tag:blogger.com,1999:blog-12295546586986916852024-03-13T08:31:27.885-04:00beurristabutter is better...rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.comBlogger303125tag:blogger.com,1999:blog-1229554658698691685.post-14197301951961706172018-11-21T06:03:00.001-05:002018-11-21T06:03:53.683-05:00Pumpkin Cookie<div class="separator" style="clear: both; text-align: center;">
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This Thanksgiving I am sending you a hug—in the form of a cookie. Maybe you need one today, after braving the supermarket, again, for that item which didn't make it into the cart. Maybe after spending hours in the kitchen prepping for a big meal, you're exhausted. Maybe there is a sense of loneliness, even when surrounded by people. Maybe you'd just like one, because hugs, let's face it, are always life-affirming and good for the soul.<br />
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This hug surprised me. I have never been a soft-cookie fan. Never ever. The Illinois College Roommate, however, had them waiting for me at our reunion, and being a polite guest, I partook... and was converted. This little mound epitomizes all kinds of warmth in its cinnamony flavor and comfort with its pillowy soft texture and just-right touch of sweetness.<br />
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Wishing you all a very happy and healthy Thanksgiving this year!<br />
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<b>Pumpkin Cookies</b><br />
slightly adapted from allrecipes.com<br />
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2 1/2 cups all purpose flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
2 teaspoons ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon salt<br />
1/2 cup butter, softened<br />
1 1/4 cups white sugar<br />
1 cup canned pumpkin puree<br />
1 egg<br />
1 teaspoon vanilla extract<br />
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For icing:<br />
2 cups confectioner's sugar<br />
3 tablespoons milk<br />
1 tablespoon melted butter<br />
1 teaspoon vanilla extract<br />
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Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.<br />
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In a medium bowl, cream together the 1/2 cup butter and sugar. Add the pumpkin, egg, and vanilla to the butter mixture, and beat until creamy. Mix in the dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.<br />
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Bake for 15-20 minutes in the preheated oven. Cool the cookies. While they are cooling, prepare the icing; In a medium bowl, mix the confectioner's sugar, milk, melted butter and vanilla until smooth. Add milk as needed if icing is too stiff. Drizzle the glaze with a fork.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com41tag:blogger.com,1999:blog-1229554658698691685.post-52279538426160715552017-11-17T06:59:00.000-05:002017-11-20T07:49:12.927-05:00Pumpkin Chocolate Chip Streusel Loaf<div class="separator" style="clear: both; text-align: center;">
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Nary a day passes without my thinking about blogging. One would never know, considering that my half-year silences grow ever my frequent. Yet, I do think, and I have stayed quiet. Sometimes it's just a matter of will to start the fingers typing and maybe, just maybe, inspiration hits.<br />
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Autumn flies by. Leaves turn russet, auburn and golden. Pumpkins proliferate. I love this season, and I couldn't let it escape without a new recipe. Three operative words: CHOCOLATE CHIP STREUSEL.<br />
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I am sure most of you have some sort of go-to pumpkin bread ideal, whether it's your homemade or store-bought treat. I love me a good streusel and the topping, combined with a chocolatey interior ribbon, won a definite place in my standard baking repertoire.<br />
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I tried five iterations of it and settled on this version. I like my streusel with some body to it and so I added flour and a little more butter to the topping; the original recipe was too crumbly.<br />
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PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL<br />
slightly altered from NYTimes, Melissa Clark<br />
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For the streusel:<br />
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1/4 cup packed light brown sugar<br />
1/4 cup packed dark brown sugar<br />
1/4 cup chopped walnuts or pecans<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon ground ginger<br />
1 tablespoon cold butter, divided<br />
1/4 cup semisweet chocolate chips<br />
4 teaspoons flour<br />
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For the cake:<br />
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1 ½ cups all-purpose flour<br />
1 teaspoon ground cinnamon or pumpkin pie spice<br />
1 teaspoon baking soda<br />
¾ teaspoon fine sea salt<br />
½ cup granulated sugar<br />
½ cup light brown sugar, packed<br />
½ cup canola oil<br />
2 large eggs<br />
½ cup pumpkin<br />
½ cup sour cream<br />
1 teaspoon vanilla extract<br />
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Heat the oven to 350º. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)<br />
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Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in 1/2 tablespoon butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. To the other half, add the remaining 1/2 tablespoon butter and 4 teaspoons flour and set this aside for the topping.<br />
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For the cake: In a separate bowl, combine the flour, cinnamon, baking soda and salt.<br />
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In the bowl of an electric mixer, beat sugars and oil until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.<br />
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Spoon ⅔ of the batter into the pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.<br />
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Bake for 55-65 minutes, or until wood pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Untold and cool completely.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com22tag:blogger.com,1999:blog-1229554658698691685.post-6153120951371867122017-06-23T10:39:00.000-04:002017-06-23T10:39:04.084-04:00oreo pretzel rice krispie treat<div class="separator" style="clear: both; text-align: center;">
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Hi People. After a year of silence, I am back! It has been so long that I forgot my password onto this site. Oh my.<br />
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Much has happened in a year.<br />
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The Daughter went grey-blonde and entered first year of college. I am nearing the half century mark with doom and gloom, with diet and health becoming an ever present topic of discussion. I am also figuring out how to "help out" my son with his schoolwork, after 10 years of next to nil involvement. Don't ask.<br />
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I have done little baking exploration (diet!! health!!) and basically make my trifecta of standbys— <a href="http://beurrista.blogspot.com/2010/03/counting-our-blessings.html#more">chocolate chip cookies</a>, brownies and <a href="http://beurrista.blogspot.com/2011/11/thankful-cookies.html">cornflake crunch cookie</a>— when occasions call for them. Today's treats, however, have made it into the rotation the past few months.<br />
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The BFF concocted this deliciousness and I want to share with you. It's particularly great in the summer months as it calls for just a little bit of stovetop heat and involves no oven. You will thank me for the cool kitchen, but will curse me when the one bite becomes two, or three, or four...<br />
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I use miniature marshmallows so that they melt down more quickly.</div>
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One crucial technique pointer— try to keep oreos in larger chunks. Don't over pulverize.</div>
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<b>OREO PRETZEL RICE KRISPIE TREATS</b></div>
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1 stick (4 ounces) unsalted butter</div>
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1 10-ounce bag mini marshmallows</div>
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pinch of salt</div>
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4 cups rice krispies</div>
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18 oreos, crushed (I place oreos in a plastic bag and lightly tap with a meat mallet)</div>
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3 handfuls of pretzel sticks</div>
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Grease a 9x13 pan.</div>
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Over medium low heat, melt the butter. Add the marshmallows and melt down, stirring constantly. Add a pinch of salt. Remove from heat and add the rice krispies. Mix thoroughly. Add the oreos and pretzels. (I squeeze each handful of pretzels as I add them to break them down a bit.) Mix thoroughly and dump into the prepared pan. Pat down the mixture evenly. Let cool a few minutes before cutting. </div>
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com8tag:blogger.com,1999:blog-1229554658698691685.post-6222738974249722282016-05-18T07:32:00.000-04:002016-05-18T07:32:44.948-04:00easy salted caramel rice krispie treats<div class="separator" style="clear: both; text-align: center;">
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The Son rarely goes for seconds when presented with baked goods. He, like his dad, is a savory kind of a guy. Once in a blue moon, I find a treat which elicits more than a tepid response; he grazed on these throughout the afternoon. (I was so pleased he loved them that I neither stopped him nor did I contemplate the potential blood sugar spiking cavity inducing repercussions of said activity.)<br />
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My favorite aspect of this is that it stayed moist for three days. Have you ever bitten into a day old rice krispie treat and nearly broken a tooth? Or thrown it out because the dry factor was too much to bear? Yes, on the texture front, this recipe is definitely a winner. Add ease of execution and tasty flavor to the mix, and bingo, the snack rises to a top three treat. <br />
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<a href="http://4.bp.blogspot.com/-ccBKLW7q6hI/VzHLjIyEYBI/AAAAAAAAFN4/PhY2ipqSFLAAPIW81OmL6mMRUTecfJWTwCK4B/s1600/IMG_3471.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="540" src="https://4.bp.blogspot.com/-ccBKLW7q6hI/VzHLjIyEYBI/AAAAAAAAFN4/PhY2ipqSFLAAPIW81OmL6mMRUTecfJWTwCK4B/s640/IMG_3471.jpg" width="640" /></a><b>easy salted caramel rice krispie treats</b><br />
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4 tablespoons butter<br />
1 10 oz. bag of marshmallows<br />
6 ounces caramel sauce<br />
generous pinch of kosher salt <br />
7 cups rice krispie cereal<br />
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Grease a 9x13x2-inch pan.<br />
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In a large pot over low heat, melt the butter. Add the marshmallows and stir until completely melted.<br />
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Remove from heat. Add the caramel sauce and salt. Stir to incorporate. Add the cereal until fully incorporated.<br />
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Using a greased spatula or greased wax paper, evenly press the mixture into the prepared pan. Let cool before cutting into squares.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com4tag:blogger.com,1999:blog-1229554658698691685.post-75137169555002814252016-05-10T08:55:00.000-04:002016-05-10T08:55:57.336-04:00pretty things<div class="separator" style="clear: both; text-align: center;">
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Warning: this is not food related.<br />
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It's PRETTY. It's PRINTABLE. It's FREE. I love all of the above and want to share the <a href="http://www.kristendukephotography.com/free-watercolor-birthday-card-printables/">link</a>.<br />
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Happy Hump Day!<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com1tag:blogger.com,1999:blog-1229554658698691685.post-75973739406046673492016-04-30T15:37:00.000-04:002016-04-30T15:55:49.713-04:00cookies and cream cookies <div class="separator" style="clear: both; text-align: center;">
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<b> Surprise</b>! I'm baaaack! It has been <b>one year to the day</b> since my last post. Bet you never imagined you'd hear from me again. <b>I</b> wasn't sure you would either. We shall see how long this foray back will last, but I thought it fitting to celebrate this break-from-a-year-long-break milestone and say hello to you all with a cookie recipe.<br />
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Said recipe is touted by its creator as <i><a href="http://glazedandconfused.us/blog-1/best-ever-cookies-and-cream-cookies">"the best ever cookies & cream cookies"</a></i><i>. </i>Cookies and cream is always my pick of poison if I see it on a shake menu. Ditto that for cheesecake. I have never seen, however, a cookie labeled as such and so was immediately intrigued. I am also a sucker for anything labeled "the best" and of course, I had to try it out.<br />
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I baked the recipe as written (aside from an Oreo substitution). My first batch turned out puffy with cakey texture. With the second batch, I added extra butter, omitted the baking powder and still, they were a bit puffy. To cut some of the sweetness of the white chocolate,
I used Famous Chocolate Wafers rather than Oreos. You sugarholics out there might prefer the latter. I say, go for it.<br />
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For aesthetics sake, I flattened them before putting them in the oven. This batch was less cakey, but still had some poof to it, which I imagine must be from the cream cheese. Side note- the huge benefit of the cream cheese is that the cookie stays pretty moist even three days later, unlike any other chocolate chip cookie I've had, which basically starts on its path to drydom after eight hours. (That is absolutely an unscientific time estimate.)<br />
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"The best" billing might be a slight exaggeration, but these are certainly delicious and texturally different. <br />
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<b>Cookies and Cream Cookies</b><br />
adapted from <a href="http://glazedandconfused.us/blog-1/best-ever-cookies-and-cream-cookies">glazed and confused</a><br />
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<a href="https://sites.google.com/site/beurrista/cookies-and-cream-cookie"><span style="font-family: "courier new" , "courier" , monospace;">Printable Recipe</span></a> <br />
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4 ounces cream cheese, room temperature<br />
½ cup plus 2 tablespoons unsalted butter, room temperature<br />
1 cup light brown sugar<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
½ cup instant milk powder <br />
1½ cups all-purpose flour<br />
½ teaspoon salt<br />
½ teaspoon baking soda<br />
2 cups coarsely chopped Famous Chocolate Wafers (half a package)<br />
1 cup chopped white chocolate<br />
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Preheat oven to 350ºF. Line a baking sheet with Silpat or parchment paper.<br />
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In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until light and creamy, about a minute. Add the brown sugar, egg, vanilla extract and beat for two minutes. Add the instant milk powder and beat another two minutes until incorporated, light and fluffy. Add in the dry ingredients and beat on low speed until fully incorporated. Fold in the Famous Wafers and white chocolate.<br />
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Form 2-inch balls of cookie dough and press down to flatten. Arrange racks ⅓ from top and bottom of oven. Bake for 6 minutes, switch the top and lower trays and rotate the trays front to back. Bake for another 4-5 minutes, or until brown around the edges. Remove from oven and let cool on wire racks.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com1tag:blogger.com,1999:blog-1229554658698691685.post-41466400555426437242015-04-30T06:06:00.001-04:002015-04-30T06:06:27.229-04:00chocolate crunch slice<div class="separator" style="clear: both; text-align: center;">
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As some of you might recall, my siblings and I had to clear out Dear Dad's stuff. The first time was a <a href="http://beurrista.blogspot.com/2013/08/holy-cannoli-another-month-has-flown-by.html">MAJOR undertaking</a>, last year was just a tidying up, and this past month, it was another downsizing. That meant looking into his freezer, and low and behold, see what I found! Lots of chocolate! 11 bars, to be exact. We won't begin to question what Dear Dad was stockpiling for, but I immediately began wondering what I could do with them. <br />
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Looking into Donna Hay's <i>Simple Essentials Chocolate</i>, I found a super easy way to use up a pound of chocolate bars.<br />
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All you need is shortbread, cream, butter, and cocoa powder (the latter isn't even a necessity). The assembly is quick; the set time takes a few hours. The result is delicious and you don't have to use the oven! Crunchy cookies are enrobed in dark chocolate— what more can you ask for?<br />
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<b>Chocolate Crunch Slice</b><br />
from <i>Simple Essentials Chocolate</i> by Donna Hay <br />
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⅓ cup (2.5 fl. ounce) cream<br />
1 pound dark chocolate, chopped<br />
8 tablespoons butter, chopped<br />
8 ounces store-bought shortbread biscuits, chopped<br />
cocoa powder, for dusting<br />
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Line a loaf pan with non-stick baking paper (or line with foil and butter the foil.) <br />
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Place the cream, chocolate and butter in a saucepan over low heat and stir until melted and combined. Place biscuits in a mixing bowl and pour over ¾ of the chocolate mixture, and stir to coat. Spoon into the prepared loaf pan. Pour remaining chocolate mixture over and tap tin to remove air bubbles. Refrigerate for 3 hours or until set. To serve, remove from tin and foil, dust with cocoa powder, and cut into slices. Makes 16.<br />
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rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com1tag:blogger.com,1999:blog-1229554658698691685.post-37018956460096500022015-03-31T23:22:00.000-04:002015-03-31T23:22:26.647-04:00maialino olive oil cake<div class="separator" style="clear: both; text-align: center;">
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I'm a sucker for pretty
foods and no grocery shopping. I saw the recipe on Food52, loved the gorgeous picture, realized all the ingredients were on deck, and decided, "Why not?" This I did, despite having never been drawn to the idea of olive oil in a baked sweet good. <br />
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I tried it out not once, but THREE times in as many weeks. Yes, I like it that much, and I fiddled a bit with the measurements to see if I could reduce the sugar and oil. Attempts #2 and #3 were in vain and bordered on epic fails. The Daughter's Attempt #4 followed the original to a T, and GUESS WHAT? Some recipes just shouldn't be fiddled with. (Ok, I still reduced the sugar, just a tad.)<br />
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My favorite aspect of this cake is its crackling top. It's rather unique in a cake. I also love the creamy, almost bread-pudding like texture.<br />
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The citrus scent is such a hopeful and lovely aroma, particularly as I'm still wearing
wool sweaters mid-March. Hit me with some sunshine and vitamin C,
please!<br />
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You probably have All-Ingredients-On-Deck, too. If so, gather those two bowls and whisk and get going. You'll be so glad you did.<br />
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<b>Maialino Olive Oil Cake</b><span class="quantity"> </span><br />
<span class="quantity">adapted slight from <a href="http://food52.com/recipes/26709-maialino-s-olive-oil-cake"><i>Food52</i></a></span><br />
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<span class="quantity">2 cups all-purpose flour</span><br />
<span class="quantity">1⅔ cup granulated sugar</span><br />
<span class="quantity">1½ teaspoons kosher salt</span><br />
½ teaspoon baking soda<br />
<span class="quantity">½ teaspoon baking powder</span><br />
<span class="quantity">1⅓ cups extra virgin olive oil</span><br />
<span class="quantity">1¼ cups whole milk</span><br />
<span class="quantity">3 large eggs</span><br />
<span class="quantity">1½ tablespoons grated orange zest</span><br />
<span class="quantity">¼ cup fresh orange juice</span><br />
<span class="quantity">¼ cup Grand Marnier</span><br />
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<span class="quantity">Preheat oven to 350ºF. Grease a 9" cake pan. Line the bottom with a circle of parchment.</span><br />
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<span class="quantity">Whisk together the flour, sugar, salt, baking soda, and baking powder. Set aside.</span><br />
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<span class="quantity">Whist together the olive oil, milk, eggs, orange zest, orange juice, and Grand Marnier.</span><br />
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<span class="quantity">Add the dry ingredients and whisk until completely smooth and combined.</span><br />
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<span class="quantity">Pour into prepared pan, and bake 1 hour or until top is golden brown and a tester inserted in the center comes out clean. Let cool in pan 30 minutes. Run a knife around the sides to loosen, then turn out onto a wire rack and let cool for 2 hours.</span><br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com6tag:blogger.com,1999:blog-1229554658698691685.post-46376958371299249512015-02-07T05:57:00.001-05:002015-02-07T05:58:19.926-05:00mea culpa cookies- chocolate whoppers<div class="separator" style="clear: both; text-align: center;">
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I surprised myself. I didn't realize I had this Fonzie syndrome:<br />
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I never thought saying sorry would be so hard. I could easily admit my bad to others, yet, I couldn't manage saying it to the person I'd wronged.<br />
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<a name='more'></a>You KNOW what held me back. It's that ugly "P" word. Pride. Yessirree, and apparently, I have it... in spades. Last week, I finally wrote a long-overdue (we are talking many months here) letter of apology.<br />
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Life would be easier, don't you think, if "sorry, please forgive me" could simply be communicated with chocolate cookies, In my ideal world, any baked good could and would magically eliminate hurtful words, nasty attitudes, thoughtless gestures and heal wounded feelings.<br />
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I have yet to get a response, but the next time I see said wronged person (a chocolate and pecan lover), I'll have a batch of these waiting.<br />
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(I wrote the first draft of this post, baked the cookies, then gave them to The Montclair Diva whose daughter just had her heart broken. These mea culpas work wonderfully as mend-your-broken-heart cookies too.)<br />
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MD's exuberant critique, "A perfect juxtaposition of crisp and chewy in a dark vortex of luxurious chocolate.<br />
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<b>Chocolate Whoppers</b><br />
slightly adapted from <i>Cookies</i>, by Maida Heatter <br />
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2 ounces unsweetened chocolate<br />
6 ounces semisweet chocolate<br />
3 ounces unsalted butter<br />
¼ cup sifted all-purpose flour<br />
¼ teaspoon baking powder<br />
½ teaspoon salt<br />
2 eggs<br />
¾ cup granulated sugar<br />
1 teaspoon powdered instant coffee or espresso<br />
2 teaspoons vanilla extract<br />
1 cup semisweet chocolate morsel<br />
4 ounces walnuts, broken into large pieces<br />
4 ounces toasted pecans, broken into large pieces<br />
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Adjust two racks to divide the oven into thirds and preheat oven to 350ºF. <br />
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Line cookie sheets with parchment paper or Silpat.<br />
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Place the unsweetened chocoalte, semisweet chocolate and butter in the top of a small double boiler over hot water on moderate heat. Cook, stirring occasionally, until melted and smooth. Remove the top of the double boiler and set aside to cool slightly.<br />
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Sift together the flour, baking powder and salt, and set aside.<br />
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With the paddle attachment of an electric mixer, beat the eggs, sugar, coffee and vanilla at high speed for a minute or two. Beat in the melted chocolates and butter on low speed just to mix. Add the sifted dry ingredients and beat on low speed just to mix, scraping the sides of the bowl as necessary with a rubber spatula to incorporate the ingredients. With a wooden spoon, stir in the chocolate morsel, walnuts and pecans.<br />
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Using a ⅓-cup measuring cup, put five cookies on each cookie sheet, one in the middle and one toward each corner. Do not flatten the tops.<br />
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Bake two sheets at a time reversing the sheets top to bottom and front to back once during baking to ensure even baking. Bake for 16-17 minutes- no longer. The surface of the cookies will be dry, but the insides will still be soft. Let the sheets cool on wire racks.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com5tag:blogger.com,1999:blog-1229554658698691685.post-776652259798144422014-12-23T07:18:00.001-05:002014-12-23T07:18:30.789-05:00power of the pause- hot chocolate mix<div class="separator" style="clear: both; text-align: center;">
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I thought I had paced myself this December to create some space for breathing. Even with good intentions, decorating, shopping, gatherings, parties, rehearsals, and performances filled up the to-do list and crowded out the silent moments. If one such moment appeared, it was filled with dvr'd TV. (Hello, Homeland! Scandal! Goodbye blog posts.)<br />
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The pause, the time you make and take to be quiet, is so necessary this time of year. Without it, you'd go crazy. I did find a few moments here and there. One such moment was made all the sweeter when accompanied by a cup of homemade hot cocoa.<br />
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Cook's Illustrated recommends using Hershey's unsweetened chocolate, which you grind up with cornstarch, milk powder, sugar, salt, vanilla and some baking cocoa.<br />
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Bring some whole milk to simmer, then add the hot cocoa mix. 5 minutes later, you have one serious cup of über rich, chocolatey cocoa. This recipe is definitely not for the faint of heart and definitely for the chocolate lover. I would almost call it an adult cup of cocoa, except for the fact that The 13-year Old Son enjoyed his back-from-school cup. I was bracing myself to hear him comment "Where's the Swiss Miss?" and was pleasantly surprised with his positive response. <br />
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I hope you have been able to hit the pause button at some point this past month and enjoyed a peaceful moment or two.<br />
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Merry Christmas, Happy Hannukah and Holidays to you!<br />
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<br />
<b>The Best Hot Chocolate Mix</b><br />
from <i>Cook's Illustrated</i>, November & December 2014<b> </b><br />
<br />
1 cup (7 ounces) sugar<br />
6 ounces unsweetened chocolate, chopped fine<br />
1 cup (3 ounces) unsweetened cocoa powder<br />
½ cup (1½ ounces) nonfat dry milk powder<br />
5 teaspoons cornstarch<br />
1 teaspoon vanilla extract<br />
¾ teaspoon kosher salt<br />
<br />
Process all ingredients in food processor until ground to powder, 30 to 60 seconds. Transfer to airtight container and store at room temperature for up to 2 months.<br />
<br />
For one serving of hot chocolate, heat 1 cup whole, 2% or 1% low-fat milk in a small saucepan over medium heat until it starts to steam and bubles appear around the edge of the saucepan. Add ¼ cup of hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour the hot chocolate into a mug and serve.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com5tag:blogger.com,1999:blog-1229554658698691685.post-29737814244558659012014-11-15T05:43:00.000-05:002014-11-16T06:10:46.500-05:00chocolate crinkle cookies<div class="separator" style="clear: both; text-align: center;">
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Generally speaking, cracks are not appealing. Cracks in sidewalks, in ceilings, in heels and chapped lips- they are all very ugh-inducing. This, however, might be the one and only instance where cracks look good, even alluring. I say the more cracks there are, the better!<br />
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The cookie is fudgy. Chocolaty. Think thin, flattened brownie. Think delicious. You've got to try one, or two or three...<br />
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<b>Chocolate Crinkle Cookies</b><br />
from <i>Cooks Illustrated</i>, November & December 2014<br />
<br />
1 cup (5 ounces) all-purpose flour<br />
½ cup (1½ ounces) unsweetened cocoa powder<br />
1 teaspoon baking powder<br />
¼ teaspoon baking soda<br />
½ teaspoon salt<br />
1½ cups packed (10½ ounces) brown sugar<br />
3 large eggs<br />
1 teaspoon instant espresso powder<br />
1 teaspoon vanilla extract<br />
4 ounces unsweetened chocolate, chopped<br />
4 tablespoons unsalted butter<br />
½ cup (3½ ounces) granulated sugar<br />
½ cup (2 ounces) confectioners' sugar<br />
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Adjust oven rack to middle position and heat oven to 325º F.<br />
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Line 2 baking sheets with parchment paper or Silpat. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.<br />
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Whisk brown sugar, eggs, espresso powder and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.<br />
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Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.<br />
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Place granulated sugar and confectioners' sugar in separate shallow dishes. Working with 2 tablespoons dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.<br />
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Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set, but centers are still soft (cookies will look raw between cracks and seem underdone,) about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.<br />
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<span style="font-size: x-small;">This is linked to <a href="http://whipperberry.com/2014/11/party-bunch-link-party-54.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Whipperberry+%28WhipperBerry%29">Party Bunch link party</a> </span>rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com2tag:blogger.com,1999:blog-1229554658698691685.post-32316346664610542772014-10-27T06:09:00.000-04:002014-11-07T21:49:13.111-05:00oreo owl cookies<div class="separator" style="clear: both; text-align: center;">
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These owls are a delightful treat to share with neighborhood kids- big AND small. They require no baking and are fun to put together.<br />
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<a name='more'></a>You'll have to gather up chocolate sandwich cookies, mini chocolate sandwich cookies, a tub of chocolate frosting, M&Ms, and a plastic piping bag. Whaaat? Only five items? That's great.<br />
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We had some Halloween Oreos in the house, ergo the orange filling. Love the festivity!<br />
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Prep the piping bag. (You can also use a ziploc bag.) Make an M-cut at the tip. Fill the bag with frosting.<br />
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For the eyes and ears, carefully unscrew the minis. Set aside the cream sides for the eyes. Tidy up any extra chocolate cookie crumbs with a paring knife. To make the ears, gently using a sawing motion and keeping the knife parallel to the cutting surface, cut the non-cream side in half. <br />
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Using the frosting, attach the ears to the large Oreo, letting half of the ear extend from the head. <br />
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Using the frosting, attach the eyes to the head. <br />
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Using the piping bag, frost the ears and create the top-of-head-tuft. Funnily- or
maybe not so much- The Son asked if the owl had a bat on its head. A
bat? Seriously??? I wanted to bonk him over his.<br />
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Using frosting, attach the pupils and nose.<br />
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The last step is to pipe the feathers by the eyes.<br />
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<br />
<b>Owl Cookie Treats</b><br />
inspired by <i>Hello, Cupcake!</i><br />
<br />
one package chocolate sandwich cookies<br />
one box mini chocolate sandwich cookies<br />
tub of chocolate frosting<br />
m&m's candies (if you're looking specifically for brown eyes, buy a large bag.)<br />
piping bag or plastic ziploc bag<br />
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Unscrew the mini chocolate sandwich cookies. Separate the cream side from the non-cream side. Set aside the cream side for the eyes.<br />
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The non-cream side is the ear base. Using a gentle sawing motion and keeping parallel to the cutting surface, with a serrated knife, cut the non-cream side cookie in half.<br />
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Using chocolate frosting as glue, attach the ears to the head, leaving half the cookie overhanging the edge. Attach the eyes- the cream side cookie- to the head.<br />
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Using a piping or ziploc bag with an M cut tip, frost the ears and tuft. Using frosting, attach the m&m's - pupils and nose- to the head.<br />
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Finish the cookie, pipe the frosting feathers by the outside of the eyes.<br />
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<span style="font-size: x-small;">This post is linked to the following sites: <a href="http://beurrista.blogspot.com/2014/10/hootacular-cookie-treats.html">crafty friday</a>, <a href="http://lollyjane.com/creative-collection-group-link-party-23/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LollyJaneBlog+%28Lolly+Jane+Blog%29">lolly jane</a>, <a href="http://beurrista.blogspot.com/2014/10/hootacular-cookie-treats.html">party bunch</a>, <a href="http://www.reasonstoskipthehousework.com/skip-housework-link-party-36/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+reasonstoskipthehousework%2FjuuZ+%28Reasons+To+Skip+the+Housework%29">skip housework</a>, <a href="http://insidebrucrewlife.com/2014/10/time-sparkle-84-giveaway/">time to sparkle</a>, <a href="http://www.tipjunkie.com/post/tip-me-tuesday-happy-crafters-share-11-4/">tip me tuesday</a>, <a href="http://www.gingersnapcrafts.com/2014/10/wow-me-wednesday-178.html#more">wow me wednesday</a>, <a href="http://wearethatfamily.com/">works for me wednesday</a>, <a href="http://thediydreamer.com/from-dream-to-reality/happy-halloween-141/">diy dreamer</a>, <a href="http://www.sweetbellaroos.com/2014/10/29/pin-thursday-59/">pin it thursday</a>, <a href="http://www.mizhelenscountrycottage.com/">full plate thursday</a>, <a href="http://www.lambertslately.com/2014/10/create-it-thursday-78-plus-features.html#more">create it thursday</a>,</span><br />
<span style="font-size: x-small;"><a href="http://www.kitchenfunwithmy3sons.com/">kitchen fun</a>, </span><br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com3tag:blogger.com,1999:blog-1229554658698691685.post-16475660672406162062014-10-24T10:08:00.000-04:002014-10-24T10:11:16.444-04:00mississippi mud torte<div class="separator" style="clear: both; text-align: center;">
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"This is rich."<br />
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Those were my first thoughts after taking my first bite.<br />
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Maybe it was because I'd just finished a huge Korean meal of bulgogi, seafood pancake, and jap chae, maybe it was because there are three different layers of chocolate in this bad boy, but can I tell you,<b> IT WAS INTENSE</b>.<br />
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If you're looking for a dessert that knocks you over with texture, flavor and power, you're at the right place.<br />
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The crust provides the chocolatey crunch, courtesy of a whole container of Oreos and some butter.<br />
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The flourless chocolate cake layer packs the dense punch.<br />
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The pudding entices with its custardy creaminess,<br />
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and the whipped topping provides the needed fluffy, light counterpoint to all the richness.<br />
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Truth be told, it's a bit of a project, but don't be intimidated by the recipe length. It's worth all the steps.<br />
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My last thought (after each of my three slices)?<br />
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"I love this dessert."<br />
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<b>Mississippi Mud Torte</b><br />
from <i>Baked Explorations</i>, by Matt Lewis and Renato Polifitano<br />
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://sites.google.com/site/beurrista/mississippi-mud-torte">Printable Recipe</a></span><br />
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For the crust<br />
16 ounces chocolate sandwich cookies, crushed<br />
5 tablespoons unsalted butter, melted<br />
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For the cake<br />
4 tablespoons unsalted butter<br />
6 ounces good-quality dark chocolate (60-70% cacao), chopped<br />
2 tablespoons instant espresso powder<br />
¼ cup strong coffee, at room temperature<br />
¼ teaspoon salt<br />
1 tablespoon pure vanilla extract<br />
6 large eggs, separated, at room temperature<br />
1 cup sugar, divided<br />
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For the pudding<br />
¾ cup sugar<br />
½ cup dark unsweetened cocoa powder (like Valrhona)<br />
¼ teaspoon salt<br />
4 large egg yolks<br />
2½ cups whole milk<br />
3 tablespoons unsalted butter<br />
2 teaspoons pure vanilla extract<br />
3 ounces good-quality dark chocolate (60-70% cacao)<br />
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For the whipped cream<br />
1¼ cup heavy cream<br />
2 tablespoons granulated sugar<br />
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Make the crust:<br />
Preheat oven to 300ºF. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line the pan with parchment paper and lightly spray the parchment and sides of the pan.<br />
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In a food processor, grind the cookies to a very fine crumb. You should have about 3½ cups. Put the crumbs in a small bowl. Pour the melted butter over them and mix with a rubber spatula until well combined.<br />
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Turn the crumb mixture into the prepared pan and press it into the bottom and up the sides, leaving about ½ inch between the top of the crust and the top of the pan. Use the bottom of a measuring cup to get an even layer of crust. Place the pan in the freezer and let the crust set for about 10 minutes.<br />
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Bake the crust in the oven until it is dry to the touch, about 10 minutes. Transfer the pan to a wire rack and let cool.<br />
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Make the cake:<br />
Increase the oven temperature to 350ºF.<br />
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Using a double boiler, melt the butter and chocolate together. Set aside to cool.<br />
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In a small bowl, whisk together the espresso powder, coffee, salt, and vanilla. Set aside.<br />
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In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks with ½ cup of the sugar until the mixture is light and has almost doubled in volume, about 5 minutes. Add the chocolate mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low speed for 5 seconds. Add the coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.<br />
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In a clean bowl of a standing mixer fitted with the whisk attachment, beat the egg whites until foamy. Gradually increase the speed to high and add the remaining ½ cup sugar, beating until soft peaks form.<br />
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Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold in the egg whites. After about 30 seconds of folding, add the remaining egg whites and continue folding until they are almost completely combined. Do not rush the folding process, work gently, and take care not to overmix. Pour the batter onto the cooled cookie crust and bake for 38-42 minutes, until the cake is set, but still jiggles slightly. It might not appear to be completely cooked. Transfer it to a wire rack and cool completely. (As it cools, the cake will deflated in the center and look sunken. Do not despair, this is just the way it settles.) Tightly wrap and refrigerate the cake for at least three hours or overnight.<br />
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Make the pudding:<br />
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk, whisking constantly.<br />
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In a saucepan over medium heat, bring the mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds, then transfer it to a medium bowl. Add the butter, vanilla and chocolate and whisk until combined. Continue to whisk for a few more minutes to cool the mixture slightly. Let the pudding stand for 15 minutes at room temperature. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming, and chill it for at least 3 hours.<br />
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Make the whipped cream:<br />
In a clean bowl of a standing mixer fitted with the whisk attachment, beat until soft peaks form. Sprinkle the sugar on the cream and continue beating until stiff peaks form.<br />
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To assemble the torte:<br />
Stir the pudding to loosen it, then pour it on top of the cake, making sure to stay inside the cookie-crust border. Use an offset spatula to spread the pudding into an even layer. Return the cake to the refrigerator for at least 30 minutes while you prepare the whipped cream topping. Spread whipped cream across the pudding layer, all the way out to the sides, unmold the cake, and serve it immediately.<br />
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The cake can be kept, covered, in the refrigerator for up to 2 days.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com2tag:blogger.com,1999:blog-1229554658698691685.post-33205400769323564892014-09-30T08:43:00.001-04:002014-09-30T08:44:05.277-04:00chocolate-coffee ice cream pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fpP3P9zlWEE/VCqfMCwZ9zI/AAAAAAAAE_M/3k_DqZcmLi0/s1600/IMG_1821%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fpP3P9zlWEE/VCqfMCwZ9zI/AAAAAAAAE_M/3k_DqZcmLi0/s1600/IMG_1821%2B2.JPG" height="504" width="640" /></a></div>
fool∙ish /'<span class="lr_dct_ph">fo͞oliSH/ </span>:<br />
lacking good sense or judgement; unwise<br />
<br />
That about sums up my decision to single-handedly work my way through this pie. I couldn't resist. It was 80 degrees out today, (as it was yesterday, and last week). I needed a pick me up.<br />
<br />
I used just about every single excuse to justify my actions. Perhaps it can be argued that it would have been foolish of me NOT to eat it, it was so darn good.<br />
<a name='more'></a>Have I mentioned that I'm trying to lose weight?<br />
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Initially thinking it was not anything THAT special, I soon realized that eating ice cream in a wedge form is quite appealing—more adult-like. I suppose that would be, particularly if comparing it to the spoon-in-one-hand-container-in-the-other technique one might frequently employ.<br />
<br />
Quality ice cream always helps; just use your favorite kind. My dad just gifted us with eight pints of Haagen Dazs chocolate (I'll explain in a follow up post) and I needed to use some of them up.<br />
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<a href="http://2.bp.blogspot.com/-l5dmKFqT674/VCqfyPJEKhI/AAAAAAAAE_c/FXiVysB8M5c/s1600/IMG_1804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-l5dmKFqT674/VCqfyPJEKhI/AAAAAAAAE_c/FXiVysB8M5c/s1600/IMG_1804.JPG" height="472" width="640" /></a><br />
The other gift of Brownie Bites, pulverized and used in the crust, created this yummy dessert.<br />
<br />
<b>Chocolate-Coffee Ice Cream Pie</b><br />
adapted from epicurious.com<br />
<br />
For the crust:<br />
8 ounces chocolate cookies (oreos, chocolate wafers, or Brownie Bites)<br />
6 tablespoons unsalted butter, melted <br />
<br />
For the bittersweet chocolate sauce:<br />
¾ cup whipping cream<br />
2 tablespoons unsalted butter<br />
2 tablespoons light corn syrup<br />
8 ounces bittersweet or semisweet chocolate, chopped<br />
1 teaspoon vanilla extract<br />
<br />
For the filling:<br />
2 pints chocolate ice cream<br />
1 pint coffee ice cream<br />
<br />
Make the crust:<br />
Preheat oven to 325ºF. Butter a 9-inch metal pie pan. In a food processor, mix the cookies until they become fine crumbs. Add the melted butter and pulse until combined. Press the crumb mixture firmly into bottom and sides of the pie pan. Bake until crust is set, about 8 minutes. Cool completely.<br />
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Make the chocolate sauce:<br />
Combine the cream, butter and corn syrup in a medium saucepan. Bring it to a simmer. Remove from heat. Add the chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.<br />
<br />
Assemble the pie:<br />
Let the ice cream stand at room temperature for ten minutes to soften. Scoop the ice cream into the cooled pie shell, layering the flavors as you like. (I put my coffee layer on the top, you might like to sandwich it between the two chocolate ones.) Use a rubber spatula to smooth out the layers. Spread the cooled chocolate sauce on top of the ice cream and freeze pie until pie firms, at least an hour. Cover tightly and keep frozen until ready to serve.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com1tag:blogger.com,1999:blog-1229554658698691685.post-85920057849019136642014-09-21T07:36:00.000-04:002014-09-21T07:36:13.088-04:00lemon drop cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kWWJHqU91uY/VB1vQ9lEyqI/AAAAAAAAE-o/enoc6I_ftcQ/s1600/IMG_1786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kWWJHqU91uY/VB1vQ9lEyqI/AAAAAAAAE-o/enoc6I_ftcQ/s1600/IMG_1786.JPG" height="620" width="640" /></a></div>
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Buh-bye, Summer!<br />
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Today's the last day (autumnal equinox occurs at 10:29 EDT tomorrow) and I'm trying not to shed a tear. Even though school's been in session for two weeks, even though I can't stand the humidity of August, even though I do love the fall season, saying good-bye always makes me a little sad.<br />
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<a name='more'></a>I thought I'd share a sweet ray of sunshine before turning to the upcoming season's favorites of apples, pumpkin and hearty fare. The Dear Daughter turned 16 earlier this month and she requested this recipe as her birthday cake. I thought it suited her- they're both sunny, well-balanced and a little tart.<br />
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The Baked cookbook cakes ask for vegetable shortening in the recipes. It seems to prolong the shelf-life of the cake, keeping it moister for a day or two. The cake stayed moist for a good three days, which surprised me. (I'm usually forced to devour whatever leftovers we have within 36 hours to avoid throwing out the inevitable dried out pieces.)<br />
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<a href="http://3.bp.blogspot.com/-kKiLo-801Lc/VB1vqg4WKGI/AAAAAAAAE-w/yVYGN6IB4vw/s1600/lemoncurd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kKiLo-801Lc/VB1vqg4WKGI/AAAAAAAAE-w/yVYGN6IB4vw/s1600/lemoncurd.jpg" height="400" width="400" /></a></div>
The recipe takes a little time. You have to make lemon curd, which
involved a lot of egg yolks, sugar, some double boiler action and a bit
of straining. I wanted to skip the straining bit, but I am so glad I
didn't, as you can see the evidence of some cooked egg white left
behind.<br />
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The Kids picked off the lemon drops first. A few of them seemed more drawn to the candy than to the cake. No surprise.</div>
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This recipe is a definite winner in my book, and I am already planning on making it again—maybe when the winter doldrums hit and I need that shot of sunshine in my life.<br />
<br />
<b>Lemon Drop Cake</b><br />
from <i>Baked- New Frontiers in Baking</i> by Matt Lewis and Renato Poliafito<br />
<br />
For the cake:<br />
2½ cups cake flour<br />
¾ cup all-purpose flour<br />
1 tablespoon baking powder<br />
1 teaspoon baking soda<br />
¾ teaspoon salt<br />
½ cup unsalted butter, softened<br />
½ cup vegetable shortening, at room temperature<br />
1¾ cup sugar<br />
1 tablespoon pure vanilla extract<br />
grated zest of one lemon<br />
1 large egg<br />
1½ cups ice cold water<br />
3 large egg whites, at room temperature<br />
¼ teaspoon cream of tartar<br />
<br />
For the lemon curd filling:<br />
¾ cup fresh lemon juice (from about 6 lemons)<br />
grated zest of 2 lemons<br />
2 large eggs<br />
7 large egg yolks<br />
¾ cup sugar<br />
4 tablespoons butter, at room temperature<br />
<br />
For the frosting:<br />
1½ cups sugar<br />
⅓ cup all-purpose flour<br />
1½ cups milk<br />
⅓ cup heavy cream<br />
1½ cups unsalted butter, soft but cool, cut into small pieces<br />
1 teaspoon pure vanilla extract<br />
½ cup lemon curd<br />
<br />
For the topping:<br />
8 lemon drops<br />
<br />
Make the lemon cake layers:<br />
Preheat the oven to 325ºF. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour, and knock out the excess flour.l<br />
<br />
In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.<br />
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat just until combined. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.<br />
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In a clean bowl, whisk the egg whites and cream of tartar until sof peaks form. Do not overbeat. Gently fold the egg whites into the batter.<br />
<br />
Divide the batter among the prepared pans and smooth the tops. Bake for 30-32 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.<br />
<br />
Make the lemon curd filling:<br />
In a small bowl, pour the lemon juice over the zest and let stand for 10 minutes to soften the zest.<br />
<br />
In a nonreactive bowl whisk the eggs, egg yoks, and sugar until combined. Add he lemon zest and lemon juice to the egg mixture and whisk until just combined.<br />
<br />
Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding like texture, about 6 minutes.<br />
<br />
Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.<br />
<br />
Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.<br />
<br />
Make the frosting:<br />
In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until hte mixture comes to a boil and has thickened, about 20 minutes.<br />
<br />
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.<br />
<br />
Add the vanilla extract and ½ cup of the lemon curd and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.<br />
<br />
Assemble the cake:<br />
Refrigerate the frosting for a few minutes until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about ¾ cup of the remaining curd on top. Evenly spread about ¾ cup of the frosting over the curd layer. Repeat the above step with the next layer. For the third layer, trim the top. Crumb coat* the cake and refrigerate for about 15 minutes. Frost the sides and top of the cake with the remaining frosting. Refrigerate for 15 minutes to firm up the frosted cake. Garnish with the candies right before serving.<br />
<br />
This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.<br />
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*crumb coat- an initial thin layer of frosting applied to the cake to keep the light crumbs suspended so they won't appear in the final layer of frostingrebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com4tag:blogger.com,1999:blog-1229554658698691685.post-24708112606205736072014-08-11T09:17:00.001-04:002014-08-11T09:20:00.358-04:00crumb coffee cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-k04LyeCMSKI/U-i9LZYPHyI/AAAAAAAAExE/3VvUqJT1nXU/s1600/crumbcoffeecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-k04LyeCMSKI/U-i9LZYPHyI/AAAAAAAAExE/3VvUqJT1nXU/s1600/crumbcoffeecake.JPG" height="524" width="610" /></a></div>
Hey everyone, I hope you're having a fine summer. I was watching my new guilty pleasure, <a href="http://www.usanetwork.com/rush">Rush</a>, on USA Network, and saw a back-to-school commercial. Wham, bam, kick to the gut. I felt as though my summer was dwindling to a close.<br />
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Now, I know for some of you (North Carolina people, I think?) you're already in session, and for many of you, school starts at the end of August. Here in NJ, it's always been after Labor Day, so yes, I want still want to think that I have nearly a whole month of vacation left! That said, my kids are at a two week sleep away camp, so talk to me after they're home for two weeks, and you know that school can't start soon enough. <br />
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But I'm not here to rail against vacation and back-to-school angst, I'm here to talk about this yummy coffee cake! I love the crumb to cake ratio (heavy on the crumb), the flavors are simple and straightforward, the texture moist and firm.<br />
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You can find the recipe over at <a href="http://www.kimchimom.com/2014/08/guest-post-99-crumb-coffee-cake-beurrista/">kimchi MOM</a>, where I'm guest blogging today. She is not just a friend in the blogosphere, but a friend in real life (you'll read why.) While you're there, take a look around her site; she has some amazing, delicious recipes you'll be inspired to try. (I'm partial to her Indian Style Roasted Cauliflower.)rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com0tag:blogger.com,1999:blog-1229554658698691685.post-23743748169608910442014-07-31T23:04:00.003-04:002014-07-31T23:04:48.360-04:00taco seasoning mix<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kp1I5xhl5rM/UUhJ1cuOgwI/AAAAAAAAESk/65k4MMwyiHY/s1600/IMG_0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kp1I5xhl5rM/UUhJ1cuOgwI/AAAAAAAAESk/65k4MMwyiHY/s640/IMG_0171.JPG" height="438" width="640" /></a></div>
I never ever thought to make my own taco seasoning mix until The Daughter earmarked a recipe in the Food Network magazine. It was wonderfully simple, quick to throw together, and I'm guessing, cheaper than the packaged kind from the supermarket. If not less expensive, at least healthier. Once you make your own, you'll never buy a pack again!<br />
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Of course, I can't find that particular recipe in that particular edition from a few particular years ago... so I've been using the most popularly reviewed one on allrecipes.com.<br />
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Here is my variation—<br />
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<b>Taco Seasoning Mix</b><br />
adapted from Allrecipes.com<br />
<br />
1tablespoon chili powder<br />
½ teaspoon garlic powder<br />
½ teaspoon onion powder<br />
¼ teaspoon crushed red pepper flakes<br />
¼ teaspoon dried oregano<br />
½ teaspoon smoked paprika<br />
1½ teaspoons ground cumin<br />
1 teaspoon salt<br />
1 teaspoon black pepper<br />
¼ teaspoon ground fennel (optional, some of The Family preferred it without this spice)<br />
2 teaspoons cornstarch<br />
<br />
In a small bowl, mix together all the ingredients. Store in an airtight container.<br />
<br />
Mix 3 tablespoons of the taco seasoning and ½ cup water with 1 pound browned ground beef. Simmer until combined.rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com2tag:blogger.com,1999:blog-1229554658698691685.post-47090784171535241542014-06-30T22:29:00.000-04:002014-07-01T00:07:00.214-04:00gluten-free almond butter cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-A2-y0p6h3y8/U3oH4No_isI/AAAAAAAAEwQ/mLMsrL09xZI/s1600/IMG_0340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-A2-y0p6h3y8/U3oH4No_isI/AAAAAAAAEwQ/mLMsrL09xZI/s1600/IMG_0340.jpg" height="640" width="530" /></a></div>
I had one compelling thought as I was taking these photos. Brown cookies do not make great photos. You will just have to trust me that these cookies taste better than they look. <br />
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I had this jar sitting in the fridge forever. I needed to <a href="http://beurrista.blogspot.com/2014/01/waste-not-coconut-buttermilk-pound-cake.html">waste not</a>. Remember, it's supposed to be a life mantra. </div>
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The dough mixes up very quickly. (I know, more brown pictures.) You combine almond butter, two types of sugar, egg and vanilla. Add the dry ingredients. Chill, then bake.</div>
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<a href="http://2.bp.blogspot.com/-d0_7ny6peKs/U3oIFDh9m6I/AAAAAAAAEwY/6s6459jyqt0/s1600/IMG_0371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-d0_7ny6peKs/U3oIFDh9m6I/AAAAAAAAEwY/6s6459jyqt0/s1600/IMG_0371.jpg" height="640" width="478" /></a></div>
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They have the great combination of crunchy on the edges and chewy towards the middle. The nutty flavor is addictive and is a great gluten-free recipe.</div>
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<b>Gluten-free Almond Butter Cookies</b></div>
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from <a href="http://seriouseats.com/">seriouseats.com</a></div>
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://sites.google.com/site/beurrista/gluten-free-almond-butter-cookie">Printable recipe</a></span></div>
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¾ cup gluten-free old fashioned oat </div>
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1 teaspoon baking powder</div>
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½ teaspoon salt</div>
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1 cup unsalted no-stir almond butter (the TJ brand I had on hand I needed to stir and the cookies came out fine)</div>
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½ cup light brown sugar</div>
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½ cup sugar</div>
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1 egg</div>
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1 teaspoon vanilla</div>
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In a small bowl, whisk together oats, baking powder, and salt.</div>
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In the bowl of a stand mixer fitted with a paddle attachment, cream together almond butter, brown sugar, and sugar until well mixed, about 2 minutes. Add the egg and vanilla and beat to combine. Beat in the oat mixture. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.</div>
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Adjust the oven rack to upper and lower-middle positions and preheat oven to 350ºF. Line two baking sheets with parchment or silicon liners.</div>
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Portion out the dough by the rounded tablespoon, lightly rolling each portion together in your hands to create a smooth ball. Place balls on the baking sheets. Press the dough ball to flatten. Bake just until brown at the edges, about 12-15 minutes. Let cool completely.</div>
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rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com1tag:blogger.com,1999:blog-1229554658698691685.post-84195637926783207682014-05-28T11:44:00.000-04:002014-05-28T11:46:01.178-04:00morning glory muffins<div class="separator" style="clear: both; text-align: center;">
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Are you one of those who combines different cereals for breakfast? I definitely am. I got hooked decades ago in college. With the cafeteria's huge selection, I mixed away. I haven't stopped since. (This morning it was Kashi GoLean Crunch with Peanut Butter Captain Crunch. I mix high/low, healthy/unhealthy. I need balance in my life.)<br />
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I appreciate variety, and that's why I'm drawn to these muffins. You could call these Everything-but-the-kitchen-sink and be very close to the truth. The more stir-ins, the merrier.<br />
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<b>Morning Glory Muffins</b><br />
<br />
2 cups flour<br />
½ cup granulated sugar<br />
2 teaspoons cinnamon<br />
½ teaspoon baking soda<br />
1 teaspoon baking powder<br />
½ teaspoon salt<br />
2 eggs, room temperature<br />
½ cup milk<br />
¾ cup canola oil<br />
1 teaspoon pure vanilla extract<br />
1 cup chopped pineapple<br />
1 cup shredded coconut<br />
1 cup grated carrot <br />
½ cup seedless raisins<br />
⅓ cup chopped walnuts, toasted<br />
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Preheat oven to 350ºF. Line 16 muffin tins with paper liners.<br />
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In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Set aside.<br />
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In a separate bowl, combine the eggs, milk, oil butter and vanilla extract.<br />
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Add the wet ingredients to the dry ingredients. Stir to combine. Do not overmix.<br />
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Add the coconut, carrot, raisins and walnuts and stir just to combine.<br />
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Fill the prepared muffin tins ⅔ full with mixture. Bake for 18-20 minutes. rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com4tag:blogger.com,1999:blog-1229554658698691685.post-11515402145180982102014-05-19T09:18:00.000-04:002014-05-19T09:48:03.545-04:00cornbread<div class="separator" style="clear: both; text-align: center;">
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I like cornbread. I really do. But my baking relationship with cornbread is complicated. We have issues.<br />
<a name='more'></a>The few times I tried the ubiquitous supermarket boxed mix, the muffins were dry. The three times I bought cornmeal and attempted a from-scratch batch, they were no better— too dry, too cornmeally, too gritty, too disappointing. The aftermath included thrown out muffins; forgotten bag of cornmeal with cobwebby crud (found two years later when clearing out the pantry); similar years-old forgotten bag in the bottom corner of the deep freezer, minus the cobwebs.<br />
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I was asked by the people at Fleischmann's to try out their cornbread product and happily yet fearfully jumped at the chance. Would I be let down once again? Did I mention that I like cornbread?<br />
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I'm glad to say that this is the best batch I've ever made— moist, buttery, flavorful and all around yummy. The texture is slightly fluffy with just a little grit.<br />
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It's so simple to make. You just add an egg, milk and melted butter to the mix, stick it in the oven and voila!<br />
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Fresh, delicious cornbread!</div>
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Visit their website, <a href="http://www.simplyhomemade.com/">Simply Homemade</a>, to see find the store closest to you. There are also other products and recipes to try.</div>
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<span style="color: #999999;"><span style="font-size: x-small;">This post is sponsored by Fleischmann's. The opinions expressed herein are those of the author.</span></span></div>
rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com1tag:blogger.com,1999:blog-1229554658698691685.post-8365791748251977372014-04-03T14:56:00.000-04:002014-05-19T09:25:11.852-04:00lemon pound cake<div class="separator" style="clear: both; text-align: center;">
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We are a few weeks into Spring and here in the Northeast, it still feels like mid-Winter. This is when I start thinking seriously about moving to San Diego. I glare at the grey skies. I wander up and down the citrus aisle at the supermarket.<br />
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I spy lemons. What fruit better represents what I long for? Fresh, bright, zesty— everything I need to kick me out of the doldrums.<br />
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Put these babies into a pound cake and you've got Spring in a Loaf.<br />
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<b>French Lemon Pound Cake</b><br />
from <i>Flour</i> by Joanna Chang<br />
<br />
2 cups cake flour<br />
¾ teaspoon baking powder<br />
½ teaspoon kosher salt<br />
½ cup plus 3 tablespoons unsalted butter, melted and cooled to slightly warm<br />
¼ cup heavy cream, at room temperature<br />
3 tablespoons finely grated lemon zest (about 2 lemons)<br />
1 tablespoon fresh lemon juice (about ½ lemon)<br />
4 eggs<br />
1½ cups granulated sugar<br />
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Lemon Glaze<br />
½ cup confectioners' sugar<br />
1 to 2 tablespoons fresh lemon juice (½ to 1 lemon)<br />
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Position a rack in the center of the oven , and heat the oven to 350ºF. Butter and flour a 9x5-inch loaf pan.<br />
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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.<br />
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In a large bowl, whisk together the butter, cream, lemon zest, and lemon juice. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.<br />
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Using a stand mixer fitted with the whip attachment, beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon colored.<br />
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Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in pan on a wire rack for at least 30 minutes.<br />
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To make the lemon glaze:<br />
While the cake is cooling, in a small bowl, whisk together the confectioners' sugar and enough of the lemon juice to make an easily spreadable, smooth glaze. When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Spread or spoon the glaze over the top of the still-warm cake, letting the glaze dribble down the sides.<br />
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The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com3tag:blogger.com,1999:blog-1229554658698691685.post-19732597090787375692014-03-25T16:24:00.001-04:002014-03-25T16:24:57.232-04:00ranger cookie<div class="separator" style="clear: both; text-align: center;">
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I sampled this cookie about twelve years ago at The Thespian's home. We dropped by her home unannounced and she pulled out a tub of frozen cookie dough, defrosted it in the microwave, and baked up a fresh batch of cookies for us. I made a mental note of that. What better way to welcome people into your home?!<br />
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She called them Ranger Cookies. They have a little bit of everything in them—oats, rice krispies, coconut, and your choice of morsel. She used white chocolate chips; here, I've used butterscotch ones.<br />
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<b>Ranger Cookies</b><br />
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<a href="https://sites.google.com/site/beurrista/ranger-cookie"><span style="font-family: "Courier New",Courier,monospace;">Printable recipe</span></a><br />
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2 cups flour<br />
½ teaspoon soda<br />
½ teaspoon baking powder<br />
½ teaspoon salt<br />
1 cup butter, room temperature<br />
½ cup white sugar<br />
1 cup dark brown sugar<br />
2 eggs<br />
1 teaspoon vanilla<br />
2 cups oats<br />
2 cups rice krispies<br />
1 cup coconut<br />
1 cup butterscotch morsels<br />
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Preheat oven to 350ºF.<br />
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In a medium bowl, whisk together the flour, soda, baking powder and salt. Set aside.<br />
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Using an electric mixer with the beater attachment, cream the butter and sugars until combined. Scrape down the sides of the bowl. Add the eggs and vanilla and beat until light and fluffy. Add the flour mixture and mix until incorporated, scraping down the sides of the bowl. Add the oats, rice krispies, coconut and butterscotch morsels.<br />
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Drop by large spoonfuls onto a grease cookie sheet. Press the cookie down to flatten. Bake for 10-12 minutes or until golden brown at the edges (it depends how large your dough ball is.)rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com0tag:blogger.com,1999:blog-1229554658698691685.post-3837669398653666522014-03-18T15:58:00.001-04:002014-03-18T20:41:47.060-04:00jam thumbprint<div class="separator" style="clear: both; text-align: center;">
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This cookie stole my heart at the last Christmas cookie exchange. If there had been a contest, it would have won first place.<br />
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<span style="font-size: x-small;">Mom's Non-Dressy Thumbprint</span></div>
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This cute cookie brings back many childhood <a href="http://beurrista.blogspot.com/2010/10/thumbprint-cookies-bwd.html">memories</a>— baking with my mom, pressing my thumb into the squishy dough, dropping the spoonful of jam, stealing licks off said spoon... my mom's, however, were plain and simple. Her thumbprint was a shortbread-like dough with a dollop of jam. <br />
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Ina Garten's recipe dresses it up with rolling the dough ball in some flaked coconut. The exterior crunch of baked golden coconut adds a delightful extra something to an old favorite. I love it.<br />
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<b>Ina Garten's Jam Thumbprint</b><br />
from foodnetwork.com<br />
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¾ lb. (3 sticks) unsalted butter, at room temperature<br />
1 cup sugar<br />
1 teaspoon vanilla extract<br />
3½ cups flour <br />
¼ teaspoon kosher salt<br />
1 egg beaten with 1 tablespoon, for egg wash<br />
7 ounces flaked coconut<br />
raspberry and/or apricot jam<br />
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Preheat oven to 350ºF.<br />
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In an electric mixer fitted with the paddle attachment, cream the butter and sugar together until just combined. Add the vanilla. Separately, sift the flour and the salt. With the mixer on low speed, slowly add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump the mixture on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.<br />
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Roll the dough into 1-¼ inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on a ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop ¼ teaspoon of jam into each indentation. Bake for 20-25 minutes, until the coconut is golden brown. Cool on a wire rack.<br />
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<span style="font-size: x-small;">This post is on <a href="http://www.the-chicken-chick.com/2014/03/clever-chicks-blog-hop-78-featuring.html#">The Chicken Chick</a></span><br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com3tag:blogger.com,1999:blog-1229554658698691685.post-65780391730525526272014-02-25T11:10:00.002-05:002014-02-25T11:11:28.714-05:00waste not... panettone bread pudding with amaretto cream sauce<br />
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You will have to tell me if you disagree, but I don't think I've ever met a moist panettone. <br />
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The one Big Brother brought home for Christmas was thisclosetonotdry. (As
with all baked goods, the panettone is best eaten the day it is baked.) In previous years, I've sliced, toasted and buttered for a few days and then dumped the rest. In the spirit of wasting
not, I found the best solution to use up the leftovers.<br />
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Make a bread pudding.<br />
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This bread pudding is extra-special because the panettone has a
yummy yeasty, slightly sweetened flavor. Topping it with the amaretto
cream sauce is a must- it elevates the bread pudding and the
sauce is a cinch to make. <br />
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<b>Panettone Bread Pudding with Amaretto Sauce</b><br />
adapted from foodnetwork.com<br />
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For the sauce:<br />
½ cup whipping cream<br />
½ cup whole milk<br />
3 tablespoons sugar<br />
¼ cup amaretto liqueur<br />
2 teaspoons cornstarch<br />
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For the bread pudding:<br />
1 1-pound loaf panettone, crusts trimmed, loaf cut into 1-inch cubes<br />
6 large eggs<br />
1½ cups whipping cream<br />
2½ cups whole milk<br />
1 cups sugar<br />
handful of chocolate chips<br />
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To make the sauce:<br />
Bring the cream, milk and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)<br />
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To make the bread pudding:<br />
Lightly butter a 13x9x2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)<br />
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Preheat the oven to 350ºF. Bake until the pudding puffs and is set iin the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.<br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com2tag:blogger.com,1999:blog-1229554658698691685.post-17616532618351602062014-01-28T10:59:00.002-05:002014-01-31T09:27:01.677-05:00super bowl sweets<div class="separator" style="clear: both; text-align: center;">
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On February 2, most of America will be firmly ensconced in cushy couches, eating chips, wings, pizza and other gut enhancing foods. I am so there, gut notwithstanding. Super Bowl Sunday is the second largest food-consumption day in the good 'ole USA, behind only, you guessed it, Thanksgiving. For shame, I've never dwelt too hard about the dessert portion of it, as the wings/pizza/chips combo loom larger than usual and take precedence. I usually make a batch of chocolate chip cookies.<br />
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This year, however, I thought it'd be fun to do a festive ending to game day with some football shaped whoopie pies. It was a team activity— I halved <a href="http://beurrista.blogspot.com/2011/10/halloween-whoopie-pies.html">this recipe</a>
(made about 30 2½-inch whoopie pies), sandwiched frosting in between
and Dear Daughter piped on the laces. The Son, well, he sampled. <br />
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The hardest part was executing a football shaped whoopie pie. The batter was a bit runny, so I let it sit at room temperature for half an hour which firmed it up a bit. I used a large teaspoon (flatware, not the actual measuring spoon) to drop the batter onto the cookie sheet and moved it from side to side to create the oblong. For the frosting, I used Nick Malgieri's Confectioners' Sugar Icing (recipe to follow) and the decorative lacing was 1 cup of confectioner's sugar mixed with a just a little bit of water.<br />
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Hope you have a happy game day. Are you planning an extensive menu or keeping it simple?<br />
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<b>Confectioners' Sugar Icing</b><br />
slightly adapted from <i><a href="http://www.amazon.com/The-Modern-Baker-Time-Saving-Techniques/dp/0756639719">The Modern Baker</a></i> by Nick Malgieri<br />
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8 tablespoons (1 stick) unsalted butter, softened<br />
3 cups confectioners' sugar, sifted after measuring<br />
3 tablespoons milk or orange juice<br />
1 teaspoon vanilla extract<br />
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Combine the butter and ½ cup of the confectioners' sugar in the bowl of an electric mixer. Beat with the paddle on low speed until smooth. Continue adding more confectioners' sugar, ½ cup at a time, until it is absorbed. Add the milk 1 tablespoon at a time, waiting until it is incorporated before adding more. Beat in the vanilla. If the mixture is still dry, add some more milk by the teaspoonful. Beat the icing for 5 minutes to make it light.<br />
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<br /><span style="font-size: x-small;">Linked to <a href="http://www.sweetbellaroos.com/2014/01/29/pin-thursday-21/">Pin It Thursday,</a></span> <a href="http://whipperberry.com/2014/01/party-bunch-link-party-15.html"><span style="font-size: x-small;">Whipperberry</span>,</a><br />
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<br />rebecca @ beurristahttp://www.blogger.com/profile/14652722258822314037noreply@blogger.com0