablespoons cornstarch, sifted</div><div>7 oz (200g) bittersweet chocolate, preferably <span class="blsp-spelling-error" id="SPELLING_ERROR_27"><span class="blsp-spelling-error" id="SPELLING_ERROR_27">Velrhona</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_28"><span class="blsp-spelling-error" id="SPELLING_ERROR_28">Guanaja</span></span>, melted</div><div>2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature<br /></div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmccUlffvI/AAAAAAAAAdU/I2gwB4WFzPY/s1600-h/IMG_1283.JPG"><img id="BLOGGER_PHOTO_ID_5240391651798515442" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmccUlffvI/AAAAAAAAAdU/I2gwB4WFzPY/s320/IMG_1283.JPG" border="0" /></a><br /><div>1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.<br /></div><br /><div>2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.</div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmZ4-JhX_I/AAAAAAAAAcE/Tqbq1YbwHAo/s1600-h/Egg+yolk+mixture.JPG"><img id="BLOGGER_PHOTO_ID_5240388845456941042" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLmZ4-JhX_I/AAAAAAAAAcE/Tqbq1YbwHAo/s320/Egg+yolk+mixture.JPG" border="0" /></a><br /><div></div><div>3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.</div><div></div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLma6Z0J9bI/AAAAAAAAAcU/WDcgDtEr4hU/s1600-h/Cream+mixture+thru+sive.JPG"><img id="BLOGGER_PHOTO_ID_5240389969575015858" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLma6Z0J9bI/AAAAAAAAAcU/WDcgDtEr4hU/s320/Cream+mixture+thru+sive.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLma6zwgTPI/AAAAAAAAAck/mMPmysEWJMA/s1600-h/IMG_1299.JPG"><img id="BLOGGER_PHOTO_ID_5240389976539024626" style="" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLma6zwgTPI/AAAAAAAAAck/mMPmysEWJMA/s320/IMG_1299.JPG" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLm_uLLKBBI/AAAAAAAAAeU/-C8K9nkSwYs/s1600-h/IMG_1287.JPG"><img id="BLOGGER_PHOTO_ID_5240430441416754194" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLm_uLLKBBI/AAAAAAAAAeU/-C8K9nkSwYs/s320/IMG_1287.JPG" border="0" /></a></div><div>4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.</div><div></div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLma7LqqihI/AAAAAAAAAcs/q8_6A5Y2n9k/s1600-h/IMG_1301.JPG"><img id="BLOGGER_PHOTO_ID_5240389982956980754" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLma7LqqihI/AAAAAAAAAcs/q8_6A5Y2n9k/s320/IMG_1301.JPG" border="0" /></a><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLm_uSSEYqI/AAAAAAAAAec/AhLQf3D3wmc/s1600-h/IMG_1303.JPG"><img id="BLOGGER_PHOTO_ID_5240430443324793506" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLm_uSSEYqI/AAAAAAAAAec/AhLQf3D3wmc/s320/IMG_1303.JPG" border="0" /></a> <a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnDLQHJAAI/AAAAAAAAAfk/tq8YbfQYpzM/s1600-h/pastry+cream+cooling.JPG"><img id="BLOGGER_PHOTO_ID_5240434239493177346" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnDLQHJAAI/AAAAAAAAAfk/tq8YbfQYpzM/s320/pastry+cream+cooling.JPG" border="0" /></a><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnDLJS6hHI/AAAAAAAAAfc/twoqLccJcls/s1600-h/pastry+cream+adding+butter.JPG"><img id="BLOGGER_PHOTO_ID_5240434237663511666" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLnDLJS6hHI/AAAAAAAAAfc/twoqLccJcls/s320/pastry+cream+adding+butter.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLma7Y2GtHI/AAAAAAAAAc0/U408P68J1Sk/s1600-h/IMG_1305.JPG"><img id="BLOGGER_PHOTO_ID_5240389986494624882" style="" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLma7Y2GtHI/AAAAAAAAAc0/U408P68J1Sk/s320/IMG_1305.JPG" border="0" /></a><br /><a href="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLm_uuH5pHI/AAAAAAAAAek/W7Ljylk6zKo/s1600-h/IMG_1307.JPG"><img id="BLOGGER_PHOTO_ID_5240430450798339186" style="" alt="" src="http://3.bp.blogspot.com/_MYnBUOaHHpc/SLm_uuH5pHI/AAAAAAAAAek/W7Ljylk6zKo/s320/IMG_1307.JPG" border="0" /></a><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLm_uMIuzaI/AAAAAAAAAeM/oZ6wUQAdGHA/s1600-h/covered+pastry+cream.JPG"><img id="BLOGGER_PHOTO_ID_5240430441675017634" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLm_uMIuzaI/AAAAAAAAAeM/oZ6wUQAdGHA/s320/covered+pastry+cream.JPG" border="0" /></a><br /><div>Notes:</div><div>1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.<br /></div><div></div><div>2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.</div><div></div><div>3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble. </div><br /><div></div><div><strong>Chocolate Glaze Recipe from Chocolate Desserts by Pierre <span class="blsp-spelling-error" id="SPELLING_ERROR_29"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">Hermé</span></span></strong></div><div>(makes 1 cup or 300g)</div><div>1/3 cup (80g) heavy cream </div><div>3½ oz (100g) bittersweet chocolate, finely chopped</div><div>4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature</div><div>7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature </div><br /><div>1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.</div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnAjtouJSI/AAAAAAAAAfE/1c_TrUpS3LE/s1600-h/IMG_1326.JPG"><img id="BLOGGER_PHOTO_ID_5240431361200629026" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnAjtouJSI/AAAAAAAAAfE/1c_TrUpS3LE/s320/IMG_1326.JPG" border="0" /></a><br /><div></div><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnAj6q560I/AAAAAAAAAfM/ympJmGgBLFQ/s1600-h/IMG_1328.JPG"><img id="BLOGGER_PHOTO_ID_5240431364699450178" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLnAj6q560I/AAAAAAAAAfM/ympJmGgBLFQ/s320/IMG_1328.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLnAj7I-e1I/AAAAAAAAAfU/cmZSuszSMic/s1600-h/IMG_1335.JPG"><img id="BLOGGER_PHOTO_ID_5240431364825578322" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLnAj7I-e1I/AAAAAAAAAfU/cmZSuszSMic/s320/IMG_1335.JPG" border="0" /></a><br /><div>2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce. </div><div></div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLmcco3rJjI/AAAAAAAAAdc/oRmueoVhm1o/s1600-h/IMG_1288.JPG"><img id="BLOGGER_PHOTO_ID_5240391657243485746" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLmcco3rJjI/AAAAAAAAAdc/oRmueoVhm1o/s320/IMG_1288.JPG" border="0" /></a><br /><div></div><div>Notes: </div><div>1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.</div><div>2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.<br /></div><br /><div><strong>Chocolate Sauce recipe from Chocolate Desserts by Pierre <span class="blsp-spelling-error" id="SPELLING_ERROR_30"><span class="blsp-spelling-error" id="SPELLING_ERROR_30">Hermé</span></span></strong> </div><div>(makes 1½ cups or 525 g)</div><div>4½ oz (130 g) bittersweet chocolate, finely chopped</div><div>1 cup (250 g) water</div><div>½ cup (125 g) <span class="blsp-spelling-error" id="SPELLING_ERROR_31"><span class="blsp-spelling-error" id="SPELLING_ERROR_31">crème</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_32"><span class="blsp-spelling-error" id="SPELLING_ERROR_32">fraîche</span></span>, or heavy cream </div><div>1/3 cup (70 g) sugar</div><br /><div></div><div></div><div>1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.</div><br /><div></div><div>2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.</div><div></div><div></div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLnDMAPpJbI/AAAAAAAAAf8/v7ef6MotJ9Y/s1600-h/IMG_1343.JPG"><img id="BLOGGER_PHOTO_ID_5240434252413740466" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLnDMAPpJbI/AAAAAAAAAf8/v7ef6MotJ9Y/s320/IMG_1343.JPG" border="0" /></a><br /><div>Notes: </div><div>1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.</div><div></div><div>2) This sauce is also great for cakes, ice-cream and tarts.</div><br /><div></div><div></div><div><strong>Assembling the <span class="blsp-spelling-error" id="SPELLING_ERROR_33"><span class="blsp-spelling-error" id="SPELLING_ERROR_33">éclairs</span></span>:</strong></div><div></div><div>Chocolate glaze </div><div>Chocolate pastry cream </div><br /><div></div><div>1) Slice the <span class="blsp-spelling-error" id="SPELLING_ERROR_34"><span class="blsp-spelling-error" id="SPELLING_ERROR_34">éclairs</span></span> horizontally, using a serrated knife and a gently sawing motion. Set aside <span class="blsp-spelling-error" id="SPELLING_ERROR_35">the bottoms</span> and place the tops on a rack over a piece of parchment paper.<br /><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLlzPLVeXMI/AAAAAAAAAac/nThAwBYr8hc/s1600-h/IMG_1351.JPG"><img id="BLOGGER_PHOTO_ID_5240346346000374978" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLlzPLVeXMI/AAAAAAAAAac/nThAwBYr8hc/s320/IMG_1351.JPG" border="0" /></a> <a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLl1xeS4q7I/AAAAAAAAAbk/8yPP8iMEpzY/s1600-h/IMG_1350.JPG"><img id="BLOGGER_PHOTO_ID_5240349134228597682" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLl1xeS4q7I/AAAAAAAAAbk/8yPP8iMEpzY/s320/IMG_1350.JPG" border="0" /></a><br />2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer). Spread the glaze over the tops <span class="blsp-spelling-error" id="SPELLING_ERROR_36">of the</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_37">éclairs</span> using a metal icing spatula. Allow the tops to set and in the meantime fill <span class="blsp-spelling-error" id="SPELLING_ERROR_38">the bottoms</span> with the pastry cream.</div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLlzP-ovplI/AAAAAAAAAa0/DMek-Zs82RY/s1600-h/IMG_1356.JPG"><img id="BLOGGER_PHOTO_ID_5240346359771407954" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLlzP-ovplI/AAAAAAAAAa0/DMek-Zs82RY/s320/IMG_1356.JPG" border="0" /></a><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlzQDCtWpI/AAAAAAAAAa8/Q9dRtQkEm7I/s1600-h/IMG_1357.JPG"><img id="BLOGGER_PHOTO_ID_5240346360954051218" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlzQDCtWpI/AAAAAAAAAa8/Q9dRtQkEm7I/s320/IMG_1357.JPG" border="0" /></a><br /><div></div><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLl1xL8ehVI/AAAAAAAAAbc/Sn6LCuVGgVk/s1600-h/IMG_1360.JPG"><img id="BLOGGER_PHOTO_ID_5240349129302771026" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLl1xL8ehVI/AAAAAAAAAbc/Sn6LCuVGgVk/s320/IMG_1360.JPG" border="0" /></a><br /><div>3) Pipe or spoon the pastry cream into the bottoms of the <span class="blsp-spelling-error" id="SPELLING_ERROR_39">éclairs</span>. Make sure you fill the <span class="blsp-spelling-error" id="SPELLING_ERROR_40">bottoms with</span> enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.</div><div></div><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlzPTa4sPI/AAAAAAAAAak/61a2uH1gUjs/s1600-h/IMG_1352.JPG"><img id="BLOGGER_PHOTO_ID_5240346348170555634" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlzPTa4sPI/AAAAAAAAAak/61a2uH1gUjs/s320/IMG_1352.JPG" border="0" /></a><br /><div>Notes:</div><div></div><div>1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to createbubbles.</div><div></div><div>2) The éclairs should be served as soon as they have been filled<a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlx-C-xT4I/AAAAAAAAAZ0/D-1w6A_HaO8/s1600-h/finished+eclairs.JPG"><img id="BLOGGER_PHOTO_ID_5240344952188260226" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlx-C-xT4I/AAAAAAAAAZ0/D-1w6A_HaO8/s320/finished+eclairs.JPG" border="0" /></a><a href="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlx-WF4MbI/AAAAAAAAAZ8/8YdRo39uTxw/s1600-h/IMG_1368.JPG"><img id="BLOGGER_PHOTO_ID_5240344957318345138" style="" alt="" src="http://1.bp.blogspot.com/_MYnBUOaHHpc/SLlx-WF4MbI/AAAAAAAAAZ8/8YdRo39uTxw/s320/IMG_1368.JPG" border="0" /></a><a href="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLlx-9br5VI/AAAAAAAAAaE/ZFDdIKA675I/s1600-h/IMG_1367.JPG"><img id="BLOGGER_PHOTO_ID_5240344967878796626" style="" alt="" src="http://2.bp.blogspot.com/_MYnBUOaHHpc/SLlx-9br5VI/AAAAAAAAAaE/ZFDdIKA675I/s320/IMG_1367.JPG" border="0" /></a><br />\<a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLlx_b0z9NI/AAAAAAAAAaU/Wg5vWRwlLJ8/s1600-h/IMG_1363.JPG"><img id="BLOGGER_PHOTO_ID_5240344976037246162" style="" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SLlx_b0z9NI/AAAAAAAAAaU/Wg5vWRwlLJ8/s320/IMG_1363.JPG" border="0" /></a></div><br />One last thing Craig gives the eclairs two thumbs up. Since there is no photo you will have to trust me. The eclairs were a total success!!!<br /><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com30tag:blogger.com,1999:blog-3158675054577250830.post-34329299821090514062008-08-19T11:31:00.005-04:002008-11-29T22:17:21.252-05:00Chicken Piccata<p align="center"><a href="http://4.bp.blogspot.com/_MYnBUOaHHpc/SKrpPTZmj4I/AAAAAAAAAZs/lubGj_K2NAs/s1600-h/Chicken+picata.JPG"><img id="BLOGGER_PHOTO_ID_5236253965886590850" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_MYnBUOaHHpc/SKrpPTZmj4I/AAAAAAAAAZs/lubGj_K2NAs/s320/Chicken+picata.JPG" border="0" /></a></p><p align="left">One night for dinner I made chicken piccata it is a really easy dish to make .<br />The measurements below are for 2 chicken breasts which have been pounded out. But I always make more chicken and sauce because it is so good.<br /><br />1/3 cup fresh lemon juice<br />1/2 cup chicken stock<br />1/2 cup white wine<br />1/4 cup brined capers, rinsed<br />1/3 cup fresh parsley, chopped<br />1 tablespoon lemon zest<br /><br />Season chicken with salt and pepper. Dredge in flour. In a hot pan with olive oil and a little butter brown the chicken on both sides. At this point the chicken is not cooked , but transfer to a plate and make the sauce. The chicken will finish in the sauce.<br /><br />Combine lemon juice, chicken stock , white wine and lemon zest allow this mixture to boil until it begins to thicken. Then add capers and the chicken back into the pan. Allow chicken to simmer for about 10 to 15 minutes. Sprinkles with fresh parsley and serve. </p>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com6tag:blogger.com,1999:blog-3158675054577250830.post-76481530377495382172008-07-30T22:32:00.005-04:002008-11-29T22:17:40.966-05:00Filbert Gateau with Praline Buttercream<div align="center"><strong>Filbert Gateau with Praline <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Buttercream</span> </strong><br /><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJB5yXH1LdI/AAAAAAAAARs/raw8Fi8knEI/s1600-h/Cake+1.JPG"><img id="BLOGGER_PHOTO_ID_5228813073484426706" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SJB5yXH1LdI/AAAAAAAAARs/raw8Fi8knEI/s320/Cake+1.JPG" border="0" /></a></div><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJB6ec8h9bI/AAAAAAAAASk/Bd3q6HzKOtM/s1600-h/Cake+Slice+-+pretty.jpg"><img id="BLOGGER_PHOTO_ID_5228813830961886642" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SJB6ec8h9bI/AAAAAAAAASk/Bd3q6HzKOtM/s320/Cake+Slice+-+pretty.jpg" border="0" /></a></p><p align="left">It is time for another Daring Bakers challenge. This is my second challenge and wow what a challenge it was. I made this over two days on a weekend. I think the key to making this cake is breaking it up so it is not overwhelming. </p><p align="left">Note: This cake calls for Filberts but I used <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">hazelnuts</span>. The hazelnut is supposed to be similar to a filbert</p><div align="left">Basically there are 5 parts of this cake<br /></div>Filbert Gateau with Praline <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Buttercream</span> - From Great Cakes by Carol Walter<br /><br />Filbert <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Genoise</span><br /><ol><li>1 recipe sugar syrup, flavored with dark rum</li><br /><li>1 recipe Praline <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Buttercream</span>½ cup heavy cream, whipped to soft peaks</li><br /><li>1 recipe Strawberry Peach Glaze</li><br /><li>1 recipe <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ganache</span> Glaze, prepared just before using 3 tablespoons filberts, toasted and coarsely chopped</li></ol><p>The first thing I did was put the hazelnuts in the over at 275 Degrees and they stayed in the oven for 20 minutes. After 20 minutes I poured them into a kitchen <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">towel</span> and rubbed them till the skin came off . I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">didn't</span> get pictures of them peeled because this took a while to do. I think next time I would roast for 30 minutes.</p><p><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJECSqS1fSI/AAAAAAAAATU/WYO7Kq_Wqns/s1600-h/Hazelnuts+2.JPG"><img id="BLOGGER_PHOTO_ID_5228963161968049442" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJECSqS1fSI/AAAAAAAAATU/WYO7Kq_Wqns/s320/Hazelnuts+2.JPG" border="0" /></a><br /><strong>Filbert <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Genoise</span> </strong></p><p>1 ½ cups hazelnuts, toasted/skinned</p><p>2/3 cup cake flour, unsifted</p><p>2 Tbsp. cornstarch</p>7 large egg yolks<br /><br />1 cup sugar, divided into ¼ & ¾ cups<br /><br />1 tsp. vanilla extract<br /><br />½ tsp. grated lemon rind<br /><br />5 lg. egg whites<br /><br />¼ cup warm, clarified butter (100 – 110 degrees)<br /><br /><div align="left">Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan. I used a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">springform</span> pan which I think made getting the cake out a lot easier. </div><div align="left"></div><div align="left">Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there <span class="blsp-spelling-error" id="SPELLING_ERROR_10">are no</span>t any large pieces, don’t over-process. Set aside. </div><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJECS5CgJ7I/AAAAAAAAATc/vvnnhybCesQ/s1600-h/Making+Nut+Meal.JPG"><img id="BLOGGER_PHOTO_ID_5228963165926074290" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJECS5CgJ7I/AAAAAAAAATc/vvnnhybCesQ/s320/Making+Nut+Meal.JPG" border="0" /></a><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJECTe5F6CI/AAAAAAAAATk/RLqQPyTfDtE/s1600-h/Nut+Meal.JPG"><img id="BLOGGER_PHOTO_ID_5228963176087152674" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJECTe5F6CI/AAAAAAAAATk/RLqQPyTfDtE/s320/Nut+Meal.JPG" border="0" /></a><br />Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be <span class="blsp-spelling-error" id="SPELLING_ERROR_11">ribbony</span>. Blend in the vanilla and grated lemon rind. Remove and set aside.<br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEHCdPrV4I/AAAAAAAAAUM/-UQbrX1qwsc/s1600-h/Whipped+Egg+Yolks.JPG"><img id="BLOGGER_PHOTO_ID_5228968381145372546" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEHCdPrV4I/AAAAAAAAAUM/-UQbrX1qwsc/s320/Whipped+Egg+Yolks.JPG" border="0" /></a><br />Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute.<br /><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJEKdnXrzAI/AAAAAAAAAU8/ZUazPBI8hiE/s1600-h/Egg+Whites.JPG"><img id="BLOGGER_PHOTO_ID_5228972146254662658" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SJEKdnXrzAI/AAAAAAAAAU8/ZUazPBI8hiE/s320/Egg+Whites.JPG" border="0" /></a><br />For the Clarified butter I heated the butter <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">slowly</span> on the stove and then <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">separated</span> the solids. Below is the solids and clarified butter.<br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEI1fc6cSI/AAAAAAAAAUU/9d8dB45VbAs/s1600-h/Making+Clarified+Butter.JPG"><img id="BLOGGER_PHOTO_ID_5228970357422715170" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEI1fc6cSI/AAAAAAAAAUU/9d8dB45VbAs/s320/Making+Clarified+Butter.JPG" border="0" /></a><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJEHCFPN-BI/AAAAAAAAAUE/Hv6op3hQ1YE/s1600-h/Clarified+Butter+with+Solids+next+to+it.JPG"><img id="BLOGGER_PHOTO_ID_5228968374700996626" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SJEHCFPN-BI/AAAAAAAAAUE/Hv6op3hQ1YE/s320/Clarified+Butter+with+Solids+next+to+it.JPG" border="0" /></a><br />Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.<br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEHBFasYYI/AAAAAAAAATs/IH_Ihgoss6E/s1600-h/Cake+Batter.JPG"><img id="BLOGGER_PHOTO_ID_5228968357569257858" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEHBFasYYI/AAAAAAAAATs/IH_Ihgoss6E/s320/Cake+Batter.JPG" border="0" /></a><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEHBp_8VjI/AAAAAAAAAT0/cQaRaborlPY/s1600-h/Cake+Batter+2.JPG"><img id="BLOGGER_PHOTO_ID_5228968367389169202" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEHBp_8VjI/AAAAAAAAAT0/cQaRaborlPY/s320/Cake+Batter+2.JPG" border="0" /></a><br />With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.<br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEHB_PTvNI/AAAAAAAAAT8/AAA5hwUsrHw/s1600-h/Cake+before+Oven.JPG"><img id="BLOGGER_PHOTO_ID_5228968373090761938" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEHB_PTvNI/AAAAAAAAAT8/AAA5hwUsrHw/s320/Cake+before+Oven.JPG" border="0" /></a><br />Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.<br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEI2ZpPi8I/AAAAAAAAAUs/WQuPOsAwsRU/s1600-h/Cake+Cooling.JPG"><img id="BLOGGER_PHOTO_ID_5228970373043686338" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEI2ZpPi8I/AAAAAAAAAUs/WQuPOsAwsRU/s320/Cake+Cooling.JPG" border="0" /></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEI16rdjfI/AAAAAAAAAUk/Vz3Xv2JZRKM/s1600-h/Cake+Cooling+out+of+Pan.JPG"><img id="BLOGGER_PHOTO_ID_5228970364731493874" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEI16rdjfI/AAAAAAAAAUk/Vz3Xv2JZRKM/s320/Cake+Cooling+out+of+Pan.JPG" border="0" /></a><br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEI2nJsZdI/AAAAAAAAAU0/iSNjqReSHk0/s1600-h/Cake+Cooling+upside+down.JPG"><img id="BLOGGER_PHOTO_ID_5228970376669455826" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEI2nJsZdI/AAAAAAAAAU0/iSNjqReSHk0/s320/Cake+Cooling+upside+down.JPG" border="0" /></a><br />*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.<br /><br /><strong>Sugar Syrup</strong><br />Makes 1 cup, good for one 10-inch cake – split into 3 layers<br />1 cup water<br />¼ cup sugar<br />2 Tbsp. dark rum<br /><br />In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.<br /><br /><div align="left"><strong>Praline <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Buttercream</span></strong><br /></div><p>1 recipe Swiss <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Buttercream</span><br />1/3 cup praline paste<br />1 ½ - 2 Tbsp. Jamaican rum (optional)<br /><br /><strong>Praline Paste<br /></strong>1 cup (4 ½ oz.) Hazelnuts, toasted/skinless<br />2/3 cup Sugar<br />Line a jelly roll pan with parchment and lightly butter.<br /><br />Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. </p><p>As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.<br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJENhteubgI/AAAAAAAAAWE/DEcR7zrxh2A/s1600-h/Hazelnut+Praline.JPG"><img id="BLOGGER_PHOTO_ID_5228975515149168130" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJENhteubgI/AAAAAAAAAWE/DEcR7zrxh2A/s320/Hazelnut+Praline.JPG" border="0" /></a> <a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJENgzpEA1I/AAAAAAAAAV0/mAkvI4nZQ-E/s1600-h/Hazelnut+Praline+3.JPG"><img id="BLOGGER_PHOTO_ID_5228975499623269202" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJENgzpEA1I/AAAAAAAAAV0/mAkvI4nZQ-E/s320/Hazelnut+Praline+3.JPG" border="0" /></a><br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEdxpFAHLI/AAAAAAAAAWU/VzihQ1Tc2Ys/s1600-h/IMG_1154.JPG"><img id="BLOGGER_PHOTO_ID_5228993381031484594" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEdxpFAHLI/AAAAAAAAAWU/VzihQ1Tc2Ys/s320/IMG_1154.JPG" border="0" /></a><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJENgjr4ADI/AAAAAAAAAVs/M8w5zem1iEw/s1600-h/Praline+Paste.JPG"><img id="BLOGGER_PHOTO_ID_5228975495340097586" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJENgjr4ADI/AAAAAAAAAVs/M8w5zem1iEw/s320/Praline+Paste.JPG" border="0" /></a><br />Blend ½ cup <span class="blsp-spelling-error" id="SPELLING_ERROR_16">buttercream</span> into the paste, then add to the remaining <span class="blsp-spelling-error" id="SPELLING_ERROR_17">buttercream</span>. Whip briefly on med-low speed to combine. Blend in rum.<br /><br /><strong>Swiss <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Buttercream</span></strong><br />4 lg. egg whites<br />¾ cup sugar<br />1 ½ cups (3 sticks) unsalted butter, slightly firm<br />1 ½ -2 Tbsp. <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Chambord</span> or liqueur of your choice<br />1 tsp. vanilla<br /><br />Place the egg whites in a lg/ bowl of a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">electric</span> mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.<br /><br />Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">over beat</span>*. Set aside.<br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEdyfemPVI/AAAAAAAAAWk/TR2ZWUIjOcw/s1600-h/IMG_1171.JPG"><img id="BLOGGER_PHOTO_ID_5228993395634355538" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEdyfemPVI/AAAAAAAAAWk/TR2ZWUIjOcw/s320/IMG_1171.JPG" border="0" /></a><br />Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">over beat</span> or the butter will become <span class="blsp-spelling-error" id="SPELLING_ERROR_23">toooooo</span> soft.*<br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEKe3VlIEI/AAAAAAAAAVU/9y7OBCZ8JQM/s1600-h/IMG_1172.JPG"><img id="BLOGGER_PHOTO_ID_5228972167720673346" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEKe3VlIEI/AAAAAAAAAVU/9y7OBCZ8JQM/s320/IMG_1172.JPG" border="0" /></a><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJENgDTn31I/AAAAAAAAAVk/BtRVv5lDCCg/s1600-h/Adding+Praline+Paste+to+Buttercream.JPG"><img id="BLOGGER_PHOTO_ID_5228975486648442706" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJENgDTn31I/AAAAAAAAAVk/BtRVv5lDCCg/s320/Adding+Praline+Paste+to+Buttercream.JPG" border="0" /></a><br />On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.<br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEKdx178II/AAAAAAAAAVE/UGmr3CDErbA/s1600-h/IMG_1178.JPG"><img id="BLOGGER_PHOTO_ID_5228972149065904258" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEKdx178II/AAAAAAAAAVE/UGmr3CDErbA/s320/IMG_1178.JPG" border="0" /></a><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEKfBmrZOI/AAAAAAAAAVc/YNOo2Javw00/s1600-h/IMG_1179.JPG"><img id="BLOGGER_PHOTO_ID_5228972170476741858" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEKfBmrZOI/AAAAAAAAAVc/YNOo2Javw00/s320/IMG_1179.JPG" border="0" /></a><br />Refrigerate 10-15 minutes before using.<br /><br />Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.<br /><br /><strong>Troubleshooting the <span class="blsp-spelling-error" id="SPELLING_ERROR_24">buttercream</span>.</strong><br /></p><ol><li>Wait! My <span class="blsp-spelling-error" id="SPELLING_ERROR_25">buttercream</span> won’t come together! Reheat the <span class="blsp-spelling-error" id="SPELLING_ERROR_26">buttercream</span> briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_27">over beat</span>. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together. </li><br /><li>Wait! My <span class="blsp-spelling-error" id="SPELLING_ERROR_28">buttercream</span> is too soft! Chill the <span class="blsp-spelling-error" id="SPELLING_ERROR_29">buttercream</span> in the refrigerator for about 10 minutes and <span class="blsp-spelling-error" id="SPELLING_ERROR_30">rewhip</span>. If that <span class="blsp-spelling-error" id="SPELLING_ERROR_31">doesn</span>’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the <span class="blsp-spelling-error" id="SPELLING_ERROR_32">buttercream</span>, 1 Tbsp. at a time.</li></ol><p>I had both of these problems with my <span class="blsp-spelling-error" id="SPELLING_ERROR_33">buttercream</span> but I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">didn't</span> give up and it finally came together. At first it was going great but when I added the vanilla and <span class="blsp-spelling-error" id="SPELLING_ERROR_35">chambord</span> it broke but I just put it back over the hot water and it came back together. But then it was to loose so it went into the fridge. Then I <span class="blsp-spelling-error" id="SPELLING_ERROR_36">rewhipped</span> it and it worked. It can be a long process but it is worth it because of the taste. </p><strong>Strawberry Peach Glaze</strong><br />2/3 cup thick strawberry peach preserve (or whatever you like)<br />1 Tbsp. water<br /><br /><div align="left">In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.</div><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEdx_nLBlI/AAAAAAAAAWc/fPu-IgJy1UY/s1600-h/IMG_1159.JPG"><img id="BLOGGER_PHOTO_ID_5228993387080386130" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEdx_nLBlI/AAAAAAAAAWc/fPu-IgJy1UY/s320/IMG_1159.JPG" border="0" /></a><br />Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.<br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJENhF2_mNI/AAAAAAAAAV8/KcK8-Xc3Xyw/s1600-h/Preserve.JPG"><img id="BLOGGER_PHOTO_ID_5228975504513538258" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJENhF2_mNI/AAAAAAAAAV8/KcK8-Xc3Xyw/s320/Preserve.JPG" border="0" /></a><br /><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_37">Ganache</span> Glaze</strong><br /><br />Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake<br />6 oz. Semisweet or Bittersweet chocolate<br />3/4 cup heavy cream<br />1 tbsp. light corn syrup<br /><div align="left">1 tbsp. <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Chambord</span>(optional)</div><div align="left">3/4 tsp. vanilla</div><div align="left">1/2 - 1 tsp. hot water, if needed</div><div align="left"></div><br /><div align="left">Blend vanilla and <span class="blsp-spelling-error" id="SPELLING_ERROR_39">chambord</span> together and set aside. </div><br />Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.<br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEhecy1wyI/AAAAAAAAAW0/Mh01Jo3ixZk/s1600-h/IMG_1206.JPG"><img id="BLOGGER_PHOTO_ID_5228997449363079970" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEhecy1wyI/AAAAAAAAAW0/Mh01Jo3ixZk/s320/IMG_1206.JPG" border="0" /></a><br />Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it <span class="blsp-spelling-error" id="SPELLING_ERROR_40">doesn</span>’t thicken, refrigerate for about 5 minutes, but make sure it <span class="blsp-spelling-error" id="SPELLING_ERROR_41">doesn</span>’t get too cold!<br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEhd2-blKI/AAAAAAAAAWs/PAqMORAVdPE/s1600-h/IMG_1207.JPG"><img id="BLOGGER_PHOTO_ID_5228997439211148450" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEhd2-blKI/AAAAAAAAAWs/PAqMORAVdPE/s320/IMG_1207.JPG" border="0" /></a><br /><br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEheoLJUGI/AAAAAAAAAW8/x4z6jSS6lYo/s1600-h/IMG_1211.JPG"><img id="BLOGGER_PHOTO_ID_5228997452417814626" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEheoLJUGI/AAAAAAAAAW8/x4z6jSS6lYo/s320/IMG_1211.JPG" border="0" /></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEhe8Pt8yI/AAAAAAAAAXE/Ll7XzrjLzq0/s1600-h/IMG_1212.JPG"><img id="BLOGGER_PHOTO_ID_5228997457805701922" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEhe8Pt8yI/AAAAAAAAAXE/Ll7XzrjLzq0/s320/IMG_1212.JPG" border="0" /></a><br /><br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEhfF624KI/AAAAAAAAAXM/eIVsRsiJkUE/s1600-h/IMG_1214.JPG"><img id="BLOGGER_PHOTO_ID_5228997460402561186" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEhfF624KI/AAAAAAAAAXM/eIVsRsiJkUE/s320/IMG_1214.JPG" border="0" /></a><br /><br />*Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.<br /><br /><br /><strong>Assembling Cake</strong><br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEjO2J74WI/AAAAAAAAAXU/tWr6MKrVcqE/s1600-h/IMG_1181.JPG"><img id="BLOGGER_PHOTO_ID_5228999380316184930" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEjO2J74WI/AAAAAAAAAXU/tWr6MKrVcqE/s320/IMG_1181.JPG" border="0" /></a><br />Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.<br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEjPhE80AI/AAAAAAAAAXk/4o4t0rJiRno/s1600-h/IMG_1183.JPG"><img id="BLOGGER_PHOTO_ID_5228999391837999106" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEjPhE80AI/AAAAAAAAAXk/4o4t0rJiRno/s320/IMG_1183.JPG" border="0" /></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEjPNKwtiI/AAAAAAAAAXc/v_3IZ5_yzio/s1600-h/IMG_1180.JPG"><img id="BLOGGER_PHOTO_ID_5228999386493662754" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEjPNKwtiI/AAAAAAAAAXc/v_3IZ5_yzio/s320/IMG_1180.JPG" border="0" /></a><br /><br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEjP8h0B6I/AAAAAAAAAXs/ooIzjR7bD_s/s1600-h/IMG_1184.JPG"><img id="BLOGGER_PHOTO_ID_5228999399206815650" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEjP8h0B6I/AAAAAAAAAXs/ooIzjR7bD_s/s320/IMG_1184.JPG" border="0" /></a><br />Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.<br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEl7dvOgiI/AAAAAAAAAYE/MgNHhxQqBsE/s1600-h/IMG_1187.JPG"><img id="BLOGGER_PHOTO_ID_5229002345879077410" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEl7dvOgiI/AAAAAAAAAYE/MgNHhxQqBsE/s320/IMG_1187.JPG" border="0" /></a><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEl7947D6I/AAAAAAAAAYM/9sJXDxdaKBI/s1600-h/IMG_1189.JPG"><img id="BLOGGER_PHOTO_ID_5229002354509680546" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEl7947D6I/AAAAAAAAAYM/9sJXDxdaKBI/s320/IMG_1189.JPG" border="0" /></a><br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEl8Zl3-gI/AAAAAAAAAYU/Izo0bBCKsKI/s1600-h/IMG_1192.JPG"><img id="BLOGGER_PHOTO_ID_5229002361945979394" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEl8Zl3-gI/AAAAAAAAAYU/Izo0bBCKsKI/s320/IMG_1192.JPG" border="0" /></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEl8hpGZ3I/AAAAAAAAAYc/aojQNZJMkiI/s1600-h/IMG_1194.JPG"><img id="BLOGGER_PHOTO_ID_5229002364106991474" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEl8hpGZ3I/AAAAAAAAAYc/aojQNZJMkiI/s320/IMG_1194.JPG" border="0" /></a><br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEoRzj9Q1I/AAAAAAAAAYk/3c_NKmy4hTk/s1600-h/IMG_1196.JPG"><img id="BLOGGER_PHOTO_ID_5229004928717767506" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEoRzj9Q1I/AAAAAAAAAYk/3c_NKmy4hTk/s320/IMG_1196.JPG" border="0" /></a><br /><div align="left">Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.<br /><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJEoSIg5XNI/AAAAAAAAAYs/PR7_FBa4gPA/s1600-h/IMG_1198.JPG"><img id="BLOGGER_PHOTO_ID_5229004934342073554" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SJEoSIg5XNI/AAAAAAAAAYs/PR7_FBa4gPA/s320/IMG_1198.JPG" border="0" /></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJEoSoSiWmI/AAAAAAAAAY0/QmglNjUBrAQ/s1600-h/IMG_1200.JPG"><img id="BLOGGER_PHOTO_ID_5229004942871779938" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJEoSoSiWmI/AAAAAAAAAY0/QmglNjUBrAQ/s320/IMG_1200.JPG" border="0" /></a></div>Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.<br /><br />Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.<br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJEoTWDtwmI/AAAAAAAAAZE/PWd4iQy_XOQ/s1600-h/IMG_1217.JPG"><img id="BLOGGER_PHOTO_ID_5229004955157643874" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJEoTWDtwmI/AAAAAAAAAZE/PWd4iQy_XOQ/s320/IMG_1217.JPG" border="0" /></a> <a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEqtNmPnxI/AAAAAAAAAZM/vJBC9igWFKw/s1600-h/IMG_1221.JPG"><img id="BLOGGER_PHOTO_ID_5229007598586404626" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEqtNmPnxI/AAAAAAAAAZM/vJBC9igWFKw/s320/IMG_1221.JPG" border="0" /></a><br /><br /><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJEqtsvD3nI/AAAAAAAAAZc/y8HPkE6a4jw/s1600-h/IMG_1225.JPG"><img id="BLOGGER_PHOTO_ID_5229007606944882290" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SJEqtsvD3nI/AAAAAAAAAZc/y8HPkE6a4jw/s320/IMG_1225.JPG" border="0" /></a><br /><br />To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake.<br /><br />Craig got me a great gift before I started this cake a mechanical pastry bag. I was so excited to use this. I need a lot more practice but it was a lot of fun!<br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SJEquNnvj6I/AAAAAAAAAZk/r_xfPeCf2Fs/s1600-h/IMG_1230.JPG"><img id="BLOGGER_PHOTO_ID_5229007615772561314" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SJEquNnvj6I/AAAAAAAAAZk/r_xfPeCf2Fs/s320/IMG_1230.JPG" border="0" /></a><br /><br />Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.<br /><br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJB5y0GKykI/AAAAAAAAAR0/VCpycHUMibw/s1600-h/Cake+2.JPG"><img id="BLOGGER_PHOTO_ID_5228813081262082626" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJB5y0GKykI/AAAAAAAAAR0/VCpycHUMibw/s320/Cake+2.JPG" border="0" /></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6ehtvWmI/AAAAAAAAASs/KyjZnLyvBeg/s1600-h/Cake+with+slices+taken+out+2.jpg"><img id="BLOGGER_PHOTO_ID_5228813832242027106" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6ehtvWmI/AAAAAAAAASs/KyjZnLyvBeg/s320/Cake+with+slices+taken+out+2.jpg" border="0" /></a><br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6e0kKmHI/AAAAAAAAAS0/4uEpGBoxzvc/s1600-h/Cake+with+slices+taken+out+3jpg.jpg"><img id="BLOGGER_PHOTO_ID_5228813837302143090" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6e0kKmHI/AAAAAAAAAS0/4uEpGBoxzvc/s320/Cake+with+slices+taken+out+3jpg.jpg" border="0" /></a><br />Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.<br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJB5y0GKykI/AAAAAAAAAR0/VCpycHUMibw/s1600-h/Cake+2.JPG"></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6ehtvWmI/AAAAAAAAASs/KyjZnLyvBeg/s1600-h/Cake+with+slices+taken+out+2.jpg"></a><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6e0kKmHI/AAAAAAAAAS0/4uEpGBoxzvc/s1600-h/Cake+with+slices+taken+out+3jpg.jpg"></a><br />Craig gave the cake 1 thumb up which means the cake was delicious. Craig teased me and said "Its not a good looking cake but it tastes delicious" Note - It was my first time piping and I think it turned out pretty well.<br /><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJB7HUUB8sI/AAAAAAAAAS8/1dRcN66Jwa8/s1600-h/craig+eating+cake.jpg"></a><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJB7H1MormI/AAAAAAAAATE/ibB6FwggeQo/s1600-h/Craig+gives+the+cake+1+thumb+up.jpg"></a><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SJB7HUUB8sI/AAAAAAAAAS8/1dRcN66Jwa8/s1600-h/craig+eating+cake.jpg"><img id="BLOGGER_PHOTO_ID_5228814533019169474" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SJB7HUUB8sI/AAAAAAAAAS8/1dRcN66Jwa8/s320/craig+eating+cake.jpg" border="0" /></a><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJB7H1MormI/AAAAAAAAATE/ibB6FwggeQo/s1600-h/Craig+gives+the+cake+1+thumb+up.jpg"><img id="BLOGGER_PHOTO_ID_5228814541846523490" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJB7H1MormI/AAAAAAAAATE/ibB6FwggeQo/s320/Craig+gives+the+cake+1+thumb+up.jpg" border="0" /></a><br />We both loved the cake it is so great. I would make this again but it would have to be a VERY special occasion.<br /><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6d60qtXI/AAAAAAAAASU/xUqrY3ehwio/s1600-h/Almost+all+gone.jpg"><img id="BLOGGER_PHOTO_ID_5228813821802100082" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SJB6d60qtXI/AAAAAAAAASU/xUqrY3ehwio/s320/Almost+all+gone.jpg" border="0" /></a><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SJB7H94AwWI/AAAAAAAAATM/NUpviNBc4hw/s1600-h/eaten+cake.jpg"><img id="BLOGGER_PHOTO_ID_5228814544175939938" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SJB7H94AwWI/AAAAAAAAATM/NUpviNBc4hw/s320/eaten+cake.jpg" border="0" /></a>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com34tag:blogger.com,1999:blog-3158675054577250830.post-48455609725793158162008-06-29T15:30:00.006-04:002008-11-29T22:18:00.007-05:00Daring Bakers Challenge<p align="center"><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SGfmS1-aY-I/AAAAAAAAAP4/zkBJ5QWEHGs/s1600-h/IMG_1055.JPG"><img id="BLOGGER_PHOTO_ID_5217391904732898274" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SGfmS1-aY-I/AAAAAAAAAP4/zkBJ5QWEHGs/s320/IMG_1055.JPG" border="0" /></a></p><br /><br /><div align="center"><strong>My First Daring Bakers Challenge </strong></div><br /><div align="center"><strong></strong></div><img id="BLOGGER_PHOTO_ID_5217473336235534706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGgwWx9kKXI/AAAAAAAAAQw/f2XqMP5rsSI/s320/blue_db.jpg" border="0" /><br /><div align="center"></div><div align="center"><strong>DANISH DOUGH<br /></strong></div><div style="TEXT-ALIGN: center"><br /><div style="TEXT-ALIGN: left"><strong>A month ago I decided to join a really amazing group called the daring bakers. This is a group of over 1000 bloggers. We get a challenge every month and we must complete the challenge. I thought this would be a great way to challenge myself and that it did. This months challenge is Danish Dough. For about 2 weeks I just kept reading the recipe and saying there is no way I can pull this off it is way to hard. But finally I did it and it turned out great. I cant wait to make this again very soon .<br /></strong></div><strong></strong><strong></strong><strong></strong></div><strong><br /><br />Check out the other Daring Bakers blogs to see how there's turned out as well.<br /><br /><a href="http://daringbakersblogroll.blogspot.com/">http://daringbakersblogroll.blogspot.com/</a><br /><br />Here is the recipe for the Dough and the apple filling which is so amazing its good just on its own. Also the process through this amazing challenge.<br /><br />DANISH DOUGH</strong><br /><br /><br />Makes 2-1/2 pounds dough<br /><br /><span class="bbu">Ingredients</span><br /><em>For the dough (Detrempe)</em><br />1 ounce fresh yeast or 1 tablespoon active dry yeast<br />1/2 cup whole milk<br />1/3 cup sugar<br />Zest of 1 orange, finely grated<br />3/4 teaspoon ground cardamom (I left this out of mine)<br />1-1/2 teaspoons vanilla extract<br />1/2 vanilla bean, split and scraped<br />2 large eggs, chilled<br />1/4 cup fresh orange juice<br />3-1/4 cups all-purpose flour<br />1 teaspoon salt<br /><br /><em>For the butter block (Beurrage)</em><br />1/2 pound (2 sticks) cold unsalted butter<br />1/4 cup all-purpose flour<br /><br /><strong>DOUGH</strong><br />Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.<br /><br /><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_MYnBUOaHHpc/SF6pXTe5uLI/AAAAAAAAALI/0TpYX29DYe0/s1600-h/IMG_0968.JPG"><img id="BLOGGER_PHOTO_ID_5214791636373584050" style="CURSOR: pointer" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SF6pXTe5uLI/AAAAAAAAALI/0TpYX29DYe0/s320/IMG_0968.JPG" border="0" /></a></p><br /><br /><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SF6pX2TV5kI/AAAAAAAAALQ/kcEJLg1QEfY/s1600-h/IMG_0971.JPG"><img id="BLOGGER_PHOTO_ID_5214791645720340034" style="CURSOR: pointer" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SF6pX2TV5kI/AAAAAAAAALQ/kcEJLg1QEfY/s320/IMG_0971.JPG" border="0" /></a></p><strong>BUTTER BLOCK</strong><br />1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.<br /><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5214791649115069906" style="CURSOR: pointer" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SF6pYC8tXdI/AAAAAAAAALY/-1SqUubJHlc/s320/IMG_0976.JPG" border="0" /></p><br /><br />2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.<br /><br />3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.<br /><br />4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.<br /><br />NOTE - This was the most difficult part the butter kept coming out but i would just spread it back in during the folding process. Working in a cool kitchen will help. I also didnt get very many pictures during this part since I was trying to get this right!<br /><br /><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_MYnBUOaHHpc/SF6pYcvJFmI/AAAAAAAAALg/cIYKIrVKvBA/s1600-h/IMG_0978.JPG"><img id="BLOGGER_PHOTO_ID_5214791656037488226" style="CURSOR: pointer" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SF6pYcvJFmI/AAAAAAAAALg/cIYKIrVKvBA/s320/IMG_0978.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfbhsgigXI/AAAAAAAAAMQ/4Uu7zhJhY70/s1600-h/IMG_0986.JPG"><img id="BLOGGER_PHOTO_ID_5217380065261814130" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfbhsgigXI/AAAAAAAAAMQ/4Uu7zhJhY70/s320/IMG_0986.JPG" border="0" /></a></p><br /><br />You do this 3 more times and then its off to the fridge to chill. Now I moved on to the best apple filling ever.<br /><br /><strong>APPLE FILLING</strong><br />Makes enough for two braids<br /><br /><span class="bbu">Ingredients</span><br />4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces<br />1/2 cup sugar<br />1 tsp. ground cinnamon<br />1/2 vanilla bean, split and scraped<br />1/4 cup fresh lemon juice<br />4 tablespoons unsalted butter<br /><br />Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.<br /><br />I reduced the apples for a bit longer allowing the sauce to become a wonderful caramel sauce.<br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfdA_2cx0I/AAAAAAAAAMg/FB7lC3OZlgk/s1600-h/IMG_0998.JPG"><img id="BLOGGER_PHOTO_ID_5217381702541559618" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfdA_2cx0I/AAAAAAAAAMg/FB7lC3OZlgk/s320/IMG_0998.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfdAkDRIeI/AAAAAAAAAMY/QPLTym4meYk/s1600-h/IMG_0997.JPG"><img id="BLOGGER_PHOTO_ID_5217381695079129570" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfdAkDRIeI/AAAAAAAAAMY/QPLTym4meYk/s320/IMG_0997.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfdBa8PMCI/AAAAAAAAAMo/czVUgHvZkeo/s1600-h/IMG_0999.JPG"><img id="BLOGGER_PHOTO_ID_5217381709813592098" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfdBa8PMCI/AAAAAAAAAMo/czVUgHvZkeo/s320/IMG_0999.JPG" border="0" /></a></p><br /><br /><strong></strong><br /><br /><strong>DANISH BRAID</strong><br />Makes enough for 2 large braids<br /><br />I decided to make both of mine apple since the filling was so food. I am planning on making another one with a cheese filling very soon.<br /><br /><span class="bbu"></span><br /><br /><span class="bbu">Ingredients</span><br />1 recipe Danish Dough (see below)<br />2 cups apple filling, jam, or preserves (see below)<br /><br />For the egg wash: 1 large egg, plus 1 large egg yolk<br /><br />1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.<br /><br />2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.<br /><br />3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.<br /><br />I thought the easiest way to do this was to use a pizza cutter and I would alternate cutting sides to make sure they matched up and I had the same amount. Make sure you cut them on the baking sheet your going to bake on since moving it after would be very difficult. Once I had the apples all spread out thats when the braiding begins. I folded the top and bottom up to make sure nothing would leak out.<br /><br />I used toothpicks to mark my dough so I made sure I had enough to be able to make the braid.<br /><br /><p align="center"><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SGfmSRGI3TI/AAAAAAAAAPo/NGG-ftA7kzM/s1600-h/danish+dough+marked+with+toothpicks.jpg"><img id="BLOGGER_PHOTO_ID_5217391894833192242" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SGfmSRGI3TI/AAAAAAAAAPo/NGG-ftA7kzM/s320/danish+dough+marked+with+toothpicks.jpg" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfe4ECEPbI/AAAAAAAAAMw/c5FgNSDW5A4/s1600-h/IMG_1089.JPG"><img id="BLOGGER_PHOTO_ID_5217383748068457906" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfe4ECEPbI/AAAAAAAAAMw/c5FgNSDW5A4/s320/IMG_1089.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SGfe4hsQo6I/AAAAAAAAANA/O7bq_eTJZsk/s1600-h/IMG_1090.JPG"><img id="BLOGGER_PHOTO_ID_5217383756030059426" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SGfe4hsQo6I/AAAAAAAAANA/O7bq_eTJZsk/s320/IMG_1090.JPG" border="0" /></a></p><br /><br /><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SGfe4I9FTDI/AAAAAAAAAM4/CjLUmtMX38w/s1600-h/D++with+apples.jpg"></a><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfe65r1WkI/AAAAAAAAANQ/Sz5FM2cAas4/s1600-h/IMG_1093.JPG"><img id="BLOGGER_PHOTO_ID_5217383796830460482" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfe65r1WkI/AAAAAAAAANQ/Sz5FM2cAas4/s320/IMG_1093.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfgQG-wD4I/AAAAAAAAANY/hER_Vp7EymU/s1600-h/IMG_1094.JPG"><img id="BLOGGER_PHOTO_ID_5217385260688347010" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfgQG-wD4I/AAAAAAAAANY/hER_Vp7EymU/s320/IMG_1094.JPG" border="0" /></a></p><br /><br /><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfgRaQmcXI/AAAAAAAAAN4/1yqR4T2bsMY/s1600-h/IMG_1099.JPG"></a><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfgQtQimbI/AAAAAAAAANo/v0UrVyeDfCk/s1600-h/IMG_1097.JPG"><img id="BLOGGER_PHOTO_ID_5217385270963509682" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfgQtQimbI/AAAAAAAAANo/v0UrVyeDfCk/s320/IMG_1097.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfhhyiIrCI/AAAAAAAAAOI/gzXemHJqlI8/s1600-h/IMG_1100.JPG"><img id="BLOGGER_PHOTO_ID_5217386663948889122" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfhhyiIrCI/AAAAAAAAAOI/gzXemHJqlI8/s320/IMG_1100.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfhhaLDfzI/AAAAAAAAAOA/kKoSXokz4wM/s1600-h/Dough+resting+1.jpg"><img id="BLOGGER_PHOTO_ID_5217386657409630002" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfhhaLDfzI/AAAAAAAAAOA/kKoSXokz4wM/s320/Dough+resting+1.jpg" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfhjJRz_NI/AAAAAAAAAOg/w52yp-NbtFQ/s1600-h/IMG_1102.JPG"><img id="BLOGGER_PHOTO_ID_5217386687234309330" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfhjJRz_NI/AAAAAAAAAOg/w52yp-NbtFQ/s320/IMG_1102.JPG" border="0" /></a></p><br /><br /><span class="bbu"></span><br /><br /><span class="bbu">Egg Wash</span><br />Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.<br /><br /><span class="bbu">Proofing and Baking</span><br />1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.<br /><br /><p align="center"><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SGfivXflXzI/AAAAAAAAAOo/CCeUDh_W7J8/s1600-h/IMG_1015.JPG"><img id="BLOGGER_PHOTO_ID_5217387996720226098" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SGfivXflXzI/AAAAAAAAAOo/CCeUDh_W7J8/s320/IMG_1015.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SGfiv6ru48I/AAAAAAAAAO4/VjAq-UlnxlY/s1600-h/Dough+resting+with+plastic+2.jpg"><img id="BLOGGER_PHOTO_ID_5217388006166422466" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SGfiv6ru48I/AAAAAAAAAO4/VjAq-UlnxlY/s320/Dough+resting+with+plastic+2.jpg" border="0" /></a></p><br /><br /><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfivo8KmCI/AAAAAAAAAOw/phQbmWeB9ag/s1600-h/Dough+Resting+with+plastic.jpg"></a><br />2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.<br /><br />3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.<br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfhiSMeI-I/AAAAAAAAAOQ/tvilY7MrnMc/s1600-h/IMG_1104.JPG"><img id="BLOGGER_PHOTO_ID_5217386672447955938" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfhiSMeI-I/AAAAAAAAAOQ/tvilY7MrnMc/s320/IMG_1104.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfknxJojJI/AAAAAAAAAPI/pBa1BAk53vg/s1600-h/IMG_1032.JPG"><img id="BLOGGER_PHOTO_ID_5217390065191783570" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfknxJojJI/AAAAAAAAAPI/pBa1BAk53vg/s320/IMG_1032.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfkomoxveI/AAAAAAAAAPY/JjgTWZAFjqc/s1600-h/IMG_1034.JPG"><img id="BLOGGER_PHOTO_ID_5217390079549488610" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfkomoxveI/AAAAAAAAAPY/JjgTWZAFjqc/s320/IMG_1034.JPG" border="0" /></a></p><br /><br /><p align="center"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SGfkpP2kJCI/AAAAAAAAAPg/fsnKVSKtIt8/s1600-h/IMG_1039.JPG"><img id="BLOGGER_PHOTO_ID_5217390090613171234" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SGfkpP2kJCI/AAAAAAAAAPg/fsnKVSKtIt8/s320/IMG_1039.JPG" border="0" /></a></p><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfknV6aCOI/AAAAAAAAAPA/VZKgyJamjtA/s1600-h/sliced+Danish.jpg"><img id="BLOGGER_PHOTO_ID_5217390057880160482" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfknV6aCOI/AAAAAAAAAPA/VZKgyJamjtA/s320/sliced+Danish.jpg" border="0" /></a></p><br /><p align="center"><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SGgV8-dGLrI/AAAAAAAAAQQ/z_wiD74n-Mw/s1600-h/IMG_1076.JPG"><img id="BLOGGER_PHOTO_ID_5217444305610092210" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SGgV8-dGLrI/AAAAAAAAAQQ/z_wiD74n-Mw/s320/IMG_1076.JPG" border="0" /></a></p><br /><p align="center"><a href="http://bp3.blogger.com/_MYnBUOaHHpc/SGgV9CY93VI/AAAAAAAAAQY/BiBQAhExB_A/s1600-h/IMG_1069.JPG"><img id="BLOGGER_PHOTO_ID_5217444306666511698" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SGgV9CY93VI/AAAAAAAAAQY/BiBQAhExB_A/s320/IMG_1069.JPG" border="0" /></a><br /></p><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5217391904113312098" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfmSzqsQWI/AAAAAAAAAPw/4uFEB87B3JQ/s320/danish+cut+2.jpg" border="0" /><br /></p><br /><br /><p align="center"><a href="http://bp0.blogger.com/_MYnBUOaHHpc/SGfmTuXxqJI/AAAAAAAAAQI/4yN0mny18pY/s1600-h/IMG_1114.JPG"><img id="BLOGGER_PHOTO_ID_5217391919871666322" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SGfmTuXxqJI/AAAAAAAAAQI/4yN0mny18pY/s320/IMG_1114.JPG" border="0" /></a></p>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com25tag:blogger.com,1999:blog-3158675054577250830.post-7880832632451530572008-06-03T21:36:00.005-04:002008-11-29T22:18:27.579-05:00The Craigster Sandwich<div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">THE CRAIGSTER</span></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SEXyPX_0xRI/AAAAAAAAAKE/le7r2FhpXMk/s1600-h/craig+sandwich+almost+done.JPG"><img style="cursor: pointer;" src="http://bp0.blogger.com/_MYnBUOaHHpc/SEXyPX_0xRI/AAAAAAAAAKE/le7r2FhpXMk/s320/craig+sandwich+almost+done.JPG" alt="" id="BLOGGER_PHOTO_ID_5207834890077521170" border="0" /></a><br /></div><br />When Craig and I were in Miami a few weeks ago I decided to make lunch. So I invented the Craigster sandwich.<br /><div style="text-align: center;"><div style="text-align: left;"><br />It is NY Strip steak which I broiled with steak seasoning, Challah bread sliced lengthwise. Tomatoes, Jarlsberg, Avocado and Steak Sauce. I toasted the Challah and then layered it with the Jarlsberg and then the hot steak to melt the cheese. Then I top with tomato's seasoned with salt & pepper and avocados. Finishing it off with steak sauce. The sandwich's are huge but as you can see Craig loved it.<br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SEXyP225u8I/AAAAAAAAAKU/r5v_p8ETHKk/s1600-h/sandwich+in+process.JPG"><img style="cursor: pointer;" src="http://bp3.blogger.com/_MYnBUOaHHpc/SEXyP225u8I/AAAAAAAAAKU/r5v_p8ETHKk/s320/sandwich+in+process.JPG" alt="" id="BLOGGER_PHOTO_ID_5207834898361596866" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SEXyPm8sOOI/AAAAAAAAAKM/4EvOVUw_-gU/s1600-h/Craig+Sandwich+eating.JPG"><img style="cursor: pointer;" src="http://bp1.blogger.com/_MYnBUOaHHpc/SEXyPm8sOOI/AAAAAAAAAKM/4EvOVUw_-gU/s320/Craig+Sandwich+eating.JPG" alt="" id="BLOGGER_PHOTO_ID_5207834894090909922" border="0" /></a></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SEXyOsAgPcI/AAAAAAAAAJ8/4eiYrs-GgNw/s1600-h/Craig+Sandwich.JPG"><img style="cursor: pointer;" src="http://bp1.blogger.com/_MYnBUOaHHpc/SEXyOsAgPcI/AAAAAAAAAJ8/4eiYrs-GgNw/s320/Craig+Sandwich.JPG" alt="" id="BLOGGER_PHOTO_ID_5207834878269210050" border="0" /></a></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com2tag:blogger.com,1999:blog-3158675054577250830.post-28782819024450905332008-06-02T11:14:00.007-04:002008-11-29T22:19:08.253-05:00Fajita Cupcake!<a href="http://bp2.blogger.com/_MYnBUOaHHpc/SEQRLQpvKyI/AAAAAAAAAJ0/KaFP6XjabHQ/s1600-h/Final+Product+Fajita+Cupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5207305954293394210" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SEQRLQpvKyI/AAAAAAAAAJ0/KaFP6XjabHQ/s400/Final+Product+Fajita+Cupcakes.jpg" border="0" /></a> <div><div>Sorry its been awhile since my last post. I will have a more complete post soon but to tide you over here are some pics of my fajita cupcakes. </div><div><br /><div style="text-align: center;"><a href="http://bp1.blogger.com/_MYnBUOaHHpc/SEQQm210osI/AAAAAAAAAJk/qgB7a2PFAU8/s1600-h/Fajita+Cupcakes+1.jpg"><img id="BLOGGER_PHOTO_ID_5207305328889471682" style="" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SEQQm210osI/AAAAAAAAAJk/qgB7a2PFAU8/s320/Fajita+Cupcakes+1.jpg" border="0" /></a><br /></div><br />I took store bought flour tortillas cut them out (actually my boyfriend cut them out) and baked them in muffin trays allowing them to get nice and crispy. I sprayed them with cooking spray. Then on the stove I sauteed chicken, onions and peppers. </div><div></div><br /><div>I also made salsa and guacamole. Once the chicken is ready I filled the tortilla cups with the chicken covered them with cheese and put under the broiler. Pay close attention when you do this. The cheese melts fast and you dont want to burn the tortilla cups. Once the cheese was melted I topped with guacamole, salsa and sour cream. They turned out great and I will 100% be making these again but next time I would like to use home-made tortillas. </div><br /><p align="center"><a href="http://bp2.blogger.com/_MYnBUOaHHpc/SEQQnSsLQyI/AAAAAAAAAJs/raG2PM2RfG4/s1600-h/Final+Product+Fajita+Cupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5207305336365204258" style="" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SEQQnSsLQyI/AAAAAAAAAJs/raG2PM2RfG4/s320/Final+Product+Fajita+Cupcakes.jpg" border="0" /></a></p></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com2tag:blogger.com,1999:blog-3158675054577250830.post-87005912301055981042008-04-27T16:37:00.011-04:002008-11-29T22:19:27.450-05:00Blondies<div style="text-align: center;"><span style="font-weight: bold;">BLONDIES<br /><br /></span><div style="text-align: left;">1/2 Cup plus 2 tablespoons of butter<br />2 cups packed brown sugar<br />2 eggs<br />1 1/2 teaspoon vanilla<br />2 cups all-purpose flour<br />1 1/2 teaspoon baking powder<br />1/2 teaspoon kosher salt<br />1/2 cup semisweet chocolate chips<br /></div></div>Preaheat oven to 350 Degrees<br /><br />Sift the flour, baking soda and salt. In the mixer blend the butter, eggs, brown sugar ,and vanilla on medium for 4 minutes make sure to scrape down bowl.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTlPsIcFLI/AAAAAAAAAI0/BE6GhdjB6HU/s1600-h/blog+photos+042.jpg"><img style="cursor: pointer;" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTlPsIcFLI/AAAAAAAAAI0/BE6GhdjB6HU/s200/blog+photos+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5194028327972377778" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_MYnBUOaHHpc/SBTlQMIcFMI/AAAAAAAAAI8/-1oW_BEUhbI/s1600-h/blog+photos+043.jpg"><img style="cursor: pointer;" src="http://bp2.blogger.com/_MYnBUOaHHpc/SBTlQMIcFMI/AAAAAAAAAI8/-1oW_BEUhbI/s200/blog+photos+043.jpg" alt="" id="BLOGGER_PHOTO_ID_5194028336562312386" border="0" /></a><br /></div>Add the flour, baking soda, salt mixture gradually. Mix on medium for 2 minutes. Add in chocolate chips mix for 1 more minute<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTlQsIcFNI/AAAAAAAAAJE/3SPcQJB0V-U/s1600-h/blog+photos+044.jpg"><img style="cursor: pointer;" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTlQsIcFNI/AAAAAAAAAJE/3SPcQJB0V-U/s200/blog+photos+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5194028345152246994" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SBTlzcIcFOI/AAAAAAAAAJM/G4-Wx7fLmAo/s1600-h/blog+photos+045.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_MYnBUOaHHpc/SBTlzcIcFOI/AAAAAAAAAJM/G4-Wx7fLmAo/s200/blog+photos+045.jpg" alt="" id="BLOGGER_PHOTO_ID_5194028942152701154" border="0" /></a><br /></div>Butter and flour your baking dish so the blondies will not stick. This recipe is very sticky press mixture into even layer in baking dish.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBTlz8IcFPI/AAAAAAAAAJU/TWHbLyhMhns/s1600-h/blog+photos+046.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBTlz8IcFPI/AAAAAAAAAJU/TWHbLyhMhns/s200/blog+photos+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5194028950742635762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SBTl0cIcFQI/AAAAAAAAAJc/zAtjVg4dFtA/s1600-h/blog+photos+047.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_MYnBUOaHHpc/SBTl0cIcFQI/AAAAAAAAAJc/zAtjVg4dFtA/s200/blog+photos+047.jpg" alt="" id="BLOGGER_PHOTO_ID_5194028959332570370" border="0" /></a><br /></div>Bake at 350 Degrees for 25 to 30 minutes until a toothpick comes out clean. Allow to cool in pan for 10 minutes I then transfer to a cooling rack.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SBTkfcIcFEI/AAAAAAAAAH8/oOmmSVoSDqg/s1600-h/blog+photos+008.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_MYnBUOaHHpc/SBTkfcIcFEI/AAAAAAAAAH8/oOmmSVoSDqg/s200/blog+photos+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5194027499043689538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBTkf8IcFFI/AAAAAAAAAIE/QQbUZG_clxo/s1600-h/blog+photos+015.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBTkf8IcFFI/AAAAAAAAAIE/QQbUZG_clxo/s200/blog+photos+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5194027507633624146" border="0" /></a><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SBTkgcIcFGI/AAAAAAAAAIM/Ajna1o5xeJg/s1600-h/blog+photos+017.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_MYnBUOaHHpc/SBTkgcIcFGI/AAAAAAAAAIM/Ajna1o5xeJg/s200/blog+photos+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5194027516223558754" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBTkg8IcFII/AAAAAAAAAIc/VLDVvf3wqSg/s1600-h/blog+photos+019.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBTkg8IcFII/AAAAAAAAAIc/VLDVvf3wqSg/s200/blog+photos+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5194027524813493378" border="0" /></a></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com0tag:blogger.com,1999:blog-3158675054577250830.post-37513964337508762372008-04-27T14:08:00.014-04:002008-11-29T22:19:50.657-05:00Spinach Triangles<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_MYnBUOaHHpc/SBTidMIcE8I/AAAAAAAAAG8/pZhz7JvI43s/s1600-h/alone+again.JPG"><img id="BLOGGER_PHOTO_ID_5194025261365728194" style="cursor: pointer;" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SBTidMIcE8I/AAAAAAAAAG8/pZhz7JvI43s/s200/alone+again.JPG" border="0" /></a><br /></div><p>This weekend I decided to make a really easy and delicious recipe that can be used for snacks or h'ordervs for a party. Some of these items I always have in my freezer so it makes it easy to prepare.<br /><br /><span style="font-weight: bold;">Spinach Mixture</span><br />1 large tomato seeded and diced<br />1/2 tsp kosher salt<br />2 sprigs oregano<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTfmsIcEzI/AAAAAAAAAF0/WRVutJm6mTw/s1600-h/oregano.JPG"><img id="BLOGGER_PHOTO_ID_5194022126039601970" style="width: 70px; cursor: pointer; height: 38px;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTfmsIcEzI/AAAAAAAAAF0/WRVutJm6mTw/s200/oregano.JPG" border="0" /></a><br />2 packages frozen spinach (10 oz packages)<br />2/3 cup of Parmesan cheese<br />3 tablespoons tomato paste<br />1 teaspoon garlic paste<br />2 egg yolks<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBTfm8IcE0I/AAAAAAAAAF8/RhOBlDu9mts/s1600-h/paste.JPG"><img id="BLOGGER_PHOTO_ID_5194022130334569282" style="width: 95px; cursor: pointer; height: 66px;" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBTfm8IcE0I/AAAAAAAAAF8/RhOBlDu9mts/s200/paste.JPG" border="0" /></a><br /><br /><span style="font-weight: bold;">Puff Pastry</span><br />1 - package store bought puff pasty (2 pepperidge farm puff pastry sheets they come 2 per package)<br />1 egg yolk beaten (to seal the dough)<br />1 egg beaten to brush on top of triangles before baking<br /><br />Preheat oven to 400 Degree's<br /></p><p>Defrost the frozen spinach. I did this in the microwave it took 8 minutes. Drain the spinach really well so your filling is not liquid.<br /><br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SBTfncIcE1I/AAAAAAAAAGE/J3rZWdltr8w/s1600-h/Drained+Spinach.JPG"><img id="BLOGGER_PHOTO_ID_5194022138924503890" style="cursor: pointer;" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SBTfncIcE1I/AAAAAAAAAGE/J3rZWdltr8w/s200/Drained+Spinach.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_MYnBUOaHHpc/SBTd9MIcEvI/AAAAAAAAAFU/KXYrm767rmc/s1600-h/Spinach+draining.JPG"><img id="BLOGGER_PHOTO_ID_5194020313563402994" style="cursor: pointer;" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SBTd9MIcEvI/AAAAAAAAAFU/KXYrm767rmc/s200/Spinach+draining.JPG" border="0" /></a><br /></div><p>Seed and dice the tomatoes. Mix with 1/2 teaspoon of salt and the two 2 sprigs of oregano chopped. I let this mixture sit for a little bit so everything has time to drain.<br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTd7sIcEtI/AAAAAAAAAFE/Qijp4gOfj4Q/s1600-h/seeded+tomatos.JPG"><img id="BLOGGER_PHOTO_ID_5194020287793599186" style="cursor: pointer;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTd7sIcEtI/AAAAAAAAAFE/Qijp4gOfj4Q/s200/seeded+tomatos.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTfnsIcE2I/AAAAAAAAAGM/T-VA45wX4oQ/s1600-h/diced+tomato.JPG"><img id="BLOGGER_PHOTO_ID_5194022143219471202" style="cursor: pointer;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTfnsIcE2I/AAAAAAAAAGM/T-VA45wX4oQ/s200/diced+tomato.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_MYnBUOaHHpc/SBTieMIcE9I/AAAAAAAAAHE/EMsYcgPvoPk/s1600-h/drained+tomatos.JPG"><img id="BLOGGER_PHOTO_ID_5194025278545597394" style="cursor: pointer;" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SBTieMIcE9I/AAAAAAAAAHE/EMsYcgPvoPk/s200/drained+tomatos.JPG" border="0" /></a><br /></div><p>Combine the tomato's with the spinach mixture. Add a 2/3 cup of Parmesan cheese. Mix very well and taste to see if you need to add salt or pepper. Mix in the 2 egg yolks.<br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBTd98IcExI/AAAAAAAAAFk/-xdGLje7jeg/s1600-h/tomato+and+spinach.JPG"><img id="BLOGGER_PHOTO_ID_5194020326448304914" style="cursor: pointer;" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBTd98IcExI/AAAAAAAAAFk/-xdGLje7jeg/s200/tomato+and+spinach.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTd8sIcEuI/AAAAAAAAAFM/D5xBFdcUVbo/s1600-h/spinach+and+cheese+mixture+no+egg.JPG"><img id="BLOGGER_PHOTO_ID_5194020304973468386" style="cursor: pointer;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTd8sIcEuI/AAAAAAAAAFM/D5xBFdcUVbo/s200/spinach+and+cheese+mixture+no+egg.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTd9sIcEwI/AAAAAAAAAFc/VFuOOLfID-k/s1600-h/spinach+with+egg.JPG"><img id="BLOGGER_PHOTO_ID_5194020322153337602" style="cursor: pointer;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTd9sIcEwI/AAAAAAAAAFc/VFuOOLfID-k/s200/spinach+with+egg.JPG" border="0" /></a><br /></div><p><br />Roll out the puffed pastry into 3 inch squares and I used a 1/8 measuring cup to make sure all the filling was the same amount. Place filling on 1 corner of the triangle and put some egg yolk on 2 sides to help the dough stick together. </p><p>Use the Diagonal corner of the filling to pull over ,and then seal really well. I used a fork to make sure it was completely sealed.<br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBThA8IcE3I/AAAAAAAAAGU/9oc18wnlYiI/s1600-h/18th+cup.JPG"><img id="BLOGGER_PHOTO_ID_5194023676522795890" style="cursor: pointer;" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBThA8IcE3I/AAAAAAAAAGU/9oc18wnlYiI/s200/18th+cup.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SBTjscIcFDI/AAAAAAAAAH0/0Ef_rOFtewM/s1600-h/fillinng+on+dough.JPG"><img id="BLOGGER_PHOTO_ID_5194026622870361138" style="cursor: pointer;" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SBTjscIcFDI/AAAAAAAAAH0/0Ef_rOFtewM/s200/fillinng+on+dough.JPG" border="0" /></a><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_MYnBUOaHHpc/SBTiecIcE-I/AAAAAAAAAHM/cxFiwsMSypw/s1600-h/fillinmh+on+do8gh+with+egg.JPG"><img id="BLOGGER_PHOTO_ID_5194025282840564706" style="cursor: pointer;" alt="" src="http://bp3.blogger.com/_MYnBUOaHHpc/SBTiecIcE-I/AAAAAAAAAHM/cxFiwsMSypw/s200/fillinmh+on+do8gh+with+egg.JPG" border="0" /></a><br /></div><p>Place on cookie sheet and beat 1 egg and brush onto the dough. Sprinkle some Parmesan on top.<br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_MYnBUOaHHpc/SBTifMIcFAI/AAAAAAAAAHc/ZAY8gJ845Z4/s1600-h/on+cookie+sheet+wit+h+cheese.JPG"><img id="BLOGGER_PHOTO_ID_5194025295725466626" style="cursor: pointer;" alt="" src="http://bp2.blogger.com/_MYnBUOaHHpc/SBTifMIcFAI/AAAAAAAAAHc/ZAY8gJ845Z4/s200/on+cookie+sheet+wit+h+cheese.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBTflsIcEyI/AAAAAAAAAFs/7umoMtKDl3o/s1600-h/on+sheet.JPG"><img id="BLOGGER_PHOTO_ID_5194022108859732770" style="cursor: pointer;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBTflsIcEyI/AAAAAAAAAFs/7umoMtKDl3o/s200/on+sheet.JPG" border="0" /></a><br /></div><p>Bake in over for 20 to 25 minutes until golden brown. Then serve. These are best served hot. </p><p style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBTie8IcE_I/AAAAAAAAAHU/9nOei_vKl_s/s1600-h/golden+done.JPG"><img id="BLOGGER_PHOTO_ID_5194025291430499314" style="cursor: pointer;" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBTie8IcE_I/AAAAAAAAAHU/9nOei_vKl_s/s200/golden+done.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_MYnBUOaHHpc/SBThB8IcE5I/AAAAAAAAAGk/91gZcs5LprQ/s1600-h/cooling.JPG"><img id="BLOGGER_PHOTO_ID_5194023693702665106" style="cursor: pointer;" alt="" src="http://bp1.blogger.com/_MYnBUOaHHpc/SBThB8IcE5I/AAAAAAAAAGk/91gZcs5LprQ/s200/cooling.JPG" border="0" /></a><br /></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBThBsIcE4I/AAAAAAAAAGc/eSjsvGz0xDQ/s1600-h/1+alone.JPG"><img id="BLOGGER_PHOTO_ID_5194023689407697794" style="cursor: pointer;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBThBsIcE4I/AAAAAAAAAGc/eSjsvGz0xDQ/s200/1+alone.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_MYnBUOaHHpc/SBThCsIcE6I/AAAAAAAAAGs/VZ43Y5fo0Mk/s1600-h/cut+open.JPG"><img id="BLOGGER_PHOTO_ID_5194023706587567010" style="cursor: pointer;" alt="" src="http://bp0.blogger.com/_MYnBUOaHHpc/SBThCsIcE6I/AAAAAAAAAGs/VZ43Y5fo0Mk/s200/cut+open.JPG" border="0" /></a></div>Ruthhttp://www.blogger.com/profile/10949830916279882759noreply@blogger.com2