tag:blogger.com,1999:blog-2849514939643359762024-03-05T02:32:56.419-05:00Baking TherapyBethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-284951493964335976.post-20857838539210031902012-09-11T21:35:00.005-04:002012-09-11T21:35:48.265-04:00New HomeIt's been so long! 16 months to be exact (crazy). Enough time to plan a wedding, switch jobs, and wrestle with changing your last name. It's also long <i>enough</i> and I've missed you so!<br />
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To show my appreciation and dedication to making Baking Therapy better than ever we've re-launched! We have a fresh design and a new platform, so come on over <a href="http://mybakingtherapy.com/">here</a> to visit the new space. All of the old archives will stay here, but come play in our new home! I think you'll like it just fine.<br />
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Cheers!Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com3tag:blogger.com,1999:blog-284951493964335976.post-45449886152437586222011-05-15T19:10:00.002-04:002011-05-15T19:19:59.164-04:00on hiatus<span class="Apple-style-span" >It's time to admit the obvious - I'm on hiatus from Baking Therapy. I appreciate all of you guys too much to pretend each week that I'm going to get my act together and back to posting. The truth is it's just not happening right now. I haven't had the time or the gusto to make any delicious sweets or treats lately. </span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >So until future notice, I'm living in a world of taffeta and chiffon with wedding planning vs. flour and brown sugar. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I'll be back so this isn't the end... just an "until then" :)</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com5tag:blogger.com,1999:blog-284951493964335976.post-10316759313773936722011-04-03T20:15:00.029-04:002011-04-03T22:29:55.768-04:00molto bene: easter sweets with maria sanchez<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">If you live in the Waterbury, CT area and have Italian-American blood in your veins, you've probably been noshing on frosted lemon italian cookies and biscotti from </span><a href="http://www.sweet-marias.com/main.htm"><span class="Apple-style-span" style="font-size: small;">Sweet Maria's</span></a><span class="Apple-style-span" style="font-size: small;"> for a while (if you're lucky). For the rest of you: meet Maria Bruscino Sanchez, owner and baker at Sweet Maria's bakery. After a short career in the advertising industry, Maria followed her dream and opened a bakery in her hometown - pretty inspiring (and relevant) for a girl like me!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">So this weekend, future MIL and I dropped by The Kitchen at </span><a href="http://www.middleburyconsignment.com/kitchen.php"><span class="Apple-style-span" style="font-size: small;">Middlebury Consignment</span></a><span class="Apple-style-span" style="font-size: small;"> for an Italian Easter Sweets class lead by Maria herself. What we found was a </span><i><span class="Apple-style-span" style="font-size: small;">beautifully</span></i><span class="Apple-style-span" style="font-size: small;"> updated kitchen filled with Italian ladies eager to learn from a master. And a list of yummy treats waiting to be sampled.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3CyVenr_0FqCtqMQtum5Vl08LBZ4KFrMHMfgEUo3XT7ppxUka6XXDmkZ942QA_mIAoBaUzpQMHjSQYEIfcTorBOfDhd27pJIRrVfLo-1NxgvYnMBdVYpMCPB78LlNMyiVBcg1CuVn2U/s400/IMG_5626.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591528616334597250" /></div><div><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1CimrDlLlDjlO9zommSt9zpfr_5OV15AbGkTttH9ieBYh3qL_CXbTgfS7wDisDA8GQs-a-5TWBwj5x75VlQejHTqxhnGtnAT2o3gmoxh5MalkQDcmmQSYiDYYaEwCTK2wsGVta-FtUU/s400/IMG_5635.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591528618953700818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">The topic was "</span></span><span class="Apple-style-span" style="font-size: small;">Easter Sweets" but in 29 years of Easter celebrating, I've never </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">had Italian meat or rice pie. But... OMG praise Jesus that I'm marrying into the Italian way of things! I could eat both of these and nothing else for 40 days and never want anything else - and that's saying something. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">The Italian Rice pie is the delicious result of rice pudding getting frisky with tiramisu in a dark alley. It's creamy and rich with the texture of rice and the spice of cinnamon. And the Easter Meat Pie is meaty and cheesy with crust that goes for days. We ate it at room temperature but I'd love to try it warm. Imagine a quiche on steroids with two kinds of cheese and three types of cured meat. Salivating yet?</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUdhxvOpwkrP8lkaNPzqQWtMkt9da0esOQFoT9L-Cq-VD3PkIQSgww5xuHvncjQf1FIAazS-GpMfM9per9NKt6PzqI3BWNHynQHpa94qiI9wemgVGYO_K92q8hCahs6htP7LQwnsSdGg/s1600/IMG_5641.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUdhxvOpwkrP8lkaNPzqQWtMkt9da0esOQFoT9L-Cq-VD3PkIQSgww5xuHvncjQf1FIAazS-GpMfM9per9NKt6PzqI3BWNHynQHpa94qiI9wemgVGYO_K92q8hCahs6htP7LQwnsSdGg/s400/IMG_5641.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591528625442115746" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></div><div><span class="Apple-style-span" style="font-size: small;">OK, are you now??</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qr8txBqU5v1amfoivH48N6rSCrwDYPb81SaeUMXe7ZCy9PCw-yw3WPvr_EhQc3QbODwb1Qsd9fXkGH9-9iKoZeQ4f2OMCMS0r0aHgsJu6AteTq2KPBHpdWHdJLa7cgRlRjLHl124QNg/s1600/IMG_5645.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qr8txBqU5v1amfoivH48N6rSCrwDYPb81SaeUMXe7ZCy9PCw-yw3WPvr_EhQc3QbODwb1Qsd9fXkGH9-9iKoZeQ4f2OMCMS0r0aHgsJu6AteTq2KPBHpdWHdJLa7cgRlRjLHl124QNg/s400/IMG_5645.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591528627602754786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></div><div><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPR43h5wrzY7ZUXI0uqDbz70RBl5czKKLsEEWM2lYEoXrPXAD7EZb7o3zTzv7dkdqYIYdmdMSACWZs_WOSb7ns21cagkUiOV3e9xW9ZXohMOr8oZ56vkwEa67LwwsYOSrSLwg1nUFb5p4/s1600/IMG_5646.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPR43h5wrzY7ZUXI0uqDbz70RBl5czKKLsEEWM2lYEoXrPXAD7EZb7o3zTzv7dkdqYIYdmdMSACWZs_WOSb7ns21cagkUiOV3e9xW9ZXohMOr8oZ56vkwEa67LwwsYOSrSLwg1nUFb5p4/s400/IMG_5646.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591528634448324498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Many many thanks to Sweet Maria for sharing her secrets - now make this yourself! Your Easter guests will thank you, I promise. And let's just say I'm looking forward to Easter dinner at MIL's this year to continue my Italian culinary education :) </span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Pizza Piena (Easter Meat Pie)</span></b></div><div><a href="http://www.sweet-marias.com/main.htm"><span class="Apple-style-span" style="font-size: small;">Maria Bruscino Sanchez</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Filling:</span></div><div><span class="Apple-style-span" style="font-size: small;">8 eggs</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 cups ricotta (preferably whole milk)</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup grated pecorino Romano</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 lb. am (diced small)</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 lb. prosciutto (diced small)</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 lb. salami (diced small)</span></div><div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped parsley</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. black pepper</span></div></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Crust:</span></div><div><span class="Apple-style-span" style="font-size: small;">4 eggs</span></div><div><span class="Apple-style-span" style="font-size: small;">1/3 cup shortening, melted, then cooled</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 - 2 cups flour</span></div><div><span class="Apple-style-span" style="font-size: small;">salt and pepper</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 F.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Make crust. Beat eggs and cooled shortening. Add salt and pepper and 1 1/2 cups flour. Knead to make a soft, not sticky dough. If dough is sticky, add additional flour. Cover and set aside.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Make filling. Beat eggs, ricotta, pecorino Romano. Add chopped meat, parsley, and black pepper.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Reserve 1/4 of the crust dough. Roll out 3/4 of the crust dough like a pie crust. Place into a 9-inch springform pan. Pour in filling.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Roll out remaining crust. Cut into strips. Layer strips over filling in a lattice pattern. Crimp edges of crust all around.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Bake 1 hour and 15-20 minutes, or until center is set. Cool pie in pan 3-4 hours or overnight.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Refrigerate and cut into pieces.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com6tag:blogger.com,1999:blog-284951493964335976.post-91039741819845756272011-03-27T19:57:00.021-04:002011-03-27T21:28:44.863-04:00OMG: spaghetti bolognese<div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">HTB* and I are still getting into our suburban routine. For us that means pick-ups at the Metro North train station, taking turns walking the Grizz,** and maneuvering weeknight dinner duty - among other things. I absolutely have new respect for commuters who cook dinner after a full day, do homework with their kids, run a load of laundry, kiss their husbands and get up in the morning ready (and willing) to do it all over. I can barely stay awake on the train home and HTB has gone a couple weeks without a real make-out. Poor guy.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">And just to remind me how much I love him, last Thursday I came home after a long day to the most </span><i><span class="Apple-style-span" style="font-size: small;">incredible</span></i><span class="Apple-style-span" style="font-size: small;"> smell in our house. I may have told you that HTB comes from an Italian American family, but that fact alone does no Mario Batali make. In fact, dating in the culinary capital of the States, he never had a chance to woo me with his culinary ways... but OMG. Complex flavor with a robust red wine taste, and still light enough to be scooped with a crusty warm baguette. I mean, r</span><i><span class="Apple-style-span" style="font-size: small;">estaurant quality</span></i><span class="Apple-style-span" style="font-size: small;">! I guess HTB was telling the truth about sweating olive oil and bleeding marinara. Lucky me :)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKW70ToLnH28BdZxVnPeOXFtmrcwGRl-RzQQZ2ZC4_EhmanKKRccCxVVb9xHLy3hZN7uiGXGNlVjw3nfZF3uwG87Y_zoeDE7H627luh2kCOcJwZvVLx7FekzrYjec2CW2ASMUC7wFVtk/s1600/IMG_5605.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKW70ToLnH28BdZxVnPeOXFtmrcwGRl-RzQQZ2ZC4_EhmanKKRccCxVVb9xHLy3hZN7uiGXGNlVjw3nfZF3uwG87Y_zoeDE7H627luh2kCOcJwZvVLx7FekzrYjec2CW2ASMUC7wFVtk/s400/IMG_5605.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588923696708254754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">*HTB = Hubs-to-be</span></span></div><div><span class="Apple-style-span"><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">**the Grizz = 3-year old Cockapoo princess</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Caveat: the following recipe is to me what "F-me boots" are to college guys. Make it immediately - but beware of the inevitable food baby to follow.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpVIrgqiiUyObH-cQ3GivMBtWwxl3vKPZFhyphenhyphenc0btnP0m7dM-SeA5dnGf26dn5eksq6BB-7-luNAzK6OcjA6VOBDSXpa3kFaogfcVHIHEllCpJn2xwgmS2G42dphz5k80MSz9xy71dP8Q/s400/IMG_5609.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588923702240955362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Spaghetti Bolognese</span></span></b></div><div><span class="Apple-style-span" style="font-size: small;">adapted from Rocco Dispirito's </span><i><a href="http://search.barnesandnoble.com/Roccos-Italian-American/Rocco-DiSpirito/e/9780786868575"><span class="Apple-style-span" style="font-size: small;">Rocco's Italian-American</span></a></i></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 pound ground pork</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 pound ground beef</span></div><div><span class="Apple-style-span" style="font-size: small;">3 tbsp. extra-vigin olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;">2 carrots, peeled and diced</span></div><div><span class="Apple-style-span" style="font-size: small;">4 stalks celery, rinsed and diced</span></div><div><span class="Apple-style-span" style="font-size: small;">1 yellow onion, peeled and diced</span></div><div><span class="Apple-style-span" style="font-size: small;">1 glass red wine</span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups marinara sauce</span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups chicken stock</span></div><div><span class="Apple-style-span" style="font-size: small;">salt and red pepper flakes</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup grated parmigiano-reggiano</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/4 pound whole wheat spaghetti (or orecchiette when you have it as leftovers)</span></div><div><span class="Apple-style-span" style="font-size: small;">salt</span></div><div><span class="Apple-style-span" style="font-size: small;">pepper</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">In a stockpot, over high heat, brown the meat in the olive oil. Lower the heat and add everything else, except the pasta and the cheese, cover, and simmer 1 hour.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Meanwhile, bring a big pot of water to a boil. Add a handful of salt when it begins to simmer. Cook the pasta in salted boiling water, drain, and toss it in the pot wit</span><span class="Apple-style-span" style="font-size:small;">h the sauce. Taste and season with salt and pepper. Serve with the cheese. </span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com2tag:blogger.com,1999:blog-284951493964335976.post-43417382973856992982011-03-20T21:21:00.005-04:002011-03-20T22:41:20.605-04:00comeback: peanut-butter surprises<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">I know, you're surprised. But I'm back! It was a long hiatus (actually the longest in Baking Therapy history), but it was much needed. I had an engagement to celebrate, a fiance to play with and a new home to warm. Plus a new commute to figure out. But the fiance is happy, the house is sizzling (photos to come soon!) and I'm a master of Grand Central. So it was time to pull the standing mixer and return to the baking state of mind.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I knew it would be a shock to see Baking Therapy pop up on your newsfeed, so I chose Martha's Peanut-Butter Surprises for my comeback. What's better than a current Baking Therapy post and a burst of peanut butter inside double chocolate cookies?? Maybe a supercute 1890's farmhouse and sunny skies all weekend... but we already got that :)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxe4h14hnx01VAb4JvZp22TRjfDTqFPAIQtnPGIzHOxF-PsZQXsFpgM74-ewlw9kZ_Eyc-8kfdU9qEYmzz-qAULLFl8aKomcKSpIbJbY2mUKh1w3Ni6Tx9-8tPVge8mDGiP333IkIKinE/s400/IMG_5572.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586353799447983666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXxu58miLQ5Qz-OogJ8-xS4VIo-U4W1bdBw3K584pI8OrOc4tIy67PU9fo5G2mB24Ug6Je3F-miaiDx8ON6K5nkpyoYIlMH-YQdMNg2VmH7bA-vFuHptJYPIxsPKYNaBy_XnKE0PBNeA/s400/IMG_5580.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586357430758777010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLagZp4p0jFJ1k7YOx1I5mqznsGNaiyfmhnzRTHlBlNIxzMmFHAf1ja8672YMpqpjOjC9Wf5UUSj2D7fLIOlNQ-IYfEm9D1msXj7SzJDsRwAO8fW-aefFK00Xa_mPdisyiJjPs-A_ZgU/s400/IMG_5581.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586357434016462450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;">These. are. chocolatopia in your face. With a splash of pb. And a side of happiness wrapped in deliciousness.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Peanut-Butter Surprises</span></b></div><div><span class="Apple-style-span" style="font-size: small;">via </span><a href="http://www.marthastewart.com/recipe/peanut-butter-surprises?backto=true&backtourl=/photogallery/peanut-butter-recipes#slide_31"><span class="Apple-style-span" style="font-size: small;">MarthaStewart.com</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup cocoa powder (I used Hershey's Special Dark)</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. baking powder</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. baking soda</span></div><div><span class="Apple-style-span" style="font-size: small;">1 stick unsalted butter, room temperature</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup solid vegetable shortening</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup granulated sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/4 cups firmly packed light-brown sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">2 large eggs</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. vanilla extract</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup semi-sweet chocolate chips</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup creamy peanut butter</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 F. Line baking sheet with parchment paper. Sift together flour, cocoa powder, baking powder, and baking soda, set aside.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla, beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips, mix on low speed just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Drop 1 tbsp. of dough at a time onto baking sheets, spacing cookies about 2-inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 tsp. peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com4tag:blogger.com,1999:blog-284951493964335976.post-13393602336232877742011-02-13T19:29:00.006-05:002011-02-13T19:50:43.329-05:00bling<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">Oh! Oh hi!! Friends it's been too long! I know it has. But I have an excuse. (well, two)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">First, you know I'm </span><a href="http://mybakingtherapy.blogspot.com/2011/01/new-digs-alexis-cookies.html"><span class="Apple-style-span" style="font-size:small;">moving</span></a><span class="Apple-style-span" style="font-size:small;">. So I've been busy packing and purging... and packing more. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">But the better excuse is...</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I'm engaged!!!!!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXCGybfhNxCXQoxsRLaKLoDwVuyu6HbZRYtra9RL8ZvP8nV1aJxSZ9aCStrvuiCQkJXLSxQ_xGKUCaz2CBNftDmidnRq6KkrllgxMRrfUyUr40jMSV5g7pfjNGstCyc854UDtmgNyXzM/s400/ring.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573340259993333266" /><div><span class="Apple-style-span" style="font-size:small;">Bf did it last weekend, completely shocking me and pulling off a surprise engagement party with all of our closest friends and family. Can you believe it?! Isn't he the cutest??</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">We're just over the moon and I feel like the luckiest girl in the world. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">So, n</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">eedless to say there's no recipe today (my kitchen is in boxes!), but hang with me and give me a week to move in and unpack. I promise great things in the Connecticut kitchen!</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">In the meantime, I can't stop smiling :)</span></span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com2tag:blogger.com,1999:blog-284951493964335976.post-60335011190976816712011-01-30T21:01:00.007-05:002011-01-30T21:37:47.611-05:00chili, bands and beer: NYChiliFest 2011<span class="Apple-style-span" style="font-size: small;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 16px; "><span class="Apple-style-span" style="font-size: small;">Tonight was a true test of stomach capacity. It was </span><a href="http://chilifest2011.com/"><span class="Apple-style-span" style="font-size: small;">NYC's biggest chili festival</span></a><span class="Apple-style-span" style="font-size: small;"> - with dozens of NYC's best restaurants serving up their finest and competing for the ultimate prize: the golden chili cup. All proceeds went to </span><a href="http://www.foodsystemsnyc.org/"><span class="Apple-style-span" style="font-size: small;">Food Systems NYC</span></a><span class="Apple-style-span" style="font-size: small;">, but we didn't need the charity excuse to stuff our faces full.</span></span></div></span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfiFSt-3oe30lH2U6eqWxpfCPC61VYh1s5mexMddJ80Fg0Q_5B8LamzkpT-HV5CCFWRGA8-q0zBzLMEN82yj0gAdHl5CHXRrGHSneGkFyiXNsZrWmmxzUF0mR7ESMDIUdE7i80PI6DhI/s1600/IMG_5501.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfiFSt-3oe30lH2U6eqWxpfCPC61VYh1s5mexMddJ80Fg0Q_5B8LamzkpT-HV5CCFWRGA8-q0zBzLMEN82yj0gAdHl5CHXRrGHSneGkFyiXNsZrWmmxzUF0mR7ESMDIUdE7i80PI6DhI/s400/IMG_5501.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568171582829996882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small; "></span></span></span><div><span class="Apple-style-span" style="font-size: small; ">We checked in to get a bowl and spoon and then set off to find our fill of chili and Brooklyn Brewery beer inside Chelsea Market. With 2 dozen chili stations and a couple thousand hungry patrons it was chaos for a while as mugs and spoons clinked together searching for the next ladleful. </span><span class="Apple-style-span" style="font-size: small; ">But we pushed our way through to make the most of the "unlimited" experience and OMG. </span></div><div><span class="Apple-style-span" style="font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-size: small; ">Chili. Coma.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I think in the end I had about 14 helpings. 14. Helpings of chili. But I had to try them all (well, most of them)! And they were only about an ice cream scoop-ful, we're not talking full bowls here. So, that's fine, right..?</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">My favorites:</span></div><div><a href="http://www.northernspyfoodco.com/"><span class="Apple-style-span" style="font-size: small;">Northern Spy Food Co.</span></a></div><div><a href="http://www.txikitonyc.com/index.html"><span class="Apple-style-span" style="font-size: small;">Txikito</span></a></div><div><a href="http://www.lapalapa.com/"><span class="Apple-style-span" style="font-size: small;">La Palapa</span></a></div><div><a href="http://www.jimmysno43.com/"><span class="Apple-style-span" style="font-size: small;">Jimmy's No. 43</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><a href="http://www.brooklynbrewery.com/">Brooklyn Brewery</a></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">And the very best of the night (in bf and my eyes): a dark, bbq-rich short rib chili from </span><a href="http://www.fettesaubbq.com/"><span class="Apple-style-span" style="font-size: small;">Fette Sau</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Some surprising dislikes:</span></div><div><a href="http://www.dresslernyc.com/"><span class="Apple-style-span" style="font-size: small;">Dressler</span></a></div><div><a href="http://www.cleaverco.com/"><span class="Apple-style-span" style="font-size: small;">The Green Table</span></a></div><div><span class="Apple-style-span" style="font-size: small;">and the </span><a href="http://www.foodnetwork.com/"><span class="Apple-style-span" style="font-size: small;">Food Network</span></a><span class="Apple-style-span" style="font-size: small;"> Test Kitchen</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The biggest issue were the crowds (and the chili shoveling that ensued). We ate like it was our last meal and we were in the wild fighting lions for a fresh kill. But it was worth it! After all, there was live music and all the chili you could eat. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKpBFMaiGVsTUWpDV02eaaMcoFYX2g_wfIqYk_M1QoZcYbU4ISaa4yc7Vhv723OQ_xOMmN28n1LNoHp8pWy8PsIRXyoEFgPY_QEpQDmAYknWF-CkNpfNnsjzzsGnqCa427K36iOX1bI4/s1600/IMG_5497.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKpBFMaiGVsTUWpDV02eaaMcoFYX2g_wfIqYk_M1QoZcYbU4ISaa4yc7Vhv723OQ_xOMmN28n1LNoHp8pWy8PsIRXyoEFgPY_QEpQDmAYknWF-CkNpfNnsjzzsGnqCa427K36iOX1bI4/s400/IMG_5497.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568171569249949202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDZhVUKJ9gIM0cB8C-Mxny-ot9ONPxdNdVEH3ZrB_6ZCVZj9ax4OjqmiGMlDmINiBhF0cxYUSfUCu7t7FndSNJqj5PlWBP-PA8Va6fmmW2TVtn0QkoLemZ4H8I84RBi_YN1p9GuBAEfE/s1600/IMG_5496.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDZhVUKJ9gIM0cB8C-Mxny-ot9ONPxdNdVEH3ZrB_6ZCVZj9ax4OjqmiGMlDmINiBhF0cxYUSfUCu7t7FndSNJqj5PlWBP-PA8Va6fmmW2TVtn0QkoLemZ4H8I84RBi_YN1p9GuBAEfE/s400/IMG_5496.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568171564441663426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small; "></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHl9GBUw_o_5ACAdMVhsz1Z2xSof5fvv9xAxZPJ7ATbwrYEkO0ou0hifrOxfBH6vhK7b43nC3SdCAAwPm_nlAuxi1tQuoSWPYKd6AUnyjyiKbuq607CgWKYyZ7qeE47MkWYlEGN-F1m_M/s1600/IMG_5498.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHl9GBUw_o_5ACAdMVhsz1Z2xSof5fvv9xAxZPJ7ATbwrYEkO0ou0hifrOxfBH6vhK7b43nC3SdCAAwPm_nlAuxi1tQuoSWPYKd6AUnyjyiKbuq607CgWKYyZ7qeE47MkWYlEGN-F1m_M/s400/IMG_5498.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568171572984011138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small; "></span></span></span></div><div><span class="Apple-style-span" style="font-size: small; ">If you didn't make it this year, mark your calendars for 2012. We'll be back, and we might be throwing elbows next to you :)</span></div></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com2tag:blogger.com,1999:blog-284951493964335976.post-59417964668567184642011-01-24T22:01:00.011-05:002011-01-24T22:51:22.151-05:00blue: flourless peanut butter chocolate chip cookies<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Ok, my fingers are blue. Some shade between blue jean blue and royal. Why? 'Cause there's no heat in my apartment. And it's in the teens outside. So.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I'm baking. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Naturally.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Oh and thanks for all the well wishes on my big move! Ya'll are so sweet - really. I know, I'm excited too. And yes, you can come over for dessert sometime around our new expands-to-be-90" dining room </span><a href="http://www1.macys.com/catalog/product/index.ognc?ID=526986&CategoryID=35421&LinkType=#fn=FURNITURE_CATEGORY%3DDining%20Room%20Tables%26sp%3D1%26spc%3D28"><span class="Apple-style-span" style="font-size: small;">table</span></a><span class="Apple-style-span" style="font-size: small;">. We'd love to have you for an evening in the country!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;">In the meantime I suppose it's fitting that my last few weeks in Manhattan are spent living like a true hardcore New Yorker (freezing in my pre-war brownstone, under 4 blankets, wearing sweatpants to bed).</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;">Inspiration from tonight's recipe came after perusing </span><a href="http://www.tastespotting.com/"><span class="Apple-style-span" style="font-size: small;">Tastespotting</span></a><span class="Apple-style-span" style="font-size: small;"> and finding an unusual amount of flourless peanut butter cookie recipes. I </span><i><span class="Apple-style-span" style="font-size: small;">heart</span></i><span class="Apple-style-span" style="font-size: small;"> flour and I was pretty skeptical of the results, but photos in the posts showed gorgeous puffy cookies. So I gave them a try.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8j8b4Him3fjL0nYezV8khwm-6zTyheG3PCG9kX0rLickpCvSGd3fvOeBUjwdXD5EwaYiVr1HHU8eHrrJ-HnCHiyYAOxJ3lculMr-HESt_OKrobI9KLGDd047Lk4NmozaVwsFQ47b9ywU/s400/IMG_5478.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565963556907073090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhjneJr0vqDCJe2nO87AmrWrdpESf9u6cevLfvZOxoyKLMp9KGwQI0qDIRydiqsaUhFSbEbht0Mdr6gJ9LuGOyx_POufzROhxwuIwYjJnz9luLacw2jUqINTVCX4XxmNwpCuDKGe0VT4/s400/IMG_5480.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565963561058606706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; " /></div><div><span class="Apple-style-span" style="font-size: small;">How do cookies puff with no flour? Good question. But they did and OH MY they're sinfully good. If you have a peanut butter cup craving, trade in the Reese's for a homemade treat. These are deeeeeelightful!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJxX4HpMrdUJez9iqEUh_LjpzxoJckmZXrEzTs5jaQcCLJcTP-GEIgtzx7FyI414PKaOrFknTHDl34_gVUsEcqquk48bdusSB_lumkXAUqraLzP3mN0rz-U-ok-2xWQjL2I5djQjvnZs/s400/IMG_5482.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565963563427580722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><b><span class="Apple-style-span" style="font-size: small;">Flourless Peanut Butter Chocolate Chip Cookies</span></b></div><div><span class="Apple-style-span" style="font-size: small;">adapted from </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108779"><span class="Apple-style-span" style="font-size: small;">Southern Living</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup creamy peanut butter</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup light brown sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup granulated sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 large egg</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. baking soda</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup Hershey kisses, chopped</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 F. Line baking sheets with parchment paper.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">In a medium bowl, combine peanut butter, sugars, egg, baking soda and salt and combine with a hand blender until mixed. Fold in chocolate chips.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Using a 2-tablespoon scoop, measure cookies to a baking sheet. Bake one sheet at a time at 350 F for 10-12 minutes, or until puffed and edges are just brown. Cool on baking sheet for 5 minutes, then transfer to rack to cool until firm.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><i><span class="Apple-style-span" style="font-size: small;">OH! AND GO STEELERS! Super Bowl #7 here we COME!</span></i></b></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com3tag:blogger.com,1999:blog-284951493964335976.post-63510468781121246392011-01-20T23:05:00.022-05:002011-01-21T01:35:16.274-05:00new digs: alexis cookies<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">It's been 10 days since my last post. 10! Miss </span><a href="http://stellebelleandrubylou.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Marla</span></a><span class="Apple-style-span" style="font-size:small;"> even called me out for leaving you hanging. And ya'll, I apologize sincerely... I just had to wait until all was final so I couldn't jinx it with an early slip. But papers are signed, checks have been exchanged and here is my news:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">I'm trading my 300 square feet for 12o0! And trading the 88th Street kitchen closet for this:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-mx9U7-nUzdXSL2CY3aVq6_J7aIl2IDvX1IfJ_8Nse0fFyUw_Rovc83Tn3ccahtTd4hdgxBOQVrDOL9PlMi742muBDTa99h6sWEbTUU31e-UcD8ep_pCVvH2kmnhQkDb2KMEUfMbXnY/s400/picture-uh%253Dbd9a476d15c75c2683d492e5a0d0c15d-ps%253D40ead32c78d46ba76dca1e21c45b7fb1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5564488068647090978" /><div><span class="Apple-style-span" style="font-size:small;">Do you see that? Do you see that shiny silvery thing? IT'S A DISHWASHER. And that black thing on top of the cabinets? GRANITE COUNTER TOPS. Are you swooning?</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I don't think I've ever shared the kitchen closet with you. For the past two years everything I've beaten, creamed, whipped, and baked for this blog has come out of a kitchen closet no bigger than a Port-O-John. But you get what you get (a brownstone apartment steps from Central Park) and you don't get upset - you just cook in 4 square feet. I even had (a couple) dinner parties! It's amazing what you can do with a kitchen closet when you put your mind to it. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaLGvcrdpc-EMQX4At4wj9tPCMaxgVlSyMnFct5CdqNJeRAWu81gD74O6rDCUAdIVVTOflQqFyHFu-vLE7Y_1Bmr4o-OXkMKd5zGAwm_lribxuJ2ToZe2bVoJGkWSqwr28R4u3WIxtXI/s400/IMG_5453.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5564494451921407442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">The truth is I've been dreaming of the new place since we put the offer down, but it's bittersweet. 2/19 will mark my official departure from this island I've loved and called home for the past 6 years. Trading kitchens means I'm leaving the 212 for the 203 and becoming the very thing I've snubbed as a New Yorker... a commuter.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Don't worry, I'll be in the city every day for work and play! I'm terrified, overwhelmed, nervous and absolutely thrilled, but change is good and this one means bf and I get more of the quality time we've been missing. We're gonna be roommates :) </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">So the countdown is on! I'm so excited for the creative freedom the new kitchen will bring and can't wait to share it with you. In the meantime, tonight's recipe came from a friend whose cookie taste I trust. I'd never heard of Alexis Stewart's chocolate chip cookies but between her famous Mother and my friends enthusiastic thumbs up I had to give them a try.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0R53_lr-Qs2b_RR7o4vDEYbyHQKNpOIRMwzLlg7AkwNPgkWVGXv6IHwGx5MIk8o0AsZCtnlgAR2dWH1uFUaGXgU5L2oiZi8byFm2Ir9HSw9a0RapidX9P397QE0CimdQ4CTy7zGcA48Q/s400/IMG_5456.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5564519822765254338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">The butter and brown sugar are intense but they really do make a perfect chocolate chip cookie. They're soft, chewy and crispy in all the right places - so if you can get past the calorie count they make a great treat! Give them a try for a tasty update on a classic. </span><span class="Apple-style-span" style=" ;font-size:small;">For now I'll be here. Packing and decorating the charming 1890's farmhouse I don't live in yet.</span></div><div><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size:small;">Alexis' Brown Sugar Chocolate Chip Cookies</span></b></div><div><span class="Apple-style-span" style="font-size:small;">adapted from </span><a href="http://www.marthastewart.com/recipe/alexis-brown-sugar-chocolate-chip-cookies?comments_page=2#conversation-container"><span class="Apple-style-span" style="font-size:small;">Alexis Stewart</span></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">2 sticks unsalted butter, softened</span></div><div><span class="Apple-style-span" style="font-size:small;">1 1/2 cups packed brown sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup granulated sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">2 eggs</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. vanilla extract</span></div><div><span class="Apple-style-span" style="font-size:small;">2 cups all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. baking soda</span></div><div><span class="Apple-style-span" style="font-size:small;">1 package semisweet chocolate chips (I used mini's)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Preheat oven to 375 F. Line a baking sheet with parchment paper, set aside. Cream butter until smooth; add sugars and beat until smooth. Beat in eggs and vanilla. Slowly add dry ingredients into wet mixture. Fold in chocolate chips.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Drop 2-3 tbsp. dough per cookie onto prepared baking sheet. Bake until golden, 8-10 minutes. Remove cookies from baking sheets, and allow to cool on racks. </span></div></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com6tag:blogger.com,1999:blog-284951493964335976.post-71767143271232378222011-01-10T20:37:00.005-05:002011-01-10T21:09:01.599-05:00belated: pretzel salad<div style="text-align: left;"><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">Well I have no idea how it's already January 10th, I just don't. A minute ago I was in an all-sequin dress for NYE (yes I was) and the next I'm speeding through Connecticut on the Metro North last Friday with feet of white stuff coming down around me. </span></span></div></b></div><div style="text-align: left;"><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></b></div><div style="text-align: left;"><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">Now it's January 10th, we've seen two Bachelor episodes, and we're staring a long weekend in the face. And in the middle of all that I'm on the cusp of some very exciting news :)</span></span></div></b></div><div style="text-align: left;"><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Hopefully I can spill the beans in the coming days but for now that's the teaser!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">In the meantime, here's a much-belated recipe that was requested by Maris a few posts ago. This pretzel "salad" is a staple on my Mom's holiday table and I've grown to crave it over the years. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><b><div><b><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNBJpZsNX0ky79oz4_qzAMaT6GQYby7GQYblGJP4ujlDU2SriNGmIwiwmvlrFaYvPrKVnQAgSabPV18oxd-mGrLx3mjYjbf-radWi7Xu2bzdkzqre09HS0vyDpIu3hT764oY32X1lRUI/s400/IMG_5385.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560739573058106178" /></b></div><div><b><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkhBLrK7Y2_tVpOd4tYMdSZgApuKS8Bg5gyXrrmCqYM23XYXFCxzCkauTpFlaCKVJicVH1oOgHauMUmgdlGGQzzrRXnUe1BuyeWQmg0iifZgsJNXTde953KKpTrzjhk-RPbjsjpRG6xc/s400/IMG_5384.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560739567293539906" /></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal; ">Salty, crunchy pretzels paired with sweet strawberries and cream make this a favorite. Serve it as an appetizer "salad" or dessert and your guests will love you for it!</span></span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><span class="Apple-style-span" style="font-size: small;">Pretzel Salad</span></b><div><span class="Apple-style-span" style="font-size: small;">from "Favorite Recipes of Alabama Vocational Home Economics Teachers, 7th Edition"</span></div><div><span class="Apple-style-span" style="font-size: small;">recipe by Deborah G. Kidd, Benjamin Russell High School, Alexander City</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups thin pretzels, crushed</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 cup butter, melted</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tbsp. sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">8 oz. package cream cheese</span></div><div><span class="Apple-style-span" style="font-size: small;">2 10-oz. packages frozen strawberries</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 small carton Cool Whip</span></div><div><span class="Apple-style-span" style="font-size: small;">1 large package strawberry Jell-O</span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups boiling water</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Preheat oven to 400 F. Mix pretzel crumbs, butter, and 1 tbsp. sugar. Pat into a 9" x 13" dish. Bake 8 minutes and cool. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Cream cream cheese and 1 cup sugar. Stir in Cool Whip and spread on pretzel layer.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Combine Jell-O and boiling water. Stir in strawberries and mix well. Pour over cream cheese, sugar, and Cool Whip layer.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Refrigerate until top layer is congealed and ready to serve.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com4tag:blogger.com,1999:blog-284951493964335976.post-53326586937788550642011-01-01T21:19:00.011-05:002011-01-01T22:43:47.003-05:00HNY! the '10 highlights post<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Well Happy New Year everyone! It's really hard to believe that 2010 is done and done (when will time slow down?) but I hope you celebrated the year last night and welcomed the new one in style with yummy food and drinks like me. </span><i><span class="Apple-style-span" style="font-size: small;">Many</span></i><span class="Apple-style-span" style="font-size: small;"> drinks.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I thought about how to wrap up the year of Baking Therapy and got inspired by someone whose delicious </span><a href="http://www.joanne-eatswellwithothers.com/"><span class="Apple-style-span" style="font-size: small;">blog</span></a><span class="Apple-style-span" style="font-size: small;"> I visit almost daily. </span><a href="http://www.joanne-eatswellwithothers.com/"><span class="Apple-style-span" style="font-size: small;">Joanne</span></a><span class="Apple-style-span" style="font-size: small;"> is talented, hilarious, a NYC runner (!!) and one of the better food photogs around - if you haven't been reading, hop on </span><a href="http://www.joanne-eatswellwithothers.com/"><span class="Apple-style-span" style="font-size: small;">over</span></a><span class="Apple-style-span" style="font-size: small;">! Her post today featured her </span><a href="http://www.joanne-eatswellwithothers.com/"><span class="Apple-style-span" style="font-size: small;">Eats Well With Others</span></a><span class="Apple-style-span" style="font-size: small;"> resolution and top 10 posts - and as I scrolled down (and started salivating) I agree there's no better way to recap the year. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">So here it is. Baking Therapy's 2011 resolution - <i>push my comfort zone and break into <a href="http://www.amazon.com/Bon-Appetit-Desserts-Cookbook-Wonderful/dp/0740793527">Bon Appetit Desserts</a> </i>(thanks J)!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">And the top 10!</span></div><div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7U4hToET5PNhlNl0ntb8Z8KDXSgBxQbaWaJXQMX-2hCSvkOgzyuUfetGEb8fCKK6vVczToGTSgJUvur5E9iqyWyJHcFAqcQGVyJwLgoYxZFnBP3sTqVHDaq4hTA_ABzxOIqk7QX9kNKo/s400/IMG_2728.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557414538571106018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">The year started off with some incredible </span><a href="http://mybakingtherapy.blogspot.com/2010/01/blessed.html"><span class="Apple-style-span" style="font-size: small;">soft pretzels</span></a><span class="Apple-style-span" style="font-size: small;"> that I need to make again soon. They're easy, fun to shape, and provide instant gratification when they pop out of the oven looking perfect. These would be great for a Super Bowl party served with some hot mustard or cheese spread!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdu2VB0rXM-IfRtnpPtXMs7bZLgidteifbJEY58nFDzh0rcjxZNWD7n3b4snA56AcBxGH9UPVRE-pMZb7Fp6L2hIl1Cje-AktsIC3SHtlpsUefQU-PNChT3pk2A-kjV7zgMB_KMp7Igmw/s400/IMG_2957.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557414544668514898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">It's hard to believe it's been nearly a year since the </span><a href="http://mybakingtherapy.blogspot.com/2010/02/friday-with-dorie.html"><span class="Apple-style-span" style="font-size: small;">best night of my life</span></a><span class="Apple-style-span" style="font-size: small;"> (aka my night with </span><a href="http://www.doriegreenspan.com/"><span class="Apple-style-span" style="font-size: small;">Dorie Greenspan</span></a><span class="Apple-style-span" style="font-size: small;">). The randomness of this evening combined with the fact that I got to work alongside Dorie, baking Dorie's cookies, in Dorie's rented commercial kitchen, FOR FREE continues to astound me. New. York. Moment.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpZNJbZ-9PG4N3eJ17NOfAfWaWVA4-SU4WK-qxTAkHBip-IbTduZAjpvbOHot_0kOjOF0VPIOq_gxCcxWKGSGii_O1blR5m0QhaepQyto0EofT7XisPW55HIPROvT7UbLt7dXbEiHZEo/s400/IMG_3002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557414547021807730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><a href="http://mybakingtherapy.blogspot.com/2010/02/be-mine.html"><span class="Apple-style-span" style="font-size: small;">These</span></a><span class="Apple-style-span" style="font-size: small;"> were a really fun Baking Therapy creation for a friends Valentines Day party and though I won't take credit for the creative genius behind the concept I was pretty proud of myself and my little hearts. So cute! So easy! So impressive at a party :)</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZOmu_uR_K4g1oLKGHpsGUcg21Njzx7_NcQlsfu5NU0JaXtm6PD3yOtZ61nH6uBF7lJHL7yfsn7V2wgAlptCWmqpHbcXuZ7ZH22gUx9cI8JiEuEdT16hI11l-LtCr-p3Y0K2QPqRrbsc/s400/IMG_3331.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557416323082337138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;">This was a </span><i><span class="Apple-style-span" style="font-size: small;">Real Simple</span></i><span class="Apple-style-span" style="font-size: small;"> recipe I really adored, for its ease as well as its pretty final product. Potato and fresh rosemary makes this </span><a href="http://mybakingtherapy.blogspot.com/2010/04/40-minute-dinner-party.html"><span class="Apple-style-span" style="font-size: small;">flatbread</span></a><span class="Apple-style-span" style="font-size: small;"> a light app or a filling meal depending on the size of the slice. </span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKBYWvcMwfksbIZALTV9svWOsp7_6ijZneM-6bU4Ga25c7r3kJwecmgcpH58NglebpVD7F86ou7-DmXyNjMV_iQYp-expWgAdbSEJBR5lNmgceDN4hVSYu1lOyWbEAzF7Rup3jerrTnA/s400/IMG_3577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557416326399441586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;">I'm convinced these </span><a href="http://mybakingtherapy.blogspot.com/2010/05/im-gonna-do-it.html"><span class="Apple-style-span" style="font-size: small;">cookies</span></a><span class="Apple-style-span" style="font-size: small;"> won me friendship with my boyfriend's closest girl friends, so for that I'm eternally grateful. Not only do I truly love the girls, but I love the cookies! I've made them several times since and each time they come out of the oven in chewy perfect rounds.</span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFOuBev9RpK1Z8TkOpLP5sWhOQvWqW1JhZmZ2qFtWp9GAiaQYhyphenhyphenYzriyk4_6mAg-31scBN-rR1JV3QRrz_r6TnjA9nguuaw2qMI5WqSYUX6ff-y52hmLsZ0ZJEby8qLhHUosikRjNP1A/s400/IMG_4290.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5557416330323669154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;">There are some foods that hit your tongue and make ever fiber in your body smile with the bright sun of summer. It doesn't get more summer than ripe </span><a href="http://mybakingtherapy.blogspot.com/2010/08/bloggaversary-and-giveaway.html"><span class="Apple-style-span" style="font-size: small;">peach pie</span></a><span class="Apple-style-span" style="font-size: small;"> and this recipe is a keeper - if I could make it in our beach house kitchen (read: oven which is only used to heat frozen pizza), it's a 10!</span></span></span></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPSSb2rtnewrlVebCNGeuG6kfNnRe5xkwssaQdyHpEbkk09p0Qvyt4_00833CViap6fa-rNE2xEY8iw8AeB4H-r5RZwzaIw_SYMxxHODY6Pp6Tm2TErzn2jzJYnoDBnUCqT-WQcDj6GM/s1600/IMG_4555.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPSSb2rtnewrlVebCNGeuG6kfNnRe5xkwssaQdyHpEbkk09p0Qvyt4_00833CViap6fa-rNE2xEY8iw8AeB4H-r5RZwzaIw_SYMxxHODY6Pp6Tm2TErzn2jzJYnoDBnUCqT-WQcDj6GM/s400/IMG_4555.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557416335953841682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;">Well who could forget </span><a href="http://mybakingtherapy.blogspot.com/2010/08/list-ice-cream-making.html"><span class="Apple-style-span" style="font-size: small;">ice cream making</span></a><span class="Apple-style-span" style="font-size: small;"> with Blake Lively and Chace Crawford (i.e. the most-read Baking Therapy post EVER). It was fun, random, </span><a href="http://www.guerrillaicecream.com/"><span class="Apple-style-span" style="font-size: small;">supported marginalized populations around the globe</span></a><span class="Apple-style-span" style="font-size: small;">, and gave me starry eyes that lasted for days. AND! Thanks to Santa and my new </span><a href="http://www.kitchenaid.com/flash.cmd?/#/product/KICA0WH"><span class="Apple-style-span" style="font-size: small;">KitchenAid Ice Cream Attachment</span></a><span class="Apple-style-span" style="font-size: small;"> (YAY) there will be ice cream in 2011. And it will be homemade.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_fUJcVi4Sk6G8B3WrWY5JL39oIQWDV4KsOzLFgFjxajMxzinmE2xVw_pmatfoqIpkRuHG2NICIPlSUpfuOmo7u9_bOGRWra5LSLIvkuvVcYpi8Tr0mGCDEQPlO4LoJGxHcRKixEqNeM/s400/IMG_4927.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5557420546765105186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">And for the second most-read post of 2010: Kristin Chenoweth's </span><a href="http://mybakingtherapy.blogspot.com/2010/10/harvest-x3-pumpkin-roll.html"><span class="Apple-style-span" style="font-size: small;">Pumpkin Roll</span></a><span class="Apple-style-span" style="font-size: small;">! It was part of my October pumpkin obsession and fun to make - next rolling recipe in line, chocolate roll cake with Hostess Ho Ho-inspired filling!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFivG0uuhFo0HOS-pVJ5O_lCBkWs_ViCZ2BhxEbTzVQXLsQOyUg61-0Z7LH6q3B1fk16DZAsKdpj-FTHj3c8-V5-JNN_BiTJv8KWSP1bi2WMIRh7HuOqmMd1LlC0Ulk19UzU7U9wcgNlM/s400/IMG_5245.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557420550640521682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">These</span></span><span class="Apple-style-span" style="font-size: small;"> </span><a href="http://mybakingtherapy.blogspot.com/2010/11/give-thanks-pain-au-chocolat-take-2.html"><span class="Apple-style-span" style="font-size: small;">croissants</span></a><span class="Apple-style-span" style="font-size: small;"> were a real coup for me. Light, layered, flaky, and YEAST! They were made with yeast! And they came out of the oven with French accents. </span></span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px; white-space: nowrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">I can't wait to try them again soon. </span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px; white-space: nowrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px; white-space: nowrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="border-collapse: separate; font-family: Georgia, serif; line-height: normal; white-space: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: underline; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5IRCyny_9EstQnL7VGiN3AVvjn3IRhWNiolnX32iLhlzjYdOxc0fTl5YXzEqqLJdmsrDuUUj3EWdNiGHiu8sEWDDYW2cRxLLk4li9c5_cko3rbwImWpQoXjRe43HiJE7NoL8GA2pV_s/s400/IMG_5267.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557423689467964034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;">My only <a href="http://mybakingtherapy.blogspot.com/2010/12/happy-hanukkah-sweet-challah.html">yeast loaf bread</a> of the year and this challah turned out well enough to inspire brioche, rye and raisin bread to come in 2011. It's just so easy!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Ok! I hope this post (and my blog) has inspired you to break out the standing mixer once in a while. It's been a great year and I'm looking forward to lots more in 2011! Thanks as always for reading, for commenting, for emailing, and for making my 2010 one to remember. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Cheers!</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com3tag:blogger.com,1999:blog-284951493964335976.post-43094875065984521512010-12-28T00:05:00.018-05:002011-01-01T21:19:05.523-05:00seasons greetings: mexican wedding cakesGreetings from PA (aka <em>not</em> the Blizzard of 2010)! I'm <em>not</em> snowed in under 14 inches of snow and my flight home (so far - I leave Wednesday) <em>isn't</em> canceled, so there's really no good reason for me to be baking up the storm I have been the past two days except... I can! And there are people (family) here to eat everything! Which means good things for my waistline and gives me something to do besides the <em>Back To The Future</em> marathon that appears to be never ending.<br /><br />To that end, here are some cookies I whipped up tonight after some social plans fell through. When you can't drink, bake! My Mom used to make these and I found them absent in the Christmas cookie tins this year, so I perused Tastespotting and found this recipe that seemed easy enough for 10pm on a holiday Monday - though I'll tell you what, cookies are tough to make when there are cute little Grizzle dogs nearby. I used almonds since that's what was on hand (thanks Mom's kitchen pantry!) and they turned out quite tasty! And hey, they even look like the snow balls I'll be coming home to on Wednesday when/if I make it back to NYC.<br /><div><div><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555602306325433042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtPWW7y4TFLldBD_zbW8h61bZLPbRmpvXAeMRxgFCM3ryykdq2iIVLqRNyg8G1Ck5wdd9UBpGHOaC9srDrcABsiDwDpi594NvJxX9Ufej9J5R7a7Q4HaBg_8UjmXZC0ynqipZAJQXo3s/s400/IMG_5398.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555602307052869826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67ysW_q7UsIOvKBRzFw6mjt0SNz1xODuosqu2Y9GgWZuklQuKLq0gqgeQVGl3VQdexsml6VZhlTrJjwiq6WYWlrBzaVFt-QsDdE8k6dTyOHAZ44oKw_VmD7E7ufa0sTuokyei0ETAAJo/s400/IMG_5400.jpg" /></div><div></div><div>There will be another Christmas-recipe coming, though to be honest I seemed to stick by tried and true recipes this year. I made <a href="http://mybakingtherapy.blogspot.com/2009/09/fall-splendor.html">this</a> appley-goodness for Christmas dinner dessert, and put together a batch of <a href="http://mybakingtherapy.blogspot.com/2009/08/zig.html">these</a> as hostess gifts for a neighbors party, but by request I'll be posting my Mom's Holiday Pretzel Salad! So stay tuned... </div><div><br /></div><div> </div><div></div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555602312927251874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSDEzaZXveNqQ9FzRGhWxMrIAL21_HoqduCf5qhiT6quEMsQTzjU55CVCUO75zAuZhWanmYWqMXcMJQdMz9xdY9GRB3HoY3JbFwlC5ncC1pg3oUAn5C_QoZVMsjJtU-TU0IBTk_LbhSM/s400/IMG_5403.jpg" /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555603550845823026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XgHHnM3S8h5rzfcb-4oSW1qyP2P827i248IjmVrKMVB32VxTIbQ8cZNtLcGmfSVK2VS0VXfiY4qnjftnSoUArTNws46mglRJcHm-lKXNbBLGFq9ltZaqhDTEDCa1CmC5FEZzEyP5Ef8/s400/IMG_5415.jpg" /></div><div></div><div>I hope you all had wonderful holidays filled with family, laughter and lots of joy (and good food) - now on to the recipe!</div><div><br /></div><div> </div><div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555603552522251554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnO46EIixTWeWX0oVXUGxfCLeKTkSQp1Opxv3rqxsR3Im2490BuIGKmdV902NuTLlAekqvhfqFBnOmv7j-w-YCuYKUqGBDtgenro6K6mVGS4xTgGsSesm8LP0afehYOpTGRMtxx9A24g/s400/IMG_5417.jpg" /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555603558283181906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmrCD7u-PF2TTim7PL1ZOoq1nx4Z_cZLn_MaCTwSpdT8g0MkX9g5WpCeGowX0ynwKYsZ0lSN5BQMNYohTjJGkBPz5zvszY20XOcByLklj4zel1CWuEyhImXMBeWCs_G9ctdfOdbxdx2Q/s400/IMG_5424.jpg" /><strong></strong></div><div><strong></strong> </div><div><strong>Mexican Wedding Cakes</strong> </div><div>via <a href="http://www.azcookbook.com/">azcookbook.com</a></div><div></div><div></div><div></div><div> </div><div><br /></div><div>1 cup all purpose flour</div><div>1/4 tsp. salt</div><div>1 stick unsalted butter, at room temperature</div><div>1/3 cup granulated sugar</div><div>1 tsp. vanilla extract</div><div>3/4 cup toasted and ground almonds (no need to skin them)</div><div>1/2 cup confectioners sugar</div><div></div><div></div><div></div><div> </div><div><br /></div><div>Preheat oven to 325 F. Line a rimless baking sheet with parchment paper (I didn't).</div><div></div><div></div><div></div><div> </div><div><br /></div><div>In a bowl, sift together the flour and salt. Set aside.</div><div></div><div></div><div></div><div> </div><div><br /></div><div>In a large bowl, combine the butter, sugar, and vanilla. Beat on medium speed until smooth, about 1 minute. </div><div></div><div> </div><div><br /></div><div>Add the ground almonds and beat on low speed until blended. Add the dry ingredients and beat until a soft dough comes together in large clumps (it will seem very dry).</div><div></div><div></div><div></div><div> </div><div><br /></div><div>To form each cookie, roll a level tbsp. of dough between your palms into a 1-inch rectangle. </div><div> </div><div>Place 1 inch apart on the prepared baking sheet.</div><div></div><div></div><div> </div><div><br /></div><div>Bake until the cookie bottoms are light brown and the tops are very lightly colored, about 20-22 minutes. Be careful not to over-bake. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.</div><div></div><div></div><div> </div><div><br /></div><div>Gently roll the cookies in the sugar to coat them evenly. Store the cookies in an airtight container. The cookies will become surprisingly softer the second day - make sure you cover them nicely when storing.</div></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com2tag:blogger.com,1999:blog-284951493964335976.post-63719980402348535692010-12-21T20:42:00.011-05:002010-12-21T23:34:46.891-05:00holiday treats: peanut butter-chocolate chip-oatmeal cookies<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">It's December 21st and Christmas is all around with:</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">- giant snowflakes on Columbus Avenue</span></div><div><span class="Apple-style-span" style="font-size: small;">- holiday markets with red stripes and gingerbread men</span></div><div><span class="Apple-style-span" style="font-size: small;">- the Rock Center tree</span></div><div><span class="Apple-style-span" style="font-size: small;">- ice skating in circles at Wollmann Rink and The Pond</span></div><div><span class="Apple-style-span" style="font-size: small;">- peppermint Mocha's and red Starbucks cups</span></div><div><span class="Apple-style-span" style="font-size: small;">- fresh-cut trees being bartered on street corners</span></div><div><span class="Apple-style-span" style="font-size: small;">- holiday windows on 5th Avenue</span></div><div><span class="Apple-style-span" style="font-size: small;">- freezing cold apartments and salted sidewalks</span></div><div><span class="Apple-style-span" style="font-size: small;">- ugg's accessorizing every outfit</span></div><div><span class="Apple-style-span" style="font-size: small;">- horrible fragrance commercials flanking every TV show</span></div><div><span class="Apple-style-span" style="font-size: small;">- christmas parties and holiday cards</span></div><div><span class="Apple-style-span" style="font-size: small;">- lots of wine and bubbles</span></div><div><span class="Apple-style-span" style="font-size: small;">- snow wishes </span></div><div><span class="Apple-style-span" style="font-size: small;">- doggies in sweaters</span></div><div><span class="Apple-style-span" style="font-size: small;">- my birthday (and the late night it implies)</span></div><div><span class="Apple-style-span" style="font-size: small;">- Mom's pretzel salad</span></div><div><span class="Apple-style-span" style="font-size: small;">- </span><i><span class="Apple-style-span" style="font-size: small;">White Christmas </span></i><span class="Apple-style-span" style="font-size: small;">on AMC</span></div><div><span class="Apple-style-span" style="font-size: small;">and, maybe best of all, Christmas cookie exchanges!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I asked my co-workers for their favorite Christmas cookies and got a surprising answer: good ole Chocolate Chip. I've had a personal hankering for </span><a href="http://www.hersheys.com/recipes/5191/Peanut%20Butter%20Blossoms.aspx"><span class="Apple-style-span" style="font-size: small;">my own favorite Christmas cookies</span></a><span class="Apple-style-span" style="font-size: small;"> lately (and I'm on batch #4) so I found a recipe that combines the two into a cookie filled with deliciousness. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXiyQ0pfFd4mvaHQshDiDZy4XCgpNvv1iuA7YMEOzSxcB_fpzBcAQopNr8HtGmbQXNGNpc8aTdDgwBANMynK8qqXgaaY74C5cZwUeaqsg6YjwvcdtZ1tpEW4xQvfAxNngrLHNipPeypU/s400/IMG_5366.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5553359064794403458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz18AYU9iy42WpVi-RuBeN9VP9NDhCyRTny6LlaGLNgb9o6ibgPUi3ZmN1W0YFyfh8W4KcsxZjqR96W_hz0BOIZpPoVA0FTKeRRUOrYp6nSXR9uU9wLUib0clHUPxGyul9o9G3WBGaEpo/s400/IMG_5370.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5553359080279479634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX9iTfeFWDBVJx3EjzaMkg7h4OTadJxhQXrpWeDvnB9CgGus_Pq6ocAJDetBfuWLKHhk2poKeQPzh9_Z4g-3NA1aN-a1GSCBVt1PephKWt_r76atxKrkrWALHs2bpKXBIH4U_Ydv6FiM/s400/IMG_5383.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5553359084890312290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;">These were picture perfect and I stacked them together as a holiday treat for colleagues. Hope you're making the most of the last few days before Christmas! Merry, merry!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Peanut Butter-Chocolate Chip-Oatmeal Cookies</span></b></div><div><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001160560"><span class="Apple-style-span" style="font-size: small;">Sunset Magazine</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup unsalted butter, at room temperature</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup granulated sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup firmly packed light brown sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 cup creamy peanut butter</span></div><div><span class="Apple-style-span" style="font-size: small;">2 large eggs</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. vanilla</span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup unsweetened cocoa powder</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tsp. baking powder</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size: small;">2 cups chocolate chips (1 12-oz package)</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 cups quick-cooking rolled oats</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup unsalted roasted peanuts, chopped (I left these out)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">In a bowl, with an electric mixer on medium speed, beat butter, sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and oats.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Drop dough in rounded 2-tbsp. portions, 3 inches apart, onto buttered or cooking parchment-lined baking sheets. With a fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Bake in a 350 F oven until cookies are golden and tops feel set when lightly pressed, about 12 minutes (they will feel underdone but will firm up as they cool). </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Let stand 5 minutes on sheets, then transfer to racks to cool. </span></div></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com2tag:blogger.com,1999:blog-284951493964335976.post-78061259150261497692010-12-07T18:51:00.011-05:002010-12-07T22:35:45.773-05:00happy hanukkah: sweet challah<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small; ">And... we're back. Back on solid foods, that is. It was a rough go there at the end but I prevailed and the crazy thing? I miss the juices. Weird right? And not what you'd expect from a foodie like me. But my skin is glowing, my tummy is flat(ter), and I've been sleeping like a baby. Mission accomplished!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibu_FOmIrqCzCX-V8iHBMEtvTiEAWmcQ4yw68RQEbqbAAEbrg8_TMkwttHRUgSODXNUc6ThHMXD3F-KqSBquL02iJtKCCYlFKj6_8wcvB3joRKscn0ZZNBCoQInIkygrmPsa4W3JmKWko/s1600/IMG_5254.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibu_FOmIrqCzCX-V8iHBMEtvTiEAWmcQ4yw68RQEbqbAAEbrg8_TMkwttHRUgSODXNUc6ThHMXD3F-KqSBquL02iJtKCCYlFKj6_8wcvB3joRKscn0ZZNBCoQInIkygrmPsa4W3JmKWko/s400/IMG_5254.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548098945786061010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnWlpot2m37BtWzBssAR7Dj6tCPRXn9AegSCM9UIanmSXCcN78AZsIF8R4-IFmJ7t7mmOHkSxDjFCzXJQZWfTpCHAt0jGQCUEr4Ca5iSmEpl01zJX30wYSmqjZckMuuXeDjdSgNyiLMY/s1600/IMG_5258.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnWlpot2m37BtWzBssAR7Dj6tCPRXn9AegSCM9UIanmSXCcN78AZsIF8R4-IFmJ7t7mmOHkSxDjFCzXJQZWfTpCHAt0jGQCUEr4Ca5iSmEpl01zJX30wYSmqjZckMuuXeDjdSgNyiLMY/s400/IMG_5258.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5548098953617108098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small; "></span></span></span><div><span class="Apple-style-span" style="font-size: small; ">Now on to the good stuff. In celebration of Hanukkah and my Jewish friends, I'm sharing a delicious yeast bread that I love to eat year-round. Yes! Another yeast bread! Wuahahahaha. With this braided beauty, I think I've conquered my yeast fear :)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeqMZ3E4bD3XNSdfXR8CdEJ7sJrHqkSXizWrwlDgd3ZEk-Irb9TSNbJugkN0ddSJzUcivBEs-4JXUaAKdTqZGfVnIUMbhXiwtrhIGoaPJUU6HXRc0yfMh2lKDN-v5-hLmiXKK3Zbs7dc/s1600/IMG_5262.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeqMZ3E4bD3XNSdfXR8CdEJ7sJrHqkSXizWrwlDgd3ZEk-Irb9TSNbJugkN0ddSJzUcivBEs-4JXUaAKdTqZGfVnIUMbhXiwtrhIGoaPJUU6HXRc0yfMh2lKDN-v5-hLmiXKK3Zbs7dc/s400/IMG_5262.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548098963184295122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO6XmkhkmQiZxo6RM-Op5ri9vivqAO9OiAKEk79aGH-hyW3CKpYrmtYrO-zKf9NC9ZMi6rj-p_0dAcuaozyiCF4mph2C8CM-dTw7PJlifTaQGbeNPY3QKW6meUnN6z5OsvFSOu9tkEjY/s1600/IMG_5264.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO6XmkhkmQiZxo6RM-Op5ri9vivqAO9OiAKEk79aGH-hyW3CKpYrmtYrO-zKf9NC9ZMi6rj-p_0dAcuaozyiCF4mph2C8CM-dTw7PJlifTaQGbeNPY3QKW6meUnN6z5OsvFSOu9tkEjY/s400/IMG_5264.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548098971888192514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small; "></span></span></span></div><div><span class="Apple-style-span" style="font-size: small; ">Challah bread's soft, eggy texture makes it perfect for morning french toast - or as a vehicle for something delicious like pumpkin butter, which is what I used it for!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7WBwOLx9nrep6roCjKCgttcz87bxSeXFOGzqoAbQGuz1-y55xDnPC6YHi5mftzixWkYUkSPg5notJq6axmjk5Oiyl9cbCF9ZvVdY6QZwIjICYHtaRDcv8I5sUW6kSZhoHq377REyTjk/s1600/IMG_5265.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7WBwOLx9nrep6roCjKCgttcz87bxSeXFOGzqoAbQGuz1-y55xDnPC6YHi5mftzixWkYUkSPg5notJq6axmjk5Oiyl9cbCF9ZvVdY6QZwIjICYHtaRDcv8I5sUW6kSZhoHq377REyTjk/s400/IMG_5265.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548098979377988562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbL3Kjj8IJ0clRHcZ5AQ5RO-aFMmOF1KLifEn9OahvD6lzMtBjLoK13yTQeIO4RqYwoc_yURCFF0-EsjMs_WxRpyGjSX1f_C8gvuUKFAn7T6uC4JLmQ6-_766QdujvARFv6izthkskq0/s1600/IMG_5267.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbL3Kjj8IJ0clRHcZ5AQ5RO-aFMmOF1KLifEn9OahvD6lzMtBjLoK13yTQeIO4RqYwoc_yURCFF0-EsjMs_WxRpyGjSX1f_C8gvuUKFAn7T6uC4JLmQ6-_766QdujvARFv6izthkskq0/s400/IMG_5267.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548099570174078066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small; "></span></span></span></div><div><span class="Apple-style-span" style="font-size: small; ">This recipe yielded one big loaf - next time I'd either split it into two or create a 6-strand loaf - and it was easy to follow and absolutely gorgeous. Plus, with a perfect bread after just a few hours I think I'll be making this again soon. Maybe next time with raisins? And cinnamon??</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0u_XDbPpdn3CRO-NVip_CpzmQHf4_ZP9dGHGRcZfdyo0fmTn_B-bxg9dHhrp46ZfK78tnxt8IX963GcCp-U5tO7F4PM_xafZENPTY4X9i0HioPjAgp5JIPusP9gyvnDGEDiEeT739PY/s400/IMG_5268.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548099581198697618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size: small; "><span class="Apple-style-span" style="font-size: 16px; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3W2hYCqG9k-sF3CVKaMMnE-_DYkLMyooeccwdmmhu_0GS7_YMAJGzKYq8qoswI_noYqQNzL-3wolX0pE_zYNv6z9QHMgCgZLvPNo03YoKzA0UDnu994k0hN1tQLIw67iFMSBZezOmWg/s1600/IMG_5269.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3W2hYCqG9k-sF3CVKaMMnE-_DYkLMyooeccwdmmhu_0GS7_YMAJGzKYq8qoswI_noYqQNzL-3wolX0pE_zYNv6z9QHMgCgZLvPNo03YoKzA0UDnu994k0hN1tQLIw67iFMSBZezOmWg/s400/IMG_5269.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548099594206864418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-size: small; "></span></span></span></div><div><span class="Apple-style-span" style="font-size: small; ">Viva yeast bread! And Happy Hanukkah :)</span></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size: small;">Sweet Challah Bread</span></b></div><div><span class="Apple-style-span" style="font-size: small;">adapted from </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001120286"><span class="Apple-style-span" style="font-size: small;">Cooking Light</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1 package dry yeast</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup warm water (100-110 F)</span></div><div><span class="Apple-style-span" style="font-size: small;">3 tbsp. honey</span></div><div><span class="Apple-style-span" style="font-size: small;">3 tbsp. butter, melted and cooled</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size: small;">1 large egg</span></div><div><span class="Apple-style-span" style="font-size: small;">3 cups bread flour, divided</span></div><div><span class="Apple-style-span" style="font-size: small;">cooking spray</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. cornmeal</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. water</span></div><div><span class="Apple-style-span" style="font-size: small;">1 large egg yolk, lightly beaten</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 tsp. poppy seeds</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Dissolve yeast in 1 cup warm water in a large bowl; stir in honey. Let stand for 5 minutes. Add melted butter, 1 tsp. salt and egg; stir well with a whisk. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour to prevent dough from sticking to hands (dough will be very soft).</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 F), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough).</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Divide dough into 3 equal portions. Working with 1 portion at a time, on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Preheat oven to 375 F.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Combine 1 tsp. water and egg yolk, stirring with a fork until blended. Uncover loaf and gently brush with egg mixture. Sprinkle evenly with 1/4 tsp. poppy seeds. Bake at 375 F for 30 minutes or until loaf sounds hollow when tapped. Cool on wire rack.</span></div></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com3tag:blogger.com,1999:blog-284951493964335976.post-68958519043854764182010-12-01T20:22:00.008-05:002010-12-07T22:36:01.967-05:00yummy: Real Simple Pop Up Shop<span class="Apple-style-span" style="font-size:small;">Day three on my <a href="http://blueprintcleanse.com/">juices</a> and going strong. With each juice filled to the brim with fruits and vegetables I'm never hungry, but ya'll, I am CRAVING cheese. Is this a side effect? Homemade cheese-filled ravioli, cheesy alfredo pasta, cheese and crackers, you name it. Get it. In. My mouth.</span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">And today at the </span><i><a href="http://simplystated.realsimple.com/pop-up-shop/index.html"><span class="Apple-style-span" style="font-size:small;">Real Simple</span></a></i><a href="http://simplystated.realsimple.com/pop-up-shop/index.html"><span class="Apple-style-span" style="font-size:small;"> Pop Up Shop</span></a><span class="Apple-style-span" style="font-size:small;">, I almost snapped. </span><i><a href="http://www.realsimple.com/"><span class="Apple-style-span" style="font-size:small;">Real Simple</span></a></i><span class="Apple-style-span" style="font-size:small;"> Food Director Allie Lewis-Clapp was on location to give a fabulous <i>cheesy</i> food demonstration within the 15,000 square foot space at Rockefeller Center. It was opening day at the Pop Up Shop and staff and crew were abuzz adding finishing touches and welcoming customers. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">You haven't heard of the Pop Up Shop? Well, let me fill you in. Just in time for the holidays, <i>Real Simple </i>has<i> </i>created a full-blown retail store in NYC to set you up with a gift for everyone on your holiday shopping list. There's something For Her. Something For Him. Something for the Kids, and something for Home. And even something for <a href="http://www.realsimple.com/holidays-entertaining/gifts/real-simple-holiday-gift-ideas-00000000047168/page38.html">Pets</a>! Some of the proceeds go to charities, you can sign up for high-value sweepstakes (Kitchen makeover, anyone?), and you can even have gifts wrapped and shipped to friends and family, right from the store. Oh, and you'll leave looking better than you did when you strolled in after a complimentary makeover by L'Oreal Paris. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">There's so much going on you might need to stop by twice. I'll be there tomorrow through Monday so come say hi!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">In case you missed it today, here are two <i>Real Simple </i>recipes from Allie's demo - both perfect for snacking at a holiday party. I might have to host one just to try them out!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><b>Artichoke and Spinach Relish with Walnuts</b></span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup walnuts</span></div><div><span class="Apple-style-span" style="font-size:small;">1 13.75-oz. can artichoke hearts, rinsed and chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup baby spinach, chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup grated Parmesan</span></div><div><span class="Apple-style-span" style="font-size:small;">3 tbsp. mayonnaise</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tbsp. fresh lemon juice</span></div><div><span class="Apple-style-span" style="font-size:small;">Kosher salt and black pepper</span></div><div><span class="Apple-style-span" style="font-size:small;">Crackers and cut-up vegetables for serving</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Heat oven to 400 F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally until fragrant, 6-8 minutes. Let cool, then roughly chop.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">In a small bowl, combine the artichoke hearts, spinach, Parmesan, mayonnaise, lemon juice, walnuts, 1/4 tsp salt and 1/8 tsp. pepper. Serve with crackers and vegetables.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><b>Creamy Salmon Spread with Horseradish</b></span></div><div><span class="Apple-style-span" style="font-size:small;">8 oz. cream cheese, at room temperature</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tbsp. prepared horseradish</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tbsp. chopped fresh dill</span></div><div><span class="Apple-style-span" style="font-size:small;">Kosher salt and black pepper</span></div><div><span class="Apple-style-span" style="font-size:small;">4 oz. smoked salmon, chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">Crackers and cut-up vegetables for serving</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Combine the cream cheese, horseradish, dill, 1/2 tsp. salt and 1/8 tsp. pepper in a small bowl. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Fold the salmon into the cream cheese mixture. Serve with the crackers and vegetables.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Note: The relish and spread can be refrigerated for up to 1 day.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com3tag:blogger.com,1999:blog-284951493964335976.post-55596652914773355312010-11-28T21:32:00.022-05:002010-11-29T20:14:06.555-05:00give thanks: pain au chocolat, take 2<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">Happy (belated) Thanksgiving! I hope it was fabulous and filled with food coma(s) and family.</span></div><div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I've been home for the past week in Western PA and a "dead" video card on my parents desktop computer prevented me from posting all of the deliciousness that went down my gullet during the holiday. And... now I'm on a 5-day juice cleanse to detox from all of that deliciousness, so I'm anti-solid food until Saturday. But don't worry! I took pictures! And I saved recipes! And I'll be posting them all week (and salivating into my kale juice while I do so). </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">First up is something I'm truly thankful for. After a first </span><a href="http://mybakingtherapy.blogspot.com/2010/11/parts-2-3-pain-au-chocolat.html"><span class="Apple-style-span" style="font-size:small;">brutal attempt</span></a><span class="Apple-style-span" style="font-size:small;">, last week I gave thanks for... full-size kitchens and good yeast! Because apparently that (and lots of patience) is all you need to make patisserie-quality chocolate croissants. On Wednesday afternoon, with Turkey Day prep covered in foil and casserole dishes stacked in the fridge, I decided to give croissants another try. They'd been vexing me since the last unsuccessful attempt and I figured I had the best conditions to try again: a full-sized kitchen with plenty of counter space for rolling (and rolling, and rolling). </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">So I pulled up a new recipe and got to it. I think the recipe made all the difference but I also know why the last one didn't - rule #1 of yeast doughs: never try to half the recipe (which is what I'd done). So I mixed dough and let it rise and punched it down and let it rise again and by Thursday morning we had croissant dough ready for Thanksgiving breakfast. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">This was a really solid recipe that was easy to follow, perfect to help someone like me conquer her yeast-fear :)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I made "plain" croissants with the rest of the dough (it makes a lot) and the family was snacking on them with grins and buttery fingers even this morning. The egg-wash is key for the bakery-look-alike croissants but not necessary for taste. I'll definitely be making these again, as soon as I get a full-size kitchen in my own apartment!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlZ-hDLkqCqQZdnrJGXFw4kcOcrARn6UcUVwYdWAM6c4LzKcm6hs_-j6sN585DWNo6s0cl_4L45Zaz0fYT740n9u4QmG5K6PMYqtXVx_FVA1HUJf6FPPMxD-lS8Fp897THGJfnx0cBtc/s400/IMG_5213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544953332700139698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswsIiOJMueVbet6ZxksILelvrn4MrrAGMcIemPYmAuU3rdWi7HQvdJ948Bd0_ee2cDMJwyXI_ccnQp5r9cUxVaQUxNhpqlMkQ0ygOKaEbeWvUa88xvuKTE8TRCYMCTfHJgGVytbtGuMQ/s400/IMG_5215.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544953336106282178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicK7EWE0Weyud1DF_rDIa0l1HLiDDp6uc0B72y2Rq_w1QNmJ9yaqs2xMxaItryEkR-9PUW7mI6iVI8sORnZZEqv43jSGD14k_rmxv2KhsHP1DvcSVJJviuHu4fi_qTzvWnzqCUQWeW-ws/s1600/IMG_5225.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLhPxzdhn58kbWC_brgnuQlotn4oyqwLpGH_N4h3nOrWUtEnSvGreilBzFArptAZnCnBUKeLQJtXnHw13gtcXszSgJ3DPDNbRTzdfDAiHXc3I9Y3QHJlGnop9lvnD6uIDxoW-AHyO4NI/s400/IMG_5216.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544953346436126962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lJK0HF759CYCrrsr6ALI4cDgiExJhgJGw-KwItiOk07GzSlABVJGUPE-nk9Lm15QMJ6-tVIZjXBn9zJ3Nc4J8K92awFqVx5fN_3Gd60nFcuVyKewO5l_yzuEY32dFHZoNENoVstoZu4/s400/IMG_5237.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544954135483058178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEV1fePgKrMBJ0hpcwMmY43NL6k0VfZJILrpI2uZyUfaV6EHEi76H3WxOP4ZTftAowxWz5hwntVV7J3wclCbA_WXIN6lLVdc0EZSOn6IsFJ_U3otlO2Y4X5dRjjSZq3elDej05dh4xz7g/s400/IMG_5221.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544953353079000658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjITAg5G-u88YIvfzqF2UAOpYcjZ1MjYhQ14dop2i_V7n-9Rcze2s0ih0Fd8ODiUC557A5eO7ZAGdvF2QvW7prLYc8kaWS-VY0reUTvVBze8ZS2-PaJjwa1M_wRaxNUEjffoPsv3hMcA/s400/IMG_5236.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544954127416075026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4kquNEygqmWZ0MhI-WU1TgMWiLxTrf2mtpRyXZqkAeDT7vAkArBjSztQ5mskjKJTUQJ0Xnop3UxfUG77nziTswZaljs8mqRa99QesT3n5XG0e3W6TlKcnQY91MvG8T7Ezgof_4axNd8/s400/IMG_5242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544954155445384658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKALA6wMHpPLf-ufVFcCX3fTYU_uv1pWM7EaUdIDoLNo8ps12EEKU0T_A6_zLMPyAtOtElte1bW2enchklTSUcTD3VRhmBlxgGtjmmQ2-32hB6j02DCh2SDKX4LOo6ISr-wTBi6B-A5uc/s400/IMG_5244.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544954170924732898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdIrL0Np_4iCTZo8KncWt0LQJjL4uKbWoVgrQRvkne_8FPou-oClwPGOmjJZ-saUmy3Q7DqKbtYrC9SMrLnR-9jGpqOVIe9GIK4zDRwzynZvjv3IaRALlJVR3a5tKIIQN5amQwi95ogI/s400/IMG_5246.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544954179197051986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjnw5K48WMLmk_M3j3d6kyn6tKp9uTZSK0gH9w4eyYN3ePGDoiWW0_kDQCka-CAG_1YVYqV2PqDjehyVtkB3fgWg37UGpRlDJm9yUcJDM7l5pcOypmQcGc6Ul0RDs1CqN-t1QGrCkKkI/s400/IMG_5252.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544954661853327346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></span></span></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-size:small;">Chocolate-filled Croissants</span></b></div></div><div><span class="Apple-style-span" style="font-size:small;">via </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000524010"><span class="Apple-style-span" style="font-size:small;">Southern Living</span></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup butter, softened</span></div><div><span class="Apple-style-span" style="font-size:small;">2 (1/4 oz) envelopes active dry yeast</span></div><div><span class="Apple-style-span" style="font-size:small;">3 tbsp. sugar, divided</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup warm water 105 - 115 F</span></div><div><span class="Apple-style-span" style="font-size:small;">2/3 cup milk</span></div><div><span class="Apple-style-span" style="font-size:small;">4 cups to 4 1/2 cups all-purpose flour, divided</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup vegetable oil</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size:small;">2 large eggs</span></div><div><span class="Apple-style-span" style="font-size:small;">2-3 rectangles chocolate candy bar (I used semisweet chocolate chips)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Day 1:</span></div><div><span class="Apple-style-span" style="font-size:small;">Press butter into a 10x8-inch rectangle on wax paper, chill.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Combine yeast, 1 tbsp. sugar, and water in a 2-cup liquid measuring cup; let stand 5 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Heat milk to 105 - 115 F. Combine yeast mixture, warm milk, remaining 2 tbsp. sugar, 2 cups flour and next 3 ingredients in a large mixing bowl. Beat mixture at medium speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Cover and let rise in a warm place (85 F), free from drafts, 1 hour or until doubled in bulk.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Punch dough down. Cover with plastic wrap and chill dough 1 hour.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Punch down dough, turn out onto a lightly floured surface and roll into a 24x10-inch rectangle. Place chilled butter rectangle in center of dough rectangle, and carefully fold dough over butter. Pinch edges to seal.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Roll dough into an 18x10-inch rectangle; fold into thirds, beginning with short side. Cover and chill 1 hour.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Repeat rolling and folding procedure twice, chilling dough 30 minutes each time. Wrap dough in aluminum foil and chill overnight.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Day 2:</span></div><div><span class="Apple-style-span" style="font-size:small;">Divide dough into 4 equal portions. Roll 1 portion into a 12-inch rectangle on a lightly floured surface, and cut into 4 rectangles (keep remaining dough chilled). Place 2-3 rectangles of chocolate candy bar, beginning on the short end of each rectangle and roll up tightly. Place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Bake at 425 F for 8 minutes (mine took 9-10) or until lightly golden. Cool croissants slightly on baking sheets, and transfer to wire racks to cool. Repeat procedure with remaining dough portions.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">For egg wash: Combine 1 tsp water with yolk of one egg. Brush mixture onto croissants with pastry brush before baking.</span></div></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com3tag:blogger.com,1999:blog-284951493964335976.post-83426754944031240112010-11-17T15:44:00.015-05:002010-11-17T21:10:40.611-05:00breathe in: flourless chocolate cake<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">This past weekend, a couple friends, bf and I rented a house in the New York countryside and spent the weekend sleeping, cooking every meal, and drinking lots of red wine. </span><em><span class="Apple-style-span" style="font-size: small;">Lots</span></em><span class="Apple-style-span" style="font-size: small;">.</span></span><span class="Apple-style-span" style="font-size: small;"><br /><br /></span><div><span class="Apple-style-span" style="font-size: small;">It was the kind of weekend where you embrace relaxation, stay in your sweatpants from Friday until Sunday and truly enjoy the fact that the nearest neighbors are a couple acres away. And it helped that the house we found on Craigslist was absolutely </span><em><span class="Apple-style-span" style="font-size: small;">gorgeous</span></em><span class="Apple-style-span" style="font-size: small;"> - an old(er) farmhouse that had been completely re-done with a nature-meets-modern-design interior, a stainless steel kitchen, and a back porch the size of my studio apartment. Oh who am I kidding, it was </span><em><span class="Apple-style-span" style="font-size: small;">bigger</span></em><span class="Apple-style-span" style="font-size: small;">. And it had two grills. TWO!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM6QgI7aci2SMtH4kkFbE9z7tsa9V13HP4BSaptoHDBZjynylc_mEJgIV2OZP8pXD7XZDHW5BOjhu4BPv2bn6E3iR1YQrcpG5BMKMpLlad1Njnz2cFc-NeW2Vh9uCf9c6q7ZK0wlIwuU/s1600/IMG_5120.JPG"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM6QgI7aci2SMtH4kkFbE9z7tsa9V13HP4BSaptoHDBZjynylc_mEJgIV2OZP8pXD7XZDHW5BOjhu4BPv2bn6E3iR1YQrcpG5BMKMpLlad1Njnz2cFc-NeW2Vh9uCf9c6q7ZK0wlIwuU/s200/IMG_5120.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540705370606978626" style="cursor: pointer; width: 200px; height: 150px; " /></span></a><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Yi4POYiiRH5eNCkeOHC6qY9RSe98tqWhFTXoJpBjcXiCuKmRGAg4k-MIwyQUtQcDRqHp0OpmRwHlW_rBFSWO5LgZ9ELCoTFPq8fRjQg-eb9r2Up3-bmOglyzj1XB7r7Iq-C9kXOgcuA/s200/IMG_5114.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540705352274256482" style="cursor: pointer; width: 200px; height: 150px; " /></span></div><span class="Apple-style-span"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimoB_6Uvh3jqHa6QkA5-TtBDKmK6b3aDauDDILabqT-ouCQb0tCvyj5jO6YfpQiW19Rsf_PXVKNFm1tyAruXlORas8nmrlKk8JQuUxDQLtRiDvAet0lWbdyCB81e02MjbqyDRK3IMB6XQ/s200/IMG_5155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540705373122663970" style="cursor: pointer; width: 200px; height: 150px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4_-nOQGwEknLW7CnTajG2mz7_am4xrET-hA3Rw-Ybz4VbmZ8cbrDSGMlbEgatRxKbIJcPqxV4jaLIQIYMcOe7902NW5eTMfOgonaBYTchjBPbZ4uQ81IzkjaTnsaGr6b9OzQ4VuMKoc/s200/IMG_5111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540705339918724770" style="cursor: pointer; width: 200px; height: 150px; " /></span></div></span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">It was the prescription I needed for a weekend when I couldn't run, couldn't hike, and was forced to keep the walking to a minimum (by order of the doc). So I read half a book (The Help is so good!!), gorged on home-cooked food (including s'mores), and did 2 loads of laundry. Because there was a washer/dryer. IN THE HOUSE.</span></div><div><span class="Apple-style-span" style="font-size: small;"> </span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">And I obviously took advantage of the kitchen to make us dessert on Saturday to pair with our grilled steak dinner. It was the Real Simple recipe that popped into my inbox last Friday, and with so few ingredients it was an easy choice for our weekend away.</span></div><div><span class="Apple-style-span" style="font-size: small;"> </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoWM9e5gtK8e3Rx8yq9U96Gr-KGwAacGTDlgrjJpQDvAOUtsSWZFB2IeoC93w-nIQBu8GaiJvU348PxDamreP_UNkbar4a9WYEBItHxj-32wLJR1XjE5wJE30kP4kbCnZ2Nn-BISmFbA/s200/IMG_5130.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540704429629427858" style="cursor: pointer; width: 200px; height: 150px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2argKJ9tW5zWJcJJjNZlfh7ZzRFmzhBLpVehik3C5I7kiG9sAvwsxmZJdQ-PoVBc4JHK2oz8qkcgRvIVoiXktaQo-W0fmvwPWTXOjmnurQRyIB4c2e3BnBR_CoFg1TMy8bAHtF1S6vc/s200/IMG_5131.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540704433309846898" style="cursor: pointer; width: 200px; height: 150px; " /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA6_CwufNJW-Cs0m4T73lmARY1cZ1zIS49A-Q_Tj4NayVgci7ZkpcaMJUYyfODID6g2YUqhHufEb7Rz5IyTFxc5_k4tpsiJqx2sQcbpmTL3HSw_4BiJgyN-5w96iBnUhw_bu1c57SltY/s1600/IMG_5135.JPG"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA6_CwufNJW-Cs0m4T73lmARY1cZ1zIS49A-Q_Tj4NayVgci7ZkpcaMJUYyfODID6g2YUqhHufEb7Rz5IyTFxc5_k4tpsiJqx2sQcbpmTL3HSw_4BiJgyN-5w96iBnUhw_bu1c57SltY/s200/IMG_5135.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540704442536751970" style="cursor: pointer; width: 200px; height: 150px; " /></span></a><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89RzbE9_rGx0IBn5ByEY_xQErPc6aAVuZxMqxxF2VWHEuiglGT0hhGWkMR99jSYlsC7qqFtdlHw8YYkQexQ8_Nyqc5s88pC_rhSb_oCMb42TB_JX8FKIewTh6NfFLLfdwENrPNKXkl64/s200/IMG_5138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540704457524918050" style="cursor: pointer; width: 200px; height: 150px; " /></span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">I followed the directions and it turned out... </span><em><span class="Apple-style-span" style="font-size: small;">exactly</span></em><span class="Apple-style-span" style="font-size: small;"> like the photo. Decadent and chocolatey and just like the "molten lava cake" I always want to order on restaurant dessert menu's. This is a true winner and would make a great entertaining recipe due to its ease and deliciousness. Pair it with a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream for a yummy dessert!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4IAVknVQ4Pk-tkn1MZHAbxZdbWdrdfU23OooP4yfZWM9WcorC_eew0j3rE-kPmvqPurw0_VVKPyNwH1g5hwNYbkEXXy4QDVaXBALG4neXuy_cj7ngB6n3fT8oLbdYuTD0EFB_DhkYPQ/s1600/IMG_5161.JPG"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4IAVknVQ4Pk-tkn1MZHAbxZdbWdrdfU23OooP4yfZWM9WcorC_eew0j3rE-kPmvqPurw0_VVKPyNwH1g5hwNYbkEXXy4QDVaXBALG4neXuy_cj7ngB6n3fT8oLbdYuTD0EFB_DhkYPQ/s400/IMG_5161.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540705937248763666" style="cursor: pointer; width: 400px; height: 300px; " /></span></a></span></div><div><span class="Apple-style-span" style="font-size: small;"> </span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><strong><span class="Apple-style-span" style="font-size: small;">Flourless Chocolate Cake</span></strong></div><div><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/flourless-chocolate-cake-00000000044848/print-index.html"><span class="Apple-style-span" style="font-size: small;">Real Simple</span></a></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">1 cup unsalted butter, cut into pieces</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup unsweetened cocoa powder, plus more for the pan</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 cup heavy cream</span></div><div><span class="Apple-style-span" style="font-size: small;">8 oz. bittersweet chocolate, chopped</span></div><div><span class="Apple-style-span" style="font-size: small;">5 large eggs</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup granulated sugar</span></div><div><span class="Apple-style-span" style="font-size: small;"> </span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Heat oven to 350 F. Butter a 9-inch springfoam pan (I used Pam for baking) and dust with cocoa powder. </span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">In a medium saucepan, heat the butter with 1/4 cup heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.</span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">In a medium bowl, whisk together the eggs, granulated sugar and cocoa powder; whisk in the chocolate mixture.</span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Transfer the batter into the prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.</span></div><div><span class="Apple-style-span" style="font-size: small;"> </span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Tip: the cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature and dust with confectioners' sugar. </span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com4tag:blogger.com,1999:blog-284951493964335976.post-21405709942730480222010-11-11T15:17:00.017-05:002010-11-11T23:37:07.804-05:00parts 2 & 3: pain au chocolat<div><span class="Apple-style-span" style="font-size: small;">Ok, so I really failed at my first ever 3-day blog post with the chocolate croissants this week. By now I should’ve been 3 posts deep with an estimated 2 to 6 croissants in my belly.<br /><br />The truth is a totally bummer, too. On Tuesday when I should have been turning and rolling and chilling x3 I found out that I have a pretty painful running-related injury. And on Wednesday when I should have been egg-washing and baking ‘till golden and eating, I found out that it could be pretty serious and I might have to take the next 6-8 weeks off to heal. Which means missing the half-marathon in 2 weeks that I’ve been training 3 months for. Waa.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br />So - many apologies for those of you who’ve been waiting for my flaky pastry results in anticipation, it’s been kind of a downer week. But! I really like the idea of multi-day posts and will continue them in the future with some exciting time-consuming recipes. Stay tuned.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Unfortunately I think the 3-days between Monday (dough making) and Thursday (baking) had a rough effect on the golden and puffiness of my croissants. Plus I feel like something about my dough wasn't quite right in the first place - might need to add some more milk to part 1. So no photos tonight, b</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">ut I'm excited to try again soon? 'Cause nothing tastes as sweet as a flaky chocolate croissant!</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Pain au Chocolat</span></b></div><div><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: small;">Semi-sweet or milk chocolate (chunks or chips)</span></div><div><span class="Apple-style-span" style="font-size: small;">1 egg, lightly beaten, plus a splash of milk or cream for the egg wash</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Part 2: </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Remove dough from refrigerator and roll out to a rectangle, 1/2 inch thick with a short side facing you. Remove butter form refrigerator, place on bottom half of dough, fold the top half of the dough over the butter, pinch the edges good to seal. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Roll out the dough to a rectangle, about 1/2 inch thick, with a short side facing you; keep the corners as square as possible. Remove any excess flour with a dry pastry brush. Starting at the far end, fold the rectangle in thirds as you would a business letter. This completes the first of three turns. Wrap in plastic wrap and refrigerate 1 hour. Repeat rolling and folding process above, two more times for a total of three rolls, with an hour refrigeration time in between. After the third roll, wrap dough in plastic wrap and refrigerate overnight.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Part 3: </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Turn out chilled dough onto a lightly floured work surface. Roll out to a rectangle. Using a pizza wheel or pastry cutter, cut the dough lengthwise to form two rectangles. Cut each half into smaller rectangles. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Place 1/2 oz. of chocolate 1/4 inch from edge on short side of rectangle nearest you. Roll the croissant over the chocolate and brush the edge with egg-wash before sealing over. Finish this process with all croissants. Cover loosely in plastic wrap and let rise in a warm place until very spongy and doubled in size , about an hour.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 400 F. Lightly brush croissants with the rest of the beaten egg. Bake, rotating the sheets halfway through, until the croissants are puffed and golden brown, about 20-25 minutes. Transfer sheets to a wire rack to cool. Serve warm or at room temp.</span></span></div><div><span style="font-size:85%;"> <!--EndFragment--> </span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com2tag:blogger.com,1999:blog-284951493964335976.post-82724853499993394582010-11-08T18:25:00.026-05:002010-11-08T21:37:51.074-05:00part 1: pain au chocolat<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">When I was a Junior in college I took a semester and spent 6 months abroad to study creative writing at the University of East Anglia (</span><a href="http://www.uea.ac.uk/"><span class="Apple-style-span" style="font-size: small;">UEA</span></a><span class="Apple-style-span" style="font-size: small;">) in Norwich, England. Well OK... I spent 6 months abroad and went to a couple classes while I was there. I mean who really studies when they "study abroad," right?</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">But I did take advantage of my time in England. I got to know the locals (I bartended under-the-table at a local night club), I learned the customs (my boss taught me to roll my own cigarettes), and I enjoyed the cuisine (I binged on digestives and got sloshed on "snakebites"). And for a month in the Spring my friend Joe and I spent "Easter Holiday" carousing around Europe taking in the sights, eating delectables, and developing our wine palettes. It was heaven.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">We made a breakfast tradition in each town we visited (from London to Madrid to Valencia to Barcelona to Nice to Rome to Cinque Terre to Florence to Vienna to Munich to Geneva to Mallorca) and treated ourselves to some of the best chocolate croissants I've ever had - and we weren't even really in France! Can you believe there was a delightful little bakery near every hostel/1-star hotel we stayed in? Bakeries with chocolate croissants?? It was like fate.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">So we ate piles of fresh seafood and pasta and drank a LOT of red wine on the trip - we even went sky diving in the Swiss Alps! - but after all that eating I'm convinced the extra 10 "vacation" pounds that came home with me consisted solely of flakey, buttery, chocolately croissants (with some gelato on top). </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I've been wanting to re-create them since (it's been 6 years) but the time and labor involved with homemade croissants has always stopped me. There is some overnight chilling (and then some more) and lots of folding and chilling and re-folding before you even get to bake them. But last week (in a separate conversation) someone told me "there's no time like right now" and then today I happened to find </span><a href="http://willowbirdbaking.wordpress.com/2010/07/03/secret-garden-recipe-homemade-buttery-croissants-and-pains-au-chocolat/"><span class="Apple-style-span" style="font-size: small;">Willow Bird Baking</span></a><span class="Apple-style-span" style="font-size: small;"> - so we're giving it a shot!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipywAAtY4p0-VV4MgNvLPcQiKQZ5-9FG8jE2eRF-BNqeiOkdnV9BboAfELujaKf6f-LP9BWg4wgd8mAQc8LQmYCO4mro14n8K5q4yojIR6VcLEMIXHoTbP2FxbZFdrE5x9SkoheNfj_iE/s400/IMG_5082.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537372365749447410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">Tonight I fitted the dough hook to the KitchenAid and made some croissant dough. And tomorrow I'll be folding and turning. And then Wednesday night (God willing) we'll have golden puffed pain au chocolat. Just like the bakery in Rome. Kinda.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwRnYJipIiYaq5eFyYTU4CsvAKr4aPwx14t_eMrwm_4pqAAN8HomXxkAgyrXCUEGOGWTjKIaCqizpOYvw9MhmU9qB1gDb9tz6eEbBijfrtfpDWY6DRFF8v-UJ2laPPwkIffI76KgYQyQ/s400/IMG_5087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537372373034489970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size: small;">So stick with me for the next couple days and let's see how it goes... this is just part 1.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Pain au Chocolat</span></b></div><div><span class="Apple-style-span" style="font-size: small;">adapted from </span><a href="http://willowbirdbaking.wordpress.com/2010/07/03/secret-garden-recipe-homemade-buttery-croissants-and-pains-au-chocolat/"><span class="Apple-style-span" style="font-size: small;">Willow Bird Baking</span></a><span class="Apple-style-span" style="font-size: small;"> (which was adapted from Gourmet)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">For the dough and butter block:</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 cup cold whole milk, heated to 110 F (use a candy thermometer)</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tbsp. packed light brown sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">One 1/4 oz. package active dry yeast</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 plus 6 tbsp. unbleached all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tbsp. salt</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 sticks unsalted butter, cold</span></div><div></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Make the dough package; heat milk to 110 degrees F. Stir warm milk, brown sugar, and milk in bowl of standing mixer and let stand until foamy, about about 5 minutes. Add flour and salt and mix with dough hook on low speed until dough is smooth and very soft, about 7 minutes.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft slightly sticky dough. Form dough into a rectangle and chill, wrapped in plastic wrap, overnight.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Make the butter block; arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly, butter should be malleable but still cold. Scrape butter into a block and put on plastic wrap, then cover with additional plastic wrap. Pound and roll out on both sides until butter forms a uniform rectangle. Wrap and chill overnight.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com5tag:blogger.com,1999:blog-284951493964335976.post-37651459941030770602010-10-28T20:09:00.016-04:002010-10-28T22:56:59.418-04:00the harvest x5: chocolate gingerbread<div style="text-align: left;"><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">I'm into my final wedding stretch of the year - two left in the next two weeks and then I'm done for months. No more travel itineraries or rental cars, no sparkly shoes and matching earrings. I've seen southern weddings and midwestern weddings and high-altitude weddings and am adding South Jersey and North Carolina this month. But even though my real weddings are almost done for the season, I can sneak away whenever I want and click click click through layers of taffeta and piles of letterpress invitations. It's kind of my out-of-the-kitchen guilty pleasure (and let's face it, any girl who tells you it's not fun is downright </span><i><span class="Apple-style-span" style="font-size: small;">lying</span></i><span class="Apple-style-span" style="font-size: small;">).</span></span></div></b></div><b><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">I mean look at THIS!</span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh088BEjFiHaqtjxsUAe3BZnearMYfot4VK6BbQlGECfXEFQHRm8sqlNMTuj9Ks1jGf4Yw0K6W1AbwyDnDd8pBqpJH7TWJGwx59eKRLveH-M0sIQpOnPQUEUSd0feW6-f_TIZ2XeRQqkvU/s400/001559-R01-003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5533291916096389346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 301px; height: 400px; " /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;">{photo via </span><a href="http://www.stylemepretty.com/"><span class="Apple-style-span" style="font-size: small;">Style Me Pretty</span></a><span class="Apple-style-span" style="font-size: small;">}</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;">And I mean, pulled pork sliders?! This is a couple after my own heart. </span></span></span><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div style="text-align: center; display: inline !important; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="text-align: left; display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div style="text-align: center; display: inline !important; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div style="text-align: left; display: inline !important; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">There's so much deliciousness that surrounds weddings it's </span><i><span class="Apple-style-span" style="font-size: small;">almost</span></i><span class="Apple-style-span" style="font-size: small;"> too much to handle... almost.</span></span></div></span></span></div></b></span></div></span></span></span></div></b></span></span></div></b></span></span></div></span></span></span></div></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div style="text-align: center; display: inline !important; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="text-align: left; display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div style="text-align: center; display: inline !important; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div style="text-align: left; display: inline !important; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></span></span></div></b></span></div></span></span></span></div></b></span></span></div></b></span></span></div></span></span></span></div></b></span></div></b></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUcxYLPqmibdgG9MFc3nvIXLz49lK1mGsg52ELUaQjTpr-JK-Un15yL7sKqHL2XS393VlOI3vKhdriPqktTj-jwzJxdZM46U2B6UMcTzNQXBD76reoO7NwFYPyoY4kPIIAD-kVVqH3dQ/s400/Picture+1.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5533291930453275442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div style="text-align: left; display: inline !important; "><span class="Apple-style-span" style="color:#000000;"><b><div><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div style="text-align: center; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="text-align: center; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: small;">{photo via </span><a href="http://www.stylemepretty.com/"><span class="Apple-style-span" style="font-size: small;">Style Me Pretty</span></a><span class="Apple-style-span" style="font-size: small;">}</span></span></span></div></b></span></span></div></span></span></span></div></b></span></div></span></span></div></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><div style="text-align: left; display: inline !important; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;">This weekend I'm wearing a chocolatey brown harvest dress. With pink shoes. So this week's harvest recipe? Chocolate gingerbread that turned out the same color as my J.Crew a-line. </span></span></div></span></span></div></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgow4yDealXS7JvGQy05Y4ScUyxanB9eslFcI0Guf8qvQw9JQNtpVHMOVSjKynMHFuad48Kim0MYKAwgP7Evasg8a15g2RGLqE705IhR8BZ3z2BT7CnwYrRoAZ7VYoeO3zr_lZm26y6Zvg/s400/IMG_4941.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533276539193625410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRzzFHpdhNOh8vGz2-0csPOt0C-2VwyF_Erw8aGEQIkUOzcaA-V4bvdoy6TIHa6V9aIl7hwL_3fkoWAog66cSRNb1wYZWjSoeNWoAoYC_3ghOaCP5U1DyEMmwe93bObh-g_BvTYdBIfs/s400/IMG_4955.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533276548382098450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvYd6oDvG9a6cvm1qCrJG2tgvOJ01xv_6KT6AwhPEn-ehsQY5FoObOt3V41oZBTkYxDa0T-U5veAlIAXxSIbZEAp8VShOLrBJPS6q8yTuKi3F-szZrYVUDAto-P24m_fBaQoGsOuB0u0/s400/IMG_4958.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533276556450279010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="display: inline !important; "><span class="Apple-style-span" style="font-size: small;">MMMmmmmmmmmmmm...</span></div></span></div><div><span class="Apple-style-span" style="color:#000000;"><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="font-size: small;">Chocolate Gingerbread</span></b></span></div></b></span></div></span></span></div></b><div><span class="Apple-style-span" style="font-size: small;">adapted from </span><a href="http://www.laraferroni.com/2010/09/13/chocolate-gingerbread/"><span class="Apple-style-span" style="font-size: small;">Lara Ferroni</span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup plus 2 tbsp. whole wheat flour</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. baking soda</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tbsp. cocoa powder</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. ground cinnamon</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. ground ginger</span></div><div><span class="Apple-style-span" style="font-size: small;">a pinch of ground nutmeg</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size: small;">4 tbsp. unsalted butter, softened</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup packed brown sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 egg</span></div><div><span class="Apple-style-span" style="font-size: small;">6 oz. plain greek yogurt</span></div><div><span class="Apple-style-span" style="font-size: small;">1/3 cup molasses</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 cup semisweet chocolate chips</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 F and line full sized loaf pan with parchment paper.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Sift together flour, baking soda, cocoa powder, cinnamon, ginger and salt. Set aside.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Cream the butter and brown sugar until light and fluffy. Beat in the egg. Mix in the yogurt and molasses. Add the flour mixture and mix just until you get a smooth batter. Fold in the chocolate chips being careful not to overmix.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Bake until a cake tester comes clean, about 25-30 minutes. Cool on a wire rack before serving.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com6tag:blogger.com,1999:blog-284951493964335976.post-26899040428021133442010-10-26T21:36:00.000-04:002010-10-26T21:37:11.880-04:00the harvest x4: pumpkin chocolate chunk muffins<div><span class="Apple-style-span" style="font-size: small;">Do you ever feel that life is passing by a mile a minute and you can't seem to reach out and grab hold of it before it's passing you by again? Like you have to remember to breathe and take long showers and put creamy lotion on your feet before you go to bed and do all of those luxurious things that you should be doing anyway but easily forget about?</span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Lately I've been doing 4 things: working, eating, drinking wine, and running. The first isn't an option because I need to pay my ridiculous NYC rent each month. The second is required for survival despite the fact that I could probably live off of my thighs for the next month if I didn't eat. The third is a side-effect of the first two and I haven't been shy about it lately. And the last one is a must if I want to smile after I cross the finish line next month.</span></div><div></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Did I tell you I'm running the Philadelphia Half-Marathon on November 21st? No? Well, I'm running the Philadelphia Half-Marathon next month like I do every November and I've been a running fool the past few weeks getting myself whipped into shape. So between working, eating and drinking with friends and running there hasn't been time for much else.</span></div><div></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">But this past weekend I reminded myself to breathe deeply, I took a hot shower after my long Sunday run (sorry, Earth) and even put expensive lotion on my feet before I went to bed. And it felt great. </span><em><span class="Apple-style-span" style="font-size: small;">Really</span></em><span class="Apple-style-span" style="font-size: small;"> great. Mental note: add in all of the above somewhere between working and eating and drinking and running. It feels awesome.</span></div><div></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">The one thing I have consistently fit into the schedule the past few weeks has been the Harvest celebration. I mean, before we know it it's gonna be 30 degrees and leaves will be crackling under our feet instead of dangling in shades of autumn above our heads. And it's almost November, can you believe it? </span><em><span class="Apple-style-span" style="font-size: small;">November!</span></em></div><div><span class="Apple-style-span" style="font-size: small;"><em></em></span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><em><img id="BLOGGER_PHOTO_ID_5531721473702313314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wl2iOe8mfBtJEnanjoCWPx9A1qYLYRIjfSQUjHoBWFzoFlMshk4Aeb9dEgZC4QBlOS-6klO3DhNbYauFSmiKgHFWkcTEVh_abwE-AxMMMHQv63MMI5XwCxX2XFj-cKxhGStmdSd8mtI/s400/IMG_4933.JPG" border="0" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 400px; cursor: pointer; height: 300px; text-align: center; " /></em></div><div><span class="Apple-style-span" style="font-size: small;">To slow down the time a bit I put together some Harvest muffins for a treat. I brought them into work and even though they are a snap to make, my co-workers said they might be the best thing I've </span><em><span class="Apple-style-span" style="font-size: small;">ever </span></em><span class="Apple-style-span" style="font-size: small;">brought in. Ever? Forever-ever? Maybe they're Harvest-starved.</span></div><div></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><img id="BLOGGER_PHOTO_ID_5531721478722863922" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRVx4YPjXDxqBDgVPkqYRIIr3A7vA81PjUy0zLls5QU4ZGK5rfVGIkS7whjkIFfoehNkZlNhXyAXuRyjwFqfWnlyojOZhZeOvLICwg9Rn8yaNEYLRRf0gtOEdWLztJQCGImmALP5-jTI/s400/IMG_4939.JPG" border="0" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 400px; cursor: pointer; height: 300px; text-align: center; " /></div><div><span class="Apple-style-span" style="font-size: small;">But they are delicious, and the word muffin doesn't even work for these. A muffin implies a breakfasty-pastry-thing, and these... these are </span><em><span class="Apple-style-span" style="font-size: small;">divine</span></em><span class="Apple-style-span" style="font-size: small;">. Don't think about it too hard, just make them and enjoy the "best-ever" comments from those lucky enough to get a bite.</span></div><div></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><img id="BLOGGER_PHOTO_ID_5531721482978975698" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5wPyGVeXJpglgkaViIMCaOH9kTqKUntrNIRUz4dwoBG2K_J6v5EvQYtynInkK-E_rSezN7xn60rGTLrp4LHGIIcwPFOHbOJs7KrL-F08XSGB5Xr5w-Uv_bR9oq4Eai1ciCGgoBLSpEk/s400/IMG_4935.JPG" border="0" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 400px; cursor: pointer; height: 300px; text-align: center; " /></div><div><b><span class="Apple-style-span" style="font-size: small;">Pumpkin Chocolate Chunk Muffins</span></b></div><div><span class="Apple-style-span" style="font-size: small;">Adapted from </span><a href="http://cookingontheside.com/pumpkin-chocolate-chunk-muffins/"><span class="Apple-style-span" style="font-size: small;">Cooking On The Side</span></a></div><div></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">1 2/3 cups all purpose flour</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup granulated sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/2 tsp. cinnamon</span></div><div><span class="Apple-style-span" style="font-size: small;">3/4 tsp. ground ginger</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. ground nutmeg</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. ground allspice</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 tsp. ground cloves</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. baking soda</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 tsp. baking powder</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size: small;">2 large eggs</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup plain pumpkin</span></div><div><span class="Apple-style-span" style="font-size: small;">1 stick unsalted butter, melted</span></div><div><span class="Apple-style-span" style="font-size: small;">6 oz. dark chocolate, chopped into chunks</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat oven to 350 F.</span></div><div></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Grease muffin tin, or use foil or paper baking cups.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Thoroughly mix flour, sugar, spices, baking soda, baking powder and salt in large bowl.</span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Break eggs into another bowl. Add pumpkin and melted butter, and whisk until blended. Stir in chocolate chunks. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.</span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;">Spoon batter evenly into muffin cups. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Makes 12 regular muffins.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com2tag:blogger.com,1999:blog-284951493964335976.post-83112792104836929662010-10-20T18:38:00.017-04:002010-10-31T16:59:59.395-04:00the harvest x3: pumpkin roll<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">Ok, I think I lost some of you with the <a href="http://mybakingtherapy.blogspot.com/2010/10/harvest-x2-apple-crisp.html">Betty Crocker post</a>. I know, it was kinda amateur hour. But it was late on a Sunday? That's my only excuse.</span></div><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;">Today's Harvest post comes from somewhere slightly (?) less lame but equally bizarre. Each Thursday my office distributes the week's </span><em><span class="Apple-style-span" style="font-size:small;">People</span></em><span class="Apple-style-span" style="font-size:small;"> magazine. I know the </span><em><span class="Apple-style-span" style="font-size:small;">People</span></em><span class="Apple-style-span" style="font-size:small;"> brand is as old as the hills and a success benchmark for all other celebrity/lifestyle weekly magazines, but it's never been my favorite (then again I don't read </span><em><span class="Apple-style-span" style="font-size:small;">US Weekly</span></em><span class="Apple-style-span" style="font-size:small;"> or </span><em><span class="Apple-style-span" style="font-size:small;">Life & Style</span></em><span class="Apple-style-span" style="font-size:small;"> either, just not so much my thang). </span></div><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;">So I flip through each week to see what everyone's wearing and catch the occasional glimpse of K-Stew and R-Patz - and then pass it along to my celeb-loving friends (read: bf).</span></div><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;">Last week as I was flipping I came across a recipe which lead to me haggardly ripping out the page before anyone caught me in the act. Because it was a recipe in </span><em><span class="Apple-style-span" style="font-size:small;">People</span></em><span class="Apple-style-span" style="font-size:small;"> magazine. And it was by Kristin Chenoweth.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw00N3WfI3HG0wI7R0mvFIScVkZlu8L3WWC6P2Z6BXtLvq6_ZBkFjNVf_GHLfmK_ZYQkwJQzoSc4FtcEnp8B42dAA21JcgrWgCmvIn5wQhb9WzuKbWC_DtGs3_I2LeoxGLZZtry78x9wI/s400/IMG_4908.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530331199735066258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">You know her as Glinda the Good Witch from </span><em><span class="Apple-style-span" style="font-size:small;">Wicked</span></em><span class="Apple-style-span" style="font-size:small;"> or Fran from </span><em><span class="Apple-style-span" style="font-size:small;">Promises, Promises</span></em><span class="Apple-style-span" style="font-size:small;"> but I know her as pint-sized, Mr. Schue-crazed, alcoholic April Rhodes from </span><em><span class="Apple-style-span" style="font-size:small;">Glee</span></em><span class="Apple-style-span" style="font-size:small;">. It's one of my favorites (Rocky Horror next week OMGGG!!!!) and I couldn't pass up her recipe for her Mom's harvesty Pumpkin Roll.</span></div><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;">Despite the odd-ball instructions (roll in a tea towel?) I figured if Kristin could do it so could I and I gave it a shot the other night. My jelly-roll pan is about as small as she is so my roll turned out on the thick side but it was delicious nonetheless, and perfect for a Harvesty night.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuwOL5UevxIeQ-sziJtzUYItOZpH0xsVo6P2HwvOVSZepa-hp1PQ3YQ5V3awpuBeyINHSNaoBYj-4qXUwZMo9U5RJYrqWLf8qZpRZm7ahQBMcOg4VpORsgNqN-0XMSlMgU0EFBikkEzs/s400/IMG_4912.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530331200946669266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">Plus, EVERYONE loves cream cheese frosting. Everyone, I tell you! My roll turned out just like the </span><em><span class="Apple-style-span" style="font-size:small;">People</span></em><span class="Apple-style-span" style="font-size:small;"> photo and it would be the perfect hostess gift for a Harvesty gathering - the cut rounds of cake are just so swirly and divine!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcciQdEsUUB_o6-2MyPSZJ9xMnS1yeWrMKvbmBJ_3VZHb-jMhXGdTr8ii4afOy4oZVlrS_ppZn0-GVx58jjxEp7zWwfF3BU0i-eeyX8HwsJKj5X_H4-7pdK73OnWUR-MKK3FE-oThNtQ/s400/IMG_4927.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530331205702738130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">Moral of the story is: don't be ashamed of your recipe. As we know, some </span><a href="http://mybakingtherapy.blogspot.com/2010/08/list-ice-cream-making.html"><span class="Apple-style-span" style="font-size:small;">A-listers </span></a><span class="Apple-style-span" style="font-size:small;">like to bake (and cook and make ice cream), and if they can do it so can we!</span></div><div> </div><span class="Apple-style-span" style="font-size:small;"><br /></span><div><strong><span class="Apple-style-span" style="font-size:small;">Pumpkin Roll</span></strong></div><div><span class="Apple-style-span" style="font-size:small;">by Kristin Chenoweth via </span><em><span class="Apple-style-span" style="font-size:small;"><a href="http://www.people.com/people/">People</a></span></em></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">3 eggs</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">2/3 cup canned pumpkin</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. lemon juice</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Sift together:</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup flour</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. baking powder</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. ginger</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tsp. cinnamon</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 tsp. nutmeg</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup finely chopped pecans</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Filling:</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup powdered sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">4 tbsp. butter</span></div><div><span class="Apple-style-span" style="font-size:small;">6 oz. cream cheese</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 tsp. vanilla</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Preheat oven to 375 F. Grease and flour 15 x 10 x 2 inch jelly roll pan. Line pan with wax paper.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Fold sifted ingredients into pumpkin mixture. Spread batter into pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least 1 hour.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com9tag:blogger.com,1999:blog-284951493964335976.post-89095875312826922662010-10-17T21:19:00.016-04:002010-10-17T22:13:11.821-04:00the harvest x2: apple crisp<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">What would a slew of </span><a href="http://mybakingtherapy.blogspot.com/2010/10/harvest-pumpkin-chocolate-chip-cookies.html"><span class="Apple-style-span" style="font-size:small;">Harvest recipes</span></a><span class="Apple-style-span" style="font-size:small;"> be worth without the quintessential apple crisp? This weekend bf and I drove out to </span><a href="http://www.wilkensfarm.com/"><span class="Apple-style-span" style="font-size:small;">Wilkens Farm</span></a><span class="Apple-style-span" style="font-size:small;"> to pick pumpkins (yes, because it was on the "Today" show last week) and came home with a 1/4 peck of Baldwin apples and lips crusted with apple cider doughnut sugar. What can I say, it's just that time of year.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_pdrB91hhzM1MQ_UcPFkP-ftP11opQYq8yyz4SyJzMm518KnbDXR3ZKNGHuW_4cDiF2UnbxbS0IGNDzUXhF6H9h7jYzMndA1yN4upupBKh2pFS6driid5oLYUZnr06y8FNE_WxQaTmY/s200/IMG_4894.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529194183509302050" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXbtIo5t_N7Lw-vkLtup0jq2eFxKqTCSFmyrho8awxd9QrP-jmxkCldIUCwoa_8FyBE3h3dJvq0XsL4gP0w1ZL1QOvF7LEIivuugRc3BGsnx5_INQUYH6J_r6rV0Z3aLWq_cIpFH1pMQ/s200/IMG_4895.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529194189289115138" /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">After a couple long runs this morning (and a Steeler win!) bf and I had a lazy afternoon - sometimes you just need to relax on a Sunday (read: take a 2 hour nap). But it was a lovely evening for a stroll and after a crisp hour in Riverside Park we came home craving a Harvest sweet.</span></div></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbsQJTuj6VUh7ORqvUHhhcRtzU-3rBSbatM51jBIvzi2FIwH-XPb0zsej14j6yh8xuCWdJPqMegJnHBGdlaBnMd6SUDIKhXZptGE4HaNmO-czrYFav_iXJ1x9SL93LXx7P8CSrjYWNvc/s400/IMG_4914.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529201917322944754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">I perused the internet and found some great crisp </span><a href="http://www.joyofbaking.com/AppleCrisp.html"><span class="Apple-style-span" style="font-size:small;">recipes</span></a><span class="Apple-style-span" style="font-size:small;"> but they were all so... </span><i><span class="Apple-style-span" style="font-size:small;">involved...</span></i><span class="Apple-style-span" style="font-size:small;"> for a Sunday night. In the end opted for an easy one from the Queen of homemade baking herself, Betty Crocker.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvONlb8tM8QE4Yyi2EhnWw1hJDmkjuG5pqAD850q8x2qfR9SozL-ItI1toYb82HnEBmUq0nXfefR0aFjhDU_m-E5xX7RC6fSANnPekjVZ9tj-RtKNtR_T8GnUep7XZxiMxgFow-OUL1rw/s400/IMG_4923.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529201921730797538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">This was just as I remember Mom making when I was a kid. Turns out Betty knows what she's doing :)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:small;">Apple Crisp</span></b></div><div><a href="http://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238"><span class="Apple-style-span" style="font-size:small;">Betty Crocker.com</span></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">4 medium tart cooking apples, sliced</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 cup packed brown sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup quick-cooking oats</span></div><div><span class="Apple-style-span" style="font-size:small;">1/3 cup butter, softened</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 tsp. ground cinnamon</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 tsp. ground nutmeg</span></div><div><span class="Apple-style-span" style="font-size:small;">vanilla ice cream, obviously</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Heat oven to 375 F. Grease bottom and sides of 8-inch square pan.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com1tag:blogger.com,1999:blog-284951493964335976.post-78368745826348974772010-10-13T17:53:00.023-04:002010-10-13T20:09:26.583-04:00the harvest: pumpkin chocolate chip cookies<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">As you know, I work in advertising at a </span><a href="http://www.realsimple.com/"><span class="Apple-style-span" style="font-size:small;">magazine</span></a><span class="Apple-style-span" style="font-size:small;">. And, more often than not, when asked the common question "What do you do?" my answer elicits ooh's and ahh's in green tones of jealousy. The growing popularity of </span><i><span class="Apple-style-span" style="font-size:small;">Mad Men</span></i><span class="Apple-style-span" style="font-size:small;"> and movies like </span><i><span class="Apple-style-span" style="font-size:small;">The Devil Wears Prada</span></i><span class="Apple-style-span" style="font-size:small;"> have something to do with it but the truth always disappoints. No, I don't work in the "accessories closet" or schedule photo shoots like Whitney and LC on </span><i><span class="Apple-style-span" style="font-size:small;">The Hills</span></i><span class="Apple-style-span" style="font-size:small;">. And I (sadly) don't have piles of Louboutins at my desk to match every outfit.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I like my job, but my everyday probably mirrors yours - I work in front of a computer from 9-6pm and often nibble a brown-bagged lunch at my desk while perusing my favorite baking blogs and wishing I was eating </span><i><span class="Apple-style-span" style="font-size:small;">that</span></i><span class="Apple-style-span" style="font-size:small;"> instead of the extremely boring morsel I brought to work. And then I do it again the next day.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">But, like many of you I have that one co-worker who makes makes me LOL, and takes trips with me to the cafe each morning to get our coffee fix, and persuades me to visit our favorite bartender </span><span class="Apple-style-span" style="font-size:small;"><a href="http://www.thecapitalgrille.com/about/main.asp">Gabe</a></span><span class="Apple-style-span" style="font-size:small;"> now and again for a never-ending glass of wine after a long day. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">And she's leaving! She's going </span><a href="http://www.teenvogue.com/"><span class="Apple-style-span" style="font-size:small;">here</span></a><span class="Apple-style-span" style="font-size:small;"> and it's a great opportunity and I'm thrilled for her (yadda yadda, blah blah)... really, I am. I'm just going to miss our daily coffee trips and raucous happy hours - so I'm dedicating this post to Colleen. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGb1boe7PhakNbCsUQASmQNvwzMIB8ki3EfGPb8TMhMmqYZ0z0CB-uoQ2szwU1rWAXNfVKaSnYQ3AsNxakWWd0uf4FoXlWCMJgKMW7QsX7qApxHhkT6FO1a54OQemTnZbd0Ny1ps4SwE/s400/IMG_4859.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5527666453107715330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">One thing that we both love is The Harvest. At this point we're so obsessed with anything harvest/fall/pumpkin/gourd/corn stalk/chilly/leafy/apple-y and caramel that we use the word as descriptor. There are "Harvest weddings" and "Harvest weekends" and then there is "Heaven On Earth," otherwise known as "The Harvest," which describes the time period between late September and early November.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h29VNeovEOzOPADITQwF_suglXB-61ftBspNdMRFi3G54K4OObcgJ86afsrxcXr8F95OzBP_7kvmKErJwRRuYcuJedsgUxZfuwe6gSTWqOkhXwFxCoZPcvVgiAUuLGhfIT4uTswEMws/s400/IMG_4863.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5527666465044723522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniZybD94zS_-dA_cJrHaH7oa0HRfdPHDaid-xzBVuDgxyYzGAnpkpRvxT7H4u6OJ1-4XP4LNPp2FxBqeRb6v5lded5z_rGglBV3BoP6W22Mq4TuX30iuVTKK1c-6HD_nMUEa68xFrJRE/s400/IMG_4877.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5527666467900565010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-size:small;">We happen to be knee deep in The Harvest right now (swoon!) and today's recipe truly embodies Harvest-in-your-mouth... and it's a toast to Colleen on her new endeavor as she leaves me get coffee on my own. I wish you all the best. No, Really.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeKtK53y6WO14khEQ2Sm7-XaIdbdNBNURof421yx7ykQhBz91uKehMPPwdbohydry22ZZdGE5hYHoTZ9-pkJrzpjET1fDo-dg7fl6_bmRYS1zNrQmwwLcur_Tdv60NxueQa_P5g74DPs/s400/IMG_4883.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5527666475023060642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><b><span class="Apple-style-span" style="font-size:small;">Pumpkin Chocolate Chip Cookies</span></b></div><div><span class="Apple-style-span" style="font-size:small;">Adapted from George Duran via </span><a href="http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html"><span class="Apple-style-span" style="font-size:small;">The Food Network</span></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup (2 sticks) unsalted butter, softened</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup white sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup light brown sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">2 large eggs</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. vanilla extract</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup canned pumpkin puree</span></div><div><span class="Apple-style-span" style="font-size:small;">3 cups all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tsp. baking soda</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 tsp. salt</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp. ground cinnamon</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 tsp. ground ginger</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 tsp. ground nutmeg</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 tsp. ground cloves</span></div><div><span class="Apple-style-span" style="font-size:small;">2 cups (12-oz bag) semi-sweet chocolate chips</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Heat the oven to 350 F. Spray cookie sheets with nonstick spray or line with parchment paper. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Using a mixer, beat the butter until smooth. Beat in the white and brown sugars until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter. Stir in the chips.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-17 minutes or until cookies are brown around the edges. Remove cookie sheets from oven and let them rest for 2 minutes. Transfer to wire racks and cool completely.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">[photos in this post courtesy of bf. not bad, eh?]</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com4tag:blogger.com,1999:blog-284951493964335976.post-18112789031158857882010-10-07T18:04:00.004-04:002010-10-07T18:30:06.412-04:00sleep deprived: fat witch brownies<span class="Apple-style-span" style="font-size: small;">It's been one of those weeks that should leave me chained to my bed with a fever. One of those utterly exhausting weeks when you live for your bed at night and fight the urge to stay nestled deep inside when morning comes. One of those weeks where even baking is exhausting, despite the discovery of a great recipe. A week when I actually fell asleep on the couch waiting for my brownies to bake and woke up at 1:30am to a brownie brick in the oven. </span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">But I made it to today and today is my Friday (!). I'm heading home to western Pennsylvania tomorrow morning and couldn't be happier with a long Columbus Day weekend in the 'Burgh. I'll be sleeping in. And eating out of my parents pantry. And grilling on their grill. And doing laundry in their washer/dryer. And probably buying (or baking with) a pumpkin and drinking apple cider at some point. Autumn, I love you.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">For those of you who've had the opportunity to wander into <a href="http://www.chelseamarket.com/visitors/">Chelsea Market</a> and let your noses guide you to <a href="http://www.fatwitch.com/">Fat Witch</a>, you'll appreciate this (and for the rest of you, you're in for a treat). Fat Witch makes some of the best brownies I've ever had and now (the <a href="http://www.fatwitch.com/FWBbookCK.html">Fat Witch cookbook</a> was just released), I know why. GLORIOUS BUTTER. Was there ever really a doubt in my mind? I may have tried convincing myself it was the high-quality chocolate they used or the finest sugars available but let's face it, butter makes it better (despite what my thighs try to tell me). </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I stumbled across the <a href="http://www.cakespy.com/blog/2010/9/24/lifes-a-witch-fat-witch-brownies-cookbook-and-a-recipe.html">Original Witch recipe </a>on Monday night after some impromptu carousing and in my particular state of mind decided that baking brownies at 10pm was a must. Obviously.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Like I said, my result was more brick-like than gooey brownie-like but that's my own fault. I cut out the middle of the pan to rescue a taste and that was it - these are EXACTLY like the little individually wrapped witches sold on 9th Avenue. And I bet they'd be much better minus the 6-7 glasses of red wine I had that night. Plus a glass of Prosecco. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">These ARE decadent, but they're divine (and SO simple). Try them out! Apparently brownies are my thing lately.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">[Sadly no photo since it was 1:30am and I was half-asleep by the time they finally came out of the oven, but you get the idea]</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b>Fat Witch Brownies</b></span></div><div><span class="Apple-style-span" style="font-size: small;">via <a href="http://www.cakespy.com/blog/2010/9/24/lifes-a-witch-fat-witch-brownies-cookbook-and-a-recipe.html">CakeSpy.com</a></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1 3/4 sticks unsalted butter</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup plus 2 tbsp. bittersweet chocolate chips (I used semi-sweet)</span></div><div><span class="Apple-style-span" style="font-size: small;">1 1/4 cups granulated sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">4 large eggs</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tsp. vanilla extract</span></div><div><span class="Apple-style-span" style="font-size: small;">1/2 cup plus 2 tbsp. unbleached flour</span></div><div><span class="Apple-style-span" style="font-size: small;">pinch of salt</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Grease a 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat oven to 350 F. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool while you prepare the next step.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Measure the flour and salt and then sift together directly into the chocolate mixture. Mix the batter gently until well combined and no trace of the dry ingredients remains.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Stir in nuts or any extras.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Spread the batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted comes out clean or with crumbs but not batter.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Remove from the oven and let cool on rack for 1 hour (do not fall asleep on your couch). Cut just before serving. Makes 12-16 brownies.</span></div>Bethhttp://www.blogger.com/profile/14235676207022198097noreply@blogger.com3