tag:blogger.com,1999:blog-7821546133111031592024-02-20T17:36:56.083-08:00My Sugar Obsession(where sugar met butter and lived happily ever after)My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-782154613311103159.post-74885513443608837402010-05-31T15:26:00.000-07:002010-05-31T15:26:27.420-07:00Fresh Fruit Tart<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtLhmOw7xwJFHhMzZW404OWV3eZE42aqwHQaIueBTnb5eJ7wE8RmMUwQ3N5JVAe3mWC_LCqTF_MbYSpWfyOvGDIAJJ4l30SXXAbhp9P7REPgkrHSfF_sPCkQpDc6TgAkIS05ydt3cqfY/s1600/102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtLhmOw7xwJFHhMzZW404OWV3eZE42aqwHQaIueBTnb5eJ7wE8RmMUwQ3N5JVAe3mWC_LCqTF_MbYSpWfyOvGDIAJJ4l30SXXAbhp9P7REPgkrHSfF_sPCkQpDc6TgAkIS05ydt3cqfY/s320/102.JPG" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Happy Memorial Day!!! Yay summer is OFFICIALLY here. However, living in Arizona the heat and sun has made it feel like summer since the middle of April. You would think that since I was born and raised here that I would be used to the heat. That I would be used to the fact that most years we see 100 degrees by the end of April. That come the middle of May stepping outside means you start to sweat instantly. That the only way to escape the heat is to stay inside where you have the comfort of the air conditioner. That come July it is STILL 100 degrees at midnight. Like I said, you would think I’d be used to all of that, but I’m not. </div><div class="MsoNormal">I have an extreme love/hate relationship with Arizona. From November to March I LOVE this state, but come April to October, Arizona makes it extremely hard for me to love her. The only thing that keeps my sanity is knowing that the cool weather is only about a two hour drive away.</div><div class="separator" style="clear: both; text-align: left;">Any ways. I’ll stop my rambling and tell you about what I made. My mother’s birthday was last weekend, and instead of making her a birthday cake, I made her a fresh fruit tart. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfqR4_XdPu9TZ71C31ECWI4E-RnH_zMyjYG4gRVz7tKfLdVqSjHZePV0cH8hm-MjtKrv7BDr2WXWs8hYQ7oj5CxU4y_dhk9XP30yfpaSl8nvOQEedfbyeHF7-rdKGuanjSsfmEpzcfY8/s1600/115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfqR4_XdPu9TZ71C31ECWI4E-RnH_zMyjYG4gRVz7tKfLdVqSjHZePV0cH8hm-MjtKrv7BDr2WXWs8hYQ7oj5CxU4y_dhk9XP30yfpaSl8nvOQEedfbyeHF7-rdKGuanjSsfmEpzcfY8/s320/115.JPG" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My oh my was it delicious. It was the perfect ending to a family bbq in honor of my mother. This tart is oh so delicious. It’s the perfect summer treat. Go. Make it. You’ll love me for it.</div><div class="MsoNormal">Like most fruit tarts, this recipe had a glaze, but I didn’t use it. I think that the glazes take away from the flavor of the fresh fruit and add too much sugar. Plus this specific glaze wasn’t very tasty. However, if you do want to try it with the glaze then click <a href="http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe/index.html">here</a>.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Fresh Fruit Tart</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">(Recipe from Paula Deen)</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">Ingredients:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-indent: 0.5in;"><span style="font-size: 12pt; line-height: 115%;">Crust:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> ½ cup powdered sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> 1 ½ cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> 1 ½ sticks unsalted butter, sliced and softened<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> Filling:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> 1 - 8oz package of cream cheese, softened<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> ½ cup granulated sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> 1 teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> 2 teaspoons lime zest<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> Toppings:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> Strawberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> Raspberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> Blueberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> Kiwis<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"> Whatever your heart desires<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">Directions:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">Preheat the oven to 350F. In a food processor, combine the flour, powdered sugar, and butter until the mixture starts to pull away from the sides and form a ball.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZyyuawuHrbb3xO9NRCjO_9Y3Eo7li2aoRVhNCP5lfO8d-s0nwb3HnkIbhAH_aSHF3_7lDX4IfMlERARVJzEjfxYw1uzL9xhtXlJAobsjrzY8IOc-4K1ykUYC0d2X4CJ0AuhMaSDQACg/s1600/045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZyyuawuHrbb3xO9NRCjO_9Y3Eo7li2aoRVhNCP5lfO8d-s0nwb3HnkIbhAH_aSHF3_7lDX4IfMlERARVJzEjfxYw1uzL9xhtXlJAobsjrzY8IOc-4K1ykUYC0d2X4CJ0AuhMaSDQACg/s320/045.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">Then dumb the dough into an 11inch tart pan (with a removable bottom). Using your fingers, press the dough all along the bottom and along the sides of the tart pan. Make it as even as possible so it cooks evenly in the oven. Bake for 10-11 minutes; the crust should be a light brown when it is down. Set aside and let the crust cool.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVC-D3zkqYUflsuZtfvIUru_jkis-M_oAeANfDNd0K7ilfRGKepHcsg82ylfDO270dLZP-gGULeidmBUI5axKS1n_qtXSqehgxu-J0hNjJ1P4jOkSqdSptzgq92FWnmVNVYpSB1wXEuU/s1600/078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVC-D3zkqYUflsuZtfvIUru_jkis-M_oAeANfDNd0K7ilfRGKepHcsg82ylfDO270dLZP-gGULeidmBUI5axKS1n_qtXSqehgxu-J0hNjJ1P4jOkSqdSptzgq92FWnmVNVYpSB1wXEuU/s320/078.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">While the crust is cooking you can prep all of your fruit. Wash the berries, cut what needs to be cut, and get it ready for assembly. </span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdJlooTjt4WQfe-Aqxc2AEHeR4oRWDV7pc0RGSGZuS465NGtDQebCoYsurnu_3hYTC9hx74NT9W378gmX92oJhm6hv3-a8L9DeQfF_7X3jUnOILeBI_F_rozLJeEcypJeHHWJFQQ3RqQ/s1600/071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdJlooTjt4WQfe-Aqxc2AEHeR4oRWDV7pc0RGSGZuS465NGtDQebCoYsurnu_3hYTC9hx74NT9W378gmX92oJhm6hv3-a8L9DeQfF_7X3jUnOILeBI_F_rozLJeEcypJeHHWJFQQ3RqQ/s320/071.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeXSEPZvz_0P3_x9V3632M9vffRZjRqcXpOFNITJP9pgubR-PePiGEAMM2rvfwmn1z_U85lXnn65Kzg9tD_thd8DUQn6w3jM0bAOqDI1rS-VCTayeAvUOPYVO_aY-s-wbTCxuJefcCyI/s1600/072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeXSEPZvz_0P3_x9V3632M9vffRZjRqcXpOFNITJP9pgubR-PePiGEAMM2rvfwmn1z_U85lXnn65Kzg9tD_thd8DUQn6w3jM0bAOqDI1rS-VCTayeAvUOPYVO_aY-s-wbTCxuJefcCyI/s320/072.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">Then, using a mixer beat together the cream cheese, sugar, vanilla, and lime zest until it is smooth. The filling should look fluffy and creamy. Spoon the filling into the tart crust and spread evenly.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUikCrB4gwfeWdPHqtt6aKzvw5Q7JSCZuDFwSybDhP0Ixy722NGdoNcoasfbuPQjmuofB7V2ChmG0cAmvlZ48OPpqfybqK_qLSirmGg6k_X37RkSgHhC9EBo5o1yOKJULpj0FaW3TKcNk/s1600/082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUikCrB4gwfeWdPHqtt6aKzvw5Q7JSCZuDFwSybDhP0Ixy722NGdoNcoasfbuPQjmuofB7V2ChmG0cAmvlZ48OPpqfybqK_qLSirmGg6k_X37RkSgHhC9EBo5o1yOKJULpj0FaW3TKcNk/s320/082.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweoNIti5H2y9KqIoZ1ltHlFv6Ak-URgYUFOb_TI930V9PyLdtYfgSQD0tidVoLmjrDZV0rLNNs6Yguy13CmqBtdm-owOorGj40Fhsx1P2KvhL7QVgsYJbDaX7UPUpXMka3lt4B9i1XWQ/s1600/088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweoNIti5H2y9KqIoZ1ltHlFv6Ak-URgYUFOb_TI930V9PyLdtYfgSQD0tidVoLmjrDZV0rLNNs6Yguy13CmqBtdm-owOorGj40Fhsx1P2KvhL7QVgsYJbDaX7UPUpXMka3lt4B9i1XWQ/s320/088.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">Then assemble your fruit tart however you would like. Just make sure it looks pretty. </span><span style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">:)</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd27wl8rjH0NLo5H3e0jZqkc8TVEeYu_DyLEDjMPbHewHFuCxWjyCSeiqjsU4PhRsqJcnwHaMiyA4tiP9eRYMOkm6T21lFIDpqTzHi4muou5mg4qYPxCU7MFM8A8mChaeSZGgObL9r5S0/s1600/089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd27wl8rjH0NLo5H3e0jZqkc8TVEeYu_DyLEDjMPbHewHFuCxWjyCSeiqjsU4PhRsqJcnwHaMiyA4tiP9eRYMOkm6T21lFIDpqTzHi4muou5mg4qYPxCU7MFM8A8mChaeSZGgObL9r5S0/s320/089.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLklLTT1nrPleux_m5km2FySk9o1dcxHNw0SU_SmUqon4WOb1mTqfe0L7fBGiei9fA6iZJilKUCB7tbJUVjGXXyOvNjmXxrzaRztAbwI5ZXhFbwlFzwbL5yzOEBq78oOzryIaBpPjivw/s1600/091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLklLTT1nrPleux_m5km2FySk9o1dcxHNw0SU_SmUqon4WOb1mTqfe0L7fBGiei9fA6iZJilKUCB7tbJUVjGXXyOvNjmXxrzaRztAbwI5ZXhFbwlFzwbL5yzOEBq78oOzryIaBpPjivw/s320/091.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;">Once the tart is assembled place it in your fridge until 20 minutes before you are ready to serve it. Then eat it outside, on your porch, with the people you love the most.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com8tag:blogger.com,1999:blog-782154613311103159.post-71151112629077107162010-05-13T19:49:00.000-07:002010-05-13T19:49:44.444-07:00Pretzels<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w5kSDcR_mla_1cSPdrj_VcMRPH_l_vEF67F6QgB7sL4j8zFAUBOGHI3M0sb5DtEj4t8H80cCIbdMsXmKMBpFGiwl-b_0Sm-40aaCPEtK69h-LBsfZbEGo476yavKEn1mFYO-i3DEV3U/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w5kSDcR_mla_1cSPdrj_VcMRPH_l_vEF67F6QgB7sL4j8zFAUBOGHI3M0sb5DtEj4t8H80cCIbdMsXmKMBpFGiwl-b_0Sm-40aaCPEtK69h-LBsfZbEGo476yavKEn1mFYO-i3DEV3U/s320/036.JPG" /></a></div><br />
Since summer is right around the corner, and my boyfriend just LOVES these things, I thought I'd try my hand at baking some pretzels. My friend Kate kept telling me that Alton Brown’s recipe was so simple and so easy that I just HAD to make them. So, a couple months later I finally gave in and made these bad boys.<br />
I don’t think I can stress enough how easy making these were! Seriously, everything happened so fast. One minute I was making the dough, then the next minute I was devouring a delicious, warm, salty pretzel. Now this might sound weird to you, but I’ve always thought soft pretzels have a very distinct taste to them, and for some reason I never could figure it out. Until I made them at home. The specific flavor soft pretzels have come from their dip in the baking soda jacuzzi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKMDZeY1gZY2eSLnt_NLT9iG488xAR98FS5fswCc5IB4n9qZm6OFX8lca5cnF_WbPLZXaaucq4bt6yEqB-VOK6Gu0TFBi5EiWES-Hh0WWvmtuv7C2L6S61EO0f2Q3bItZLAPbJfwS_hk/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKMDZeY1gZY2eSLnt_NLT9iG488xAR98FS5fswCc5IB4n9qZm6OFX8lca5cnF_WbPLZXaaucq4bt6yEqB-VOK6Gu0TFBi5EiWES-Hh0WWvmtuv7C2L6S61EO0f2Q3bItZLAPbJfwS_hk/s320/023.JPG" /></a></div><br />
Intense. I swear it’s a hot tub for pretzels.<br />
<br />
My boyfriend wants me to make some kind of gooey, cheesy dipping sauce for them, but I think they are delicious just the way they are. Fresh out of the oven. This recipe makes a total of eight pretzels, and their shelf life is about a week.<br />
<br />
Pretzels<br />
(Recipe from Alton Brown)<br />
<br />
Ingredients:<br />
1 ½ cups warm water ( 110 to 115F)<br />
1 tablespoon sugar<br />
2 teaspoons kosher salt<br />
1 package active dry yeast<br />
22 ounces all-purpose flour, approximately 4 ½ cups<br />
2 ounces unsalted butter, melted<br />
Vegetable oil<br />
10 cups water<br />
2/3 cup baking soda<br />
1 large egg yolk beaten with 1 tablespoon water<br />
Pretzel salt (kosher salt)<br />
<br />
Directions:<br />
<br />
Combine water, sugar, and kosher salt in the bowl for your mixer. Sprinkle the yeast over top of it; let is sit for 5 minutes (the mixture should begin to get foamy).<br />
<br />
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Then add the flour and melted butter. Using a dough hook mix the ingredients together at a low speed until it is well combined. Then increase your speed to medium and knead for about 5 minutes. The dough should be smooth, and it should pull away from the side of the bowl.<br />
<br />
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Oil a bowl, place the dough inside of it, cover with plastic wrap, and let is sit in a warm place for 50 – 55 minutes* <br />
<br />
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Preheat the oven to 45F. Line two baking sheets with parchment paper and oil.<br />
<br />
Now it’s time to make the baking soda jacuzzi. Bring 10 cups of water and the baking soda to a boil in a roasting pan.<br />
<br />
While the jacuzzi is getting hot it’s time to make the pretzels. Divide the dough into eight pieces.<br />
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Roll each piece into a 24inch rope. Then, make a U shape with your rope. Next, take the ends of the pretzel, cross them, and then place them under the U shape. You should have something that looks like a pretzel.<br />
<br />
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Place pretzels in baking soda jacuzzi for 30 seconds. Then place them on your lined and oiled baking sheets. Brush the top of the pretzels with the egg wash, and then sprinkle with salt. Bake for 12-14 minutes.<br />
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Move them to a cooling rack, and let the pretzels sit for 5 minutes. Then enjoy eating your pretzels with a cute boy.<br />
<br />
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* I always let my dough rise in the oven with a bowl of hot water place directly underneath it. It works every time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj30L6qDOctWPIxRvxpHfesA1kwWEl-AwguQL_OgkUQd88ZR9W2bPYGYaReH-pF7SVG0sodKgAUbmv9qkwowu_9VbMQnHIQOYSKa_KWj7hGPf5w6v3tir37bV6Tq6noUI0yMVEllb_JM/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj30L6qDOctWPIxRvxpHfesA1kwWEl-AwguQL_OgkUQd88ZR9W2bPYGYaReH-pF7SVG0sodKgAUbmv9qkwowu_9VbMQnHIQOYSKa_KWj7hGPf5w6v3tir37bV6Tq6noUI0yMVEllb_JM/s320/014.JPG" /></a></div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com6tag:blogger.com,1999:blog-782154613311103159.post-42758665527691874442010-05-10T21:53:00.000-07:002010-05-12T12:45:11.934-07:00Easy Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSZtN_UcycPQDyGEkEdtzo6Vs5q5E1UnGgejxctnngIeziqoTbPZugkaSp-95ytL4ZNg39cO9InBU3oPhyphenhyphenRn6H2QbI8lx0LWwz3QomJnZqvA5rmyFzgPBV4MdKYPSE_CEe0_D3iKRWow/s1600/FOOD+BLOG+-+snickerdoodle+cupcakes+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">(Blogger is being difficult. Sorry if some of my formating looks weird.)<br />
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</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">I like to think that it is the simple things in life that make me happy.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Like dancing in pretty green grass.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Big puffy clouds.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSZtN_UcycPQDyGEkEdtzo6Vs5q5E1UnGgejxctnngIeziqoTbPZugkaSp-95ytL4ZNg39cO9InBU3oPhyphenhyphenRn6H2QbI8lx0LWwz3QomJnZqvA5rmyFzgPBV4MdKYPSE_CEe0_D3iKRWow/s1600/FOOD+BLOG+-+snickerdoodle+cupcakes+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSZtN_UcycPQDyGEkEdtzo6Vs5q5E1UnGgejxctnngIeziqoTbPZugkaSp-95ytL4ZNg39cO9InBU3oPhyphenhyphenRn6H2QbI8lx0LWwz3QomJnZqvA5rmyFzgPBV4MdKYPSE_CEe0_D3iKRWow/s320/FOOD+BLOG+-+snickerdoodle+cupcakes+047.JPG" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> Red nail polish. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Hearing my nephew laugh. It's oh so precious.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
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</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">BevMo 5cent wine sales. (I get to purchase my favorite champagne by the boat loads! What isn'tthere to like about that!?)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Planting a garden.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIgMwQ9Rv42ihExvnizg6kvtLwK7JQoBuoqtKVceOBMAYkEavsqIrQRBIP_Rxl0i4A1JWasW7nUKhaUrxB-CoMDeub7duuqlclKCVEsY6pIu_dvT9fF3KHmW9SRLSsmzNpaba587un10/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIgMwQ9Rv42ihExvnizg6kvtLwK7JQoBuoqtKVceOBMAYkEavsqIrQRBIP_Rxl0i4A1JWasW7nUKhaUrxB-CoMDeub7duuqlclKCVEsY6pIu_dvT9fF3KHmW9SRLSsmzNpaba587un10/s320/013.JPG" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">And last, but not least, having a delicious brownie for breakfast.<o:p></o:p></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusN7GzMvA-U3oZ5QBDbKdfVTC28CJjADl2pue_AkqmciuPV7Z0YyMzJ1iFaTUcmmZ0GVCNYEph1AC6GvY0Xdbd3DwMHgY19pJKROGE2K7FGHEu04zK165DkDri9FmOjSUpTg7pv5BmgI/s1600/092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusN7GzMvA-U3oZ5QBDbKdfVTC28CJjADl2pue_AkqmciuPV7Z0YyMzJ1iFaTUcmmZ0GVCNYEph1AC6GvY0Xdbd3DwMHgY19pJKROGE2K7FGHEu04zK165DkDri9FmOjSUpTg7pv5BmgI/s320/092.JPG" /></a></div><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">These brownies are the perfect balance between a cake brownie and a fudge brownie. They are thick like a cake brownie, but when you bite into them the centers are gooey and fudge like. And the batter! Oh man, it's one of those batters that you find yourself licking the bowl clean because it's just so darn good!</span><br />
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</style><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Evidence:</span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7w5oE3qbkdnBT3R58Gt8GYidv6TyvG9BWBWk8IeosUAEigIX6NeUJB5ri_6_uWFViDoilF3QtvpSqykRzYziwqANB3i2KZsN_hCrP9vfJYlQln4J9KvBwzRen85o18f1zpvBayi-ovE/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7w5oE3qbkdnBT3R58Gt8GYidv6TyvG9BWBWk8IeosUAEigIX6NeUJB5ri_6_uWFViDoilF3QtvpSqykRzYziwqANB3i2KZsN_hCrP9vfJYlQln4J9KvBwzRen85o18f1zpvBayi-ovE/s320/022.JPG" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">These brownies are a chocolate lovers match made in heaven because they get topped with an equally delicious chocolate frosting. So creamy, so silky, SO GOOD. It might be chocolate overload, but it's okay, just make sure you have a giant glass of milk by your side to wash the brownies down with. This is the easiest brownie recipe EVER. So, no excuses people. Get your butts in the kitchen are start baking! </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Easy Brownie Recipe: </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">(<a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=5008&page=1&per=25&keyword=brownies&omnituresearch=true&rectypecat=">Adapted from Hershey's Best Brownies Recipe</a>) </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Ingredients: </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 cup (2 sticks) butter, melted </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 cups sugar </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 teaspoons vanilla extract </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4 eggs </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tablespoon coffee</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2/3 cup Cocoa Powder (I like to use Hershey's) </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 cup all-purpose flour </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 teaspoon baking powder</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 teaspoon salt</span>
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Directions: </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
Preheat the oven to 350°F. Then grease a 13x9x2 glass* baking pan.
In a medium size bowl, sift together the flour, cocoa powder, salt and baking powder.</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
</span>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFPfH__Hb-p-19oveVabeDC-xzXDYd3_tJnG2Raa93lyafGd5ijSiMPGSQN0oIo7Wi1fhLD3bBxKxOPW9CcN2bF1YwVJTTjF55wATUwIxp3HQ9dFRzjJtso3UKQv9lHWC9AdnQ4trZWU/s1600/061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFPfH__Hb-p-19oveVabeDC-xzXDYd3_tJnG2Raa93lyafGd5ijSiMPGSQN0oIo7Wi1fhLD3bBxKxOPW9CcN2bF1YwVJTTjF55wATUwIxp3HQ9dFRzjJtso3UKQv9lHWC9AdnQ4trZWU/s320/061.JPG" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In a large bowl, whisk together to sugar, vanilla, coffee, and melted butter. Add the eggs and beat until combined. Then slowly add the dry ingredients a little at a time; beating well until everything is incorporated.</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g8BNHdyurej91h9k8yB_6VOyUouahpu1fikd9vYWMrZQMzyFJdWB9KfrRKTAB9JhL4hGUKimCYVWS9UAF_s_CkOkPUidfJ2uz9rqZV0f4MRC_1mFS34tSxNKBIHZfwj5tNtXREVsP-Q/s1600/068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g8BNHdyurej91h9k8yB_6VOyUouahpu1fikd9vYWMrZQMzyFJdWB9KfrRKTAB9JhL4hGUKimCYVWS9UAF_s_CkOkPUidfJ2uz9rqZV0f4MRC_1mFS34tSxNKBIHZfwj5tNtXREVsP-Q/s320/068.JPG" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Bake for 25 minutes at 350F. Then lower the oven to 325F and bake for another 10 minutes.**</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
</span>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZSn9dtG351A8qJKzwEK7tSei950iYCyLlJnaJTmD9elGJfq-lb_ETXxDHQgwJjb9TnLtCLucVjAwmCdtuGAjmEIw417FAanu2X5R7bBQnSJR-uMuhW6ca77xl1brdbaukNBnAAsJ6fA/s1600/070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZSn9dtG351A8qJKzwEK7tSei950iYCyLlJnaJTmD9elGJfq-lb_ETXxDHQgwJjb9TnLtCLucVjAwmCdtuGAjmEIw417FAanu2X5R7bBQnSJR-uMuhW6ca77xl1brdbaukNBnAAsJ6fA/s320/070.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kVMOWzovwcn81Z9cA0ZVMBdEz9jgDtwM67YLdkoUQ3RIbnWTksKOHHHQTBVrjjHDPw49hpsnFNm-qhbn4n0AoWDSGaFWY47KP7jCKfuOxab0lRRY2r2QMcicvS51JFVgcvnlzwVEWH0/s1600/076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kVMOWzovwcn81Z9cA0ZVMBdEz9jgDtwM67YLdkoUQ3RIbnWTksKOHHHQTBVrjjHDPw49hpsnFNm-qhbn4n0AoWDSGaFWY47KP7jCKfuOxab0lRRY2r2QMcicvS51JFVgcvnlzwVEWH0/s320/076.JPG" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Creamy Chocolate Frosting: </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">(<a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=5008&page=1&per=25&keyword=brownies&omnituresearch=true&rectypecat=">From Hershey's best Brownies Recipe</a>) </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Ingredients: </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">6 tablespoons butter, softened </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">6 tablespoons cocoa powder </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 tablespoons honey </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 teaspoon vanilla extract </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 cups powder sugar </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4 tablespoons milk </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Directions:
Combine butter, cocoa powder, and honey. Then beat in the two cups of powder sugar. Lastly, add the milk and beat until incorporated. Frost Brownies. EAT BROWNIES.</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyac3mL-IbYOzCpG1fTRnloMRWkhWKJ2YZYwDlQuY4HluUNpVFU419vSPIPxPDYBKtgp0qX-l77yXIMytizBB5lChgMzIfd2-q09B-e10uFUatj26swb-4IPRg3Xn04KsEAum7yGYyxw8/s1600/097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyac3mL-IbYOzCpG1fTRnloMRWkhWKJ2YZYwDlQuY4HluUNpVFU419vSPIPxPDYBKtgp0qX-l77yXIMytizBB5lChgMzIfd2-q09B-e10uFUatj26swb-4IPRg3Xn04KsEAum7yGYyxw8/s320/097.JPG" /></a></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">* Every time I've ever made them in a metal baking pan they don't cook all the way through. The edges are burnt and crunchy and the middle is still batter like.</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">** It makes them turn out pefect EVERY TIME.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com5tag:blogger.com,1999:blog-782154613311103159.post-64064483928905207142010-05-06T09:03:00.000-07:002010-05-06T09:05:10.715-07:00Baking To Do List:Sorry guys for not posting anything this week. My birthday was last week, and I am one of those people who tend to have a birthday week instead of just a birthday (even though I hate celebrating the fact that 30 is quickly approaching). There were family parties where I got to dance in bubbles with my niece and nephew.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxGEPnI7bWR3bqd52af_fsyXqPWS8TKi89EYCtTVGY-41d3UuFy-CSPQAsAs0RZ4GauHDlo9JPWGGdc-xfcSi2z8Nlg-RK7KtEG3-q6yKGeo0E_y6SYKywXqYMtg-05gAsKTahEmJZoI/s1600/BLOGbubbles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxGEPnI7bWR3bqd52af_fsyXqPWS8TKi89EYCtTVGY-41d3UuFy-CSPQAsAs0RZ4GauHDlo9JPWGGdc-xfcSi2z8Nlg-RK7KtEG3-q6yKGeo0E_y6SYKywXqYMtg-05gAsKTahEmJZoI/s320/BLOGbubbles.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EooAbfaxhODmISCglq0MQDfUnOLFT_Rmzd0Yok_By5vUzmhvhiLiD3GEUivEa51bmREAB055VCnFLSc03zhM9BQLX0nIxWxZCEhZSioZJkNTQo3_ykahyR9J7DwCby0LAgF1iiTVrS4/s1600/blogbubbles3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EooAbfaxhODmISCglq0MQDfUnOLFT_Rmzd0Yok_By5vUzmhvhiLiD3GEUivEa51bmREAB055VCnFLSc03zhM9BQLX0nIxWxZCEhZSioZJkNTQo3_ykahyR9J7DwCby0LAgF1iiTVrS4/s320/blogbubbles3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGjJjNxt2rl0QXWiuSum1BCB5jggVV48boX2d2UHcMXz7ejOHzEkM7eGTbeWomR3RiD1Z4N7dZkGTsqQMDdhkEVgMESlLRBUFU6sP8j7LOyXrkst-HeysjGn9Elukc9akfWNBXoq6tW4/s1600/blogbubbles2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGjJjNxt2rl0QXWiuSum1BCB5jggVV48boX2d2UHcMXz7ejOHzEkM7eGTbeWomR3RiD1Z4N7dZkGTsqQMDdhkEVgMESlLRBUFU6sP8j7LOyXrkst-HeysjGn9Elukc9akfWNBXoq6tW4/s320/blogbubbles2.jpg" /></a></div><br />
There was a surprise wine tasting dinner with my boyfriend alex.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzgATNelz7btCRy0XgwovYA__R-m_uzjpoPD_yPGSFCEyNewwhhM0hIKSBiEMfSyKvtEldlp5wGEwFOrBYoXQXcIKxXX77xA-4eeUSN_IRrh-HZW_yT8Asz6A3D_OCEs4eMmA3f9NaHY/s1600/29265_898591967431_10030088_51918955_3310051_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzgATNelz7btCRy0XgwovYA__R-m_uzjpoPD_yPGSFCEyNewwhhM0hIKSBiEMfSyKvtEldlp5wGEwFOrBYoXQXcIKxXX77xA-4eeUSN_IRrh-HZW_yT8Asz6A3D_OCEs4eMmA3f9NaHY/s320/29265_898591967431_10030088_51918955_3310051_n.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIhnci7CdgScYa0Z5ejFISU2DZ0BUZru17dqHx_FBkS4iH3lyu73qvWyF8290jRu8C5EDZmYhKrRgbHdx421dMTkzcFexjwH2Lh0vEpaVstb0kxVJr09smhEQXaYbnYEx34TMtkk8Duc/s1600/29265_898591962441_10030088_51918954_425425_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIhnci7CdgScYa0Z5ejFISU2DZ0BUZru17dqHx_FBkS4iH3lyu73qvWyF8290jRu8C5EDZmYhKrRgbHdx421dMTkzcFexjwH2Lh0vEpaVstb0kxVJr09smhEQXaYbnYEx34TMtkk8Duc/s320/29265_898591962441_10030088_51918954_425425_n.jpg" /></a></div><br />
There were lots of good eats and a hike up camelback.<br />
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There was even a night with my friends on Mill Ave.<br />
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As you can see I didn't really have any time to bake anything, so with that said here is my baking to do list. I PROMISE the baking will resume this weekend. :)<br />
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Baking To Do List:<br />
-Pretzels<br />
-Chocolate Brownies<br />
-Lemon Cake with Blueberry Compote<br />
-Round 2 of the Avocado Cake (damn you round one.)<br />
-My Favorite Chocolate Chip Cookie<br />
-Cupcakes of some sort<br />
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That's my list of things that MUST be baked a.s.a.p. Please be patient, and I promise that there will be a new post up shortly with some delicious combination of butter & sugar that make your heart mealt and your taste buds smile. :) <br />
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Oh. Maybe you should make your beautiful mother a <a href="http://mysugarobsession87.blogspot.com/2010/04/blueberry-poppy-seed-cake.html">yummy cake</a> for mother's day. I bet she'd love it if you did. :)My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com0tag:blogger.com,1999:blog-782154613311103159.post-17650843002507573262010-04-28T10:30:00.000-07:002010-04-28T10:44:37.280-07:00Guest Post: Pierogi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily-1rlPv3c_4rqZuPp8WbLKAfD0ZzBO10n9FFG8avD9AK2J5qHDTjRnE4Eu-tXtjov880Nr7J-Jsia9k16s-wp-u9T_FsLpyuEjQ4_P8xJBsQltLbGzBmodUxHcJNVX4k4fLT2fj15lg/s1600/blog6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily-1rlPv3c_4rqZuPp8WbLKAfD0ZzBO10n9FFG8avD9AK2J5qHDTjRnE4Eu-tXtjov880Nr7J-Jsia9k16s-wp-u9T_FsLpyuEjQ4_P8xJBsQltLbGzBmodUxHcJNVX4k4fLT2fj15lg/s320/blog6.jpg" width="320" /></a></div><br />
<i>Hey guys! I thought it would be fun to start having one guest post a month from my friends and family members - that way you guys don't get bored with my ridiculous posts where I just ramble on with my life! The first guest post is by my friend Kate. Enjoy! </i><br />
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I would never consider myself a great cook, baker, or writer, so when Samantha asked me if I wanted to do a guest post here, I was filled with mixed emotions. What if nobody liked what I cooked? What if I ended up ruining the dish I made? Considering I only really started experimenting with baking about two years ago, I realized that I needed something that would make me at ease. <br />
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Growing up, my Buscia (Polish for grandma) would cook pierogi on special occasions (for those of you who have never heard of pierogi, think of a hybrid between ravioli and potato dumplings). For my Buscia, cooking pierogi was always a labor of love; something that would take an afternoon in the kitchen, hand rolling and stuffing little dough envelopes. She would usually make them for Sunday dinners, where her children, grandchildren, and great-grandchildren would gather for a big home cooked meal. <br />
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These pierogi embody comfort food, both in their heartiness and the fact that they require an act of love to make for someone (they do take a bit of time to make and assemble). If making for a family dinner, feel free to make the dough ahead of time and refrigerate until you are ready to stuff them. Although pierogi can be stuffed with a multitude of fillings, I prefer the traditional blend of cheese, potatoes, and onions. I also recommend serving with sour cream or (my favorite) cream cheese. <br />
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While these pierogi can in no way compare to my Buscia’s, they are still delicious. I recommend cooking up a batch of these for someone you love, whether it is your spouse, friend, or family. I even made a few without onions for our three pups. (They gobbled them up so quickly I could barely get a picture of them!)<br />
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Homemade Pittsburgh Pierogies with Sour Cream<br />
<a href="http://www.columbusfoodie.com/2008/09/27/joes-pierogies/">(Recipe courtesy Columbus Foodie)</a><br />
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Ingredients:<br />
2 cups flour, plus extra for kneading and rolling dough<br />
1/2 teaspoon salt<br />
1 large egg<br />
1/2 cup sour cream, plus extra to serve with the pierogi<br />
1/4 cup butter, softened and cut into small pieces<br />
butter and onions for sautéing<br />
ingredients for filling of your choice (potato & cheese filling recipe below)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZSVeyny9rPO1iWN-Pg0cAwfsDJVERf6k0rEcKziv_vP8E9nuMgu1DnVtbXiUWcinz0_ZIWk38sL1hpF215MgvgXuCiZWqQIDR0dX-B45ogu-_Wf1su70hkLSbGcgUFIAWCVTvr9aoRA/s1600/blog7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZSVeyny9rPO1iWN-Pg0cAwfsDJVERf6k0rEcKziv_vP8E9nuMgu1DnVtbXiUWcinz0_ZIWk38sL1hpF215MgvgXuCiZWqQIDR0dX-B45ogu-_Wf1su70hkLSbGcgUFIAWCVTvr9aoRA/s320/blog7.jpg" width="240" /></a></div><br />
Preparation: <br />
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Pierogi Dough<br />
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, and then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oxx6qxvoxmBp1YWH5d8mVRFnaHIvZejjZqSGxdJpal91D21fYR2qOOM07FtBaSfJ8cryiOI5mOHXjw6NZWLQGe3FQw7yxCk8MRiH8RXckfCj-3Sg3f9Foxu9Fe4NYBildyLXd57q2A0/s1600/blog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oxx6qxvoxmBp1YWH5d8mVRFnaHIvZejjZqSGxdJpal91D21fYR2qOOM07FtBaSfJ8cryiOI5mOHXjw6NZWLQGe3FQw7yxCk8MRiH8RXckfCj-3Sg3f9Foxu9Fe4NYBildyLXd57q2A0/s320/blog2.jpg" width="240" /></a></div><br />
Prepare the Pierogies <br />
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SPa9Pa8hSyz2j27opyKusUL0uzlisZglVoIJmG3n0JOaQNO8ei3a9jsuWauy0RrBolirVfUeKOiKYh3bOyiiHFe2aWAN-BmqQ35lho_i5vWFzLEwJy4D-6S59gbjiU7lW_ZKK4i3yRc/s1600/blog4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SPa9Pa8hSyz2j27opyKusUL0uzlisZglVoIJmG3n0JOaQNO8ei3a9jsuWauy0RrBolirVfUeKOiKYh3bOyiiHFe2aWAN-BmqQ35lho_i5vWFzLEwJy4D-6S59gbjiU7lW_ZKK4i3yRc/s320/blog4.jpg" width="320" /></a></div><br />
Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Sauté chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyabA1fIFb_T4vfApGI_3PrlPFpESRVKt4IRpDAsKYwhVabpDDnTQ1VprXKWB8zwjzv6EEsUQmjROhmvgEsS3Ix9T_Y5QSRpikgIzNycTElOAyPGZR4CfVFTdQfmVrz_-Roxj9_3kYYNM/s1600/blog5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyabA1fIFb_T4vfApGI_3PrlPFpESRVKt4IRpDAsKYwhVabpDDnTQ1VprXKWB8zwjzv6EEsUQmjROhmvgEsS3Ix9T_Y5QSRpikgIzNycTElOAyPGZR4CfVFTdQfmVrz_-Roxj9_3kYYNM/s320/blog5.jpg" width="320" /></a></div><br />
Homemade Pierogi Tips: <br />
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal. <br />
If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.<br />
You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture. <br />
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Potato, Cheese & Onion Filling:<br />
Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and sauté in butter until soft and translucent. Mash the potatoes with the sautéed onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhdmu2RakbWEiIS_MklLdzKpjYoGtyWCQZpOPOJ8mHTBtoYQKW5zIPb06JByRp7_hj4nCA7DJcxXdYuQYbRS1McZ38zNkVbjQTJ2VfZdCHT4CDhuIxD4TcIKuy8bSklbAqa30heiobIo/s1600/blog+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhdmu2RakbWEiIS_MklLdzKpjYoGtyWCQZpOPOJ8mHTBtoYQKW5zIPb06JByRp7_hj4nCA7DJcxXdYuQYbRS1McZ38zNkVbjQTJ2VfZdCHT4CDhuIxD4TcIKuy8bSklbAqa30heiobIo/s320/blog+3.jpg" width="320" /></a></div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com2tag:blogger.com,1999:blog-782154613311103159.post-54694130101685941902010-04-18T12:52:00.000-07:002010-04-18T18:56:58.847-07:00Blueberry Poppy Seed Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVVDOQEidO9ciLJTkS6akgRnLUEPiivx2rB5SImZqu36VRf69qmxGhLMqU85mvyPcsyBhKsiXiAnTNvt0jeJ2fxR6L32RhHT0vAJohP4DgZC9dHXjny2kYjOYtM71MrU3TdDsxOD4tOo/s1600/077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVVDOQEidO9ciLJTkS6akgRnLUEPiivx2rB5SImZqu36VRf69qmxGhLMqU85mvyPcsyBhKsiXiAnTNvt0jeJ2fxR6L32RhHT0vAJohP4DgZC9dHXjny2kYjOYtM71MrU3TdDsxOD4tOo/s320/077.JPG" /></a></div><br />
I DID IT! Yesterday I woke up at 4:45am to get ready for my first race! I was so excited and so nervous when I woke up I couldn’t really eat, but I forced myself too. Then I quickly got ready, picked up my friend Lauren, and headed to ASU to meet up with about 30,000 other runners to run 4.2 miles in honor of Pat Tillman. Let me tell you this: IT WAS AWESOME. My official time was 49:23, that’s about an 11:46 mile – my fastest time yet! My friends Lauren and Charles ran with me too.<br />
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We tried to stay together, but eventually all got separated. When I started running by myself I started to talk to my feet (I needed something to get my mind off how bad my knees hurt). I just kept telling them “You can do this!” and “Come on feet! Take me places!” A little bit crazy? Yes. But did it help? Yes. I also liked running in an actual race because having people pass me pushed me to run faster so that I could pass someone else. I think that’s why my time was faster than it normal is. All I know is that It was the best feeling in the world to cross the finish line and feel SO ACCOMPLISHED. My knees were killing, my body was dehydrated, my feet wanted me to sit down, but for the first 10 seconds after I crossed the finished line none of that matter because I accomplished my goal! GO ME!<br />
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So to reward myself for my awesome run yesterday I decided to make this oh so delicious blueberry poppy seed cake and eat TWO pieces as soon as it was done! This recipe is originally from <a href="http://www.joythebaker.com/blog/2010/03/poppy-seed-cake-with-blueberry-glaze/">Joy the Baker</a>, but I adapted it slightly. I cut out some of the oil and added some Greek yogurt. Instead of making a blueberry glaze, I added the blueberries into the actual cake and then made a lemon glaze on top. SERIOUSLY. LEMON AND BLUEBERRY ARE THE BEST FLAVOR COMBINATION EVER. It’s my favorite. It should be yours too. I also think you should get your butts in the kitchen and make this recipe as soon as you are done reading my post! Deal? Deal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgovu3wHO-En7zNp18j2PJremM1IRnrF6iIZADbAF0JqwA7-1dRCfkx5uXdIG7LXESo4KJl8xhVuz95KYhBpnCXfPw9lOfSPKoKKrf_V7rclNTCjxzUP71dseiVeZrlaUyZ7VvBXia5Y/s1600/089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgovu3wHO-En7zNp18j2PJremM1IRnrF6iIZADbAF0JqwA7-1dRCfkx5uXdIG7LXESo4KJl8xhVuz95KYhBpnCXfPw9lOfSPKoKKrf_V7rclNTCjxzUP71dseiVeZrlaUyZ7VvBXia5Y/s320/089.JPG" /></a></div><br />
(Beware I got a little picture happy with this recipe.)<br />
<br />
Blueberry Poppy Seed Cake<br />
(Adapted from <a href="http://www.joythebaker.com/blog/2010/03/poppy-seed-cake-with-blueberry-glaze/">Joy the Baker</a>)<br />
<br />
Ingredients:<br />
2 ½ cups all purpose flour<br />
1 ½ cups sugar<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 cup canola oil<br />
1/3 cup Greek yogurt*<br />
1 cup buttermilk<br />
2 eggs<br />
1 teaspoon white vinegar<br />
1 teaspoon vanilla<br />
2 tablespoons poppy seeds<br />
2 – 2 ½ cups fresh, or frozen, blueberries<br />
<br />
Directions:<br />
Preheat oven to 325F**. Grease and flour a ten inch bundt cake pan. Then, in a large bowl whisk together flour, sugar, salt, and baking soda. Set Aside<br />
<br />
In a medium bowl combine oil, Greek yogurt, buttermilk, eggs, vinegar, and vanilla. Then add the wet ingredients to the dry ingredients and mix until there are no lumps in the batter.<br />
<br />
Then fold in poppy seeds. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ-iI8P40xjSELZgqM7IQ_ToTAVQsyAU55U5jfhzt-ZF4nSVqkBMz5TI4QR9N3UWgr5lzTgbV3jNKvtI3J3ZBzX6tEAaM3F4URu5U0r5_fankc3FixBYmICyMF3O1g6OsVQZbNypasS8/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ-iI8P40xjSELZgqM7IQ_ToTAVQsyAU55U5jfhzt-ZF4nSVqkBMz5TI4QR9N3UWgr5lzTgbV3jNKvtI3J3ZBzX6tEAaM3F4URu5U0r5_fankc3FixBYmICyMF3O1g6OsVQZbNypasS8/s320/053.JPG" /></a></div><br />
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Then fold in blueberries.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR7ah8HBJGa4GdOVVbVedNqRu7rouU83fkQEkFREo1mtpRijceTHjSAb1Cn_DGjP_etNWGwF6rcUYWzynMHzaa6swh526B188pr5RsgADTtc_jU_QJqYZUwHMTNiDb8209B5-7N4vCvQ/s1600/060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR7ah8HBJGa4GdOVVbVedNqRu7rouU83fkQEkFREo1mtpRijceTHjSAb1Cn_DGjP_etNWGwF6rcUYWzynMHzaa6swh526B188pr5RsgADTtc_jU_QJqYZUwHMTNiDb8209B5-7N4vCvQ/s320/060.JPG" /></a></div><br />
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Bake 325F for 1hr 15 mins – 1hr 25mins***. Let cool completely in bundt cake pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKre_ggERr8cB9YxBnn16oPF5961jWHQvbssyxFUxRy4Of0wd4zBUWAmOy8ICZtKD7NSGtlaJG0p9boG4hyphenhyphent5Hh-3sI5tkqQqucjeqI2lEj4kZeEwV-JXQklWlbAh4axBD12BTv9h6wGY/s1600/070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKre_ggERr8cB9YxBnn16oPF5961jWHQvbssyxFUxRy4Of0wd4zBUWAmOy8ICZtKD7NSGtlaJG0p9boG4hyphenhyphent5Hh-3sI5tkqQqucjeqI2lEj4kZeEwV-JXQklWlbAh4axBD12BTv9h6wGY/s320/070.JPG" /></a></div><br />
Once cooled, release cake from pan by flipping it over. Then glaze the cake with a mix of powdered sugar and freshly squeezed lemon juice (about 1 cup powdered sugar, 2 tablespoons lemon juice). THEN DEVOUR!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3K4WtMNz8JenTtnJnq-QOxgGOBOMgHTA4R7XfLgB3r46JxsfL5pVy1L9om1QU3JrfSha1VVPRRys7V1TwAtg7oWEH78S3PaObe-XEqiiunoFCWXekf5nhkEexeGBwjcwf-CIm6GNoBFQ/s1600/081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3K4WtMNz8JenTtnJnq-QOxgGOBOMgHTA4R7XfLgB3r46JxsfL5pVy1L9om1QU3JrfSha1VVPRRys7V1TwAtg7oWEH78S3PaObe-XEqiiunoFCWXekf5nhkEexeGBwjcwf-CIm6GNoBFQ/s320/081.JPG" /></a></div><br />
Notes:<br />
*You can use plain yogurt if you like, I just prefer Greek yogurt. You could even use the original 1 1/3 cup canola oil if that is all you have<br />
**&*** The original recipe says the cake should be baked at 325 fro 35-45 minutes. Mine took a lot longer than that. I don’t know if it was because of the Greek yogurt, the frozen blueberries, or just because I was too excited to keep the oven door shut. So your cooking time may very. Also, trying baking the cake at 350 for a less amount of time. Let me know what worked best for you!My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com7tag:blogger.com,1999:blog-782154613311103159.post-10388885105951937542010-04-10T19:55:00.000-07:002010-04-11T08:39:42.751-07:00Minty Lime Tea Cookies<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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</div><div class="MsoNormal">The only exciting news I have to share with you lovely people is this: I RAN 4.17 MILES on Wednesday! It was the farthest I’ve ever ran and it felt so FREAKING AWESOME. Once I got past 3.25 miles I kept singing out loud to myself, “This is the farthest I’ve ever ran. Go me!” The few people that walked past me probably thought I was a fool, but I was just so happy nothing mattered! I also had Jill’s voice in the back of my head telling me, “Some people can’t even run a mile,” and here I was about to run over 4 miles! It was awesome motivation. </div><div class="MsoNormal">Pat’s Run is exactly one week away! I’m so happy and excited about this. It’s crazy how far I’ve come with running. When I first started I couldn’t even run a half mile on the treadmill with out dying. It was horrible. But now I know my body is capable of running 4+ miles! I can’t wait to see my mileage number increase. I just LOVE LOVE LOVE the feeling I get when I’m done running. Yeah, my knees might be killing me when im done, my feet my be yelling at me during the run for making them do it, and when i wake up the next day my hamstrings might be ridiculously tight. BUT it's all worth it because running is so much fun! Okay. I’ll stop boring you with this.</div><div class="MsoNormal">Let me share something with you that I know you’ll just LOVE. Meet Minty Lime Tea Cookies.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7OWZm7O_7VZ6BidqY6zwErABYqjnEGzmoQQkPgxWHMpUGmFgsaUBgiwkHr3GhSnshMGn0KUSjGvUtrbl7zAfX-JeBhHOsaTloHIdAK7cDb7kk-SskomnoU_ejOn47h_oQHOmzAhHsB8/s1600/142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7OWZm7O_7VZ6BidqY6zwErABYqjnEGzmoQQkPgxWHMpUGmFgsaUBgiwkHr3GhSnshMGn0KUSjGvUtrbl7zAfX-JeBhHOsaTloHIdAK7cDb7kk-SskomnoU_ejOn47h_oQHOmzAhHsB8/s320/142.JPG" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">They are scrumptious. The PERFECT cookie to eat outside, on your porch, or in the grass, with a large glass of iced tea. They just hit the spot and make you stomach smile. The lime is definitely the flavor that sticks out the most, and that’s okay with me. I’m afraid that if the mint flavor was stronger they might not be as delicious. People. Please make these, please eat these outside in the grass with some one you love, and please bring a big pitcher of iced to was these down with. Please. Please. Please. Your belly will thank you. I promise.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Minty Lime Tea Cookies</div><div class="MsoNormal">(Recipe Slightly Adapted from <a href="http://myteashelf.com/recipes/minty-tangerine-tea-cookies">My Tea Shelf</a>)</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Ingredients:</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 2/3 cup unbleached all purpose flour<br />
3/4 teaspoon baking powder<br />
1/4 cup butter<br />
1/3 cup granulated brown sugar<br />
1/2 cup powdered sugar<br />
2 teaspoons grated lime peel<br />
1/2 teaspoons grated tangerine peel<br />
3 tablespoons finely chopped fresh mint<br />
1/4 cup grapeseed oil<br />
1 egg</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Directions:</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">In a medium size bowl combine butter, brown sugar, powdered sugar, lime, tangerine, and olive oil with a hand mixer on medium high speed. Then add the egg; beat until combined.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyGBM74zxxsQeeL5sDa_7OrmprU_P2HOR-pLyGrpnZJcSATcP0AJ4R-2V6BLOhCrH_Q7aVvnhW2Ro5BZaNXRDbVeuVxAlyW_1v6jGDx7YMYeT65NHCBDkuVqo19WuiuXS-kBHIl8HwPk/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyGBM74zxxsQeeL5sDa_7OrmprU_P2HOR-pLyGrpnZJcSATcP0AJ4R-2V6BLOhCrH_Q7aVvnhW2Ro5BZaNXRDbVeuVxAlyW_1v6jGDx7YMYeT65NHCBDkuVqo19WuiuXS-kBHIl8HwPk/s320/032.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Add flour, baking powder, and mint to the wet mixture and mix until combined. Refrigerate for 2 hours.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Preheat oven to 350F. Roll dough into one inch balls and then flatten them on your baking sheet. Bake for 10-12 minutes. Let cool. Enjoy. <span style="font-family: Wingdings;">:)</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
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</div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com9tag:blogger.com,1999:blog-782154613311103159.post-38430680934245360472010-04-03T21:37:00.001-07:002010-04-03T21:45:07.356-07:00Quinoa Crackers<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Agh_HU5_neNOMl00-0iChL_90mybUJryMu4YTGzUVMbUjov28UvhA1lqu82W1PMOA1uSFME8fDdwb-DEEZzybpfusCOdUCoI2L5SE2XcZ_CWDajBTia3Tue-ryHazjA1cxaNa3qctjA/s1600/070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Agh_HU5_neNOMl00-0iChL_90mybUJryMu4YTGzUVMbUjov28UvhA1lqu82W1PMOA1uSFME8fDdwb-DEEZzybpfusCOdUCoI2L5SE2XcZ_CWDajBTia3Tue-ryHazjA1cxaNa3qctjA/s320/070.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">If there is one thing that makes me happy it is definitely tea, and if there is a second thing that makes me just as happy it is tea parties! Yes, I’m almost 23. Yes, I have a college degree. Yes, I should probably act my age. BUT tea parties and wearing big hats are just too much fun! Don’t judge. Just love. While my friend Kate was in town we had a picnic tea party. It was AWESOME.<br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTyMh7m7_F5B2tuzz2wb4SBgqZuq_0krDz8iWV6UKyRO2Isrdoe0lhzKHHb0Hn6774SaVSt1HBkM44bSs9vUl-bWAYQ0CE2JvApHqJzlwVk7JY141xvPrBFMNklne9gO76OK-sY8PZ40/s1600/144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTyMh7m7_F5B2tuzz2wb4SBgqZuq_0krDz8iWV6UKyRO2Isrdoe0lhzKHHb0Hn6774SaVSt1HBkM44bSs9vUl-bWAYQ0CE2JvApHqJzlwVk7JY141xvPrBFMNklne9gO76OK-sY8PZ40/s320/144.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><o:p> </o:p>The picnic included iced mint green tea; quinoa crackers with cream cheese, fennel seeds, and cucumbers; minty lime tea crackers, cranberry walnut bread with goat cheese and fig jam, and finally cranberry walnut bread with peanut butter and honey. It was delicious!</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL3wYuktyWRw85zMER1cwkSPyy6LMqXaW7bAUp5_utbqNGeGbj91Dsm0-tzBKk1VavIOLwCspnmMMzEH-SrUusSCjTHUF_A_GCNDpI3DSdv2RBFUV6JEQEVay4MaKXUOsDDRnSJKxfJ8/s1600/141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL3wYuktyWRw85zMER1cwkSPyy6LMqXaW7bAUp5_utbqNGeGbj91Dsm0-tzBKk1VavIOLwCspnmMMzEH-SrUusSCjTHUF_A_GCNDpI3DSdv2RBFUV6JEQEVay4MaKXUOsDDRnSJKxfJ8/s320/141.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">We made the quinoa crackers using <a href="http://edibleperspective.com/">Ashley’s</a>, from <a href="http://edibleperspective.com/">edible perspective</a>, recipe. My oh my! They were so delicious! I was so excited to make these as soon as I saw her post on her blog about them, and I figured using them for our tea party would be perfect! We didn’t have all the ingredients Ashley used in her recipe so we made some slight changes. We also used fresh ingredients when it came to the herbs; the crackers we made have a shorter shelf life because of that. But do make these! It is so simple and so easy. Plus, why buy store bought processed crackers, when you can make them at home, know what is exactly in them, and brag to your friends that you are cool enough to make crackers!? MAKE THESE. End of story.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Quinoa Crackers</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">(<a href="http://edibleperspective.com/?p=7027">from edible perspective</a>)</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Ingredients:</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 – 1 ¼ cup quinoa flour (we made our own, so did Ashley - directions below)</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 cup whole wheat flour</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 ½ teaspoons sesame seeds</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 teaspoon baking powder</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">½ teaspoon salt</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">3 tablespoons, plus 1 teaspoon grapeseed oil</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">2 tablespoons ground flaxseed meal</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 clove fresh garlic, grated (or ¾ teaspoon garlic powder)</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 tablespoon fresh chopped basil</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 tablespoon fresh chopped rosemary</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">2/3-3/4 cups water</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Directions:</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Preheat the oven to 400F, and grease a large baking sheet. In medium size bowl combine both flours, sesame seeds, salt, fresh basil, fresh rosemary, flaxseed meal, garlic, and baking powder until everything is well mixed.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWMj8ob-SEzOSRWxncOoiX8b2p1SUcfHe-5WSe7fPklt-gcHTIgIFJAEazR-eml4VQEky1QBCX3DXUU5iyP8569HFrPWJ1tm0TzhofTvG4dBSBaWt3Mxnk-UatWPP9fUNjkrUUHb8h60/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWMj8ob-SEzOSRWxncOoiX8b2p1SUcfHe-5WSe7fPklt-gcHTIgIFJAEazR-eml4VQEky1QBCX3DXUU5iyP8569HFrPWJ1tm0TzhofTvG4dBSBaWt3Mxnk-UatWPP9fUNjkrUUHb8h60/s320/053.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Then using your hands, add the oil to dry mixture until it is moist and crumbly. Add enough water to the mixture so you can form a ball of dough. </div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOE7molN0PMJCy2rQ9caCbK64Hp4vg5S-UOuexyCxhD2-4SEQDSAkZU8Mfh5ggPTdoxCi8jbxqJjBhub1dliqrcIUL3hnH3Iv9Bt-bIBuV2KwR3pAOecQoxTlOYSPSXLh3sstbQC9ah_Q/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOE7molN0PMJCy2rQ9caCbK64Hp4vg5S-UOuexyCxhD2-4SEQDSAkZU8Mfh5ggPTdoxCi8jbxqJjBhub1dliqrcIUL3hnH3Iv9Bt-bIBuV2KwR3pAOecQoxTlOYSPSXLh3sstbQC9ah_Q/s320/054.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Flour a large surface and roll out the dough as THIN AS POSSIBLE (about 1/16 of an inch). Cut the crackers using a pizza cutter and transfer to a baking sheet. Brush the tops of the crackers with grapeseed oil (any oil will work), salt, and pepper. Bake for 10 minutes, or until golden brown. Then eat!</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzBoWkvmFpNqz_-XEhE3AQ2ZaTo7TDdMSzWzsfm-GKhrxeIaIETUkAvWkKkZiYvlA07Ma47z_j02XItVRIgg265mvkVXoq3HPntPfZ8yCI7SNazyg28PEvVdOJfe63KRHC5ZH3HdeO6c/s1600/064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzBoWkvmFpNqz_-XEhE3AQ2ZaTo7TDdMSzWzsfm-GKhrxeIaIETUkAvWkKkZiYvlA07Ma47z_j02XItVRIgg265mvkVXoq3HPntPfZ8yCI7SNazyg28PEvVdOJfe63KRHC5ZH3HdeO6c/s320/064.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Directions for Quinoa Flour:</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Preheat oven to 250F. Rinse 1 cup of quinoa and spread on to a baking sheet. Bake for 20 minutes then stir the quinoa, and bake for another 15-20 minutes. You want to make sure the quinoa is completely dry. Then pour the quinoa into a food processor and grind until you get a mix between a flour and bits of whole quinoa (this added to the crunchiness of the crackers). It took us about 15 minutes of processing to get the flour to the consistency we wanted.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTQyuo9mP0wem2vvj0VrpYNpTDhUzx4yvUcYUYG4GehxBlNLEOkb9QCO53WyZaHUZAPo172QVjnXaxi7Z99oJ_adsjOg1bhYERUcL8sD_qz1CcEPCytrjzil2lRR9w_EmSenhUf1kH28/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTQyuo9mP0wem2vvj0VrpYNpTDhUzx4yvUcYUYG4GehxBlNLEOkb9QCO53WyZaHUZAPo172QVjnXaxi7Z99oJ_adsjOg1bhYERUcL8sD_qz1CcEPCytrjzil2lRR9w_EmSenhUf1kH28/s320/024.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com4tag:blogger.com,1999:blog-782154613311103159.post-37985765563458478242010-03-26T17:18:00.000-07:002010-03-26T17:18:12.939-07:00Running<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonx24PZW2LHOw0t0KkxMJBW7bxIh00cx7FB4lIUcg7QcXsebGDEIQAQsspJM8xEv3JWWrkSbKTwnFDMks_Nuv_51Kf6hAGiZ6CU_10O3yvfPZRwr8jLPvQoZHWN2Gne_llDIEaiCxiY0/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonx24PZW2LHOw0t0KkxMJBW7bxIh00cx7FB4lIUcg7QcXsebGDEIQAQsspJM8xEv3JWWrkSbKTwnFDMks_Nuv_51Kf6hAGiZ6CU_10O3yvfPZRwr8jLPvQoZHWN2Gne_llDIEaiCxiY0/s320/002.JPG" /></a></div><br />
As you know, my goal to become a runner is to start with Pat's Run in April. The run is less than a month away and I have made much progress - I'm at 3.2 miles! Doesn't seem like much, but I'm proud of myself. Up until a week ago I had only been running on the treadmill. But a friend of mine, Jill, was in town for spring break, and she asked if I wanted to go for a run outside with her around Tempe Town Lake. I was TERRIFIED. I knew running inside on a treadmill was totally different than running outside. Jill guaranteed me that I could do it, so I figured why not?! I'd have to start running outside eventually right? Right. So I did it...and I actually ENJOYED running outside! Since then I've been making sure to run outside as much as possible because the weather is going to get ridiculously hot out here in a couple of months and running outside would be INSANE. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKu1wbPVsbuhjW3XnJSjvO4FSyfd_gY7-2efsFqCJZb6OblANdC5x820F9fVpgmHAaR1X4BhWYlPUI7Y-BkWWhOx1Bquu_JrvYQmV5gSLW4D4QiRrFVLAngiz4WorZZ46ZGDuIlEikMg/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKu1wbPVsbuhjW3XnJSjvO4FSyfd_gY7-2efsFqCJZb6OblANdC5x820F9fVpgmHAaR1X4BhWYlPUI7Y-BkWWhOx1Bquu_JrvYQmV5gSLW4D4QiRrFVLAngiz4WorZZ46ZGDuIlEikMg/s320/001.JPG" /></a></div><br />
This past Wednesday I went for a run with two of my close friends Ibti and Lauren, and I got REALLY DISCOURAGED. They both kicked my butt! For some reason the loop around Tempe Town Lake was really hard for me, and I found my self falling far behind. I don't know if it was just an off day I was having, or if it was because I was sick, or if I just suck at life and am not meant to run (after the run I felt like this one was most accurate). Does any one have any tips or advice for me? It would be greatly appreciated!<br />
<br />
My friend Kate is in town for the week and there will be lots and lots of baking (and lots of champagne, even a tea party), which means lots and lots of posts! Maybe even a guest post...anyways. Keep your eyes on the look out! :)My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com1tag:blogger.com,1999:blog-782154613311103159.post-13769342819251918552010-03-21T16:55:00.000-07:002010-03-21T17:00:37.782-07:00Avocado Pound Cake: FAIL.<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKsbK_wMQNFP3Wuugr9Ugvr3M8d5uFA2BFB3h5mLXsbBCdg9_MckIUxMuDdfvPCZW0GamOmlFLtmOoYSrTZqFFe214O0LsvCkV9hXnfAVz9ZwR4AuBw1X69CzPxntV7YS5E-rRphE1zg/s1600-h/Avocado+poundcake+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKsbK_wMQNFP3Wuugr9Ugvr3M8d5uFA2BFB3h5mLXsbBCdg9_MckIUxMuDdfvPCZW0GamOmlFLtmOoYSrTZqFFe214O0LsvCkV9hXnfAVz9ZwR4AuBw1X69CzPxntV7YS5E-rRphE1zg/s320/Avocado+poundcake+024.JPG" /></a></div><meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<br />
I’m sad and upset to report that the avocado pound cake was an epic fail…okay maybe I’m being a little dramatic. Was it a fail? Yes. An epic fail? No. The cake itself tasted DELICIOUS. There was a subtle hint of avocado that I wasn’t expecting. I thought the avocado flavor was going to be more of a in your face flavor, but it wasn’t, and it was beautiful. The batter was delicious too! Once I poured the batter into the loaf pans I couldn’t stop eating the left over batter that was in the bowl. SO GOOD. Now you see, the fail part comes into play when I put them in the oven. I baked them for the recommended baking time of 45 minutes. But when the time went off, and I took them out of the oven they were still jiggley in the middle. I put them back in for another 15 minutes and the middle caved it. It was a horrible mess. They didn’t look pretty, the center was still slightly gooey, and the top was too brown for my liking. FAIL. <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I figure since this blog is about my baking adventures that I should post the mess ups. Not that mess ups happen often. This has only happened to me one other time – with a lemon cake. There was lots and lots of champagne involved (Note to reader: Do not drink while baking). It was a REAL mess. But I don’t really want to talk about it.</span> </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZLkeAmYsOHU8Pl0tva5-TvmB-FIKcbvbfT2XHJmKQhJh_dYin0iijrH2MUfJS91YGeXYZ-yIJbHraqDtCINrRLOiWhVSDcx8LGopXmjTqDhwCjoQfeoCzYFrbW0JVlUGNP7dkEU0UP8/s1600-h/Avocado+poundcake+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZLkeAmYsOHU8Pl0tva5-TvmB-FIKcbvbfT2XHJmKQhJh_dYin0iijrH2MUfJS91YGeXYZ-yIJbHraqDtCINrRLOiWhVSDcx8LGopXmjTqDhwCjoQfeoCzYFrbW0JVlUGNP7dkEU0UP8/s320/Avocado+poundcake+021.JPG" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">BUT don’t worry. The pound cake may have won this time, however, I feel a round two coming soon. And I am pretty sure that I am going to own the pound cake.</div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com9tag:blogger.com,1999:blog-782154613311103159.post-21820612990093766912010-03-18T15:28:00.000-07:002010-03-18T15:28:53.769-07:00Stout Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicWVaKZgGk3YUQXYfnmQXiTD2on1WjW6sOCv3UmURMBjRjW_bDHkn35WD3KZ3bisXi6CQbIzrjkcR2eY-X9dX-45EYqzyIXviq3S8oQJUFta1FJTLJRNHPFORZ7_LGI_uyA_in3fse-8/s1600-h/Stout+Cupcakes+054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicWVaKZgGk3YUQXYfnmQXiTD2on1WjW6sOCv3UmURMBjRjW_bDHkn35WD3KZ3bisXi6CQbIzrjkcR2eY-X9dX-45EYqzyIXviq3S8oQJUFta1FJTLJRNHPFORZ7_LGI_uyA_in3fse-8/s320/Stout+Cupcakes+054.JPG" /></a></div><br />
Happy (Belated) Saint Patrick’s Day everyone! I hope you beautiful people all had a fun, and safe, St. Patty’s Day! I sure did. I spent the morning driving back from California with my boyfriend; then we went to Rula Bula on Mill Avenue for some beer and food. If you are EVER in Tempe, Arizona you MUST go to this Irish pub. Their food is AMAZING, and the atmosphere is awesome. It is one of mine, and many of my friends, favorite places to go to for a drink, good food, sweet music, and a fun time. I got the corn beef and cabbage.<br />
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Alex got the shepherd’s pie.<br />
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Both were absolutely delicious. After dinner we met up with some friends and headed to Tempe Town Lake for the Flogging Molly concert. THEY WERE AMAZING. Anyways, I meant for this post to go up before I left for California, but I was so busy with errands and packing that I didn’t have time for it. So, I am posting it now – better late than never, right?<br />
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These stout cupcakes are to die for. The batter is not like your typical cake batter. The recipe calls for oil instead of butter, and there is no milk/buttermilk in it. However, there is Guinness and molasses – which combine to make one freaking awesome cupcake! Instead of the cupcakes being light and airy, they turn out very moist and dense (and delicious). Plus, they make your kitchen smell divine when they are baking in the oven (it’s reason enough to bake these bad boys as soon as possible). I feel like these cupcakes would be perfect to make during fall and winter because they have cinnamon and nutmeg in them; there is something about those spices that just warm me up! <br />
<br />
Stout Cupcakes<br />
(Recipe from Martha Stewart)<br />
<br />
Ingredients:<br />
3 ¾ cups all-purpose flour<br />
½ teaspoon plus 1/8 teaspoon baking soda<br />
1 ¾ teaspoons baking powder<br />
1 tablespoon ground cinnamon<br />
1 ¼ teaspoon nutmeg*<br />
1 ¼ cups vegetable oil<br />
1 ¼ cups unsulfured molasses<br />
½ cups plus 1 tablespoon packed brown sugar<br />
2 large whole eggs<br />
1 egg yolk<br />
1 tablespoon plus 1 teaspoon finely grated orange zest<br />
1 ¼ cups Guinness<br />
<br />
Directions:<br />
<br />
Preheat the oven to 350F and line muffin tins with paper liners. In a medium sized bowl sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.<br />
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In a separate bowl, beat together oil, molasses, brown sugar, whole eggs, egg yolk, zest, and Guinness on medium-low, until combined. Gradually add the flour mixture.<br />
<br />
Divide batter evenly among lined cups. Bake for 20-22 minutes, rotating once. Let cupcakes cool on wire racks and then glaze them.<br />
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Stout Glaze:<br />
(Recipe from Martha Stewart)<br />
<br />
Ingredients:<br />
2 cups confectioners’ sugar<br />
¼ cups Guinness<br />
<br />
Directions:<br />
Whisk together Guinness and powdered sugar until well combined. Use Immediately.<br />
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* I only had a 1/2 teaspoon of nutmeg, so I substituted the rest for all spice.My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com3tag:blogger.com,1999:blog-782154613311103159.post-11033922611433879332010-03-08T21:00:00.000-08:002010-03-08T21:03:52.192-08:00Black and Tan Brownies<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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</div><div class="MsoNormal" style="font-family: inherit;">You all should be proud of me because: </div><div class="MsoNormal" style="font-family: inherit;">A). I started strength training today…and it wasn’t pretty. I now remember why I’ve always avoided it in the past, because I HATE IT. Boo strength training. But I know the only way I’m going to put on some lean muscle and help my endurance is by doing this. So I must. My poor little biceps hated me at the gym. Heck I would hate me to if I had to go through what they did. </div><div class="MsoNormal" style="font-family: inherit;">B). I hiked Camelback on Saturday with my boyfriend. The best part about this hike: I DIDN’T GET STUCK! There was a split second where I started to doubt myself, but my boyfriend (Alex) told me I could do it. So I did. Now you see, the last time I hiked this horrible mountain was last year with a couple of work friends. And I got stuck. I had some 52 year old woman help push me up part of the mountain that was EXTREMELY STEEP. Laugh. It’s okay. It happened. I did the one thing you are never supposed to do…I looked down. And then the panic attack hit me. I was a mess. I ended up hiking to the top, but it took forever because of my little incident. However, this time there was no panic attack, and no help from some woman who’s thirty years older than me. (Thank god).</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjip4bDOCs5thK_3BwNvtMR0_04k7MmYdr_1ssm9-Mhmx_dtuk9hvkzWe0FfWGEaFRdxmYGICzSpvQdXDcTrk8UQMx2bbv_T0MvociG6Qgt9PlvRG3eA3edTiYz-JsJJhpmmTyuwgKW7E/s1600-h/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjip4bDOCs5thK_3BwNvtMR0_04k7MmYdr_1ssm9-Mhmx_dtuk9hvkzWe0FfWGEaFRdxmYGICzSpvQdXDcTrk8UQMx2bbv_T0MvociG6Qgt9PlvRG3eA3edTiYz-JsJJhpmmTyuwgKW7E/s320/021.JPG" /></a></div><div class="MsoNormal" style="font-family: inherit;"> AND…</div><div class="MsoNormal" style="font-family: inherit;">C). I finally got around to baking the Black and Tan Brownies from the Cooking Light Magazine! YAY! I’m going to be honest. Are these the best brownies I’ve ever had? No. But, they are pretty freaking good! They are made with Guinness – one of my favorite beers. I think the real reason why I wanted to make these was that I’d have a reason to keep a six pack of Guinness in my fridge, which meant that I’d eventually have to drink one, or two (maybe even three). I can’t let them go to waste ya know!? </div><div class="MsoNormal" style="font-family: inherit;">But back to the brownies. I guess I was just expecting there to be more of a Guinness flavor to them. I did notice the Guinness made the chocolate seem choclatier – kind of how coffee brings out the flavor of chocolate, Guinness did too. I thought they would be fun and festive for St. Patrick’s day. The bottom layer of the brownies is basically a blondie with pecans. They are gooey and fudgy like a brownie should be. The top layer, however, was more cakey than I would have liked. </div><div class="MsoNormal" style="font-family: inherit;">I believe a brownie should be gooey, fudgy, and crumbly (I don’t know if that last adjective makes much sense. But it works in my head). The cakey chocolate layer, might have been another reason why they aren’t my favorite brownie ever – but like I said they are still freaking delicious. If anybody ends up making I would LOVE to know how yours turned out!</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvwbsnQTYB0rTqfrp2ZTD_tngLtv17GaAdgwvON8RqVzn7VxgXBaI9J-y41FEgyOgJhI-PeezOgqhrwcefXDlQqJZJudKxMkafr_kv52HKigE01xCi0NbvbS1Al4Ujpm9QWapTquW6qo/s1600-h/black+and+tan+brownies+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvwbsnQTYB0rTqfrp2ZTD_tngLtv17GaAdgwvON8RqVzn7VxgXBaI9J-y41FEgyOgJhI-PeezOgqhrwcefXDlQqJZJudKxMkafr_kv52HKigE01xCi0NbvbS1Al4Ujpm9QWapTquW6qo/s320/black+and+tan+brownies+005.JPG" /></a></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;">Black and Tan Brownies</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;">(Recipe for Cooking Light Magazine March 2010)</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;">Ingredients:<br />
<br />
Tan Brownies:<br />
6 tbs. butter, softened<br />
1 1/2 cups packed brown sugar<br />
2 large eggs<br />
1 tsp. vanilla extract<br />
4.5 ounces all purpose flour - about 1 cup*<br />
1 tsp. baking powder<br />
1/4 tsp. salt<br />
1/2 cup chopped pecans<br />
cooking spray<br />
<br />
Black Brownies:<br />
3 ounces unsweetened chocolate, finely chopped<br />
4 tbs. butter<br />
1 cup granulated sugar<br />
2 large eggs<br />
1 tsp. vanilla extract<br />
1 cup Guinness stout!!!!!<br />
4.5 ounces all purpose flour - about 1 cup*<br />
1/4 tsp. salt<br />
<br />
Directions:<br />
Preheat oven to 350F. Arrange the racks in the oven so that one is in the lower third of the oven, and the other is in the center of the oven.<br />
<br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"> For the tan brownies: coat a 13x9 inch baking pan with cooking spray and set aside. Combine flour, baking powder, and salt in a separate bowl. Beat the butter and the brown sugar at medium speed until fluffy. Then beat in the eggs and vanilla until smooth. Slowly add the flour mixture and the pecans into the wet mixture, beating until well combined. Spoon brownie batter into baking pan and spread evenly. Baked at 350 for 15 minutes, in the lower part of the oven.</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxm6DdSVOmYoW7sd4HsxRGpUkc1gx4z6EeDRafSFV3a2iCNuAvp7hjWqs3H23V_P9OI1-ql1he_wke-hnqWOe-mkHkLb7jBhI381fwUpY5EvmAkKmtda2Kll9R2e2YJS9vmIwXXtJitM/s1600-h/black+and+tan+brownies+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxm6DdSVOmYoW7sd4HsxRGpUkc1gx4z6EeDRafSFV3a2iCNuAvp7hjWqs3H23V_P9OI1-ql1he_wke-hnqWOe-mkHkLb7jBhI381fwUpY5EvmAkKmtda2Kll9R2e2YJS9vmIwXXtJitM/s320/black+and+tan+brownies+028.JPG" /></a></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;">For the black brownies: In a small bowl, combine flour and salt, set aside. Melt chocolate and butter in a large microwave safe bowl on high for 1 minute, stirring after every 20 seconds, until smooth. To this add the granulated sugar until smooth. Then add the two eggs, vanilla, and Guinness with a whisk until everything is incorporated. Add flour mixture to the wet mixture and combine. Pour black brownie mixture over the tan brownies.</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck3j4zJd_gcIorswwe2G6wianzH470wD2mrv7ZTpnzIl2I4pgcRa-N7_alGLzXA3nVAsibCmRSdbA7CwpygGpxS_3ee0Zt2JnE6v5FhVm9umGeAGpEcpS_J05GJjKMnZSQim4fGmlbBc/s1600-h/black+and+tan+brownies+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhck3j4zJd_gcIorswwe2G6wianzH470wD2mrv7ZTpnzIl2I4pgcRa-N7_alGLzXA3nVAsibCmRSdbA7CwpygGpxS_3ee0Zt2JnE6v5FhVm9umGeAGpEcpS_J05GJjKMnZSQim4fGmlbBc/s320/black+and+tan+brownies+032.JPG" /></a></div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"> Bake on the middle rack for 25 minutes at 350F. Cool in pan on a wire wrack. Then devour with an ice cold glass of milk. :)</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;">*I did some research on how many ounces of flour one cup was. I found the range to be anywhere from 4.25 ounces to 4.4. So I measured a heaping cup of flour.</div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com8tag:blogger.com,1999:blog-782154613311103159.post-34340291595384732292010-03-03T18:48:00.000-08:002010-03-04T07:28:14.494-08:00Peanut Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhQ47g2xj3IheVU4zFYPYnwRWQSDOIgzhNJDDbJvI1vJA6yq9mSZMkHtehjlYgOgqp5rS0Hwt8XuIEMwyn80ib05bbWNipkyGtQP0U3yNCQF-zILjDUTKVwUroOwVLf6swrrYHCkress/s1600-h/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhQ47g2xj3IheVU4zFYPYnwRWQSDOIgzhNJDDbJvI1vJA6yq9mSZMkHtehjlYgOgqp5rS0Hwt8XuIEMwyn80ib05bbWNipkyGtQP0U3yNCQF-zILjDUTKVwUroOwVLf6swrrYHCkress/s320/049.JPG" /></a></div><br />
Before I start rambling first let me apologize for two things.<br />
<br />
One: My pictures are horrible. I was very stressed, very excited, and very unorganized during this baking experiment. I was so focused on what I was doing that I didn’t really take many pictures, and the few I did are terrible.<br />
<br />
Second: I don’t have a specific recipe for the frosting to give you. I just kind of winged it. There was lots and lots of tasting involved (which led to the most ridiculous sugar rush I have ever had in my entire twenty two years of living). And because the frosting was winged – and I was so focused on the taste – I don’t have a picture of it either. I know. I’m sorry.<br />
<br />
But seriously, let's get down to business. Meet Kate, and meet Kate’s mom, Ann (Mrs. Helms).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg7H2bIkctQrlvE9lVepUaqwrRHrn2_PJ9jgpKFb97zRlBsps-Lpv9Fu07LT1RYZrC0jdhSPN2_CyB3JLBInGTlscfxCr43VhQSsVV-HhU0s2heJx1YwISneMOr9FyYdUcrBm24_ztkQ/s1600-h/peanut+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg7H2bIkctQrlvE9lVepUaqwrRHrn2_PJ9jgpKFb97zRlBsps-Lpv9Fu07LT1RYZrC0jdhSPN2_CyB3JLBInGTlscfxCr43VhQSsVV-HhU0s2heJx1YwISneMOr9FyYdUcrBm24_ztkQ/s320/peanut+cake+2.jpg" /></a></div><br />
Aren’t they both lovely? They both have a very dear spot in my heart. I’ve known Kate since we were freshmen in high school. She is one of my best friends. And Mrs. Helms has been like a second mother to me. Now what inspired this post tonight is something that Mrs. Helms makes for her family. Let me tell you it is absolutely DELICIOUS.<br />
<br />
Enter peanut cake:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wbSCFjrgbhZQY4RrRfdecbEPgDVlB8Yb-bfp4lfkuyw6BzlCQZVXfq3g06csqRsGsgC_xEGlYWvX-TsaNOTo4y9m53eDCEBc1aGOWXQ-71oc4G1ivsG9wZgbR92enrAbtiXy0v71HyA/s1600-h/Peanut+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wbSCFjrgbhZQY4RrRfdecbEPgDVlB8Yb-bfp4lfkuyw6BzlCQZVXfq3g06csqRsGsgC_xEGlYWvX-TsaNOTo4y9m53eDCEBc1aGOWXQ-71oc4G1ivsG9wZgbR92enrAbtiXy0v71HyA/s320/Peanut+cake.jpg" /></a></div><br />
<br />
Now just listen here. This cake is a white cake that has every inch of it (top, bottom, and all four sides) covered in coffee frosting, and then every inch of the frosting is covered in chopped peanuts. The combination may sound random; It was to me the first time I was introduced to this cake back in high school. But I must tell you – this combination might be one of the best combinations known to man kind (it falls second to lemon and blueberry, of course. No combination can ever top that one in my heart). <br />
<br />
I absolutely HATE peanuts. However, this cake, this combination, this heavenly duo of sweet coffee frosting and crunchy dry peanuts has won me over for life. I really wanted to make this cake in cupcake form…because what’s better than cake? CUPCAKES duh!?!?...so here is my attempt. <br />
<br />
I made a simple buttermilk cupcake into something fantastic by creating a peanut crust at the bottom of it, topped it with a hefty serving of coffee frosting, and then covered that with chopped peanuts. Sadly, my dear friend Kate is currently residing in the Midwest, so she could not be here to tell me if my cupcakes live up to her mom’s cake. BUT. My friends and family who have tried these fell in love with them. I hope you do too.<br />
<br />
Peanut Cupcakes<br />
(Inspired by Mrs. Helm’s Peanut Cake, Winged by me using Martha Stewart’s Buttermilk Cupcake Recipe)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zNg65vK03t5iNurhcQWxfemIRxDPJIgAs6nKADcgYunrcdEqINFxEzUcUv_7QigE0VJInCr332Pt2baw1zCHGniDF4eRvEWpwg5I8d2KULz5yNkjvHPzqFaELx1mufS3qmkZSqMclfA/s1600-h/087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zNg65vK03t5iNurhcQWxfemIRxDPJIgAs6nKADcgYunrcdEqINFxEzUcUv_7QigE0VJInCr332Pt2baw1zCHGniDF4eRvEWpwg5I8d2KULz5yNkjvHPzqFaELx1mufS3qmkZSqMclfA/s320/087.JPG" /></a></div><br />
Ingredients:<br />
3 cups cake flour (not self rising)*<br />
1 ½ cups all-purpose flour<br />
¾ teaspoon baking soda<br />
2 ¼ teaspoons baking powder<br />
1 ½ teaspoon coarse salt<br />
1 cup, plus 2 tablespoons unsalted butter, softened<br />
2 ¼ cups sugar<br />
5 large whole eggs plus 3 egg yolks, room temperature<br />
2 cups buttermilk, room temperature**<br />
2 teaspoons pure vanilla extract<br />
6 cups chopped dry, unsalted peanuts (3 cups for peanut crust, 3 cups to top the frosting)***<br />
<br />
Directions:<br />
<br />
Preheat the oven to 350F and line muffin pans with paper liners. Then combine the cake flour, all-purpose flour, baking soda, baking powder, and salt into a bowl (use a sifter if possible). Set aside.<br />
<br />
Cream together the butter and sugar with a miser on medium high speed, until pale and fluffy. Reduce mixer to medium speed and eggs, one at a time, until well incorporated. Make sure to scrape down the sides of the bowl. Then add the yolks, one at a time, until combined. Reduce speed to low. Alternate adding the flour mixture and the buttermilk. Make sure to start and end with the flour mixture (dry, wet, dry, wet, dry). Finally, beat in the vanilla.<br />
<br />
Place 1 spoonful of chopped peanuts in the bottom of the muffin tins. Layer on top about 1 teaspoon of the batter. With a toothpick swirl the batter and the peanuts together (kind of like you would do with a marble cake) that way there is a little bit of batter to bind the peanuts together. You don’t want to completely mix the batter with the peanuts because then there will be no peanut crust. Then fill the remainder of the muffin tin with cake batter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UQHVnxIgAHF0DresOAui3T-x0lNO5TU5O1D9VVEM2sUfFipcPKYBJQawz51aLtOhWVKyHB_0wWVYTaMcpbjIcnLViUhGqKUl4zbByA5S0Yiwi4jDc7UruiSTjSFC7WZ-npROHleAxZ8/s1600-h/059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UQHVnxIgAHF0DresOAui3T-x0lNO5TU5O1D9VVEM2sUfFipcPKYBJQawz51aLtOhWVKyHB_0wWVYTaMcpbjIcnLViUhGqKUl4zbByA5S0Yiwi4jDc7UruiSTjSFC7WZ-npROHleAxZ8/s320/059.JPG" /></a></div><br />
Bake cupcakes at 350F for 20-22 minutes. Make sure to rotate tins halfway through baking period. When they are done let cupcakes cool in muffin tins for 10 minutes, then remove them and place on a wire rack to completely cool. Once cooled, frost with a heavy amount of coffee frosting, and then cover the frosting with chopped peanuts. Eat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jMJ9NehRkSgV76JrEtaR3lW511Ghcshh6iBWU3rt8L-BgZIIf_FfEnQdX9r0LcjifIGRID9HlRmFeGfJ73bv171VJJq5dKNk9KXNEl4EWOICA8PPoHoSLI7hMO4sZ4J7ZQkYgDXOeg8/s1600-h/078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jMJ9NehRkSgV76JrEtaR3lW511Ghcshh6iBWU3rt8L-BgZIIf_FfEnQdX9r0LcjifIGRID9HlRmFeGfJ73bv171VJJq5dKNk9KXNEl4EWOICA8PPoHoSLI7hMO4sZ4J7ZQkYgDXOeg8/s320/078.JPG" /></a></div><br />
Like I said earlier, I do not have a specific recipe to give you for the coffee frosting. I just started with a basic vanilla frosting and gradually added instant espresso by the teaspoon until I thought it tasted good. <br />
<br />
*If you don’t have cake four, using all-purpose flour for the entire recipe will be fine.<br />
**If you don’t have buttermilk, pour a cup of milk into a bowl and squeeze the juice of one lemon into it. Let it stand for 5 minutes so the acid from the lemon juice allows the milk to curdle and sour. Then measure out the amount you need.<br />
***You may need more, or less, peanuts depending on how much you put on the crust and on top.My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com4tag:blogger.com,1999:blog-782154613311103159.post-74969937556682641062010-02-23T17:31:00.000-08:002010-02-23T18:39:01.707-08:00Lemon Sunshine Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i7a-02xC7gwh7EbH5fkSA0xRCD_m2ebnYHZbF3AzvKBanY0RXCPV5rgNR7wC8THo2UtvWdghUfe6y8RQqYG-KhWWj4zFbTry3iCwF7BGV06xQutoE-8eRugtuRREJPR60nrR48aWTJY/s1600-h/BLOG+-+Challa+Bread+058.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i7a-02xC7gwh7EbH5fkSA0xRCD_m2ebnYHZbF3AzvKBanY0RXCPV5rgNR7wC8THo2UtvWdghUfe6y8RQqYG-KhWWj4zFbTry3iCwF7BGV06xQutoE-8eRugtuRREJPR60nrR48aWTJY/s320/BLOG+-+Challa+Bread+058.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441618609501452002" /></a><br />Here in Phoenix the weather has been BEAUTIFUL ( with the exception of this past weekend. There was rain. Dark clouds. And a lot of wind. - I’m not the biggest fan of wind. I hate wind). The highs have been in the 70s, the sky is the PERFECT spring time blue, the clouds are extra fluffy - cotton ball like, and the grass is the prettiest color green. There's a still in the morning that let's you know it is going to be a beautiful day. I LOVE this time of year. It's the perfect time to go hiking or lay in your back yard and read a book under the shade of tree. It's the perfect time of year to roll your windows down, open up that sun roof, and blare the Beatles – singing at the top of your lungs is a must. Ahhh. I love it. I think more than anything I love the anticipation for summer. The days are getting longer, and the smell of summer is just lingering in the afternoons.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Siart4W1y-FIWl5Zpht7hBYq_kcEYfzRIRdg7jNcblblNZr4zIpcwshysRU6fo2fzJJyjeZLOv_vN81aAhYOwiFtyo5oUrXHmlKbDFyyaFxqa-55CpWf2Is2QgJwKBURqK3cWdyaFvY/s1600-h/027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Siart4W1y-FIWl5Zpht7hBYq_kcEYfzRIRdg7jNcblblNZr4zIpcwshysRU6fo2fzJJyjeZLOv_vN81aAhYOwiFtyo5oUrXHmlKbDFyyaFxqa-55CpWf2Is2QgJwKBURqK3cWdyaFvY/s320/027.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441619491607642546" /></a><br />I feel like the perfect cookies to eat during this time of year are these lemon cookies I adapted from <a href="http://www.joythebaker.com">Joy the Baker's</a> recipe for <a href="http://http://www.joythebaker.com/blog/2008/12/black-and-white-cookies/">Black and White cookies</a>. I am obsessed with lemon in baked goods. It brightens anything up and makes everything taste so delicious. These cookies help add a little bit of sunshine to my day. The batter is more like a cake batter than a cookie batter, and the result is this delicious moist thick cookie. Sounds good, right? Well it is. Then it get’s topped with this freaking awesome lemon glaze that takes the cookie from delicious to “holy moley, I can’t stop eating these things!” Yeah. They’re that good. Well that’s what I think… I guess you’ll just have to make them to make that decision for yourself! :)<br /><br />Side Note: Have you seen (500) Days of Summer? Have you? Well if you haven't the second thing you should (the first obviously being bake these cookies!) is rent it! Then you MUST download the soundtrack. It will change your life. I promise you this (kind of like these cookies will). Finally, I ran 1.5 miles last night! I know it's not much, but I feel accomplished. :)<br /><br />Sorry for the last minute rambling, now to the cookies!<br /><br />Lemon Sunshine Cookies:<br />(Adapted from <a href="http://http://www.joythebaker.com/blog/2008/12/black-and-white-cookies/">Joy the Baker's Black and White Cookies</a>)<br /><br />Ingredients:<br /> 2 ½ cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />2/3 cups well shaken buttermilk<br />½ teaspoon vanilla<br />2 teaspoons lemon extract (or fresh lemon juice)<br />2 teaspoons lemon zest<br /><br />Directions:<br />Preheat oven to 350F.<br /><br />In a large bowl, whisk together flour, baking soda, and salt. In another small bowl, combine the buttermilk, vanilla, lemon extract, and lemon zest; set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMgh8bEx33xOtdHgNlxjmGPUWDdAiF-CHvoT1g9MIV2b7hO_3C4tcfNf-TWHonTeFDhbO8fCh__D47pHIjR_bmk08-I2HT80cGD4JOmQ5jly-9Z_QwfF13XHiPPN0xiDcE_LB9fj2nJM/s1600-h/BLOG+-+Challa+Bread+018.JPG"><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/AVvXsEhdMgh8bEx33xOtdHgNlxjmGPUWDdAiF-CHvoT1g9MIV2b7hO_3C4tcfNf-TWHonTeFDhbO8fCh__D47pHIjR_bmk08-I2HT80cGD4JOmQ5jly-9Z_QwfF13XHiPPN0xiDcE_LB9fj2nJM/s400/BLOG+-+Challa+Bread+018.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441625310198430306" /></a><br />Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, approximately 3 minutes. Add the eggs, one at a time, making sure they are well incorporated into the batter. Scrape down the sides of the bowl. On low speed, mix in the dry and wet mixtures, alternating batches ; starting with the dry and ending with the dry (dry, wet, dry, wet, dry). Mix until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVQH3ZFJim5Q0bd-Ka9OAaXeYGChDVPzGBn3Vt6jHaGKiDvluSAlQIR3y6DcRDOAATi4NSamJ6nvDraVuUxX968C6rZbBQEop4rcsJ_M_w4dix8yvNj4vF0RCeoqY-2Rm18a5CQ-NbdQ/s1600-h/BLOG+-+Challa+Bread+030.JPG"><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/AVvXsEhNVQH3ZFJim5Q0bd-Ka9OAaXeYGChDVPzGBn3Vt6jHaGKiDvluSAlQIR3y6DcRDOAATi4NSamJ6nvDraVuUxX968C6rZbBQEop4rcsJ_M_w4dix8yvNj4vF0RCeoqY-2Rm18a5CQ-NbdQ/s400/BLOG+-+Challa+Bread+030.JPG" border="0"alt=""id="BLOGGER_PHOTO_ID_5441625668711336434" /></a> <br />Using a large cookie scoop, or ¼ cup, spoon batter about two inches apart onto a cookie sheet lined with parchment paper. After batter is scooped on to a cookie sheet, take the back of a spoon and spread out the batter; this will help the cookies to cook evenly and to make sure they aren't so puffy. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7QlrRxO7J9zDuNlpqIoTlyw2iHgqwW_iO63C_vW-EAPxSo83gbuFLFHpbJ2HMAXsb9-KXs1UfiJeOvb3CtkT1BUCNckAdXc73ChVx3FA7ox7bji048g4M2yBtC_dtZitH5GSnqhlV2s/s1600-h/BLOG+-+Challa+Bread+035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7QlrRxO7J9zDuNlpqIoTlyw2iHgqwW_iO63C_vW-EAPxSo83gbuFLFHpbJ2HMAXsb9-KXs1UfiJeOvb3CtkT1BUCNckAdXc73ChVx3FA7ox7bji048g4M2yBtC_dtZitH5GSnqhlV2s/s400/BLOG+-+Challa+Bread+035.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5441627884731568226" /></a><br />Bake until the cookies are puffed and the tops are a pale golden brown, between 15 – 18 minutes. Transfer to a wire rack and let cool completely.<br /><br />The Glaze:<br />(Adapted from<a href="http://http://www.joythebaker.com/blog/2008/12/black-and-white-cookies/"> Joy the Baker's Black and White Cookie Recipe</a>)<br /><br />Ingredients:<br />2 cups powdered sugar<br />1 teaspoon light corn syrup<br />½ teaspoon lemon extract<br />1 tablespoon warm water<br />1 table spoon lemon juice, heated up<br /><br />Directions:<br />In a bowl, whisk together the powdered sugar, lemon extract, corn syrup, water, and lemon juice until smooth. Turn over cooled cookies so the bottoms are facing up. Spread the cookie with glaze, and let set. Then enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPZ1osZ8MKXVElSxgjhWHoLwDApotxrfp-3quRRS5Ix8yl8hfyJJObnmcgHG96uLDqfdV3GBYYODTSVRfM1BjAETM2zgA4QMoUTLJIRprI4OVXdk0HlML8ECqhm5wTzZ2lOZa7zhyphenhyphenByc/s1600-h/BLOG+-+Challa+Bread+051.JPG"><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/AVvXsEgVPZ1osZ8MKXVElSxgjhWHoLwDApotxrfp-3quRRS5Ix8yl8hfyJJObnmcgHG96uLDqfdV3GBYYODTSVRfM1BjAETM2zgA4QMoUTLJIRprI4OVXdk0HlML8ECqhm5wTzZ2lOZa7zhyphenhyphenByc/s400/BLOG+-+Challa+Bread+051.JPG" border="0"alt=""id="BLOGGER_PHOTO_ID_5441633069342831170" /></a>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com4tag:blogger.com,1999:blog-782154613311103159.post-68457623296488905992010-02-15T19:22:00.000-08:002010-02-16T08:34:09.456-08:00Challah Bread<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CSamantha%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8asDi29QAC_tRqwzjGf4keNF2BFDJY67bVA1BL8HOsE-JhyFk9P57T-Q3bAbjyDr16miSFDVBwlPy9XKnY5AFg4h1FXEx7QZJuRS4JfZ5tOfmhCjqoHq3fPbLfrFfZgUY8rrgFWuACIA/s1600-h/BLOG+-+Challa+Bread+061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8asDi29QAC_tRqwzjGf4keNF2BFDJY67bVA1BL8HOsE-JhyFk9P57T-Q3bAbjyDr16miSFDVBwlPy9XKnY5AFg4h1FXEx7QZJuRS4JfZ5tOfmhCjqoHq3fPbLfrFfZgUY8rrgFWuACIA/s320/BLOG+-+Challa+Bread+061.JPG" /></a></div><div class="MsoNormal">
<br /></div><div class="MsoNormal">Today, in hopes of countering the whole “getting fat” part of this food blogging journey that I am on, I signed up for Pat’s Run. It’s a 4.2 mile run in April. I know that doesn’t sound like a big deal, but for me it is! My friend Jill is my hero! She’s a runner who seems to be doing half marathons all the time. Back in September she told me that I could be a runner too, she even sent me a running schedule to do for a half marathon. At first I thought she was crazy. How could I possibly run a mile, let alone 13.1!? But now I think I finally believe her. I’m determined to become a runner, and hopefully Pat’s Run will be the first of many races. Now, I know it’s only 4.2 miles, but everyone has to start somewhere right?</div><div class="MsoNormal">
<br />Just like with this bread. I knew one day I’d have to tackle my fear of working with yeast and making a loaf of bread. Thankfully, I found a recipe that didn’t seem too complicated and had a pretty presentation (it’s braided). So the first loaf of bread I ever baked was Challah bread for this past Christmas. My fears of working with yeast quickly faded away as soon as I smelled the dough. I absolutely LOVE the smell of yeast and fresh dough. Oh my gosh it’s like heaven on earth – I swear. But something I love even more than the smell of fresh dough, is the smell of a fresh loaf of bread coming out of the oven. I made it this past weekend for a Valentine’s Day picnic I had with my boyfriend, Alex.
<br /> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJIBjtxFLDU2lfuFNRlebYvhlTKErMWa9cofJIkUBVQSAjmjKcYuo2N66AtTFWoEuxisMIhEVI1_RMMwQva16IIqR8Z8LczekPMoME3T4Bc2ydYiLwaAhM_YPHGr0T5m-6HIU4ONBRvc/s1600-h/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJIBjtxFLDU2lfuFNRlebYvhlTKErMWa9cofJIkUBVQSAjmjKcYuo2N66AtTFWoEuxisMIhEVI1_RMMwQva16IIqR8Z8LczekPMoME3T4Bc2ydYiLwaAhM_YPHGr0T5m-6HIU4ONBRvc/s320/001.JPG" /></a></div><div class="MsoNormal"> </div><div class="MsoNormal">It’s slightly sweet and absolutely delicious fresh from the oven with butter on it. Plus there is something about making a loaf of bread from scratch that is so satisfying; it will make you feel so accomplished. So go. Make it. I promise it will be the most satisfying thing you do this week. </div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />Challah Bread</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">(Recipe from Better Homes and Gardens New Cook Book)
<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />Ingredients:</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">4 ¾ to 5 ¼ cups all-purpose flour</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 package active dry yeast</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 ¼ cups water</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">3 tablespoons sugar</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">3 tablespoons butter</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">½ teaspoon salt</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">2 eggs</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">1 egg yolk, beaten</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">2 teaspoons water</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">2 teaspoons poppy seeds, optional </div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Directions:</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">In a large mixing bowl stir together 2 cups flour with the package of active dry yeast and set it aside. In a medium sauce pan heat the sugar, butter, salt, and water together just until they are warm (120F – 130F) and the butter is almost melted. Add the butter mixture to the flour mixture and beat with an electric mixer on low speed for thirty seconds. Add both eggs, one at a time. Beat on high speed for three minutes. Using a dough hook, or a wooden spoon, stir in as much o the remaining flour.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqzcjTpUiWfNUcUgdpU5IYlQG8xjKxB3TOVud34GyfbW5p2jGjX1bVmmbSjtO4rAOgWAnTFucPesGBV8vxwmF6qY65pTor3RryGUF-K_z_sjX6F8MY5srR4LIDqnONMQeKZvW66Ut8lI/s1600-h/BLOG+-+Challa+Bread+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqzcjTpUiWfNUcUgdpU5IYlQG8xjKxB3TOVud34GyfbW5p2jGjX1bVmmbSjtO4rAOgWAnTFucPesGBV8vxwmF6qY65pTor3RryGUF-K_z_sjX6F8MY5srR4LIDqnONMQeKZvW66Ut8lI/s320/BLOG+-+Challa+Bread+011.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
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<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Turn dough out on to a lightly floured surface and kneed until the dough is smooth and elastic (about 6-8 minutes). While kneading add in remaining flour by the tablespoon.* Shape the dough into a ball. Place dough into a lightly greased bowl. Cover and let rise in a warm place until double in size – about one hour. </div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fUj4oW-4HfQW5M7fcUqTP6mAbor23GtuLhlbdx8Eo4Scze61zSDlcMlH2jJs1qZWLfhec7IZ0_BsBW3o4IOPlfEj00_ZSQxfFu4x6DFFmGYhPxB2b_o0CI_aEPR8Z9Al6QCWualKMrY/s1600-h/BLOG+-+Challa+Bread+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fUj4oW-4HfQW5M7fcUqTP6mAbor23GtuLhlbdx8Eo4Scze61zSDlcMlH2jJs1qZWLfhec7IZ0_BsBW3o4IOPlfEj00_ZSQxfFu4x6DFFmGYhPxB2b_o0CI_aEPR8Z9Al6QCWualKMrY/s320/BLOG+-+Challa+Bread+036.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
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<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Punch dough down. Turn out onto a lightly floured surface and divide into thirds. Cover the thirds, and let rest for another 10 minutes.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EyTv8FJNPR1VamV_GXkP9fbMf-7XSVnW1uY1sYgHx9n-5wxFDbD8Zav23kXsGmLta6dLjcwsOofhnmWlE8Zd37_8kTze-hsiuJwGK5R4n72l-xpeWTGFBdtuj6s9zv7aoyhz3hnYj44/s1600-h/BLOG+-+Challa+Bread+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EyTv8FJNPR1VamV_GXkP9fbMf-7XSVnW1uY1sYgHx9n-5wxFDbD8Zav23kXsGmLta6dLjcwsOofhnmWlE8Zd37_8kTze-hsiuJwGK5R4n72l-xpeWTGFBdtuj6s9zv7aoyhz3hnYj44/s320/BLOG+-+Challa+Bread+037.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
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<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Roll each third into an 18 inch rope. Place ropes on a large baking sheet one inch apart and braid the dough. Cover and let rise in a warm place for thirty minutes. Combine the egg yolk with the two teaspoons of water. Brush egg mixture over the entire braid. Sprinkle with poppy seeds, if desired.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-z62TEzdOtx94LvmZid_Blmvd9oNEWMBZ_7fqvZvi0GhwDBS6hOKjO0K0qOG7NFOs0sRTdquOGiDGWorY_NDCKQctDpQUmlS0M5lqkc8fkdLPhYNqAQbr4tF5JPRxFCaFxvnC4F9gUns/s1600-h/BLOG+-+Challa+Bread+042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-z62TEzdOtx94LvmZid_Blmvd9oNEWMBZ_7fqvZvi0GhwDBS6hOKjO0K0qOG7NFOs0sRTdquOGiDGWorY_NDCKQctDpQUmlS0M5lqkc8fkdLPhYNqAQbr4tF5JPRxFCaFxvnC4F9gUns/s320/BLOG+-+Challa+Bread+042.JPG" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
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<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">Bake at 375F for 25-30 minutes. When the bread is done it will sound hollow when tapped. Remove bread from baking sheet and cool it on a wire rack.</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;">*You may not use all of the flour. It's most important that the dough be elastic, not that you use all 5 1/4 cups of flour. </div><div class="MsoNormal">
<br /></div>My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com5tag:blogger.com,1999:blog-782154613311103159.post-66148723163825880022010-02-10T20:37:00.000-08:002010-02-12T13:17:31.920-08:00Snicker Doodle Cupcakes<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiup2f2NwMj11eXdhozFfKkUSx4ZhoNic6q6LR2HCv8NYtJ1yHxjHOMiE66p8B9C-diYpQK5etHD19L0Hr1DtDyMgx1JHYCeDDlUOjUnu4h0y94zqf8PiBI5kAf9aRWeI7rJETZLn_PcWc/s1600-h/FOOD+BLOG+-+snickerdoodle+cupcakes+039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiup2f2NwMj11eXdhozFfKkUSx4ZhoNic6q6LR2HCv8NYtJ1yHxjHOMiE66p8B9C-diYpQK5etHD19L0Hr1DtDyMgx1JHYCeDDlUOjUnu4h0y94zqf8PiBI5kAf9aRWeI7rJETZLn_PcWc/s320/FOOD+BLOG+-+snickerdoodle+cupcakes+039.JPG" alt="" id="BLOGGER_PHOTO_ID_5436840992161256418" border="0" /></a><br /></div><br />Here's the deal: I am a 22 year old college graduate who dreams of one day opening up her own bakery. The only training I have had is the guidance of my mother and grandmothers who instilled the love I have for baking in me at a very young age, and the many Martha Stewart recipes that I have drooled over every time I make them (seriously Martha is a god). Other than that I am a self taught sugar fiend that loves to spend any chance she gets baking – and eating delicious sweets.<br /><br />My goal: Post one recipe a week in hopes of advancing my baking knowledge.<br /><br />My fear: Getting fat.<br /><br />I've spent the past 4 or 5 months reading the blogs of <a href="http://smittenkitchen.com/">Smitten Kitchen</a>, <a href="http://www.joythebaker.com/">Joy the Baker</a>, <a href="http://www.brunelloshavemorefun.com/">Brunellos Have More Fun</a>, and <a href="http://17andbaking.com/">17 and Baking</a>. With every blog they posted, I found myself wanting to be a part of this online food blogging society. So with the support of my friends and family I am finally finding the courage to do it. So please bear with me. I ask that you have patience with me in the beginning because this is all very new to me. I can't guarantee that my pictures will be amazing, because they won't, and I can't guarantee that I won't ramble, because I most likely will. I'm excited, nervous, and terrified. Hopefully I won't bore you, and hopefully you'll be inspired to bake one of these recipes your self!<br /><br />Now to the cupcakes!<br /><br />These cupcakes are a piece of heaven on earth. ( I know that sounds corny, but it is the absolute truth! ) The cupcakes are so light and airy. Even without the frosting they are so delicious. But who would want a cupcake without frosting? Seriously? That's absurd. Especially this frosting...oh man oh man, it is oh so delicious.<br /><br />Snicker Doodle Cupcakes<br />(Recipe from <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444/ref=sr_1_1?ie=UTF8&s=books&qid=1265863997&sr=8-1">Martha Stewart's Cupcake Book</a>)<br /><br />Ingredients:<br /><ul><li>1 1/2 cups all-purpose flour</li><li>1 1/2 cups cake flour (if you don't have cake flour it is okay to substitute with all-purpose flour)<br /></li><li>1 tablespoon baking powder</li><li>1/2 teaspoon salt</li><li>1 tablespoon ground cinnamon<br /></li><li>2 sticks unsalted butter, room temperature</li><li>1 3/4 cups sugar</li><li>4 large eggs, room temperature</li><li>2 teaspoons pure vanilla extract</li><li>1 1/4 cups milk</li></ul>Directions:<br /><br /><span>Preheat oven to 350F. Line muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBFskm937IY84pQmyVsqYpYrWvl8ep-GnSUUk8_Kp_kV1bX8ABYl8lU-nosSBCZqZkp0NFMG1IMjIKGqCRzAGTDXpznjD1jPCvH-1ecEIrveAydzff7qmdeej0UVtKybZk_e38-eyvwc/s1600-h/FOOD+BLOG+-+snickerdoodle+cupcakes+002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBFskm937IY84pQmyVsqYpYrWvl8ep-GnSUUk8_Kp_kV1bX8ABYl8lU-nosSBCZqZkp0NFMG1IMjIKGqCRzAGTDXpznjD1jPCvH-1ecEIrveAydzff7qmdeej0UVtKybZk_e38-eyvwc/s320/FOOD+BLOG+-+snickerdoodle+cupcakes+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5436846360981883762" border="0" /></a><br /><span> Cream butter and sugar together until pale and fluffy. Then add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.</span><br /><br /><span>Divide batter evenly among lined cups, filling each three-quarters full (I like to use an ice cream scoop to make sure they all come out evenly). Bake, rotating tins halfway through, for about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2Ws1WOSmCl4cv4BBl-d8FHdaZzVuSFGs-GBxKHeTbG5R_m8z4Qtu3ZKRZEVm4CeKJA0ShGHy7PEEDZpv0emziWT9t8-WJUbj-OgSGW6_jR15lgnKccNoAdoO59lPtRsO1Kkl9-FjbrA/s1600-h/FOOD+BLOG+-+snickerdoodle+cupcakes+023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2Ws1WOSmCl4cv4BBl-d8FHdaZzVuSFGs-GBxKHeTbG5R_m8z4Qtu3ZKRZEVm4CeKJA0ShGHy7PEEDZpv0emziWT9t8-WJUbj-OgSGW6_jR15lgnKccNoAdoO59lPtRsO1Kkl9-FjbrA/s320/FOOD+BLOG+-+snickerdoodle+cupcakes+023.JPG" alt="" id="BLOGGER_PHOTO_ID_5436847296430097554" border="0" /></a><br />After they've completely cooled frost the tops of each cupcake. I also like to make a cinnamon sugar mix (3 tablespoons sugar, 1 tablespoon cinnamon) and sprinkle a little on top of each cupcake before the frosting hardens.<br /><br />Vanilla Frosting<br />(Recipe from <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444/ref=sr_1_1?ie=UTF8&s=books&qid=1265863997&sr=8-1">Martha Stewart's Cupcake Book</a>)<br /><br />Ingredients:<br /><ul><li>3 sticks unsalted butter, room temperature</li><li>4 cups confectioners sugar<br /></li><li>1/2 teaspoon pure vanilla extract</li></ul>Directions:<br /><br />Beat butter on medium high speed for two minutes, until pale and creamy. Then add 1/2 cup of confectioner's sugar, beating until well incorporated and scraping down the sides. After each 1 cup of confectioner's sugar added to the butter, turn the mixer on high and beat for ten seconds. Continue to do this until all 4 cups of sugar has been used. This should take about 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiR1wYA0RBNRznepUb-NfKgKGKVy8pdvTWuRw9rBWKZLbG9c9vx7IF2HOmL42DBzLiytZJeFT4yTxTGjPW8bft4w5kCMUhsflSzwh06lwSPOD6uh_z0scmNvvJjSDqWZV3JPZy1N_s-js/s1600-h/FOOD+BLOG+-+snickerdoodle+cupcakes+029.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiR1wYA0RBNRznepUb-NfKgKGKVy8pdvTWuRw9rBWKZLbG9c9vx7IF2HOmL42DBzLiytZJeFT4yTxTGjPW8bft4w5kCMUhsflSzwh06lwSPOD6uh_z0scmNvvJjSDqWZV3JPZy1N_s-js/s320/FOOD+BLOG+-+snickerdoodle+cupcakes+029.JPG" alt="" id="BLOGGER_PHOTO_ID_5436849792324580210" border="0" /></a><br /><br />*This makes for a very large recipe. I usually halve the recipe when I make one batch of cupcakes.<br /><br />You know you want to make these. And trust me, you can't eat just one. They are so freaking delicious!My Sugar Obsessionhttp://www.blogger.com/profile/15646979945022567833noreply@blogger.com7