tag:blogger.com,1999:blog-38191580816479016532024-03-13T02:11:03.706-07:00Simple {Baking} Machines: The WeagesUnknownnoreply@blogger.comBlogger106125tag:blogger.com,1999:blog-3819158081647901653.post-22348588695554492062014-10-16T18:04:00.000-07:002014-10-16T18:54:15.221-07:00Pumpkin-Carrot Bread with Pecan-Almond Streusel<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 10.9pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR87xE10aO68rzWdeG4esHWs2q-iOL_KHmwmnE_xRqscEB2wY44IZl4zR20jLMyrT3fIM2ny92_FNsP5TYHd1NwG8ZZBVAOuMM5QiiC03TkH0CwLl3HsNr9msJ_Xq9BH_FbsaE5zq2T2g/s1600/20141016_214428.jpg" imageanchor="1" style="letter-spacing: 1px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR87xE10aO68rzWdeG4esHWs2q-iOL_KHmwmnE_xRqscEB2wY44IZl4zR20jLMyrT3fIM2ny92_FNsP5TYHd1NwG8ZZBVAOuMM5QiiC03TkH0CwLl3HsNr9msJ_Xq9BH_FbsaE5zq2T2g/s1600/20141016_214428.jpg" height="360" width="640" /></a><br />
<br />
<b><span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">Carrot-Pumpkin Cake with Cider
and Olive Oil (inspired by<a href="http://smittenkitchen.com/blog/2014/10/carrot-cake-with-cider-and-olive-oil/"><span style="color: blue;"> Smitten Kitchen</span></a>)</span></b><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 10.9pt;">
<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 10.9pt;">
<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">1 1/3 cups whole wheat flour</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 10.9pt;">
<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">1 cup all-purpose flour<br />
3/4 teaspoon table or fine sea salt<br />
2 teaspoons baking powder<br />
2 teaspoon ground cinnamon<br />
1/4 teaspoon ground or a bunch of gratings of whole nutmeg<br />
1/8 teaspoon ground cloves<br />
1/2 cup olive oil<br />
1/2 cup applesauce</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 10.9pt;">
<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">1/2 cup pureed pumpkin</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">3 Tbs maple syrup<br />
2 large eggs<br />
1 cup apple cider<br />
1 teaspoon vanilla extract<br />
2 cups packed coarsely grated carrots from about 12 ounces (3 meaty/large or 6
to 7 slim or 340 grams) whole, peeled ones</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;"><br />
Olive oil or nonstick cooking spray for baking pan</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">For the Streusel: (inspired by <a href="http://www.williams-sonoma.com/recipe/pumpkin-coffee-cake-with-brown-sugar-pecan-streusel.html"><span style="color: blue;">Williams Sonoma</span></a>) </span></b><b><span style="color: black; font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></b></div>
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<b><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span></b></div>
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</span><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/3 cup firmly packed light brown
sugar<br />
1 tsp. ground cinnamon<br />
Pinch of kosher salt<br />
6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks<br />
1/2 cup chopped pecans + 1/2 cup sliced almonds, lightly toasted </span><span style="color: black; font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">Heat oven to 350 degrees. Coat a 9×5-inch loaf pan
with olive oil or a nonstick cooking spray.</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<br /></div>
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<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">In a large bowl, whisk together flour, salt, baking
powder, cinnamon, nutmeg and cloves. In a medium bowl, whisk together olive
oil, applesauce, pumpkin, eggs, cider and vanilla. Stir grated carrots into wet
ingredients until evenly coated, then stir wet ingredients into dry just until
no floury bits remain.</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">Pour into prepared pan.</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">Mix together ingredients for streusel and cover the
top of the batter.</span><span style="color: black; font-family: Times; letter-spacing: .75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><o:p></o:p></span></div>
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<span style="color: black; letter-spacing: .75pt; mso-bidi-font-family: Arial; mso-fareast-language: EN-US;">Bake for 60 to 70 minutes, until a skewer inserted
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then cool the rest of the way on a rack. Loaf should keep at room temperature
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KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com1tag:blogger.com,1999:blog-3819158081647901653.post-63123154832390483352014-07-08T11:30:00.002-07:002014-07-08T11:34:49.989-07:00Ginger-Peach Scones with Ginger-Peach Browned Butter SpreadI now live less than 5 minutes away from a local gem called Jungle Jim's. This place is a foodie's paradise, with literally acres of foods from around the world. Things have been busy lately and I haven't done much baking (hence the lack of blog posts). I have been wanting to do some summer baking and was needing inspiration. Walking around Jungle Jim's I came across a jar of ginger jam. It was just the inspiration I needed.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjA0t0J3QLlHp9o5ZJemOxdP_eVdbaBI5ZYjipiSPLATXzvAtL6z3ZOwmhz2aadd62XgUbCHXsTrJOswA35X2FEqKFzjnj9TG94TFBVIfKP1Zsvs6H7Hp9UDjDEC_3PO-BQCeI5hXdb_c/s1600/photo3.jpg" imageanchor="1" style="background-color: white; font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjA0t0J3QLlHp9o5ZJemOxdP_eVdbaBI5ZYjipiSPLATXzvAtL6z3ZOwmhz2aadd62XgUbCHXsTrJOswA35X2FEqKFzjnj9TG94TFBVIfKP1Zsvs6H7Hp9UDjDEC_3PO-BQCeI5hXdb_c/s1600/photo3.jpg" height="640" width="640" /></a><br />
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I toyed around with the idea of making ginger-peach-tea cupcakes, but settled on making scones for an early morning lab meeting. The base for the scones is just the "basic scone" recipe from King Arthur flour with my add-ins.<br />
<br />
<b><u>Ginger-Peach Scones (adapted from <a href="http://www.kingarthurflour.com/recipes/scones-recipe">King Arthur Flour</a>)</u></b><br />
<br />
<ul class="ingredient-list" style="background-color: white; border: 0px; line-height: 1.5; list-style: none; margin: 0px 0px 1.5em -24px; padding: 0px 0px 0px 24px; vertical-align: baseline; word-wrap: break-word;">
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, Times New Roman, serif;">2 3/4 cups King Arthur Unbleached All-Purpose Flour</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">1/3 cup sugar</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">3/4 teaspoon salt</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">1 tablespoon</span><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;"> </span>baking powder</li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">1/2 cup cold butter, cubed</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;"><span style="line-height: normal;">1.5 peaches, pealed, cut into small cubes (1cm-ish)</span></span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">2 large eggs</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">1 teaspoon</span><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;"> </span><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">vanilla extract</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">1/4 inch of grated fresh ginger</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2;">1/2 cup half and half or milk</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span id="Instructions" style="border: 0px; color: #282828; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, Times New Roman, serif;">In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.</span></span><span style="color: #282828; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> Using your hands, smush in the butter just until the mixture is unevenly crumbly. Add in the pieces of peach.</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="color: #282828; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">In a separate mixing bowl, whisk together the eggs, vanilla, ginger, and half and half or milk.</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="color: #282828; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. My dough was still pretty sticky at this point, probably due to the juicy peaches and extra large eggs I used... so I just added some more flour.</span></li>
<li id="IngredientLine" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2; list-style: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="color: #282828; font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.</span></li>
</ul>
<div class="group" id="InstructionSet" style="background-color: white; border: 0px; color: #282828; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, Times New Roman, serif;">Divide the dough in half. Round each half into circle. The circles should be about 3/4" thick. Cut each circle into 8 pieces (or 6 if you want big scones, or 7 if you are into that sort of thing). Transfer to the lined baking sheet.</span></span></div>
<div class="group" id="InstructionSet" style="background-color: white; border: 0px; color: #282828; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. (I didn't believe them, and we didn't have room in the freezer, but I put them in the fridge for about 15 minutes, and these King Arthur folks know what they are talking about. Nice and fluffy scones!)</span></div>
<div class="group" id="InstructionSet" style="background-color: white; border: 0px; color: #282828; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span id="Instructions" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, Times New Roman, serif;">Bake the scones for 20 to 25 minutes, or until they're golden brown.</span></span><br />
<span style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOx0mbZYzYQDxvWOOIf90tbzudpDkfa-p-XieU70q7DXHn_0qjJoSEjpdfnoRtkyYVPxhtt0p-LOg3E009rXaSs8tMmNL7UmNKi8fRQIWVxVCwnu-6kvDvdXx8txxYcgFxRcgp1D7ON0/s1600/photo1.jpg" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOx0mbZYzYQDxvWOOIf90tbzudpDkfa-p-XieU70q7DXHn_0qjJoSEjpdfnoRtkyYVPxhtt0p-LOg3E009rXaSs8tMmNL7UmNKi8fRQIWVxVCwnu-6kvDvdXx8txxYcgFxRcgp1D7ON0/s1600/photo1.jpg" height="640" width="640" /></a></span></div>
<div class="group" id="InstructionSet" style="background-color: white; border: 0px; color: #282828; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, Times New Roman, serif;"><b><u>Ginger-Peach Browned Butter Spread</u></b></span></span></div>
<div class="group" id="InstructionSet" style="background-color: white; border: 0px; color: #282828; line-height: 1.5; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1.5 peaches</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/4 cup ginger jam</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/4inch fresh grated ginger</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1</span><span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">/2c powdered sugar</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">3-4 tablespoons browned butter</span></div>
<div class="group" id="InstructionSet" style="background-color: white; border: 0px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline; word-wrap: break-word; zoom: 1;">
<span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: #282828;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Blend the peaches, ginger jam, fresh ginger, and powdered sugar in a blender or food processor. Brown the butter on the stove (we have a post somewhere that tells you how, or google it...). Pour the browned butter into the ginger-peach mixture and stir </span><span style="line-height: 24px;">vigorously</span><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">. </span>Refrigerate<span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"> so the mixture thickens up a bit. Then, slather your scone with buckets of this stuff. Or just eat a spoonful by yourself. No judgement here. Enjoy with a pipping hot mug of coffee or tea. </span></span></span></span><br />
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KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com1tag:blogger.com,1999:blog-3819158081647901653.post-5192267331999163452014-07-05T17:13:00.003-07:002014-07-05T17:15:18.311-07:00Summer Cooking Series. Part I: Garden Bounty<div class="separator" style="clear: both; text-align: left;">
So its been quite a long time since either of us have posted a recipe. Lives happened. School happened. Residency happened... etc. </div>
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This post is hopefully going to be the start of a more regular posting again to the blog. It was a dinner EWeage and I whipped up together using tons of ingredients from the garden. Garden grown lettuce, green beans, and basil! </div>
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<b><u>Pesto Chicken</u></b><br />
tons of basil (of course I didn't measure anything...)<br />
2 cloves fresh garlic<br />
1 handful of pecans (or pine nuts, or other nut you like)<br />
2 tablespoons freshly grated parmesan<br />
olive oil to blend<br />
salt and pepper to taste<br />
chicken breasts or tenders<br />
<br />
Put all ingredients except chicken into a blender or food processor. Blend until mostly smooth.<br />
We sautéed the chicken (seasoned with salt and pepper) for a few minutes on the stove in some olive oil until partially cooked, then added the pesto on top for the last few minutes of cooking.<br />
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<b><u>Garlic-Dill Green Beans</u></b><br />
green beans<br />
1 clove of garlic, minced<br />
dill (fresh, dried, or the paste in a tube)<br />
salt and pepper to taste<br />
olive oil<br />
<br />
Saute the green beans and garlic in the olive oil. Add the dill, salt and pepper at the end to finish.<br />
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<b><u>Garden-fresh Salad</u></b><br />
lettuce<br />
red and yellow bell pepper<br />
cucumber<br />
feta<br />
<br />
<b><u>Red Wine Vinegar-Mustard Dressing</u></b><br />
red wine vinegar<br />
brown mustard<br />
olive oil<br />
garlic salt<br />
pepper<br />
basil<br />
(other random spices you find in your fridge)<br />
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<br />
Chop up the veggies and toss with the dressing and feta. Easy-peasy. Feel free to add whatever veggies you have on hand like sprouts or even throw in some strawberries or blueberries for a sweet surprise!<br />
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<br />KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com1tag:blogger.com,1999:blog-3819158081647901653.post-63778872693423720022013-12-01T11:14:00.000-08:002013-12-01T11:14:18.344-08:00Pumpkin Pecan Pie<div dir="ltr" style="text-align: left;" trbidi="on">
Happy Thanksgiving! My guess is most readers ate either pumpkin or pecan pie Thursday (or maybe a slice of each). We combined the best of both Thanksgiving favorites with the classic creamy pumpkin pie topped with the crunch of toasted sugary pecans. Something to keep in your back pocket for Christmas or next year's Thanksgiving celebration.<br />
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<i><b>Pumpkin Pecan Pie</b> (adapted from <a href="http://southernfood.about.com/od/pumpkinpies/r/blbb524.htm" target="_blank">Southern Food</a>)</i><br />
<i>makes 2 pies</i><br />
<br />
<u>Crust</u><br />
2 1/2 cups flour<br />
1 stick chilled butter cut into cubes<br />
1 teaspoon salt <br />
6 tablespoons of ice water<br />
<br />
<u>Pumpkin Filling</u><br />
2 15 ounce cans of pumpkin puree<br />
2 cans evaporated milk<br />
2 beaten eggs <br />
1 cup sugar<br />
1 tablespoon cinnamon<br />
1 teaspoon ground ginger<br />
1 teaspoon nutmeg (less if you're using fresh)<br />
1/2 teaspoon cloves<br />
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<u>Pecan Topping</u><br />
1 1/3 cups corn syrup<br />
1 cup sugar<br />
4 beaten eggs <br />
4 tablespoons melted butter<br />
2 teaspoons vanilla<br />
3 cups coarsely chopped pecans <br />
<br />
Preheat oven to 425*F<br />
With clean hands mix or food processor mix together flour and butter.<br />
Once well combined into pea-sized crumbles, add water.<br />
Divide into two balls and roll out on a well floured surface.<br />
Using rolling pin, transfer to two 9-inch pie plates and crimp edge, making the edge slightly taller than the pan.<br />
Mix together ingredients for pie filling.<br />
Pour into pie crusts, being careful not to overfill. (We had enough extra to make 3 small custards in Pyrex dishes which take about 20 min to bake).<br />
Stir together pecan topping ingredients, folding in pecans last.<br />
Gently spoon half of the pecan topping over each pumpkin pie.<br />
Cover pies with tinfoil and bake for 50-60 minutes until center just jiggles slightly when pie is shaken.<br />
Serve with homemade whipped cream.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3819158081647901653.post-15419529258910218712013-11-29T10:23:00.002-08:002013-11-29T10:23:52.377-08:00Cranberry Zucchini Bread<div dir="ltr" style="text-align: left;" trbidi="on">
In an attempt to clean out the refrigerator before heading home for Thanksgiving, I hid as much of the produce we had in baked goods. The result? A modified version of an <a href="http://simplebakingmachines.blogspot.com/2011/11/thanksgiving-in-muffin-minus-turkey.html" target="_blank">old favorite</a> (plus shredded carrots, minus pecans), this fall zucchini bread, and a much smaller pile of veggies to take home to Mom and Dad.<br />
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<i><b>Cranberry Zucchini Bread</b> (adapted from <a href="http://smittenkitchen.com/blog/2007/07/summer-of-the-bats/" target="_blank">Smitten Kitchen</a>)</i><br />
<i>Makes 2 loaves or 24 muffins</i><br />
<br />
3 eggs<br />
1 vegetable oil<br />
1 cup sugar<br />
2 teaspoons vanilla extract<br />
1 tablespoon cinnamon<br />
1/4 teaspoon fresh nutmeg<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 teaspoon salt<br />
3 cups flour <br />
2 cups grated zucchini<br />1 1/2 cup fresh cranberries<br />
<br />
Preheat oven to 350*F.<br />
Grease 2 9x5 inch loaf pans and set aside.<br />
With a mixer beat together eggs through vanilla.<br />
Add in spices and leavening. <br />
Just barely incorporate flour then zucchini.<br />
Fold in cranberries.<br />
Divide batter evenly between two pans.<br />
Bake for 50-60 minutes, until top is golden and tester comes out clean.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3819158081647901653.post-2899107112339646542013-10-07T18:30:00.000-07:002013-10-07T18:30:10.185-07:00Fall Cupcakes Galore. Fall has finally arrived in Cincinnati. Don't get me wrong, I love warm weather. But, after a week in to October, I was ready for autumn. Especially since I have been drinking pumpkin spice lattes for a month... <div>
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I made cupcakes two nights in a row, the first because EW went to an apple orchard and brought home a big bag of apples. The second, because two of my friends were celebrating birthdays. It was a busy couple of days, so unfortunately I only have iPhone pics to share. </div>
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The base for these cupcakes are the same, just add apples for one and not for the other. I love a versatile recipe! </div>
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<b><u>Apple Spice Cupcakes and Caramel Spice Latte Cupcakes</u></b></div>
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P.s. Feel free to mix and match the recipes!</div>
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<div>
<u>Cake batter:</u></div>
<div>
White cake mix + eggs + oil + water</div>
<div>
2+ tsp cinnamon</div>
<div>
1/4 of a nutmeg, freshly grated</div>
<div>
1/4 tsp allspice</div>
<div>
1/4 tsp cloves</div>
<div>
1 large macintosh apple (optional)</div>
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Mix together ingredients. Fill cupcake liners, and bake as instructed on box. </div>
<div>
If making the cupcakes with caramel, let cupcakes cool and then cut out a cone from the top of the cupcake, like <a href="http://www.annies-eats.com/2011/03/07/how-to-make-filled-cupcakes/">this</a>.</div>
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<u>Caramel:</u></div>
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Like the last time, I just followed <a href="http://www.brighteyedbaker.com/2012/07/24/diy-caramel-sauce/">this</a> recipe. (I make the caramel and the cupcakes the night before, then fill and frost in the morning). Use to fill the cupcake and to drizzle over the frosting</div>
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<u>Brown Sugar n' Spice Buttercream Frosting: </u></div>
<div>
1/2 c vegetable shortening</div>
<div>
1/2 c butter</div>
<div>
1 tsp vanilla</div>
<div>
1/3 c brown sugar</div>
<div>
~4 c powdered sugar</div>
<div>
~2 Tbs milk</div>
<div>
cinnamon</div>
<div>
freshly grated nutmeg</div>
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<div>
Cream together the shortening, butter, and brown sugar. Slowly add in powdered sugar and milk until reaching a nice consistency. I totally didn't measure the cinnamon and nutmeg, so just add some until it tastes good :)</div>
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<u>Coffee Buttercream Frosting:</u></div>
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<div>
1/2 c vegetable shortening</div>
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<div>
1/2 c butter</div>
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1 tsp vanilla</div>
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1/3 c brown sugar</div>
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~4 c powdered sugar</div>
<div>
~2 Tbs milk</div>
</div>
<div>
1 packet instant coffee</div>
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Cream together the shortening, butter, and coffee crystals. Slowly add in powdered sugar and milk until reaching a nice consistency.</div>
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KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com3tag:blogger.com,1999:blog-3819158081647901653.post-20794158592005432612013-09-23T17:59:00.000-07:002013-09-23T17:59:31.431-07:00Fall is Here and so is Everything Autumn Bundt Cake!<div dir="ltr" style="text-align: left;" trbidi="on">
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Fall is likely my favorite season. I say likely because like a good Michigander I can appreciate building a snowman in the middle of a blizzard followed by snuggling under a quilt next to a blazing fire with a good book and large mug of tea. I also marvel at the first daffodils and hyacinths of Spring. And a sunset over the lake after a stroll on the St. Joseph bluff with an ice cream cone is pretty convincing argument for Summer being the loveliest of seasons. But autumn... the changing of the colors, going out of your way to crunch a few leaves under your feet, trips to the apple orchard, warm sunshine during the day which cools to jeans and sweatshirt temperatures at night. I love this season.<br />
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This cake melds every flavor of fall: pumpkin, carrots, cranberry, candied ginger, and of course chocolate chips topped with cream cheese and fresh nutmeg frosting. Thanks to Joy the Baker for so conveniently placing a pumpkin Bundt cake recipe next to a carrot Bundt cake in her cookbook which inspired this delightfully moist cake. The measurements of the additional mix-ins are all estimates, add more or less depending on what you like more. Pecans or walnuts would also be a welcome addition.<br />
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<i><b>Everything Autumn Bunt Cake</b> (inspired by JTB)</i><br />
<i>serves 10-12</i><br />
<br />
<u>Cake Batter</u><br />
1 1/2 cups sugar<br />
2/3 cup vegetable oil<br />
1/4 buttermilk<br />
1 teaspoon vanilla<br />
4 eggs<br />
1 15 ounce can pumpkin puree<br />
1 cup grated carrots <br />
2 teaspoons baking powder<br />
2 teaspoons baking soda<br />
1/4 teaspoon salt<br />
1 tablespoon cinnamon<br />
1 teaspoon cloves<br />
1/2 teaspoon freshly grated nutmeg<br />
2 cups flour<br />
1/2 cup lightly chopped fresh cranberries<br />
1/4 cup chopped candied ginger<br />
1/4 cup chocolate chips<br />
<br />
<u>Cream Cheese Frosting</u><br />
8 ounces cream cheese<br />
1 stick butter<br />
1 cup sifted powdered sugar<br />
splash of vanilla<br />
splash of milk<br />
<br />
Preheat oven to 350 degrees. <br />
Beat sugar, oil, buttermilk, and vanilla together.<br />
Add eggs one at a time.<br />
Mix in pumpkin and carrots.<br />
The dry ingredients through nutmeg can be added next.<br />
Mix in the flour just until well blended.<br />
Fold in the extra mix-ins.<br />
Pour into a Bundt pan prepared with Crisco and flour.<br />
Bake for 45-55 minutes.<br />
Let cool in pan for half an hour.<br />
Carefully turn out onto serving plate and let cool completely.<br />
Frost with cream cheese frosting and grate fresh nutmeg on top. <br />
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3819158081647901653.post-89535758185110053942013-09-18T17:17:00.002-07:002013-09-23T17:20:59.893-07:00Salted Caramel Mocha CupcakesSo I have these friends at school. They love chocolate and peanut butter. I don't mean that they just kind of like the combination, I mean they are pretty obsessed. I asked them for ideas for cupcakes (I feel like I haven't been baking much lately), and the flavor combo they kept coming back to was chocolate and peanut butter, so I told them I would make them some buckeye cupcakes.<br />
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Well, as you can tell by the title, these are not buckeye cupcakes. Much to my surprise, we were almost out of peanut butter. And let me tell you, I was already in my PJs so I was not about to drive to buy some. I love my friends, but not that much :)<br />
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So what is a girl to do when she has promised to make delicious cupcakes that she apparently can't deliver on? Make even more delicious cupcakes. Or at least try.<br />
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I came up with these guys. After some whining to EW about how we didn't have any heavy whipping cream so I couldn't make caramel, I googled making caramel with whole milk and fortunately found a very instructional step-by-step recipe.<br />
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<br />
<b><u>Salted Caramel Filling and Drizzle:</u></b> From <a href="http://www.brighteyedbaker.com/2012/07/24/diy-caramel-sauce/">Bright Eyed Baker</a><br />
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This recipe is wonderful and I recommend just clicking the link and following her precise instructions. Don't forget to add the salt!<br />
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<b><u>Mocha Cupcakes:</u></b><br />
<b><br /></b>
1 box of super chocolatey cake mix<br />
1 packet of instant coffee<br />
<br />
Make the cupcakes by following the instructions on the back of the box with the addition of the instant coffee. (I know this seems like cheating, but when I am making a pretty involved cupcake (i.e. making my own caramel sauce) I am okay with this shortcut. And, most people can't tell the difference.<br />
<br />
After the cupcakes have cooled, use a paring knife to cut a small up-side-down cone out of the top of the cupcake. Make it just large enough to pour in ~1/2 Tbs of caramel. Pour in some caramel. I warmed my caramel up so it could pour more easily, but then the cupcake started to absorb it. I went back and poured some extra into the cupcakes. I also sprinkled a very small amount of sea salt on top of the caramel.<br />
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Be sure to save some of the caramel to drizzle on top of the frosted cupcakes.<br />
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<u><b>Coffee Frosting</b>:</u> Adapted from <a href="http://www.wilton.com/recipe/Buttercream-Icing">Wilton</a> (My go-to buttercream base)<br />
<br />
1 stick of butter<br />
1/2 cup of shortening<br />
1 tsp vanilla<br />
1 packet of instant coffee<br />
4 cups powdered sugar<br />
2ish tablespoons of milk (or coffee, or coffee liquor, or other tasty liquid)<br />
<br />
Beat together the butter and shortening. Add in the vanilla and half of the powdered sugar. Add the instant coffee. Finish by adding the rest of the sugar and add enough milk/liquid to make the frosting a good consistency.<br />
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I frosted the cupcakes using a 1M tip (pretty much the only one I ever use...). Finish them off by drizzling the extra caramel over the top.<br />
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<br />KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com1tag:blogger.com,1999:blog-3819158081647901653.post-58673716113030543622013-09-10T14:58:00.001-07:002013-09-23T17:20:45.714-07:00Kristi's Banana Birthday Cake<div dir="ltr" style="text-align: left;" trbidi="on">
There was a very special date on the calendar last week. Kristi's birthday! It was a big one... she's
finally able to rent a car without paying extra fees. As usual we
chose a cake from our "I need to make this but don't have an occasion special enough
to justify it" list. And once again we were disappointed in ourselves
for having waited so long to bake our selection. This is three layers richly dense
banana cake separated by a light chocolate whipped cream, topped with decadent dark
chocolate ganache and toasted coconut.<br />
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Enough about cake, we talk about that all the time here. Let's celebrate the birthday girl with 25 things I love about her.</div>
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1. Her skills in the kitchen (I had to!)<br />
2. Kristi-rules for board games.<br />
3. We can have an entire conversation without saying a single word. This used to get us in trouble at the dinner table all the time.<br />
4. She's my twin born two and a half years late.<br />
5. Style. My wardrobe is much improved when I can raid her closet.<br />
6. Passion about science and her research.<br />
7. Eggs and bacon for breakfast. Every. Morning.<br />
8. She puts up with my version of the day of her birth.<br />
9. She bought a chest freezer so we could buy half a cow's worth of local beef.<br />
10. Photography skillz.<br />
11. Landscaping skillz. (read: she mows the lawn)<br />
12. Lack of hairstyling skillz.<br />
13. She measured our heights on the kitchen wall every day until her line surpassed mine.<br />
14. Dinner is waiting for me in the fridge when I get home late from work.<br />
15. We have a MRSA stuffed creature hanging from a lamp in our living room.<br />
16. Every wall in our house would be painted purple if she had her way.<br />
17. Descriptions of foods she doesn't like are quite vivid.<br />
18. She has just about as many pairs of socks as me.<br />
19. She wants to do the photo quizzes from my medical journals together.<br />
20. Princess Bride. JAG. NCIS.<br />
21. She's the biggest copy cat I know.<br />
22. Her cat calls me auntie.<br />
23. She's converted me into a coffee drinker.<br />
24. That some people think we look the same.<br />
25. She'll always be my favorite little sister. And never a day older than a high school freshman.<br />
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<i><b>Chocolate Banana Cake</b> (adapted from <a href="http://www.aspicyperspective.com/2012/07/chocolate-banana-cake.html" target="_blank">A Spicy Perspective</a>)</i><br />
<i>Serves 10-12</i><br />
<br />
<div class="ingredient">
<u>Banana Cake</u><br />
3 sticks butter, softened<br />
2 cups sugar<br />
3 egg whites<br />
1 tablespoon homemade vanilla2 large ripe bananas, smashed<br />
3 cups cake flour (replace 6 tablespoons of flour with cornstarch)<br />
3/4 teaspoon baking soda<br />
1 1/2 teaspoon baking powder<br />
1 teaspoon salt<br />
1 1/2 cups buttermilk (add a splash of white vinegar to whole milk and let it sit for a bit) <br />
<br />
<u>Chocolate Ganache</u><br />
10 oz. dark chocolate<br />
1 cup heavy cream<br />
2 tablespoon corn syrup<br />
<br />
<u>Chocolate Whipped Cream</u><br />
3 cups heavy cream<br />
2 tablespoons homemade vanilla<br />
1/3 cup sugar<br />
1/3 cup cocoa powder<br />
<br />
1 cup toasted coconut<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxAflIeVLV6df0TWT7W2hsnT1bYncszO7r-ztbet3uqa4NhFpKs2eaakTT2nyFqZomv0LxDQ4KD0hSwkAXuuWDeBdFqcxXdmHeqxPoiPckCI8p70D6zY1huRAAgoBNrLVJ2tcWJHvnzk/s1600/DSC_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxAflIeVLV6df0TWT7W2hsnT1bYncszO7r-ztbet3uqa4NhFpKs2eaakTT2nyFqZomv0LxDQ4KD0hSwkAXuuWDeBdFqcxXdmHeqxPoiPckCI8p70D6zY1huRAAgoBNrLVJ2tcWJHvnzk/s640/DSC_0377.JPG" width="640" /></a><br />
<br />
Preheat oven to 350 degrees.<br />
Cream butter and sugar until fluffy.<br />
Add egg whites, vanilla, and bananas. <br />
Combine dry ingredients (flour through salt) in a separate bowl.<br />
Sift flour mixture together several times.<br />
Add 1/3 of flour to wet ingredients.<br />
Mix in half of the butter milk.<br />
Alternate wet and dry ingredients, ending with dry. Scrape bowl as necessary.<br />
Divide evenly into 3 greased and floured 9-inch rounds.<br />
Bake for 30-35 minutes until lightly golden.<br />
Cool on wire rack. Wrap in plastic wrap and place in freezer for at least 4 hours.<br />
<br />
Finely chop dark chocolate.<br />
Microwave heavy cream in microwave until it just starts to bubble.<br />
Remove and stir in chocolate until it completely melts.<br />
Stir in corn syrup.<br />
Let cool until just barely pourable. <br />
<br />
Beat all frosting ingredients together until stiff peaks form.<br />
<br />
To assemble cake, remove layers from freezer and unwrap.<br />
Place first layer on cake plate and top with one quarter of the whipped cream. repeat with layer two.<br />
Gently place third layer on top of the other two and top with remaining whipped cream.<br />
Press toasted coconut along the bottom half of the cake.<br />
Pour ganache over the top so it flows onto plate.<br />
<br />
Eat a piece for dinner and another for dessert (which may or may not have been what I did!)<br />
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A sneaky kitty ^^</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-36000537210550838942013-09-02T08:04:00.002-07:002013-09-02T08:06:39.822-07:00Fig-Almond Cast Ion Skillet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgVg769ugi6K6vyWvNBq97uPDm1GS5C029d8XwKPOPZ2ZpDuofFU6DAXDrqGvMHUld9X1NXRGpjhX_NStWuewQWgAsLc75ECLsIqcVoHmhxiAjfRzJLzMFhD7W7VTPgaovp97xYRHE_s/s1600/DSC_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgVg769ugi6K6vyWvNBq97uPDm1GS5C029d8XwKPOPZ2ZpDuofFU6DAXDrqGvMHUld9X1NXRGpjhX_NStWuewQWgAsLc75ECLsIqcVoHmhxiAjfRzJLzMFhD7W7VTPgaovp97xYRHE_s/s640/DSC_0292.JPG" width="640" /></a></div>
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Todays blog post will begin with a fun little factoid I learned from our local zoo's website about figs and my current university's mascot:</div>
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"A bearcat eats a fig, travels a ways, then passes the seeds out the other end, helping fig trees grow in new places."<br /></div>
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So, if you enjoy this blog post and/or this cake, thank your friendly neighborhood bearcat for his contribution. :)</div>
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I h<span style="font-family: Times, Times New Roman, serif;">ad never had a fresh fig before making this cake, but they have started popping up in recipes across the blogosphere/pinterest. I was at our local Meijer, saw these beauties on sale, and decided to give them a try. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Fresh figs are surprisingly mild, juicy, and sweet, but they still have that distinctive fig flavor that everyone can recognize from their childhood Fig Newtons! </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i><b>Fig-Almond Cast Iron Skillet Cake</b> (Adapted from <a href="http://joythebaker.com/2013/08/fresh-fig-and-almond-breakfast-cake/">JoytheBaker</a>)</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Serves 8-10</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 1/2 cups flour<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 teaspoon ground cardamom<br />1/2 teaspoon freshly grated nutmeg<br />1/2 cup granulated sugar<br />2 large eggs<br />1 1/2 cups buttermilk<br />1/4 cup unsalted butter, melted and slightly cooled<br />1 teaspoon homemade(!) vanilla extract<br />1/2 teaspoon pure almond extract<br />1/2 cup finely chopped, dried figs<br />10-12 fresh figs (depending on the size), sliced in half<br />1/2 cup sliced almonds</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Preheat oven to 375.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Gently whisk together all of the dry ingredients (flour through nutmeg) and set aside.<br />In mixer, beat eggs, buttermilk, and butter.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Add sugar to blender and beat until fluffy.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Blend in vanilla and almond extract.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">While mixing, pour in dry ingredients. Stir until just combined.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Fold in dried figs.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Prepare your cast iron skillet with butter and flour. Pour batter into skillet.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Arrange sliced figs and almonds on top of the cake.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bake for 25-30 minutes or until just golden brown.</span></div>
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<br />KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-59635536547007766492013-08-23T09:41:00.000-07:002013-08-23T09:41:29.931-07:00Mint Chocolate Chip Cake<div dir="ltr" style="text-align: left;" trbidi="on">
The sweltering humidity here in Cincinnati is no indication, but we are quickly nearing the end of summer. I certainly couldn't let the season come to a close without trying out a frosting which claimed to taste exactly like mint chocolate chip ice cream. With a few minor adjustments, I'd say it comes pretty close. Chocolate ganache is completely unnecessary, but delightful addition to this refreshing, yet rich cake. And 9.95/10 of my resident physician colleagues would agree. It isn't every day you get that sort of consensus from doctors.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFHFldcTD-PD1qmTRMgqM81lXr2gmFhzEx6LCXTyJDCQwcUyyZCC46KkzDxPI-7K1E2CuYNKqOp4ahazcTYV_3brNnaCckqu_u5wJEnSDA7-uL3tv6aEN9CM8l0JTzdRejgnilZ92F6tu/s1600/DSC_0284-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFHFldcTD-PD1qmTRMgqM81lXr2gmFhzEx6LCXTyJDCQwcUyyZCC46KkzDxPI-7K1E2CuYNKqOp4ahazcTYV_3brNnaCckqu_u5wJEnSDA7-uL3tv6aEN9CM8l0JTzdRejgnilZ92F6tu/s640/DSC_0284-001.JPG" width="640" /></a><br />
<i><b>Mint Chocolate Chip Cake</b> (adapted from <a href="http://www.shugarysweets.com/2011/11/chocolate-cake-with-mint-chocolate-chip-frosting?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ShugarySweets+%28Shugary+Sweets%29" target="_blank">Shugary Sweets</a>)</i><br />
<i>serves 8-16</i><br />
<br />
<u>Cake Batter</u><br />
Your favorite chocolate cake recipe (or box mix).<br />
Substitute hot, freshly brewed coffee for the water.<br />
Bake in two 9-inch rounds per recipe. <br />
<br />
<u>Mint Frosting</u><br />
1 cup butter, room temperature<br />
4 ounces cream cheese, room temperature<br />
6 cups powdered sugar<br />
1/2 teaspoon peppermint extract<br />
8-10 drops of green food coloring (because everyone knows green mint chocolate chip ice cream is best!)<br />
1 1/2 cups mini chocolate chips <br />
<br />
Beat butter and cream cheese together until smooth.<br />
Combine with powdered sugar, adding 2 cups at a time.<br />
Stir in peppermint and food coloring.<br />
Gently fold in chocolate chips.<br />
Frost cooled cake. <br />
<br />
<u>Chocolate Ganache</u><br />
1 cup semisweet chocolate chips<br />
1/2 cup half and half<br />
splash of peppermint extract<br />
<br />
In a double boiler, heat half and half to near boiling.<br />
Remove half and half from heat and stir in chocolate chips until completely melted.<br />
Add peppermint extract.<br />
Allow to cool before pouring over frosted cake.<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3819158081647901653.post-66140346892002159132013-08-17T16:10:00.000-07:002013-08-17T16:10:13.497-07:00Fresh-picked Blueberry and Peach Pie<div dir="ltr" style="text-align: left;" trbidi="on">
There are many, many things I miss about home. In summertime, its watching a sunset over Lake Michigan and the endless amount of fresh produce everywhere you turn. While home a few weeks ago we went blueberry picking. Mom and Dad and purchased a flat of peaches grown across the street from our house. Obviously, I needed to bake a pie. Using the every trustworthy <i>Better Homes and Gardens Cookbook </i>I whipped up a blueberry peach pie which was served warm and a la mode shortly after pulling it out of the oven. I also must admit, it was was probably more delicious eaten for breakfast the following morning. <br />
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<i><b>Blueberry Peach Pie</b> (adapted from Better Homes and Gardens)</i><br />
<i>serves 6-8</i><br />
<i><br /></i>
<div>
<u>Pie Filling </u></div>
<div>
1/3 cup sugar</div>
<div>
2 tablespoons flour</div>
<div>
1 tablespoon cinnamon</div>
<div>
1 teaspoon nutmeg</div>
<div>
1/2 teaspoon ground ginger</div>
<div>
1/4 teaspoon cloves </div>
<div>
4 cups peeled, thinly sliced peaches</div>
2 cups blueberries<br />
Mix together the sugar and spices.<br />
Gently fold in fruit. Set aside until pie crust is ready. <br />
<br />
<div>
<u>Pie Crust</u></div>
<div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
2 1/4 cup flour</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
3/4 teaspoon salt</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
2/3 cup shortening</div>
<div style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
8-10 tablespoons cold water</div>
Mix
together flour and salt.</div>
<div>
Cut in shortening
until pieces are pea size.</div>
<div>
Sprinkle 1 T of the water at a time over
flour mixture and toss with a fork. Repeat until flour mixture is
moistened.</div>
<div>
Divide in half and form into balls.</div>
<div>
On lightly floured
surface roll one ball into 12 inch circle. Use rolling pin to carefully transfer into pie pan. Trim
pastry. Add filling.</div>
<div>
Roll out top crust. Cut into strips. Weave strips on top of pie and press down edges.</div>
<div>
Bake in 375 degree oven on top of a cookie sheet for 45-50 minutes or until crust is golden brown.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-40844100117122828842013-05-15T16:10:00.002-07:002013-05-15T16:10:26.805-07:00Coconut Chai Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm not even gonna make you wait for the punch line... this is quite possibly the best ice cream I've ever had! The perfect balance of coconut, vanilla, and spices. Freshly ground nutmeg is so worth it. Don't think I'll ever be able to go back to the stuff in a jar. And even after deep freezing, it has an incredibly creamy consistency thanks to the coconut milk. Chance are there won't be any left for our parents to enjoy when they visit Memorial Day weekend. We'll just be forced to make (and eat) another batch.<br />
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<i><b>Coconut Chai Ice Cream</b></i><br />
1 cup coconut milk<br />
2 vanilla beans, split in half<br />
3 eggs <br />
2 cups heavy whipping cream<br />
1 cup white sugar<br />
ground cinnamon<br />
whole nutmeg, grated<br />
ground cloves<br />
<br />
Simmer coconut milk and vanilla beans over medium heat for 10 minutes.<br />
Beat eggs in a bowl.<br />
Remove vanilla beans from coconut milk. Scrape out seeds and return them to the pan. <br />
While whisking, slowly pour coconut milk into eggs.<br />
Add whipping cream and sugar to coconut and egg mixture.<br />
Heat on the stove. <br />
Stir in spices.<br />
Cool in refrigerator for 4 hours.<br />
Freeze in ice cream maker as directed.<br />
Ours was a little soft and required some time in the freezer before we ate it.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-15757082459319807942013-04-30T06:47:00.001-07:002013-05-15T16:10:35.979-07:00Paleo-ish Pad Thai<span style="font-family: Arial, Helvetica, sans-serif;">So EW and I decided that we needed to get back to eating lots o' veggies and this was the recipe we decided to try. It has the wonderful flavor of peanut-y Thai sauce, but without all of the useless carbs of rice noodles. :)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">"Noodles":</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 of a small head of cabbage, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bell pepper, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, scrambled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pre-cooked shrimp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bean sprouts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 scallions, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lime</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Saute the cabbage and bell pepper in a wok with your favorite oil (coconut or olive would work well). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Sauce: (Adapted from <a href="http://www.theclothesmakethegirl.com/2009/07/21/sunshine-sauce/">theclothesmakethegirl</a>)</span></span><br />
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;">2 tablespoons lime juice</span><br style="line-height: 22px;" /><span style="line-height: 22px;">1 clove garlic, minced (about 1 teaspoon)</span><br style="line-height: 22px;" /><span style="line-height: 22px;">1 tablespoon soy sauce</span><br style="line-height: 22px;" /><span style="line-height: 22px;">1/4 teaspoon powdered ginger</span><br style="line-height: 22px;" /><span style="line-height: 22px;">1/2 teaspoon rice vinegar</span><br style="line-height: 22px;" /><span style="line-height: 22px;">1/4 cup sunflower seed butter (I used half almond butter, half peanut butter)</span><br style="line-height: 22px;" /><span style="line-height: 22px;">1 tsp ground fresh chili paste</span><br style="line-height: 22px;" /><span style="line-height: 22px;">1/4 cup coconut milk</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;">Put all the sauce ingredients into a blender or small food processor, and blend until smooth.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;">Pour over the cabbage and bell pepper, add shrimp, and heat through.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;">Serve with bean sprouts, and scallions and a wedge of lime to squeeze on top.</span></span></span><br />
<span style="background-color: white;"><span style="color: #413f36; font-family: Arial; line-height: 22px;"><br /></span></span>
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<span style="background-color: white;"><span style="color: #413f36; font-family: Arial; line-height: 22px;"><br /></span></span>KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-85315557754703034982013-04-13T15:35:00.000-07:002013-04-13T15:35:09.716-07:00Strawberry Yogurt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Spring has sprung here in Cincinnati. Wow. Pretty sure I could get used to 80+ degree days in APRIL! Unbelievable that traveling 5 hours south makes such a difference in weather. We've had the house windows open and I've commuted to and from work with the sunroof open (the true test of Spring's arrival).<br />
<br />
This evening I'm having dinner with a resident colleague and his wife. Read: an excuse to bake. My new go-to for baking inspiration is browsing boards in Pintrest. This cake caught my eye and was re-pinned months ago just waiting for the perfect time. And it has arrived. Nothing says spring like strawberries. Thanks again, Pintrest!<br />
<br />
The cake (batter) was a bit too sweet for my tastes, so I've made a tart glaze with lime juice and plain yogurt. You'll find that I've also reduced the sugar in the recipe below by 1/2 cup from the original. We'll see how the final product tastes in about two hours.<br />
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<i><b>Strawberry Yogurt Cake</b> (adapted from <a href="http://www.aspicyperspective.com/2010/05/farmstand-fresh.html" target="_blank">A Spicy Perspective</a>)</i><br />
<i>Serves 10-12</i><br />
<br />
<u>Cake</u><br />
2 sticks butter, softened<br />1 1/2 cups sugar<br />
3 eggs<br />1 tablespoon lime juice<br />
Zest of 1 lime<br />
2 1/2 cups all-purpose flour, divided<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
8 ounces plain yogurt<br />
16 ounces strawberries, diced<br /><br />
Preheat oven to 325.<br />
Grease liberally and flour Bunt pan. <br />
Coat the diced strawberries in 1/4 cup of flour <br />
Cream butter and sugar together.<br />
Beat in eggs, one at a time followed by lime juice and zest.<br />
Add soda and salt.<br />
Alternate adding the remaining flour and yogurt.<br />
Gently fold in strawberries.<br />
Pour batter into pan and bake for 50-60 minutes.<br />
Let mostly cool on a wire rack.<br />
When still barely warm turn onto plate (hopefully in one piece)! <br />
<br />
<u>Glaze</u><br />
Zest of 1 lime<br />
1 tablespoon lime juice<br />
Few tablespoons plain yogurt<br />
Tablespoon or so cream cheese<br />
Some powdered sugar<br />
Some milk<br />
<br />
Mix together and add more/ less liquid to make the perfect consistency.<br />
Drizzle over cooled cake. <br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3819158081647901653.post-27906003356568876202013-03-13T17:10:00.001-07:002013-03-13T17:16:10.814-07:00Red Lentil Soup<div dir="ltr" style="text-align: left;" trbidi="on">
K and I grew up in an ethnicly non-diverse area (which may even be an understatement). The best thing about moving to Detroit for medical school was the vast number of ethic food choices, particularly Middle Eastern! There was a great little Lebanese cafe down the street from my downtown apartment which I visited frequently, especially when Mom and Dad were visiting. In addition to the best chicken schwarma and flafel burger I've had, they also had excellent red lentil soup. Cincinnati has plenty of great Indian restaurants (for which I am super thankful), but I miss my pita and hummus! To make this soup, we combined a few recipes this weekend to use up the ingredients we had around the house.<br />
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<br />
<b><i>Red Lentil Soup</i></b><br />
<i>makes 4-6 servings</i><br />
<br />
3 cups chicken stock<br />
1/2 pound red lentils<br />
olive oil (or bacon grease)<br />
onion, diced<br />
carrots and celery, chopped<br />
1 tablespoon minced garlic<br />
2 teaspoons cumin<br />
1 teaspoon chili powder<br />
juice of 1 large lime<br />
<br />
Bring the chicken stock and lentils to boil in a medium sauce pan.<br />
Once boiling, simmer for 20 minutes or until the lentils are soft.<br />
While the lentils are simmering, saute the onion, carrots, and celery.<br />
When soft, add the garlic and spices. Cook for a few more minutes.<br />
Stir the vegetables into the lentils along with the lime juice.<br />
Using an immersion blender, puree the soup until mostly creamy.<br />
Serve with more lime juice and fresh cilantro (if your sister will let you)!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsbhcnREAvPaplaHYJACkEVG895HIMiBNd1-iXzrTk29aTA9BLBHdx6P9xHJk-hBY56yBFnNpw8IeswMdRUytgioprFmxWF5bakeJSzZ5zes9HdFIoSqfsaSavkqo3y0NAxVg2NoidkfE/s1600/DSC_0812.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsbhcnREAvPaplaHYJACkEVG895HIMiBNd1-iXzrTk29aTA9BLBHdx6P9xHJk-hBY56yBFnNpw8IeswMdRUytgioprFmxWF5bakeJSzZ5zes9HdFIoSqfsaSavkqo3y0NAxVg2NoidkfE/s640/DSC_0812.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trust me, it tastes waaaay better than it looks!</td></tr>
</tbody></table>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-72838213764541445732013-03-07T17:22:00.002-08:002013-03-07T17:23:00.370-08:00Roasted Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
Cauliflower doesn't have to be mushy and drenched in melted Velveeta. It can be slightly crispy, salty, garlicy, and oh so good! Seriously, I could eat a whole head of cauliflower prepared like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XRPo3EKeAvFkaV0bTk_KfpbEYdlYcluk6x9pnGbOHBcO8iDqkcIKXGInUvPr-o5BNpmRB8pjfqhMXdoo_eWWezYADKQKP_2Vr_V_znOcovH0pRRMGbyUWMiPe0BkvHVnRWQfR0uw-JNH/s1600/DSC_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XRPo3EKeAvFkaV0bTk_KfpbEYdlYcluk6x9pnGbOHBcO8iDqkcIKXGInUvPr-o5BNpmRB8pjfqhMXdoo_eWWezYADKQKP_2Vr_V_znOcovH0pRRMGbyUWMiPe0BkvHVnRWQfR0uw-JNH/s640/DSC_0407.JPG" width="640" /></a></div>
<i><b>Roasted Cauliflower</b></i><br />Preheat oven to 400*<br />
Chop head of cauliflower cut into individual florets and spread on cookie sheet.<br />
Drizzle generous amounts of olive oil on cauliflower.<br />
Sprinkle with salt, pepper, and garlic.<br />
Toss so cauliflower is evenly coated.<br />
Bake for 20-30 minutes, turning every 10 minutes, until golden brown and soft. <br />
<br />
<br /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3819158081647901653.post-12758995520909236472013-02-17T17:21:00.001-08:002013-02-17T17:21:35.691-08:00White Cheddar Chive Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
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Well hello there blog. Its been quite some time. The last two months have been the hardest of residency so far... back to back on the in patient service. 80+ hour work weeks with either Saturday or Sunday "off." Those quotes are because of the 11 hours I was usually awake (after a sleeping for a glorious 13) I spent several doing work related tasks.<br />
<br />
Not this weekend.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSbyAQemBg7d-cNqasc2nOpVfVAPzjL5lgcbWY_OremyFzQZiL9NbyNyoY25a-P107CBEGtne0aYoGjrXS-KJ3fpEI2NZFAR6tDEXYUF-KDOfRUDto0NkX_LMdntBOe0XEdFp3HRBDeg/s1600/DSC_0333.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSbyAQemBg7d-cNqasc2nOpVfVAPzjL5lgcbWY_OremyFzQZiL9NbyNyoY25a-P107CBEGtne0aYoGjrXS-KJ3fpEI2NZFAR6tDEXYUF-KDOfRUDto0NkX_LMdntBOe0XEdFp3HRBDeg/s320/DSC_0333.JPG" width="320" /></a><br />
Mom and Dad were in town to celebrate my birthday. Saturday was the first day off in almost two months where I did NOTHING work related. That alone would be enough to make it a fabulous weekend. Not to mention spending much over-due time in the kitchen. Who knew kneading was so therapeutic?<br />
<br />
<br />
<br />
<br />
So here's to hoping there won't be another two months standing between me and the next post.<br />
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<i><b>White Cheddar Chive Biscuits</b> (inspired by the one and only <a href="http://joythebaker.com/2012/12/feta-and-chive-sour-cream-scones/" target="_blank">JTB</a>) </i><br />
<i>Makes 16 biscuits</i><br />
<br />
3 cups all-purpose flour<br />
1 tablespoon sugar<br />
2 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter, cold and cut into cubes<br />
1 egg, beaten<br />
3 tablespoons cold water<br />
1/4 cup sour cream, cold<br />
1/2 cup Greek yogurt <br />
1/3 cup chopped chives<br />
3/4 cup shredded white cheddar<br />
1 egg beaten for egg wash<br />
Freshly grated parm<br />
Smoked paprika<br />
<br />
Preheat oven to 400F.<br />
In a large bowl mix the dry ingredients together.<br />
With your fingers, add in the butter and mix until a coarse meal forms.<br />
In a separate bowl combine egg, water, sour cream, and yogurt.<br />
Pour the wet into the dry and combine just until moistened.<br />
Mix in chives and cheese.<br />
Turn out onto floured work surface. Kneed just until well mixed, about 15 times.<br />
Roll into inch thick slab and cut out biscuits.<br />
Place evenly on greased baking sheet.<br />
Brush with egg wash and sprinkle with Parmesan and paprika. <br />
Bake for 12 minutes until golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApIhR_YJSBO9OZmecMpdb2ncZRLA7323az7NTBlceDWUZSe0QpvYvprunqt6FpQ5bfSHh7N1lGI29wyeL4_Aa8Uebf4Gz1CKGfmToTizqiKpvqD3i5V9Cz00DELC-HHc1F9_9K2Fx4tM/s1600/DSC_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApIhR_YJSBO9OZmecMpdb2ncZRLA7323az7NTBlceDWUZSe0QpvYvprunqt6FpQ5bfSHh7N1lGI29wyeL4_Aa8Uebf4Gz1CKGfmToTizqiKpvqD3i5V9Cz00DELC-HHc1F9_9K2Fx4tM/s640/DSC_0373.JPG" width="640" /></a></div>
We only baked half. The other half are on the freezer to enjoy at a later date!<br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3819158081647901653.post-25543646946594292452013-02-02T12:36:00.003-08:002013-02-17T17:16:46.897-08:00Chocolate-Cookie-Dough-Bacon Cupcakes<span style="font-family: Times, Times New Roman, serif;">Yes, you did read that correctly. These cupcakes involve a rich, chocolatey cake, cookie-dough flavored frosting, and BACON on top. How could anyone not like these? :) </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Shout out to my friend R for ordering these from us for a friend's birthday. They are a blast to make.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
Also, tip for the ladies, try making these for Valentine's Day! :)<br />
<div class="ingredient-label" id="zlrecipe-ingredient-0" style="font-weight: bold; line-height: 22px; margin: 15px 0px 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-g6GQa3exWlYaPoy4IVU9w8g6QsFtePd6hL3IrwRgjJ6Vw8eIANAjQLfuwFN1Cm8zfSQdzva_btdyC2_qIDzozufzkV6KYNpe5iGoOqG0I9D-x4AwumoVRnJIOAdiIq53GvFamqgFdY/s1600/DSC_0324.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-g6GQa3exWlYaPoy4IVU9w8g6QsFtePd6hL3IrwRgjJ6Vw8eIANAjQLfuwFN1Cm8zfSQdzva_btdyC2_qIDzozufzkV6KYNpe5iGoOqG0I9D-x4AwumoVRnJIOAdiIq53GvFamqgFdY/s640/DSC_0324.JPG" width="640" /></a><span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><u>Chocolate Cake:</u></span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">1 box Chocolate Cake Mix</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">4 eggs</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-3" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">2/3 cup oil</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">1 small pkg. chocolate instant pudding</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-5" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">1 cup milk</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup sour cream (or greek yogurt)</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">2 teaspoons vanilla extract</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" style="line-height: 22px;">
<div class="instruction" id="zlrecipe-instruction-0">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">Preheat oven to 350 degrees and line pans with cupcake liners.</span></span></div>
<div class="instruction" id="zlrecipe-instruction-0">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">Spray liners with non-stick spray.</span></span></div>
<div class="instruction" id="zlrecipe-instruction-0">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"> In a large bowl, gently whisk eggs, oil, milk, sour cream and vanilla extract together</span></span></div>
<div class="instruction" id="zlrecipe-instruction-3">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">Add cake mix and pudding mix, stir until combined.</span></span></div>
<div class="instruction" id="zlrecipe-instruction-4">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted toothpick comes out clean.</span></span></div>
</div>
<div class="ingredient" id="zlrecipe-ingredient-7" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" style="line-height: 22px;">
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><b><u>Cookie Dough Frosting: </u></b>(from <a href="http://www.annies-eats.com/2012/05/08/chocolate-chip-cookie-dough-cupcakes/">Annie's Eats</a>)</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" style="line-height: 22px;">
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.5px;">2 sticks unsalted butter, at room temperature</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">½ cup light brown sugar, packed</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">2 1/3 cups confectioners’ sugar</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">2/3 cup all-purpose flour</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">½ tsp. salt</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">2 tbsp. milk</span><br style="background-color: white; line-height: 19.5px;" /><span style="background-color: white; line-height: 19.5px;">2 tsp. vanilla extract</span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" style="line-height: 22px;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="ingredient" id="zlrecipe-ingredient-7">
<div class="instruction" id="zlrecipe-instruction-4" style="line-height: 22px;">
<span style="background-color: white; line-height: 19.5px;"><span style="font-family: Times, Times New Roman, serif;">Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. </span></span></div>
<div class="instruction" id="zlrecipe-instruction-4" style="line-height: 22px;">
<span style="background-color: white; line-height: 19.5px;"><span style="font-family: Times, Times New Roman, serif;">Mix in the confectioners’ sugar until smooth.</span></span></div>
<div class="instruction" id="zlrecipe-instruction-4" style="line-height: 22px;">
<span style="background-color: white; line-height: 19.5px;"><span style="font-family: Times, Times New Roman, serif;"> Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.</span></span></div>
<div class="instruction" id="zlrecipe-instruction-4" style="line-height: 22px;">
<span style="background-color: white; line-height: 19.5px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div class="instruction" id="zlrecipe-instruction-4" style="line-height: 22px;">
<span style="background-color: white; line-height: 19.5px;"><span style="font-family: Times, Times New Roman, serif;"><b><u>Bacon:</u></b></span></span></div>
<div class="instruction" id="zlrecipe-instruction-4" style="line-height: 22px;">
<span style="background-color: white; line-height: 19.5px;"><span style="font-family: Times, Times New Roman, serif;">Cut bacon into fourths (or thirds if you want bigger pieces).</span></span></div>
<div class="instruction" id="zlrecipe-instruction-4">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.5px;">Place bacon on baking rack on top of a cookie sheet that has sides (to collect the bacon grease).</span></span></div>
<div class="instruction" id="zlrecipe-instruction-4">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.5px;">Place cookie sheet in a COLD oven and turn on to 400 degrees.</span></span></div>
<div class="instruction" id="zlrecipe-instruction-4">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.5px;">Bake for about 20 minutes (I start checking after 10 minutes and keep checking every 5. Cooking time depends on how fast your oven heats and how thick your bacon is).</span></span></div>
</div>
KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-9819884966141288952012-11-29T14:43:00.003-08:002013-02-17T17:16:46.899-08:00Browned-butter Pumpkin Cupcakes with Pumpkin Spice Latte Frosting<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div class="MsoNormal" style="background-color: white; color: #333333; line-height: 20.799999237060547px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">Ok, so I'm just going to come out and say it. These cupcakes have got to be one of the best I have ever made, and I think EWeage would have to agree. Reasons you may ask?</span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">1. Its pumpkin. I mean, come on. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">2. Browned butter, need I say more?</span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">3. Oodles of delicious spices.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">4. They were so moist!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">5. The frosting was pretty fantastic too. Subtle hint of coffee and pumpkin was the perfect accent to an already amazing cupcake.</span><br />
<div style="font-size: 13px;">
<b><span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i></span></b></div>
<div style="font-size: 13px;">
<b><span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Pumpkin Brown Butter Cupcakes </i></span></b></div>
</div>
<div class="MsoNormal" style="background-color: white; color: #333333; font-size: 13px; line-height: 20.799999237060547px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><span class="Apple-style-span" style="font-size: large;"><i>with Cinnamon Frosting </i></span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; color: #333333; line-height: 20.799999237060547px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">(From <a href="http://www.sprinklebakes.com/2011/10/pumpkin-brown-butter-cupcakes-with.html">SprinkleBakes</a>)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Yield: About 24 cupcakes </span></div>
<div class="MsoNormal" style="background-color: white; color: #333333; line-height: 20.799999237060547px; text-align: justify;">
<o:p><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></o:p></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Cake:<o:p></o:p></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¾ cup unsalted butter<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ½ tsp. baking soda<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 tsp. ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. ground ginger<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp. allspice<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ½ cups granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ cup firmly packed light brown sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ½ cups pumpkin puree<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 large eggs<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ cup sour cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350 degrees. Line cupcake tins with papers.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Melt the butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice. Set aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture until just combined. Whisk in the browned butter until well blended. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Divide batter between cupcake liners. Fill them about half full.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.</span><br />
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 20.799999237060547px;"><b>Pumpkin Spice Latte Buttercream</b></span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup solid vegetable shortening</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup (1 stick) butter or margarine softened</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">4 cups sifted confectioners' sugar (approximately 1 lb.)</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons milk (Or use some coffee instead)</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">~4 teaspoons instant pumpkin spice latte mix</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon instant coffee</span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">dash of cinnamon and allspice</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add mix, coffee, and spices. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.</span></span></div>
KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-81099479844365524472012-11-24T11:44:00.002-08:002012-11-24T11:44:58.455-08:00Pumpkin Cheesecake Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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Here's another one of those recipes that I knew must be made as soon as I saw it! Last year my roommate introduced me to the chocolate and pumpkin combination. The furthest I was willing to go was throwing in a few handfuls of chocolate chips in my pumpkin bread. But this year, I was ready to dive head first into chocolately pumpkin goodness! Especially when Bridget of Bake at 350 reports reviews like this: "If my girlfriend made these, I might have to buy an engagement ring."<br />
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We enjoyed these on Wednesday before Thanksgiving because we already had planned the menu for Thursday, but they still needed to be made. There was a little too much pumpkin to the amount of brownie for my taste, so the recipe is altered here for more perfect ratio. Wednesday night we warmed them in the microwave and served a la mode. Thursday morning we had them straight out of the fridge. Chilled had the vote of all.<br />
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<b><i>Pumpkin Cheesecake Brownies (adapted from <a href="http://bakeat350.blogspot.com/2012/11/pumpkin-cheesecake-brownies.html" target="_blank">Bake at 350</a>)</i></b><br />
<i>Serves 16</i><br />
<br />
<u>Pumpkin Cheesecake Layer</u><b> </b><br />
12 ounces cream cheese, room temperature<br />
1/2 cup pumpkin puree<br />
1/2 cup sugar<br />
2 teaspoons vanilla<br />
2 teaspoons cinnamon<br />
1/2 teaspoon ginger<br />
1/4 teaspoon freshly grated nutmeg<br />
1/4 teaspoon allspice<br />
1/4 cup greek yogurt<br />
2 eggs<br /><br />In in a mixer with paddle attachment, beat cream cheese until smooth.<br />
Add pumpkin, sugar, vanilla, and the spices.<br />
Once well mixed, add the yogurt and eggs.<br />
Set aside.<br />
<br />
<u>Brownie Layer</u><br />
1 cup (2 sticks) unsalted butter<br />
2 cups sugar<br />
1 1/2 cup cocoa<br />
1 teaspoon kosher salt<br />
1 teaspoon baking powder<br />
1 1/2 tablespoon vanilla<br />
4 eggs <br />
1 1/2 cup unbleached, all-purpose flour<br />
1/4 cup dark chocolate chips<br />
1/4 cup coarsely chopped pecans<br />
<br />
Over medium heat, melt butter in a sauce pan.<br />
Once melted, add sugar.<br />
Remove from heat and whisk in cocoa powder, baking powder, and vanilla.<br />
After sufficiently cool, beat in eggs.<br />
Mix in flour just until well combined.<br />
Pour into greased 9x13 pan, reserving 1/2 to 3/4 cup for top.<br />
Spread cheesecake mixture evenly over top.<br />
Add spoonfuls of reserved brownie batter to top. Swirl with butter knife.<br />
Sprinkle chocolate chips and pecans on top.<br />
Bake for 30-35 minutes at 350 until cheesecake is set.<br />
Cool on wire rack, cover and chill in refrigerator before serving. <br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-48736702988079583822012-11-05T15:43:00.001-08:002012-11-24T11:45:05.658-08:00Grass-fed beef Meatballs and Marinara-- Paleo style<div style="text-align: center;">
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This post will be more of a photo tour than a real recipe given that I made these like 6 months ago and have never gotten around to posting them, so sorry for the lack of precise amounts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMn64pl-vQMdyyZbG_35bhKkf1NfvkLtorZpbEybMJk3sDfmLxXTit8w4Ymm1nExJD9yONkd7xaZZZDNjbsSj4ctTS6FDTxCuG5HDWMG_6C3NjyXKqNdbAo7NmkvkYwzUcJIkWFBdyEo/s1600/prep+meatballs.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5642760018081556498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMn64pl-vQMdyyZbG_35bhKkf1NfvkLtorZpbEybMJk3sDfmLxXTit8w4Ymm1nExJD9yONkd7xaZZZDNjbsSj4ctTS6FDTxCuG5HDWMG_6C3NjyXKqNdbAo7NmkvkYwzUcJIkWFBdyEo/s640/prep+meatballs.jpg" style="display: block; margin: 0px auto 10px; text-align: left;" width="640" /></a><br />
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Meatballs:</div>
<div style="text-align: left;">
Grass-fed ground beef</div>
<div style="text-align: left;">
minced onion</div>
<div style="text-align: left;">
oregano</div>
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basil</div>
<div style="text-align: left;">
egg</div>
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(if you aren't paleo, feel free to throw in some breadcrumbs)</div>
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garlic powder</div>
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salt</div>
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pepper</div>
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Mix all together in a bowl and form into balls. </div>
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Marinara:</div>
<div style="text-align: left;">
can of diced tomatos (or dice your own)</div>
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onion</div>
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bell pepper</div>
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oregano</div>
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basil</div>
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garlic</div>
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salt</div>
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pepper</div>
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brown sugar or balsamic vinegar (for either a sweet or tangy sauce)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn64X8QkZyPMyISKwZFSujiT4ZN2E5Cc_OoLn3EvOJ9yGFeIMCxp-PtZvv6OGAFXfs9EPmo3WoxYc0B7tUZvC3KNdv1645wFKt3WIli8NP3eQ-pFTPMpM5WtucyejOEfweQCZvJCbDnt0/s1600/steps+meatballs.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="384" id="BLOGGER_PHOTO_ID_5642760021785371058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn64X8QkZyPMyISKwZFSujiT4ZN2E5Cc_OoLn3EvOJ9yGFeIMCxp-PtZvv6OGAFXfs9EPmo3WoxYc0B7tUZvC3KNdv1645wFKt3WIli8NP3eQ-pFTPMpM5WtucyejOEfweQCZvJCbDnt0/s640/steps+meatballs.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div>
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Mix together the ingredients and simmer on stove on low for how ever long you have. The longer you simmer the better :)<br />
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Add the meatballs and simmer until they are cooked through.<br />
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In the mean time, slice up some zucchini and saute them and/or some green beans until just al dente.<br />
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Serve the sauce and meatballs over the zucchini and green beans. Garnish with some freshly grated parm and some fresh basil.<br />
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<img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5642760030156699202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguFyb3OloknQDk73RzLsZ3nF8r2lnqfrjQINE0_GWJVJ-rJKOOfFZq6-x8ohOumcIMdZajlXkQwmPPEy3QXZ5SfuN5DlcbC0gLGfvAsb7mz4svkzER5idLnhABsgdagC6oY8HnpEI9u4/s640/IMG_3735_2.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="480" /></div>
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KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-82509875561532314582012-09-27T15:42:00.000-07:002012-09-27T15:52:05.428-07:00Peanut Butter Cookie Chocolate Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsvztFXsuge89ysS5NbVT1Ndu6IBoEpvrsS3zFOvUeK5yLeQ4FqYDw_9bC89SKpG20ircKbhhI6LBY2OL3tohH-wgnbd1HswSXfrilyZWQtnKZra-A6PU5DmVSKb_X8x_ijK17Ptijujd/s1600/DSC_0828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsvztFXsuge89ysS5NbVT1Ndu6IBoEpvrsS3zFOvUeK5yLeQ4FqYDw_9bC89SKpG20ircKbhhI6LBY2OL3tohH-wgnbd1HswSXfrilyZWQtnKZra-A6PU5DmVSKb_X8x_ijK17Ptijujd/s640/DSC_0828.JPG" width="640" /></a></div>
If you've skimmed the recipes here, you have probably noticed KWeage and I pretty much adore anything peanut butter and chocolate. While browsing Annie's Eats, my go to for cupcake inspiration, I saw this recipe again. My co-residents this month had a heads up about my baking from a med school classmate. As there are two days left of this rotation, I took advantage of my extra day off to spend a little extra time in the kitchen.<br />
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<i><b>Peanut Butter Cookie Chocolate Cupcakes (from <a href="http://www.annies-eats.com/2012/06/22/chocolate-cupcakes-with-peanut-butter-cookie-frosting-sweet-savory-life-cookbook-giveaway/">Annie's Eats</a>)</b></i><br />
<i>Makes 28 cupcakes</i><br />
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<div class="ing-content print-yes">
<u>Cupcake Batter</u><br />
1 1/2 cups hot coffee<br />
3/4 cup cocoa powder<br />
12 tablespoon unsalted butter, room temperature<br />
1 1/2cup packed brown sugar<br />
1/2 cup granulated sugar<br />
3 large eggs<br />
1 tbsp. vanilla extract<br />
2 1/4 cups flour<br />
1 1/2teaspoon baking soda<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon salt<br />
<br />
Preheat oven to 350. <br />
Mix cocoa powder into hot coffee, set aside.<br />
Beat together butter and sugars.<br />
Add eggs one at a time.<br />
Stir in vanilla, powder, soda, and salt.<br />
Alternate adding flour and coffee/ cocoa mixture.<br />
Divide batter evenly in prepared cupcake tins.<br />
Bake for 18 minutes. <br />
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<u>Ganache</u><br />
3 ounces semi sweet chocolate chips<br />
3 ounces dark chocolate, chopped<br />
½ cup half and half<br />
<br />
Melt chocolate in a double boiler.<br />
Whisk in half and half once melted.<br />
Allow to cool briefly before frosting cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCaZq2xW29rYclbY_6R8tE-ukoWlmSukptNwur6DRemVzwD-vyXgx2UUDVrRtwkjwUpLwDp8IapuC8-oDSrvkK_p2etqn0VDYIUjWt89p7DEmmUABUUkgCDjIPDOyAu2Yz1u-gCqSvg1R/s1600/DSC_0813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCaZq2xW29rYclbY_6R8tE-ukoWlmSukptNwur6DRemVzwD-vyXgx2UUDVrRtwkjwUpLwDp8IapuC8-oDSrvkK_p2etqn0VDYIUjWt89p7DEmmUABUUkgCDjIPDOyAu2Yz1u-gCqSvg1R/s640/DSC_0813.JPG" width="640" /></a></div>
<u>Peanut Butter Cookie Frosting</u><i><br /> </i>9 tablespoons butter, room temperature<br />
1 1/2 cups creamy peanut butter<br />
3 cups powdered sugar<br />
<br />
Beat together butter and peanut butter.<br />
Slowly add powdered sugar.<br />
Roll approximately 2 tablespoons of the frosting in your palms.<br />
Flatten and add criss-cross patter with fork.<br />
Top each cupcake with a frosting cookie.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-85410024117522270492012-09-09T11:43:00.001-07:002012-09-27T15:43:01.070-07:00Its a boy!<div class="separator" style="clear: both; text-align: left;">
This weekend a friend, AT, had a baby shower, and unfortunately because of a conference, I was unable to attend. But I was able to bake cupcakes and send them instead :) </div>
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I talked to AT's husband ST, and he said that she really loved buttercream frosting, so I set out to find a cupcake with a great buttercream frosting.</div>
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I realized that most of the cupcakes I make a pretty girly, and the baby is a boy, so I went to my favorite food blogs for inspiration. I ended up finding a Lemon Blueberry cupcake recipe and thought it would be perfect. </div>
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<b>Lemon Blueberry Cupcakes. </b>(inspiration from <a href="http://annies-eats.com/2011/05/06/lemon-blueberry-cupcakes/">annie's eats</a>, recipe adapted from <a href="http://www.yourcupofcake.com/2012/07/almond-joy-cupcakes.html">yourcupofcake.com</a>).<br />
Makes 24 cupcakes.<br />
<br />
<b>Lemon Cake:</b><br />
<br />
1 box of yellow cake mix (or lemon if you have it)<br />
4 eggs<br />
2/3 cup of oil<br />
1 cup of milk<br />
1 small package of instant pudding (I used vanilla, I would recommend getting lemon if you can)<br />
1/2 cup greek yogurt (or sour cream)<br />
2 teaspoons lemon extract (don't use as much if you used lemon cake mix or pudding)<br />
zest of 1 lemon<br />
1 small package of blueberries<br />
<br />
Preheat the oven to 350 degrees, line pans with cupcake liners and spray with non-stick spray.<br />
Distribute the blueberries evenly between the cupcake liners.<br />
In a large bowl, whisk eggs, oil, milk, yogurt, and extract together.<br />
Add cake mix and pudding mix, stir until combined.<br />
Pour mix over the blueberries (I usually use a 1/4c measuring cup to fill them.<br />
Bake for 17-22 minutes or until inserted toothpick comes out clean.<br />
(I ran into a small problem of the cupcakes collapsing a bit, so make sure they are really done... the toothpick did come out clean, but they were only in for 17 minutes...)<br />
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<b>Lemon Buttercream Frosting:</b><br />
<br />
3 cups of powdered sugar (plus a bit extra to get the consistency right)<br />
1 stick of butter (cold)<br />
1+ teaspoon of lemon extract<br />
juice from 1/4 lemon<br />
a dash of half and half<br />
Food coloring<br />
<br />
Using a stand mixer and the whisk attachement, beat the butter until it is smooth. Add in the powdered sugar slowly so it has a chance to blend well.<br />
Add the extract and juice.<br />
Taste and add more extract if needed.<br />
Add food coloring to desired color<br />
Add either half and half or powdered sugar to get it to the right consistency.<br />
Pipe using 1M tip.<br />
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<br />KWeagehttp://www.blogger.com/profile/13580420764571892400noreply@blogger.com0tag:blogger.com,1999:blog-3819158081647901653.post-41588699512900760842012-09-08T07:28:00.002-07:002012-09-27T15:43:26.450-07:00Happy Birthday, Kristi<div dir="ltr" style="text-align: left;" trbidi="on">
This cake was sooooo worth the wait! I think its been on my radar for two years, but I've never had the right reason to make it (after eating it, I'll make it again for no reason at all). But Kristi's birthday was just the reason I've been waiting for. And it didn't take much convincing at all to have her pick a dark chocolate cake with peanut butter frosting and chocolate ganache poured on the top.<br />
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She loved the chocolate to peanut butter ratio, I could have used a little more peanut butter and a little less chocolate. But its all personal preference, I suppose. I've altered the frosting recipe just a bit as I found there wasn't quite enough to prevent crumbs from peaking through. As the original recipe suggested, I popped the cakes in the freezer for a bit before frosting as they are quite moist.<br />
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Don't make the same mistake I did... bake this up for your next party, not two years from now! <br />
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<i><b>Chocolate Peanut Butter Celebration Cake</b></i> <i>(from <a href="http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/">Smitten Kitchen</a>)</i><br />
<i>Serves at least 16 </i><br />
<br />
<u>Cake Batter </u><br />
2 cups all-purpose flour<br />
2 cups sugar<br />
3/4 cup Hershey's Special Dark cocoa powder<br />
2 teaspoons baking soda<br />
1 teaspoon salt<br />
1 cup vegetable oil<br />
1 cup sour cream or greek yogurt<br />
1 1/2 cups water<br />
2 tablespoons white vinegar<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
<br />
Preheat oven to 350 degrees. <br />
Mix together dry ingredients, flour through salt. <br />
Combine oil through vinegar in a mixing bowl.<br />
Add beaten eggs.<br />
Gently fold dry mixture into wet.<br />
Divide evenly into 3 greased and floured 8" cake pans. <br />
Bake for 30 minutes.<br />
Cool on wire rack and then freeze until ready to frost.<br />
<br />
<u>Frosting</u><br />
10 ounces cream cheese, at room temperature<br />
1 stick unsalted butter, at room temperature<br />
3/4 cup creamy peanut butter <br />
4 cups powdered sugar<br />
<br />
<br />
Beat cream cheese, butter, and peanut butter together with electric mixer.<br />
Add powdered sugar one cup at a time.<br />
Refrigerate until ready to use.<br />
<br />
To assemble, frost each layer of cake and refrigerate. <br />
<br />
<u>Chocolate Ganache Topping</u><br />
3 ounces dark chocolate, chopped <br />
6 ounces semisweet chocolate chips<br />
1/4 cup smooth peanut butter<br />
2 tablespoons light corn syrup<br />
1/2 cup half-and-half<br />
<br />
Melt chocolate and peanut butter in a double boiler. Stir occasionally.<br />
Once melted, mix in corn syrup.<br />
Take off heat and whisk in half and half.<br />
Let cool briefly. Pour on top of frosted cake while still warm and let drip over edges. <br />
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