tag:blogger.com,1999:blog-839268328111600062024-02-21T11:33:30.371-04:00SugarThe Sugar Bakery:
Embarking on a path to new possibilities...will the dream come true? Here's to giving it a try.Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-83926832811160006.post-25516569219138284412013-04-04T14:49:00.000-03:002013-10-13T18:07:14.118-03:00The Scone Ranger<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeJ_SsYnNZNykSclF38x3R2_DQrOipbpCR62kBEBFiztc8FagHOG9e2X6X-HasadW_XP2p94L-RQ-PiCR-1Vk3egZOZo7aQTGv3lJaNNvwVRNBCH1GE3oz8lzhEmqltqvxbYP9L2-plM/s1600/CRW_0168.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeJ_SsYnNZNykSclF38x3R2_DQrOipbpCR62kBEBFiztc8FagHOG9e2X6X-HasadW_XP2p94L-RQ-PiCR-1Vk3egZOZo7aQTGv3lJaNNvwVRNBCH1GE3oz8lzhEmqltqvxbYP9L2-plM/s400/CRW_0168.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
When I was first approached by a local Bistro to supply scones for their cafe menu I didn't know how to make them. My husband had to teach me the night before I was to bring in tasting samples. Also, I had never made gluten free anything at that point and the owner, being a celiac, requested I include non-glutenous scones in the sampler. I was up for the challenge.<br />
<br />
I found a recipe from a <a href="http://www.marthastewart.com/314281/blueberry-buttermilk-scones" target="_blank">reliable source</a> and modified it slightly for both gluten and gluten-free scones. It took a little adjusting and testing of gluten free flours before I got the right texture. But eventually I landed on the right combo.<br />
<br />
Since then I have made thousands of regular and gluten free scones based on this recipe (for the Bistro, farmer's market and private orders). And not just your typical plain vanilla scones. I've tried to incorporate flavor trends from champagne and strawberries to <a href="http://thesugarbakery.blogspot.ca/2012/09/a-rose-by-any-other-name-would-smell.html" target="_blank">rosewater and pistachio</a> to <a href="http://thesugarbakery.blogspot.ca/2011/10/thanksforgivingme-pumpkin-scones.html" target="_blank">pumpkin</a> to jasmine poached peaches and thyme. And let's not forget savory wonders like brown butter bacon date and brown butter bacon pear and Gruyere...well let's just say brown butter bacon anything is a feast for the senses. I'm still working on the champagne and strawberries scone recipe, but I am very close. <br />
<br />
My mission was to broaden the palates in our community. With a popular mass manufactured pastry franchise around the corner I wanted to bring something other than the usual to town. Sometimes I sold out, sometimes not. I am, however, hugely grateful for the Bistro for giving me creative license to explore new flavors and to the town for their willingness to try them.<br />
<br />
Below is the basic scone recipe and then a few variations. I will post more variations at a later time.<br />
<br />
<h3>
REGULAR SCONES</h3>
To do:<br />
Preheat your oven to about 360 degrees F. Place parchment paper on a cookie sheet.<br />
whisk together:<br />
1 1/2 cups unbleached all purpose flour<br />
1/2 cup cake/pastry flour<br />
2 1/2 tsp baking powder (fresh, opened within the last month)<br />
3 tbsp sugar<br />
1/2 tsp salt<br />
<br />
In a measuring cup whisk together:<br />
1/2 cup plain yogurt (I use whole milk yogurt)<br />
1 egg room temp (for room temp: place egg in small bowl and cover with hot water, let stand for 2 minutes)<br />
1 tsp vanilla<br />
<br />
*optional: sanding sugar and egg wash (1 egg, whisked) <br />
<br />
Take dry ingredients and cut in one stick (1/2 cup) of cold unsalted butter
(either by food processor, or pastry cutter or by hand...it's best to
touch it as little as possible so the butter remains cold).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilK02H2a4nq0lKPIR10Rhe81temqYWMhyoiSSG9iqhHDFXR3_herC4TZelY5HUWUeHaErL-_3QEeEXK_R3tgdtw_UqVYVrcStqknp53HbTeeqlPIWjHP84wI-6yqHkPr-MvG_LLZpByQ/s1600/CRW_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilK02H2a4nq0lKPIR10Rhe81temqYWMhyoiSSG9iqhHDFXR3_herC4TZelY5HUWUeHaErL-_3QEeEXK_R3tgdtw_UqVYVrcStqknp53HbTeeqlPIWjHP84wI-6yqHkPr-MvG_LLZpByQ/s400/CRW_0070.jpg" width="400" /></a></div>
The texture
should be sandy and mealy. Pour into bowl.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTqiisMo3Qp7hCDBsZGwTZWcqQgrJbjMt3RKeyQHLH560LzwYSJeJx_4a0UsPbM7Ma699XF2pyWSp3-TElTP09sJCmFYaA0du1n8cS9LHFrrwtiQ1kk2FFio7IRcdr9hMqC-n-Vw3x50/s1600/CRW_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTqiisMo3Qp7hCDBsZGwTZWcqQgrJbjMt3RKeyQHLH560LzwYSJeJx_4a0UsPbM7Ma699XF2pyWSp3-TElTP09sJCmFYaA0du1n8cS9LHFrrwtiQ1kk2FFio7IRcdr9hMqC-n-Vw3x50/s400/CRW_0074.jpg" width="400" /></a></div>
Pour wet mix on top and stir in with fork. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPbICCySwcq1YBhwCyoyMiPaYe9cwe69zigsF2NzosbOyVAz8g1cibUNlYx4xY5YNIsZz1F1W9-TjHaevZhqCy_hnNLr7E8kKpkWgCg0Alc6zevUKd6THAF7zA_AM2XETBhRnZFhUDHM/s1600/CRW_0078.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPbICCySwcq1YBhwCyoyMiPaYe9cwe69zigsF2NzosbOyVAz8g1cibUNlYx4xY5YNIsZz1F1W9-TjHaevZhqCy_hnNLr7E8kKpkWgCg0Alc6zevUKd6THAF7zA_AM2XETBhRnZFhUDHM/s400/CRW_0078.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from pumpkin scone recipe - the base recipe would not be orange!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHwBT3b0itm9gHNcB5NeXFc6CvsOiYWgZ_s2-JOlIR8nTGkDydTfZox1edPoOoaD-dvb1pEpS-mW4k8xk5jWQkvb8FRHvYZKAH3DOgRUDQjeYg3U4h7qGjIbfUBCWmhpqeHUSkiLhy4c/s1600/CRW_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHwBT3b0itm9gHNcB5NeXFc6CvsOiYWgZ_s2-JOlIR8nTGkDydTfZox1edPoOoaD-dvb1pEpS-mW4k8xk5jWQkvb8FRHvYZKAH3DOgRUDQjeYg3U4h7qGjIbfUBCWmhpqeHUSkiLhy4c/s400/CRW_0080.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7I8vAhVK7O78IECTgIS8O2qk9yUFL6DDFxq4NC9IR2wKk_2CsngolxyzrMZRb4w2ukshl5gWmdfK0cp0Qf0hAiWJ0Da4X8onDsGPjdPG2kUPRO24Bdv4xy4RVzihnI2-RqqTwFceC_8Q/s1600/CRW_0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7I8vAhVK7O78IECTgIS8O2qk9yUFL6DDFxq4NC9IR2wKk_2CsngolxyzrMZRb4w2ukshl5gWmdfK0cp0Qf0hAiWJ0Da4X8onDsGPjdPG2kUPRO24Bdv4xy4RVzihnI2-RqqTwFceC_8Q/s400/CRW_0081.jpg" width="400" /></a></div>
<br />
Don't over
work it, just until all the wet is mixed in...should have some crumbly
bits left at the bottom of the bowl. If you find it's still too dry, add a little more yogurt or heavy cream to help. <br />
<br />
Dump out mix onto a
lightly floured surface. gently work in any crumbly bits. Form dough
into an 7-8" disc and cut into 8 pie-like portions.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkztVXwG8Pk6nPWnne6ypbV0ELMkTZmllvWthP0NjbOMrnw6hCHhKhzPWcgAhW0H1KnHKQE9pf9GYG57b3rJzY6PcNRw4WOhVEvvETBjhw7xZYfXWkjmBmNd9jwJ6FDGvjyZRytHvxlA/s1600/CRW_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkztVXwG8Pk6nPWnne6ypbV0ELMkTZmllvWthP0NjbOMrnw6hCHhKhzPWcgAhW0H1KnHKQE9pf9GYG57b3rJzY6PcNRw4WOhVEvvETBjhw7xZYfXWkjmBmNd9jwJ6FDGvjyZRytHvxlA/s400/CRW_0082.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibhXwt6Vsmn3GTTSeDMsdutFnaWtO_-LTAHP6Y2ButM2A84eULsTnJ9a6u5jDXpg5JqqNE2oXET8d_3kBVo7Yjy9W7UIPIbt00yEjYU8wmBpiotAYEG7ETiS1ikRY0mTOwfzch-oKYgE/s1600/CRW_0085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibhXwt6Vsmn3GTTSeDMsdutFnaWtO_-LTAHP6Y2ButM2A84eULsTnJ9a6u5jDXpg5JqqNE2oXET8d_3kBVo7Yjy9W7UIPIbt00yEjYU8wmBpiotAYEG7ETiS1ikRY0mTOwfzch-oKYgE/s400/CRW_0085.jpg" width="400" /></a></div>
Place on parchment
on cookie sheet.<br />
*brush egg wash (one egg whisked) on top and add sanding sugar*<br />
Bake for 20-ish minutes. Should be golden around edges and a little golden on top.<br />
<br />
Garnish how you wish. Some scone recipes, instead of sanding with sugar, I will add melted Belgian white chocolate after they are baked and cooled, like the pumpkin scones shown here:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JnfRhV6SJXXj0VtuWa9AZF3TshgdGfRFFqhvvexoRh0F16xNrIurBiGCQDb6-Z316tmMqb7FvO4qtmrqRKZ_HmkLcXFA-kGJ4MbJ4EVSX6E-QLvmpWsqAyPqfZw4LjVhrWj6JZwj8SY/s1600/CRW_0096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JnfRhV6SJXXj0VtuWa9AZF3TshgdGfRFFqhvvexoRh0F16xNrIurBiGCQDb6-Z316tmMqb7FvO4qtmrqRKZ_HmkLcXFA-kGJ4MbJ4EVSX6E-QLvmpWsqAyPqfZw4LjVhrWj6JZwj8SY/s400/CRW_0096.jpg" width="400" /></a></div>
And White chocolate Pistachio Rose scones here:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8gSta-0d-iZiGLBqjV-wpf2njLppi5CiM2e-ueMhw-LMgZE1-8-dOi1lv-o3nT1llJad1NNI9ichcilTi9KL5CoX4pyYjRwSqAqMAN6Ys8-j4YMFGeYnLbXggKPFuaujXPgJDvzNL-4/s1600/_MG_8563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8gSta-0d-iZiGLBqjV-wpf2njLppi5CiM2e-ueMhw-LMgZE1-8-dOi1lv-o3nT1llJad1NNI9ichcilTi9KL5CoX4pyYjRwSqAqMAN6Ys8-j4YMFGeYnLbXggKPFuaujXPgJDvzNL-4/s400/_MG_8563.JPG" width="400" /></a></div>
<br />
<br />
<h3>
GLUTEN FREE</h3>
Substitute all purpose flour and cake flour with 2 cups <a href="http://www.elpeto.com/elpetoonline/index.php?route=product/product&product_id=255" target="_blank">El Peto all purpose gluten free flour.</a> This is the only flour I have found that seems to directly substitute without having to find multiple flours and emulsifiers. <br />
<br />
Use the rest of the ingredients as per regular scones and follow the same process. Though use the gluten free all purpose flour to "flour" your work surface and hands. The dough will be stickier* and should be a little more moist than the regular scone recipe, but this will help give it the texture you want when they are baked. Just dust a little more gluten free flour on top of the dough when you dump it out the on the floured surface. And flour your hands as needed.<br />
<br />
*Also note that a stickier dough makes it difficult to stir in squishy fruits like raspberries and blueberries without crushing them.<br />
<br />
<h3>
VARIATIONS (work with both regular and gluten free scone base)</h3>
<h4>
Brown Butter Bacon Date </h4>
To do:<br />
<ol>
<li>Place 8 slices of bacon on a foiled cookie sheet and bake in the oven on 400 F until crispy.Place on paper towel and while still hot crush into tiny bits.</li>
<li>Take half of your stick of butter and place in a sauce pan and cook it on low-medium heat until the milk solids have browned (not blackened). Place in fridge until re-solidifies.</li>
<li>Chop 1 cup of dried dates (or fresh is amazingly delicious if you can get your hands on fresh dates)</li>
<li>Substitute brown sugar instead of regular sugar </li>
<li>Follow directions above until it comes time to cut in the butter. Cut up the remaining half stick of butter and then add the browned half into the food processor (or cutting in by hand).</li>
<li>before adding the wet to the dry, add the bacon and dates to the dry and pour the wet over top and mix, disc, cut, egg wash (with out sanding sugar) and bake as directed.</li>
</ol>
<h4>
Lemon Strawberry</h4>
To do:<br />
<ol>
<li>Wash/scrub 1 lemon (organic preferred)</li>
<li>Follow dry ingredients adding the zest of the whole lemon into the dry ingredients</li>
<li>Continue with cutting in butter.</li>
<li>add 1 cup chunk chopped strawberries to dry</li>
<li>pour wet over top and mix, disc, cut, egg wash/sanding sugar and bake as directed.</li>
</ol>
<h4>
Caramel Apple</h4>
To do:<br />
<ol>
<li>In a saucepan add </li>
<ol>
<li>4 cups chopped apple, </li>
<li>4 tbs brown sugar</li>
<li>1 tbs cinnamon</li>
</ol>
<li>cook on low-medium heat until apples are soft and liquid is reduced to thick and caramel-like. Set aside</li>
<li>Follow scone base wet and dry directions as above. Add 1 cup of caramel apple mixture to dry ingredients and pour wet over top.</li>
<li>Mix, disc, cut, egg wash/sugar, bake as directed.</li>
</ol>
<h4>
Chai Pear</h4>
To do:<br />
<ol>
<li>Add to dry ingredients:</li>
<ol>
<li>1/4 tsp ground cloves</li>
<li>1/4 tsp ground nutmeg</li>
<li>1 tsp cinnamon </li>
<li>1 tsp ground ginger</li>
<li>1/2 tsp ground cardamom</li>
<li>1/4 tsp ground all spice</li>
<li>1/4 tsp black pepper</li>
<li>1/4 tsp ground coriander</li>
</ol>
<li>Peel and rough chop pear so you have 1 cup chopped. Set aside</li>
<li>Cut in butter to dry ingredients</li>
<li>Add pear to dry.</li>
<li>Pour wet on top, mix, disc, cut, egg wash/sugar, bake as directed.</li>
</ol>
<h4>
Jasmine Poached Peach and Fresh Thyme </h4>
To Do:<br />
<ol>
<li>Place in-season peach in saucepan and cover with water.</li>
<ol>
<li>add 3 jasmine green tea tea bags (or 3 tbs loose tea)</li>
<li>bring to a soft boil</li>
<li>Poach until peach is soft and skin easily peels off.</li>
<li>Remove from water, let cool.</li>
</ol>
<li>Add cup honey to jasmine peach water and reduce to 1/4 cup or until quite thick and syrupy. (will take some time) Set aside.</li>
<li>Follow scone wet and dry ingredients directions minus the sugar as above.</li>
<li>Add 2 tsp fresh thyme to dry ingredients </li>
<li>Cut in butter</li>
<li> Add 1/4 cup reduced jasmine peach honey syrup to wet ingredients and whisk.</li>
<li>Slice and chop poached peach and put on dry ingredients.</li>
<li>Pour wet over dry and mix, disc, cut, egg wash/sugar, bake as directed above.</li>
</ol>
<h4>
Brown Butter Bacon Pear Gruyere</h4>
To do:<br />
<ol>
<li>Place 8 slices of bacon on a foiled cookie sheet and bake in the
oven on 400 F until crispy. Place on paper towel and while still hot
crush into tiny bits.</li>
<li>Take half of your stick of butter and
place in a sauce pan and cook it on low-medium heat until the milk
solids have browned (not blackened). Place in fridge until
re-solidifies.</li>
<li>Peel and chop pear so you have 1 cup chopped, set aside. </li>
<li>Grate Gruyere so you have 1/2 cup. </li>
<li>Follow
directions above until it comes time to cut in the butter. Cut up the
remaining half stick of butter and then add the browned half into the
food processor (or cutting in by hand).</li>
<li>before adding the wet to
the dry, add the bacon and pear and Gruyere to the dry and pour the wet over top
and mix, disc, cut, egg wash (with out sanding sugar) and bake as
directed.</li>
</ol>
<h4>
</h4>
Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com1tag:blogger.com,1999:blog-83926832811160006.post-90655349588736888762013-03-10T10:20:00.000-03:002013-03-10T10:20:05.466-03:00Hiatus... We're moving! Husband is going back to school in the fall so we are packing up house, selling everything and heading to...well we're not sure yet. We've narrowed it down to three schools and are waiting to hear which one(s) will take us...him. So while all my baking plans are wrapped in bubble wrap and tucked away for the next little while, I do intend to supplement the blog with classic recipes I've shared with my community over the past few years (and already have pictures of!).<br />
<br />
Exciting times ahead! City-ish life, here we come!Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com2tag:blogger.com,1999:blog-83926832811160006.post-67475571472698163842013-02-02T11:05:00.000-04:002013-04-15T13:54:33.802-03:00Mack the Cake...Jaffa style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9yiPsHH6vYQNo9oPANU7N1ua5vzq8I3lwzCXTKm6uFDuc6mT7G5O_K_JKZUsckv2Hjh5dbSbU51_Trxef6qWyd4cA8DSBiDP7TiF8n0-7uzHoLmMN12ElzEWu5p4241zlG1WImJ-DNo/s1600/IMG_0237.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9yiPsHH6vYQNo9oPANU7N1ua5vzq8I3lwzCXTKm6uFDuc6mT7G5O_K_JKZUsckv2Hjh5dbSbU51_Trxef6qWyd4cA8DSBiDP7TiF8n0-7uzHoLmMN12ElzEWu5p4241zlG1WImJ-DNo/s400/IMG_0237.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Orange cake with Belgian dark chocolate buttercream and orange whiskey marmalade filling.</td></tr>
</tbody></table>
Lee Mack has made me pee my pants twice. To be fair the first time was shortly after giving birth, but the second--I have no excuse.<br />
<br />
For those of you who do not know this funny man I implore you to get to know him. Start with <i><a href="http://www.imdb.com/title/tt0295819/" target="_blank">The Sketch Show</a>,</i> then alternate between his sitcom <i><a href="http://www.bbc.co.uk/programmes/b006mw70" target="_blank">Not Going Out</a></i>, his stand-up shows <a href="http://leemacklive.com/" target="_blank"><i>Lee Mack Live and Going Out</i>,</a> and the panel show <i><a href="http://www.bbc.co.uk/programmes/b007r3n8" target="_blank">Would I Lie To You</a></i>. He's the kind of funny you can laugh freely at without wondering if you've set women's rights back 50 years by doing so. That's not to say he isn't confrontational, or cheeky...just not disturbingly on the edge like many of his peers in his industry.<br />
<br />
I have much to thank Mr. Mack for. First, for making me laugh so hard I had complete sphincter failure. And second, inspiring me to get back into writing. He did a short interview, posted on the <a href="http://www.bbc.co.uk/programmes/b006mw70" target="_blank">BBC Not Going Out website</a>, wherein he states:"...people will argue that there are loads of
great female (comedy) writers but the truth is all the great female
writers are busy...there are more men in comedy than women..." for some
reason that struck a chord. In a good way. A little bell went off,
"You're a writer. Try your hand at writing comedy." So I dived into
books for writing comedy and sitcoms. I wrote an episode for a sitcom as
practice and in a moment of delusion sent it on to the production
company. I've been building a repertoire of sitcom and feature film
synopses ever since. I'm no stranger to film. I have a masters degree in
Cinema/TV production. But it has been collecting dust for a dozen years. It's nice to be back.<br />
<br />
I was eager to read his autobiography because I wanted to know what it takes to get into comedy and if I had the goods. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaTeABiCffdk5Oi_4xabWsI0wT1IH3hiGTj0wFfSVGoSWUfXxEaoGrH9VocZKFJOsWc2ZKLU-s3SE6PfMJvydfUUuRiNXdMABGmRo9OzpskxYAMvEhIt-b-clfQXXqq1bkBdJOWR8U5I/s1600/IMG_0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaTeABiCffdk5Oi_4xabWsI0wT1IH3hiGTj0wFfSVGoSWUfXxEaoGrH9VocZKFJOsWc2ZKLU-s3SE6PfMJvydfUUuRiNXdMABGmRo9OzpskxYAMvEhIt-b-clfQXXqq1bkBdJOWR8U5I/s400/IMG_0252.JPG" width="400" /></a></div>
<br />
His autobiography reads like a timeline but he cleverly ends each chapter with conversations in script form with a psychiatrist...for, you know, (*whispering*) the touchy/feely bits. He says you don't have to be special to write comedy. But after talking it out with the psychiatrist he also worries he might have ADHD and mentions schizophrenia...both of which sound pretty special to me. Also "Mack" is a stage name not his real name, so he puts on someone else when he's writing or performing comedy...as a "defense mechanism" (a term that comes up a lot).<br />
<br />
So I gleaned from his psychiatrist that to make it in this business you have to be convinced your real life is normal, but put on the armor of a hyperactive alter ego with attention deficit so no matter what people throw at you, it isn't really you they're beating...and somehow that gives you the strength to persevere and keep getting back on stage until the beatings turn into sitcoms and theater tours.<br />
<br />
Right.<br />
<br />
As this information was sinking in, a line he says in an episode of <i>Not Going Out</i> kept playing over and over in my mind, "If I only had a Jaffa cake right now, life would be grand." Of course you like Jaffa cakes. They're the most schizophrenic treat on the planet. Are they a cookie or a cake? Probably a cookie at home but a cake for the fans.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF74QZxi32DAfiAsiBE13AUMqyb6Sosr2Ku323Z_-AsmK6Q-hhr5-JFfjEBPSIkvTfaBZdXFaVjqP2YMSTuvfgYCpnxuRZeGfT6_REDcdwz4uJSieuT4MpmddwFPG2Fuhr0i94km1Aah4/s1600/IMG_0259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF74QZxi32DAfiAsiBE13AUMqyb6Sosr2Ku323Z_-AsmK6Q-hhr5-JFfjEBPSIkvTfaBZdXFaVjqP2YMSTuvfgYCpnxuRZeGfT6_REDcdwz4uJSieuT4MpmddwFPG2Fuhr0i94km1Aah4/s400/IMG_0259.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jaffa Cakes...sort of a sponge biscuit with orange jelly with a thin coating of chocolate. </td></tr>
</tbody></table>
Since we'll only really ever know the Mack side of his personna, cake it is. So, inspired by Lee Mack and his psychiatrist I created a version of a Jaffa Cake layer cake, but one that is more sophisticated than it leads on and without additives or a punishing chemical aftertaste...much like the man himself, I suspect. <br />
<br />
In line with my series of posts on autobiography inspired treats, if Lee Mack was a cake he'd be an orange cake with Belgian dark chocolate buttercream and orange whiskey marmalade filling.<br />
<br />
Cheers, Mr. Mack. And thanks for the laughs!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLnl3Okft4qz52PgVY8OBJ55OdQn7SMVTh6ABNlExzf-EU6uyYzrnp5lQwqEfNwxLokiNuTxrJTnR1mhavSpExHJAfcFD_IrO8e-F-0uy_gLvXGRgOM7RUyy8NMkCvONTISzBhiscQO4/s1600/IMG_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLnl3Okft4qz52PgVY8OBJ55OdQn7SMVTh6ABNlExzf-EU6uyYzrnp5lQwqEfNwxLokiNuTxrJTnR1mhavSpExHJAfcFD_IrO8e-F-0uy_gLvXGRgOM7RUyy8NMkCvONTISzBhiscQO4/s400/IMG_0224.JPG" width="400" /></a></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAlk8MgELQa1e9kZ8n9ryeUUoM7V_uN7HYCPUA4AI7qmKPwirIouY7tJbaWNceryXNnc6-2AMVexpRQ_W4r7KE-NdEhNDPuGLGcwO5OdwBaRVUk0xQDdmUGSsyhwTfwoiF4DWc5TSjMU/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAlk8MgELQa1e9kZ8n9ryeUUoM7V_uN7HYCPUA4AI7qmKPwirIouY7tJbaWNceryXNnc6-2AMVexpRQ_W4r7KE-NdEhNDPuGLGcwO5OdwBaRVUk0xQDdmUGSsyhwTfwoiF4DWc5TSjMU/s400/IMG_0227.JPG" width="400" /></a> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG21YM-Q0FP5S1Th7yKbkg5f3Q0xGz_pIPxUjYYyIaL0Gd8FvWaIC1Uh569aGlJKTzF-BTO4CijrSs9HlBSg8wtHA4sYz3aCxMckSPR586wgn4nAzf2jxj-r5Z2JRqC1b0pdDAAi9pGo0/s1600/IMG_0184.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG21YM-Q0FP5S1Th7yKbkg5f3Q0xGz_pIPxUjYYyIaL0Gd8FvWaIC1Uh569aGlJKTzF-BTO4CijrSs9HlBSg8wtHA4sYz3aCxMckSPR586wgn4nAzf2jxj-r5Z2JRqC1b0pdDAAi9pGo0/s400/IMG_0184.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange whiskey marmalade</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHj5i4vMTCIQVzM9xRt8a17x5Kqg_fgZ8I6k08grF7STCuV-k4shsf0Bu0xzJhPxx5LXfFK09-d4ZIwdpPz213mKCeSVt2tSgoc0XqSZLGQgYsM_3UcvIbg4fzYbJUGyesK304QeFU10/s1600/IMG_0229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHj5i4vMTCIQVzM9xRt8a17x5Kqg_fgZ8I6k08grF7STCuV-k4shsf0Bu0xzJhPxx5LXfFK09-d4ZIwdpPz213mKCeSVt2tSgoc0XqSZLGQgYsM_3UcvIbg4fzYbJUGyesK304QeFU10/s400/IMG_0229.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">use buttercream to make a dam to prevent marmalade from oozing out the sides</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Me8v97poJhOKXR2PBjC6j5iBdbeOARnrw4yiz6oQ4b4VFzhipc4CEH4JqM-b9lPBzkvccWCUs8Kr9qn3Utk_x0bjHj2jQwjtz8Yc97SLvuPMYxmtiV8tBYzPOqlQcoyHEkqf6ngXmQQ/s1600/IMG_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Me8v97poJhOKXR2PBjC6j5iBdbeOARnrw4yiz6oQ4b4VFzhipc4CEH4JqM-b9lPBzkvccWCUs8Kr9qn3Utk_x0bjHj2jQwjtz8Yc97SLvuPMYxmtiV8tBYzPOqlQcoyHEkqf6ngXmQQ/s400/IMG_0250.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJeAY5GgC4nEOFwBOMKomFi1Vl8Av48-cmXsOhKnAp0sjj-Xorw9_OR-HzWEseMvng9uqZ_mMycxSFEeel3Il6m7EOf4TMaPk7qKebKIqCQpdNcpoVD5aqbhKoExbOyzky5OSvFjRma_I/s1600/IMG_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJeAY5GgC4nEOFwBOMKomFi1Vl8Av48-cmXsOhKnAp0sjj-Xorw9_OR-HzWEseMvng9uqZ_mMycxSFEeel3Il6m7EOf4TMaPk7qKebKIqCQpdNcpoVD5aqbhKoExbOyzky5OSvFjRma_I/s400/IMG_0249.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiPUQH7XU9_LEcUcsxo1u1ivE6YGE5A8faaZEQzqqm8ZfVsO-5y1uCX3nSRf7GxjT2EQDxpA_EsenZYlYEWMI2QpIzm7yqfkWde0nSyeaLBQP48w69hyMNs0iR9C8E9529Bcjtij5G64/s1600/IMG_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiPUQH7XU9_LEcUcsxo1u1ivE6YGE5A8faaZEQzqqm8ZfVsO-5y1uCX3nSRf7GxjT2EQDxpA_EsenZYlYEWMI2QpIzm7yqfkWde0nSyeaLBQP48w69hyMNs0iR9C8E9529Bcjtij5G64/s400/IMG_0239.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHbpZ5mqq9xkBCajmB0R9Ki3wSf-DVs5pe07iFqR4SdU98lTDKdACLk_ChkshCKDhX4M-5-wol_ZSkA4IYMXnbVsaxUm3IUIPXUIRVoEKV_ON_28K7nPvD76WdIbbG0kNdL-DizYrjNQ/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHbpZ5mqq9xkBCajmB0R9Ki3wSf-DVs5pe07iFqR4SdU98lTDKdACLk_ChkshCKDhX4M-5-wol_ZSkA4IYMXnbVsaxUm3IUIPXUIRVoEKV_ON_28K7nPvD76WdIbbG0kNdL-DizYrjNQ/s400/IMG_0234.JPG" width="400" /></a></div>
<br />
<h3>
Orange Cake with Dark Belgian Chocolate Buttercream and Whiskey Marmalade filling</h3>
Cake Adapted from <a href="http://www.marthastewart.com/317977/citrus-poppyseed-cake" target="_blank">Martha Stewart</a><br />
<a href="http://thesugarbakery.blogspot.ca/2013/02/marmalade-gets-tipsy.html" target="_blank">Orange Whiskey Marmalade recipe</a><br />
<a href="http://thesugarbakery.blogspot.ca/2011/09/best-chocolate-buttercreamever.html" target="_blank">Dark Belgian Chocolate buttercream recipe</a> (read *UPDATE for correct version)<br />
<br />
Cake Ingredients:<br />
1 1/2 cups unsalted butter at room temperature<br />
3 3/4 cups all purpose flour<br />
2 1/2 tsp baking powder<br />
3/4 tsp salt<br />
2 cups granulated sugar<br />
7 large eggs<br />
1 1/2 tsp vanilla<br />
1 cup whole milk plain yogurt<br />
zest of 2 oranges<br />
<ol>
<li>preheat oven to 350 degrees F</li>
<li>prepare 3 8" round cake pans (butter and dust with flour and add a parchment round to the bottom of pans)</li>
<li>Whisk flour, baking powder and salt.</li>
<li>in a mixer fixed with paddle attachment cream butter and sugar until fluffy</li>
<li>add eggs one at a time scraping down the bowl after each addition and blend until smooth</li>
<li>add vanilla</li>
<li>add orange zest to flour</li>
<li>add flour and yogurt alternately beginning and ending with the flour</li>
<li>divide batter among pans</li>
<li>bake 25-30 minutes until tops give a little bounce.</li>
</ol>
Let cool completely before filling and icing.<br />
Prepare <a href="http://thesugarbakery.blogspot.ca/2011/09/best-chocolate-buttercreamever.html" target="_blank">dark Belgian chocolate buttercream</a>. <br />
<br />
When layers are ready cut the tops to make and flat even surface. Use the buttercream to make a "dam" and prevent marmalade filling from oozing out. You don't have to cover the cake with buttercream if you prefer less icing. It's just as flavorful with some on top and the "dams" in between the layers.Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-63003825448687115302013-02-01T11:38:00.000-04:002013-02-04T00:40:45.199-04:00Marmalade gets tipsy...<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdPvOkq794iPB6HIAXqfpPGzjD2yCRBnsxMD5EVygaeU3umOt9garIcJ6lTpq7xQKqkOIPnGZZZhpUA3hoPfqqPw0mEq-6KXKtV4aZg_FZvtSURAGVnS29ME4xjjIa7PdduhcoK0qVzI/s1600/IMG_0184.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdPvOkq794iPB6HIAXqfpPGzjD2yCRBnsxMD5EVygaeU3umOt9garIcJ6lTpq7xQKqkOIPnGZZZhpUA3hoPfqqPw0mEq-6KXKtV4aZg_FZvtSURAGVnS29ME4xjjIa7PdduhcoK0qVzI/s400/IMG_0184.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Whiskey Marmalade</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
"I looove
marmalade!" (she shouts and jumps up and down on Oprah's chair) It is
the Katie Holmes to my Tom Cruise...well, when the love affair first
happened. And I'm not planning to brainwash my marmalade or use it to
get a seat on the big space ship after I die (or however that religion
works). So I don't see us breaking up any time soon. I do, however, plan
to get it a little drunk.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
I've
been wanting to make it for some time to use as a filling for a cake
befitting of an autobiography I've been devouring. But regular marmalade just wasn't going to cut it. No. This had to have a touch of gourmet...an unsuspecting twist on a very popular flavor...slightly more posh than it appeared, but quietly so.<br />
<br />
I came across this beautiful blog and recipe on Edible Ireland: <a href="http://edible-ireland.com/2012/01/19/seville-orange-marmalade-with-whiskey-and-ginger/" target="_blank">Seville Orange Marmalade with Whiskey and Ginger</a> and I knew it was just what my marmalade filling needed. Because I had a very specific cake in mind I chose not to add the ginger, but I certainly will on the next round. Also, Seville oranges are not available in small town Canada so I used navel oranges and adjusted the recipe a little. The key to this marmalade: the whiskey!<br />
<br />
I have tried to like whiskey on its own but it's tricksy. It smells beautiful and full of caramel...I think we'll be friends, but when I have a taste, it sucker punches me. But in this marmalade it transforms to the flavor I've longed for. It is the best thing to ever happen to whiskey.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvd59fc0PeZiVG82QwI9jj-k_AtKHdBg0pXI7uX4h32pb7jtQF2gvZxE9RkBr2klB1s4H-axBFNWndiq8nhbNrkEbWU_dBdpiBEruhU4PP7oFSJPEEqoQScv4u22HmtnmC85UAJqtr_AA/s1600/IMG_0158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvd59fc0PeZiVG82QwI9jj-k_AtKHdBg0pXI7uX4h32pb7jtQF2gvZxE9RkBr2klB1s4H-axBFNWndiq8nhbNrkEbWU_dBdpiBEruhU4PP7oFSJPEEqoQScv4u22HmtnmC85UAJqtr_AA/s400/IMG_0158.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wash oranges really well, best to use organic.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxiJWtffsXMU_O43yXnjtzPJxh0wnBbe7l5hvMlPO63tkz5B_44bZ0vYaGnHzwSQJpSV2WBfqxnxaN4RqaJHAZhyiGnbJv7cQKiJkV6AGMMdz6cXVa28zrggPPrAZGqC4H7gxWCmkK1A/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxiJWtffsXMU_O43yXnjtzPJxh0wnBbe7l5hvMlPO63tkz5B_44bZ0vYaGnHzwSQJpSV2WBfqxnxaN4RqaJHAZhyiGnbJv7cQKiJkV6AGMMdz6cXVa28zrggPPrAZGqC4H7gxWCmkK1A/s400/IMG_0162.JPG" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1gGyGbnjds75iH4tbbnbqbVT221kdLFQDjvlGxMWERqQNw6yJWaf76YWV4pjtSS3ZEaYEk6kMd0fxeyHvgyusZxHEmcCkLknaz83gCay1seS2kG2ISecHmgp8oUiPt6Y00kJsRKBn1A/s1600/IMG_0165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1gGyGbnjds75iH4tbbnbqbVT221kdLFQDjvlGxMWERqQNw6yJWaf76YWV4pjtSS3ZEaYEk6kMd0fxeyHvgyusZxHEmcCkLknaz83gCay1seS2kG2ISecHmgp8oUiPt6Y00kJsRKBn1A/s400/IMG_0165.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">let peels soak over night. helps activate the pectin</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVXOqoFTsGVxX3MMt6B-JQ6jKeRDLSN6lIByoqyJK5UwVoJG36eAuFcrgj-pDkK5-gsU3kO31OVD2BmSrB7QnbdBTY5lrQw7aB-JQK61fS0vefTI6lowsZDkSElD7yxAoIx-Wp5QSDPo/s1600/IMG_0167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVXOqoFTsGVxX3MMt6B-JQ6jKeRDLSN6lIByoqyJK5UwVoJG36eAuFcrgj-pDkK5-gsU3kO31OVD2BmSrB7QnbdBTY5lrQw7aB-JQK61fS0vefTI6lowsZDkSElD7yxAoIx-Wp5QSDPo/s400/IMG_0167.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">boil to 220 F</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFJmP4pQAi9gLmqR4OMfjzadvy0OLHpPpADdot11oZR6qYKBO1YqC6oYS8bv88j8b3Ir2Vs4Lj2L82y65ZQN9tKwNBXy4691TxttaY6IC6QZiN3ieAH3gsNysCaIY8yjWdc9aeChp-ko/s1600/IMG_0178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFJmP4pQAi9gLmqR4OMfjzadvy0OLHpPpADdot11oZR6qYKBO1YqC6oYS8bv88j8b3Ir2Vs4Lj2L82y65ZQN9tKwNBXy4691TxttaY6IC6QZiN3ieAH3gsNysCaIY8yjWdc9aeChp-ko/s400/IMG_0178.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">you'll know its ready when you put a few drops on a really cold plate and it firms enough to wrinkle when you push the drops.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFBDvGetnqzxfoU2tSv_f6dPuXFmjhLekOF3G-JNb6p1cXYy4A-NYlFcgC9qNd5_YgozKnxIl4zX_YKEviKpmpN6Sk65jsSWZkKEA8loNqpMnhk0nMbUM45zYpgDBbqKdSqBMLbXnEUI/s1600/IMG_0172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFBDvGetnqzxfoU2tSv_f6dPuXFmjhLekOF3G-JNb6p1cXYy4A-NYlFcgC9qNd5_YgozKnxIl4zX_YKEviKpmpN6Sk65jsSWZkKEA8loNqpMnhk0nMbUM45zYpgDBbqKdSqBMLbXnEUI/s400/IMG_0172.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm not a whiskey connoisseur but I was pretty sure this would serve the marmalade well.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUpuoSKR1Q8tmn3NX1f6qvchKcDI5ihntSkZMbzwhWzF5ttMsylYkBwpboAUZMc_c8H7wrxLXd18rb2DOZ1E8Ho8yjp6q5tdD8zKqTUxs_5frbXa8Ue-I_WpSCG_UwKbvrKNHfcBpRWk/s1600/IMG_0181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUpuoSKR1Q8tmn3NX1f6qvchKcDI5ihntSkZMbzwhWzF5ttMsylYkBwpboAUZMc_c8H7wrxLXd18rb2DOZ1E8Ho8yjp6q5tdD8zKqTUxs_5frbXa8Ue-I_WpSCG_UwKbvrKNHfcBpRWk/s400/IMG_0181.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">let boiled and ready marmalade sit for 10 mins before adding the whiskey</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjm12UWUJTGcfqb9pO2d0-a-S1RkyWbwq2urbhkxXO7Dcp8RNphcZpR-5WmqkWFFT7ccB7M33SMhmo_AR-3fCPrszSszRZ4V-kK8pOMo9v4822-7YaNd67IuFAPxx3cGVguxOAJ_olGI/s1600/IMG_0176.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjm12UWUJTGcfqb9pO2d0-a-S1RkyWbwq2urbhkxXO7Dcp8RNphcZpR-5WmqkWFFT7ccB7M33SMhmo_AR-3fCPrszSszRZ4V-kK8pOMo9v4822-7YaNd67IuFAPxx3cGVguxOAJ_olGI/s400/IMG_0176.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">make sure jars are sterilized</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdPvOkq794iPB6HIAXqfpPGzjD2yCRBnsxMD5EVygaeU3umOt9garIcJ6lTpq7xQKqkOIPnGZZZhpUA3hoPfqqPw0mEq-6KXKtV4aZg_FZvtSURAGVnS29ME4xjjIa7PdduhcoK0qVzI/s1600/IMG_0184.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdPvOkq794iPB6HIAXqfpPGzjD2yCRBnsxMD5EVygaeU3umOt9garIcJ6lTpq7xQKqkOIPnGZZZhpUA3hoPfqqPw0mEq-6KXKtV4aZg_FZvtSURAGVnS29ME4xjjIa7PdduhcoK0qVzI/s400/IMG_0184.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">let firm up overnight</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHn6msXa9cowVS6SeitiYEPHA1CCG0ktWB6M1q_3j94-i2FiGYtR8GJgC3K1BUt5NA3QRKBda6XuU6V6t4VR5NtRcV5ZDsq4aHkfrjtWbREAVZ-z2g22RHF8JESGdjhAQ3YY5wgZNl2w/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHn6msXa9cowVS6SeitiYEPHA1CCG0ktWB6M1q_3j94-i2FiGYtR8GJgC3K1BUt5NA3QRKBda6XuU6V6t4VR5NtRcV5ZDsq4aHkfrjtWbREAVZ-z2g22RHF8JESGdjhAQ3YY5wgZNl2w/s400/IMG_0234.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">testing with orange cake and chocolate buttercream for new blog post.</td></tr>
</tbody></table>
<strong>Orange Whiskey Marmalade</strong><br />
Adapted from <a href="http://edible-ireland.com/2012/01/19/seville-orange-marmalade-with-whiskey-and-ginger/" target="_blank">Edible Ireland </a><br />
<br />
Makes 3.5 liters of marmalade<br />
Just a note: this process could take 48 hours or longer before you're gobbling it up.<br />
<br />
Edible Ireland says: When making preserves, you need to use spotlessly clean, sterile
jars, lids and rings. If you
have a dishwasher, you can simply run everything through a hot cycle.
Otherwise, wash everything in hot, soapy water, rinse well, then place
the jars and lids on a baking tray in an oven heated to 140°C (285°F)
and keep them there until you’re ready to use them.<br />
<br />
1 kg navel oranges (if you have access to Seville oranges - use those instead!)<br />
10 cups water<br />
4 lb granulated sugar<br />
1/2 cup lemon juice<br />
2/3 cup whiskey<br />
<ol>
<li>Scrub the oranges well and cut each orange in half. It is best to use organic if you can find them.</li>
<li>Squeeze the juice
from the oranges and set aside. </li>
<li>Slice the peel, including the pith,
into whatever thickness you like, i.e. thin or thick cut. *NOTE* the pith and peel is where the pectin lives. Don't scrape out the pith thinking it might make it too bitter. If the marmalade is going to set properly you need the pith.</li>
<li>Put the orange
peel slices into a large bowl along with the orange juice, then pour
over the water. Cover the bowl with cling film and leave the oranges to
soak for 24 hours.</li>
<li>Transfer the mixture to a large preserving pan or nonreactive pan
(such as an enameled cast iron Dutch oven). Make sure the pot is big
enough to accommodate all the mixture so that none splashes out, as all
that boiling sugar can burn badly. </li>
<li>Bring it to a boil, then reduce the
heat and simmer, covered, for about 2 hours, until the peel is tender.
It’s important that the peel is soft before you add the sugar, because
once you do, it won’t ever get any softer.</li>
<li>Add in the sugar and lemon juice (also packed with pectin), stirring until the sugar
has dissolved (if the sugar hasn’t dissolved before it comes to the
boil, it will crystallize once it cools). </li>
<li>Raise the heat to a rolling
boil and keep boiling, without stirring, until the setting point is
reached (either when a sugar/preserving thermometer reads 105°C (220°F)
or when a teaspoonful of the marmalade wrinkles up when placed onto a
fridge-cold plate and you push it with your finger), which should take
20 to 30 minutes but could take longer. Once it’s done, take it off the
heat and allow it to cool for 10 minutes. </li>
<li>Stir in the whiskey, which may cause the mixture to bubble up a bit
again. </li>
<li>Pour the marmalade into warm, dry, sterilized jars (see above)
to within a few millimeters of the rim and seal immediately. Store in a
cool, dry place and use within two years.</li>
</ol>
The first time I tried this it didn't set...it was very runny. But I had scraped much of the pith off the peel and didn't have enough lemon juice. So I put everything back in my dutch oven and added more lemon juice (adjusted in the recipe above) and boiled it longer (about an hour) but tried to keep it at 222°F and re-jarred it in sterilized jars. It firmed up considerably more the next day but next time I will leave the pith in tact and I think I'll have a jammier marmalade.Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com4tag:blogger.com,1999:blog-83926832811160006.post-85435767351389373632013-01-10T15:59:00.000-04:002013-01-10T15:59:03.779-04:00Bali Hai Chai - ish<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHoOqsAO62rE3XvfOENRwWg6DVtdf7AKVNiJIvENRMT6dH-zXreSYndgtssFeESA5zLGwBHR7l9Lu5V3dBx_QPrZI_cJXAP-wFAdyt06upFAAJaFoiskjowOh3hn8RzqAAv74FMtm3UI/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHoOqsAO62rE3XvfOENRwWg6DVtdf7AKVNiJIvENRMT6dH-zXreSYndgtssFeESA5zLGwBHR7l9Lu5V3dBx_QPrZI_cJXAP-wFAdyt06upFAAJaFoiskjowOh3hn8RzqAAv74FMtm3UI/s400/IMG_0136.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Cream Vanilla Chai Tea</td></tr>
</tbody></table>
It's 2013! The Mayan's were wrong and I am glad for it. I'm determined that this year is going to be more organized and disciplined. I'm not setting crazy unreachable goals but I have made a few adjustments in my lifestyle that I know (from previous attempts) will help my faltering immune system and maybe even set me up to handle the ever looming (whispering) "change" (pronounced "shawnj") women my age (and their families) dread.<br />
<br />
The hardest decision I made was cutting out refined sugars and flours. Oh, believe me. The irony isn't lost on me. It doesn't mean I won't be using them to make treats for others...after all, it is a joy for me to bake and come up with interesting new ideas or attempt others' creative ideas. It's also a great challenge to come up with nutritionist-approved versions of the treats I love.<br />
<br />
Of course, as soon as I give up sugar I crave sweets that are not only on the naughty list, they're virtually impossible to find. Like the Bali Hai Chai.<br />
<br />
My first Bali Hai Chai at a Borders Bookstore (may it rest in peace) was possibly my first encounter with euphoria. It was eyes-rolling-into-the-back-of-my-head magical. I've never been able to reproduce that glorious sweet, creamy, coconutty, spicy flavor swirl and I cannot find the ingredients list online...though I didn't search very deep. I have a 3-page Google limit if you know what I mean.<br />
<br />
So desperate to fulfill that sweet memory I grabbed:<br />
<ul>
<li>some <a href="http://thesugarbakery.blogspot.ca/2011/10/sugar-and-spice-and-vanilla-chai-nice.html" target="_blank">homemade vanilla chai concentrate </a>and </li>
<li>a can of coconut cream.</li>
</ul>
<br />
My chai concentrate is neither sweetened nor caffeinated - good list - (I don't add the tea until I'm ready to make a cup, but in this instance didn't add any) and coconut cream, though high in fat it's the good kind of fat your brain craves. Coconut milk would be fine too. But I only had the cream in my cupboard.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJmP_kwCIuutycJHcAEadW9Eldx23vvEvjY-ovlvJGX7kOM-v9kmRHBzhmvzNPTW6MkiLvpk3U7qWodt3IedGErUwN7ImgTTfnNPK4KtgmJALzL0Nq8pTBc_rFE6vP8SjUvSkIQFzarU/s1600/IMG_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJmP_kwCIuutycJHcAEadW9Eldx23vvEvjY-ovlvJGX7kOM-v9kmRHBzhmvzNPTW6MkiLvpk3U7qWodt3IedGErUwN7ImgTTfnNPK4KtgmJALzL0Nq8pTBc_rFE6vP8SjUvSkIQFzarU/s400/IMG_0126.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQT3h5FmADt4yhnbS79-XrBEUCVe872Gn2-xVazGnAPRrNizt1Keh57hlq5gIplNxjmdHeLvJLuJVs_HMlzLIPbMzvseMmg17FCjKDMS9aZujK0iP_Q0sF3p8VM9mH58exotmNuKIlnJQ/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQT3h5FmADt4yhnbS79-XrBEUCVe872Gn2-xVazGnAPRrNizt1Keh57hlq5gIplNxjmdHeLvJLuJVs_HMlzLIPbMzvseMmg17FCjKDMS9aZujK0iP_Q0sF3p8VM9mH58exotmNuKIlnJQ/s400/IMG_0137.JPG" width="400" /></a></div>
I frothed the coconut cream as I would have milk and added it to my 2/3 full cup of vanilla chai concentrate. Garnished with cinnamon stick and star anise and voila! Coconut Cream Chai that almost tastes like a Bali Hai Chai...if you don't need to give up sugar add a dollop of honey and you'll get even closer! For those going without sugar, the coconut cream (or milk) and the cinnamon satisfies the sweet and creamy craving. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHoOqsAO62rE3XvfOENRwWg6DVtdf7AKVNiJIvENRMT6dH-zXreSYndgtssFeESA5zLGwBHR7l9Lu5V3dBx_QPrZI_cJXAP-wFAdyt06upFAAJaFoiskjowOh3hn8RzqAAv74FMtm3UI/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHoOqsAO62rE3XvfOENRwWg6DVtdf7AKVNiJIvENRMT6dH-zXreSYndgtssFeESA5zLGwBHR7l9Lu5V3dBx_QPrZI_cJXAP-wFAdyt06upFAAJaFoiskjowOh3hn8RzqAAv74FMtm3UI/s400/IMG_0136.JPG" width="400" /></a></div>
For Paleo/Primal Blueprint followers on a scale of 1 to Paleo this probably falls at about a 7. No sugar, no caffeine, use of coconut milk...though I don't know how the experts feel about coconut cream for their weightloss adherents...and I'm not sure if any of the spices in the chai are no-nos...but I can't imagine why they would be.<br />
<br />
Feet up. Cozy blanket. Pinterest-ing healthy food. Sipping my Bali Hai Chai -ish.<br />
<br />
Happy 2013!<br />
<br />
<br />
<b>RESOURCES</b><br />
If you're in a similar place - making dietary changes for the better - I highly recommend these resources in order:<br />
<a href="http://www.inbalancelifestylemanagement.com/wellness_coaching.html" target="_blank">In Balance Lifestyle Management - Brenda Wollenberg</a> (also has a <a href="http://www.kidsinbalance.net/about.html" target="_blank">book out for kids</a> which is great for anybody, not just kids). Brenda has taught me a great deal about nutrition. All the things I thought I knew about nutrition were tossed out the window. She's an amazing resource. Pick this lady's brain about body typing...it will revolutionize your world.<br />
<br />
<a href="http://balancedbites.com/" target="_blank">Balanced Bites - Diane Sanfilippo</a> (holistic and Paleo education) Diane seems to have a balanced approach to the slightly controversial Paleo diet. She's more of a "hey, see if it works and make adjustments as you go" than a "my way or the highway" kind of gal. I appreciate that.<br />
<br />
<a href="http://www.moodcure.com/" target="_blank">The Mood Cure - Julia Ross</a> (fueling your brain to recover from anxiety, blahs, depression etc.) A great resource to learn how to recover from the blahs with high-protein, healthy fat and veggie rich diet and amino acids. I've read this book three times and have had amazing results following her suggestions.<br />
<br />
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-59949495236740282392013-01-09T00:08:00.000-04:002013-01-09T00:13:20.944-04:00An Homage to SprinkleBakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dO1_VK8-Q3WBzg0VagEKpvhVysyR-JI95RROcGf0OGfIjqy0gy_kO3UVbXbF-S9Rdvw2QunCx11WwOa-aCGniGIRC6BmCa5UY-x_kq_4qFNIh6VHtyqVuQhTxV5_GR9juhnPOX8Nb7U/s1600/IMG_0103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dO1_VK8-Q3WBzg0VagEKpvhVysyR-JI95RROcGf0OGfIjqy0gy_kO3UVbXbF-S9Rdvw2QunCx11WwOa-aCGniGIRC6BmCa5UY-x_kq_4qFNIh6VHtyqVuQhTxV5_GR9juhnPOX8Nb7U/s400/IMG_0103.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double Ginger, Honey, Raw Cocoa Spiced Hot Chocolate Sticks</td></tr>
</tbody></table>
I have a food crush on Heather Baird of <a href="http://www.sprinklebakes.com/" target="_blank">SprinkleBakes</a>. She is a true culinary artist. Her culinary creativity and her imaginative sense of beauty are unmatched (in my opinion) in the sugar-coated world. She inspires me to push the boundaries of flavor profiles and challenges my eye for the pretty.<br />
<br />
She posted a beautifully crafted <a href="http://blog.modcloth.com/2012/12/06/sprinklebakeshotchocolateonastick/" target="_blank">Spiced Hot Chocolate on a Stick </a>to the ModCloth blog before Christmas and I vowed to attempt it so my 5 year-old could have a unique gift to give her teachers. But sickness fell on our house like an anvil...Maddie missed her last week of school and we all spent most of the Christmas break trying to recover from respiratory issues.<br />
<br />
On the eve before she returned to school and our bodies mostly in clear, we gave Heather's recipe a whirl. It was easy and tasty. Mads was so excited to try it. But I couldn't help but think that part of the reason we haven't been able to get over our colds is related to the amount of sugar we consumed over the holidays. <br />
<br />
So I adapted the recipe in a way that would still excite my 5 year-old but would put less stress on her hard working immune system. Her only disappointment was that she wasn't allowed to eat the chocolate right off the stick...she is my carbon copy, afterall.<br />
<br />
I eliminated the confectioners sugar and added a little raw organic honey and substituted raw organic cocoa powder in place of regular cocoa powder. Both are high in antioxidants so though this is a treat for my little one and not to be consumed daily, it will work with her instead of against her.<br />
<br />
The taste is reminiscent of this recipe for <a href="http://thesugarbakery.blogspot.ca/2012/11/ginger-honey-shot-chocolate.html" target="_blank">Ginger Honey Shot Chocolate</a> I posted earlier...only this version is portable and giftable! Just let the recipients know to stir it into 6 oz of hot milk or non-dairy alternative. <br />
<br />
Note: my husband broke his camera lens so I am without his fancy camera and have to use my iPad...this is in no way an attempt to be trendy! :)<br />
<br />
<h3>
Double Ginger Honey Raw Cocoa Spiced Hot Chocolate on a Stick</h3>
Adapted from <a href="http://blog.modcloth.com/2012/12/06/sprinklebakeshotchocolateonastick/" target="_blank">SprinkleBakes guest entry on ModCloth blog</a>.<br />
<br />
You will need: <br />
8 oz 70% dark chocolate (I use Callebaut)<br />
1/2 cup pure organic raw cocoa powder (I use Organic Nectars)<br />
2 tsp ground ginger<br />
1 tsp cinnamon (plus a little to sprinkle on top)<br />
1/4 tsp cloves<br />
2-4 tbs raw organic honey (optional)<br />
Ziploc or piping bag <br />
1 oz paper or plastic cups (or silicone mini muffin tray or rounded ice cube tray might work)<br />
wooden popsicle sticks, lollipop sticks, bamboo/wooden spoons, or a pretty vintage silver spoon (whatever you'd like to use to make the "stick") <br />
star anise and/or cinnamon sticks to garnish<br />
<br />
In a double broiler (simmering water in a pot, place bowl with chocolate on top of pot, not touching the water) melt the chocolate until nearly melted. Remove and stir until all chocolate is melted.<br />
<br />
Sift in the dry ingredients and stir. It will be quite thick. Stir in honey, if you choose to sweeten, until everything is well combined. It might look a little grainy but that's ok.<br />
<br />
Scrape into piping bag (or Ziploc) and squeeze into cups (about 1 oz). Place "stick" in the middle...should be thick enough to hold it upright. Sprinkle a little cinnamon and place a star anise or cinnamon stick (or both) to garnish.<br />
<br />
Refrigerate for 5-10 minutes until hard. Should pop out of plastic cups, but you may have to cut it out of paper cups.<br />
<br />
Pour 6 oz hot steamed milk over and let melt for a few minutes, then stir.<br />
Enjoy! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5towvHSa5VnOejvRE85EgmiSov0tSw3gG-BOv83NcEZp8RcQEcCvlZUstUQmXNynXk9BfOloz-b6TwaoEWOfLiICPmuA3iv7QTuxSsIAjeOTLUdnnfItoC2Z-zaOYHnyHY6hceCOUSQ/s1600/IMG_0108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5towvHSa5VnOejvRE85EgmiSov0tSw3gG-BOv83NcEZp8RcQEcCvlZUstUQmXNynXk9BfOloz-b6TwaoEWOfLiICPmuA3iv7QTuxSsIAjeOTLUdnnfItoC2Z-zaOYHnyHY6hceCOUSQ/s320/IMG_0108.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7quDVUESUJiJwXB8XxolOGvO-XFWJ0qa9lypnamf_U30FnmSjDXgHWl9gzQ6Q_0KNasBRhJ3eL6pDVLy5YEzXTZabrL1ur7v77KZjWT1aT1o9RgPaTjzzuWXdFhYhTrNJn8p7u_7RkI/s1600/IMG_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7quDVUESUJiJwXB8XxolOGvO-XFWJ0qa9lypnamf_U30FnmSjDXgHWl9gzQ6Q_0KNasBRhJ3eL6pDVLy5YEzXTZabrL1ur7v77KZjWT1aT1o9RgPaTjzzuWXdFhYhTrNJn8p7u_7RkI/s320/IMG_0112.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPVSoLxNWhzsD3PluWhfZR3hzQTSEGK6mwrIXKru6nEsiMz-9O6qgD_uuR07zK0ovfiAMgEj7q04Cl8l34hUmS6uiX4qlKPdwbS0WwuZGottgbUrH5e0Befj93CBkaedO1-7N3RYlUbM/s1600/IMG_0114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPVSoLxNWhzsD3PluWhfZR3hzQTSEGK6mwrIXKru6nEsiMz-9O6qgD_uuR07zK0ovfiAMgEj7q04Cl8l34hUmS6uiX4qlKPdwbS0WwuZGottgbUrH5e0Befj93CBkaedO1-7N3RYlUbM/s320/IMG_0114.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxokOhelVyo4Xuo3MKxO0S4EQ96umtn_BW99ueSTKKK6YnJJtoG5bCKjfKHo_J6wSLMRtgni-GIYlhGM978iZDzgJgFlOJm-3y7DQwuL1_WnilLo_HrUdojUVz1TLG77HuG-FkrfAtnc/s1600/IMG_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxokOhelVyo4Xuo3MKxO0S4EQ96umtn_BW99ueSTKKK6YnJJtoG5bCKjfKHo_J6wSLMRtgni-GIYlhGM978iZDzgJgFlOJm-3y7DQwuL1_WnilLo_HrUdojUVz1TLG77HuG-FkrfAtnc/s320/IMG_0121.JPG" width="320" /></a></div>
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com2tag:blogger.com,1999:blog-83926832811160006.post-45519339866814112142012-12-03T15:43:00.000-04:002012-12-03T16:54:59.794-04:00If you give a book a cookie...<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJP8QyOT0bBGaC0AiivBGRoeGYFhRHa3HkUuxmIP3hKndln0w_28ax8dTgcn5XhyphenhyphenTkRhINa18_xwb-VpGdYwzuNpm9q3J2BnO4hSs8k0igy7ZOVmRzNxceTrQxHbyiwNpsRsHKfmCNMMQ/s1600/IMG_4526.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJP8QyOT0bBGaC0AiivBGRoeGYFhRHa3HkUuxmIP3hKndln0w_28ax8dTgcn5XhyphenhyphenTkRhINa18_xwb-VpGdYwzuNpm9q3J2BnO4hSs8k0igy7ZOVmRzNxceTrQxHbyiwNpsRsHKfmCNMMQ/s400/IMG_4526.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rose water shortbread with bittersweet chocolate base.</td></tr>
</tbody></table>
I have been eyeball deep in autobiographies and I absolutely love them. I don't know what kicked off this obsession but I'm glad to have it as reading about the lives of others has sparked a curious baking endeavor. As I've been reading these life stories some kind of sweetie comes to life in my mind that is in someway reminiscent of the storyteller. It may seem strange...it certainly caught me off guard, but I love that it has challenged my penchant for unusual flavor profiles. I'll be posting the recipes inspired by these books over the next few weeks.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzMjRfKGU8qiVGqMfBuAJRjvJZGK_YN3z62xMjNBAyC4WxBxww7Q-p_TyB0hRU8R1_6i0R3-OtxukjHUojuTXAOv3pozckk_b4V5LJWSNWxn3xgKXLR9Qa-zbPWnHi_1OyTvRkx1SrRw/s1600/IMG_4455.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzMjRfKGU8qiVGqMfBuAJRjvJZGK_YN3z62xMjNBAyC4WxBxww7Q-p_TyB0hRU8R1_6i0R3-OtxukjHUojuTXAOv3pozckk_b4V5LJWSNWxn3xgKXLR9Qa-zbPWnHi_1OyTvRkx1SrRw/s400/IMG_4455.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great Great Uncle James.</td></tr>
</tbody></table>
The first in this new series of posts belongs to my great great uncle: James Wedgwood Drawbell. Uncle James was a tenacious Scotsman who forged a name for himself in the newspaper publishing world with over 20 successful years in the industry. In his early days of journalism he rubbed elbows with the likes of Noel Coward and Scott Fitzgerald. At 26 he turned a faltering Sunday paper in London into a success and over the years became known for recognizing new talent, pushing publishing into a new era of ideas and advocating important causes...which led to frequent and timely conversations with George Bernard Shaw, Winston Churchill, D.H. Lawrence, Dorothy Thompson and then there was one kicker of an afternoon tea with Adolf Hitler.<br />
<br />
He is a masterful storyteller. His use of language is captivating. It's easy to journey through his life as though having been present at every turn. It gives me hope that somewhere in my genetic make up there's a little of the same storytelling DNA floating about.<br />
<br />
It seems his purpose for telling his story is twofold. One, the nuts and bolts of successful newspaper publishing. And two, to show that with faith, determination and gumption anyone can succeed in their vocation. Do I hear an Amen?<br />
<br />
<div style="text-align: left;">
</div>
The most important part of the book is the first 80 pages. It is the most heartbreaking part of his story and the most triumphant. The section is called <i>The Thistle and The Rose</i> and it recalls his childhood under the weight of poverty, the unpredictability of a tormented father and the protection of an adoring mother and siblings. It is this part of his story that inspired the recipe. James describes at length the love and devotion he has for his mother. Her tiny stature juxtaposed with the inner strength of a freight train, and her delicate kindness a gift to her children but a curse to her married life. His father, on the other hand, goes unnamed. James calls him the Pupil Teacher after his brief encounter with employment. At the deepest depth of his depravity this unnamed man was packed up by his sister and shipped off to a colony never to be heard from again! And the family, led by James' tiny mom, started a new life. His mother the Rose, his father the Thistle. However painful the thistle was in James Drawbell's life he managed to turn wounds into wisdom and walked away with a hearty sense of self worth and confidence.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtPSLOG4fxpX4g9Ejj0RURBEbFqGi7yMwbU1fM8G2Es13Zyn96Aumd-ctC6yetq3_pK2qBCNTKsth1B-Vs9uuUenDNRrf5deQEdQctWrqEJAWLmUtapsHrb5ThXO35fsjDec3NQwrWOs/s1600/IMG_4456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtPSLOG4fxpX4g9Ejj0RURBEbFqGi7yMwbU1fM8G2Es13Zyn96Aumd-ctC6yetq3_pK2qBCNTKsth1B-Vs9uuUenDNRrf5deQEdQctWrqEJAWLmUtapsHrb5ThXO35fsjDec3NQwrWOs/s400/IMG_4456.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8T2pfUR_bjqlmiV1VNixFVKNtSier8p1kALLS1jZgIX40pPnQrptbypP6hKBWL546yrUGwY5633VcJUxm5XLbVwM-GbsuXxLfqbjwoivAIi59e92zQo2Lo0rg3IYFQqEf2AiR5npgeY/s1600/IMG_4457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8T2pfUR_bjqlmiV1VNixFVKNtSier8p1kALLS1jZgIX40pPnQrptbypP6hKBWL546yrUGwY5633VcJUxm5XLbVwM-GbsuXxLfqbjwoivAIi59e92zQo2Lo0rg3IYFQqEf2AiR5npgeY/s400/IMG_4457.jpg" width="400" /></a></div>
So, inspired by his family and formative events in his childhood, I created a shortbread recipe: Rose water with bittersweet chocolate. Slightly obvious: shortbread being Scottish, rose for his mom and the bittersweet chocolate the stamp on his life left from his father. Before attempting this recipe I researched rose water pairings--I often use it with white chocolate and pistachios. I was delighted to see that it had been used with the darker chocolates in a handful of recipes (some savoury, oddly enough) so I gave it a whirl...or whurrrrrl. (*sigh* wish the accent also traveled genetically). The rosy aromatic buttery cookie with the melt-in-your-mouth intensity of the dark chocolate is a feast for the senses. A cookie befitting of a man who's life, though laced with the bitter, was tempered by the sweet.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4c5b3hI-uj4eeYG_HXcQqYhOldNWw5qjuFS1TcsJCSdOVgAaiBXbTgZClq-wVBLmjDty6aPpZbveCAJZeon5wU3L_hTJYobXFJfxQVlNXU4XCbrwlIHiwYibwROUMwx8r4oBcj1rpNU/s1600/IMG_4533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4c5b3hI-uj4eeYG_HXcQqYhOldNWw5qjuFS1TcsJCSdOVgAaiBXbTgZClq-wVBLmjDty6aPpZbveCAJZeon5wU3L_hTJYobXFJfxQVlNXU4XCbrwlIHiwYibwROUMwx8r4oBcj1rpNU/s400/IMG_4533.jpg" width="400" /></a></div>
<h4>
Rose Water Shortbread with Bittersweet Chocolate </h4>
Adapted from 3 Martha Stewart shortbread recipes: <a href="http://www.marthastewart.com/355543/great-aunt-annies-traditional-shortbread?czone=food/cookies-cnt/specialty-cookies&center=0&gallery=275319&slide=257148" target="_blank">here</a>, <a href="http://www.marthastewart.com/336979/shortbread-wedges?czone=food/cookies-cnt/specialty-cookies&center=0&gallery=275319&slide=261369" target="_blank">here</a> and Classic Shortbread recipe in the 2010 Holiday Cookies issue.<br />
<br />
Ingredients:<br />
<br />
1/2 cup all purpose flour<br />
1/2 cup cake flour<br />
1/2 cup (1 stick) unsalted butter, room temperature<br />
1/3 cup + 2 Tbs confectioners sugar (icing sugar)<br />
1 Tbs rose water <br />
5 oz bittersweet chocolate<br />
<br />
Directions:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol>
<li>Spray an 8 inch square pan or round tart pan with removable bottom or stone cookie mould generously with spray oil. If using a regular pan I also line with parchment and add a little more spray oil on to that. My first three attempts with the baking stone I didn't spray enough! Set aside.</li>
<li>Combine flours, set aside.</li>
<li>In a mixer fixed with paddle attachment cream butter and sugar. Add rose water. *If you are not going to add chocolate later reduce rose water to 2 tsp. The chocolate will overpower the rose if not enough rose water, but the rose will overwhelm the shortbread if too much.* It is important to add the rose water at this stage. It will change the texture entirely if added at the end or after the flour is added. </li>
<li>Add flour mixture all at once until combined. It will be crumbly at first but keep going until it forms a stiff dough.</li>
<li>Place dough on plastic wrap and using the wrap form dough into disk. Place disk in middle of stone mould and press into whole mould using the plastic wrap. Same process with other pans. Let chill for 20 minutes.</li>
<li>Preheat oven to 300 degrees F. </li>
<li>Using a wooden skewer or toothpick, pierce dough (not all the way through) all over. Bake until light golden brown and firm-ish in the center. This can take anywhere from 30-50 minutes. depending on pan. Re-pierce (not all the way through and not as often) with wooden skewer or chopstick to make slightly larger holes - this will grab the melted chocolate later and keep it from easily flopping off when all is cooled and done. Let cool 10 minutes on wire rack.</li>
<li>To unmould, place a tea towel onto a cutting board and then turn over onto mould so tea towel is between mould and cutting board. Invert so mould is upside down on teatoweled cutting board. Tap mould and cutting board very firmly on hard work surface. You may need an offset spatula or knife to loosen the edges first. Lift mould and using tea towel drag shortbread back onto wire rack to cool completely.</li>
<li>In a double broiler (pot with a few inches of simmering water and bowl placed on top - not touching the water) melt chocolate. Let cool.</li>
<li>Invert shortbread again so the bottom is facing upwards. Spread a thin layer of melted chocolate and let harden.</li>
<li>Turn over, slice into wedges and enjoy! </li>
</ol>
Shortbread can be stored in airtight container at room temperature for up to 2 weeks.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1exvAzNCVTlNaswyjb0KTk7QerxR_bUKnrCRZzw8GQ5lgmr52ficK9G8__E2FYeQ9KD2pLF79X7YzcTW23p5mQsZSo80BwtHTkNDDMgPPH24QAqYgNnptt_ydcqIX-VSBY7F2du7Bvk/s1600/IMG_4458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1exvAzNCVTlNaswyjb0KTk7QerxR_bUKnrCRZzw8GQ5lgmr52ficK9G8__E2FYeQ9KD2pLF79X7YzcTW23p5mQsZSo80BwtHTkNDDMgPPH24QAqYgNnptt_ydcqIX-VSBY7F2du7Bvk/s400/IMG_4458.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRaMwU36Nhxfh385gsdBv9lCfUsTiFDbjX1jZYv-0ICeYsykSbp7Y91YB0z661aQONul72R0fOpTCWo_OgWfbZGW_qBSYWQxTB5Zigd4ip7cQiR1fBFX0QYGoItPikLOSRDb7s-espGE/s1600/IMG_4452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRaMwU36Nhxfh385gsdBv9lCfUsTiFDbjX1jZYv-0ICeYsykSbp7Y91YB0z661aQONul72R0fOpTCWo_OgWfbZGW_qBSYWQxTB5Zigd4ip7cQiR1fBFX0QYGoItPikLOSRDb7s-espGE/s400/IMG_4452.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0B2Ft5aFC0EESABCnMaVAb67mECR60XI_b6U76SvXy8rGG4d3-Z2OMKVw2SsuvtiPvK_HiuPts6s1W3xUFIW0UJZxygwB7ofwL5DPZZq7tU8nd0mINzzteUfgZWh5zs2dekQrJvM2OA/s1600/IMG_4460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0B2Ft5aFC0EESABCnMaVAb67mECR60XI_b6U76SvXy8rGG4d3-Z2OMKVw2SsuvtiPvK_HiuPts6s1W3xUFIW0UJZxygwB7ofwL5DPZZq7tU8nd0mINzzteUfgZWh5zs2dekQrJvM2OA/s400/IMG_4460.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaNro5BDZtQWP_bHiDFTLad2ixQsiSeRojQcgou1go5Q3E6SQoMeVkR7XCvPCFlEIV4AFRTiL9vmyRYNl_EgxxnpiZmUsKwceiRVxvmJ-j0Xi6KrTQFfKKn3-XSKYoqt1SZA5nvyu-UI/s1600/IMG_4493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaNro5BDZtQWP_bHiDFTLad2ixQsiSeRojQcgou1go5Q3E6SQoMeVkR7XCvPCFlEIV4AFRTiL9vmyRYNl_EgxxnpiZmUsKwceiRVxvmJ-j0Xi6KrTQFfKKn3-XSKYoqt1SZA5nvyu-UI/s400/IMG_4493.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToF4AWShfpaKyVpDUhMs5RyXuDGotxKLVAE9aUzEURZ3-9vQolIvfmsKoBmmxxz8vE2L3CqisPlPYAAXdxJ_hWiH_SHCXmXQRsRbOyn_I5BvE_BvJtGOY5X6_uH2rbuP2gElqR-lnE4o/s1600/IMG_4502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToF4AWShfpaKyVpDUhMs5RyXuDGotxKLVAE9aUzEURZ3-9vQolIvfmsKoBmmxxz8vE2L3CqisPlPYAAXdxJ_hWiH_SHCXmXQRsRbOyn_I5BvE_BvJtGOY5X6_uH2rbuP2gElqR-lnE4o/s400/IMG_4502.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvaoSSNsGvGH6fImhyphenhyphent9Pf_cBZd9jh_eY36NVNjSbqOqL0S7DbLWKGBd2j11DJ1fBgjuNKVeeRKSRQSzOgXCEILm4A9EExxA8JBhmOiu0T9WfI3v1fksSfLlRqRAHMksZR5y8XfNukmA/s1600/IMG_4522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvaoSSNsGvGH6fImhyphenhyphent9Pf_cBZd9jh_eY36NVNjSbqOqL0S7DbLWKGBd2j11DJ1fBgjuNKVeeRKSRQSzOgXCEILm4A9EExxA8JBhmOiu0T9WfI3v1fksSfLlRqRAHMksZR5y8XfNukmA/s400/IMG_4522.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DUIlytGtYtEpamK7pF6FGdIK4AH8oXGaXOk9qTUGBILnbYmemZUWTeFM7iVlp_mOJbr07a9RPch3sl-fk517BYiCi18TlZ57NrKnngcGv-g4za0HxxdxFFuqAqGKCVIfyHuWWxsZcZ4/s1600/IMG_4543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DUIlytGtYtEpamK7pF6FGdIK4AH8oXGaXOk9qTUGBILnbYmemZUWTeFM7iVlp_mOJbr07a9RPch3sl-fk517BYiCi18TlZ57NrKnngcGv-g4za0HxxdxFFuqAqGKCVIfyHuWWxsZcZ4/s400/IMG_4543.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdTsTpaduzwChn9cRKglVhM0Yt7Xc9CNgHY7uA3QuHL72YbxfPkByWTz2ajOMrM-nwniyt88L-uN3deTax7aLOVeOADzQSg4kU09w6TLIVHCTKApCtLLePKBVRiI-GJON99XBsGxEPMk/s1600/IMG_4524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdTsTpaduzwChn9cRKglVhM0Yt7Xc9CNgHY7uA3QuHL72YbxfPkByWTz2ajOMrM-nwniyt88L-uN3deTax7aLOVeOADzQSg4kU09w6TLIVHCTKApCtLLePKBVRiI-GJON99XBsGxEPMk/s400/IMG_4524.jpg" width="400" /></a></div>
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-80204746079480428222012-11-26T00:29:00.000-04:002012-11-27T00:05:34.864-04:00Ginger Honey Shot Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dbaQ-LYs6BY/ULLloVA3HzE/AAAAAAAAAc0/gstPtLsMSl0/s1600/112512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-dbaQ-LYs6BY/ULLloVA3HzE/AAAAAAAAAc0/gstPtLsMSl0/s400/112512" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
When you ask for a hot chocolate in Europe you are handed a tiny cup with a smidge of melted chocolate...and what might seem as a colossal disappointment at first turns out to be the smoothest most gorgeous ounce of decadence your mouth has ever experienced. And it's all you need. A shot. Any more is asking too much of your palate. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here is the recipe (inspired by <span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;"><a href="http://www.citytv.com/cityline/food/recipes/article/67013--ginger-and-honey-hot-chocolate" target="_blank">CityLine</a>)</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">1 cup half & half or coffee cream ( real, not creamer)</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">1/3 cup heavy cream </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">2/3 cup milk</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">5 tsp honey</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">5 slices ginger</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">5 handfuls dark or semi sweet couverture chocolate chips</span></span></div>
<br />
In a saucepan heat dairy, honey and ginger until bubbling/boiling. Turn off element and let ginger steep for 5-15 minutes to desired gingerness. I let mine steep 8 minutes. Stir constantly so a skin doesn't form on top. <br />
<br />
Scoop out the ginger, and bring back to a light boil then turn down to low heat.<br />
<br />
Add chocolate and whisk until fully melted. Add more chocolate if desired. Should be thicker than normal hot chocolate.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">Scoop into espresso cup and enjoy.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;">Alternative uses: if you like thinner hot chocolate add steamed milk to desired taste.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-34298687819975091242012-11-15T00:08:00.000-04:002013-01-10T14:55:03.892-04:00One, two chai chai chai...<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQalBS-9iY4htbsl7WwdZGT02Gf8nUDi-eBqt8x95eg3tdBMl_TP-_S03Ikhn0VSx5HvbKP04uvxi38KOKKCs0jQqY6yidnktIA6N7U3e8ieOjdYYXrz9gQgt5Xb0bC5Pb6LEbJ88qdYM/s1600/IMG_4420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQalBS-9iY4htbsl7WwdZGT02Gf8nUDi-eBqt8x95eg3tdBMl_TP-_S03Ikhn0VSx5HvbKP04uvxi38KOKKCs0jQqY6yidnktIA6N7U3e8ieOjdYYXrz9gQgt5Xb0bC5Pb6LEbJ88qdYM/s400/IMG_4420.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Chai Cupcakes with Cinnamon White Chocolate Buttercream</td></tr>
</tbody></table>
America is celebrating Thanksgiving next week and though most matriarchs will have planned the food, tablescape and nap intervals months ago, in the off chance you find you're a last minute invitee here is a sweet treat to add to feast: Spicy Chai Cupcakes with Cinnamon White Chocolate Buttercream.<br />
<br />
As <a href="http://thesugarbakery.blogspot.ca/2011/11/gingerbread-gets-lucky.html" target="_blank">I said last year</a> American Thanksgiving is not to be taken lightly. There are rules of engagement. You are expected to eat, watch college football, eat more, nap, eat again, caffeinate and line up for Black Friday. I offer these tips as a foreigner who experienced five American Thanksgivings:<br />
<ol>
<li>Wear stretchy pants. I cannot emphasize this enough. If you're lucky enough to have maternity pants in your wardrobe consider those you're most prized possession.</li>
<li>Wear empire waist shirts that fall loosely and hide the stretchy waist band in your pants. </li>
<li>No button up collar shirts...though your boobs will not grow bigger eating this much food your stomach inevitably will, pushing your boobs up and out of the designated boob area of this type of shirt. This can only end badly with the buttons pulling at the buttonholes like a pre-green Incredible Hulk moment...exposing cleavage or worse: the belly/boob squidge...where the gut and boobs meet. This goes for men too.</li>
<li>Forget shapewear...otherwise you'll be digesting your food in your esophagus. </li>
<li>If you don't know anything about football, don't pretend you do. Trust me. Pick a pretty colour and cheer. </li>
<li>Pace yourself with both food and cheer. Nobody likes a drunk glutton by the end of the salad round.</li>
<li>Rehearse and remember for what and why you are thankful. You will be tested. </li>
<li>Bring a change of clothes, comfortable walking shoes, camp chair and blanket for Black Friday lineups. DO NOT bring a guitar. Some other cheeseball already has.</li>
</ol>
Have a wonderful Thanksgiving my American friends! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtO_MsR59n1uPFn2sDn5SwWP9SFdqQ65sATPctHGiNvZNbaPoDRsGfN2v8sx5kIq914ZNfsuJYOhs51zi3y0w6NjauyroG-AWA3JHVNBifhEd12mddutB-C5ITBDbH9a2baphivKN8zko/s1600/IMG_4437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtO_MsR59n1uPFn2sDn5SwWP9SFdqQ65sATPctHGiNvZNbaPoDRsGfN2v8sx5kIq914ZNfsuJYOhs51zi3y0w6NjauyroG-AWA3JHVNBifhEd12mddutB-C5ITBDbH9a2baphivKN8zko/s400/IMG_4437.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8SztvhT8aI1HGEpbWToMb5dLD6MxbUl9FbC8VqXfrHVs-wB6wPMnbedhc_SOAyY1j988fBeXFQLlt9RyCBUNHp2qHFqb5C5JtshA9jtka7YogSaaK1NPuxrTaWo5E_Ii_J-Ev1Rbgqg/s1600/CRW_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8SztvhT8aI1HGEpbWToMb5dLD6MxbUl9FbC8VqXfrHVs-wB6wPMnbedhc_SOAyY1j988fBeXFQLlt9RyCBUNHp2qHFqb5C5JtshA9jtka7YogSaaK1NPuxrTaWo5E_Ii_J-Ev1Rbgqg/s400/CRW_0104.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4l6RgN57xzhobfgqOUS8f77v7K68_4SI8DhheTi8InHQM7QXGiCdxwHVJDDa9j9olb1JdVBqHnszeiCxUn2Bzok4hNYIr4UVMs0Y2UkvNNfl9nEE2xvI9rlkv8EzRSEy84WOcZXuER08/s1600/CRW_0102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4l6RgN57xzhobfgqOUS8f77v7K68_4SI8DhheTi8InHQM7QXGiCdxwHVJDDa9j9olb1JdVBqHnszeiCxUn2Bzok4hNYIr4UVMs0Y2UkvNNfl9nEE2xvI9rlkv8EzRSEy84WOcZXuER08/s400/CRW_0102.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNRTIDYcbtiUMSChUo-KUj6DPQ6y5D_WFxr5D4pCVEnPJzMjmmSPX-xUU96lZzU_l38GtImOji90xhFhQhmWZ9q3MSSQgLK0jpTvDaacdxYenHBSqKjzyks_aqhn8sSl4muw4eEMWZl0/s1600/IMG_4433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNRTIDYcbtiUMSChUo-KUj6DPQ6y5D_WFxr5D4pCVEnPJzMjmmSPX-xUU96lZzU_l38GtImOji90xhFhQhmWZ9q3MSSQgLK0jpTvDaacdxYenHBSqKjzyks_aqhn8sSl4muw4eEMWZl0/s400/IMG_4433.jpg" width="400" /></a></div>
<h4>
<span style="font-weight: normal;">Spicy Chai Cupcakes with Cinnamon White Chocolate Buttercream</span></h4>
<h3>
You will need:</h3>
<br />
Cupcakes:<br />
<br />
2 cups all purpose flour<br />
1 cup granulated sugar<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp ground ginger<br />
1/2 tsp ground cardamom <br />
1/4 tsp ground coriander<br />
1/4 tsp ground cloves<br />
1/4 tsp ground nutmeg<br />
1/8 tsp ground black pepper<br />
1/4 tsp allspice<br />
3/4 cup softened butter<br />
3/4 cup heavy cream or milk<br />
3 eggs<br />
1 tsp vanilla<br />
<br />
Cinnamon White Chocolate Buttercream<br />
<i>adapted from <a href="http://www.foodnetwork.ca/ontv/shows/fresh-with-anna-olson/recipe.html?dishid=8918&titleid=116182">Anna Olson</a></i><br />
<br />
<span itemprop="ingredients"> 2 cups unsalted butter at room temperature</span><br />
<span class="box"></span><span itemprop="ingredients">20 ounces good quality white chocolate, melted and cooled to room temperature</span><br />
<span class="box"></span><span itemprop="ingredients">2 1/3 cups icing sugar, sifted</span><br />
<span class="box"></span><span itemprop="ingredients">2 tsp vanilla extract</span><br />
<span class="box"></span><span itemprop="ingredients">cinnamon to sprinkle on top</span><br />
<br />
<h3>
<span itemprop="ingredients">Directions</span></h3>
<span itemprop="ingredients">Cupcakes </span><br />
<ul>
<li>Preheat oven to 350 degrees F. Line cupcake tins with liners. Should yield at least 12 cupcakes. </li>
<li>In a large bowl whisk dry ingredients. Set aside.</li>
<li>In stand mixer fitted with paddle attachment cream butter and sugar. Add eggs one at a time, scraping bowl after each addition. Add vanilla.</li>
<li>Alternate dry ingredients with cream in three additions beginning and ending with the dry. Scrape down bowl. Don't over mix.</li>
<li>Fill cupcake liners two thirds full.</li>
<li>Bake for about 18 minutes, until the tops barely bounce back when lightly pressed</li>
<li>Let cool</li>
</ul>
Buttercream<br />
<ul>
<li>In a stand-up mixer or in a large bowl with
electric beaters, beat butter until fluffy. </li>
<li>Beat in cooled melted
chocolate on medium speed. Reduce speed and beat in icing sugar and
vanilla.</li>
<li>Chill for about an hour
to set before using. </li>
<li>pipe on to cupcakes and sprinkle cinnamon on top. (if you mix cinnamon into the buttercream it changes the color to almost the same as the cupcakes. For texture and color variation I just sprinkle it on top)</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcAQs6-Zw8kUkhzanJ-B26CWVfpMQqgnALsBFuyKSYPc91QifxiASTanbsqgtprTwR_zNe_2wZtEb_VOlIsPfsmOgf548aY_YiuDCDsOPUK1TNohaUE7NHqWGMH83UL8zED8VPomCW80/s1600/IMG_4416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcAQs6-Zw8kUkhzanJ-B26CWVfpMQqgnALsBFuyKSYPc91QifxiASTanbsqgtprTwR_zNe_2wZtEb_VOlIsPfsmOgf548aY_YiuDCDsOPUK1TNohaUE7NHqWGMH83UL8zED8VPomCW80/s400/IMG_4416.jpg" width="400" /></a></div>
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-68307072313718403162012-09-23T22:53:00.000-03:002012-09-25T09:57:04.374-03:00A Rose by Any Other Name Would Smell Like Scones<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8gSta-0d-iZiGLBqjV-wpf2njLppi5CiM2e-ueMhw-LMgZE1-8-dOi1lv-o3nT1llJad1NNI9ichcilTi9KL5CoX4pyYjRwSqAqMAN6Ys8-j4YMFGeYnLbXggKPFuaujXPgJDvzNL-4/s1600/_MG_8563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8gSta-0d-iZiGLBqjV-wpf2njLppi5CiM2e-ueMhw-LMgZE1-8-dOi1lv-o3nT1llJad1NNI9ichcilTi9KL5CoX4pyYjRwSqAqMAN6Ys8-j4YMFGeYnLbXggKPFuaujXPgJDvzNL-4/s400/_MG_8563.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Chocolate Pistachio Rose Scones</td></tr>
</tbody></table>
I'm not yet sure if this is bragging or a nerd alert, but I think I'm becoming a proper Whovian. What is a Whovian, you ask? Well, I believe it's someone who's knowledge and excitement for <i>Dr. Who </i>dodges most socially accepted circles. This is not unusual for me. <i>Dr. Who</i> isn't the only sci-fi or fantasy-ish world I have floated around in. I have dangerously nerdy knowledge of Middle Earth and the Force (be with you). Again, not really bragging, just clarifying that it's not out of the blue I would get pulled into the Tardis and love the ride.<br />
<br />
I have scoured Netflix, the video store and legal online players to find episodes from every era of <i>Dr. Who</i>. I haven't been all that successful, but I have devoured what I can find. So far I've seen episodes involving 4 out of 11 Doctors, my favorite is Tom Baker, though how adorable is David Tennant? And my favorite companion is Sarah Jane Smith. To be fair, I'm only up to post millennium season two, so I have a long way to go this side of the <i>Dr. Who</i> "re-boot." I must say I am looking forward to Catherine Tate's version of the Doctor's companion since she's ridiculously funny...hoping they gave her cheeky dialogue. (Patience, Kristen there's a whole season between last viewed episode and Catherine...)<br />
<br />
The companion I've traveled with most since this odyssey began is Rose Tyler. Not especially engaging, but likeable all the same. And without having seen episodes between the Tom Baker era and Rose Tyler's inaugural journey, I'm curious to know if she was the first to make-out with the Doctor or perhaps the first to lip-lock two different regenerations? (note: she wasn't really herself in either instance, but still - nicely done, Rose.)<br />
<br />
And since I have at least another 5 episodes of Rose before I meet the next companion, it is befitting I bake White Chocolate Pistachio Rose scones to enjoy whilst watching.<br />
<br />
These scones are delightfully aromatic, but beware of the amount of rose water you use. They could end up tasting like soap...or smelling like your gran at a Kenny Rogers concert.<br />
<br />
So here's to Rose Tyler, kicking alien arse and snogging the Doctor from 2005-2006.<br />
<br />
<h3>
White Chocolate Pistachio Rose Scones</h3>
Here's what to do:<br />
Preheat your oven to about 360 degrees F. Place parchment paper on a cookie sheet. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBt5dO8g4o6-rrWXe-okimbWzZamJFYXrV_wI0W6aGwxdKM6vqx0AAp_gdYQZwc-PiPRdtfwzy7UvPOdvG_sV8lrMDbG0YtmzciewG81ELDKE8D2kXArswDGYwKOzIlt6YN0Urksqkob4/s1600/_MG_8500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBt5dO8g4o6-rrWXe-okimbWzZamJFYXrV_wI0W6aGwxdKM6vqx0AAp_gdYQZwc-PiPRdtfwzy7UvPOdvG_sV8lrMDbG0YtmzciewG81ELDKE8D2kXArswDGYwKOzIlt6YN0Urksqkob4/s400/_MG_8500.JPG" width="400" /></a></div>
Rough Chop:<br />
Belgian white chocolate into about 1 cup small chunks<br />
Pistachios into about 3/4 cup small pieces (you could toast in a small frying pan over med heat if you like, but don't have to)<br />
<br />
whisk together:<br />
1 1/2 cups unbleached all purpose flour<br />
1/2 cup cake/pastry flour<br />
2 1/2 tsp baking powder (fresh, opened within the last month)<br />
3 tbsp sugar<br />
1/2 tsp salt<br />
<br />
In a measuring cup whisk together:<br />
1/2 cup plain yogurt (I use whole fat yogurt)<br />
1 egg room temp (for room temp: place egg in small bowl and cover with hot water, let stand for 2 minutes)<br />
1-ish tsp rose water (start with 1/2 tsp and add more until the yogurt has a slight rose scent)<br />
<br />
Take dry ingredients and cut in one stick (1/2 cup) of cold unsalted butter
(either by food processor, or pastry cutter or by hand...it's best to
touch it as little as possible so the butter remains cold).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7_PzHXVpG1jzfb-pcveXtRQ-KECp6pNygAOK0gsR_x4T06HnL0q6gPQd0W-9K2DCI0b4VutU1kwMbzQNorscLGZzMUeVW9-a4-JEWIFXfBtLJaQovAZzFyyWQ8sZL40VOG2ICUNt54Y/s1600/CRW_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7_PzHXVpG1jzfb-pcveXtRQ-KECp6pNygAOK0gsR_x4T06HnL0q6gPQd0W-9K2DCI0b4VutU1kwMbzQNorscLGZzMUeVW9-a4-JEWIFXfBtLJaQovAZzFyyWQ8sZL40VOG2ICUNt54Y/s400/CRW_0070.jpg" width="400" /></a></div>
The texture
should be sandy and mealy. Pour into bowl and add white chocolate chunks.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTqiisMo3Qp7hCDBsZGwTZWcqQgrJbjMt3RKeyQHLH560LzwYSJeJx_4a0UsPbM7Ma699XF2pyWSp3-TElTP09sJCmFYaA0du1n8cS9LHFrrwtiQ1kk2FFio7IRcdr9hMqC-n-Vw3x50/s1600/CRW_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTqiisMo3Qp7hCDBsZGwTZWcqQgrJbjMt3RKeyQHLH560LzwYSJeJx_4a0UsPbM7Ma699XF2pyWSp3-TElTP09sJCmFYaA0du1n8cS9LHFrrwtiQ1kk2FFio7IRcdr9hMqC-n-Vw3x50/s400/CRW_0074.jpg" width="400" /></a></div>
<br />
Pour wet mix on top and stir in with fork. <br />
<br />
Don't over
work it, just until all the wet is mixed in...should have some crumbly
bits left at the bottom of the bowl. If you find it's still too dry, add a little more yogurt or heavy cream to help. <br />
<br />
Dump out mix onto a
lightly floured surface. gently work in any crumbly bits. Form dough
into an 7-8" disc and cut into 8 pie-like portions. (for thorough pic by pic instructions see <a href="http://thesugarbakery.blogspot.ca/2011/10/thanksforgivingme-pumpkin-scones.html" target="_blank">pumpkin scone recipe</a>)<br />
<br />
Place on parchment
on cookie sheet.<br />
*you could brush egg wash (one egg whisked) on top at this point, but you don't have to*<br />
Bake for 20-ish minutes. Should be golden around edges and a little golden on top.<br />
<br />
While cooling, melt 1/2 cup white couverture chocolate (I use Belgian white from the Bulk Barn) in a double broiler:<br />
<ul>
<li>bring about 2-3 inches of water in a saucepan to a simmer not a boil</li>
<li>place a bowl on top - not in - the saucepan </li>
<li>place the chocolate in the bowl and stir while melting until almost melted </li>
<li>remove bowl and continue to stir until all the chocolate has completely melted</li>
</ul>
Pour chocolate into a piping bag (I just use a Ziploc and cut
the very tip of one corner) and zigzag the chocolate over the scones. Or
however you want to do it...there's no right way! While the chocolate is still warm sprinkle chopped pistachio on top and secure them with a little more melted white chocolate.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuJNCfW_FsQ0P9FcCJbta4Z7WyMPQrLckDqLnEiJvydhyphenhyphenCtH5z-w7UBoiqTvyh7Ab1ozGXWnqIujl8az6LfDqjLeIURtEF0lxVLI_3K6NB64Mh92061mn8hRdj0Uh58EZx-1Bwgp25WM/s1600/_MG_8561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuJNCfW_FsQ0P9FcCJbta4Z7WyMPQrLckDqLnEiJvydhyphenhyphenCtH5z-w7UBoiqTvyh7Ab1ozGXWnqIujl8az6LfDqjLeIURtEF0lxVLI_3K6NB64Mh92061mn8hRdj0Uh58EZx-1Bwgp25WM/s400/_MG_8561.JPG" width="400" /></a></div>
<br />
Enjoy!<br />
<br />
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-88426710021733638772012-08-14T21:34:00.000-03:002012-12-05T12:39:13.516-04:00Twitter-pated to Twitter-bated and the cookie that eased the bane.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-GjKXzkZU9E5R4AAd9naZy73yp6hyphenhyphenTevBpyv6JJ1WblCzAa43NCGPzTmGon5fGO8IEWLjROHCf1yC9JAGTKkgzixW2wooRyMbQac-COwPppf9fhSxRhAyQIgq2AbCjabdQPu0JJ7xLs/s1600/_MG_8558_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-GjKXzkZU9E5R4AAd9naZy73yp6hyphenhyphenTevBpyv6JJ1WblCzAa43NCGPzTmGon5fGO8IEWLjROHCf1yC9JAGTKkgzixW2wooRyMbQac-COwPppf9fhSxRhAyQIgq2AbCjabdQPu0JJ7xLs/s400/_MG_8558_2.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Port wine caramels (front) and Port wine caramel dark chocolate chocolate chip cookies (behind)</td></tr>
</tbody></table>
This is a bit of a vent, so if you just want the Port Wine Caramel Dark Chocolate Chocolate Chip Cookie recipe scroll down! <br />
<br />
It's been a month since I lost my Twitter-ginity and as anticlimactic as that was, the Twittersphere on the whole has been a bit of a let down. I thought it would be good practice for writing pithy statements since you're limited to 140 characters. I thought it might even provide an opportunity to connect with a few writers and comedians I admire. The transition from Facebook to Twitter, however, wasn't as easy as I thought it would be.<br />
<br />
Facebook (a backyard barbeque with friends) vs Twitter (a pity invite to the cool kids' party) is proving a sad little showdown. Yeah, yeah, it's all a bit absurd...how can one expect real connection through social networking - it's not face to face communication, blardy blar. I'll be honest, though I have many a Facebook friend close by, I love it for the connection with my friends and family who are not in any drivable distance. And though it's been accused of being just a venue for narcissists, I've loved the invitation to friends' self disclosure as well as sharing my own. <br />
<br />
Twitter, on the other hand, lets me follow anyone and anyone can follow me. Not just friendlies. <i>Anyone</i>. I thought this might be a bad mix for me. It's not what you think. Yes, there is the danger of Twitter trolls and spammers who could potentially fill my page with rubbish...but as it turns out I feel like I'm the troll.<br />
<br />
I decided when I started tweeting that I would follow as many writers and comedians as I could. People whose writing and comedy has in some way impacted my writing style...listen and learn from the truly gifted. Eager to learn from their wisdom or witty accounts of the world around them. Eager to emulate those whose writing styles I feel some kind of kindred attachment to or just admire.<br />
<br />
But here's the kicker, on Facebook a response, even a "like" is almost always a given. That precious little "thumbs-up, we heard you and we like you" is ridiculously validating.<br />
<br />
There is no such thing on Twitter. Yes, there is the option of a reply...but don't count on getting one. Especially when tweeting someone who has some kind of public profile. Don't get me wrong, the people I follow are not high profile actors or musicians who fight for the cover of People magazine...I follow good writers and funny people who have been published or have had scripts make it to production (with a smattering of highly recognizable comedians who I would never tweet as I know it would be futile). And of the writers and funny people I have bravely tweeted, for the most part, it was to get information related to one of their tweets. I've asked a sports presenter about scoring rules in diving not expecting a personal tweet just a general answer en masse...nothing. I've asked a comedian's fan page (not even managed by the comedian) information about an upcoming book...nothing. There have been a few other benign unacknowledged tweets. To be fair, some have hundreds of followers so I don't know why I'd expect a response. Still, it left me feeling a bit small and insignificant.<br />
<br />
Tweeting is dumping 140 characters into space and watching it float off into the void. I'm a writer...I rely on feedback. Twitter is not the place for feedback. Unless you're one of these public profile people and get bombarded with questions about diving scores and book launches. Or worse. <br />
<br />
On the upside, I did get a kind response from a funny man regarding the Edinburgh Fringe Festival...I almost cried. Me? You're talking to me?? On the downside, a funny lady kindly acknowledged me and I managed to frighten her away by also trying to be funny - never a good idea for me especially where words are limited and intonation is missing. My fault, that one. For a week I kept thinking, "I bet she thinks I'm a troll. How awful." But maybe I really am. Is communicating with someone you don't really know, trolling? It kind of is. They didn't ask me to follow them. And most of the information I'm looking for I could probably find via Google. This is a horrible feeling to come to terms with...it's the last thing in the world I'd ever want to be...or worse, have other people think so of me.<br />
<br />
I'm debating deleting my Twitter account, though I don't want to give up on it just yet. It probably takes a little time to get used to watching dialogue and not participating...and not using it as an information gathering resource except to take note when those I follow are plugging a book, show or article. It should probably be used only for...what? Spectating? Maybe all you tweeters out there could tell me why you use Twitter.<br />
<br />
In the meantime I will temper the silence with chocolate and red wine...in the form of a cookie.<br />
<br />
<b> Port Wine Caramel Dark Belgian Chocolate Chocolate Chip Cookies</b><br />
These were inspired by a <a href="http://www.piecelovecooking.com/2011/06/bacon-caramel-chocolate-chunk-cookies.html" target="_blank">bacon caramel cookie</a> and <a href="http://www.sprinklebakes.com/2012/01/red-wine-lollipops.html" target="_blank">port wine lollies</a>!<br />
<br />
<b>Caramels</b><br />
First: 1 1/2 cups Late Bottled Vintage Port - reduce in saucepan to 1/2 cup<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm90aBlFHvkfv1kijrJQMgowERkv9F_GaS6l261u6H6m4nHlGeaPXEudYu8aow57P6Wlsp2WxARPU4rWG13IdtCJkRAyztUrEpwCQfP1RApIOjk-TvJerCL1X8l51AjgkKdtvBy-i6vZs/s1600/_MG_8529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm90aBlFHvkfv1kijrJQMgowERkv9F_GaS6l261u6H6m4nHlGeaPXEudYu8aow57P6Wlsp2WxARPU4rWG13IdtCJkRAyztUrEpwCQfP1RApIOjk-TvJerCL1X8l51AjgkKdtvBy-i6vZs/s400/_MG_8529.JPG" width="400" /></a></div>
<br />
Then:<br />
1 cup sugar<br />
1 cup corn syrup<br />
1 stick butter (1/2 cup)<br />
1 cup heavy cream (divided)<br />
1/2 cup reduced port <br />
<br />
Line 8x8 brownie pan with parchment. Combine all but 1/2 cup of heavy cream.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbvwsQlC5gj9f9IeBAIj4YFpw6BBdgGCyE2Zhe1nTh7-TVRP2yPrliSMuF3DKh1UEawoixNSoKgR8muTTHGRuO81dFy3yygu8H7BcdAbQQbv0a7KNAnrSB6MR44_AVbNreoOCJftetRU/s1600/_MG_8531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbvwsQlC5gj9f9IeBAIj4YFpw6BBdgGCyE2Zhe1nTh7-TVRP2yPrliSMuF3DKh1UEawoixNSoKgR8muTTHGRuO81dFy3yygu8H7BcdAbQQbv0a7KNAnrSB6MR44_AVbNreoOCJftetRU/s400/_MG_8531.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrg3Jz93EVip7s8d08ilEILB8hIyoeR8UA_NVwbU28eSnypyuBp2kBxRrwzPDdc5QrKZViUURYWqb4GYnGHMbCS1LppW00w8wIZx250O7pyviD4GPOmPKkWWT_WQflXJDXDCnG5TCa8Q/s1600/_MG_8540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrg3Jz93EVip7s8d08ilEILB8hIyoeR8UA_NVwbU28eSnypyuBp2kBxRrwzPDdc5QrKZViUURYWqb4GYnGHMbCS1LppW00w8wIZx250O7pyviD4GPOmPKkWWT_WQflXJDXDCnG5TCa8Q/s400/_MG_8540.JPG" width="400" /></a></div>
<br />
Bring to a boil until it reaches 240 degrees Fahrenheit on your candy thermometer. Add remaining cream and bring back to boil until it reaches 245 degrees Fahrenheit. Pour into 8x8 pan and let set.<br />
<br />
Once set: slice into 1" by 1" squares. You'll need about 24 for one batch of cookies.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLIyj4mwWDpRPnL4Noth63EpW29Tx7YuF8p2JuAbRzyFEPxhfgsciXENR9i-lBvweYta7yECVQe3fwlbqh4aufw7Wspvs9uq-zKyhThQHjq6NiCEz8xpPMpydyURHCPim42tuXF2ixFw/s1600/_MG_8545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLIyj4mwWDpRPnL4Noth63EpW29Tx7YuF8p2JuAbRzyFEPxhfgsciXENR9i-lBvweYta7yECVQe3fwlbqh4aufw7Wspvs9uq-zKyhThQHjq6NiCEz8xpPMpydyURHCPim42tuXF2ixFw/s400/_MG_8545.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2pU3Edkpr5rU4ZUBtJ7B4e6TAqdLubH2VylnGSzKGvJD4yYJs0hAD4Hnzkju2_gIPonwjZgGtmv0PB4E6InUwchvb0eKNe6wl-mAgQxIMrLZgH1gKt2uoniHAgsigvqy5uepVnqrb8k/s1600/_MG_8543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2pU3Edkpr5rU4ZUBtJ7B4e6TAqdLubH2VylnGSzKGvJD4yYJs0hAD4Hnzkju2_gIPonwjZgGtmv0PB4E6InUwchvb0eKNe6wl-mAgQxIMrLZgH1gKt2uoniHAgsigvqy5uepVnqrb8k/s400/_MG_8543.JPG" width="400" /></a></div>
<br />
<br />
<b>Cookies</b><br />
2 1/2 cups all purpose flour<br />
1/2 cup Dutch processed cocoa<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup or 2 sticks of butter<br />
1/3 cup dark chocolate chopped into bits (Belgian if you can)<br />
1 cup brown sugar<br />
1/2 cup sugar<br />
2 eggs room temperature<br />
1/2 tsp pure vanilla<br />
1 cup semi-sweet chocolate chips (Belgian if you can)<br />
<br />
Combine flour, cocoa, baking soda and salt in a medium bowl. Melt butter and chopped dark chocolate in saucepan or microwave. In a mixer with the paddle attachment mix the melted butter and dark chocolate. Add sugars and mix on low until well combined. Add eggs, mix until well combined. Add vanilla. Add dry ingredients and mix until combined, scraping edges and bottom of bowl. Add semi-sweet chocolate chips.<br />
<br />
Preheat oven to 375 degrees Fahrenheit. <br />
Using a spoon scoop out dough and place a caramel square in the middle, squish dough around it so it is completely covered. Place on parchment lined cookie sheet. Bake for 11 - 13 minutes. Let cool.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBvXq4D-OARxxmOCjQBMbK6nYfUIJ6UN7i5FsBdujiyfyD9xYI28-emcq0TTjloj6GIHq_t1ZjPo6O3GLIgfzpj78n7WVmNx07gw17u5sZ-BUgqdNlEhFMXqrYnfotvz07LYwO6IdJHM/s1600/_MG_8544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBvXq4D-OARxxmOCjQBMbK6nYfUIJ6UN7i5FsBdujiyfyD9xYI28-emcq0TTjloj6GIHq_t1ZjPo6O3GLIgfzpj78n7WVmNx07gw17u5sZ-BUgqdNlEhFMXqrYnfotvz07LYwO6IdJHM/s400/_MG_8544.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHmE45RjiYzZBlJe9sakcJnObrRp2sK9IRCYd4JXC-CUi8Hi3ub8VwjfmokfJfRd2nfjzpC3HwwQgipl3nU79iODRrtUCaGpC1yebyGMpO2mkPTCd_6OaECOD5ZKL1A5eXtjPwXLnBwc/s1600/_MG_8542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHmE45RjiYzZBlJe9sakcJnObrRp2sK9IRCYd4JXC-CUi8Hi3ub8VwjfmokfJfRd2nfjzpC3HwwQgipl3nU79iODRrtUCaGpC1yebyGMpO2mkPTCd_6OaECOD5ZKL1A5eXtjPwXLnBwc/s400/_MG_8542.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNLzBTdMUh6d3Wpd7Xpath07apzE8_uMDdNnbvv9VE4tBojIxWmgp1LU6or6M4JMUR3B9VG-z1aQ00ygjy8DzRiHf3J3HVO1BGliGa-y6wLL0dCczc4ADbZe5ZkbG1Ml5EGWL-cmjPtY/s1600/_MG_8551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNLzBTdMUh6d3Wpd7Xpath07apzE8_uMDdNnbvv9VE4tBojIxWmgp1LU6or6M4JMUR3B9VG-z1aQ00ygjy8DzRiHf3J3HVO1BGliGa-y6wLL0dCczc4ADbZe5ZkbG1Ml5EGWL-cmjPtY/s400/_MG_8551.jpg" width="400" /></a></div>
<br />
<br />
Any remaining caramel can be sliced and packaged and placed in a sealed container or you can make another batch of dough and use them up in the cookies.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ps8iyo8zxjTyYVjP8oQgCQdjSJeDCoZd6nBq54OsNtWrpcLHtiyUco7MsZHfcN-UBz7dUVkhRy9XiWl2wWZqzrUKQlQkXbqWW4rdRsBhBfxjXn65apY9W4KU9_S3oT23cP_Yj0g-pbo/s1600/_MG_8553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ps8iyo8zxjTyYVjP8oQgCQdjSJeDCoZd6nBq54OsNtWrpcLHtiyUco7MsZHfcN-UBz7dUVkhRy9XiWl2wWZqzrUKQlQkXbqWW4rdRsBhBfxjXn65apY9W4KU9_S3oT23cP_Yj0g-pbo/s400/_MG_8553.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh143KY1cEJWCaXEmnP7tq6rFNcaiJAb3Vw3CpQhri9QH1e3u5_IkbcZCcv0_5KwwqWh6EKGDM53WuSpCXbS1Ifaod98NU_SoJS5YFhLM5-UiTafRSG2mzueLX8FNbWKNvevcYqfGYXX6I/s1600/_MG_8554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh143KY1cEJWCaXEmnP7tq6rFNcaiJAb3Vw3CpQhri9QH1e3u5_IkbcZCcv0_5KwwqWh6EKGDM53WuSpCXbS1Ifaod98NU_SoJS5YFhLM5-UiTafRSG2mzueLX8FNbWKNvevcYqfGYXX6I/s400/_MG_8554.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinmhG07Qr5LdZxMm59Pirb1j1njxO73uAI4LqgvnjKIAs5Jc1jWIIYocZh3HfwmPnlyvMpU7LihWRoPdDHIh1taQehfTp78D5IhKAGrbuOTlOZGvBCMx9AGBLeOlVmPAh7Ribtw-ZE0o/s1600/_MG_8556_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinmhG07Qr5LdZxMm59Pirb1j1njxO73uAI4LqgvnjKIAs5Jc1jWIIYocZh3HfwmPnlyvMpU7LihWRoPdDHIh1taQehfTp78D5IhKAGrbuOTlOZGvBCMx9AGBLeOlVmPAh7Ribtw-ZE0o/s400/_MG_8556_2.jpg" width="266" /></a></div>
<br />
Enjoy!<br />
(p.s. I'm posting this via Twitter...watching it float away...bye bye.)<br />
(p.p.s. Thank goodness I am also posting it to Facebook, where there are people who love me.)<br />
(p.p.p.s Apologies for the photos...some have turned out rather pinkish...I should really get my photographer husband to take them for me!)Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com2tag:blogger.com,1999:blog-83926832811160006.post-73747801634754885902012-05-05T14:42:00.000-03:002012-05-15T16:18:32.868-03:00For the Love of Food...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4v8zQ-rv64PxbxYfLAMdMPN5QIco-MTNCuHp8RVlCfEFb5NKL2ppoLKtKM1VlsxE16bEl3WQYbxfEyH_dXfuXCj-755fo6tR7-kelOLy4qeDKgWiboxALf5_KZmfYb4WGUUQVSEanVeY/s1600/_MG_8488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4v8zQ-rv64PxbxYfLAMdMPN5QIco-MTNCuHp8RVlCfEFb5NKL2ppoLKtKM1VlsxE16bEl3WQYbxfEyH_dXfuXCj-755fo6tR7-kelOLy4qeDKgWiboxALf5_KZmfYb4WGUUQVSEanVeY/s400/_MG_8488.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Lavender Lollies</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
I love food. I luuuuurve food. It is the thing that brings us together, consoles us when we're alone, challenges us for our health's sake and inspires us to be more adventurous. <br />
<br />
It's the adventure that I love most. It is a thrill to come up with something pretty and new and unusual but compatible in flavor. It's even more exciting when someone who has resisted unusual flavors decides to take the plunge and try something they'd never thought they'd like.<br />
<br />
Yesterday marked the beginning of the farmer's market season in my wee little town. It is at this market where my little baking venture can reach the most palates. I have plenty of classics on my table: chocolate chip cookies (with Belgian chocolate chips), cinnamon twists, croissants, scones, artisan breads. But I also like to add a touch of the unexpected.<br />
<br />
This week's surprises were lemon and cracked pepper artisan bread, dark Belgian chocolate and cherry cookies and lemon lavender lollies. You might be thinking, "those seem like rather orthodox choices where I'm from," but in a town that is largely fueled by prefab donuts, coffee and pizza chains I definitely get the "she must be bonkers" looks from some of my patrons. I don't mind it a bit. Because there are many whose eyes widen and feel the call to something different. Call me crazy, but I think there is movement toward tantalizing and unexpected cuisine in this town and I am pleased as punch to bring my tiny contribution to it.<br />
<br />
LEMON LAVENDER LOLLIES<br />
These delightful, pretty little numbers were inspired by artist/baker Heather from <a href="http://www.sprinklebakes.com/2012/03/spring-flower-lollipops.html" target="_blank">SprinkleBakes</a>. She used edible flowers, which I will attempt for a wedding in the summer, but I wanted to try the candy making part before launching into it at the time of the wedding.<br />
<br />
I had on hand lemons and culinary lavender, two of my favorite flavors, so I gave it a whirl and what transpired was a little taste of heaven...or the aroma of walking in a field in Provence...they taste like what I imagine pretty to taste like.<br />
<br />
Here's what to do:<br />
<ol>
<li>get a lollipop mold...you want the kind that can withstand heat up to 350 degrees </li>
<li><div class="" style="clear: both; text-align: left;">
Gather: </div>
<div class="separator" style="clear: both; text-align: left;">
2 cups sugar</div>
<div class="separator" style="clear: both; text-align: left;">
2/3 cup light corn syrup</div>
<div class="separator" style="clear: both; text-align: left;">
2/3 cup water</div>
<div class="" style="clear: both; text-align: left;">
1 dram bottle candy flavoring oil (such as LorAnn, I used lemon oil)</div>
<div class="" style="clear: both; text-align: left;">
flowers, or rind or whatever you wish to put into them</div>
<div class="" style="clear: both; text-align: left;">
Candy thermometer </div>
canola oil spray (for the mold - trust me, if you want to get the lollies out of the mold, you'll need this) <br />
</li>
</ol>
Spray mold with oil.<br />
Bring water, sugar and corn syrup to a boil and let boil until it reaches 302 degrees F, the hard crack stage, on your candy thermometer. Make sure said candy thermometer is working. Mine was not and I ended up with a black mess on my first round. I asked Heather from SprinkeBakes and she said to test the thermometer by placing it in boiling water and it should read 212 degrees F. Mine had a hard time moving past 200 degrees F.
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIpS6JbQWs_QCUrnrZ7xxjznVuZ-7p_KsmQI8WhJ5sEbEkvFvaF4qvj1XeBlNeO4FIj8i5xFKhyphenhyphen7mFUNPVbZ5_Ydfv3KDCZt3Z0FLzI6XDlp3R2GPfGinx0f8ajNQEFjOZ6JCEC6NjPI/s1600/_MG_8476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIpS6JbQWs_QCUrnrZ7xxjznVuZ-7p_KsmQI8WhJ5sEbEkvFvaF4qvj1XeBlNeO4FIj8i5xFKhyphenhyphen7mFUNPVbZ5_Ydfv3KDCZt3Z0FLzI6XDlp3R2GPfGinx0f8ajNQEFjOZ6JCEC6NjPI/s400/_MG_8476.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sugar caramelizes at 350-ish so if you're getting a golden hue, you're well past the hard crack stage!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X8RinudCxphZofeZ8fP4yEFE2qQYYwWEK_UQ_cgs0Ys_SPPGW3qnjmYvZmFaiDFT2E0qzL6vnIajLbkB94leyNeacuaMXhm5Maa-y6f6j3rDbSuc43PQSBZLjSVpcbLYfyL2BhgxEnA/s1600/_MG_8477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4X8RinudCxphZofeZ8fP4yEFE2qQYYwWEK_UQ_cgs0Ys_SPPGW3qnjmYvZmFaiDFT2E0qzL6vnIajLbkB94leyNeacuaMXhm5Maa-y6f6j3rDbSuc43PQSBZLjSVpcbLYfyL2BhgxEnA/s400/_MG_8477.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">boil to hard crack stage, about 302 degrees F</td></tr>
</tbody></table>
Once it's reached the hard crack stage let it settle down a minute and then add a few drops of the flavored oil (and food coloring if you'd like).<br />
<br />
Spoon into molds about half way, add your bits and then spoon a little more candy on top to cover the bits.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy1XiHUDvEVmxnwr5zQnC0VIXJRos9NJ6-6Z4qDHloorxLnl6XVAaByfw2ZJf2R_JkIVClP5DsXZ-fXMqUrLq_HDvP4n9QwpvENSxgFYrqOr4fD6RLswT-MldRQpLez_4fTIhEzZgiAY/s1600/_MG_8479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy1XiHUDvEVmxnwr5zQnC0VIXJRos9NJ6-6Z4qDHloorxLnl6XVAaByfw2ZJf2R_JkIVClP5DsXZ-fXMqUrLq_HDvP4n9QwpvENSxgFYrqOr4fD6RLswT-MldRQpLez_4fTIhEzZgiAY/s400/_MG_8479.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lemon rind and culinary lavender</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGgQhZEwPj850ZHQxMBhhUDF2F1x8TyZf3URClVix6QvFV2qEcKUOvlZmwF0OxLax1p0lIZdyFnJdBhASXB-RuNt2PcFF433e65bGMoi_vV6KhxhTrpWeEYA-a6mIvNkPxDcOrJWsArE/s1600/_MG_8485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGgQhZEwPj850ZHQxMBhhUDF2F1x8TyZf3URClVix6QvFV2qEcKUOvlZmwF0OxLax1p0lIZdyFnJdBhASXB-RuNt2PcFF433e65bGMoi_vV6KhxhTrpWeEYA-a6mIvNkPxDcOrJWsArE/s400/_MG_8485.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lollipop mold that can withstand heat up to 375 degrees F</td></tr>
</tbody></table>
Let stand until hard about 10 - 20 minutes. The candy in your saucepan will thicken and harden, but I was able to reheat it and melt it to the right consistency again. Mine caramelized a little more each time I heated it, I didn't mind as it made for a beautiful yellow hue so I didn't need to add food coloring. Next time I'll try to reheat it a little slower or keep it on a low heat setting while I fill my molds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEotFZu9zzAXidByTA6qjOij-MEzYFqgrX4h0BKSXcLckDH5O-_z3HwjX7dPH2l7RHT4Itoi1Q__1xXQy5BUyi39YCUTSTd5PxBIxm00CGHzt0JV9PZhcX7DJS9I7BxGJM2frhN7XsYro/s1600/_MG_8491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEotFZu9zzAXidByTA6qjOij-MEzYFqgrX4h0BKSXcLckDH5O-_z3HwjX7dPH2l7RHT4Itoi1Q__1xXQy5BUyi39YCUTSTd5PxBIxm00CGHzt0JV9PZhcX7DJS9I7BxGJM2frhN7XsYro/s400/_MG_8491.JPG" width="400" /></a></div>
<br />
Can be consumed as a lollipop or try stirring it your earl grey tea.<br />
Enjoy!<br />
<br />
I'd love to hear about your adventures into the culinary world. The first 3 people to tell me about their interesting or unusual flavor combinations will get a lemon lavender lollie!<br />
<br />
<br />
cheers!Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com9tag:blogger.com,1999:blog-83926832811160006.post-476383239038976022012-04-28T23:59:00.001-03:002012-04-29T00:01:18.444-03:00Borrowed and Bleu (that's French for blue..I didn't lose spell check)My dear-heart friend Shannon-May of <a href="http://shannonmayphotography.com/" target="_blank">Shannon-May Photography</a> is at it again. She submitted an inspiration shoot she and Sarah (from <a href="http://www.celebrationsbysarah.ca/" target="_blank">Celebrations by Sarah</a>) styled to wedding planning blog Borrowed & Bleu. Beeeautiful photography and clever theme! Way to go ladies! <br />
<br />
If you take a peek at the blog post you may recognize a few treats made by yours truly. The writer refers to me as a food artist which called for a fist-pump...I'd never call myself one, but I'm not going to lie--I don't mind if someone else does. (squeeee) It's a lovely encouragement as I ramp up for another farmer's market season. I am inspired!<br />
<br />
Here's the post: <a href="http://www.borrowedandbleu.com/wedding-inspiration/new-brunswick-diy-styled-shoot/" target="_blank">Borrowed & Bleu</a><br />
Enjoy!Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-29684858580072687232012-04-06T11:23:00.001-03:002012-04-06T11:24:20.481-03:00Covert Cupcakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPIhHXlgiTzOEM04Ay-RJ-IM2s2CMaA4TdyUGFv-x6dXTKlhCX3wa2lJqlLvlmyyGRWVFchEKa56XfLfxkYvFT_dlxO3A-m6W0tQLUk03RMbvBLRD0r0Z2EaYhUmWczRTVH_UgayStkg/s1600/_MG_8304.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPIhHXlgiTzOEM04Ay-RJ-IM2s2CMaA4TdyUGFv-x6dXTKlhCX3wa2lJqlLvlmyyGRWVFchEKa56XfLfxkYvFT_dlxO3A-m6W0tQLUk03RMbvBLRD0r0Z2EaYhUmWczRTVH_UgayStkg/s400/_MG_8304.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Covert Cupcakes: sweet potato quinoa </td></tr>
</tbody></table>
If you're hoping to temper the sugar-fest this weekend with something that looks deceptively sweet but actually has some nutritional value and no food colouring, I highly recommend the sweet potato quinoa cupcake. It's made with buckwheat flour, cooked quinoa and roasted sweet potato.<br />
<br />
What? That sounds more like a dinner roll than a cupcake, you say? Well yes, it probably sounds like one...but it sure doesn't taste like one. And I top it with white chocolate buttercream...hey, I did say temper the sugar - not alleviate all together. Another slightly more healthy option is cream cheese icing. Or skip the topping all together and call them muffins. Whatever you choose, you may be surprised how much your kids like them and you can reward yourself with a fist-pump for sneaking in a little good-for-you under the the radar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEg4WBxtblogpUHv9tJJS44DJ3-FqJe4-8YSry6WDVc8WCyr9PydP1jvFDeHeKTIBMDoaUd3tDIAMXvXBJ50RApYOih3th60OJa5niPxCeuCx2_FU-BHaTMHMrap5ccmI7D1GMojcfGqo/s1600/_MG_8306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEg4WBxtblogpUHv9tJJS44DJ3-FqJe4-8YSry6WDVc8WCyr9PydP1jvFDeHeKTIBMDoaUd3tDIAMXvXBJ50RApYOih3th60OJa5niPxCeuCx2_FU-BHaTMHMrap5ccmI7D1GMojcfGqo/s400/_MG_8306.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpR6sKQ4Dio1jhme2NDg6y1NaQbjTd7J_2MCYIFGJFfbTVoGdmHHfYymYSJtt09QjpjTVO3-xciCz-uyIxMVVjReWa_A33SHXd4PFP0SBam0Sqw6nVXT8YmD7bWiNJbgs60T2afUSQExE/s1600/_MG_8301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpR6sKQ4Dio1jhme2NDg6y1NaQbjTd7J_2MCYIFGJFfbTVoGdmHHfYymYSJtt09QjpjTVO3-xciCz-uyIxMVVjReWa_A33SHXd4PFP0SBam0Sqw6nVXT8YmD7bWiNJbgs60T2afUSQExE/s400/_MG_8301.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVB-oFmXGV8VU4iCdTjl4s_CvkU7sb7XCajIku2j1jC3RiOJ29x5-inrgZSyJCTQtOAtsf2-BhEPd_ymiYZ1oRfPPiC0j8IfRV0maPDfkq128sZcqQ1rfsEwckP2xEUHLxW6DEph21lQ/s1600/_MG_8294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVB-oFmXGV8VU4iCdTjl4s_CvkU7sb7XCajIku2j1jC3RiOJ29x5-inrgZSyJCTQtOAtsf2-BhEPd_ymiYZ1oRfPPiC0j8IfRV0maPDfkq128sZcqQ1rfsEwckP2xEUHLxW6DEph21lQ/s400/_MG_8294.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-hf75gXeNSDlaXI3-ma2A7dLyVQNSEmFIzt0vyVdsdHX2tWFqiUxGWaVnXRU3dtZchWWyrpKzMI17kVvdEi0VZzK2CDlp-UhKRvqoMWlT-qBz3ZLCegkEA_YpxzrF_8BsHBz7bVVDg4/s1600/_MG_8311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-hf75gXeNSDlaXI3-ma2A7dLyVQNSEmFIzt0vyVdsdHX2tWFqiUxGWaVnXRU3dtZchWWyrpKzMI17kVvdEi0VZzK2CDlp-UhKRvqoMWlT-qBz3ZLCegkEA_YpxzrF_8BsHBz7bVVDg4/s400/_MG_8311.jpg" width="400" /></a></div>
<br />
<br />
<b>Covert Sweet Potato Cupcakes</b><br />
Adapted from <a href="http://annies-eats.com/2009/11/20/sweet-potato-cupcakes-with-toasted-marshmallow-frosting/" target="_blank">Annie's Eats</a><b> </b><br />
<br />
Ingredients:<br />
1 cup cake flour (not the self rising kind)<br />
1 cup buckwheat flour<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 1/2 tsp cinnamon<br />
1/4 tsp nutmeg <br />
1/2 cup butter (1 stick)<br />
1 1/2 cups sugar<br />
3 large eggs<br />
17 oz sweet potato puree<br />
1/2 tsp vanilla extract <br />
1 cup cooked quinoa<br />
<br />
First things first:<br />
Preheat your oven to 400 degrees F. Place uncooked sweet potatoes on a baking sheet (I like to place a little tin foil over the sheet first to protect the sheet from sweet potato leakage). Roast for approximately 45 minutes to 1 hour...until soft in the middle. Let cool enough to peel off the skin, throw them in a blender, food processor or use a hand blender to puree.<br />
<br />
Cook the quinoa according to directions on the package -- usually 2 parts water to 1 part quinoa. Set aside. <br />
<br />
Now the cupcakes are ready to make:<br />
<ol>
<li>Turn oven down to 350 degrees F. Line two cupcake pans with paper liners.</li>
<li>In a separate bowl whisk together flours, baking powder, baking soda, salt, nutmeg and cinnamon.</li>
<li>In the bowl of an electric mixer using the paddle attachment, cream together butter and sugar on medium-high speed until pale and fluffy. </li>
<li>Beat in eggs, one at a time, scrape down bowl after each </li>
<li>Mix in sweet potato puree and vanilla extract until just combined</li>
<li>Turn speed to low and add dry ingredients in 3 additions</li>
<li>Add cooked quinoa until just combined</li>
</ol>
Scoop into cupcake liners and bake for about 16 - 20 minutes...or until the tops are firm-ish.<br />
Let cool.<br />
<br />
<span class="value">White Chocolate Buttercream (adapted from <a href="http://www.foodnetwork.ca/recipes/Chocolate/recipe.html?dishid=8918" target="_blank">Anna Olson's White Chocolate Wedding cake)</a></span><br />
<span class="value"> </span><br />
<ul>
<li>2 <span class="type">cups</span><span class="name"> unsalted butter at room temperature</span>
</li>
<li><span class="value">
16</span><span class="type"> ounces</span> Belgian<span class="name"> white chocolate, melted and cooled to room temperature</span></li>
<li><span class="value">
2</span> <span class="type">cups</span><span class="name"> icing sugar, sifted</span></li>
<li><span class="value">
2</span> <span class="type">teaspoons</span><span class="name"> vanilla extract</span></li>
<li><span class="value">
1/4</span> <span class="type">teaspoon</span><span class="name"> salt</span><span class="value"> </span></li>
</ul>
In a stand-up mixer or in a large bowl with
electric beaters, beat butter until fluffy. Beat in cooled melted
chocolate on medium speed. Reduce speed and beat in icing sugar,
vanilla and salt (icing will be a little soft). If needed, chill for about an hour
to set before using.<br />
<br />
Pipe onto cooled cupcakes.<br />
<br />
Voila! Serve...aaaand fist-pump.<br />
<br />
Happy Easter!<br />
<br />
<br />
<br />
<br />
<br />
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-31837366290410426102012-02-26T09:51:00.000-04:002012-02-26T09:53:12.143-04:00And the Oscar goes to....<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ7z8VaH-3BNvcZ-VelaBJFvuWhpUYPQX_MUScRGUeQnQmT4HIPrVmYuhw-ipUO0jEKKWNZ7ST2JCxw1FBQoyt36qZuX0O6TGO1vNBNchaq0U5TuL6AmHNlyiPDMAkcZ1OGXv-FmXE_4/s1600/CRW_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ7z8VaH-3BNvcZ-VelaBJFvuWhpUYPQX_MUScRGUeQnQmT4HIPrVmYuhw-ipUO0jEKKWNZ7ST2JCxw1FBQoyt36qZuX0O6TGO1vNBNchaq0U5TuL6AmHNlyiPDMAkcZ1OGXv-FmXE_4/s400/CRW_0014.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coca Cola Caramel cupcakes with salted buttercream and popcorn garnish</td></tr>
</tbody></table>
<br />
It is a big night for film buffs and fashionistas. Not the best time of year to forgo cable for cheaper forms of media entertainment, alas I will have to stream the event through my trusty laptop. I haven't seen many of the films up for the illustrious award - shameful for a film school graduate - but I won't let that keep me from cheering on my favorite thespians and making some kind of event out of it.<br />
<br />
If you're planning an Oscar do, here are a few ideas to round out the night:<br />
<ol>
<li><a href="http://thesugarbakery.blogspot.com/2011/10/coca-cola-cupcakes-with-cola-caramel.html" target="_blank">Coca Cola caramel cupcakes</a> with salted buttercream frosting and popcorn garnish</li>
<li><a href="http://www.twigandthistle.com/blog/2012/02/2012-diy-oscar-party/" target="_blank">Oscar night printables from Twig and Thistle</a> - including ballots, popcorn boxes, dink tags and place cards</li>
<li><a href="http://www.twigandthistle.com/blog/2010/02/diy-oscar-party-part-ii/" target="_blank">An older version of Twig and Thistle's Oscar night printables</a> and serving suggestions.</li>
<li><a href="http://www.hostessblog.com/2011/02/new-oscars-party-theme-free-printables/" target="_blank">Oscar party printables</a> from Hostess with the Mostess</li>
</ol>
Have fun!Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-31710278517620648582012-02-26T01:33:00.001-04:002012-03-04T20:37:52.259-04:00When In Doubt, Just Add Sprinkles<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLMm9l7bA-Y1CyAMdBMVvM4t7VFOcxFukgFQBtbztt2tCJIdK5jqglTKP65mrtXAq29geCLnMgakqQrQntLLpznP9UeWvOv7gruoVng6RQnY0oZMWYjQRYQs-iblmz-9KwU4kGgqe-a8/s1600/choc+almond+balls.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLMm9l7bA-Y1CyAMdBMVvM4t7VFOcxFukgFQBtbztt2tCJIdK5jqglTKP65mrtXAq29geCLnMgakqQrQntLLpznP9UeWvOv7gruoVng6RQnY0oZMWYjQRYQs-iblmz-9KwU4kGgqe-a8/s400/choc+almond+balls.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Almond Butter Balls with nonpareils</td></tr>
</tbody></table>
My eldest is my picky eater. There is nary a food in the world she will eat unless it resembles a sweetie of some kind. This is genetic, I am certain of it. A chip off the ol' block, really. She rarely gets sugary things, except those with naturally occurring sugars like fruit. So when we do make treats (a.k.a incentives to eat the veg on her plate) I try to make them healthy-ish but still appear to be sweet-ish. Hence the chocolate almond butter ball rolled in sprinkles.<br />
<br />
This recipe first appeared in my uber healthy mother-in-law's arsenal. I'm trying to find the original source, so if you recognize it, do let me know! They are packed with good things like sunflower seeds, nuts and flax but there is enough cocoa and almond butter to hide the good-for-you bits...so my daughter does not know, or readily acknowledge, that they are not sweeties. My mother-in-law rolls them in coconut flakes at the end, but this did not go over well with my kiddos. Colourful nonpareils, however...now that's a party on a plate. Yes it adds to the sweet factor, but by so little - and it is the kicker that eliminates 10 rounds of will she/won't she eat her carrots.<br />
<br />
Here is the recipe I adapted from my mother-in-law's version. Easy peasy:<br />
<br />
1/2 cup cocoa powder (I use raw cocoa powder but any will do)<br />
1/2 almond butter (or any nut butter)<br />
1/2 cup honey<br />
1/2 cup sunflower seeds<br />
1/2 cup quinoa flakes (or rolled oats if you're not sensitive to them)<br />
1/2 cup sesame seeds<br />
1/2 cup ground flax (or wheat germ)<br />
1/2 cup flax seeds<br />
1/2 cup toasted almonds (or hazelnuts or any nut) <br />
nonpareils (optional)<br />
<br />
Mix everything together. Spoon into hand and roll into balls. Roll each ball in a dish of nonpareils or sprinkles. Voila. Enjoy! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvNnLYu3SGBvq4IIrz2sxcGmCUZh3PyS0lWW_O8fp-7a4iG8MdtDrmrrmpDH9J2nHSzUbAYfE0VRJH-5NqJ4SlM9a90TkH27M0cPRahC-_tuM3Ivb6QeBZFZPJ-ThACPeO8OzsP3ccDk/s1600/_MG_7404_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvNnLYu3SGBvq4IIrz2sxcGmCUZh3PyS0lWW_O8fp-7a4iG8MdtDrmrrmpDH9J2nHSzUbAYfE0VRJH-5NqJ4SlM9a90TkH27M0cPRahC-_tuM3Ivb6QeBZFZPJ-ThACPeO8OzsP3ccDk/s400/_MG_7404_2.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0PXxuIxFGxNrh_5lfueYe52nmsK1gpvo4typtPOkzZh6YPGg_J4ivmicmp3_NKYtUsQ-nRlMImCj8tZ_dBw23iJzqVfgrJgknV50CKvd6xI8J67J9VoZPhLzfSIel7_AFc-osdRqUdw/s1600/_MG_7405_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0PXxuIxFGxNrh_5lfueYe52nmsK1gpvo4typtPOkzZh6YPGg_J4ivmicmp3_NKYtUsQ-nRlMImCj8tZ_dBw23iJzqVfgrJgknV50CKvd6xI8J67J9VoZPhLzfSIel7_AFc-osdRqUdw/s400/_MG_7405_2.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHs6FpRLRYqNG-gMqBnpPuB3eetM4_vi5Cc0jVJFlkjn7qxYI0k8S-2q9yrSjSddR3znjFbH7epaJ_UdLDPQJRydsISY9naxUp-jF9tSUr7LqlJLGeb_RSMXQ43IvxN8NsK6wYCRslO4/s1600/_MG_7407_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHs6FpRLRYqNG-gMqBnpPuB3eetM4_vi5Cc0jVJFlkjn7qxYI0k8S-2q9yrSjSddR3znjFbH7epaJ_UdLDPQJRydsISY9naxUp-jF9tSUr7LqlJLGeb_RSMXQ43IvxN8NsK6wYCRslO4/s400/_MG_7407_2.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9AwKO84803Sw4q_i4XVrXfkhrnjAZFfuMUSWHyXer6BmaXh2x6KIQXXsigHLJTK9wPZI9rKBR2qQ4lPoKDoJi3-QBfaZuKKZCCCHVnxt4IRcNAJ2Wer_vOC-N4KjMQoJNfQOZEc4fZc/s1600/_MG_7416_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9AwKO84803Sw4q_i4XVrXfkhrnjAZFfuMUSWHyXer6BmaXh2x6KIQXXsigHLJTK9wPZI9rKBR2qQ4lPoKDoJi3-QBfaZuKKZCCCHVnxt4IRcNAJ2Wer_vOC-N4KjMQoJNfQOZEc4fZc/s400/_MG_7416_2.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGOB7LNRdSq_O1WTRkKAfp3agvVlEqAX1DLtE_g4W8hyqvp7OESQF1vtlgCrs6X-ujc423zLcnqjXxie3gVnuUWw-lZYaf7KK0Kz3PyRUK1l2wIwvgpl70MV8Mmaz0SZc0A0aocrpjdw/s1600/_MG_7439_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGOB7LNRdSq_O1WTRkKAfp3agvVlEqAX1DLtE_g4W8hyqvp7OESQF1vtlgCrs6X-ujc423zLcnqjXxie3gVnuUWw-lZYaf7KK0Kz3PyRUK1l2wIwvgpl70MV8Mmaz0SZc0A0aocrpjdw/s400/_MG_7439_2.jpg" width="266" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGqhau1TTAfo_PvAhmzrUdQIJbgiE4DQLjm6Y94s_cVh6dmgOkFxoQPBayyjVd6GefT8rN3z6OvDXe8TMVQwsMAQiKqjwlyx7om1pFi35X-BHaaQ80Bdw_8LJVYX6DGifOL4o_KoDDIA/s1600/_MG_7433.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGqhau1TTAfo_PvAhmzrUdQIJbgiE4DQLjm6Y94s_cVh6dmgOkFxoQPBayyjVd6GefT8rN3z6OvDXe8TMVQwsMAQiKqjwlyx7om1pFi35X-BHaaQ80Bdw_8LJVYX6DGifOL4o_KoDDIA/s400/_MG_7433.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate almond butter balls covered in sprinkles...I ran out of nonpareils.</td></tr>
</tbody></table>
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com3tag:blogger.com,1999:blog-83926832811160006.post-39895496442913449162012-02-12T00:07:00.000-04:002013-04-04T00:33:37.090-03:00It's a Rainbow Song for You!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJpfda_ZLFUDxAL1VOzp89AqA_aZ54VfIhq2DF5wlwKDxTtmkhkBmFguabjvppYCONu9vdM1C_iWxgu8GDPdqCJJTThUlhLMuYGanHqBDQy-YDSR3AnvigKxZcSLgNsteFQWDNkpo5Nw/s1600/_MG_7517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJpfda_ZLFUDxAL1VOzp89AqA_aZ54VfIhq2DF5wlwKDxTtmkhkBmFguabjvppYCONu9vdM1C_iWxgu8GDPdqCJJTThUlhLMuYGanHqBDQy-YDSR3AnvigKxZcSLgNsteFQWDNkpo5Nw/s400/_MG_7517.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White chocolate cake with white chocolate buttercream filling and frosting.</td></tr>
</tbody></table>
My firstborn is turning five. This is both exciting and troubling as I scour the recesses of my mind to remember the cherub cheeked infant who used to call me "Mimi" instead of mommy...the toddler who, when she found her legs, ran belly first and head back at such a clip I was sure she was channeling <i>Chariot's of Fire</i>. Troubling how these memories are fading.<br />
<br />
She's not a baby anymore. She's innocence, discovery, independence and attitude. She's a good fighter. I secretly like this about her when it doesn't exhaust me. She's brave. So brave. I'm secretly jealous of her courage when it doesn't send my adrenals into shock or add to the grey at my temples.<br />
<br />
Resilient but fragile. Strong but would crawl back in the womb if she could. Desirous of constant attention but easily distracted. A total ham and ridiculously dramatic. That's what my little girl is made of.<br />
<br />
Happy Birthday my sweet Madelaine Grace. A rainbow cake for you in honor of all the color you've brought into my life.<br />
<br />
The Cake:<br />
Inspired by two fabulous cakes I first spotted on Pinterest:<br />
<a href="http://pinterest.com/pin/238479742737606246/" target="_blank">Sprinkle Bakes</a><br />
<a href="http://pinterest.com/pin/238479742737584476/" target="_blank">Rainbow Cake</a><br />
<br />
The cake recipe is adapted from <a href="http://www.foodnetwork.ca/recipes/Chocolate/recipe.html?dishid=8918" target="_blank">Anna Olson's White Chocolate cake</a>. The measurements below yielded five 9" layers of cake and enough buttercream to fill, crumb coat and final coat the cake:<span class="value"> </span><br />
<br />
<span class="value">White Chocolate Buttercream </span><br />
<span class="value"> </span><br />
<ul>
<li><span class="value">4</span> <span class="type">cups</span><span class="name"> unsalted butter at room temperature</span>
</li>
<li><span class="value">
32</span><span class="type"> ounces</span> belgian<span class="name"> white chocolate, melted and cooled to room temperature</span></li>
<li><span class="value">
4</span> <span class="type">cups</span><span class="name"> icing sugar, sifted</span></li>
<li><span class="value">
4</span> <span class="type">teaspoons</span><span class="name"> vanilla extract</span></li>
<li><span class="value">
1/2</span> <span class="type">teaspoon</span><span class="name"> salt</span><span class="value"> </span></li>
</ul>
In a stand-up mixer or in a large bowl with
electric beaters, beat butter until fluffy. Beat in cooled melted
chocolate on medium speed. Reduce speed and beat in icing sugar,
vanilla and salt (icing will be a little soft). If needed, chill for about an hour
to set before using.<br />
<span class="value"> </span><span class="value"> </span><br />
<span class="value">White Chocolate Cake</span><br />
<ul>
<li><span class="value">1 1/3</span> <span class="type">
cup</span><span class="name"> unsalted butter at room temperature</span></li>
<li class="ingredient"><span class="value">
2 2/3</span> <span class="type">
cups</span> <span class="name">sugar</span></li>
<li class="ingredient"><span class="value">
8</span> <span class="type"></span><span class="name">large eggs at room temperature</span></li>
<li class="ingredient"><span class="value">
4</span> <span class="type">teaspoons</span><span class="name"> vanilla extract</span></li>
<li class="ingredient"><span class="value">4 1/2</span> <span class="type">
cups</span><span class="name"> all-purpose flour</span></li>
<li class="ingredient"><span class="value">4 </span><span class="type">teaspoons</span><span class="name"> baking powder</span></li>
<li class="ingredient"><span class="value">
1</span> <span class="type">teaspoon</span><span class="name"> salt</span></li>
<li class="ingredient"><span class="value">
2 1/2</span> <span class="type">cups heavy cream at room temperature</span><span class="name"></span></li>
<li class="ingredient"><span class="value">16 </span><span class="type">ounces</span><span class="name"> white belgian chocolate, chopped</span></li>
<li class="ingredient"><span class="name">colored food gels </span></li>
</ul>
<ul>
<li>
Preheat oven to 325 F (160 C). Grease and flour 9" cake pans with 2-inch sides and line bottom with
parchment paper.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8z0h4E-Ruu6tlbmWFKSGLfXEV4b06-YLNNHExkbx9hNJ0cXlstAJrz7YYsRTtSZfoFD4zScNGR_NvI-ma-mcuWGJe4LhEEpFDpK70kIq9j69C2Pl1TDDa_5z20vT4HwkoxHUOMH3k68/s1600/_MG_7489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8z0h4E-Ruu6tlbmWFKSGLfXEV4b06-YLNNHExkbx9hNJ0cXlstAJrz7YYsRTtSZfoFD4zScNGR_NvI-ma-mcuWGJe4LhEEpFDpK70kIq9j69C2Pl1TDDa_5z20vT4HwkoxHUOMH3k68/s400/_MG_7489.JPG" width="400" /></a></div>
<ul>
<li>
In a stand-up mixer or in a large bowl with
electric beaters, beat butter and sugar until fluffy. Add eggs one at a
time, mixing well after each addition, and stir in vanilla.</li>
<li>
In a separate bowl, sift flour, baking powder
and salt. Add flour to butter mixture in 4 additions, alternating with cream, blending well after each addition.</li>
<li>
Melt chocolate in a bowl over barely simmering
water, stirring until almost melted. Remove from heat and continue to
stir until melted. Pour warm chocolate into cake batter while blending. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq-tGvrv4lBTo5rmKk3U99zRScM34RbTC9Lm9anzCslucEdHpKoJJnz4wYVrL6ViZxJFQ6BMhS_k4GKJHqxSWMpnhyphenhyphenn930EHoax26q8iyH6_6gPUb_8oT7SSG1DSvEKI-PT_gLEbDezs/s1600/_MG_7492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq-tGvrv4lBTo5rmKk3U99zRScM34RbTC9Lm9anzCslucEdHpKoJJnz4wYVrL6ViZxJFQ6BMhS_k4GKJHqxSWMpnhyphenhyphenn930EHoax26q8iyH6_6gPUb_8oT7SSG1DSvEKI-PT_gLEbDezs/s400/_MG_7492.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmq2QXJHqZqHaMMZebiaxMEBEjVuz4DOdrZFzP71c5QqaDGVefbg0UhmeJMXERgril7KkPBlLdf0xHhCDT7OdtWLZxM7m651Rgyxx5AOAWrrUJp0nwiqoJFg1P9Mgy-InY6LjSPslCLJo/s1600/_MG_7493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmq2QXJHqZqHaMMZebiaxMEBEjVuz4DOdrZFzP71c5QqaDGVefbg0UhmeJMXERgril7KkPBlLdf0xHhCDT7OdtWLZxM7m651Rgyxx5AOAWrrUJp0nwiqoJFg1P9Mgy-InY6LjSPslCLJo/s400/_MG_7493.JPG" width="400" /></a></div>
<ul>
<li>Pour batter into 5 bowls in even amounts. I use a kitchen scale to get as close to the same amount of batter as possible. Add color to bowls one at time and in small amounts. Stir and add until you get the desired color. You don't need much and the batter is slightly yellow so you may need to play with color variation to get as true to the color as you want. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOG4UjBwrvF8bTxyC_KoJJ6ZcBxc5syO0yHiMIqj6hjaLuUB5xkXWN2CEwg8jmc5xe87Zl6UZrbY4d_ug1ACKWBxVc4CX4ZysyZYNg_kcouODzmdfdCb3pipqGXsyZ9mruYZOo0mEIZk/s1600/_MG_7497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOG4UjBwrvF8bTxyC_KoJJ6ZcBxc5syO0yHiMIqj6hjaLuUB5xkXWN2CEwg8jmc5xe87Zl6UZrbY4d_ug1ACKWBxVc4CX4ZysyZYNg_kcouODzmdfdCb3pipqGXsyZ9mruYZOo0mEIZk/s400/_MG_7497.JPG" width="400" /></a></div>
<ul>
<li>Pour colored batter into each prepared pan and bake until a tester
inserted in the center of the cake comes out clean, about 25 minutes.
Allow cake to cool 30 minutes, then remove from pan to cool completely.
Wrap cake and store in fridge (or freeze) until ready to
assemble.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaotMLBD8UnHYcDZhNoi-knAnUPdRoJZLlMdJ61fBmbTY-xUbzrHoUcZ_eWF1l99X6-QMJjBbY_oYWAlrvGeoBvhRCiuxo3dbUUSMuvKRqATmyMb1jH-F3eUXHz8GSg8X01fle9rcLwQY/s1600/_MG_7500_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaotMLBD8UnHYcDZhNoi-knAnUPdRoJZLlMdJ61fBmbTY-xUbzrHoUcZ_eWF1l99X6-QMJjBbY_oYWAlrvGeoBvhRCiuxo3dbUUSMuvKRqATmyMb1jH-F3eUXHz8GSg8X01fle9rcLwQY/s400/_MG_7500_2.jpg" width="266" /></a></div>
<ul>
<li>
To assemble, slice cake tops horizontally to get a flat, even top. Spread buttercream on bottom layer and repeat with the next layer. Crumb coat
outside of cake on top and sides to cover and level. Chill for about two hours - until crumb coat is firm.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbU6kIHstr_CDOZZITtWduV_fjRecSYLRcLuPTVyby4ESjxKrXyRVpQ0YAxpS5366YKHPZX0RRtz5imtZUG1skySR54hKt-c8emFUHB13-sN7mELufN0U07a0_52DviV1GrNeGcWnOnU/s1600/_MG_7502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbU6kIHstr_CDOZZITtWduV_fjRecSYLRcLuPTVyby4ESjxKrXyRVpQ0YAxpS5366YKHPZX0RRtz5imtZUG1skySR54hKt-c8emFUHB13-sN7mELufN0U07a0_52DviV1GrNeGcWnOnU/s400/_MG_7502.JPG" width="400" /></a></div>
<ul>
<li>Cover with the rest of the buttercream and decorate anyway you wish! </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w0uty-J-EuehPUdYpjP4w8a5NsP_j-nGjfjW8r2tNcy74MIhvumLrom7OeraHAO5b1hbShAt8a-NvRsUf3wWitCNPvU1lVXbQ_jgDFbl8cesCThaQ2SfBV8fYKZBTh9gKqzqobqZUL8/s1600/_MG_7511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w0uty-J-EuehPUdYpjP4w8a5NsP_j-nGjfjW8r2tNcy74MIhvumLrom7OeraHAO5b1hbShAt8a-NvRsUf3wWitCNPvU1lVXbQ_jgDFbl8cesCThaQ2SfBV8fYKZBTh9gKqzqobqZUL8/s400/_MG_7511.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmprvqCsiAaIypEfVUY9QUGXO-bATBGZhtXVzXT0UcejwFzz-itPnGJFn37hVTEFjCFS5wQWrtqzoN7wl2zy1w-sRA4yQZrkUF5zhI6i0jZjJDLTZo6lstAro0SEl5MBFk1YQC4LV_76Q/s1600/inside+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmprvqCsiAaIypEfVUY9QUGXO-bATBGZhtXVzXT0UcejwFzz-itPnGJFn37hVTEFjCFS5wQWrtqzoN7wl2zy1w-sRA4yQZrkUF5zhI6i0jZjJDLTZo6lstAro0SEl5MBFk1YQC4LV_76Q/s400/inside+cake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I usually do 6 layers, but I didn't have yellow gel colour when I made this...</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com3tag:blogger.com,1999:blog-83926832811160006.post-63706552921795312572011-12-25T10:29:00.001-04:002013-02-02T14:47:13.133-04:00Christmas 2011<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW91TA1bWjO8mbTMS4uiOgXM-b03WFvtSbmt1MRDCgTX2BQEn0M9WR0Y30jAWSvn7_ADcXw1X9AILUWsBXn7FVdwUVHinxIi8_zKtvFC9k2kxaMOPx-pu3jS0lE2ZTKmNdOx42uWBrEhE/s1600/CRW_0201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW91TA1bWjO8mbTMS4uiOgXM-b03WFvtSbmt1MRDCgTX2BQEn0M9WR0Y30jAWSvn7_ADcXw1X9AILUWsBXn7FVdwUVHinxIi8_zKtvFC9k2kxaMOPx-pu3jS0lE2ZTKmNdOx42uWBrEhE/s400/CRW_0201.jpg" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar cookie cutouts with marble effect royal icing.</td></tr>
</tbody></table>
<br />
As the wrapping paper shrapnel settles and bellies begin to fill I'd like to wish you all a very MERRY CHRISTMAS! And all the best to you and yours in 2012!<br />
<br />
Cookies, made from:<br />
Iced Sugar Cookies from Martha Stewart's HOLIDAY magazine, 2010. This <a href="http://www.marthastewart.com/342228/sugar-cookie-cutouts" target="_blank">recipe</a> also works nicely.<br />
<br />
Marble effect tutorial from <a href="http://sweetopia.net/2010/04/how-to-marble-royal-icing/" target="_blank">Sweetopia</a>.<br />
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-16927635940454411642011-11-22T21:45:00.001-04:002011-11-23T16:19:47.734-04:00Gingerbread gets lucky...!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNdrsuuI8JV27y_Ma1ol-5jy8HxGiIV7Gq6-yOT_Z7rpUSq6yCG5a3X2AFzZqT1wKOdl-s8N2XnaXUD8WT4GVEueC4wo-SFFSaNYzubRmeo7AiGo0IGEhoWka6rx0B3ENdyH5NceoAiw/s1600/CRW_0119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNdrsuuI8JV27y_Ma1ol-5jy8HxGiIV7Gq6-yOT_Z7rpUSq6yCG5a3X2AFzZqT1wKOdl-s8N2XnaXUD8WT4GVEueC4wo-SFFSaNYzubRmeo7AiGo0IGEhoWka6rx0B3ENdyH5NceoAiw/s400/CRW_0119.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingerbread whoopie pies with white chocolate chai tea buttercream filling.</td></tr>
</tbody></table>
<br />
I lived in Virginia Beach for about five years while powering through grad school and I have to say some of my favorite memories are connected with U.S. Thanksgiving. It is a phenomenon. It is probably the most popular holiday of the year, ousting Christmas for top spot. It is an event...THE event of the year and it is not to be missed or approached halfheartedly.<br />
<br />
Handy life lessons I've parked in my memory based on observations at friends' tables over those years:<br />
<ol>
<li>Preparing for Thanksgiving begins at least three weeks in advance with cardio workouts, recipe testing and making room in the fridge for a giant turkey</li>
<li>Tablescaping is on par with college football when it comes to priority and devotion</li>
<li>Wear loose, patterned clothing so other guests will not detect your expanding stomach or hidden elastic waistband</li>
<li> BEST TIP: post feasting gas releasing ritual...on knees and elbows, head down, butt in the air is by far the best way to let the wind out to make room for dessert...but probably best done far away from the dessert table. </li>
<li>Eat in the afternoon, nap hard in the evening because Black Friday really begins at midnight. </li>
</ol>
It seems the matriarch of the house hosting Thanksgiving likes to have absolute control over the meal, but if you are a guest it's always polite to ask if you can bring anything. Not everyone is like this, but based on my observations so much effort went into the meal itself that the dessert options were often store bought or the old standbys: pumpkin pie, apple pie, pecan pie...very yummy, indeed, but maybe it's time to spice up the dessert table with a little whoopie!<br />
<br />
If you're celebrating Thanksgiving this week and are expected to bring a dessert (clear it with the hostess first) I implore you to bring these: gingerbread whoopie pies with white chocolate chai tea buttercream filling.<br />
<br />
I found the gingerbread whoopie pie recipe at <a href="http://www.pink-parsley.com/2010/12/gingerbread-whoopie-pies.html">Pink Parsley</a>. Hands down the best recipe I've tried. They come out smooth on top, which seems to be the real trick to successful whoopie pies. She uses a lemon filling, which is delightful with gingerbread, but I like the spice of chai tea complementing the spice of gingerbread and the sweetness of white chocolate holding everything together. <br />
<br />
Here's what you need:<br />
<b>Gingerbread Whoopie Pies </b><br />
<i>adapted from <a href="http://www.pink-parsley.com/2010/12/gingerbread-whoopie-pies.html">Pink Parsley</a>, who adapted it from <a href="http://www.kingarthurflour.com/recipes/gingerbread-whoopie-pies-recipe">King Arthur Flour</a></i><br />
<br />
<ul>
<li>3 3/4 cups all-purpose flour</li>
<li>1 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1 1/2 tsp ground ginger</li>
<li>1 1/2 tsp ground cinnamon</li>
<li>1/4 tsp ground cloves</li>
<li>1/4 tsp ground nutmeg</li>
<li>3/4 cup unsalted butter, softened (1 1/2 sticks)</li>
<li>3/4 cup lightly packed brown sugar</li>
<li>1 egg</li>
<li>3/4 cup molasses</li>
<li>3/4 cup whole fat yogurt (I use Stoneyfield organic whole fat plain yogurt)</li>
</ul>
<b>White Chocolate Chai Tea Buttercream</b><br />
<i>adapted from <a href="http://www.foodnetwork.ca/ontv/shows/fresh-with-anna-olson/recipe.html?dishid=8918&titleid=116182">Anna Olson</a></i><br />
<br />
<ul>
<li><span itemprop="ingredients">2 cups unsalted butter at room temperature</span></li>
<li><span class="box"></span><span itemprop="ingredients">20 ounces good quality white chocolate, melted and cooled to room temperature</span></li>
<li><span class="box"></span><span itemprop="ingredients">2 1/3 cups icing sugar, sifted</span></li>
<li><span class="box"></span><span itemprop="ingredients">2 tsp vanilla extract</span></li>
<li><span class="box"></span><span itemprop="ingredients">1/4 cup chai tea concentrate (you can use store bought, or if you'd like to make your own you can find a recipe <a href="http://thesugarbakery.blogspot.com/2011/10/sugar-and-spice-and-vanilla-chai-nice.html" target="_blank">here</a>. If you use this one, you will not need to add vanilla extract)</span></li>
</ul>
<br />
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.<br />
<br />
In a medium bowl, whisk together the flour, salt, baking soda, and
spices. In the bowl of a stand mixer fitted with a paddle attachment,
cream the butter and sugar at medium speed until light and fluffy. Mix
in the egg, beating until incorporated, scraping down the sides of the
bowl if needed.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQxOzHEUsBFlUGDVpC9dV6fa5w9cyzwEsUbQ9MDKZBi69eFvu93TFtWYaJwuZ7dgkxpNWQe0m3PVNhO3qzYsbRHGcQRQkdoP9QX5lSj-CIJ9ZJYI86UlY8Ee69qQBt1z255GgkOM9pWA/s1600/CRW_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQxOzHEUsBFlUGDVpC9dV6fa5w9cyzwEsUbQ9MDKZBi69eFvu93TFtWYaJwuZ7dgkxpNWQe0m3PVNhO3qzYsbRHGcQRQkdoP9QX5lSj-CIJ9ZJYI86UlY8Ee69qQBt1z255GgkOM9pWA/s400/CRW_0104.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrsspjZgVLISVUlQFRcvaaXY4ubO1xmDtQPg5H_Q3ISagJUhkrNmfb39W8CamkOXPcUV6KtjwXQMKl3WKC777D9y5m2YPfq-gGflbR_a8OfUbq1wmFIoMhz6U-F9W3plxLLE2EyzidRM/s1600/CRW_0102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrsspjZgVLISVUlQFRcvaaXY4ubO1xmDtQPg5H_Q3ISagJUhkrNmfb39W8CamkOXPcUV6KtjwXQMKl3WKC777D9y5m2YPfq-gGflbR_a8OfUbq1wmFIoMhz6U-F9W3plxLLE2EyzidRM/s400/CRW_0102.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJfK5Guw1ar7GMk0l6RUuEesfO7Gfx5Jkbdv4fXveXkFz2JWSL2RUxYrCoRCjq-Rr7mKupYT07nm_GjKhcHp8wTgeVX9D_t44B52yaWZix6juQ2naYt-Q7lNIAGwYNlWyCky2Ew9uw10/s1600/CRW_0105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJfK5Guw1ar7GMk0l6RUuEesfO7Gfx5Jkbdv4fXveXkFz2JWSL2RUxYrCoRCjq-Rr7mKupYT07nm_GjKhcHp8wTgeVX9D_t44B52yaWZix6juQ2naYt-Q7lNIAGwYNlWyCky2Ew9uw10/s400/CRW_0105.jpg" width="400" /></a></div>
<br />
With the mixer on low speed, mix in half the dry ingredients. Add the
molasses, then the remaining dry ingredients. Finally, add the whole fat yogurt, mixing until just incorporated.<br />
<br />
Use a medium cookie scoop or a pastry bag fitted with a round tip to
form the whoopie pie shapes on the prepared baking sheet. Space the whoopie pies a
few inches apart, and bake 9-12 minutes, rotating the cookie sheets
halfway through, until the whoopie pies are cooked through and spring back
when lightly pressed with your finger.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEh4jyQBFBCyubs9pcN79xhdVpGiTvv9Ifo8LCDd5dsW9IQ-iT6u00KpQINeZGRiSjAAKmNdtRuZMgrLN4robOpid2VvY_VYeFWvhC4Syo6ihAnR1eDHY7XAF7_LCptdc9FB50TRLROQ/s1600/CRW_0106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEh4jyQBFBCyubs9pcN79xhdVpGiTvv9Ifo8LCDd5dsW9IQ-iT6u00KpQINeZGRiSjAAKmNdtRuZMgrLN4robOpid2VvY_VYeFWvhC4Syo6ihAnR1eDHY7XAF7_LCptdc9FB50TRLROQ/s400/CRW_0106.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even though they look rough as they're going in to the oven, they still came out smooth on top.</td></tr>
</tbody></table>
Remove from oven and allow to cool 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.<br />
<br />
While the whoopie pies are baking, make the filling, OR the icing can be made ahead and chilled for up to a
week, or wrapped and frozen up to a month (thaw refrigerated). Once
thawed, beat to make fluffy, then use.<br />
<br />
In a stand-up mixer or in a large bowl with
electric beaters, beat butter until fluffy. Beat in cooled melted
chocolate on medium speed. Reduce speed and beat in icing sugar,
vanilla and chai tea concentrate (icing will be a little soft). Chill for about an hour
to set before using.<br />
<br />
Arrange the whoopie pies so that each bottom has a matching top (as close in size and shape as you can). Fill a piping bag or ziploc with the filling and put a dollop in the middle of the whoopie pie. Place the top on and press gently until the filling meets the edge of the whoopie pie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT72n9VcHq7a5HrUXby00qDAWPGjVWCJOOHqZK8iW3JmLS3hmIzdf3kdxvTUD1y0jLQbtw9kHYVVAXpyroaYO-qpD_PQpfVyxhoUVA_WytrzUzanaisuRSLINV-5PhVJjAhVqXbIGtmog/s1600/CRW_0110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT72n9VcHq7a5HrUXby00qDAWPGjVWCJOOHqZK8iW3JmLS3hmIzdf3kdxvTUD1y0jLQbtw9kHYVVAXpyroaYO-qpD_PQpfVyxhoUVA_WytrzUzanaisuRSLINV-5PhVJjAhVqXbIGtmog/s400/CRW_0110.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUkUodhY_BznzFmOEhNXlGpF76Gg3g9yuFG2Npt8-kM8Tp5VZLFy_OgBKIS7AAktI7zHmXgjSYuhIE43c2QyyyaqH7y6qhtw9Jg_lQdPoqx4eZQB3QEK8st06mXKY9IBXp4fzpbLBf_Y/s1600/CRW_0114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUkUodhY_BznzFmOEhNXlGpF76Gg3g9yuFG2Npt8-kM8Tp5VZLFy_OgBKIS7AAktI7zHmXgjSYuhIE43c2QyyyaqH7y6qhtw9Jg_lQdPoqx4eZQB3QEK8st06mXKY9IBXp4fzpbLBf_Y/s400/CRW_0114.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqed4PHP9Jq0jWrAZ6zM2GRAwkLlm2t-dC78Dik3kQlx4xNqZ0_zyq3NspnXw3vOR6A7iRyrvSAOrxEkNotCimbenDPhHrVEUZp7_yiz4ROqR63pNPz8PFkAVd7iS8hgRt-acySqaFk4/s1600/CRW_0117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqed4PHP9Jq0jWrAZ6zM2GRAwkLlm2t-dC78Dik3kQlx4xNqZ0_zyq3NspnXw3vOR6A7iRyrvSAOrxEkNotCimbenDPhHrVEUZp7_yiz4ROqR63pNPz8PFkAVd7iS8hgRt-acySqaFk4/s400/CRW_0117.jpg" width="400" /></a></div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Refrigerate until filling is firm and they will be ready for transport. Keep refrigerated until an hour or two before serving. You want the the filling to reach room temperature before consuming.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
An alternative to gingerbread whoopie pies is pumpkin. Just as festive, of course, but maybe find out if there will be a lot of pumpkin desserts before you commit to adding yet another pumpkin to the table. Here are two recipes that are quite lovely and would go spectacularly with the white chocolate chai tea buttercream: <a href="http://www.browneyedbaker.com/2010/09/29/pumpkin-whoopie-pies-maple-cream-cheese-frostin/" target="_blank">Browneyedbaker.com </a>and <a href="http://www.mowielicious.com/home/2011/11/autumn-colours-and-munchkin-pumpkin-whoopie-pies.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Mowielicious+%28Mowielicious.com%29">Mowielicious.com </a></div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEP7D_2y4vwrGOYDzsZ9zM5fR9T-UVPl3FeOkYOvUhXPXnUMTVDBeKreoxklpwe1eMaIG-sQawJ3QQNOCqpW-auJP25YYZz0ePmzhUCDPrgia33i6KqPxxX72nCvT3oBdNc4FQ5OaOWo/s1600/CRW_0128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEP7D_2y4vwrGOYDzsZ9zM5fR9T-UVPl3FeOkYOvUhXPXnUMTVDBeKreoxklpwe1eMaIG-sQawJ3QQNOCqpW-auJP25YYZz0ePmzhUCDPrgia33i6KqPxxX72nCvT3oBdNc4FQ5OaOWo/s400/CRW_0128.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My eldest tackling a pumpkin whoopie pie with white chocolate chai tea buttercream filling.</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
For those of you ramping up for the event of the year, I wish you a wonderful Thanksgiving. May you enjoy the people you're with, get a parking space on Black Friday and kick off the Christmas season with a belly full of gingerbread whoopie pies!</div>
<div class="separator" style="clear: both;">
<br /></div>
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-91797780835811586372011-10-12T23:41:00.000-03:002011-10-16T18:31:14.683-03:00Sugar and Spice and Vanilla Chai Nice<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI67WcR-DoEJHhHFgDC1yCuB2p-PRp6FSP1lgEBvYpfAMSF2OVZkiQhmMlG8uciUXGu3OZVYKvSQzea4HLNa69ZyVW1Nt_yTaCscCTULZxPpbKG48JOzXYYDnuV1SprqeoycFHkDFchrY/s1600/CRW_0169.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI67WcR-DoEJHhHFgDC1yCuB2p-PRp6FSP1lgEBvYpfAMSF2OVZkiQhmMlG8uciUXGu3OZVYKvSQzea4HLNa69ZyVW1Nt_yTaCscCTULZxPpbKG48JOzXYYDnuV1SprqeoycFHkDFchrY/s400/CRW_0169.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla Chai Latte: homemade vanilla chai concentrate</td></tr>
</tbody></table>
I love LOVE the fall season. The sun is still warm but the air is cool... the leaves are turning red, orange and yellow. It's the perfect weather to sit on the porch and sip warm, spicy chai. <br />
<br />
I love making chai concentrate. My whole house smells like the Spice Market in Istanbul. It's not hard to do and it's considerably more economical than buying the concentrates at the grocery store. And this way you can manage you're quantities of sugar, caffeine, tea strength, etc.<br />
<br />
This recipe was adapted from one sent to me by the lovely Dana VanVeller (who got it from her friend Jess, who got it for our friend Marcia Siggelkow, who got it from her friend Jen)...recipe origin unknown at this point, but I will keep you posted when I find it.<br />
<br />
What you'll need to do:<br />
Get a stock pot that will hold 5 liters of water, but don't fill it up just yet...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJrhKPmf4RhrMBDsW514rZ1u4DGJgTM1L1EPiAMm337riiGhIfLjoqB4Ljz7Z_6xY7n17-Ft1twZzlV71kbMtLlhKHylS4uc_ZySZLbYGY1fora37FhIvTkk8XzyK72tTve3uY6BW5eQ/s1600/CRW_0132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJrhKPmf4RhrMBDsW514rZ1u4DGJgTM1L1EPiAMm337riiGhIfLjoqB4Ljz7Z_6xY7n17-Ft1twZzlV71kbMtLlhKHylS4uc_ZySZLbYGY1fora37FhIvTkk8XzyK72tTve3uY6BW5eQ/s400/CRW_0132.jpg" width="400" /></a></div>
Toss in a blender and blend just to break them up, or use a mortar and pestle:<br />
15 cinnamon sticks<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM68qWuDYcqGrZJRKGSLIuY68hgZi-_LSsmkUkefaDiEGtMsfOHbi5P8tjmjpQQShFV7M-yzIjBlw_hNTt8tBoYpAahdkNrsdQwiGdhUQwX9BnpCxyo6EbjfByVNJTowMkc5AI1pyNcGQ/s1600/CRW_0136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM68qWuDYcqGrZJRKGSLIuY68hgZi-_LSsmkUkefaDiEGtMsfOHbi5P8tjmjpQQShFV7M-yzIjBlw_hNTt8tBoYpAahdkNrsdQwiGdhUQwX9BnpCxyo6EbjfByVNJTowMkc5AI1pyNcGQ/s400/CRW_0136.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKe73mb1YZRlu571TPkVfMfTKwLAVbXNOj-g4MCfPLIF3Jo89KBluOMtDYUdZOsRUPOrprDW6daXj6zLYwr2FPlSdGgRxc_FGrzHAHekZ9fSRgbyAKs29WKrSYdfub3cOY_LV97f1Rds/s1600/CRW_0140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKe73mb1YZRlu571TPkVfMfTKwLAVbXNOj-g4MCfPLIF3Jo89KBluOMtDYUdZOsRUPOrprDW6daXj6zLYwr2FPlSdGgRxc_FGrzHAHekZ9fSRgbyAKs29WKrSYdfub3cOY_LV97f1Rds/s400/CRW_0140.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWF8s_ErBPbqpjeOcLxA9ATxxVhIDQBSm64ewPbA2pTLiVCsCkZeKHvZh_gZL9P3PY3_J_vtJ8GVPE3tUvJv0j89BI2dZ_qeVUKZmMXThUTjgOWJvoaminRBX7fGdxju08-n_IymF1Ng/s1600/CRW_0143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWF8s_ErBPbqpjeOcLxA9ATxxVhIDQBSm64ewPbA2pTLiVCsCkZeKHvZh_gZL9P3PY3_J_vtJ8GVPE3tUvJv0j89BI2dZ_qeVUKZmMXThUTjgOWJvoaminRBX7fGdxju08-n_IymF1Ng/s400/CRW_0143.jpg" width="400" /></a></div>
Then add:<br />
(Again, blend just to break them up)<br />
Or if you're using mortar and pestle crush each spice one at a time and put in pot as you go.<br />
<br />
1/4 cup coriander seeds<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RkKeQivhs7tOzp2m33DrgEp4agrDOii-AERowiMGBPNcrSEmd4RXvQ7Rd83t_cZNXbdXX_fqOCek6clCzsHbr0_OOJ2CnaNfZTODU931uHRbEor2TuMec3Z_lOB7gudiYKbPrT_DdHw/s1600/CRW_0147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RkKeQivhs7tOzp2m33DrgEp4agrDOii-AERowiMGBPNcrSEmd4RXvQ7Rd83t_cZNXbdXX_fqOCek6clCzsHbr0_OOJ2CnaNfZTODU931uHRbEor2TuMec3Z_lOB7gudiYKbPrT_DdHw/s400/CRW_0147.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgGinq4uJfnnwKi9OS18bKv-oGbj7UpGdBO7ReXLBVn0JsZI0JpoD9gpiieR0Dht0zPtKV8R2uWj28G2ccxa5OcZx0M8hsgM_ZgRSKseaHiwc0PeB0_lgQP-LTKAhf8zuyCJbJLfyjeo/s1600/CRW_0149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgGinq4uJfnnwKi9OS18bKv-oGbj7UpGdBO7ReXLBVn0JsZI0JpoD9gpiieR0Dht0zPtKV8R2uWj28G2ccxa5OcZx0M8hsgM_ZgRSKseaHiwc0PeB0_lgQP-LTKAhf8zuyCJbJLfyjeo/s400/CRW_0149.jpg" width="400" /></a></div>
1/2 cup whole allspice<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHWBL93GmiuEydmHHNePSEV6QnCPYLtXB22fBhnl59CRD-YwuT_txc6ubyvQwTF6USTN63-pBWEq0iqNDwwc_nmrzuIL7sWyRIi-w8SGSPHCfdBQkzXdKz_rwm5HhymRgg_pJvFr_p8w/s1600/CRW_0150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHWBL93GmiuEydmHHNePSEV6QnCPYLtXB22fBhnl59CRD-YwuT_txc6ubyvQwTF6USTN63-pBWEq0iqNDwwc_nmrzuIL7sWyRIi-w8SGSPHCfdBQkzXdKz_rwm5HhymRgg_pJvFr_p8w/s400/CRW_0150.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hUGP_Ag18MAu6DzNoWnL5Xd0I6_in9xZJ72AXWjdXX7cPWl3waAnU-JfvqdTWDQFqA2Glyr-3tAM4Cmto4zRDVzG6vU97I9QDLSiEsT5oJXbyCpbThm4Dsjfsrt60mqgIuaIlPQk6pw/s1600/CRW_0151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hUGP_Ag18MAu6DzNoWnL5Xd0I6_in9xZJ72AXWjdXX7cPWl3waAnU-JfvqdTWDQFqA2Glyr-3tAM4Cmto4zRDVzG6vU97I9QDLSiEsT5oJXbyCpbThm4Dsjfsrt60mqgIuaIlPQk6pw/s400/CRW_0151.jpg" width="400" /></a></div>
1/4 cup cardamom pods (or just the seeds if that's what you can find)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc8navHiBsFvWREm5DUjsODSEfKlbhVeIbwA8Y9Zf7sT8djVxCLsxhrON-X41TkB1Z2WqGGd1H6ETg-BwS1hwJtL0JvOK5i2z4t10KVNqGQku1rEUhUhS0ijlJA0FufCKVkqrPR3hZmw/s1600/CRW_0144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc8navHiBsFvWREm5DUjsODSEfKlbhVeIbwA8Y9Zf7sT8djVxCLsxhrON-X41TkB1Z2WqGGd1H6ETg-BwS1hwJtL0JvOK5i2z4t10KVNqGQku1rEUhUhS0ijlJA0FufCKVkqrPR3hZmw/s400/CRW_0144.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2C0RVNTJSahI3OcgnuNt-OaNwA_PgzSA_Sp_JSyaNwr0j2yP7ZmIuIE_vK04VVBpY1Mwv5eUR8fiTCeAJpRNXEvI0IPIOYm257kAaulsq61JMwZs0OnsqEXB1my3WOfF4O8E9nVmK60/s1600/CRW_0146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2C0RVNTJSahI3OcgnuNt-OaNwA_PgzSA_Sp_JSyaNwr0j2yP7ZmIuIE_vK04VVBpY1Mwv5eUR8fiTCeAJpRNXEvI0IPIOYm257kAaulsq61JMwZs0OnsqEXB1my3WOfF4O8E9nVmK60/s400/CRW_0146.jpg" width="400" /></a></div>
1/4 cup peppercorns<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxjZz-UbJ5LKOAbPMMmHQZ4Ab-zQIbxl4a85awHXbMCee9SGWeezne-2NKmO0sjyJFPX0nOvEVXXZXLhD7lQlW-OK-ImNJz1WRWbj3b1dhhqc6Ebz4BOEfXaNH50uQKkWKwG8fHTJGyI/s1600/CRW_0152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxjZz-UbJ5LKOAbPMMmHQZ4Ab-zQIbxl4a85awHXbMCee9SGWeezne-2NKmO0sjyJFPX0nOvEVXXZXLhD7lQlW-OK-ImNJz1WRWbj3b1dhhqc6Ebz4BOEfXaNH50uQKkWKwG8fHTJGyI/s400/CRW_0152.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR40EU-4TxeCbxQF8VLbBh6TeO_5Zq56ii86qMVgXEHIXIaL2K34SzFABX2sX-YVy-3R1qxXBAzjHAYZAiaZfS-u18kGz8MiTxIo_k2rqXjrC5CLVVBkWvvSJqk55Pyxh_kz85fIPmTRo/s1600/CRW_0154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR40EU-4TxeCbxQF8VLbBh6TeO_5Zq56ii86qMVgXEHIXIaL2K34SzFABX2sX-YVy-3R1qxXBAzjHAYZAiaZfS-u18kGz8MiTxIo_k2rqXjrC5CLVVBkWvvSJqk55Pyxh_kz85fIPmTRo/s400/CRW_0154.jpg" width="400" /></a></div>
Add 2
vanilla beans sliced lengthwise (or I use 4 left over vanilla bean pods
- the guts have been scraped and used in something else)<br />
1 tsp whole cloves (not crushed) <br />
Add 6 inches of sliced ginger.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhmapcNd4HVnHifH8oVoctaSmMmGVCz04B8PVmPPglxb6n3UmjQAZAjoiRO-pomg38c0r0-zKXlhJaUDBG2krMcZmaiqKkUpK9XEwHSgWLkbgSLKCgkdcZazFsqlSl3YaHCE4sfELBIQ/s1600/CRW_0164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhmapcNd4HVnHifH8oVoctaSmMmGVCz04B8PVmPPglxb6n3UmjQAZAjoiRO-pomg38c0r0-zKXlhJaUDBG2krMcZmaiqKkUpK9XEwHSgWLkbgSLKCgkdcZazFsqlSl3YaHCE4sfELBIQ/s400/CRW_0164.jpg" width="400" /></a></div>
Add 5 liters of water.<br />
Simmer for 2 or more hours. <br />
Remove from heat<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P44Z0itijT6SWWl7OTyH0fogR0qi7Knuw4rDPc2ctOjrpeOOXnmQRopzIkPoTHlcVa-DDTpSiBYK97dpEZAYGvI42lby_4DJpu3UumJGwROjDh5mx-xmEViuscDzq-nunzCsGgCGujg/s1600/CRW_0166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P44Z0itijT6SWWl7OTyH0fogR0qi7Knuw4rDPc2ctOjrpeOOXnmQRopzIkPoTHlcVa-DDTpSiBYK97dpEZAYGvI42lby_4DJpu3UumJGwROjDh5mx-xmEViuscDzq-nunzCsGgCGujg/s400/CRW_0166.jpg" width="400" /></a></div>
At this point you can add 1 cup of loose black tea (in cheese cloth or tea bags so you can take it out easily). Steep for 2-3 minutes. The longer you steep the tea the more bitter it gets. <br />
<br />
I choose not to add tea at this point. I prefer to add a sachet of black tea when I make myself a cup of chai. That way I can choose whether or not I'd like caffeinated or decaffeinated tea.<br />
<br />
Pour concentrate through strainer into a pitcher, or I use mason jars so I can store it in my fridge a little easier. Should be good for up to 3 weeks in a sealed jar.<br />
<br />
There are many ways to make your cuppa chai. Here is one suggestion:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li>Fill your mug half way with the chai concentrate and warm it up (either stove top in a saucepan or in the microwave...this is when I also add my tea sachet)</li>
<li>Put about the same amount of milk in a saucepan and bring to a simmer, whisking the whole time...it should froth a little. Add to your chai.</li>
<li>Add honey to sweeten if desired</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7at0CvdORLMruktoKM0U84R_7gjm0hq0EJbBF8d4kCsI2tKb6IVxDBVpzaTHzl4zA0rXd-VWZvZeCgOnfdDlhIIoqSzny4w3SPh-YCeh3zZ_N49giaAI8YDGHd4dat2UgM_x6vu6T4nU/s1600/CRW_0177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7at0CvdORLMruktoKM0U84R_7gjm0hq0EJbBF8d4kCsI2tKb6IVxDBVpzaTHzl4zA0rXd-VWZvZeCgOnfdDlhIIoqSzny4w3SPh-YCeh3zZ_N49giaAI8YDGHd4dat2UgM_x6vu6T4nU/s400/CRW_0177.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Enjoy!Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com3tag:blogger.com,1999:blog-83926832811160006.post-28082157426867246032011-10-10T15:32:00.000-03:002011-10-10T15:34:59.304-03:00Delectable Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX6VxCii6k27ES8i7NEEF1G6qaCXd3tYAH_Qy8AWai4xBdpO8mAD4PNKTOSqi7CFUxtdb_F8bwhlUuJx6r47tnmpbexV79HnnjdbbN5-yjlAuUZOww799BesGGhxKGMAutWN8jCSFgMg/s1600/CRW_0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX6VxCii6k27ES8i7NEEF1G6qaCXd3tYAH_Qy8AWai4xBdpO8mAD4PNKTOSqi7CFUxtdb_F8bwhlUuJx6r47tnmpbexV79HnnjdbbN5-yjlAuUZOww799BesGGhxKGMAutWN8jCSFgMg/s400/CRW_0061.jpg" width="400" /></a></div>
<br />
Now that autumn is here, a great way to get cozy on a rainy day or a cool night is making classic chocolate chip cookies.<br />
<br />
Everybody swears by their chocolate chip cookie recipe...but I really swear by this one. I have tried dozens of variations of the chocolate chip cookie recipe and this is where I have landed. It is my number one seller at markets and online orders. Why? Maybe it's the melt in your mouth goodness of Belgian chocolate and soft cookie. Or the hint of caramel from the brown sugar. Whatever the reason, they are borderline addictive. The hardest part about making these for other people is not eating them up myself!<br />
<br />
Here's what you need to do:<br />
preheat oven to 375 F<br />
<br />
combine in bowl (mix with a spoon not a whisk):<br />
3 cups all purpose flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-UUIkN7U3PgVNnP5ppHD14cBvGaCSaV1IAyCBV8bOJ-PY4UdxldJroHm4uwMmm4hsrZtD1-8Cc53iJLSRtDS2NP-e6PxyvfIzyHlEOK7QEviORvtpc0GYlnHZgXtLyvnePUHbxxWS-w/s1600/CRW_0043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-UUIkN7U3PgVNnP5ppHD14cBvGaCSaV1IAyCBV8bOJ-PY4UdxldJroHm4uwMmm4hsrZtD1-8Cc53iJLSRtDS2NP-e6PxyvfIzyHlEOK7QEviORvtpc0GYlnHZgXtLyvnePUHbxxWS-w/s400/CRW_0043.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIg2Du4diAjgoKxSTc3esEuLJle0rJa2he9LMl9Wr6xARUpT-QcwLY5mNsMBQV-5YiTTlXQJa2u9yWUowD_YUdmAvCU0X86zoJEjLl7oyjOYj5dZMvBu_3fCd9l3foN8wUplG67uzLi_g/s1600/CRW_0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIg2Du4diAjgoKxSTc3esEuLJle0rJa2he9LMl9Wr6xARUpT-QcwLY5mNsMBQV-5YiTTlXQJa2u9yWUowD_YUdmAvCU0X86zoJEjLl7oyjOYj5dZMvBu_3fCd9l3foN8wUplG67uzLi_g/s400/CRW_0045.jpg" width="400" /></a></div>
<br />
in a seperate larger bowl, mix: (most helpful in a stand mixer and paddle attachment)<br />
*add in order until each is fully mixed*<br />
<br />
2 sticks (1 cup) almost melted butter (3/4 fully melted and mix it until smooth - no butter lumps)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApkiIY7fv-P8CCULmpR-9Grisl1RIiJe5p7r1CsAsrX3iuzUgtQmjE-yJpCMfeq1ndfr4V_xrRO5MXdwZL6VKfJW9xWEujiyPi5XFE_LbAoUFrn4Laq3aZei1kIfsZDmRDEpg8iAi-JY/s1600/CRW_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApkiIY7fv-P8CCULmpR-9Grisl1RIiJe5p7r1CsAsrX3iuzUgtQmjE-yJpCMfeq1ndfr4V_xrRO5MXdwZL6VKfJW9xWEujiyPi5XFE_LbAoUFrn4Laq3aZei1kIfsZDmRDEpg8iAi-JY/s400/CRW_0054.jpg" width="400" /></a></div>
1 cup brown sugar<br />
1/2 cup regular sugar<br />
2 eggs (room temp)<br />
1 tsp vanilla<br />
<br />
add dry to wet, mix just until ingredients are incorporated.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUegmKjeF534NIwRL0HDbLk7hbkjU7vHcXsGsKU3_q-23hltuReatU94zi0YObZJeOG9r9vnB-zhdDWR__2qWYbvShdlAjEZ-pM1WSOoDiWokXirOgSlxbTnNZcu1I1TwptrCg44Px1Y/s1600/CRW_0049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUegmKjeF534NIwRL0HDbLk7hbkjU7vHcXsGsKU3_q-23hltuReatU94zi0YObZJeOG9r9vnB-zhdDWR__2qWYbvShdlAjEZ-pM1WSOoDiWokXirOgSlxbTnNZcu1I1TwptrCg44Px1Y/s400/CRW_0049.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The consistency is important. It shouldn't be so runny it drips off the paddle or so stiff nothing falls off the paddle. It should slowly fall off the paddle in chunks</td></tr>
</tbody></table>
add 1 1/2 cups Belgian chocolate chips...mix until just incorporated...<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEyL36xboeQQ7-AImvA5ncQ6xgrMkuCS7RBsID2Dlx26QsLPsWcVoiy0YgChSbPFPPoqQQ0IXxr2OQVJDx8Bc4fv3mmp6r2WPed0h08cFTL_3btQI-YydsgH-cYXwFOJ-BPshgOU3pY0/s1600/CRW_0039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEyL36xboeQQ7-AImvA5ncQ6xgrMkuCS7RBsID2Dlx26QsLPsWcVoiy0YgChSbPFPPoqQQ0IXxr2OQVJDx8Bc4fv3mmp6r2WPed0h08cFTL_3btQI-YydsgH-cYXwFOJ-BPshgOU3pY0/s400/CRW_0039.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">don't sully this classic with cheap waxy chocolate...it doesn't cost much more to indulge in good Belgian chocolate which you can find at any bulk store or the bulk aisle of your grocery store.</td></tr>
</tbody></table>
tablespoon dough onto parchment lined cookie sheet.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbG8lTKgBHtvffCQrl1PxTR9UrmQwLiRqmp8oGNthYOSYwAVzH4ldTm16SPgGOdYKzshLJmwyIIM_og5rW0kc8C2M9nW1lTWUvg6FVnQPJM1v5eNTerLAgt2TtStkQ0J9FA-MSIDy7vI/s1600/CRW_0041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbG8lTKgBHtvffCQrl1PxTR9UrmQwLiRqmp8oGNthYOSYwAVzH4ldTm16SPgGOdYKzshLJmwyIIM_og5rW0kc8C2M9nW1lTWUvg6FVnQPJM1v5eNTerLAgt2TtStkQ0J9FA-MSIDy7vI/s400/CRW_0041.jpg" width="400" /></a></div>
<br />
Bake for 11-13 minutes...until just brown around the edges...<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wSgP1wx0qC95VmwKIunKzySiAvRWlQj_L2d8MIb75rLNwNLaKamBwUdEa9YIfrC40gzb5qBSld2I3ju54qSYpfe_yEYTgOfHXFpUNIhG7eqDxxs4azD8rTzhR-R67YpdqFKIVyvn4Ow/s1600/CRW_0053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wSgP1wx0qC95VmwKIunKzySiAvRWlQj_L2d8MIb75rLNwNLaKamBwUdEa9YIfrC40gzb5qBSld2I3ju54qSYpfe_yEYTgOfHXFpUNIhG7eqDxxs4azD8rTzhR-R67YpdqFKIVyvn4Ow/s400/CRW_0053.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">they'll be a little puffy when you take them out of the oven...</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzSIY7kxNFds-oIKbQZvl7MVQNR0oJIlydzNwK0hrBX1koACG2QCzRXIdpia_d_Oomdx6jiHFtV_YkzrpnEo1eccn_6aGhVTCidvNTNiah64ID0wS0jJsBuIuiwwssOXHZvHe-69Cjxk/s1600/CRW_0055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzSIY7kxNFds-oIKbQZvl7MVQNR0oJIlydzNwK0hrBX1koACG2QCzRXIdpia_d_Oomdx6jiHFtV_YkzrpnEo1eccn_6aGhVTCidvNTNiah64ID0wS0jJsBuIuiwwssOXHZvHe-69Cjxk/s400/CRW_0055.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...but they'll flatten a little as they cool</td></tr>
</tbody></table>
Let cool...at least a little bit...eat up! <br />
<br />
Rainy day pick-me-up serving suggestion: serve with steamed milk, latte or cup of tea...cozy on a comfy chair and read the funniest book you have. Enjoy!<br />
<br />
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-42210971437556827402011-10-07T00:31:00.000-03:002011-10-07T23:48:23.500-03:00THANKSforGIVINGme PUMPKIN SCONES<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM72sFZz-S04pI7Un6-UsmPQv-_4fnrz8DjaTb38tpl8Op1qyXZuHOrd2Bv2CW9QvYyznJeUw8WYiva-7JxmYetCId0mpK685KxQBB9aMAXFStYlPRp1ayhV2-V_4vlThOegAajzMtYHw/s1600/CRW_0096.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM72sFZz-S04pI7Un6-UsmPQv-_4fnrz8DjaTb38tpl8Op1qyXZuHOrd2Bv2CW9QvYyznJeUw8WYiva-7JxmYetCId0mpK685KxQBB9aMAXFStYlPRp1ayhV2-V_4vlThOegAajzMtYHw/s400/CRW_0096.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Scones</td></tr>
</tbody></table>
<br />
Oh Canada celebrates Thanksgiving this weekend and, as per annual Thanksgiving protocol, I am reminded of the many blessings in my life. I have a loving, patient husband, two adorably loveable little girls (though I find my thankfulness barometer goes up when they're in bed sleeping - they're under 5, you get me), my health, safety, shelter, mobility...I have it pretty good. I am indeed full of thanks.<br />
<br />
It is tradition in our family to share a meal during this harvest holiday with friends and/or family. We are not gluttons, but I'm not going to lie - stretchy pants are encouraged. This year we are hosting, but the men (who happen to know their way around a kitchen) will do most of the cooking...I did say I have it pretty good.<br />
<br />
And what is Thanksgiving without something pumpkin-ish? Since I'm still a pie crust dummy, I think my contribution will be either pumpkin scones or pumpkin whoopie pies. Maybe both!<br />
<br />
If you're going to feast with friends or family this year what will you bring to the table?<br />
<br />
Here is my scrumptious pumpkin scone recipe if you're looking for something different to add to the feast...or maybe to have with tea while preparing the night before (or day of, if you're like me!).<br />
<br />
Here's what to do:<br />
Preheat your oven to about 360 degrees F. Place parchment paper on a cookie sheet. <br />
<br />
whisk together:<br />
1 1/2 cups unbleached all purpose flour<br />
1/2 cup cake/pastry flour<br />
2 1/2 tsp baking powder (fresh, opened within the last month)<br />
4 tbsp sugar<br />
1/2 tsp salt<br />
1/2 tsp ginger<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/4 tsp ground cloves <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fY21Pt-nbfzf4QTYyb1QeuPRH-RJp6f6mRbk4tTjl3Y9zY0hNKuSJCGvVyIRihGim78Zhq2lrjbyF-K2hwxSRBIPcViWKTqngrk-d7vV7b95oMR9euTYsdFm7Q0ntAMm2TZeQfUyG0o/s1600/CRW_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fY21Pt-nbfzf4QTYyb1QeuPRH-RJp6f6mRbk4tTjl3Y9zY0hNKuSJCGvVyIRihGim78Zhq2lrjbyF-K2hwxSRBIPcViWKTqngrk-d7vV7b95oMR9euTYsdFm7Q0ntAMm2TZeQfUyG0o/s400/CRW_0064.jpg" width="400" /></a></div>
<br />
<br />
In a measuring cup whisk together:<br />
1/4 cup plain yogurt (I use whole fat yogurt)<br />
1/2 cup pumpkin puree (canned or fresh... not pumpkin pie filling)<br />
1 egg room temp (for room temp: place egg in small bowl and cover with hot water, let stand for 2 minutes)<br />
1/2 tsp vanilla<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZgxJwoxPR7FMxBaVSoQN-5ARJ6TEqFML_LUawR1H_z64r5qf97IlL3aiIReRxPWqwWl6P5vXJNih-zHQKzKQjh_ktPis90wh1KDHci52oBqmJYWPcQG2mQS1mjq1b6X9bR7oDSH4VKw/s1600/CRW_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZgxJwoxPR7FMxBaVSoQN-5ARJ6TEqFML_LUawR1H_z64r5qf97IlL3aiIReRxPWqwWl6P5vXJNih-zHQKzKQjh_ktPis90wh1KDHci52oBqmJYWPcQG2mQS1mjq1b6X9bR7oDSH4VKw/s400/CRW_0075.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
Take dry ingredients and cut in one stick (1/2 cup) of cold unsalted butter
(either by food processor, or pastry cutter or by hand...it's best to
touch it as little as possible so the butter remains cold). <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-gc0eElQeEpJMMsM3J_NpQnkhM8gX6XyrAB0yrHFDxpmVhd0VzGD_dH2FTCaTk1DWwwXOd0rPmiQF5KlMcnuSrLI6fIKHDWg3lw3EFIuIITkxYRGsdwdBSgOFb9t1mDS3zAOdp_s82I/s1600/CRW_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-gc0eElQeEpJMMsM3J_NpQnkhM8gX6XyrAB0yrHFDxpmVhd0VzGD_dH2FTCaTk1DWwwXOd0rPmiQF5KlMcnuSrLI6fIKHDWg3lw3EFIuIITkxYRGsdwdBSgOFb9t1mDS3zAOdp_s82I/s400/CRW_0070.jpg" width="400" /></a></div>
The texture
should be sandy and mealy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9rt8kXp60brGk4_DFmetKKVd4gayHMNVNtV9F17HxxnDzGx3rhQ9-_JDacGLZumDBgBrVZ2ORhD_0j4WIk0afXsl8NQpX91lRWqL_TCEg4V0IwCBOSebt7wBRWNHKInjrbhb-G4Kwcs/s1600/CRW_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9rt8kXp60brGk4_DFmetKKVd4gayHMNVNtV9F17HxxnDzGx3rhQ9-_JDacGLZumDBgBrVZ2ORhD_0j4WIk0afXsl8NQpX91lRWqL_TCEg4V0IwCBOSebt7wBRWNHKInjrbhb-G4Kwcs/s400/CRW_0074.jpg" width="400" /></a></div>
<br />
Pour wet mix on top and stir in with fork.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0I06Asc-8pAjyHPnz7GBW7QjwBtuDtzBR2paCtgB36Hs_WwettsDd67U7HGOpWqG1XhoSdvCtpPYOVWZC2SGeJtSzxhOaiaSSNENTWhDOy7dmbsZAd8Rg5u2Wzwoa_pY7k6HjY48VbY4/s1600/CRW_0078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0I06Asc-8pAjyHPnz7GBW7QjwBtuDtzBR2paCtgB36Hs_WwettsDd67U7HGOpWqG1XhoSdvCtpPYOVWZC2SGeJtSzxhOaiaSSNENTWhDOy7dmbsZAd8Rg5u2Wzwoa_pY7k6HjY48VbY4/s400/CRW_0078.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxi0aifI9zFFWUpLMcyUuywewig-mjKjNGy2taKIYqFmL6WvpgQwA45NIc4lYomKsXgttZswspEAVtMaYUy0x1Yc_96aPc7GRz0zPzazd_4ZvHuzIcOKb1LlwRrU_hX0ntxIX_eq3nf0/s1600/CRW_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxi0aifI9zFFWUpLMcyUuywewig-mjKjNGy2taKIYqFmL6WvpgQwA45NIc4lYomKsXgttZswspEAVtMaYUy0x1Yc_96aPc7GRz0zPzazd_4ZvHuzIcOKb1LlwRrU_hX0ntxIX_eq3nf0/s400/CRW_0080.jpg" width="400" /></a></div>
<br />
Don't over
work it, just until all the wet is mixed in...should have some crumbly
bits left at the bottom of the bowl. If you find it's still too dry, add a little more yogurt or heavy cream to help.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4mZzAKAjenDBLlmPhHuWBpf8NKuSvoVkYX6mmTHita3wh9oxr043VA7jGLKIVozEmVtyVlmyYRThh0X7RlXGRUSq2sK9zOC2kcsB5GUb2J3kQmlVkNXH__IIitzJ8jQPvtJJ4E9JmjU/s1600/CRW_0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4mZzAKAjenDBLlmPhHuWBpf8NKuSvoVkYX6mmTHita3wh9oxr043VA7jGLKIVozEmVtyVlmyYRThh0X7RlXGRUSq2sK9zOC2kcsB5GUb2J3kQmlVkNXH__IIitzJ8jQPvtJJ4E9JmjU/s400/CRW_0081.jpg" width="400" /></a></div>
<br />
Dump out mix onto a
lightly floured surface. gently work in any crumbly bits. Form dough
into an 7-8" disc and cut into 8 pie-like portions.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcgrzRwFU2A-aSts7B0Yewg0Z9etIIiiWK9GTP8UiyF-STS6RwlrYAgKd2LnbpJdtuDARXe2C1ikBjPnl6KTP_SLFUYlipxQrmOsbwYxwre6pP6SP_VVkPfKElN52xEvrRletBjoTDaw/s1600/CRW_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcgrzRwFU2A-aSts7B0Yewg0Z9etIIiiWK9GTP8UiyF-STS6RwlrYAgKd2LnbpJdtuDARXe2C1ikBjPnl6KTP_SLFUYlipxQrmOsbwYxwre6pP6SP_VVkPfKElN52xEvrRletBjoTDaw/s400/CRW_0082.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVWRuy-4cTddmskc7dpKjKzAsBk_BqLMFPyFEvgOzhquTu6nDCSDXmKYQImcaBvlG3NDjm2Po4D71PlPPGRXNLdwsBtgFg1_XqogwnzFU-J1E-51EoUh0ESzYaocx6XPP88Iz0BNpWJk/s1600/CRW_0085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVWRuy-4cTddmskc7dpKjKzAsBk_BqLMFPyFEvgOzhquTu6nDCSDXmKYQImcaBvlG3NDjm2Po4D71PlPPGRXNLdwsBtgFg1_XqogwnzFU-J1E-51EoUh0ESzYaocx6XPP88Iz0BNpWJk/s400/CRW_0085.jpg" width="400" /></a></div>
<br />
Place on parchment
on cookie sheet.<br />
Bake for 20-ish minutes. Should be golden around edges and a little golden on top.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrA-YHryBjs7cOyx3beMAWy7-r92PJ9a_BxmZ4JSWQRfx0jnzJSc3SSuEbT8Nw5YQWwttCQKVfn27URprFWXBDwcVsGbqU_QHXDfoYR2CqjGy6FXjODcqH6Lv46Bp6UDzue44tIAsfB4/s1600/CRW_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrA-YHryBjs7cOyx3beMAWy7-r92PJ9a_BxmZ4JSWQRfx0jnzJSc3SSuEbT8Nw5YQWwttCQKVfn27URprFWXBDwcVsGbqU_QHXDfoYR2CqjGy6FXjODcqH6Lv46Bp6UDzue44tIAsfB4/s400/CRW_0086.jpg" width="400" /></a></div>
While cooling, melt 1/2 cup white couverture chocolate (I use Belgian white from the Bulk Barn) in a double broiler:<br />
<ul>
<li>bring about 2-3 inches of water in a saucepan to a simmer not a boil</li>
<li>place a bowl on top - not in - the saucepan </li>
<li>place the chocolate in the bowl and stir while melting until almost melted </li>
<li>remove bowl and continue to stir until all the chocolate has completely melted</li>
</ul>
Pour chocolate into a piping bag (I just use a Ziploc and cut the very tip of one corner) and zigzag the chocolate over the scones. Or however you want to do it...there's no right way! The white chocolate does add the "scrumptious" factor though.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Oon40vBAreiS-Gbe-W7aifv1xtGWG4TXnAQEx0Q7BHSQ-s0AXsCKaRkNY4QKHG4QKVSul4_A6NEI65FX4uC9k8B1EA5rBUXq3yJpiw_pcVHfYEpsBfpXnEKq-XfN0TJAvQwF5cWr7v8/s1600/CRW_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Oon40vBAreiS-Gbe-W7aifv1xtGWG4TXnAQEx0Q7BHSQ-s0AXsCKaRkNY4QKHG4QKVSul4_A6NEI65FX4uC9k8B1EA5rBUXq3yJpiw_pcVHfYEpsBfpXnEKq-XfN0TJAvQwF5cWr7v8/s400/CRW_0089.jpg" width="400" /></a></div>
ENJOY!<br />
<br />
Happy Thanksgiving!Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com2tag:blogger.com,1999:blog-83926832811160006.post-28280800500844194652011-10-04T23:20:00.000-03:002013-04-04T00:37:15.964-03:00Cupcake Wars: Cinema Concession Stand<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXezfLgWOS79ch7-GKp_MXwWtsx-aSIiMScnBrWWF_qD-8TYpQjyspXqUfUFObGYSDK-_k8_eDz9_4v86B0OcXvJkrOIz9V77epcFoYKBCKZNjt0Q9xDTTWTftqmcSIASS-aL8LnY4gDM/s1600/CRW_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXezfLgWOS79ch7-GKp_MXwWtsx-aSIiMScnBrWWF_qD-8TYpQjyspXqUfUFObGYSDK-_k8_eDz9_4v86B0OcXvJkrOIz9V77epcFoYKBCKZNjt0Q9xDTTWTftqmcSIASS-aL8LnY4gDM/s400/CRW_0014.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coca Cola cupcakes with cola caramel filling and buttery buttercream frosting, garnished with sea salt and popcorn.</td></tr>
</tbody></table>
<br />
Last year my friend and I duked it out cupcake style in our own little <a href="http://www.foodnetwork.com/cupcake-wars/index.html">Cupcake Wars</a> challenge. She lives about 1000 miles (1500km) south of my little hamlet so we had to rely on the discerning palates in our own neighborhoods to let us know how we fared.<br />
<br />
The theme: cinema concession stand. We both had to come up with a cupcake that included both the salty and sweet goodness of going to the movies. I played around with some of my favorite movie treats: licorice and peanut m&m's, popcorn and peanut butter cups, sour candies and chocolate covered peanuts. But I couldn't imagine a good, edible cupcake with any of those combinations. Then I thought, "What is the most classic movie treat?" Buttered popcorn and Coca Cola.<br />
<br />
I found a Coca Cola cupcake <a href="http://grabyourfork.blogspot.com/2009/05/coca-cola-cupcakes.html">recipe</a> that originally had cocoa in it, but I didn't add the cocoa because I didn't want it to interfere with the cola flavor.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANuGsuK0K3BFprC6X_whpQlTormTtiiYHqN1GExLIC38_Kha3-9DO6iSQNC0iipqC4YrMxZSuk2Vt3brwg-Tl3UHoG64X-Cd59_UZsGJyyh5clHeFxpMRQm0tjQKlyVppNRsZNYObaTw/s1600/CRW_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANuGsuK0K3BFprC6X_whpQlTormTtiiYHqN1GExLIC38_Kha3-9DO6iSQNC0iipqC4YrMxZSuk2Vt3brwg-Tl3UHoG64X-Cd59_UZsGJyyh5clHeFxpMRQm0tjQKlyVppNRsZNYObaTw/s400/CRW_0003.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
I made a cola caramel by reducing two 237mL bottles of Coke in a medium saucepan down to one third. Then added:<br />
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first">
1 cup sugar</li>
<li class="ingredient">
2 tablespoons light corn syrup </li>
</ul>
Stirred to combine and then brought it to a boil over high heat until it reached 350 degrees on a candy thermometer. (it took about 10
minutes)</div>
<br />
While it boiled I gathered: <br />
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient">
1/2 cup heavy cream (warmed up)</li>
<li class="ingredient last">
1/4 cup sour cream</li>
</ul>
</div>
When the caramel mixture reached 350 degrees, I removed from
heat and allowed it to cool for 1 minute. Then I carefully added the hot cream to the
caramel and stirred to combine. I then whisked in the sour cream. <br />
<br />
When the caramel cooled I poured it in a squeeze bottle and with an apple corer I popped out "divots" in each cupcake. I filled the hole left behind with the caramel and then replaced divot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRSb6wIS5Hp7rUq-FHNxZu4b-ZijdlrwKs_bTms9PtXB_WrO4PsxLOzW0hfIYWBAZMJBbYdzYwqXIiyJEk6O0HY2l-GE4sFuh0pNtCK-77Gp5NU54vx20gxsa-JX_D4XgtnOiDDoiDQA/s1600/CRW_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRSb6wIS5Hp7rUq-FHNxZu4b-ZijdlrwKs_bTms9PtXB_WrO4PsxLOzW0hfIYWBAZMJBbYdzYwqXIiyJEk6O0HY2l-GE4sFuh0pNtCK-77Gp5NU54vx20gxsa-JX_D4XgtnOiDDoiDQA/s400/CRW_0007.jpg" width="400" /></a></div>
I upped the butter in the buttercream because I didn't want to use butter flavor extract. I haven't found a butter flavor extract that doesn't taste chemically:<br />
<ul>
<li>1 1/2 cups unsalted butter, softened</li>
<li>3 1/2 cups sifted icing sugar</li>
<li>1/2 heavy cream</li>
<li>1 tsp vanilla</li>
</ul>
<br />
I beat the butter in a stand mixer until fluffy and slowly added the icing sugar and cream, alternating between them, but ending with sugar. I added the vanilla at the end and beat until I was happy with the consistency.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfdyHsRBSzBjLd9EbG9tV1hTFq24l0UjkmTCrTidZrrtkXEE3mccB6ysC8hJufMq0CVlZAEjRpIpNCU1ujBoZXFjS9bMyVUG5a4cqq7MIH7fMBqc3TB98XH25uj4H6M_6pm5yBpT5FJ4/s1600/CRW_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfdyHsRBSzBjLd9EbG9tV1hTFq24l0UjkmTCrTidZrrtkXEE3mccB6ysC8hJufMq0CVlZAEjRpIpNCU1ujBoZXFjS9bMyVUG5a4cqq7MIH7fMBqc3TB98XH25uj4H6M_6pm5yBpT5FJ4/s400/CRW_0008.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
I garnished the frosted cakes with coarse sea salt and then added freshly popped, cooled popcorn. I didn't butter the popcorn because that would have made the cake and popcorn too soggy. I was hoping the buttercream would be buttery enough to carry the butter flavor.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-w5zt9g7JkCGhoWk3ITnpfrC3JX2vQ-ms026k7Ie-YTsmnsqJDhqrjhNdEN5fCEiOLFfOrFwhtLMDJyFb2OMxg1-fst-oAzUK4pvafh2JbUF7Om1K1fRDAvuyCaMsDLvPqexvmSWVlY/s1600/CRW_0019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-w5zt9g7JkCGhoWk3ITnpfrC3JX2vQ-ms026k7Ie-YTsmnsqJDhqrjhNdEN5fCEiOLFfOrFwhtLMDJyFb2OMxg1-fst-oAzUK4pvafh2JbUF7Om1K1fRDAvuyCaMsDLvPqexvmSWVlY/s400/CRW_0019.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
My dear judges were brutally honest. They liked the presentation and could taste the cola, but too much frosting made it too sweet and there wasn't enough saltiness to offset the sweet. If I ever do them again, I will cut down the icing sugar by one cup and up the butter by 1/2 cup and maybe even salt the popcorn as well.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1bALapZZ6xT1mdWqfVIHD228F9YTZIDTGv8_uqbSjy9zpTRNwgZnOsYqWMsVX2-canvYKpXWzBi9pSSf-cmYd_81tSLd9KSxnzw9-N1zr1uxp259SL_ptxbB0fxqccLdb-gVaLdc65I/s1600/CRW_0017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1bALapZZ6xT1mdWqfVIHD228F9YTZIDTGv8_uqbSjy9zpTRNwgZnOsYqWMsVX2-canvYKpXWzBi9pSSf-cmYd_81tSLd9KSxnzw9-N1zr1uxp259SL_ptxbB0fxqccLdb-gVaLdc65I/s400/CRW_0017.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my brave judges!</td></tr>
</tbody></table>
<br />
My warring friend did a southern caramel cake and frosting garnished with a chocolate covered peanut and caramel corn on top. She said her cake ended up being a bit crumbly and her frosting too messy, so for this war we declared a draw!<br />
<br />
<br />
<div class="recipe-section instructions">
</div>
Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com1tag:blogger.com,1999:blog-83926832811160006.post-54909759170734008282011-09-26T21:13:00.000-03:002013-01-09T11:19:51.411-04:00The Best Chocolate Buttercream...EVER!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght8SZVIf7N_8k-VDMHnU4xo5bey8LaKpodenfk4-UtH2VQ3TaXqil4pnQycZLYbwXS313U3HdCJu4ImoV1WjLoj9YvhvjJTOxwSrPSVOH_YjoyzgdjoI5SmtaqxdQzBWlNM-1rC5E3PI/s1600/CRW_0038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght8SZVIf7N_8k-VDMHnU4xo5bey8LaKpodenfk4-UtH2VQ3TaXqil4pnQycZLYbwXS313U3HdCJu4ImoV1WjLoj9YvhvjJTOxwSrPSVOH_YjoyzgdjoI5SmtaqxdQzBWlNM-1rC5E3PI/s400/CRW_0038.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6" 4 layer chocolate hazelnut cake with chocolate hazelnut buttercream: so hard not to keep a slice for myself!</td></tr>
</tbody></table>
<br />
<br />
My fascination with cakes came out of desperation. One night, while watching a cake show on the Food Network I had such a hankering for cake...and not just any cake, but a tall, layered, pretty cake with smooth buttery buttercream and Belgian chocolate. Something you'd see in <a href="http://www.laduree.fr/en/scene">Laduree</a> in Paris or <a href="http://bakednyc.com/page/cakes-and-treats/cakes/">BAKED</a> in New York. So, since no one has invented the TV that actually hands you the product it is waving in your face, I popped to the nearest grocery store to buy a cake. Not surprisingly, lardy grocery store cake just didn't cut it for me. I went home empty handed. Somehow my moving to a small town coincided with the plethora of cake and cupcake shows that flooded the Network - a visual feast, yet more and more inaccessible to me.<br />
<br />
In typical Kristen fashion, I put on some BBC period drama, poured myself a cuppa Earl Grey (in a pretty tea cup - of course) and started baking...my first attempt turned out to be a crumbly mess. But after further research and a lot more practice I started producing quite deliciously moist, dense cakes - my preference. I'm not a big fan of the light and airy cakes...they tend to fall apart and do not hold up under the weight of more than one layer. And they tend to be on the dry side.<br />
<br />
When a recipe calls for milk, I use heavy cream. If it calls for buttermilk, I use whole milk yogurt or sour cream. It makes a difference in texture and moistness. Yes it's a calorie issue to substitute higher fat content...sure it's going to add calories, but let's face it...if you're going to reward yourself with a piece of cake, wouldn't you want it to be rich and moist and flavorful instead of something airy and dry? You might as well have a <a href="http://www.ryvita.co.uk/products/crispbread/dark-rye-crispbread">Ryvita</a> cracker. A waste of a reward if you ask me.<br />
<br />
There are quite a few methods to making cakes. I have found the one I prefer to produce the product I like most. If you're about to teach yourself how make cakes try all the methods until you find the density and texture you most prefer. Here are a few resources that I found quite helpful in my quest for the yummiest cake:<br />
<br />
<a href="http://www.amazon.com/Martha-Stewarts-Wedding-Cakes-Stewart/dp/0307394530/ref=sr_1_1?s=books&ie=UTF8&qid=1317074970&sr=1-1">Martha Stewart's Wedding Cakes</a>,<br />
my favorite: <a href="http://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=sr_1_1?s=books&ie=UTF8&qid=1317075011&sr=1-1">The Cake Bible</a>,<br />
<a href="http://www.amazon.com/All-Cakes-Considered-Melissa-Gray/dp/0811867811/ref=sr_1_9?s=books&ie=UTF8&qid=1317079669&sr=1-9">All Cakes Considered</a><br />
<a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/ref=sr_1_3?ie=UTF8&qid=1317079970&sr=8-3">Baked Explorations</a>,<br />
<br />
And the best recipe and resource I have found for cake:<a href="http://www.foodnetwork.ca/recipes/Dessert/Berries/recipe.html?dishID=8918"> Anna Olson's White Chocolate Berry Wedding Cake.</a> I have adapted this recipe for every possible kind of chocolate cake I could think of. My favorite adaptation is a white chocolate cake with white chocolate buttercream and fresh raspberries and lime zest filling. Heavenly. Another beauty is a chocolate hazelnut cake with chocolate hazelnut buttercream filling and frosting.<br />
<br />
The magic of this recipe is entirely in the buttercream. It is by far the best buttercream I have ever come across - both tastewise and level of difficulty. There are no egg whites involved (thank you very much Swiss and Italian meringue buttercreams)...no candy thermometers...and no falling flat and turning into a runny mess (like my last Swiss meringue).<br />
<br />
Here is my adaptation for a chocolate hazelnut buttercream based on Anna Olson's recipe above:<br />
<br />
<br />
<span class="value">2</span> <span class="type">cups</span> <span class="name"> unsalted butter at room temperature</span><span class="value"> </span><br />
<span class="value">16</span> <span class="type">ounces</span><span class="name"> *couverture* bittersweet chocolate (I prefer Callebaut), melted </span><br />
<span class="value">2</span> <span class="type">cups</span> <span class="name"> icing sugar, sifted</span> - very important that it's sifted to get a smooth finish<br />
<span class="value">1/2</span> cup <span class="name"> chocolate hazelnut spread (I prefer Nutella)</span><br />
<span class="name">1/2 teaspoon Frangelico liqueur </span><br />
<span class="value"> </span><span class="name"></span><br />
<ol class="RecipeDirectionsList instructions">
<li> Add chocolate hazelnut spread to melted chocolate and mix until smooth. Set aside and let cool to room temperature. In a stand-up mixer or in a large bowl with electric beaters,
beat butter until fluffy. Beat in cooled melted chocolate combo on medium
speed. Reduce speed and beat in icing sugar and Frangelico (icing
will be a little soft). You may have to chill to set before using (for about an hour), but only if it's still too thin from the melted chocolate.</li>
<li>Icing can be made ahead and chilled for up to a week, or wrapped
and frozen up to a month (thaw refrigerated). Once thawed, beat to
make fluffy, then use.</li>
</ol>
*Please note: your chocolate should be good quality couverture chocolate. Waxy chocolate chips are going to mess with the consistency and flavor of this incredible buttercream...<br />
<br />
**UPDATE**<br />
If you need to go nut-free or do not like hazelnut flavor, you can skip the last 2 ingredients. You still end up with a smooth, beautifully chocolaty buttercream. Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0tag:blogger.com,1999:blog-83926832811160006.post-6900489604579157902011-09-03T20:48:00.000-03:002011-10-07T23:49:47.702-03:00Turning Naked Lemons into LemonadeAfter four weeks of baking for the St. Stephen market, I am exhausted! I'm so not in my 20s anymore. I'm not even sure I can say I'm in my 30s given my lack of endurance. My birth certificate says 37, my legs say 93. It wasn't so much the baking every night...it was the standing and selling for 5 hours, along with low blood sugar and poor sleep (my toddler still wakes in the night). What happened to my youth? I can remember pulling all-nighters and surviving on coffee alone. Gone are those days. By week three I even uttered "should have worn <i>Naturalizers</i>." Who said that? Me? ME? Suddenly I'm in the function over fashion group. Chiropractors everywhere want to make me their poster child for appropriate footwear.<br />
<br />
Thankfully, it was a successful run and SUGAR's name is out there. I've received a few online orders already, which was the main goal behind doing the market.<br />
<br />
Now, I have a few lingering ingredients I had purchased to make the market goodies and must figure out what to with them so they do not go to waste. In particular, many of my treats required lemon zest...but not lemon juice. So now I am left with a fridge full of naked lemons. Solution #1: Strawberry Basil Lemonade!<br />
<br />
Ingredients:<br />
Juice or sangria pitcher <br />
4 naked lemons<br />
(they don't have to be naked, but why waste the zest? You could add the zest to the lemonade - it adds a lovely flavor and aroma)<br />
3 cups frozen whole strawberries (or thickly sliced fresh)<br />
one bunch (1 cup-ish) fresh basil leaves, some chopped some whole<br />
1 1/2 cups sugar in simple syrup form<br />
filtered water (as much as will fit in your pitcher)<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8AdkHJSkJClGJfwTaQoIJps5959_PmzbnBVujrZvmCEqLKJxcnL5SJGji4ot_UKLBCKHGYPFeB11ZIroEI3obegArLMNKtLnUaxVoGys7rAHuKmnYkzX7wtxr-Uo-8mgqplpS8d4FMM/s1600/CRW_7973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8AdkHJSkJClGJfwTaQoIJps5959_PmzbnBVujrZvmCEqLKJxcnL5SJGji4ot_UKLBCKHGYPFeB11ZIroEI3obegArLMNKtLnUaxVoGys7rAHuKmnYkzX7wtxr-Uo-8mgqplpS8d4FMM/s400/CRW_7973.jpg" width="400" /></a></div>
First make the simple syrup so it has time to cool before adding it to the lemonade:<br />
Pour sugar into small saucepan and barely cover with water. Bring to simmer and stir until sugar has melted. Remove from heat and let cool.<br />
<br />
Meanwhile, add strawberries to your pitcher. Squeeze lemon juice through strainer (to catch the seeds) into the pitcher. I find the most effective (and cathartic) way to get the juice out is to cut it in half and stab the lemon sections with a fork multiple times. Then while squeezing the lemon, twist the fork around in the middle. Or you can use a lemon <a href="http://www.amazon.com/gp/product/B00004OCJY?ie=UTF8&tag=frotherevsdes-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00004OCJY">reamer</a>. I like getting a little pulp in there too.<br />
<br />
Add basil.<br />
<br />
Fill the pitcher with filtered water, but leave enough room for the simple syrup. Add syrup to taste (keep in mind the longer the strawberries steep in the lemonade the sweeter it gets).<br />
<br />
Stir and let sit in the fridge for an hour. After it has had time to steep, taste to see if you need more of anything.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dMVONmcuZSjkyElC2y29wj2hT5h_sJ7mDzsz27SAYGt3hD9qAvE-cRT656fBptulfCU_iY4VcKJkN8in1_W1mGZiuP0Flxx3co2ghFxEP85bcnkngsudvadqmslX36tKefICYDW4Jxo/s1600/CRW_7979.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dMVONmcuZSjkyElC2y29wj2hT5h_sJ7mDzsz27SAYGt3hD9qAvE-cRT656fBptulfCU_iY4VcKJkN8in1_W1mGZiuP0Flxx3co2ghFxEP85bcnkngsudvadqmslX36tKefICYDW4Jxo/s640/CRW_7979.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh basil from my ridiculously out of control basil plant that I purchased at the market.</td></tr>
</tbody></table>
Serve chilled over ice, as ice pops, add a wee bit of vodka for a fun cocktail (which also makes a delightful ice pop!)...enjoy!<br />
<br />Kristen Besthttp://www.blogger.com/profile/14556917384656014557noreply@blogger.com0