tag:blogger.com,1999:blog-30751066760237772902024-03-13T05:17:58.662-07:00The Naked Baker...and life in New York CityThe Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-3075106676023777290.post-71902490432882307282011-03-08T10:36:00.000-08:002011-03-08T10:41:27.612-08:00What I've Been DoingSo, despite my absence from the blogging world I've been keeping up with my passion for baking and cooking. Part of my apparent issue with consistent updates is my frustration with my very basic digital camera, and my inability to make it take good pictures regularly. <br />
One of the cool challenges I had recently (that was not photographed) was to make a vegan dessert for a very belated Christmas party in February. I had never before attempted making a vegan dessert, and was definitely not a fan of them. The lack of butter, cream, or anything that really adds moisture to a delicious dessert, is not allowed and therefore not on my agenda. So, this was a real challenge. <br />
<br />
After trying a recipe of Angela's at Oh She Glows, I found that my previous judgement still stood and I revamped the recipe to make it easier to consume for both vegans and animal eaters alike.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Something I found very intriguing was the avocado base of Angela's <a href="http://ohsheglows.com/2010/12/09/chilled-double-chocolate-torte/">Chilled Double Chocolate Torte</a>, and so I kept that and rather than making the chocolate vegan cake again (which came out extremely dry) I processed some vegan chocolate ginger cookies into small crumbs, combined them with some almond milk, and pressed a crust into the bottom of the cake pan, and in between two layers of the torte filling (think ice cream cake). I also added another ounce of melted chocolate to the filling to make the avocado taste less conspicuous. I was extremely happy with this attempt, and it made the cut for the party. No one could even tell it was vegan!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Anyway, though I didn't take any pictures of my vegan challenge, here is a photo journal of the past few months:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-b7CI5OmfKl0/TXZlzC4UsnI/AAAAAAAAAPQ/jWpaIaM8Ds4/s1600/apron_reading%255B1%255D.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh3.googleusercontent.com/-b7CI5OmfKl0/TXZlzC4UsnI/AAAAAAAAAPQ/jWpaIaM8Ds4/s400/apron_reading%255B1%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Research</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-bITS6xoWafM/TXZlyAF6YyI/AAAAAAAAAPM/iF8I6UgiNyQ/s1600/apples_and_oranges%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh5.googleusercontent.com/-bITS6xoWafM/TXZlyAF6YyI/AAAAAAAAAPM/iF8I6UgiNyQ/s400/apples_and_oranges%255B1%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's apples and oranges.</td></tr>
</tbody></table> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-BwISS2YMx1A/TXZlz6kk4QI/AAAAAAAAAPU/mHfx7HT-Ka4/s1600/bouquet%255B1%255D.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" q6="true" src="https://lh6.googleusercontent.com/-BwISS2YMx1A/TXZlz6kk4QI/AAAAAAAAAPU/mHfx7HT-Ka4/s400/bouquet%255B1%255D.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"I'm sorry"</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-f9pCgb8Cmlc/TXZl42-eSzI/AAAAAAAAAPs/ma6tA0e9yAA/s1600/parmesan_cauliflower_cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh4.googleusercontent.com/-f9pCgb8Cmlc/TXZl42-eSzI/AAAAAAAAAPs/ma6tA0e9yAA/s400/parmesan_cauliflower_cake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parmesan Cauliflower Cake</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-iWE5fh2RUNU/TXZl6_Kg-hI/AAAAAAAAAP4/jwl09FSf60Y/s1600/pesto_eggs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh6.googleusercontent.com/-iWE5fh2RUNU/TXZl6_Kg-hI/AAAAAAAAAP4/jwl09FSf60Y/s400/pesto_eggs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A reinvention of Ina's pesto fish dish</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-NeZXp54cJTI/TXZl8BHMXkI/AAAAAAAAAP8/WGI1vi-NFtk/s1600/pesto_pizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" q6="true" src="https://lh3.googleusercontent.com/-NeZXp54cJTI/TXZl8BHMXkI/AAAAAAAAAP8/WGI1vi-NFtk/s400/pesto_pizza.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm</td></tr>
</tbody></table> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-hlysdrtLRxI/TXZl_Ozp0SI/AAAAAAAAAQA/29DcBgLEJPY/s1600/pumpkin_choc._chip_cookied.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh4.googleusercontent.com/-hlysdrtLRxI/TXZl_Ozp0SI/AAAAAAAAAQA/29DcBgLEJPY/s400/pumpkin_choc._chip_cookied.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Chocolate Chip. These are dangerous.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-5w_KYksSYOY/TXZmAWnx7zI/AAAAAAAAAQI/exzSFblq36Y/s1600/salted_peanut_caramel_cup.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh5.googleusercontent.com/-5w_KYksSYOY/TXZmAWnx7zI/AAAAAAAAAQI/exzSFblq36Y/s400/salted_peanut_caramel_cup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Peanut Caramel Cups</td></tr>
</tbody></table> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-f71vdgFvoT8/TXZl20OK_kI/AAAAAAAAAPk/RF1FZwh-UtY/s1600/choc_on_pb.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh4.googleusercontent.com/-f71vdgFvoT8/TXZl20OK_kI/AAAAAAAAAPk/RF1FZwh-UtY/s400/choc_on_pb.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut butter cookies filled with salted peanut caramel and drizzled with chocolate. After these babies my office literally demanded more treats.</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-OlMNUE_3Y08/TXZl0i32llI/AAAAAAAAAPY/0ddW43-lpJU/s1600/candied_ginger%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh3.googleusercontent.com/-OlMNUE_3Y08/TXZl0i32llI/AAAAAAAAAPY/0ddW43-lpJU/s400/candied_ginger%255B1%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candied ginger. Time consuming, but a great Christmas gift and snack to munch on. Also a great addition to apple pie.</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-_ghaSeOTFgo/TXZl2HH_jVI/AAAAAAAAAPg/bgJZj2U72Gk/s1600/cherries_and_sugar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh6.googleusercontent.com/-_ghaSeOTFgo/TXZl2HH_jVI/AAAAAAAAAPg/bgJZj2U72Gk/s400/cherries_and_sugar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">About to cook down the cherries for winter storage.</td></tr>
</tbody></table> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-PfWbSf-Le2c/TXZmBG8E1KI/AAAAAAAAAQM/jMA1tch2ZW4/s1600/snickerdoodle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh3.googleusercontent.com/-PfWbSf-Le2c/TXZmBG8E1KI/AAAAAAAAAQM/jMA1tch2ZW4/s400/snickerdoodle.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snickerdoodles always warm my heart.</td></tr>
</tbody></table> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://lh4.googleusercontent.com/-oskF1B2EYVs/TXZl6Y-ItSI/AAAAAAAAAP0/P243d4tIVuU/s1600/peanut_brittle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" q6="true" src="https://lh4.googleusercontent.com/-oskF1B2EYVs/TXZl6Y-ItSI/AAAAAAAAAP0/P243d4tIVuU/s400/peanut_brittle.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">I think peanut brittle is the hardest thing I've ever made, but homemade peanut brittle is SO much better than store bought.</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-iC7SJowg-yo/TXZl31gfs0I/AAAAAAAAAPo/TlyPa_g5kb0/s1600/I_love_you_cupcake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://lh5.googleusercontent.com/-iC7SJowg-yo/TXZl31gfs0I/AAAAAAAAAPo/TlyPa_g5kb0/s400/I_love_you_cupcake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm not as good as making and thinking up lovely things to say for Valentine's Day, so I just made a giant heart out of cupcakes.</td></tr>
</tbody></table> <br />
If you're interested in any of these recipes let me know and I will post them!The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com1tag:blogger.com,1999:blog-3075106676023777290.post-13454673897392440752011-03-03T13:55:00.000-08:002011-03-03T13:55:38.639-08:00Daring Bakers' Challenge: Panna Cotta and FlorentinesThe February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.<br />
<br />
I was actually dreading the process of making Panna Cotta. Not for any good reason because I love eating creamy desserts like Creme Brulee, but I think I previously had a severe mental block about making them myself.<br />
<br />
But I do have to say that this dessert was incredible, and a definate option for dinner parties.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-KjHic_rjUKA/TXAM2_2N81I/AAAAAAAAAO8/_zlEGGDY_og/s1600/finished1%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh5.googleusercontent.com/-KjHic_rjUKA/TXAM2_2N81I/AAAAAAAAAO8/_zlEGGDY_og/s320/finished1%255B1%255D.JPG" width="240" /></a></div><br />
<strong>Panna Cotta with Coffee Gelee</strong> <br />
serves 4-6 depending on dish size<br />
<br />
<u>Ingredients:</u><br />
<br />
1 cup whole milk<br />
1 tablespoon/1 packet unflavored powdered gelatin<br />
3 cups heavy cream<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup honey</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon granulated sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/8 teaspoon kosher salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Mise en place: </em>Place medium pot or saucepan (preferably heavy bottomed) in fridge to cool. Measure out and prep all ingredients.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Pour milk into chilled pot and sprinkle gelatin evenly* over surface. Let stand for about 5 minutes to allow gelatin to soften. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Place milk (in pot) over medium heat until the mixture is hot without boiling (this will take around 5-7 minutes).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Whisk in cream, honey, sugar, and salt. Continue to heat mixture without boiling until sugar and honey melts, stir occasionally.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Remove from heat and cool mixture for a few minutes. Pour into ramekin or glass and refigerate for at least 6 hours.**</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Coffee Gelee</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Ingredients:</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups brewed coffee of your choice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup hot water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons cold water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup granulated sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 teaspoons unflavored powdered gelatin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 teaspoons vanilla extract</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Mix hot water and sugar in saucepan over heat. Bring to a boil and stir until sugar is dissolved.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Sprinkle gelatin evenly over cold water and let it sit for 2 minutes.*</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Stir the coffee, sugar water, and vanilla into small bowl. Stir in gelatin mixture until dissolved and allow to cool to room temperature before adding to panna cotta (or it will melt). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add additional toppings if desired.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-H0W70QzmalU/TXAM3bWT-jI/AAAAAAAAAPA/PVjt8vEdj4U/s1600/finished2%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh5.googleusercontent.com/-H0W70QzmalU/TXAM3bWT-jI/AAAAAAAAAPA/PVjt8vEdj4U/s320/finished2%255B1%255D.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Florentines</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes about 20 assembled cookies</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These are different from the almond Florentines I usually make, but these are very very yummy and a bit more traditional. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Ingredients:</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 cup/5.3 oz unsalted butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups quick oats</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup granulated sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 cup all-purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 dark corn syrup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup whole milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon vanilla extract</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/8 teaspoon kosher salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4-5 oz chocolate of your choice (I used Ghiradelli's 60% dark)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Preheat oven to 375 degrees and cover baking sheet with parchment paper.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Melt butter in medium saucepan, don't move away from stove or butter might burn.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix until combined.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Drop an even tablespoon of dough, 3 inches apart, on the prepared baking sheet. Flatten slightly with the back of a spoon. I found that anything that measured more than a tablespoon ended up being too big. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Bake in pre-heated oven 6-10 minutes until cookies are golden brown. This will depend on your oven. Cool cookies for about 15 minutes on pan, then remove to rack to cool completely.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. While cookies are cooling, melt your chosen chocolate in a double boiler. Match cookies up according to size and spread melted chocolate to flat side of one cookie. Sandwich it, and let it set! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These are seriously addicting.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-J7CjyPQRyzc/TXAM4Ad3aVI/AAAAAAAAAPE/jmyuadBUAic/s1600/finished3%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh4.googleusercontent.com/-J7CjyPQRyzc/TXAM4Ad3aVI/AAAAAAAAAPE/jmyuadBUAic/s320/finished3%255B1%255D.JPG" width="320" /></a></div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*If gelatin is not sprinkled evenly, it may result in clumping in the finished product</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">**If you wish to layer panna cotta and gelee, you do have to refrigerate 6 hours after each layer is added</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-28148617880631402732010-12-15T19:51:00.000-08:002010-12-15T19:51:05.786-08:00Bourbon Balls<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQlyXAV7WkI/AAAAAAAAAOo/_MtjoMUChFE/s1600/knob+creek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQlyXAV7WkI/AAAAAAAAAOo/_MtjoMUChFE/s320/knob+creek.jpg" width="320" /></a></div><br />
Or Reindeer balls as Tyrone festively calls them. These are no bake, and a Christmas classic dating back to the 30's (I think). They will definitely be a tradition in the Baker-Barnett household in the future!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQgdek4Ix1I/AAAAAAAAAOQ/NzkVtL7NVic/s1600/sugar_sifted%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" n4="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQgdek4Ix1I/AAAAAAAAAOQ/NzkVtL7NVic/s320/sugar_sifted%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reason to always sift your confectioners' sugar</td></tr>
</tbody></table>Also, this recipe makes me realize how much of an appliance crush I have on my food processor. Without it, I would have spent an hour or more crushing vanilla wafers for this recipe. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQgdhxf5naI/AAAAAAAAAOY/1RAOWokQ6Sc/s1600/chopped_vanilla_wafers%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQgdhxf5naI/AAAAAAAAAOY/1RAOWokQ6Sc/s320/chopped_vanilla_wafers%255B1%255D.JPG" width="320" /></a></div><br />
The original recipe stated that you could simply roll the mixture into balls, but I found that pinching it together to make it stick, then shaping into balls was more effective.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TQgdkvAMSZI/AAAAAAAAAOg/EeKRSCzksn0/s1600/bourban_ball_mix%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TQgdkvAMSZI/AAAAAAAAAOg/EeKRSCzksn0/s320/bourban_ball_mix%255B1%255D.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Gimme some sugar!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TQgdf3l-EVI/AAAAAAAAAOU/02B1-jHXf94/s1600/roll_in_sugar%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" n4="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TQgdf3l-EVI/AAAAAAAAAOU/02B1-jHXf94/s200/roll_in_sugar%255B1%255D.JPG" width="200" /></a></div><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQgdj0H3hrI/AAAAAAAAAOc/tvDJZ9dyIHM/s1600/bourbon_ball%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" n4="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQgdj0H3hrI/AAAAAAAAAOc/tvDJZ9dyIHM/s200/bourbon_ball%255B1%255D.JPG" width="200" /></a><br />
<br />
These were so good...Tyrone and I had to test a few of them. ;)<br />
<br />
<u>Bourbon Balls</u><br />
Adapted from The Joy of Cooking<br />
25-50 balls depending on size<br />
<br />
<i>Ingredients:</i><br />
<br />
1 1/2 cups confectioners' sugar, divided<br />
2 tablespoons unsweetened cocoa powder<br />
1/4 cup bourbon or dark rum<br />
2 tablespoons light corn syrup<br />
2 1/2 cups vanilla wafer crumbs<br />
1 cup coarsely chopped pecans<br />
<br />
Also needed: fluted candy cups measuring 1-1.25 inches<br />
<br />
1) Sift 1 cup confectioners' sugar and cocoa powder together in a medium bowl.<br />
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2) Mix together bourbon and corn syrup with a wooden spoon, and mix gradually in sugar mix.<br />
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3) Combine vanilla wafer crumbs and pecans crumbs and stir into cocoa mixture with wooden spoon.<br />
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4) Pinch mixture together to get it to stick, then roll into balls. Roll in sugar(1/2 cup confectioners') and place in fluted candy cup.<br />
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Store in between layers of wax paper, keeps for 3 weeks.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-89681839562254062222010-12-12T14:16:00.000-08:002010-12-12T14:16:07.454-08:00Salted Butter Caramels<div class="separator" style="clear: both; text-align: center;"></div>So, this is the start of a candy makin' journey. I decided to make candy for gifts this year, rather than buy gifts. It's cheaper, and less agonizing.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQVHnlFcVeI/AAAAAAAAAN4/OJLy7Zj-DLE/s1600/caramel+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQVHnlFcVeI/AAAAAAAAAN4/OJLy7Zj-DLE/s320/caramel+cooking.jpg" width="320" /></a></div><br />
Salted butter caramels are incredible on their own, but even better when they are made by <i>you</i> and given to your friends and family! And really, it's not that hard. It just takes patience, some time, and the ability to stay in the room and watch the caramel cook. This caramel gets very very hot (I have some burns to prove it) so it must be watched at all times. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TQVHpK7DRfI/AAAAAAAAAOA/dLNorV6olwA/s1600/caramel+sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TQVHpK7DRfI/AAAAAAAAAOA/dLNorV6olwA/s320/caramel+sliced.jpg" width="320" /></a></div><br />
I would also like to give a shout out to my friend Kirsten, who assisted in letting me know wax paper works very well for wrappers. Cellophane wrap is IMPOSSIBLE to find in NYC.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQVHv09iZiI/AAAAAAAAAOI/YaSdvGjG52k/s1600/wax+paper.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQVHv09iZiI/AAAAAAAAAOI/YaSdvGjG52k/s200/wax+paper.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQVHpsLCtcI/AAAAAAAAAOE/jw0xjf2O-EQ/s1600/salted+butter+caramels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TQVHpsLCtcI/AAAAAAAAAOE/jw0xjf2O-EQ/s200/salted+butter+caramels.jpg" width="200" /></a></div><br />
<br />
<u><b>Salted Butter Caramels</b></u><br />
Adapted, barely, from David Lebovitz<br />
30-40 pieces depending on desired size<br />
<br />
3/4 cup heavy cream<br />
1/2 teaspoon vanilla extract<br />
3/4 teaspoon sea salt<br />
1/2 cup corn syrup<br />
1 cup sugar<br />
4 tablespoons salted butter, cubed and at room temperature<br />
<br />
Tools:<br />
candy thermometer<br />
wax paper<br />
<br />
1. Line a 9 inch loaf pan with tin foil, making the inside as smooth as possible. This will provide the shape for the caramels, and you don't want creases all over them! Spray the foil with cooking spray, or lightly grease with butter.<br />
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2. Mix cream, vanilla, and 1/2 teaspoon of sea salt in a small saucepan, and heat until it begins to boil. Remove from heat and keep warm during caramel process by covering.<br />
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3. Over medium heat, combine sugar and corn syrup in a heavy bottomed saucepan, stirring gently to insure the sugar dissolves. Fit saucepan with a candy thermometer and cook until the syrup reaches 310 degrees. To get an accurate reading of the syrup, the bulb of the thermometer must be fully submerged in the syrup so tilt the pan if necessary.<br />
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4. Once the syrup reaches 310 degrees, turn off the heat and whisk in the heated cream mixture until smooth. It will bubble and froth at first, so be careful and gentle.<br />
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5. Turn the heat back on and cook mixture to 260 degrees.<br />
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6. Remove pan from heat and mix in cubed butter, until all the chunks are mixed in and smooth. Pour mixture into prepared pan and let cool for 10 minutes.<br />
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7. After 10 minutes, sprinkle the remaining sea salt (1/4 teaspoon) over the top of the caramel and cool completely. <br />
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8. Once cool, lift out caramel from pan and peel away tin foil. Slice into desired sized pieces with a long, sharp knife. I found the easiest way to do this was to wet the knife with warm water between each cut. Candies can be individually wrapped with wax paper and cellophane, or stored in layers seperated by wax paper. I do recommend individually wrapping them because they tend to stick together. These will keep for 3-4 weeks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQVHz82-ctI/AAAAAAAAAOM/gUG9J67YCcE/s1600/wrapped+caramels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQVHz82-ctI/AAAAAAAAAOM/gUG9J67YCcE/s320/wrapped+caramels.jpg" width="320" /></a></div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-53983814522103777262010-12-11T17:38:00.000-08:002010-12-11T17:38:15.117-08:00I'm back! Happy Holidays!!<div class="separator" style="clear: both; text-align: center;"></div>GOSH it's been busy. New York during the holidays can be cheery, but also a vicious, vicious place. The one really awesome piece of news is that our new neighborhood plays Christmas music in the street all day. Seriously, cool.<br />
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So, I am totally broke this year and have decided to spend hours slaving over a hot stove making candy for gifts, rather than buying gifts. It has been quite a blast so far, so stay tuned for upcoming posts on so many delicious treats. Ones that I would recommend you make!<br />
<br />
But first, to start off my slew of holiday cheer-filled blog posts, I will start with a picture of<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TQQk48n5L6I/AAAAAAAAANs/S9maDXuItPU/s1600/christmas_tree%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TQQk48n5L6I/AAAAAAAAANs/S9maDXuItPU/s320/christmas_tree%255B1%255D.JPG" width="240" /></a></div>My very first Christmas tree! And yes, my boyfriend decided to put a stuffed monkey as the tree topper. We are classy, yep. Also, I spent hours stringing all that popcorn and those cranberries. So, I think it is a mighty fine tree.<br />
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So, with all the baking and candy making that goes on around the holidays, I thought it might be nice to show you a little trick that I like to use.<br />
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Don't you hate it when you reach into the cupboard only to discover that you're beloved brown sugar is completely hard? I detest this so much that I make my own brown sugar when I need it!<br />
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<u>Brown Sugar</u><br />
<br />
1 cup sugar<br />
1 tablespoon molasses<br />
<br />
Mix it with a fork. It will seem like it will never come together. But it will. And now you have nice, fluffy, delicious brown sugar! If you want darker brown sugar, just add more molasses 1 tsp. at a time until you reach the desired coloring.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQQnBP_IOdI/AAAAAAAAANw/Q_RbMcwJmUk/s1600/brown_sugar%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TQQnBP_IOdI/AAAAAAAAANw/Q_RbMcwJmUk/s320/brown_sugar%255B1%255D.JPG" width="320" /></a></div><br />
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Tip* <br />
If you want to make a bunch at once to store, place a piece of bread in the container with the brown sugar.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-55070339838144204922010-10-28T14:11:00.000-07:002010-10-28T14:11:50.299-07:00Daring Baker's Challenge October!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I know, I've been a bad, bad blogger.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It has officially been a month since my last post!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In the past month I have stage managed a theater production through rehearsals and we are now in our closing weekend, I have slept maybe 20 hours total in the last month, got smacked in the head by a metal dolly (I now have a concussion), I and barely baked at all!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Quite an exciting month. And this month's challenge was indeed a challenge since I had -5 hours of extra time, and I had to make donuts without owning a stand mixer!<br />
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The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.<br />
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These puppies turned out to be absolutely delicious, and I am very impressed with myself. Especially since the only time I was able to create this little darlin's was when I had a sick day because I broke my head. (For those who may be concerned, don't worry, I'm okay!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TMnmgDB7QwI/AAAAAAAAANg/ZQEnLAhC7hg/s1600/fried_donuts%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TMnmgDB7QwI/AAAAAAAAANg/ZQEnLAhC7hg/s320/fried_donuts%5B1%5D.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Yeast Doughnuts</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">15-20 doughnuts depending on size, 15-20 doughnut holes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup vegetable shortening (butter, margarine, or lard can also be used)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 packages of active dry yeast</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup warm water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large eggs, beaten</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup white granualted sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1.5 teaspoon table salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon grated nutmeg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 2/3 cups All-purpose flour, plus extra for dusting counter</div>Canola oil<br />
<br />
1. Fill bowl with warm water and sprinkle yeast over. Stir just a little to incorporate, then let sit for 5 minutes until foamy.<br />
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2. Heat milk in saucepan over medium heat until just warm.<br />
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3. Place shortening in a small, heat-proof bowl and pour warm milk over. Milk should be warm enough to melt shortening.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Place foaming yeast into a large bowl or bowl of stand mixer, add milk and shortening mix (make sure it has cooled first).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Add eggs, sugar, salt, nutmeg, and half the flour and combine with mixer until incorporated, then beat at medium speed until well combined.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. Add the remaining flour at low speed, then adjust again to medium speed. If you're using a hand mixer, be careful to be gentle and not burn out your motor at this point.</div><br />
7. If you have a stand mixer, switch to your dough hook and beat for about 2 minutes until dough pulls away from the edges of the bowl. If you dont, like me, use your hands! Roll up those sleeves and have some fun! The dough will be very sticky at first, and I ended up adding about 2 more cups of flour before it was non-sticky enough to detach itself from my hands. Knead flour into dough gently, and remember if you knead too roughly, you will have tough doughnuts.<br />
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8. Transfer dough to a well-oiled bowl, cover with a towel or tea cloth, and let rise for about 1 hour. It will double in size.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9. On a well floured surface roll out down to 3/8-inch thick. Cut out dough using a 2 1/2 inch doughnut cutter and 1 inch cutter for center ring. Set pieces on floured baking sheet, cover with towel and allow to rise for 3o minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10. Preheat oil in dutch oven or deep fryer to 365 degrees F.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">11. Gently place doughnuts in oil, cook for 40 sec-1 min per side or until golden brown.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">12. Transfer to a cooling rack placed in baking pan. Allow to cool 15-20 minutes prior to glazing, if desired.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TMnmhMXhH5I/AAAAAAAAANk/oTKJB2_SXas/s1600/donut_holes%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TMnmhMXhH5I/AAAAAAAAANk/oTKJB2_SXas/s320/donut_holes%5B1%5D.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I just rolled my doughnut holes in confectioners' sugar. yummm.</div><br />
<strong>Chocolate Glaze</strong><br />
recipe from Alton Brown<br />
<br />
This makes a ton of glaze, so feel free to halve it.<br />
<br />
<em>Ingredients</em>:<br />
1/2 cup unsalted butter<br />
1/4 cup whole milk, warmed<br />
1 tablespoon light corn syrup<br />
2 teaspoons vanilla extract<br />
4 ounces bittersweet chocolate, chopped<br />
2 cups confectioners' sugar, sifted<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Combine butter, milk, corn syrup, and vanilla in a medium saucepan over medium heat until butter melts completely. Turn heat to low, add chocolate and whisk until melted. Turn off heat and add confectioners' sugar, whisking until smooth. Use immediately, and let doughnuts set 30 minutes before serving.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TMnmh_hM_4I/AAAAAAAAANo/D0Rxxb5unlk/s1600/sprinkle_donuts%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TMnmh_hM_4I/AAAAAAAAANo/D0Rxxb5unlk/s320/sprinkle_donuts%5B1%5D.JPG" width="320" /></a></div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com2tag:blogger.com,1999:blog-3075106676023777290.post-90526877797454855652010-09-27T14:06:00.000-07:002010-09-28T10:13:13.440-07:00My first Daring Bakers' Challenge!This has been an unusually crazy month for me. I've committed to stage managing my first show in three years, and it's proving to be a lot more work than I remembered.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TKD8yQv1i9I/AAAAAAAAANE/GkkKRETliWI/s1600/five+lobsters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TKD8yQv1i9I/AAAAAAAAANE/GkkKRETliWI/s320/five+lobsters.jpg" width="320" /></a></div><br />
That being said, it took me a while to find the time, and find the guts to attempt this recipe. I'm cool with the sugar cookies, easy enough. But, I have never proven to be a terribly gifted decorator, so this challenge was definitely a challenge for me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TKD88OW7u-I/AAAAAAAAANM/Y7LCxgRFweo/s1600/lobster+drip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TKD88OW7u-I/AAAAAAAAANM/Y7LCxgRFweo/s320/lobster+drip.jpg" width="320" /></a></div><br />
This is such a great recipe to have under your belt for all those holidays that are coming up. I will definitely be pulling out the royal icing again for Santa's cookies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TKD8nSThrVI/AAAAAAAAAM8/WdNn-Cd7Ae0/s1600/dough+scraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TKD8nSThrVI/AAAAAAAAAM8/WdNn-Cd7Ae0/s320/dough+scraps.jpg" width="320" /></a></div><br />
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “<a href="http://www.mandymortimer.com/">What the Fruitcake?!</a>” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.<br />
<br />
Another part of the challenge was to decorate cookies with something that speaks "September" to you. I chose lobsters because we took our Labor Day vacation in Maine, and that was a big highlight for me. Lobster is not the same anywhere else, so I always try to eat lots when I'm there.<br />
<br />
<b>Basic Sugar Cookies</b><br />
<br />
<i>Ingredients:</i><br />
<br />
1/2 cup plus 6 tablespoons unsalted butter, room temperature<br />
3 cups plus 3 tablespoons All-purpose flour<br />
1 cup superfine sugar<br />
1 large egg, lightly beaten<br />
1 teaspoon vanilla extract<br />
<br />
1) Sift flour into a medium sized bowl and set aside <br />
<br />
2) In a large bowl, cream together butter and sugar and add any flavorings you might be using.<br />
<br />
3) Add egg and beat until fully incorporated, make sure to scrape down sides of bowl as you go<br />
<br />
4) Add the sifted flour slowly while mixing at low speed. A non-sticky dough will form.<br />
<br />
5) Bring dough together into a ball and divide equally into 3 pieces.<br />
<br />
6) Roll out each portion between parchment paper, then refrigerate for at least 30 minutes.<br />
<br />
7) Once chilled, remove parchment paper and place dough on a lightly floured surface. Cut out your shapes with a sharp knife or cookie cutters and place them on parchment lined baking sheets. Once they're arranged, refrigerate cookies for another 30 minutes before baking so they don't lose their shape.<br />
<br />
8) Preheat oven to 350 degrees<br />
<br />
9) Roll out any extra dough and repeat process.<br />
<br />
10) Bake until the cookies are golden, and just starting to turn darker around edges, about 8-15 minutes depending on size of cookies.<br />
<br />
11) Cool on baking racks, and do not decorate until completely cool.<br />
<br />
TIP: Bake cookies in size groups to avoid burning<br />
<br />
<br />
<b>Royal Icing</b><br />
<br />
<i>Ingredients:</i><br />
<br />
2 1/2-3 cups confectioner's sugar<br />
2 large egg whites<br />
2 teaspoons lemon juice<br />
1 teaspoon almond extract, or any other flavoring you prefer<br />
<br />
1) Beat egg whites and lemon juice until just combined, it will look frothy.<br />
2) Sift confectioner's sugar and add to egg whites, beat on low until smooth.<br />
3) Add any flavoring and mix in.<br />
<br />
Royal icing starts to harden when it meets air, so keeping it covered with cling wrap while decorating is highly advised, and will help you avoid lumps.<br />
<br />
The best way to utilize royal icing is to create an outline with a thicker consistency of the frosting, wait for the outlines to dry a few minutes, then "flood" the inside with a thinner consistency. The more sugar you add the the frosting, the thicker the consistency.<br />
<br />
When "flooding," you apply the thinner frosting inside the outline, and spread the frosting around with a toothpick.<br />
<br />
Using a gel or powder food coloring is best, since liquid colorings tend to thin out the frosting.<br />
<br />
Piping bags and piping tips sized between 1 and 5 will be the most helpful when decorating.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-27807259700600189782010-09-24T16:27:00.000-07:002010-09-24T16:27:11.792-07:00On a health kick...but I can't give up cheese...So Tyrone and I have decided to cut back about 75% of our meat eating habits. So far, it's been marvelous! I feel less tired, have more energy, and my general body function is up. He insanely suggested we cut out sugar too, but I gave him this look >:(. And he knew he wouldn't be able to anyway. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TJ0q_iSigUI/AAAAAAAAAM0/e-3p6wM3p-E/s1600/cheese_and_spinich_souffle%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TJ0q_iSigUI/AAAAAAAAAM0/e-3p6wM3p-E/s320/cheese_and_spinich_souffle%5B1%5D.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>It's funny how different life feels when you're not eating as much animal fats. Don't get me wrong, I'm most certainly a bacon girl. But, I can at least TRY to empathize with the vegetarians and vegans out there.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TJ0rAukaN_I/AAAAAAAAAM4/NjANRpbiZj0/s1600/dressing_and_salad%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TJ0rAukaN_I/AAAAAAAAAM4/NjANRpbiZj0/s320/dressing_and_salad%5B1%5D.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Also, when we were visiting Maine, we stopped by the local farmers' market, and found this lovely brand <a href="http://www.lakoniagreekproducts.com/">Lakonia</a>. The specialize in olive oil and salad dressing, and is made in Greece! The woman is Greek and started this business all by herself, and the products are just divine. She also ships nationwide, and really nice olive oil makes a great Christmas gift! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Anyway, this is one of the meals that I found for our new veggie diet, and Tyrone LOVED it! It's super easy, and really yummy.<br />
<br />
<strong>Spinach and Cheddar Souffle</strong><br />
Adapted from Ina Garten<br />
2-3 servings<br />
<br />
<em>Ingredients</em>:<br />
3 tablespoons unsalted butter<br />
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling<br />
3 tablespoons all-purpose flour<br />
1 cup scalded milk<br />
1/4 teaspoon freshly grated nutmeg<br />
Pinch of cayenne pepper<br />
1/2 teaspoon Kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
4 large egg yolks, room temperature<br />
1/2 cup grated cheddar cheese<br />
1 10 oz. package frozen spinach, defrosted and dried<br />
5 large egg whites, room temperature<br />
1/8 teaspoon cream of tartar<br />
<br />
1) Preheat oven to 400 degrees. Grease the inside of a 6-8 cup souffle dish and sprinkle evenly with parmesan (don't be afraid to put too much, this acts as a crust for the souffle).<br />
<br />
2) Scald your milk: heat in a saucepan over high heat until tiny bubbles form around edge. It should be at 180 degrees if you want to use your thermometer. Make sure to keep an eye on it so it doesn't scorch.<br />
<br />
3) Melt the butter in a small saucepan or double boiler, making sure not to burn it. Once the butter is melted, stir in flour with a wooden spoon and cook for 2 minutes while stirring constantly.<br />
<br />
4) Turn off burner, whisk in hot milk, nutmeg, cayenne pepper, salt, and pepper.<br />
<br />
5) Turn burner back on to low heat, and cook for about 1 minute whisking constantly. The mixture should get smooth and thick.<br />
<br />
6) Turn off burner again, and whisk in egg yolks one at a time. Stir in cheddar, parmesan, and spinach and transfer to a large mixing bowl.<br />
<br />
7) In a separate bowl, combine egg whites, cream of tartar, and a pinch of salt. Using the whisk attachment on a mixer, beat on low speed for 1 minute, medium speed for 1 minute, then high speed until they create firm, glossy peaks.<br />
<br />
8) Whisk 1/4 of the egg white mixture into cheese mixture to lighten, then fold in the rest of the egg whites with a rubber spatula. <br />
<br />
9) Pour into the prepared souffle dish and smooth the top. Draw a large circle on top with spatula to help the souffle rise evenly, and place in the oven. Turn oven down to 375 degrees immediately upon placement and bake for 30-35 minutes until puffed and brown. Don't peek in oven while this is baking or it will affect the rising of the souffle. Serve immediately.<br />
<br />
I just ate this with a lovely tossed salad and my Lakonia dressing. Life is good. :)The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-21638822643907303112010-09-18T17:41:00.000-07:002010-09-18T17:43:38.732-07:00I am a Maine girl after all...So, just to keep up with what this blog was originally intended for (even if it did turn into a food blog), I TOTALLY ate lobster this summer. Lots of it. I really want some of it right now, actually.<br />
<br />
As you know, Tyrone and I traveled to Maine for two seperate weeks. One on his family's farm up north, and one at my family's house in the south by the beach. Both vacations were completely different, and both incredible. I can honestly say I feel ready for this crazy fall schedule I have now entered, and feel O.K. that my next day off is in a month (sort of).<br />
<br />
If you don't recall <a href="http://bakerbakescakes.blogspot.com/2010_06_01_archive.html">The List</a>, read about it there! That means I completed <br />
<br />
<strong>14. Eat a whole Maine lobster...each!</strong><br />
<br />
<strong>15. AND a lobster roll!</strong><br />
<br />
Now, for those who don't know, the best place in Maine to get lobster is <a href="http://www.bayleys.com/">Bayley's Lobster Pound</a>. It's in Scarborough, ME., right off the ocean. Everything is fresh daily, and they'll even cook those suckers for you if you're not partial to boiling them yourselves.<br />
<br />
Though we definitely were not able to get near to completing the list, we covered all the seasonal stuff. Tyrone and I have decided to continue pursuing this list of ours, who knows, maybe we can finish before the new year. Maybe?<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TJVbIR51GsI/AAAAAAAAAMk/L-xNeQDzQa4/s1600/lobster%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TJVbIR51GsI/AAAAAAAAAMk/L-xNeQDzQa4/s320/lobster%5B1%5D.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This lobster was cooked and eaten at Tyrone's family's farm in Maine. We even had fresh picked corn with it!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TJVbJsAeofI/AAAAAAAAAMs/HCjxV6LrN0w/s1600/lobster_roll%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TJVbJsAeofI/AAAAAAAAAMs/HCjxV6LrN0w/s320/lobster_roll%5B1%5D.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And this is a lovely, lovely lobster roll from Bayley's. I know we didn't get much of our list done, but look at that beach! Look at that lobster roll! Look at that lovely man! Or...his hands anyway. Wild horses couldn't have dragged me away. Or made me run or ride a bike.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">(We also ate shrimp rolls right after the lobster rolls. Shhh.)</div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-20266833066112684562010-09-14T13:13:00.000-07:002010-09-14T13:13:29.069-07:00HAPPY BIRTHDAY DADSo at the beginning of September, Tyrone and I went to Maine for a much needed vacation, and also for my Dad's birthday.<br />
<br />
This post is late to say Happy Birthday, but I am so happy I was able to take the time to be there in person this year. My Dad is THE smartest person I know, and never fails to shock me at his infinite knowledge, and also his modesty. And the fact that if and when he reads this, he will laugh at me calling him infinitely knowledgeable. <br />
<br />
He is also incredibly positive. I always remember very specifically when he would drive me to school, and it would be raining, he would say "What a beautiful day!" Now, as a kid, I thought he was being crazy. It's raining?! How could it possibly be a beautiful day? Silly Dad.<br />
What a gift that is! To be able to look at the world everyday and say, "What a beautiful day!" This is a lesson I am still learning all the time, and that lots of people never learn.<br />
<br />
This has been a rough year financially, so I wasn't able to buy my Dad a nice gift. I decided to make him something extra special in place of a traditional birthday cake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TI50LNtMpXI/AAAAAAAAAME/4p0Y11oor0A/s1600/dad+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TI50LNtMpXI/AAAAAAAAAME/4p0Y11oor0A/s320/dad+cupcake.jpg" /></a></div><br />
I know you can't read it, but that says HAPPY BIRTHDAY DAD using....<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TI50Lzt5BaI/AAAAAAAAAMM/KhbGMc7NFCs/s1600/frosted+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TI50Lzt5BaI/AAAAAAAAAMM/KhbGMc7NFCs/s320/frosted+cupcake.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> Ferraro Rocher Cupcakes! These are basically cupcakes that recreate the Ferraro Rocher candies in cupcake form. I would suggest using a high quality cocoa powder such as <a href="http://www.amazon.com/Valrhona-Cocoa-Powder-Kilo-ChefShop/dp/B000VS3FV2?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">Valrhona</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B000VS3FV2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. It is a bit pricey, but makes a HUGE difference. I know you can also get it at Whole Foods, if you have one near you.<br />
<br />
<b>Ferraro Rocher cupcakes</b><br />
adapted from <a href="http://www.cupcakeproject.com/">The Cupcake Project</a><br />
makes 24 regular cupcakes/ 12 large<br />
<br />
<i>Ingredients</i>:<br />
1/2 cup boiling water<br />
6 tablespoons unsweetened cocoa powder<br />
1/4 cup milk<br />
1/2 teaspoon vanilla extract<br />
1 tablespoon <a href="http://www.amazon.com/faeries-finest-hazelnut-flavor-extract/dp/B000U9YQ2E?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">hazelnut extract</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B000U9YQ2E" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (I couldn't find this ANYWHERE, so order it online!)<br />
1/2 cup unsalted butter, softened<br />
10 tablespoons dark brown sugar<br />
6 tablespoons granulated sugar<br />
2 large eggs, room temperature<br />
1 cup all-purpose flour<br />
1/2 plus 1/8 teaspoon baking soda<br />
1/4 teaspoon kosher salt<br />
<br />
1) Preheat oven to 350 degrees. Grease and flour cupcake pans, or use the paper liners.<br />
<br />
2) In a medium bowl, whisk boiling water into cocoa until smooth and whisk in milk, vanilla and hazelnut extracts. Set aside.<br />
<br />
3) In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating after each addition.<br />
<br />
4) In a small bowl, sift together flour, baking soda, and salt and add to egg mixture in batches, alternating with cocoa mixture, beginning and ending with flour mix. Make sure to fully incorporate each addition, and stop to scrape down sides of bowl as needed.<br />
<br />
5)Fill each wrapper about halfway. These cupcakes rise a lot. This makes just enough batter, so be careful. Bake for about 18 minutes, and cool completely on a wire rack.<br />
<br />
<br />
Once cupcakes are baked and cooled, make the filling and topping!<br />
<b><br />
</b><br />
<b>Chocolate Hazelnut Filling</b> (Nutella can also be used)<br />
<br />
<i>Ingredients</i>:<br />
1 cup heavy cream<br />
1 cup semisweet chocolate chips<br />
2 teaspoons hazelnut extract<br />
<br />
1) Bring heavy cream to a boil. Pour over chocolate chips and whisk to melt them. Add extract. Mix with a hand mixer until fluffy. <br />
<br />
2) Cut a cone out of the top of each cupcake. Once the filling has cooled, fill each cupcake with 1-2 teaspoons of filling, replacing tops.<br />
<br />
<br />
<b>Chocolate Hazelnut Ganache topping</b><br />
<br />
<i>Ingredients</i>:<br />
1/2 cup heavy cream<br />
8oz good semisweet chocolate chunks<br />
2 tablespoons light corn syrup (you can leave this out, it just makes the topping glisten more like candy)<br />
2 teaspoons hazelnut extract<br />
1 cup ground hazelnuts, toasted<br />
<br />
Bring heavy cream to a boil, and pour over chocolate chunks to melt. Whisk in corn syrup and extract. Add ground hazelnuts to ganache, and spread on top of cupcakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TI_WuTXtroI/AAAAAAAAAMc/eqjjGZ8x0t4/s1600/birtthday+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TI_WuTXtroI/AAAAAAAAAMc/eqjjGZ8x0t4/s320/birtthday+cupcake.jpg" /></a></div><br />
<br />
Once this is done, decorate as you wish. I used gold sprinkles and gold icing for the lettering.<br />
<br />
Oh, and? THEY WERE LISH.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-85071438772131894292010-09-10T15:42:00.000-07:002010-09-10T15:42:42.505-07:00PLEASE DO NOT FEED THE MODELSThis was the name of a shirt I once owned, and wore proudly as a curvy girl.<br />
<br />
But, truly, I would really like to feed them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TIqyS3ZABiI/AAAAAAAAALU/ilQD6M4OsN0/s1600/ingredients_ready%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TIqyS3ZABiI/AAAAAAAAALU/ilQD6M4OsN0/s320/ingredients_ready%5B1%5D.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I work at Lincoln Center for the Performing Arts, and we are the host of Fashion Week this year, and for many years to come. This has resulted in headaches and irritation on my departments part, since our number seems to be listed as 411 for most of NY.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I do enjoy fashion, and the artistry behind it. But, I can't help but cringe at every model who walks down a runway with popsicle stick legs. As one of my favorite bloggers, Joy the Baker, put it: what woman's thighs DON'T rub together?!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TIqyXlwk61I/AAAAAAAAALs/wME_aWNahTc/s1600/post_oven%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TIqyXlwk61I/AAAAAAAAALs/wME_aWNahTc/s320/post_oven%5B1%5D.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I can't help but wonder if these woman never had mommies who made them birthday cakes, and cookies when they were sad, or taught them how to make breakfast. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Anyway, if I ever have the chance, I would make them a Peach Brown Betty and give them a scoop of vanilla icecream to go along with it. A delicious, buttery dessert that's perfect for a rainy summer night.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Peach Brown Betty</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">adapted from Joy the Baker</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">about 8 servings (or 6, if you're us)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Ingredients:</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 heapings cups of peaches, pitted and sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7 slices whole wheat bread, cubed</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 cup salted butter, cold</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups packed brown sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon ground cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. <em>Mise en place, </em>which means to prep everything or put "everything in place." So, preheat oven to 375 degrees, pit and slice peaches and set aside, cube all wheat bread, coat 9 or 10-inch pie pan with butter (make sure you do the whole thing).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Add 1/3 of the brown sugar to the bottom of the buttered pan. Cover with 1/3 of the sliced peaches, then 1/3 of the cubed bread. Take 1/3 of the cold butter, slice it, and place on top of bread. Repeat this twice more, ending with butter. Sprinkle with a couple tablespoons of water, to moisten.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Cover the pie dish with foil, and bake for 40 minutes. Remove foil, and bake for another 5 minutes uncovered to "crisp" it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Allow to cool for about 20 minutes, or until room temperature, then dig in! I always serve this on top of a scoop of vanilla icecream.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TIqyYcnav1I/AAAAAAAAAL0/JNTfxVE335Q/s1600/betty_and_icecream%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TIqyYcnav1I/AAAAAAAAAL0/JNTfxVE335Q/s320/betty_and_icecream%5B1%5D.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">NOTE: If you want to get really fancy about it, you can make your own brown sugar. Take one cup granulated sugar, and one tablespoon molasses, and mix mix mix with a fork until there are no clumps left. It's a little time consuming, but really handy if you don't want to run to the store! I really like this method because I make the amount I need, and don't have to worry about my brown sugar hardening on me.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-72191432955365067152010-09-07T16:30:00.000-07:002010-09-07T16:30:21.733-07:00Cornmeal Molasses PancakesI really love big breakfasts. I always feel better when I start my day with biscuits, pancakes, breakfast sandwiches....you name it. New York looks like a much friendlier place when my tummy is happy. These babies, coupled with some scrambled eggs and a fruit salad, are a definite day-starter, and would also be great for those occasional brunch parties.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TIbIJg_62SI/AAAAAAAAAKs/_FdxMJaqFMc/s1600/ingredients+ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TIbIJg_62SI/AAAAAAAAAKs/_FdxMJaqFMc/s320/ingredients+ready.jpg" /></a></div><br />
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<b>Cornmeal Molasses Pancakes</b><br />
adapted from Joy the Baker<br />
makes about 16 pancakes<br />
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1 large egg<br />
1 1/4 cup buttermilk<br />
1 tablespoon molasses ( I use <a href="http://www.amazon.com/Grandmas-Original-Molasses-Natural-Unsulphured/dp/B0005XP1E2?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">Grandma's molasses</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B0005XP1E2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />)<br />
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1 teaspoon vanilla extract<br />
1/4 cup unsalted butter, softened<br />
1 cup all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
2 teaspoons baking powder<br />
1/2 cup yellow cornmeal<br />
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<a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TIbIFkvLE-I/AAAAAAAAAKk/MC9athCcuqk/s1600/buttermilk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TIbIFkvLE-I/AAAAAAAAAKk/MC9athCcuqk/s320/buttermilk.jpg" /></a><b> </b><br />
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1. Melt your butter in a small saucepan or double boiler, and cool slightly.<br />
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2. Whisk together egg, buttermilk, molasses, vanilla extract, and melted butter in a small bowl.<br />
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3. In a medium bowl, sift together flour, salt, baking soda, and baking powder (I also whisked to ensure it's all mixed).<br />
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4. Add egg mixture to flour mixture, and stir with a wooden spoon to combine until just mixed. Don't worry if the batter is a bit lumpy, that's normal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TIbIOKVs9pI/AAAAAAAAALE/JFOlGkypkUs/s1600/wet+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TIbIOKVs9pI/AAAAAAAAALE/JFOlGkypkUs/s320/wet+ingredients.jpg" /></a></div><br />
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5. Drop two small spoonfuls of batter onto a hot, greased skillet.<br />
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6. When you see the edges are turning brown and there are bubbles on top, flip that pancake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TIbIOUG3IoI/AAAAAAAAALM/mr6NIPkcN00/s1600/single+pancake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TIbIOUG3IoI/AAAAAAAAALM/mr6NIPkcN00/s320/single+pancake.jpg" /></a></div><br />
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Pancakes are also a bit time consuming since you can only do one or two at a time, so I always keep a plate warm in the oven to place the finished pancakes until everything is ready. About 200 degrees is great.<br />
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We ate this with Maine's maple syrup, but they were also great with just butter. Love the crunch of the cornmeal!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TIbINUxsvNI/AAAAAAAAAK8/Kfz8gGBBA3Q/s1600/pancake+stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TIbINUxsvNI/AAAAAAAAAK8/Kfz8gGBBA3Q/s320/pancake+stack.jpg" /></a></div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-76938550586356185632010-08-30T19:07:00.000-07:002010-08-30T19:07:26.377-07:00This happens to everyone....right?You know when you can't find your brain? You're just wandering around aimlessly, hoping your brain will find you, or wishing you had one of those car beep things to help locate it. Everyone has those days, right?<br />
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On one of <b>those</b> days, just don't bake. Don't do it. You will think you are being marvelous by trying a new recipe with no brain, and that it will make you feel smarter. <b> </b><br />
<b>I promise you, it will not.</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THxiyttTYdI/AAAAAAAAAKI/6pjqoPWzQyk/s1600/kitchen+fail+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THxiyttTYdI/AAAAAAAAAKI/6pjqoPWzQyk/s320/kitchen+fail+2.jpg" /></a></div><br />
Always use parchment paper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THxi6_V6UeI/AAAAAAAAAKQ/9A_kSQTs0sI/s1600/kitchen+failure.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THxi6_V6UeI/AAAAAAAAAKQ/9A_kSQTs0sI/s320/kitchen+failure.jpg" /></a></div><br />
And if you for some reason decide that it is okay to forgo parchment paper, please please please listen to the timer when it starts yelling at you to take out your cake.<br />
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I did neither, and look where I am. Cake less. *GASP*The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-4574220635259616272010-08-26T14:05:00.000-07:002010-08-26T14:05:02.897-07:00Rough week? Eat Cake.So, as soon as Tyrone and I got back from week 1 of vacation (week 2 starts Sunday), we were bombarded with work, work, and more work. Granted, it would only be 2.5 weeks until week 2 of vacation, but we were totally stressed and exhausted and needed some comforting.<br />
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Can you really think of anything more comforting than a chocolate cake with chocolate buttercream frosting and a glass of milk? Now, we're talking crazy busy rainy New York City here. The kind of crazy busy rainy city that makes you want to curl up in the fetal position and hide. Or just curl up with a movie and eat some cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/THbKRjY77MI/AAAAAAAAAJ4/mggfSmBnBME/s1600/cake_slice%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/THbKRjY77MI/AAAAAAAAAJ4/mggfSmBnBME/s320/cake_slice%5B1%5D.JPG" /></a></div>So, I did just that. Only temporary relief, but totally rejuvenating through the whole process. I will admit though, I'm still counting the days until vacation...<br />
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<strong>Beatty's Chocolate Cake</strong><br />
adapted from Barefoot Contessa at Home<br />
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<em>Ingredients:</em><br />
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1 3/4 cups all-purpose flour<br />
2 cups sugar<br />
3/4 cups cocoa powder (you can use either dutch-processed or natural, but use a <span><a href="http://www.amazon.com/Valrhona-Poudre-Cacao-Powder-8-82-Ounce/dp/B002QHAWT4?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">good one</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B002QHAWT4" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></span>)<br />
2 teaspoons baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon kosher salt<br />
1 cup buttermilk (be sure to shake the bottle before pouring)<br />
1/2 cup vegetable oil<br />
2 large eggs, at room temperature and lightly beaten<br />
1 teaspoon pure vanilla extract<br />
1 cup freshly brewed hot coffee<br />
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1. Preheat oven to 350 degrees. Butter 2 round 8-inch cake pans, both bottom and sides, then line bottom with circles of parchment paper to keep from sticking.<br />
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2. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Whisk together until combined.<br />
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3. In a small bowl (I just used a 2-cup measuring cup), combine buttermilk, oil, eggs lightly beaten, and vanilla.<br />
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4. With handheld or stand mixer, start mixing dry ingredients on low speed and incorporate wet ingredients gradually, then add hot coffee mixing until just combined. Scrape bottom of bowl with rubber spatula to make sure nothing is sticking.<br />
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5. Pour batter into prepared pans and bake for 35-40 minutes. I would suggest rotating half way through bake time to ensure they bake evenly. A toothpick or cake tester inserted into the center should come out clean.<br />
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6. Cool in pan on rack for 30 minutes, then cool completely out of pan on rack.<br />
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7. To ice the cake (recipe below): I usually like to trim the tops with a serrated knife to make sure the layers sit more evenly. With a knife or frosting spatula, drop about 1/2 cup frosting in center on top of first layer, and spread gently outward to all sides. Place second layer on top, rounded side up, and place about one cup of frosting in center, spreading along top and sides of cake. The nice thing about an old-fashioned cake like this is the icing is not supposed to be perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THbKP48IzOI/AAAAAAAAAJw/MR5wd1RzHL8/s1600/beatty%27s_oreo%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THbKP48IzOI/AAAAAAAAAJw/MR5wd1RzHL8/s320/beatty%27s_oreo%5B1%5D.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><em>Chocolate Frosting:</em><br />
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6 oz. good semi- or bitter- sweet chocolate (I used <span><a href="http://www.amazon.com/Scharffen-Berger-cfuda-70%25-Bittersweet/dp/B000SEOJHS?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">Scharffen Berger bittersweet</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B000SEOJHS" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></span>)<br />
2 sticks unsalted butter, at room temperature<br />
1 large egg yolk, at room temperature<br />
1 teaspoon pure vanilla extract<br />
1 1/4 cups confectioner's sugar<br />
2 tablespoons hot water<br />
1 tablespoon instant coffee powder<br />
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1. Chop up chocolate and put in double boiler. Stir until just melted and set aside to cool.<br />
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2. In a large bowl, beat the butter for about 4 minutes, until pale and fluffy. Add egg yolk and vanilla and continue beating for about 3 minutes.<br />
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3. Gradually add confectioner's sugar while mixing at low speed, scrape down sides of bowl, then mix at medium speed until smooth and creamy.<br />
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4. Dissolve the coffee powder in very hot water in a small bowl.<br />
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5. On low speed, add the chocolate and coffee to batter and mix until just blended. Do not over mix! Spread immediately on cooled cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/THbKOkUrzXI/AAAAAAAAAJo/jq-LEo8GLCg/s1600/beatty%27s_chocolate_cake%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/THbKOkUrzXI/AAAAAAAAAJo/jq-LEo8GLCg/s320/beatty%27s_chocolate_cake%5B1%5D.JPG" /></a></div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-76825407670941908982010-08-23T09:37:00.000-07:002010-08-23T09:37:15.728-07:00Paprika Cheddar Drop BiscuitsSo, I just want you all you know that everything (so far) that I've put on this blog has been my first try at the recipe. This fact in itself should give you the confidence to at least try them ALL, right? Right?<br />
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The hardest part in baking something you've never made before, is getting the kahunas to do it. This is my first biscuit I have ever made. They were delicious and I want to make them every morning, to serve with my coffee and eggs. I was a little nervous about making them because I do not own a pastry blender, so I just cut the butter into the flour with my fingers. It was so much fun, and came out great! I'm sure it took a little longer than with a blender, but it was so tactile! Make sure to wear your aprons!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THKgmZdmyjI/AAAAAAAAAJg/8xPOywBEtXc/s1600/cheddar+and+paprika+drop+biscuit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/THKgmZdmyjI/AAAAAAAAAJg/8xPOywBEtXc/s320/cheddar+and+paprika+drop+biscuit.jpg" /></a></div><b>Paprika Cheddar Drop Biscuits</b><br />
adapted from Joy the Baker<br />
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Makes 8-12 biscuits<br />
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Ingredients:<br />
2 1/4 cups all-purpose flour<br />
1 1/4 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1 teaspoon salt<br />
2 teaspoons sugar<br />
3/4 teaspoon sweet smoked paprika, plus more for dusting<br />
6 tablespoons cold unsalted butter, cut into pieces<br />
1 cup cheddar cheese, finely grated<br />
1 cup whole milk<br />
1/2 cup sour cream<br />
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1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.<br />
<br />
2. In a large bowl, sift together flour, baking powder, baking soda, salt, sugar, and paprika. Whisk together to be sure it's mixed.<br />
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3. Cut butter into flour mix with your fingers or a pastry blender until it resembles a coarse meal with a few lumps. Stir in grated cheddar cheese with a fork until well mixed.<br />
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4. Add milk and sour cream using a spatula, stirring until the dough just comes together; don't over mix. Depending on what size you want your biscuits to be, you can use measuring cups from 1/4 to 1 cup. I used 1/3 and 1/4, but preferred the 1/4 cup sized biscuits. Take what size you want and scoop out dough. Drop onto pan, keeping each biscuit about 1 inch apart. Lightly dust with paprika.<br />
<br />
5. Bake about 15-20 minutes, but rotate the sheet halfway through baking. They will be a pale golden brown when they're ready. Let cool on pan for 5 minutes, then enjoy them warm, or cool completely on rack.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com2tag:blogger.com,1999:blog-3075106676023777290.post-52863201418146045442010-08-14T16:18:00.000-07:002010-08-14T16:18:58.511-07:00Who wants compost in their cookies? I do! I do!So I've been totally in a snack mood lately, if you can't tell from my recent posts. Anything you can grab and go to run off into the sunshine. When I heard about Momofuku's Compost Cookies, I NEEDED to make them. Throw anything snack like in a baked good? I'm there.<br />
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<br />
The fact that I've never been to Momofuku probably makes me a bad New Yorker (a bad NY Baker to be exact), but I figured trying my hand at them would be an even better experience.<br />
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<br />
<strong>The Momofuku Milk Bar Compost Cookie</strong><br />
Recipe adapted from pastry chef Christina Tosi<br />
<br />
<em>Ingredients:</em><br />
1 3/4 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
2 teaspoons kosher salt<br />
1 cup unsalted butter (2 sticks, softened)<br />
1 cup granulated sugar<br />
3/4 cup light brown sugar<br />
1 tablespoon corn syrup (I actually left this out because I didn't have it, but my cookies came out fine)<br />
1 teaspoon vanilla extract<br />
2 large eggs (at room temperature)<br />
1 1/2 cups your favorite baking ingredients (chocolate chips, Raisenettes, Rollos, Cocoa Krispies)<br />
1 1/2 cups your favorite snack foods, crushed (chips, pretzels, etc.)<br />
<br />
Note: I used semi-sweet chocolate chips, crushed pretzels and crushed potato chips<br />
<br />
1. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.<br />
<br />
2. In a stand mixer with a paddle attachement, or handheld mixer and a large bowl, cream softened butter, sugars and corn syrup on medium high until fluffy and pale yellow. Scrape down sides of bowl with a spatula.<br />
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3. Add the eggs and vanilla, and mix at low speed until fully incorporated.<br />
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4. Set the timer or watch the clock for 10 minutes. Increase mixing speed to medium high, making sure to scrape down the sides of the bowl 2-3 times during this ten minute mixing session. This will help the sugar granules to dissolve, and the mixture will almost double in size.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TGcRpLkXEAI/AAAAAAAAAJY/XSvwm46aWF4/s1600/wet_ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TGcRpLkXEAI/AAAAAAAAAJY/XSvwm46aWF4/s320/wet_ingredients.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. After 10 minutes, mix in dry ingredients on low speed in two parts. Scrape down sides of bowl after each part. Mix just until you can no longer see any remnants of dry ingredients; be very careful not to overmix.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. Fold in baking ingredients, then fold in snack ingredients. I gave them a quick 15 second mix afterwards just to make sure they're all fully incorporated. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TGcRVfPdiRI/AAAAAAAAAJI/7MNigD6UwdA/s1600/chips_n__pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TGcRVfPdiRI/AAAAAAAAAJI/7MNigD6UwdA/s320/chips_n__pretzels.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(I think there is a law that requires you to taste this cookie dough.)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7. Using a medium sized ice cream scoop, portion cookie dough onto a parchment lined sheet pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8. Wrap scooped cookie dough in plastic wrap and refrigerate for at least an hour. (This can be refrigerated for up to a week, but if you're doing it for more than one day I would gather the dough together and wrap it in plastic wrap in the fridge.)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TGcRZH8MAQI/AAAAAAAAAJQ/qxtzfJJ8pZc/s1600/saran_wrap%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TGcRZH8MAQI/AAAAAAAAAJQ/qxtzfJJ8pZc/s320/saran_wrap%5B1%5D.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>DO NOT BAKE your cookies from room temperature or they will not hold their shape.</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9. Heat the oven to 400 degrees F. Take plastic wrap off cookies and bake 9-11 minutes. I would suggest rotating the pan halfway during baking to ensure they bake evenly. While in the oven the cookies will puff, then crackle and spread. When done, the cookies will have brown edges and golden centers. If the centers still look pale and doughy, keep them in the oven for a few more minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TGcRBPHTIMI/AAAAAAAAAJA/0zAdX6_813M/s1600/composte_cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TGcRBPHTIMI/AAAAAAAAAJA/0zAdX6_813M/s320/composte_cookie.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10. Cool the cookies for 20 minutes in pan on rack, then transfer to cooling rack and let cool completely before storing. I personally ate them as soon as they would not burn my mouth.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Keep in an airtight container for storage. These will keep for up to 5 days at room temperature.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com2tag:blogger.com,1999:blog-3075106676023777290.post-61409822519932262722010-08-08T19:37:00.000-07:002010-08-08T19:37:14.449-07:00Just a reminder about Cereal Treats.So. No matter how many delicious things I make, including <a href="http://bakerbakescakes.blogspot.com/2010/08/mesquite-chocolate-chip-cookies-best.html">Mesquite Chocolate Chip Cookies</a>, Tyrone ALWAYS asks me to make this classic and easy snack. It's great to grab and go, and satisfies a sweet tooth without being <b>too</b> sugary or high in fat.<br />
<br />
<br />
Drumroll...<br />
<br />
CEREAL TREATS.<br />
<br />
Often named Rice Krispie Treats, but you can use any rice cereal to make these, no need for brand favoritism here. These can also be used to help design cakes (like those big, fancy ones you see on Cake Boss) when modeling chocolate or fondant isn't sturdy enough. And the best thing? It's super easy, and results in happy children (usually, and if you have any).<br />
<br />
<b><br />
</b><br />
<b>Cereal Treats</b><br />
adapted from the side of a Rice Krispie Cereal Box<br />
<br />
You can use any rice cereal and marshmallow brand for these.<br />
<br />
<i>Ingredients</i><br />
<br />
3 tablespoons margarine or butter<br />
1 package (10 oz.) marshmellows<br />
6 cups rice cereal<br />
<br />
1. In the largest saucepan you have, melt butter over low heat. Add all your marshmallows and constantly stir until completely melted. Don't let them burn!<br />
<br />
2. Turn down heat as low as possible. Add cereal one cup at a time, incorporating fully each time. It will seem as if there isn't enough marshmallow to coat them all around 4 or 5 cups, but believe me, there's always enough marshmallow. Stir this until the cereal is completely coated.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TF9pNID7laI/AAAAAAAAAIw/cYSC0zBAtos/s1600/cereal+and+marshmellows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TF9pNID7laI/AAAAAAAAAIw/cYSC0zBAtos/s320/cereal+and+marshmellows.jpg" /></a></div><br />
3. Coat a 13x9 pan with cooking spray or a flavorless oil and evenly press cereal mixture into pan with a buttered spatula or wax paper. I always use a glass baking dish because I find it comes away better once the mixture has cooled.<br />
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4. Let cool completely, then cut into squares...or circles would be cool too.<br />
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These are best same day, but they do keep in an airtight container for about 3 days.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TF9pTJbxioI/AAAAAAAAAI4/lFm595S0kFg/s1600/rice+krispie+treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TF9pTJbxioI/AAAAAAAAAI4/lFm595S0kFg/s320/rice+krispie+treats.jpg" /></a></div><br />
NOTE: If stove access is limited or non-accessible, marshmallows and butter may be heated on high in microwave for 3 minutes before stirring in cereal.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com1tag:blogger.com,1999:blog-3075106676023777290.post-8670188003807725682010-08-03T20:08:00.000-07:002010-08-03T20:08:47.264-07:00Mesquite Chocolate Chip Cookies--best I've ever had.Tyrone and I are leaving tomorrow for a whole week on his family's farm in Maine, and I was completely agonizing over what to bring. I mean, his family grows their own vegetables, raises chickens and lambs, and eat basically all organic, so I wanted it to be something special and something that needs natural ingredients.<br />
So after reading David Lebovitz's post about Mesquite Chocolate Chip Cookies, I suddenly got the hankering to know what mesquite flour smelled like. I literally couldn't find it anywhere. I ordered it online (impatiently waited) and took a big whiff and just HAD to make these cookies.<br />
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I used Callebaut chocolate chips, which just melted perfectly and has a great flavor. I think you can use regular granulated sugar, but the light brown turbinated sugar really makes a chewy, soft cookie, so I would recommend following these perfect ingredients. <br />
<br />
This makes a ton of batter, so I ended up freezing about half of it. It's easiest if you form them into mounds for freezing so you can just pop them in the oven later.<br />
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<br />
<a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TFjZJr1L5xI/AAAAAAAAAIg/ErNqz72SO0o/s1600/mesquite+cookie+on+sheet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TFjZJr1L5xI/AAAAAAAAAIg/ErNqz72SO0o/s320/mesquite+cookie+on+sheet.jpg" /></a><b>Ingredients:</b><br />
2½ cups all-purpose flour<br />
1 cup <a href="http://www.amazon.com/Casa-de-Fruta-782092033547-Mesquite/dp/B0012VV1QS?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">mesquite flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B0012VV1QS" style="border: medium none; margin: 0px; padding: 0px ! important;" width="1" /><br />
1 teaspoon baking powder (you can buy <a href="http://www.amazon.com/Rumford-Baking-Powder-8-1-Ounce-Canisters/dp/B001LQRKC8?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">aluminum-free</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B001LQRKC8" style="border: medium none; margin: 0px; padding: 0px ! important;" width="1" /> if you want to be really conscience) <br />
1 teaspoon baking soda<br />
¾ teaspoon fine sea salt<br />
2 sticks unsalted butter, at room temperature<br />
2 cups natural cane sugar <br />
3 large eggs, at room temperature<br />
2 teaspoons vanilla extract<br />
2 cups rolled oats <br />
2 cups chocolate chips<br />
<br />
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats. <br />
<br />
2. In a medium-large bowl, sift together both flours, baking powder, baking soda, and salt. Whisk it all together to make sure it gets really well mixed. Set aside. <br />
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3. In a large bowl, beat the room temperature butter with a mixer until soft. Add the sugar and beat until creamy. Scrape down sides of bowl as you go. <br />
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4. Add eggs one at a time, incorporating each into mix after adding. Add vanilla. <br />
<br />
5. Add flour mix in 3 batches, mixing in after each. Around the last batch of the flour mixture, the batter starts to get really stiff. I switched over to a wooden mixing spoon, then switched to my bare (clean) hands to add the chocolate chips and rolled oats. <br />
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6. Add chocolate chips and rolled oats, and make sure to mix these in really well. Every individual cookie will depend on it! <br />
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7. Drop 2 tablespoon sized mounds evenly spaced onto prepared baking sheets. <br />
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8. Bake for 10-12 minutes until they just begin to set. They will not look like they are done, but they are. Take them out! No overbaking allowed! <br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TFjZNJBWVoI/AAAAAAAAAIo/v4QtqQekUdg/s1600/mesquite+cookie+balance.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TFjZNJBWVoI/AAAAAAAAAIo/v4QtqQekUdg/s320/mesquite+cookie+balance.jpg" /></a></div>David gave a really great tip, which I think can be applied to all chocolate chip cookies. When you pull the cookies out of the oven, tap them very lightly with the back of a flat, metal utensil (big spoon/spatula) to get rid of any peaks. This will help to keep them moist. <br />
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Let them cool completely on pan. And then just put them right in your mouth, you won't regret it. And thank god for the huge amount of batter, or there's no way I would share these.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com3tag:blogger.com,1999:blog-3075106676023777290.post-32576594937154367552010-08-01T18:21:00.000-07:002010-08-02T09:13:30.502-07:00Special Surprise DinnerHave you ever loved someone so much that you will make your day painfully (almost) impossible just to make them a special surprise dinner? Well I have, and I did, and my feet hurt from standing all day.<br />
<br />
<br />
<br />
I am totally one of those crazy list people. Grabbing scraps of paper here and there to write down random lists. Groceries, recipes I just need to make, things I have to do that day, things I have to do <i>someday.</i> <b>sigh</b>. Anyway, it even gets to the point where I make a schedule for myself, especially on crazy days. Here's an example of today:<br />
<br />
9:15 Go to gym<br />
10:30 shower<br />
12pm laundry<br />
1pm grocery shopping<br />
1:30 set ingredients out to warm<br />
2:00 pick up laundry<br />
2:15 fold laundry and make bed<br />
3pm make banana bread<br />
4pm make cookies<br />
6pm start dinner<br />
8pm Tyrone home and eat<br />
<br />
Yes, I am crazy. The funny part is, I never follow the schedule. Today Tyrone called me at 5 to let me know he'd be home in 45 minutes, and I swear I was electrocuted by my own wave of panic. As if he was gonna care, seriously. Gosh.<br />
<br />
So, here is the special dinner I made. It was both very yummy and very appreciated (I'm so lucky). AND, Tyrone cleaned up my kitchen mess! YAY!<br />
<br />
<b>Pasta Carbonara</b><br />
adapted from Pioneer Woman <br />
serves 4-6, depending on how hungry you are :)<br />
<br />
So this recipe ended up being a little bit more hectic than I anticipated. I would suggest prepping everything in advance, especially if you're lacking in great knife skills, like moi. Also, I used bacon mainly because I didn't want to buy pancetta, but I'm betting this is even more delicious with pancetta.<br />
<br />
<b>Ingredients</b>:<br />
1 pound linguine pasta<br />
4 eggs<br />
1 pound bacon or pancetta (I used bacon)<br />
1 1/2 cups Parmesan cheese<br />
8-12 cloves of garlic, sliced thin<br />
1 large onion, chopped<br />
1 cup chicken stock<br />
1 cup white wine (or substitute another cup of stock)<br />
1/2 stick of butter<br />
1 handful of parsley<br />
1-2 tablespoons black pepper<br />
<br />
1. Fry bacon in large skillet (use the largest one you have), and set bacon aside to cool on paper towel to degrease a bit. Leave bacon grease in skillet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TFYWv1G_7cI/AAAAAAAAAHw/obZd639OAMA/s1600/bacon+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TFYWv1G_7cI/AAAAAAAAAHw/obZd639OAMA/s320/bacon+fry.jpg" /></a></div>2. Cook linguine in salted water. I would suggest cooking al dente, but I accidentally overcooked my pasta because I was frazzled and had too much to do. The egg addition later on ending up moistening it a bit, so don't freak if you leave it on too long.<br />
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3. Add your chopped onion to the bacon grease and let it cook down on medium high heat for a few minutes.<br />
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4. After a few minutes, throw in your garlic. Cooking the onions first prevents the garlic from burning.<br />
Leave it for a few minutes, mixing everything together with a wooden spoon every now and then. Remove onions and garlic from skillet and place in small bowl with a slotted spoon. Discard excess bacon grease.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFYWxvOTMjI/AAAAAAAAAH4/HgYmW7sied8/s1600/onions+n+garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFYWxvOTMjI/AAAAAAAAAH4/HgYmW7sied8/s320/onions+n+garlic.jpg" /></a></div>5. Replace skillet back on high heat until it starts to smoke slightly. Add wine (be careful!) and whisk around gently until all the brown bits from the bacon have come off the bottom of the pan. Add one cup of chicken stock and return onions and garlic to skillet. Let this simmer over medium heat.<br />
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6. While that's simmering, crack 4 large eggs into a large bowl. Add about 1 cup of the parmesan cheese, and the parsley roughly chopped (I actually used dried parsley because I live in NYC, and where the heck would I find fresh parsley. If someone knows this, please tell me). Mix well with a fork.<br />
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7. Add the hot cooked pasta to the egg mixture, then add all that to the onion mixture in the skillet. Cut up half stick of butter and stir in, as well as the cooked bacon (I tore it up into pieces with my bare hands). Mix it all together very well and add pepper to taste. Garnish with rest of parmesan and parsley. EAT.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TFYWzSNuZXI/AAAAAAAAAIA/Ub1kGhrZY7Q/s1600/pasta+cabanara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TFYWzSNuZXI/AAAAAAAAAIA/Ub1kGhrZY7Q/s320/pasta+cabanara.jpg" /></a></div><br />
I also added some last minute garlic bread. Take whatever sliced bread you have (I used whole wheat), slather with butter, sprinkle with garlic powder, and toast. It was a great addition to help scoop up the yummy liquidy sauce when all the pasta was gone.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TFYYnB3k9QI/AAAAAAAAAII/N3mkITWzc2Y/s1600/tyrone+floor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TFYYnB3k9QI/AAAAAAAAAII/N3mkITWzc2Y/s320/tyrone+floor.jpg" /></a></div>We ate too much carbonara. It was so yummy it knocked him over backwards.<br />
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And that's not even the end. Not even the best part. You just wait.<br />
<br />
<b>Very Chocolate Cookies</b><br />
Adapted from David Lebovitz <b><br />
</b><br />
Makes about 25 little cookies<br />
<br />
So, once again, something like this where chocolate is the highlight, it's pretty important to use a good chocolate. I used <a href="http://www.amazon.com/Valrhona-Poudre-Cacao-Powder-8-82-Ounce/dp/B002QHAWT4?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">Valrhona cocoa powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B002QHAWT4" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, and <a href="http://www.amazon.com/Scharffen-Berger-Semisweet-Baking-Chunks/dp/B001SAZ7BS?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">Scharffen Berger semi-sweet chocolate</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B001SAZ7BS" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. Chocolate extract<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B001H3PXY2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> is also another really nice incorporation which will help if you do not have access to good chocolate.<br />
<br />
½ cup all-purpose flour<br />
½ cup whole-wheat flour<br />
¼ cup unsweetened Dutch-process cocoa powder<br />
½ teaspoon baking soda<br />
5 ounces bittersweet or semisweet chocolate, chopped in chip-sized chunks<br />
¼ cup cocoa nibs <br />
½ cup, plus 1 tablespoon unsalted butter, at room temperature<br />
½ cup light brown sugar<br />
¼ teaspoon sea salt<br />
1 teaspoon vanilla and/or <a href="http://www.amazon.com/Nielsen-Massey-Pure-Chocolate-Extract/dp/B001H3PXY2?ie=UTF8&tag=then0ca6-20&link_code=btl&camp=213689&creative=392969" target="_blank">chocolate extract</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=then0ca6-20&l=btl&camp=213689&creative=392969&o=1&a=B001H3PXY2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
optional sea salt topping<br />
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<br />
1. In a double boiler (a heat proof bowl set over a pan of boiling water) melt half of the chocolate (2.5 oz). Cut up the rest to the size of chips and mix with cocoa nibs in small bowl. Put in fridge so it doesn't melt. Let melted chocolate cool to room temperature (about 20 minutes).<br />
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2. Preheat your oven to 350 degrees and and line baking sheet with parchment paper. I sprayed some Pam on the pan before laying down the parchment just to help it stay.<br />
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3. In a small bowl sift both flours, cocoa powder, and baking soda.<br />
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4. Beat the butter until creamy. This should happen almost immediately if you've brought the butter to room temperature beforehand. Beat in sugar, sea salt, vanilla, and/or chocolate extract (I used both).<br />
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5. By hand, stir in melted chocolate fully, cocoa-flour mixture, then cocoa nibs and chopped chocolate.<br />
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6. Scoop the dough using round teaspoons, and evenly space them on prepared pan. You can sprinkle with sea salt, which is very yummy. Bake them 10-12 minutes until there is a dry sheen on top of cookies. To the touch they will feel soft and airy, but don't fret, they harden a bit as they cool.<br />
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7. Let cool on sheet on rack for ten minutes, then remove to rack. Cool completely.<br />
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8. Enjoy with a cold glass of milk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TFYYvGIfd4I/AAAAAAAAAIY/6Z2PF6rqcfU/s1600/very+chocolate+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TFYYvGIfd4I/AAAAAAAAAIY/6Z2PF6rqcfU/s320/very+chocolate+cookies.jpg" /></a></div><br />
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<a href="http://www.amazon.com/exec/obidos/asin/B000FCI6JU/davidleboviswebs"><br />
</a>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-75035885457415757472010-07-30T17:06:00.000-07:002010-07-30T17:06:17.590-07:00I'm so old...that I can sign up for an AARP membership, apparently. At least according to them. Between the "You're a New Mom!" mail and that, I would say people are very confused. What is not confusing is that this cake is delicious. Please make it and drink champagne and be happy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TFNTq7PiG0I/AAAAAAAAAF0/HZ_dKX9-Pn4/s1600/cake_rounds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TFNTq7PiG0I/AAAAAAAAAF0/HZ_dKX9-Pn4/s320/cake_rounds.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">OOh, look at those orbs of chocolatey goodness.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TFNTnJzzn6I/AAAAAAAAAFk/2H0VecYFQjM/s1600/sliced_strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TFNTnJzzn6I/AAAAAAAAAFk/2H0VecYFQjM/s320/sliced_strawberries.jpg" /></a></div>And those beautiful strawberries.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFNTsZJXA4I/AAAAAAAAAF8/7jX4ngKyK7M/s1600/birthday+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFNTsZJXA4I/AAAAAAAAAF8/7jX4ngKyK7M/s320/birthday+cake.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">And, the finished product. If you can't tell, I got all ninja with my knife and cut the strawberries into hearts. I'm a very sensitive ninja.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TFNTlqmLnGI/AAAAAAAAAFc/aAcDzkkb-F8/s1600/the_party_people.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TFNTlqmLnGI/AAAAAAAAAFc/aAcDzkkb-F8/s320/the_party_people.jpg" /></a></div>And these are my lovely people who enjoyed my birthday cake with me! Great conversation+yummy dessert= Happy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFNTozSZ6fI/AAAAAAAAAFs/SvP6ojNDCfg/s1600/empty_bottles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFNTozSZ6fI/AAAAAAAAAFs/SvP6ojNDCfg/s320/empty_bottles.jpg" /></a><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFNTjhPG3MI/AAAAAAAAAFU/qVlm9XK00ro/s1600/kitchen_mess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TFNTjhPG3MI/AAAAAAAAAFU/qVlm9XK00ro/s320/kitchen_mess.jpg" /></a></div>And the aftermath. It was totally worth it though, I promise.<br />
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<br />
<strong>Devil's Food Cake</strong><br />
<strong>adapted from David Lebovitz (can you tell I love this man?)</strong><br />
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one 9-inch cake <br />
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NOTE: You can use either natural or dutch processed cocoa powder, though make sure to use a good one. <a href="http://www.amazon.com/Scharffen-Berger-Semisweet-Baking-Chocolate/dp/B0007Q5B60/ref=sr_1_8?ie=UTF8&s=grocery&qid=1280534317&sr=8-8">Scharffen Berger</a> and <a href="http://www.amazon.com/Valrhona-Poudre-Cacao-Powder-8-82-Ounce/dp/B002QHAWT4/ref=sr_1_2?ie=UTF8&s=grocery&qid=1280534426&sr=1-2">Valrhona</a> are my favorites, and what I used. Because the cake is sweet by itself, you only need to use water to make the frosting, but you can use heavy cream if you prefer.<br />
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For the cake:<br />
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9 tablespoons unsweetened cocoa powder<br />
<br />
1½ cups cake flour <br />
<br />
½ teaspoon salt<br />
<br />
1 teaspoon baking soda<br />
<br />
¼ teaspoon baking powder<br />
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4 ounces (1 stick) unsalted butter, at room temperature<br />
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1½ cups granulated sugar<br />
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2 large eggs, at room temperature<br />
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½ cup strong coffee (or water)<br />
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½ cup milk<br />
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<br />
For the ganache frosting:<br />
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10 ounces bittersweet or semisweet chocolate, coarsely chopped<br />
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½ cup water (or cream)<br />
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¾ cup (1½ sticks) unsalted butter<br />
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<br />
For the topping:<br />
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2 cartons of fresh strawberrries (you'll have a few left over for your cereal!)<br />
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1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.<br />
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2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment paper.<br />
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3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.<br />
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4. With a mixer, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. Make sure to scrape down the sides with a spatula as you go.<br />
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5. Mix together the coffee and milk in a small bowl. Stir half of the dry ingredients into the butter mixture (until fully incorporated), add the coffee and milk, then the rest of the dry ingredients. <br />
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6. Divide the batter into the two prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake once you reach 20 minutes, this cake is supposed to be moist and cooking just a little too long will dry it out. Cool completely before frosting. <br />
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7. To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.<br />
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8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable. This may take an hour at room temperature, but popping it in the fridge for a half hour is good if you're in a rush.<br />
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To frost the cake:<br />
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Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.<br />
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Topping/Filling: <br />
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You can take 1/3 of the frosting and mix with chopped strawberries for filling, or just layer them in between cake layers. Make the rest pretty or pile 'em on top, I promise it will be a crowd pleaser!<br />
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Storage: Cake is best the day it is made, although it's fine the next day. You can store the cake itself at room temperature under a cake dome, though if using strawberries or any other fruit, store in the fridge (I learned this the hard way. No one likes moldy strawberries).<br />
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Seriously guys, you need to taste this.The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-50432967014246631352010-07-27T10:37:00.000-07:002010-12-13T10:47:55.239-08:00Experimenting can lead to failure AND tasty treatsSo, I figured since a lot of my time consists of baking, thinking about baking, or trying to find someone to bake for, I would post my most recent adventures in the kitchen.<br />
<i></i><br />
Sunday I was feeling good, had lots of kitchen energy, and decided to attempt THREE new recipes. Biscotti, Ladyfingers, and Florentines. I started with biscotti, using Valrhona cocoa powder (<i>chocolate</i> biscotti if you haven't guessed by now). Maybe it was the humidity? The biscotti dough was a gloppy, sticky mess. I had to dump cups and cups of flour just to get it to not stick to my hands. So, even though my biscotti was absolutely delicious (I was a bit naughty and dipped them in Scharffen Berger dark chocolate), the bottoms are a little white from the boat loads of flour.<br />
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<div></div><div><a href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TE8Z1ni4XCI/AAAAAAAAAFE/6fmnvdXC4u4/s1600/Chocolate_Biscotti.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5498642078981708834" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TE8Z1ni4XCI/AAAAAAAAAFE/6fmnvdXC4u4/s320/Chocolate_Biscotti.jpg" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div><div></div><div>You obviously can't tell from the picture, but here's the finished product! I don't think I've eaten a square meal since these came into creation.</div><div></div><div>My next project was ladyfingers. And I FAILED. I couldn't get enough air into the batter apparently, because they came out flat and looking like crepes. I did not take a picture of this horrible experience, as it does result in a first attempt failure of #12 on the <a href="http://bakerbakescakes.blogspot.com/2010/06/my-first-blognyc-summer-to-do.html">list</a>? Remember #12?<br />
<br />
<i>12. My personal goal...make Tiramisu completely from scratch, ladyfingers and everything! And then eat it of course!</i></div><i></i><br />
<br />
<i></i><br />
<div>I was going to make Tiramisu for my birthday, but now I'll just have to whip something up that is equally delicious since I already invited people over to help me eat it. I promise promise promise I will try again (I have to keep saying that or it won't happen).</div><div></div><div>After dumping the crapfingers in the trash, I was feeling very low. I was very happy to have left the most interesting and easiest recipe for last.<br />
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</div><div><div><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TE8ZxlWuimI/AAAAAAAAAE8/9365181lNFQ/s1600/Chocolate_dipped_florentines.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5498642009674386018" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TE8ZxlWuimI/AAAAAAAAAE8/9365181lNFQ/s320/Chocolate_dipped_florentines.jpg" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> Chocolate dipped florentines! These beauties are so delish, and totally gluten free! Look at that golden glow they have, don't you just want to eat them right up? I know I do (and will). </div><div></div><div></div><div></div><div></div><div><b>Chocolate-Dipped Florentines</b></div><div>20-25 cookies<br />
Adapted from <a href="http://www.davidlebovitz.com/archives/2008/06/chocolatedipped_1.html">David Lebovitz</a></div><div></div><div>The original recipe calls for orange zest, but I can imagine you could use a drop of orange oil if you have that on hand. I used almond extract because I LOVE the almond flavor that you get in almond muffins. Also, you can place these <b>very</b> close together on the baking sheet, as they do not spread during baking.<br />
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1 large egg white, at room temperature</div><div>1/3 cup (50g) powdered sugar</div><div>1 3/4 cup (130g) blanched sliced almonds</div><div>a good pinch of flaky sea salt (<i>I used regular course sea salt</i>)</div><div>1 teaspoon almond extract</div><div>1. Preheat the oven to 300F (150C). </div><div><br />
2. Line a baking sheet with parchment paper and brush very lightly with neutral vegetable oil.</div><div><br />
3. In a bowl, mix together all the ingredients. </div><div><br />
4. Keep a small bowl of cold water and a fork near where you're working. </div><div><br />
5. Dip your hand in the cold water before lifting each portion of almonds, and place heaping tablespoon-sized mounds of the batter evenly spaced on the prepared baking sheet. </div><div><br />
6. Once you've covered the baking sheet, dip the fork in cold water to flatten the cookies as much as possible. Try to avoid having many gaps between the almonds.</div><div><br />
7. Bake for 10 to 15 minutes, until the cookies are golden brown. Exact time will vary based on how large your cookies are. The authors recommend lifting the bottom of one with a metal spatula to check and see if they're cooked through. If they're not brown across the top and bottom, they won't be agreeably crispy.</div><div><br />
8. Let cookies cool, then lift with a thin metal spatula and place them on a cooling rack until crisp. Continue baking all the cookies on the same baking sheet. (I found no need to re-oil it between uses.)</div><div><br />
Store Florentines in an airtight container until ready to serve.</div><div></div><div><br />
<b>To Coat the Cookies with Chocolate</b></div><div><br />
To coat one side with chocolate, melt a few ounces of chopped bittersweet or semisweet chocolate in a clean, dry bowl, stirring until smooth. Use a brush or metal spatula to coat the underside of each cookie with a thin layer of chocolate. Let cool in a cool place or the refrigerator until firm. Once firm, store Florentines in an airtight container at room <span style="font-family: georgia;">temperature.<br />
</span></div><div></div></div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-16005920669399329452010-07-22T08:32:00.000-07:002010-07-22T13:58:58.391-07:00Friends, Food, and Femi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TEhqVm4hdiI/AAAAAAAAAE0/eUU5cTKcaX0/s1600/Veniero%27s+tiramisu.jpg"></a>So I've been totally procrastinating updating this blog, but just more and more stuff I want to post keeps piling up, so I'd better do it now before it never happens.<br /><br />I'm ashamed to admit that there are already 3 things on my summer <a href="http://bakerbakescakes.blogspot.com/2010/06/my-first-blognyc-summer-to-do.html">List</a> that had a deadline that we didn't make and will no longer be happening. These things are:<br /><br /><span style="FONT-STYLE: italic">3. Participate in our FIRST EVER restaurant week!<br /></span><span style="FONT-STYLE: italic"><br />7. Attend one of the free movie nights at Hudson River Park</span><br /><br /><span style="FONT-STYLE: italic">8. Go to one of the free events for Central Park Summerstage</span><br /><br />It's quite unfortunate. But due to lack of funds, rain, and laziness, these things will not be happening. I've been splurging a bit on baking ingredients, and with the upcoming trip to Maine, restaurant week was out of the question. Alas! But, I did end up baking a whole crap load this week, some of which I have pictures. :)<br /><br />But! There is good news! I have had a very busy couple weeks visiting friends, baking, cooking, attending to other lovely things on my list, and baking more.<br /><br />To start, I made this AMAZING Lemon Yogurt Cake that my mom recommended to me. I'm not usually a huge fan of lemon desserts, but this hit the spot. Covered with some fresh blueberries and a scoop of Haagen Daz vanilla icecream was just the perfect thing. I ran some plates down to our neighbors Lisa and Eric, and they totally loved it! Definitely a great option for a (sort of) healthy dessert during the summer.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TEhqVm4hdiI/AAAAAAAAAE0/eUU5cTKcaX0/s1600/Veniero%27s+tiramisu.jpg"><br /></a><br /><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TEhpU17P6hI/AAAAAAAAAEs/0LrWNsSKV8Y/s1600/lemon+yogurt+cake.jpg"><img id="BLOGGER_PHOTO_ID_5496759151999576594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TEhpU17P6hI/AAAAAAAAAEs/0LrWNsSKV8Y/s320/lemon+yogurt+cake.jpg" border="0" /></a>One of the things we <strong>did</strong> accomplish on the list was #13:</p><p><em>13. Attend Midsummer Night's Swing. I know it's part of Lincoln Center (where I work), but I've never been and it sounds awesome!</em></p><p>Before we attended the event, we met in Manhattan and tried this new Sicilian pizza place on 2nd Avenue and 11th. I think it for sure converted me to authentic pizza, and no more of the American crap we fill our bellies with. I don't have any pictures for this, but it was just fabulous, and on our favorite restaurant row! (All our favorite, and most frequented restaurants are on 2nd between 11th and 12th)</p><p>After that, we walked around the corner and had an amazing authentic Italian dessert at <a href="http://www.venierospastry.com/">Veniero's</a>. Our eyes were definitely bigger than our stomaches as we ordered Tiramisu, a cannoli, and a mini cheesecake. We could barely finish it, then I made us waddle all the way to 8th Avenue because it hit me how much creamy fatty goodness we had just consumed.</p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TEhpG4lmHMI/AAAAAAAAAEk/1493vhrYOuY/s1600/Cannoli+and+Coffee.jpg"><img id="BLOGGER_PHOTO_ID_5496758912195894466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TEhpG4lmHMI/AAAAAAAAAEk/1493vhrYOuY/s320/Cannoli+and+Coffee.jpg" border="0" /></a> This is Tyrone's order. It was my first cannoli, and I think it is seriously the perfect dessert for me! The crunchy crisp of the shell with the cream was just lish. I also ordered the Tiramisu, but was honestly disappointed in it. So, didn't think it was worth a photo!</p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TEhpADYBKsI/AAAAAAAAAEc/GKmsBP5f7kQ/s1600/Midsummer+nights+swing.jpg"><img id="BLOGGER_PHOTO_ID_5496758794832652994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TEhpADYBKsI/AAAAAAAAAEc/GKmsBP5f7kQ/s320/Midsummer+nights+swing.jpg" border="0" /></a>This was the setup of Midsummer Night's Swing which takes place in Damrosch Park at Lincoln Center. A seriously cool event, though we didn't get in for free, and I was mad because I was <strong><em>supposed</em></strong> to get in for free. Can you tell I'm still bitter?</p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TEho2xZ1PrI/AAAAAAAAAEU/FVOrJDgFEWI/s1600/Femi+Kuti+and+the+Positive+Force.jpg"><img id="BLOGGER_PHOTO_ID_5496758635389599410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TEho2xZ1PrI/AAAAAAAAAEU/FVOrJDgFEWI/s320/Femi+Kuti+and+the+Positive+Force.jpg" border="0" /></a> So, we watched from the sidelines. This evening was particulary fun because it was the son of Fela Kuti, who was the originator of Afrobeat. Femi Kuti and The Postive Force; they were just unbelievable. </p><p>This past weekend I made the trip out to Pawling, NY to visit my two friends Emily and Caitlin, who are moving to China and Japan! I am incredibly sad to not have them around, but it will be soooooo awesome if I can go and visit. How many people have a free stay in those countries? Ya know?<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TEhovzqYPeI/AAAAAAAAAEM/Kg6mDHHWuxU/s1600/Meg+and+Caitlin.jpg"><img id="BLOGGER_PHOTO_ID_5496758515736788450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TEhovzqYPeI/AAAAAAAAAEM/Kg6mDHHWuxU/s320/Meg+and+Caitlin.jpg" border="0" /></a> Caitlin and I partaking in the lovely warm water under Bull's Bridge in Kent, CT.</p><p>Caitlin came back to the city with me and we took the plunge and went to Shake Shack in Madison Square Park. Now, for those who don't know, Shack Shake is famous for their burgers, and more famous for their incredibly long waits. This completes #4:</p><p><em>4. Eat at the famous Shake Shack in Madison Square Park. Hopefully the 1 hour or more wait will result in delicious burgers and happy tummys!</em></p><p>Everything is made to order, so we were hoping the wait was going to be worth it. After only waiting an hour for both the line to order, and for receiving the food, we enjoyed delicious burgers, fries, and their AMAZING chocolate shake. I think they must use Valrhona chocolate.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TEhoqrcVCvI/AAAAAAAAAEE/7vvtfotrqDk/s1600/Shake+shack+burger.jpg"><img id="BLOGGER_PHOTO_ID_5496758427631028978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TEhoqrcVCvI/AAAAAAAAAEE/7vvtfotrqDk/s320/Shake+shack+burger.jpg" border="0" /></a> This was Tyrone's portabella and beef burger (two separate patties). YUM.</p><p><br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TEhobcN080I/AAAAAAAAAD8/AQGo1vdptLs/s1600/meg+and+tyrone+shack+shack.jpg"><img id="BLOGGER_PHOTO_ID_5496758165845635906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TEhobcN080I/AAAAAAAAAD8/AQGo1vdptLs/s320/meg+and+tyrone+shack+shack.jpg" border="0" /></a> Very happy, and very hungry. Caitlin took the picture and was very annoyed I made her wait to dig in. Haha. Sorry Caitlin!</p><p>GAH. Sorry for the long, rambling, somewhat mundane post. If you are reading this, thank you so much for making it through. I promise to be more on top of it in the future!<br /><br /></p>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-3617043786957305432010-07-08T17:21:00.000-07:002010-07-09T17:54:08.163-07:00Sitting, Waiting, WishingI am happy to announce that a mere 9 days after my posting of <a href="http://bakerbakescakes.blogspot.com/2010/06/my-first-blognyc-summer-to-do.html">The List</a> I have already completed two items!<br /><br /><br /><br />Firstly, on June 30 I was lucky enough to be friends with Mr. Bradley Diuguid and hear about a ticket giveaway for RACE on Broadway. This completes #19 on my list:<br /><br /><br /><br /><em>19. See a broadway show</em><br /><br /><br /><br />Apparently they wanted to pack the house for the new cast and press; <strong>new cast including Eddie Izzard!</strong> I'm only familiar with his stand up, so seeing him in person, wearing pants, and acting was quite shocking. But he was phenomonal! Not that I was expecting him to be bad, but wow! We had a great time even though the content of the play left us feeling uncomfortable and thoughtful.<br /><br /><br /><br />The second completed item on my very special list is #2:<br /><br /><br /><br /><em>2. Attend Shakespeare in the Park: This year it's A Winter's Tale and The Merchant of Venice (starring Al Pacino). </em><br /><br /><em></em><br /><br />We went on Wednesday July 7 for A Winter's Tale, woke up at 6 am (which I haven't done since middle school) and got there around 7:30. I packed a huge picnic lunch including cucumber sandwiches, skewed fresh mozzarella and olives, fruit, and then the necessary pack of double stuffed oreos. We spent the next five hours happily munching away and making new friends with the people ahead of us. We do want to go again so we can see Al Pacino in The Merchant of Venice, but our new friends warned us that they had to get there at 10pm <em>the night before </em>to get tickets. So, as far as that goes we're still debating on whether to dive into an overnight at Central Park or not. What do you all think?<br /><br />Anyway, once we got our tickets at 1pm (a 5 hour wait is totally worth it, btw) we went home, showered (I took a much needed nap), then left to meet our friends Ruth and Nicole! It was an incredible set up with champagne, snacks, and the Delacourte Theater was a dream to a well trained theater eye. The show was just fabulous and I was immersed the full 3 hours. Definitely a night to remember!<br /><br /><br /><a href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TDZsFQMjxyI/AAAAAAAAADs/KAu5_fYHrL0/s1600/Shakespeare_line.jpg"><img id="BLOGGER_PHOTO_ID_5491695633127687970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TDZsFQMjxyI/AAAAAAAAADs/KAu5_fYHrL0/s320/Shakespeare_line.jpg" border="0" /></a> This was the view of the line we had at 7:30am when we were at the very end of it. It keeps going after that, trust me.<br /><br /><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TDZsA5AS_GI/AAAAAAAAADk/f_ZtJ3l3IT0/s1600/End_of_shakespeare_wait.jpg"><img id="BLOGGER_PHOTO_ID_5491695558182763618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TDZsA5AS_GI/AAAAAAAAADk/f_ZtJ3l3IT0/s320/End_of_shakespeare_wait.jpg" border="0" /></a> This was our proof picture that we made it through the wait. We were prepered for the worst after the 107 degree day on tuesday, but it ended up being quite a pleasant day spent under Central Park's canopy of trees, and with new company to be enjoyed.<br /><br /><div><a href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TDZr7L0FRWI/AAAAAAAAADc/UjYJbeLXiwQ/s1600/Shakespeare_Park_Nicole_Ruth.jpg"><img id="BLOGGER_PHOTO_ID_5491695460152591714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TDZr7L0FRWI/AAAAAAAAADc/UjYJbeLXiwQ/s320/Shakespeare_Park_Nicole_Ruth.jpg" border="0" /></a> After the show glow. Right after this picture was taken Ruth almost jumped one of the actors (Jesse Tyler Ferguson) who is her modern TV hero. We giggled as the security guard kept asking her to step back.</div><div> </div><div>I have only tackled these two things, but I have had so much fun and am so excited for the other 18 to come! Now, let's just get to prayin' that I can actually accomplish everything!<br /><br /><br /><br /></div><div></div>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-69545293047979819852010-07-03T09:00:00.000-07:002010-07-03T09:56:27.443-07:00Let's Play Catch Up!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9kiA1-mQI/AAAAAAAAACM/da8aTY3HGYE/s1600/IMG_1470.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9kiA1-mQI/AAAAAAAAACM/da8aTY3HGYE/s320/IMG_1470.JPG" alt="" id="BLOGGER_PHOTO_ID_5489717006292654338" border="0" /></a>JULY 29-Ok, so as promised here are some highlights from the past year...My 21st birthday! Rather than buying or making a cake, Tyrone and I decided to go on a cupcake crawl around the city. This was my favorite cupcake at Sweet Revenge on 62 Carmine Street. We highly anticipated this event as we had been talking about it for months, but by the end we were totally cupcaked out. It's amazing how haggard too much sugar can make you.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9kFg0gbsI/AAAAAAAAACE/Llf3KLTxcv8/s1600/IMG_1514.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9kFg0gbsI/AAAAAAAAACE/Llf3KLTxcv8/s320/IMG_1514.JPG" alt="" id="BLOGGER_PHOTO_ID_5489716516660211394" border="0" /></a>AUGUST- The next month we traveled to Indiana for Andrew and Cami's wedding, and I got to meet my brand new cousin Everly Lucia. She is just the most precious baby I have ever met, and it's amazing how much she has already grown since then.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TC9j5WD8QLI/AAAAAAAAAB8/l4FtBsrdPHM/s1600/tippi.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TC9j5WD8QLI/AAAAAAAAAB8/l4FtBsrdPHM/s320/tippi.jpg" alt="" id="BLOGGER_PHOTO_ID_5489716307613728946" border="0" /></a>OCTOBER- I FINALLY convinced Tyrone that what we needed was a little kitty in our lives. After hopelessly searching online for a good adoption center, I saw her little face and just fell in love immediately. We went in to meet her and took her home that day! She has such a beautiful face and color, we had to name her Tippi Hedren after the actress in "The Birds." When she was brought in, she had been found with her tiny kittens, she only being 8 months old, dumped in a trash can and about to be taken by the garbage truck. I can't believe anyone would ever treat a living creature that way, it just breaks my heart.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TC9jfFFAw5I/AAAAAAAAAB0/NBent-F0ZeQ/s1600/IMG_1543.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9jV1TLRmI/AAAAAAAAABs/YWaOv1B2sLc/s1600/IMG_1596.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9jV1TLRmI/AAAAAAAAABs/YWaOv1B2sLc/s320/IMG_1596.JPG" alt="" id="BLOGGER_PHOTO_ID_5489715697523836514" border="0" /></a>Getting Tippi was one of the best decisions I have ever made. Tyrone and I realize that we have become <span style="font-style: italic;">those</span> people who love their cat entirely too much. But look how cute she is!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TC9jFbIsaNI/AAAAAAAAABk/IV3XyAHFASQ/s1600/IMG_1572.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TC9jFbIsaNI/AAAAAAAAABk/IV3XyAHFASQ/s320/IMG_1572.jpg" alt="" id="BLOGGER_PHOTO_ID_5489715415622641874" border="0" /></a>MARCH- We found an <span style="font-weight: bold;">awesome</span> new place just one stop away off the L train. We finally had our own place! It is such a great space for us, and we got really lucky with our neighbors Lisa and Eric!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9ir23QsJI/AAAAAAAAABc/Ts26yOJEmoY/s1600/IMG_1565.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9ir23QsJI/AAAAAAAAABc/Ts26yOJEmoY/s320/IMG_1565.jpg" alt="" id="BLOGGER_PHOTO_ID_5489714976389116050" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9ikyaj1FI/AAAAAAAAABU/8InKcuCFWe0/s1600/IMG_1543.JPG"> </a>Tippi, however, was very nervous and scared during the whole process. She probably thought we were abandoning her! Here she is trying to guard her home. We had quite a scare the second day at the new place when we thought we had lost her. We couldn't find her for 9 hours, and the cable guy had left ALL the doors open. We were completely devastated. After a few hours of looking for her and filing reports, we decided we needed to keep moving in considering we still had almost the entire apartment to unpack. As we were putting together the futon, I heard this <span style="font-style: italic;">teeny</span> meow coming from somewhere in our huge built in shelf unit. She had hidden in the spare clothes drawer to get away from all the noise! It was one of the most relieving and hilarious things to find her stuffed in the back of a drawer.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9iZhA1lpI/AAAAAAAAABM/N7KCFi9IKvM/s1600/IMG_1596.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9iNG2q5KI/AAAAAAAAABE/MthPzDI1vkE/s1600/IMG_1628.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_HP1-d4DQ1SA/TC9iNG2q5KI/AAAAAAAAABE/MthPzDI1vkE/s320/IMG_1628.JPG" alt="" id="BLOGGER_PHOTO_ID_5489714448105661602" border="0" /></a>APRIL- We finally walked across the Brooklyn Bridge! It was incredible to look at, especially after talking about it for two years!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TC9iB3nW63I/AAAAAAAAAA8/v5ctw4i3akM/s1600/IMG_1634.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TC9iB3nW63I/AAAAAAAAAA8/v5ctw4i3akM/s320/IMG_1634.JPG" alt="" id="BLOGGER_PHOTO_ID_5489714255036345202" border="0" /></a>Under the Brooklyn Bridge, we had a nice picnic lunch along the East River. Gorgeous!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9hV3JEgbI/AAAAAAAAAA0/yIFB_NRYLrk/s1600/IMG_1639.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9hV3JEgbI/AAAAAAAAAA0/yIFB_NRYLrk/s320/IMG_1639.JPG" alt="" id="BLOGGER_PHOTO_ID_5489713498995065266" border="0" /></a>MAY-Tyrone's birthday consisted of row boating at Central Park, which was extremely rejuvenating after being in the city for so long. A girl needs her nature!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TC9hHX7PqoI/AAAAAAAAAAs/qrCLUymSnwg/s1600/IMG_1674.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_HP1-d4DQ1SA/TC9hHX7PqoI/AAAAAAAAAAs/qrCLUymSnwg/s320/IMG_1674.JPG" alt="" id="BLOGGER_PHOTO_ID_5489713250097408642" border="0" /></a>And it also consisted of me making his cake for <span style="font-weight: bold;">9 HOURS</span>. I had planned to make it the day before, but our water was turned off for some repairs, so I unfortunately had to spend a lot of his birthday making his cake.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9g_5owVMI/AAAAAAAAAAk/oHrAtYyeejg/s1600/IMG_1678.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9g_5owVMI/AAAAAAAAAAk/oHrAtYyeejg/s320/IMG_1678.JPG" alt="" id="BLOGGER_PHOTO_ID_5489713121707709634" border="0" /></a>But the upside...this cake was amazing! It's a Chocolate Fudge Cookie Dough Cheesecake. It consists of a crushed oreo crust, a bottom layer of chocolate ganache, a coffee flavored cheesecake, a sour cream topping layer, and the cookie dough topping, then decorated with chocolate ganache! I definitely need to work on my decorating skills, but I've got the baking down!<br /><br />Since then, I quit my job at the store and am still working part time at Lincoln Center. I am much happier with this decision and love being a part time house wifey! I never thought I'd say that, but these past couple years have taught me so much. I work to live, I don't live to work!<br /><br />Now, time to get on that summer to do list...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_HP1-d4DQ1SA/TC9gt_3Ev3I/AAAAAAAAAAc/ZXla_NxyHlA/s1600/IMG_1514.JPG"><br /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_HP1-d4DQ1SA/TC9fNjYHrJI/AAAAAAAAAAM/ksKoLHGSOuk/s1600/IMG_1470.JPG"><br /></a>The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com0tag:blogger.com,1999:blog-3075106676023777290.post-87816745372667959012010-06-29T17:26:00.000-07:002010-06-29T17:59:56.549-07:00My First Blog!/NYC SUMMER TO DOSo, despite the social networking phenomenon that has overtaken the planet, I still find it hard to keep in touch with people, and keep people up to date with my oh-so-exciting life!<br /><br />I have lots of pictures and stories to tell from the past year that I have even withheld from Facebook (gasp!), but those will have to wait until I am at home and have camera access.<br /><br />At this point, I am living in Ridgewood, Queens with my lovely boyfriend Tyrone, and our amazing kitty Tippi (named after Tippi Hedren, respectively). We are totally jiving with New York City this month, and love and accept her gifts with gratitude.<br /><br />"New York City is a living organism; It evolves, it devolves, it fluctuates as a living organism. So my relationship with New York City is as vitriolic as the relationship with myself and with any other human being which means that it changes every millisecond, that it's in constant fluctuation."<br /><br />As hard as it can be, it is a city you come to love and respect, and just "give way to the positive day", or "go with the flow" for others. It has become home and I am in love with it's passion, diversity, and constant creativity. At least for now, it is the place where I belong.<br /><br />AND NOW.....THE HIGHLIGHT OF THIS POST (drumroll)...<br /><br /><br /><strong>THE LIST (summer 2010)</strong><br /><br />1. Visit Coney Island and indulge in Nathan's hotdog's, corndogs, and other dogs...<br /><br />2. Attend Shakespeare in the Park: This year it's A Winter's Tale and The Merchant of Venice (<em>starring Al Pacino</em>). This event consists of getting up at 7am, or earlier, and spending the entire day at Central Park waiting for free tickets to be handed out. I intend to make a <strong>huge </strong>picnic and hang out and eat to our hearts' content.<br /><br />3. Participate in our FIRST EVER restaurant week! Any suggestions?<br /><br />4. Eat at the famous Shake Shack in Madison Square Park. Hopefully the 1 hour or more wait will result in delicious burgers and happy tummys!<br /><br />5. Go on a long bike ride. I think we can find a rent-a-bike?<br /><br />6. Have a cookout on our roof! I really want to do this for my birthday!<br /><br />7. Attend one of the free movie nights at Hudson River Park<br /><br />8. Go to one of the free events for Central Park Summerstage<br /><br />9. Go to the Guggenheim Museum. I have never been here and am very embarrassed to admit that.<br /><br />10. Make an all day trip to the Bronx Zoo.<br /><br />11. Finally see the talked about Museum of Sex. This should be interesting...<br /><br />12. My personal goal...make Tiramisu completely from scratch, ladyfingers and everything! And then eat it of course!<br /><br />13. Attend Midsummer Night's Swing. I know it's part of Lincoln Center (where I work), but I've never been and it sounds awesome!<br /><br />14. Eat a whole Maine lobster...each!<br /><br />15. AND a lobster roll!<br /><br />16. Run a trail with Tyrone in our Vibram FiveFingers.<br /><br />17. Attend a huge Polish party with a live polka band (hehe, this is a giveaway)<br /><br />18. Rent a zipcar and take a day trip somewhere<br /><br />19. See a broadway show<br /><br />20. Have a picnic and explore all the nooks and crannies of Governor's Island<br /><br /><br />That's all I can think of for now, and it seems fairly realistic considering our busy schedules. Let me know if you have any suggestions!! New York is such an easy place to have an amazing summer (minus the heat/humidity ugh) because they offer so many really awesome and <strong>free</strong> events. It's so exciting!The Naked Bakerhttp://www.blogger.com/profile/02684573407947091219noreply@blogger.com1